Avocado, Bacon and Tomato Tartines | Friday Night Bites

Friday Nights mean the work week has officially ended and the weekend has begun.  Hubby and I have a tradition of kicking it off with our Friday Night Bites weekly celebration ritual.  A tasty snack or two along with a great bottle of wine marks the official kick off.  Typically it is just the two of us, but often friends will join in the celebration.

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Often I will make ahead our tasty bite but there will be many times, where I will simply whip it up when I get home from the office.  This week, I have created a supreme delight that is both easy and stunningly beautiful to the naked eye.  I would encourage you to make the garlic aioli a day before, since that is the lengthy endeavor in this recipe. 

The smokiness of charred bread along with the bacon and creamy avocado is a bite full of pure heaven.  Be sure to add salt and pepper to bring out the flavor and complete this French open-faced sandwich.  Traditionally a tartine has a decadent or elaborate topping.  In this case, the garlic aioli is the rich topping and the avocado and bacon adorn this spreadable goodness.

The tartine possibilities are endless.  I think my next tartine is going to have a melody of wild mushrooms with goat cheese.  Oh but then I could do a sautéed Brusselssprouts with parmesan cheese spread and bits of roasted garlic.  My mind is simply spinning right now with a boundless realm of possibilities.  I think tartines will make a regular appearance to my weekly Friday Night Bites series.  What flavor(s) would you like to see next?

Avocado, Bacon and Tomato Tartines

Garlic Aioli

1 head of garlic

2 teaspoon of olive oil

¼ Cup Mayonnaise

Preheat oven to 375 degrees.  Cut the head of garlic at the top revealing the ¾ of the garlic.  Tear a large piece of aluminum foil and place garlic in the center.  Drizzle the cut portion of the garlic with the olive oil.  Gently pull up the sides of the foil and cinch together to close the foil.  Cook in the oven for 20 to 30 minutes or until garlic is soft.  Remove from oven and open to let cool for 15 minutes. 

With a knife, gently remove the pieces of garlic.  Add eight the heads of roasted garlic to a small bowl and mash with a spoon until smooth.  Add the mayonnaise and mix well.  Set aside in the refrigerator until ready to use.

Tartines

4 Slices Sourdough or Country Bread

2 Roma Tomatoes, sliced

8 Thin Slices of Bacon, cooked

1 Avocado, halved, pitted, peeled and sliced thinly

Salt and pepper

Brush each side of the sliced bread with a touch of olive oil and grill until medium char marks appear.  Remove and let cool.  Spread a tablespoon of the garlic aioli on each slice of grilled bread.  Top each one with a few tomato slices, then with the avocado slices and season with salt and pepper.  Lastly garnish with the bacon and serve.

Salty Dog Palate Cleanser + Dinner Party Highlights

I absolutely LOVE a great dinner party!  The idea of planning a dinner party exhilarates me beyond my imagination.  Making people happy through my food and entertaining prowess, is one of the great pleasures I have to share.  The idea of great friends gathering around the table to break bread, savor wine, share stories, laugh a lot and leave feeling better than when they arrived through our front door simply makes me blissful.

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Back in December, I know, it was a while ago – I threw a wine pairing dinner party for a long time friend Helen.  Helen had a milestone birthday and I wanted to give her a gift that was an event rather than an object.  An event would provide lifetime memories and I believe means so much more than an expensive candle or keep sake.  Don’t hear me wrong, those things are nice but an event of sorts is just something out of the ordinary and bordering on the extraordinary in my mind.

I shared in my dinner certificate gift with Helen that she could invite two other couples and we would make it a dinner party.  She invited Meg and Alex from our book club along with their hubbies and hers.  It made for a fun night with many laughs.  Alex’s hubby brought a game that he had created.  It was on a large white board with photos of famous people and our job was to guess who they all were.  We laughed and laughed and thought it was so cleaver for him to create and share with all of us.  We then played table topics – the dinner party version and it created great conversation and more laughs.

