More Fun With Bacon!

While we're on the subject of bacon (along with everyone else it seems), a friend emailed me with a delicious blast-from-the-past yesterday and it seemed like the perfect time to share it with all of you...

The following is a recipe we've enjoyed at this friend's house over the years - in fact, these lip-smacking sticks are probably why we were always among the first to arrive at her gatherings!  They're the kind of cocktail nibble that disappears fast and will keep people talking long after the party is over.  And they're just about as easy as can be.  So break out the bacon (again) people, 'cause you're gonna want to make these little beauties tonight!

Karen's Bitchin' Bacon Breadsticks*

1.  Preheat oven to 350 degrees.

2.  Wrap thinly sliced bacon around grissini (those long, skinny, crunchy Italian breadsticks).

3.  Combine 1/3 cup dark brown sugar and 3 tablespoons chili powder in a long, shallow dish.  Roll bacon-wrapped breadsticks in this sugar mixture.

4.  Place breadsticks on a broiler pan 1/2 inch apart and bake for about 20 minutes.  (Karen's note:  "Careful - I noticed they tend to jump around in the oven as they cook!")

Enjoy (and make extra)!

*This is not the recipe's original name.  I think Karen once told me that it came from the Sweet Potato Queens, but don't quote me on that.  - C&S

J.R.-Wiches Put in a Cameo at Blog Fan's Birthday Bash

Hey there fellow foodies!  Let's all raise our glasses to Suzy Shoup - totally awesome blog fan and newly crowned member of the 30-and-Fab Club (I got my membership card back in March, and I'm loving the perks!).  

While sipping sangria at her luau-themed birthday bash last night, I glanced over at the buffet table and lo-and-behold, there sat a tray of tempting J.R.-Wiches, in all their ooey, gooey glory.  

"Suzy!" I exclaimed, "Are those what I *think* they are?"  

"Why yes, Classy," she replied, "And they've been the hit of the party!"

Indeed, those 'Wiches disappeared within moments after our exchange, and everyone seemed to love the little poppy seed-speckled party starters as much as we did back in the spring.  Click the links to March 08 on the left-hand side of your screen for the recipe.  Thanks for a great time Suzy, and many happy returns!

J.R.-Wiches: Ooey, Gooey Party Treats

"So tangy and delish. I could see them becoming an addiction!" - F.P.

"They're slap your grandma for seconds good." - Jeremy

DallasEats was recently introduced to the greatness of J.R.-Wiches. These little beauties arrived at a small gathering in the most unassuming way (think hot celeb in ball cap and dark glasses...except with pyrex and tin foil), but soon our mouths were watering as the house was filled with the scents of melting cheese and browning butter. They emerged from the oven so golden, so tempting, that many of us risked a wicked case of pizza burn just to get to that first taste of heaven. Our courage was rewarded with what may be one of the all-time great party snacks.

J.R., a regular DallasEats blog reader, and the man behind the "Wich", has offered his recipe for these marinated, baked goodies, and we will forever remain in his debt. They're ooey, they're gooey, they're totally unique and completely delicious. Behold: J.R.-Wiches

J.R.-Wiches

1 package King's Hawaiian sweet dinner rolls

thin-sliced deli turkey

sliced Havarti cheese (with or without dill)

marinade:

1 stick butter, melted

2 teaspoons dijon mustard

generous splash of Worcestershire Sauce

1 tbsp. poppy seeds

Make sandwiches by splitting each Hawaiian roll and generously filling with turkey and cheese. Arrange sandwiches in an oven-proof casserole dish. Combine marinade ingredients and pour over sandwiches. Cover and refridgerate overnight. To bake: Preheat oven to 350-degrees and bake until bread is browned and cheese is melted (time varies). You may also choose to briefly broil the sandwiches after they are baked for increased crispness and browning.

Bolognacake!

Impress your friends!

...Repulse your enemies!

Wait - I know what you're thinking, but bear with me a minute. Have I ever lead you astray?

(Hush up back there – I thought we agreed never to speak of the homemade bubble tea debacle ever again...)

Where was I? Oh, yes – Bolognacake. I read about this 50's cocktail party treat a few years ago on James Lileks' wacky website (www.lileks.com), and I was hooked immediately. Now, in my own defense, I have to admit a certain predisposition for trompe l'oeil cuisine: i.e. little gummy cheeseburgers from the skating rink when I was a kid and my mom's near-famous ice cream cone cupcakes. Bolognacake, however, elevates the concept to a whole new level. A mini-tower of bologna and flavored cream cheese frosted to look like an adorable Lilliputian birthday cake will bring a smile – or a snicker – to anyone's lips. When sliced and served with crackers or toast, it makes a surprisingly impressive hors d'oeurve.

The best part? It's fun to make. The second-to-best part? It actually tastes good. The third-runner-up-best part? Your friends will finally have something interesting to talk about over drinks at your next party.

To make your own bolognacake:

Bologna: The grocery store has a wide variety of bolognas and other uniformly round luncheon meats. Use one kind, or a combination of two or more. If you really want to be impressive, check out the gourmet cured meats behind the deli counter.

Cream Cheese: Soft cream cheese in the tub works best (not whipped!). Choose plain or flavored with onion or vegetables. You definitely don't want strawberry. You can also add your own flavors at home by combining cream cheese with pesto, sun-dried tomatoes, etc. Whether plain or flavored, mix it up first with a bit of milk in the food processor (or with a hand mixer) so that it will be easier to spread.

Assemble the cake: Stack alternating layers of bologna and cream cheese, beginning and ending with bologna. About 10-15 layers will do. “Frost” with additional cream cheese (tinted with food coloring, if desired) and decorate with crushed nuts, candles, confetti etc.

Serve and impress.

Photos by Lara Bierner