Baked Beans with Brown Sugar and Bacon

Beans beans the musical fruit

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.

Posted in Dinner, Food, Pork, Recipes | Tagged , , , | 9 Comments

Rufus Reruns: Ravioli from Scratch

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

That is some firm and creamy cheese

You’ll need some nice Marinara

Mmmm good.

Hey this is already on pasta!

Make some great Ravioli Dough

And begin

And begin

And finally you’re ready for the filling

This will serve a normal family of 6 plus leftover, or 3 Americans

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!

Posted in Dinner, Food, How to, Italian | Tagged , , , , | 2 Comments

Sunday Suppers: Summer Gourmet

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

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

Wham bam thank you lamb

Mint Granita

This was left out a little too long

This was left out a little too long

 

Posted in Appetizers, Dessert, Dinner, Food, Sides | Tagged , , | 3 Comments

Rufus Reruns: Grill Master Part Two

Never buying store brand again

Never buying store-brand pastrami again

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:

Smoked Brats

Really, those babies are almost all pink, talk about permeation

Really, those babies are almost all pink, talk about permeation

Smoked Lamb Shanks

At the center resides the perfect dog treat

At the center resides the perfect dog treat

Smoked Brisket with Espresso Bourbon Mop Sauce

That is a juicy piece of meat

That is a juicy piece of meat

Smoked Salmon

It looks like the opening shot in Star Wars

It looks like the opening shot in Star Wars

Spicy Smoked Beef Brisket

That is a piece of meat

That is a piece of meat

Posted in Beef, Food, Grilling/Smoking, Seafood | Tagged , , , , , , , , | 5 Comments

Rufus Reruns: Grill Master Part One

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

The most important knot

Next comes the brining

Going for a long dunk

Going for a long dunk

And finally the smoking

A gratuitous grill shot for Greg

A gratuitous grill shot for Greg

And the voila, the finished product:

Only a fool would consider that burned

Only a fool would consider that burned

Posted in Chicken, How to | Tagged , , , , , | 1 Comment

Rufus Reruns: G is for Gin

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.

Pink Gin

Someone got a little to arty for me in this picture

Someone got a little too arty for me in this picture

The Vesper

The garnish is for eating

The garnish is for eating

Salty Dogs

Beware of dog

Beware of dog

The Gimlet

Two bonus recipes to the left!

Two bonus recipes to the left!

The Tom Collins

That tile looks very new

Don’t let kitchen renovations stymie your drinking

The Saketini

Reflections and poorly made glassware can make some fun effects

Reflections and poorly made glassware can make some fun effects

The White Lady (two ways)

Mine has less wonderbread in it

Is it just me or is that glass really full?

The 20th Century

That is a good use of opposite colors

That is a good use of opposite colors

Blueberry Bramble

Stone cold baby

Stone cold baby

Cheers everyone!

Posted in Food, Spirits | Tagged , , , , , | 3 Comments

Rufus Reruns: Is There a Butcher in the House?

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

Now it makes sense

Deboning Chicken Breasts

Finished?

Finished?

Carving A Turkey

The original meat on a stick

The original meat on a stick

Spatchcock A Chicken

Is a chicken more chicken if it is spineless

Is a chicken more chicken if it is spineless

 

Posted in Chicken, Food, How to, Seafood | Tagged , , , , , , | 2 Comments