Super (Bowl) Wings and Drinks

Super Bowl Sunday is known for football (duh), cutting-edge adverts that cost millions of bucks for 30 seconds of fame and, of course, a license to munch on manly man-food. We’re talking, there’s-nothing-green-on-the-table type of spread; piles of meat, cheesy stuff that we power through, not wanting to know what’s in it and icy cold drinks. Now the question is how to put a foodie spin on the menu so your mouth will do the same happy dance that Marshawn Lynch does after a touchdown.

Number one rule: Snacks and drinks aren’t an option, they are a necessity. You simply can’t watch beefy guys on the field throwing a football and barreling past anyone who gets in their way, without wings and poppers and a brewski, or some sort of N/A form.

Enter the foodie version of wings that are smothered with piquant mustard, sweetened up with sticky honey, for all of the lick-your-fingers goodness. The beauty of these babies is that you can plop ‘em on the grill or stick them in the oven. Serve them with obligatory carrot and celery sticks, but also toss in spears of cucumbers and really go out on a limb with slices of jicama.

Honey-Mustard Chicken Wings - Missy A Kitchell

Honey-Mustard Chicken Wings - Missy A Kitchell

Honey-Mustard Chicken Wings
(Makes about 12-15 appetizers)

You will need:

  • 1 cup honey
  • 2/3 cup coarse grain Dijon mustard
  • 2 tablespoons butter
  • 3 to 5 teaspoons curry powder
  • 1 teaspoon granulated garlic
  • 2 ½ lbs wings

What you’ll do:

  • In a small saucepan, combine honey, mustard, butter and spices; stir over medium heat until butter melts and all ingredients are well blended.
  • Oven: Arrange chicken in a 9×13 baking dish; cover with honey mixture.
  • Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and bake another 30 minutes; turning after 15 minutes.
  • Grill: Prepare grill. Wings will need to be cooked over a slow heat. Dip wings into the honey-mustard sauce, allowing excess to drip off. Place wings on the grill. They will take approximately 25 to 30 minutes to cook. Turn and baste chicken every few minutes with the sauce, until caramelized and internal temperature reaches 165 degrees.

All that sideline spectator jazz leaves one parched. Must-have-something to quench this thirst sets in. Fill up tubs, the sink or bathtub with beer (awesome choices here in Central Oregon), soda, juice and definitely water. Then, bring on the foodie translation of the liquid, which is interpreted as a concoction of lime and gin.

Lime-Gin Fizzy - Missy A Kitchell

Lime-Gin Fizzy - Missy A Kitchell

Lime-Gin Fizzy Punch
(Recipe adapted from Southern Living)
Makes 3 ½ quarts


  • 2 cups sugar
  • 4 fresh mint sprigs
  • 1 vanilla bean, split
  • 1 (750-ml.) bottle gin – try a local variety
  • 1 3/4 cups fresh lime juice
  • 1 (750-ml.) bottle dry sparkling wine, chilled
  • Garnishes: fresh mint leaves, citrus slices


  • Stir together sugar and 2 cups water in a microwave-safe bowl; microwave at HIGH 5 minutes. Stir to dissolve sugar. Add mint and vanilla bean; cool completely. Discard mint and vanilla bean.
  • Stir together gin, lime juice, 2 cups water, and 2 1/2 cups mint-vanilla syrup. Cover and chill 4 hours. Combine gin mixture and sparkling wine in a large glass jug.

Note: to prepare a kid-friendly beverage, substitute ginger ale for the gin and sparkling lime-flavored water for the wine.

Okay, snacks and drinks are covered. You’re on your own for the half-time extravaganza. But might we suggest nachos dripping with cheese and a sprinkle of cilantro – for the green factor, and a pot of white chicken chili, ramped up coleslaw and crumbly cornbread? Oh, and gooey chocolate brownies maybe with ganache (fancy for chocolate frosting) for more finger-licking action.

The coin will be tossed and the pig-skin will be kicked. At the end of the day, the winners will go to Disneyland and get a big fat ring, but your game day fans will be doing the full belly end-zone jig. Go, Hawks! Can we say that?

Onions + Stock + Spices = Soup


Caramelized onions swim in a rich beef broth infused with fresh thymeMissy A Kitchell

Pots of bubbling soup date back to the stone ages, literally. Historians tell us these humble potages are almost certainly as old as the history of cooking. It makes perfect sense, food was in short supply; no mega markets to shop, our ancestors were hunters and gatherers. Simple, scavenged ingredients could be tossed into a cooking vessel, drenched with water and allowed to simmer, yielding a nourishing, grubbed-out supper.


