I did these two recipes as small test batches, to see if I liked them before I served them to guests. I went to Monahan’s fish market, and got three Atlantic oysters (from Cape Cod – I think they were called Wiona but it might have been Wionna), and three Littleneck clams, all fresh and … Continued
Since I was home by my self last weekend I decided to make a half-recipe, I knew I would eat the whole thing regardless of if I made a half recipe or the whole thing! I had 2-year-aged Grafton cheddar, Hellman’s mayo, a jar of organic roasted red peppers, a good olive oil from Chile, … Continued
My first venture into the shellfish arena of bacon book recipes. I love oysters in any form so I figured, hard to go wrong with this. I got 5 freshly shucked oysters from our local wonderful seafood market, Monahan’s. The oysters were from Cape Cod, and I think Mike Monahan said they were called Wiona … Continued
We throw a New Year’s Eve party every year, and while our guests bring lovely snacks to share we always make some too to seed the food table with. This year of course I decided mine should be bacon-based. So, I chose the Benedictine with Bacon recipe from the Bacon book. But first, I also … Continued
This is not a bacon book recipe, but Fred Sauceman, who is a professor at East Tennessee State University (and is in the Bacon book, in the section about Chocolate Gravy), recently made this dish: It’s a salad using these five artisanal bacons from the Bacon book, from five different states: Benton’s (Tennessee), Broadbent (Kentucky), … Continued
So, this is not actually a recipe from the Bacon book. Its a recipe from Cook’s Illustrated magazine (which they called French-style pot roast), which had the irresistible combination of using bacon in the recipe, and, calling for use of a large dutch oven (since I finally acquired an enameled dutch oven last week and … Continued
A chilly Sunday afternoon seemed like the right time for this recipe. First, I started the grits. I did not have blue grits, so I used the Anson Mills slow-cooking yellow grits that I had. I used 3/4 cup of the dry grits to 3 cups water, for 2 adults, with about 1/4 teaspoon salt. … Continued
If you’re in the vicinity of San Francisco and would like to say hello to Ari, and maybe get a signed copy of his book, you’ll have a couple of chances this January 2010: Saturday January 16, 2010: a book signing at Omnivore Books, 6-7 pm. Monday January 18, 2010: a book signing and bacon … Continued
At 3CUPS cafe in Chapel Hill, NC, on December 9, 2009. Please see their web site for more details and contact 3CUPS if you’d like to attend, it promises to be a festive, and very flavorful, evening!
Lantern restaurant, together with Ari, will be doing a fabulous bacon dinner and booksigning on December 8, 2009. Please contact Lantern restaurant if you’re interested in attending! (They have some lovely photos on their web site, too.) Here’s some more info from their site: “The meal will focus on bacon from masters Allan Benton, Sam … Continued