Food Porn Sunday: Bacon Bits

Food Porn :  a glamourised provocative spectacular visual presentation of cooking or eating, foods boasting a high fat and calorie content, exotic dishes that arouse a desire to eat or the glorification of food as a substitute for sex.

Food Porn Sunday:Samoa Cookie Cocktail

Food Porn :  a glamourised provocative spectacular visual presentation of cooking or eating, foods boasting a high fat and calorie content, exotic dishes that arouse a desire to eat or the glorification of food as a substitute for sex.

Samoa Cookie Cocktail

2 oz chocolate liqueur

1 1/2 oz caramel vodka

1 1/2 oz Malibu rum

1 oz half and half

Shake

To Garnish Glass, You need: chocolate syrup, shredded coconut, 1 Samoa Girl Scout cookie, caramel syrup. 

Put some chocolate syrup on a plate. Twist the edge of the glass into the syrup coating the entire rim. Then sprinkle coconut onto the glass into the syrup.

Pour drink into the glass and then drizzle some caramel syrup on top of the cocktail and on the rim. Garnish with a cookie.

Food Porn Sunday: Gordon Ramsay's Scrambled Eggs

Food Porn :  a glamourised provocative spectacular visual presentation of cooking or eating, foods boasting a high fat and calorie content, exotic dishes that arouse a desire to eat or the glorification of food as a substitute for sex.

Rule 5 Saturday:U.S. Olympian Alex Morgan Bikini

Further testament to the glory of the female form

from Stacy McCain's Rule 5 blogger bunch.

Food Porn Sunday: Triple-Pepper T-Bone Steaks & roasted blueberry basil margaritas

Food Porn :  a glamourised provocative spectacular visual presentation of cooking or eating, foods boasting a high fat and calorie content, exotic dishes that arouse a desire to eat or the glorification of food as a substitute for sex.

Triple-Pepper T-Bone Steaks

Brush thin slices of potato with olive oil, then grill them beside the steaks. Also serve a spinach and red onion salad with creamy ranch dressing. New York-style cheesecake is the perfect dessert.

Ingredients

• 2 1/2 tablespoons bottled steak sauce

• 1 1/2 tablespoons chopped fresh thyme

• 1 teaspoon drained green peppercorns in brine, chopped

• 1/2 teaspoon cracked black pepper

• 1/8 teaspoon cayenne pepper

• 2 T-bone steaks (each about 12 ounces)

Preparation

Prepare barbecue (medium-high heat). Blend first 5 ingredients in small bowl. Sprinkle steaks on both sides with salt. Spread 1/4 of pepper sauce over 1 side of each steak. Place steaks, sauce side down, on grill. Spread top of steaks with remaining sauce. Grill steaks until cooked to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plates.

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roasted blueberry basil margaritas

That I had the patience to roast berries before putting them in this beverage or that I put something green, like a vegetable, in my margarita. Basil is a vegetable. Hear me roar.  In case you were wondering, that totally means this is a health food. Lots of antioxidants or… something. What?


Have I gone overboard with my roasted blueberry fascination? It’s okay. You can tell me. I can take it.
I’ll just make another and cry my tears into the glass.  Sunday's rule. 

P.S. you don’t REALLY have to roast the blueberries if you’re short on time… but you totally should.

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Roasted Blueberry Basil Margaritas

YIELD: RECIPE FOR ONE MARGARITA, CAN EASILY BE MULTIPLIED

TOTAL TIME: 10 MINUTES

ingredients:

2 ounces Grand Marnier
1 1/2 ounces Tequila
2 ounces lime juice
2 1/2 ounces blueberry basil simple syrup [recipe below]
sliced lime + fresh blueberries and basil leaves for garnish
salt + sugar for the rim

directions:

Rim the ridge of your glass with a lime wedge and dip in a mix of margarita salt + sugar [I used about 3 tablespoons salt to 2 teaspoons sugar]. Fill the glass with ice. In a cocktail shaker, combine tequila, grand marnier, simple syrup and lime juice with ice, and shake for about 30 seconds. Pour over ice and squeeze in lime slices, then drop in blueberries and more fresh basil leaves.

For roasted blueberry basil simple syrup:

Preheat oven 400 degrees F. Place 1 cup of blueberries on a nonstick baking sheet with a pinch of salt. Place in the oven and roast for 15-20 minutes, or until berries start to burst.

While blueberries are roasting, combine equal parts sugar and water (such as 1/2 cup of each) in a small saucepan and add 6-8 fresh basil leaves, bring to a boil and let sugar dissolve, then turn off heat and let cool completely, about 20 minutes. Combine 1/2 cup simple syrup + roasted blueberries in a blender/food processor and blend until combined. Feel free to strain if you don't want small blueberries chunks. I love them!

This recipe can be easily doubled, quadrupled, etc. Since everyone’s tastes differ, add simple syrup 1/4 cup at a time and go from taste. I also suggest buying the lime juice if you plan on making a pitcher (or 2) considering you’d have to squeeze a billion limes to get enough juice.

[recipe adapted from my favorite margs]

Food Porn Sunday

Food Porn :  a glamourised provocative spectacular visual presentation of cooking or eating, foods boasting a high fat and calorie content, exotic dishes that arouse a desire to eat or the glorification of food as a substitute for sex.

Croissant Maple Bread Pudding

Ingredients

4 leftover croissants, about 6 cups cut

2 cups half-and-half

2 cups heavy cream

Pinch salt

1 vanilla bean, split lengthwise

6 eggs

1 cup granulated sugar

1/2 cup maple syrup

Serving suggestion: vanilla ice cream

Directions

Preheat oven to 375 degrees F.

Butter a 9 by 9-inch baking dish and line it with plastic wrap going up the walls of the pan.

Cut up the croissants into 1-inch cubes and place them on a sheet pan. Place in oven and toast for 10 to 15 minutes until slightly crisp, then place them in a bowl.

Meanwhile, in a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse for 10 minutes.

In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain over the croissant cubes to remove the vanilla bean, and let soak 15 minutes, gently turning the cubes over once. Empty the mixture into the baking dish. Let soak another 30 minutes, or overnight, in the refrigerator. Heat the oven to 350 degrees F.

Place the baking dish in a hot water bath. Bake until just set and very light golden brown on top, about 25 to 30 minutes. Let cool, then chill in the refrigerator 4 hours or overnight. The next day, turn out the pudding and cut round 3-inch plugs from the pudding, place them on a microwave-proof pan and cover with plastic wrap.

To serve, warm maple syrup in a saucepan and keep warm. Warm the plugs of bread pudding in the microwave and serve topped with hot maple syrup. Serve with ice cream