Category Archives: Pairings

Chili Cheese Garlic Bacon Pull-Apart

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Ingredients

    30oz            Buttery Sourdough Buns Dough*
    4 oz            Butter
    8 oz            Grated Cheddar Chesse
    8 oz            Bacon*, about eight slices
    8 cloves        Fresh Garlic
    4 tbsp          Better Chili Powder*    

I almost called this “the Heart Attack Snack”! It certainly possesses all the usual suspects: butter, cheese, and bacon in prodigious quantities. But when compared to some of Paula Dean’s favorites, it’s pretty tame.

This is really about NFL snacks. Mrs Drudge is a serious NE Pats fan. To avoid being an NFL widow(er?), I choose to provide seasonally appropriate snacks for the fan base. (You will see, in this space, other NFL Sunday snacks as the season wears on.)

ok, so lets put this snack together…

This is a pull-apart bread snack, with loads of garlic, cheese and bacon; oh and loads of butter. So cook the bacon, brown the minced/chopped garlic in the bacon grease, melt the butter in the same pan. Pour the butter, bacon grease, garlic mixture into a bowl that will let you submerge the bread dough bits.

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You can built this in bread loaf pan, a cake round, even a bundt pan. Of course here at Buckets’ Kitchen, we like to use our pails. Be careful to load your pan only about 2/3’s full of dough balls; these will rise during the second proof and during the bake.

Make ropes of the dough and cut small pieces. You can roll these pieces into balls in your hands, or just leave them as you cut them; after all, your just going to pull them apart later. Duck each piece into the butter/garlic mixture.

I put a bit of the butter mixture on the bottom of the pan for lubrication, then add a layer of dough balls. Don’t crowd them, they will expand and you want the cheese to get in between.

Next sprinkle on some chili powder, then some cheese, then some chopped bacon. Repeat the layers until you have filled the pan about 2/3’s full, ending with cheese and bacon.

Let this rise in a warm place for about 30 minutes while you preheat your oven to 350F. I wait until it rises to just the rim of then pan. Bake for 22-28 minutes.

This loaf will be very moist due to all the butter/bacon grease. Let it rest in the pan until you can handle the pan without mits. Then remove it to a rack to cool or serve it right up. Of course you want to re-warm it just before serving in any case.

Beer is almost a requirement for serving. I chose Bucket Park Loop Porter for my snack and the photo-op. Then for dinner, I made some home-made tomato soup for dunking…and Bucket Pawtucket Pail Ale to honor the pails it was baked in.

Notes: For years Mrs Drudge and I used supermarket frozen bread dough for this kind of recipe. My guess is two frozen loaves, defrosted according to package instructions will provide the right amount of dough for this recipe. Another alternative could be a simple refrigerator "roll dough" from you grocers refrigerated section. Here's my version of KAF's Buttery Sourdough Buns.
 
You can make this with any chili powder you have handy but I recommend using something special. For this recipe I used some fresh New Mexico Chili powder gifted to us by our lovely neighbors after their trip to Albuquerque.

If your house is like mine, it will be impregnated with the aroma of cooking bacon for about three days; pick a great bacon.

This entry cross-posted at Bucket’s Kitchen.
Use the Print button bellow to make a PDF or print a hardcopy of this post. Contact the Kitchen Drudge

Halibut with Citrus Tomatoes

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Ingredients

1 tablespoon plus 1 teaspoon EVOO
2 cloves garlic, sliced
1 pint grape tomatoes, cut in half
1/2 cup fresh orange juice
1/2 cup fresh flat-leaf parsley
2 tablespoons capers
sea salt and black pepper to taste
4 6-ounce pieces skinless halibut fillet

Citrus and tomato, together? Who knew? But yes they, really complement each other. While both are acidic, the sweetness of the OJ and the tartness of cherry or grape tomatoes make this sauce a keeper.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the garlic and cook about 30 seconds.

Add the tomatoes, orange juice, parsley, capers, dash of salt, and dash of pepper and simmer until the tomatoes begin to break down or pop, if you have not sliced them.

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Pat the fish dry and sprinkle with salt and pepper. I dust ever so lightly with flour too, to promote a nice “crust” on the finish piece.

In a separate pan, lightly brown and cook the fish. We choose an 8oz piece that took about 4 minutes per side. We put the fish into the sauce pan for a few minutes just before serving to help infuse the fish.

Put some of the sauce on the plate, the fish on top, then more sauce.

We paired this with Bucket’s Rhodes Scholar and enjoyed it, but when we cooked it again this week we paired it with Bucket’s BOG; the cranberry/orange essence of the beer was an even better complement.

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This entry cross-posted at Bucket’s Kitchen.
Use the Print button bellow to make a PDF or print a hardcopy of this post. Contact the Kitchen Drudge

the Kitchen Drudge

June 3, 2014

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Another Bucket Brewery Beer Tasting at Blaze East Side , at 776 Hope Street, Providence! The last one was a great beer and food evening. The Kitchen Drudge will be there, will you?