National Oyster Day AND #baconweek? Oh, yes…

Angels on Horseback recipe

Today is #baconweek AND National Oyster Day!

This is the one we’ve been waiting for, people…the perfect storm!

In honor of this momentous occasion, here’s a freebie from “Bacon: A Home Chef’s Guide”, that also happens to be my all-time favorite appetizer!

angels on horseback recipe

Angels on Horseback (Bacon-Wrapped Oysters)

Angels on horseback, or oysters wrapped in bacon, is a classic oyster dish that is very common on the East Coast. and is often seen as a wedding appetizer on Long Island in New York.

The recipe was first published in 1888, in Mrs Beeton’s Book of Household Management. The dish is to be credited to Urbain Dubois, the chef of the German emperor.

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By the In the 1930s, Angels on Horseback had become a popular picnic goody, and was ubiquitous on Sunday brunch menus.

In the 1960’s, a popular variation on this dish became to serve the oyster raw, wrapped in fried bacon (delicious, but some folks have texture issues with this one), as well as adding a liberal dose of hot red pepper sauce, before broiling…known as “Angels in Hell.” Seriously, I don’t make this stuff up!

Angels on Horseback where included in the 1990’s bestseller, “1001 Foods to Die For.” (Great book, btw!)

With only three ingredients in the prep list – bacon, oysters, cayenne pepper, and a squirt of lime juice, sprinkled with parsley – this dish couldn’t be easier to prepare.

P1120811This is how God wants you to eat his oysters…

  • 2 dozen fresh small oysters (shucked) 
  • Cayenne pepper powder
  • 12 strips thin sliced, apple-wood smoked bacon
  • 1/4 cup fresh Italian parsley, chopped
  • 2 limes

Slice bacon strips in half. Be sure to use thin-cut bacon.

Season each oyster with a light pinch of cayenne pepper.

Wrap a half-slice of bacon around each oyster and secure with a toothpick. Arrange on a baking dish. (Don’t use a rack – you want the fat to pool, so it’s pulled into the oysters!)

angels on horseback

Cook the bacon-wrapped oysters under the broiler until they’re crispy, about 5-6 minutes.

Flip, and return to the broiler to crisp the other side (another 2-4 minutes). Sprinkle with parsley, and serve with lime wedges.

Angels on Horseback are traditionally served on buttered toast points.

BTW – These make an AMAZING filling for an Oyster Po’ Boy sandwich!

#baconweek and National Oyster Day…it may not happen again in our lifetime, my friends…make the most of it!

😉

~Chef Perry


Each Home Chef Guidebook delves more deeply into the professional quality recipes and techniques of specific cooking styles and cuisines.

Bacon A Home Chef's GuideThis one is all about BACON!

Bacon is the candy-apple red hot-rod of the food world. We want it, but we also fear it a little, which makes us want it even more…

Each year in the U.S. more than 1.7 billion lbs. of bacon are consumed – equivalent to the weight of 8 1/2 Nimitz class aircraft carriers.

65% of Americans would support bacon as their “national food” and more than half of us claim that we would rather have bacon than sex.

Bacon is kinda a big deal.

Let’s learn about bacon, the types of bacon out there, the best chef techniques for cooking it, and the most delicious recipes available for God’s most perfect meat!

amazon

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Shrimp-N-Bacon Soft Tacos #baconweek

Shrimp-Soft-Tacos-with-Pork-Cheek-Bacon-Lardons

So far this week, we’ve looked at How to make our own bacon, Peanut Butter Bacon Waffles, and Grilled Chicken and Guanciale Bacon Alfredo.

Today, we’re going to toss some seafood in with that porcine perfection, in one of my all time favorite Home Chef Umami-bomb recipes:

Shrimp-N-Bacon Soft Tacos

Marinade
¼ cup olive oil
1 tsp Worcestershire sauce
½ tsp hot sauce (I like Franks)
1 tsp lime juice
½ tsp smoked paprika

Fillin’
1lb raw shrimp (26-30ct) shelled & deveined
½ white onion, julienned
2 cloves fresh garlic, sliced
1/2 lb thick sliced bacon, chopped

Fixin’s
2 avocados, peeled & sliced
6 flour gorditas, warmed
6 Tbs Crema (Mexican sour cream)
1 batch Perk’s Pico de Gallo

Make Pico, and chill 1-2 hours while preparing the rest of the meal.

