Caramelized Onion and Bacon Pull-Apart Bread



Caramelized Onion and Bacon Pull-Apart Bread
Yield:  8 – 12
Prep:  25 minutes
Cook Time:  1 hour and 10 minutes

    •  1/4 pound bacon (3 to 4 slices), cut into 1/4-inch dice
    • 3 large onions, thinly sliced (about 8 cups)
    •  1 stick (8 tablespoons) unsalted butter, at room temperature
    •  2 teaspoons chopped fresh thyme
    •  Kosher salt and freshly ground black pepper
    • One 1 1/2-pound round rustic loaf of bread, such as sourdough or Italian
    •  4 ounces smoked Gouda, shredded
    • 4 ounces mozzarella, shredded
    • 2 tablespoons chopped fresh parsley
  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Heat a large skillet with a lid over medium-high heat and add the bacon. Cook, stirring occasionally, until the bacon is golden brown, about 9 minutes. Transfer the bacon to a plate using a slotted spoon. Add the onions to the skillet and cook, covered, stirring occasionally and scraping up the stuck bits on the bottom of the pan as needed, until the onions release their juices and are caramelized, golden and soft, about 30 minutes. (If the onions begin to brown before they soften, stir in a tablespoon water, lower the heat and return to cooking.)
  • Combine the butter, thyme, 1 teaspoon salt and some pepper in a medium bowl. Stir in the onions until the butter melts and becomes saucy.
  • Meanwhile, with a large serrated knife, shave 1/4 inch off the bottom crust of the bread.. Make 1-inch wide crosshatch cuts on the top of the bread, three-quarters of the way through to the bottom. Put the bread on the prepared baking sheet.
  • Spoon 3/4 of the onion mixture into all of the slits. Mix together the Gouda and mozzarella in a small bowl, then stuff three-quarters of the cheese inside all of the slits. Spoon the remaining onion mixture on top, followed by the remaining cheese. (The bread will be very stuffed and messy.) Cover the bread loosely with foil and bake until the filling is warm and the cheese is melted, about 25 minutes. Transfer to a platter or cutting board and top with the bacon and parsley. Serve immediately.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

Sausage-Stuffed Mushrooms


Here’s one side dish that just might steal the spotlight from the turkey.

-16 extra-large white mushrooms
-5 tablespoons good olive oil
-divided 2 1/2 tablespoons Marsala wine or medium sherry
-3/4 pound sweet Italian sausage, removed from the casings
-6 scallions, white and green parts
-minced 2 garlic cloves minced
-2/3 cup panko crumbs
-5 ounces mascarpone cheese, preferably from Italy
-1/3 cup freshly grated Parmesan
-2 1/2 tablespoons minced fresh parsley leaves
-Salt and freshly ground black pepper

Preheat the oven to 325 degrees F.
Remove the stems from the mushrooms and chop them finely.
Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat.
Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it’s completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy.
Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer.
Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.
2009, Ina Garten, All Rights Reserved

Apple Pie Cupcakes!


3 medium apples, cored, peeled and cut into 1/8-inch-thick slices
3 tablespoons granulated sugar, plus more for sprinkling
1 tablespoon fresh lemon juice
Large pinch ground cinnamon
Pinch fine salt
2 tablespoons unsalted butter, plus melted butter for brushing
2 teaspoons all-purpose flour

Cooking spray
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon fine salt
3/4 cup granulated sugar
2 large eggs, at room temperature
1 1/2 sticks (12 tablespoons) unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup milk, plus 1 tablespoon for brushing

Whipped Topping:
3/4 cup heavy cream
2 tablespoons confectioners’ sugar
1 tablespoon sour cream
Ground cinnamon, for sprinkling
Special equipment: a pastry bag or a large resealable plastic bag
For the filling: Toss the apples, granulated sugar, lemon juice, cinnamon and salt together in a medium bowl. Melt the butter in a medium skillet over medium heat. Add the apples, and cook, stirring frequently, until the apples are tender but still pliable and the liquid is simmering, about 6 minutes. Add the flour, and stir until it dissolves and the liquid thickens. Remove the skillet from the heat, and let the filling cool completely. Divide the filling evenly into 12 little packed mounds; set aside.
For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.
Whisk the flour, baking powder, cinnamon, nutmeg and salt together in a medium bowl. Beat the sugar and eggs in another medium bowl with an electric mixer on medium-high speed until light and creamy, about 2 minutes. While continuing to beat, gradually pour in the butter, then add the vanilla. Adjust the mixer to medium-low, and add half the flour mixture. Add the milk, then the remaining flour mixture, taking care not to overmix the batter. It will be thin, like pancake batter; transfer it to a liquid measuring cup to make filling the muffin cup easier.
Divide the batter evenly among the cups of the prepared muffin tin. Top each with a mound of apple filling. Bake for 15 minutes (the cupcakes will spread quite a bit). Remove the tin from the oven, gently brush the tops with melted butter and sprinkle with granulated sugar. Continue to bake until the tops of the cupcakes, which bake and puff around the apple filling, spring back when pressed, 6 to 8 minutes more. Let the cupcakes cool in the tin for a few minutes, then transfer to a rack to cool completely.
For the whipped topping: Beat the cream, confectioners’ sugar and sour cream in a medium bowl with an electric mixer on medium-high speed until the mixture forms soft peaks. Transfer it to a pastry bag or a resealable plastic bag (snip off the tip). Pipe a dollop of whipped topping onto each cupcake (don’t completely hide the cupcake), and sprinkle with cinnamon.
From Food Network Kitchen

