Cheesy Bacon Jalapeno Grits, Deviled Egg Style.

25 Jun

This weekend one of my best friends (Shari!) and I took part in the Boston Bacon Takedown. Twenty home cooks creating dishes all using bacon fifteen pounds of free bacon. Last year the two of us were so impressed by all of the entrants, we decided that the following year we would give it a go. And we kept our word.

We decided to go the savory route instead of the sweet route. Last year the sweets just were a little too much, and there was an overload of maple accompaniments which after two or three recipes using the same groundwork became just a bit too much to enjoy. And we were blown away by last year’s winner who made an asian inspired taco that was insane.

Our entry? Cheesy bacon jalapeño grits, served deviled egg style. Topped with bacon, of course. The concept came to me and I thought it was a pretty safe bet. After boiling and peeling FOURTEEN DOZEN eggs, I was having second thoughts. At this point, however, my thumb was barely intact from being impaled by egg shell and it was too late to turn back.

The grits portion was a mad science experiment that actually succeeded. We started with 36 cups of liquid, boiled it, and added 72 ounces of grits. Once that thickened up, we added Gruyere cheese. And then we added some cheddar cheese. And then we added some more cheese. From there on in, it was anyone’s guess how this thing was going to turn out. It took about forty minutes for us to tweek it to perfection.

All totaled, we put in about 6 decent sized jalapeños. Somewhere around 8 tablespoons of Sriracha red chili paste. About a cup of lemon juice. Six pounds of bacon cooked and put through a food processor. A few cloves of garlic. Some dijon mustard. Some melted bacon lard.   And of course salt and pepper to taste.

WHAT!?! It worked. It was delicious.

While we didn’t win (first place went to a caramel bacon candy – sweet won this year, who would’ve guessed?!) My favorites this year included the bacon corn dog and the bacon wrapped blue cheese meat balls.

We also came home with a few parting gifts from Le Creuset, which is never ever a bad thing.

Now, does anyone know how to remove the smell of fifteen pounds of cooked bacon from one’s home?

Recipe:

Okay. Let me be real here. I have no idea what quantity of anything was used. All I can say about this is start out with some grits in a pan. Then, add in cheese until it suits your taste. Add in a decent amount of cooked bacon cut up in a food processor (or chopped…). Then, add in pepper/garlic/dijon mustard puree, salt, pepper and sriracha until it starts to taste awesome. Then, add lemon juice! (This was Shari’s tip and it made a HUGE difference. The Greek in me should have known this. The Greek in Shari did.) Finesse until you are blown away. Eat plain or stuff into a hard boiled egg. 

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7 Responses to “Cheesy Bacon Jalapeno Grits, Deviled Egg Style.”

  1. Needle and Fork June 25, 2012 at 21:42 #

    that’s an adorable dish for deviled eggs and cheesy bacon jalapeño grits sound so amazing..

    https://www.facebook.com/NeedleandFork

    • matthew July 3, 2012 at 18:00 #

      Thanks! Hope you try it sometime!

  2. Michelle June 25, 2012 at 23:02 #

    You are a brave man. Looks great though!

    • matthew July 3, 2012 at 18:01 #

      It was pretty tasty. I mean…bacon AND cheese?!? It could only have been better if we added lobster.

  3. Doug November 7, 2013 at 14:10 #

    The burning question in my mind… wait – there are two…
    1. Ok, this one is not ‘burning’, but how does a partially-Greek guy from the northeast know anything about grits?
    2. What the heck did you do with 168 hard-boiled egg yolks?!?!

    • matthew November 22, 2013 at 14:27 #

      1. I eat at a lot of Southern restaurants. That’s the extent of my grits knowledge. (Well, that and the movie My Cousin Vinny.)

      2. I think a few of them went in the grits. The rest? They’re still on my counter waiting to be used.

Trackbacks/Pingbacks

  1. Pile It Up. « The Things I Think About - June 26, 2012

    […] a shot I took while cooking the grits for Boston Bacon Takedown. This is about seven pounds of bacon. All of it was delicious.   Share this:Like this:LikeBe the […]

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