Eleven (or soūüźĮ)Layers of Silky Love

…!!had a bit of spirited fun with a classic #Flay dish…

Loose-knit Recipe:

Dry:¬†*Garlic, *shallots, *leeks, scallion, *red onion <<to taste &*thin-sliced potato rounds (enough to layer a¬† ‘greased’ 8.5″ x 11.5″ x 2″ baking dish¬†) ….S&P (rubbed dried pineapple sage, tarragon, &¬†lemon thyme leaves¬†for finish)

Wet: *1/8 c. lager, *@10 0z. coconut milk, @ *1c. cream or half & half, 1/4 c. mascarpone

Cheese: *shredded jack, *parmesan, and *gruyere blend

Layer: potatoes with dry ingredients and cheese blend.. (salting & peppering alternate layers of potato..)

Fill:  start with a pour-over of lager; dollop mascarpone across bake, then pour coconut milk & cream just to cover potato mixture

Bake covered at 350* for about 40mins. (depending on potato layer thickness, time varies..) Continue to bake uncovered until golden brown on top.. (let the bake rest tented to marry components before serving)

>>it’s all approximate, this one; !!have a bit of fun! (~stop asking “?where’s the bacon?”)

~This layer bake goes down smooth &silky…just DivineūüĆ∂ !b0n

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It’s More than A Burger…

‘Pepper Jack Butternut Burger’ ~by #ChefKali !!!outsane, this one!! ~and oh my, We have ideas for variations bubbling in the pot..!

We used a blend of slow-roast butternut squash…. with ground chuck~¬†img_1088

..oohhhhh yyyeaaahhhh….>> bake cleaned &¬†oiled halves of squash¬†face down on sheet pan¬†~ @400* for about 50-/+mins- ’til tender golden..(..a sprinkle of sea salt, granulated garlic, raw sugar, &thyme leaves made ours sing…)

*Mix equal portions of ground meat (we used chuck) and roasted butternut squash…

*Add fin minced garlic & sweet onion to taste…then, mix in just a small dash red wine vinegar, worschteshire, raw sugar, salt, & horseradish… – blend in a generous toss of panko bread crumbs &mix well…

*Mold mixture into patties and !!fire up the grill/griddle…!¬† *(refrigerate a few mins before firing..) >Note: For a firmer patty, add an egg to mixture..

!!!b0n   ~And !!Happy Holidays, from the crew #FourBringinit

Blazing Kitchens

 

Jamba Fried Rice, Babe..

We went a little tomboy on it…Cajun meets Asian..welcome to ¬†Our World… (;j hhheyyy ¬†RoxSand…)

~There are two basic pans: A large fry pan (we use a scoop non-stick) and a smaller fry pan for eggs.

~ready the stations- (egg-bowl, fork /wisk & spices -plus cutting area, as well as sauce station and stove top prep)

With all the veggies prepped and rice cooked…start a med saut√©e of fresh onion &garlic in ‘good oil’ using egg pan…(Basic Egg Mixture-wisk eggs with a small dash of cold water-when light & frothy stir in pdwrd onion, mustard, garlic, dill… -blend well…)

In the big pan heat ‘good oil’ and fresh garlic/onion mix.. ~when veggies are fragrant and tender, add broccoli,mushrooms &carrots…~saut√©e about 90seconds til tender; add the rest of prepped veggies-stir.. ~cook on med high to give it a nice sear set-up for a medium sweat with liquid- (our choice is a dash of lager & a drop of light sherry vinegar)

Rest eggs and veggies together when done…

We just wipe our non-stick fryer pan and roll right to rice.. !get a good sear on your cooked rice before sweating/steaming with a small amount of sauce: we used a blend of plum sauce, tamari, worshtishire, orange juice, &ale…;)

Then, just blend rice, veggies, & eggs-stir in protein and finish with a splash of tamari ~and !b0n

Our Veggies: bias thin-cut carrots, broccoli buds, chopped sweet onion, red radish, baby bella mushrooms &yellow bell.. -with green onion, cilantro, water chestnuts, &snow peas..

Our Rice: jasmine

Our Proteins: seared keilbasa and pulled roast chicken breast

!have fun #BlazingKitchens