Thyme Scented French Onion Soup with Gruyere Crostini - Missy A Kitchell

French onion soup, infused with fresh thyme and capped with cheese-encrusted crostini sounds froufrou, but is actually a rustic, peasant-style soup. After all, onions are cheap and easy to grow. Some of the original recipes were really basic: onions, water, salt and pepper; cook over a fire, devour.

Slowly cook the onions to a caramelized mixture - Missy A Kitchell

Slowly cook the onions to a caramelized jam-like consistency - Missy A Kitchell

To obtain the sumptuous, deeply desired flavor profile, the onions must be slowly caramelized; essentially turning them into an amber-colored jam. Patience truly is a virtue when it comes to this process. The result will be an earthy, broth soup which is crowned with cheesy goodness. 

Thyme Scented French Onion Soup
Makes 4 main dish servings or 8 appetizer portions

You will need:

  • 12 cups thinly sliced yellow onions
  • 4 tablespoons olive oil
  • 4 teaspoons sugar
  • 2 teaspoon salt
  • 8 cloves minced garlic
  • 2 tablespoon fresh thyme, finely minced
  • 1 cup dry sherry
  • ½ cup balsamic vinegar
  • 3 quarts beef stock
  • 1 loaf sourdough baguette cut in ½” slices
  • 1 cup Gruyere cheese, shredded
  • 1 cut clove of garlic

What you’ll do:

  • In a 4-6 quart Dutch oven, heat oil over medium heat. Add onions and sauté for 2 to 3 minutes then reduce heat to low, adding salt and sugar. Continue cooking until onions have achieved a deep caramelized color. Add garlic and cook 2 minutes longer.
  • Stir in sherry. Allow most of the sherry to be absorbed by the onions. Slowly pour in the beef stock and thyme. Raise heat and bring to almost a boil. Reduce heat and simmer for 30 to 40 minutes. Remove from heat, adding the balsamic vinegar. Taste for salt and pepper.
  • Gruyere Crostini: Placed sliced baguette on a baking sheet. Rub with a clove of garlic and top with cheese. Place under broiler and toast until cheese melts.

To serve: Ladle soup into wide soup bowls. Top with the crostini. Garnish with sprigs of fresh thyme.








Get fresh with fennel

Fennel adds a bright anise-licorice flavor

Fennel adds a bright anise-licorice flavor - Missy A Kitchell

Bulbous on one end, slender and wispy on the other, fennel is one of those vegetables that you should get to know. Resembling dill, fennel has a delicate anise flavor from the tips of the feathery fronds down to its well-endowed bottom.

Fennel is related to the parsley family; keeping company with the likes of carrots, cumin and coriander, but who are we to drop names? Being a bit of a Goldilocks, fennel grows best in temperate conditions – not too hot and not to cold. It is widely available from late fall until early spring in local grocery shops as well as farmer’s markets.

Choose produce that looks lively without brown blemishes. The bulb of the fennel should be firm and tightly compact with fronds that are bright green. Remember, every part of fennel is edible. The fronds can be used as a zesty garnish on top of soups or tossed with salad greens.


Deeply hued carrots pair well with fennel - Missy A Kitchell

When munched on in the raw fennel, is crisp and crunchy. Try hooking up thinly shaved fennel with snappy apple slices, trickling a good quality olive oil and cracked black pepper over the top for a palate tantalizing winter salad.

Roasting or braising the fennel bulb releases a melt-in-your-mouth quality.  The veggie becomes soft and caramelized much like slow-cooked onions.  They are simply divine when mellowed alongside pot roast.  Cut into larger pieces and sprinkle in with the onions, potatoes and carrots.  All the tastes will meld into goodness with a hint of the anise essence.


Pan Roasted Carrots and Fennel - Missy A Kitchell

Pan Roasted Carrots and Fennel

You will need:

  • 1 lb carrots (assorted colors if available)
  • 1 fennel bulb
  • 2 tbsp olive oil, plus more for pan roasting
  • 2 cloves garlic, crushed
  • Salt and freshly ground pepper

What to do:

  • Scrub carrots with a vegetable brush and cut into finger sized pieces.
  • Wash fennel under running water. Cut the frond end off, about 2 inches above the bulb. Reserve the fronds. Slice the bulb into ½” pieces, lengthwise.
  • In a large bowl combine carrots, fennel, olive oil and garlic.
  • Preheat a large heavy skillet over medium-high heat. Drizzle with oil to coat the bottom.
  • Place veggie mixture into pan. It should sizzle and the vegetables should take on some color. Cover and allow to cook, stirring occasionally, until carrots and fennel are done and lightly browned, approximately 10 to 15 minutes.
  • Taste for salt and pepper; add as needed.  Sprinkle with the reserved fronds.

