Asparagus For Allofus!

 

So, I'm going to continue with the appetizer/side dish theme from the last post. We can always use more side dish options or at least I can.  I think that we can all agree, bacon is a crowd pleaser and not only that just about everything is made better with the addition of bacon. Seriously, a person very dear to my heart once told me that he was always able to keep kosher until the day he had a bacon cheeseburger, from that day on he was a non-kosher Jew. He was a bacon lover from that moment on.  I love that story. This is a super simple recipe that you can whip up easily before company comes over or just to satisfy a hungry family.  The addition of the slightly spicy, tangy vinaigrette cuts the salty (and delicious!) fattiness of the bacon. Seriously, its amazing! I am totally in love with my newest creation xoxo.

 



Bacon Asparagus Bundles with Serrano Chili Vinaigrette

Written, developed and tested by: Vanessa Madigan

 

 

 
Ingredients:
1 16oz. package thin sliced bacon
1 bundle of asparagus, relatively thin
olive oil for drizzling
2 Tbs Paprika
2 Tbs Black Pepper

For the vinaigrette:
1/4 cup rice vinegar
1/4 cup olive oil
1 Tbs Dijon mustard
1Tbs sugar
2 Serrano chilies, chopped
salt and pepper to taste

Directions:

• Preheat your oven to 400 degrees
• Trim the asparagus, it will end up about 4 or 5 inches.  This is important to get rid of the woody base, yuck.
• Drizzle the asparagus with your olive oil.
• Take about 4 pieces of your trimmed asparagus and starting at the bottom wrap your bundle tightly all the way up until just the leafy tops are peeking out. Place each one on a cooking sheet with the lose end down so that it wont curl up when cooking.
• Dust your bacon wrapped asparagus with the paprika and black pepper.
• Place your baking sheet in the oven and let the bacon and asparagus cook for about 12 to 15 minutes.  The bacon will brown, cook and shrink up.

• While your bacon and asparagus are cooking you can make your vinaigrette 
• In the bowl of a food processor or in a blender, add all of your ingredients; the chilies, olive oil, vinegar, sugar, mustard, salt and pepper. Blend until the mixture becomes emulsified and does not separate.
• When your bundles are cooked remove from oven and they are ready to serve! Drizzle them with the Serrano vinaigrette and enjoy!

Some Like It Hot

"Hey hey hey!!!
But I like it when that lightning comes
Hey hey hey!!!
Yes I like it alot
Hey hey hey!!!
Yes I'm jumping like a jumping jack
Dancing screaming itching squealing fevered
Feeling hot hot hot!!!- The Cure

Yes, needless to say, I like it hot.  It seems as though everything we make has a spirited kick.  I have detailed how we, at any given time, have a minimum of 6 different hot sauces and several types of peppers in our pantry. I have always had a love of all things fiery.  When I was very young, my Grandfather would make Jalapeno dip ( a recipe which I will most certainly share with you all soon) and even as a wee tyke I would scoop it up and devour it with relish. Clearly, I was not your typical PB&J loving child.  When I was a bit older my Father introduced me to the joys of Tabasco sauce and even made a special out of the way excursion on one family vacation to my own personal Mecca, Avery Island, Louisiana.  Avery Island is of course the home of Tabasco and it it beyond wonderful.  As a side note, my little sister was also taken to the home of her gastronomic obsession on a subsequent family vacation, Hershey, PA.  That just about sums up the contrary nature of our pallets.
 Today, I am serving up two spicy little numbers that I am sure you will enjoy.  The first is a Southwestern inspired potato dish that will certainly add a kick to any meal and the second is a spicy Serrano chili cheese bread that would be amazing with a big bowl of chili or as a slice of toast with your eggs in the mornin'. 



Southwestern Spicy Habenero Smashed Potatoes
Written, developed and tested by: Vanessa Madigan

Ingredients:
1 Stick of butter
1 cup of sour cream
1 cup sharp cheddar cheese
3 habenero peppers, diced
12 oz. chorizo
10 large red potatoes
1 4 oz. can of diced green chilies
2 15 oz cans of corn
3 green onion, diced
1 green onion, diced for garnish
1 1/2 tsp salt
hot sauce for garnish.

Directions:

• Half potatoes with a knife and place in large pot of water.  Boil potatoes until tender.  You should be able to piece the potatoes easily with a fork.
• Using gloves wash your habeneros, once they are cleaned and topped, dice them. At this time you can also dice your green onions.
• Take chorizo out of casing/packaging and cook in a medium size fry pan, drain off excess fat.  Once the chorizo is cooked thoroughly add the corn, green chilies, diced green onions and diced habeneros. Allow to cook on low while you finish your potatoes.
• Once potatoes are cooked, drain the water from the pot.  Add the butter, sour cream and salt to your potatoes and using a potato masher, mash the potatoes until the butter and sour cream are worked in.  The potatoes should be lumpy and roughly smashed, not creamy and smooth. Preheat your oven to 400 degrees.
• Stir your chorizo mixture into the potatoes.  Place your new potato mixture in a medium sized (about 3 quart) baking dish.
• Top with the cheddar cheese and bake until cheese is melted and bubbly.
• Before serving, top with remaining diced green onion and enjoy!

Serrano Chili and Cheese Bread
Written, developed and tested by: Vanessa Madigan

Ingredients:
3/4 cup warm water
1 tbsp honey
1 1/2 teaspoon instant yeast
2 large eggs
4 tbsp olive oil
2 1/2 cups flour, plus a bit more if needed
1 tsp salt
1 large egg lightly beaten
2/3 cup sharp cheddar cheese
12 serrano chilies, thinly sliced.
1 packet ranch dressing mix, dry

Directions:

• Preheat your oven to 375 degrees after your dough has risen.
• Combine the warm water, honey and yeast.  Whisk the three ingredients together until well blended. Let this mixture sit for about 10 minutes or until it gets foamy on top.
• Add the 2 eggs and the olive oil and whisk again until well blended. 
• Pour the yeast mixture into the bowl of a stand mixer add the salt and flour slowly to the bowl. Be sure to use the dough hook attachment. Put the mixer on low while adding the flour, turn up the mixer to medium (about 4 on a Kitchen Aid stand mixer) and allow the dough to knead for about 5 to 7 minutes.  You may need to add additional four at this point, add it very slowly, about a tablespoon at a time.  The dough should pull away from the sides of the bowl and be tacky, but not sticky.
• Place the dough in a lightly oiled bowl and cover with a lint free cloth.  Allow the dough to rise for 50 to 60 minutes.  It should double in size.
• Turn out your risen dough onto a lightly floured surface. Using a rolling pin, gently roll out the dough into a rectangle about 16x18 inches. 
• Evenly sprinkle your bread with the ranch dressing packet. Next add the sharp cheddar cheese and the Serrano chilies.  Make sure the chilies are dispersed evenly.
• Beginning with the wide edge roll the bread into a log.  This should ensure there will be layers of cheese and chilies in every slice. 
• Place the roll, seam down on a silpat and tuck edges under.
• Cover your bread with a lint free cloth and allow to rise for an additional 50 minutes or until about doubled in size.
• Using a very sharp knife make several shallow slits across the top of the bread.
• Brush the slightly beaten egg over the top of the bread, make sure it doesn't get clumpy or pool or drip off the bread.  You will not need to use all of the egg wash.
• Place your bread in the oven at 375 degrees and bake for about 20 to 25 minutes or until the top is golden brown.