Scary Picture Friday - Bacon Wrapped Figs with Manchego Cheese

So easy a Caveman could do it. (As an ad woman, I think I'll go to my grave jealous of not having created this campaign. Oh well...)

Figs are still going strong in the grocery stores, so take advantage and make these. Look for the ones that are soft to the touch and oozing their amber fig juice - disgusting to behold but delicious. My family looked at me like I had officially become a 'New Yorker' (and possibly even a card carrying member of the communist party) when I made these during my Texas trip. But as they baked off in the oven sending the smell of bacon and cheese throughout the house, all was forgiven and they quickly were eaten up.

This reconfirms my belief in what I call the 'hotdog theory'. If you ever saw what went into one before you ever tried it, think of all you'd have missed!

* Apologies for the especially horrendous picture - I took it with my iPhone on vacay. Bad idea.com

Bacon Wrapped Figs with Manchego Cheese
Serves 16.

Ingredients:
1 (8 slice) package bacon (preferably Applegate Farms 'Sunday' bacon)
8 fresh, ripe figs, stems removed and cut in half length-wise
1 medium block Manchego cheese, cut into 1x1 1/2 inch chunks

Instructions:
Preheat the oven to 400. Grease a large rimmed baking sheet liberally with nonstick spray and set aside.

Remove the bacon slices from the package and cut them directly in half, giving you 16 mini slices. Place a wedge of cheese over the cut side of your fig, then wrap with the bacon slice so that the bacon overlaps on the non cut side (you won't have to put a toothpick through them this way.) Set in your prepared baking sheet, assembling the rest and spacing them evenly apart in the sheet.

Place in the center of the oven for 18-22 minutes, until the bacon looks a bit crisped around the edges and is cooked through. Wait a couple of minutes to cook before serving.

Just in Time for the Weekend - Sausage and Parmesan Stuffed Mushrooms

Before you read this post, if you need a brief escape from the world, go to youtube and search for 'Jimmy Dean Sausage complaint' (I tried to link it here but my site is being hormonal.) I was just in Texas and saw a woman walking her dogs with a braid down to her ankles stop and do 50 push ups against a rock. You don't mess with Texas. Or a Texan's sausage, apparently.

Anyway, I made these sausage-stuffed mushrooms years ago for a party, loved them, and promptly forgot all about them. It wasn't until this past week visiting family in Texas that they resurfaced again in my tiny brain. Actually, I think I 'forgot' about them on purpose because while they were delicious the first go around, they were a pain in the @$$ to make because I used little button mushrooms which made cleaning and filling them as tedious as hula hooping in a body cast. If memory serves, that was also the party where I was so flustered from running late I forgot to eat and ended up running around with my pants down at the end of the night thinking everyone had left. They hadn't.

So do yourself a favor. Do make these little crack-filled nuggets for company or to snack on during football, but only if you can find the baby bellas about 2 1/2 inches in diameter. My sister and I found them in packages of 6 at her grocery store in Texas, but of course I can't find them now that I'm back in NY (that would be too easy.) So when I make them here, I'll go through the trouble of rifling through the free range mushroom bin to find them all this size. Far less traumatizing than ending up with a gallon of sangria in my stomach and my pants around my ankles...

Sausage and Parmesan Stuffed Mushrooms
(Serves 12 as an appetizer or hor douvre with a salad)

TIP: I know rinsing mushrooms is a culinary 'no-no' (it's said to make them heavy because they absorb the water.) But nothing is sadder in the entire world for a cook than biting into a wonderfully seasoned mushroom that tastes like potting soil. It gives me chills just thinking about it. So for me, I rinse the little bastards. Not for several minutes, but quickly and under hard running water to knock any clinging dirt or grit off. I then dry them off with a paper towel which gives me a chance to double check them for any garden remains. But if you want to stick with the damp towel method - more power to you.

