The Best Part of Waking Up, Is Bacon In Your Cup!

I feel really good today.  Maybe it was the Yoga class I taught last night or maybe it’s this Maple Bacon Coffee I’m sipping.  Yes, that’s right, MAPLE BACON COFFEE.  When I explained the concept to my friend Marcia, she said, “It’s like breakfast in your cup!” and it truly is.  It starts off with a nice salty/sweet maple taste, and then afterwards you’re left with a slightly smoky finish.  And for me, my preferred method of coffee drinking is adding a tablespoon of Hot Chocolate.  It’s like Chocolate-Covered-Maple Bacon, in my cup.  Talk about good to the last drop…If you want to try some yourself, go check out the flavors on this site:Boca Java

While drinking my coffee, I got to thinking about the by-products of bacon, mainly the grease.  In moderation, bacon grease is culinary weapon of interstellar grandeur.  In the “Olden Days”, when people were less likely to throw things away, it was a common sight to see a container for grease on the kitchen counter, especially in southern homes.  It’s only got about a million uses.  Other than using it in cooking, bacon grease actually served a purpose in US History.  Did you know that during WWII, housewives were encouraged to save their bacon grease and turn it in to help with the war effort?  The bacon grease was used in the manufacturing of ammunition. The Allied forces discovered that it carried unparalleled incendiary properties, and successfully used it to undermine the German V2 rocket program.  Disney even got on board with a propaganda movie to help promote this effort.  Check out the video here….

Disney Bacon Propaganda Cartoon

I have confession to make though, up until today, I never thought about saving my bacon grease.  I mean, I’ve used the grease in recipes, but when I’ve done that, it’s been with the weekend morning’s bacon drippings (since I’m more inclined to bake or experiment with bacon on the weekends).  I think it’s time for a change though.  After reading all there is to do with this liquid gold, I’ll be starting to collect and store it for future use.  

So what can you use the bacon grease for in your kitchen?  Use it wherever you would use olive oil or butter for an added porky-flavor (blending wonderfully dark savory notes with and a nice smoky counterpoint).  In my eyes, that means adding this delectable wonder to everything, but it’s all about moderation, right?  So here are just a few starter ideas for you to test out. 

• Eggs (a no-brainer, who doesn’t want to cook their eggs in bacon grease?)

• Potatoes (fry them in the grease, or add a little grease to creamy mashed potatoes, or rub it on the skins of baking potatoes before baking for a nice crunch)
• Veggies (try adding a little bacon grease to fresh or frozen veggies when you cook them…can’t get that kid to eat the veggies, just boost the flavor a little…)
• Breads, Cornbread, Pancakes or Waffles (substitute the butter, or some of the butter.  Fat is fat, right?  Except bacon fat is delicious-er) and use it to grease up your baking pans
• Pizza Crust (spread a little grease on the crust before adding the sauce.  I know, you’re welcome!)
• Croutons (a couple of tbsps of grease goes into a sauté pan.  Add stale or leftover cubed bread, a little salt, pepper and maybe a little garlic powder and Italian seasoning.  Cook medium-low, until toasted.)
• Steaks or Burgers (if you pan fry, add a little to the pan in place of oil or butter)
• Sauces and Gravies (add it to the rue base.  Substitute bacon grease for your butter, let melt, then add a couple of tbsp of flour.  Let that thicken and bubble and turn to a golden color, then add your stock or broth and seasonings from there.)

See a pattern here?  Anything recipe that requires butter or oil is a candidate for a little bacon grease substitution, in moderation of course.  I’m not a doctor.  Although people who follow a low-carb diet have found that bacon (and other fatty foods) actually bring down cholesterol levels, unless of course, you have a predisposition to high cholesterol due to your genetic makeup.

If you find yourself contemplating storing bacon grease for future use, I have read that it’s best to filter the cooled grease through a coffee filter and small funnel into your container.  You’re removing the impurities.  You can leave it out on the counter, if you would like, although not recommended in warm or humid environments, as it has the potential for rancidity.  It’s best to store the grease in a container in the fridge, where it can last up to 6 months.  If you freeze the grease, it can last between 9 months to a year.

That being said, here’s lunch…which was absolutely finger-licking good.

