|Get in the mood|
|Chicago Botanic Garden|
|Had the butcher prepare (French) a pork crown roast|
|Season the roast|
|Stuff that roast|
|Crown roast ready to serve|
|Do you want a slice?|
|Cauliflower gratin inspired by John Besh's cauliflower puree recipe|
|I know, right!|
|Flan! A new tradition...|
|Tim’s Rumaki Appetizer|
1 box (15pc.) Athens mini-fillo shells
5-6 whole water chestnuts, diced
15 1/2 tsp. Braunschweiger, liver sausage, or mushroom pate
1/2 lb. bacon, crisp, drained, chopped
as needed chives, fresh, minced, for garnish.
2 tbsp. soy sauce
2 tbsp. brown sugar
1/2 tsp. ginger, fresh, minced
1 tsp. sesame seeds, toasted, optional
Preheat the oven to 350°F.
In a small bowl mix together the soy sauce, brown sugar, and minced ginger. If you are using the toasted sesame seeds add them to the soy sauce mixture. Set this to the side.
Pan fry the bacon until crispy but not burnt. Drain the bacon and chop coarsely (1/4” pieces) so that the bacon is small enough to fit several pieces into each fillo cup. Set the bacon to the side.
|Add Braunschweiger to cups|
|Drizzle marinade on cups|
|Serve rumaki cups|
|What's your beef?|