Bacon Jam

My life has completely changed as of October 1st, 2011. Ladies and gentlemen, I bring to you bacon jam. For dinner we had appetizers at The Polka Dot Pig Gastro Pub with our good friends Carrie and Tommy. Earlier in the day we had a lovely picnic near the Augusta Canal which involved lots of good wine, cheese, bread, meats and fruit. It was lovely. With our full stomachs we couldn’t think of a heavy dinner, so appetizers it was.

It was then I discovered bacon jam. I really wanted to try the Braised Pork Belly which came with jalapeno grits and bacon jam. My boyfriend totally ignored me and decided fried artichokes be a better alternative. Luckily we were all sharing and I would be trying the pork belly from our friends. Little did I know what I was about to experience but I instantly fell in love. I fell in love with bacon jam. Chunks of extra crispy bacon swimming in a jam of brown sugar, maple syrup and other delicious ingredients I couldn’t yet decipher.

My boyfriend then thought I went a little crazy when I seriously asked our waiter, “Do you guys sell jars of bacon jam?” Mike was like,”OMG What?” with laughter of course! I on the other hand was very serious. Sadly they didn’t sell jars and he wouldn’t tell me their secret ingredients. My girl Carrie then jumped in and was like, “She needs a jar of this bacon jam now. I will buy it, whatever it is.” Of course I don’t know if I would survive after a jar of bacon jam but I went with it. Why not? The waiter ended up giving me a small cup to go of bacon jam. I was happy. :)

Today I was on a mission to see if bacon jam was something I could actually create at home. Which is possible from here or here. And if I’m too lazy to make my own bacon jam, I could just buy it! Watch out.. bacon jam might be my new idea of Christmas present giving this year. I promise you, if it has changed my life, it will probably change your life!

With lunch today I decided to have a little picnic feast at home featuring BACON JAM! Also  with crackers, gouda cheese, garlic Swiss cheese, breaded chicken breast, and fruit leathers.

  

I <3 Bacon Jam,
Fallon

Quick German Potato Salad

Using my boyfriend’s iPad in the kitchen, great for pulling up recipes.

I say quick because I was in a super pinch one weekend to get to a BBQ within 3 hours. I also made a quick dessert too. I love potato salad but not the kind that is loaded with mayonnaise and eggs. I’m not a mayo fan at all and just the sound of eating a fat laden salad with all that goop in the hot summer heat at a BBQ, in your bikini just sounds repulsive! I’ve been to several BBQ’s and the options just aren’t always healthy. Sometimes you just go with the flow and bring something you know you will enjoy. I usually bring fresh fruit like watermelon!

The recipe for German potato salad comes from Wholefoods. Boy do I miss that grocery store! I’m glad they have a huge database of ingredients, so I can still get my Wholefoods experience. My father use to make a delicious German potato salad back in his day. He added eggs, red bell peppers, red onions and a red wine dressing. This Wholefoods recipe is a little different with the addition of bacon (YUM!), apple cider vinegar and whole grain mustard.

Everyone loves bacon!

Now if you need something to bring to a BBQ this weekend I’d recommend this recipe. It is healthy, delicious and very satisfying. It won’t go bad in the heat and it will be a crowd favorite. It literally takes an hour from prepping, cooking and putting together. German potato salad is always warm and I think this is why it is such a quick dish to put together. Make it for those BBQ’s you are invited to this weekend.

To make the German Potato Salad this weekend head on over to the Wholefoods website to get the recipe. I’d post it here but I have to be at work in an hour!

Always,

Fallon     

Spinach Salad with Warm Bacon Dressing

Don’t forget to leave me a comment to be submitted into my giveaway! Friday is the last day. Extended till Saturday, March 19th till Midnight!

My father use to work in an Italian restaurant that was 5 stars in Las Vegas. When I was younger he invited my best friend and I for dinner. I think we were 16 or 17 at the time. We got really dressed up for the occasion and couldn’t wait to have a really delicious dinner. My dad had it all planned out with what we would be getting at the table. We had 6-7 dishes served to us, including a palate cleanser. Everything was delicious but the spinach salad always comes back to memory for me. The salad was made at our table with crispy bacon and a warm Dijon bacon dressing that wilted the spinach perfectly. This was the best spinach salad I’ve ever had and usually no other restaurant can compare.

