Food for thought from the Chef 2012-05-16

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There are 360,000 more barrels of aging bourbon in the state of Kentucky than there are residents.  How crazy is that?
That’s over a quarter of a million more barrels of bourbon than people.  Where are they housing all of that?  Who is drinking all of it?  I just want to take a moment to be proud that American Whiskey, or bourbon, is thriving because, without it, these cookies wouldn’t be here.   And I’m not even sure bourbon is their star ingredient, because… it might be bacon, or chocolate.
You don’t even need to choose which ingredient you think is the star.  Just make them.  I’m loving the fact that some of the fat comes from the bacon instead of butter and that they are chewy and soft and sweet and salty and perfect.  They’re the kind of cookies that are going to get you winks at parties.  The kind of cookies that get you noticed.  They’re the kind of cookies that are going to get you dates.  They’re repeat business cookies.

Bacon-Bourbon Chocolate Chip Cookies
5 tbsp bourbon or whiskey3/4 pound bacon, diced2-1/2 cups all purpose flour1/4 tsp baking powder1 tsp baking soda1 tsp salt3/4 cup unsalted butter, softened1/4 cup bacon fat, chilled3/4 cup granulated sugar3/4 cup packed dark brown sugar1 tsp vanilla extract2 large eggs8 oz. dark chocolate chips or chunks
InstructionsIn a large pan, or in the oven under broil, cook bacon or diced bacon pieces. Drain the pieces on a paper towel and reserve the fat, draining it into a bowl to chill in the refrigerator until it has hardened to the consistency of room temperature butter.Preheat the oven to 375 degrees F. Combine the flour, baking powder, baking soda, and salt in a small bowl and whisk together.Beat the butter, bacon fat, sugars, bourbon, and vanilla together in the bowl of a mixer until the sugar and butter are combined.Add the eggs one at a time, beating well after each egg.Beat in the flour mixture about one half cup at a timeBeat in the chocolate chips and bacon bits.Bake at 375 for 9-12 minutes or until desired level of golden brown. Let cool. (more...)

Spreading the Word! 2012-05-08

We are now on Thumbtack.com.  Stop by and take a look!

 Bailey Connor Catering @ Thumbtack.com



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Bailey's Prom 2012 2012-05-03

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Sun-Dried Tomato-Crusted Chicken 2012-04-13

Sun-Dried Tomato-Crusted Chicken

Something easy for the weekend!


 

Ingredients/Bread Crumbs
4 cups panko bread crumbs
1 oz sun-dried tomatoes
2-3/8 tsp granulated garlic
5/8 tsp salt
1/3 tsp black pepper
Method/Bread Crumbs
Combine all ingredients in robot coupe until well blended and slightly red.
Store in airtight container. Use within 24 to 48 hours.
Ingredients/ Chicken
12 4-oz boneless, skinless raw chicken breasts
3 oz olive oil
1 Tbsp salt
1 Tbsp ground black pepper
Method/Chicken
Brush olive oil on chicken breasts, then sprinkle with salt and pepper. Dredge in bread crumbs and place on a sheet pan lined with parchment or pan spray. Hold in the refrigerator until time to cook.
Place chicken on a lightly oiled sheet pan and bake in a preheated 400º oven for 10–14 minutes until chicken reaches an internal temperature of 165º.
Suggestions
Serve with Garlic Cream Sauce, Steamed Haricot Verts, Spinach Mashed Potatoes

From Christine Scheil, Marquette University Catering, Milwaukee
Catersource magazine
November/December 2010 (more...)

http://baileyconnorcatering.blogspot.com/2012/04/which-brings-me-to-peeps.html 2012-04-06

A little bit of Easter fun.

It’s a little known fact that Peeps grow on jelly bean trees. Topiaries, to be exact. It’s true. It must be. I have one in my kitchen right now. See? I can’t make these things up.

Thankfully, a Peep topiary makes a fabulous (and delicious) centerpiece for your Easter table. Here’s how to make one of your very own. It’s a fun, sticky, and totally ridiculous way to spend an afternoon. Make them with your kids. Just be careful with the toothpicks.

Resource: 
http://www.thehungrymouse.com/2011/04/11/peep-topiary-plus-other-easter-table-top-decorating-ideas/ (more...)