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by Borracho

Gridiron Grub: Bacon and Cheddar Potato Skin Gnocchi

As I watch this manic season of the Philadelphia Eagles, I can’t help but feel frustrated. I guess that’s what happens though: some emotions just come standard with football.

Likewise, some foods are standards. Proven through the test of time, they please any crowd that comes along and can just be relied on. For me, one of the greatest examples of this is potato skins.

Every sports bar has them on the menu. They are so decadent with their gooey cheddar, salty bacon and creamy potato that very few people can resist. Here’s my take on potato skins that are just as tasty, but easier to make for a crowd.

Bacon and Cheddar Potato Skin Gnocchi

by Borracho

Gridiron Grub: Grilled Cheese BLT Dip

When I was in high school, we had a tradition every Thursday night before Friday football games. Myself and a few of my friends would finish up with practice and show up sweaty and famished at my house. For some reason my Mom not only condoned this, but encouraged it by offering to feed the huddled masses. Dinner was always the same on these nights; grilled cheese with bacon, lettuce and tomato on wheat bread. This tradition has permanently seared in my palate the sweet, smoky combination of late-season tomatoes, gooey cheese, thick bacon and chewy homemade bread as the perfect complement to fall days and Friday night lights.

Grilled cheese is somewhat difficult to pull off at a tailgate and even harder to bring when you are invited somewhere. Can you imagine the reaction to showing up to watch a game with a tray of soggy, lukewarm BLT grilled cheeses? From then on you would definitely be the asshole in charge of bringing the soda and chips. Because of that, I have tinkered with a homemade grilled cheese/BLT dip over the years. It hits all the right notes, though early in the process I realized that lettuce just wasn’t a good fit so I switched to the dip staple: spinach. This has been my go-to takealong for last-minute tailgates and game-watching.

Grilled Cheese BLT DIP

in Bacon / Cheese / Endless Bacon / Pig / Recipe 4 comments

by gansie

Where There’s Smoke…There’s Bacon

I appreciate the idea of hummus because it’s such a stinking fantastic dip and it’s not even based in fatty sour cream or cream cheese. I think eggplant based dips, to be honest, aren’t as delightful as bean dips, but I keep trying anyway, especially with almost-out-of-season eggplants filling crates at the farmers market.

I googled for a few baba ganosh recipes and turned to my friend Justin’s fav, David Lebovitz. Lebovitz accentuated the smoky qualities of the dip and I ran with it, adding extra smoky flavor everywhere I could.

Smoky Eggplant Dip with Bacon-fried Tortillas

in Bacon / Cheese / Endless Bacon / Veggie 5 comments

by tvff

Italian BLT: Pancetta e Lattuga e Pomodoro

Question: What is the best meal for parents of a six-month-old? Answer: Anything fast and easy.

Yes, ladies and gentlemen, complicated weeknight dinners are out the window for me lately, as a full day’s work and the brief window of time I get to spend with the baby now eat up a large portion of my time. That means dinner is often not even started until around 7:30 p.m. and we’re usually making meal decisions based on ease of preparation.

And yet, when the rather pedestrian idea of making a BLT came up, I decided that the least I could do was spiff it up a bit with some Italian flair. The result was a tasty meal that wasn’t much more difficult than your run of the mill cold cut sandwich.

in Bacon / Endless Bacon / Pig / Recipe / Sandwich 1 comments

by BS

Milkshakes Gone Wild

Chocolate or vanilla? Are you kidding me? Milkshakes are the latest classic comfort fare to get a foodie-fied makeover, and we’re liking what we see. From bacon and bourbon to sweet potatoes and cereal, these creative innovations from chefs and bloggers around the country would make your grandmother’s milkshakes blush.

1. Cereal Milk Milkshake

Blogger Savory Notes took everyone’s favorite end-of-bowl treat — cereal-steeped milk — and turned it into cereal-flavored milkshakes.

Recipe: cereal milk milkshakes

2. Sweet Potato Cashew Milkshake

At Baltimore’s B&O American Brasserie, chef Thomas Dunklin whips up sweet potato ice cream and blends it with candied cashews and bourbon.

Recipe: sweet potato cashew milkshake

3. Dulce de Bacon Milkshake

Does life get any better than dulce de leche and bacon up in your milkshake? We don’t think so. Kudos to Adventures in Cooking for dreaming this up.

Recipe: dulce de bacon milkshake

in Bacon / Desserts / Drinks / Endless Bacon / Featured / Lists / Pig / Restaurants / Trends 3 comments

by Emily

Peanut Butter Bacon Hot Dogs. Seriously.

This past weekend I journeyed to Tacoma, Washington to visit my dad. I”m pretty unfamiliar with that area of our state, so I assigned him with the task of picking a cool place to meet. My dad is a man with excellent taste, so I knew he would not disappoint. And boy was I correct!

We ended up at the Red Hot, an unassuming little joint that specializes in creative hot dogs. The menu revealed that the Red Hot has been featured in a variety of local media and even appeared on Food Network”s Chef vs City. All this is well and good, but let”s get to the real The driver ed games will also help students find financing through the U. question on everyone”s minds: does the Red Hot offer a hot dog slathered in peanut butter?

YEP.

Upon spying this option, called the Hosmer Hound Dog, I remarked that it probably was delicious but I felt too guilty ordering it. Little did I know that fate had other plans. A super friendly local, who was sitting next to us at the bar, had overheard our conversation and asked the waitress to bring us two of the Hosmers, his treat.

I”ve always depended on the kindness of strangers.

in Bacon / Endless Bacon / Featured / Pig / Restaurants 7 comments

by BS

Demoned Eggs

At the Brixton in San Francisco, Dungeness crab meat and bacon make a deviled egg that is practically a whole meal (and decidedly un-kosher).

Demoned Eggs

6 ea eggs, cooked about 10-12 minutes
2 T aioli or mayo
pinch cayenne
1 T minced shallots
1 T minced celery
½ T chopped parsley
½ T Dijon mustard
salt and pepper to taste

¼ pound Dungeness crab meat
2 T meyer lemon extra virgin olive oil
2 T chopped chives
2 strips cooked bacon, minced

1. Peel and halve eggs, and pop out yolks.
2. Push yolks through sieve.
3. Mix with the aioli, cayenne, shallots, celery, parsley, Dijon, salt and pepper.
4. Mix crab, lemon oil and chopped chives together.
5. Put the yolk mix through a piping bag and pipe into egg halves. Top with the crab mix and bacon.

More Bacon: Recipes, raves and other bacon bits in Endless Bacon.

in Bacon / Eggs / Endless Bacon / Pig / Restaurants 0 comments

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