Bacon-Wrapped Bolo Bites

Bacon-Wrapped Bolo Bites are incredibly delicious and simple to prepare. It is definitely a crowd pleaser at any party or snack time. With just three ingredients you can have this mouth-watering hors d’oeuvre completed in less than 30 minutes.

Bacon-Wrapped-Bolo-Bites4Makes 32 servings

Ingredients:

  • 1 lb bologna, cut in ¾“ cubes
  • 1 lb bacon (33% less salt)
  • 1 cup shredded Asiago cheese

Method

Preheat oven to 400°F. Line cookie sheet with parchment. Cut bologna in 32 cubes. Partially cook bacon (drain on paper towels) and cut slices in half.

Wrap bologna cubes with bacon and secure with toothpicks. Place on cookie sheet and bake for 7-8 minutes on each side. Remove from oven and sprinkle with cheese and bake for another 2 minutes. Let rest for 5 minutes prior to serving.

Share Button

About saltjunk.com

Newfoundland Photos-saltjunk.comSaltjunk.com is a website dedicated to Newfoundlanders and Labradoreans at home and abroad, and to other folks who simply enjoy NL culture, cuisine and its traditions. With completion of a Culinary Management program at Liaison College, Oakville, Ont, a Certificate in Baking at George Brown College, Toronto, Ont and a course in Food Photography; my purpose is to add new NL recipes to the existing culinary library and revisit some of the older ones and fine-tune them using today’s techniques (if possible). Also, I want to preserve some of the older and forgotten recipes that have been lost with time.

Re-discover Newfoundland and Labrador Cuisine, bring out the old recipes that your grandma and mom had written down on old scribblers or cook up recipes that were passed down from generation to generation. Relive again the taste. Experience the flavours and aromas that were once an everyday occurrence in our childhood. Can you smell the aroma of old fashion bread baking with a roaster full of hot baked beans in the oven?

Come taste times gone by and traditions of Newfoundland and Labrador. There’s a centuries-old tradition of ingenuity, imagination and inspiration in every morsel. Consider the true blend of Aboriginal, English, French, German, Irish, Portuguese, Scottish and Spanish ancestry in our very unique cuisine.

Savour and experience recipes from times past, such as; Fish & Brewis, Fried Cod Tongues, Cod Fish Stew, Fish Cakes, Toutons, Salt Junk Dinner, Pease Pudding, pea Soup, Dumplings, Cabbage Soup, Colcannon, Flipper Pie, Pan Fried brook Trout, Turr, Baked Salt Water Duck, John Bull Stew, Drawn Butter, Kedgaree, Wild Hare (Rabbit) Stew and Pie, Old Fashioned Bake Beans, Figgy Duff, Pork Bang Belly, Beaslin Cake, Lobsouse, Bake Cod Row, just to name a few.

Just maybe, we can bring back “the good ole times” our grandparents and parents once shared at the kitchen parties, card games, mummering and telling yarns, while we cook up a good scoff with our friends.

If you have any old family recipes pass down or new ones you want to share with the world, please send them to me. If you like, forward a photo of the dish and your recipe, I will post it.

Share Button

Traditional Pan Fried Squid

Pan-Fried-Squid3Makes 4-6 servings

Ingredients

  • 4 lbs med-lg Atlantic squid (cleaned)
  • 4 tbsp pork fat
  • 1 lg onion, chopped
  • 2 lbs cooked unpeeled sm red & white potatoes, cut in halves
  • 1½ cups large bread crumbs
  • Salt & pepper
  • Parsley sprigs (for garnish)

Method

In lightly salted water, bring squid to a boil (including fins & tentacles) and simmer for 1–1½ hours or until tender. Cooked squid easily breaks when a fork is inserted. Cut up squid in pieces and set aside.  In a skillet, med heat, sauté onion in pork fat until golden brown. Add squid, bread crumbs and potatoes. Season to taste. Toss until heated throughout. Serve piping hot, garnish with pork fat & onions with scrunchions .

Share Button