This recipe was the grand prize winner of my first ever bacon recipe contest. It’s was created by Merry Graham from Newhall, CA. Sean, the Bacon LIVE chatroom, and I all fell and love with the idea of the recipe. I can wait to get it a try possibly this weekend since this is this week’s “Weekend Cooking” assignment.
If you make this let us know what you thought about and if you think it should have won the grand prize. I am not sure how one could disappoint since it has two of my favorite foods in it, bacon and cornbread. But you never know till you make it.
I will be posting the other entries in the week to come and I am playing to compile them all in to a free ebook called “MrBaconpants’ Ever Expanding Book of Bacon Recipes”. With each new edition I will add more recipes to it as I get them. Look for more details about this soon.
Fruity Bacon Upside Down Cornbread with Orange Mascarpone Cheese
Adjust oven rack to center of oven. Preheat oven to 375 degrees F.
Over high heat, in a 10” cast iron skillet fry bacon pieces for 2 minutes. Turn heat to medium-high, continue to cook 1-2 minutes or until bacon is just about crisp; turn heat off. Evenly distribute bacon in skillet with spatula. Sprinkle cranberries on top of bacon followed by pears, and brown sugar. Set skillet aside.
Whisk flour, cornmeal, sugar, baking powder, and salt in a medium bowl. In a small bowl, whisk egg, milk, and butter; pour over flour mixture and whisk just until mixed. Spoon batter on top of bacon-cranberry-pear mixture; bake for 30 minutes. Meanwhile, in a small bowl, thoroughly mix mascarpone with orange marmalade.
Allow cornbread to cool in pan 3 minutes. Loosen sides of cornbread with a knife and invert onto a large serving plate. Cut into individual servings. Serve cornbread with a dollop of orange mascarpone and a spoonful of orange marmalade. Serve warm!
Serving Suggestions: Serve for Easter breakfast or brunch with scrambled eggs, quiche, or omelets. For lunch, a chicken salad and a slice of cornbread! And for dinner, this cornbread is great with ham, turkey or lamb.
Speedy Step: If you have a favorite boxed cornbread mix you can use it! Mix boxed cornbread as directed on package and spoon over bacon mixture. Bake as directed on cornbread package. To finish, follow step 4.
Today on Bacon Live Sean and I picked the winners of the first ever MrBaconpants Bacon Recipe Contest. Well we had to have some help from the chatroom to pick the final winner since all of the recipes looked amazing. If you love bacon recipes then this is the episode to watch.
Now I could tell you the winner right now but I am going to make you watch the episode to find out. I guess you could also wait till tomorrow when I post the winning recipe but whats the fun in that. I will post the random winner next week. Both winners have been notified and they should expect to see their baskets in time for Easter.
Thanks again to Oscar Mayer for supplying the prizes for this contest free of charge. I would also like to thank all the “Bits” (Bacon LIVE fans) that sent in some great looking recipes. I can’t wait to do another contest for you guys in the future.
I know I talk about combining bacon and beer on this site a lot, but since they are two my favorite things you’re just going to have to deal with it. A few weeks ago I told you about a local Pittsburgh Pub creating a bacon inspired infusion. Well a friend of mine found a guy on the internet takes things a step farther. He creates a bacon-infused bourbon smoked porter. Now that’s a mouthful (pun intended)!
This just proves it’s a fact that home brewers are crazy, so where do I sign up? The guy shares his step by step instructions on how he created this amazing feat for bacon lovers everywhere.
Dice 7 or 8 slices of raw bacon and cook on low heat in cast iron pan to render as much fat as possible. Make sure its extra crispy.
Pat bacon down with paper towels making them as dry as possible.
Add the bacon to a mason and cover with bourbon, then close lid.
Let it sit in the dark for 24 hours and then put it in the freezer for a few hours (4-6 should do) to solidify the remaining fat.
Pull bacon bourbon from freezer and strain through cheesecloth first and then move it through a coffee filter.
Get some smoked porter. I suppose you could get a bottle or growler from a local brewpub.
Use an eye dropper to measured out approx. 100 drops per 12 oz bottle of homebrew or if you are adding this to a bottle or growler of beer just drop it directly in a pint glass and then top with the beer.
These were just the condensed steps and you really need to go to the guy’s website, Grocery Eats, to read the full post. He adds a lot of great comments, photos, and tips. Basically all your doing is making a bacon infused bourbon and then adding it to already brewed beer. Which is not a bad idea.
He also takes the concoction to some local brewers in his area and they enjoyed it. He says he has plans to try and make a BLT brew, will have to wait and see how that turns out.
