Easy recipe for a light, tart dessert. A certain Sue will say it’s her recipe, borrowed from a friend but actually, it’s right on the bottle. Chef Rouler has improved it to his liking by doubling the filling for a thicker, richer pie.
Bacon Explosion2 pounds thick-cut sliced bacon 1 1/2 pounds Italian sausage, casings removed 3 tablespoons barbecue rub 3/4 cup barbecue sauce. 1. Using 10 slices of bacon, weave a square lattice like that on top of a pie: first, place 5 bacon slices side by side on a large sheet of aluminum foil, parallel to one another, sides touching. Place another strip of bacon on one end, perpendicular to the other strips. Fold first, third and fifth bacon strips back over this new strip, then place another strip next to it, parallel to it. Unfold first, third and fifth strips; fold back second and fourth strips. Repeat with remaining bacon until all 10 strips are tightly woven. 2. Preheat oven to 225 degrees or light a fire in an outdoor smoker. Place remaining bacon in a frying pan and cook until crisp. As it cooks, sprinkle bacon weave with 1 tablespoon barbecue rub. Evenly spread sausage on top of bacon lattice, pressing to outer edges. 3. Crumble fried bacon into bite-size pieces. Sprinkle on top of sausage. Drizzle with 1/2 cup barbecue sauce and sprinkle with another tablespoon barbecue rub. 4. Very carefully separate front edge of sausage layer from bacon weave and begin rolling sausage away from you. Bacon weave should stay where it was, flat. Press sausage roll to remove any air pockets and pinch together seams and ends. 5. Roll sausage toward you, this time with bacon weave, until it is completely wrapped. Turn it so seam faces down. Roll should be about 2 to 3 inches thick. Sprinkle with remaining barbecue rub. 6. Place roll on a baking sheet in oven or in smoker. Cook until internal temperature reaches 165 degrees on a meat thermometer, about 1 hour for each inch of thickness. When done, glaze roll with more sauce. To serve, slice into 1/4-to- 1/2-inch rounds. Yield: 10 or more servings.
It’s Grilling Time and Salmon is a staple during the summer months on the Chef’s menus. Here is a simple Brown Sugar Rub that glazes the fish while it grills.
Grill Salmon on Med High (350+) Score first side for 4 minutes, flip and score 4 more minutes, crosshatch first side for 2 and backside for 2. Do NOT OVERCOOK fish!!! Center of fillet should be opaque red/orange and just done, while outer edges will take on the fully cooked chalky pink color.
Serve with anything. Today was “Empty the refrigerator day”. Asparagus, left over roasted Red Bell Pepper,green onion, 1/2 a jar of sun-dried tomato bruschetta sauce,one baby mozzarella ball and some Asiago cheese, all tossed in the remainder of Penne Pasta in the pantry. Voila!!