Tag Archives: bacon

Bacon Jam

I mean I guess we do not have to stop the bacon train today.  After all it is Bacon Thursday.  This recipe may take a bit of patience but end result should be well worth it.  This is another recipe that I have yet to try but has also been in the my Nummy archives.  Bacon Thursday is an appropriate day to post it.  -ts

1 lb good-quality bacon
1 small onion, finely chopped
3-4 garlic cloves, chopped
1/2 cup packed brown sugar
1/2 cup coffee, cola or beer
1/4 cup maple syrup or honey

  1. Roughly chop the bacon and cook it in a heavy pot; transfer to a bowl using a slotted spoon, draining off most of the drippings. Saute the onion and garlic cloves in the rest for 5 minutes, until soft and starting to turn golden.
  2. Return the bacon to the pan, add the brown sugar, coffee and maple syrup and cook over medium heat for half an hour, or until deep golden and thickened to the consistency of jam.
  3. If you like, cool and pulse in the food processor for a finer texture. Serve warm or cold. Keeps in a sealed container in the fridge for a week or two, if it lasts that long.

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Filed under Appetizers, Comfort food, Toppings

Candied Bacon

The real Kismet

While I was deciding which recipe to post today from my Nummy email archive, The Chef sent over this one, and it obviously trumped all the other options. And then I clicked over to find that TanyaNads had cosmically received The Chef’s bacon brainwaves down in NOLA and started the ball (of fat) rolling on her own!

Now that is what I call Kismet. Or “Bacon Thursday.” Whatever floats your boat. And what floats my boat is lard.

T-shirt from Big Bad Breakfast in Oxford, MS. Clearly, I own this.

I have had a version of this sweet, salty goodness at many an MCC wedding, which might make you think I run with a pretty posh crowd. Let me prove you wrong: When The Chef sent this over, he mentioned that this freezes well, so you should make a whole bunch.

He also mentioned that he’s actually eaten this “straight outta the freezer” and that it’s pretty good that way. Clearly, I was impressed. The man made himself a bacon lollipop. That’s just sexy.

I would suggest that you could add a little chili powder to the mix and no one would be mad, but I’ll leave that up to you. Either way, this treat is entirely worth the extra hour you’ll have to spend on The StairMaster to work it off. And that’s how long it’s been since I’ve been to the gym. I think The StairMaster is still a relevant piece of workout equipment. Fat. And. Happy.

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10 slices bacon (Wright or Benton’s if you can get ’em)
1/4 cup maple syrup
1 tsp Dijon mustard
3 tsp brown sugar
Coarse black pepper

  1. Preheat the oven to 325.
  2. Mix all ingredients except bacon together.
  3. Place bacon on parchment paper on sheet pans.  Lay in single layer. (This is where the skewer would come in if you are presentation-conscious.)
  4. Bake for 15 minutes, then brush with glaze and bake for another 5 minutes. Munch heartily. (But remove that stick before you. Nummy is not yet wealthy enough to retain counsel.)

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Filed under Appetizers, Party food, Restaurant Recipes

Cheddar Bacon Ranch Pulls

Since Ripley Pickles is back on the Nummynumnum train, I feel it is only appropriate to post a cheese bacon ranch butter recipe in her honor.  BEHOLD the greatest recipe ever.  This recipe calls for bacon bits, but I say cook your own bacon and chop it up.  I have not tried this out, so please someone make it and send over your comments! – ts 

1 unsliced loaf of (round is preferable) sourdough bread
8-12 oz cheddar cheese, thinly sliced
3 oz bag Oscar Mayer Real Bacon bits
1/2 cup butter, melted
1 Tbsp Ranch dressing mix

  1. Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust.
  2. Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts.
  3. Mix together butter and Ranch dressing mix. Pour over bread.
  4. Wrap in foil the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

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Filed under Appetizers, Bread, Breakfast, Comfort food, Party food

Bacon Tomato Pasta Salad ~ a.k.a. Bogie’s Pasta Salad

So this pasta salad was originally called “BLT Pasta Salad” until The Chef rightly (and a little smugly) pointed out that there is not, in fact, an “L” in it. To which I replied, “Um yuh-huh! Little tiny cucumbers. So there. What do you think about that?!”

