'Tis the season for eating stuff that you'll regret come summer, and since you're going to eat some diet un-friendly food anyway, why not gorge yourself on these Chocolate Peanut Butter Bacon Cookies ($20/6-pack). These chocolate cookies are spotted with what appear to be Reese's Pieces and chunks of bacon, giving them a rich, savory-yet-sweet flavor that you'll remember far into 2012. Oh, and if you use the coupon code HOLIDAY, you'll get 20% off your order — and a crappy Madonna song stuck in your head.
Not bacon , but a close second (not saying you couldn't add bacon...)
Mrs Propane and I made this Bowl O Red Chili last night for a work sponcered chili cook off - IT IS FANTASTIC
This Texas classic doesn't include beans or tomatoes, only beef, homemade chile paste, and a few flavorings. It's what Texans call a "Bowl o' Red" and tastes intensely of its two main ingredients. Take care to cook the chili at the barest possible simmer to avoid evaporating the sauce before the beef is tender. Whatever combination of dried chiles you use, make sure they're as fresh as possible by buying from a store with good turnover. Dried chiles should be pliable (but not damp) and without signs of mold.
add to shopping list •2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles)
•1 1/2 teaspoons ground cumin seed
•1/2 teaspoon freshly ground black pepper
•5 tablespoons lard, vegetable oil, or rendered beef suet
•2 1/2 pounds boneless beef chuck, well trimmed and cut into 3/4-inch cubes (to yield 2 pounds after trimming)
•1/3 cup finely chopped onion
•3 large cloves garlic, minced
•2 cups beef stock , or canned low-sodium beef broth, plus more as needed
•2 tablespoons masa harina (corn tortilla flour)
•1 tablespoon firmly packed dark brown sugar, plus more as needed
•1 1/2 tablespoons distilled white vinegar, plus more as needed
1. Place the chiles in a straight-sided large skillet over medium-low heat and gently toast the chiles until fragrant, 2 to 3 minutes per side. Don't let them burn or they'll turn bitter. Place the chiles in a bowl and cover them with very hot water and soak until soft, 15 to 45 minutes, turning once or twice.
2. Drain the chiles; split them and remove stems and seeds (a brief rinse helps remove seeds, but don't wash away the flesh). Place the chiles in the bowl of a blender and add the cumin, black pepper, 1 tablespoon salt and 1/4 cup water. Purée the mixture, adding more water as needed (and occasionally scraping down the sides of the blender jar), until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin.) Set the chile paste aside.
3. Return skillet to medium-high heat and melt 2 tablespoons of the lard. When it begins to smoke, swirl skillet to coat and add half of the beef. Lightly brown on at least two sides, about 3 minutes per side, reducing the heat if the meat threatens to burn. Transfer to a bowl and repeat with 2 more tablespoons of lard and the remaining beef. Reserve.
4. Let the skillet cool slightly, and place it over medium-low heat. Melt the remaining 1 tablespoon of lard in the skillet; add the onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally. Add the stock, the remaining 2 cups water and gradually whisk in the masa harina to avoid lumps. Stir in the reserved chile paste, scraping the bottom of the skillet with a spatula to loosen any browned bits. Add the reserved beef (and any juices in the bowl) and bring to a simmer over high heat. Reduce heat to maintain the barest possible simmer (just a few bubbles breaking the surface) and cook, stirring occasionally, until the meat is tender but still somewhat firm and 1 1/2 to 2 cups of thickened but still liquid sauce surrounds the cubes of meat, about 2 hours.
5. Stir in the brown sugar and vinegar thoroughly and add more salt to taste; gently simmer 10 minutes more. At this point, it may look like there is excess sauce. Turn off the heat and let the chili stand for at least 30 minutes, during which time the meat will absorb about half of the remaining sauce in the skillet, leaving the meat bathed in a thick, somewhat fluid sauce. Stir in additional broth or water if the mixture seems too dry. If the mixture seems a bit loose and wet, allow it to simmer a bit more (sometimes we like to partially crush the cubes of beef with the back of a spoon to let them absorb more sauce). Adjust the balance of flavors with a bit of additional salt, sugar, or vinegar, if you like.
•1 (9 inch) deep dish pie crust
•4 large tomatoes, peeled and sliced
•1/2 cup chopped fresh basil
•3 green onions, thinly sliced
•1/2 pound bacon - cooked, drained, and chopped
•1/2 teaspoon garlic powder
•1 teaspoon dried oregano
•1/2 teaspoon crushed red pepper
•2 cups shredded Cheddar cheese
•1/4 cup mayonnaise
1.Preheat oven to 375 degrees F (190 degrees C).
2.In layers, fill pastry shell with tomatoes, basil, scallions, bacon, garlic powder, oregano, and red pepper. In a small bowl, mix cheese with mayonnaise. Spread mixture over top of pie. Cover loosely with aluminum foil.
3.Bake in preheated oven for 30 minutes. Remove foil from top of pie and bake an additional 30 minutes. Serve warm or cold.
A couple notes:
We Pre-cooked the pie crust, as someone suggested or evidentky it gets real soggy
We used a big can of chopped tomatoes (the italian style seasoned ones from the store) rather than fresh
We used a full pound of bacon... mmm Bacon, Propane you may want to use 2 pounds
We used Olive Oil Mayo (helps the italian theme, not necessary, the wife is allergic to mustard)
Finally, we sprinkled chopped lettuce on it
We called it a BLT pie but in reality its more like a deep dish Bacon PIZZA!