I don't normally post on this board, but I came across a recipe and I knew that I had to share it with the world!

Bacon-wrapped Tater Tots! Come on, how amazing is that?

http://baconunwrapped.com/2007/01/bacon-wrapped-tater-tots.html

My arteries are clogging just thinking about it!

I feel you can wrap bacon around just about anything and it will be wonderful!!
I have a great recipe for baconwrapped water chestnuts and baconwrapped scallops are also an all time favorite. And my favorite steakhouse restaurant here in Seattle always wraps the peite filet with BACON! Yeah!

-Amanda From Seattle

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Bacon-wrapped Tater Tots! Come on, how amazing is that?

Put 'em on a Stick, and you REALLY have something!

Everything is better on a stick.

-wassamatta_u

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Bacon-wrapped, Put 'em on a Stick

Or Deep Fry 'em. YUM!

-Amanda from Seattle

My mom used to wrap chicken livers in bacon and put them on a stick!! With the bacon wrapped around them and the pile of sticks to do building projects with, you hardly noticed the chicken livers... ;-)

Webfoot

I'm going to Wal-Mart right now.......lol

"Or Deep Fry 'em. YUM!"

I recently found out that they deep fry macaroni and cheese!!!!!! Talk about a heart attack! Although, it sounds like one that I might have to try. hhhhmmmm....should we bacon wrap it, too? Yikes! I think that I am getting myself into big trouble. :-)

RowanWitch
The Spooky Group

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Tater Tots!

Sorry to be a pain, but what are Tater Tots?

They look as though they may be Potatoe Croquettes, are they? Bacon Wrapped Potatoe Croquettes would be good.

YT

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Sorry to be a pain, but what are Tater Tots?

They look as though they may be Potatoe Croquettes, are they? Bacon Wrapped Potatoe Croquettes would be good.

http://en.wikipedia.org/wiki/Tater_Tots

I googled Potatoe Croquettes and found many different versions, so it's hard to say whether they're the same. Tater tots are essentially bite-sized hash-brown potatoes. Beloved by children everywhere! :) And the foundation for that most revered staple of Minnesota cooking, Tater Tot Hotdish ("hotdish" is to Minnesota what "casserole" is to the rest of the world).

Bacon-wrapped anything is worthy of a trial bite, really! :D

-AG

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http://en.wikipedia.org/wiki/Tater_Tots

Thanks for that, never thought of widipedia for an answer to food. I use it all the time for other things though.

They look similar to 1/2 sized potatoe croquettes, but I think potatoe croquettes are made of mashed potatoe rather than hash browns. So they would work in a pinch.

YT

More food on sticks:

http://www.youtube.com/watch?v=l-5Lr2IhB_o

pre

I agree with Amanda. Bacon and anything would be good. My wife and I went to a little Mexican restaurant and had shrimp diablo. They took peppers and cut them in half length ways, put a shrimp in it, wrapped it in bacon and stuck it on the grill. When the thing was cooked they poured queso cheese all over it. ^i^ It was heavenly!

And prosciutto wrapped around Indiana melons in the summertime!

ooooooh....bacon.....**slobber, slurp, gulp, slobber!!**

my friend's mom used to make us these things she called Bacol Roll-Ups every time I stayed all night with them. I guess it was a sleep-over tradition at their house. Don't know if she invented them or what, but man they were awesome. I still remember how she did it:

Take a pile of bread, just plain old sliced sandwich bread. Cut them all in half. Smear some cream of mushroom soup on them. Roll them up from one short end to the other (like a sleeping bag, haha!), then take a piece of bacon and wrap that around the rolled up bread. She used Sizzlean but I don't know if that's even around any more. If the roll will stick just like that, fine. If not, you can stick a tooth pick through it. Put em in the oven at like 350 for however long it takes to bake em up and the bacon is done. Enjoy. Boy, they're so yummy. I haven't had them in years but this brings back memories. I might have to have em soon. :)

Becky

OH I am soooo gonna do that......and maybe put some chili over them.........wash em all down with a cold beer...

Shiloh

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I feel you can wrap bacon around just about anything and it will be wonderful!!

Bacon wrapped twinkies!!!!!!

Shiloh

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Bacon wrapped twinkies!!!!!!

Ok... Deep-fried Bacon-wrapped Twinkies... on a stick!

-wassamatta_u

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They look similar to 1/2 sized potatoe croquettes, but I think potatoe croquettes are made of mashed potatoe rather than hash browns.

Mmmm...... croquettes....

Funny you should mention those, since Amanda and I had some earlier this week and talked quite a bit about them. Most people don't seem to have any idea what they are--including her until I took her out to get some once upon a time. And of all the restaurants, bars, and eateries I've been to, I've only seen them once on a menu here in San Luis. For years, I thought it must have been a creation local to that particular place--after all, they are SO good and I've never seen them ANYWHERE else before.

