BACON WRAPPED SRIRACHA CHICKEN EGG ROLLS

 

Hey y'all.  I'm still in post tail gait mode and I was thinking about how much I looooove buffalo chicken dip.  How can anyone not love it?  When I go to a party, that dip is my kryptonite.  What if I took it to a new level?  What if I made it into a supper-size portion and somehow wrapped it in bacon. Ummm, hella yah!  I don't know about you, but I adore sriracha. I add it to mayonnaise for a spicy sandwich spread.  I dip french fries in it. Shake it on eggs and fried chicken. I've also swirled it into cornbread for a spicy and very pretty marbled effect. I've even added it to store bought ranch dressing to zest up my salad. The spicy sweet pairs well against rich and creamy. So what do you say? Let's do this thing!

 

Sriracha Chicken Filling



@code3spices
 A Spice Blend for a GREATER cause

8 oz. cream cheese, room temperature

1 c #Belgioioso blue cheese crumbles

1 c shredded sharp cheddar cheese

3 ea. garlic cloves, mashed

3 T @code3spices Sea Dog Rub

4 or 5 ea. boneless chicken breast, cooked (approx.)

1/2 c sriracha sauce

5 ea. green onions, finely chopped

2 T Italian parsley, chopped

Salt and Pepper, TT









Burgers' Smokehouse

Now, let's talk about cooking the chicken breast for a brief moment people.  I had some frozen chicken breast that I added some stock to and stuck in a low oven (300F) for about 3 hours and it was shredding perfectly.  If you don't want to cook your own chicken breast, please feel free to buy a rotisserie chicken and shred the sucker to pieces. Rotisserie chicken is a great go to convenience.  Now, if you wanted to go all fancified, you could buy a whole smoked chicken and turn it up. Either choice is suitable so I'll leave that decision up to y'all.

Shred the cooled chicken breast (or rotisserie if you are so inclined) and add all ingredients and get in there with your immaculate tools called "hands" and get busy.  You want all the ingredients evenly distributed...think "meatloaf." Set this mixture aside and let's get ready to wrap, "YO, YO". 

 

Sriracha Chicken Egg Rolls

1 package egg rolls (15 count)

Sriracha chicken filling (above)

Canola oil for frying

 

I used three or four egg roll wrappers at one time so they wouldn't dry up.  Place some filling in the center of the wrapper as shown below.  Do not overfill or you will have a major blowout in the oil when you fry and that's a bad thing.

  



Remember what an envelope
looks like?

Envelopes look like this. Remember now?

Fold the wrapper like an envelope. Okay, I know that we live in an internet era and mail is more "email", but come on, you have to know what an envelope looks like or you live on another planet.  We ALL get junk mail even though we don't want it. Moisten the edges of the top with water (like you would and envelope) and roll her on up! Don't worry if they don't look perfect but you don't want any filling dangling out because that will cause problems in the oil when you fry.

 

 

Burrito-like, but not.

See, now it looks like a yummy burrito package. Give yourself a pat on the back. You made it to Envelope Old School and didn't have to go to the local drug store for pain killers. ;-) Okay, so now you have these cute little things, what to do?  Well, let's fry these bad packages of YUM and get goin'.

 

I used a well seasoned cast iron skillet that I adore, but if you have a fryer, use that if you so incline.  But whatever method you use, be careful to not overfill and follow manufacturer instructions when necessary.  I filled my skillet midway with oil.  When you fry, just remember that safety is first. Have everything set up before you drop the first package into the fryer.  That means, have a sheet tray lined with either paper towel or brown paper bags waiting for the fried happiness to dry itself off. Fry the egg rolls until golden brown and WOW.



It's gittin' hot in here.

So, you have these delicious fried egg rolls that you could just scarf down now right? But let's take another step to send it over the edge. Let's wrap the fried goodies in some lovin' that I call BACON.  Lawdy, bacon is ALL THAT and then some!

 

Keep rollin' rollin' rollin'

I used two pounds of Burgers' Smokehouse Apple Wood smoked bacon for my wraps; but hey, if you want to wrap with another bacon, feel free. I must say, the no water added means hella more meat for the taste (and wallet). And I'll let you in on a secret when wrapping things in bacon, make sure the bacon is at room temperature. Yep, it has a lot of belly fat so letting it come to room temperature makes the strips easier to manipulate. 



Crispy bits of yum!

