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Bunkhouse Banter!

Bacon Recipes

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T O P I C R E V I E W
susquesus	Posted - January 17 2004 : 12:51:40 AM As I'm pursuing a heart attack by age 40 I ask myself, "What else can I do with Bacon?". I just don't know anymore. I visited the "Angus Meat Market" recently, where I picked up 4 pounds of ground beef and 3 pounds of thick-cut, double hickory smoked bacon. I made a 1/4 pounder with cheese and bacon tonight, delicious. Anyone got any recipe suggestions? What is your favorite dish featuring bacon? Favorite method for cooking it?
25 L A T E S T R E P L I E S (Newest First)
caitlin	Posted - July 27 2004 : 2:42:13 PM quote: Originally posted by susquesus Breakfast Egg Bake: Grease a 9 x 13 cake pan. Cover bottom of pan with sliced white bread Sprinkle on 1/2# shredded sharp cheddar cheese Sprinkle on 1/2# shredded mozzarella cheese Fry 1# bacon until crisp, crumble over top of cheese Beat 6 eggs and add 3 cups milk and a 1/2 tbsp. salt Pour mixture over bread Garnish with mushrooms Cover and let stand overnight in refrigerator Bake at 350 degrees approximately 1 1/4 hours This sounds like a perfect dish for the weekend! Thanks, I'll be sure to give this a try!
susquesus	Posted - July 25 2004 : 5:22:53 PM Breakfast Egg Bake: Grease a 9 x 13 cake pan. Cover bottom of pan with sliced white bread Sprinkle on 1/2# shredded sharp cheddar cheese Sprinkle on 1/2# shredded mozzarella cheese Fry 1# bacon until crisp, crumble over top of cheese Beat 6 eggs and add 3 cups milk and a 1/2 tbsp. salt Pour mixture over bread Garnish with mushrooms Cover and let stand overnight in refrigerator Bake at 350 degrees approximately 1 1/4 hours
susquesus	Posted - July 25 2004 : 4:40:41 PM Found this pork reference in a book I'm reading called, "The Voyageur", by Grace Lee Nute. It reminded me of this thread: "Nightfall usually brought the toil of the voyageur to an end. A landing was made, the camp fire was lighted, the unloaded canoes were turned over on the shore, the clerk's tent was set up ( in many brigades custom decreed that he must do this without aid from his men), the supper was cooked and eaten, and preparations were made for night in the open. Though the clerk could indulge in such luxuries as tea, a voyageur's rations were almost invariably a quart of lyed corn (dried peas were frequently used until Mackinac was reached) and an ounce or two of grease, pork, or bacon. From this last item, called "lard" in French, the class name, "mangeur de lard", or "pork-eater" ,was derived. The manner of cooking this monotonous but seemingly adequate diet was in keeping with the voyageurs other customs. "The mens' practice in the culinary art was very simple, but good," writes a clerk in reminiscent mood. "The tin kettle, in which they cooked their food, would hold eight or ten gallons. It was hung over the fire, nearly full of water, then nine quarts of peas- one quart per man, the daily allowance- were put in; and when they were well bursted, two or three pounds of pork, cut into strips, for seasoning, were added, and all allowed to boil or simmer till daylight, when the cook added four biscuits, broken up, to the mess, and invited all hands to breakfast. The swelling of the peas and biscuit had now filled the kettle to the brim, so thick that a stick would stand upright in it. It looked inviting, and I begged for a plate full of it, and ate little else during the journey. The men now squatted in a circle, the kettle in their midst, and each one plying his wooden spoon or ladle from kettle to mouth with almost electric speed, soon filled every cavity. then the pipes were soon brought into full smoke." This clerk became a trader of importance on the upper Mississippi.
caitlin	Posted - July 24 2004 : 7:23:47 PM quote: Originally posted by Many Flags Caitlin.....sounds good...my kind of food.....but, not if I have a hangover.....nothing much passes my lips at that time until the stomach is back to normal!! And apples with sausage or ham...mmmm, mmmmm that's good German food....schnitz und knepp.....anyone know that one!!?? Pax Aye! Many Flags Oh my no, I wouldn't want this after a hangover either, it's supposed to prevent a hangover, hense coating the stomach so the alcohol has something to do besides/in addition to bombarding your brain! My mother being German, you would think I would know what you're talking about. She pretty much cooked everything in bacon fat when we were younger. Sauerbraten was always my favorite.