Ingredients:
24 (roughly 2 1/2 inch in diameter) Baby Bella mushrooms, gently and quickly rinsed, patted dry with stems removed so you can fill them
1 teaspoon olive oil
1 medium sweet onion, finely diced
3/4 teaspoon kosher or sea salt
pinch fresh cracked black pepper
2 cloves garlic, minced
1 (16) package ground pork sausage, preferably Jimmy Dean or other trusted brand
2 (8 oz) packages cream cheese, room temp
1 (6 oz) tub shredded parmesan cheese
1 1/2 tablespoons minced flat leaf parsley
1/8 teaspoon ground nutmeg (just a couple shakes)
pinch red pepper flakes, or more to taste
additional 1/4 teaspoon kosher or sea salt

Instructions:
Preheat your oven to 400.

Heat up a large skillet over medium heat and add the olive oil (you may need a dash more depending on how large your onion was.) Let the oil heat through for one minute, then add the onions seasoning them with salt and pepper. Cook, stirring every so often until they become translucent, about 12 minutes. Add the minced garlic, give a good stir, and cook another 3-4 minutes until softened.

Transfer the onion and garlic mixture to a large bowl. Add another dash oil to the pan and put back over medium heat. Add the sausage, breaking up with your wooden or plastic spoon and cook stirring every couple of minutes until cooked through (usually about 10 minutes but use your eyeballs and consult the package instructions.) While the sausage cooks, add the cream cheese, parmesan, parsley, nutmeg, red pepper flakes and salt to the onion and garlic mixture, stirring in well to incorporate.

Once the sausage has cooked, use a slotted spoon to transfer the sausage to the onion mixture (leaving excess grease behind in the pan to discard) and mix well. Set aside.

Grease two large rimmed baking sheets with non stick spray, then begin filling your mushrooms with the stuffing mixture. Use a small spoon to do so, pressing the filling in gently so that it fills up the entire cavity of the mushroom and put a hefty bit of the filling over the top, but not so much that it's falling over the sides. (You could even put additional parmesan over the tops after you're done filling them, but by this point, I'm over it:)

Place in the oven for 15 minutes, then swap the trays to allow for even cooking and cook another 8-12 minutes, until the tops are just becoming golden brown. Remove allowing to cool a couple of minutes before serving.

Slow Supper Sundays - Mexican Short Rib Tacos with Cilantro and Rosemary

Can I tell you what a comfort it is to have dinner all squared away it's before dinner time? Even as someone who likes to cook - I so often find myself running out of energy at the end of the day, especially on the weekends. I mean is it just me or how many times have you run to the grocery store at the end of the day all fired up to make something fantastic, but by the time you get home and unload bag after bag after bag, you begin to question your sanity at having thought you could attempt such an Olympian feat so late in the day? Making dinner suddenly seems comparable to volunteering for drugless childbirth or racing Lance Armstrong on a beach cruiser.

Well I've done this countless times, resigning my fate to the simplicity of takeout (and to being a complete sloth) after putting those evil little bags of produce and meat safely in the confines of the fridge where their presence can no longer upset me.

Then I discovered my awesomely 70's hand me down crock pot and in turn, the idea of making things early in the day that simmer and bubble away while I get on with my life. I know what you're thinking - what if you prepare something in the morning that you're not in the mood for anymore by the eve? Well, that's the beauty of food potpouri - it does a mean seduction number on your appetite. I could probably eat a hog's head if it bubbled away with the lovely scent of garlic and rosemary all day... The truth is - the salivary glands of a human aren't any smarter than those of a dog.

This is a lovely recipe for short ribs. You could probably up the cumin if you wanted, but I like these to have a medley of mellow Mexican flavors versus punching you in the palette. You'll also notice I commit a horrendous foodie crime in that I snip away the tough, fatty membranes that cling to the ribs after they've separated from the bone. I am no fat free fanatic, believe me, but I find that short ribs are an indulgence enough without adding bits of mystery meat to the equation. It's up to you wether you want to do this or not, but if not, you'll need to add the step of skimming away the pooled grease from the top of the pot before stirring in your final cilantro and rosemary and serving. And to be fair - if you aim to eat at 7:30/8:00 pm - you'll need to start this at 2:30 in the afternoon. I find it a nice recipe to do if I have tinkering to do around the house in the meantime, as it's not one you'd want to lock your doors and leave to its own devices. The thing about short ribs is, you need to stir them once in a while not only to make sure the bottom of the pan isn't burning but also so that every part of the ribs has contact with the cooking liquid. This will ensure tender short ribs versus flavorful but tough ribs.

