bacon chocolate cheesecake

Bacon Chocolate Cheesecake

Crust:16 oz. graham cracker crust

¼ c. bacon fat, melted
2 oz. Powdered Sugar

Cheesecake:24 oz. Cream Cheese, room temperature

¼ c. bacon fat, melted

2 ½ T Cocoa Powder

3/4 cup Granulated Sugar

3 Large Eggs

1T. vanilla extract
2 T. Chicory Stout

½ # crumbled bacon

1. Preheat oven to 350 degrees F.

2. Mix together the crust ingredients and press into the bottom of a 9 inch springform pan. (Use enough of the crust ingredients to make the crust 1/4 inch deep). Tap your crust with an empty drinking glass for an even texture. It should be fairly dry. Bake for 10 min and let cool.

3. Combine cream cheese and sugar in medium mixing bowl and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Scrape down the bowl in between each egg. Add  stout , vanilla, cocoa powder  and blend until smooth and creamy. Fold in bacon crumbles.

4. Pour batter into prepared crust and tap the pan on the counter to remove air bubbles.

5. Wrap the bottom of the pan with aluminum foil (give it pants), and place in a large roasting pan with about ½” water.

6. Bake 60 minutes. The edges will be set, but the center will have alot of jiggle to it and will appear uncooked. Let the cake rest for one hour. Remove it, cover, and refrigerate overnight.

             

Chicory Stout Ginger Cake with ginger Icing

Ginger Cake with Ginger-Cream Frosting

Cake:
2 1/2 cups flour
2 tsp. ground ginger
2tsp. ground cinnamon
2tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp salt
1cup unsalted butter, room temperature
1/1/4 cups packed golden brown sugar
2 large eggs
1 cup mild flavored molasses
3/4 cup chicory stout, flat, room temperature

Preheat oven to 350 F. Butter and flour two 9 inch round pansSift first 6 ingredients into medium bowl; set aside.Using electric mixer, beat butter and brown sugar in large bowl untillight and fluffy.Add eggs 1 at a time, beating well after each addition.Beat in molasses.Beat in flour mixture alternately with stout in 3 additions each. (mixwill look curdled).Beat until just smooth. Divide batter between prepaared pans; smoothtops.Bake cakes until tester inserted into center comes out clean, about 40minutes. Cool cakes in pans on rack 10 minutes. Turn cakes out ontoracks; cool completely. (Can be made 1 day ahead .Wrap in plastic; let stand at room temperature.)

Frosting:
3 cups chilled whipping cream
6 tablespoons powdered sugar
3 tablespoons minced crystallized ginger
11 ounce can Mandarin Orange Slices, well drained.

Using electric mixer, beat cream and powdered sugar in large bowl until peaks form.Fold in minced crystallized ginger. Place 1 cake layer on platter.Spread 2 cups frosting over top. Top with second cake layer. spreadremaining frosting over top and sides of cake. Arrange orange slices on top. (Can be made 2 hours ahead. Chill. Let stand at roomtemperature 20 minutes before serving.)

Makes 10 servings.

Lawnmower Caesar Salad

Beer Caesar Salad

Ingredients
1/2 teaspoon (2 mL) garlic, crushed
3 anchovy fillets
1 egg (beaten)
3 ounces (90 mL) lawnmower
2/3 cup (150 mL) olive oil
Salt, pepper
1 head romaine lettuce
croutons
bacon bits
grated Parmesan cheese

Instructions
In a blender, combine garlic and anchovies to create a paste. Add egg (or pasteurized substitute) and beer; blend until smooth. With blender on high speed, slowly add oil. Tip: As dressing thickens, add oil very slowly so as not to break the emulsion. Add salt, pepper to taste, then chill until set. Remove the lettuce leaves from head, rinse and pat dry with paper towels, then tear into-bite sized pieces. In a salad bowl, pour dressing over lettuce and gently fold into lettuce with salad tongs. Sprinkle with croutons, bacon bits and Parmesan cheese to taste, and gently fold into mixture. Serve immediately.

