Monday, August 12, 2013

Man Can Cook #24 - Boston Baked Peanuts

Full disclosure, this dish is not my idea but the recipe below is of my own creation. A few years ago my wife and I visited New Orleans and ate at a joint called "Cochon". This dish was served as a side and I made a point of figuring out how to make it for myself. It's not exactly the same as Cochon's but it's different and delicious.

Large Casserole Pan
Mixing Bowl

2lbs Boiled Peanuts (shelled & peeled)
1/2lb Quality Bacon (cut into 1/4"x1/2" lardon)
1 Medium Yellow Onion (julienne)
1/2c Molasses
1/3c Brown Sugar
2tsp Kosher Salt
1tsp Fresh Ground Pepper
1/2tsp Dry Mustard
1Tbsp Worcestershire Sauce
5-6pats Butter
Hot water
Pinch of Crushed Red Pepper or a dash or two of your favorite hot sauce

Great Moments In Gun Control Analogies


Well honestly, the odds of something bad happening are just so slim. You really don't need a firearm to protect yourself or your home.


Really? Then I guess you don't need a fire extinguisher in your kitchen.

Every year in the United States ~20,000 people are killed or injured as a result of fire in the home. Every fire department I'm aware of advocates that people keep an extinguisher in their home.

Every year in the United States ~790,000 people are killed or injured as a result of violent crime. When the odds of injury or death are so much greater why is there not a similar, if not greater effort to encourage people to protect themselves from violence as they do from fire?

Man Can Cook #23 - The Italian BBQ Fatty

I recently stumbled over a forum dedicated to the art of BBQ called "The BBQ Brethren". It's a great community with a ton of individuals who are more than willing to share ideas and assist each other in creating the best BBQ they can. It was on that forum that I was introduced to the concept of "The BBQ Fatty". A BBQ Fatty is a roll of sausage, often stuffed with various other ingredients and sometimes even wrapped in bacon. The ultimate expression is the "Bacon Explosion" which is a woven mat of bacon surrounding a sausage loaf, stuffed with crumbled bacon and cheese.

This weekend I took a crack at my own BBQ Fatty and using some of the awesome Italian Peppers from my garden and Marinara made from last years tomatoes created an Italian version of the dish.