Recipe: Bacon Ice tea

Hey everyone!

So now that I have some free time, I have come up with this new recipe!

Now I call it bacon ice tea, but it really has nothing to do with bacon, just a name! This recipe was made up after I had some ice tea at a restaurant, and it was gross! Way to sweet, and the tea tasted like it came from some pre-made powder (if that’s even possible!). It only takes a few minutes to make and its cheaper than buying it at the store!

Ingredients:

  • 1/2 cup fresh lemon juice
  • 3/4 cup white sugar
  • 2 tbsp loose leaf earl grey tea
  • 2 tbsp loose leaf oolong black tea
  • 5 mint leaves torn in half
  • water

Preparations:

Loose leaf tea pot

3 liter juice container

Step 1:

Boil enough water to fill the teapot, make sure the water is boiling since black tea requires very high temperatures to steep properly.

Step 2:

Steep tea in the loose leaf tea pot for 8-10 minutes

Step 3:

Mix all the ingredients together in the juice container and chill until cooled.

Step 4:

Enjoy!

Thanks for reading everyone! Make sure you share this page with all your friends!

Why I Hate Eating Out!

Hey everyone!

So its time for the post about why I hate eating out so much! This dislike for eating out at restaurants first started in my first year of college in 2009. When I was younger I really enjoyed going out for dinner, but as I got older and learned how to cook for myself, I really started to appreciate food. Once I started to appreciate food I realized how many restaurants make and serve bad food. Some restaurants are just mediocre, others are just downright gross, but very few do the food justice.

When I get a bad meal, it ruins my day, but so many times I go out to a restaurant expecting to get a good meal, something that I can’t make at home. But when the meal comes and the food is slimy, or too spicy, not cooked or just plain ugly, it just enforces why I don’t really like going out to restaurants! For some reason, I still go out for dinner, I think I do this because I really want to find another great place to eat, but it has yet to happen, and at least in Victoria, I don’t think it ever will.

Now after reading this you may think that I’m some kind of restaurant hater! But im not! I am just very picky when it comes to me paying somebody else to make my food. If they can’t make food taste better than I can, they shouldn’t be serving food to people! But after many years of trying different restaurants, I have found 4 or 5 that I return too regularly. Now I won’t tell you what restaurants these are, and I will never review them, they are too special to try to critique the food, or the service. To me they should just be enjoyed, not judged.

Go out and find your favorite place to eat, It may take some time, and a bunch of bad meals in between, but you will always enjoy going back to them with your friends and family! Don’t share them with to many people, keep it to your self! This is the one thing you should be selfish about!

Thanks for reading everybody! I hope you enjoyed this, and I really want to hear about your worst food experience, and your best! Oh and don’t forget to subscribe to my blog!

Preview: Why I hate eating out!

Hey everyone!

So im giving you a little sneak peek as to what I’m gonna post tomorrow!

It’s all about what I hate about going to restaurants! It may sound weird for someone who loves food, but you’ll have to check back tomorrow to find out what it’s all about!

Thanks for checking out my blog!

Part 2: Bacon ice cream

Hey everyone!

This is part 2 of the bacon ice cream saga! A few years ago I saw a show by chef Micheal Simon that highlighted a company that specialized in candied bacon products! The one product that stood out to me was chocolate covered bacon. So here is my take on their chocolate covered bacon, and to make it even better I’ve paired it with vanilla ice cream!

Chocolate covered bacon recipe:

Ingredients:

Direction:

  1. Set up a double boiler to insulate the chocolate as you melt it. If you don’t have a true double boiler, just take a large Pyrex bowl, and place it on top of a small pot with 1″ of water. Bring the water up to a simmer, add the chocolate, and slowly melt the chocolate, make sure you don’t get any water in the chocolate or it will seize up!
  2. Once the chocolate is completely melted, dip the bacon in the chocolate and place on a piece of parchment paper.
  3. Place in the fridge and cool until the chocolate has hardened, about 10 minutes.
  4. Serve with a scoop of ice cream and enjoy!

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Hope you all enjoyed this recipe! I found it only took a few minutes to make and was super tasty!

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Recipe: The dish with no name

Hey everybody!