Preheat your oven to 400F.  Lay 3 or 4 pieces of bacon on a flat surface.  Cut a piece of bacon in half, and then in half again. Cover the ends of the fried egg roll. Place the roll on the strips. Roll away and place seem side down onto a cookie sheet. Repeat this process until you either finish all of the egg rolls, or you run out of bacon.  Place sheets in preheated oven and bake until crispy and delicious.  Drain on brown paper bag or paper towel- lined sheet tray.  If you have leftover egg rolls without bacon, hmmm....you could freeze them or better yet, have a snack while the bacon wrapped rolls are cooking off in the oven.


This bacon yumminess  has so many possibilities. I opted for the buffalo chicken flavors that I can't resist, but you could change it up.  For instance, if you buy the smoked chicken, add chipotle in adobo instead of the sriracha and maybe a little lime zest and cilantro. Another choice could be Swiss cheese, crimini mushrooms, shallots, and a little heavy cream to bind...YUM. Think of it as a gigantic fried ravioli and the variations become endless. I served it on roasted baby bok choy and a warm salad of edamame and red pepper.



Hello Gorgeous

Remember, like Frolicking Foodista on Facebook, follow me on Twitter  @CandisStiebel or @FrolickFoodista. Oh, and don't forget candis.stiebel on Instagram  Get your bacon on!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

BACON WRAPPED PORK TENDERLOIN BACON BISCUIT SLIDERS

(say that ten times fast)

Well hello fellow baconators. It's that time again when the crispy smoked cured meat candy that we call "bacon" is calling out "Eat Me".  That's right, it's time to get my bacon on.  Now, this time around, I'm calling out on my biscuit lovin' self.  I learned how to make rockin' biscuits from a very talented Chef in culinary school. It's more about technique than ingredients; although, you can't have one without the other!  As always, I try to get you to use your judgment whenever I can. I'll give you some tips on how to make a great biscuit but what's most important? BACON (of course)!!! My preference in bacon is the yum that is Burgers' @smokehousemeats bacon.  Love the stuff. The spice blend that I'm addicted to is +Code3spices.  Their rubs are crazy good and I believe in their mission so hey, check them out.  I'm starting with the meat prep because you can work on the biscuits while it's chillaxin'.

Bacon wrapped Pork Tenderloin Medallions
 
2 ea. pork tenderloins (I'm not giving weight so just go with what you find)
2 lbs. Burgers' Apple Wood Smoked bacon
Butcher's twine
+Code3spices 5-0 Rub

Cut tenderloins into 1" thick medallions starting from the fat end.

Wrap each medallion with bacon. It's not that hard, just stick it on the bacon and roll with it.

 

 

Using butcher twine, tie off the wrapped tenderloin. Trust me, if you don't, the bacon will curl when you fire it up. Then it starts to get funky looking and no one wants to eat funk.

 

 

 

 

 

Season with +Code3spices  5-0 rub and allow to stand at room temperature for about 1 hour. This allows the seasoning to penetrate the meat, but also brings the cold up to room temperature so that it cooks more evenly.

 

Now, you undoubtedly have remaining bacon leftover.  This is for the YUM that is the bacon biscuit. Place the bacon on a sheet tray and bake in a 400F oven for approximately 15 - 20 minutes until really crispy.  Place on grease proof paper and reserve bacon fat left on sheet tray.  Mmmmm.....crispy bacon.  Wait, don't eat it! You need it for the biscuits.  Eat it after it's baked up in that fluffy, buttery, bacon goodness.  Um...right, distracted. Back to the blog.

 

While the meat is getting it's thing on, it's time to make the biscuits. Just to warn you, I am a biscuit fairy.  I dance to some Justin Timberlake with my eyes closed when it comes to making a biscuit.  It really is about the technique so pay attention. Respect the gluten and keep things chillin' and you'll be okay.

 

Bacon and Green Onion Buttermilk Biscuits

4 c AP flour
1 T + 1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
12 oz. cold butter, cubed
1# cooked Burgers' Apple wood Smoked Bacon, chopped fine
4 ea. green onions, chopped
3 c buttermilk (variable...you may need more or less depending on the humidity)
1 ea. egg mixed with 1 T water (egg wash)

• Combine all dry ingredients.
• Add cubed butter and cut in with a bench scraper, fork, knife, or fingertips. Do what you need to do to get to pea size.
• Add cooked bacon and green onions and toss in flour/butter mixture.
• Add buttermilk and mix gently to combine.  This is where you use your judgment.  If you need a little more buttermilk, add it; however, you don't want it too wet or it will ruin your biscuit. You want it wet enough so that it will come together but not be overly sticky.
• Turn the dough out onto a floured surface.
• Squeeze and push the dough together to form a rough rectangle.  It will look wrong to you but go with it. The next step will bring it all together.
• Roll the rectangle to about 1/2" thickness. Using a bench scraper, bring bottom third to the center and then bring the top over the bottom third (BOOKFOLD).
• TURN the dough. Roll out again and repeat BOOKFOLD one more time.
• Roll to 1.5" - 2" thickness and cut with a biscuit cutter. Nope, not giving a size because it depends on how large your medallions are. Use your judgment.