Here's to filling your house with plenty of saliva inducing scents!

* PS - the best part of making short ribs is waiting for them to fall off the bone so you can pluck those little puppies from the pot. There is NOTHING more satisfying than seeing those little remains floating in the pan, knowing you've conquered the short rib. I'm not a sportsman by any stretch, but I imagine this being as rewarding as crossing the goal line with football in hand. TOUCHDOWN!!!!

Mexican Short Rib Tacos with Cilantro and Rosemary
Serves 6.

Ingredients:
1 teaspoon olive oil or vegetable oil
2 tablespoons diced pancetta (Italian bacon) or regular bacon
4 pounds bone-in short ribs, cut into about 5-inch ribs so that you can pan fry them easily
salt and pepper for ribs
2 heaping cups chopped onions (preferably Vidalia or Spanish)
3/4 cup finely chopped celery
heaping 1/2 cup finely chopped peeled carrots
1 teaspoon kosher salt
1 teaspoon cumin
1/4 teaspoon ground cinnamon, or 1 small cinnamon stick
1 small dried ancho chili
3 garlic cloves, minced
1 tablespoon dried oregano
1 3/4 cups dry red wine (preferably rioja, merlot, or zinfandel)
2 cups low-sodium chicken broth
1 (14.5 oz can) diced tomatoes, drained
1 tablespoon double concentrated tomato paste
1 bay leaf
1/4 teaspoon kosher salt
l large handful of cilantro, rinsed (no need to chop just throw them in whole)

1 cup chopped cilantro
1/2 teaspoon finely chopped fresh rosemary, or more if desired

12 flour or corn tortillas, wrapped in foil and put in a low oven for 10 minutes to heat through
2 1/2 cups shredded cheese, for tacos (optional)

Instructions:
Heat heavy large pot over medium heat and add oil. Without waiting for the oil to get hot, add the pancetta and sauté until crisp - about 5 minutes. Using slotted spoon, transfer pancetta to paper a large aluminum-lined baking sheet (this will also hold your ribs after you've browned them.)

Speaking of ribs, sprinkle all sides of the ribs with salt and pepper. Working in batches, brown ribs in drippings (you'll likely need another small slug of oil) in pot over medium-high heat until brown on all sides, about 8 minutes per batch. DO NOT overcrowd them or they'll steam versus brown - they shouldn't touch one another in the pan.

Transfer to your baking sheet alongside the pancetta. Add the onions, celery, carrots and 1 teaspoon kosher salt to the pan and saute, stirring occasionally for 10 minutes. Using a wooden spoon, make a small clearing for your seasonings, then add the cumin, cinnamon, and ancho chili to this spot and allow to 'toast' for 1 minute before stirring in to incorporate with the veggies. Cook another 10 minutes, allowing to get nice and cooked down. Add the garlic, stirring in and cook another 5 minutes or until the veggies look pretty defeated.

Carefully pour in the wine, scraping up the browned bits from the bottom of the pan and bring to a boil, uncovered, until the liquid is reduced by half (about 8 minutes.)

Carefully add the broth, tomatoes, tomato paste, oregano, bay leaf, and 1/4 teaspoon kosher salt, stirring in well. Return the pancetta and ribs to pot, immerse in the handful of fresh cilantro stalks, and cover partially, simmering on low/medium heat for 2 hours - stirring halfway through to check the bottom for sticking. Be CAREFUL not to allow to boil - you want a gentle hissing sound from your pot versus a bubbling witches' caldron.

After two hours, you should see that some, if not all of the ribs have separated from the bones. Fish out any bones that have and discard, then test any that haven't by pushing the tips of your cooking tongs against them to see if they'll separate. If they give somewhat easily, help them along to separate and discard. If any are still clinging for dear life - don't force them. They should be more giving in 20 minutes or so when you can try again. Be sure and stir the ribs around so that every side of them has been moistened by the cooking liquid.