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Turns out he thought that was stupid, which it was, so I renamed it. Basically it’s my copyright-infringement version of Bogie’s pasta salad but with bacon. Because… you know what, no. It needs no explanation. Bacon is its own reason.

As per usual with my pasta salads, I am not entirely sure about the amount of mayo, so you’ll just have to taste and add to your desired level of saturation. (The ladies reading this will appreciate that I’ve avoided using the words “moist” or “wet” here. Yes, we all hate those words. They’re icky, so just shut up about it.)

Also, if you are firmly anti-cucumber as I am, do not fear – if you dice the little buggers up tiny enough, you will barely even notice them. (But they are an integral part of the “Bogie’s” taste and the “saturation” factor, so don’t leave them out completely.)

And there you have it. This pasta will make your transition from lake to tailgate smooth – and delicious – so make sure you have some on hand.

1 package rotini, cooked al dente*
5 roma tomatoes, seeded and chopped
1 large cucumber, seeded and minced**
5 green onions, chopped (white parts discarded)
1.5 cups mayo (Duke’s!)
6 strips bacon (preferably Wright), cooked and chopped
1 cup sour cream
juice of 2 lemons at serving time
chili powder
Cavender’s

  1. While the pasta is still hot, mix all ingredients in large bowl. (You actually don’t have to do it while it’s hot, but the mayo coats everything better that way, so proceed as you will.)
  2. Add chili power, Cavender’s or your favorite all-purpose seasoning to taste.
  3. Chill (at least a few hours, preferably over night). Before serving, check to make sure the pasta is not too dry and add more, ahem, “saturating” ingredients as necessary and the lemon juice.

*Make sure to cook the pasta a little under as it will sit and soften in the mayo. Also, don’t buy multicolored rotini for this because it’s much prettier red, white and green. But that might be the OCD talking, so you do what you want.
**Mince the life out of that little effer. I mean it. No big chunks of cucumber here. The slime will not stand.

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Filed under Comfort food, Party food, Pasta, Salad, Side dishes, Southern food

Besh (Best) Jambalaya

We cooked this on one of our last dinner parties at our apartment in NYC.  It was amazing.  We made a huge pot of it, and I am pretty sure there were no leftovers.  People were stuffing their face and going for third helpings.  Chef John and I love “My New Orleans” cookbook.  Other then the obvious fact that his recipe’s are amazing, I also love this cookbook because John Besh describes the cooking process and why it is important to do certain things while you are cooking.   -ts

Chef John says: If you don’t have John Besh’s book, “My New Orleans,” than you need to have your head examined, go buy it. In my opinion, he’s easily one of the most talented and innovative chefs out there and best of all he likes to use pork… a lot. I’m trying to eat my way through his book at the moment but wanted to share with you his Jambalaya recipe. Prior to this, I’ve never tried to make it on my own and I was really surprised by how easy it was.  This is one of my favorite comfort foods and provides a great base for a long night out.

2 pounds bacon, diced
3 pounds andouille sausage, diced
1/2 cup lard (OPTIONAL- we did not use bc there is enough pork fat)
2 pounds fresh pork sausage, removed from casings
8 skinless, boneless chicken thighs, roughly cut into 1-inch pieces
Salt
Freshly ground black pepper
6 large onions, diced
4 bell peppers, seeded and diced
10 stalks celery, diced
12 cloves garlic, minced
9 cups converted Louisiana white rice
2 teaspoons dried thyme
2 dried bay leaves
3 tablespoons pimention de la Vera or smoked paprika
2 teaspoons cayenne pepper
1 tablespoon celery salt
6 cups canned crushed tomatoes
6 cups chicken stock
5 pounds Louisiana white shrimp or other wild American shrimp, peeled and deveined
3 bunches green onions, chopped

