Like many people, I love bacon. Holy crap, do I love it. I mean, it’s bacon! Come on.
The issue is…what the hell do you do with the bacon grease after you’ve cooked it? Sure, you can make a bacon bomb if you’re crazy enough, but most people just put it in a can and then toss it.
In an effort to maximize the deliciousness of bacon, I decided to try my hand at making something out of that totally tasty fat that usually goes to waste. For the purposes of this blog, I’m going to call it lardon, even though it’s technically not, and the Frenchies may very well come after me for it.
Now, this isn’t just any old lardon. You know I love to get fancy with it. So first, you’re gonna make some brussels sprout puree. Here’s the deal:
*Brussels sprouts – about 10 medium sized sprouts
*Garlic – 2 cloves
*1/2 yellow onion
Take all of that goodness and chop it up in a food processor as finely as possible, like you see over here to the right. Don’t be afraid to go to town with the food processor. The brussels can take it.
Next, sauté that shiz over medium heat. You might want to throw a little bit of water in the pan with it, but it’s also okay if you get the puree a little brown. Just adds to the taste, really. Still, I used a non-stick pan just to avoid serious burnage.
Cook that for about 10 minutes and then set aside. Honestly, this is going to make a lot more puree that you’re going to need for the lardon, but it’s delicious on it’s own, so there are plenty of uses you can find for it. I combined the extra with some farro and it was pretty damn tasty.
Now it’s bacon time.
I used thick cut bacon because, a) it’ll give you more grease, and b) it’s more delicious, and you’re gonna want to eat a few of those delicious strips yourself, right?!
I don’t think you’re going to need much instruction on this particular portion of the evening. Take a few strips of bacon, toss them in a pan, and cook them. Pretty simple. I used 8 full strips of thick-cut bacon so I’d have a decent about of grease to work with. So once you’ve cooked your bacon, you should have a pan of mouth-watering bacon grease.
Take that and dump into a clean pan. Scoop about 1/3 of a cup of the brussels puree into the bacon grease, and give it a good stir. You should get something that looks about like this.
Now you’re ready to let all that goodness congeal. I used a cute little mason jar that we have around the house and poured the whole shebang into it.
IMPORTANT – once you’ve poured it into the jar, you’re not quite done. You’re definitely going to have to keep your eye on this stuff. The puree tends to sink to the bottom of the jar, so you’re gonna have to stir it once and a while to bring the puree back up to the surface. All in all, it’ll take about an hour to congeal, and you’ll need to stir it a handful of times. If you play it right, you should come out with this.
It’s not a whole lot, but a little of it goes a loooong way. I’m pretty excited about it. It may just become my secret ingredient for making things extra delicious. Just don’t tell anyone.
Until next time!