Favorite Recipes of Maverick Swaniel Harrienger











2 pounds ground sirloin beef

12 strips bacon

1 tablespoon butter

4 kaiser egg buns

Blue cheese

Mushrooms

4 lettuce leaves

4 tomato slices

4 red onion slices

Form the ground sirloin into 4 8-ounce patties.  Over an open flame, grill each burger to desired temperature.  While the patties are cooking, cook bacon until desired crispness, and set aside.

Butter both sides of each bun and grill until toasted.  On each of the four bottom buns, place the burger, followed by the blue cheese, mushrooms, and bacon, in that order.  On each of the top 4 buns, place the lettuce, tomato, and red onion, in that order.  Top with any additional condiments desired, sandwich the 2 sides and serve.



Cooking Spray

4 slices bacon

1 teaspoon olive oil

.5 minced onion

5 ounces spinach

Salt + Pepper

Italian Blend Cheese, shredded

4 whole eggs

2 ramekins

Toasted bread

Preheat oven to 350°F.

Spray a fry pan with cooking spray.  Heat pan over medium heat.  Add in bacon.  Cook bacon until crisp.  Once cooked, remove the bacon from the pan and place on paper towels.  Cool the bacon.  Once cool, crumble the bacon into pieces.  Set aside.

In the same pan, remove the grease and add in the olive oil.  Add in the onions.  Cook the onion until they are translucent (5 m).  Add in the spinach. Season with salt and pepper.  Cover the pan to allow the spinach to steam.  Cook the spinach 3 m/until wilted.  Remove from pan.

Spray each ramekin with cooking spray.  Add in the spinach mixture to the bottom of the ramekin leaving a hole in the center.  Next, add some bacon pieces.  Top with cheese.  Break 2 eggs over the cheese being careful not to crack the yolk.  Season with salt and pepper.  Repeat with each ramekin.  Place ramekins on baking sheet.  Bake eggs in oven 15 m/until the eggs are set and the whites are not runny.  Toast up some bread, top with more bacon and serve!



2 cups finely chopped cooked turkey

3 tablespoons MIRACLE WHIP Dressing or KRAFT Real Mayo Mayonnaise

1.5 teaspoon chili powder

8 slices Italian bread

1 large tomato, cut into 8 thin slices

4 KRAFT 2% Milk Singles

Heat panini grill.

Combine first 3 ingredients.

Fill bread slices with turkey mixture, tomatoes and 2% Milk Singles to make 4 sandwiches.

Grill 3-5 m or until Singles are melted and sandwiches are golden brown.



2 tablespoons olive oil

2 chopped garlic cloves

1 small chopped onion

2 chopped celery stalks

1 chopped carrot

1 cup chopped red, orange, and yellow heirloom cherry tomatoes

14 ounce can sliced stewed tomatoes

6 ounce can tomato paste

.5 teaspoon crushed red pepper flakes

1 cup chopped red, orange, and yellow mini peppers

.5 cup beer {Kona Brew’s Fire Rock for example}

.33 cup steak sauce

1 tablespoon hot sauce {hotter = better}

6 slices wild boar bacon

.5 pound cubed venison

1 pound ground beef

1.25 ounce hot packet hot chili mix

1 teaspoon ground cumin

15 ounce can jalapeno black beans and 15 ounce can kidney beans

Chopped handfuls of cilantro and parsley

Salt and pepper to taste

Sour cream and cheddar cheese {garnish}

In a large pot over medium heat, use the olive oil to saute the garlic, onion, celery, and carrots.

Add the fresh and canned tomatoes and tomato paste, pepper flakes, peppers, beer, steak sauce, and hot sauce, and simmer 20 m.

Meanwhile, cook the bacon.  Remove the bacon to paper towels.  Cook the venison in the bacon drippings, stirring constantly as the venison cooks quickly.  Remove venison, again leaving juices in the pan, and cook ground beef in remaining juice.  Add chili mix and cumin.