Serve as a side dish, add the vegetables to a crudité platter or create a salad by placing on greens and topping with goat cheese.

Citrus season: Rays of sunny flavors

Lemons, oranges and grapefruit - Missy A Kitchell

Lemons, oranges and grapefruit – Missy A Kitchell

“Sunshine on my shoulders makes me happy …” so crooned John Denver. Sunny morsels shining in the tummy help chase away the chilly-willies of winter.

Just when a deep freeze or at least not warm temps blanket us, oodles of bright lemons, oranges and grapefruit make a stunning appearance in our markets. Citrus season, in all of its sparkling glory has arrived bringing bites of vitamin C, loads of fiber, potassium and heaps of other phytochemicals that help prevent disease. Did we mention the perky flavor that will add a fresh edge to common soups and stews, casseroles and salads? These beauties have it going on!

With so many varieties to choose from, we’ve found that the best way to discover your faves is to pick an assortment and do a little taste test. It doesn’t have to be one of those concealed, blind-fold affairs, simply slice, nibble and decide. May we suggest a few?

Tangerines – oh, these sweet lovelies are juicy, full of that “orange” flavor and easy to peel. They are perfect for snacking.

Blood Oranges – with their stunning deep orange-red flesh are almost raspberry sweet. Lay them on top of creamy butter lettuce, sprinkle with fresh cracked pepper and a drizzle of olive oil. Alternately, squeeze the juice for a delightful cocktail addition.

Ruby Red Grapefruit – fewer seeds than some and on the softer side of the tang chart, Rubies have a brilliant colored interior. Try slicing them in half, giving them a couple spoons of brown sugar and sliding them under the broiler for a warm, caramelized breakfast treat.

Meyer Lemons – here’s the gold standard when it comes to the balance between sweet and pucker. Meyers can be used just like any other lemon for baking, juicing or roasting with a big fat chicken smothered in herbs.

Key Limes – we would never forget you; small, green-yellow orbs of pie heaven. They have a strong and complex flavor and are usually used in juice form.

Kumquat – this not-so-familiar tiny gem packs a wallop of tart flavor. You can eat them whole, yep, skin and all. They are also a nice addition to a compote or chutney.

Like so many fruits and veggies, roasting brings out the natural sweetness, even in tart foodstuff. We came across this lively, palate-pleasing recipe to jazz up roasted meat, chicken or even fish. Enjoy!

Roasted Citrus Relish
Recipe courtesy of Bon Appetit – November 2014


  • 1½ pink grapefruits
  • 1½ navel oranges
  • 3 lemons
  • 3 tablespoons sugar
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ¼ cup fresh parsley leaves
  • Flaky sea salt (such as Maldon)


  • Preheat oven to 350°. Slice ½ grapefruit, ½ orange, and 1 lemon crosswise into paper-thin rounds; remove seeds. 
  • Toss in a medium bowl with sugar, oil and kosher salt. 
  • Roast on a parchment-lined baking sheet until golden in spots and crisp, 20–30 minutes; let cool.
  • Meanwhile, cut all peel and white pith from remaining grapefruit, orange and lemons. Working over a medium bowl, cut along sides of membranes to release segments into bowl; discard membranes.
  • Tear roasted citrus into pieces and toss with segments, breaking up larger segments.
  • Stir in parsley; season with sea salt.


Happy New Year…and eat your black-eyed peas!


Let the year be golden with black-eyed peas on your plate – Missy A Kitchell

After all of the decadent indulgences of the Holidays, it’s nice to eat something fresh, hearty (it is winter and really cold) and good for you. Mingle your thoughts about New Year’s resolutions and all that jazz with the Southern tradition of black-eyed peas as your first nibbles for the year, and you have a winner, winner beans and greens dinner.

The custom of devouring legumes has roots dating back to the days of the Civil War. After the ravages of war, food was scarce and folks took to eating what had previously been fodder for their livestock, namely corn and beans. One thing led to the next and the humble fare took on celebratory status, representing health and prosperity for the coming New Year.

