Important matters concerning the existence of Humanity - BACON
- Thread starter THParent
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Bacon-Jam Empanadas
For the Bacon Jam
1 pound applewood smoked bacon
1 medium Vidalia onion, sliced
3 garlic cloves, minced
1 teaspoon dried rosemary
1 teaspoon red pepper flakes
1/4 cup packed dark brown sugar
1/4 cup freshly brewed strong coffee
2 tablespoons Coca-Cola
1/4 cup balsamic vinegar
1/4 cup maple syrup
2 tablespoons Kentucky bourbon
For the Empanadas
1 recipe Cornmeal Crust (below), unbaked
1 cup shredded white Cheddar cheese
1 large egg yolk, beaten with 1/2 teaspoon water, for egg wash
To make the bacon jam: Roughly chop the bacon into 1-inch pieces. Render the bacon in a large skillet over medium heat until the edges start to turn brown but the bacon is still soft. Drain the rendered bacon fat by setting a fine-mesh sieve over a bowl and spooning the bacon and rendered fat into the sieve. Let the bacon sit in the sieve while you caramelize the onions.
Add the sliced onions to the skillet, then add 1 tablespoon of the rendered bacon fat and cook over medium heat, stirring frequently, until the onions are translucent and starting to brown, 10 to 12 minutes.
Add the garlic, rosemary, red pepper flakes, brown sugar, coffee, Coke, balsamic vinegar, and maple syrup, stir, and bring to a light boil. Add the drained bacon and bring back to a light boil, then turn the heat down to medium-low. You want to keep a low, steady simmer to reduce the liquid and thicken it without burning the jam. The process of reduction can take as long as 1 hour. If the jam becomes too dry, add 1 to 2 tablespoons water.
Remove the bacon jam from the heat, add the bourbon, and let cool for 20 minutes. Depending on your preference, you can use it as is or process the jam in a food processor to a less chunky consistency. Once it has cooled, you can put the jam in an airtight container and store it for up to 1 week in the refrigerator.
To make the empanadas: Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment. Remove the cornmeal crust from the refrigerator and let it sit on the counter for 15 minutes.
Lightly flour a smooth work surface. use a rolling pin to roll the dough out 1/8 inch thick. Using a 4-inch biscuit cutter or tart mold, cut the dough into 7 circles.
Place 1 tablespoon bacon jam and about 2 tablespoons shredded cheddar cheese in the center of each round. (You will have extra bacon jam.) Fold each dough round in half over the filling, making sure you don't tear the dough or push the filling to the edges, and using your fingers, press the edges together and then crimp them with the tines of a fork to seal them.
Place the empanadas on the prepared baking sheet and bake for 10 minutes. Remove the empanadas from the oven and brush them with the egg wash, then bake for an additional 8 to 10 minutes, until golden brown. Serve the empanadas warm.
Cornmeal Crust
1 1/3 cups unbleached all-purpose flour 1/3 cup yellow cornmeal
3 tablespoons sugar
1/4 teaspoon fine sea salt
8 tablespoons (1 stick) cold unsalted butter, cubed
1/4 cup ice water, plus more if necessary
In a medium bowl, whisk together the flour, cornmeal, sugar, and salt. Using a pastry cutter, cut in the butter until the mixture resembles coarse oatmeal. Add 1/4 cup ice water, stirring lightly with a fork until the four is moistened, then gently knead the dough 4 to 6 times in the bowl, until it comes together. You may have to add up to an additional 2 tablespoons water if the dough seems dry.
Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic and refrigerate for at least 1 hour or up to 1 day.
For the Bacon Jam
1 pound applewood smoked bacon
1 medium Vidalia onion, sliced
3 garlic cloves, minced
1 teaspoon dried rosemary
1 teaspoon red pepper flakes
1/4 cup packed dark brown sugar
1/4 cup freshly brewed strong coffee
2 tablespoons Coca-Cola
1/4 cup balsamic vinegar
1/4 cup maple syrup
2 tablespoons Kentucky bourbon
For the Empanadas
1 recipe Cornmeal Crust (below), unbaked
1 cup shredded white Cheddar cheese
1 large egg yolk, beaten with 1/2 teaspoon water, for egg wash
To make the bacon jam: Roughly chop the bacon into 1-inch pieces. Render the bacon in a large skillet over medium heat until the edges start to turn brown but the bacon is still soft. Drain the rendered bacon fat by setting a fine-mesh sieve over a bowl and spooning the bacon and rendered fat into the sieve. Let the bacon sit in the sieve while you caramelize the onions.
Add the sliced onions to the skillet, then add 1 tablespoon of the rendered bacon fat and cook over medium heat, stirring frequently, until the onions are translucent and starting to brown, 10 to 12 minutes.
Add the garlic, rosemary, red pepper flakes, brown sugar, coffee, Coke, balsamic vinegar, and maple syrup, stir, and bring to a light boil. Add the drained bacon and bring back to a light boil, then turn the heat down to medium-low. You want to keep a low, steady simmer to reduce the liquid and thicken it without burning the jam. The process of reduction can take as long as 1 hour. If the jam becomes too dry, add 1 to 2 tablespoons water.
Remove the bacon jam from the heat, add the bourbon, and let cool for 20 minutes. Depending on your preference, you can use it as is or process the jam in a food processor to a less chunky consistency. Once it has cooled, you can put the jam in an airtight container and store it for up to 1 week in the refrigerator.
To make the empanadas: Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment. Remove the cornmeal crust from the refrigerator and let it sit on the counter for 15 minutes.
