This past weekend, we did a really easy one.
Thin slice of pear topped with
Thinly sliced pancetta cooked in the oven. You want it disc shaped.
Crumbled goat cheese
Drizzle of honey
Fresh cracked pepper
Few fresh thyme leaves
Assemble in that order and eat. Really tasty!
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mmmmmmmOriginally Posted by ZUL8TR
sure beats my: sliced vienna sausage, swiss cheese, sliced jalapeno, and sliced olivewhich i thought were tasty btw
returning to the days of ignorant bliss..
Saturday night we did up the ABT's for an appetizer...
http://www.bbqaddicts.com/blog/recip...buffalo-turds/
I never thought somebody would have to defeat the autocensor in this forum...
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I could see me trying Buffalo Nuts before I'd ever try something called Buffalo Turds.
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*drool*
Might be time for another batch!
the one bad thing about ABT's are the ratio of prep time vs. snarf time.
...---...
Appetizer - 6 red radishes out of the little bag in the fridge.
Triscuits and CheezWhiz?
Ah... that was gourmet eating when I was in college.
Colby cheese slices on graham crackers...
Dan
Tibi Fumus Obsidio Septum Doro
THIS cannot be overstated!
I do believe that prep time vs. snarf time was the motivating factor in putting cheese-like products in spray cans.
Only after many beers.
I'll bet it's been 20-25 years. The wife's a bit of a health nut and I'd have to sneak it.
What kind of beer..........? Oh, never mind.
I'm a big fan of the kiwi fruit salsas w/ cinnamon chips similar to this...
http://allrecipes.com/recipe/annies-...ps/detail.aspx
It's been since college since I've had any CheeseWhiz... so more like at least 35 years for me. Once I was able to afford real cheese it kinda fell off my radar.
Velveeta and Rotel...
This looks very similar to a recipe I have from Cuisine at Home except I think it uses pie crust to make the chips. (I haven't made it yet) I like the idea of using flour tortillas to make the chips.
I think this recipe and ZUL8TR's are the winners so far.
i rushed home last night and turned out a dozen ABT's. The wife came in and announced that we were eating early, so I wasn't able to smoke them. Tonight the builder is coming over with revised plans for our house so that's out. Tomorrow night it's supposed to rain.
I'm pretty sure you are suppose to eat them... not smoke them.i rushed home last night and turned out a dozen ABT's. The wife came in and announced that we were eating early, so I wasn't able to smoke them. Tonight the builder is coming over with revised plans for our house so that's out. Tomorrow night it's supposed to rain.
Keep it up Frank and you'll end up with a mouse in your shorts.
Heirloom Tomato. This beast weighed in at 2.5 pounds. The slices are 5-6" in diameter. Herbs, garlic, olive oil and I can't remember what else I did. It was tasty.
I take it you have a smoker? I wonder if putting them in the oven would yield the same results?
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Heirloom Tomato. This beast weighed in at 2.5 pounds. The slices are 5-6" in diameter. Herbs, garlic, olive oil and I can't remember what else I did. It was tasty.
Now we need a drooling smiley!
Less the smokey flavor, by all means!
What are your suggested oven temps and how long?
I'd say 350-375. If you can put them on a screen rack, the bacon will get crispy all around.
Till the bacon gets done. These things only get better the more you make them. I've done about
a dozen or so batches now. You get to know the "touch" or "feel" of it if you will.
Yeah, well... when you go to bed tonight don't be surprised if you find pigs in your blanket.
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