berry desserts: July 2011

Worthy Burgers in OC: Joseph Mahon's Burger Parlor (Fullerton, CA)

I never got to try Chef Joseph Mahon's burger while he was at Bastide, but everyone raved about it.
Naturally when he opened Burger Parlor in Fullerton, I decided I had to try it, OC or not (being in Pasadena, OC seems extra far).

Burger Parlor is sort of a permanent pop-up. The space is Rialto Cafe by day and Burger Parlor by night (Wed to Sat nights only at the moment).
In this casual and intimate space, regular customers can chat unintimidated with Mahon, and occasionally his wife and adorable baby boy.

There are nine burgers on the menu and thick cut steak fries, but a sign indicates that he can also construct something vegetarian-friendly. You need only ask.
Mahon has the burger basics down: good meat patty, ground daily from Nebraska Angus beef, and good buttery buns. Of course, he doesn't just stop there - more after the jump.
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Honey Chipotle Pork Tenderloin

Hope everyone's having a great weekend. I am, now that my MAT test is over! I guess I did ok, but I'm just glad it's over :) Now I'm getting my pool table fixed, then later going to dinner at Benihana with family for my brother's birthday. And tomorrow PJ and I are going kayaking; that's always so much fun! I'd say the weekend is rounding out pretty well after that dreadful test!

This recipe is supposed to be for a tenderloin, but I'm pretty sure this huge hunk of meat that I cooked up was a pork loin. But I thought I bought a tenderloin. Why would I have bought it if it said 'pork loin' on it? This just seems too big to be a tenderloin, which is a lot more slender.

So yeah, this could be a tenderloin, or it could be a pork loin. To be honest I don't freakin know at this point and I made this so long ago, but either way the meat was still tender and delicious. But definitely use tenderloin, because that's what the original recipe calls for!

Honey Chipotle Pork Tenderloin
from Mostly Food and Crafts

3 tablespoons of honey
2 chipotle chilies in adobo and a bit of the adobo sauce
1 tablespoon chopped cilantro
1 garlic clove, minced
2 pork tenderloins
1 -2 tablespoons of olive oil
1/2 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon black pepper

Heat oven to 350. Combine the honey, chipotles, adobo, cilantro and garlic and set aside. Meanwhile, heat the oil in a large skillet over medium heat. Trim fat from tenderloins and season with salt, pepper, cumin and chili powder. Sear in olive oil browning all the sides. Transfer to a lightly oiled baking pan (or leave in skillet if it's oven proof.) Roast for about 15 minutes and brush with the chipotle mixture. Continue roasting fro another 15 minutes. Let rest for 5 minutes before slicing and serving.

Printable Recipe

We loved the blend of sweet and spicy against the tenderness of the meat. The basting sauce packs alot of heat and kicks it up a bit, so if you aren't so fond of spicy foods then use less chipotle chiles and juice. We will definitely be making this again soon, just not when it's 100 degrees outside!

P.S. I'm aware that I've been posting about hot recipes lately, and no one wants to make anything involving heat right now! I hope to have some cool, summery recipes for you soon :)

Peace, and bacon grease!

A Pupu Party, LA Mag's Island Style Cook-off

Who doesn't like pupu? No one, because who doesn't like Hawaii? In conjunction with the Hawaii Visitors Bureau, Los Angeles Magazine threw an island-style cook-off between four of LA's greatest chefs. A pupu cook-off. Readers tried the pupu and voted online over a period of few weeks, and it all culminated in a cook-off between two finalists at the Fairmont Miramar Hotel and Bungalows.

Foie Gras Sushi

The winning pupu: Foie gras sushi
Chef Mark Gold, Eva Restaurant

The attendees don't want to just come and watch the cook-off, of course. We want to eat and drink and have fun. And those we did.
First, the drink. Pineapple Mosquito made with vodka, pineapple juice, liquor 43, mint, pineapple juice

We also ate the pupu prepared by the two finalists: Chef Mark Gold from Eva Restaurant prepared sushi with whole lobes of foie gras, tea smoked plum, and grated yuzu. Chef Neal Fraser from BLD prepared Hawaiian tuna poke with wasabi tobiko and sambal creme fraiche; he also prepared some spam banh mi.