For the menu I relied on classic recipes that I have made over and over again.  I will often try new things, but this time I wanted it to be perfect and share dishes that are proven winners.  We pulled a 2002 Vine Cliff Magnum of Cabernet Sauvignon from our wine cellar to get the festivities started. This wine was simply divine.  To accompany the wine, we had Roasted Grapes with Thyme, Fresh Ricotta and Grilled Bread, Shaved Brussels Sprout Crostini with Parmesan and Truffle Oil and a cheese platter with Gruyere, Le Tur and Dry Aged Jack with homemade Balsamic Fig Jam.

The starter course was Roasted Carrot Soup Shooter with Sage Gruyere Biscuit and served with Acacia 2012 Chardonnay from the Carneros region.  We then enjoyed a Baby Kale Salad with Port Plumped Cranberries, Persimmon, Pumpkin Seeds and Maple Vinaigrette and was served with Helen’s favorite wine from Peju called Provence.

Since Helen and her hubby Phil have been long time friends, I wanted to also incorporate one of Phil’s favorites – The Salty Dog!  Instead of a cocktail, I made a palate cleanser from a handmade Grapefruit Sorbet.  Let’s just say, this was the star of the dinner party.  We then moved into the main course with my infamous Asian Braised Short ribs with Orange Hoisin Glaze with Sour Cream Mashed Potatoes and Haricot Verts.  This course we enjoyed a 2011 Cabernet Sauvignon from Faust.  It was simply perfect with this dish.

Instead of a fancy dessert, I wanted to go classic and make a handmade chocolate cake that would be the final touch to this brilliant dinner.  The key to this cake is the coffee that is added to the cake and espresso powder to the chocolate frosting.  Happy, Happy Birthday my dear friend Helen – may you have a fantastic year ahead!

Salty Dog Palate Cleanser

Himalayan Salt

Favorite Vodka

Grapefruit Sorbet

To make the Salty Dog Sorbet Palate Cleansers, take a shot glass and dip a bit into water and then into a bowl of Himalayan pink salt.  Use a very small ice cream scooper to pop two scoops into the shot glass and drizzle a touch of your favorite vodka on top.  Repeat until you have made as many as you need for your dinner party guests.  Serve immediately with a small spoon to cleanse the palate before your next course.  It is best to be served right before the main course.

Grapefruit Sorbet

3 Cups Pink Grapefruit Juice

3 Tablespoons Fresh Lemon Juice

½ Cup Light Corn Syrup

2/3 Cup Sugar

Combine the grapefruit juice, lemon juice, corn syrup and sugar in a 4 quart saucepan and bring to a boil over medium high heart, stirring to dissolve the sugar.  Place the sorbet base in the refrigerator and chill for at least 2 hours and overnight is best.

Remove the sorbet base from the refrigerator.  Next, process in your ice cream maker according to the manufacturers directions.  It should be the consistency of very softly whipped cream.  Transfer to an airtight storage container and chill in the freezer for at least 4 hours until firm.  Makes about 1 quart.

Bacon & Cheddar Savory Bread Pudding Bites | Blogger C.L.U.E. Society

It is time again for the Blogger C.L.U.E. Society.  We are a group of like minded food bloggers who get assigned once a month to another blogger who is a member of this secret society of sorts.  We go on a secret mission to discover and make a recipe from our assigned blog with the theme of the month.  For February, our theme was red.  That could mean make something that is red or venture down the virtual red carpet.  I chose to dance down the red carpet and choose an appetizer that could be enjoyed while hosting an Oscar Party at home.

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If you have followed my blog for a while and/or we are friends, you know that I adore appetizers.  They are bite sized delights that pack a punch of flavor and you can sample many different flavor profiles in one sitting if you have an assortment of these little snacks.  This month I was paired with Kelli from Kelli’s Kitchen and she has a ton of recipes to choose from.  She calls Oklahomahome and learned a lot from her Nana.  She is the matriarch to her family and takes care of her hubby, daughter, step-sons, grandson (from her photo I can’t believe she is a grandmother), her Mom and her doggie Jack.  I can sense that she is a caregiver and nurturer and loves to share her food with everyone to make them smile.

