Prosciutto Score !!!!!!

And she scores !!!!!!!


I was in Grocery Outlet the other day, and one thing on my list was some prosciutto for my asparagus. I found 3 oz packages for 4.99 a package.
As I was picking them out I noticed they were two days out of code. I asked the young man working in the department if they were going to mark these down since they were out of code. He checked with his manager and I thought he told me they will be marked down a dollar and that he was going to go make the change on the computer right away so I'll get the discount when I checked out, and to get as many as I wanted. I thought heck a dollar off isn't such a bad deal and got three. 

When I checked out they rang up at a dollar a package, not the 3.99 I thought they would be. I questioned the cashier and told her what I thought he said, I even suggested that maybe he put in the wrong code, she said no, that's how much they are. I took my groceries out to the car and kept thinking that was a big mistake and I didn't want the young man to get into trouble, I mean after all that would be a discount of $59.80 taking all packages into consideration. I went back into the store to find him and double check the price because if they were indeed a dollar a package I was going to scarf them all up. Yes, they were only a dollar a package and I bought all 20 of them. Yes I shared with my friends and the rest I'll freeze.

Happy, Happy, Joy, Joy


Had some grilled prosciutto wrapped veggies with the grilled chicken last night. 

And that's that!


Smoked Bacon Wrapped Potatoes

A great twist on twice baked potatoes. 


Smoked, stuffed, wrapped and topped. This is almost a meal in itself

First potatoes are foil wrapped and placed in the smoker for about 3 hours or until tender.
Once the potatoes are cooked and cooled a bit, cut the top off of the potato and scoop out the potato pulp but leave enough around the wall of the potato for support.
I used a melon baller and it worked a treat. 


Mash the potato pulp with some butter, sour cream and diced spring onion. The mixture should be like firm mashed potatoes.
Since the potatoes were lopped off at the top, that leaves you with rounded bottomed potatoes, trim a little off the bottom of the potato so it will stand upright.
Fill the potatoes with the pulp mixture then wrap the filled potato with a slice of bacon, securing with a toothpick. 



Place the potatoes back in the smoker for 45 minutes to an hour, then top with sour cream and cheese before serving.  
I use gargantuan bakers and cut them in half horizontally. These were made using only two huge bakers. 

I've also made these on the grill using the indirect heat method. 

These are well worth the little extra effort to make and are a big hit at a BBQ. 

Smoked Volcano Potatoes

2 russet potatoes
1/2 cup sour cream + 2 spoonfuls to top with before serving
1 cup of grated cheddar cheese (or your favorite cheese)
2 tablespoons of diced green onion
4 strips of bacon for wrapping potatoes
2 to 4 strips of bacon for potato filling
1/2 stick of butter

1. Preheat smoker to 250 degrees.
2. Wash potatoes, poke with a fork, cover in olive oil and salt, wrap in foil, and place on
3. Smoke potatoes for 2.5­3 hours or until slightly tender.
4. Cut the top of potato off and scoop out potato filling. Leave enough potato intact for
5. In a separate bowl, mix potato filling with chopped bacon, butter, sour cream, and
6. Wrap potatoes with bacon securing with toothpicks.
7. Fill potatoes with filling – top with cheese.
8. Place back in smoker for 45 minutes – 1 hour.
9. Top with sour cream and green onion (sour cream will heat and run down the side of
10. Enjoy!
Masterbuilt smokers recipe

And that's that 

Shrimp, Andouille Sausage and Chicken dinner on the grill

Shrimp, Andouille sausage, or chicken, It all sounded so good I couldn't decide which one I wanted to eat, so I grilled them all. Good decision on my part 

It was all made on the grill. And yes, I like a good char on my sausage. 

For one pound of shrimp,


In a cast iron skillet, melt a stick of butter with two tablespoons of olive oil, then add 5 cloves of garlic that have been minced, 1/2 teaspoon of red pepper flakes, the zest of a lemon along with the juice of half the lemon. Cut the lemon into slices and nestle the lemon slices in among the shrimp. Sprinkle with some salt and pepper to taste. 


All the chicken needs is a bit of seasoned salt or seasoning of your choice. The sausage speaks for itself. 


I put it all on the grill at the same time and pulled each one as they were done. Not a bad idea because the shrimp were perfect as an appetizer. When the sausage was done, I put them on the warming shelf in the grill and held them there until the chicken was ready. 
This and a tossed green salad was all that was needed for a great meal. 

And that's that!


Chile-Glazed Bacon

Sweet and spicy glazed bacon, what's not to like about that?

Plan on making a lot, it will be eaten up fast.


Lay the bacon out on a rack a place on a sheet pan. Bake in a 350* oven.
I cooked mine on the grill using indirect heat


After the bacon has baked for a while, brush the bacon with the glaze and return to the oven to finish cooking the bacon


 Bet you can't eat just one 

Chile-Glazed Bacon

1 cup honey
1 tablespoon red chile powder
1 /4 teaspoon ground cumin
1/4 teaspoon garlic salt.
Combine all ingredients in a small saucepan on low heat and cook for 1 minute, stirring constantly.

1 cup yellow mustard
2 minced jalapeno peppers (stems removed)
1 /2 teaspoon spoon turmeric.
Blend well and allow to sit for at least 1 hour to develop full flavors.

1. Preheat the oven to 350 degrees.
2. Arrange the bacon in a single layer on a baking sheet with sides. Bake about 10 minutes and pour off rendered fat.
3. Mix the remaining ingredients together and brush the bacon with the mixture.
Return the bacon to the oven and bake about 4 minutes. Turn the bacon over, brush the bacon with the mixture again,
and return the tray to the oven for another 4 minutes, until the bacon is medium brown and crispy. Serve hot.

Chile glaze also does wonderful things for baked winter squash, roasted or grilled poultry, and pork tenderloins.

Susan D. Curtis. Santa Fe School of Cooking Cookbook

And that's that!

Fresh Green Almond Salsa

This is one of my favorite times of the year, it's green almond time and the season is very short. I was so excited to see them in one of my favorite International Markets that I bought pounds of them. Besides eating them right away with ricotta cheese and honeycomb, I decided to make some salsa 


Garlicky, briny and absolutely wonderful. 

Come see how I made it...

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