Cooking: Candied Bacon Ice Cream

Ok, so my step-mother bought me an ice cream maker for Christmas to my delight, and Erin's extreme annoyance. First batch was a simple old-school vanilla. Batch numero deuce was the ultimate man's dessert. I found the recipe online and tweaked it a little bit. Despite her initial disgust at the mere thought of this savory chilled treat, after first taste she agreed that it was in fact awesome. Andi & Roy Ball were among the first tasters, they also agreed that it was delicious. This recipe makes about 3-3.5 cups. It's best to make this a day or so before you intend to eat it. I recommend letting the finished product chill in the freezer over night.


For the candied bacon:
6 strips bacon
about 5 tablespoons light brown sugar

For the ice cream custard:
3 tablespoons (45g) salted butter
¾ cup (packed) brown sugar (170g), light or dark (you can use either)
2¾ (675ml) cup half-and-half
5 large egg yolks
2 teaspoons dark rum or whiskey
¼ teaspoon vanilla extract
optional: ¼ teaspoon ground cinnamon

1. To candy the bacon, preheat the oven to 400F (200C).

2. Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny side down.

3. Sprinkle 1½-2 teaspoons of brown sugar evenly over each strip of bacon, depending on length.

4. Bake for 12-16 minutes. Midway during baking, flip the bacon strips over and drag them through the dark, syrupy liquid that's collected on the baking sheet. Continue to bake until as dark as mahogany. Remove from oven and cool the strips on a wire rack.

5. Once crisp and cool, chop into little pieces, about the size of grains of rice.
(Bacon bits can be stored in an airtight container and chilled for a day or so, or stored in the freezer a few weeks ahead.)

**Tip: Keep the bacon in the oven until it appear to be very crisp beneath the melted brown sugar***

6. To make the ice cream custard, melt the butter in a heavy, medium-size saucepan. Stir in the brown sugar and half of the half-and-half. Pour the remaining half-and-half into a bowl set in an ice bath and set a mesh strainer over the top.

7. In a separate bowl, stir together the egg yolks, then gradually add some of the warm brown sugar mixture to them, whisking the yolks constantly as you pour. Pour the mixture back into the saucepan.

8. Cook over low to moderate heat, constantly stirring and scraping the bottom with a heatproof spatula, until the custard thickens enough to coat the spatula.

9. Strain the custard into the half-and-half, stirring over the ice bath, until cool. Add liquor, vanilla and cinnamon, if using.

10. Refrigerate the mixture. Once thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions. Add the bacon bits during the last moment of churning, or stir them in when you remove the ice cream from the machine.

Cooking: Noodles with Roast Pork and Almond Sauce

Erin nabbed this recipe from Cooking Light magazine. Wow! Was this fantastic. Kind of a pain in the ass to make, but totally worth the effort. Calls for some very specialized ingredients, which I'm sure could be substituted with something else if you care to be creative. We plan to make this again sometime for a dinner party. Enjoy!

Ingredients
1/2 teaspoon canola oil
1/2 pound pork tenderloin, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
8 ounces uncooked fettuccine
1/4 cup almond butter
2 1/2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons chili garlic sauce
1 cup thinly sliced green onions
1/3 cup finely chopped fresh mint

Preparation
1. Preheat oven to 425°.

2. Drizzle oil in an ovenproof skillet. Sprinkle pork with 1/8 teaspoon salt and pepper; place pork in pan. Bake at 425° for 10 minutes. Turn pork over, and bake an additional 10 minutes or until a thermometer registers 155°. Place pork on a cutting board; let stand 10 minutes. Shred pork into small pieces.

3. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 2 tablespoons pasta water; keep pasta warm.

4. Combine almond butter, 2 tablespoons pasta water, remaining salt, soy sauce, vinegar, ginger, and chili garlic sauce. Divide pasta evenly among 4 bowls; top evenly with sauce, pork, onions, and mint.

Cooking: Bean & Bacon Soup

Erin and I made this for the first time last night. It's a nice, easy soup for a chilly evening.

