The Hogs may be unpredictable this season, but we're here to help ensure that your tailgate and home football party have you living high on the hog regardless of the numbers on the scoreboard! Our original recipe "Hog Tails" punt with spice, while grid-iron baba ganouj with crunchy veggies and no fumble baked beans provide the perfect compliments to whatever protiens are coming off your grill. Don't forget to serve it all up with our Fiery Rasperback Cocktail, featuring Liber & Co's Fiery Ginger Syrup.
Our garden is full of end of season jalapenos which have turned red, so I used them for this recipe. If you don't have a home garden or aren't able to locate any red jalapenos, you can substitute green jalapenos. Cut in half and core the number of jalepenos you'd like to serve, and top with about a teaspoonful of cream cheese. Wrap with 1/2 to 1 full piece of bacon, as desired, and secure with a toothpick. Grill until bacon is crispy (as pictured), roughly 10 minutes depending on temperature. Remove and top with tomato jam. Serve after brief cooling period. Touchdown!
Notes from Erin: The green version of this without the savory jam is popularly known (in Central Arkansas, anyway) as "armadillo toes." This version offers an unstoppable blitz of deliciousness by adding sweet and tangy balsamic and flavorful tomato to sumptuous bacon, velvety cream cheese, and spicy jalapenos for a robust treat that will have all hogs fans calling for more. See how the plate is empty in the table picture? Expect it to happen fast, and plan to make twice as many as you think your crew will eat. I suggest 3-4 per person, depending what else you're serving.
Pre-heat oven to 425 OR heat grill to medium-high. Wash and half eggplants. (If you can't find Japanese or longer eggplants, you can use those more commonly found but you might have to create thinner slices.) Cut garlic head in half. Place eggplant and garlic on roasting pan. Drizzle all with Agrumato Lemon and sprinkle with salt, pepper, and smoked paprika. Roast in oven for about 15 minutes or until soft, or grill for 10-15 minutes until soft. Allow to cool slightly. Holding the stem with one hand, use tablespoon to rake meat of eggplant into blender or food processor. To eggplant, add 1 tablespoon of tahini, a pinch more salt, a few rounds of ground pepper, a handful of chopped cilantro, and a healthy drizzle of Agrumato Lemon (maybe three tablespoons). Blend or process to desired consistency. Taste and add salt, pepper, and tahini until optimal taste is achieved. Place in serving dish, and top with smoked paprika and fresh cilantro. Serve with crunchy veggies of your choice or grilled/toasted pita bread.
Notes from Erin: Can you make this recipe without Agrumato Lemon, Fleur de Sel from Guerande, and Zanzibar Black Peppercorns? Absolutely. Will it be as good? Nope. I use these three ingredients nearly daily in my kitchen. There is something magical about the combination. You'll be shocked how little of this salt you need compared to standard table salt, and you'll be amazed at the way it brings out all the other flavors of your food. Salt aside, the Agrumato Lemon speaks of summer no matter what time of year and these peppercorns have more punch per corn than any other I've tasted. Quality ingredients really do make a huge difference.
No fumble baked beans make it easy to please. Pre-heat oven to 375. Simply combine your favorite canned baked beans, a tablespoon of the mustard, and a substantial all-over drizzle of the honey. Stir. Add two pieces of bacon and submerge in beans with spoon. Bake for 30-45 minutes (or until most of liquid has bubbled out and edges appear sticky. No flag on this play!
