• I’ve always wanted to try these: Bacon cups by not martha
• Interesting…Bacon Peanut Butter Chocolate Cupcake at Serious Eats
• These bacon wrapped jalopenos from the Pioneer Woman Cooks look like really good eats.
• How about Bacon Pralines?
• A whole big roundup list of bacon wrapped foods… with pics!
• Candied Bacon Icecream
• Apple Pie with a Bacon weave top

Got more?  Add them in the comments!

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I have been told—even chastised—for not heating up the grill in the dead of winter. I am beginning to heed that advice, taking off the grill cover once in awhile for a seafood or beef marinated skewer, some easy to make burgers and even a pile of grilled veggies. The thought of it warms me to the core: I like this grill-in-the-winter concept. It does make you feel like you are making summer proud, offering it a stake in taking over another season or in the very least enjoying the culinary nod of outdoor cooking wherever, whenever.

That said, even if you are snowed in right now, the sunshine peeking through here is beckoning me to step outside and grill a bit. And even if it rains, I can tuck under the eaves of my home while grilling, taking some forlorn, summery flavors and bringing them inside to my early spring table (feel free to don the snowsuit or umbrella if your grilling commitment requires braving the elements!).

Get the recipe here!

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Bacon Wrapped Jalapeno Poppers

• 10 – 15 Jalapeno peppers (seranos also work well)
• 1 package of cream cheese
• 5-10 bacon slices cut in half (or thirds if the peppers are small)

Heat the oven to 400 F.   Slice the peppers in half longwise and remove the seeds.  Fill the insides with cream cheese, and wrap a peice of bacon around the pepper.   

Place them on a cookie sheet (lined with foil for a quick cleanup) and bake for about 15 – 20 minutes.  Then turn on the broiler for about 5 minutes to crisp up the bacon and lightly brown the cheese and peppers.   Remove and serve. 

Be careful with the first couple you eat – they can be really hot!

PS: Thanks to my friend, Kat, for taking the photos!!

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McAuliflower writes:
I admit, I can’t remember the singular event that conspired to the creation of this bacon vodka. It came to life this Christmas and found home in a tasting kit of vodkas I made for friends and family. If you have time, bacon and vodka, you too can have this tasty elixir in your hands.

What to do with it you ask? You can give it away as a gift, use it in a Bloody Mary, Make a Bastardized Cloudy Martini (a real martini doesn’t have vodka) with it and a blue cheese stuffed olive. I haven’t tried this one, but I can recognize the appeal of a Pickle Juice Sport made with bacon vodka (that’s pickle juice mixed with vodka).

It is also wonderful when mixed with date syrup for a sweet bacon cordial. It can also be poured into a spray bottle and used to spritz just a touch of smoky bacon flavor to salads, toasts or stews… wherever you want to add a touch of flavor.

Perhaps a dab behind the ears?

Read the Whole thing at Brownie Points!

*Which I’ll post, upon request!

**the kit consisted of a package of bacon, and bottle of vodka, and the cute drunken pig lable!  I’m not sure exactly what he thought of it :)

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I do NOT love cooking bacon. Who does?
I recently had to cook a colossal amount of the crispy stuff for my daughter’s band fundraiser…
A POTATO bake sale.

I checked first to see what Google Thinks about cooking gigantic gobs of bacon.

Here’s what Google Thinks…

* Using the Grill
* In the oven with a cooling rack over a pan
* In the oven but starting cold
* In the oven but starting pre-heated
* And finally Make Your Own Bacon… huh??

Here’s how I ended up doing it.

Go read the whole thing!

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The Busty Baker writes:

So Bacon in a cupcake actually works! One of the judges–the owner of Sassafras Bakery!–told me after the event that she voted for me because my cupcakes hit all the senses. I have to say I kind of agree. Maybe I’m just a little biased, but I thought they looked pretty! And smelled really good. Very maple-y. The taste was pretty awesome too! Sweet maple flavor with a hint of spice from the cinnamon, and a blast of saltiness from the bacon. Mmm. But I guess that’s not really all the senses.. Maybe the wrapper felt nice and soft when you held it in your hand? And if you listen closely, you might be able to hear the bacon sizzling in the pan (or microwave..)? Ah, who cares about touch and hearing! They’re not important!

The moral of the story? Always push yourself to try something new. Who would have thought I’d ever make a Bacon flavored cupcake? And who would have thought other people would like it? Enough to award me a prize. I certainly didn’t know. But I gave it a shot, and worked hard to make it the best I could, and look where it got me! So, challenge yourself. Everyday. You never know when or how you’ll be rewarded.

