As I mentioned earlier, I competed at the Trial by Fire cooking competition.
The cooking went well, but the time limits, juxtaposed with some chronic lateness issues, did me in on the competition part.
There was also a separate competition specific to bacon, called the Bacon Challenge.
I stumbled upon a kosher lamb bacon, Lambbaaacon, which is pretty remarkable.
It is very much an an artisinal bacon, which means that it has some layers of flavor that one would not expect from stuff from the store.
Also note, no nitrites, and thus no carcinogenic nitrosamines, but it also means that it does not have the characteristic reddish hue of normal bacon.
It is an amazing piece of work, because the Silberberg brothers have absolutely nailed the mouth feel of bacon, and added to the normal flavor (strong hints of lamb, of apple, and their amazing spice cure).
In any case, I decided to go with a somewhat older, and more Irish version of New England Boiled dinner, bacon and cabbage. (pictured)
It came out very nicely, and gave a marvelous flavor to the cabbage (and potatoes, and carrots, and rutabegas, and onions).
Recipe (and funny cartoon) after the break
- 2-3 lbs of lamb bacon (Baaacon)
- 2 medium heads of cabbage, cut into eights.
- 2 rutabagas, peeled and cut in eights.
- 8 carrots peeled and cut to 1″ lengths.
- 15 small red potatoes
- 2 medium onions, cut in quarters.
- 2 tbsp pickling spice
- 2 Bay leaves
- 1 tbsp peppercorns
- 2 tbsp minced garlic
Place the meat in a large pot along with enough hot water to cover it by at least 1″, and add spices.
Bring to a boil, then simmer bacon until fork tender , then remove from pot, and wrap in aluminum foil, and place on pot to keep warm.
Remove floating bits of spice if so desired.
Add carrot and rutabaga and simmer for 20 minutes, then add cabbage, onions, and potatoes for an additional 15-20 minutes, until the potatoes are fork tender.
Remove vegetables with a slatted spoon, and place on a platter, and with the bacon.