After toying over a couple recipes, I knew I wanted to go the red carpet route and her Country Cook’s Cheesy Bacon Ranch Bread - just simply sang to me.  I had to gasp when I saw it called for 1 cup of butter – I just couldn’t do it.  Oh how I wish I could but then I thought about my waistline and heart.  Instead I cut down the butter and used half and half.  Okay, still not the healthiest, but something inside of me was reasoning with my inner-self saying this would be healthier.  I had to chuckle inside. Smile.  My hubby is always the official taste tester and he absolutely LOVED them.  These will make an appearance on the red carpet of appetizers for my small gathering for the Oscars.  Thank you Kelli for the recipe and inspiration!!

Bacon & Cheddar Savory Bread Pudding Bites

3 Cups Sourdough Bread, small cubes

2 Cups White Cheddar Cheese, grated

¼ Cup Butter, melted

¾ Cup Half and Half

2 Tablespoon Dry Ranch Dressing Powder

½ Cup Parmesan Cheese

1 Cup Cooked and Crumbled Bacon (Apple smoked is what I used)

½ Cup Scallion, finely chopped

Preheat oven to 350 degrees

Add the melted butter to the half and half and stir in the ranch dressing. Mix well.  Add the bread cubes to a large bowl and then add the melted butter mixture to the cubes of bread and mix well.  Let sit for 15 minutes.

Add the grated cheddar cheese, Parmesan cheese, cooked bacon and scallions to the bread mixture.  Mix well.

Use 2 mini muffin tins.  Spray each cup with non-stick cooking spray.  Fill each muffin with a large scoop of the bread mixture.  I used a small ice cream scoop to fill each one.  Made is really quick and easy.  Bake for 15 to 20 minutes or until golden brown.  Let cool then gently remove with a sharp knife and enjoy!

Participating Bloggers:

Bacon & Cheddar Savory Bread Pudding Bites by Lisa from Authentic Suburban Gourmet

Banana Cranberry White Chocolate Muffins by Aly from Cooking in Stilettos

Blood Orange Mojito by Anna from annaDishes

Buffalo Roasted Chickpeas by Janet from Cupcakes to Caviar

Cherry Almond Coconut Bars by Jean from Lemons and Anchovies

Dark Chocolate Pomegranate Bark by Ramona from Curry and Comfort

Garlicky Roasted Tomatoes by Azmina from Lawyer Loves Lunch

Love Potion #9 w/ Raspberry Chambord Ice Cubes by Christy from Confessions of a Culinary Diva

Madam Wong's Pizza Rolls by Kelli from Kelli's Kitchen

Negroni by Kate from Kate's Kitchen

Paloma Naranjada Cocktail by Stacy from Food Lust People Love

Pomegranate-Lime Granita by Debra from Eliot's Eats

Raspberry Amaretto Bundt Cake by Liz from That Skinny Chick Can Bake

Raspberry-Strawberry Puff Pancake by Alice from A Mama, Baby and Shar-pei in the Kitchen

Red-Hot Currant-Glazed Pork Chops by Stacy from Food Lust People Love

Red Velvet Cupcakes by Lea Ann from Cooking on the Ranch

Roasted Asparagus by Kim from Liv Life

Strawberry Chia Jam w/ Chia Seed Pancakes by Heather from girlichef

Strawberry Vanilla Scones by Christiane from Taking on Magazines

Tomato Herb Compound Butter by Wendy from A Day in the Life on the Farm

Turkey Joes from annaDishes

Orange Scented Valentine Sugar Cookies

Love is in the air.  The images of heart shaped objects abound during this time of year.  Whether you walk into a department store or your local drug store, you can’t help but be bombarded with the iconic symbol of love – the heart.  My hubby always calls Valentines Day, the hallmark holiday.  It got me thinking, what is the actual origin of this multimillion dollar holiday for retailers. Okay after reading here, I learned that it is beyond an obsessive retail holiday but a real holiday.  I knew that deep down, but had to check myself.