Lore has it that if you eat black-eyed peas you will have coins in your pocket. Toss in some greens like collards, mustard or turnip for a bulging wallet; gild the lily with cornbread and you are golden for the year. Wealth feature set aside, the dried beans pack a wallop of fiber, iron and lots of other nutritional goodies – perfect for finding your eating habit equilibrium.

Black-Eyed Peas and Cornmeal Dumplings
Recipe courtesy of Cooking Light JANUARY 2013


  • 2 slices hickory-smoked bacon
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 3 cups unsalted chicken stock (such as Swanson)
  • 1 1/2 cups water
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (16-ounce) bag frozen black-eyed peas (about 2 3/4 cups)
  • 3.4 ounces all-purpose flour (about 3/4 cup)
  • 1/3 cup finely chopped green onions
  • 1/4 cup yellow cornmeal
  • 1/4 teaspoon baking soda
  • 2 tablespoons chilled butter, cut into pieces
  • 1/2 cup buttermilk
  • Hot sauce (optional)


  • Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; finely chop. Remove 1 tablespoon drippings from pan; set aside. Increase heat to medium-high. Add 1 cup onion to remaining drippings in pan; sauté 3 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Add stock, 1 1/2 cups water, salt, pepper, and peas to pan; bring to a boil. Partially cover, reduce heat, and simmer 35 minutes or until peas are tender, stirring occasionally.
  • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, green onions, cornmeal, and baking soda, stirring with a whisk. Cut butter into flour mixture with a pastry blender or 2 knives until mixture resembles coarse meal. Add bacon, reserved 1 tablespoon drippings, and buttermilk; stir until a moist dough forms.
  • With moist hands, gently divide mixture into 12 equal portions. Drop dumplings, 1 at a time, into pan; cover and cook 8 minutes or until dumplings are done, stirring occasionally. Serve with hot sauce, if desired.

PS Don’t forget to steam or sauté a pan of greens as a go-with…or toss them in with the peas to wilt and cook at the end.

Cheers to good eating and Happy New Year!


Dancing sugar plums need to be baked

‘Tis the season for sugar plums and other delightful confections to be dancing around in our heads. In order for those sweetened daydreams to become a reality to devour with a mug of chocolate topped with the goodness of whipped cream, kitchen activity needs to occur. Now, this isn’t just any kitchen activity, it is what every kid waits for – baking, complete with frosting and sprinkles that scatter everywhere.

Crisp, crumbly sugar cookies are the perfect foil for smearing with brightly colored icing. Rich, spicy molasses cookies just ask to be dunked in a cup of coffee while gazing at flickering lights on the tree. Then we come to buttery shortbreads cut into neat rectangles or whimsical Scotty dogs. The recipe we’re sharing is studded with fine orange zest then painted with a boozy orange liquor-infused glaze. These bites of sunny citrus can be made more kid friendly by simply substituting orange juice for the Grand Marnier.

IMG_3391Orange Butter Cookies with Grand Marnier Glaze - Recipe courtesy of Fine Cooking

For the cookies

  • 10-1/2 oz (2-1/3 cups) unbleached all-purpose flour; more as needed
  • 1/2 tsp table salt
  • 1/4 tsp baking powder
  • 8 oz (1 cup) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 Tbs finely grated orange zest
  • 3 large egg yolks
  • 1 tsp pure vanilla extract

For the Grand Marnier glaze

  • 4 oz (1 cup) confectioners’ sugar
  • 2 Tbs Grand Marnier
  • 1-1/2 Tbs heavy cream; more as needed
  • 2 tsp finely grated orange zest
  • Pinch of table salt

Make the cookies
In a medium bowl, whisk the flour, baking powder and salt. In a stand mixer fitted with the paddle attachment, beat the butter, sugar and zest on medium speed until well blended, about 2 minutes. Add the egg yolks one at a time, mixing until blended after each addition. Add the vanilla extract along with the last yolk. Mix until well blended, about 1 minute. Add the flour mixture and mix on low speed until moist clumps form, about 1 minute.

Turn the dough out onto a work surface and divide into 2 equal piles on sheets of plastic wrap. Using the plastic as an aid, knead into a smooth dough, shape into flat 5-inch disks and wrap in the plastic. Refrigerate until chilled, about 30 minutes. (The dough can be refrigerated for up to 3 days or frozen for up to 1 month.)