Mix first 5 ingredients, and toss with shrimp. Cover and fridge 1 hour.

Sweat onions, with bacon and garlic in a medium-low pan 10-15 minutes, until onions start to clear.

Add shrimp (discard marinade), cover and cook until shrimp are just pink through.

Assemble contents of pan, along with remaining ingredients, evenly on gorditas, and serve.

Serves 4-6


Each Home Chef Guidebook delves more deeply into the professional quality recipes and techniques of specific cooking styles and cuisines.

Bacon A Home Chef's GuideThis one is all about BACON!

Bacon is the candy-apple red hot-rod of the food world. We want it, but we also fear it a little, which makes us want it even more…

Each year in the U.S. more than 1.7 billion lbs. of bacon are consumed – equivalent to the weight of 8 1/2 Nimitz class aircraft carriers.

65% of Americans would support bacon as their “national food” and more than half of us claim that we would rather have bacon than sex.

Bacon is kinda a big deal.

Let’s learn about bacon, the types of bacon out there, the best chef techniques for cooking it, and the most delicious recipes available for God’s most perfect meat!

amazon

Grilled Chicken and Guanciale Bacon Alfredo #baconweek

Grilled Chicken and Guanciale Bacon Alfredo

Everything’s better with bacon, right?

If you don’t believe that…this recipe will convert you!

Guanciale (gwan-chalie), an Italian-style bacon made from hog jowl, is a prized gourmet delicacy in central Italy. Typically, it’s dry-cured, hand-coated with fresh cracked peppercorns, then smoked over smoldering hickory logs for nearly 24 hours. The result is a meat with a noticeably richer flavor than typical bacon, and is a popular addition to such classic dishes as spaghetti alla carbonara and pasta all’amatriciana.

I found it with the uncut bacon, and smoked hocks, at Fred Meyer, for about 1/2 the price of good bacon (about $2.50/lb).

Here’s what I do with it:

Grilled Chicken and Guanciale Bacon Alfredo

1 pound dried fettuccine or spaghetti
1/2 lb chicken tenders, brined and grilled
1/2 lb pork cheeks (jowls) bacon, or Guanciale
6 tablespoons unsalted butter
1 shallot, minced
1 tsp fresh minced garlic
1 cup heavy cream
1 cup finely grated Asiago cheese
1/2 teaspoon salt
4 eggs yolks
1 teaspoon freshly ground black pepper

Pre-heat oven to 350d

Slice guanciale into 1/2 inch thick slices and place on a rack over a a foil-lined baking pan. Bake for 30-40 minutes until bacon appears crisp at the edges. Remove to paper towels to rest. Reserve the fat in the pan.

Cook the fettuccine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/2 cup of the pasta cooking liquid. NEVER RINSE YOUR PASTA.

While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender, add garlic. Add heavy cream and bring to a simmer. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.

Roughly chop bacon and return to pan, heat, and then toss cooked pasta with bacon and fat, over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture, half of the asiago, and chicken, and toss to combine thoroughly.

Season with salt and pepper, to taste.

Sprinkle with remaining Asiago and garnish with raw egg yolk.

Serve immediately.

Serves 4

PS – The raw egg yolk is another Italian thing, and adds an extra layer of richness to the recipe. Once served, break the yolk and gently fold into the dish. Alternatively, you can add the yolks to the pasta along with the sauce and blend it in then.


Bacon A Home Chef's GuideThe Home Chef: Transforming the American Kitchen” was your overview of the basic concepts and tips for taking your cooking to the next level, but let’s face it, you can only fit so much information into one book!

Each Home Chef Guidebook delves more deeply into the professional quality recipes and techniques of specific cooking styles and cuisines.

This one is all about BACON.

amazon

Makin’ Bacon!

1

As Potentate Maximus and Supreme Despot-for-Life, here in the People’s Republic of my Office/Garage, I hereby use my ultimate authority to declare this:

“NATIONAL BACON WEEK!”

All bacon, all week, all day. Recipes to follow…2 a day, unless I forget, or the chest pains get me. You may return to your hovels.