Namaste Citrus Glazed Salmon

Salmon Steak

4 salmon steaks or 2 lbs. salmon filet
2 tablespoons butter, melted
1 tablespoon lemon juice
1 tablespoon Old Bay seasoning
1 teaspoon minced parsley
1 teaspoon salt
½ teaspoon white pepper
½ teaspoon basil

Combine melted butter and lemon juice. Brush salmon with butter/lemon mixture. Combine Old Bay seasoning, parsley, basil, salt and pepper. Dust over salmon and refrigerate for 1 hour.

namaste Citrus Glaze:
¼ C. butter
½ C. firmly packed brown sugar
3 c. orange juice
½ C. namaste

To prepare glaze: In small saucepan, melt butter. Add brown sugar and stir until blended. Add orange juice concentrate and Namaste reduce til thick.

Preheat broiler. Brush prepared salmon with Namaste Citrus Glaze. Broil 6 inches from heat for 8-10 minutes on each side, brushing often with additional glaze. Salmon is done when it flakes easily with fork.
To serve, pour additional glaze over salmon as a tangy sauce.

Immort Pecan Pie

Immort Pecan Pie
 Immort Ale - Dogfish Head Craft Brewery, Milton, Delaware USA Style: American Strong Ale – Violet ruby with creamy head – Deeply complex in character, this unique beer merges vanilla, malt and juniper with the faintest overtones of smoky oak.


10-inch unbaked pie shell
3 eggs
1 C. granulated sugar
2 tablespoons flour
4 oz. Immort Ale
½ C. light corn syrup
¼ C. honey
1 teaspoon vanilla
2 tablespoons butter, melted
1 C. pecans, chopped
¾ C. pecan halves

Preheat oven to 325 degrees.In large mixing bowl, beat eggs. Add sugar and flour. Beat until fluffy. Add Immort Ale, corn syrup, honey, vanilla, butter, and chopped pecans. Mix thoroughly to distribute ingredients evenly. Transfer into unbaked pie shell. Garnish top with pecan halves. Bake in 325 degree oven for 70 minutes, or until center is set and crust is lightly browned. Enjoy the rest of the bottle!

Maple Balsamic

Maple Balsamic


5 c. balsamic vinegar
4½ c. maple syrup
1 t. fresh minced garlic
1 T. salt
1 T. pepper
5 c. salad oil

- Blend together. Emulsify with oil

Guacamole

Guacamole

6 packages pulp
Juice of 6 limes
4 c. salsa
2 t. cayenne pepper
2 T. salt

- Mix all ingredients well

Roasted Red Pepper Shallot Aioli

Red Pepper Aioli

12 lg. Shallots roasted
4 lbs. Roasted Red peppers, skins removed
1 gallon mayo
1 T. salt
1 T. pepper

- Puree shallots and red peppers
- In large sauté pan lightly oil and brown shallots and cover with foil and roast in over for 20 minutes or until soft (reserve shallot oil)
- Mix all ingredients well in 5 gal bucket. Burr mix til smooth.

Pretzel Zones and Braids

Pretzel Zones and Braids

Stretch sheeted pizza dough to increase diameter 1"
Fill dough with filling
Fold over and crimp edges
Blanch in baking soda solution for 30 seconds
Transfer to sheet pan and let excess water to drain off
Transfer to oiled and lightly cornmeal dusted sheet pan
Sprinkle w/sea salt and bake
Bake at 400°F for 5 min., rotate and 5 more min.

Pizza 2 oz. sausage, 2 oz. ham, 2 oz. mozz. (dried)
Ham 4 oz. ham, 2 oz. cheese swiss
Turkey 4 oz. turkey, 2 oz. prov.
Mush. 6 oz. mush., 2 oz. swiss

Baking soda solution
8 qt. H20
6 oz. baking soda (12 T.)
4 T. salt

Pretzel Braids

- Proof dough → cut into 5 cuts, 6 pieces
- Connect 2 end pieces – 5 pieces
- Roll and braid
- Proof again- 20 mins. or until doubled in size (proof in boiler room w/heater, covered)
- Full hotel 4 with H20
- Full hotel 4 perf. for braids
- Salt & soda solution
· 8 qt.
· 6 oz. soda
· 4 T. salt
- Place braids in perf. pan and drop into H20 solution and blanch 30 seconds
- Drain onto sheet pan
- Place on greased, corn dusted baking sheet
- Salt margarita salt
- Bake 5 min., rotate 5 min.

