Bacon & chive tater tots at Blue Hound Kitchen & Cocktails? in Downtown Phoenix.
Look at our sweet ol’ grandma! Her name is Norma Pemberton and from what they report in Australia’s “Central Coast Express Advocate” she’s got quite a knack for cookin’ up cheese and bacon snacks.
Being the wonderful lady that she is, she’s shared the recipe with the paper and now, through the, I share it with you.
Recipe after the jump…
Cheese and Bacon Snacks
Ingredients2 cups grated tasty cheese 1 cup self raising flour 1 small onion, finely chopped 3 bacon rashers finely chopped 1 tsp french mustard 1/2 cup milk 1 egg
DirectionsPreheat oven to 190 degrees Beat milk and egg lightly in a bowl. Add remaining ingredients and mix until thoroughly combined. Put 2 spoonfuls at a time on to a tray lined with baking paper Place tray in oven and cook for 15 to 20 minutes or until brown.
God Bless you Norma Pemberton!
Originally posted 2011-08-03 20:31:14.Related Stories:September 15, 2013 Better with Bacon – Killer Bacon Cheese Hot Dogs…October 7, 2013 Better with Bacon – Bourbon Bacon Cheddar Fondue…
These bars are easily whipped up by using a jar of dulce de leche sauce. Dulce de leche tastes like a creamy caramel sauce. It’s also possible to make dulce de leche by cooking sweetened condensed milk, but this recipe was made with a prepared jar of dulce de leche.
This recipe can be easily customized by changing the type of chocolate and nuts used in the recipe. Butterscotch and macadamias or dark chocolate and pistachios are just a few ways you can change it up. This recipe makes a 9 x 13 dish of bars that will serve a large crowd. It’s also a definite crowd-pleaser as the combination of crispy, candied bacon, caramel, chocolate, nuts and pastry is dangerously addictive. These bars taste much better than they look. You won’t be able to eat just one, so don’t say we didn’t warn you!
1 1/2 sticks unsalted butter
1/4 cup sugar
1 large egg yolk
1 1/2 cups all-purpose flour
12 ounces bacon, chopped
½ cup brown sugar
One 8-ounce bag sweetened shredded coconut
12 ounces chocolate chips
1 cup chopped pecans, almonds or walnuts
One 14-ounce jar dulce de leche
7 ounces sweetened condensed milk
Preheat oven to 350° F. Line a 9-by-13-inch casserole dish with parchment paper. Evenly coat the paper with cooking spray.
Rub brown sugar on both sides of each bacon strip. Place on a baking sheet or casserole dish, then place in a cold oven. Turn oven to 400° F and bake for 17-20 min until bacon is crisp. You may need to flip the bacon halfway through to avoid burning on one side. Set aside and allow to cool. When cool, chop into large chunks.
In the bowl of a stand mixer, beat the sugar and egg yolk at medium speed until blended. Add the flour and mix until crumbs form, being careful not to over mix. Press the dough evenly into the bottom of the casserole dish. Bake for 20-25 min. until crust is golden brown.
In a bowl, add the coconut, chocolate chips, chopped nuts and bacon and gently stir. Try not to snack on it just yet. In a separate bowl, mix ½ can (7 ounces) of sweetened condensed milk with ¾ of the the dulce de leche sauce. Evenly sprinkle the coconut-bacon-nut mixture over the dulce de leche. Drizzle the remaining condensed milk/dulce de leche mixture on top.
Bake for 35 to 40 minutes until the bars are light brown on top. Remove from oven and let the bars cool, then refrigerate until firm, about 1 hour. Carefully remove the bars from the pan and peel off the paper. Cut into bars and serve.
The post Dulce de Leche Bacon Bars appeared first on Bacon Today.
The final chapter of the “venison scrap transformation” story proved to include a bit of a plot twist. I wanted to make a fresh sausage with jerk spices and wanted to mimic the flavors of oxtail stew in a sausage. My flaw here was in the conception phase as it may not be possible to get the flavors developed by stewing a cut rich in collagen for hours in stock, aromatics and chili into sausages cooked for mere minutes. On the flip side, what sprung from this attempt was a sausage which was both unique and delicious. It was not an encased form of the Caribbean dish, but it proved to provide insights on the benefits of tasty mistakes.