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Buffalo-Chicken-Cheese Balls


1 store-bought rotisserie chicken,
14 cup hot sauce,
1 tsp ground black pepper,
1 34 cup sharp cheddar cheese,
14 cup scallion, freshly sliced
1 cup all-purpose flour,
3 egg, lightly beaten
2 cup panko bread crumbs,
1 vegetable oil, for frying
1 12 cup mayonnaise,
12 cup packed blue cheese, broken up
12 tsp hot sauce,
2 tsp Worcestershire sauce,
1 tsp salt,
12 lemon, juiced
1 tsp garlic, chopped


  • Prep 20 min
  • Cook 10 min
  • Ready 30 min
    1. Heat oil to 350 degrees F (175 degrees C).
    2. Pick meat from the chicken and discard the skin. Place the chicken in a large bowl and add 1/4 cup hot sauce, pepper, cheese, and scallions and toss to combine. Roll the chicken into 2 ounce balls, about the size of a golf ball.
    3. Place flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg, and then the bread crumbs. Set aside.
    4. When the oil is hot, fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove to a paper towel lined plate to drain the excess oil.
    5. To make blue cheese dip: combine mayonnaise, blue cheese, 1/2 teaspoon hot sauce, Worcestershire sauce, salt, lemon juice, and garlic in a large bowl. Adjust the seasoning if necessary. Serve with chicken.
Recipe originally inspired by Food Network with 5-star rating copied from KitchMe Menu.


HOME COOKING: Hard Rock Cafe Recipes You Can Cook At Home – Rock Your World Chicken Quesadillas – Prepare a Delicious Meal to Impress Family & Friends!

With its classic Rock & Roll theme and great chef-prepared meals, the HARD ROCK CAFE is a fantastic place to eat.

Back in the 70’s, Eric Clapton – the original guitar god, founder of Cream and Derek & the Dominoes, writer of the immortal “Layla” – liked to eat at this quirky American restaurant in London, England, called the Hard Rock Cafe.

The diner was this funky old building that used to be a Rolls Royce dealership. It was run by a couple of young American guys who liked to keep it loose. Hard Rock Cafe was an instant classic. You could be yourself at the Hard Rock. It was good food and a good time.

So Clapton got to be friends with the American duo and asked them to save him a regular table – put up a brass plaque or something. And the young proprietors said, “Why don’t we put up your guitar?” They all had a chuckle, and he handed over a guitar, and they slapped it on the wall.

No one thought much more about it. Until a week later, when another guitar arrived (a Gibson Les Paul, by the way). With it was a note from Pete Townshend of The Who which read: “Mine’s as good as his. Love, Pete.”

The young proprietors put it on the wall. After that, the guitars never stopped coming.

The restaurant franchise continues this practice today with Hard Rock Cafes in more than thirty countries worldwide. Each Hard Rock Cafe is filled with Rock & Roll collectibles. Many famous musical artists continue to donate items to the restaurants.

Hard Rock Cafe features fun menu items like Blackened Chicken Penne Pasta, Hickory Smoked Chicken & Spinach Dip, Famous Pig Sandwich, Love Me Chicken Tenders with Honey Mustard Sauce, Rock Your World Chicken Quesadillas and their Purple Haze Mixed Drink.