Sweet Hot Mustard

Sweet Hot Mustard

4 c. Coleman’s dry mustard (only use Coleman’s; other dry mustard is crap)
4 c. sugar
4 c. apple cider vinegar
4 t. salt
12 eggs

- Put mustard, sugar, vinegar, and salt in blender for one minute
- Let set at room temperature overnight (at least 1 hour)
- Add three eggs to blender for one minute – stirring often to prevent eggs from scramble
- Pour mixture into double boiler and cook until thick (160°) Must use thermoter!
- Remove from heat and store frig/walk in.
- NOTE: If mixture becomes too thick just add some water.

Apple Bread Pudding Varco

Apple Bread Pudding

3# bread

2 qt. heavy cream
2 t. vanilla
2 c. sugar
8 eggs
8 egg yolks (½ c.)
Pinch salt

12 large apples
4 T. Butter
1 c. brown sugar
3 T. cinnamon
3 oz. brandy


- Fill 2" full hotel slightly overflowing
- Dice bread x-lg cubes 1" x 1" –
Dry in oven for 5 minutes
- Soak toasted bread with ½ custard and let set
- Peel and slice 12 apples
- Sauté with: 4 T. butter, brown sugar, cinnamon, brandy
- Cook till syrup develops
- Layer bread and custard mixture, then apples, then bread and custard mixture, then apples, then the rest of the custard on top.
- Cover with oiled parchment and foil
- Bake in oven (~1 hr. to 1 ¼ hr.) at 350ºF till center of pan is set and not creamy and wet.
- Take off tin foil and brown the top. Between 5 and 10 m

Breaded Cheddar

Breaded Cheddar

- Cut sharp cheddar on slices at #35 setting
- Set up breading station
- Seasoned flour: 1 c. flour to 1 t. essence
- Egg wash: 12 eggs to ¼ c. milk
- Bread crumbs: 3 c. to 1 T. parsley

- Breading procedure:
- Cheese → Flour → Egg → Flour → Egg → Breadcrumbs → Egg → Breadcrumbs

Silk Stout Pie (1 spring form pan)

Silk Stout Pie (1 spring form pan)

14 whole marshmallows
Heat to melt in double boiler(melt in microwave)
⅓ c. Heavy cream
½ c. Stout
12 oz. chocolate

Whip to ribbon stage in double boiler½ c. egg yolks
1 T. sugar
½ t. vanilla

- Fill graham cracker crust
- Mix 2 parts and let set up in cooler overnight

Graham cracker Crust

1/2 c. butter
¼ c. sugar
1 3/4 c. graham cracker crust

Bake at 375° for 5 minutes till lightly brown

Peanut Dressing and Pnut Noodle Salad

Peanut Dressing

2 cans coconut milk
2 c. peanut butter
4 T. soy
1½ c. rice wine vin
1 c. sterling oil
4 T. minced ginger
2 t. Tabasco
2 T. salt
2 cloves garlic
½ c. sesame oil

Mix all ingredients into Robo
Let sit one day ahead.

Peanut Noodle Salad

- 3 Qt. Linguini
- ½ c. Shredded Carrot
- 1 c. Chopped Scallion
- 2 ½ c. P-Nut Dressing
- ½ c. Chopped Peanuts
- 1 T salad oil

Mix in large bowl.

Beer Batter

3 liters light lager
12 c. flour
6 T. sugar
2 t. old bay
2 pinch baking powder
4 pinches essence

- Place all dry ingredients in mixing bowl, creating a hole in the center. Slowly whisk in Helles until fully incorporated.

bulk salsa

Salsa

4 cans petite diced tomato
12 tomatoes – small dice by hand
8 t. kosher salt
Juice of 8 limes
2 c. cilantro chopped
2 c. red onion – small dice
4 individual jalapenoes – minced
1 c. garlic minced
4 t. cayenne pepper

- Quickly drain tomatoes to remove most of juice, reserve juice for stock or soup.
- In mixing bowl, combine tomatoes, salt, juices of limes, chopped cilantro, red onions, jalapenos, garlic and cayenne.

wasabi ginger cream

Wasabi Ginger Cream

4 T. grated fresh ginger
½ c. prepared Wasabi paste
4 c. sour cream
1 c. heavy cream
2 T. white vinegar
Juice of 2 limes
2 T. kosher salt
2 t. green Tabasco

- Grate fresh ginger on small holes of box grater and draw the back of a paring knife to remove from grater
- Wasabi paste is 2 parts powder to 1 part water. (2 T powder, 1 T Water)
- Mix with other ingredients