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.
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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.
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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.
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MINI BLTs
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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PIG CANDY
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.
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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.