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Hubby and I have been consumed this season with watching what I deem – “Love Movies” on the Hallmark Channel.  They are a collection of new movies created for 2015 that simply make you feel good.  In our world of negative news, it is quite refreshing to watch a happy movie that warms your heart and reveals the meaning of love.  Hubby and I are romantics to the core.  We met years ago on a blind date and by the third date, we knew we would be together forever.  This September we will celebrate our 17^th wedding anniversary and he proposed just after knowing each other for a little over five months.  Everyone would always say to me – “you will know when it is the right person, you just know”.  It is hard to put into words, the “you just know thing” – but I can vouch that it is true. I feel like the last 17 years simply flew by and I am excited about our continued journey - just want it to slow down just a bit. Each year gets better and better and I love him more each day.

I can’t believe that it will be seventeen years this year – it has gone by way too fast.  When most of the time, it is easy; that is the sign of a good marriage.  A few of the secrets to having a solid marriage is having straightforward communication, respect for one another, being supportive, trustworthy and keeping the romance alive.  In addition, doing nice things for one another and spending quality time together.  Hubby loves to be nurtured and loves that I bake for him.  Since the love holiday is around the corner, I thought I would make some Orange Scented Valentine Sugar Cookies for my darling hubby.  Our orange tree is pretty loaded with these sweet gems and when I used the micro plane for the zest, the scent permeated the kitchen.  The addition of the orange was the perfect compliment and these cookies simply delighted my hubby. 

Orange Scented Valentine Sugar Cookies

Makes 40 Cookies

1 cup butter, softened
3/4 cup sugar
1 egg
3 cups all-purpose flour
1/4 tsp. salt
1 tsp. Vanilla extract

Zest of one Orange

Beat the butter until softened, add sugar, egg, flour, salt and vanilla extract, orange zest and mix until combined. Chill dough for 1-2 hours. Roll the dough out onto a floured surface until it is 1/4-inch thick. Use 2 inch heart shaped cookie cutters to cut out the dough and place the cookies 2-inches apart onto cookie sheets lined with parchment or silpats.

Bake in a 375 degree oven for 8 to 11 minutes or until edges are light brown.

Icing

3 Cups Confectioners sugar

8 teaspoons Orange Juice

4 teaspoon Water

Red Paste Food Coloring

Use 3 medium size bowls.  Place one cup of confectioner’s sugar in each bowl.  Add 4 teaspoon of orange juice to the first bowl and 4 teaspoon of orange juice to the second bowl and 4 teaspoon of water to the third bowl.  Use three different spoons – one for each bowl.  Mix the sugar and liquid in each bowl until really smooth.  The bowl with the water will be your white icing.  Next add just a drop or two of the red food coloring to the second bowl and mix to make a pink frosting.  For the third bowl add 6 to 7 drops of the red food paste to make a dark red icing.  You may need to add a bit more water to any of them to make smooth.

Lightly dip the top of each cooled cookie in the desired color icing. Let the excess drip back into the bowl by gently shaking.  Lay on a cookie rack to dry.  Will take 3 to 4 hours to completely dry.  Repeat until all cookies are iced.

Gooey Pimento Cheese & Ham Crostini | Friday Night Bites

Do you ever just crave something ooey gooey and delicious?  Oh and with some melted cheese and smoky ham added in for good measure – then I have just the perfect treat for you.  I was relaxing on a Saturday morning and watching one of my favorite shows on the Cooking Channelcalled Road Trip with G. Garvin, when he completely caught my eye by making a Pimento Cheese and Ham Hock Toast.  Okay – I have to admit my mouth was completely watering and wanted to share with all of you.

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I have a distinct fascination with the South.  Not sure what it is, considering a lot of the southern states are still on my “Visit All 50 States Bucket List”.  Perhaps that is why I just adore this show.  The way that G executes the narration of the show and engages with the chefs, I feel transported to that restaurant and can “almost” taste the food.  I knew that I needed to make this pimento cheese delight ASAP.  Luckily for me, I had the ingredients on hand and could easily whip it up for our Friday Night Bites for hubby and me.

I was curious to learn more about the origin of Pimento Cheese, so I did a bit of research.  Obviously it is southern in nature and is affectionately known as the "caviar of the south".  I found two interesting articles the share the history of Pimento Cheese – quite interesting.  Feel free to learn more by clicking here and here.  One even outlines that it was originated outside of the south – you decide.  In any event, it is one delicious concoction.

