"7 Facts" Blog Game

There is a fun game going around the food blogging community called "Seven Facts." If you get tagged by someone, there are seven questions you have to answer using previous posts from your blog. I was tagged by Isabelle, from Isabelle at Home. Thanks for tagging me, this was fun!

Here are my seven answers based on my previous blog posts and experiences. Click on the recipe title to be taken to the recipe link!

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1. Most Beautiful Post(s): Caprese Salad (or Skewers)

Seared Sea Scallops with Pistachio and Parmesan Risotto

This was probably the hardest decision I made in this game... I'm not saying that I'm the best chef, nor that I make the best food ever, but I've noticed that the quality of my pictures has been improving since I first started blogging.

With this, though, it really was a tough decision. I've made some really yummy things in the past year, and some of the stuff turned out really awesome, so it was hard to choose just one... But, I did get it narrowed down to only two, even though I wanted to do four of them! I LOVE Caprese salads more than just about anything. It's the combination of fresh ingredients and flavors, and the little bit of crunch from the pine nuts (in mine), that just send it over the top. And the scallops with the risotto was so divine, I just had to include that too.  :-)

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2. Most Popular: Baby Back Ribs with Bourbon-Bacon Chipotle Barbecue Sauce

Since this was the easiest one to choose, based on Blogger's nifty little gadget that tells what my most popular recipes are, this was the first one I completed. Technically, the nifty little gadget says that it's another one of my posts, Trio of Sweet Potato Fries, but I don't know where they're getting that... While all of my fries turned out yummy, there really were not very many comments on them. Unless they count how many times people are viewing them. Maybe?

Anyways...

This was my contribution to the National Day for Ribs and Bacon. What a great day that is!!

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3. Most Controversial: Lobster Roll-Style Crab Salad Sandwiches

Okay, so I don't know if these were actually controversial, but when I was writing up the recipe for them, I imagined all kinds of New Englanders would somehow find my little blog, and this recipe, and attack me like a pack of dogs on a three-legged cat. It's not the traditional lobster roll format, but it's kinda similar... I like that they toast the outsides of the split-top hot dog buns they use for the rolls. And that's what I meant by the style of this sandwich...

...Even now, I can still see ferocious fangs! :-|

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4. Most Helpful: Honey Ginger Salmon

This is another one of those recipes that didn't get a lot of attention, because it was back in my earlier days of blogging, when only my real-life friends were reading what I wrote. I had recently been told by a fellow blogger about another post that they found especially informative, but I did pack a whole lot of information into this particular post. I try to be as informative as possible when writing up my blogs, so if I forget something or you know something I don't, please feel free to bring it to my attention!

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5. Post That Was Surprisingly Successful: Fish Tacos with Fresh Strawberry Salsa and Chipotle Crema

Perhaps it's because I have so many friends who just can't get their minds around the concept of fish tacos, but I was pleasantly surprised by how popular this was with my fellow foodie bloggers. Apparently, when people hear "Fish Taco," they think of a regular chicken or beef taco, only with fish, with the same spice mixture and everything. *Shudder* I suppose if that were my preconceived notion, I would have a hard time getting past that too... But, they really are very yummy!

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6. Post That Didn't Get The Attention It Deserved: Tarragon Chicken Salad

This is, by far, my favorite chicken salad recipe. The "problem" was that I posted this at the beginning of my blog, when I was just getting started with all of this, and so not a lot of people really saw those earlier posts. One of my residents gave me this recipe, and she was so happy when I would make it and bring some in for her... She was always watching Food Network, especially Barefoot Contessa, and then telling me all about what she saw "Contessa" make in hopes that I would make it and bring some for her! She was a dear, sweet lady.

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7. Post I Am Most Proud Of: French Onion Soup

I am the most proud of this post/recipe, because it was one of my first real attempts at making a recipe my own and it's been so successful. Everyone I've ever made this for raves about how good it is, some even going so far as to say it's the best French Onion Soup they've ever had! This was one of my papa's favorite things, and he absolutely loved it, so this holds a special place in my heart...

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Thank you so much to Isabelle for including me in this fun game. And now to choose 7 of my favorite food blogging friends to play too... These guys have shown me so much love and support, I can't even begin to thank them enough. Be sure and check out their pages!

Becca at It's Yummilicious
Chelsea at Sprinkles of Parsley
Kelly at Eat Yourself Skinny
Chef Dennis at A Culinary Journey with Chef Dennis (I'm still wanting to call it by your old name!)
Janet at From Cupcakes to Caviar
Christina at Sweet Pea's Kitchen
Amy and Tiffanie at Chicks Who Love To Eat

Baby Back Ribs with Bourbon-Bacon Chipotle Barbecue Sauce

So, Saturday was the National Day of Ribs and Bacon!! That’s the BEST national day EVER!!!!

