0
There's a lot you can do with a rasher
- BLT: The Bacon, Lettuce, and Tomato sandwich is a classic summer treat from my childhood. Back then, we made them with fresh, locally grown tomatoes, from ours or a neighbor's garden, fresh lettuce (not iceberg), real mayonaise, and freshly toasted bread. My mom was a fan of Pepperidge Farm (or "fahm") white bread, freshly toasted. Lately, I've been enjoying them with freshly toasted whole wheat bread, and I'm told by a trusted authority that the very best BLT is made with fresh toasted sourdough. I notice that a Google search for perfect BLT results in a lot of hits, mostly on white bread. I'm intrigued by the addition of avocado, but really, isn't that just going to dilute the crunchy, chewy bacony goodness?
- Bloody Marys made with Bakon Vodka: You know, I was a little appalled when I first heard about Seattle area Black Rock Spirits Bakon Vodka. But not long after, as part of my dedicated personal research in the Bloody Mary, the local liquor store manager told me that he's been hearing rave reviews from customers using Bakon Vodka to make a Bloody Mary Bakon Mary.
- Maple Bacon Doughnuts: This delicacy was my first introduction to the less traditional bacon indulgences. I first heard about it at, and saw them being devoured, at Voodoo Doughnuts in Portland, Oregon. Other Pacific Northwest doughnut shops picked up on the bacon frenzy, variants appeared all over. I gotta say, the Maple Bacon doughnut, especially in bar form, is a really good thing, best when accompanied by local small-batch roasted freshly brewed coffee, once, maybe twice a year, if you've been really, really good about moderation and exercise.
- Bacon Cinnamon Rolls: And since we're talking about Northwest Bacon indulgences, here's one from the Rainy Day Gal Jenny, writing from the Emerald City of Seattle: Bacon Cinnamon Rolls. These are tasty, completely unhealthy, and easy to make with Pillsbury Cinnamon Rolls in a can, and good bacon. Think of them as a new Winter holiday indulgence, one that will need practice and dedication in order to achieve perfection by the solstice.
- Bacon crème brûlée: This appears to have first made a notable appearance thanks to the good offices of the Torched Food Truck in Phoenix, Arizona. But Bacon crème brûlée has worked its way to the North West, and is appearing on menus and dinner tables to rave reviews.
- Bacon and Eggs: I know, it's even more traditional than the BLT. But some things really can't be improved on, and one of those things is a plate of freshly cooked, locally produced farm-fresh eggs with two or six rashers of prime quality bacon.
Printer-friendly version