For the second year in a row now I’m working with the Wisconsin Pork Producers Association to create unique pork-based recipes. In case you’ve missed any of my previous posts you can click here to check out the different dishes I’ve come up with so far.
While looking back at the five recipes I’ve already done for them I noticed one small problem. There wasn’t a single recipe that involved bacon. Seeing as how pork … CONTINUE READING »
This post is part of a series I’m working on for Black Creek Cheese. We formed a partnership out of a love for big flavor and bold cheeses.
This is the fifth in a series of recipes I’m working on for Black Creek Cheese. In case you’ve missed any of my previous posts you can click here to check out all the cheesy dishes I’ve come up with so far.
I’m not sure … CONTINUE READING »
I originally did a version of this hash brown bun seven years ago, but was never really happy with how it turned out.
Back then I used metal egg rings to form my hash brown buns, but due to the size of the egg rings my buns weren’t very large.
The sandwich I made with them still tasted good, but with such small buns all I could really pack between the them were a couple … CONTINUE READING »
I came up with this idea last year as I was eating my Thanksgiving Leftovers in Edible Biscuit Bowls. On bowl number three or four I got to thinking about what else would taste great eaten out of a biscuit bowl and chicken and country gravy immediately jumped to the top of the list.
The Bacon Country Gravy recipe is the same one I used when I made Chicken Fried Pork Sirloin and when … CONTINUE READING »
The first time I made these edible hash brown bowls I topped them with Canadian bacon, poached eggs and hollandaise sauce to create what I now refer to as a Bird’s Nest Benedict.
Since poached eggs can be kind of a pain in the ass to make sometimes though — seriously, no matter how often I make them I still screw them up one out of every five times — here’s a slight variation … CONTINUE READING »