Fall recipes are looming in my brain. I see blankets of leaves with my family bouncing through them as they come in to have a mug of warm butternut squash bisque. Then I open my eyes and realize that is not my family just the one that resides in my head. Dinner party season is just about to start up though. Short easy recipes to take an appetizers are a must. Bacon Wrapped Jalapenos are a delicious apps to make ahead of time, throw in the oven as you’re getting dressed then retain enough heat to stay warm on the car ride to a friends house. This recipe is in honor of Mark & Jeanette who have used about 90% of the Jalapenos I have grown this year.
Earlier this spring Jen from Chickadee Farm began visiting the Ninja Cow Farm Store. One day she showed up with pepper plants for me explaining she had more than she could plant. She asked if I would want them. “Sure” I said knowing full well my family does not eat spicy food. We are a thorough blend of Scotch, Irish & Norwegian, are any of those cultures known for their spicy foods? Nope. I planted the peppers and poof they have produced like no plant ever before.
This spring we also began having Weeping Radish Butchery pick up our pork and beef to make Niche Market meats with. Their sugar free bacon recipe mixed with our pork is AH-Mazing! In the store it sells for $12.50lb. W won’t be using too much int he recipe today. There will be plenty left over for a BLT for a midnight snack. Sugar Free Bacon Wrapped around a Jalapeno filled with cream cheese and a dash of Smoked Paprika creates a fabulous appetizer.
Always ask what is growing in the garden. I’m always glad to share the bounty.
Last weekend my family hosted the tween girls on the farm for dinner & movie. Having 4 tween girls between 3 families is full laughter and sometimes a tiny bit of drama, I brought the drama on myself this night. We made homemade pizzas for 3 of the girls then came the 4th, who has a strong dislike of pizza. For her I made oven smoked bbq style ribs. Next thing I hear from my very own Rutabaga. ” Mom, will you make me some BBQ Brisket for the 4th of July?”
Now for those of you who have met Rutabaga she is cute as can be. When she asks for something so sweetly & homemade to boot I can’t resist. Then to top it off she said those works all Momma’s want to hear. ” Mom, will you teach me how to make it too.” This led to a tiny bit of jealousy from Daddy who she normally bakes with. They are my baking team. After the BBQ was going Daddy promptly made a cherry dump cake with Rutabaga to get in a cooking lesson himself.
With our recent March 1st price cut on Beef our brisket became alot more affordable. The price went from $12.99 lb to $9.25 lb, nice eh? Our briskets are also cut family style into quarters making them between 3-4 lbs each. Enough to feed a crowd. To top off the Brisket I used Buh’s The Sweet Side Sauce which retails in the NCF Store for $5 a bottle. I only used the sauce to drizzle across the brisket, leaving enough for at least 2 more dinners if not more.
Full disclosure- my smoker is off limits to me at the moment (I got sick). If you want to to this on the smoker I recommend using hickory wood and keeping the grill at 225. Cook for 3-4 hours until fork tender. These smaller cuts cook quick so keep an eye on the heat. Always remember fat side up. If you need a little insurance cover extremely loosely in aluminum foil
The Big Finally is here lets make some Pastrami!
Last week I brined my brisket, Sunday night I slice it & made corned beef. Today were are going to use the power of smoked paprika to make this brisket into something magical. This whole week I have struggled back in forth. Do I cold smoke to I hot smoke, then it came to me. Most people do not have access to a smoker hot or cold, they do however have access to the grocery store & an oven. The whole premise of how I cook is to make it easy for those at home to follow and do the same. Let’s go!
As you can see the left over portion of my brisket is small, There will only be a few servings. Next time I make this I will order one of the giant 12 pounders and make enough for left overs.