There is nothing in this world that is tastier than Bacon! I used to think that all bacon was pretty much the same. Oh, how wrong I was. After making my own bacon, I can no longer eat that stuff that passes for bacon in the big box grocery stores. Homemade bacon is the best thing that I have ever made. No joke! It is like the angels opened the heavens and delivered it to me. It is so fantastic. It is a must try.
I love the ease and convenience of a boneless turkey breast. However, I find that they can be quite dry sometimes. So, I decided to wrap one in bacon to see how it would turn out. The results were fantastic. This was definitely one of the best turkeys that I have ever eaten. It was moist, flavorful and best of all, easy to make! It was so simple that it should almost be illegal. If you are looking for a delicious and easy way to serve Turkey on Thanksgiving or any holiday for that matter, then this is your recipe.
Pork Belly Burnt Ends are the most delicious things that may ever touch your tongue. They are quite literally the best thing that I have ever made. We like to call them Melt In Your Mouth (MIYM) Bacon Cubes. These grew out of necessity and then turned into a sensation at my house. I had a pork belly that needed to be used and I did not have the time to cure it. So I cubed it, smoked it, and turned it into magical bacon goodness. If you can’t tell by now, I freaking love these things.
A couple of weeks ago, I made a batch of Bacon Onion Jam. It was the one of the greatest condiments that I have ever had. I love it so much, that I put it on everything. During one of my tests I put it on a grilled cheese sandwich. After a little testing with various cheeses and breads, I discovered the perfect combination. It was the most delicious grilled cheese that I had ever had. You have to check it out!
Last year I appeared on the TV show American Grilled. On that show I competed against Big Jim Stancil of Bareknuckles BBQ. We kept in touch after the show and started to chat about all things bbq and grilling. During one of those chats, he asked if I would like to go to the Jack Daniels BBQ Championship and help him out. I could not say no. Come on, it was the Jack! While there I helped Big Jim do a little grilling for the teams up on the hill. The dish that Big Jim made, was an elk burger topped with a bacon onion jam. Ever since that day, I have been dreaming of that bacon onion jam. It was slightly sweet, slightly salty and all around bacon-y. It was delicious! So this is my take on bacon onion jam. Thanks for the idea Big Jim.
In the top menu bar of this website you will see a tab that says “Ask Rex”. This is the section of the website where you can ask me to recreate a recipe, come up with a recipe or add bacon to your favorite recipe. One of my readers, Ashley, asked me for my take on a traditional Maryland dish, Cream of Crab Soup. She specifically asked if I could find a way to incorporate bacon. Well this is right up my alley. I have been experimenting with a few variations and came up with perfect Cream of Crab and Bacon Soup.
Ever since my BreakFast Fatty post, I have been getting bombarded with emails requesting more bacon recipes. So I took the bacon weave from the breakfast fatty, cooked it like my bacon crusted quiche and mixed it with America’s Favorite Dish, PIZZA! Yep, I took this pizza to the carbohydrate free extreme (ok a few carbs in the sauce, but come on, bacon crust pizza). I made the crust out of pure BACON!
In the bbq world everyone talks about fatty’s. The Gist of it is a smoked log of sausage. I did a quick take on it by stuffing the log of sausage with my favorite breakfast items. It is hash browns, cheese and hard boiled eggs wrapped in sausage and bacon.
Ever since I was a kid, the holidays meant it was time for hors d’ouerves / appetizers. Since everyone is coming and going, my Mom would always have a table full of them. For this reason, I am always on the lookout for new and interesting ideas. I stumbled upon a single picture that excited my taste buds. It was a picture of a round of sourdough bread that was sliced to resemble a porcupine and then covered with bacon and cheese. To my surprise, the bread was also drenched in ranch flavored butter. So I made it for Dana and it was a hit. I can see why it is nicknamed “Crack Bread”.
I am a huge fan of Quiche. The other night I was clueless as to what to make for dinner. I had a bunch of eggs lying around and figured a Quiche would be perfect. Add a little bacon and Swiss and this was going to be a great meal. I used the basic recipe from Paula Deen and then fiddled with the recipe until it worked.
I love grilled chicken. However, if you cook boneless skinless chicken breasts life can become dry and boring. So I devised a surefire way to cook chicken, keep it moist and give it a smokey bacony flavor. Yep, skewer the chicken with a couple strips of bacon. The fat keeps the chicken moist and imparts a nice smokey flavor that everyone will love.
Who doesn’t love a nice Bacon, Lettuce and grilled tomato sandwich. So I figured who wouldn’t love it in salad form. With charred bread croutons and fire roasted tomatoes, this was a salad for men and women alike. Heck, the main ingredient is bacon. Who could not love this salad. After making it, I declare that all salads made by me have fire roasted tomatoes on them. It was one of the most delicious salads I have ever eaten.
On the weekend I like to cook breakfast whenever I get a chance. This Sunday I woke up early and started to read the September issue of Bon Appetit. I know it is October, but I just got around to it. It happens. Anyways, I came across a baked egg dish in the 5 ingredient section. It looked great and I just happened to have the ingredients available to make it.