Chop the bacon and add it, along with the venison and cooked beef, to the simmering vegetables.  Simmer another 20 m.

Stir in the beans, cilantro, and parsley.  Heat through serve with a dollop of sour cream and grated cheddar cheese.

Note:  Wild boar bacon and venison can be found at specialty butchers.



2+ tablespoons olive oil

6 diced sliced bacon

.5 teaspoon seasoned salt

.5 teaspoon ground black pepper

.5 cup flour

2 pounds boneless leg of lamb, trimmed and cut into 1″ pieces

1 sliced medium onion

8 ounces cremini mushrooms, cut in quarters

2 sliced garlic cloves

1 cup cabernet sauvignon wine

8 ounce can tomato sauce

1 tablespoon brown sugar

1 teaspoon oregano

2 teaspoons horseradish mustard

6 peeled small red potatoes

3 cleaned and sliced small carrots

.5 cup dried cranberries

1 cup dried plums

In a large Dutch oven, heat oil over medium heat, then cook diced bacon until almost crisp.  Remove to plate, leaving bacon fat in pot.

Combine seasoned salt, pepper and flour in a large bowl.  Add lamb and toss to coat.  Add additional tablespoon of oil, if needed, to the bacon fat, and brown the lamb on all sides. Add onion, mushrooms, garlic, and wine.

In a small mixing bowl, combine the tomato sauce, brown sugar, oregano, and mustard; stir well.  Pour over stew.  Bring the liquid to a boil, reduce heat, cover and simmer 1.5 h.

Add cooked bacon, potatoes, carrots, cranberries, and plums to the pot.  Cover and simmer 2 h more or until tender.  Served on a bed of wild rice, you can win any battle with this hearty stew.



1.5 cups flour

.5 teaspoon baking powder

.5 teaspoon baking soda

Pinch of salt

3 large eggs

Scant one cup sugar

6 ounces plain whole milk yogurt

Grated zest of 3 lemons

.75 cup olive oil

Preheat oven to 325°F.  Mix flour, baking powder, baking soda, and salt in a small bowl; set aside.  In a food processor, pulse eggs, sugar, yogurt and lemon zest until blended.  Add oil in a steady steam with the processor running.  Add flour mixture, blend with other ingredients.

Put batter in to a 9″ silicone mild or traditional 9″ springform pan.  Bake 35 m {check for golden color and that a cake tester comes out dry}.  Release from pan; cool before slicing.



Po’Boy

1.25 cup buttermilk

.25 cup Louisiana Hot Sauce

4 tablespoons Emeril’s Original’s Essence/Creole Seasoning

2.5 pounds peeled and deveined gulf shrimp

1.5 cup masa harina

1.5 cup all purpose flour

6 cups vegetable oil (frying)

4 lengths bread split lengthwise (6″-8″)

3 tablespoons melted butter

1 thinly sliced medium tomato

1 thinly sliced avocado

8-12 crisp slices bacon

shredded lettuce {garnish}

Creole Seasoning

2.5 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Jalapeno Mayonnaise

1 large egg [room temperature]

1 large egg yolk

2 tablespoons chopped fresh cilantro leaves

1 tablespoon freshly squeezed lemon juice

1 teaspoon minced garlic

.5 teaspoon Dijon mustard

2 stemmed, seeded, chopped jalapenos

1 cup vegetable oil

.75 teaspoon salt

freshly ground black pepper to taste

Combine all creole seasoning ingredients thoroughly.

In a food processor or blender, combine egg, egg yolk, lemon juice, garlic, mustard, and jalapenos and process until smooth.

With the motor still running, add the oil in a thin stream until a thick emulsion is formed.

Add the salt and pepper to taste and transfer the mayonnaise to a non-reactive container.  Cover and refrigerate until ready to use up to 3 days.

