Tag Archives: bacon

Deep Fried Mac & Cheese, Plus Bacon

Hi! I’m back! Thanks for reading, even though I don’t know what the hell you find interesting about this.  Today and tomorrow, I’m making fried mac and cheese, plus there is bacon in there too because why the hell not. Unfortunately, you’re going to have to buy the ingredients.  I guess you could steal them, though.

INGREDIENTS

For the base macaroni and cheese, you need:

  • Mac and cheese.  I like the Kraft Homestyle cheddar macaroni and cheese, but who the hell cares?
  • A handful of shredded cheddar cheese
  • 3-5 strips of bacon
  • A little bit of flour

For frying:

  • Flour
  • Eggs
  • Breadcrumbs (Panko <3)

Make the macaroni and cheese

This isn’t a quick process, just FYI.  Don’t get home from work or night classes and be like “I’m hungry, I’ll make this stuff real quick,” because it takes some time, especially when I make it.  You have to refrigerate the M&C for a few hours or overnight before you fry it. Now stop whining, you impatient son of a bitch.

First up, get your bacon out.  Just it into smaller bits, about a half inch wide.  You can use a super sharp knife to cut them all at once (a la Epic Meal Time), but if you don’t have one, just use some kitchen scissors to cut ’em up.  Cook them until they are crispy.  You should cook them around medium heat, maybe a notch lower.  It takes a while on such low heat, but at least you get to smell it the whole time.  Push it around often so they get cooked evenly and junk.  Inhale often.  When it’s all cooked up exta cripsy, drain it out on a paper towel bed.

If you are coordinated, start boiling water and cook the mac and cheese according to the directions WHILE the bacon is cooking.  If you are like me, wait until the bacon is done and start the mac and cheese AFTER the bacon.  Keep in mind, there is no rush since you have to plop it in the fridge for a while anyway.  So, yeah… make the macaroni and cheese.  You may need additional ingredients such as shredded cheese, milk, and butter, according to the m&c recipe.  When the instructions call for you to add the cheese powder/sauce/gelatin/whatever, add the bacon in with it along with a little bit of flour.  Just like a teaspoon or less of flour, you be the judge.  You’re a big boy/girl , you can make your own decisions.  Stop being such a needy bitch.  I threw in a handful of shredded cheddar too, because you really can’t go wrong with extra cheese.  So far I don’t regret this decision at all.

Are you hungry already?  Me too!  Eat a bit of your wonderfully overcheesed bacon mac and cheese!  But please save some for frying, that’s the whole point!  Do you have bread?  Consider making a grilled cheese with some of your remaining shredded cheddar.  Might make a post about that later, i dunno.

Put the macaroni and cheese in the fridge.  It needs to cool down before you fry it because it will hold together much better then.  I’m going to wait overnight, but a couple hours is probably enough.

Fry that shit

Frying is pretty standard for me by now.  You need flour, egg, and breadcrumbs. I am partial to panko breadcrumbs because they are light and crunchy, but you can get whatever breadcrumbs you want.

Cut the mac and cheese into small pieces that you can eat in 2 or 3 bites.  Cover the pieces in flour.  That’s called dredging! Yay learning!  Then dunk ’em into them eggz, and then cover doze pieces in breadcrumbz!  Fry them for about 3 minutes, until they turn to gold.

Conclusion

“Indulgent. Woo! Indulgent, delicious, can’t just eat one, addictive” -Jenny

“:-)” -Annie

It’s so good! You could totally make this without the frying part and it would still be pretty awesome, but you’d be missing out big time.

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Flygande Jakob

History Lesson

So you’re saying, “Hey what’s the deal? This isn’t school, it’s an upscale, super classy cooking blog! Plus I HATE history!” Don’t deny it, I can hear you saying it.  But you’re ALSO saying “What is Flygande Jakob?” and that’s what the history lesson is for!

“Why is it called what it’s called?” Flygande Jakob is Swedish for Flying Jacob.  It was invented in the 70’s or 80’s by a Swedish fellow named Jakobsson who did something with air freight.  You can figure out the rest. (thanks Wikipedia!)