Ingredients
8 strips bacon
1 large carrot, chopped (about 3/4 c.)
2 stalks celery, chopped (about 1 c.)
1 medium onion, chopped (about 1 c.)
4 cloves garlic, chopped
1 cube beef bullion
2 - 15 1/2 oz. cans Great Northern or Cannelini beans, drained
1 - 15 1/2 oz. can Kidney beans, drained
2 T. chopped fresh parsley
1 1/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Instructions
In a large Dutch oven or saucepan, fry the bacon until crisp. Remove and drain on paper towels. Let cool, chop and set aside.
Over medium heat, add the carrot to the pan drippings in the Dutch oven and saute for 5 minutes. Add the celery, onion and garlic, stirring well and cooking for 3 minutes more. Add the beans, 2 c. water and bullion. Bring to a boil, cover and reduce heat to low. Let simmer for 10 minutes. Uncover and remove some of the beans. Puree the beans and stir back into the soup to thicken it. Stir in the parsley, salt, pepper and bacon.
Serve hot.

Dining: Catonsville Gourmet Market & Fine Foods (Catonsville, MD)

829 Frederick Road
Catonsville, MD 21228
(410) 788-0005
catonsvillegourmet.com

Erin and I had heard rumblings about this relatively new place for a few months. I had read a brief review of Catonsville Gourmet in the Baltimore City Paper at the beginning of September. Erin had gotten a recommendation from a co-worker. So, we finally decided to see what the buzz was about. This review covers two separate visits within 3 weeks of each other. We liked it so much; we had to come back again.

The restaurant occupies a space that used to be a hardware store in old Catonsville. There is plenty of easy street parking and a medium size lot behind the restaurant. The décor is fresh and welcoming. The host stand wasn’t occupied on either visit, but within 60 seconds of entering, we were greeted. On our first visit, it was a slow evening, so we were sat immediately. Our second visit was on a bust Saturday night. We were quoted a 30-45 minute wait. It ended up being only 15 minutes. We hung out at the bar area while our table opened up. Now would be a good time to mention that Catonsville Gourmet does not have a permit to sell alcohol. But they allow you to bring your own. Excellent! We knew this prior to our first visit, which was another reason we were eager to try it out. There is a flat $5 per table fee for being served your own beer and wine. In my opinion, that is a very reasonable charge. The server will happily keep your beer or wine on ice in the bar area while you eat. This makes me very happy, as many great restaurants in this area have a less than stellar beer selection. We did feel silly walking in with a mini-cooler. But, everyone else comes equipped as well.

On to the food! Please remember this encompasses two separate visits. We started with appetizers on our first visit. We got the East Coast Oyster Sampler, which gave us two each of the following: Beau Soliels (New Brunswick Bay), Chincoteague’s (Tom’s Cove, VA), Conway Cups (Foxley River, PEI), Island Creek (Duxbury, MA) and Mystics (Noank, CT). These were served on ice, in alphabetical order moving clockwise, with a side of fresh lemon and spicy cocktail sauce. They oysters were all extremely fresh and tasty. Though, a few were a bit gritty and had shell fragments toward the lip. I would have appreciated a shucking job that was a little more careful. For another appetizer we split the Clams & Mussels Andouille. We are fans of steamed mussels with broth. So, adding clams and Andouille sausage to the party made this a no-brainer. The clams and mussels were steamed, and each had a nice fresh taste to them; rich and sweet on both accounts. I was really pleased that they used real Andouille, at least it seemed this way.. Many restaurants simply use a spicy kielbasa or some other generic sausage; this is certainly not the case with Catonsville Gourmet. The garlic butter was ok. A side of fresh bread to dip into the broth accompanied this plate. We have definitely had better. In fact, if you like steamed mussels, go to John Steven’s Ltd. in Fell’s Point for the best around! But, if you took the broth from John Steven’s and added the mussels, clams and Andouille from Catonsville you’d have the perfect appetizer, in my opinion.