Lightly flour a smooth work surface. use a rolling pin to roll the dough out 1/8 inch thick. Using a 4-inch biscuit cutter or tart mold, cut the dough into 7 circles.
Place 1 tablespoon bacon jam and about 2 tablespoons shredded cheddar cheese in the center of each round. (You will have extra bacon jam.) Fold each dough round in half over the filling, making sure you don't tear the dough or push the filling to the edges, and using your fingers, press the edges together and then crimp them with the tines of a fork to seal them.
Place the empanadas on the prepared baking sheet and bake for 10 minutes. Remove the empanadas from the oven and brush them with the egg wash, then bake for an additional 8 to 10 minutes, until golden brown. Serve the empanadas warm.
Cornmeal Crust
1 1/3 cups unbleached all-purpose flour 1/3 cup yellow cornmeal
3 tablespoons sugar
1/4 teaspoon fine sea salt
8 tablespoons (1 stick) cold unsalted butter, cubed
1/4 cup ice water, plus more if necessary
In a medium bowl, whisk together the flour, cornmeal, sugar, and salt. Using a pastry cutter, cut in the butter until the mixture resembles coarse oatmeal. Add 1/4 cup ice water, stirring lightly with a fork until the four is moistened, then gently knead the dough 4 to 6 times in the bowl, until it comes together. You may have to add up to an additional 2 tablespoons water if the dough seems dry.
Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic and refrigerate for at least 1 hour or up to 1 day.
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It ain’t a burger
without some bacon. Porky
flavor adds a lot.
Remember Ba-Cos?
A flavored soybean extract.
What were we thinking?
Ten bucks for bacon
at the market yesterday!
Cut back? Heavens no!
Let’s rewrite food groups.
Bacon, oysters, Humboldt Fog.
Yes, in that order.
without some bacon. Porky
flavor adds a lot.
Remember Ba-Cos?
A flavored soybean extract.
What were we thinking?
Ten bucks for bacon
at the market yesterday!
Cut back? Heavens no!
Let’s rewrite food groups.
Bacon, oysters, Humboldt Fog.
Yes, in that order.
Last edited:
ProudDad17
5-Year Member
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Poseiden63
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Hi ProudDad17. My DS is starting U of Michigan NROTC in this August. He turned down USNA appointment, but has started to have some anxiety the last few weeks. Would be great if he could talk to current or recently graduated UofM Midshipmen. I’d PM you but can’t since I haven’t made five posts yet. Regards, “Poseidon63” - USNA 1985 / Originally from California
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1st post and not about bacon.
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- Sep 27, 2008
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Heresy.1st post and not about bacon.
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Heresy yes, but Go Blue! Congrats to @Poseiden63’s DS. There is no better college/town on the planet. Be very proud @Poseiden63, your son made an excellent choice. Eight years ago, our son turned Michigan down for West Point. We’re still dealing with the disappointment.
Oh, and bacon, bacon, bacon. This is the bacon thread. If you want to talk about Michigan, you should start a new thread or PM me.
ETA: Zingerman’s deli in Ann Arbor has a bacon club proving, once again, that your son made an excellent choice:
www.zingermans.com
Oh, and bacon, bacon, bacon. This is the bacon thread. If you want to talk about Michigan, you should start a new thread or PM me.
ETA: Zingerman’s deli in Ann Arbor has a bacon club proving, once again, that your son made an excellent choice:
Bacon All Year Club
Artisan bacon delivered monthly. Bobby Flay called our bacon club a "Fantastic gift!" Michael Symon called it "The best thing I ever ate!"
www.zingermans.com
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They had great bacon at the Pan Tree in Ann Arbor. It was a breakfast-all-day place I used to love. I still remember the coffee cups with the Pan Tree logo fondly. They were brown (like crispy bacon), had a pedestal base, and were skinnier in the middle than the top or bottom.
Last edited:
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The Pan Tree had the best crepes and muffins, too. We ate there frequently in the late 70s/early 80s. Is it still there?
I was about to say that Charlottesville could give Ann Arbor a run for its money. But…. I don’t know how anything can compete with a bacon club.Heresy yes, but Go Blue! Congrats to @Poseiden63’s DS. There is no better college/town on the planet. Be very proud @Poseiden63, your son made an excellent choice. Eight years ago, our son turned Michigan down for West Point. We’re still dealing with the disappointment.
Oh, and bacon, bacon, bacon. This is the bacon thread. If you want to talk about Michigan, you should start a new thread or PM me.
ETA: Zingerman’s deli in Ann Arbor has a bacon club proving, once again, that your son made an excellent choice:
Bacon All Year Club
Artisan bacon delivered monthly. Bobby Flay called our bacon club a "Fantastic gift!" Michael Symon called it "The best thing I ever ate!"
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When the Dairy Council created the Food Groups ... they did not consult SAF. Bacon would have made the list.
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They still have that run, at least in these parts. It's on Thanksgiving. DS and his college girlfriend (who we were overjoyed he broke up with) were regular annual participants.Krispy Kreme used to sponsor a 10K (perhaps still does) in which the runners had to down a dozen donuts at the halfway point before proceeding.
Now imagine a bacon version of that! Perhaps through the Yard and Naptown, say during Commissioning Week. @THParent, what do you say?
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Krispy Kreme used to sponsor a 10K (perhaps still does) in which the runners had to down a dozen donuts at the halfway point before proceeding.
Now imagine a bacon version of that! Perhaps through the Yard and Naptown, say during Commissioning Week. @THParent, what do you say?
I would bring my camp chef and cook the bacon. I would also make bacon bloody marys for anyone who wanted to help.
