Monday was a perfectly ghastly evening with freezing rain, slick roads, and icy winds, but nothing could dampen our spirits as the Culinary Experimentation Group met to celebrate Mike’s birthday with bacon, bacon and more bacon. 🙂
Our imaginations whirring, we were happy to oblige his singular obsession with that salty, savory, smoky ingredient.
Don started us off with non-bacony drinks to warm our chilled bones, a heavenly creamy creation of his that includes chocolate vodka and strawberries. Merciful heavens! They were deeelicious!
Deborah made a wonderfully rustic potato soup with bacon, served piping hot into our hodgepodge of bowls. Mmm!
Darren made tender, marinated bacon-wrapped pork cutlets and topped with shredded apples and onion. Amazing!
8 ounces center-cut pork chops
2 slices bacon
1 small red delicious apple
1 small onion
1 tablespoon white wine vinegar
1 teaspoon worcestershire sauce
1 teaspoon salt
1 teaspoon meat tenderizer, no MSG, unseasoned
1/2 teaspoon black pepper
1/2 teaspoon ground sage
1/4 teaspoon ground celery seed
4 sprigs fresh thyme
1 large garlic clove, sliced very thin
- Wrap your center cut pork chops with bacon and fix into place. Line a loaf pan with aluminum foil and grease the bottom with a tiny bit of oil or cooking spray. Place your chops into the center of the pan, neither touching the sides, nor one another.
- Directly onto each chop, deposit 1/4 teaspoon no MSG unseasoned meat tenderizer, flip chop and repeat. Both sides are now tenderized and oiled. Add thyme, salt, pepper, sage, ground celery seed, and garlic.
- Using a medium grater, grate small onion equally right onto each chop, repeat with small apple. Split white wine vinegar and Worcestershire sauce evenly, pouring over onion and apple.
- Cover and let marinade in refrigerator overnight if possible. 4 hours should do the trick, if you don’t have the time.
- Preheat oven to 350°F and bake, covered, for 1 1/2 hours. When done, the apple and onion should still be on top of the pork chop. Leave them as garnish and remove to serving plate. Serve hot over a bed of pork dressing. Enjoy!
4 slices bacon, diced
2 tablespoons margarine
3 onions, chopped
2 tablespoons all-purpose flour
4 1/4 cups water
1 cube vegetable bouillon
4 potatoes, cubed
2 egg yolks
1 1/3 cups sour cream
1 tablespoon chopped fresh parsley
- In a large saucepan over medium high heat, saute the bacon for about 7 minutes, or until lightly browned. Reduce heat to medium, add the butter or margarine and onions and saute for about 5 minutes, or until onions are tender. Add the flour and stir well for one minute.
- Remove saucepan from heat and gradually add the water, stirring well. Return to stovetop, raising heat to high. Add the bouillon and potatoes, bring to a boil and then reduce heat to low. Simmer uncovered for about 10 minutes, or until potatoes are tender.
- In a small bowl, combine the egg yolks and the sour cream and mix together. Gradually add this mixture to the soup, stirring well. Heat through, but do not boil. Stir in the parsley just before serving.