Accidental Bacon - Indian Spices
I thought I'd mention a fortuitous mistake recently. I set down a non-stick skillet to cook some bacon for breakfast without noticing that there was apparently still some spice residue in the pan from the previous night's dry curry dish (dark pan, you know). When I saw the red-orange color of the rendering bacon fat, I realized what was up. But we went ahead. Outcome: terrific bacon. We liked it better than the bacon straight up, and we get good bacon.
Bacon and Indian spices is not a combo I'd ever have thought of. But now I'm thinking about how to do a repeat on purpose. Obviously, the amount of spice is very minor.
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You know, I never would have thought of that, but it sounds delicious. My local pork shop sells a BBQ bacon that is quite spicy, and that's good too, so I think the idea of adding spicing to bacon is a pretty solid one. Was it a prepared curry blend, or your own spice combo? Now I'm thinking about maybe some curry paste with bacon.
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re: ErnieD
Bada Bing
Dec 4, 2011 01:20 PM
The spices I used had been added individually to a vegetable curry of shredded cabbage and potatoes. I fried black mustard and cumin seeds in oil, then onions and all the usual stuff, with yogurt and cream, too. Further spices were a commercial curry powder blend (Penzey's) and some Indian red chile powder (rather like cayenne powder).
I suppose the non-stick is wearing off the pan, because I know I had wiped it and rinsed it.
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tim irvine
Dec 4, 2011 09:36 AM
Given how good crumbled bacon is on a Navy/British style rice and curry (with all the other stuff, too) this is not a surprise. A little curry is great in several places you'd likely never .think of. I use a dash with sliced onions, cooked to clear in olive oil, toss in shrimp, add a liitle vermouth and some lemon and, yes, curry powder or, better, still, home made Garam masala. Serve on rice. Indian spices are IMHO the foundation of the ultimate comfort foods and adding Bacon is brilliant.
