I’ve written about the array of glorious brunch options in San Francisco before, so I’ll get straight to the point: I was back in the Bay Area last weekend and of course I enjoyed MORE brunches with MORE bottomless mimosas and MORE benedicts and MORE bacon. Millionaire’s Bacon, to be exact.
You can find this delicacy at a good handful of restaurants in San Fran, but we first encountered it at Blackwood, an “American Thai Fusion” restaurant in the Marina area. In spite of the name, Millionaire’s Bacon will just set you back a couple extra dollars on top of your $10-20 brunch plate, so it’s not a bad deal. Especially considering the fact that this is no ordinary bacon—it’s super thick and meaty, coated in sweet maple syrup and honey, liberally sprinkled with spicy red chile flakes. After this flavor explosion, I’m never eating regular bacon again.
You can make your own, too! You definitely don’t have to live in San Fran (and you don’t have to be a millionaire, obvs) to enjoy this ultra-rich bacon.
So the food world is all atwitter about 300 Sandwiches. If you’ve been living under a rock, or don’t check your food blog links 5 times a day, here’s the gist: New York Post reporter Stephanie Smith was befuddled by her boyfriend’s obsession with sandwiches, especially after she made him a particularly tasty one and he replied “Honey, you’re 300 sandwiches away from an engagement ring.” Calling his bluff, Smith started a blog chronicling her quest to make 300 perfect sandwiches, and she is damn well expecting a ring once the list is finished. Feminist bloggers were unsurprisingly appalled. Personally, my reaction was the same as pretty much any other guy’s, saying to my girlfriend, H: “honey, we should do this!!!” To which I received an epic eyeroll along with a response I perhaps should have seen coming: “If you like sandwiches so much why don’t you make me 300 sandwiches?”
She had a point. I do like to cook, and I am constantly perplexed at the gf’s inability to understand my intense love for the magnificence of meals between bread. “I’ll do it!” I said. I’ll make her all 300 sandwiches, and by the end she will have to understand why I love these beauties so much. It will bring the gf and I closer together and help us land, if not a wedding date, at least a blog-to-book deal.
I set to work.
Re-creation #1: 300 Sandwiches’ gorgeous mozzarella and homemade pesto BLT:
I’m usually a mess in the kitchen, but this time I followed Smith’s instructions to a T — frying up crispy bacon and layering it on a baguette with pesto, arugula, tomato and fresh mozz. I resisted my urge to get creative and made just one game-time decision: frying the baguette in leftover bacon grease instead of toasting it. I mean, come on. Obviously.
I have to admit I set out wanting to make fun of Smith, but gotta give credit where credit is due: this sandwich is not only pretty, it’s delicious. Definitely one of the best I’ve had in a while.
Um, maybe too delicious though. By the time H made it in to the kitchen, the BLT’s photogenic appearance had evaporated, along with 60% of the sandwich.
Oops! No worries. Still 299 attempts left to solidify this love between myself, my girl and my lunch.
Re-creation #2: Spring Cleaning Goat Cheese and Basil Grilled Cheese:Read More›
Monica’s Mercato, around the corner from our apartment in Boston, has hands-down the best Italian subs in Boston, but we were also mesmerized by the display of fresh and dried pastas. The eery ebony squid ink spaghetti called out to us. While we had never experimented with this type of pasta before, we had sampled it in Italy and various North End eateries, and loved its salty, briny sea flavor.
To accompany the spaghetti, we bolted across the street to the North End Fish Market and grabbed a few jumbo sea scallops to sear and pair with crumbled bacon and a garlicky lemon sauce. The combination of the slightly orange-hued bacon and the black spools of pasta got us thinking it’s about time to start planning for the upcoming ghoulish holiday.
Black Squid Ink Pasta with Seared Scallops and BaconRead More›
If you’re a fan (and who are we kidding, we all are), you need to get in on this bagel making.
These bagels have the lovely exterior firmness of a bagel with an added bonus of a fluffy almost biscuit-like texture inside. Plus they are filled with bacon and cheddar…and then topped with more bacon.
Need I say more?
Bacon & Cheddar BagelsRead More›
With the Fourth of July ahead, and at least one package of hot dogs sitting in your freezer or fridge, it”s time to start thinking about your cook-out. Whether it”s you alone or at your jam-packed amazing and mega-impressive/amazeballs party, it”s time to think about spicing up your wieners. For you (and only you), I”ve done my research on the craziest and tastiest varieties of fixin”s for your dog. Choose on and serve, or create a twisted hot dog bar. Then impress. Here we go…
10. Bacon Wrapped (and Stuffed)
Bacon is one of the few foods that I believe goes well with everything. Bacon makes all things better. Now, combine it with one of America”s favorite foods, by topping it and stuffing it with bacon. Add cheese and sauerkraut with your typical condiments. Bacon inspires all.
Recipe: Simply Recipes
I”ve put potato chips on sandwiches, burgers, but never thought to put them on a hot dog already topped with slaw and sauces. Some believe that there is such a thing as too many condiments, or strictly using mustard and only that. It looks like the Columbian may change their minds.
Recipe: My Columbian Recipes
Pineapple is one thing I never thought of topping my wiener with. But along with chipotle sauce, sweet and spicy sounds good. A couple of jalapenos add a nice kick.
Recipe: Homesick TexanRead More›