Tag Archives: Bacon

Bourbon Bacon Brownies

7 Oct

I really don’t know if much can be said about these brownies.  Bacon + Bourbon + Brownies = Mad Deliciousness.  They speak for themselves!

While I love a good BLT just as much as the next person, I have to admit that I’m not fully on the bacon train that has chugged through the foodie world (and, thankfully, seems to be on its way out), but this just seemed like a no brainer.  The brownies are soft and fudgy, the nuts are soaked in bourbon, and the bacon is a great crunchy contrast to the brownie texture.

I’ll be spending my weekend at the Hicksville Trailer Park Palace (really) for my good friend’s birthday and I think these fit the bill exactly for properly themed food.  That said, these will be great for any sort of ‘manly’ event, too–bourbon and bacon makes any fancy dessert more Y-chromosome friendly!

Bourbon Bacon Brownies
adapted from Baking Illustrated and SlashFood
Makes one 8″ x 8″ pan, approx 16 brownies

  • 1/2 a package of bacon
  • bourbon, at least a 1/4 cup
  • 1/2 cup chopped pecans
  • 5 oz semisweet or bittersweet chocolate, chopped
  • 2 oz unsweetened chocolate, chopped
  • 8 tbsp. unsalted butter, cut into quarters
  • 3 tbsp. cocoa powder
  • 3 large eggs
  • 1¼ cups sugar
  • 2 tsp. vanilla extract
  • ½ tsp. salt
  • 1 cup all-purpose flour
  1. Place an oven rack in lower-middle position and preheat the oven to 400° F.  Line an 8-inch square baking dish with foil and spray lightly with nonstick cooking spray; set aside, line a rimmed baking sheet with foil.
  2. Set pecans in a small bowl and cover with bourbon, about 1/4 cup, set aside to soak.
  3. Arrange the bacon on the tin-foiled covered rimmed baking sheet and pop into the oven at 400 degrees for about 20 minutes or until golden brown.  When you take it out of the oven, transfer it to a plate lined with 3 or 4 layers of paper towels and blot dry.  The bacon will turn crispy as it cools.  Stack the bacon and slice into 1/4″ wide slices.
  4. In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and butter, stirring occasionally until smooth.  Whisk in the cocoa powder until smooth.  Set aside to cool.
  5. In a medium bowl, combine the eggs, sugar, vanilla and salt; whisk until combined, about 15 seconds.  Whisk in the warm chocolate mixture until incorporated.
  6. Add the flour, 1/2 cup at a time, mixing in gently.
  7. Spoon the nuts out of the bourbon and fold nuts into batter (save bourbon for later).
  8. Pour the mixture into the prepared pan and spread with a spatula to make an even layer; sprinkle bacon slices evenly all over the top of the brownie batter.
  9. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, 35-40 minutes.
  10. Pour reserved bourbon evenly over the top of the hot brownies.  It will soak into the brownies and spread deliciousness all over.
  11. Transfer the pan to a wire rack and let cool to room temperature, about 2 hours.  DIG IN!

Lobster BLT

5 Jul

This sandwich will change how you feel about BLTs forever.  It will change how you feel about lobster forever.  Basically, you need to try this sandwich as soon as you can.  And if you don’t like lobster (!?) or can’t eat shellfish, then this will give you a really great basic BLT sandwich that I promise you’ll love more than any BLT you’ve ever had, just by switching up a few of the basic steps that make for a mediocre BLT.  Since BLTs are my favorite sandwiches, trust me, I’ve had my fair share of poorly made BLTs–the toast is too toasted and the bacon is super crisp and all of this leaves the roof of your mouth completely torn up and worst of all, there isn’t any flavor other than mayo–how is that possible!?

Trick one: fresh ingredients.  Best to make this sandwich when things like tomatoes are actually in season so you don’t have a bland sandwich.  Lobster was on sale when I bought mine so I got a little tail for $6-8 and just froze it until I was ready to make this.  You’ll note that I have garlic infused olive oil listed in the ingredients.  I suggest you find a bottle of this stuff right this moment–drop what you’re doing and just go.  You will thank me later.  You can use it in a TON of dishes and, really, it’s really one of the secrets to making this a great sandwich.  If you don’t like garlic you can use butter instead.

Lobster BLT with Citrus Mayonnaise
makes 1 delicious sandwich

  • 1 lobster tail
  • 3 slices bacon
  • arugula
  • ripe tomato
  • ripe avocado
  • 1 tablespoon mayonnaise
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 2 pieces high quality rustic round loaf sandwich bread such as sourdough
  • garlic infused olive oil (or butter)
  • salt and pepper
  1. Get a pot of water boiling with a steamer basket inside.  Once the pot is at a rolling boil, place the lobster tail inside and cover the pot with the lid.  Let the tail steam 5-10 minutes.  The shell will turn red and the meat will be a pearly white.  Truthfully, I’d rather have my shellfish underdone rather than overdone (it gets chewy) but if you’d rather have it well done, leave it in for a few minutes longer just to be safe.  When it’s done, take the steamer out and run the tail under cold water to stop it from cooking any more; set aside.
  2. Set three strips of bacon frying.  One of the secrets to this sandwich: do not cook the bacon till crispy! Fry it until done, but still floppy.  Again, if this makes you nervous, go ahead and fry the living daylights out of it, but your sandwich won’t be as delicious because you’ll be eating carbon bacon.
  3. While the bacon is frying (don’t forget to flip it half way through!), slice your avocado and tomato and chop up your lobster tail.  Don’t worry about being gentle with the shell–you’re chopping up the meat anyway.  I took a large chef’s knife, placed it along the underside of the tail and pressed down until the softer under part cracked.  Then I was able to pry the shell apart and pull out the tail.  Chop coarsely.
  4. At this point, your bacon is likely finished; Place the finished bacon on a paper towel to soak up that extra grease you don’t need, turn off the burner, and take a wadded up paper towel and wipe the frying pan clean of the bacon grease while it’s still hot.
  5. Stir together the mayonnaise, lemon zest, and lemon juice–I preferred more lemon juice than not, as I actually don’t like the taste of mayo.
  6. Turn the burner on again under your frying pan.  Lightly brush both sides of your bread with the garlic olive oil (or just lightly butter each side) and toss the bread, one piece at a time into the frying pan, frying each side until golden–this is one of the secret tricks to the sandwich.  Instead of toast so stiff that everything falls out from between the slices, this warm, garlic-buttery delicious bread is still soft enough to not scratch the roof of your mouth, but sturdy enough to hold all of the ingredients.
  7. Finally, assemble!  Spread the citrus mayo on one of the bread slices, layer with bacon, arugula, tomato (salt and pepper here), lobster chunks, and avocado.

Like I said, game changer in the sandwich world–I’m never going back to bad diner BLTs.

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