I made this batch of Bacon Jam primarily as a burger topping. I love bacon on hamburgers but it is sometimes a nuisance having to cook a few rashers just for that purpose and the one commercially made Bacon Spread I tried was pretty awful. The well-made condiment, however, keeps well and is very versatile indeed. Many people like to spread it on crackers, crostini, or sandwiches other than burgers, and it also enhances grilled meats and sausages as well as providing a bacon background to all sorts of other preparations. I actually have a couple of ideas I am playing around with at the moment and you can expect to see some of them featured here in due course… Continue reading “Bacon Jam”
I have been making a conscious effort to try and include green vegetables in as many meals as possible these days, and Kale is a particularly healthy choice. This particular preparation, intended as a side dish for leftover roast pork, uses bacon, whose smoky richness complements all the cruciferous veggies… Continue reading “Kale Braised with Bacon and Onion”
With the advent of bacon flavored candy, bacon-flavored ice-cream, and a host of other combinations, it was only a matter of time before a mayonnaise based bacon spread hit the shelves and, naturally, when I saw this particular product, I couldn’t resist giving it a try. Unfortunately, much as I enjoy bacon, and all the creative foodstuffs made using it, this one failed to tickle my culinary fancy… Continue reading “Foodstuff: Baconnaise – A Bacon flavored Spread”
These days, it seems like bacon is the new crack cocaine. Nobody is actually smoking it yet… well, you get what I mean… but it sure seems to be getting consumed with an ever increasing popularity, and in ways that would have been unimaginable not that long ago.
A while back, Baconbiscuit21 (aka Daisy), who writes the Coolcookstyle blog, was a contestant in the celebrated Brooklyn Bacon Takedown and her entry was a ‘Maple-Candied Bacon and Spice Pecan Nougat’. I have to say that, though I have enjoyed Bacon and Banana sandwiches, and even quite liked bacon with peanut butter, the notion of processed pig in a candy seemed a little… well, odd. Still, I am generally willing to sample just about anything and, when Daisy was gracious enough to send my wife and I little sample, we were most pleased to give it a try. I can tell you now that the experience was an eye-opener … the stuff is really, really good!
Quite honestly, knowing that there was bacon in the candy prepared you to taste it, but I am pretty sure that, if you gave a piece to an unsuspecting soul, they would like the overall experience but have no idea that they were eating a smoked pork product in with the nougat and pecan. Somehow, the familiar flavor of bacon blends with the other tastes to yield something entirely new. It is sweet, only slightly savory, and not nearly as rich as I might have expected.
Fortunately, you don’t need to take my word for how delicious this stuff is… Daisy is now making it available via mail order and you can find the details here. I highly recommend you giving it a try!
Spaghetti Carbonara is a pasta classic and one of my favorites. After having one of the worst examples of it ever served to me at the Medusa Restaurant in Montreal recently, I decided that I would have a go at making it again.
A Carbonara is basically pasta with sautéed bacon to which eggs and cheese are added to make a rich sauce. This alone makes this dish something of a ‘heart attack special’ but heavy cream is also frequently added for a truly decadent deliciousness. Traditionally, either Italian pancetta or guanciale are used as the pork component but in American versions, regular bacon is often substituted. I have made it many times with regular smoked bacon and I actually prefer it to pancetta, but guanciale (or cured hog-jowls) is truly excellent. I have no chance of finding that locally at present but it struck me that uncured pork belly might go very well instead … Continue reading “Experiment: Spaghetti Carbonara with Pork Belly”