My good blogging friend Shelby from The Life & Loves of Grumpy Honeybunch made a delicious spinach salad with shrimp. I on the other hand made the same salad, minus the shrimp. Remember I don’t like dish or seafood! I added crumbled goat cheese instead. It reminded me of the salad I had at my father’s restaurant flavor wise. I didn’t make enough of the dressing so the salads were slightly dry but they still tasted fabulous. I blame those mushrooms for soaking up all the liquid! I didn’t realize making a spinach salad with bacon dressing could be so easy to make. The version below is for 2 people but I made mine for 3 people.

Spinach Salad with Warm Bacon Dressing                                    Adapted from Cook This! Not That!

Ingredients

3 strips bacon

1/2 red onion, sliced

2 cups mushrooms, sliced

Salt and black pepper to taste

1 tbsp Dijon mustard

3 tbsp red wine vinegar

1 bag (6oz) baby spinach

2 hard boiled eggs

1.5oz crumbled goat cheese

Directions

Heat large skillet over medium heat. Cook the bacon until crisp, 5-7 minutes. Transfer to a paper towel on a plate and reserve.

Add the mushrooms and onions to the hot skillet and cook until the onions begin to brown, about 3 minutes. Stir the mustard and vinegar into the pan; season with salt and pepper. If the pan looks dry, add a splash of extra virgin olive oil. To serve, top spinach with mushroom and onion dressing. Sprinkle bacon, goat cheese and chopped egg on top.

 

Buon Appetito!

Fallon

Stuffed Dates with Balsamic Reduction

One of my favorite restaurants back home is called Firefly. They serve tapas and delicious sangria! I don’t go very often because I get myself into trouble. I order the sangria, I order their parmesan fries, the manchego mac ‘n’ cheese, the bacon wrapped dates are a must, the gazpacho and I could just go on. I really enjoy everything on their menu, it’s hard to choose a favorite. Well I take that back. Bacon makes EVERYTHING taste better, including dates that have been stuffed with a smoked almond and blue cheese, wrapped in bacon. You can’t  just eat one either, so you must order at least 2 plates. I decided to do my own take on the bacon wrapped dates. After seeing all this bacon lately, I’ve been inspired. I don’t know if I’ll bake with it but cooking more with it I don’t have a problem!

 

Stuffed Dates By Fallon

Makes 18

Ingredients

18 whole pitted medjool dates

18 whole smoked almonds

9 strips of low sodium bacon, cut in half

1/4 cup goat cheese (chevre)

18 toothpicks

2/3 cup balsamic vinegar

1/2 teaspoon sugar

Directions

Preheat the oven to 350 degrees F. Prepare a baking sheet with foil. You can spray with cooking spray to make sure they don’t stick, but I think the bacon will take care of that!

Cut a slit into each date and remove the pit. Set an almond into the dates and stuff with 1/2 teaspoon of goat cheese. Place on a baking sheet. Cut 9 slices of bacon into half. Take a date and wrap the half slice of bacon around it. Take a toothpick and insert to insure the bacon won’t unwrap. Bake for 25 minutes.

On the stove top, in a medium sized pot, heat up the balsamic vinegar till it starts to boil. Stir every so often so it doesn’t stick to the bottom. Once it comes to a boil, reduce to medium-low heat and add in the sugar. Continue to cook and stir gently till it starts to reduce and becomes like a thick syrup. Keep on very low heat till ready to drizzle on top of dates.

After 25 minutes take the dates out of oven and they should already be crisp on the top. Flip them over and bake for 5 more minutes. Remove from oven and rest.

Place on a plate and drizzle balsamic reduction on top. Sprinkle with remaining goat cheese and serve!

                 

While I’m home this week I’ll be enjoying myself at Firefly. Bring on the stuffed dates!! I can’t remember the last time I dined there, so this will be a treat. Can’t wait!

Buon Appetito,

Fallon