How not to make a bacon pinata

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This is another meat-centric blog post: sorry vegetarians! This was a few days ago; it is probably what made me so eager to eschew red meat this week. T-bones were on sale this week so we bought 2 for the 3 of us; they totaled a little over 3 pounds!  Steak is one of my favorite meals, especially with the sear-it-and-bake-it method. This is another one that sounds a little strange, I know. Why would you bake a steak when you could grill it, right? Trust me. This is a delicious way to make a steak and it is impossible to overcook it if you follow the directions. The bacon and duck fat adds the smokiness that you would get from a grill and the cast iron provides a beautiful sear on the outside while retaining the juices from the steak.

  Best Steak

Ingredients:

  • T-bone steak
  • 1 tbsp duck fat
  • 1 tbsp bacon fat
  • Celery salt
  • Garlic powder
  • Black pepper

Directions:

1) Take steak out of refrigerator; season with celery salt and pepper and garlic powder. Let steak sit on counter until it warms up to room temperature, about 30 minutes.

2) Preheat oven to 400 degrees; heat both fats up in cast iron skillet over medium-high heat.

3) Cook steak for 1-2 minutes per side; put the skillet in the oven and cook about 7 minutes for a rare or medium-rare steak.

4) Remove the steak from the pan immediately; let steak rest on plate for 10 minutes before cutting into it.

Delicious steak and because it was so thick, it was beautifully rare. I cooked up some Yukon gold potatoes (my fave potato!), hasselback style.  

  Rosemary Hasselback Potatoes

Adapted from a recipe at http://theculinarychronicles.com/2011/06/17/rosemary-garlic-hasselback-potatoes/

Ingredients:

  • 4 medium-sized Yukon gold potatoes, washed and dried
  • ½ cup olive oil
  • About 10 large basil leaves, 4 whole and 6 torn in half
  • 4 garlic cloves, thinly sliced
  • Salt and pepper

Directions:

1) Place oil and the 6 torn basil leaves in a small saucepan and heat on medium-low for 8-10 minutes. Remove from heat and allow to cool to room temperature.

2) Preheat oven to 425 degrees. Place one potato on a wooden spoon on a cutting board. Starting from one end of the potato, make slits about 1/8 inch apart; cut all the way down to the sides of the wooden spoon but do not cut all the way through the bottom. Repeat with the remaining potatoes.

3) Carefully slip one slice of garlic in between every few segments of the potatoes until all the garlic has been evenly distributed.

4) Put one whole basil  leaf in the middle of each potato.

5) Place potatoes on a baking sheet and brush them all over with the basil infused oil; season with sea salt and pepper.

6) Bake the potatoes for 30-40 minutes, depending on size. Interior should be soft and exterior should be slightly crisp.

  I had never made hasselback potatoes before today but I have been eyeing them for some time. They always seemed too difficult though so I had avoided them; I was pleasantly surprised by how simple they were to make! Yeah, mine didn’t come out as pretty as they could have but they were still very tasty. We used the leftover potato and steak to make an epic steak sandwich (steak and potatoes and mushroom and onions and jalapenos and provolone on sourdough. Yum!). I am already dreaming about making these again and soon!

I made a twist on my favorite baked carrots for some color and nutrients.

Baked Carrots

Ingredients:

  • 10 oz whole carrots
  • 2 tbsp butter
  • 1/4 tsp paprika
  • 1/2 tsp curry powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ginger
  • 1/4 tsp cumin
  • 1/2 tsp garlic powder
  • 1/8 tsp cinnamon
  • 2 tsp brown sugar
  • 1 tbsp olive oil
  • 2 garlic cloves, chopped
  • 1 oz feta cheese, crumbled
  • 2 tsp lemon juice

Directions:

1) Preheat oven to 400 degrees.

2) Mix all spices and chopped garlic into butter.

3) Put carrots on baking dish; spread mixture liberally all over carrots.

4) Cover baking sheet tightly with aluminum foil; bake for 40 minutes.

5) Remove foil; drizzle olive oil over carrots and bake for 10 more minutes.

6) Remove carrots from baking sheet; drizzle with lemon juice and top with feta cheese.


And what meal is complete without a drink? I drink a lot of water and I’m trying to not drink as much soda, so I’m always looking for healthier alternatives (remember my instant iced tea?).  So insert cranberry spritzer! Seltzer is calorie-free (I think) and cranberry juice is great for urinary health and is relatively low in sugar. Together with a bit of lime, it’s a drink that is refreshing and bubbly without being too sweet.

