In A Spirit Of Bipartisanship And Unity I Have Made A Sacrifice
Yes, to help our country in these difficult days I took one for the Team and made a release from my Strategic Bacon Reserve for my dinner last night. It was time to pay eat my Fair Share.
First let’s rend off a little fat and make these porcine strips somewhat easier to work with. Eight slices on a foiled cookie sheet
into a 400º oven for 10 minutes ought to do the trick
then remove to paper-towel covered plates for some draining action.
Why look! Some gorgonzola slices!
And some figs!
I think it’s time to make Fig Bingleys.
Did you know they have an advertising jingle? Perhaps you remember it from your youth:
Holy-moly
Gorgonzoly inside
Ain’t that cakey
But they’re bacony outside
Wrap the inside in the outside
Makes you warm and tingly
Your a pig!
Fig!
Bingley!
But I digress.
Oh, speaking of digressing, what to do with the extra bacon from the Reserve?
Let’s see, I was planning on having a steak tonight…
why not wrap that rascal?
And on to the grill
and let that start cooking.
Now back to the figs…lop off their heads and hollow out a little cavity
cram as much gorgonzola into them as you can
wrap with the partially cooked bacon
(and do notice how smooth my skin looks from the therapeutic benefits of fine swine juice) and affix with toothpicks
and on to the grill they go
send smoke signals warning that the cavalry is approaching
oh my oh my oh my
and thus disappeareth a pound of bacon
Swill Food and Grog | Mr. Bingley | 
July 15, 2011 7:55 am
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Bing, my cholesterol just went up looking at that.
Your Bride better get home fast or you’ll be posting from Intensive Care. And where were the peas? You really need to eat your peas.
You’re gonna need a forklift to get up the stairs by Labor Day.
Envious of those homegrown figs. 🙂
Will a forklift be enough, Gary? I dunno.
Whats in the pan in the bottom of the grill?
If by “homegrown” you mean “bought at Costco” then envy away, Rob! 🙂
I’m in a ranch with no basement, Gary, so no forklift needed!
(planning, my friend, planning)
Mike, the pan is just one of those cheap half-size warming pans. They catch all the grease so there’s no mess. After each use just sprinkle a little of the ashes onto the grease to sop it up and you’re good to go. Good for four or five cooks easily.
I think I saw this in the South Beach cookbook. Just don’t add any highly processed carbs for the rest of your life and you should be fine.
Oh.My.Goodness.
YUM!!!
I get death threats from my Cardiologist just watching your blog, bingers.
Only 1 pound of bacon?
I’d have a hard time getting the steak to a medium rare without being able to do the touch test. (thermometers are for indoor cooking… grilling requires touching and grunting)
Hey, you’re good!
What can I do with all these mulberries?