Many Flags	Posted - July 24 2004 : 1:28:02 PM Caitlin.....sounds good...my kind of food.....but, not if I have a hangover.....nothing much passes my lips at that time until the stomach is back to normal!! And apples with sausage or ham...mmmm, mmmmm that's good German food....schnitz und knepp.....anyone know that one!!?? Pax Aye! Many Flags
caitlin	Posted - July 24 2004 : 11:07:30 AM There is a dish called Coddle, that is said to be the ultimate prevention for a hangover. Bacon, Sausage, onion, potoatoe... thick, thick, thick and greasy - just coats your stomach. This isn't the exact recipe that my mom uses, but it's close. INGREDIENTS: 8 thick pork or beef sausages 4 rashers bacon 30 g dripping 2 large brown onions, chopped 2 cloves garlic, crushed 4 medium-sized old potatoes, peeled and cut in 3 mm slices 1/4 teaspoon dried sage ground pepper 3/4 cup chicken stock 2 tablespoons chopped parsley 1 Preheat oven to 180 C. Place sausages in a pan, cover with cold water and bring to boil. Reduce heat, simmer uncovered 7 minutes, drain and cool. Cut bacon into 2 cm strips. 2 Heat dripping in pan, cook bacon 1 minute. Add onions and cook until golden. Add garlic and cook for 1 minute. Remove bacon, onions and garlic. Cook sausages on all sides until well browned, remove. 3 Arrange potato slices in base of large heatproof dish, top with bacon, onions and garlic. Sprinkle sage and pepper over dish and add chicken stock. Place sausages on top, cover and cook at 180 C for 1 hour. Serve garnished with chopped parsley. 4 Note: Irish ale and soda bread are ideal accompaniments to this hearty supper dish. 5 Hint: This is a traditional Dublin dish, eaten on Saturday evenings. Some recipes include apple slices, others us apple cider in place of stock. If using small cocktail sausages or chipolatas, fry before adding halfway through baking time.
Many Flags	Posted - July 23 2004 : 3:18:49 PM WW.....ja, does make one habe ein gross hunger!! When I cook in the 18th century life, all the lads flock 'round to eat bacon and the fried corn Grands which Malcolm spoke of above.....And your quote?? "It is more deeply stirring to my blood, etc., etc....."....that's all about BACON, right?? Many Flags of the Allemaengel.....where lard is king!!
Wilderness Woman	Posted - July 23 2004 : 3:13:02 PM Omigod! My cholesterol level has risen about 50 points simply reading these last several posts! And I'm so-o-o-o-o-o hungry!!!
Lady Ann	Posted - July 23 2004 : 2:34:56 PM In "cracker" Florida...the part where the tourists don't come...salt pork is referred to as "white bacon", and is, by itself, one of the major food groups. White bacon is cooked into just about every dish, from stews to vegetables to breads (yes, I said breads!) to add flavor and fat. It is rendered down and used as a cooking oil or as "cracklins". Chunks are used for greasin' that whut needs greasin' (think of it as the Cracker WD-40)and sliced up cold, rolled in corn meal and quick fried, it makes a tasty breakfast or dinner. I put it in my cornbread, add chunks of it, along with a good dollop of molasses to greens and pole beans when I cook them up and NEVER fry fish without adding it to the pan. It also makes fine soap (note: one must add lye and cook the stuff before it actually becomes soap!) I always keep a pound or two in my refrigerator...no Cracker cook would be without it.