Bacon Lover's Grilled Cheese Sandwich

2 slices of your preferred bread (I like Potato)
2-3 slices of American Cheese
2-3 slices of Bacon
2 tbsp Butter or Bacon Grease

In a frying pan over medium heat, place 1 tbsp of butter or bacon grease on the pan.  Once slightly melted lay one piece of bread on top.  Add 1 to 1 & 1/2  pieces of cheese on the bread (cause I like cheese in every bite), and then lay your bacon down.  Cover the bacon with the remaining cheese and other slice of bread.  Let it get all toasty, then flip it over.   Using the other tbsp of butter or bacon grease, place the bread over the melting butter/grease.  Slightly sprinkle garlic powder on the top side, then flip and sprinkle garlic powder on the other side.  I usually flip this little sandwich 3-4 times to get a nice even golden brown color.  Like I said, Finger-Licking-Good.  Enjoy Baconphiles!

Would the Real (Pork) Bacon Please Stand Up?

Since the dawn of time, man has asked the simple questions….Why is the sky blue?  What came first, the chicken or the egg? Bacon or Turkey Bacon?  Ok, so maybe not that last question, but for bacon connoisseurs, it’s been a hot topic.  Maybe health issues or vegetarianism keeps you from enjoying your precious pork, and you can’t simply run amuck on the whole Bacon Bandwagon, rest assured, you do have options.   Turkey Bacon, Beef Bacon, Soy and Tofu all have different variations on the breakfast favorite. 

Being a Bacon Traditionalist, I tend to believe that by definition Bacon is Pork.  In fact, Dictionary.com defines Bacon as the following:

ba·con - Spelled [bey-kuh n]

1.       the back and sides of the hog, salted and dried or smoked, usually sliced thin and fried for food.

But, I live in a free country, and the word “Bacon” has been borrowed and expanded….Here’s some information on all the “Fakon” (Fake Bacon) that’s out there…

Beef Bacon: Apparently the cow was jealous of all the attention the pig was getting and jumped into the game.  Beef Bacon.  It just sounds weird to say. It's advertised as a healthier alternative to pork bacon with grass-fed beef bacon being almost 90% lean. But like most things that are super healthy, it can also be lacking in flavor.  I tried this marvel a couple of months ago,  (I’m kind of easy though, if it says Bacon on it, I’m gonna try it) and I’m not that impressed.  While it did have the smoky flavor I was craving, it lacked in the texture/consistency department.  It doesn’t get crisp like the pork counterpart.  It left me thinking that Cows should stick to what they are good at, milk and steak.

Turkey Bacon: A lot of people love Turkey Bacon.  To me, Turkey Bacon is a slippery slope to Vegetarianism.  Next thing you know, you’re out there whipping up a Tofurkeyducken for the Thanksgiving Holidays.   Now, maybe they’ve improved this since I last tried it, but I found the whole Turkey Bacon fad to leave me wanting.  It reminded me of Turkey Jerky, not Bacon.  Pork Bacon, when cooked right, is delicate and fragile, chewy and crispy.  In comparison thou, there are some health benefits to Turkey Bacon.  Real pork bacon has 251 calories per serving with 28g fat, 8mg sodium, and 27mg cholesterol.  Turkey bacon has less fat and less cholesterol. Some brands of Turkey Bacon has 35 calories per serving with 2.8g fat, 170mg sodium, and 13mg cholesterol.   But watch out, Turkey bacon has a higher sodium content.  They are adding a salt lick to the package, just to make up for the flavor.  Also, you have to be careful when you shop for Turkey Bacon, as it can contain a lot of nitrates.  Look for “nitrate” free brands, since nitrates can turn into dangerous carcinogens when grilled or when it comes in contact with high heat.

Soy Bacon: If you need to cut out more fat, or even go one step farther and cut out meat products, there is Soy Bacon out there.  LightLife makes a 45 calorie soy fakon which has 2g fat, 340mg sodium, and no cholesterol, It should be noted that extra sodium for taste is added, presumably to make up for the lack of taste from fat.  McCormick Seasonings makes Bac'n Pieces Bacon Flavored Bits that are artificially flavored textured soy flour to imitate bacon pieces.  (Sounds….delicious?)

Vegan Bacon:...really?  why bother.  I mean, if you are craving bacon and you’re a vegan, #1 you shouldn’t be reading my blog, and #2 nothing is going to satisfy that hankering for crispy animal belly. You should be reconsidering your Vegan ways.  Or maybe cheat a little.  Shhhhh, I won’t tell.

Bottom line… if due to health reasons you must switch to turkey bacon, or even soy bacon, you have to weigh the health risks against the momentary pleasure. Only you can  decide if the savory goodness of the real bacon is worth your health, if you are prone to heart disease or cholesterol problems.  I myself watch my salt intake.  But, I’m not putting down the pig anytime soon.  It’s about balance.  I don’t use salt when I can manage without, I work out to help keep the bacon fat off, and I drink a ton of water to help flush out the excess salt.

