Posts Tagged ‘Pig Candy’
I decided to take 3 of my favorite food groups – Whisky, Bacon and Chocolate and combine them into one over the top crazy decadent dessert.
These are not your everyday truffles.
- 20 oz best quality semi sweet chocolate chopped finely
- 1 cup heavy whipping cream
- 2 oz Forty Creek Whisky
- 1 tsp vanilla
- 1 cup semi sweet/dark or milk chocolate chocolate melted
- 8-12 slices pig candy finely chopped
Place the 20 oz of chocolate in a large glass bowl. Heat heavy whipping cream to a simmer. Pour cream over chocolate and add vanilla and whiskey. Let sit for a couple of minutes. Using a rubber spatula stir until the chocolate, whiskey, vanilla and cream are mixed well. Place in fridge for minimum of 4 hours or even better overnight to set up. Using a melon baller or small ice cream scoop portion out the truffles. Place on baking sheets covered with parchment. Place in fridge for 1 hour to harden. Dip truffles into melted chocolate (I use a couple of fondue forks for this) and top with finely chopped pig candy. Place on parchment paper to set and chill or freeze until serving. You can also substitute the whiskey for rum or other extracts to change the flavor profile.
Makes approximately 40/50 truffles
Pig Candy is a truly versatile ingredient in recipes. You can serve it up whole, add it to cookies, cakes, ice creams and everything in between.
This time I decided to make a fun pretzel with it.
Super simple easy and absolutely bad for you deliciousness. You can make it as spicy as you would like. This time I traded the chipotle powder for 1/2 cup Piri Piri hot sauce. It was a good change and I really liked the results.
- 2 lbs pig candy (finely chopped)
- 2 cups Ghirardelli milk chocolate chips (or substitute dark chocolate) melted
- 1 bag Great Value Honey twist pretzels 283gr
Sticking with my theme of pig candy decadence this week I also made peanut brittle. A few years ago a friend of mine gave me the simplest and easiest Microwave peanut brittle recipe. It does not get any easier and does not require a Candy thermometer. It has always turned out well for me. I haven’t gone back to the stove top method since.
The recipe can be found on many sites. Here is the recipe I use:
- 1 cup white sugar
- 1/2 cup light or dark corn syrup ( I use light)
- 1 cup salted Virginia peanuts or hazelnuts, walnuts etc. (if they are unsalted add 1/2 tsp salt to recipe)
- 2 tablespoons butter
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 3/4 cup finely chopped pig candy
- Combine sugar and corn syrup in a glass bowl and microwave on high 4-5 minutes. *Please note I am using my vintage Pyrex red Christmas bowl for this. I love it. I have dishes that bring back fond memories every time I pull them out use them and this one makes me smile every time I use it* Stir in peanuts and microwave on high 3 -4 minutes more until the peanuts take on a darker golden color. Then stir in butter and vanilla and microwave for 2 minutes. Stir in pig candy and microwave for 1 minute.
- Stir in baking soda until light and foamy and thoroughly mixed. Pour onto cookie sheet lined with greased parchment paper and spread thin. Cool for 1 hour then break into pieces. Can be stored in a sealed container (in the fridge due to the bacon) for up to a month.
I made a lot of pig candy yesterday. THere are lots of great uses for it. One of my all time favorites is in Shortbread.
In my world a basic plain shortbread only ever has 4 ingredients. Salted butter, flour, vanilla and sugar. Thats it. No cornstarch no fillers nothing else. I only like to eat real buttery shortbread. This should come as no surprise. The key to a good shortbread is whizzing the regular granulated white sugar in a food processor.
Or better yet buying berry sugar to make the cookies with. The texture is in between granulated and powdered sugar. You end up with a much softer shortbread even after a couple of days. I have been using the same recipe for years. It was given to me by a wonderful lady Stephanie.
Here is my recipe for a batch of shortbread:
1 cup soft salted butter
1/2 cup berry sugar (or granulated white sugar whizzed in a food processor for a minute)
2 cups all purpose flour
1/2 cup finely chopped pig candy
300F for 30-35 minutes until the edges are just barely starting to turn brown.
Cream the sugar and the butter together until fluffy. Working with 1/4 cup at a time add in the flour. One the flour is completely mixed in the texture should be crumbly and just barely hold together. Add the bacon. I used the a glass that I dip in flour to press the shortbread into the pan. Do not compress hard. Just enough so that it comes together in the pan.
I personally like to use spring form pans for my shortbread. It makes it easy. I was making jumbo shortbread cookies last night so I used my 6 mini spring form pans.
Pig Candy is something I make often. Sweet and salty and absolutely bad for you it can be used as an addition to many great things or just eaten on its own.
Here is how I made it today:
12 slices bacon
1 cup brown sugar
Lay the slices of bacon on a frogmat or perforated disposable BBQ pan like a BBQ Buddy
Sprinkle the slices generously with 1/2 cup brown sugar and 1/8 cup BBQ rub
Place on a grill indirect (seriously make sure this is indirect bacon fat can make a nasty grease fire!!) at 250F using hickory and oak wood chips, chunks or pellets.
After one hour turn the slices over and sprinkle them with the remaining brown sugar and rub. Return to the grill for another hour. (2hours total time)
Remove from grill and let rest until they have dried out. This will make storage much easier. When storing pig candy place one layer of slices in between sheets of parchment or wax paper. Cover with plastic wrap. Use within a couple of days. You can also freeze pig candy to ensure you always have this decadent snack on hand. To crisp up previously frozen pig candy place in oven just under the broiler for just a minute or two.
