Recipes

Bacon And Apple Grilled Cheese Panini

Bacon And Apple Grilled Cheese Panini

Get your sandwich press out of the back of the cupboard (or the garage) and prepare to fall in love with it all over again. Manchego cheese is a full-flavored, firm Spanish cheese that melts marvelously. Use a good, aged Gouda for nutty complexity. But, let’s face it, most any good cheese will make a divine sandwich when paired with crisp bacon and slices of tart apple. The Dijon adds a nice peppery tang. If you do not have a Panini press, grill the sandwiches slowly on a lightly oiled griddle or skillet, about 4 minutes per side.
Couverts4
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Ingredients

  • 1 loaf of foccacia or ciabatta bread cut into 4×4 inch squares
  • 4 teaspoons Dijon mustard
  • 1 Granny Smith or similar tart firm apple, thinly sliced
  • 1 cup shredded Manchego cheese about 3 ounces
  • 1 cup shredded Gouda cheese about 4 ounces
  • 12 slices of thick-cut bacon cooked

Instructions

  • Slice the bread squares through the middle to make top and bottom slices.
  • Spread 1 teaspoon of Dijon mustard inside the top slices.
  • Divide cheeses, apple slices and bacon evenly among the bottom slices.
  • Assemble the sandwiches and grill in a countertop grill or panini press according to manufacturer’s instructions until the bread is crisp and brown and the cheese is melted.
  • Serve immediately.
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Course; Bread / Fruit / Pork

Alsatian Tart

Alsatian Tart

This French onion tart is a wonderful party dish that appeals to a diverse crowd. It is great cut into tiny bites to serve with chilled white wine before an elaborate meal, or as slices served with cold beer for the big game.
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Ingredients

Makes 1 (10×12 inch) tart

Instructions

  • Preheat oven to 400°F.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the onions and cook, stirring occasionally, until they are soft and golden brown, about 15 minutes.
  • Add the wine and stir gently to dissolve any flavorful brown bits from the bottom of the skillet.
  • Simmer until the wine is evaporated, about 2 minutes.
  • Remove the skillet from heat.
  • Line a baking sheet with parchment paper.
  • Roll out the puff pastry on a lightly floured surface into a 10×12 inch rectangle.
  • Transfer the dough to the prepared baking sheet.
  • Spread crème fraîche evenly over the dough, leaving a 1-inch space around the edge.
  • Sprinkle evenly with the crumbled bacon and onions.
  • Top with the shredded cheeses.
  • Fold the exposed edges of the dough over the tart filling to form a 1-inch border.
  • Gently press the corners to help seal the edges into place.
  • Brush the exposed crust with the prepared egg wash.
  • Bake the tart until the crust is golden brown and the bacon is crisp, 20-25 minutes.
  • Cut into 6-8 slices and serve hot.
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Course; Pork / Quiche / Tarts
Cuisine; European / French

Friday’s Frittata

Friday’s Frittata

Frittatas are wonderfully adaptable. Slices of this family-sized omelet can be served hot or cold, for breakfast, lunch or dinner. Hemingway put frittatas in between slabs of country-style bread for hearty sandwiches. This flavorful version might be best if it goes right in your mouth.
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Ingredients

Serves 4-6

Instructions

  • Place oven rack in the middle of the oven and preheat the broiler.
  • Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes.
  • Transfer to paper towels, reserving rendered bacon fat in the skillet.
  • In the same skillet cook the onion and garlic until softened, 5 minutes.
  • Transfer the onion mixture to a bowl.
  • Cook the spinach in the skillet until it is wilted and tender, about 2 minutes.
  • Work in batches if necessary.
  • Transfer the cooked spinach to a colander and squeeze out as much liquid as possible.
  • Chop the spinach and add it to the onion and garlic mixture.
  • Melt the butter in a large, ovenproof skillet over medium-high heat.
  • In a bowl, whisk the eggs, milk, salt, and pepper together and pour into the skillet.
  • Gently stir in the spinach, onion, bacon, and minced chives.
  • Cook until the eggs are almost set, about 5 minutes, occasionally lifting up the edges of the frittata and tilting the pan so the uncooked egg mixture flows underneath.
  • Sprinkle cheese over the top of the eggs and place the skillet in the oven.
  • Broil until the frittata is set and the cheese begins to brown, about 3 minutes.
  • Cut the frittata into wedges and serve immediately with sour cream and hot sauce alongside.
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Course; Eggs / Pork / Tapas

Breakfast Hand Pies

Breakfast Hand Pies

This is an entire breakfast in one succulent little package of pastry. Use our bacon-fat-enriched Tender and Flaky Pie Crust or your favorite commercial brand. Serve these straight from the oven with sour cream and salsa, or freeze them for a quick, midweek breakfast on-the-go.
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Ingredients

Makes 6 (3×6 inch) hand pies

Instructions

  • Preheat oven to 450°F.
  • Line a baking sheet with parchment paper.
  • Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes.
  • Transfer to paper towels, reserving rendered bacon fat in the skillet.
  • In the same skillet, add the potatoes and cook until they are golden brown and tender, stirring occasionally, about 10 minutes.
  • Transfer potatoes to a bowl with reserved bacon and cheese.
  • Toss to combine.
  • In a medium bowl lightly beat the eggs with the milk.
  • Stir in the minced jalapeños, salt and pepper.
  • In the same skillet over medium-high heat, cook the egg mixture to a loose scramble, about 2 minutes.
  • Add the cooked egg mixture to the bacon, cheese, and potatoes and stir gently to combine.
  • Set aside to cool while you prepare your pastry.
  • Roll out the pie dough on a lightly floured surface and cut into 6 (6-inch) rounds.
  • You may need to gather up the scraps and re-roll the dough to form enough rounds.
  • Divide the filling evenly among the dough rounds.
  • Moisten the edges of the dough lightly with water.
  • Fold the dough over the filling to create half-moon shapes and press the edges to seal.
  • Use the tines of a fork or your fingers to crimp the edges.
  • Cut three small slits on top of each hand pie to allow steam to escape.
  • Arrange the pies on the prepared baking sheet and bake until golden brown and puffed, 15-20 minutes.

