Guest Posting: Bring Home The Bacon?
5 Cool Ways To (Not) Fry It Up In A Pan…
Bacon. You’re smiling now, aren’t you? Just thinking about a nice salty, fatty, crispy strip of bacon. Oh, but there’s so much more to the prince of pig parts than slapping it in a frying pan, although that’s always a good choice. Here are five fun things to do with bacon:
BACON-WRAPPED WATER CHESTNUTS
Bacon-wrapped water chestnuts: How 1950s! Just wrap water chestnuts in a half strip of bacon and secure with a wooden toothpick. Bake at 375 degrees until the bacon is crisp (about 45 minutes) and then dip in your favorite barbecue sauce.
BACON-CRUSTED GOAT CHEESE BITES
Mix 4 ounces of herbed goat cheese with 2 ounces of cream cheese. Refrigerate for 30 minutes and then wrap the cheese mixture around olives you’ve patted dry and coat with crumbled bacon.
BACON-WRAPPED COCKTAIL WEENIES
These are so very wrong you’ll want to make them right away! Cut strips of bacon into thirds and wrap around each cocktail weenie. Secure with a toothpick (one package of cocktail weenies requires one pound of bacon). Place on a rimmed baking sheet lined with foil and sprinkle each weenie generously with brown sugar. Bake at 350 degrees for 30-40 minutes until the bacon is crisp.
Perfect one-bite appetizers. Use tea biscuits cut in half (if you live in the South I don’t need to explain this to you – if you live outside the South use a sturdy white bread cut in circles). Top with mayonnaise, shredded romaine lettuce, cherry tomatoes cut in slices and plenty of crispy crumbled bacon.
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Coat bacon with dark brown sugar. Put it on a rack on top of a foil-lined baking sheet. Bake for about 20 minutes or until the bacon is crisp. Pig Candy is so utterly absurd and delicious you will want to eat a whole plate of it. I have Jewish friends who make an exception to their dietary laws just for this one thing.
Like the French, she’s told, Catherine Mayhew thinks about lunch just after breakfast and dinner just after lunch. She read cookbooks like novels and even got a chance to write one, The HandyMom’s Guide to Grilling (Cool Springs Press). In Catherine’s various incarnations, she has been a food writer, restaurant critic, broadcaster, drone-like manager and, now, a nonprofit CEO. Catherine is also the author of www.thesouthinmymouth.com and blogs for Char-Broil, as one of their All Stars.