Position a rack in the center of the oven and heat the oven to 350°F. Line 2 or more cookie sheets with parchment or nonstick baking liners.

Working with one disk at a time, roll the dough between lightly floured parchment or on a floured surface to about 1/4 inch thick. Dust with additional flour as needed. Using a 2-1/2-inch cookie cutter, cut out shapes. Arrange them about 1 inch apart on the cookie sheets. Gather, re-roll and cut the dough scraps up to 2 more times.

Bake, one sheet at a time, until the edges are golden-brown, 9 to 13 minutes. Let the cookies cool on the sheet about 5 minutes and then transfer them to a rack to cool completely. (The unglazed cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 1 month before glazing.)

Glaze the cookies
In a medium bowl, combine the confectioners’ sugar, Grand Marnier, cream, zest and salt. Mix until well blended and smooth. If necessary, add more cream a few drops at a time for a thin, spreadable consistency.

Top each cookie with about 1/2 tsp. of the glaze, using the bottom of the measuring spoon to spread the glaze to within 1/4 inch of the edge.

Let sit at room temperature until the glaze is set, about 2 hours. Serve the cookies immediately or store in an airtight container at room temperature for up to 3 days.


Mountain Menu discovered by yodeling alpine family

Carrot Ginger Soup

Steamy Carrot Ginger Soup

There once was a yodeling alpine family who went out for a day in the snow.  Much like the fabled tale involving three bears and one fair-haired girl, they only found too hot and too cold uninspired porridge, so they trekked on their snowy way, yodeling a fetching tune, yodel-oh-ee-dee.

By mid-morning hunger pangs were rumbling in the family’s bellies.  Just when our alpine clan thought they were going to have to settle for mediocrity, a new peak came into view.

Fairy tales don’t always come true, but in this case, the desire for a good meal to tote to the mountain is no longer a half-pipe dream.  The Well Traveled Fork’s culinary whiz team has cooked up a veritable portable feast.  

Salad in a Jar

Mason jars have so many uses

Beloved morning tastes of farm eggs, house-made pork sausage and potatoes are cozied up with kale and gooey Tillamook cheese in a whole wheat tortilla.  Warming those popsicle fingers and toes is a snap with black bean chili doused in the goodness of Boneyard RPM IPA or our entrancing carrot-ginger soup.  Easy to nosh, The Well Traveled Fork sandwiches are piled with thin slices of roast beef for all you meat-a-tarians.  For our “no meat, please” friends we’re knocking out a very Central Oregon version of the French sandwich, pan bagnat.  If that weren’t enough, we have salad-in-a-jar so you can indulge on cookies, washing it all down with Backporch coffee.  

Needless to say, our yodeling alpiners had to declare, “this porridge is just right!” 

Being nosey little snoopers, we asked, “Why so much enthusiasm for the rations from The Well Traveled Fork?”

In harmony they proclaimed, “It’s all about the FLOSS!  We have get-up-and-go to challenge the mountain when we’ve lunched and munched on fresh, local, organic, seasonal and sustainable nibbles.  We’ll pass on the not delectable for delightful yum!”

Our alpine family’s discovery is not a one off; The Well Traveled Fork’s new Mountain Menu is now available 7, yes seven days a week.  So, do a little happy dance people ‘cause we’re making it uber simple to have nutritious, well-prepared food for your outdoor adventures.

We dream in chocolate chip

We dream in chocolate chip

Here’s the dealio, we’ve made it in-and-out easy to grab your goods and go.  Click here, which takes you to our website, place and pay for your order on-line 24 hours ahead then pick up tasty grub the next day. 

We have two handy locations for retrieving your food.  On the way to Mt. Bachelor, stop by Widgi Creek, drive to the back of the club house, stay in the warmth of your car, truck or kombi van and we’ll hand over your pre-ordered goodie bag.  If you are jumping on the shuttle to the mountain, our trusty Well Traveled Fork special delivery service will bring your lunch to you at the designated times of 7am and 7:45am for all you early birds, along with 8:30am for those who wake a tad later.

Since all that white stuff has more than dusted our surrounding hills and dales, our Mountain Menu is now available.  Our full menu is up and ready for your inspection.  Let the food approval begin.



Seeking the sweet spot of Thanksgiving

Maple Pumpkin Brûlée Pie - photo by Andrew Ingalls

Maple Pumpkin Brûlée Pie – photo by Andrew Ingalls

Prepping for the big day certainly includes a lot of turkey-talk while stuffing our bellies with cubed bread seasoned with the likes of sage and rosemary then baked to golden perfection (puns definitely intended.) Consider those tidbits merely a primer for the sought after sweet-after’s to follow.