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Parmesan Meatballs with Fettuccine and Alfredo Sauce

How can you make beef infused with parmesan and garlic even better? By drenching it in alfredo sauce, that's how! That's also how you can add an outrageous amount of calories. I don't think that would be anyone's goal, but if you don't mind the added calories then definitely make it like this! :)

Is it bad when I have more sauce on my plate than anything else?

I combined two different recipes to make this dish - Laurie's Parmesan Meatballs, and Jenn's Alfredo Sauce. As soon as I saw that meat-a-ball (in my fake Italian accent) recipe, with only four ingredients, I knew I had to make it! And I was also instantly drawn to Jenn's alfredo sauce because, to put it simply, I love any kind of sauce. While we did make her whole recipe for the Chicken Braciole with Alfredo Sauce once before, I wasn't too successful with the stuffed chicken part. While it tasted good, it definitely didn't look like it was supposed to. But that's another story. However, I knew that I would be making that alfredo sauce again and again. And these meatballs seemed like the perfect opportunity to use that sauce again.

So I figured that meatballs go well with pasta, and we had some fettuccine in the cabinet, and fettuccine is often used with alfredo sauce. So there we had it. Parmesan Meatballs with Fettuccine and Alfredo Sauce.

I wish I had more of a clever name for this. Parmesan Meatballs with Fettuccine Alfredo? Parmesan Meatball Afredo? Alfredo Parmesan Meatballs? Parmesan Alfredo Meatballs? It could be called so many things, but scrumptious is definitely one of them.

This homemade alfredo sauce puts the store-bought jarred to shame. And I know because I cooked another casserole last night that called for jarred alfredo sauce and it's just not the same. I just kept thinking the whole time how a homemade alfredo would have knocked it outta the park! Particularly this alfredo sauce! And it's not even difficult to make.

As you can see, we served this with some garlic bread for a quick and easy side.

Parmesan Meatballs with Fettuccine and Alfredo Sauce

1/2 a package of fettuccine, cooked according to instructions on package

for the meatballs - adapted from Cookin Up North

3/4 lb ground beef

1/2 cup grated parmesan cheese

1 egg, beaten

1 garlic clove, minced

Mix and shape into 10 meatballs. Spray a greased pan with cooking spray and bake at 375 degrees for 25 minutes or until cooked through.

for the alfredo sauce - adapted from Jenn's Food Journey

1 stick of butter

2 tablespoons all-purpose flour

1 pint heavy whipping cream

2 cups grated parmesan cheese

1/4 teaspoon garlic salt

1/4 teaspoon pepper

In a saucepan, melt the butter over medium low heat. Add the flour and stir to combine. Let cook for one minute. Slowly whisk in the heavy whipping cream. Sprinkle in cheese a bit at a time until melted and smooth. Season with garlic salt and pepper. Let simmer on very low heat until thickened. Do not let it boil!

To serve, put some cooked fettuccine on a plate, top with meatballs, and then pour sauce over top. Or you can mix some sauce in with the pasta first then top with meatballs and pour more sauce over top.

Printable Recipe

And it's been way too long since I've linked up at any parties lately, so I'm back to it!

Linking to:

What's Cooking Wednesday

Recipes I Can't Wait to Try

Show Off Your Stuff
Real Food Wednesday
What's On The Menu Wednesday
What I Whipped Up Wednesday
Cast Party Wednesday
Foodie Wednesday

Wow Me Wednesday

Drooling yet?

Peace, and bacon grease!

Product Review: Hell Fire Pepper Jelly, Aptly Named!

I'm not one to try the ghost pepper, or enjoy the incredibly spicy dry curry at Jitlada. Basically, I can't really handle spicy food (although I'm getting much better). Still, when they offered a sample of the Hell Fire Pepper Jelly, I was curious. Yes, I'd love to try it! I've had jalapeno jam before and it wasn't all that spicy.