(…and no more “Maximus” jokes…you jerks!) 😜

 

Oh, and this one’s for Duane…

a3329943429a4c7929b3fcf54aa40d8dLike any recipe, the better the quality basic ingredients that you start out with, the better your result are going to be. Buy the best pork belly you can find!

  • 3lb skinless, boneless pork belly
  • 3 Tbsp. kosher salt
  • 1/3 cup white sugar
  • 2 Tbsp. black pepper
  • 2 Tbsp. smoked paprika
  • 1 tsp. pink curing salt
  • apple wood chunks/chips

Curing

Curing_pork_belliesCombine the pepper, sugar, paprika, salt & curing salt in a small bowl. Place belly on a foil lined tray and pat dry with paper towels.

Sprinkle half of the cure mixture evenly over the surface of the belly, and rub it in. Flip the belly and repeat with the rest of the mix. Be sure to cover the entire exterior, including the sides.

Drop the rubbed belly into a big zip-bag, and refrigerate for one week, flipping the belly and massaging (in the bag) once a day.

After a week, remove the belly from the bag and rinse in cold water, to remove excess cure. Pat dry with paper towels, and refrigerate uncovered another 24 hours. Use a rack over a pan to catch drippings. (This extra drying helps the shoulder take the smoke.)

Probe1Smoking

Place a probe (I push mine through a halved potato, for a “base) at the back of the grill grate., to measure your smoker’s internal temp. 

Place the second probe into the thickest part of the center of the belly (from the side) to track the temp of the meat.

3

Smoke the belly, using the apple wood, at 150-190°F for 3-4 hours, to an internal temp of 150F.

Home Chef Note: This step does not COOK your bacon, it’s just adding smoke.  Bacon will still be “raw” when done (ie: you’ll still need to fry it, before eating).

Refrigerate your bacon in an airtight zip-bag for up to a week, slicing and cooking as needed.

Now that you have a baseline for comparison, experiment with different woods, sugars, and spices until you have your perfect custom-made bacon!

quote-slicing-a-warm-slab-of-bacon-is-a-lot-like-giving-a-ferret-a-shave-no-matter-how-careful-alton-brown-76-65-24

Each Home Chef Guidebook delves more deeply into the professional quality recipes and techniques of specific cooking styles and cuisines.

Bacon A Home Chef's GuideThis one is all about BACON!

Bacon is the candy-apple red hot-rod of the food world. We want it, but we also fear it a little, which makes us want it even more…

Each year in the U.S. more than 1.7 billion lbs. of bacon are consumed – equivalent to the weight of 8 1/2 Nimitz class aircraft carriers.

65% of Americans would support bacon as their “national food” and more than half of us claim that we would rather have bacon than sex.

Bacon is kinda a big deal.

Let’s learn about bacon, the types of bacon out there, the best chef techniques for cooking it, and the most delicious recipes available for God’s most perfect meat!

amazon

 

 

Blue Cheese Bacon-Wrapped Dates

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This is my Darlin’s very favorite appetizer (and it’s up near the top of my list, too!)

Salty, sweet, and savory, these Bleu Cheese Bacon-Wrapped Dates are a snap to make, which is good, because they disappear fast!

Here’s the video…

(Oh, and to get my best recipe, like this one, as well as professional tips and techniques, delivered right to you inbox, be sure to sign up for my weekly Newsletter, here!)

 

Bacon A Home Chef's Guide
Just click the cover to learn more!

 

Bacon Wrapped Pickle Spears

Bacon Wrapped Pickles

Okay, this barely qualifies as a recipe, but these bacon wrapped pickle spears were so amazing that I had to post it. This is one of those recipes where the finished product far surpasses the sum of its parts.

The tart brine of the pickle, coupled with the salty-savory of crispy bacon, all dunked in a cool and creamy Ranch dressing.

Seriously, this was one of the best things I’ve tasted in a long time!

You’ll need (for as many as you want to make)…

  • 1 “Crunchy Dill” pickle spear
  • 1 slice of thin-sliced bacon (I like the double smoked apple-wood.)
  • You favorite brand of Buttermilk Ranch dressing, for dipping
  • 1 toothpick

Pre-heat your oven to 425F

Bacon Wrapped Pickles

Let the pickle spears drain on paper towels for 14-20 minutes, then wrap 1 spear in 1 slice of bacon, securing with a toothpick.

