 Here in Oklahoma, we are EX-CITED! We have a new Sunflower Foods store in downtown Oklahoma City. And Whole Foods will be opening next month. The only thing that could make it better would be for a threesome finished out by Trader Joe’s which appears to be in the works!! See? Okies do have taste. Yes, they do. Well, Wednesday I ventured into the wild crowd that packed our newly opened grocery and took advantage of a sale of sales. Organic plums for 77¢ – organic celery for 99¢ – organic 2% milk for $3.99 – 5 pounds of Gulf Shrimp for $18.00 – and the list goes on. But, oh my, they had an olive bar!! Give me a plate and call me Greek. I love olives. All olives. And all the things that go with olives like pickled garlic and marinated mozarella! Oh yeah. So I loaded up on olives and the works and left that store with visions of a salad deluxe and boiled shrimp. 1 1/2 cups lettuce, greens and spinach per person 1/3 cup olives of your choice per person 2 Marinated Mozarella Cheeses per person 2 slices bacon per person + 1 tsp brown sugar per slice 1/4 cup brown sugar 2 tblsp butter 1/2 cup pecans 1/4 cup crumbled blue cheese per person tomato slices Raspberry Vinaigrette dressing or Greek Vinaigrette I got home, chopped lettuce and put it into large bowls, one for me and one for Mr. Fix-It and set those aside. I used iceberg lettuce and some fresh spinach, but you can use any greens at all. That’s what I had on hand for this week.  Next, I melted 2 tablespoons of butter and added 1/4 cup of brown sugar. I stirred that around on medium heat until a thick liquid was formed. This can take a little while and just when you get frustrated – poof – it all melts!  I added 1/2 cup of whole pecans and stirred those until they were coated. You don’t want to cook the sauce too long or it will scorch and get too hard.  I poured the nuts onto a nonstick tray to cool. Once cooled, I tossed them into the food processor and pulsed until they were chopped into large pieces.  Meanwhile, I really did it and sprinkled brown sugar onto strips of bacon. I cooked those in the microwave, but if you want to cook them in a pan, you can start them frying and then sprinkle them with the brown sugar. It gives a crisp, sweet taste to the bacon for salads.  Finally, I piled different olives onto the center of the lettuce and spinach, put two pieces of the marinated mozarella on the edge of the bowl alongside two slices of tomato, piled about 1/4 cup of crumbled blue cheese over the whole thing and then sprinkled the pecans and crumbled bacon over that. With Raspberry Vinaigrette dressing or Greek Vinaigrette, it is awesome!! I boiled some of the shrimp, made some drawn butter and called it supper!! Mmmm. Mmmm.  |
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Posts Tagged ‘bacon’
Yummy Salad
Friday, September 23rd, 2011
Canning Bacon
Friday, September 2nd, 2011
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I told Mr. Fix-It the other day that I have decided that my purpose in life is to be a “cup bearer” of sorts – you know, the person who drinks the king’s beverage and dies if it is poisoned. I try foods and processes and if they don’t kill me or taste like they could, I then pass them on to you! You wouldn’t believe how many recipes my poor Mr. Fix-It has had to endure only to have me scratch them with a “Well, THAT one is going in the trash!” He is such a dear and patient man. His worst response to anything I cook is, “It’s ok.” He can say it through clenched teeth and a galant effort to swallow, all the while looking for a way to spit his food out while I am not looking and still graciously offer, “It’s ok.” However, I must admit that he was very sceptical of my newest canning project. I had read about canning bacon at Patrice Lewis’ The Rural Revolution and on Enola Gay’s blog, Paratus Familia, and I have been meaning to try it myself lo these many months. But bacon didn’t go on sale until just recently and so, when it did, I snatched boatloads of it up and made my plans. Believe it or not, I got it for 99¢ a pound because it was nearing its “sell by” date. I have this vague memory of my parents receiving a can of expensive bacon from Denmark and it was rolled in white paper and tied in the middle. We thought it was amazing, so I knew it could be done.  Now, according to instructions that I found, kraft paper or paper sacks were used in the packaging and I used kraft paper on this first run. However, this is where that “cup bearer” roll comes in – I’m suggesting that you use boxed parchment paper. I found in this first run, that the kraft paper leaves a flavor of the paper in the bacon. You know how wet paper bags smell? Well, that’s the hint of flavor left in the bacon. I did not find that in a subsequent run with the parchment paper. Perhaps that is because white parchment paper is meant for cooking!! Duh. The pictures I have here, however, are from my first run and are with the kraft paper. Just pretend it’s white and do the same thing! Finally, be sure and use thick-sliced bacon. The instructions told me this, but you know me. I never follow instructions. I tried a package of regular sliced bacon. You’ll see the results. Not good. The outcome of canning the bacon was amazing. It fried up beautifully and Mr. Fix-It was duly impressed. Talk about a wonderful companion for camping!! (The bacon – not Mr. Fix-It – although he is a wonderful companion for camping.) No need to mess with wet, sloppy packages of bacon floating in melted ice in a cooler. Just open a jar and there you have it! So here are the directions for canning bacon. Just remember – PARCHMENT PAPER!  Lay strips of bacon side-by-side onto sheet of paper, leaving 1/3 of paper to be folded over the the top half of the bacon. You can put a half pound, 3/4 pound or whole pound onto one sheet. I put 1/2 pound for each jar because there are just two of us.  Fold top third of the paper over the top half of the bacon. If your parchment paper is not tall enough, then place a cut strip of parchment paper over the top half of the bacon strips.  Now fold the top over to the bottom, folding the bacon in half. There will be paper between the top and bottom halves of bacon.  Starting at one end, begin rolling “package” like a jelly roll, allowing some end paper to overlap. Cut off any extra paper.  This was my addition to the process. Because I remembered way back into my childhood that bacon we had received in a metal can was tied with a string, I did the same thing because it keeps the roll nice and tight. I did not tie the string snug, but just let it hold the roll together. I used kitchen twine also known as “butcher’s twine”.  Drop the rolls open side down into preferably wide-mouthed quart canning jars (I had to use a couple of small mouth because I was short two jars) that have been washed and sterilized in the dishwasher, in boiling water or in the oven. The wide-mouthed jars make it easier to remove large rolls.  Wipe the rims of the jars with a warm, soapy and wet dish cloth to remove any oils from the glass that would keep the jars from sealing.  Having kept lids warming in nearly boiling water, place them onto the jars and add rings.  Process in a pressure canner at 10 lbs of pressure for 90 minutes.  When jars have cooled, remove rings and wash jars and rings in hot, soapy water to remove any oils that may have escaped. Allow to dry and place rings back on. Store. Jars aren’t real pretty because the bacon fat coats the sides.  To use bacon, remove ring and lid from jar and allow the roll to slide out. Carefully unroll paper package and fold back paper off of bacon.  Carefully remove bacon from paper with a fork. This is where packaging thick bacon comes in. Thin bacon simply falls apart. See below what happens in the removing and the cooking.  The thin bacon made a mess in the removal and cooking!  Place bacon into skillet and add oil that is the bottom of the jar. Fry just like fresh bacon. It takes a little longer to crisp than raw bacon.  A great addition to a good Okie breakfast – Western omelet, grits, English muffins…and bacon. Yum!! And even if Ol’ Man Winter gives us another electricity blackout, I’ll have bacon for breakfast to cook on the wood stove! |
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Homestead Revival
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