Get the recipe for French Toast and Bacon Cupcakes here!

And be a cool kid and follow us on Twitter, while you’re at it.

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So, normally I cook bacon in the microwave.  I’ve found the easiest, quickest and cleanest way to cook it is to layer two paper towels on top of a section of newspaper, lay out your strips of bacon and then cover with another paper towel.  Nuke this on high for 5-7 minutes (depending on how many slices of bacon you’re cooking) and voila – you’ve got grease-free bacon!  However, for this recipe, I needed that beautiful brown grease, so I cooked the bacon on the stove top in an iron skillet.  I used the same skillet to bake the cornbread (yum!).

Ingredients:

1 cup yellow cornmeal
1 cup whole-wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon sugar
1 teaspoon salt

1 1/2 cup buttermilk
1 large egg
3 strips bacon, cooked crispy
reserved grease from cooking bacon
3 oz. cheddar cheese, grated
2 jalapeno peppers, finely diced

Begin by preheating your oven to 425F.

Whisk together your dry ingredients.  Add buttermilk and egg and stir to combine.  Add cheese, bacon and jalapenos, mixing gently so as not to overwork the batter.  Add the hot grease from the bacon and stir gently to combine.  Pour entire mixture into the iron skillet you used to cook the bacon (I used an 8-9 inch skillet) and place on a rack in the center of the oven.  Bake for 20-25 minutes, or until a toothpick inserted in the center of the cornbread comes out clean.

It may not be the most traditional cornbread recipe, but it’s going to taste oh, so good with my navy and cranberry bean soup.  It would also be excellent with some chili or chicken tortilla soup.  Or simply all by itself with a little butter.

I may or may not have already indulged in the latter.

Just sayin’.

Enjoy!

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Now that Grieg is an official host on Foodwhirl, I’m updating his old posts to show they are by him. – Dot

To start off Bacon Week* here at Foodwhirl, our lovely friend Grieg brings us another of his Easy Entertaining Cocktails…

Per Grieg:  “My friends seem to have an obsession with bacon, so i searched the web** for drinks and here is my version of a Candied Bacon Martini.”  He did want me to assure everyone that the bacon was a garnish, and not actually part of the drink…not that there’s anything wrong with that!

Candied Bacon

You’ll need:  Bacon (1-2 strips per martini), brown sugar (enough to coat both sides of the bacon), a baking sheet covered in foil for easy cleanup, a toaster oven or regular oven preheated to 400F

Simply take smoked bacon and smother it in brown sugar.  Then layout the strips on your baking sheet, and place in oven.
I am not a fan of a greasy mess or heating up my entire oven, so i did 4 strips in the toaster oven under the broiler, for at least 15 minutes, until the sugar was bubbly and carmelized, and the bacon cooked.

Transfer to a cooling rack and allow to cool and harden.

Martini

3 shots vodka
2 shots Applejack brandy
1 shot amaretto liqueur
1 shot maple syrup warmed to thin out, preferably grade “B”,

Combine all liquids in a shaker over ice. Shake until combined and chilled. Strain into martini glasses and garnish with a slice of candied bacon.

This would also be a fabulous warmed drink, maybe for a Sunday Brunch.

Thanks for sharing this, Grieg! We love it, and it’s a great way to kick off Bacon Week! Stay tuned for other interesting bacon inspirations all week long!

*Got something we need to see for Bacon Week? Let us know!
**recipe found at this LA Times story

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Bacon Caramel Corn

It starts with the best and healthiest of intentions. When I saw that Boston Organics was offering organic popcorn as an add-on, I thought, “Ooh! I love popcorn; I should order some!” And then once I received it, I thought, I could use my air popper (thanks, Susan, I’m still using it after all these years!) to pop this. But then the evil food fairy that sits on my left shoulder said, “Yes, you could, but what’s the unhealthiest thing you could do with this?”

Ladies and gentlemen, I present to you bacon caramel corn.

Go read the whole thing, and get the Recipe!

Oh, while you’re over there… be sure to also check out her Bacon Fat Caramels!

As Joy pointed out to me, these recipes don’t really fit with our “healthy” tagline… but they are creative!

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So, vegetarians look away (look! check out this vegan Lemon Cake!), and bacon fans be sure to check out all the goodness that is Bacon Week!

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Photo credit: Creative Commons licensed Bacon photo by Sam

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