StevenT's Favorite Dishes, Please add yours

stevent222

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#1
The Waffle fries with gravy and mozzarella w/bacon.


The Two pounds of bacon woven through and around two pounds of sausage and slathered in barbecue sauce.


The Tombstone Deep Dish Pizza Vending Machine w/bacon.


The Made from bacon, sausages, pastry, franks and pork mince.


The hot dog wrapped in a beef patty that’s deep fried, covered with chili, cheese, onions, served on w/bacon.


The StevenT.’s 220 Ounce Steak w/bacon.


The French Fry-Encased Hot Dog On A Stick French Fry's fired w/bacon grease.


The chicken inside a duck inside a turkey, all wrapped in bacon.


The Double Bacon Hamburger Fatty Melt .
 
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stevent222

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#2
The Chicago Deep Dish Pizza w/bacon.


The Baconnaise.


The Bacon Shell Tacos.


And last but not least my A # 1 Favorite in the whole wide world.

The Bacon Donut.
 

stevent222

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#4
I think you may like bacon just a little lol :lookaroun[/SIZE][/B]
Yup! You every watch the movie, "Grumpy Old Men?" I love the line where he says, I eat Bacon for breakfast, then I'll have bacon sandwish for lunch. A snack of bacon potato chips for a snack along with another bacon sandwish. And for dinner I'll have a ham roast. Then for a late night snack more bacon.
 

sexysadie

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#5
Shhhhhhhhhh What is that I'm hearing? Could it be the distinct sound of arteries hardening?..lol..Steven! Tell me that you don't eat that way! ..lol..badness:sigh::inlove:
 

squirt

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#7
Yup! You every watch the movie, "Grumpy Old Men?" I love the line where he says, I eat Bacon for breakfast, then I'll have bacon sandwish for lunch. A snack of bacon potato chips for a snack along with another bacon sandwish. And for dinner I'll have a ham roast. Then for a late night snack more bacon. [/FONT]
I absolutely LOVE bacon but I restrict myself to having just a LITTLE of it every couple of weeks lol I want to see my great grandchildren! lol :thumbs-up
 

stevent222

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#9
Bacon Cheese Burger
Yield:
1 burger

Level:
Easy
[jimg]l08x/z3/b/s/V/d/a.aaa-.jpg[/jimg]
Directions

Put bacon strips on a parchment-line baking sheet; put another pan on top. Bake at 400 degrees, 10 minutes, then uncover and back 10 more minutes.

Lightly mix 6 ounces ground beef chuck with a big pinch of kosher salt. Form into a ball, then into a 3/4-inch-thick patty; make an indentation in the center. Heat a cast-iron skillet over medium-high heat; sprinkle the skillet with salt.

Cook the burger 4 to 5 minutes per side; top with 2 slices cheddar in the last minute of cooking (cover to melt). Serve on a sesame bun with the bacon.

And on a personal StevenT. note: When after frying the bacon toast the bun in the bacon greese makes it nice and crispy.

And sometimes I just don't use the hamburger and add another 1/4lb. or 1/2lb. of Bacon.
 

squirt

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#11
[QUOTE="pistol packin' mama, post: 4004864]After having heart surgery last year, I will pass :heehee:[/QUOTE]

I'll learn that lesson with you and avoid it all together lol :high5:
:zebrahug: :luvins:
 

stevent222

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#14
LOL! that goes without saying Joe, love my dark German beer with my bacon and Bratwurst too.​
 