These bites of goodness would pair great with an ice cold glass of artisan beer or a chilled glass of Chardonnay.  These are a crowd pleaser and so simple to make.  Hope you enjoy your next Friday Night with these tasty delights.

Gooey Pimento Cheese & Ham Crostini

1 or 2 Smoked ham hocks (about 1 pound)

3 Tablespoons finely chopped roasted red bell pepper

3 Tablespoon Sherry Vinegar

2 ½ Cups Grated Extra Sharp Cheddar (10 oz), at room temperature

¾ Cup Mayonnaise

1 Teaspoon Smoked Paprika

1/8 Teaspoon Cayenne Pepper

Freshly Ground Black Pepper

Toasted Baguette Slices

Place the smoked ham hocks in a pot with enough water to cover and simmer, covered, until meat is falling off the bone, about 4 hours.  I would suggest doing this step the day before.  Remove the ham hocks, cool for 15 minutes and shred the meat.  You should have about ½ cup of shredded meat. 

Mix the roasted red pepper with the vinegar in a small bowl and set aside to soak for 30 minutes.  Drain loosely the peppers prior to adding to the cheese. Place the grated cheddar in a large bowl and add the shredded ham, roasted red peppers drained, mayonnaise, paprika, cayenne and 5 or 6 turns of freshly ground black pepper and stir together until well mixed and creamy.  Taste and add salt if needed.

Spread the pimento cheese mixture on baguette slices and toast in the oven at 350 degrees until golden brown – about 10 minutes.  You can also cook under the broiler for super bubbly toasts.

Baby Kale, Banana and Pineapple Smoothie + 2 Bonus DOLE Smoothie Recipes

With each New Year, come those resolutions that we all make – right?  The typical list is to lose weight, work out more and eat better.  Those are all great and now the challenge is to stick to these goals and make them happen.  They say it takes at least 30 days to create a new habit and I also believe that you need to really commit to yourself that you are going to make that change and stick to it.  Like many, these are among the list of resolutions that I made for 2015.

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I was fortunate enough to connect with the kind folks at Dole to be an ambassador for 2015 to help spread the word about their amazing products and be part of their new year-long campaign – “Get up and Grow” for Americans to get up, get active and make healthier decisions.  I believe this goes hand in hand with my personal philosophies and honestly Dole makes some of the best products around and I can vouch 100% to the quality.

To kick off the New Year, they asked me to create and share a smoothie recipe with all of you.  Quite frankly, I was super excited and knew that I wanted to make a smoothie with kale.  Okay, as my hubby would say – I am slightly obsessed with kale.  I knew that the vivid green color would come alive along with adding terrific nutritional benefits since kale is high in beta carotene, vitamin K, vitamin C and calcium.  After doing a bit more research, I learned that kale has been found to contain a group of resins known as bile acid sequestrants, which have been shown to lower cholesterol and decrease the absorption of dietary fat.

To add to this tasty smoothie I wanted to use the marquee fruit Dole is known for – bananas along with pineapple.  Instead of milk, I used grapefruit juice to pull the whole smoothie together and the end result was impeccable.  Next time, I may play around with adding some greek yogurt and chia or flax seeds.  With such great Dole products, the possibilities are simply endless for a magnitude of unique smooth combinations. 

Baby Kale, Banana and Pineapple Smoothie

Makes 2

1 Cup Grapefruit Juice

4 Cups DOLE Power Up Greens Baby Kale, packed tightly

3 Cup DOLE Tropical Gold Pineapple or Dole Canned Pineapple with Syrup removed

2 Ripe DOLE Bananas, peeled and chopped

Add all ingredients to a blender and pulse until combined.  After pulsing, set on the highest setting to ensure all ingredients have been processed.  Split between two glasses and enjoy.

Bonus recipes - I wanted to share two additional recipes that were created at the kitchens of Dole and have not been published to the public yet, so you are getting a sneak peak to these divine smoothies. First is the Dole Tonic and the second is the Dole Running Man.  Enjoy!!

