usvi-on-line
Christmas Morning Breakfast Menu
1: Watch it, buddy. Don't go steppin' on pork roll. If I don't wring your neck for that remark, all I'd have to do is get the Mrs on the line. You can take the girl out of Jersey...RickG wrote:No country ham in NJ? That Pork Roll gonna kill you.
So good you'll slap yo' Mama.
2: Country hams scare me. Wanna know why? Part of the instructions for prepping one includes such words as "Take a stiff wire brush and scrub off any mold or dirt" I'm becoming a much bigger fan of all things porcine since I moved to NC, but those hams scare me to death. I do like slices of cured ham that we can get at our pork outlet. It's like thick prosciutto. Goes well, heated up, on English Muffins
3: As for slapping my mother. I don't need good food to make me want to do that. Now, allow me to sharpen my cutlass...the holidays are coming.
I think that sounds wonderful. I wish my family liked pancakes..
Our tradition is to always always do an Irish breakfast. My husband is from Ireland and this to him is really the only breakfast there is: fried eggs, Irish sausage, "pudding," (yuk), grilled tomato halves, and sauteed mushrooms.
This year, there is a pork recall warning in Ireland--yippee---so I'm going to make my own sausage out of ground thigh meat chicken, sage, maple syrup, sweet potato and regular potato cubes....
Our tradition is to always always do an Irish breakfast. My husband is from Ireland and this to him is really the only breakfast there is: fried eggs, Irish sausage, "pudding," (yuk), grilled tomato halves, and sauteed mushrooms.
This year, there is a pork recall warning in Ireland--yippee---so I'm going to make my own sausage out of ground thigh meat chicken, sage, maple syrup, sweet potato and regular potato cubes....
My new favorite breakfast food is my godmother's bacon prep. I don't think she even has a name for it but I call it bacon crack.
She takes a ziplock with fresh cracked black pepper, brown sugar, and pecans. Crushes it all up really fine and shakes. Lay the bacon out in strips on a baking rack and sprikle the mixture over the bacon kind of patting it down on each piece.
Place the rack over a pan to catch the grease (those big aluminum things work well) and bake in the oven.
Bacon crack. I am not even kidding.
She takes a ziplock with fresh cracked black pepper, brown sugar, and pecans. Crushes it all up really fine and shakes. Lay the bacon out in strips on a baking rack and sprikle the mixture over the bacon kind of patting it down on each piece.
Place the rack over a pan to catch the grease (those big aluminum things work well) and bake in the oven.
Bacon crack. I am not even kidding.
waterguy, that sounds pretty amazing and decadent!!
My breakfast this year is going to be exactly the same as last year except that we are making maple glazed bacon instead of brown sugar basil bacon, and we are making regular scrambled eggs in addition to the strata because some folks (including me!) think the strata is too rich.
My breakfast this year is going to be exactly the same as last year except that we are making maple glazed bacon instead of brown sugar basil bacon, and we are making regular scrambled eggs in addition to the strata because some folks (including me!) think the strata is too rich.
It's like looking in your soup and finding a whole different alphabet.
You can get those hams all prettied up, deboned, pre-cooked, whatever. One favorite is the Edwards petite boneless ham - http://virginiatraditions.com/product.asp_Q_pn_E_1078pipanale wrote: 2: Country hams scare me. Wanna know why? Part of the instructions for prepping one includes such words as "Take a stiff wire brush and scrub off any mold or dirt" I'm becoming a much bigger fan of all things porcine since I moved to NC, but those hams scare me to death. I do like slices of cured ham that we can get at our pork outlet. It's like thick prosciutto. Goes well, heated up, on English Muffins
Me? I'll take the Edwards Wigwam or Calhoun's country hams.
As for Pork Roll, what do you think is giving it that wangy flavor?
Cheers, RickG
S/V Echoes - Coral Bay - St. John, VI
I have done a crab strata for the past few years but am thinking of changing it up this year so this thread is timely for me.
Bacon with toppings? I never heard of such a thing but whats NOT to like about that idea?
Our son is just 3 years old and doesn't really get it yet. He is so obsessed with Frosty that his Christmas thinking stops right there.
I will definately do fresh squeezed OJ, which is probably my most favorite food/drink in the entire world.
Hubs would be most happy with anything involving sausage.
Bacon with toppings? I never heard of such a thing but whats NOT to like about that idea?
Our son is just 3 years old and doesn't really get it yet. He is so obsessed with Frosty that his Christmas thinking stops right there.
I will definately do fresh squeezed OJ, which is probably my most favorite food/drink in the entire world.
Hubs would be most happy with anything involving sausage.
My mom always made Christmas Stollen for Chritmas morning. It's a sweet bread with candied fruit, raisins and nuts in it. She usually bakes it in a braid, then decorates it with powered sugar frosting and candied cherries on top. She's making me one for our Christmas morning today! YUM.
Tami
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[/url]That is no lie. I never had a name for this either, but I will now and forever call it "bacon crack". If you make it...make a lot of it. That's all I'm saying about that.flip-flop wrote: Bacon crack. I am not even kidding.