After the bones are all removed, you can perform 'surgery' using your tongues and a pair of cooking shears or sharp, clean scissors to remove the fatty/tough muscular membranes clinging to the ribs from where the bones were attached.

At this stage, simmer about 1 1/2 hours longer on low with the lid off, stirring occasionally until rib meat is tender and easily flaked with a fork. Once you've gently separated the meat out with two forks into a quasi shredded meat stew, stir in your final chopped fresh cilantro and rosemary.

Serve in warm flour tortillas with cheese sprinkled over, if desire.

Halloween Recipe Pairing - Butternut Squash Salad with Basil and Pumpkin Seeds for It's the Great Pumpkin, Charlie Brown!

What would Halloween be without Charles Schulz's classic animated feature - It's the Great Pumpkin, Charlie Brown!

This little short has been a part of my life since I can remember. I'll never forget the thrill of waiting for it on TV when I was little, constantly hounding my mom about when it would be on until AT LAST - it arrived (thank goodness we had VHS so she could record it and to be fair I'm sure my first few memories of it were pre-recorded on this now defunct form of capturing cellouloid...)

I watched it diligently, all throughout childhood and the arrival of hormones (when I abandoned my first and true love - horses) then even through college and all the way up to right now. In fact - I'll never forget the time my brother came to visit me at UT and we had to wait until it came on before we headed out to the infamous 6th Street to commence with our October debauchery. It was that important, to both of us.

Poor little Linus and his feverish anticipation for the Great Pumpkin signified fall to me. And tradition. And...life - with all its buildups and occasional disappointments.

And even though I have it on DVD now, I'd still rather catch it on TV. It just feels more special. I think the magic of this little film is that it captures the feeling of fall. Fall, unlike the hedonistic abandon of summer whose seduction is obvious (an excuse to wear less and stay awake longer), is finicky. It is far more bewitching with its blustery winds, crimson colored leaves and whispers of apple pies and roasted turkeys. In essence - it's the redhead of seasons. Even if it's not your cup of tea - you still find yourself caught up in its web. And happy for it.

Well, if there's a recipe that captures the feeling of fall - it's my roasted butternut squash, basil, goat cheese, and pumpkin seed salad. Long list of ingredients, maybe, but SO easy you'd be a fool not to try it. That said - I'm a complete hypocrit as I like to purchase the already cut up butternut squash found in the veggie refrigerated section of my grocery store. Yes, it might be a little dried out compared to a freshly hacked up bit of squash, but you can always trim off any dried ends with your handy paring knife. And roasting forgives so many imperfections, much like a tanning bed;)

Few salads have the power to move me in this way - I get a bit emotional over this one and it's embarrassing. Something about the sweetness of the caramelized roasted squash against the sharp tang of the goat cheese and balsamic... It's a flood to the senses. Which is what fall is all about, right?

Butternut Squash Salad with Basil and Pumpkin Seeds

Ingredients:
1 small butternut squash, peeled and cut into 1 inch chunks (or a package of precut butternut squash - about a 1/2 pound)
2 teaspoons olive oil, plus 1/2 teaspoon
kosher or sea salt for seasoning
3 oz goat cheese, broken up with your fingers
pinch red pepper flakes
1/4 cup pumpkin seeds
1 large handful fresh basil leaves, rinsed and dried and torn if desired
1 teaspoon balsamic vinegar
sea salt or kosher salt, optional

Instructions:

Preheat oven to 400 (375 if your oven runs hot.)

Spray a large, rimmed baking sheet with nonstick spray and add your cut butternut squash to it (pan should be large enough so that each chunk has its own space to brown.) Drizzle over your 2 teaspoons of olive oil, a good pinch (1/2 teaspoon) of kosher or sea salt, and red pepper flakes (to taste) and mix all around with your hands making sure each piece gets anointed with the oil and seasonings (you might need a touch more oil - use your judgement.) Place in the oven for 20 minutes then remove and carefully flip each piece to the other side with a spatula. Return to the oven for another 15-20 minutes, until deep and dark on the other side (I even like them a little 'blackened' but you might not so check early and often.)

