Saturday, July 14, 2012

Bacon Cups

My friend, Meha, posted a link to a recipe for Bacon Bowls tonight...and I couldn't wait to try them.  So...I didn't!  Wait, that is. 


Not Martha offers a helpful demonstration on forming the bowls.  Because my only muffin tin is a mini, I decided to make little appetizer size cups instead of big bowls.   Forming them was a bit high-maintenance.  I didn't use foil...I draped 2 pieces (1/3 of a slice each piece) across the bottom of the tin...then baked them for 25 minutes total...checking on them every few minutes to make sure they were holding their shape...re-forming them when necessary.

When they looked nearly done, I removed the little cups from the back of the pan, flipped it over and put each cup into one of the muffin tins, squishing it down until it formed a deeper cup.  I then cooked them for an additional 5 minutes.

I let them cool a couple minutes in the pan, then removed them to a paper towel.  I filled them as follows:

1)  Hard-boiled egg with mayo - it was quite good, but may have been improved with the addition of some chipotle, which I was OUT OF for the first time in 6 years!!  (My food photography skills stink...and I've never been good at making beautiful food...so you'll have to take my word for it when I say these are a lot more tasty than they LOOK in these pics!)


2)  Shredded Beef with Summer Marinade - very good.   I think it would be even better with a slice of rare tenderloin and some horseradish.  Mmmm.


3) 3-4 chocolate chips in the bottom, with hot caramel poured over the top and a little Sea Salt to top it all off  Ecstasy.  Pure ecstasy.  


I am going to work on perfecting the bowl part and finding a simpler method.  I'll let you know what I come up with!

In the meantime, give it a go!  You won't regret it...

2 comments:

Helle Beau-Ard said...

I just stumbled across your blog looking for something else...anyway, advice on tiny bacon bowls: but your bacon strips in half, then cut them lengthwise, so you have very thin strips. Lay down some plastic wrap on your counter and thatch the bacon together in whatever length and size you need or even just make thatched sheets of your mini bacon strips and then cut them to size according to what you want to drape them over for cooking (like muffin tins or metal bowls or whatever you plan to use).

Your salted caramel bowl looked epic but at first glance, I thought it was pecan pie filling. Mini bacon pecan pies with a single pecan in each?

Lori Shaffer said...

Thanks for the tip...sounds like a great idea!

Mini bacon pecan pies? Yes, please!