Pig Candy Recipe
I plan to try it tomorrow and would love your tips. Marie Ocala, FL |
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| The WHAT? LOL |
| Do you mean you never heard of the Sweet Potato Queens or nevr heard of Pig candy?
Let me know and I'll send you the links to either or both as needed... They are a hoot. Marie |
| Nope, never heard of either....lol.... |
| Ok, here is the official Sweet Potato Queen website -- their books are great fun to read.
One is a cook book and it has the pig candy recipe -- in my next post -- I'll print that . http://www.sweetpotatoqueens.com/spq/ Marie |
| In her latest book, The Sweet Potato Queens' Big-Ass Cookbook and Financial Planner, Jill Conner Browne, breaks up her favorite foods into four areas: salty, sweet, fried and cheese.
Ingredients Pig Candy Recipe Short version Bacon (several strips) Brown Sugar (enough to coat strips of bacon) Directions 1. Coat uncooked bacon in some dark brown sugar. 2. Bake at 350 degrees for 20 minutes. Recipe from The Sweet Potato Queens' Big-Ass Cookbook and Financial Planner, by Jill Conner Browne copyright Copyright 2003, Three Rivers Press publishing. |
| Here is a review on the cook book
http://baking.about.com/cs/cookbooks/a/ ... toquee.htm Marie |
| The only reference to "pig candy" I find on the Web is a recipe from a book called "The Sweet Potato Queen's Big-Ass Cookbook and Financial Planner" by Jill Conner Browne. Here's a snippet from DallasNews.com:
quote: -------------------------------------------------------------------------------- Pig Candy recipe You start with bacon - and don't y'all just know how I purely love a recipe that starts with bacon. The fat is the whole point of the bacon. If you're interested in the red part, get a ham or something. I mean, really. So anyway, you start with bacon, and the only other ingredient is brown sugar - and do I really need to say the dark brown kind? You just roll the bacon in the dark brown sugar and then you bake it (at 350 F. for about 20 minutes or so, depending on your oven and also how you like your bacon - put it on a rack on a cookie sheet, and you don't even have to turn it over!) - and voy-ola! Pig Candy! SOURCE: The Sweet Potato Queens' Big-Ass Cookbook (and Financial Planner) Marie |
| Once I get over this cold, I'm heading to the nearest bookstore! Does owning a red wig start you down the Queen's road? OK, I'm also old, fat, and crazy too! |
Re the bacon.... EWWWWWWW.  |
| I own the SPQBACaFP. The books are a hoot. And any recipe based on bacon rules. Bacon makes everything taste better. I can't keep bacon in the house because I'll eat it all. A serving to me is half a pound. Perhaps that's why I'm 30 pounds overweight????? |
| Ok -- none of you have gone to a party and brought Pig Candy -- I need to be at one today at 6 and need bring an appetizer --
Pig Candy it will be It's for the Board of Directors of The Historic Ocala (Florida) Preservation Society -- as many as 40 people will be there and I have 4 pounds of bacon to work with. I'll let you all know if I have leftovers... Marie |
| Take a tub of cream cheese dip flavored, chives and something.
Grate a ball of motzarella (can't spell, my head is plugged), add 4 slices of cooked bacon, crumbled. form into balls desired size, roll in chopped walnuts. Real pig food. sheepieboss |
| It's too late for cream cheese for this party -- I've been rolling bacon strips in brown sugar all afternoon. I 've used 3 pounds of bacon so far and think I'll stop and save the last pound of bacon for something else. The last batch is in the oven now -- I only have 3 broiler trays so it's been taking me awhile but the pieces I've had to taste (ate 3 whole pieces so far - I decided they weren't pretty enough to serve)are pretty tasty. I'll probably have to eat about a pound before I get them onto the serving platter.
Marie |
| So Marie, did everyone love the pig candy? Did you make a double batch so you could eat half on the way to the party? That's what I would do! |
| Ok, here's what I did. I used 3 # of Hormel low sodium bacon and rollied each slice in a mixture of 1 # dark brown sugar, 1 tablespoon chili powder, and 1 cup chopped pecans ( I'm not very good at following a recipe exactly) I found that more sugar stuck to the bacon as it warmed up. I took my broiler pans and lined them with heavy duty foil. the put the rack with the holes on top of each. Neatly laid the coated bacon strips and basked at 350 for 30 minutes. at 20 minutes it just looked too limp to be a finger food. The bacon does get "stiffer" after coolling.
I arranged the finished product on a pretty Lenox Christmas plate with tongs and off we were to the fancy party. All I could hear was, "Who made the bacon? -- I must get the recipe" There were twenty people there and there were no leftovers! I would say I would probably omit the pecans next time as they didn't stuick very well -- or maybe chop them smaller. and cut each bacon strip in half as it would look more like finger food then. All in all the Pig Candy was a hit! Marie |
| Oh momma. My mouth is watering.
Here's another great (read full of fat and nitrates and sodium) appetizer. Use mini smokie links (like Vienna sausages). Cut crescent roll dough into strips (I found I got three strips from each roll, and cut those in half for a total of six). Roll each mini smokie in a roll strip and bake at 350 for about 15 minutes. Mini pigs in a blanket. I made 60 of these for 5 people and they were gone in 10 minutes. |
| Realize this is days old but I'm reading the cooking section looking for recipes and I gotta tell you just reading this GIVES ME CHEST PAIN!!!!!!!!!!!!!!!!!!! |
| first things first:
MMMMmmmmmmm Bacon.... Next a suggestion.... Adding some cayanne chili powder and ancho chile powder to the brown sugar ads a certain zing to the pig candy making it even more savory. And if you're really adventurous you can fiest marinade the bacon in guiness for an hour er so..... Cheers. |
| Hopefully just a spot on Guiness, the rest must be saved for drinking. |
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