I am sure the idea for making a sausage based on oxtail stew came from brainstorming my favorite spicy foods. My father’s love for heat may be a reaction to age dulling his sensitivity to taste, but there is little questioning that very love. I relate the flavors of venison to beef simply due to the appearance and the flavors of farmed venison, which to me mimic beef more than they do wild venison. This part made sense, but completely ignoring the additional flavors developed over hours cooking the stew made no sense.
Even with the conceptual failure, I knew there would need to be some allowances for the savory qualities acquired through long cooking. Instead of raw onions and garlic, I added caramelized onions (first caramelized, then cooled, then ground with the meat) and roasted garlic. Then instead of grinding pork back fat, I ground bacon ends to bring some richness, and some additional smoke and savory flavors to the very lean venison. Another reason to appreciate the deeply savory qualities of the caramelized onions, roasted garlic and bacon is, in my experiences, the sweetness coming from the ginger and allspice can turn the sausage into a discordant combination of sweet and meaty. Finally for sharpness and heat, I added green onions and grated habanero.
It should have been clear in the beginning had I been thinking about it in the right mind, but I hadn’t been. When I tasted a bit for seasoning, I knew it, but I knew what I had was different in a lot of good ways too. I stuffed the sausages and threw a couple on the grill. The hints delivered in the seasoning test were fleshed out in full sausage form. The sweetness of the allspice and ginger were balanced by the sharpness from the green onion and habanero, the gaminess from the venison and deep savory qualities of the roasted and caramelized vegetables and bacon. These sausages reminded me to focus, but also to enjoy my mistakes.
Caramelized Onion-Allspice Venison Sausage930 grams venison scrap, ground 200 grams bacon, ground 250 greams onion, sliced, caramelized to a deep brown and ground 2 garlic cloves, roasted 15 grams salt 12 allspice berries 1/2″ of fresh ginger, grated 5 green onions, sliced 1/2 cup beer, saison preferably
Step one: Keeping the venison, bacon and ground onion very cold, add the remaining ingredients.
Step two: Using your hands or your stand mixer, bind the sausage.
Step three: Stuff and twist off sausages.
I spotted my book on sale at one of my favorite Phoenix boutiques, Frances, earlier today. I can’t believe it’s been almost 5 years since it was released – and our country is still #BaconStrong!
Top Chef Master himself, Mr. Rick Bayless, shared this recipe over at Good Morning America’s site on ABC.com…
This from Rick:
This is kind of a no-brainer, bacon, lettuce and tomato being such a beloved sandwich combo, especially when there’s a good smear of mayo. This guacamole is in the same vein, except that the tangy, creamy mayo is replaced by avocado and lime. Come to think of it, the avocado, along with a little cilantro, brings the lettuce-green to the picture as well. It’s a perfect Mexican-American fusion of smoky, bright, creamy, fresh and satisfying.
Sign me up! Recipe after the jump!
Bacon and Tomato Guacamole
Ingredients:5 strips medium-thick bacon (full-flavored smoky bacon is great here) 3 medium-large (about 1 1/4 pounds) ripe avocados 1/2 medium white onion, chopped into 1/4-inch pieces 2 or 3 canned chipotle chiles en adobo to taste, removed from the canning sauce, stemmed, slit open, seeds scraped out and finely chopped 1 medium-large round, ripe tomato, cored and chopped into 1/4-inch pieces 1/4 cup fresh cilantro, loosely packed, coarsely chopped, thick bottom stems cut off Salt 1 or 2 tablespoons fresh lime juice
Directions:In a large (10-inch) skillet, cook the slices of bacon in a single layer over medium heat, turning them occasionally, until crispy and browned, about 10 minutes. Drain on paper towels, then coarsely crumble. Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart. Dislodge the pit. Scoop the flesh from the skin into a large bowl. Using an old-fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree. Scoop the onion into a small strainer and rinse under cold water. Shake off the excess water and transfer to the bowl, along with the chipotle chiles, tomatoes, cilantro (save out a little for garnish if you wish) and about 2/3 of the bacon. Gently stir to combine all of the ingredients. Taste and season with salt, usually about 1/2 teaspoon, and enough lime juice to add a little sparkle. Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you’re ready to serve. Scoop the guacamole into a serving dish, sprinkle with the remaining bacon (and cilantro if you have it), and you’re ready to serve. Tip: If the tomato is really ripe and juicy, cut it in half widthwise (across its “equator”), then gently squeeze out the jelly-like seeds from each half. That’ll keep the guacamole from becoming runny. If you’re not serving right away, wait to stir in bacon to ensure the crispy texture!
