What’s better than one chef in the DelmarvaLife kitchen for our Facebook Live Show? Two chefs!
The Brooklyn Baking Barons join us in the kitchen to make a couple of simple picnic dishes that you can take to your 4th of July BBQ.
Chris and Tony are making Devil’s on Horseback and Summer Watermelon Salad. The newlyweds tell us about their wedding and about all the exciting things happening in their lives right now including their partnership with Burley Oak Brewing Company. In merely days, the Brewer’s Cafe will be opening in Berlin, Md. The menu at the Brewer’s Cafe will feature breakfast and lunch items as well as dinners here and there. Chris and Tony have been busy opening the new restaurant so we are super thankful they made time to stop by our kitchen to cook with us.
Check out other recipes Chris and Tony have made on DelmarvaLife here. Be sure to follow The Brooklyn Baking Barons on Facebook for the latest information on everything going on in Berlin. with them and to order their famous honey whiskey cakes, go here.
DEVILS ON HORSEBACK(Bacon wrapped, cheese stuffed dates)
Ingredients:
- Dates, pitted or unpitted.
- Pre-cooked Bacon
- Soft cheese, such as Feta or Goat Cheese
Process:
Slice open one side of the date and open. If there is a pit, remove it. Place a small amount of cheese inside the date and close it up. Wrap a strip of bacon around the entire date and secure with a skewer. Bake at 350 for 12-15 minutes, until the bacon is crisp and the dates are heated through. These can be made up to 3 days ahead of time & they can go right from the fridge into the oven.
SUMMER WATERMELON SALAD
Ingredients:
- 1 fresh, juicy, perfect watermelon, chilled
- 1 c. Balsamic Vinegar
- 1 T. Sugar
- A handful of fresh mint
- Crumbled Feta cheese
- Sea salt
Instructions:
In a small saucepan, bring balsamic and sugar to a steady simmer. Stir occasionally and remove from heat when the vinegar has reduced by half and thickened to a syrup consistency. While the vinegar is reducing, cut the watermelon into 1.5 inch cubes. Place it in the bowl you plan to serve it in and sprinkle 1/2 tsp of salt over the top. Stack all of the mint leaves on top of each other and roll it up like a cigar. Slice crosswise into thin ribbons, and sprinkle over the melon. Sprinkle cheese crumbles on the top and drizzle balsamic glaze over it all. Serve immediately. We don’t recommend tossing the fruit in order to keep the cheese intact.