So here is one of the 2 recipes that I promised you yesterday!
I created this recipe a few years ago after seeing a tv show. It was a recipe that was originally brought over from the Ukraine, but since they never released the recipe I had to make it up from memory!
It is a mix between a pizza and a calzone, but has a ground meat filling with lots of onions, paprika, and garlic!

The dish with no name recipe

Ingredients:

  • Pizza dough (check out this link for the recipe)
  • 1 pound ground beef or sausage
  • 2 large yellow onions, minced
  • 3 cloves garlic, minced
  • 3 tbsp paprika
  • 1 tbsp chili powder
  • 2 tbsp olive oil
  • Pinch of salt and pepper

Directions:

  1. Preheat oven to: 375 degrees F
  2. In a medium sauce pan, lightly brown the yellow onions and garlic, this should take from 5-7 minutes.
  3. In a large bowl, combine the cooked onions and garlic with the meat, paprika, chili powder, oil, salt and pepper.
  4. Roll out 2, 12″ pizza crusts. On a large baking tray, place a piece of parchment paper a little larger than the pizza crust. Place one of the pizza crusts on the parchment paper.
  5. Spread the meat mixture on the pizza crust so it forms a layer around 1/2″ thick, make sure you leave a 1″ gap of dough with no meat around the outside.
  6. Place the second crust on top of the meat mixture. Pinch the top crust together with the bottom crust.
  7. Lightly oil the top, and sprinkle some coarse salt on as well.
  8. Place in oven and cook for 25-30 minutes. Check that the meat is cooked through with a thermometer, and remove from the oven.
  9. Let sit for 2-3 minutes, cut into 8 pieces and serve!

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Thanks for checking out my latest recipe! Please try out the recipe and let me know how it works out!

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Preview: Bacon ice cream part 2 and the dish with no name!

Hey everyone!

I’ve been super busy with my studies this week so I haven’t had too much time to post any new recipes. But tomorrow I will!

I’m going to be putting up the second part of the Bacon Ice cream series, and a new dish that I have yet to name! It has a hungarian background, but since I don’t speak Hungarian I have no Idea how to spell it!

Check back tomorrow for the recipes!

Thanks!

 

 

 

Part 1: Bacon ice cream 3 ways!

Hey everybody!

I don’t have time to post all 3 recipes for the bacon ice cream, but I have enough time to do one!

I got the idea originally from Smokin bones a few weeks ago, and ever since I thought I could do better! So here is my interpretation of the bacon ice cream I had at Smokin bones.

Vanilla ice cream with bacon brittle

Ingredients:

  • Good quality vanilla ice cream
  • 1 cup white sugar
  • 1/2 cup corn syrup
  • 1/2 cup water
  • 1 tbsp butter
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 cup crumbled bacon (reserve 1 tbsp for garnish)

Preparations and Cooking:

  1. In a small pot, mix the sugar, corn syrup, and water together. On medium heat, combine the mixture until clear. Turn the heat up to medium/high and boil (do not stir!), using a candy thermometer bring the mixture up to 300 degrees F (hard crack). 
  2. immediately take the sugar mixture off the heat, Mix the baking soda, butter, vanilla, and bacon into the sugar mixture. (this might get a bit scary because it bubbles, but it’s okay!)
  3. When the bubbles subside, pour onto a baking sheet that is lined with parchment paper.
  4. Allow to cool for 30 minutes
  5. Break the brittle into pieces and put half of the brittle into a food processor. Blend the brittle in the food processor until it is the texture of coarse corn meal, pour the mixture into a bowl.
  6. Scoop out a ball of ice cream and roll it in the bacon brittle until it is completely covered.
  7. Serve with a piece of the intact bacon brittle and some crumbled bacon for garnish.

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Thanks for checking out part 1 of my bacon ice cream adventure! Please let me know what you think and try it out yourself!

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Sneak peak: Bacon ice cream 3 ways

Hey everyone!

This weekend has been a little crazy, so I haven’t been able to come up with any full new recipes, but I will have some tomorrow for you! I have been playing with the idea of bacon ice cream ever since I had it at Smokin bones. I really think that there is some untapped bacon goodness in this concept, so ill be doing my interpretation!

Check back tomorrow to see how it turns out!

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Jake’s thin crust pizza with Prosciutto and Cremini mushrooms

Hey everyone!

Here is my absolute favourite thin crust pizza recipe! It is not like any of the pizza that you get from your local pizza place, it is super thin, crispy, and has very little toppings!