Place on a sheet tray lined with parchment and brush TOP with egg wash. Be careful not to drench the entire biscuit or you will seal the layers and it will not puff up properly.

• Bake for approximately 12 - 15 minutes depending on how large the biscuit is. It is okay to have these at room temperature but they are best when warm but not I'm-going-to-burn-the-daylights-out-of-your-mouth hot.

Time to Cook the Medallions.....

 

When I'm not grilling (which is almost never), I use a cast iron skillet for a majority of my searing and meat cookery. I find it has more even cooking and can maintain heat for longer periods of time.

 

Before

Over medium-high heat, dump all that reserved bacon fat in and allow to come to medium-high temperature, but not smoking. 

After

 

 

Place bacon wrapped pork medallions in pan and cook on ALL sides until it looks so yummy you just want to eat them NOW. Be careful and don't overcrowd the pan or you won't get that brown yummy NOM NOM.

This may take about 15 - 20 minutes depending on the source of heat and how large your medallions are. If they are larger, obviously it will take longer.  If you have a smaller pan, you will definitely need to split batches.

 

Time to Compose the YUM.....

This is the hardest part so pay attention....

• Remove the butcher's twine from the medallion.
• Cut biscuit in half.
• Place medallion on biscuit.
• STUFF YOUR FACE

Now, I added the crunch and tang of a kale meets rainbow slaw to cut the richness of the pork.  The slaw had a sour cream mango chipotle dressing but you can use whatever you want. Go Asian with a pickled cucumber, carrot sesame slaw; or German with a vinegar caraway red cabbage slaw. The possibilities are endless. This is optional but I highly recommend the crunch of a slaw on a slider. 

 

 

I hope you enjoyed this journey of bacon trifecta.  It is the hat trick to YUM.  Just remember, recipes are guidelines and in most cases, you can change it up. Let me know how you adapt my recipe to suit your culinary tastes.  Like Frolicking Foodista on Facebook and follow me on twitter @FrolickFoodista and @CandisStiebel. Until next time, HAPPY BACON TRAILS!

 

 

Spiced Candied Bacon Toffee

Well HIYEEE Y'all!  Time to get my bacon on again.  Today I'm writing about sweet, savory, and spicy with my Spicy Candied Bacon Toffee. Candied bacon is a whole new level of YUM for bacon lovers. Spice that meat candy up and you'll never go back to the same ole, same ole. The spice and heat offsets the sweet and the combination just works together. So lets get our bacon on!

Spiced Candied Bacon

spiced bacon rub

1/4 c brown sugar
1 T +Code3spices 5-0 Spice Rub
1 T cinnamon
1 tsp allspice
1/4 tsp nutmeg
1/4 tsp cayenne
1 tsp ground ginger
1# Burgers' Smokehouse maple bacon

Combine all ingredients.


Preheat oven to 400 F.  Line two half sheet pans with a silicon mat.  If you don't own mats, I would encourage the investment. If you try to do this without the nonstick involved, you may as well throw away the pan because you won't be able to get it clean. Trust me on this. Silicon mats aren't that expensive and they are a great tool to have in the kitchen.  (And hey, it's also an excuse to go shopping!) 



Spiced Candied Bacon

Place the bacon on the lined pans and sprinkle with half of the spice mixture.  Bake 10 minutes and then turn bacon over.  Sprinkle remaining spice mixture over bacon and continue to bake another 5 minutes or so, until the bacon is sticky and gooey and absolutely killing you because you want to eat every last piece....oh wait, I digress.  Sorry, bacon always distracts me.  Where was I???

 



Avoid eating the entire plate.  You can sneak a couple of pieces after you cut up what you need for the toffee.  Chop up enough bacon to make up a cup or so. 

Chopped meat candy

Toffee

1 # unsalted butter
1 c granulated sugar
1 c brown sugar
1 T honey
1/4 c water

________________________

1 T vanilla extract
2 c toasted chopped pecans
1 c chopped candied bacon
1 c toasted sweetened coconut
1/2 c sweetened dried cranberries
1 1/2 # semi sweet chocolate
4 oz unsweetened chocolate
8 oz white chocolate
Fleur de sel

Line a half sheet pan with a silicon mat. Melt butter in a heavy-bottomed pot on stove top. In a separate bowl, mix together white sugar, brown sugar and honey;  add to melted butter.  Add 1/4 c water and cook mixture on medium-high heat, stirring constantly. Cook until mixture reaches 300 F.

