Tag Archives: bacon

New Year’s Day Bacon Bowls

One of the first wedding gifts that Pam and I received was a set of bacon bowl pans. I decided to try them out for New Year’s Day brunch.

The pan is wiped down lightly with oil, then wrapped in bacon.

Two bacon bowl pans outfitted with bacon.

Two bacon bowl pans outfitted with bacon.

And after 30 minutes at 350 °F. . .

Baked bacon bowls.

Baked bacon bowls.

The bacon bowl pan catches the grease well. The upper surface looked nice and crispy when I removed them from the oven. I shut off the oven after 30 minutes, then left the bowls sit in it for another 15 minutes. Then I moved them to the counter to fully cool.

In the meantime I made a scramble with eggs, cauliflower, pepper, and cheddar cheese. This scramble was used to fill the bowl. The bowls had a tendency to tilt, but they did hold eggs reasonably well.

A bacon bowl filled with a scramble.

A bacon bowl filled with a scramble.

The New Year Day brunch.

The New Year Day brunch.

When I prepare bacon I am a firm believer in low and slow and even. I like all the bacon to be crisped but still slightly chewy. I really do not like non-crisped fat. This was the major drawback to the bacon bowls–they had rubbery spots.

The downside to the bacon bowl--non-crispy fat.

The downside to the bacon bowl–non-crispy fat.

Using thinner bacon or a longer cook time might remove the rubbery sections. I’ll try making an adjustment next time. The pans can also be used for bread bowls–which sounds very appealing.

I’ve also been wondering: if I glaze the bacon with enough sugar can I make the bowl (temporarily) watertight? And if so, what cereal or ice cream would be best suited for this bowl?

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Glazed Bacon for Thanksgiving

On Saturday Pam and I joined some friends for a Thanksgiving feast, which was dubbed Franksgiving (Friends + Thanksgiving). The turkeys were smoked. It the first time I had smoked turkey, and I was impressed. Stuffing, candied sweet potatoes, mashed potatoes, brussels sprouts, cranberry relish, green bean casserole, a salad, and other good things made up the meal. We also had a pie line-up after the main meal and an appetizer line-up before. I made glazed bacon.

I saw the glazed bacon recipe recently in a New York Times article (Thanksgiving Recipes Across the United States). It was the Pennsylvania entry.

I’ve baked bacon and coated it with brown sugar and pepper before, but this recipe throws Dijon mustard and red wine into the mix.

Glazed bacon drying on a sheet of tin foil.

A picture of the glazed bacon before I cut the pieces into thirds.

 

It turned out well, though it was a bit stickier than I expected. I also doubled the recipe and had a substantial amount of the glaze left over.

It’s been a long time since I worked with bacon.

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Bacon-Parmesan Biscuits

A recipe for bacon-parmesan biscuits caught my eye as I flipped through The Bacon Cookbook. I must try this. So verily it came to pass that my Friday evening entertainment involved culinary capers.

The recipe began with frying and crumbling a half pound of bacon. I decided to improvise. Several months ago I read a blog post that spoke of wonderful things, things like dusting bacon with pepper and brown sugar and baking it. I must try this. So I did.

Pour some sugar on me.

It turns out baking bacon with pepper and brown sugar is a good idea. This did not surprise me. I crumbled the bacon, then went about combining flour, shortening, baking powder, salt, cayenne pepper, milk, and a Parmesan cheese mix.

You knead me.

I decided to try a few different approaches to forming and baking the biscuits. I used a glass to cut traditional round biscuits, but I also rolled some into balls like cookie dough. I used one tray greased lightly with shortening, and I used the tray that I had baked the bacon on (which had a sheen of bacon grease on it).

Take your pick.

My verdict is that the dough rolled into balls and baked on bacon grease came out the best (the biscuit on the left in the picture above). They sacrifice a bit of formality in appearance, but it translates to a doughier and fluffier biscuit. However, with bacon biscuits–as is in vogue in youth sports right now–they’re all winners.

Bacon-Parmesan Biscuits

I like this recipe, though I’ll definitely make some adjustments next time. I’ll use a thicker bacon with less fat, more cayenne pepper, and attempt to be less kneady. I’ve also been wondering if an herb or two, like basil or oregano, might be a good addition.

At the bottom of the recipe is a note that they store in an airtight container for two weeks. Ha! These things will be lucky to survive two days.

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Peanut Butter Bacon Cookies

Back in February a friend sent me a link to a recipe for peanut butter bacon cookies (thanks Leslie!). I filed the recipe away for a later date. Today was that later date.

When a recipe starts with frying and dicing six strips of bacon it’s difficult not to be optimistic.

The hardest part of dicing bacon is not eating it.

The batter is a mixture of peanut butter, granulated sugar, brown sugar, baking soda, and an egg. It seems very simple. I felt like I was forgetting something.

Baconed-up batter.

The recipe called for a cookie sheet greased with butter. I used parchment paper instead (the only way to make cookies). I wonder what difference butter might have made to the cookies?

Raw peanut butter bacon cookie recruits.

When the cookies emerged from the oven they looked impressive. They were a bit crumbly, I had to be very careful not to break them into pieces. To deal with this I lifted the parchment and transferred it with its cargo to the counter to cool instead of removing each cookie with a thin spatula.

The finished product.

When the cookies had cooled slightly I poured a glass of milk and sampled my handiwork. Not bad. Not bad at all. Peanut butter flavor dominated, the bacon was rather subtle (though impossible to miss). When paired with milk the cookie was very good, I suspect it would taste a bit dry by itself.

In their warm state the cookies crumbled quite readily. I wonder if using butter on the sheets would have prevented that? After cooling completely they became more stable, and I was impressed at how moist the centers were.

I’ll give this recipe a thumbs up. You might want to try these yourself.

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Constructing a Bacon-Cheese Turtleburger

Last week a friend sent me a link to a post on The Chive regarding a bacon-cheese turtleburger (thanks Paul!). The source for that article was a post from the blog Interwebs Randomness and Other Inspiring Tales. As soon as I saw the article I knew constructing a bacon-cheese turtleburger was in my future.

This afternoon I fulfilled that premonition.

Am I not turtley enough for the turtle club?

A ground beef patty topped with cheddar, wrapped in bacon, and decorated with hotdogs. After 30 minutes at 400° F the turtle was ready to migrate to a dinner plate.

The bacon-cheese turtleburger.

So how was this faux reptile? Well, I’m afraid the appearance is better than the taste. Some things are better when ingredients are prepared together. Some things are better when ingredients are prepared separately. This would be one of the times separation is a good thing.

I had two primary concerns about the turtleburger. First, the bacon was not uniform in its state of bakedness (my spell checker is appalled, my dictionary is disappointed, but that “word” just captures what I’m trying to say). Some parts were rubbery and chewy, some were burnt. Bacon that is fried correctly is exponentially better than poorly prepared bacon, so I had difficulty looking past the bacon inconsistency. My second concern was the amount of grease the turtleburger harbored. I tried blotting most of it out, but even my best efforts yielded poor results. It was a very greasy burger.

It was a noble experiment and most definitely worthwhile. That being said, it was probably my first and last bacon-cheese turtleburger. Turtleburger, the best goodbyes are short. Adieu.

The final moments of the bacon-cheese turtleburger.

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