I have been making pizza this way for the past 4 years and I have yet to find anyone who doesn’t love this pizza! Make sure you use a pizza stone, this is not optional! It is a requirement!

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Pizza dough recipe

Dough Ingredients:

  • 2 1/2 – 3 cups all-purpose flour
  • 2 1/4 tbsp active dry yeast
  • 1/2 tsp salt
  • 1 cup warm water
  • 2 tbsp olive oil
  • Coarse corn meal

Topping Ingredients:

  • 150 grams thin slice Prosciutto
  • 5 Cremini mushrooms, slice thinly
  • 1 cup tomato sauce
  • Unripened goats cheese
  • Parmigiano Reggiano cheese
  • Balsamic glaze
  • Small handful fresh basil
  • Olive oil

Preparations/cooking:

  1. Place pizza stone on the lowest rack, preheat the oven to 550 degrees F.
  2. In a large bowl, combine 1 1/4 cups of the flour, the yeast, and the salt; add the warm water to the flour mixture. Mix with an electric mixer on low for 30 seconds. Once all the ingredients are mixed, turn on high and mix for 2 1/2 to 3 minutes. Stir as much of the remaining flour in with a wooden spoon.
  3. Lightly flour a clean surface and knead dough until moderately stiff dough, (around 4-5 minutes). Let it sit for 5 minutes before rolling out.
  4. Cut the dough into 4 equal parts. On a clean, lightly floured surface, roll out as thin as possible, this should make at least a 12″ circle.
  5. Turn a baking sheet upside down and spread 1 tbsp course corn meal on it (this helps the dough slide off the baking pan). Place the dough gently on the baking sheet.
  6. Lightly oil the dough and the spread a thin layer of tomato sauce on top. Top with prosciutto, mushrooms, basil, desired amount of goats cheese, and parmesan. Drizzle on a generous amount of balsamic.
  7. Slide off the pan onto the pizza stone with a spatula.
  8. Cook until the top starts to brown and the crust is crisp (approx. 5-7 minutes).
  9. Remove from the oven and cut, serve immediately!

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Thanks for checking out my blog! I hope you enjoyed this recipe. Let me know what you think and how it turns out for you! Don’t forget to like us and share us with all your friends!

Sicilian street salad

Hey everyone!

Hope you have enjoyed all the recipes that I have posted over the last few days! I’ve got lots more to come, and I’ve even got a restaurant review that I will be posting next week! But let’s get to the reason I’m posting today! I was feeling like a break from the heavy dinners I usually cook at this time of year and decided to go with something nice and light! So I thought, why not make a salad? Usually I don’t think like this, my brain instantly blocks salad from my conscious thoughts, but today I broke through that barrier! This recipe was inspired by a Jamie Oliver recipe from many years ago on his trip to Italy. He called it a Street salad (Insalata di strada), with the inspiration from a street market in Sicily.

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Sicilian street salad

Salad ingredients:

  • 1/2 pound new potatoes
  • 1/2 pound purple new potatoes
  • 4 handfuls mixed salad leaves (green lettuce, arugula, romaine)
  • 1/2 fennel bulb, sliced paper-thin with mandoline, reserve tops for garnish
  • 1/2 fennel bulb, slice thin but not paper-thin, reserve for cooking
  • 1/4 Meyer lemon, sliced paper-thin on the mandoline
  • Salt and pepper

Tangerine dressing ingredients:

Preparations/cooking:

  1. Wash the potatoes and add to a lightly salted pot of boiling water, boil until they are soft but still hold their shape. While the potatoes are boiling, heat a small pan on medium with a splash of olive oil, add the reserved half of the sliced fennel and fry until slightly golden.
  2. While the potatoes and fennel are cooking, wash the greens and fennel, toss in a large bowl.
  3. For the dressing, Mix the tangerine juice, wine and balsamic vinegar, and about twice as much oil (equal parts olive and grapeseed oil). Add the mustard, capers, and oregano and season to taste with salt and pepper. Mix everything together.
  4. When the fennel is browned, remove from heat and set aside. Once the potatoes are tender, drain and let them steam in the colander for a few minutes. Slice them in half and throw them into the salad along with the grilled fennel. Dress and serve immediately.

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Hope you enjoy this recipe as much as I did, it was a nice change from the regular green salad with bottled dressing!

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