Recipe by Rick Bayless courtesy (with photo) from ABC.com
Originally posted 2010-07-14 19:02:51.Related Stories:March 11, 2013 Better with Bacon…Bacon Tomato Basil TartsFebruary 10, 2014 Better with Bacon – Tomato Bacon Cups
Udon Soup with Roast Pork
I could eat this soup every night of the week; it’s healthy, savory and satisfying. I’ve included a recipe for making the roasted pork from country-style spare ribs, but to save yourself a little time, you can always pick up 4 to 6 ounces of cooked or roasted pork in the prepared food section or deli of just about any good supermarket.
Finished Bowl of Steaming Udon Soup with Roasted Pork
To Make the Soup
1 head baby bok choy, rinsed, leaves separated from stalks
1 teaspoon toasted sesame oil
2 teaspoons vegetable oil
2 medium carrots, peeled and thinly sliced on the diagonal
2 teaspoons peeled and minced fresh ginger
3 ounces shitake mushrooms, rinsed and thinly sliced
3-1/2 cups chicken broth
1 Tablespoon soy sauce
1 teaspoon Sriracha (chili sauce), or other hot sauce
3 ounces udon noodles
4 ounces (about 1 cup) boneless country style spare ribs, roasted and thinly sliced (see recipe below)
1 scallion, both white and green part, thinly sliced on the diagonal
1.) Cut the bok choy stalks crosswise into thin slices, discarding the hard core. Cut the leaves into thin ½-inch wide strips. Set both stalks and leaves aside separately.
2.) Heat the sesame and vegetable oil in a 3 to 4-quart saucepan over medium heat. When the oil is hot, add the bok choy stalks, carrots, and ginger, and cook over medium heat 3 minutes, stirring occasionally; add the mushrooms and cook 2 to 3 minutes more until the vegetables are softened.
4.) Add the chicken broth, soy sauce and Sriracha; cover, bring the broth to a boil. Add the noodles and the pork; stir well to prevent the noodles from sticking together. Reduce the heat and simmer, partially covered about 5 minutes.
5.) Add the bok choy leaves and scallions; partially cover and adjust the heat to simmer the soup. Cook about 3 to 5 minutes more or until the noodles and vegetables are tender. Transfer noodles, meat, and vegetables to 2 serving bowls. Ladle the broth into the bowls over the meat and vegetables and serve. Serves 2.
To Make the Roast Pork
6 to 8 ounces boneless country style spare ribs
2 teaspoons brown sugar
½ teaspoon ground ginger
Salt and pepper to taste
Pinch cayenne pepper, or to taste
1.) Preheat the oven to 325 degrees F.
2.) Place the ribs on a roasting pan. Combine the brown sugar, ginger, salt, pepper and cayenne in a small bowl; rub the seasonings on the ribs to coat all sides.
3.) Roast the pork about 45 minutes, or until an instant read thermometer inserted into the thickest part of the meat registers 140 degrees F. Slice the pork thinly before adding to the Udon soup above.
8 slices raisin bread
4 oz (1/2 cup) butter, softened
1/4 cup honey mustard
8 slices Havarti cheese
4 slices Gouda cheese
8 slices applewood-smoked bacon, fried crisp
1 large Granny Smith, sliced thinly
Spread each slice of bread on one side with soft butter. Turn over and generously spread with 1 tablespoon of honey mustard. Place a slice of Havarti on each bread slice. Top half the slices with 2 slices of bacon. Shingle 6 apple slices over the bacon. Top the remaining 4 slices with a slice of Gouda. Assemble the sandwiches, pressing together and leaving the buttered side of the bread exposed.
In a skillet or grill pan, grill over medium heat until golden brown on each side. Cut sandwiches in half or quarters diagonally. Serve immediately.
bacon recipe courtesy of: Becky Bakes, May 4, 2011