Notes & Wine Advice

Serve the hand pies hot with salsa, sour cream, and chopped cilantro, if desired.
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Course; Breakfast / Pie / Pork

Fatso Cornbread

Fatso Cornbread

Don’t fight it! Embrace the decadence and slather each dense, moist, and slightly spicy slice generously with Whipped Honey Butter.
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Ingredients

Makes 1 5×9 inch loaf or 9-inch round

Instructions

  • Preheat oven to 425°F.
  • Place a 9-inch cast-iron skillet or a standard loaf pan in the oven with the Clarified Bacon Fat.
  • Preheat while you assemble the cornbread, about 5 minutes.
  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together the eggs, buttermilk, and melted butter.
  • Make a well in the center of the dry ingredients.
  • Pour the wet ingredients in, all at once.
  • With a wooden spoon, gently stir the wet ingredients into the dry ingredients until well combined.
  • Fold in the minced jalapeño.
  • Remove the hot pan from the oven and brush the hot, melted fat evenly on the sides and bottom of the pan.
  • Pour in the batter.
  • Sprinkle bacon on top.
  • Bake until a toothpick inserted near the center comes out clean, 25-30 minutes.

Notes & Wine Advice

Serve warm with whipped butter if desired.
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Course; Bread / Pork

Whipped Honey Butter

Whipped Honey Butter

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Ingredients

  • ½ cup 1 stick butter, at room temperature
  • 3 tablespoons honey

Instructions

  • Combine with an electric mixer and whip until light and fluffy, about 3 minutes.
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Course; Butter / Pork

Bloody Hell Bloody Mary

Bloody Hell Bloody Mary

There are multiple stories around about who created the original bacon Bloody Mary. The battles about who was first or what drink is best have been contentious and slightly sordid. This version is a total bacon bust that includes bacon vodka, Bacon Salt™, and a bacon twist garnish. It is so flavorful, you theoretically don’t even need to add the booze—but in all honesty, the booze-less variety has yet to be tested. J&D’s Bacon Salt is available online or at specialty food stores. If necessary, bacon flavored vodka, such as Bakon™ can be special ordered at your local liquor store.
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Ingredients

Makes about 3 cups

Instructions

  • In a large measuring cup or pitcher, combine the Worcestershire sauce, lemon juice, horseradish, hot sauce, celery seed, coriander, pepper, and salt.
  • Add the tomato juice and vodka and stir well.
  • Refrigerate until ready to serve.
  • Prepare 4 (8 ounce) drink glasses by rubbing the rim with a lime wedge and dipping in the Bacon Salt.
  • Fill each glass with plenty of ice and divide the Bloody Mary mixture evenly among the glasses.
  • Garnish each glass with a bacon twist and a lime wedge and serve immediately.
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Course; Pork / Sauce

Bacon Twists

Bacon Twists

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Ingredients

  • 4 slices thin-cut bacon
  • 4 disposable wooden chopsticks

Instructions

  • Preheat the oven to 425°F.
  • Wrap a piece of bacon around each chopstick in a spiral.
  • Place the chopsticks on a rack over a foil-lined baking sheet.
  • Bake until the bacon is brown and crispy, 15-20 minutes.
  • Cool completely before gently removing the chopstick from the bacon.
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Course; Pork / Snack / Tapas

Bacon Stuffed French Toast

Bacon Stuffed French Toast

Consider this for a decadent start to a lazy weekend or maybe a celebration feast after an active or productive morning. The orange adds a natural sweetness, so no syrup is necessary. Serve hot with a simple dusting of powdered sugar and perhaps a scattering of fresh berries.
Couverts4
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Ingredients

Instructions

  • Powdered sugar and fresh berries (optional)
  • In a shallow dish, whisk together the eggs, cream, orange zest, sugar, orange liquor (if using), vanilla, cinnamon, nutmeg, and salt.
  • Spread each slice of brioche with 1 tablespoon of mascarpone.
  • Divide the bacon evenly among 4 slices of bread.
  • Break off any extra bits of bacon to ensure that nothing hangs over the sides.
  • This helps the bread slices to seal nicely.
  • Brush the inside edges lightly with egg mixture and sandwich the bacon slices with the remaining bread slices.
  • Press gently to seal the edges.
  • Working 1 or 2 at a time, dip the sandwiches in the egg mixture.
  • For best results, leave the sandwiches to soak for a moment or two, then flip and soak the other side.
  • Preheat a large nonstick skillet or nonstick griddle over medium-low heat.
  • Spray liberally with cooking spray or brush with melted butter.
  • Slowly cook the sandwiches until they are golden brown, about 5 minutes per side.
  • Serve immediately or keep warm in a 200°F oven until ready to serve.
  • Garnish with powdered sugar and fresh berries.

Notes & Wine Advice

Over the top bacon lover’s tip:

Brush griddle with a little melted Clarified Bacon Fat before cooking french toast.
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Course; Pork