Recipes from The Bacon Tasting– June 25th, 2016
Before we begin with the actual bacon recipes, with the exception of the chili, all of the bacon was prepared as follows:
(Yes, some of these steps are obvious, but I’m listing them anyway)
Pre-Heat oven to 400 degrees.
Lay strips of bacon consecutively in a baking pan.
Once oven is preheated, place bacon in oven for 17-20 minutes while at the 17 minute mark, check for crispness. Cook to your liking.
Drain by placing bacon strips on paper towel.
Bacon Guacamole served on Firehook Sea Salt Mediterranean Baked Crackers
1/4 Red Onion, diced
1 Roma Tomato, diced
3 Cloves of Garlic, minced
1 Lemon to squeeze juice into mix
7 strips of bacon (prepped to recipe above), crumbled
Salt and Pepper to taste
Optional: 1 Jalapeño Pepper, seeds removed
Open avocados and remove pits, place one to the side.
Combine ingredients, including the squeezed lemon juice and fold into itself. When done, put avocado pit on top of guacamole (keeps it fresh) and place in the refrigerator to infuse flavors.
Serve on top of Firehook Crackers.
Truffle Melkbus Bacon Mac & Cheese
1 Bag of Pastifico Riscossa (Cresti Di Gallo or Spirali)
10 oz of Melkbus Truffle Gouda Cheese, shredded
5 oz of Delita Butter of Parma
3 oz of All Purpose Flour
8-10 oz of Whole Milk
One cup of breadcrumbs
One package of Bacon, either crumbled or in strips
Salt and Pepper to taste
Boil water, enough to hold 16oz of pasta, cook pasta for 8-10 minutes. Run through strainer, put aside.
Start a roux:
Use 3 ounces of butter and melt in sauce pan. Once melted, add flour and stir mixture until it turns golden to light brown.
Once color is reached, add milk, 2 ounces at a time until resulting sauce thickens. Once thickened, add salt and pepper to taste. Take off heat and fold in 8 ounces of shredded cheese (hold the rest for baking later) and bacon. Cover pot and set aside for 5 minutes.
Pre-Heat oven to 350
Combine pasta and sauce in casserole dish and on top, add remaining butter, breadcrumbs, and shredded cheese.
Bake in oven for 30 minutes.
Serves at least 10 people that will do any favor you want for another serving!
Click here for—–>
Dark Chocolate Bacon Bars
This recipe truly independent on how solid or soft, you like your chocolate. I like it a little on the soft side, so I add a lot of whole milk…
7 Bars of Blanxart Dark Chocolate Bars
1/4 cup of semi-sweet chocolate chips
3 tablespoons of Delita Butter of Parma
1-5 ounces of Whole Milk (no exceptions). Once again, to your liking. More milk means softer chocolate.
BBQ Rub (see “Chili Recipe”)
1 package of bacon, prepared as listed at top of page.
Use a double boiler. If you don’t have one, find two pans that fit securely on each other, or use a Pyrex glass bowl on top of a pot with 1/2-1″ of boiling water.
Add butter to upper pot/bowl (from here on out, I will refer to both of these as “bowl”) and let melt.
Add chocolate, a little at a time as the heat from the boiling water will cause it to melt quickly. Once chocolate is added, pour in milk, a little at a time, as it will help incorporate chocolate.
Layout parchment paper on baking pan. Layout bacon according to how spread out/concentrated you would like it to be.
Pour melted chocolate over bacon and spread out with spoon or spatula.
Let cool/set for 5 minutes, then proceed to add BBQ rub to your satisfaction.
Yields 15-20 Servings