The small jar came with a cute little spoon. The golden color looks unassuming. It smells both spicy and sweet - hard to tell which way the taste will lean but it smells good.

Hell Fire Pepper Jelly

I didn't have any bread at home, so I went over to Wandering Chopsticks' house and for the first taste spread it over white bread, took a bite ... sweet, a little touch of tartness, .. then it creeps up on me: oh my god, SPICY!

Hell Fire Pepper Jelly Spread

Hell Fire indeed! This was no jalapeno jam I randomly tried years ago, this thing is the real deal! Now, white bread is probably not the best way to eat this. WC suggested this would be a good dipping sauce for meat. Perhaps glaze for barbecued meat? Yes, I think that would work very well with this. It already has the flavor components of a sweet BBQ sauce, with a super kick.

Bottom line: if you like spicy and want to try something different, this one is for you.

Blogger, what's up?!

For some strange and very annoying reason, Blogger has been deleting part of my posts. Has this been happening to anyone else? It has happened twice now. Once after I edited my post, when I went to look at it, half of the post was missing! Lucky enough, I was able to press the back button several times to redeem the original post I had written.

Now it's happened again, except now I can't press the back button. So now I just have to try to remember everything I wrote on the last half of my Parmesan Meatballs post. I just don't get it.

Blogger really needs to get it together. These kinds of issues make me question using something else like Wordpress. Ugh, get it together!

So if you are reading my Parmesan Meatballs post, right now, half of it is missing. I'll have to fix it later tonight. I just don't have time now.

Is this happening to anyone else? Or does blogger just hate me?

Peace, and bacon grease!

Girls' Night Out and Beer 101 at Tony's Darts Away

Beer 101

If you hadn't noticed, there are quite a few women in the beer world in the area. Women brewers, beer writers, beer bar managers, etc, and they want to get more women out there to learn more and fall in love with beer. To that end, some of them decided to hold a girls' only beer 101 tasting class at Tony's Darts Away in Burbank, which houses over 30 California craft beers.

The beer tasting was led by Paige from Tony's Darts Away and Ting from Eagle Rock Brewery. For those of you who are interested, Ting actually holds girls' only beer classes at the brewery on the third Wednesday of every month.

Before the tasting, we had to first learn about the four major ingredients: water, hops, barley, and yeast.

Malt/malted barley gives color and body to the beer. Pilsner malt is the base malt (used in lagers) and determines the gravity (how much alcohol and sugar) of the beer. In addition, crystal malts are added. Named by numbers (like C-120), the higher number indicates a darker roast, which also gives more fruit characteristics.

Hops give bitterness to the beer (which comes from the alpha acids) and without them, the beer would be overwhelmingly sweet and have no balance. They showed us what the original dried hops look like (right) before they're packed into the pellets used today (left). The pellets save space and also make it easier to obtain consistent flavors.

Hops

Menu Planning - Week of 7/25/11

Happy Monday, my friends! I'm back with another menu plan.

But darn it, we still didn't make that grilled chicken with white bbq sauce. We were supposed to have it Sunday according to my menu plan, but we ended up having dinner - Dusmesh to be exact - at PJ's mom's house instead. We may make it this Sunday if we don't go kayaking all day.

Monday 7/25/11: Pork Tenderloin with Honey, Mustard, and Rosemary

Tuesday 7/26/11: Easy Philly Cheesesteaks

Wednesday 7/27/11: dinner at Sue's house

Thursday 7/28/11: Buffalo Chicken Wraps

Friday 7/29/11: Oven Barbequed Chicken

Saturday 7/30/11: my brother's birthday, may make some Zuppa Toscana for us and him.... (and the day I take my MAT test, not food related, but still wish me luck!! I haven't taken a test in 4 years!!)

Sunday 7/31/11: kayaking? if not then we will make that grilled chicken with white bbq sauce

Have a great week :)

Peace, and bacon grease!

