Skinny Coooks Can't Be Trusted by Dave Kessler 

 

I get a big kick out of listening to “The Bob & Tom Show” on Indianapolis radio station Q95. I even joined the VIP service so I can hear it, and see it, on my computer 24/7, since I also like local news on local stations or may have business to attend to during their 6-10 a.m. show time.

Tom (Griswold) has been talking about Indy’s Baconfest coming up Jan. 31, to be held at The Crane Bay, 551 W. Merrill Street in Indy from noon-4 p.m., which sounds like a fun event.  It’s presented by Q95 and Indiana Pork – Your Indiana Pork Farmers, and will feature all things bacon, with foods available from local restaurants.

Some time ago Bob (Kevoian) talked about his wife baking cubed bacon, and those who got a taste thought it was wonderful. This is an uncommon way to make bacon even though it can be used in several ways. The cubes are called lardons, from when the method originated in France.

To make the bacon cubes you will need to buy slab bacon rather than sliced bacon. You may need to go to a meat market or make a special order to get slab bacon. Keeping the bacon slab, or partial slab, cold makes it easier to slice.

Indiana Baconfest Bacon Cubes

Slab bacon, either a whole or a part of a slab

Good, sharp knife (don’t eat the knife, it just helps when cutting the bacon)

Black pepper

Optional: Barbecue sauce

Lay the slab out flat. It will likely be in the range of a couple of inches thick. Using a sharp knife, cut out squares of the slab about 1-1/2 inches square.

You’re going to be baking the cubes at 350 degrees for at least 20 minutes.

This will give you bacon cubes, or lardons, which are crisp on the edges and soft in the middle. Some folks cook them for a longer time to make the centers a little more crispy.

Place a sheet of foil on the bottom of a baking pan or casserole dish before arranging the cubes about 1/2-inch or a little more apart.

This will make the dish easier to clean when you’ve finished baking.

If you wish to use barbecue sauce you can brush the cubes with the sauce about 15 minutes before you’re finished cooking them.

These are often used on top of a tossed salad. They’re also really good when making bean soup or other soups such as pea soup or clam chowder. In Japan some restaurants make ground beef cheese burgers topped with bacon cubes that have been brushed with barbecue sauce.

Some folks enjoy BBQ bacon cubes piled on a bun to make an enjoyable and tasty sandwich. Some like this better than pulled pork.

You can also use these as appetizers – arrange them on a plate, stick a toothpick in each cube and let guests help themselves.

You’ll probably see and taste bacon prepared in many interesting ways at Baconfest. Have a tasty, fun time.

Readers with questions or comments for Dave Kessler may write to him in care of this publication. To buy Baconfest tickets, visit www.ticketfly.com/event/736371