Bayou Pork Burger Sliders
(creole mayo)
Ingredients:
1 tablespoon olive oil
1 medium sweet yellow onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, finely chopped
2 pounds ground pork
1 egg
1/2 cup bread crumbs
2 teaspoons creole seasoning(recipe below)
20 slider buns
Bayou Mayonnaise:
1 cup homemade mayonnaise (see page XX)
1 teaspoon Creole Seasoning
1 lemon, juiced
1 tablespoon chives, finely chopped
Creole Seasoning: (makes 7/8 cup)
3 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon kosher salt
1 tablespoon celery salt
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 tablespoon dried oregano leaves
1 tablespoon dried thyme leaves
1 tablespoon dried sweet basil
Directions:
In a medium saute pan over medium-low heat, add olive oil. Stir in onion, garlic, pepper and 2 teaspoons creole seasoning. Saute until onions are translucent (approximately 6 to 8 minutes). Set aside and allow to cool completely. While mixture is cooling, prepare the creole mayonnaise by stirring together all ingredients in a small mixing bowl. Set aside.
In a large mixing bowl (using your hands), combine the ground pork and cooled onion mixture. Add the egg and bread crumbs and continue to mix together with your hands until thoroughly combined. Divide mixture into 20 portions and shape each into a small patty (no larger than your slider buns).
Spray a large skillet with non stick cooking spray and cook sliders until lightly browned and cooked through(approximately 3 to 4 minutes per side). Place each slider on the bottom half of a slider bun. Top with a dollop of Creole Mayonnaise and the top half of the bun. Serve warm or room temperature.
--------------------------------------------------------------------------------------
Super Mac and Cheese
serves 8
Ingredients:
7 tablespoons room temperature butter, divided
1/3 cup all-purpose flour
2 2/3 cup milk
3/4 cup Gruyere cheese, shredded
1/2 cup Parmesan cheese, grated
1/2 cup extra sharp cheddar cheese, shredded
4 ounces cream cheese
6 cups cooked elbow macaroni (approximately 3 cups uncooked)
1/4 teaspoon salt
1 teaspoon hot sauce
1/2 cup diced center smoked ham slice
1/4 pound bacon, cooked crisp and chopped
1/4 pound hot Italian sausage, cooked (removed from casings)and chopped
1/2 cup crushed butter crackers
Directions:
Preheat oven to 375º F.
Prepare a 3 quart casserole dish with non stick cooking spray and set aside.
In a large saucepan over medium heat, add 5 tablespoons butter and melt. Whisk in flour and cook, while stirring, until blended and flour gives off a nutty scent (approximately 3 minutes). Gradually whisk in milk and continue to cook until mixture is thick (whisking constantly). Stir in cheeses and continue stirring until all cheese is melted. Remove from heat and stir in cooked macaroni, salt, hot sauce, ham, bacon and Italian sausage.
Spoon mixture into prepared casserole dish.
In a small bowl, stir together crushed butter crackers and remaining 2 tablespoons softened butter. Sprinkle over macaroni mixture. Bake for 30 minutes or until golden and bubbly. Remove from oven and allow to cool for 10 minutes before serving.
--------------------------------------------------------------------------------------------------
Bacon Banana Cookies
yields: 30 cookies
Ingredients:
1/2 pound bacon, cooked crisp, drained well and chopped
2 1/2 cups sifted all-purpose flour
2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup of butter
1 cup sugar
2 eggs
1 teaspoon quality vanilla extract
4 bananas, mashed (approximately 1 1/3 cups)
Topping:
1/4 cup sugar and 1 teaspoon ground cinnamon stirred together
Directions:
Preheat oven to 400º F.
Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon and salt.
In a separate medium mixing bowl using a hand mixer, cream together the butter and sugar. Beat in eggs one at a time until fully incorporated. Beat in vanilla.
Add butter mixture to the flour mixture, alternating with the mashed bananas, beating well after each addition. Fold in chopped bacon.
Drop by heaping tablespoons onto the parchment lined baking sheet. Sprinkle generously with cinnamon sugar topping and bake for 10 to 12 minutes (just until slightly browned).
Libbie's Note: Rock hard bananas? Ripen them on the fast track for my Banana Bacon Cookie or quick breads and muffins by placing the peeled fruit on a parchment lined baking sheet and placing in a 400º F oven until soft (approximately 10 minutes).
Next time you make banana bread, try stiring 4 slices of cooked, drained and chopped bacon into the batter.