Pig Candy is great in many recipes like Pig Candy Shortbread, Pig Candy Chocolate Chip Cookies and many many more.
Like it spicier?? Add some ground chipotle or ancho powder to the slices for a kick !!
Day 12-25 Days of BBQ blogging.
Came across an interesting topic on twitter the other day. BBQ Cookies.
Now my dear BBQ buddy Angie Quaale from Well Seasoned has been making Bacon Chocolate Chip Cookies for some time and getting rave reviews for them. I don’t doubt they taste fantastic since she is such a great BBQ’er and chef in general. Bacon in any recipe will get my attention.
However I have never come across a recipe that calls for BBQ sauce and pig candy in cookies…
This lead me to contacting Tom from Big Butz BBQ Sauce for the recipe and to find out the inspiration for them comes from. Gourmet Girl Magazine is one of my favorite twitter (@TheGourmetGirl) people outside of the BBQ world.
Straight from Tom here is his own words and recipes…
Big Butz Quekies
BBQ Sauce infused Shortbread with Pig Candy Crumbles Cookies.
Recently I heard about this thing called a Virtual Holiday Cookie Crawl that Gourmet Girl Magazine was doing . They said they were looking for people to post recipes of their favorite or unusual cookie recipes that they had come up with for other people to try and enjoy. Now, I am a BBQ Sauce maker, not a baker, so this wouldn’t seem like something for me but, then I got to thinking, “Who says you can’t make a BBQ Sauce flavored cookie?” After all, the way I looked at it, cookies are sweet, BBQ Sauce is sweet (especially our Cranberry flavored sauce), so it can’t be impossible. After some research and thinking about the different flavors of cookies I’ve had over the years, I began to do some tinkering. Until finally I came up with Big Butz Quekies! At first glance these may sound like the strangest things ever but, just one bite and you’ll be amazed. This is the entry that I came up with for Gourmet Girl Magazine’s Virtual Holiday Cookie Crawl
Cookie Dough Mix
(Makes about 2 dozen)
1 ¼ cup All Purpose Flour
½ cup White Cornmeal
¼ cup Cornstarch
15 tbsp. Stick Butter
½ cup Confectioners Sugar
½ tsp. Salt
3 tbsp. BBQ Sauce (Big Butz BBQ Sauce preferred)
4 Strips Pig Candy (Recipe to follow)
First mix together the flour, cornmeal, cornstarch, and salt in a large mixing bowl. You can use a sifter to do this, I just use a fork to stir it around for a few minutes until there are no lumps and everything appears to be blended together evenly. In a separate bowl, start by creaming the butter (for easy figuring, it’s one tablespoon shy of 2 sticks of butter). Once the butter is smooth, stir in the sugar. (It is best to leave your butter out for it to soften but, if you must, you can microwave it at 10 second intervals. Do not let it melt!) Add the BBQ Sauce to the butter and sugar mixture and stir until completely blended in. Take your butter mixture and add it to the dry mixture by cutting it in.
Continue stirring until the mixture takes on a dough like quality. Chop up the pig candy strips into bits and stir them into the dough. Once everything has been thoroughly mixed roll it out of the bowl onto some plastic wrap. Seal up the dough in the wrap, flattening it into a large puck shape in the process. Place the wrapped up dough in the fridge for an hour all the way up to overnight if you need to. When ready to bake, preheat your oven to 375° and take dough out of the fridge. Knead the dough and roll it out into a log shape that is about a 1 ½ inches in diameter. Cut the log in half with a knife and place half back in the fridge.
Start slicing pieces about ½ inch thick or divide over and over again until you get 12 even pieces. During the slicing process you may have to continue to rotate the log to keep the pieces as round as possible. Lay pieces out flat on cookie sheet. There is no need for greasing or spraying oil on the sheet. Place sheet in oven and cook for 13-15 minutes. Cookies will be brown around bottom edges when you take them out but the rest of the whole cookies should not be. While cookies are baking, lay out a sheet of wax paper.
When cookies are done, use a flipper and immediately remove them from the sheet, and place them on the wax paper to cool. Repeat the same process for the second log. Cookies will come out soft but will firm up as the cool and will really stiffen up if placed in the fridge inside a sealed bag. For serving, I recommend providing some BBQ Sauce for dipping the cookies into to really bring out the BBQ flavors. This recipe works with any of our BBQ Sauce and can bring a whole new dimension when using our Hot flavors. For those who are looking for the ultimate in making these cookies, one could attempt to use a Big Green Egg or Bubba Ho Keg type cooker to do it and would truly have made BBQ cookies.
(Makes enough for 2 batches of Big Butz Quekies.)
1 package Thick Cut Bacon
1 cup Brown Sugar
¼ cup Chile Powder
¼ cup Kosher Salt (or less)
Quite a few people already have their own recipe for Pig Candy. This is a quick and easy one that I came up with and can be made in the oven. Preheat your oven to 375°. Mix sugar, chile powder, and salt together in a bowl. Lay bacon out on a Jelly Roll Pan or standard backing sheet (there is going to be plenty of grease). Coat bacon evenly with mixture and place pan in the oven. Let cook for approximately 20 minutes or until bacon appears to be cooked and sugar mixture has caramelized on the bacon. Remove bacon from the oven and let cool for a few minutes. After bacon, or now Pig Candy, has cooled for a few minutes, place the strips on another baking sheet lined with paper towels to soak up the grease. You might have to do this a second time to get all the extra grease off. Once fully cooled, your Pig Candy is ready to be used in your Quekies! Or, you can always just eat it by itself.
Thanks very much to Tom for sharing his recipes.