from the tasty folks at Zingerman's
Powered by Pork Bacon Gift
For those of us who believe almost everything is better with bacon.
Most of us are used to seeing and eating bacon in neat slices – rashers, as a Brit might call them – on the side of breakfast, in a BLT, you know. But that only scratches the surface of the power of bacon. Its uses are so much broader and tastier. In fact, the deeper you dig into American cooking, the more bacon you find. It’s been the backbone fat of our country’s cooking for hundreds of years, like olive oil in the Mediterranean. Think about all this history your stomach is missing!
Our Powered by Pork bacon gift box is filled with almost three lbs of our four favorite bacons, including Nueske's Wisconsin Applewood, Arkansas Long Pepper, Broadbent Kentucky Dry-cured and Edward's Virginia Dry-cured. We’ll also include a couple bonuses: Mo's Bacon & Chocolate bar from Vosges and a one page bacon manifesto,* proposing a dozen recipes for this stellar cut of pork. Gift packed in a canvas Zingerman's tote.
Ships frozen. Requies One Business Day overnight delivery.
|G-PBP||Powered by Pork Bacon Gift|| $90.00
if this is to be a Father's day gift, here's a suggested mode of serving:
* for your convenience, below is the the Bacon Manifesto. (available here)
10 Things to Do with a Great Ingredient
Featured in Zingerman’s Powered by Pork Gift Box
1. Cooked, Alone
There’s the classic way to do it, in a heavy cast iron skillet over low heat. The benefit here is that you can save the fat and strain it before it cools and hardens. Use it in another dish.
Another way: on parchment on a baking tray, in a 450 degree oven for 7-10 minutes. Clean up is easy.
2. Mrs. Seely’s Oysters in a Bacon Blanket
“Clean and season some nice large oysters with salt and pepper. Wrap each oyster in a slice of thin bacon, pinning it with a toothpick. Cook them until the bacon is crisp.” – Mrs Seely’s Cook Book, 1902
3. Jeff Koeze’s PB & Bacon Slices
Jeff Koeze’s family have made Koeze Peanut Butter in Grand Rapids, Michigan for almost a century. He likes to spread peanut butter on small pieces of toast and top with cooked, crumbled bacon bits.
4. Dates & Bacon *
Wrap a date with bacon and roast in a 450 degree oven until the bacon is done, about 10 minutes. Not awesome enough, you say? Stuff a sliver of Parmigiano-Reggiano in the date, just where its pit used to sit. It’ll melt in your mouth.
5. Pickle & Bacon Sandwiches
Finely chop pickles & cooked bacon. Mix with mayo and a little black pepper. Spread on white bread with the crusts cut off. Eat at high tea with a splash of bourbon in your cup. – Burke's Complete Cocktail and Tastybite Recipes, 1941
6. With Vegetables
Cut bacon into bits and cook with green beans, asparagus or something like that. The size of the bacon bit and vegetable is up to you, though you may want to blanch the vegetable for a minute before you cook it. Really good when the bacon gets crispy and the vegetables get brown-black.
Double the bacon in your BLT. Try two slices peppered bacon, two slices plain per sandwich. Works great when you add extras like avocado, chile peppers, or slices of good Dutch Gouda.
8. Wilted Salad *
Fry some bits of bacon. Remove them and toss sliced scallions into the pan. Cook for a bit, then add a spoon or two of vinegar, some sugar, a bit of salt. Boil it for a bit, then pour the warm sauce over the greens of your choice (the heartier the better, arugula and dandelions are great). Top with the cooked bacon bits and some freshly-ground Tellicherry pepper. Serve warm.
9. Bacon-Wrapped Hot Dog
A Baja Mexico street food specialty. Clothe a frankfurter in bacon, pinning the two together with toothpicks. Bake at 450 in the oven for 10 minutes. Top with mustard, ketchup, sour cream and freshly-roasted chiles (jalapeños are good.)
10. Carolina Red Rice
Boil a cup of salted chicken broth and a cup of freshly-squeezed tomato juice. Fry a half pound of bacon in a stock pot. Remove it and use the grease to caramelize a small, chopped onion. Meanwhile, Add some washed Carolina Gold Rice and sauté until the grains are shiny. Stir in some chopped tomatoes and cook another minute or so. Finally, add the boiling broth and tomato juice. Cook covered on low for 10 minutes, then 10 more minutes off the heat. Add a bit of salt and freshly-ground pepper, fluff with a fork and eat. Have the bacon on the side.
* Full recipes for these dishes at http://www.zingermans.com.