stevent222

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#16
Turkey Burgers
~~~~~~~~~~~~~

[jimg]l66s/z3/u/k/X/d/a.aaa-.jpg[/jimg]​

Total Time:
24 hr 30 min
Prep
20 min
Inactive
24 hr 0 min
Cook
10 min
Yield:
4 servings
Level:
Easy

Ingredients
Meyer Lemon-Honey Mustard:

1/4 cup Dijon mustard
1 heaping tablespoon clover honey
1 tablespoon fresh orange juice
1/2 teaspoon lemon zest
1 teaspoon fresh Meyer lemon juice, from Meyer lemons, if possible
Salt and freshly ground black pepper

Burgers:

1 1/2 pounds 90-percent lea) freshly ground turkey (not all white meat), chilled
Salt and freshly ground black pepper
8 slices goat cheese, sliced 1/2-inch thick
4 sesame seed hamburger buns, split and lightly grilled
Watercress, for serving

Notes:
Cook's Note: If you are unable to find Meyer lemons, mix 1/2 teaspoon fresh orange juice and 1/2 teaspoon fresh lemon juice.
For the Meyer lemon-honey mustard: Whisk together in a small bowl the mustard, honey, orange juice, lemon zest, lemon juice and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld.
For the burgers: Preheat the grill to high. Form the meat into four 6-ounce burgers. If you are not going to cook right away, keep the burgers cold in the refrigerator. Sprinkle the burgers on both sides with salt and pepper. Grill until cooked through, 3 to 4 minutes on each side. During the last minutes of cooking, add 2 slices of cheese to each burger, cover the grill and let the cheese soften slightly, about 1 minute. Put the burgers on the buns, drizzle with some of the Meyer lemon-honey mustard and top with a few sprigs of watercress. Serve with extra mustard on the side.

Stevent's Notes:
Always add 12 strips of non lean BACON.
 

stevent222

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#18
Cajun Blackened Steak with Sugar Snap Peas


Ingredients

Cajun Blackened Steak
4 cups root beer
4 (2-pound) T-bone steaks
Cajun Spice Mix
2 tablespoons freshly ground pepper
1 tablespoon hot paprika
1 tablespoon sweet paprika
1 teaspoon cayenne

1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground thyme
1 tablespoon file powder
1 tablespoon mustard powder
Sugar Snap Peas, recipe follows
Potatoes Gumbo, recipe follows


[jimg]ld49/z3/P/w/Z/d/a.aaa-.jpg[/jimg]​

SUGAR SNAP PEAS:

1 cup sugar snap peas, cleaned and blanched in salted boiling water

1 teaspoon flaked salt

POTATO GUMBO:

1/4 cup, plus 1 tablespoon vegetable oil
1 medium white onion, diced
2 cloves garlic, finely chopped
6 slices smoked bacon, cut into large dice
2 stalks celery, diced
1 bunch Swiss chard, coarsely chopped, leaves and stems separated
1 large green bell pepper, seeded and diced

1/4 cup flour
2 bay leaves
2 cups chicken stock
2 cups water
Pinch cayenne
2 pounds white potatoes, peeled and quartered
Salt and freshly ground black pepper

Directions
Marinate the steaks in root beer for 24 hours. Remove the steaks from the root beer and pat dry.

In a small bowl mix the pepper, hot paprika, sweet paprika, cayenne, garlic powder, onion powder, ground thyme, file powder, and mustard powder together for the Cajun Spice Mix.

Put the Cajun spice mix on a tray and heat a cast iron pan over medium heat. Season the steaks with salt and press the steaks into the Cajun spice mix on both sides. Put the steaks, one at a time, in the hot cast iron pan, sear for approximately 2 to 3 minutes on each side for a medium-rare steak, allow to rest before serving.

Spoon the Sugar Snap Peas, recipe follows, over the steak, garnish with flaked salt and serve with Potato Gumbo, recipe follows.
To make the sugar snap peas:
Blanch the trimmed sugar snap peas in salted boiling water. Drain the peas and season with flaked salt.
For the potato gumbo:
Heat 1 tablespoon vegetable oil in a large high-sided saute pan over medium heat.
Add the onions and saute until golden brown. Add the garlic and smoked bacon and continue to saute.

Once the bacon has cooked and becomes crisp, add the celery, Swiss chard stems, and green pepper, saute until tender. Remove the bacon mixture from the pan, put in a bowl and set aside.

Heat the remaining vegetable oil in the same saute pan, add the flour and bay leaves.
Stir with a wooden spoon incorporating the flour and oil to form a paste. Cook until the flour becomes brown and nutty in color. Add the chicken stock, water, and cayenne, stir.
Add the potatoes and reserved bacon mixture to the liquid. Cook over medium heat until the potatoes are tender and the liquid reduces, achieving a thick consistency, approximately 30 minutes.

Add the Swiss chard leaves, season with salt, and pepper, and allow to cook until the leaves are wilted, serve.


MOTE: And don't forget to ad some BACON strips
 

stevent222

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#19
Baja Fish Tacos

[jimg]leui/z3/Q/5/Z/d/a.aaa-.jpg[/jimg]​

Ingredients

Vegetable oil, for frying
1/4 red cabbage, thinly sliced (about 1 1/2 cups)
1/2 cup fresh cilantro, roughly chopped
Juice of 1 lime, plus wedges for serving
2 tablespoons honey or agave nectar
1/2 cup mayonnaise
Kosher salt
12 corn tortillas
3/4 cup all-purpose flour
1/2 teaspoon chili powder
Freshly ground pepper
1 1/4 pounds skinless halibut fillet, cut into 2-by-1/2-inch pieces
1 Hass avocado
1/2 cup fresh salsa

Directions

Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt.

Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.

Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt.

Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges.

Per serving: Calories 777; Fat 45 g (Saturated 7 g); Cholesterol 103 mg; Sodium 529 mg; Carbohydrate 66 g; Fiber 9g; Protein 31 g

Photograph by Antonis Achilleos

NOTE: You can always ad chopped BACON also.
 

stevent222

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#20
Queso Fundido con Chorizo aka Cheese Dip​
[jimg]lfca/z3/Q/d/0/d/a.baa-.jpg[/jimg]​

Ingredients
4 ounces fresh chorizo, casings removed, crumbled
Olive oil, as needed
1 small red onion, chopped
1 clove garlic, finely chopped
5 teaspoons all-purpose flour
1/2 cup Mexican lager-style beer, such as Negra Modelo
1/4 cup chopped pickled jalapeno, plus 1 tablespoon pickling juice
3/4 cup milk
4 ounces Monterey Jack cheese, finely diced (about 1 cup)
4 ounces whole-milk mozzarella, finely diced (about 1 cup)
2 tablespoons chopped cilantro
Warmed tortilla wedges, tortilla chips, bell pepper triangles or French fries, for dipping

Directions
1. Cook the chorizo, stirring, in a medium skillet or a flameproof gratin dish over medium-high heat until golden, about 5 minutes. Remove with a slotted spoon and pour off any excess rendered fat, reserving about 1 tablespoon in the pan. If there is less than 1 tablespoon, add enough olive oil to make 1 tablespoon.

2. Reduce the heat to medium and cook the onions, stirring occasionally, until soft, 5 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Sprinkle in the flour and cook, stirring, until the flour is golden, 1 minute. Pour in the beer and bring to a boil. Stir in the chopped jalapenos and pickling juice and cook 2 minutes. Gradually add the milk, whisking, and bring to a gentle boil until thickened, about 1 minute. Add the cheeses and reduce the heat to low. Cook, stirring frequently, until the cheese fully melts, about 3 minutes. Stir in the reserved chorizo. Transfer to a serving dish, garnish with the cilantro and serve warm with dippers.


NOTE: Always remember to ad the BACON bits while the cheese is still hot to soften.