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Gypsy Bacon Cookout
by Alice Spande, 3 Nov 2006
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Comment: This meal is a tradition from the Puszta (Great Plain) area near Kecskemét, just north of
Katymar. Although I’ve credited this recipe as taken
from Fintor’s cookbook, most of it is from first-hand
experience at age 9 when a maternal uncle, Joseph Krix,
took his daughter, nephew, and niece (me) for a real
Gypsy cookout. For an American-born, among 3
Hungarian-born relatives, I experienced for the first
time, the wonderful taste and fun of this activity. My
sister Eva has memories of eating it when Mom and Dad
made a picnic of it, many years before I was born. It
may not be ‘heart-healthy’ but it sure tasted good! I am
told, real Hungarians eat the onion as if you were
eating an apple in your hand, but it’s a little tricky
to hold the skewer, the bread, and the onion. This
version is easier and just as tasty.]
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One wood campfire
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And one each of the following per person: long wooden skewer or stick with pointed end
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2”x 4” rectangle of smoked slab bacon
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A couple very, very thick slices of Rye bread covered
with a slice of onion
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Chopped green pepper
(optional)
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Diced radishes (optional)
Prepare the fire and your slice of bread with its
toppings. Skewer the bacon as if you were pushing a
sewing needle in and out of the bacon in a long running
stitch. Flatten bacon as much as possible. Hold bacon
over fire until it sizzles and drips grease. Pull bacon
away from the flame and hold over the bread and
vegetables, allowing the drippings to soak into the
bread. Return bacon to cook over flame. Continue the
cook-drip procedure until your slice of bread is
saturated with as much of the bacon drippings as you
desire. When the bacon becomes crispy, dice it and
spread over more bread and vegetables."
Research Source: Fintor, Yolanda
Nagy. Hungarian Cookbook (Old
World Recipes for New World Cooks).
New York: Hippocrene Books, Inc.
2003, page 21.]
[Edited by Rose Mary Keller Hughes, Recipe Coordinator.
Published at DVHH by Jody McKim Pharr, 3 Nov 2006] |
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