Bacon Bacon Bacon!
t says: This past weekend, g said, “I want some mac and cheese.” A quick trip to google led me to Ina Garten’s recipe. I was psyched to use bacon – but the same ‘ol “problem” came up: the recipe called for far less bacon than one can purchase in a package at the supermarket. So what should I do with the rest? I made it my mission to use the entirety of the bacon to complete the meal. This is what I did …
Step 1 was to cook nearly all of the bacon (I’m saving some for some eggs this weekend) in the oven as per Ina’s recipe.
3 of the strips of the bacon would serve as the 4-oz required by Ina’s recipe (which I also modified a little – upped the cheddar by an ounce and lowered the blue cheese by an ounce – a good thing, too cuz that blue cheese I got was kickin’ – g thinks it still has too much oomph!).
What next? Well, I figured that I needed a side dish. But what could I make that incorporates bacon? As I sat there looking at the dirtied pan, something shiny caught my eye … I knew what I had to do …
Inspired by Tyler Florence’s “Bacon-Braised Brussels Sprouts” that I must have seen 57 times around the holidays, I used the bacon grease to coat some halved Brussels sprouts, which I then seasoned with salt, pepper, Cayenne powder, and garlic powder before roasting in the oven at 400 degrees (turning every 5-10 mins). The end result was one appetizer and one side.
I didn’t originally intend to use bacon grease for the Brussels sprouts, but when I realized I used the last of the oil in the house for our eggplant parmigiana-lasagna, I had little choice. I must admit that I was a little disappointed with the color of the Brussels sprouts – I got a bad bunch so I had to prune way a lot of the dark green outer leaves – so what I used looked a little pale. They were also kind of small – so they were tender before their leaves got nice and brown – I guess a frying pan would have given me the char that I wanted, but I didn’t want to deal with high heat frying tonight – I was having a lazy day).
Ok, so you probably see where this is going … I have several strips of cooked bacon … and a need for dessert … I had the perfect solution …
A while ago, a friend of mine and I attempted bacon-chocolate-chip cookies. They were phenomenal – but quite annoying to make (you had to make the bacon ahead of time and incorporate it into the dough). I wanted to do something similar, but all of my cookie dough was already made and sitting ready-to-go in the freezer; incorporating bacon pieces wouldn’t be easy. The solution? Well – one time at Talula’s Table, a component in the dish called “Asparagus, Asparagus, Asparagus” featured bacon “powder” (which was genius). And there I had it – I’d dust the cookies with some bacon powder (or very tiny bits – I didn’t want to bring out a food processor to actually get a powder).
Ta-dah!
So, I obviously still have bacon bits left over, but I’m going to rim the drink of a margarita glass like I saw on Iron Chef America recently. Can’t wait to see how that’ll taste (I’m hoping for a melon-based mixed drink so it’s like prosciutto-wrapped melon).
And … there we go! Three courses and a drink incorporating bacon! I must confess that I didn’t make the cookies the same night as the sprouts and the mac-n-cheese – I was just too full! But I could have! And isn’t that what really matters?
Oh … and a complete freak coincidence … a day or so after I thought of dusting my cookies with bacon (and didn’t tell anyone!) – look what lc sent us in the mail:
Can’t wait to try it!
Written by afterdinnersneeze
17 March 2010 at 10:11pm
Posted in Chocolate, Cooking Adventures (with Recipes), Dessert, Entree, Hoofed, Side
Tagged with Bacon, Brussels sprouts, Chocolate Chip Cookies, Ina Garten, Iron Chef America, Macaroni and Cheese, Tyler Florence
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