When I got the invite from a friend on Facebook to participate in this day, of course, there was NO way I could turn it down! I freakin’ LOVE bacon!! And ribs are pretty darn great too! Since it’s such a special day, I got the idea that the two really ought to be combined, in order to fully utilize all of the day’s potential. ;-)
I’ve had this awesome rib rub recipe that I’ve been using for a couple of years, but I decided to make it extra special for this day. There’s this really great little spice store near where I live, and I had been in there for some black sesame seeds for a different meal. I can never help myself so I walk around the store every time I’m in there… Well, I thought I had hit the jackpot that day!! Not only did I pick up the smoked paprika that I needed, I also found some chipotle powder and some really special Applewood smoked sea salt! These would definitely have to be incorporated into my ribs…
Now I needed to get some bacon in there! I did a Google search for Bacon Barbecue Sauce, and I was intrigued by one that came up called Bourbon-Bacon Barbecue Sauce. It was perfect! Of course, the chipotle powder needed to be in there too, and I added my special sea salt, but I kept it very much the same. For the best results, let the sauce sit for a couple of days after making it so that the flavors have time to develop.

Of course, if you aren’t lucky enough to have a spice store near you, don’t worry about it… (But you CAN order products from The Spice and Tea Exchange website, if you really want! :-D) If you’re not feeling so inclined to hassle with trying to find the specialty spices I used, or don’t like spicy food, you can simply omit them (chipotle powder) or use the plain kind (sea salt). I’ve used this recipe many times, without the two special ingredients and it turned out great, so there’s no need to stress about it. Also, this time, I added the garlic and onion powder to my rub, which I’ve not usually done in the past. It turned out great, though!

Printable Recipe

6 Tbsp. smoked sweet paprika
2 Tbsp. brown sugar
2 Tbsp. dried oregano
1 tsp. garlic powder
1 tsp. onion powder
2 Tbsp. ground coffee
3 tsp. Applewood smoked sea salt
2 tsp. pepper
½ tsp. chipotle powder
3 full racks baby back ribs
Olive oil
Bourbon-Bacon Chipotle Barbecue Sauce, recipe follows

Combine the ingredients for the rub in a small bowl. Prepare the baby back ribs the night before; take off the white membrane on the back of the ribs. Place the ribs, meat side up, on heavy duty foil, drizzle with olive oil, and sprinkle with the dry rub, pressing the rub gently into the meat to help it adhere. Seal the foil tightly into a packet around the ribs. Keep the ribs in the refrigerator until baking time.
Turn the oven on to 225°. Place the aluminum package of ribs on a cookie sheet and place the cookie sheet in the oven. Slow cook the ribs for 3½ to 4 hours. Towards the end of the baking time, preheat a charcoal or gas grill to medium heat (or set oven to broil, if cooking indoors) Remove the ribs from the oven and foil. Baste the ribs with barbecue sauce and place on the grill to cook for an additional 15 - 30 minutes, turning and basting frequently. (If you have a doubt if the ribs are cooked, try taking a toothpick and poke the meat. If the toothpick comes in and out easily, then your ribs are ready to enjoy!) Once the ribs are cooked through and nicely coated with barbecue sauce, remove them from the grill. Serve the ribs with some additional barbecue sauce on the side, if you’d like.


Bourbon-Bacon Chipotle Barbecue Sauce:
½ c. small-dice bacon
½ c. finely diced red onion
2 medium garlic cloves, minced
1 c. ketchup
½ c. apple cider vinegar
½ c. packed dark brown sugar
¼ c. Worcestershire sauce
3 Tbsp. bourbon
2 Tbsp. dark or robust molasses (not blackstrap)
2 tsp. chili powder
1 - 2 tsp. chipotle powder
1½ tsp. smoked paprika
1 tsp. ground mustard
Applewood Smoked Sea Salt
Freshly ground black pepper

Place the bacon in a small saucepan over medium heat and cook, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a small bowl; set aside. Reduce heat to medium low, add the onion to the pan, and cook in the bacon fat, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 to 60 seconds more.
Whisk in the remaining measured ingredients and season with a pinch each of salt and pepper. Stir in the reserved bacon and bring the mixture to a boil. Reduce heat to low and simmer, stirring occasionally, until the sauce is slightly thickened and holds a line on the back of a wooden spoon when you drag a finger through it, about 25 minutes. Season the sauce with additional salt and pepper as needed. Store barbecue sauce in the refrigerator for up to 1 week or in the freezer for up to 1 month.



UPDATE!!
While paging through an older magazine of my mama's, I came across something that would be perfect with these ribs - Bourbon Smoked Pepper, Sea Salt, and Paprika!! You can buy each spice individually in tins or bags, or even as a set in the tins! How awesome is that?! Too bad I hadn't read the article sooner, because that would have been perfect with these... But, if you wanna go check out the products, and even order some of your own, you can find them on Bourbon Barrel Foods' website! If you get them before I do, be sure to tell me what you think!



:-)