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Bacon . . . mmm . . . good

  • g

A Church group got together at our house tonight. Mainly foodies. We decided to eat all things pork. I made charcroutte (with bacon, sausage, and spareribs), there was a salad with pork rinds in place of croutons, applesauce (the cook promised he waved two pork chops over the sauce as it cooked), and believe it or not, bacon baklava and bacon ice cream for dessert. I am very satisfied. This was iron chefs without the competition. Though I must say the dessert items blew me away.

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  1. Have you seen the new cook book Seduced by Bacon. I am reading through it trying to decide what to make first.

    1. Bacon-as-dessert sounds odd; but I'm intrigued by the new cookbook. Please let us know what's there, and how it turned out for you!

      1. I have a cookbook called Everything Tastes Better with Bacon (which I have to agree with). It has recipes for a spicy peanut brittle with bacon and a peanut butter cookie with bacon. Both sound odd but are awfully tasty!

        Bacon is probably the only reason I could never become a vegetarian...

        1. For you bacon lovers out there, there is a marvelous recipe in the Zuni Cafe Cookbook for pasta with braised bacon....braise the bacon for about 2.5 hours, and I guarantee you that every living thing within sniffing range of your kitchen will be hungry!

          1. Apparantly bacon-as-dessert is all the rage. If you missed this thread, there was a LONG discussion on the merits and deliciousness of "bacon brittle" just last month:


            I haven't tried the bacon brittle, but I'm with all the other bacon-lovers on this thread. Can't get enough of the stuff. My favorite ways to eat it are simple: either several slices of CRISP bacon on buttered wheat toast, or a BLT with avocado, on toasted wheat with mayo. I know what I'm having for breakfast today!

            1 Reply
            1. re: DanaB

              The bacon brittle seems to have spoiled my family for other nut brittles. We sampled to "homemade gourmet" peanut brittle today. The little one actually threw it away. The Spouse made a face and shook his head. Nope, none of us thought it was anywhere near as good as that bacon brittle.

              1. re: Anne

                This is the recipe my friend used. I think he may have gotten the ice cream recipe from food and wine too. It was basically heavy cream, sugar, and bacon. And did I mention bacon?

                  1. re: G Mo

                    I didn't find the ice cream one at food & wine, but I found one here, if anyone's interested

                1. A sneaky bit of bacon makes just about everything taste better. I find it hard to back away from when cooking for those that dont/cant eat it.

                  1. The bacon party I want to hold would be to sample the dozen or so ethnic bacon varieties I see in the deli counter at a local ethnic grocer.

                    1. On the topic of bacon, a good finger food. I've seen similar recipes where you broil or bake, but I fry mine (heck, it's already bacon - why not fry it?!)

                      Dates in Bacon
                      8 ounces pitted dates
                      4 ounces almonds, whole
                      1 pound bacon, sliced, pieces cut in half

                      Heat oil on medium-low to medium heat for about 10 minutes.Stuff one almond inside each date. Wrap dates with bacon, using toothpicks to hold them together. Drop in hot oil a few at a time and fry until bacon is evenly crisp. YUM YUM YUM!

                      You can keep them warm in the oven until ready to serve.

                      1 Reply
                      1. re: luv2bake

                        A similarly good recipe is to stuff the dates with parmesan cheese then wrap with bacon and bake until bacon is crisp.

                      2. I like my thick-sliced bacon brushed with a marinade of whole grain mustard and brown sugar and broiled.

                        1. I saw this recipe today and thought about this thread. Here in case anyone's interested - candied bacon: