Pepperoni Bread

Probably the oldest recipe I have that I have been making personally.  This is a GREAT appetizer, it travels well, and the only downside is that you will eat way too much of it.

1 package of frozen Bridgeford bread dough
1 1/4 to 1 1/2 pounds of sliced pepperoni
1 1/2 pounds mozzarella shredded
Olive oil and flour

Let the bread dough thaw in the refrigerator overnight.  Rub each loaf (3) with a little olive oil and leave out until it is room temperature.  Using the flour and a rolling pin, roll each loaf out into a large rectangle.  Spread 1/2 pound each of pepperoni and mozzarella.  Roll the bread into a log.  Seal the seams with olive oil, sprinkle with flour, and let each loaf sit for an hour to rise.  Place in the oven at 325 degrees for 25 minutes, until bread is golden brown.  Remove from oven, slice, and enjoy.  This recipe makes 3 loaves.

Bacon-Wrapped Pork Loin

Bacon wrapped pork loin with cranberry rosemary glaze

The Glaze:
1 package cranberry (12 oz)
1 1/2 cups sugar
(or 1 can whole cranberries and 1/2 cup sugar if fresh cranberries are not available)
1 sprig rosemary

The Pork
1-2 pound pork loin, lean
salt and pepper
1 lb bacon

Combine cranberries, sugar, and 1 1/4 cups of water in a sauce pan. Get it boiling, then reduce and simmer for 15 minutes.  Cranberries will start to pop. If using a can, mix in 1/2 cup water with cranberries and sugar and simmer until it thins out. Put the cranberry mixture in a blender and then press it through a sieve to strain it into a liquid form.  Discard the skins. Put the cranberries back into the pan and simmer with the rosemary for 10-15 minutes. Set aside.  For a little extra spice you can add a little chipotle in adobo sauce to the original mixture.

Heat oven to 400, generously salt and pepper the pork.   Lay out the bacon with it overlapping like a blanket. Lay the pork on it, wrap the bacon around it, and then flip it and transfer it to a baking sheet, tucking the bacon in underneath the pork loin.   Bake it for 20-25 minutes per pound. Remove from the oven and spread the glaze over it generously until fully coated. Put it back into the over for about 10 minutes, or until the coating solidifies. Remove from the oven and let it set for a few minutes before cutting. Cut in slices and serve with the glaze on top of each slice.  Thank you Whitney Miller for having this in your cookbook, it's delicious.

Red Wine Poached Pears

4 to 6 Bosc Pears
2 cups Merlot or Pinot Noir wine
1/2 lemon, juiced
1/4 cup orange juice
2 teaspoons vanilla
2 teaspoons cinnamon
1 cup sugar
Marscapone cheese

Slice the bottom off the pears.  Using a paring knife and a small spoon, hollow out the seeded area discard.  Peel the pears. Combine all but pears in a sauce pan and bring to a boil. Lower heat to a simmer and add the pears. Simmer for 12 minutes, and the turn them over and simmer for another 12 minutes. Pears should be tender but not soft. Remove the pears and let them cool. Continue cooking the wine until it reduces to about 1/2 of what you started with. Put a tablespoon marscapone on each plate, place the pear on top and and pour the wine sauce over the top.

Garlic Bacon Chicken

I wanted to make something with bacon and chicken, and didn't want a dried out chicken, and didn't want to stuff a breast, so I thought I would go for a sauce that had what I wanted.  Here you have it, and it was delicious.

5 boneless chicken breasts
5-6 slices of bacon
3 cloves of garlic crushed
1 Tbs butter
1 Tbs olive oil
1-2 cups shredded cheddar cheese
1 medium onion
Salt and pepper

Fry bacon until crispy, crumble and set aside.  Drain the grease from the pan (do not wipe it clean, leave a residue), and save it.  Add the butter and olive oil and saute saute the onion and garlic until the onion is clear and the garlic is not overcooked.  Add to the bacon.  Add the cheese to the mixture and mix it well.  Generously salt and pepper the breasts.  Add back a little bacon grease to the skillet and cook the chicken breasts, flipping once until they have a nice brown sear on each side.  It should take about 15 minutes total.  Remove from skillet and place in the oven at 350 for 15 minutes.  Remove the pan, flip the chicken, and put a handful of the bacon cheese mixture on each breast.  Place back in the oven and cook for an additional 15-20 minutes.  That's it.