bacon takedown 2010

Oh yeah, that’s right.

B-a-c-o-n.

I’m back and I’m bringin’ the bacon with me!

Last night, my long lost readers, I attended the “Bacon Takedown.”   Hosted by the folks over at chili-takedown.com (remember Guactacular?), the sold-out Bacon Takedown was a pork-to-pork battle between 20 foodies, home chefs, and bacon lovers.

After leaving my ticket at home, I nearly didn’t make it into the event.   But thanks to the kind doorman and Evelyn’s iPhone (what can’t the iPhone do?!) I had proof that I purchased the $15 ticket.  Phew!

Are you ready for bacon overload? Here we go!…

The first taste of the night was a bacon rice krispie treat.  This was actually my favorite (I voted for it!).  It had bits of crispy bacon in it, topped with a rather large cinnamon spiced apple. Mmm….now that’s good bacon…

As we would find, the challenge with a lot of the dishes wasn’t that they tasted bad, they just didn’t taste much like bacon…and at the “bacon” takedown, well, I think we can agree that that’s just not good enough…just sayin!

#9 was Becky’s Love Bites.  She actually won 3rd place in the people’s choice awards with her almond and bacon brittle toffee treats….

Next – bacon meatballs! These were pretty damn tasty, but in my opinion was majorly lacking in bacon…

Stewed cinnamon apples with maple whipped cream and crispy bacon.  One of the few cooks who actually gave us an unadulterated piece of bacon…and I was grateful for that!…

“Devil on a Horseback Cake”  I can’t really remember what this exactly was other than a spiced cake (carrot?) made with bacon fat.  Mmm…

Whoopie pies! With peanut butter icing and “bacon jam.” Needs more bacon!…

Macaroni with bacon.  This was another favorite of the group…it didn’t taste much like bacon but it was delicious.  I’d love the recipe for a cold winter day…it was like Kraft all grown up….

Black Magic Bars with bacon, pecans, chocolate, bacon fat, bacon fat, and oh yeah, bacon fat…

This was called pig sty pie, but I thought it was more like stuffing….

Phew! we made it to the end of one table (oh yes, we’re only 1/2 way through). This turned out to be the #1 people’s choice – candied bacon with avocado gelato.  It was definitely the most “refined” idea but I thought the two flavors didn’t quite jive in my mouth.  But give me a spoonful of that bacon alone and I’m a happy girl…

Yes, all that went in my tummy….

Time for round two! Candied bacon in a fig with chocolate?…

And bacon gyoza.  These came 2nd in the people’s choice…although we all thought it was a bit salty (it was served in a cupful of salt, I mean, peanut sauce).  Still nice to see some Asian representation, even if it was from a….non…Asian…

The winner of last year’s bacon takedown, and repeat winner this year with bacon tomato soup over a bacon cheddar crouton.  Hmm…do I smell scandal? No, it was just that good (could have used more bacon in my opinion though)…

Are you sick yet? By this point, we were nearly bacon-ed out. Nearly.  This is bread-bacon-pudding…

Bacon almond toffee.  I think this girl could package and sell this stuff….

Pulled pork sandwiches…where’s the bacon?…

Bacon, pecan waffles with bacon maple syrup…no, seriously, where is the bacon?…

Bacon terrine (voted 3rd by the guest judges).  Interrresting…needs more bacon!!…

Bacon cuban sandwich.  This was delicious.  Thankfully this guy gave us all a little acid with the pickle…needs more bacon!…

Black out cupcakes with bacon somewhere in there (squid ink was used to make it black. Why? I don’t know)….

And finally! we ended the night with strawberry pepper bacon donut holes (there weren’t any left to take a picture of)….everybody together now, MORE BACON!!…

OK, about 1/3 of that made it into my tummy….

I’d say bacon takedown was a success.   And for the winners of the grand prize – one year’s supply of bacon – I wish you the best of luck!!

I had so much fun that I’ve convinced myself to take part in the next takedown…rumor has it that there’s a cookie take down coming this December!  I better start brainstorming some recipes…

For now? A nap!

bacon wrapped dates

Riding on the heels of my bacon wrapped scallops (and to my father’s certain horror) I thought I’d tell you about this one time I wrapped some dates in bacon.

I first discovered the bacon wrapped date at a Spanish tapas place here in New York City.  I am not one for dates, so I scowled when my friend ordered them.

“None for me thanks.”

But when the small plate arrived at our table and there were four perfect portions for four of us girls, I had to tough it out and take a bite!

Today, the bacon wrapped date is officially my favorite tapas dish.   I couldn’t wait for the next time I could taste the rich bacon flavor with the sticky sweet date – a match made in heaven! That’s why I attempted to recreate the dish at home.  Luckily for me, they really are as simple as wrapping a date in some bacon!

~Maple Glazed Bacon Wrapped Dates Stuffed with Goat Cheese~
(it’s a mouthful, i know)

What you’ll need

• 1 packet of dates (either pitted or not)
• Bacon
• Maple syrup
• Goat’s cheese

What you’ll do

• First pit your dates if they still have seeds (it’s actually super easy to do this.  Make a small incision in the side and pry the seed out with your hands)
• Then take a hearty amount of goat’s cheese and stuff it in the center.  The sweetness of the bacon and the dates are very overpowering so be generous with the cheese!

• Next, take a pastry brush and coat your bacon with maple syrup

• Wrap the dates securely in 1/2 piece of bacon

• Place on a baking sheet and bake for about 20 minutes at 400

• Let the dates cool for about 8-10 minutes before serving

It’s a simple idea for a dinner party and a crowd-pleaser for sure!

(Sorry, Abba!)

Bacon, onion and gruyere tart

I’ve come across this on a few menus over the years, and yesterday I had a craving for the savory, sweet dish.

I found a pretty simple recipe online (thanks, epicurious) and gave it a shot…the outcome? You tell me!

Bacon, mushroom and caramalized onion tart with gruyere cheese

What you’ll need

• 1 box frozen puff pastry
• 1 medium sized yellow onion
• Thick-cut sliced bacon
• 1 box of mushrooms (I used shitaki)
• 1/2 cup of ricotta cheese
• 1/4 cup of sour cream
• 1 egg yolk
• 2 tbsp olive oil
• Gruyere cheese, sliced
• fresh thyme
• salt/pepper
• another egg yolk (mixed with some water as a wash for the pastry)

What you’ll do

• First take out your puff pastry to let it thaw
• Mix together your ricotta cheese, sour cream, oil and the egg yolk

• Next render some fat off your bacon.  Drain and store for cooking your onions and mushrooms.  Continue to cook the bacon until it is crispy
• Keep your bacon, and reheat the rendered fat and sautee your onions and mushrooms until soft, adding your thyme, salt and pepper a few minutes before done
• By now, your pastry should be thawed.  Roll it out a bit and use a knife to draw a border 1/4 of an inch away from the edge (be sure not to actually cut the pastry, just pierce it)
• Smooth a layer of the ricotta mixture onto the pastry, being careful not to go over your quarter inch border

• Add a layer of the mushroom and onion mixture, repeat

• Top whole thing with slices of gruyere and crispy bacon
• Put your tart in the oven for about 35 minutes at 400

The tart will puff up and your filling will sit snugly within that border you made.  Feel free to substitute the ingredients (try adding some goats cheese after it bakes instead of melting gruyere, omit the bacon and try using a few different varieties of mushrooms.)