Archive for July, 2012

Skillet Bacon Jam

Wednesday, July 18, 2012 Review by BetterThanAndrew

Bacon Jam

Another entry from the Food Truck Chronicles at The Vegetarian’s workplace. While I was waiting for my Bacon Maple Milkshake, reviewed earlier this week, I wandered over to the Skillet Street Food trailer. Skillet is a converted Airstream camper that serves up creative “American-inspired food prepared with classic technique and seasonal ingredients”. I’ve eaten there a number of times and it never fails to please. Anyhow, as well as being a purveyor of roadside delicacies, they sell a couple of food products like Pumpkin Sauce and their groundbreaking Bacon Jam.

“Well, we take a big bunch of really, really good bacon and render it down…add a bunch of spices, onions, etc. and let it simmer for about 6 hours, give it a quick puree, blast chill it…take a left turn, and end up in pure bacon heaven.” It’s a fantastic product whose only downfall seems to be a relatively short shelf life. It probably won’t be lingering for long on your shelf, though. Think of it as a bacon relish. It’s available in Original or Fennel & Black Pepper versions and goes well on burgers, in breakfast burritos and anything that needs a bacon-y kick.

Caramelized Onion and Bacon Gratin

Caramelized Onion and Bacon Gratin

Looking for a dish to pass? Check this one out. Cheesy, Bacon Goodness. I have nothing else to say. Enjoy!

VIA: http://www.simplecomfortfood.com/2010/11/17/caramelized-onion-and-bacon-gratin/

Ingredients:

  • 5 whole yukon gold potatoes, cleaned, and sliced very thin
  • 10 slices of good bacon, cooked and crumbled, bacon grease reserved
  • 3 large onions, thinly sliced
  • 1 tbsp unsalted butter
  • 3 cloves of garlic, minced
  • splash of worcestershire sauce
  • 3 scallions, thinly sliced
  • 1/2 tsp salt, pinches for each layer
  • 1/2 tsp black pepper, pinches for each layer
  • 1/2 cup of roasted red bell peppers
  • 1/2 cup of half and half
  • 1 cup of Monterey jack cheese
  • 1/2 shaved parmesan cheese
  • 4 sandwich size slices of colby jack
  • pinch of red chili flakes
  • cooking spray

For additional cooking and assembly instructions, please visit: http://www.simplecomfortfood.com/2010/11/17/caramelized-onion-and-bacon-gratin/

Deviled Eggs with Blue Cheese and Chorizo

Tuesday, July 3, 2012 Review by Brian
Deviled Eggs with Blue Cheese and Chorizo

Deviled Eggs with Blue Cheese and Chorizo

This certainly puts a twist on the traditional Deviled Egg. What a perfect summertime (or anytime) snack! Matty P – if you’re watching – This is my official request!

VIA: http://www.simplecomfortfood.com/2011/02/24/deviled-eggs-with-blue-cheese-and-chorizo/

  • 10 eggs (makes 20 deviled eggs)
  • 1 tsp white vinegar
  • cold water, enough to cover the eggs by at least 1 inch
  • 1 tbsp dijon mustard
  • 1/2 cup of mayonnaise
  • 1/4 tsp cracked black pepper
  • 1 tsp of your favorite hot sauce
  • 1 chorizo link, cut into small cubes
  • 1/4 cup of blue cheese, crumbled
  • ice water

For additional cooking and assembly instructions, please visit: http://www.simplecomfortfood.com/2011/02/24/deviled-eggs-with-blue-cheese-and-chorizo/