Bacon Wrapped Pickles

Lay the bacon-wrapped spears on a foil-lined baking sheet, and bake 12-15 minutes, or until the bacon has crisped, turning once.

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Cool and drain on paper towels, and serve warm with ranch dressing for dipping.

Bacon Wrapped Pickles

HomeChef Note: I’ve had a number of folks ask about using bleu cheese dressing (my favorite, too) instead of Ranch. Personally, I think the stronger flavor of the bleu might overwhelm the flavors on the bacon, but I plan to try it!

Enjoy!

~Chef Perry

PS ~ If you’re as big a fan of the smoky pig strips as I am, be sure to check out…

Bacon A Home Chef's Guide
Just click the cover to learn more!

 

Game Day Bacon Mac & Cheese Egg Rolls

Mac & Chese Egg Rolls

Yeah, you heard me…

What’s better than a bowlful of thick, gooey mac & cheese?

Bacon, of course!

Put them together in a crisp-fried egg-roll wrapper for some crunch, serve them at half-time, and your friends will leave smiling…no matter who wins!

Bacon A Home Chef's Guide
Click the cover to learn more!

This is one of my personal favorites from my latest guidebook, “Bacon! A Home Chef’s Guide.”

Packed with amazing, easy-to-make recipes for every meal of the day (not that I’m recommending that...) all kinds of fun-facts that you never knew about God’s most perfect meat, and utilizing professional tips and techniques on about every type of bacon you can image (and some you probably can’t!

Heck, for the true slab-junkies, I even show you how to make your own bacon!

Pick up a copy now, before the big game, and wow the crowd at your party!

Here’s the recipe…

~Chef Perry

PS – You can also make bite-size snack versions of these, using square won-ton wrappers!

Game Day Bacon Mac & Cheese Egg Rolls

For the Mac & Cheese:

  • 1/2lb macaroni or other small tubular pasta
  • 2 Tbs. butter
  • 2 Tbs. flour
  • 1/2 teaspoons salt
  • 1/2 teaspoons dry mustard
  • 1/2 teaspoons black pepper
  • 1/2 teaspoons smoked paprika
  • 1.5 cups 2% milk (1 1/2 gal + 1 cup)
  • 2 cups + 1/2 cup sharp cheddar, grated
  • 1/2-1 lb. thick bacon, cooked & crumbled

For the Wrappers

  • 8 (7 inch square) egg roll wrappers
  • 2 Tbs flour
  • 2 Tbs water

Bacon Mac & Cheese Egg RollsMac & Cheese

Cook bacon. Boil the pasta in salted water until al dente. Drain and rinse with cool water to stop the cooking, and return to the pan you boiled it in. Set aside.

(Mix in a little butter to keep the noodles from sticking)Over medium heat, melt 2 Tbs. of butter.

Add the flour, salt, dry mustard, pepper, and the smoked paprika. Stir constantly over medium heat until the mixture has thickened, about 3-4 minutes.’

Turn off the heat then add 2 cups of the freshly shredded cheddar cheese and stir until smooth.

Stir in the milk. Keeping on medium heat, whisk constantly for about 10 minutes, until the sauce thickens. Add bacon.

Bacon Mac & Cheese Egg Rolls
Pour the cheese sauce over the noodles and toss gently until all noodles are covered. Let cool to room temp.

Bacon Mac & Cheese Egg Rolls

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To Assemble:

In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste.

Bacon Mac & Cheese Egg Rolls

Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 of the mac & cheese mixture, and a little of the remaining shredded cheese on egg roll paper and fold the bottom corner up over the mixture.

Bacon Mac & Cheese Egg Rolls

Fold left and right corners toward the center and continue to roll.

Bacon Mac & Cheese Egg Rolls

Brush a bit of the flour paste on the final corner to help seal the egg roll.

Mac & Cheese Egg Roll
Place egg rolls into heated oil and fry, turning occasionally, until golden brown.
Mac & Cheese Egg Roll
Remove from oil and drain on paper towels or rack. Let cool 10-15 minutes before serving.
Mac & Cheese Egg Rolls