The bacon weave used to be a staple here on DudeFoods, showing up at least once every month or two. Looking back recently though it appears that I haven’t utilized it since back in March when I made a Double Decker Mac & Cheese Stuffed Bacon Weave Taco and then again a month later when I followed it up with a bacon wrapped ham for Easter.
Don’t get me wrong, I still eat tons and tons of bacon, it’s just that the tedious process of weaving it together doesn’t happen quite as much as it used to. I’ll be honest though, I’ve missed it, so I came up with this — The Bacon Weave Ice Cream Sandwich!
I started off by creating two square bacon weaves, cooking them in my oven until they were nice and crispy and then cutting a circle out of each one. After this comes one of my favorite steps in the process… eating all the discarded bacon!
Once all the leftover bacon pieces were safely in my belly I grabbed my cordless reciprocating saw and a pint of ice cream I had in my freezer and sliced a one inch thick circle of ice cream from the pint. Now that I think about it, buying an ice cream sandwich from the grocery store and just removing the top and bottom — or even just using a knife instead of a reciprocating saw — probably would have been much safer, but whatever.
I’m actually a little amazed that I didn’t hurt myself cutting the ice cream with a saw because the day before I cut my finger trying to use scissors to open some pistachios and a week prior I chopped the tip of my finger off while using a mandoline to slice zucchini. Serves me right for trying to eat healthy I guess….
Anyway, more about the Bacon Weave Ice Cream Sandwich and less about how much I always injure myself when making food…. Seriously, this thing was delicious. It already would have been great with just regular bacon, but the maple bacon took it over the top. It’s a bummer that summer is over because if it was still 80 degrees outside here in Milwaukee I’d be eating these every goddamn day.
Hormel recently sent me a case of their new Black Label Jalapeño bacon to try so I figured I’d use it to make some Jalapeño Bacon Deviled Eggs. What you see here are said eggs.
Everyone out there probably has their own preferred way of making deviled eggs, but for mine I always just mix egg yolks, mayonnaise, yellow mustard and a little bit of salt and pepper for the filling and then top my eggs with paprika.
I know that pickle relish is a pretty popular ingredient in deviled eggs as well, but I can’t stand pickles or anything pickle related. They’re one of the few foods in the world that I don’t even want anywhere near me. I think it stems from the fact that when I was a little kid my sister used to eat pickles and then drink the leftover pickle juice from the jar and burp in my face. Pretty gross right? It definitely made me never want to see another pickle as long as I live. Also, just because I wasn’t sure how spicy the actual bacon was going to be I decided to add an actual jalapeño slice to each of the deviled eggs as well.
In the end the Jalapeño Bacon Deviled Eggs probably would have been fine without the addition of actual jalapeños, but at least it helped with the aesthetics I guess. I’m sort of a wuss when it comes to anything spicy, but this bacon pretty much had just the right amount of spice for my liking. I probably still couldn’t sit there and eat a pound of it like I can with literally any other bacon in existence, but with the way I eat most of the time maybe that’s a good thing….
I have no idea why since I’m not normally a huge fan of sweets, but I’ve been on a bit of a s’mores kick lately. First it was S’mores Chicken Wings, then it was Rice Krispies Treats S’mores and most recently I decided to make some S’mores Bacon.
So what exactly is S’mores Bacon you ask? Basically I just did the exact same thing I did with the S’mores Chicken Wings, but with bacon strips instead of wings.
I started off by frying up some bacon and then using a knife to spread melted marshmallows over each of the bacon strips. After that I sprinkled crushed up graham crackers onto the marshmallows. Then, just to get the marshmallow nice and gooey again and to warm up the graham cracker crumbles I put them in my oven for two minutes at 400°.
Once the S’mores Bacon was done I melted some Hershey’s chocolate to use for dipping purposes and my creation was complete and well worth the effort! Seriously, it was delicious!
International Bacon Day is coming up at the end of this month and to help you celebrate what is perhaps the greatest holiday of all time — sorry Jesus and Santa — the folks over at Farmland Bacon want to hook you up with a bunch of bacon related goodies.
One lucky DudeFoods reader will win not only free bacon, but some Farmland Bacon Club swag as well including a t-shirt, baseball cap, pin and more!
So how do you win? Just head over to this post on the DudeFoods Facebook page and leave a comment letting me know that you want in on the contest. If you “like” the Facebook post AND comment on it I’ll give you one extra chance to win, and if you comment, “like” AND share the post on Facebook you’ll get three entries. I’ll select one lucky winner at random a week from today on Friday, August 15th. Good luck!
Just in case it isn’t abundantly clear yet, I absolutely love bacon. I guess it should already be pretty obvious based on the fact that the cured meat is included in about two out of every three things I make and write about here on DudeFoods though.
Now I know it sounds impossible to get sick of regular bacon, but when you eat as much of it as I do you eventually start looking for ways to mix it up a little. In the past I’ve made everything from Oreo Cookie Glazed Bacon to Deep Fried Doritos Crusted Bacon and this time I’m back with some Elvis Bacon.
So what is Elvis Bacon you ask? Well, it’s my take on the classic Elvis Sandwich, which contains peanut butter, bacon and bananas, except this time I skipped the bread completely and just added a peanut butter glaze to my bacon and then sprinkled some crushed up freeze dried banana pieces on it, so with each and every delicious bite you’re tasting all three ingredients.
Want to try making your own? Here’s the glaze recipe I used:
Normally when I make candied bacon or glazed bacon I brush the glaze onto the bacon prior to putting it in the oven, but this time I did it immediately after removing my bacon from the oven and it still turned out pretty amazing.
For the freeze dried bananas I just bought a small bag from Trader Joe’s, but if you have a food dehydrator you could easily make your own. I’m sure pieces of regular bananas would work as well, but any time I’ve cut bananas into pieces that small they always just seem to turn into a gooey mess.
Regardless, this Elvis Bacon was incredible and I’m already racking my brain trying to come up with my next glazed bacon idea. If only I had thought of this one sooner I could have added this Elvis Bacon to my Pop-Tart Elvis Burger!