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12 Days of Super Pig recipes POLL IS NOW CLOSED! And the winners are.......
teesquare:
This is where you should post your contest recipe. The contest period is June 15 thru June 26- 2013
This was great competition, and many thanks to all the participants and voters! muebe killed it - didn't he?! ;D And Keymaster's donuts make my mouth water...Shoot, Art's Bacon marmalade...that has GOT to be great....Capt Jacks Chicken dish would be good anytime, even cut up as appetizers and bbqchef's Canadian bacon with Super Pig is just an outstanding idea!
Prizes are being sent out today to not only the winner, (muebe) and the runner up ( Keymaster) but, to all particiapnts. Nice job guys!
T
muebe:
Bacon Wrapped Pork Stuffed With Smoked Cheese, Baked Easy Mac, and Super Bread
First things first. The star of the cook...
Measuring cup(1 cup) with the interior rubbed with butter. Then coated with Panko and Super Pig...
Now add the Easy Mac that had Super Pig mixed into it then press it down until firm...
Then top with more Panko and Super Pig...
Now pop the bottom of the cup. It should slide right out...
Now wrap around it a piece of bacon coated in Super Pig. Then into the fridge to firm up...
Next another measuring cup(1 cup) that was also coated with butter. Then Super Pig coated bacon was layered into the cup...
Now for some thin cut center loin pork with some more Super Pig of course...
Then goes in some smoked cheese...
Another layer of pork and Super Pig...
Layer the bacon back over the top and coat with more Super Pig...
It should release fairly easily with a couple taps to the bottom of the cup. More Super Pig...
Now onto the Memphis at 325F loaded with Perfect Mix for 30 minutes...
Then 15 more minutes at 375F and 10 minutes at 400F. And finally a 5 minute trip in the oven broiler.
The plated pic. Plated with Super Pig bread. Just melt some butter, add Super Pig, mix, then spread on the bread and finish in the broiler until browned...
Well that is my contest entry! Thanks for looking ;)
Keymaster:
Both entries look Awesome!!
ACW3:
SUPER PIG Bourbon Bacon Marmalade
I have been planning on making my Bourbon Bacon Marmalade using Super Pig for some time. Since we have a family wedding to go to next week, I thought now would be a good time to make it. Besides, there is a Super Pig Contest to enter. The following recipe will yield about 2.5 pints of marmalade. I took the recipe and made three and one-half batches. That amounts to 7 pounds of bacon. It is fairly time consuming, but the results are worth.
Ingredients:
• 2 lbs smoked bacon, cut into 1/2 inch pieces
• 2 medium yellow onions, chopped finely
• 3 cloves garlic, minced
• 1/2 cup bourbon (I used Maker’s Mark)
• 6 tablespoons brown sugar
• 1/2 cup apple cider vinegar
• 1/2 cup maple syrup
• 2 cups freshly brewed coffee (I used a Kona blend)
• 2 tablespoons Super Pig
• 6 grinds of fresh black pepper
Preparation:
1. I cut the bacon into ½ inch pieces and mixed the Super Pig with them before starting to cook the bacon. All the bacon was coated with Super Pig.
2. In a large, heavy bottomed pot, fry the bacon over medium heat until the bacon begins to crisp. Remove bacon from pot and let drain on a paper towel lined plate.
3. Add the chopped onion and garlic to the rendered bacon fat in the pot and cook until the onion becomes translucent. Remove onion and garlic mixture from pot and either discard rendered bacon fat or use a different, heavy bottomed pot. Add bacon and onion garlic mixture to the pot.
4. Add all of the remaining ingredients to pot except the pepper. Bring to a boil over high heat, then reduce heat to low while maintaining a simmer.
5. Simmer for 2 hours, checking the pot every 30 minutes. If the ingredients begin to dry out, add 1/2 cup water when needed.
6. After two hours, most of the liquid should be reduced. If too watery, simmer for up to an additional 30 minutes. Remove from heat and let rest for 30 minutes to cool. Add the pepper. Stir to incorporate.
7. Transfer the contents of the pot to a food processor fitted with a blade. Pulse the contents for 5-6 seconds to incorporate all the ingredients together. Do not over blend, you will lose texture if you do.
Here are most of the ingredients I used to make the marmalade.
One last ingredient, a little Kona blend coffee.
Chop, chop on the bacon.
Into the old iron frying pan to render down and then crisp up.
The final product cooling down.
After it has cooled, I will put it in jars and then into the refrigerator to keep.
There is a sweetness from the maple syrup and the Super Pig on the maple smoked bacon. It has a hint of the heat from the Super Pig. The Maker’s Mark blends well with all the ingredients. The Kona blend coffee added some depth due to its deeper roast flavor.
This can be served on almost anything. I have eaten it on bagels for breakfast, burgers for lunch and dinner, and as a snack with various types of crackers. If you had an old ’57 Chevy bumper, it would probably work there, too.
Enjoy the pictures.
Art
P.S. If time permits, I hope to bring samples to the Fall Gathering.
Keymaster:
SUPERPIG BACON MAPLE DOUGHNUT
Some of the ingredient's
Put the homemade bacon sprinkled generously with Superpig in the Grill at 350° F for 1 hour
Bacon nice and crispy
Let the bacon cool and smash up into pieces and set aside for later.
The Doughnuts were made with Jumbo southern style biscuits.
Frying outside to keep the outdoor cooking man thing going :)
Cook the doughnuts at 350° F for 1 minute each side in the deep fryer.
All fried up
Make a icing of 1/2 cup of confectioners sugar and enough maple syrup to make a smooth paste.
Dunk a doughnut in the paste then dunk it in the Bacon and what do you get. Sure Superpig Bacon pleasure :)
Dang that thing was good :)
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