Add bourbon, vanilla, pecans, and bacon. Remove from heat and spread onto lined sheet pan. Sprinkle with toasted coconut and sweetened dried cranberries.

 

Now, here is a judgment call. You can either melt the chocolate over a double boiler or in the microwave. Just remember, chocolate burns easily and does NOT like water. Don't walk away from the chocolate! Both types of chocolate need to be melted so they can be marbled together.

 

Marbled chocolate YUM!

Spread the darker chocolate over the sticky sugary bacon goodness (Mmmmm....bacon), and then drizzle the white chocolate over.  Marble the white chocolate by dragging the tip of a knife or a skewer. Sprinkle the top of the chocolate with Fleur de Sel. 

 

 

 

 

  

MMM....Spiced Candied Bacon Toffee

I've gotta add that this recipe is very flexible.  I've swapped out the bourbon for Grand Marnier and added orange zest to the chocolate.  I've also used dried apricots and dried cherries.  If you don't want to have the salt, crunch up some pretzels and sprinkle that on top.  The salt adds a flavor and texture element that I love. I've used pink Himalayan salt, coarse sea salt, and smoked salt on top of the toffee instead of the Fleur de Sel.  Use your imagination. Make sure you let me know what works for you! 

 

Happy Bacon Trails to You!

 

 

It Feels Like the First Time....

Hiyee y'all.  I'm the Frolicking Foodista. Food and fun are my way of life. I'm a bacon loving, BBQ chasing, bourbon girl who has a hankering for pastry. I also love turning leftovers into something new; it's actually a challenge that I enjoy. I'll spread the love of things culinary and the good times that revolve around them.  I'm a Twitter freak and will have Frolicking Foodista on soon to spread the silly shenanigans that I call my life.  I'm not joking when I say I have NO blogging experience, so this will be a learning journey for me.  Just keep that in mind when I make mistakes (-;

 

Let's get this blogging started!  Nothing says YUM like a microwaved leftover pork chop right? Wait, whaaaaat? Yeah, YUCK is what I though too. I had leftover bone-in loin chops that I had grilled and thought braising would be the best bet. So you know what, that's what I did.  Say hello to my little friend the tamale...

Aren't they pretty getting all flavored up with +Code3spices 5-0 rub before hitting the smoke. Oh, get used to the +Code3spices plug because I adore those guys and their mission for giving back to those who serve (Oh look, I plugged again).  These chops were reverse seared so they were smoked at a loooooow temperature and then finished on open flame.  YUM!

 

 

 

BEFORE

AFTER

Now it's bath time! Remember braise doesn't mean drown your meat.  Go about half way up the side.  Here I have sautéed onions, Swiss chard (yes, WITH the stems), and butternut squash.  I added a little oregano, chili powder, and an S-ton of garlic.  I used chicken stock but you can use vegetable stock if you want but I really don't know why you would bother because pork isn't vegan.  I covered the little piggies and put the pot in the oven at 300F for a couple of hours or until the chops were "forkable", as I call it, and the liquid was almost gone. Take the bones out of course, you don't want to eat those. Grab a fork and go crazy on it. At this point, you have a filling.  You could use this for enchiladas, ravioli, empanadas, chimichangas, potstickers, egg rolls ...you get the picture.

 

Make some tamale dough, which is like making pie dough except temperature doesn't really matter.  You take about 2 1/2 cups of masa harina, add some salt and mush it together with about 1 cup of vegetable shortening (or bacon fat if you're up for it).  Add enough chicken stock to make a thick paste....think mashed potatoes.  Soak your husks for an hour before you spread the dough and drop the filling. It's actually a lot of fun once you get all your ducks in a row. Steam away for about an hour.

 

 

Usually pork tamales are served with a chili sauce but I wanted something bright to offset the richness of the pork.  Sounds kind of fancy pants but hey, sometimes I'm like that.  I made a pineapple, clementine, black bean salad that had crumbled goat cheese, cilantro, and pistachios. You really don't need a starch to go with this but what the hell, I made Spanish rice to go alongside just because I can. The tamales were out of this world so I'm going to toot my horn...TOOT TOOT.

 

I hope you enjoyed my first blogging experience. Now I have to figure out how to post this without erasing everything I've done!  Love what you do, do what you love!