God Bless the caveman who figured out how to cut wild boar fat into small strips and cook it over the campfire. Without it, we would not have the carniverous goodness that is quickly making a comeback.
One of the compatibility criteria that both Mr. D and I considered when looking for a mate was the common adoration of bacon. I was quite concerned to find that Mr. D was a fitness freak. However, he has one, pathetic food vice. That, which is BACON.
Thank goodness, as I have a definite aff-FECK-shun for pork bellies. But, even this Bacon Conessieur was taken aback on my first vacation with “the family” when we showed up for the breakfast buffet. The equivalent of a 4-H prize hog was scarfed up in the matter of ten minutes.
“My kind of people”, I remember thinking.
For Cajuns, bacon is revered right up there with such culinary shangra la as crawfish, onions, garlic and beer. Through the years, we’ve enjoyed bacon-wrapped Oysters, Shrimp, Scallops, Redfish, Asparagus, Brussel Sprouts, and String Beans, among others.
Many of the specialty meat providers in South Louisiana have made “bacon-wrapped”, a staple of their offering. Recently, bacon-wrapped boneless chicken breasts have made the “gotta get it” list.
No doubt, some forward-thinking Cajun tried this:
But nothing prepared me for the bacon rapture of the Bacon Explosion, as extolled by the NY Times. If this is not pork per-FECK-shun, I don’t know what is.
YouTube has plenty of examples, but I think this one is my favorite.
Can’t wait to break out this recipe. But, perhaps in the true Cajun tradition, I will put a little twist to it by substituting BOUDIN for the italian sausage.
For now, I’m off to make some BLTs for supper.
Piggies, The Beatles