RECIPES FROM 3/11/2017

There are times when food really surprises you. Last Saturday was like that. I had been fretting all week because, for whatever reason, I was suffering from “chef-block”. I couldn’t seem to find anything that I wanted to cook or that I thought would be interesting. I had had this mac n’ cheese recipe sitting in the wings as a sort of “emergency recipe” for just such a situation. It was a good recipe, but not necessarily “knock you socks off”.

I was really surprised then, when my little “studio audience” REALLY liked it. Most of them going back for seconds. It just goes to show you that you never really know until you try it. Needless to say, this recipe is probably going to end up in my personal rotation.

En guete,

~Pappa B.

Shore-Style Mac & Cheese with Crab and Shrimp

Composed Salad with Candied Bacon and Balsamic Vinaigrette

St Francis 2015 (Chardonnay)





Shore-Style Mac & Cheese with Crab

8 oz. shell macaroni
½ c. unsalted butter cut into pieces
½ c. all-purpose flour
6 c. milk
1 c. shredded Montery Jack
1 c. grated parmesan
1 ¼ tsp salt
Pinch of ground pepper
1-2 c. jumbo lump crabmeat, picked over for shells and cartilage
1 lb
1 tsp Old Bays (or to taste)
1 c. panko

Preheat the oven to 350°. Lightly oil 6- 9 oz cast iron mini-servers. Bring a large pot of salted water to a boil over high heat; stir in the macaroni, and cook according to the package directions until Al Dente. Drain the macaroni in a Colander, and transfer to a large bowl.
Meanwhile, melt the butter in a 9 inch cast iron skillet with 2 inch high sides over medium low heat; Slowly add the flour, stirring until it forms a roux. Slowly whisk in the milk, cooking until well blended and slightly thickened, 8 to 10 minutes. Add ½ cup each of the cheddar, jack, and partner john to the sauce, stirring constantly with a wooden spoon until the cheeses are melted and incorporated. Season with salt and pepper; keep warm if the macaroni is still cooking.
Add cheese sauce to the bowl with the macaroni. In a medium bowl, seasoning the crab meat and shrimp with the seafood seasoning. Using a wooden spoon, stir the crab meat into the pasta mixture, be careful not to break it up too much. Spoon about half the pasta mixture into the prepared servers, spreading it evenly. Sprinkle half the remaining chatter, jack, and Parmesan cheese over the top. Repeat with the remaining pasta mixture and cheeses. Sprinkle the panko evenly over the top. Bake until the sauce is bubbly and the top is golden, 12 to 15 minutes.


Candied Bacon

1/2 lb thick sliced bacon
1/2 cup light brown sugar
1-3 tbsp chili powder
Preheat oven to 350°.
Mixed brown sugar and chili powder in small bowl.
Lay out bacon on cooking sheet and sprinkle sugar mixture over the top of bacon. Place in over for approximately 20 minutes.


Balsamic Vinaigrette


1/2 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1 shallot, minced
1 clove garlic, minced
salt and ground black pepper to taste


Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.

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