Tag Archives: maple syrup

a meatless midweek meal…

So with a craving for breakfast all day, and the fact that today should be a ‘meatless’ meal… what better to have for dinner than fluffy, buttermilk pancakes.
To go alongside, yukon gold hashbrowns with onions and vibrant poblano peppers.
Since the pancakes were the star, I stayed true to just simple ingredients to create the best, cloud-like rounds…
To top off the pancakes, rich and luxurious maple syrup, along with a pat of butter.
The hashbrowns were golden and crisp, with a touch of smokiness and spice from the poblanos.
This was definitely a winner in my

book!

at a low simmer…
-R

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not your typical bucket of chicken!

Today was an interesting kind of day, so I thought I’d try and reflect that in dinner… so I sort of went out of my comfort zone a touch and did a combination of breakfast and dinner in one!
A while ago I remember going through one of my food mags and seeing a write up on chicken and waffles… sounded a bit awkward to me, but thought maybe someday I’d try. Well that someday was today!
I started by marinating my chicken [I used boneless breasts from the butcher] for about six hours in a concoction of buttermilk, super spicy chili powder [I used a teaspoon, but base on your spice level] and salt [I saved some marinade separate for later].
Once done marinating, I dried off the chicken slightly, dipped them into flour that I seasoned [salt and pepper], back into some the extra buttermilk that I had saved from earlier, and then back into the flour… from there it was a light spanking to remove excess flour and then into the hot pot of oil for roughly ten to twelve minutes until browned and golden.
While the chicken was cooking, my Belgian waffle maker was getting a workout, turning out fluffy, golden pocketed squares of heaven!
To finish this dish, two waffles were the bedding for a chunky, crisp chicken breast… drizzled with maple syrup and some über-firey hot sauce!
Crisp chicken, light and airy waffles, sweet maple syrup and spicy hot sauce brought this dish all together… I definitely recommend giving this dish a shot!
Sweet and savory in one… who would say no?

at a low simmer…
-R

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it’s true… EVERYTHING is better with bacon!!

So as promised, what better way to celebrate ‘International Bacon Day’ than a great tasty appetizer to have before dinner tonight… I whipped up my uber-famous bacon wrapped dates! Stuffed with blue cheese and tightly wrapped with a slice of thick cut applewood smoked bacon and we were in business. Into the pre-heated oven for about twenty-five minutes and out came perfectly cooked dates! To finish these gorgeous little packages… a drizzle of good maple syrup to drive the whole story home. Oozy blue cheese, crisp salty bacon and sweet dates were perfectly paired with a crisp bottle of Albariño…
Unfortunately I couldn’t leave well enough alone… it is a special day today and I needed to pay further homage to this luxurious sliver of porky goodness! As I looked around my kitchen, out popped beautiful white-fleshed nectarines. So I thought what the hell, and tightly wrapped these bad boys with some bacon and tossed them into the oven. Cooked until the bacon was crisp and the fruit slightly softened [but still retaining its shape] and it was time to chomp down. Sweet and salty… crisp, warm and just soft enough to practically melt in our mouths!
Hmmmm why isn’t there a bacon holiday once a month???

And don’t forget to send me an e-mail at kitchenguru77@gmail.com with your bacon photos and/or a brief description of why YOU love bacon!!

at a low simmer…
-R

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warm and gooey on the inside!!

While watching the news this morning, towards the end of the broadcast they happened to show a brief segment featuring one of my FAVORITE restaurants in NYC! The executive chef was on whipping up a stuffed French toast dish that looked sinful [and I’m all about sin]…
So I thought to myself I haven’t made stuffed French toast in quite a while and figured why not! So I made some minor tweaks to make it my own, as well as an adults only maple syrup…
I had a loaf of hearty bread that I picked up over the weekend and we all have the basics at home to make a super luxurious custard base to soak everything in.
I sliced up some thick pieces of the bread, made an incision and filled with peanut butter and raspberry jam. I placed the slices into a custard of heavy cream, cinnamon, good vanilla and eggs… I also added a little boozy stuff to the mix [there’s always booze at my party]!
Off to soak up and chill out in the fridge for a couple of hours [turning once] and it was time to butter a pan and toss these bad boys on to tan…
A dusting a powdered sugar and some homemade boozy maple syrup and we were in business! Buttery on the outside, warm and oozing on the inside with the perfect kick from the boozed up, hot maple syrup… You’re not finding this at your local diner!

at a low simmer…
-R

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