DJ Moguls Cooking Show – Jan 08 2012 – Encore

Welcome to the BTR Cooking Show. DJ Moguls here dishing out some fresh tunes and tasty treats. Today: bacon-wrapped water-chestnuts, roasted root veggies and sugar and spice candied walnuts. I tried these out over the holidays and they’re surely simple and quick enough to enjoy at any special occasion. Also, some great new tunes and tour dates from Little Dragon, Tokimonsta, Gonjasufi, and Still Corners. Don’t forget to check out my show, the Green Mountain Bluegrass Hour on the last Sunday of every month. For now, enjoy the mix and keep sending requests.

Bacon-wrapped Water-chestnuts
Ingredients:
-bacon
-brown sugar
-water-chestnuts
-toothpicks

Directions:
-Oven to 400. Roll water-chestnuts in brown sugar until coated, wrap
half slices of bacon around and secure with toothpick. Bake in a deep
dish until brown and crispy.

Roasted Root Veggies
Ingredients:
-extra-virgin olive oil
-3 lbs carrots
-3 lbs parsnips
-salt and pepper
-herbs de province to taste
-garlic to taste

Directions:
-Oven to 400. Chop carrots and parsnips into long strips. Mix with
herbs, olive oil, and garlic to taste in deep dish. Bake until tender
and golden brown (about 45 minutes) stirring occasionally.

Sugar and Spice Candied Walnuts
Ingredients:
-1/3 cup dark-brown sugar
-2/3 cup white granulated sugar
-1 teaspoon kosher salt
-A generous pinch of cayenne pepper (I used a teaspoon)
-1 teaspoon ground cinnamon
-1 pound walnuts
-1 egg white, room temperature
-1 tablespoon water

Directions:
-Oven to 300 degrees. Mix cayenne, sugars, cinnamon and salt, no
lumps! Set aside. Beat egg white and water ’til frothy. Add nuts and
toss so they coat evenly. Toss nuts in the sugar mix until evenly
coated.
Spread on a cookie sheet fitted with parchment paper. Bake for 30
minutes, stir occasionally. After, separate nuts as they cool. Once
cooled, pour in bow and enjoy!

Still Corners
Photo Credit: Sebastien Dehesdin

Tokimonsta
Photo Credit: Theo Jemison

Little Dragon
Photo Credit: little-dragon.net