Combine buttermilk, hot sauce, and half Essence in a medium mixing bowl and stir to combine.  Add shrimp and marinate in the refrigerator 30 m.

In a separate medium bowl, combine masa harina, flour, remaining Essence and stir to blend.

Heat the vegetable oil in a large heavy pot or deep fryer until the temperature is 360°F.  Working in batches, remove shrimp from buttermilk mixture and transfer to masa harina mix.  Dredge to coat, shaking to remove excess.  Cook shrimp, in small batches, until golden brown and crispy (2-3 m).  Remove with slotted spoon and transfer to paper towels to drain.  Season with salt and pepper and set aside.  Repeat with remaining shrimp.

Spread the bottom .5 of bread with melted butter.  Generously spread top .5 of bread with Jalapeno Mayonnaise.  Divide shrimp evenly among bottom .5s, following lettuce, tomatoes, avocado, and bacon.  Place the top .5s of bread over fillings and press lightly.  Cut each sandwich in .5 and serve immediately.



Irish Potato Soup:

5 tablespoons unsalted butter

1 diced medium onion

3 diced shallots

3 diced baking potatoes

.25 cup shredded carrots

32 ounces low sodium chicken broth

2 teaspoons bacon bits and 2 teaspoons bacon salt

1 teaspoon garlic powder

1 teaspoon ground black pepper

Toppings:  shredded sharp cheddar cheese, chopped fresh chives, cooked and crumbled bacon, sour cream

In a large saucepan, melt butter on medium low.  Chop onions and shallots and then saute in butter 5 m then simmer 20 m, covered.  While onions are simmering, chop up potatoes and shred carrots.  Stir into onion mix, cover, and cook on medium low another 15 m.  Stir in chicken broth, bacon bits, bacon salt, garlic powder, and black pepper.  Simmer 40 m until potatoes are tender.  Using immersion blender, blend until creamy.  Continue to heat on low until desired serving temperature.

Honey Beer Bread:

3 cups all purpose flour

2 tablespoon sugar

1 tablespoon baking powder

1 teaspoon salt

2 tablespoons honey

1 bottle beer

4 tablespoons butter

Preheat to 350°F.  Grease 9″x5″x3″ loaf pan.  In medium bowl, whisk together flour. sugar, baking powder, salt.  Using wooden spoon, stir beer and honey into dry until just mixed.  Pour .5 melted butter into prepared loaf pan.  Spoon batter into pan.  Pour the other .5 on top of batter.  Bake 50-60 m.  Serve immediately.



Pink Rainbow Cake:

.5 cup butter

2 cups sugar

3.5 cups cake flour

1 teaspoon salt

3 teaspoons baking powder

1.5 cups ice water

2 teaspoons pure vanilla

4 egg whites, beaten stiff

Frosting:

.5 can Betty Crocker Vanilla Frosting

1 cup vegetable shortening

1 cup unsalted butter

.5 cup salted butter

.25-.33 cup powdered sugar

2 teaspoons lemon juice

Preheat oven to 350°F.  Using a whisk on a stand mixer, whisk egg whites until stiff.  Set aside.  Next, add sugar to butter and beat until light and fluffy.  Sift dry and add alternately with ice water and flavorings, beating thoroughly after each addition.  Fold in beaten egg whites.  Pour into greased layer pans and bake 25-30 m.  Using a paddle attachment, whip frosting ingredients until light and fluffy.  Add powdered sugar to desired taste.  Enjoy!



{April 1, 2012}   Mocha Affagato (Yummly)

Mocha Affagato

1 pinch chocolate milk mix

1 espresso

2 scoops vanilla ice cream

Place a pinch of powdered chocolate milk mix in an extra large coffee mug or bowl.  Add a shot of freshly brewed espresso.  Add 2 scoops of vanilla ice cream.  Dust lightly with chocolate, a la cappuccino.  allow ice cream to just start to melt and chill the coffee.  Enjoy!



et cetera