Wednesday, November 26, 2008

Bacon Rice Krispies Treats



OK, so if you have been following lately you know that I have been on somewhat of a Bacon tear. I promised myself that I would get back to what I originally intended this blog to be, i.e. a humorous look at the food and culture of Upstate New York. Pursuant to this, I decided that I needed to finish with a bang. Before I could hang up my bacony spurs I needed to come up with a dish that was not only novel, but that people would actually wish to recreate. Something that might actually enter the pantheon of "normal" household recipes regardless of its unconventional use of Bacon. What I came up with was a very simple concept, Bacon Rice Krispies Treats.



I started with a package worth of delicious bacon.



I wanted to go for maximum crispospitude and crisposity so the bacon could stand up to the marshmallow mixture without getting soggy. I baked the bacon in the oven until relatively well done.



I set the bacon aside to cool and began the Rice Krispies recipe. I didn't veer from tradition here, I used exactly the directions that come on the box. I started by melting the marshmallows in the butter.



Next, I chopped up the bacon into small chunks, about the size of large bacon bits. I mixed these with the required Krispies prior to the addition of the marshmallow mixture. I felt that this would ensure an even distribution of bacon and would also help to maintain crispness.



After thoroughly mixing the whole mess together I spooned it into a greased baking pan, leveled it out and set it aside to cool. I thought the be-speckling of bacon was simply divine.



After an anticipation riddled hour I decided the treats were sufficiently cooled to cut into. I set in with my knife and extricated a nice sized hunk of the Bacon Rice Krispies treat.



Verdict: I was pleasantly surprised by how normal and good these tasted, not weird or nasty at all. The treats were simply delicious, it seemed like a time tested concoction instead of something that I thought up last night. The salty bits of bacon work very well with the sweet and gooey Rice Krispies treats. I am a big fan of sweet/salty combinations like salted caramels or peanut brittle and these guys are very much along those lines. To tell you the truth, I think that the recipe could actually stand significantly more bacon than what I used, I might even think about doubling the amount next time I make these. I highly recommend that you give these a shot, forget about the novelty value of using bacon in rice krispies treats, these are simply very good.


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Wednesday, November 19, 2008

White Castle and Bacon Breakfast Bake



I have seen a couple of recipes floating around for "Castle Casseroles" that piqued my interest into the idea of using White Castle sliders as a component of a dish. None of the recipes I saw really sounded too good, so I decided to try to think of something on my own. I envisioned a kind of savory bread pudding made out of sliders, what I ended up with was OK, it didn't meet my expectations but I thought the concept was sound and might inspire someone else to outdo me. Then I can steal their recipe.

Unfortunately, we do not have an actual White Castle franchise locally in the Capital Region so I had to resort to using frozen burgers.



I removed the tops and arranged the sliders in an oven proof dish, making sure that they were somewhat compactly arranged.



It just wouldn't be normal if I didn't find some way to wedge bacon into a dish, so I fried up a few slices.



I layered some cheese on top of the burgers and topped with the cooked bacon.



At this point I replace the tops of the buns and whipped up an egg mixture. I used 2 cups milk and 6 eggs seasoned with salt and pepper. This ended up being way too much, I think you could get away with 1 cup milk and 4 eggs.



I poured this over the sliders and kind of tamped them down so they would absorb as much of the liquid as possible. One of my secrets to good bread pudding is to let it sit for a while to allow the bread to really become sodden with the egg mixture, so I let the sliders soak for about 30 minutes and then topped with some more cheese.




I threw this into a 350 degree oven for about 45 minutes. It came out nice and brown and puffy. The sliders had coagulated into one contiguous mass and it smelled pretty good.



Verdict: This was pretty good, it kind of reminded me of the sausage, egg, cheese bake we all made at Farnsworth Middle School in home ec. back in 6th grade. It definitely had a kind of breakfast quiche feel. I think the bread absorbed a little too much egg mixture and became a little too omelet-esque. In fact, the whole thing was kind of like eating a weird, bready, slider omelet. This was not necessarily a bad thing, I think a little futzing with ratios of milk and eggs to improve the texture would elevate this to a sublime level. I also think the frozen buns were much drier than usual Castle sliders, I think had I used fresh 'uns this actually would have been much better. I think maybe even a Slider Gratin would be pretty good, layered fresh sliders with some heavy cream, baked in the oven without egg? Perhaps? But anyways, I chalk this one up to experience and implore anyone out there who has access to fresh White Castle to attempt to refine this idea.


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