Warm Bacon Potato Salad with a Sage Mustard Vinaigrette - 52 Side Dishes - Do Ahead

Peanut Butter and Jelly, Bread and Butter, Captain and Tennile, Ernie Banks and the Cubs... Some things just belong together.

Like Potato Salad and a summer BBQ... Or any excuse really.  I have already posted several potato salads in my "52 Grilling Secret Extras" series.  And I am sure there will be quite a few more.  Seems potatoes can be combined in so many different and tasty ways, they are just going to end up on the table for about any occasion.

This recipe is fantastic.  Perfect way to use some fresh herbs growing in your summer garden.  The whole grain mustard adds a pep and the two colors of potatoes (red and white) and the green herbs add a festive element to any party!  Even, dare I suggest something a little elegant?

Oh... And there's BACON!

OK... Here's what I did...

Warm Bacon  Potato Salad with a
Sage Mustard Vinaigrette

Ingredients

• 1-1/2 Pounds Red Potatoes,Quartered
• 1-1/2 Pounds Yukon Gold Potatoes, Quartered
• 4 TBS Cider Vinegar
• Large Pinch Kosher Salt
• 1/2 Pound Thick Slice Bacon, Chopped
• 4 TBS Whole Grain Dijon Mustard
• 4 TBS Olive Oil
• 2 TBS Honey
• 1/4 Cup Chopped Fresh Sage, Additional for Garnish
• 2 Stalks Green Onions, sliced
• ! tsp Salt
• 1 tsp Pepper

Cooking Directions

1. In a large pot combine potatoes, cider vinegar, and kosher salt.
2. Add water to cover potatoes. Bring to boil over medium heat. Reduce heat and simmer, uncovered, for 15 to 20 minutes, just until potatoes are tender when gently pierced with a fork.
3. Drain well. Let stand for 2 to 3 minutes before adding dressing.
4. In a bowl mix together all the remaining ingredients for the salad
5. Transfer potatoes to a mixing bowl.
6. Add mustard dressing all at once. Mix gently to avoid breaking potatoes.
7. Garnish with additional chopped Sage
8. Serve Warm and ENJOY!

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Mexican Corn with Creamy Avocado - 52 Do Ahead Side Dishes

Elote (the Corn on the Cob version of this recipe) and Esquites (this) are Mexican street food staples.  Fried corn with a mixture of toppings is sold everywhere.

This recipe has some of the best options mixed with Fried Corn.  Spicy Peppers, Creamy Cheese, Drizzles of Lime and Herbal Freshness!  And with the addition of creamy sweet Avocados... TEX-MEX HEAVEN!

Served this at a BBQ.  Love making side dishes ahead of time, frees me up to grill the meat!!!

OK... Here's what I did...

Mexican Corn (Esquites)
with Creamy Avocado

Ingredients

• 2 TBS Butter
• 2 Cans Sweet Corn, drained
• 1 Jalapeno Pepper, seeds and ribs removed, fine dice
• 3 TBS Mayonnaise
• 3 Cloves Garlic, grated
• 3 Green Onions, Sliced
• 1 Handful Frsh Cilantro, Chopped
• Juice and Zest from 1 Medium Lime
• 1/4 pound (4 ounces) Feta Cheese, crumbled
• 1/2 tsp Cayenne Pepper Spice
• For Garnish Freshly sliced Avocado, peel off the rind
• For Garnish Smoked Paprika spice

Cooking Directions

1. Melt the butter in a heavy skillet over medium-high heat.
2. Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
3. Add the jalapeno and Garlic, saute for a minute and remove from heat.
4. Mix everything else
5. Pour into serving dish (or serve straight from the skillet). Garnish with Avocado slices and sprinkle Paprika spice.
6. Serve warm or at room temperature and ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Beer Braised Grilled Faux Meatball Brats - 52 Grilled Appetizers

This recipe has a huge payoff in looks and taste.  The look is of meatballs, but in fact they are simply sliced Sausage Brats.  By slicing the brats and then simmering them in a pot of beer you infuse all that flavor throughout for a much more intense flavor fix.

The casing stays on around the center of each slice.  Since the ends are open, as te brats cook they expand around the edges creating more of a meatball look.

Once you have simmered the faux meatballs, the meat is done cooking.  Transferring these to a grill pan lets you get the look, texture and taste of charred edges.

These were a big part of my Labor Day menu and success.  A dozen guests, 10 dishes and a very successful end of summer celebration!  Be sure to keep coming back over the next few days as I will be posting all of this menu.

