Bacon-Wrapped Dates

I'll be the first to say it: These are not pretty. But they are delicious. The dates melt just a little bit, and their sugars mix with the bacon fat, which just reiterates the old adage: "Bacon makes everything better." Bacon wrapped dates are popular in tapas bars, which is where I first had them. They're served plain, or sometimes stuffed with almonds, garlic or cheese. I made these with blue cheese, and brushed them with a balsamic glaze, just to enhance the sweetness. I made these for a Memorial Day party with family and they where a hit.

1 bag pitted dates (I recommend Medjool dates, because they are bigger, but I used regular Dole dates)
1 lb. bacon
1 package blue chese
toothpicks
1/4 cup Balsamic Vinegar
3 tbsp. honey

Preheat oven to 450 degrees.
Slice each date lengthwise, but be careful not to cut all the way through.
Put a small portion of the cheese inside each date.
Cut each slice of bacon in half, and wrap one half around one date.
Put a toothpick through the bacon and date to keep everything together.
Stand up the dates in a row on a cookie sheet. 
Alternatively, if your careful, you can omit the toothpicks, and just place the bacon-wrapped dates seam-side down a cookie sheet.
Place the cookie sheet in the oven for 5 minutes
Mix together honey and vinegar.
Remove the dates from the oven and brush on the balsamic glaze.
Put back in the oven for an additional 5 minutes.
Remove from oven, and serve immediately.

Summer Berry Crumble

This couldn't be easier. It can be made with very little ingredients, and its even kid-friendly if you omit the rum.
Another whim recipe.

1 lb. Fresh Strawberries, hulled
1 lb. Fresh Raspberries
1 tbsp. lemon juice
1 box (12 oz.) Vanilla Wafer Cookies
2 cups white chocolate chips, melted, divided
2 oz. rum
1 tsp. vanilla extract

Preheat the oven to 350 degrees.
Mix the berries together in a bowl with the lemon juice.
Spread one layer of cookies in a 2 1/2 quart baking dish, until the bottom is covered.
Pour 1 cup of melted chocolate over the cookies.
Spread the berries and their liquid next.
Pour on the rum and vanilla extract.
Pour the remaining chocolate onto the berries.
Put the remaining cookies into a plastic bag, and crush with a rolling pin.
Spread the cookie crumbs onto the top of the dessert.
Bake for 35-40 minutes, until the top has set, and is golden brown.
Serve with whipped cream.

Salmon Wellington with Carrot Puree

I made this recipe this evening on a whim. I have weird whims.

Carrot Puree:
Ingredients
1/2 stick butter
1 tbsp. extra virgin olive oil
7 carrots, peeled and diced
1/2 small onion, diced
1 glove garlic
1/4 cup heavy cream
salt and pepper to taste

Melt the butter and the oil in a skillet over medium high heat.
Add the carrots, onion and garlic. Saute for about 10-15 minutes, until onions are translucent.
Add the contents of the skillet into a food processor. Add the 1/4 cup heavy cream and blend until smooth, adding salt and pepper to taste. Keep warm and set aside.

Wellington Ingredients
4 4oz. Salmon Filets, skin removed
salt and pepper to taste
1 egg, lightly beaten

Spread:
1/2 stick butter
1 pint baby bella mushrooms, cleaned and sliced
1/2 small onion, diced
2 cloves garlic
5 sun-dried tomatoes
salt and pepper to taste

Dough:
1 egg
1/4 cup water
2 cups all-purpose flour
1/2 tsp. salt
1 tbsp. garlic powder

Preparation
Preheat the oven 350 degrees.

Make the Dough:
Mix the water and egg together in a small bowl.
In a large bowl, combine flour and salt.
Make a well in the center of the micture and pour in the egg.
Mix well. If the mixture is too dry, then add a little water, until the dough is pliable.
Seperate the dough into four quarters.
Roll each quarter out with a rolling pin until elastic.
On a lightly floured surface, roll out the dough, and set aside.

Make the spread:
Melt the butter in a skillet over medium high heat.
Add the sliced mushrooms, onions, garlic and sun-dried tomatoes. Saute for about 10-15 minutes, until onions are translucent.
Add the contents of the skillet into a food processor and blend until smooth. Set aside.

ASSEMBLY:
Lay out each quarter of the dough on a lightly floured surface.
Spread the mushroom mixture onto the dough, leaving about 1 inch clear around the edges.
Sprinkle salt and pepper on both sides of the salmon.
Place the salmon in the middle of the mushrooms.
Use a pastry brush to spread the lightly beaten egg around the edges of the dough.
Wrap the dough around the salmon and seal. Repeat until all four salmon are wrapped.
Place the salmon wellingtons onto a lightly buttered dish and bake for 35-40 minutes.
When cooked, spoon a couple tablespoons of the puree onto a plate, and place one wellington in the center of the puree. Sprinkle with freshly ground pepper. Serve immediately.

Adirondack Red Wing Burger (from Rachael Ray)

I really like hamburgers. I mean I really, really like hamburgers. So I really pay attention when they are done well, and when they are done badly (like at my job's cafeteria). Rachael Ray also apparently likes hamburgers, and this recipe is one of her's. Its really tasty, and I wish I had come up with it myself. She called it her "Adirondack Red Wing Burger", because she's from upstate New York, and the elements of the burger are pretty much the ingredients for buffalo wings, but in burger form. If you want the original recipe, here it is. I made some changes, but its her recipe. That is my picture though. :)

Ingredients
    * 2 tablespoons EVOO – Extra Virgin Olive Oil, divided
    * 1 carrot, finely chopped
    * 1 rib celery with leafy tops, finely chopped
    * 1/4 cup finely chopped onion
    * 2 cloves garlic, finely chopped
    * 1 1/2 pounds ground turkey or chicken
    * 2 tablespoons finely chopped fresh dill
    * 1 teaspoon poultry seasoning
    * Salt and pepper
    * 2 tablespoons butter
    * 1/4 cup hot sauce
    * 1/2 cup blue cheese crumbles
    * 4 deli-sliced cheddar cheese
    * 4 sandwich-size English muffins, toasted
    * 1/4 head iceberg lettuce, shredded
    * 1/4 cup pickle relish

 Preparation

In a small skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add carrot, celery, onion and garlic, and cook until tender, about 5 minutes. Transfer to a bowl and let cool. Reserve the skillet.

Mix the turkey, dill and poultry seasoning into the vegetable mixture. Season with salt and pepper. Form into 4 patties.

In the reserved skillet, heat the remaining 1 tablespoon EVOO over medium heat. Add the patties and cook, turning once, until firm, about 12 minutes. Transfer to a plate. Add the butter to the skillet to melt, then stir in the hot sauce. Add the patties back to the skillet, turning to coat in the sauce. Top each with some of the blue cheese and a slice of cheddar. Tent with foil, turn off the heat and let stand until the cheese is melted.

Top each muffin bottom with some lettuce, a patty, some relish and a muffin top.


I didn't use any lettuce, relish or english muffins, because I don't like relish, and I didn't have any lettuce or english muffins, but they were still great. So good, that a couple days later, I made them again, this time with ground beef instead of turkey, and they were still delicious.