Cranberry Spritzer

Ingredients:

  • 5 oz seltzer water
  • 3-4 oz cranberry juice
  • lime slice

Directions:

1) Pour cranberry juice into tall glass; top with seltzer.

2) Squeeze lime slice into cup; drop lime into drink. Enjoy.

So, on a different note, remember those burns that I told you about in a previous post? Well, there is one in Delaware in October that I have been planning to go to for a few months now. I got my ticket, I have camping gear, and we have been planning some fun and kooky things to bring to the burn. Well, I just sold my ticket to a fellow burner who missed out because I am not going to be here to go to the burn in a few weeks. I am leaving sometime next week to go to Atlanta to stay with my mom; she broke her back 2 months ago after she got back home from taking a week off to move me in up here in NY. Sucky, right? So she is going to be receiving treatment at her clinic in Atlanta and I am going to be there helping her since her mobility is limited. So it’ll be goodbye to cold weather for now; I’m going to miss the changing of the leaves here and I might miss the first snow. My mom is awesome so I’m glad I’ll get to spend time with her; and I’ll be glad to be there just so she doesn’t have to do it alone. Anyway, I am going to get to go to a different burn in Atlanta the weekend after this one: Alchemy. Yay! So those burn projects we have been thinking about might not have to be put off after all. The Boyfriend and I decided to tackle one of those projects this week: a bacon piñata. We imagined covering a balloon in bacon-mache; when the mache dries, we can just pop the balloon and we’d have a hard outer bacon shell, just like when using paper mache. Sounds plausible, right? First problem: edible glue. I googled that and came up with Tylose powder. According to the internet, Tylose powder is a miracle elixir that you can make “glue” with. Glue problem solved. Now that we had glue and bacon, what other problems could arise, right? Ugh. Nothing went right, except that we wound up with 2 lbs of cooked bacon at the end of the project. The Tylose never set, the edible mache glue that I made was a thick goopy mess, and the simple syrup and the maple syrup just made everything sticky. And then The Boyfriend dropped the balloon on the table and everything fell off. Ugh. It was a mess. I decided to include the recipe in case you want to know how not to make a piñata.

 How not-to make a bacon piñata

Ingredients:

  • 2 lbs bacon
  • 1 balloon
  • 1 tsp Tylose powder
  • ½ cup warm water
  • Optional: ¼ cup simple syrup AND/OR ¼ cup maple syrup AND/OR ¼ cup edible mache glue


 Directions:

1) The night before you start your doomed enterprise, mix up your glue: add warm water to Tylose powder and refrigerate overnight. Don’t be alarmed if the powder does not dissolve instantly in the water; it will combine fully while it is sitting overnight.

2) When you’re ready to make a piñata, start by cooking your bacon. I recommend cooking it in the oven: it’s easy (for you) and it ensures that the bacon cooks as flat as possible. To cook in the oven: preheat oven to 400 degrees. Lay bacon strips on a roasting pan; cook bacon for 20 minutes.

You can make a “bacon weave”, if you think that will help the bacon stick to itself and the balloon; if you do that, flip the bacon weave halfway through cooking time.

3) While the bacon is cooking, blow up your balloon; it should be smaller than your head.

I recommend cleaning the balloon with some vinegar water prior to bacon application.

4) When the bacon is finished, remove from pan to a paper towel lined plate; blot bacon with another paper towel to remove grease.

5) To make piñata: apply Tylose glue to both sides of bacon strips or weave; sluice off excess.

6) Slap bacon onto balloon; use simple syrup/maple syrup/edible mache glue to help affix the bacon weave to the balloon. Hold bacon weave in place for about 30 minutes or until it seems reasonably dry. Remove your hands and watch in despair as the bacon weave slides off.

7) Put the bacon weave back on the roasting pan; add some seasonings to the top (cayenne pepper or chili powder or butt rub) and pop it back in the oven for 6-8 more minutes or until crispy.

8) Gorge on bacon until your belly bursts and celebrate your failed bacon piñata.

Because of the failure of the bacoñata, I have no pictures of the finsihed product 😦

Anyone out there have an idea on how to make a completely edible piñata?

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One response »

  1. These meals really look amazing… I want to invite you to an hour and a half seminar on Toxicity in our culture and things we need to know when selecting ingredients for the delicious meals we make ourselves and our family. This information has helped my husband lose seven pounds and I’m down thirty-three pounds and five inches in my waste this summer… it’s been incredible. Please join us in Newark DE this Tuesday, Oct 4, 2011 at the Embassy Suites hotel. Details at this link… http://bit.ly/p1Agx4 – Thanks for the recipe ideas. — Tracey Cope —

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