I take the ole biscuits and gravy route on Christmas Day. Early, like super early. So I have room for our 2pm'ish dinner.
I make my gravy with bacon grease instead of sausage. I use coffee to darken it up a bit.
"The cure for anything is salt water: sweat, tears or the sea." -Isak Dinesen
Our Christmas morning tradition is trying to track down a Dunkin Donuts that is open.
We don't have children, usually don't buy much for each other, have lots of other people's dog at our house waiting to tinkle, chase each other around for a bit & eat bre'fast.
Then, we prep for hubby's family brunch where I then launch to my family Christmas lunch and hubby head's back to doggy's for more pee & play.
Then, that evening, we are back home to eat all the leftovers forced upon us. Ok, so there wasn't much arm twisting for us to take the leftovers.
We don't have children, usually don't buy much for each other, have lots of other people's dog at our house waiting to tinkle, chase each other around for a bit & eat bre'fast.
Then, we prep for hubby's family brunch where I then launch to my family Christmas lunch and hubby head's back to doggy's for more pee & play.
Then, that evening, we are back home to eat all the leftovers forced upon us. Ok, so there wasn't much arm twisting for us to take the leftovers.
OK flip flop and cass, regarding the bacon crack, I need details. I was making breakfast for dinner last night anyway, so I decided to try your idea. I think I did something wrong! It did not come out as tasty as I was expecting it to be. So, I would like to know what temperature you cook it at, and the proportion of sugar to pecans. Do you coat it at the beginning, or after it has cooked for a while? Coat one side or both? Thin bacon or thick cut? How fine do you grind the pecans?
Thank you!
Thank you!
It's like looking in your soup and finding a whole different alphabet.
I cook it at about 325 on a rack hovering over one of those aluminum throwaway pans you can buy. The rack doesn't touch the pan its just there to catch the grease. I do use thick cut plain bacon (not maple flavored or anything like that). I put the crack on it at the beginning and only coat, actually more like sprinkle and press down, one side. The side that faces up has the stuff on it.liamsaunt wrote:OK flip flop and cass, regarding the bacon crack, I need details. I was making breakfast for dinner last night anyway, so I decided to try your idea. I think I did something wrong! It did not come out as tasty as I was expecting it to be. So, I would like to know what temperature you cook it at, and the proportion of sugar to pecans. Do you coat it at the beginning, or after it has cooked for a while? Coat one side or both? Thin bacon or thick cut? How fine do you grind the pecans?
Thank you!
Sugar to pecan is about 50/50 and the pecans are REALLY fine. Add more black pepper than you think is right. Its the combo of the sweet and the pepper that I think make it so good.
Sorry I am not a cook, nor do I play one on tv, so I know know any of the terminology!
liamsaunt: I'm not really much into using measurements when I cook, so here goes it!
I use cheap medium cut bacon, (because I'm cheap!). I grind the pecans up in my Magic Bullet to almost a powder! I mix it up in a bowl with my brown sugar. I guess I use a little less nut's than sugar, maybe 1/3 nuts, 2/3's sugar. I lay the bacon out on my cookie cooling racks and place that over a cookie sheet with parchment layed down. I smoosh (that is the kind of technical cooking terms I know!) the sugar/nut mix onto the pieces. I really pack it on there! Bake at 375 for about 35 minutes. I Poke at it with a fork, and when it is shiny and stiff (stiff like you can lift one corner and the whole piece of bacon lifts up), I take it out. I don't always add pepper, but when I do, I only use just a few twists of the pepper mill over the prepared bacon.
The person that turned me onto this, would coat her bacon by shaking it up in a ziplock baggie with the sugar mix, but I found that it didn't stick well (I think if you do this, smoosh it around while its in the bag to really grind it in, I didn't do that, and it might be why I had trouble with that method).
Good luck, it really is worth a second try!
I use cheap medium cut bacon, (because I'm cheap!). I grind the pecans up in my Magic Bullet to almost a powder! I mix it up in a bowl with my brown sugar. I guess I use a little less nut's than sugar, maybe 1/3 nuts, 2/3's sugar. I lay the bacon out on my cookie cooling racks and place that over a cookie sheet with parchment layed down. I smoosh (that is the kind of technical cooking terms I know!) the sugar/nut mix onto the pieces. I really pack it on there! Bake at 375 for about 35 minutes. I Poke at it with a fork, and when it is shiny and stiff (stiff like you can lift one corner and the whole piece of bacon lifts up), I take it out. I don't always add pepper, but when I do, I only use just a few twists of the pepper mill over the prepared bacon.
The person that turned me onto this, would coat her bacon by shaking it up in a ziplock baggie with the sugar mix, but I found that it didn't stick well (I think if you do this, smoosh it around while its in the bag to really grind it in, I didn't do that, and it might be why I had trouble with that method).
Good luck, it really is worth a second try!
"The cure for anything is salt water: sweat, tears or the sea." -Isak Dinesen