For an entrée on our first visit, we split the Halibut St. Martin from the daily specials menu. We were told that this always seems to be on the specials menu, so it may eventually become a full time menu member. The halibut was pan seared and crusted with macadamia, almond and kettle chips. The fish was a nice healthy fillet. The texture of the crust combined with the moderate density of the fillet was just a perfect combination. A topping of “Caribbean salsa” was a nice sweet touch. As a side, this was served with fingerling potatoes and a vegetable medley. Both were nicely seasoned and perfectly cooked.

As stated before, our second visit brought us back three weeks later. This time with friends who have been here several times. We skipped appetizers this time around as we had wine and cheese with our friends prior to heading out for the night. We ordered and split the Sesame Sea Bass and the Maryland Soft Crabs. I have had sea bass several times, and it remains my favorite fish. We were told by our waitress that this is the best dish they serve. The fish is crusted with white and black sesame seeds and topped with an “Asian BBQ and Cusabi drizzle”. This fish was crusted and cooked perfectly. The sauce had a sweet-soy-ginger taste to it. This reminded me of an Ahi Tuna dish that a chef at one of our favorite restaurants (Oz. Chophouse in Fulton, MD. R.I.P.) had prepared for our wedding reception. I would never have thought to cook sea bass with this Asian influence. This was really well prepared. I would order again without hesitation. The soft shell crabs have always been a fear of mine. I am a Maryland boy, through and through. Steamed crabs in the summer is a regular thing for me. But, the softies always freaked me out. Just imagining the texture kept me away. You eat the whole thing, shell and all? But, knowing the quality of the ingredients and the talent of the kitchen here in Catonsville, I figured I’d given them a shot. Two medium to small crabs were lightly fried with a tempura batter and served with a Creole mustard aioli sauce. These were spectacular. The crabs were meaty for their size and the light crispiness of the batter did not overwhelm the taste. The sauce drizzle added just enough kick to keep things interesting. Balance is key here, and this one delivered.

Deserts are not made in house; they are contracted out through Sugar Bakers (www.sugarbakerscakes.com), another Catonsville business. I like the idea of small local businesses teaming up. On our first visit we order the Smith Island Cake and the Chocolate Top Cheesecake. With Smith Island cake, we are sort of biased. Erin is from the Eastern shore and knows what the real deal is. I have had the real stuff made by the ladies of Smith Island a few times myself. Seven to eight layers of thin yellow cake with chocolate fudge icing. If we had no prior experience with the style of cake, we’d have given this version a solid A grade. But, knowing the real thing, this was simply mediocre. The cheesecake was pretty good. Graham cracker crust and chocolate ganache with a very rich and not too-sweet cheesecake makes this one a winner.

I will revisit the BYOB policy here. We asked our server about their plans to get a liquor permit. She said that there were no immediate plans to pursue this as they have gotten a lot of business as a result of this BYOB policy. Patrons are willing to spend more money on food by ordering appetizers and dessert since they aren’t spending as much on drinks. I also imagine that the tips add up more as well. $5 flat fee is really cheap. You can bring and drink as much as you like, whether it’s 2 people or a table of 12. For both visits we brought several bottles of some of our favorite craft beer. These are brews that most places won’t have in bottles, let alone have them flowing on tap. This policy alone makes me a loyal customer. Finally, a place for a picky beer snob!

Overall I would give our combined experiences here a grade of A-. The items keeping this from a solid “A” would be the mediocre Smith Island Cake (which isn’t made in house) and the appetizers which leave some room for improvement. I’m really being picky here, so don’t let that keep you from visiting this fine establishment. Everything else was fantastic. We can’t wait to go back soon!

Cooking: Texas Caviar

Another request! Ok, we got this recipe from cooks.com a few years ago and have made it several times since. So we cannot take credit for it. It always seems to be a crowd pleaser because it is very different than what most folks bring as an appetizer. Everywhere we've brought this it has been a hit. Most folks in our circle had never heard of such a thing. It's delightfully simple. Essentially it's a dip/salsa type appetizer. We have used Fritos Scoops (yes, we are fans of them, as you have read in another recipe) and baked Tostitos Scoops as the delivery vessel. I highly recommend prepping and making this the day before you plan on serving it. While it's delicious either way, letting the flavor mix and set in over night brings it to another level.