Dole Tonic

Makes 4 (8oz) Servings

2 cups diced DOLE^® Tropical Gold® Pineapple

3 DOLE^® Celery Stalks

1 DOLE^®Apple, quartered

1 small fennel bulb

3/4 cup DOLE^® Raspberries

1/2 cup DOLE^® Power Up Greens™ Baby Kale

1/2 cup flat leaf parsley            

1 lime, peeled

1-inch piece fresh ginger or 1/4 teaspoon ground ginger

Press pineapple through juicer. Continue adding celery, apple, fennel, raspberries, salad blend, parsley, lime and ginger.  Serve.

Note:  Can use blender or food processor in place of juicer; add 1 cup water before blending fruits and vegetables.

Running Man

Prep:  10 min.  

Makes: 2 (8-oz.) servings

2 cups diced DOLE^®Tropical Gold^® Pineapple

1 cup DOLE^®Broccoli florets, steamed

1 medium cucumber with peel

1-inch piece fresh ginger or 1/4 teaspoon ground ginger

1/4 teaspoon ground turmeric or 1/2-inch piece fresh turmeric

Press pineapple through juicer. Continue adding broccoli, cucumber, ginger and turmeric. Serve. 

Note: Can use blender or food processor in place of juicer; add 1 cup water before blending fruit and vegetables. 

***Disclosure:  This post was sponsored by DOLE and compensation was given to me.  All opinions are, as always, are my own.  Sponsored posts such as these help behind the scenes at Authentic Suburban Gourmet. Thank you for visiting and making my blog part of your day

Pumpkin Scones with Spiced Glaze | Secret Recipe Club

It’s a new year of kicking it off with the Secret Recipe Club.  For January, I received Heather’s blog called – It’s Yummy to My Tummy.  While looking through her blog for the perfect recipe to make, I soon realized why her blog had a familiarity to it – she was paired with me back in June and made my Caprese Bites.  Heather likes to make people happy with her food and decided to add her collection of delightful treats to one place – her blog.

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It is Sunday morning and I am a bit behind in my grocery shopping and realized I only had 4 eggs.  Hubby asked what’s for breakfast and I thought can’t make scrambled eggs since the egg supply was at an all time low along with no milk to be found in the refrigerator.  Then while deciding what to make from Heather’s blog, I found pumpkin scones, which would be just perfect, since they required no eggs and I did have some half n half in the refrigerator.  The big plus was that hubby loves anything with pumpkin. I know it is well past the pumpkin season, but what the heck – you have to make things you love regardless of the time of year. Who says you have to follow those “seasonal” rules?

I chose to make the spiced glaze for the top and doubled the spices to add that extra flavor to these breakfast treats.  In addition, I used a large cookie scoop to form round scones versus the triangle version.  The overall results were a yummy in my tummy treat and a great way to start a Sunday!

Pumpkin Scones with Spiced Glaze

2 Cup Flour

7 Tablespoons Sugar

1 Tablespoon Baking Powder

½ teaspoon Salt

1 teaspoon Cinnamon

1 teaspoon Nutmeg

½ teaspoon Ground Cloves

½ teaspoon Ground Ginger

½ Cup + 1 Tablespoon of pumpkin puree

3 tablespoons half n half

1 Egg

6 Tablespoon of Chilled Butter, cut into small cubes

Preheat oven to 425 degrees.

In a large bowl, add the flour, sugar, baking powder, salt and spices and mix together.  Next add the chilled butter and break down with your fingers into small pieces and mix into the flour until small flakes appear.  In a small bowl, mix together the half and half, egg and pumpkin puree and mix well.  Add to the dry ingredients and mix until well combined.  Use a large ice cream scoop to form large balls of dough on a baking sheet. Bake for 14 to 16 minutes.

Let cool then glaze with the spiced glaze. (Recipe below)

Spiced Glaze

1 Cup + 3 Tablespoon Powdered Sugar

2 Tablespoon Water

½ teaspoon Cinnamon

¼ teaspoon Nutmeg

¼ teaspoon Ground Ginger

¼ teaspoon Ground Cloves

Mix all together in a medium bowl and let sit for 10 minutes then glaze the cooled scones.  Enjoy!!

To view all other recipes for the Secret Recipe Club January reveal, click here