>>> So if you want to prepare a delicious meal to impress family, friends or even a hot date – maybe someone you met on a romantic dating site – here is Hard Rock Cafe’s most popular meal of all – BAKED POTATO SOUP FOLLOWED BY CHICKEN QUESADILLAS & ORANGE FREEZE DESSERT…

–Hard Rock Cafe Baked Potato Soup–

8 slices bacon

1 cup Diced yellow onions

2/3 cup Flour

6 cups Hotchicken stock

4 cups Diced — peeled baked Potatoes

2 cups Heavy cream

1/4 cup Chopped parsley

1 1/2 teaspoon Granulated garlic

1 1/2 teaspoon Dried basil

1 1/2 teaspoon Salt

1 1/2 teaspoon Red pepper sauce

1 1/2 teaspoon Coarse black pepper

1 cup Grated Cheddar cheese

1/4 cup Diced green onions — white Part only

Additional chopped bacon —

Grated cheese and Chopped parsley for Garnish

Fry bacon until crisp. Chop bacon and reserve drippings.

Cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps.

Cook 3 – 5 minutes until mix just begins to run golden. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer 10 minutes; DO NOT ALLOW TO BOIL. Add grated cheese and green onions.

Heat until cheese melts smoothly.

Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.

–Rock Your World Chicken Quesadillas–

4 flour tortillas

1 grilled chicken breast

barbecue sauce

crushed pineapple

bacon bits

colby-jack cheese

cooking oil spray

Take flour tortilla and sprinkle half of it with cheese and 1/4 of cooked chicken.

Add bacon bits and a little bit of crushed pineapple (no juice) if desired. Pour a little bit of BBQ sauce on top. Don’t be too generous with the sauce or it will seep out of the quesadilla.

Spray the pan with cooking spray. Fold the tortilla in half and place in pan. It only takes a few short minutes to brown one side and then flip over to brown the other side.

When done, cut into wedges and serve with added BBQ sauce if you like to dip.

–Hard Rock Cafe Orange Freeze–

2 cups orange sherbet

1 cup freshly squeezed orange juice

1/4 cup milk

1 sprig fresh mint (for garnish)

In a blender, place the sherbet, juice, and milk; blend for 15 seconds or just until the sherbet is smooth.

You may have to stop the blender and stir the mixture up a bit to help it combine.

Pour into a tall, chilled glass and place a sprig of fresh mint on top.

Serve immediately, either to drink or as a dessert.

Or try…

–Hard Rock Cafe BBQ Beans–

2 15-ounce cans pinto beans (with liquid)

2 tablespoons water

2 teaspoons cornstarch

1/2 cup ketchup

1/3 cup white vinegar

1/4 cup brown sugar

2 tablespoons diced onion

1 teaspoon prepared mustard

1/2 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon coarse ground black pepper

1/2 cup shredded pork or chopped bacon

Preheat oven to 350 degrees. Pour entire contents of the can of pinto beans into a casserole dish (with a lid). Dissolve the cornstarch in a small bowl with the 2 tablespoons of water.

Add this solution to the beans and stir. Add the remaining ingredients to the dish, stir well and cover.

Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes.

After removing the beans from the oven, let the beans cool for 5 to 10 minutes before serving.

–Hard Rock Cafe Grilled Vegetable Sandwich–

6 Tbl Mayonnaise

1/2 ts Fresh Parsley — Chopped

Dried Oregano

Salt to taste

1 Red Bell Pepper

1 sm Zucchini

1 Yellow Summer Squash

1/4 Eggplant

1/4 c Olive Oil

2 Sourdough French Roll

1 TB Parmesan Cheese — Grated

8 Onion Ring Slices

4 slices Tomato

2 Pieces Red Leaf Lettuce

Preheat the barbecue or stovetop grill.

To prepare spread, put 3 tbsp of the mayo into a small bowl and add the parsley, oregano, and a pinch of salt. Set this and the remaining mayo aside until you’re ready to make the sandwich.

Prepare the bell pepper by cutting it into quarters and seeding it. Brush the entire surface with olive oil. Slice the zucchini, squash, and eggplant into lengthwise slices with oil as well.

Cook the red pepper on a hot grill for 2 or 3 mintues. At that point add the remaining vegetables to the grill and cook everything for 4 to 5 minutes or until all the vegetables are tender.

Be sure to salt the vegetables and turn them halfway through the cooking time. When the veggies are tender and begin to char, remove them from the grill and prepare each sandwich by first cutting the french rolls in half lengthwise through the middle. Spread the parsley-mayo mixture over the bottom of the rolls.

Arrange the zucchini onto the rolls. Stack the yellow squash and then the eggplant.

Peel the skin off the red peppers and then add to the sandwiches. Arrange the onions over the peppers. Divide the parmesan cheese and sprinkle it over the peppers. Arrange the onions and tomato slices next.

Add the lettuce and spread the mayo on the top of the rolls. Close sandwiches and cut in half. Pierce each half with a toothpick and serve.

Dig In and Enjoy!

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.

His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular Romantic Relationship site