Baconey Recipes for the Holidays

 

Some of our favorite recipes so far for the holidays are below. Enjoy and happy holidays from all of us at J&D's!

Chex Mix with Bacon Salt (aka Crispy Crack)

• 3 cups each Wheat, Corn and Rice Chex
• 1 cup each broken up bagel chips
  
• 1 cup unsalted peanuts
  
• 2 tablespoons Worchestershire Sauce
• 1 stick butter
• 2 tbsp. Peppered Bacon Salt
• 3/4 tsp garlic powder
  

Put the Chex and crackers in a very large bowl. Melt the butter and combine with the liquid ingredients. Pour over Chex mix. Sprinkle with the spices and sesame seeds. Bake in a 350 degree oven for 45 minutes, stirring every 15 minutes. Do not let scorch!

Bag in any air-tight bag or container and try to keep it from the rest of the household!

Spinach Dip with Baconnaise

• 1 package frozen chopped spinach
• 1 (16 ounce) container sour cream
• 1 cup Baconnaise
• 1 envelope dry vegetable soup mix (like Knorr's)
• 1 (8 ounce) can water chestnuts, drained and chopped
• 2-3 chives or green onions, chopped
• Any flavor Bacon Salt to taste

Defrost and drain spinach. In a medium bowl, mix together all ingredients. Add Bacon Salt to taste and serve with sliced french bread or your water crackers. Cover and chill in the fridge 2 hours before serving.

Crab Dip with Baconnaise

• 11 ounces cream cheese, softened
• 1 small onion, finely chopped
• 1 cup Baconnaise
• 2 (6 ounce) cans crabmeat, drained and flaked
• 1/8 teaspoon garlic powder
• Any flavor Bacon Salt to taste

Preheat oven to 350 degrees F (175 C). Mix the cream cheese, onion, Baconnaise, crab, garlic powder and Bacon Salt in a a mixing bowl. Spread it into a baking dish and bake for 20 minutes. Serve hot with French bread or water crackers.

Deep Fried Bacon Salt Turkey
That's right, you can baconize your turkey this year! We've had this the last two years in a row and are never going back.

You'll need:

• One whole 12-15 lb turkey
• Flour
• Bacon Salt (flavor of your choice)
• 1 tsp Cayenne pepper
• Water
• 5-6 gallons of peanut oil
• Turkey fryer
• Turkey injector

Measure how much oil you'll need by submerging the turkey in water in the fryer.

Dry the inside and outside of the turkey. Mix 1 cup of water with 4-5 tablespoons of the Bacon Salt flavor of your choice (I used Original but any flavor would work) and 1 teaspoon of cayenne pepper. The night before you cook it, inject the turkey with this mixture, and pat the inside and outside of the bird with more Bacon Salt.

Allow the turkey to return to room temperature outside of the fridge for 1-2 hours or so before cooking. Bring the oil temp to 375 degrees. Before cooking, pat the outside turkey with a mix of Bacon Salt and flour, which will allow the skin to crisp up nicely. Cook for approximately 2-4 minutes per pound until the bird reaches an internal temperature of 180 degrees in the thick part of the breast.

Be sure to make some leftover turkey sandwiches the next day with Baconnaise!

Hickory Bacon Salt Mashed Potatoes

• 3 lbs. red potatoes, skin on, cut in quarters
• 1 stick of butter, melted
• 1/2 to 3/4 cup milk
• Hickory Bacon Salt

Boil the potatoes until fork-tender. Mash with the skins on with butter and heated milk. Pour on Hickory Bacon Salt to taste - be generous, as it absorbs the flavor!

Comments

[Crazy4Flavour]

My apologies for not posting my version of "Lemon-Brined Chicken" over here. It didn't differ much except that I use a large zip-lock bag instead of a pot, which means less brine needed (and more Bacon-Salt available for other uses!)

But I'd like to give you an idea of a BRITISH traditional recipe with the addition of BaconSalt. (more available at my own (BaconSalt in UK) Blog (http://crazy4flavour.blogspot.com/)

BUBBLE-AND-SQUEAK (BaconSalt style)

A timely suggestion for "The Day After The Big Pig-Out" when we often over-estimate the amount of food our (often extended) families can get through, and lots of veggies left over.

In UK, we have a traditional Monday Breakfast with the left-overs from Sunday lunch, which are mashed and fried as patties. Everything goes in apart from the left-over meats - Pots, carrots, greens, swede, parsnips, (okay - Broccoli too!) even stuffing if there's any left. I normally try to cook too many veggies so I can have them fried during the week!

We had masses of veg left from our Christmas Dinner yesterday. These were mashed on an enormous mixing bowl, with a third of a jar of BaconSalt added, and then the burger-press was used to form the patties. These are now in the freezer, and then will be bagged and I have enough for breakfasts for the coming two weeks!

Oh - If anyone in USA couldn't get their BaconSalt from Seattle due to stock shortages, then we have plenty at www.crazy4flavour.co.uk (shameless plug!) - but the postage will cost you as much (lots!) as it used to cost us Brits before we could buy it locally here in UK! ;)

A Happy and Baconey New Year BaconSalt-lovers, wherever you are!

[Joan Dahlbeck]

Could you make this print friendly?

[pey cepter]

we are most anxious to try these receipes. will comment later.
the greeks