Indulge: Shakes and Waffle Sandwiches at Bruxie (Orange, CA)

Waffle sandwiches may be one of the few things that would make me venture out to Orange County. That's why when I had an invitation to the avocado cooking demo in Anaheim, I decided to make a day out of it and visit one OC place that's been on my list: Bruxie Waffles.

Most of my fellow bloggers love this place, although one warned me that some of the sandwiches weren't all that. Still, I wasn't deterred and made my drive on a hot summer day. My only problem when I got there was figuring out which one to order. Luckily, when I checked in on foursquare, I saw a tip from a fellow blogger, inomthings, saying to get the Green Eggs and Ham. Well, green eggs and ham it is!

The Green Eggs and Ham ($6.95) was filled ham and cheddar, jumbo egg, mayo, arugula pesto

Lunching at Le Saint Amour (Culver City)

Le Saint Amour has been a bloggers' favorite ever since Chef Walter Manzke started consulting for this Culver City bistro. While I have yet been lucky enough to dine while he's in the kitchen, I was recently invited for lunch. It was a nice day so we sat on the patio, overlooking the beautiful city hall.

I had to order the Duck Confit Salad ($14) since duck confit and cherries sounded too good to pass up. Don't order this expecting a light lunch though. The duck confit salad at Petrossian comes with shredded duck confit integrated into the salad, but here the "salad" comes with an entire crispy duck leg along with arugula, cherries and hazelnut vinaigrette on the side.

Duck Confit Salad

They rotate around the fruit in this duck confit salad, and the PR rep accompanying me said previously they only used dried cherries. When I had it, the salad has both dried and fresh cherries, which I loved and balanced the bitterness of the arugula. The duck confit itself was well cooked: crisped skin and juicy, gamey flesh. The salad counters the richness nicely.

I only had a bite, but did enjoy the Croque Madame ($13) made with French ham, gruyere, bechamel, fried egg

Croque Madame

One of Le Saint Amour's co-owners/chef, Bruno, makes his own charcuterie: rillettes, pate, and terrines. We shared a plate of Pork Rillette, Venison Galantine with Pistachios, Country Pate, Persille in gelatin.

Terrine

The pork rillette is definitely my favorite, with its melt-in-your-mouth richness, but I also enjoyed the novelty of the venison with pistachios.
They serve a nice bread made by Bread Lounge, a bread artisan in downtown LA.

Bread

Because I needed a pick-me-up, for dessert I ordered the Cafe Liégeois, made with vanilla ice cream, espresso, chantilly cream, chocolate ($8)

Cafe Liegois

Like an affogato on steroids? The cream and chocolate made this a rich and heavy dessert. Nothing wrong with chocolate and ice cream, but in terms of an afternoon pick-me-up, food coma wins over the caffeine here.

I still need to come for dinner when Walter Manzke is manning the kitchen (I hear it's on Friday nights), as I've heard it would be one mind-blowing experience, but if my lunch was any indication, Le Saint Amour is still a solid dining destination even when he's out.

Le Saint Amour
9725 Culver Blvd
Culver City, CA 90232
(310) 842-8155
www.lesaintamour.com

Disclosure: this meal was hosted.

White Chicken Chili

Where I'm at, I'm not even THINKING about chili. Like that is the last thing I want right now, because it's so hot out. But I did just post about that Monterey Ranch Bread a little whiles back, and figured since I served this chili with it that I may as well post about it too. Plus it was next up in line of photos to edit in my camera :)

So here I bring you a tasty white chicken chili recipe, in the dead of summer, yes, but wait until a chilly day to make this comforting chili. The original recipe called for alot more beans, but looking at other recipes and using my own discretion, I decided to use only 2 cans of beans. The only thing was, that it got kind of mushy after cooking it for so long. Maybe next time I will cook it for less time. The original recipe calls for an hour, or until it is hot all the way through and the beans and meat are tender. But really it could be considered hot all the way through after way less time, and also the chicken is already cooked so... I'm not sure how long is needed. But next time I would probably start at 30 minutes then check how it's doing, but also may turn down the temperature to low or at a small simmer so that the beans don't overcook and become mushy.