I like REAL BACON. I like the crumbly crunch of the first bite right down to the last of the greasy goodness licked from my fingers. . . and I’m sorry, but no Turkey can pull of Bacon better than the pig in my eyes.

While I might not be impressed with the idea of Turkey Bacon, I am not opposed to getting Real Bacon and Fowl together for a little party…Bacon loves chicken so much, it wanted to give it a hug…

Bacon-Lovin'-Chicken with Bacon-Infused Chicken Gravy

1 Roasting Chicken

Salt/Pepper, any seasoning you  like (I used Emeril's Original Seasoning)

1 lb of Bacon

3 tbsp Butter

2 tbsp flour

2-3 cups Chicken Broth

2 tsp Garlic Powder

1/2 tsp Salt

1 1/2 tsb Black Pepper

For the Chicken: Preheat the oven to 400 Degrees F. And use a Roasting Pan.  Pat dry the whole Chicken.  Salt/Pepper and add whatever seasonings you'd like to the Chicken.  Meanwhile, on a cutting board, weave a pound of bacon together to make a "Bacon Blanket", using rows of ( 6 x 6 ) or ( 7 x 7 ).  I like using a flexible cutting board, so when I've completed the weave, I can simply flip it over and wrap the chicken in the yummy blanket of Love, err, bacon.  Put the Chicken in the Roasting Pan, and cover for the first hour and a half with foil.  You can remove the foil for the last half hour.  I've found that a 5 lb chicken will take almost 2 hrs, if not a little longer.  2 hours 15 minutes.  Chicken should be cooked through to 165 Degrees F. 

I made this little gem of a chicken with some Bacon-Infused Chicken Gravy.  

For the Gravy: Start 3 tbsp of Butter in a small saucepan.  Once melted over medium-high heat stir or whisk in 2 tbsp flour.  You have a Rue.  Let the rue come together, and start to thicken.  Once is starts to thicken and bubble, you can add in the Chicken Broth, and the Garlic Powder, Salt and Pepper.  I let this come up to a bubbly boil then reduce the heat.  Now, for me, the key to a good gravy is a special ingredient, and a little time.  I added (or stole) a slice of bacon off the bird, and some of the drippings out of the pan, and added them to the gravy in the pan.  Then I let that slow to simmer for 15 minutes.  If you find it gets too thick, then add more Broth.

Try not to drink the gravy right out of the pan...

The Patron Saint of Bacon says 'Bacon makes you smarter'….

While munching on my favorite pizza last night (Hawaiian with Bacon), I got to wondering about Bacon.  What brilliant mind developed it?  Why does it taste so delicious?  Why do I crave it (other than my genetic predisposition to liking it – see previous post) like I do Extra Crispy KFC Chicken?

So I did a little research…Here’s some interesting facts about bacon.  Let’s take a moment to appreciate all the facets of this decadent, rich, flavorful explosion of the best part of the pig.

1.       The Chinese have the distinct pleasure of being the forefathers of bacon.  They began salting pork bellies as early as 1500 B.C.

2.       Bacon is addictive. (Duh!) It contains six types of umami.  (Umami a savory taste, is one of the five basic tastes, together with sweet, sour, bitter and salty.)  Umami produces an addictive neurochemical response.

3.       Choline, a micro-nutrient found in many pork products, could boost the intelligence of an unborn child.  Scientists at the University of North Carolina  have linked Choline to better brain development, memory and recall.  Other Choline studies have linked large doses of choline to a decrease in heart problems.

4.       St. Anthony the Abbot (aka St. Anthony the Great) is the Patron Saint of pigs, swine herders and butchers.  He has been thus dubbed the “Patron Saint of Bacon”.

5.    Bacon cures hangovers.  Bacon is full of proteins, which break down into amino acids - a chemical compound which is known to cure headaches.

6.       A 250 lb pig yields about 23 lbs of bacon.

7.       A Survey conducted by the Maple Leaf Foods company found that:

a.       43% of people polled would rather have bacon than sex

b.      23% of men polled ranked bacon as their favorite fragrance

c.       23% of people polled wondered if “my partner loves bacon more than me”

8.       Bacon is healthier than hot dogs, hamburgers and glazed donuts in terms of salt, calories, fat and cholesterol.

9.       Bacon Bits sold in the supermarkets are actually vegetarian.

10.   Bacon Day is held on the Saturday before Labor Day annually.

Now, don’t you feel smarter?  If not, better get out that bacon and start cooking…

In honor of St. Anthony, here’s my version of a Stuffed Pork Chop…(This picture also includes Fried Corn with Bacon.  That, my friends, is a recipe for another day.)