These were a terrific appetizer... add a bunch of toothpicks and your guests can munch while you work on the last minute details of getting the main dishes and sides ready!

Of course with a menu this big I was after something simple to fix.  And that is this dish,  A little slicing, an hour simmer and 5 minutes on the grill and done.

2 Bottles Top Quality Beer
10 Sausage Brat Links
2 Medium Red Onions sliced into rings and divided Half during simmering, half during grilling
Sliced green Onions for garnish

All of the prep work is done in advance.  Brats are raw sausage (as opposed to hot dogs which are precooked).  But they also come with a casing on the outside to hold the meat n shape. Just slice about an inch long pieces,

I make a bed of Onions in a crock pot (single layer to prevent the brats from touching the HOTTER bottom).  Set the crock pot on the lowest setting, Add 2 bottles of beer and another layer of onion rings.

As in all cooking, the quality of the beer does matter.  It's better to drink less than to drink watered down light beer.  I prefer to shop local, drink local.  Here in Kansas City there is a wonderful local brewer, Boulevard Beer.  I selected their Bully Porter, an English style heavy Porter style Beer that is about as full of flavor as you can get,.  You need to add enough beer to just cover the brats.

Slow heat the beer (not even a simmer, low heat) for about an hour,  and you are ready to grill!

The brats will cook fast, so a high heat just to char the outside is all you need!  I am sorry I do not have a picture, but I used a Grill Pan.  One of those pans that have a whole bunch of holes in them.  Any store with lots of grilling supplies will have them.  they are very handy for getting all of the benefits of grilling for small items, sliced vegetables, and these brat slices.

Make another bed of Onions in the pan, drizzle some olive oil to coat, add the meatballs, and grill over direct high heat until the meatballs begin to char on the outside.  Stir to get all sides charred, serve immediately as an appetizer dish to feed your guests while you work on the last minute details for the meal...

Serve HOT and ENJOY!

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So,  I am also adding to my Growing list of  "52 Cooking With BEER Recipes"!!!

Everyone knows about cooking with wine, but BEER has so much more complex flavors.  I imagine the day after beer was invented, someone made an Irish Stew. Cooking with beer infuses recipes with this intoxicating concoction of hops and barley in an effort to enhance and enrich everyday food..  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!

*************************************************************************

Also,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Jack Daniel's BBQ Sauce - Make your own Condiments

This last weekend we were thrilled to have Larry, the Big Dude of Big Dude's Eclectic Rambling Blog stop in our little corner of the universe for a few days.  Larry, Bev his wife, Pat his Sister -in-Law, Madison his Grand Daughter and 4 dogs (yes, everyone gets their own dog) have been RVing across the country for a couple of months.  His blog is worth a look just for all the scenery he has posted along the way.  After about 4,000 miles he pulled into the Cul-de-Sac on his way home.

Jackie and I played host and tour guide, with an old fashioned Western Rodeo (how that cowboy jumped up after that 1500 pound bull landed on him we will never know), Jackie took the girls shopping and Larry and I got caught up on Kansas City's favorite native son, Harry Truman.  But in between all the touring and shows, we threw a back yard BBQ Whoop de Doo for a little over a dozen of our closest friends.


We enjoyed some of the best Turkey of my cooking life (come back tomorrow), a nice hunk of Beef for a thirty garlic roast (later this week), A beautiful sugar cured Salmon with a Cranberry sauce (even later this week) and some pork Baby Back Ribs glazed with this Jack Daniel's Whiskey BBQ sauce.  Plus sides and desserts, I am pretty sure no one left hungry.  But at the least it was a joy to watch my good blogging buddy fit right in with my neighbors, friends and family... It was indeed a Whoop de Doo!

Feeding Larry... I highly recommend you giving it a shot whenever the rolling studio apartment comes close to your town!

I am pretty sure I have a half a month's worth of posts from feeding Larry.  Just keep coming back daily.  I am starting with a new BBQ sauce I made, inspired by our visiting friends from Tennessee.  It is a pretty spicy delicious and beautifully dark colored sauce/glaze using some good old Tennessee whisky.  And when you think Tennessee Whisky, you MUST think Jack Daniels.  Most of the recipe comes inspired by a copy cat recipe from TGIFriday that has been around for years.  I made a few adjustments to turn their glaze into my sauce.

As with most recipes that use booze as an ingredient, the actual alcohol cooks out so there is no one will guzzle the sauce and stumble away drunk.  But what is left is the deep rich Earthy flavor of the whiskey melding with the spices and mixings used to make the sauce... Delicious in every possible way.

