This weekend's recipe brainstorm

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PatioDaddio

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• Apr 16, 2011

• #1

I had a sudden burst of recipe development inspiration this morning.

Here's what I'll be working on...

Candied Bacon Bread Pudding with Rum Raisin Creme Anglaise

It'll use my Pig Candy in a classic southern bread pudding and I'll use
melted rum raisin ice cream thinned with a little half-and-half as the
creme anglaise.

Stay tuned...

John

 

martyleach

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• Apr 16, 2011

• #2

Sounds good! Waiting for the prOn.

 

SmokenIdaho

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• Apr 16, 2011

• #3

Sounds great
We need to get together sometime. I live in NW Boise

 

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PatioDaddio

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• Apr 16, 2011

• #4

SmokenIdaho said:

Sounds great
We need to get together sometime. I live in NW Boise

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A north-ender?! I don't own any Birks. :icon_blush:

I kid, of course. Contact me through the contact on my blog and
let's burn some meat! Or, we could meet at Mickey Ray's BBQ in
Eagle and let them burn the meat. I've been meaning to get over
there anyhow.

John

 

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BlueHowler

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• Apr 16, 2011

• #5

OOOOhhh, sounds delicious! I'd love to try the finished recipe.

I made your Maple Ancho marinade for the second time and my dinner guests loved it.

 

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PatioDaddio

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• Apr 16, 2011

• #6

BlueHowler said:

OOOOhhh, sounds delicious! I'd love to try the finished recipe.

I made your Maple Ancho marinade for the second time and my dinner guests loved it.

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Marinade? I have a maple ancho glaze, but no marinade. :grin:

John

P.S. In all seriousness, thanks for trying it. I love happy eaters.

 

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BlueHowler

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• Apr 16, 2011

• #7

PatioDaddio said:

Marinade? I have a maple ancho glaze, but no marinade. :grin:

John

P.S. In all seriousness, thanks for trying it. I love happy eaters.

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My bad! I did make a glaze not marinade. I used it on a butterflied grilled pork loin and everyone at dinner loved it.

 

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PatioDaddio

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• Apr 16, 2011

• #8

BlueHowler said:

My bad! I did make a glaze not marinade. I used it on a butterflied grilled pork loin and everyone at dinner loved it.

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No worries, bro. I know what you meant, and I appreciate your feedback.

John