Bacon Jam Sliders

Bacon Jam Sliders
  1. 1 pound ground beef, made into 8 patties
  2. 1/2 jar Terrapin Ridge Farms Hot Pepper Bacon Jam
  3. 4 slices Provolone, cut in half
  4. Frozen Onion Rings, cooked
  5. 8 slider sized buns
  6. Salt and pepper to taste
  1. Heat a large nonstick skillet over medium-high heat. Cook burgers in the hot skillet until they have browned on one side. Flip burgers and spread Terrapin Ridge Farms Hot Pepper Bacon Jam on the cooked side. Add a slice of provolone. Continue cooking until the burgers are cooked through. Place on slider bun and top with an onion ring.
  1. If you have leftover onion rings dip them in the remaining Hot Pepper Bacon Jam - Yum!
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Cheddar BLT Burgers with Tarragon Russian Mayonnaise

Cheddar BLT Burgers with Tarragon Russian Mayonnaise
Serves 6
  1. 1/2 cup mayonnaise
  2. 1/3 cup ketchup
  3. 1 T. red wine vinegar
  4. 1 T. grated onion
  5. 1 T. chopped parsley
  6. 1 T. chopped tarragon
  7. 1 t. Worcestershire sauce
Burgers & Condiments
  1. 12 ounces thickly sliced bacon
  2. 2 1/2 pounds ground beef chuck
  3. 2 t. kosher salt
  4. 1/2 teaspoon freshly ground pepper
  5. 2 T. unsalted butter, melted
  7. 6 Brioche buns, split and toasted
  8. 6 lettuce leaves
  9. 6 slices tomato
  10. 6 thick slices red onion
Adapted from Laurent Tourondel, Food & Wine Magazine
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Cheese-Stuffed and Bacon-Wrapped Grilled Jalapenos

Cheese-Stuffed and Bacon-Wrapped Grilled Jalapenos
Serves 8
  1. 24 medium jalapeño chiles
  2. 8 ounces shredded Monterrey Jack cheese
  3. 12 slices bacon, cut in half crosswise
  1. Using a small paring knife, make a slit in each jalapeño from the stem end to the tip, being careful to not cut the jalapeños completely in half. Spread the jalapeños open and scrape out the seeds. Stuff each jalapeño with some of the shredded cheese, wrap with a half slice of bacon and secure with a toothpick.
  2. Preheat a ribbed stovetop grill pan over medium heat. Grill the jalapeños, turning frequently, until the bacon is crisp, brown and cooked through.
  3. Transfer the jalapeños to a serving platter. Remove the toothpicks and serve.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Potato Skins with Smoked Cheddar & Bacon

Potato Skins with Smoked Cheddar & Bacon
Serves 8
  1. 8 medium Yukon Gold potatoes
  2. 4 slices (4 ounces) thick cut bacon
  3. 2 T. canola oil
  4. fine sea salt
  5. freshly ground black pepper
  6. ¼ cup (3 ounces) grated smoked cheddar cheese
  7. 2 scallions, white and green parts, thinly sliced on the diagonal
  8. sour cream, for serving
  1. Preheat the oven to 250 F.
  2. Wrap each potato in a layer of aluminum foil. Put the potatoes in a baking dish and bake until tender when squeezed through the foil, about 1 hour. Unwrap and let cool a bit. Raise the oven temperature to 400 F.
  3. Slice the bacon crosswise into narrow strips, and fry them in a skillet over medium eat until chewy and slightly shrunken but not crisp, about 4 minutes. Drain and reserve.
  4. When the potatoes are cool enough to handle, cut them in half lengthwise. With a large spoon, scoop out the potato flesh (reserve it for another use), leaving a 3/8 inch thick shell. Rub the shells evenly, inside and out, with the oil*, and sprinkle the insides with a little salt and pepper. Arrange the potato skins on a large baking sheet and bake until the edges begin to brown, 25 minutes.
  5. Divide the bacon and cheddar among the hollowed-out potato skins, and bake until the cheese has melted and the edges of the potato skins have crisped and turned brown, 20 to 25 minutes.
  6. Garnish each potato skin with a few pieces of sliced scallion and a small dollop of sour cream, and serve immediately.
  1. *With potato skins, the crisp edges are everything so be sure to coat that part with plenty of oil.
Adapted from The New Midwestern Table
Adapted from The New Midwestern Table
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Parachute Bing Bread

