Appetizers on Patio Daddio BBQ

Mushroom-Ranch Pinwheels

Mon, 17 Dec 2012 06:05:00 +0000

Heat a large saute pan over medium-high heat. Add the butter and heat just until it starts to foam, then add the olive oil and heat 30 seconds more.

Add the shallot to the pan and cook one minute. Add the mushrooms and garlic and cook until the mushrooms are tender, about 10 minutes.

Remove the pan from the heat and add the ranch mix and pepper. Set aside and let the mixture cool 15 minutes.

Pig Candy!

Tue, 02 Nov 2010 03:33:00 +0000

Preheat your oven to 375*.

Mix the syrup and cayenne well in a small bowl and set aside.

Coat both sides of each bacon slice generously with brown sugar.

Arrange the bacon on a wire rack inside a sheet pan as shown.

Note to self: Lining the sheet pan with parchment paper will greatly ease the clean-up.

Bake in the center position until the sugar is starting to caramelize and the bacon just starts to crisp around the edges. This should take about 15 minutes, depending on the thickness of your bacon.

Pig Pralines

Tue, 10 Jul 2012 16:19:00 +0000

Heat the bacon drippings in a large non-stick skillet over medium heat.

Add the remaining ingredients and cook until the sugar melts and comes just to a gentle boil, stirring constantly. Cook three minutes more, continuing to stir constantly.

Remove the pan from the heat and let the nuts cool in the pan, stirring occasionally.

Note: If the pecans are still sticky after they've cooled a bit, just toss them with a little more brown sugar.

Bacon-Wrapped Mushrooms with Artichoke Stuffing

Tue, 10 Mar 2009 05:15:00 +0000

Drain the artichoke hearts well. Dice them to about 1/3" until you have about one cup. Put the diced artichokes in a small bowl and add the olive oil, and both kinds of chile powder. Mix well and set aside.

Remove the stems from the mushrooms and use a teaspoon to gently hollow them out. You want to remove all of the dark gills and scrape down until you just start to see the white flesh. Fill each cap to just a little past level with the artichoke filling. Do not pack the stuffing more than just enough to fill the cap.

Sweet-n-Sassy BBQ Almonds

Fri, 09 Jan 2009 04:42:00 +0000

Preheat your oven to 325*.

Line a large sheet pan with parchment paper, overlapping all sides if possible.

Mix all the dry ingredients, except the cayenne, in a small mixing bowl.

Whisk the egg white, water and cayenne together in a medium mixing bowl until just frothy.

Add the almonds to the egg mixture and stir well to coat.

Reserve 1/4 cup of the dry mixture.

Add all but the reserved dry mixture to the almonds and stir to coat well.

One Bite Challenge: Asian Barbecued Salmon Canapes

Wed, 20 Mar 2013 16:59:00 +0000

Soak the cedar plank in warm water for one to two hours, making sure that it stays submerged.

Combine 1/2 cup of the chili sauce and the hoisin sauce in a small bowl, whisk to combine and set aside.

Start your grill and prepare for direct cooking over medium heat (375-400º).

Remove the plank from the water and pat dry with paper towels. Place the fish on the plank, skin-side down, and brush the flesh side with a light coating of the chili sauce mixture.

BBQ Crackers

Thu, 15 Oct 2009 06:12:00 +0000

Preheat your oven to 250º.

Add the oil and all of the seasoning ingredients to a large mixing bowl and whisk to combine.

Add the crackers to the bowl and gently toss to coat all the crackers completly.

Spread the crackers evenly on a large sheet pan.

Bake on the center rack for 25 minutes.

Remove from the oven, let cool and store in a large zip-top bag.

Praline Bacon!

Sat, 16 Apr 2011 19:22:00 +0000

I've taken my Pig Candy recipe to a whole 'nother level. It's the same sweet, salty, smokey and slightly spicy base recipe, with the added flavor of caramel and crunchy pecans.

As I say, this isn't so much a new recipe as it is an extension or adaptation of the previous recipe, so I won't repeat the base recipe here. Instead I'll just mention the added ingredients and steps.

Ranch-ifried Zucchini

Mon, 25 Feb 2013 04:34:00 +0000

Cut the zucchini in half then slice each half into thick French-fry-size sticks, about 1/3" thick. Lay the pieces in a single layer in a shallow casserole dish (9" x 13"). Sprinkle the dressing mix evenly over the zucchini and stir the pieces to evenly coat them. Cover with plastic wrap and let sit 45 minutes at room temperature, stirring occasionally.

Heat the frying oil in a large heavy pot (I recommend cast iron) to 360º, and preheat your oven to 200º.