On Tuesday night I was fortunate enough to make a guest appearance on The Ed Foreman Show, in downtown Portland. I was scheduled as a guest chef with the primary objective of cooking with... Wait for it... BACON! Yes of all the things in this world I was asked to prepare I get number 1. I was already excited to be on the show but to be cooking with Bacon even more so. Insert non secquiter; If you have not been there to see it live yet. You should be. Its every Tuesday night at Dante's.
I had so many ideas for bacon that I had to narrow the options, so I figured since it's summer why not focus on some easy starters and a nice dessert. What I came up with was: Bacon and jack cheese stuffed jalapenos wrapped in bacon, Bacon wrapped prawns with a warm Bacon, Tomato, Basil and Tequila sauce, dessert Bacon and maple cupcakes, and a special corn dog wrapped in bacon just for ED.
The thing I love most about bacon. Its versatility. You can really use it in anything. It has it all, fat, salt, and sweet. It really is, damn near perfect. It's also a form of food preparation you can find anywhere there is pork and salt. Almost every country has it's own form of cured pork belly. And the beauty of it all; it's still bacon. So where to start with getting the most bang for for your buck. First, use a product that is not found at large chain supermarkets, most of that stuff has to many sulfates to count. I prefer to use Nueskes Bacon from Wisconsin. It's an apple wood smoked slab bacon you can pick up at Chop Butchery in NW City market (http://chopbutchery.com/). Or on line at http://www.nueskes.com I prefer Chop they are local, friendly, and creative.
Stay tuned for the web cast of the event as it will posted soon.