Barbeque Bacon Explosion
2 pounds thick cut bacon
2 pounds Italian sausage
1 jar of your favorite barbeque sauce
1 jar of your favorite barbeque rub
Use the sliced bacon to make a 5"x5" weave or lattice. Make sure it's tight then cover with the barbeque rub. Next layer the sausage over the bacon weave; make sure it's even and covers the whole thing and is packed tight. Cook the leftover sliced bacon (should be some), crumble it into small pieces and place that on top of the sausage. (you can skip this step but it adds a nice crunch). Now pour some of the barbeque sauces over the crumbled bacon. This next part is a pain. Seperate the sausage from the bacon weave and roll it and everything on top of it into a tube; the weave should stay on the counter. Pinch the ends to seal it, the roll the weave around it so the outer layer is sliced bacon. Place the seem side down and either barbeque or bake at 225F until the internal temp is 165F. Then sit down and enjoy.
Wait...was this supposed to be a vegetarian recipe thread? Oops...
Pad Thai
Ingredients
2tbl Tamarind concentrate
2tbl fish sauce
1tbl rice wine vinegar
4 ounces rice stick noodles
12 ounces Marinated Tofu
olive or other oil as needed
1 cup chopped scallions (or just 1 bunch)
3tsp minced garlic (about 3 cloves)
2 beaten eggs
6oz pickled cabbage
2-3tbl dried shrimp (coarsley chopped with some whole)
10oz ounces bean sprouts (1 can works fine, just drain it)
1/2 cup roasted salted peanuts, coarsley chopped with some whole
1.5 cup soy sauce
2tsp Five spice powder
3 habeneros
The night before (or morning off) drain and slice the tofu and place in a bowl with the soysauce, 5 spice and minced habeneros. Let it marinate in the fridge. When it's time to cook drain reserving the tofu and peppers.
Rehydrate the noodles; generally just leave in a bowl with hot water until soft. If they're a little al dente when it's time to add don't worry, they'll finish cooking with the rest of the ingredients.
Mix the tamarind, vinegar, and fish sauce in a cup and cut up the rest of the ingredients; seriously, do it first the cooking process only takes a few minutes and you'll want everything ready to go.
Use either a large pot or wok, heat it over high heat until VERY hot, add the oil and then the tofu. Cook quickly then remove the tofu, add the scallions, cook briefly then add the garlic, cook for maybe 20seconds then add the eggs. Keep stirring so they scramble and pick up the veggies. After adding each of the next ingredients give it a stir: noodles, sauce, shrimp (do it now so they rehydrate a bit) cabbage, sprouts, tofu and last the peanuts. Make sure it's heated through and you're done. If you like spicy food you can either add more habeneros to the marinade (it's really not that hot as it is) or sprinkle with some ground chili's before serving. Drizzle some lemon or lime juice over the top and it's good to go. Be warned though, the salt content is pretty high.
And if you aren't a vegetarian this works just fine with either beef or pork; just slice into strips as you do the tofu.
2 pounds thick cut bacon
2 pounds Italian sausage
1 jar of your favorite barbeque sauce
1 jar of your favorite barbeque rub
Use the sliced bacon to make a 5"x5" weave or lattice. Make sure it's tight then cover with the barbeque rub. Next layer the sausage over the bacon weave; make sure it's even and covers the whole thing and is packed tight. Cook the leftover sliced bacon (should be some), crumble it into small pieces and place that on top of the sausage. (you can skip this step but it adds a nice crunch). Now pour some of the barbeque sauces over the crumbled bacon. This next part is a pain. Seperate the sausage from the bacon weave and roll it and everything on top of it into a tube; the weave should stay on the counter. Pinch the ends to seal it, the roll the weave around it so the outer layer is sliced bacon. Place the seem side down and either barbeque or bake at 225F until the internal temp is 165F. Then sit down and enjoy.
Wait...was this supposed to be a vegetarian recipe thread? Oops...
Pad Thai
Ingredients
2tbl Tamarind concentrate
2tbl fish sauce
1tbl rice wine vinegar
4 ounces rice stick noodles
12 ounces Marinated Tofu
olive or other oil as needed
1 cup chopped scallions (or just 1 bunch)
3tsp minced garlic (about 3 cloves)
2 beaten eggs
6oz pickled cabbage
2-3tbl dried shrimp (coarsley chopped with some whole)
10oz ounces bean sprouts (1 can works fine, just drain it)
1/2 cup roasted salted peanuts, coarsley chopped with some whole
1.5 cup soy sauce
2tsp Five spice powder
3 habeneros
The night before (or morning off) drain and slice the tofu and place in a bowl with the soysauce, 5 spice and minced habeneros. Let it marinate in the fridge. When it's time to cook drain reserving the tofu and peppers.
Rehydrate the noodles; generally just leave in a bowl with hot water until soft. If they're a little al dente when it's time to add don't worry, they'll finish cooking with the rest of the ingredients.
Mix the tamarind, vinegar, and fish sauce in a cup and cut up the rest of the ingredients; seriously, do it first the cooking process only takes a few minutes and you'll want everything ready to go.
Use either a large pot or wok, heat it over high heat until VERY hot, add the oil and then the tofu. Cook quickly then remove the tofu, add the scallions, cook briefly then add the garlic, cook for maybe 20seconds then add the eggs. Keep stirring so they scramble and pick up the veggies. After adding each of the next ingredients give it a stir: noodles, sauce, shrimp (do it now so they rehydrate a bit) cabbage, sprouts, tofu and last the peanuts. Make sure it's heated through and you're done. If you like spicy food you can either add more habeneros to the marinade (it's really not that hot as it is) or sprinkle with some ground chili's before serving. Drizzle some lemon or lime juice over the top and it's good to go. Be warned though, the salt content is pretty high.
And if you aren't a vegetarian this works just fine with either beef or pork; just slice into strips as you do the tofu.