Beans beans the musical fruit
Homemade baked beans take time to cook, but they’re worth the effort and good all year round. Yes, they require hours of baking, but we’re in a state where the AC is fairly mandatory in the summer.
Baked Beans with Brown Sugar and Bacon
- 1 pound dried great Northern beans
- 8 slices bacon, cut into 1/2-inch pieces
- 1 medium onion, diced
- 4 cups chicken stock
- 2 cups water
- 1/4 cup apple cider vinegar
- 1/3 cup Dijon mustard
- 1/2 cup brown sugar
- 3 bay leaves
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1 tsp ground pepper
Soak beans overnight. Drain, rinse and set aside. Preheat oven to 350. In a Dutch oven, cook bacon until crisp, remove bacon and place on a plate lined with a paper towel reserving enough bacon fat to brown onions. Saute onions in reserved drippings until tender. Add beans and remaining ingredients to pot, stirring to incorporate. Bring to a boil. Move pot to oven and cook uncovered, stirring occasionally, until beans are tender, the sauce is nice and thick, about four hours. Can be made the day before. Bring back to a simmer before serving.
We’re in repeats this week. We’ll be back to posting new stuff soon, but in the meantime we’re turning to the highlight reel. (Two people who don’t really watch sports should probably leave the sports metaphors to those in the know.) We hope you have time on your hands this weekend, because we want you to make ravioli from scratch.
Start with Some Homemade Ricotta
That is some firm and creamy cheese
You’ll need some nice Marinara
Hey this is already on pasta!
Make some great Ravioli Dough
And finally you’re ready for the filling
This will serve a normal family of 6 plus leftover, or 3 Americans
Now as a certain great Italian chef would say: Tutti a tavola a mangiare!
It’s too hot to cool down the car and drive off to a restaurant. Crank up the AC and make these dishes instead.
Tomato Gorgonzola Soup
Look at those water spots, for shame store brand dishwasher detergent
Pepper-Crusted Rack of Lamb over Creamy Cannellini Beans
Wham bam thank you lamb
This was left out a little too long
You’re all caught up on how to smoke after reading yesterday’s tutorial right? Then let’s get to it. Pick one or more of the following:
Really, those babies are almost all pink, talk about permeation
Smoked Lamb Shanks
At the center resides the perfect dog treat
Smoked Brisket with Espresso Bourbon Mop Sauce
That is a juicy piece of meat
It looks like the opening shot in Star Wars
Spicy Smoked Beef Brisket
That is a piece of meat
Posted in Beef, Food, Grilling/Smoking, Seafood
Tagged beef, entertaining, grilling, meat, pork, roundups, seafood, smoking, summer
Ready, set, smoke! We’re reaching into our archives this week and reposting some of our old favorites. Here’s a three parter on smoking poultry.
First you’ll need to truss the bird
The most important knot
Next comes the brining
Going for a long dunk
And finally the smoking
A gratuitous grill shot for Greg
And the voila, the finished product:
Only a fool would consider that burned
Someone in this house really, really, really loves her gin. We’ll be back next week with a new cocktail. In the meantime, here are some of our gin-soaked favorites.
Someone got a little too arty for me in this picture
The garnish is for eating
Beware of dog
Two bonus recipes to the left!
The Tom Collins
Don’t let kitchen renovations stymie your drinking
Reflections and poorly made glassware can make some fun effects
The White Lady (two ways)
Is it just me or is that glass really full?
The 20th Century
That is a good use of opposite colors
Stone cold baby
We took a bit of time off last week, so the kitchen isn’t as busy. We’ll be airing some reruns this week and will resume our normal scheduling soon. In the mean time, bone up on your deboning with this run down.
How to Filet a Fish
Now it makes sense
Deboning Chicken Breasts
Carving A Turkey
The original meat on a stick
Spatchcock A Chicken
Is a chicken more chicken if it is spineless