Tuesday, May 27, 2014

Bacon, Brass and Buddies - Brigid's Bachelor Cooking

You don't have to be single to appreciate "Bachelor cooking", those things that can be made with simple ingredients and a well stocked spice cupboard.

Getting a hold of an easy meal doesn't have to involve anything frozen, a pizza or a clown. If you are cooking for 1, 2 or a unexpected crowd hungry from some time at the range, this can be on the table in no time and won't break the bank.

With a few leftovers and some inexpensive cheese picked up at Aldi on the way home, this was in the oven in about 15 minutes and on the table in another 25.  And it got a BIG thumbs up from the Rangehands even if it wasn't chock full of cow.  So wash off the GSR,  pair it with salad and an adult beverage and it's good enough for company.

It tastes just like lasagna, but with a porky kick and the outside of the bun crisps just right in the oven, while the middle stays all soft and pairs perfectly with the cheese and sauce.
The "Porkinator" - Sausage  Lasagna in a bun (easily cuts in half or doubles)

1/3 of a jar of store bought pasta sauce (roughly 1 and 1/4 cups)
1/2 of a roll of Jimmy Deans SPICY breakfast sausage (sage flavor would also work)
1 heaping teaspoon chopped garlic (fill that puppy up)
a slice  or two (ahem) of chopped bacon
Mmmm.  Bacon.  You you need a couple slices for the recipe, eat any extra.
Cook meat and drain fat:

stir into sauce and add:
1/2 tsp oregano
a shake of crushed red pepper (OK I used 3 or 4 but we like spicy)
3 dashes of Jane's Krazy Mixed Up Salt (or your favorite mixed salt)

Simmer just until it's bubbling
While the sauce  heats up, in a bowl mix:

1 cup grated mozzarella
1 cup grated sharp cheddar cheese
1/4 cup  Parmesan

Set aside about 1/2 cup of that mixture

To shredded cheese add:
1 cup of ricotta cheese
1 teaspoon of egg (white and yolk mixed up and measured out, save rest for breakfast)
1/2 teaspoon dried basil
1'2  teaspoon dried parsley
a pinch of cayenne
Mix well.
Get six bratwurst or other larger sized sandwich rolls and scoop out the middle third (save that for meatloaf later), leaving enough at the bottom it holds together, like a sub-shaped bread bowl.

Place a big spoonful of meat sauce inside, top with a couple spoonful's of the cheese mixture, leaving a little open space for the sauce to bubble up through.

Cook in 350 F. oven, covered lightly with foil for 20 minutes.  Remove foil, sprinkle with remaining cheese and bake another 4-6 minutes, until cheese on top melts.

That's it.  No time at all in the kitchen.

For when squirrels gather, they have more important things to do.


  1. Looks great! I have to try that! The food and the rifle =)

  2. Hmmm... Beats the hell outta a chicken pot pie! :-)

  3. I can feel the fat gathering as I read this! It's a long way til winter, but I think I'm a prepper....

  4. I wouldn't complain about any of that!

  5. Ah, the seductive power of bacon and cheese. Of course, if you are going to cook like that, Brigid, you will NEED to be armed so people don't come and try to take such delectable food ! LOL.

  6. Ooh! Somebody's got an SBR! Is that in 5.45 or 7.62? The mag and the airborne brass looks like 7.62 from here. And that's a muzzle flare worthy of the Mosin carbine!

    Oh, and the recipe looks terrific!
    But what a cool SBR!

  7. Cooking food and burning powder, good times!

  8. Food and lead a grand combo.

  9. AH Delicious!

    And the lasagna bread thing looks good, too!



  10. Nice PAP. Those AK Pistols are fun giggle machines, right?

  11. Since I'm currently on a diet where I voluntarily cut out all small grains (oh the things I wish I could eat ;) I think I might take this and turn it into a modified stuffed baked potato.

    Won't be as good, mind. But it should do.

    It is really amazing what cutting out the carbs from small grains will do though so I'll stick to it for a few more months.

  12. The flash from your pistol reminds me of the fun we have when we grab the big pistols and scare people at the range.
    I thought the sandwich was a baked potato at first, so I think I'll try it that way and just remove some 'tater to make room for the pork.

    Good times.

  13. Keads - you should

    Old NFO - especially a stone cold one with a birthday candle in it :-)

    Brighid - it would be a perfect winter dish, and you can play with the spices and not really screw it up.

    Sunnybrook Farm - indeed

    JaneofVirginia - I had the repentant rice cake with almond butter for the other meal and it was so worth the calories.

    Monkeywrangler -it's a 5.56. On seeing that I just wanted to shout out "FOOM!" as from old childhood Air Blaster days.

    I think the Monkeys would like the recipe, play with the meat and the spice as you want. It was a big hit with everyone.

  14. You're making me hungry again.

    I grew up on what my mom called "cheese dreams".

    Bacon (lightly pre-cooked) on top of grated cheddar, on a buttered hamburger bun broiled in the oven.

    Recommended: book your cardiologist appointment in advance.

  15. We are having that at my house tomorrow night!! I'll make enough for four and have it for linch the next day too.

    That muzzle flash also holds closely to the outline of a .17 or.22 caliber airgun pellet!


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