The Big Book of Bacon by Jennifer L.S. Pearsall

Author:Jennifer L.S. Pearsall
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2014-01-01T05:00:00+00:00

Next, I heated up a couple tablespoons of sesame oil, then in went the bacon, which was chopped in the raw. Just as the bacon was done but not crisp, in went the red peppers. Once their color got bright, I added the sugar snap peas and zucchini, just a couple quick stirs to get them going and for maybe ninety seconds—remember, I told you, stir fry in an appropriately hot wok should go pretty fast. Into the wok next went the chunked-up chicken, another few stirs and a minute or two to get it heated back up, and last in went the bean sprouts, cashews, the chopped green onions (both greens and whites), and a couple shakes of the soy sauce bottle.

This was amazing! Despite a mix of vegetables that was maybe a little off-beat (sugar snap peas instead of snow peas), the mix really did have a distinctive, dedicated Asian flair. But oh, what the smoked chicken and bacon did to it! The chicken was phenomenal. There was just a hint of the sriracha to it, but it was all the way through every hunk of chicken, as was the smoke flavor. In fact, when I took the lid off my wok to serve up a second helping, that gorgeous smoked chicken aroma greeted me like a best friend. The bacon, being smoked itself, of course, might as well have just walked down a church aisle and said “I do” to the chicken—each was the perfect complement to the other. Best of all, the smoked flavors really just added something to the dish, rather than overshadowing or diluting the Asian flavors I was wanting in the first place.

Then again, isn’t that what bacon’s all about?

Note: Williams-Sonoma’s “beer can” cooker is probably the best of its kind I’ve ever used. For one, the wide, fry pan-sized bottom provides a rock-steady base for even a really large Perdue roaster, so no more tipped-over chicken, spilled liquid, and a huge mess to clean up. Second, that same pan bottom doubles to roast vegetables as you cook the chicken, or it can be used by itself as a fry-pan on the grill. Third, there’s no need to find a tall-boy beer can anymore to set your chicken on. The “can” is integral to the cooker base, attaching/detaching with a simple twist that locks/unlocks the can’s two little studs in the base’s half-circle screws. Simply fill it up with your beverage of choice (I used about ¾ can of ginger beer for this smoked chicken), then twist it off when you’re done cooking and throw both pieces in the dishwasher.

BACONATED TEX-MEX MAC-'N'-CHEESE

I l-o-v-e love macaroni and cheese in almost any iteration, from the simple to the complex, from on the cheap with Velveeta (don’t be a hater—I know it’s a cheese “product,” but it has a melty creamy goodness that’s hard to duplicate, and sometimes you just plain want that), to a dish with a mix of cheese that would keep Wisconsin’s dairy farmers in business for a long time to come.

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