  1. First, you’ll need to heat a very large pot 3-5 gallons) over high heat until it is hot, then reduce the heat to moderate.  This will allow the heat to be uniform all over, preventing those little hot spots that are likely to burn.
  2. Render the bacon with the sausages and the lard in the hot pot, stirring slowly with a long wooden spoon or a spade.  While the pork is rendering, go ahead and season the chicken thighs with salt and pepper.  Add the chicken to the pot, stirring, and cook until the chicken becomes golden brown, about 5 minutes.
  3. After the chicken as browned, add the onions to the pot and all them to caramelize, about 15 minutes.  Add the bell peppers, celery, and garlic and cook for about 5 minutes.  Continue stirring from time to time so that everything in the pot cooks evenly.
  4. Next add the rice, thyme, bay leaves, pimention, cayenne, 2 tablespoons salt, 1 tablespoons black pepper, and the celery salt to the pot and cook, stirring often for 3 minutes.
  5. Increase the heat to high and add the tomatoes and chicken stock to the pot,  Bring the stock to a boil.  Reduce the heat do medium low, cover and simmer for 15 minutes.
  6. While the rice is cooking in the covered pot, season the shrimp with salt and pepper and save them, along with the green onions, to be added at the last minutes.
  7. After the rice as simmered for 15 minutes, go ahead and remove the lid from the pot and fold int he shrimp and green onions.  Turn off the heat and let everything continue to to cook in the hot covered pot for an additional 10 minutes.  Remove the lid, fluff the jambalaya and serve.

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Filed under Cajun food, Chicken, Comfort food, Main Course, Party food, Pork, Seafood

Watermelon & Tomato Salad

Like any good Southerner, I love watermelon… Mmkay, you know what? In the spirit of exhaustion and honesty this post-Music Fest week, Imma be real with you: I’m not really a fan.

I’ve choked it down at every Fourth of July catfish fry, I’ve tried it with salt (and if salt can’t help me, honey, I don’t know what can), and I’ve even had the vodka-soaked variety and frankly, I’ll leave it.

But as with so many things I’ve traditionally disliked, The Chef has found a way to make it not only palatable but actually good. Bacon, tomatoes and cheese have a hand in that, but the watermelon itself actually gets a dose of personality here, so go on and get out and proud and pretty with this one. You won’t be sorry.

2 cups watermelon, diced and seeded
2 cups assorted tomatoes, diced
basil vinaigrette
2 tbsp toasted pecans
crumbled goat cheese (or mozzarella or blue cheese)
3 strips bacon, cooked and chopped
spring mix

  1. Get mixy and then serve atop spring greens. That’s all folks.

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Filed under Fruit, Salad, Side dishes, Veggies

Bonnie’s Green Bean Poppers

While no one is grading me on keeping up with the posts to this blog during my time of extreme grad-school-related mental distress, I do not want to anger The Tanya lest she dump this blog for a newer, younger, sexier version. And then all you people would be left with is basic American appetizers. And soup.
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So, in an effort to show Nads I have not abandoned this blog for another, consider this is an appetizer appeaser. I have not had this recipe yet, but The Chef drools when he talks about it, so it’s gotta be a winner. And if Bonnie’s artichoke dip is any indication, it is. Observe:
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1 can green beans, long
1 pkg bacon
Catalina Dressing (just a specific version of French, so don’t freak)
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  1. Preheat oven to 450.
  2. Drain green beans.
  3. Cut bacon slices in half.
  4. Wrap a bundle of green beans in the bacon and place them seam-side down in a glass dish.
  5. Drizzle dressing over the bundles.
  6. Cook for 30-45 min or until very crispy.

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Filed under Appetizers, Party food, Pork, Veggies