Crystal Wise
Cream Cheese Deviled Eggs with Crispy Bacon
Ingredients:
- 8 large hard-boiled eggs
- 3 tablespoons Miracle Whip, or more as needed
- 1 tablespoon cream cheese, softened
- 1 teaspoon white vinegar
- 1/2 teaspoon Dijon mustard
- 1 tablespoon of pickle relish
- Salt, to taste
- Freshly ground black pepper, to taste
- Paprika for optional garnish
- 4 slices of hickory-smoked bacon
Instructions:
1. Prepare bacon and let it drain.
2. Cut peeled eggs in half lengthwise and pop out the yolks into a mixing bowl.
3. Mash the yolks with the Miracle Whip, cream cheese, vinegar, mustard, and pickle relish until smooth.
4. Add salt and pepper to taste.
5. If the mixture seems too dry, add a touch more Miracle Whip.
6. Using a spoon or a pastry bag, generously fill the holes in the egg-white halves with the egg-yolk mixture.
7. Sprinkle the tops with paprika and chill before serving.
8. Garnish deviled eggs with bacon.
Crystal Wise
Smoky Brisket Burnt Ends
Ingredients:
- 1, 6-pound brisket flat
- 1/3 cup kosher salt
- 1/3 cup coarse ground pepper
- 1 cup of your favorite barbecue sauce
- 4 tablespoons unsalted butter
- 1/4 cup honey
Instructions:
1. Preheat the smoker to 250 F.
2. Evenly coat the brisket flat with half of the salt and pepper.
3. Smoke the brisket until it reaches an internal temperature of 180 degrees.
4. Remove from the smoker and then, using a sharp knife, cut the point into 1 ½-inch cubes and place them into a smoker-safe tray.
5. Season with the reserved salt and pepper, then add barbecue sauce, butter and honey, and toss together.
6. Place uncovered back into the smoker for 2 hours stirring occasionally.
7. Remove from smoker when the internal temperature ranges from 190 degrees to 205 degrees, or when the meat thermometer inserts into the cube like butter (expect an additional 1 or 2 hours). Serve immediately.
Crystal Wise
Smoked Meatloaf with Roasted Garlic Pomme Puree, Baby Spinach, Crispy Onions, and Chianti Reduction
Ingredients:
Smoked Meatloaf
- 2 pounds of ground beef
- 1/4 cup milk
- 2 eggs
- 1/2 medium red onion
- 1/2 medium bell pepper
- 2 cloves minced garlic
- 1 tablespoon Worcestershire sauce
- 1 tablespoon black pepper
- 1 tablespoon salt
- 1/2 cup panko breadcrumbs
Meatloaf Sauce
- 3/4 cup ketchup
- 1 1/2 teaspoons white vinegar
- 2 1/2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/4 tablespoon ground black pepper
- 1/4 tablespoon salt
Instructions:
1. Fire up your favorite smoker and preheat it to 225 F (hickory and oak are fan favorites with this recipe).
2. In a large bowl, add all of the ingredients for the meatloaf. Gently mix to prevent a tough meatloaf and use a grill basket that allows smoke to penetrate all sides to form your loaf.
3. In a small bowl, mix all of the ingredients together for the sauce.
4. Spread an even layer of the sauce over the meatloaf.
5. Place meatloaf in the smoker, close the lid, and smoke for 4 hours or until the internal temperature of the meatloaf reaches 165 degrees.
6. Let meatloaf rest for 6 minutes before slicing.
Roasted Garlic Pomme Puree
Ingredients:
- 3 pounds Yukon Gold potatoes
- Kosher salt
- 3 tablespoons of roasted garlic
- 3 thyme sprigs
- 3 garlic cloves, crushed
- 3 sticks unsalted butter, cut into tablespoons
- 1 cup heavy cream, warmed
Crystal Wise
Instructions:
1. In a saucepan, cover the potatoes with cold water and season generously with salt.
2. Add the thyme and garlic, bring to a simmer, and cook until tender — about 40 minutes. Drain well.
3. Let the potatoes cool, then slip off and discard the skins.
4. Using a ricer and working over a large bowl, rice the potatoes and roasted garlic with half of the butter.
5. Strain through a fine sieve into a large saucepan, pushing them through with a sturdy rubber spatula.
6. Mix in the remaining butter and the heavy cream. Season with salt.
Chianti Reduction
Ingredients:
- Olive oil for coating the pan
- 1/4 cup shallots, minced
- 1/2 cup Chianti
- 1/2 cup beef stock
- 2 tablespoons butter
- 1 tablespoon rosemary, chopped, optional
Instructions:
1. In a sauté pan, over medium-high heat, add enough olive oil to coat the pan.
2. Add the shallots and cook until translucent.
3. Add the Chianti and the stock and reduce by half, then add the butter and chopped rosemary.
Baby Spinach
Ingredients:
- 10 ounces baby spinach leaves
- 2 tablespoons olive oil
- 3 large garlic cloves, peel and smashed
- 1/4 teaspoon salt plus 2 pinches
Instructions:
1. In a sauté pan, over medium heat, add enough olive oil to coat the pan.
2. Add the garlic and cook until fragrant.
3. Add the spinach and cover with a top for 90 seconds.
4. Remove the lid and stir and cook about 30 seconds more, until the spinach is fully wilted but still bright green.
5. Stir in the kosher salt, then remove from the heat.
Crystal Wise
Banana Pudding
Ingredients:
- 2 cups cold milk
- 1 (5-ounce) package of instant vanilla pudding mix
- 1 (14-ounce) can of sweetened condensed milk
- 1 (16-ounce) package of vanilla wafers
- 14 bananas, sliced
- 1 (8-ounce) bottle of caramel sauce
Instructions:
1. Place milk and pudding mix in a large bowl; beat with a whisk for 2 minutes.
2. Blend in condensed milk until smooth.
3. Layer wafers, banana slices, and pudding mixture in a bowl. Chill overnight.
4. Drizzle each serving with caramel.