Many Flags	Posted - July 23 2004 : 2:30:00 PM Bill.....good to hear from you...it's been a while, you know.....Malcolm answered some of the bacon quest for me ....I also will sometimes fry bacon, then use a "coating" of bacon grease in the pan to make toasted cheese and bacon sandwiches....they're good but probably real blood blockers!! Also, someone asked about salt pork. I've done salt pork a few times at rendezvous when I went with no cooler, just all dried foods that I could carry. Salt pork is not supposed to spoil, so it's kept in waxed paper or a cloth out of the heat of the day, and will stay OK for several days......not my best liking though.....Pax Aye! Many Flags
Bill R	Posted - July 23 2004 : 1:35:39 PM I was going to mention the dandelion with bacon dressing also, but see somebody beat me to it! I remember my grandmother going out early spring and picking those dandelions. At first, thought she was just weeding the lawn. Then she made it up with her home made german bacon dressing and it wasn't so bad as it looked! Trick was, you had to get them EARLY in the spring and before flowers had formed, else they'd be way too bitter. Now as to another bacon recipe......my mother used to make sandwiches for us that were delicious. What she would do was to fry off bacon, and then slice tomatoes and have slices of swiss cheese ready. Then into the bacon fat went one slice of rye bread, with cheese, bacon and tomato on top and topped with the other slice of rye bread. Grill both sides in the bacon fat covered until she had a modification of BLT but without the lettuce. Yummy. And what probably led to my quadruple bypass some years down the road!
Bookworm	Posted - July 23 2004 : 08:04:14 AM Ah yes, dandelion with hot bacon dressing! My father used to go out and gather dandelion himself every spring, and later, when his arthritis made that too difficult, he bought it at the local farmer's market. I liked it a lot, though my two brothers refused to eat it. For years I've threatened to write a Snyder County mystery entitled "Too Late for Dandelion," the first sentence of which would be: "The day Irvin Klinefelter died, the special at the County Line Restaurant was filled beef heart." That's a Pa. German specialty I've never been brave enough to try! I know we Pa. Germans don't like to waste anything, but there are limits ... Thanks for mentioning Bushy Run, Sergeant, I'll look into that.
Sjt. Malcolm MacWilliam	Posted - July 23 2004 : 07:31:37 AM OKKKKK, so Many Flags is back from his trek.....and the Captain has given me leave to speak of BACON....crispy bacon....Aye, 'tis the way.....found this thread cause GG hit on it today and I'm trying to catch up. We reenactors from Pennsylvania LOVE our bacon. Several years ago Davey Gunn (me own true brother) decided to drop the Pillsbury bisuits in the grease after frying the bacon. It has now become an art.....we take either the plain Grands or the corn Grands (MMMM) , split them in half and lay them in the bacon grease, frying them on both sides....that's good eatin' and it's really upscale fry bread. Bookworm's recipe for bacon in salad is a PA German thing (uhhh, I don't use the words PA Dutch, Many Flags gets very upset about that....PA DEUTSCH is acceptable!) and I was raised on the hot bacon dressing with dandelion greens in the spring. Lots of other ways to use that bacon.....we have a great recipe for bacon and liver and onions.....with mashed potatoes....the only way to eat liver, if anyone wants it ...YELL!!! Now, back to drilling the men for Bushy Run....hey, Bookworm, you might want to attend Bushy Run in two weeks....large group of soldiers will be there!! 1st Sjt. MacWilliam....77th GrenCoy
Gadget Girl	Posted - July 23 2004 : 01:21:42 AM Since ONE of Emeril's mottos is "It's a pork fat thing"...you google up his website for the low down. GG
Wilderness Woman	Posted - July 22 2004 : 9:50:31 PM I've never used it but I'm thinking that it is used in small chunks for flavoring things like soups and baked beans. Also, I think perhaps it may need to be boiled in water first to get rid of some of the salt. I think. I'll have to go look in my "Joy of Cooking" book to see what they say about it.
susquesus	Posted - July 22 2004 : 9:41:38 PM Anybody know anything about "salt pork"? I asked my mom about it and all she would say was "don't eat it, it gave your grandfather a heart attack." I saw it at the grocery store and it looked tasty. Whenever I ask anyone about it they give me a disgusted look, what's up? It looks like a big piece of unsliced bacon, or a pork-belly steak, any thoughts?
Pen	Posted - April 07 2004 : 5:51:28 PM Oooo! Y'all stop before I start chewing on my mousepad ! It's between-meal-time for me. Never mind the mousepad...I just read the recipe for spaghetti carbonara! Been craving that for some reason. Thanks, WW! Many thanks to all for the great recipes! Pen (who's been away for a while & stuck in the 20th century!)
