Cheese Bombers with Bacon

Cheese BombersThe Best Cheese Bombers

Cheese Bombers are the BOMB(pun intended).  What are they?  Grands, Flaky Layers, Biscuits, cut into quarters, flattened and filled with Mozzarella Cheese, then wrapped with Bacon and fried.  The only thing that would make these better, in my opinion, is some chopped Jalapeno Peppers in the mix.  Maybe Pepper Jack Cheese, instead of Mozzarella, would be the way to go.  Either way, it would give Jalapeno Poppers a run for their money because they’re that good.

Frying Cheese Bombers

One of the most common questions I get about this recipe is, “Can these be baked instead?”  The answer is no.  You run the risk of burning the biscuits or under cooking the bacon.  To insure that both cook evenly, they need to be submerged in a deep fry.  Do this and your Cheese Bombers will turn out perfect, every time.

Cheese Bombers Ingredients:

2 cans Grands flaky Biscuits cut into fours
1 lbs Mozzarella Cheese Squares 3/4 to 1 inch thick
1 pkg Bacon slices cut in half
Oil for Frying

Fry at 350 degrees Fahrenheit for 2 minutes or until golden brown.  Be sure to watch the short video tutorial and I’ll show you exactly how to make these Cheese Bombers.

Perfect Tempura Every Time

Tempura is Touchy!

Lets nail down the issues most people have with making Tempura, starting with buying it in a box.  For the most part, you’re just buying a box of flour with a fancy picture on the front that shows you how good it could look if you buy their product.  But does that make sense?  You’ve got flour at home in your kitchen, right?  Oh, maybe you need the directions on the back of the box.  Wait, that doesn’t make sense either because you’ve got the web at your finger tips.  You can just look it up.  So here we are, you and I, and we’re going to get through this together.

Tempura in a Box

Soda Water or Club SodaThe truth is that no matter what the contents of that Tempura box are, flour, corn starch or whatever, the box directions are WRONG!  Sure they give you a few pointers from step 1 to 3 but they don’t talk about a few key issues you will have if you don’t mix it in the right order, if you just use regular tap water or if you don’t keep your batter ice cold.  That’s right.  If you ignore any one of these 3 things, your Tempura is not going to turn out right.

Tempura Ingredients:

1 egg yoke
1 cup Tonic or Seltzer Water, Carbanated is the key
1 cup Flour

  • Mix the ingredients in a bowl over the top of another bowl full of ice water
  • Stir the liquids first, then add the flour and don’t over mix; leave it lumpy
  • Use ice cold Tonic or Seltzer water, not Tap, to get the batter to poof up

Watch the video tutorial and follow these simple instructions and you will have perfect Tempura, every single time.