Olive all'Ascolana recipe from food52:
'via Blog this'
Friday, November 18, 2011
Thursday, April 7, 2011
Tuesday, April 5, 2011
Top 10 Campfire Snacks #8
PEANUT BUTTER-CHOCOLATE-MARSHMALLOW STUFFED BANANAS
This is an easy one folks, and so naughty it's nice! You'll need:
-tin foil
-slightly under ripe bananas
-Reece's peanut butter cups OR Reece's Pieces
-mini marshmallows
-graham cracker crumbs
Cut your banana from end to end, essentially creating a banana "boat". Stuff with broken up peanut butter cup or pieces, a drizzle of chocolate sauce, then marshmallow, and dust with graham cracker crumbs. Wrap it up with foil (leave some room between marshmallows and foil) and place into hot coals until melted, about 5-8 minutes. Remove from fire and let cool a bit, open and eat with a spoon, unless you want to get messy with it! Other stuffing ideas to consider:
The Elvis Presley- peanut butter, cooked bacon bits and marshmallows
The Bananas Foster Banana- butter, brown sugar, cinnamon and rum (extract will do!)
The Canadiana Banana- maple syrup, chopped walnuts and marshmallows
The PB Janana- peanut butter, any jam (grape is great!) and marshmallows
The Banana Split Banana- fresh sliced strawberries, chocolate sauce and marshmallows
The Ants-on-a-Log Banana- peanut butter, raisins, and marshmallows
The Hawaiianana- pineapple cream cheese, coconut and marshmallows
The Apple Pie Banana- brown sugar, apple slices, caramel sauce, cinnamon and marshmallows
The Mumbai-nana- coconut, cashews, raisins, sprinkle of garam masala, and marshmallows
The Minty Fresh Banana- chocolate chips, creme de menthe liquor and marshmallows
OR....make up your own creation! If I don't stop there, I'll be going all night! In fact, if you have a good stuffed banana combo, by all means, please submit!
Friday, March 25, 2011
Thursday, March 24, 2011
Top 10 Campfire Snacks #9
Fire Roasted Corn with Smokey, Spicy, Sweet & Salty
Cheesy Butter GOODNESS
Ok, I know fresh corn is about the last thing to think of looking out your window right now, but if this recipe doesn't get you dreaming about summer afternoons at Olive the Lake, I don't know what will. Sunset over the lake in the distance, the crackle of corn over a campfire, BUTTER, fresh catch of the day, BUTTER....you get me? If you're making this, make a lot! Goes perfect with an ice cold beer or two.
Campfire Corn Cob Glaze:
- 3 tsp. chopped canned chipotle peppers in adobo sauce (check near taco section of grocery store
- 1/2 cup unsalted butter
- 1/4 cup parmesan cheese, freshly grated if possible
- 1/4 cup maple syrup
- 3 cloves garlic, chopped fine
Bring to a simmer and let it reduce for 6-8 minutes. Remove from heat and let the flavours marry together in harmony. :)
Gently pull back the husks of your corn and remove all the silk. Pull husks back up over corn.
Throw your corn in a sink/pail and cover with water (make sure the corn is submerged). You can add some sugar to the water if you like, it does add a bit more sweetness to the corn, but I usually do that if I'm just using butter, s&p on the corn. Soak for about an hour.
Remove them from the water, and shake off excess. Set each cob on it's own tin foil packet and baste with mixture. Seal up tin foil and place on grill over campfire (or even into hot embers), just remember to keep turning corn!) Alternatively, you can throw them on the Q. Cook for 20 minutes or so, keeping a close eye on them. You want them charred, not burnt!
Remove from fire, BE VERY CAREFUL THEY ARE SMOKIN'HOT! Brush more glaze over corn if you like, I do.
Let the "Can I put your cob in the fire?" jokes commence.
Cheesy Butter GOODNESS
Ok, I know fresh corn is about the last thing to think of looking out your window right now, but if this recipe doesn't get you dreaming about summer afternoons at Olive the Lake, I don't know what will. Sunset over the lake in the distance, the crackle of corn over a campfire, BUTTER, fresh catch of the day, BUTTER....you get me? If you're making this, make a lot! Goes perfect with an ice cold beer or two.
Campfire Corn Cob Glaze:
- 3 tsp. chopped canned chipotle peppers in adobo sauce (check near taco section of grocery store
- 1/2 cup unsalted butter
- 1/4 cup parmesan cheese, freshly grated if possible
- 1/4 cup maple syrup
- 3 cloves garlic, chopped fine
Bring to a simmer and let it reduce for 6-8 minutes. Remove from heat and let the flavours marry together in harmony. :)
Gently pull back the husks of your corn and remove all the silk. Pull husks back up over corn.
Throw your corn in a sink/pail and cover with water (make sure the corn is submerged). You can add some sugar to the water if you like, it does add a bit more sweetness to the corn, but I usually do that if I'm just using butter, s&p on the corn. Soak for about an hour.
Remove them from the water, and shake off excess. Set each cob on it's own tin foil packet and baste with mixture. Seal up tin foil and place on grill over campfire (or even into hot embers), just remember to keep turning corn!) Alternatively, you can throw them on the Q. Cook for 20 minutes or so, keeping a close eye on them. You want them charred, not burnt!
Remove from fire, BE VERY CAREFUL THEY ARE SMOKIN'HOT! Brush more glaze over corn if you like, I do.
Let the "Can I put your cob in the fire?" jokes commence.
Thursday, March 3, 2011
Top 10 Campfire Snacks #10
BACON WRAPPED JALAPEÑO POPPERS
Barely cut one side of your jalapeños off (leave the top and stem on), clean out seeds and veins. Mix herb and garlic cream cheese with some shredded extra old cheddar and stuff into peppers. Wrap tight with half a slice of thin cut maple bacon and secure with 2 wet toothpicks through pepper. Put it on a stick and stick it in the fire, cook until bacon is to your liking. Dip 'em in BBQ sauce, they're yummy bummy from the boneyard! Make a whole tray of them early in the day and keep in the fridge until you're ready to pop!
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