There is quite a bot of sugar in the sauce, so be careful using this as a glaze. only glaze during the last 10-15 minutes of cooking time so that the sauce (and your BBQ meat) does not burn.

And of course, have a bowl of this for your guests to use as a sauce for the rest of the meal... I even added a spoonful on my mashed potatoes...

OK... Here's what I did...

Jack Daniel's 

Tennessee Whiskey 

BBQ Sauce

Ingredients

• 2 Cups Brown Sugar
• 1 Cup Jack Daniel's Whiskey
• 1 Cup Soy Sauce
• 1 Cup Ketchup
• 2 TBS Heinz 57 Steak Sauce
• 1 TBS Sriracha Hot Sauce
• 1/4 Cup Apple Cider Vinegar
• 3 TBS Bacon Drippings and Grease
• 2 TBS Garlic Powder
• 1 TBS Onion Powder
• 1 TBS Smoked Paprika
• 1 tsp Chipotle Pepper Powdered Spice
• 1 Large Pinch Cayenne Pepper Powder Spice

Cooking Directions

1. Combine all ingredients in a large Sauce Pan.
2. Simmer over Medium heat, very low boil, until the sauce starts to thicken... About 10 minutes, stirring frequently.
3. Serve with your favorite BBQ or glaze grilling meat about 5 minutes before you take the meat from the grill... And ENJOY!

This sauce is one of my "52 Small Batch Canning Ideas",  Always make up a big enough batch to last not only the Whoop de Doo, but enough to last the month...

And of course, this is being added to my Grilling Secret series...

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Florida Hurricane - New Orleans Mardi Gras Cocktail - 52 Backyard Drinks

Alright, let's address the pink elephant in the room... This is a wimpy version of the classic New orleans drink.  I am old as dirt, and about as opinionated about things as an old as dirt guy deserves to be.  In my youth I could slam down a Hurricane made with 151 Rum, Grand Marnier, More rum, and more and more.  I have seen recipes (and drank 'em) with up to 7 ounces of booze in a glass.  If you are headed to New Orleans and want to experience that... Do it.  Just for me and my guests, I prefer not to end up puking in the bushes.  A real authentic New Orleans Hurricane has a reputation... and it deserves it.

Now, these on the other hand are refreshing.  Just enough booze to make a party festive.

So instead of 7 ounces of booze... only 2.  And even that can be cut in half if you like or simply left out and make virgin versions.

Yeap, it's a wimpy drink.  But certainly tasty and festive.  And I LIKE 'EM!

Life in the Cul-de-Sac.

One other change, I prefer Orange Juice instead of the more traditional Passion Fruit juice.  Easier and cheaper to find, and for me, just makes a tastier drink.  So the "Florida" in the name Florida Hurricane could either mean Florida Orange Juice... Or it could mean the other well known Florida tradition of Florida Seniors and their feisty attitude about knowing and liking what they like.

I make these a lot and I LIKE 'EM!

OK... Here's what I did...

Florida Hurricane

Ingredients

• 1 OZ Coconut Rum
• 1 OZ Dark Rum
• 1 Cup Orange Juice (can substitute Passion Fruit Juice)
• 1 OZ Lime Juice
• 1 OZ Grenadine
• Splash Maraschino Cherry Juice (Can substitute 1 OZ Honey)
• Be creative with Garnishes... Maraschino Cherries, Pineapple Chunks, Orange Slices, even Mangoes and Papayas

Cooking Directions

1. I like to make pitchers of these, simply multiply the ingredients by 8 and stir to mix.
2. For a single cocktail, combine all liquid ingredients in a shaker glass with a generous amount of ice.
3. Shake like heck.
4. Pour into a Hurricane or Tulip glass with ice.
5. Garnish with a long skewer with plenty of Fruit... Especially the Cherries. Love the Cherries.
6. If serving a pitcher, have several skewers of fruit ready, along with glasses filled with ice.
7. And ENJOY

Fat Tuesday is coming, followed by Ash Wednesday... Better enjoy a Florida Hurricane now!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

EggNog Cheesecake Bars - 52 Do Ahead Desserts

These are indeed special.  They taste DELICIOUS with a hint of Christmas season in every bite.  Always appropriate for any Church PotLuck meal (or your dessert table) all year round as Charles Dickens through Ebenezer Scrooge advised us all, "I will honor Christmas in my Heart and try to keep it all the year".

