A while back, one of our illustrators came over to do a photo shoot for Ari’s guest blog on The Atlantic’s site. Ari was writing about the dish we’d done for Zingerman’s Guide to Better Bacon, and we needed a photo. “Perfect opportunity to have a yummy lunch!” I’d remarked. I set to simmering, frying, … Continued
We’re planning fun for December 7th in Oxford Mississippi! Ari will be joining the folks at City Grocery who will be cooking up recipes from Zingerman’s Guide to Better Bacon for an evening full of bacon lore and more!
Many thanks to those of you who stopped in to say hello at the Beer and Bacon Dinner at Back Forty on Monday night. “At a walk-around tasting and book signing, Ari Weinzweig, chef de cuisine Shanna Pacifico and Brooklyn Brewery paired five local brews with five bacon-centric dishes.” If you’d like a peek at … Continued
We’re pitching a tent for Camp Bacon this weekend! Read all about the fun here.
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