White Chicken Chili

adapted from Bubaboo, Mini, Mr & Me

2 (16 oz) cans of Great Northern beans
4 1/2 cups chicken stock
2 tablespoons butter
3 cloves of garlic, minced
3/4 cup diced onions
2 (4 oz) cans diced green chiles
1 lb boneless, skinless chicken breasts, cooked and shredded
1 tablespoon ground cumin
1 tablespoon oregano
2 teaspoons freshly ground black pepper
Pinch of cayenne pepper
1 tsp salt
1/2 bunch of fresh cilantro, chopped
3 cups Monterey Jack cheese
Sour cream, for topping if desired

Place the beans and chicken stock in a large pot and bring to a boil over high heat. Reduce heat to medium once boiling and keep at a simmer.

In a saucepan, heat the butter over medium heat. Add garlic, onion, and chiles and saute for about 5 minutes or until onions are soft. Add the chile mixture to the large pot of beans and stock. Add in the chicken and seasonings. Cook, stirring occasionally for an hour (? I would probably start at 30 minutes then check after that. Or keep chili on low instead of medium, so that beans don't become mushy). Add the cheese and cilantro and stir well. Top with sour cream just before serving, if desired.

Printable Recipe

And as you already know, we served this with some Monterey Ranch Bread. Cuz chili and bread go together so well.

Peace, and bacon grease!

Recipe: Crab Ravigote and California Avocado Napoleon (Chef Darrin Finkel, Jazz Kitchen)

It was California Avocado Week in Downtown Disney Anaheim 3 weeks ago, and the chefs from each restaurant held an avocado cooking demo and sampling. I attended one where Chef Darrin Finkel from Jazz Kitchen cooked up a New Orleans-inspired crab ravigote and california avocado napoleon and here's the recipe for you to try at home. Remember the California avocado season only lasts until the fall, so hurry to enjoy it!

Crab Ravigote and California Avocado Napoleon
by: Chef Darrin Finkel. Jazz Kitchen, Downtown Disney, Anaheim, CA
yields about 2 1/2 cups

1/2 Large California Avocado

Lime

3 oz Blue Crab meat. Picked and free from the shells

2 oz Chipotle Ravigote (see below)

Crab Ravigote and Avocado Napoleon

Optional garnish:
Heirloom tomato salad (see below)
11/2 oz pepper coulis (see below)
Pinch micro salad greens

Dice avocado into small pieces. Squeeze lime juice on avocado, season with salt and pepper. Using a ring mold, press diced avocado on the bottom of ring mold. Gently toss crab meat with the chipotle ravigote sauce, season with salt and pepper. Spoon crab directly on top of avocado and press down gently until they are molded together. Remove ring mold and garnish dish with heirloom tomato salad. For additional garnish, squeeze 3 dots of pepper coulis around avocado crab mold. Top with micro greens.

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WWDB? Tostitos Restaurant Style with a Hint of Pepper Jack Tortilla Chips

I'm baaaaaaaaack. It's been a little while since I've suggested some foodie products for you all to buy. But I'm back. With chips. Not just any chips. Tortilla chips. Not just any tortilla chips. Flavored tortilla chips. Did you guys know they were doing this now? I sure didn't. And I'm loving it. It's pretty much like the Doritos idea of a flavored tortilla chip, except this is the Frito Lay Tostitos brand who's doing it now, and with just a hint of the flavoring as opposed to Doritos who pile on the seasoning. I'm not too big on tortilla chips as it is, so I'm looking for any way to enhance the flavor. I was diggin these new tortilla chips with a hint of pepper jack cheese in them. I also saw bags with a hint of lime. I know that would be good too. Their website says they also have ones with a hint of jalapeno. I bet all of them are tasty! But I'll be sure to test the others out soon and let you know how it goes.

