Posted: 10/12/2013 7:38:34 AM EDT
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Pillsbury Crescent Sheet Dough Oscar-Meyer pre-cooked thick bacon Montery Jack Pepper cheese Roll into log and freeze Slice and broil for your eating pleasure, hot, warm or cold. I'm not a photographer, I'm not great on presentation nor have I slept at a Holiday Inn Express in some time, as if you needed told. I know the rules but photo was taken for posting elsewhere.  |
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Man that looks great. Speaking of deviled eggs, I came up with a tasty version. Although you'll need an immersion blender of some sort to properly blend the ingredients.
This is for a dozen eggs, so it makes 24 deviled eggs. Hardboil 12 eggs, chill and shell. Slice in half lengthways, remove and reserve yolks. In a bowl combine the yolks with, 1/2 tsp chopped garlic ~2-3 heaping table spoons of sour cream, this can be adjusted to taste for consistency you want it fairly thick though. Maybe start off with a little less as you can always work in more. And for fucks sake get real sour cream. 2 tsp spicy mustard 7 strips of good thick bacon (double that if thin) loosely torn up by hand ~3 tbs green onion, chopped The key now is to blend all these ingredients with the immersion blender until you get a smooth consistency then stop. Little bits of bacon get stuck around the edges, so you have to keep working it in. Once you have it blended scoop it all out into a ziplock bag, seal and snip off one corner. Don't overfill the bag or you might pop it back out the top, may have to do it in two batches. Then you can easily pipe it into all the egg white halves. Cover eggs and place in the frig. Then have fun licking the bowl and the bag. Try not to eat them all at once, has a very loaded potato/potato skin vibe. 
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Quoted: Yeah WTF Quoted: Quoted: Does it have to be precooked bacon? Yeah WTF The dough would be burnt before the raw bacon would be cooked enough unless you like your fat chewy. Also it would be very greasy, trust me on this and using pre-cooked bacon (whether store bought or cook your own), it does not become all brittle or charred, it is just done and crisp. Should you have any doubts, make 'em with raw bacon and post back. Each their own you know. This finger food came about because a bud of mine posted about bacon pinwheels his friend's wife makes, I thought I could improve on that with cheese. Having tried both now, I prefer the cheese but just the bacon is good also.  |