Våffeldagen (Waffle Day – Sweden)

I found out today was Waffle Day in Sweden, naturally that means breakfast for dinner!  I used a Swedish waffle recipe – meant to be thin waffles – if you use them in a Belgian waffle maker they will be heavy and cake-like (but still good).  They are locally eaten as a dessert. Swedish Waffle Recipe.

We topped the waffles with a simple fruit cocktail of apples, bananas, and grapes.  Finished off with a dollop of Cool Whip.

Våfflor

Våfflor

 

I couldn’t resist using my freshly Smoked and Home Cured Bacon as part of the dish.

Sliced Bacon

Sliced Bacon

Home Cured, Smoked Bacon xD

Home Cured (Maple Glaze wet cure), and grill smoked with Pecan wood.

Essentially its just a cheap piece of pork belly.  I paid less than $2 for this 1 pound piece of pork.  I marinade/Cured it with a mixture of vinegar/salt/pepper/maple syrup/dark brown sugar and water.  Place in a ziplock (this size fits nicely into a quart size) with the marinade.  Make sure to work the marinade into the meat everyday (give it a nice massage – no need to remove from bag) and turn the package over everyday.

After 9 days, I removed the meat and rinsed well (too much salt is bad).  Then I set up my little Weber Grill with coals to one side only (choice of smoke wood goes on top of coals – I use pecan because I have pecan trees), a foil plate of water directly above that, placing the meat on the other side (indirect heat).  Let it mellowly heat and absorb yummy smoke flavours for about 1.5hrs.  Keep an eye on it to make sure its not too close to the flame and burns. Let it cool in the fridge then you can easily slice for your bacon needs xD

*note that this is not entirely cooked, you must still cook the bacon to desired wellness*

Grill Smoked

Grill Smoked

Here is a great resource site that I got some ideas from: http://amazingribs.com/recipes/porknography/making_bacon_from_scratch.html

 

Yakisoba

In a bit of a hurry, I was throwing together one of my go-to dinners, stir-fried whatevericanfind.  Today’s particular adventure was sidetracked when my wife intervened and re-directed my stirfry into becoming a yakisoba instead.  Can anyone say upgrade?

My wife boiled the soba (Japanese buckwheat noodles), while I continued with my original plans with my cast iron skillet.

  • 2 Garlic cloves, diced
  • 2 Kaffir Lime leaves, diced (or 1 whole juiced lime)
  • 3 tbsp oil (I use canola for stirfry)
  • Cooked and sliced meat (spicy sausage in this case)
  • 3 cups various chopped veggies (peppers, fungus, broccoli, snow/snap peas, etc)
  • 3 tbsp soysauce
  • 3 tbsp cooking sake

After heating the skillet with oil, add the garlic and cook for a few minutes.  Add the meat to cook and brown.  Dump in your veggies, soy, lime and sake.  Stir-fry until veggies until desired crispness.

With the soba, we added the noodles (being cooked/drained/rinsed) right before the veggies were done.  Stirfried to reheat and lightly colour the noodles.