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Whisk in stand mixer: ¼ pound melted unsalted butter 1 cup sugar 1/2 cup brown sugar 2 eggs 3 tsp vanilla Blend together then add to stand mixer and blend: 2 ½ cups all purpose unbleached flour ½ cup almond flour or fine ground almonds 1/2 tsp sea or salt  [Read More]

Categories: Blog, Chicago Blog

I do a good Southern-style bread pudding with candied bacon and a maple-bacon cream sauce. It’s a great challah and French bread-based pudding that manages to stay on the good side of sweet while capitalizing on the amazing fusion of real maple and smoky bacon flavors. I presented it at  [Read More]

Categories: Blog, Chicago Blog

The inspiration for this dish came to me one afternoon while I was strolling home through Greek Town.  The rich sweetness of Baklava pairs wonderfully with the smokiness and saltiness of good bacon.  This dessert delivers on the crunch of the paper thin phyllo dough with the gooey maple syrup tying  [Read More]

Categories: Blog, Chicago Blog

Bacon Burnt Ends brings together two of my favorite things: bacon and barbecue. Traditional brisket burnt ends, the beloved treat of ‘cue enthusiasts, are typically smoked, given an additional coating of seasoning, and then smoked again. But they’re made of beef– wouldn’t a “burnt end” made of bacon be even  [Read More]

Categories: Blog, Chicago Blog

1 lbs ground sirloin 1 lbs ground pork About 1/4 lbs Nueskes bacon ends (ground in a food processor till paste-like) 1 package onion soup mix 1 cup seasoned fine bread crumbs 3/4 cup Sweet Baby Rays BBQ 2 eggs Caned French fried onions Extra BBQ sauce for basting Combine  [Read More]

Categories: Blog, Chicago Blog

Here is our amazing bacon creation for your consideration, I would HIGHLY recommend inviting us to Bacon Fest Chicago 2012 so you can taste it! Bake tater tots according to directions on bag, remove from oven a few minutes before fully cooked. Place each tater tot at one end of  [Read More]

Categories: Blog, Chicago Blog

1. Jeffrey Bathe – A Slice of Bacony Bliss

Posted by andre Comments Off

This sweet and savory dish is a treat for the taste buds. What appears at the distance as a regular cheesecake, starts with a vanilla graham cracker crust. This serves as a base for a dark chocolate brownie infused with candied bacon butter and bacon dust. Next is a cheesecake  [Read More]

Categories: Blog, Chicago Blog

Ingredients: Apples, Dried Cranberries Maple syrup infused bourbon Bacon Brown Sugar Walnut crumble Brown Sugar Candied Bacon Streusel Bacon Fat and Butter Crust

Categories: Blog, Chicago Blog

This bread pudding is the perfect balance of sweet and salty for a great weekend brunch. Ingredients Bread Pudding: Nueske’s Applewood Smoked Bacon Italian Bread Heavy Cream Whole Milk Eggs Melted Butter Rendered Bacon Fat Pure Maple Syrup Brown Sugar Pecans Salted Caramel Sauce: Sugar Water Heavy Cream Rendered Bacon  [Read More]

Categories: Blog, Chicago Blog

The ingredients are simple and delicious. I make scratch made dough and stuff it with bacon, Gruyere cheese and onions caramelized in bacon fat. Bake at 350 degrees until golden brown. Best “hot pocket” ever – I promise.

Categories: Blog, Chicago Blog