Meat Loaf is in the oven.
Here's is the recipe I used now and then, Patty, posted here a long time ago. Circa 1983 Field & Stream.
Bean Hole Beans
2 lbs (4 cups) navy beans
3 1/2 qts water (more or less)
2 onions
6 whole cloves
½ lb salt pork
2 lbs cooked ham chunks or hot dogs (optional)
1 tsp salt
¼ cup brown sugar
½ cup dark molasses
1 ½ tsp dry mustard
1 cup chili sauce
Dash of Tabasco
Soak beans overnight in enough cold water to cover by 2 inches
The following day drain the beans and put in a pot. Add about 3 qts of water, cover, bring to boil, then simmer for 1 hour
Stick the cloves in the onions and put in the bottom of the Dutch oven
Pour the beans and cooking liquid into the Dutch oven
Cut a couple deep slashes in the salt pork and poke it into the beans
(If you wish add your ham or hot dogs)
Mix the remaining ingredients with ½ cup of boiling water and pour over the beans
If necessary add more boiling water to cover beans
Cover and cook until done
Serves 12-14
Kay, I need a recipe, lol.
Red pepper flakes OK? EVOO, canola, peanut, the sesame oil...? I am chili oil challenged and might as well ask here rather than Googling it. Tosat it for how long and can I make more than I need and keep it in the fridge?
One question, P. I am intrigued by the bacon wrapped asparagus. Wouldn't you have to cook the bejeezus out of the asparagus before the bacon is cooked enough to eat? It would be mushy by then, no?In case I don't get around to snapping a pic after cooking, like last night
And the veggie... need I say more.
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It's as easy as it sounds Pac. Heat up some oil, peanut oil if you have it, any flavorless oil if you don't. To a half cup of oil, I'd add about four or five tablespoons of hot pepper flakes. Simmer for about 10 min. till the oil is nice and red. Strain if you want, and I think you can keep in the fridge for ages.
One question, P. I am intrigued by the bacon wrapped asparagus. Wouldn't you have to cook the bejeezus out of the asparagus before the bacon is cooked enough to eat? It would be mushy by then, no?
We are having pretty much the same meal for our dinner tongiht, btw.
That said, I guess the asparagus is overcooked, but it also picks up a crispness both from the grill and cooking inside that bacon strip. It works for me.
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You know, I like your idea using chicken tenders better. Some of the bacon did separate from the chicken as I bit into them.Roadie, are those conventional chicken wings, with the bone in? That seems like a cool idea, but would it work better with tenders or something boneless, so you don't have to eat around the bone? Or does the bacon come off easily with the bite?
Well let me first say that I don't like al denté veggies. I don't get into crisp/tender. Just my tastes and I realize I am in minority here.
Well let me first say that I don't like al denté veggies. I don't get into crisp/tender. Just my tastes and I realize I am in minority here.
That said, I guess the asparagus is overcooked, but it also picks up a crispness both from the grill and cooking inside that bacon strip. It works for me.
I know some people that precook the bacon a little before wrapping it around anything, just so they don't overcook whatever they are wrapping it around. I think it sticks better wrapping it uncooked though.