Here are some great recipes using my dear bacon grease.
Bacon Grease Dressing, Sawmill Gravy, Refried Beans, Fried Rice, Cornbread, and Corn Dawg Bites, and Mary's Yorkshire Pudding. What else? Here are some ideas!
Bacon Grease Dressing
This makes 1/2 cup liquid.
1/2 cup bacon grease
1 to 2 tablespoons vinegar
Pinch or two of granulated sugar
Fresh garden lettuce, rinsed
1/3 cup chopped green onions
Crumbled bacon (optional)
Heat bacon grease in saucepan on medium heat. When grease begins to simmer, stir in vinegar and sugar to taste. Toss the lettuce and chopped green-tail onions together. Remove grease mixture from heat and serve immediately to the side of the salad. Garnish with crumbled bacon bits, if desired.
Gravy is very tricky to make. For those of you who know how to make a roux, then, this will be easy. (For you rednecks out there, a roux is a hot mixture of fat and flour -- I just recently found this out so I like to show off my new vocabulary to impress you.) Anyway, this recipe will (possibly) serve about 4 or so people (depending on how big and how hungry they are).
About 6 to 8 tablespoons hot grease (preferably sausage drippings with pieces of sausage in it)
About 4 to 6 tablespoons self-rising flour (or whatever you have)
Salt and pepper to taste
Milk (about 2 or 3 cups)
The grease should be hot and in a large skillet and over medium heat. (To help you measure: I let the grease cover the bottom of my 12-inch skillet).
Add the flour (the amount of flour should be about 3/4 the amount of the grease) and bring to a hearty simmer and cook until the flour is golden. If you undercook this, your roux will taste like flour and grease, yuck. Season with salt and pepper. When you are satisfied with the color of your roux, reduce the heat to low and slowly add your milk.
When I was growing up, we didn't have a lot of money and milk was expensive, so my Daddy would mix water with the milk. You can do this or not. Stir this mixture constantly, if you don't you will have lumpy gravy and your family will never let you live it down (like the time you left the guts in the turkey, right?).
Bring this roux-milk mixture to a boil; after simmering for about ten minutes or so, this mixture will firm up. If it firms up too fast, remove it from the heat and add a little milk or water to thin. Re-season it, and pour over Momma's Biscuits.
Dried pinto beans
2 to 4 garlic cloves
Bacon or salt pork
Rinse beans and pick out the yucky ones, then place in crockpot. Cover with water. Add garlic cloves and 1/2 pound of bacon or small bundle of salt pork for taste. Cook on low for about 4 hours. Add salt to taste--don't over salt. Cook about another 4 hours; if beans are not tender, then let cook additional time.
Drain liquid from beans, reserving some. Heat about 3-4 tablespoons bacon grease on medium high. Stir beans in along with a cup of reserved cooking liquid. Using a potato masher, mash the beans until they are the consistency of pudding. It will take a lot of muscle work, let me tell ya. As you are smashing beans, add reserved liquid little by little so as to match the consistency of pudding.
6 slices bacon, crumbled when cool
1 onion, chopped
6 eggs, beaten
Soy sauce to season
3 cups cooked rice
Fry bacon, remove from pan and crumble. Use bacon grease to sauté onions. Remove and pour off grease and save. Scramble eggs using bacon grease. Remove from pan and mix with onions and bacon. Place rice in skillet with bacon grease. Heat until warm, and add rest of mixture to pan. Add soy sauce to taste.
If you're feeling frisky, add some chopped onions and minced garlic to this dish.
1 1/2 cups cornmeal mix
1/2 cup flour
1 cup buttermilk or sweet milk if that's what you have
Sugar, salt, pepper to taste
3 tablespoons bacon grease
*Cracklings, optional (*If you're a yankee, cracklings are these delicious, crunchy pieces of either pork fat after it has been fried, or the crisp, brown skin of fried or roasted pork. Cracklings are sold packaged in some supermarkets and specialty markets.)
Mix meal, flour, pepper, salt and sugar. Add milk to dry ingredients with egg and bacon grease. Stir well. Stir in cracklings, if desired. If mixture is too thick, add more milk. Batter should be a little thin. Bake in greased pans at 450º. The sugar and bacon grease makes it brown and crunchy.
Corn Dawg Bites
1 cup plain flour
2/3 cup cornmeal
1 tablespoon sugar
1-1/2 teaspoon salt
2 tablespoons bacon grease
1 egg, beaten
1 to 1-1/4 cup buttermilk
1/2 teaspoon soda
1 pound hot dogs, cut in 10 pieces per hot dog
Mix dry ingredients together; add egg, buttermilk and bacon grease. Dip hot dogs in batter, stick with toothpick and fry in hot grease.
Mary's Yorkshire Pudding
Mary said, "I remember a recipe I learned in high school using bacon grease that I wanted to share. I slept through HS but this was the one great thing I remember from cooking class! Feel free to use it on your web page."
1-1/2 cups all-purpose flour
3/4 teaspoon salt
3/4 cup water
1/2 cup bacon grease
3/4 cup milk
Mix flour & salt together until blended. Make a well in the flour. Add the milk and whisk until the mixture is light and frothy. Set aside for an hour (or if it's the day before, cover in the fridge overnight). When the bacon grease is ready (nice and hot), ready the mixture. Preheat the oven to 400º degrees. Pour off drippings from bacon and measure out desired amount (about 1/2 cup). Pour drippings into a 9x12 baking dish and place into the oven until the drippings sizzle. Pour the batter over the drippings and bake for 30 minutes or until the sides have risen and are golden brown. Cut into eight portions and serve immediately.
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