These chips work great for your usual dipping in salsa, in taco salads, or even just as a plain snack all by itself. We used them in and for dipping in a delicious taco salad that I'll be sure to share with you soon.

So next time you're throwing a party and need some tortilla chips, don't go for the plain kind, jazz it up a bit and opt for one of these bags. I bet they'll add a "hint of" tastiness.

Peace, and bacon grease!

Mini Tarts, Mini Arts at Früute

Cupcakes are old news and cookies are ubiquitous. It's time for delicately crafted mini tarts with creative flavors. Welcome Früute in West Hollywood.

Früute is a collaboration of two sisters and their mother. The mother develops the recipes for the tarts, the daughter (at least one of them) brings her experience in branding. It's a tiny shop on Santa Monica Blvd serving gorgeous tiny tarts like this Wasabi with blood orange center, frangipane in pistachio crust, garnished with mint leaf tempura.

Wasabi Tart

There are more than a dozen flavors now, which you can check out on their website (the photos there are beautiful). The mini tarts go for $3 each, which I initially considered expensive for the size, but considering that a cup-sized cake dough and a piece of cookie these days go for $3, these meticulously crafted tarts are of better value.
Read more »

Restaurant Review : Bruegger's Bagels

Ok so this isn't really a restaurant, but I just had to share with you how much I love Bruegger's Bagels! I wish there was one closer to me. The closest one is Clifton, but this particular time I stopped at the one in Kenwood/Blue Ash after dropping PJ off at work.

They offer an assortment of breakfast sandwiches, as well as lunch items like paninis, sandwiches, soups and salads. But you wanna know what keeps calling me back to Bruegger's?

This beauty....

Yes, this is my beloved Rosemary and Olive Oil bagel. Oh this bagel, this bagel. I love it toasted, with butter and a little cream cheese. I was surprised at how much I loved the rosemary flavor in this. I never get tired of this bagel.

And now I keep wanting to go back because of this...

Yes, their cheddar pesto bagel. But hurry now, because this kind is only available for a limited time! And believe me, it is totally worth it.

Oh, and while I was there I couldn't pass up on some bacon scallion cream cheese. Because everything is better with bacon.

And if you sign up for their emails then you get a free bagel with cream cheese. So how bout you guys check out their website, and see where there is one close to you! I can't comment on their sandwiches or soup, but I can vouch that these two bagels are the bomb.

Peace, and 'bacon scallion' grease :)

Giveaway: VIP Tickets to GLAAD Hancock Park: Top Chef Invasion

The Gay and Lesbian Alliance Against Defamation (GLAAD) is celebrating their 14th year with a Top Chef extravaganza this Sunday, July 24.

The event, GLAAD Hancock Park, is sponsored by Bravo and ROKK and features a Bravo Top Chef Challenge with Top Chef stars Fabio Viviani and Antonia Lofaso, hosted by Top Chef: Masters alum Susan Feniger with celebrity judges and special guests including: Dustin Lance Black (Milk, 8: The Mormon Proposition), Jamie Lauren (Top Chef), Shonda Rimes (Grey's Anatomy) and Jessica Collins.

There will be tasting stations from LA restaurants including Border Grill, Comme Ca, Dominick's, Firenze Osteria, Little Next Door, Michael's Restaurant/Calivirgin, Paul's Kitchen, Ray's and Stark Bar, and Simon L.A., and a food and wine-themed auction.

Tickets to this event are $100 for general admission and $150 for VIP, but YOU and a guest can go for free!

GLAAD is giving away 2 VIP tickets for one lucky reader. Here's how you can enter:
1. Leave a comment with your name and email address below
2. To gain extra entry, tweet the following: "I want to win VIP tickets to #glaadtopchef! Pick me, @gourmetpigs and @glaad! http://bit.ly/pUMwJG"
3. Get another extra entry by posting a link to this giveaway on Facebook. Make sure you tag my Facebook page, Gourmet Pigs so I will know you posted it!

