This weekend's recipe brainstorm

PatioDaddio · 04-15-2011, 11:36 PM

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 · 04-15-2011, 11:37 PM

Sounds good! Waiting for the prOn.

SmokenIdaho · 04-16-2011, 12:28 AM

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

PatioDaddio · 04-16-2011, 12:37 AM

Quote:

Originally Posted by SmokenIdaho

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

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

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

BlueHowler · 04-16-2011, 12:38 AM

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.

PatioDaddio · 04-16-2011, 12:43 AM

Quote:

Originally Posted by BlueHowler

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.

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

John

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

BlueHowler · 04-16-2011, 12:50 AM

Quote:

Originally Posted by PatioDaddio

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

John

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

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

PatioDaddio · 04-16-2011, 12:53 AM

Quote:

Originally Posted by BlueHowler

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

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

John

04-15-2011, 11:36 PM	#1
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	This weekend's recipe brainstorm 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

04-15-2011, 11:37 PM	#2
martyleach Babbling Farker Join Date: 12-17-10 Location: Pleasanton, Ca Downloads: 0 Uploads: 0	Sounds good! Waiting for the prOn. __________________ Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com

04-16-2011, 12:28 AM	#3
SmokenIdaho Knows what a fatty is. Join Date: 03-28-10 Location: Boise,Id Downloads: 0 Uploads: 0	Sounds great We need to get together sometime. I live in NW Boise __________________ Relax and let's Smoke [COLOR=black]Whole Hog[/COLOR] Traeger Junior Tex UDS UDS II Weber Kettle Kamado Joe

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04-16-2011, 12:38 AM	#5
BlueHowler is one Smokin' Farker Join Date: 07-28-10 Location: Centennial, Colorado Downloads: 0 Uploads: 0	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.