It’s Music Monday! Which means its time for me to bore you with another band I enjoy. This week I want to share with you a band that I feel in love with after just hearing their single “Crown on the Ground” once. The band is called Sleigh Bells and they are one of indie rocks most hyped bands of the moments. ABC News even did a segment about them on Amplified.
I love the bands loud lo-fi sound and catchy rhythms. Their songs make you want to get up and dance around like you just don’t care. Dancing to this music is a mix of hardcore kid metal orbs style and indie kid wiggle legs style (yes I am making this stuff up). You can’t help but move to it.
I really hope that when they release a CD it lives up to my high expectations. If they just put all the songs that are on their MySpace right now (mastered a little better) with a few other songs it would be prefect! I really don’t know how these guys could fail, they already have a good head start.
Easter is just around the corner and to celebrate I am giving ways two Easter Baskets fill with bacon goodness. All you have to do is send me an original or a modified bacon recipe. I will end pick the best one with the help of Sean and Beth. I will also pick one random winner for the second prize.
Easter Recipe Contest Details
Deadline for Entries: 5pm EST, March 31, 2010
One Easter basket filled with colorful Easter eggs
Winners: Two winners will be picked live on Bacon LIVE March 31, 2010 (I will update this post with the names of the winners on that date).
Discloser: Kraft Foods/Oscar Mayer is providing the prizes for this contest at no cost to me. This contest is not administered or sponsored by Kraft Foods or its affiliates, but solely by MrBaconpants.com.
I will not publish your recipes in a book or anything like that, but I will post the ones that I cook on this blog for my “Weekend Cooking” segments. You still have all the copyrights to your recipes. Just let me know if you don’t want me to publish it on my site when you enter.
Enjoy the contest and make sure you have fun. Since we are picking the winners on March 31st 2010 you should get your basket in time for Easter morning.
I don’t know what annoys me more, Bacon Fake Rocco or Luke’s Sugar Tax. On last night’s show Sean tries to get be fired up. Well he didn’t have to try that hard when we brought up two new stories about Rocco.
I am not going to get in to the details right now. It’s more enjoyable if you watch the show. People are telling me it’s pretty funny, but don’t take my word on that. Also another reason to watch is to get a head start on a contest we are doing. I will post details about it Friday, just in case you’re lazy and/or don’t want to watch the show.
Last week the bacon community proved once again how powerful they are on Twitter. Bocktown, a local restaurant that has an amazing beer selection, uses twitter and social media every day. When you walk in to the place they have signs reminding you to check in to foursquare and tweet your twit. They are masters at using social media to connect with their customers, so I guess it should have been no surprise that the bacon infusion was created because of twitter.
What started out as some fun chatter on twitter about bacon and beer, quickly turned in to a lively debate about if it’s possible to create bacon beer. A lot of people said no, grease and beer are not friends. If you added real bacon to beer it would kill all carbonation (which one of beers good friends). Others said you would have to make a smoked porter, but that’s been done a million times.
Luckily, Bocktown has something they call Brewser the Infuser, which is a great way to add flavors to beer. They came up with the idea of putting Applewood Chips in the infuser, then running Furthermore’s Knot Stock APA through it. They then serve it in a Bacon Salt rimmed glass.
Furthermore’s Knot Stock APA
Availability: Year-Round. ABV: 5.5%
Black, cracked, stuffed in a sack, boiled and cold-infused. The real treat of our A.P.A. is the tangle of flavors that fresh cracked pepper and Northern Brewer Hops create. At 65 IBUs there’s plenty of zing for the Hop Heads or Bitter Bettys, but not so much to overpower the tingle of the black pepper as it slowly kicks in. Likewise, the 15° Plato malt bill features a healthy dose of caramel malt meant to soften (but not stifle) the play of pepper and hops on the palate.
So now that you know about the back story and beer it’s time to talk about the taste of the bacon inspired infusion. Let me start off my saying that it tastes and smells just like bacon. The mix of pepper and smoke flavoring really tricks my brain into thinking I drinking bacon. The salt rim really adds a nice touch but I don’t think it was necessary. They also added a little sugar to the rim to help cut through the savory flavors.
The beer was highly drinkable since it was all nicely balanced. A lot of times I find smoked beers to overdo it in the smoke department. I think since this flavor was added in the infuser it made the flavor mild.
I really hope Bocktown brings this one back for another run in Brewser the Infuser. Also since no real bacon was used in the making of this beer its vegetarian friendly. Yes, this is one of the few times that even veg heads can enjoy something bacon related.