All of you with a well-tuned sweet-tooth know what we’re gabbing about – dessert. The Holidays are our indulgent excuse to imbibe in all things decadent; a land of glorious pies, fanciful gingerbread houses and crisp shortbread cookies adorned with sparkling sugar bits.

Traditional pumpkin pie has the grace notes on most groaning boards, and rightfully so. A creamy purée of pumpkin is luxuriantly spiced with cinnamon, nutmeg and cloves then tucked into an unimaginably flaky crust. Did we mention that said squash confection is capped with lightly sweetened, whipped cream? But, wait, we can take it one step further on the sublime scale. Saveur Magazine featured a dazzling take on the time-honored pie by adding a maple brûlée topping.

This recipe is just close enough to customary so it won’t upset the apple-cart for those wanting to keep with the standbys, while adding that special pizazz for those who like to stir the culinary ingenuity pot. 

Maple Pumpkin Brûlée Pie
Recipe courtesy of Saveur Magazine – serves 8


  • Flour, for dusting
  • ½ recipe Flaky Butter Pie Dough
  • ¼ cup dark brown sugar
  • ¼ cup granulated sugar
  • 2 eggs
  • 1 (15-oz.) can pumpkin purée
  • 1 cup heavy cream
  • ¼ cup maple syrup
  • 2½ tbsp. potato starch
  • 2½ tsp. ground cinnamon
  • 1½ tsp. ground ginger
  • 1 tsp. freshly grated nutmeg
  • ½ tsp. ground clove
  • ½ tsp. Kosher salt
  • ¼ cup Demerara sugar


  • Heat oven to 375°. On a lightly floured surface, roll dough into a 12″ round. Fit into a 9″ pie plate. Trim edges and crimp; chill 30 minutes.
  • Whisk sugars and eggs in a bowl until pale and fluffy. Add pumpkin, cream, syrup, potato starch, cinnamon, ginger, nutmeg, clove, and salt; whisk until smooth. Pour filling over dough; using a spatula, spread into an even layer. Bake until just set in the center, 45–50 minutes. Transfer pie to a rack; let cool to room temperature, then refrigerate until cold, about 1 hour.
  • Sprinkle Demerara sugar evenly over surface of pie. Guide the flame of a blowtorch back and forth over surface until sugar caramelizes. Serve immediately. 

The great turkey or sides debate

The big question on everyone’s mind is: Turkey or sides? It might not be an earth shattering dilemma, but certainly the inquiry deserves some mouth-watering attention. Are you that “I can’t wait for turkey” kind of person, or “just give me the sides?” The great Thanksgiving debate goes on each year. Not to be one to try to influence your opinion, here’s a terrific sweet-savory recipe that falls in the go-with-the-turkey category.

IMG_2793Caramelized Brussels Sprouts with Bacon and Dried Cranberries


• 1 lb Brussels sprouts

• ½ lb bacon

• ½ c dried cranberries

• ½ cup thinly sliced onion

• 2 cloves garlic, minced

• Salt and fresh cracked pepper to taste


Heat a large skillet over medium heat. Slice bacon into ¾ inch chunks and add to skillet, along with the garlic and onions. Cook until bacon is crisp and onions are golden brown. Remove from pan and drain excess bacon fat, reserving 2 tablespoons in the skillet.

Wash and halve the Brussels sprouts. Cook sprouts in the reserved bacon fat for approximately 10 to 15 minutes or until caramelized.

Return bacon mixture and the dried cranberries to the skillet. Mix well, allowing the flavors to mingle for a minute or two. Taste for salt and pepper.

Oven Roasted Asparagus

1 bunch asparagus, grilled
2 eggs, hard-boiled
Parmigiano Reggiano
Black pepper



Preheat the oven to 425°. Place the washed and dried asparagus on a half sheet pan. Lightly sprinkle with olive oil and salt and pepper. Roast in the oven for about 10-12 minutes. Set the asparagus aside to cool. Meanwhile, hard boil the eggs for 10 minutes, then cool. Peel the eggs and set the yolk aside for another use. Finely chop the whites.To serve the dish, place the room temperature asparagus on the plate. Top with the egg whites. Shave parmigiano reggiano on top. Top with a couple twists of cracked black pepper.