Ingredients:
1 can white hominy
2 cans black-eyed peas with jalapeño peppers
2 tomatoes, chopped
Green onions
1 green pepper, chopped
Parsley (fresh), cut up
1 (8 oz.) bottle Italian dressing

Directions:
Mix all ingredients. Pour dressing over and let set overnight, if possible. the longer it sets, the better. Drain most of liquid before serving.

Enjoy!

Cooking: Buffalo Chicken Dip

Ok. Ok. Here you go. After several requests......Buffalo Chicken Dip. We got the recipe from Erin's sister and brother-in-law, Andi & Roy Ball. So, we call this Ball-style Buffalo Chicken Dip.

This is a great dip for football watching. Very easy prep work.

Ingredients:
Softened 8oz package of low fat cream cheese
1/2 cup Franks Red Hot sauce
1/2 cup low fat mozzarella cheese
1/2 cup blue cheese or bleu cheese salad dressing
2 cans chicken in water, drained - or - equal amount shredded cooked boneless, skinless chicken breast

Directions:
Mix first 4 ingredients together until smooth
Add chicken
Place in 350 degree oven for 20 minutes or until dip is bubbly

We use real bleu cheese chunks instead of dressing. We have made it with the canned chicken and freshly cooked chicken. Every time it's been a hit.

For dipping I recommend getting a French baguette, slice long (~1.5") diagonal pieces and toast them in the oven just slightly. Frito's Scoops are always a good alternative too!

Enjoy!

Dining: The Brewer’s Art (Baltimore, MD)

1106 N. Charles Street
Baltimore, MD 21201
(410) 547-6925
thebrewersart.com

Bias. I have it. Ok, I threw it out there. For a long time The Brewer’s Art has been my favorite local brewery. Their Resurrection Ale is a Baltimore staple and my favorite American abbey style ale. Beyond the brews, my first experience actually eating there was earlier this year in March. I decided it would be a good idea to take Erin there for dinner last weekend. There is a reason I came back to eat.

We enter the dungeon. Deep, dark, below street level. The perfect setting. Immediately we order a round of the house specialties. Sumblimination Ale. A blonde abbey-style ale with a hint of bitterness. Very good. We each sip on one while munching on Rosemary Garlic Fries. I tell you, it takes a very special French fry to keep me from adding any seasoning. These are quite possibly the most perfectly seasoned fries. Light, crisp and every bite has an even taste of garlic and rosemary. I don’t know how they do it.

As we finish up the munchies and the first round, in preparation for the food to arrive I order the Coup De Boule and Erin gets the Monument Ale. The Coup is a golden grand cru spiced with cardamom, cinnamon and saffron. Good lord. This was amazing. Great flavors. The Monument ale is smooth and hoppy. A decent beer.

We split our entrees. Blue Crab Ravioli with Cioppino Butter was first up. It’s actually on their appetizer menu, but sounded too good to pass up. The sweet crab and buttery sauce just works. Nice flavor combination, not too heavy, perfectly cooked and seasoned. If they upped the portion size, I would totally order this as an entrée. Next up is their version of a gyro. The Brewer’s Art “Gyro” with house-made lamb sausage, tzatziki, tomato and feta in pita. This stayed pretty true to the original Greek specialty in my opinion, with the exception of the meat. Instead of pressed and thinly sliced meat, it’s a home-made lamb sausage. Excellent flavors going on here. Quite messy I do say, but worth sopping up the drippings.

Prices here are reasonable. However, the beers will not only sneak up on your BAC, but your wallet too. They are all easy to drink, which is quite conducive to several rounds. I knew going in to take it easy. Not over priced by any means.

Overall I give our experience here a grade of A-. We’ll be back before too long. I would recommend The Brewer’s Art to any beer lover in a heart beat. The adventurous and creative chef makes it a winner for even the non-drinker. But, get there early as it gets crowded.