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
Otherwise known as, bacon-wrapped prunes! I had made the bacon-wrapped dates with long pepper several times, but figured it was time to try this variation. Here are my ingredients – Arkansas peppered bacon and prunes, and toothpics. The prunes were smaller but denser than the dates, and the half-slices of bacon wrapped around sometimes more … Continued
I harvested the last of my potatoes, and decided to try making the Bacon Hash recipe with them. I hadn’t actually planted potatoes this year – my harvest was from the potatoes that escaped being harvested last year! I had a combination of Peruvian Purples and I think German Butterballs. I had picked up some … Continued
My local grocery store had ripe plantains (dark brown skins), so it was time to try this recipe. I had two plantains. I didn’t have any English dried mustard, so I used what I had. Here’s the plantains with the mustard paste on them: The recipe said I’d only need 2 to 3 slices of … Continued
It’s a rainy October Saturday, and my husband is off on a weekend backpacking trip. Normally I would be too, but my dining room table was literally covered with Roma and Brandywine tomatoes that I picked in a hurry before a hard frost on Wednesday, and I was itching to make a batch of sauce … Continued