Just a couple of notes... I made this for a Labor Day BBQ.  I wanted to serve something chilled.  It was a big hit and everyone raved.  BUT, I did use some fresh made spiked EggNog in the recipe.  Meaning there was a slight hint of Bourbon in the nog.  No problem at my backyard, but could be an issue if you are indeed making this for a church PotLuck.  The alcohol does cook out even though there is far less alcohol in the Bourbon than if you used the same amount of vanilla extract (which is about 70 proof).  So, if serving this in church, either use "virgin" EggNog or simply don;t tell.  Like I said, the alcohol cooks out.

As to the nog, I have to be honest, I make these all the time.  In the past I guess I only made them close to Christmas since I used a carton of store bought nog.  This time since I was making them in early September I found out that EggNog is not available at any of the three stores I normally shop at.  So I made my own and for the first time I added the bourbon to the EggNog before mixing into the filling.  I have also made this with store bought nog and no booze at all.  Different taste, still good though.

All in all, you will LOVE these bars!

OK... Here's what I did...

EggNog Cheesecake Bars

Ingredients

• 4 Cups Vanilla Wafer Cookies
• 1-1/2 Cup PLUS 1/3rd Cup Sugar
• 1 Stick (8 TBS) Butter
• 4 Bricks (32 Ounces) Cream Cheese, allowed to warm to room temperature
• 6 Large Eggs... ONLY 4 Whole Eggs and Just the Yolks of 2 Eggs
• 1-1/2 Cups EggNog
• 4 TBS Flour
• 2 tsp Vanilla
• 2 tsp Nutmeg, freshly grated
• 2 Pinches Salt

Cooking Directions

1. Preheat oven to 350 degrees
2. In a food processor, crush the vanilla wafers add 1/3 Cup sugar and cut in the butter until well mixed. Will look like tiny pebbles.
3. In a non stick sprayed 9X11 Baking Dish, press the mixture into the bottom of the pan to form the crust. Let cool
4. Bake until crust is just browning around the edges, about 12 minutes.
5. Meanwhile, in a large stand mixer, beat the cream cheese until fluffy. Add 1-1/2 Cup Sugar, 4 Whole Eggs, 2 Egg Yolks, EggNog, Flour, Vanilla, Nutmeg and Salt: Beat until silky smooth
6. Pour the filling mix over the crust.
7. Set pan in a high edged baking sheet. Add enough hot water to cover up to about 1/2 the side. This will help prevent the top of the cake from cracking.
8. Bake until set for 1 Hour
9. Remove from water bath and allow to cool for 45 minutes
10. Transfer to a refrigerator and allow to cool for several hours before cutting into bars. Cut with a knife dipped in HOT water.
11. Serve Chilled and ENJOY!

**********************************************

This simple recipe has been added to my growing list of "52 Cakes and Pies at Home"!

These are the desserts you make for your family.  No fancy amazing wedding cakes, just the rustic beauty of the classics.  From pumpkin pie to cheesecakes to layer cakes, these are what your family craves for dessert.  You may even see a few unusual crusts and frosting ideas to try.

You get the idea. These recipes are simple, delicious and will have your family wanting dessert first...

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And,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook COOKIE, BARS and TRUFFLES"!!!

Old school like classic criss cross peanut butter to new takes on interesting recipes like a beautiful Red Velvet with the cream cheese mixed inside the cookie, accented with white chocolate chips!  Even a Pineapple Cream Cheese EASY Bar with only 5 ingredients! 

Stop on by, there's always a new cookie in the cookie jar!

***********************************************************************

\

I LOVE to serve something sweet and creamy like a do ahead cheesecake at a backyard BBQ.  Do ahead and a crowd pleaser!  So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************************************************

This recipe has also been added to my growing list of
"52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...


Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Pistachio Crusted Spiral Pork Chop Bites - 52 Pork Dishes and Grilled Appetizers

We had a Whoop de Doo last weekend!!!

15 guests, about 10 different dishes and a full back yard of grills (I used all three of my Weber Kettle Grills at once), fun and good eats!

Of course I don't need an excuse to hold a Whoop de Doo, just the perfect spring night weather would be enough.  Or a chance to cook for valued friends and family... Certainly more than an excuse.  But this day's cook had a special meaning.

What else would he do with this haircut???

My son, James has got his marching orders.  Despite our pull back from Afghanistan, there will still be about 10,000 US troops there next year.  My son will be one of them.  he is a medic in the Army, assigned to route clearance duty.  he will be busy closing bases and shuttling personnel and material as we consolidate our presence.

