Monday, April 19, 2010

BACON!!! Bacon Bacon Bacon!

Here it first blog entry. This blog is about cooking...and how FoodNetwork inspires me to be the chef-leberty that I am (in my mind). My TV is on the channel, not quite 24/7, but its close. I watch my favorite shows and then get a wild hair to make the thing that is on (which means a trip to Trader Joes and who doesn't love that) or trying to make something inspired by said show in less than 30 minutes...which is not possible in a kitchen the size of a small walkin closet. So basically, this is a blog about the common cook striving for FoodNetwork greatness in not so perfect kitchen surroundings...did I mention I can just barely fit one cookie sheet in my oven.

Well, for this weeks inspiration...I tune
d into "The Best Thing I Ever Ate...With Bacon". Since you do not know me yet, you should know I LOVE bacon. BACON!!! It makes me smile just typing out the word. The smell of bacon on the weekends wafting through my apartment is better than any room freshener. Anywho, this show featured bacon and what it could do for food when added in unique ways, like an onion marmalade for a burger filled with BACON. So I decided that I too should use bacon as more than just a side and was inspired to create a

Candied Pecan and Bacon Topping

recipe to put over my french toast bake.

Candied Pecan and Bacon Topping
For printable recipe, click here
2 cups chopped pecans
6 strips of bacon, be sure to cut off extra fat
about a cup of brown sugar
about 2 Tbls salted butter

Using your kitchen shears, cut up the 6 strips of bacon into about h
alf inch chunks into a cast iron skillet on medium heat. Get the bacon crispy, but don't burn it (trust me this is not an easy task when you are doing 5 things at once). Put in a paper plate with paper towel to absorb grease. Pour excess grease from the skillet into your bacon grease container ( your bacon grease for strategic cooking purposes, I didn't know bacon grease WASN'T suppose to be in vegetables until I was 15) but be sure that you have enough grease left in the pain that it just coats the skillet and it looks shiny, but not soaked. Put the pecans in the skillet and brown them over medium heat, stirring occasionally. Once the pecans get shiny and are starting to brown slightly, throw the butter in the skillet with the pecans. When the butter has melted, stir in the brown sugar. Last, throw the bacon back in the skillet and saute for a few minutes more. The sugar should stay a bit granulated. Turn off the heat and let set. Losen the mixture with a wooden spatula and put over french toast bake or what ever else you would like...vanilla ice cream would be a good option for this topping.

These are the pictures of the final outcome, can you see the bacon...I put it over the french toast bake when it was half done so the brown sugar could melt a bit to create a gooey goodie goodness on top.


Cheryl Valadez said...

Blog looks great! I had some of that tasty french toast bacon-y goodness this morning and it was delish ;D

Marilyn said...

Congrats on the blog! This tasts as delish as it looks. Thanks for cooking this up for your Dad and me this week-end!
Love Ya! Mom