Sunday, December 19, 2010

Buffalo Wing Chicken with Blue Cheese-Sausage! ;-)

Burke's Fine Meats Buffalo Wing sausages
  • 5 lbs boneless skinless chicken breast
  • 3 lbs boneless  chicken thighs
  • 2 lbs Applewood smoked bacon (Preferably from Burke's Fine Meats)
  • 1 cup melted butter
  • 4 Tbs brown sugar
  • 2 Tbs fresh marjoram(Or 1 Tbsp good fresh dried)
  • 1/4 cup balsamic vinegar
  • 1/2 tsp abscorbic acid
  • 2 cups Franks Hot sauce 
  • 1 cup Tapatio Hot sauce
  • 5 cloves Garlic, crushed
  • 4 Tbsp Tomato paste
  • 1 Tbs Hungarian sweet paprika
  • 2 Tbs Kosher salt
  • 2-4 oz Blue cheese depending on how much you like it
  • Hog casings (Larger 32-34mm ones... The collagen ones don't seem to like the butter)
    Semi freeze meats and grind through medium plate. Use a little ice with the bacon so it doesn't smear in the grinder. Mix in blue cheese. Refrigerate. Mix all other ingredients together. Pour over meat, mix well in meat mixer or with gloved hand.... KEEP COLD! Refrigerate for 12 hours. Stuff and link to 6". They grill pretty well, but tend to flame up from the butter. I usually simmer them on the side burner of the grill for 10 minutes, then finish them on the grill for marks and color. Serve them up with some nice potato flour or other soft rolls. They are also pretty good chopped up and tossed with some Penne pasta and some fresh Basil.  Good stuff.

    BTW: These are available for order if you want some... Email me for now... Working on setting up an online and brick-and-mortar store!

    Saturday, December 18, 2010

    baconMANia Truck.

    I was given the opportunity to help a friend of mine with his Food truck the other day... His second night out.

    I arrived around 2:00pm and we eventually got everything prepped and fairly ready to head out... The planned stop for the night was the OC Fairgrounds for a pre-launch/presell for their New Years Eve party. After a crazy ride through the backstreets of Santa Ana, we arrived at our venue...

    There were about 14-15 other trucks there and we fell into our place and got everything going... The vibe was pretty good, and the crowd/customers all seemed excited about being there... These people were DEFINITELY there to EAT!

    The menu consisted of bacon chili, an incredible bacon grilled cheese loaded with goodies like mushrooms, jalapenos and green apple slices with a tomato soup dip, a trio of bacon balls, filled with bacon-mac-cheese, beef tenderloin with blue cheese, and a PBJ, all rolled up in a slice of bacon and deep fried, bacon cheese crisps, and bacon candy. 

    Crowd response was excellent, and we ran out of food early, but managed to come up with enough to make most people happy. All in all a good time and made me long for cooking for crowds again... If you are into this sort of thing, love bacon, or just want a great sandwich, hunt them down.

    It was a lot of work, but a lot of fun... And I never knew how much I'd like shots of Jack with bacon grease... A LOT of Jack...  Oh... and I got a shirt. Now to sell them our Burke's Fine Meats BACON!!

    Reviews are HERE:



    Beef tamales with Turnip puree and roasted red sauce (Part 4 of 4) The conclusion.

    So. Been way too long since I've updated here... Lots going on and I need to catch up. Didn't get a good pic of the tamales, but, here's how to throw it all together...

    On a warmed plate, put 1/2" of Turnip puree on an 8-10" circle. Fry up and brown in butter for 2-3 minutes a side two beef tamales. Drizzle with 1/2 cup of the red sauce... Garnish with some licorice basil in a fine chiffonade, or some toasted husked pignolia's.  I'm sorry I don't have any pix... But trust me, they are absolutely amazing.