“How did you hear about it?” From the Swedes, duh!  There’s a Youtube channel called Regular Ordinary Swedish Meal Time (they do aggressive cooking) and they made a fearsome Flying Jacob and I was instantly hooked.

“What’s in it?” Before you read the ingredients, I want to say don’t knock it ’til you try it.  I truly didn’t know what to expect but I swear it is super deeeeelish!  So here are the

ingredients

  • 3/4 or 1 cup of white rice (or so. Once you cook the rice, it should cover the bottom of a 7 x 13 inch baking dish)
  • A rotisserie chicken
  • 8 strips of bacon
  • 1/2 cup chili sauce
  • 1.5 cup cream (light or heavy.  I used light and it still tasted awesome, but you’re kinda supposed to whip it so I think it’s supposed to be heavy.  Up to you, dude!)
  • 3 bananas
  • Peanuts to taste (I used unsalted, I liked it, but maybe use lightly salted if you’re in a salty mood.)
  • Frank’s Red Hot hot sauce (optional)

I can’t stress this enough: do NOT knock it until you try it.

What to do

First, grab a pal! I used my friend Meli.  If you’re on your own, you should be a good multitasker or be prepared to take forever to make it.  Also this makes a lot of food and it’s pretty fatty so GL HF eating it by yourself…

Start out by cooking your rice.  Do it however you like (water vs chicken broth vs Uncle Ben’s vs etc).  Meli is Asian so she pretty much took care of that part.

While your rice is cooking, cut your bacon into pieces and cook that up.  PROTIP: Just dangle the strips over your frying pan and cut it with scissors directly into the pan! I would have never thought to do that, but it makes so much sense and it works wonderfully.  Or you can cook them in strip form and cut them up after if you’re more comfortable with that method.  If you don’t have a super big pan, you might want to do this in batches.

While you are baconing, make your buddy slice/cut/rip/tear the chicken into bitesize pieces. If they’re not very good at it, they’ll take about as much time as two batches of bacon bits takes (you’re a good sport, Meli).  ‘Round these parts (eastern MA), Five-Buck-Clucks happen on Thursdays at Roche Bros and Fridays at Stop&Shop, so the rotisserie chicken can end up pretty cheap!  If you’re not in the mood, you can use four chicken breasts, cut them into bitesize pieces, and pan-fry them (might need to do that in batches as well).  I’m definitely glad I went with the rotisserie though (include bits of skin for mo’ flava and mo’ fat).

Your rice has been done for a LONG time if you’re as bad at everything as we are, so line the bottom of a 7 x 13 inch baking dish with rice.  Mix the chicken and bacon and plop it down on top of the rice.  Slice TWO of the three bananas into circles and distribute them on top.  In a bowl, whisk the cream if you’re up for it.  I did it until my arm got tired so it basically ended up with a few bubbles on the surface :-/ but it’s still tastes foooiiiiiiine.  Mix in the chili sauce, and add in some Frank’s Red Hot (optional).  I didn’t do the hot sauce this time, but I definitely will next time. Pour it evenly on top of what’s in the baking dish.  Slice the last banana, add it on top, and sprinkle it evenly with peanuts (“peanuts to taste!”).

OKAY you’re almost finished!  I hope you read ahead and preheated your oven to 200 C (that’s around 390 F for you nimrods who aren’t into SI units) so I guess just go for 400 F??? IDK just do it for like 20-25 minutes.  The cream/chili sauce should darken a little. The bananas will look like mushrooms, but I promise they are still bananas. (btw I hate mushrooms so you will never see mushrooms in ANY recipe I EVER post about)

NOW YOU ARE DONE!!! CONGRATS!!!!!  Eat the shit out of it and enjoy the fuck out of it.  We had 3 people eating it, everyone went for seconds, and then two went for thirds a few hours later, and there was still about a third of it left so seriously don’t eat it by yourself.  Bone appetite!

Postscript

I know this is a long post, but it’s the first post with content in almost two months and its a weird recipe, so I hope you find it interesting. That’s my justification.  Thank you Meli for being my assistant and for letting me use your kitchen!  Thank you everyone who has complimented my blog and encouraged me, I’ll try to post a little more regularly! Happy new year!