Bacon-wrapped foods are foods that are prepared by being covered in bacon. They may be baked, fried, or grilled. Popular bacon-wrapped dishes include angels on horseback, devils on horseback, and pigs in blankets. Bacon has long been used for barding roasts, especially game birds.
Bacon wrapping is a style of food preparation, where bacon is wrapped around other ingredients or dishes, [1] and either grilled, fried, or baked.
Many of the wrapped foods, such as livers and asparagus, cook more quickly than bacon does, and when preparing such dishes it is necessary to part-cook the bacon separately, before wrapping the filling and cooking the complete dish. [2] [3] Bacon-wrapped foods can include filet mignon, chicken nuggets, pork chops, tenderloin and shrimp. [4]
Bacon roll-ups, or simply rolls, are rolls made of bacon with a wide range of fillings from peanut butter, [5] through asparagus, [6] to cheese and chutney. [7]
Angels on horseback is a British dish of shucked oysters wrapped with bacon and grilled, and often skewered. It became popular in the Victorian era. [8] [9]
Angels on horseback is a hot appetizer made of oysters wrapped with bacon. In the United Kingdom they can also be a savoury, the final course of a traditional British formal meal. They are somewhat similar to Devils on horseback and the Midwestern version of pigs in a blanket, a traditional dish of the American Midwest. Scallops wrapped in bacon appears to be a variation on this dish.
Strictly speaking angels on horseback (and the original UK form of pigs in a blanket) are an hors d'œuvre, unlike the US variant of pigs in a blanket, which are canapés, since the latter always involve a bread base or wrapping, and angels on horseback are not by necessity served on toast. [10]
Bacon-wrapped scallops appear in American recipes starting at the turn of the 20th century, sometimes called "pigs in blankets". [11] They became very popular starting in about 1980. [12]
Devils on horseback is a British dish of bacon-wrapped prunes. The prunes are stuffed with chutney, wrapped in bacon, and grilled. [9]
Devils on horseback are a hot appetizer or savoury.
Recipes vary but in general they are a variation on angels on horseback, made by replacing oysters with dried fruit. The majority of recipes contain a pitted prune (though dates are sometimes used) stuffed with mango chutney and wrapped in bacon. This is then baked in the oven and quite often served on toast, with watercress.[ citation needed ]
Other recipes stuff the prune with cheese, almonds, smoked oysters or other things in place of the mango chutney. Other versions again use liver pieces in place of the prunes.
Devils on horseback are commonly served as part of a Christmas feast.[ citation needed ]
The British dish popular at Christmas consists of sausages wrapped in bacon and baked. [13]
Rumaki consists of water chestnuts and chicken livers wrapped in bacon. It was introduced at the Tiki-style restaurant Don the Beachcomber in the 1940s.
Bacon-wrapped food is popular at state fairs. In 2013, the California State fair served bacon wrapped hot dogs, bacon-wrapped mushrooms, bacon-wrapped turkey legs, and bacon-wrapped cheesecake. [14] In 2016, the North Carolina State Fair served bacon wrapped grilled cheese. [15] In 2018, the Minnesota State Fair had bacon-wrapped pork belly. [16]
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Magyars. Hungarian cuisine has been described as being the spiciest cuisine in Europe. This can largely be attributed to the use of their piquant native spice, Hungarian paprika, in many of their dishes. A mild version of the spice, Hungarian sweet paprika, is commonly used as an alternative. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products.
Pigs in a blanket in the United States is a small hot dog or other sausage wrapped in pastry similar to a 'sausage roll' in the UK, it is commonly served as an appetizer in the United States. The similarity in name with that of the UK dish pigs in blankets, which is a sausage wrapped in bacon, sometimes causes confusion.
Pudding is a type of food. It can be either a dessert, served after the main meal, or a savoury dish, served as part of the main meal.
Offal, also called variety meats, pluck or organ meats, is the internal organs of a butchered animal. The word does not refer to a particular list of edible organs, and these lists of organs vary with culture and region, but usually exclude skeletal muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat.
Cheesecake is a dessert made with a soft fresh cheese, eggs, and sugar. It may have a crust or base made from crushed cookies, graham crackers, pastry, or sometimes sponge cake. Cheesecake may be baked or unbaked, and is usually refrigerated.
Deviled eggs, also known as stuffed eggs, Russian eggs, curried eggs or dressed eggs, are hard-boiled eggs that have been peeled, cut in half, and filled with the yolk, mixed with other ingredients such as mayonnaise and mustard. They are generally served cold as a side dish, appetizer or a main course during gatherings or parties. The dish's origin can be seen in recipes for boiled, seasoned eggs as far back as ancient Rome, where they were traditionally served as a first course. The dish is popular in Europe, North America and Australia.
South African cuisine reflects the diverse range of culinary traditions embodied by the various communities that inhabit the country. Among the indigenous peoples of South Africa, the Khoisan foraged over 300 species of edible food plants, such as the rooibos shrub legume, whose culinary value continues to exert a salient influence on South African cuisine. Subsequent encounters with Bantu pastoralists facilitated the emergence of cultivated crops and domestic cattle, which supplemented traditional Khoisan techniques of meat preservation. In addition, Bantu-speaking communities forged an extensive repertoire of culinary ingredients and dishes, many of which are still consumed today in traditional settlements and urban entrepôts alike.
Oysters Rockefeller consists of oysters on the half-shell that have been topped with a rich sauce of butter, parsley and other green herbs, and bread crumbs, then baked or broiled. Lemon wedges are the typical garnish.
Oysters en brochette is a classic dish in New Orleans Creole cuisine. Raw oysters are skewered, alternating with pieces of partially cooked bacon. The entire dish is then broiled or breaded then either deep fried or sautéed. The traditional presentation is on triangles of toast with the skewer removed and dusted with salt and pepper or topped with either Maitre d'Hotel butter or a Meunière sauce. When prepared well, the dish should have a crispy exterior and a soft savory center with a textural contrast between the bacon and the oyster. It was usually offered on restaurant menus as an appetizer; but was also a popular lunch entrée.
Devils on horseback are a hot appetizer or small savoury dish of dried fruit stuffed with such ingredients as cheese or nuts, wrapped in bacon, prosciutto or pancetta. The traditional form of the dish is made with a pitted date and bacon, but prunes are also used, usually steeped in brandy or some other liqueur. These are then fried or baked in the oven and quite often served on toast, with chutney and mustard.
Angels on horseback is a hot hors d'œuvre or savoury made of oysters wrapped with bacon. The dish, when served atop breads, can also be a canapé.
Clams casino is a clam "on the halfshell" dish with breadcrumbs and bacon. Green peppers are also a common ingredient.
A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese, then breaded and pan-fried or deep-fried.
The second season of the American reality competition show Top Chef Masters was announced on October 22, 2009. In addition, it was announced that Gail Simmons would be added as a critic. The season premiered on April 7, 2010 with 22 chefs competing against each other in weekly challenges. In the season finale that premiered on June 9, 2010, Marcus Samuelsson was crowned Top Chef Master.
Pigs in blankets, kilted sausages or kilted soldiers is a dish served in the United Kingdom and Ireland consisting of small sausages wrapped in bacon. They are a popular and traditional accompaniment to roast turkey in a Christmas dinner and are served as a side dish.
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