Must be more common in England if YT is an expert on them. =) I should have checked those menus more closely whenever we were eating out on Dartmoor. I would have liked to try some croquettes from somewhere else. Heck, I'd have even liked to have SEEN croquettes from somewhere else. I swear they're the most hard-to-find food I've ever eaten. I tried to make some myself on two occasions with pretty disastrous results. I need a croquette supplier!

Anyhow.... from Google searches, it looks like they are all sorts of croquette recipes out there. The ones I'm familiar with seem to be largely made of mashed potatoes and cheese, deep fried into a crisp outer shell. (Ideally, the shell is crisp. I haven't always got them that way!)

And not a whole lot different than tater tots for that matter, except I dunk the croquettes in thousand island or ranch dressing depending on my mood instead of ketchup. =)

-- Ryan

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... Deep-fried Bacon-wrapped Twinkies... on a stick

yeah...that's kinda what I was thinking......*slobber....drool*

Shiloh

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I need a croquette supplier

Maybe YT could get us a recipe?...*hint...hint*

Shiloh

This reminds me of the Marshmallow Peeps pie recipe that was doing the rounds a while back. Was it on Atlas Quest, or somewhere else I saw this recipe? Whichever, it sounded hideous.

Pied Piper

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Heck, I'd have even liked to have SEEN croquettes from somewhere else. I swear they're the most hard-to-find food I've ever eaten.

I feel like that about crumpets. Like many foods I had to try, I first heard about these in an Agatha Christie book. I was delightfully surprised when I found them in the local Safeway while living in Fairbanks, Alaska. I was similarly thrilled when I found them at both Trader Joe's and Bread and Circus while living in the greater Boston area some years ago.

When I moved to Spokane, I was glad to find that Safeway here carried them, too--until a few months ago, when they *stopped* carrying them. My whole family mourned the loss.

In case anyone wants to know, crumpets are what English Muffins dream they could be. They're kind of spongy, toast up all crackly on one side, whereas the other side has lots of holes that just soak up whatever you put on there, especially your favorite butter/margarine.

My sister actually got some crumpet rings so we could make them ourselves--by many accounts, they aren't hard to do--but so far, I've been too lazy to try it.

Man, I could go for a crumpet right about now...

Pied Piper

dipped in chocolate.

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The ones I'm familiar with seem to be largely made of mashed potatoes and cheese, deep fried into a crisp outer shell. (Ideally, the shell is crisp. I haven't always got them that way!)

If the crumb shell is soggy, it just means the oil wasn't hot enough. If you have any kind of thermometer (candy, meat, or instant) keep the temp around 375. No thermometer? Place the end of a wooden spoon on the bottom of the pan of oil. If tiny bubbles rise to the surface the oil is hot enough. My favorite is a croquette made of leftover risotto studded with chunks of melty cheese. Yum.
colls (dreaming of cheesy comfort food because it is too cold to letterbox)

I remember eating croquettes in Sevilla, many varieties. Very typical tapas.

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dreaming of cheesy comfort food because it is too cold to letterbox

No wonder the topic suddenly turned to croquettes

;-)

=09

It is 24 degrees, snowing, and the snow is STICKING. Time for a fire, a good book (or fat lady's Drumheller's Springs clues), and a bowl of cheesy goodness. From Saveur's Magazine here's dinner tonight!


MACARONI AND CHEESE
SERVES 6

This grown-up version of a childhood favorite is our executive editor Christopher Hirsheimer’s own way of satisfying her craving for melted cheese.

8 tbsp. butter
6 tbsp. flour
1/2 tsp. cayenne pepper
Salt and freshly ground white pepper
3 3/4 cups hot milk
4 cups grated cheddar
1 lb. short macaroni, cooked
1/2 cup heavy cream
1/2 cup fresh bread crumbs

1. Preheat oven to 350°. Melt 6 tbsp. butter in a medium stainless-steel saucepan over low heat. Add flour and cook, stirring constantly, for about 4 minutes (flour mixture must foam as it cooks, or sauce will have a raw-flour taste). Stir in cayenne and season to taste with salt and pepper. Whisk in hot milk, 1/2 cup at a time, and cook, stirring, until sauce thickens. Reduce heat to low and stir in 2 cups of cheese. Cook, stirring, until cheese melts, about 2 minutes.

2. Combine pasta and sauce in a large bowl, and season with salt. Sprinkle 1/2 cup cheese over the bottom of a buttered 8'' x 11'' baking dish. Place one-third of the pasta in the baking dish, top with 1/2 cup of cheese, then repeat, layering pasta and cheese, ending with cheese, making three layers in all.

3. Pour cream over assembled macaroni and cheese. Melt remaining butter in a skillet. Add bread crumbs, coat with melted butter, and sprinkle over macaroni and cheese. Bake until crust is golden, about 30 minutes. Allow to rest for 15 minutes before serving.

This recipe was first published in Saveur in April 1997