 

 St. Anthony’s Holy Stuffed Pork Chops

2-4 Pork Chops (I prefer center cut, without bone)

Shake'N Bake Package (1, I use extra crispy)

Emeril’s Original Seasoning

3-4 slices of bacon (if doing 2 pork chops, 6-7 slices for 4 chops)

2-3 small white mushrooms (for 2 chops, 4-5 mushrooms for 4 chops)

1 small to medium onion

½ cup shredded cheddar cheese

Preheat oven to 400 degrees.  In a pan, dice up bacon slices and brown to desired crispiness.  Drain off fat.  Add onion and mushrooms until softened.  Meanwhile, take pork chops and butterfly in half, running the knife almost all the way through.  I like to take the Shake'N Bake out of the packet and place it in a shallow dish, and then I add a little Emeril Seasoning to the Shake'N Bake mix.  Moisten the chop, then make sure you evenly coat the outsides of the pork chop.  Lay the pork chop on a foil-lined cookie sheet and open up.  Fill the pork chop with the bacon/onion/mushroom mixture, and then top with shredded cheese.  Fold over pork chop top.  You can secure with a tooth pick, but it usually doesn’t need it.  Bake for 20 minutes (Until chop is 150 degrees F or higher...to your pork cooking preference).

And So It Begins...(Chocolate-Bacon Rice Crispy Treats)

All I can say is that this was my sister's idea.  I guess I've always loved bacon.  At first I thought it all stemmed back to my Grandma Mary's Big Texas Breakfast,  (OK, It was seriously a Big Alaskan Breakfast, cause we all know Alaska is bigger than Texas) that included Bacon, Scrambled Eggs cooked in Bacon grease, and big Buttermilk Biscuits with butter and and honey.  Mm mm, it was a special treat when we stayed at Grandma's house overnight.  Made it worth those nights spent on the Trundle Bed.  So, up until a couple of weeks ago, that's where I thought this Birth of Bacon Love was born.  That is until I received a message from my mom on facebook, responding to one of my many posts about bacon.  She said that my Grandma Eve used to make Pork Roasts and would leave the skin on to get all crispy and crackly.  Cracklin'.  Her and my father would fight over it.  Mom swears my love of the Pig Belly is Genetic. 

It wasn't until recent years that my love has really blossomed culinary.  I blame TV Shows like "Top Chef" and "United States of Bacon" to really add fuel to the creative bacon fire.  It was a few recipes I picked up here and there.  Now I have an entire section of my cook book devoted to Nature's Meat Candy. I have started experimenting in my tastes.  While in Salem, Oregon visiting with my mom and family that I heard of the delicious, party-in-your-mouth Maple Bacon Doughnut from the famous "Voodoo Doughnuts" in Portland.  I was in bacon heaven.  Portland's Rogue Brewery created a beer that I had to try, based on the doughnut.  It was almost like drinking bacon, that had been soaking in a heavy maple ale...

So this is my sordid tale of bacon.  Everyone has a road to travel, so when I'm not working, teaching Yoga, being a mom...I'm walking the road paved in bacon.

Today's Journey starts with....

Chocolate-Bacon Rice Crispy Treats

Just the perfect combination of salty and sweet, fluffy marshmallow, crispy bacon, and milky chocolate, these little squares will have you thanking the pig the bacon came from, wishing it an amazing afterlife...

1 lb. Bacon
6 cups rice crispy cereal
1 bag of large marshmallows
2 tbsp butter
2 tbsp reserved bacon grease
1 bag of milk chocolate chips

Directions:
1. Preheat the oven to 400°. Line a baking pan with foil. place a cooling rack on the lined pan.  Lay your bacon strips on the cooling rack pan and place in oven and cook for 17-20 minutes. Drain grease from bacon, and reserve 2 tbsp for later use. You don’t need to use all of the bacon, but chop at least 3 or 4 strips and set aside.  You can chop additional slices for the topping as well.
2. In a large pot combine butter and marshmallows and reserved 2 tbsp of bacon grease.  Cook on the stove at medium heat, stirring frequently.
3. Stir in half of the chopped bacon into the marshmallow mixture. Gently stir the cereal into marshmallow bacon mixture a little bit at a time.
4. Pour mixture into a buttered baking pan (or light oil spray). You’ll want to scrape down the sides of the bowl as to not leave any tasty bits behind! Use parchment or wax paper to press down the Crispies so they are flat and even in the pan.
5. Melt chocolate chips in a glass bowl over a pot of boiling water. Once melted, pour melted chocolate over crispy and spread over the tops with a spoon or spatula. If you have leftover chopped bacon, you can sprinkle some bits onto the melted chocolate. Place in the refrigerator to harden. Cut into squares and enjoy!