Monday, May 31, 2010

The making of a Fatty

DISCLAIMER: The following will most certainly clog your arteries. They don't call it a fatty for nothing!

Ingredients: Sausage, bacon, chicken, onion, pepper, cream cheese, cheese, cumin. Cook your chicken and dice. Caramelize the onions and peppers (mushrooms can be added as well). Combine the cream cheese, warm onion mixture, warm chicken and cumin into a large glass bowl. This will become the filling for your fatty. This is only one option of fatty filling. You could use scrambled eggs, bacon, onion and cheese. Or hamburger, ricotta, mozzarella and marinara sauce. The only limit is your imagination!

On a large piece of parchment paper, with your freshly washed hands, spread the sausage out into a single layer. On top of that add the cream cheese mixture. On top of that add a layer of shredded cheese.


Now you are ready to roll your fatty (stay with me here, we're still cooking). Start by lifting the edge of your parchment paper so that the edge of the fatty folds over onto it's self. Gently roll your fatty up (think cake roll or Ho-Ho). Once you have it rolled all the way to the other edge press the ends together to seal it completely. Do the same along the long unfinished edge. You want there to be no beginning and no end. One continuous log of fatty goodness.


Finally you must prepare the bacon wrap for the outside of the fatty (this, of course, is strictly for looks). On another piece of parchment paper lay out half of your bacon, all going one direction. Weave the other half of the bacon through the original bacon as shown creating a lattice o' bacon. Gently lift your parchment paper with the lattice o' bacon and slap it on your fatty. You can then gently, with the parchment paper lift the edges of the fatty to neatly tuck the bacon around the edges.



Your fatty can be chilled in the fridge or freezer if you are not going to cook it right away. You can cook it in the oven (we've tried that) but we recommend cooking it outside in a smoker or grill for the best flavor. You can see the little grill/smoker that Tom whipped up in his shop yesterday morning. It worked perfectly. Took about 2.5 hours to cook. Low and Slow.

Invite your friends and family over then cut and serve.

4 comments:

Stacy Caldwell said...

wow - that's inSANE!!! You gotta call man vs. food with that one. invite him to your house - haha

Kim said...

Wow, you aint kiddin that's the true definition of a fatty! I was also terribly amused by the frog who seemed to be wowed by the whole process and even looks like he tried to reel that fatty in by himself via draggin the parchment paper...lol

Loved this blog! Your page looks fabulous too btw!

rachael said...

That is so what it looks like Kim!! after i had taken the photos i realized maybe i should have moved my little frog. He does add a little something though doesn't he!

Anonymous said...

nice post. thanks.