Every cook with no particular swine related dietary restrictions tends to go through a certain phase. Sometimes this phase can last for a cook’s entire career. Other times, it manifests as an extremely tasty few months of experimentation that ultimately ends with a bad tummy and a gym membership. My bacon-wrapping phase is something that began modestly enough soon after cooking school and hasn’t shown any signs of waning.
I used to dislike bacon. What?! Blasphemy! Terry, how is that even possible?! Well, it’s true. Since I was a little kid I’ve always had an aversion to the texture of fat. I refused to eat any meat that had even the slightest hint of it and if I tried to choke it down out of social obligation, I would instantly toss my cookies. When confronted with bacon I would scrutinize it until I found that tiny sliver of fat and it rendered (NPI) the bacon uneatable in my eyes.
When my college classmates and I were discussing the latest webisode of Epic Meal Time with our cooking instructor, Mrs. Bernie – Ann Ezekiel, they were shocked beyond belief when I mentioned that I didn’t really watch the show because I didn’t like how everything included bacon. Their reaction made me feel kind of bad about myself at the time and I was defensive about my food preferences.
Bernie – Ann’s words that day struck a chord with me though : “As a cook, you’ll have to learn to try foods that you don’t want to eat in order to expand your palette, and open your mind to new flavours… also bacon is amazing.”
As loathe to admit it to myself as I was at the time because of this pesky Debater ENTP – A personality type that I have, those same traits made me later consider what she had said and conclude that she was right. I resolved to see what all the fuss was about and started wrapping things in bacon strips. The very first food that I wrapped in bacon was:
Bacon Corn on the Cob
4 ears of corn
Approx. 8 strips of bacon, lean cut
1 tsp brown sugar
2 tbsp water
In a medium pot, bring around 2 litres of salted water to a boil and reduce heat to a simmer. Shuck and clean corn if needed. Add whole cobs to the water and simmer for no more than 10 minutes. Remove and let cool. Mix the brown sugar with your small amount of water and brush it onto the corn cobs in a thin coating. Proceed to wrap each cob with bacon strips (roughly 2 pieces per cob). Heat up a medium pan (cast iron works best) on high heat and sear each bacon cob to seal bacon together and par cook about ¾ of the way to doneness. Preheat oven at 400 degrees F and roast the corn in a glass casserole dish for approx. 15 minutes or until desired doneness is reached.
A certain episode of Spongebob Squarepants springs to mind to accurately portray my reaction to the whole thing. Like the character Squidward went a little overboard after eating his first Krabby Patty, I too exclaimed “All the wasted years!” and proceeded to go a little crazy with bacon wrapped food at every opportunity until it became problematic. As you may have guessed, I now can’t get enough of the stuff…but I still don’t like the texture of fat.
Thanks for reading.