Maple Bacon Roasted Carrots Original recipe from “Bacon: A Home Chef’s Guide”
Here’s a quick and easy recipe from the upcoming, “Holiday Cooking: A Home Chef’s Guide.”
Crispy, smoky, salty bacon-wrapped roasted carrots glazed in sweet maple syrup. The perfect side dish for any holiday meal!
2 pounds carrots, trimmed & peeled
1 lb. apple-wood smoked bacon
¼ cup pure maple syrup
Wrap the carrots in the bacon.
Arrange on a wire rack on a foil wrapped baking sheet and roast in a preheated 400F. oven.
Cook until the bacon is crispy and the carrots are tender, about 20-30 minutes, glazing with the maple syrup half way through.
Home Chef Note: If you’re feeding a crowd, you can save yourself some time and make this recipe casserole-style. Chop and fry your bacon, oil a baking dish with the bacon fat, toss bacon with peeled baby carrots and maple syrup, and add to baking dish. Roast at 350F for 20 minutes!
Looking for more great holiday recipes? Check out the new guidebook, “Holiday Cooking: A Home Chef’s Guide.”NOW AVAILABLE ON AMAZON!
“Do we really want to travel in hermetically sealed pope-mobiles through the rural provinces of France, Mexico and the Far East, eating only in Hard Rock Cafes and McDonalds? Or do we want to eat without fear, tearing into the local stew, the humble taqueria’s mystery meat, the sincerely offered gift of a lightly grilled fish head?
I know what I want. I want it all. I want to try everything once.”
~ Anthony Bourdain
Like most of the food world, I was shocked and saddened by the morning’s report of Anthony Bourdain’s death in a Paris hotel-room.
My (completely one-sided) relationship with Bourdain has always been conflicted. I can think of no other public figure in my life of whom I have, over a great deal of time, been so equally drawn to, and repulsed by.
His snarky, “New York Bad-ass” persona, far-left leanings, and compulsion for adolescent penis-humor, have more than once found me turning off his shows, mid-stream, muttering angrily to myself. And yet his obvious and hard-earned culinary skills, his love of adventure, his amazing mastery of the written word, and those few and (seemingly) far between “peek-behind-the-veil” moments of a deep ability to love, of great compassion, of fierce loyalty to his “crew”, always drew me back.
And maybe it was that – those brief glimpses of vulnerability and heart, that kept me from being able to quit Tony.
“He was a Hero of Human Curiosity.” ~ CNN
I’ve read all of his books, and watched every episode of every series, and for every instance in which he’s pissed me off, there are an equal number (probably more) of moments where he taught me something shockingly important, broadened my worldview, or pointed me down a new path of personal growth and adventure.
His no-compromise, “This is who I am, and fuck you if you don’t like it…” approach to life, resonates deeply with my own, often pig-headed, take me or leave me, attitude.
And, in that, I’m unsure whether Tony was was an inspiration to me, or an enabler of my own selfish hubris.
Like family, sometimes you love them, sometimes you hate them, but most often you float somewhere in the nebulous ether between the two.
What I do know is that I’ll miss him greatly.
Wherever you have moved on to, Tony, I hope you’ve found peace…and a good bowl of Pho.
Barbeque, REAL barbeque, is more than a cooking style, it’s a lifestyle choice.
It’s a consuming passion that we never perfect, but only improve upon. BBQ is NOT the same as Grilling (we’ll cover THAT is the next guidebook!) Low and show, indirect heat, and clean smoke…that’s the mantra of the pit master.
From bacon weaves, to melt-in-you-mouth brisket, to whole roast pigs…if you can cook it, low and slow, in sweet, sweet smoke…
I’ll show you how.
There are plenty of cookbooks out there, but this is a Home Chef’s Guide, and that means more than instructions on how to make single dish.
It means learning the tips, tricks, and techniques the pro’s use to become a better cook…to understand cooking, it means advancing your culinary skills.