You have until midnight this Thursday, July 21 (end of the night). I will then draw a random winner. If you don't respond to the email by Friday morning, I will draw another winner. I will need to give GLAAD the name of the winner Friday morning, so do check your email!

Event Details:
Sunday, July 24, 2011. 4:00pm to 7:00pm
Home of Dean Hansell, 667 S. June, Los Angeles, CA 90005
Attire: Summer Chic

Menu Planning - Week of 7/18/11

Hi friends. I hope you all had a great weekend. I pretty much shopped my money away :) But it was fun while it lasted lol! I finally got PJ to go to Target with me and we had so much fun wandering around buying all kinds of random things for awhile. Usually he hates shopping with me but we both can enjoy ourselves at Target. Man that place can really eat away at a couple's income. But we did need ~~most~~ a few of the things we bought :)

On to menu planning for the week. We didn't get around to making two of the things that I was really excited to make last week - those pork chops and that grilled chicken. So guess what, rollover meals!

Monday 7/18/11: Steak n potatoes :)

Tuesday 7/19/11: out to eat at ZZ's Pizza for Jim's birthday :)

Wednesday 7/20/11: snacking/pick something up - MAT test workshop from 4-9 PM... ~~(shoot me now!!)~~

Thursday 7/21/11: Caribbean Lime Pork Chops with Mango-Lime BBQ Sauce

Friday 7/22/11: eat out

Saturday 7/23/11: Chicken Alfredo Biscuit Casserole

Sunday 7/24/11: Grilled Chicken with White BBQ Sauce

I kind of think I'm done with linking up my menu plan anywhere.

Have a great week, guys :)

Peace, and bacon grease!

Martha Mondays: Chocolate Caramel Pecan Clusters

Happy Monday, friends! I participated in another edition of Martha Mondays, and it was my turn to pick a recipe so I chose Martha's Chocolate Caramel Pecan Clusters. Because I LOVE turtles!

The strange thing.... I didn't care for these too much. First of all, I think the pecans tasted a bit burnt, and I didn't even toast them the full ten minutes, more like eight minutes at first. Next time I would probably only toast the crushed pecans that would be used for topping. I would just put them in the oven to 'toast' while melting the caramel and chocolate on them. No need to do the initial toast too, because they are already getting toasted for 5 minutes with the caramels, and then another 2 minutes with the chocolate.

I also thought that once refrigerated and allowed to set, the caramel was too hard to chew. I didn't like that texture. I think I would have preferred the texture when it came right out of the oven... warm and soft and chewy, not hard and crunchy.

Chocolate Caramel Pecan Clusters

adapted from Martha Stewart

36 whole pecans + 1/4 cup crushed pecan pieces, for topping
12 caramel squares
12 dark chocolate Hershey kisses

Preheat oven to 350 degrees. Arrange pecans in a single layer on a rimmed baking sheet, toast in oven, until fragrant, about 10 minutes. Remove from oven (leave oven on). Let cool.

Make 12 clusters by arranging 2 pecans vertically, side by side, above one pecan placed horizontally. Gently flatten each caramel and place one on top of each cluster. Bake clusters 5 minutes. Remove from oven (leave oven on).

Place 1 Hershey kiss on each cluster. Return to the oven and bake until chocolate melts, about 2 minutes. Remove from oven. With a knife, cut off the tip of each chocolate kiss and then spread chocolate but so that caramel still shows.

Sprinkle clusters with reserved chopped pecans. Refrigerate until set, at least 15 minutes. Bring to room temperature before serving.

Printable Recipe

They are so stinkin adorable though, aren't they? They look like little turtles :)

Unfortunately though, they are not as good as I was expecting. In my opinion, they look better than they taste. PJ isn't too fond of pecans anyways so he wasn't really digging them either, and since I also wasn't fully digging them I can understand why, especially since I am the one who loves pecans, choc, and caramel.

The recipe is simple enough; it only requires chopping some of the pecans and flattening the caramels and besides that it's so easy!

Hey, at least I like alot of my pictures!

Peace, and bacon grease!