He leaves in August but he will have a busy schedule of additional last minute training (hurry up and wait since he has been mostly idle for the last two years while assigned to Ft. Riley) and spending his 30 day leave to visit his Mother, Sister and hunting down old girlfriends "back east".

So, this Whoop de Doo was held in his honor, one of the last few chances for dad to cook for his son for a year and a chance my neighbors and friends to shake a hand and wish him well.

Sniff... I'm tearing up just writing that...

But it also gave me a chance to cook up some of my favorites...  Like these beauties.

BACON, wrapped in PORK!

Slathered in a specialty BBQ sauce.  I used an Easy Mango BBQ Sauce.  Made this to sound even more exotic and special (and to taste more exotic and special)!  Then rolled in Pistachio Nuts.  Again... Exotic and special.  However I have made almost the same thing before... You can use chicken in place of pork.  I have used different sauces.  Use your favorite and it will work as well.  And the nuts... I like roasted pistachios.  But I have also used BBQ peanuts, regular peanuts and also Hazelnuts... All your choice!

They come out about an inch, inch and a half tall, about the size of a silver dollar.  They can be an appetizer, main course or a part of a main course like when I through a Whoop de Doo)!

Spectacular look... Exotic tastes... Perfect for your own Whoop de Doo!

OK... Here's what I did...

Pistachio Crusted Spiral Pork Chop Bites

Ingredients

• One 3 Lb pork Loin Trimmed, cut into 1/2 inch strip, width of a slice of Bacon, length of a slice as well.
• One Lb Thick Cut Bacon, each slice cut in half, Baked or pan fried just slightly cooked, still pink and flexible to render some of the fat.
• 1 Pint Easy Mango BBQ Sauce, Reserve 1/2 Cup (can use your favorite BBQ Sauce)
• 1 Pound Pistachio Nuts, shelled and smashed to half pieces and half dust (I have also used hazelnuts and BBQ flavored peanuts as well... works great!)
• Plenty of Wooden Skewers soaked for several hours in water

Cooking Directions

1. The Prep work... Make the Easy Mango BBQ Sauce or your own favorite sauce. Slice the pork loins into the thin long strips (1/2 inch thick, about the length of a slice of bacon.
2. Bake or pan fry the bacon for just a few minutes (I bake mine, about 10 minutes, about half the usual time) until slightly done but still very flexible. Cut in half.
3. Crush the nuts... part pieces for the look and part dust for the taste.
4. Soak your skewers to prevent them from burning wile grilling. At least 2 hours.
5. The Assembly... Take a meat mallet and carefully whack the strips of pork until each slice has doubled in width and been pounded thin. Be careful to only pound the meat so the strips get wider and not longer.
6. Lay 2 half slices of bacon on the strip length wise. Leave about 1 inch from the end,. Since each piece of tenderloin is twice the length of the half slices of bacon, there will also be a couple of inches left uncovered by the bacon at the far end.
7. Now, cut the tenderloins in half lengthwise leaving two pieces of tenderloin partially covered with half slices of bacon.
8. Brush a coating of the Easy Mango BBQ Sauce (or the BBQ sauce of your choice).on the bacon and exposed tenderloin.
9. And now the roll... Roll each piece of tenderloin in a loose pinwheel loose, but not too loose... tight but not too tight). As you roll up the center piece of bacon will curl to almost the end of the pork, leaving a pinwheel look to the edges. Each pinwheel should be about as tall as it is wide. Each should be the circumference of a silver dollar.
10. And for the Coating... GENEROUSLY coat the outside (not the pinwheel top/bottom) of the wheel in the Easy Mango BBQ Sauce (or sauce of your choice).
11. Then roll the wheels into the nuts so there is a coating of nuts.
12. Carefully skewer each so they will be easy to handle on the grill. I like to do three on each skewer and as shown, two skewers per (like a shish-ka-bob. You may need to repack the nuts onto the side as they can fall off during the skewering.
13. Time to Cook... Build a charcoal fire for direct grilling (I also make these on my gas grill when needed quick). Direct grilling over medium high heat and cook for about 7 minutes per side or until the edges of the bacon begin to crisp. Internal temperature should be 145 degrees, measured in several places. Serve with reserved Easy Mango BBQ Sauce drizzled on top of each pinwheel.
14. Serve warm from the grill (resting for about 10 minutes before plating) and ENJOY!

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

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