Barbeque is not just a method of cooking food– it’s an experience. It’s a culture, a link to our past, a tribute to the resourcefulness of our forbearers, and a reminder of times both great and terrible.
It’s about the age-old mainstays of good food, good friends, and good times. It’s rugged but romantic.
It’s charcoal and chatter.
Here are my most popular dishes, tips, and techniques from nearly four-decades of cooking in, over, and with fire and smoke.
If you’re looking for great recipes and insights for taking your culinary skills to the next level, you’ve come to the right place. From bacon weaves, to melt-in-you-mouth brisket, to whole roast pigs…if you can cook it, low and slow, in sweet, sweet smoke…
I’ll show you how.
Welcome to the fire, Home Chefs!
GRILLING: A Home Chef’s Guide
Grilling. It’s the most primitive of all the cooking methods. Picture our ancient ancestors spearing chunks of raw meat on sticks and gathering around a communal fire to cook their meal.
What would summer be without the sights, and sounds, and smells of meat searing to perfection over glowing coals? The laughter of friends and family, and the sharing of a delicious, flame-kissed meal?
“Grilling: A Home Chef’s Guide” includes dozens of Chef-tested, fully-illustrated recipes, tricks, techniques, and resources for grilling just about anything you can cook over fire!
I guarantee that you will see an instant, and significant improvement in your outdoor cooking! No more wiener flambé, carbonized chicken, or particle-board steaks.
Clear your calendar, strap on your apron, you’re about to become the grilling-god of your family!
There are plenty of cookbooks out there, but a Home Chef’s Guide wants more than just the instructions on how to make single dish a single way.
It means continuing you kitchen education, learning the professional-level tips, tricks, and techniques the pro’s use to become a better cook…to understand cooking, healthy real-food cooking, it means advancing your culinary skills until recipes are no longer really necessary.
First there were 12, then there were three, and then…after 3 rounds of tie-votes (Gahh!) we have a winner!
Now to send it to my graphic artist (she’ll make the sub-title bigger, by the way.)
Looking at about 30 days to release date!
Here’s a little preview recipe…
Carolina Gold Baby Back Ribs
Now, mustard barbecue sauces are completely different than your regular red sauces, obviously, but not just due to the mustard. They’re also much, much tangier, especially the Carolina ones, than the average joe sauces, too.
1 rack baby back pork ribs, (rinse, pat dry, remove sinew from back)
1/2 Cup Dry Rub
South Carolina Gold Sauce (see below)
Place a large sheet of foil, several inches longer than the ribs at each end, onto working surface dull side-up. Spray center with non stick spray. Place ribs, meat side-up, onto foil. Coat with a little over half of the dry rub, coating well.
Turn ribs over, making sure they are in the center, and coat bone side with rest of rub. Bring long-edged sides of foil up to meet and carefully roll down to meet the top of the ribs.
Fold ends of foil inward like an envelope and roll up. It should be a nice closed package touching the meat. Just be careful not to tear the foil. You want it sealed closed.
Place rib package onto foil-lined baking sheet folded side-up (meat side-down). Let rest and preheat smoker.
Pop into preheated 300º F smoker for 2½ hours.
Remove ribs from foil, coat well with 1/2 of the sauce. Increase smoker temp to 350º F.
When smoker reaches 350, return the ribs, uncovered, and smoke for 5 minutes, bone up.. Flip the ribs over, and baste with rest of sauce. Smoke for 5 minutes longer.
Remove from smoker and let rest at least 10 minutes.
Slice into serving-sized pieces and serve hot with any extra sauce if desired.
South Carolina Gold Sauce
½ Gal. yellow mustard ½ Gal. cider vinegar
1 C light brown sugar 2 Tbsp. sea salt
¼ C Worcestershire 2 Tbsp. black pepper
¼ C hot sauce (to taste)
For each of these recipes, combine ingredients, heat to a low simmer, and cook 20-30 minutes, stirring often.
Chill for at least 24 hours (72 is better) before using.