Jo	Posted - April 06 2004 : 10:54:51 AM Not to be tooooo late with this; but I have jumped into this thread more than once in HORROR that people actually cook with bacon.......but I must admit, it is d*** good! Being from California, where bacon is NEVER used (ahem....) I do have one "receipe" that hubby and I have used when camping which I guess excuses the fat content...(hey, we're HIKING and what not...) Not to get toooo wordy, but while we had traveled in Europe, England specifically, we noticed that at most breakfast places there were three things on every menu....beans on toast, toast on beans and beans on beans....we laughed mightly (also there was tomatoes, baked, for brekkie also for those who care) SORRY, ADELE, this was 20 years ago. HOWEVER, we never tried beans for breakfast; until a fellow camper/Englishman told us the secret - or his anyway: Bacon cooked and the grease saved of course, hot; while this is cooking dump some Heinz Veggietarian Beans into a pot and heat until very hot and then while everything is hot, dump the grease and a piece of bacon or two (eat the rest) into the beans and stir so as not to burn. It is absolutely delicious and begs you to walk a mile (NOTE: not a RichFed mile) to avoid the heart congestion. Good also to have that trusty French Roast coffee....to cut the grease! Not a cook by any means...I've eaten at Louise's!!! Jo
Wilderness Woman	Posted - February 23 2004 : 10:43:51 AM Yum!!
CT•Ranger	Posted - February 23 2004 : 10:28:45 AM Here's something I like to amke sometimes. Saute several cloves of chopped garlic, some sliced mushrooms and spinach leaves in extra virgin olive oil. Season with kosher salt, fresh ground black pepper, and red pepper flakes. Butterfly and pound flat a chicken breast (one per person), and spread some of the garlic, mushroom, spinach mixture over one side of the breast along with some cheese (mozzarella works good.) Roll up the chicken breast, and wrap a couple strips of bacon around it, then pin closed with tooth picks. Cook the rolled up chicken on all sides in a frying pan until bacon is crispy and chicken is cooked all the way through. Take out tooth picks and serve with a white wine and mushrooms sauce on top. when you slice through it you should see a spiral of mushrooms, spinach and cheese. Sorry, I don't use recipes. I just make stuff up based on things I've seen in restaurants or on tv. This one is roughly based on a northern Italian recipe.
susquesus	Posted - February 23 2004 : 03:50:03 AM Thank you Bookworm, it's never too late for a good bacon recipe.
Bookworm	Posted - February 22 2004 : 6:14:41 PM Susquesus, I hope it's not too late for another bacon recipe. This one doesn't really have an official name, so I invented one. It was the salad my mother always made because several in our family didn't like the traditional rabbit-food variety. Come to think of it, maybe only people of Pennsylvania Dutch heritage would even consider it a salad! Bacon-and-Egg Salad Salad ingredients: 6 hard-cooked eggs, chopped 1/2 lb. bacon 1/2 head lettuce, chopped Dressing ingredients: 1/4 cup ketchup 2 Tbsp. vinegar 1/2 cup mayonnaise 2 Tbsp. sugar Salt Fry bacon until crisp; reserve 2 Tbsp. fat. Break bacon into small pieces and mix with eggs and lettuce. Toss bacon fat with lettuce mixture. Mix dressing ingredients until smooth. Pour over lettuce; toss. Serves 8.
Kurt	Posted - February 06 2004 : 8:45:11 PM A nice piece of venison in a dutch oven with a little water in the bottom, some potatoes, a few carrots... Perfection! but Susquesus is looking for bacon receipts...
Dances with Beagles	Posted - February 06 2004 : 4:53:52 PM quote: Originally posted by Kurt Usually, the raw bacon is wrapped around the raw venison and roasted. I forget the term for piercing the roast and threading the bacon slice inside the roast to mimic marbling. Yup, pretty much as Kurt said....wrap venison cubes in bacon (can secure with toothpicks), and roast them. I never saw the threading/marbling technique, but it sounds interesting.
Kurt	Posted - February 06 2004 : 06:11:54 AM I must admit missing fried bread. The bacon fat is made very hot and slices of bread are kinda "toasted" by frying on each side. One way to cook eggs is to pinch out the middle of the slice of bread before you start and drop an egg in and then use the bread to turn the egg over.

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