Remove from the oven and transfer to a large salad bowl. Add in the goat cheese, pumpkin seeds and basil then give a light toss. Drizzle over the balsamic vinegar and oil (and more salt if desired), toss again and serve.

Halloween Recipe Pairing - Spicy Adobo Turkey Burgers with The Curse of the Crying Woman

Curse of the Crying Woman, or La Llorona, is a classic Mexican horror film from 1963. If you like your horror with a bit of camp and oodles of atmosphere - you can't do much better than this. Not that I'm knocking it - believe me. For the genre many consider this film right up there with the likes of Bava. But for non film geeks - all you need to know is that the plot involves witchcraft, an old decaying mansion, and a beautiful heroine whose aunt wants to kill her. In short - all the ingredients of a great Gothic horror film!

These burgers are actually served in tortillas, and can be made even spicier if you like. Just add a little more minced chipotle in adobo, But remember - I warned you...

Spicy Adobo Turkey Burgers
Serves 5.

Ingredients:
1 (1.3 lb) package ground turkey, preferably 93% lean versus 97% or 99%
1/2 teaspoon kosher salt
2 1/2 teaspoons ground cumin
2 teaspoons minced chipotle chilis, from a can of chipotles in adobo sauce
4 tablespoons minced cilantro plus extra for topping
3 tablespoons minced green onions or chives

5 flour tortillas, wrapped in foil and warmed in a low oven
Shredded cheddar cheese for topping
2 ripe avocados, skin removed and cut into slivers for topping

Instructions:
Place the ground meat in a large bowl, breaking it up a little with your fingers so you can season it more evenly. Sprinkle over the salt and cumin then give a quick mix with your fingers to incorporate (don't go overboard - you don't want to overwork the meat.) Sprinkle over the minced chipotle, cilantro and green onions distributing evenly over the meat, then fold the ingredients in with your fingers just until evenly distributed.

Form into 5 patties and set aside.

Heat a large nonstick pan over medium heat and spray with nonstick cooking spray. Add the burgers, distributing evenly in the pan and cook for about 5 minutes before flipping. Cook another 4-5 minutes, then lower the heat to low to let cook all the way through for about another 3 minutes.

Serve the burgers in the warm tortillas, sprinkling with cheese and topping with the cool avocado slices and fresh cilantro, if desired.

Cheater's Peanut Butter Sopapillas

Sopapillas are traditionally fried quick breads, doused in honey and cinnamon. Growing up in Texas, I ate them in Mexican restaurants for dessert. Though to be fair, according to Wikipedia, they're also served both savory and sweet in Chile, Uruguay, and Argentina.

These are called 'cheater's' because they have nothing to do with actual sopapillas besides their cinnamon and honey finish. That said, even despite the addition of peanut butter and the lack of being deep fried, the little memories in my taste buds seem to yell 'Sopapillas! I remember these!' every single time I eat them, hence the name.

We eat these for breakfast on the weekends. You can use either regular English muffins or cinnamon raisin. I also like them with whole wheat.

Cheater's Peanut Butter Sopapillas
Serves 2 but easily adjustable.

There's no need for a proper recipe here - you can just eyeball the amount of peanut butter you like spread on each (you could even sub regular butter if you're not a fan of pb), then drizzle the honey and sprinkle the cinnamon accordingly...but the measurements are roughly:

2 Cinnamon Raisin English muffins, split and toasted in a toaster oven
3 tablespoons peanut butter, divided
2 tablespoons honey, divided
1/4 teaspoon cinnamon, divided

Spread the desired amount of peanut butter over each English muffin half, drizzle with honey and sprinkle with cinnamon.

Happy October Everyone!

I wanted to let you know that in addition to the Slow Sunday Suppers that I'll be posting each Sunday in October, I'll also be featuring several Halloween themed recipes throughout the month along with a movie that inspired the recipe.

So get ready for some spooky October recipe ideas...if you dare!