Bacon buns

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Tikkajazz94, Jun 17, 2008.

  1. Does anybody one have a good bacon buns recipe?
  2. BettyR

    BettyR Songster

    Mar 1, 2008
    Texas Gulf Coast
  3. Must Be Losing It

    Must Be Losing It Lost It

    Mar 3, 2008
    Uxbridge MA
    Don't have a recipe but boy does that sound wonderful!
  4. BettyR

    BettyR Songster

    Mar 1, 2008
    Texas Gulf Coast
    I had actually never heard of Bacon Buns before and so I looked them up.

    I love Emeril’s cooking so if he thinks these things are good then I'm sure I would love them. I’m going to have to give this recipe a try but I’ll make a whole wheat version.

    By the way if you haven’t tried Emeril’s recipe for Crawfish Etouffee you’ve got to do yourself a favor and give it a try. My mother is full blooded Cajun and this is better than her recipe.

    Crawfish Etouffee
    Recipe courtesy Emeril Lagasse, 2003

    1 stick unsalted butter
    2 tablespoons all-purpose flour
    1 cup chopped yellow onions
    1/2 cup chopped celery
    1/2 cup chopped green bell peppers
    1/4 cup chopped green onions
    1 tablespoon minced garlic
    2 bay leaves
    1 teaspoon salt
    1/4 teaspoon cayenne
    2 tablespoons dry sherry
    1 1/2 cups shrimp stock or water
    1 pound crawfish tails
    2 teaspoons fresh lemon juice
    3 tablespoons chopped fresh parsley leaves, plus more for garnish
    Cooked long grain white rice, accompaniment

    In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and pepper and cook, stirring, until the vegetables are soft, about 5 minutes.

    Add the sherry and cook for 2 to 3 minutes. Add the stock and crawfish tails and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice.

    Stir in the parsley and remove from the heat.

    Adjust the seasoning, to taste. Serve over rice, garnished with additional parsley.

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