Parachute Bing Bread
  1. 1 T. sugar
  2. 1 cup warm water (100°F)
  3. 1 1/8 t. active dry yeast
  4. 1 t. kosher salt
  5. 2 cups all purpose flour, plus more for kneading and dusting
  6. 1 T. toasted sesame oil, divided
  7. 8 slices thick cut bacon
  8. 1 medium russet potato, diced
  9. salt and pepper to taste
  10. 1 cup shredded white cheddar
  11. 3/4 cup thinly sliced scallions
  12. oil for pan frying
  13. 1/2 T. soy sauce
  14. 1/2 t. sugar
  15. 1 T. sesame seeds, divided
  1. Stir together the warm water and sugar in a bowl. Sprinkle on the yeast and let sit until foamy, about 5-10 minutes.
  2. In a bowl, whisk together the salt and flour. Add the yeast mixture to the flour and stir with a wooden spoon until the dough comes together in a shaggy ball with only a few dry spots. Move to a clean bowl, cover with plastic wrap and proof until doubled in size, about 50-70 minutes.
  3. While the dough is rising, cook the bacon and potatoes. Cut the bacon into 1/4 inch pieces and cook over medium heat until crisp. Drain on paper towels. Peel and dice the potato. Place in cold water in a small pot and bring to a boil, cook for 4-5 minutes. Drain well and cook in a touch of the bacon fat over medium heat until cooked through and crispy. Season to taste with salt and pepper.
  4. Preheat the oven to 375°F.
  5. Once the dough has doubled, gently punch down and transfer to a generously floured surface. Knead, adding flour a tablespoon at a time if needed. Dough should be soft, pliable and slightly sticky. Divide dough into 8 equal pieces and cover the pieces with plastic wrap.
  6. Take one dough piece, and on a floured surface, roll out until 1/4″ thick. Brush off excess flour and brush with toasted sesame oil and generously sprinkle with potato, bacon, cheese and scallions.
  7. Roll up, as you would a cinnamon or jelly roll and pinch to seal. Coil the roll into a spiral and gently flatten. Place on parchment paper, lightly dust with flour if needed and cover with plastic wrap. Repeat with the remaining dough.
  8. Whisk together the soy sauce, sugar, and 1 tablespoon of water in a small bowl.
  9. Heat a cast iron skillet over medium to medium-low heat. Add a generous amount of oil and place 4 spirals into the skillet. Brush with soy glaze. Cover and cook until the underside is golden brown, 5-10 minutes, checking often. Uncover and flip, brushing with soy glaze. Sprinkle with sesame seeds.
  10. Transfer the cast iron pan to the oven and bake until bottoms are brown and bread is cooked through, 10-15 minutes. Cover with foil if starting to brown to quickly.
Adapted from Parachute Restaurant via Bon Appetit / I Am A Food Blog
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Let Italians Save Your Dinner: A Recipe for Pasta Carbonara by Robin Nathan

It’s dinner-time and you’ve been running all day. The kids will be home in a few minutes, your other half is right behind them, and all they want to know is “what’s for dinner???”  Allow me to introduce you to your new dinner best friend … pasta carbonara.

“Carbonara?” you say. “I’ve been eating that for years. What the heck is so special about that??” Well, my friends, you only think you’ve been eating it for years. If you order it in a restaurant and one of the ingredients is heavy cream, it’s not an authentic carbonara. The classic, authentic Roman creation contains only 4 ingredients – pasta, eggs, romano cheese, and bacon. That’s it. For many of us, these are ingredients that are always in our fridge and pantry. Welcome to dinner. Or brunch. Or midnight post-party snack.

The first time I had this dish was in the kitchen of a former Italian boyfriend, and man, was it a revelation. (The pasta, not the boyfriend.) So simple, so soulful, so satisfying.  (Again, the pasta, not the boyfriend.) Just cook the pasta (I love it with fettucine or pappardelle), cook the bacon. Drain the pasta, put it back in the pan with a tablespoon of bacon drippings. Pour in beaten eggs and grated Romano cheese, and use a tongs to toss and stir. The heat of the cooked pasta turns the beaten egg into a thickened, satiny sauce in about a minute. Tumble in the cooked bacon, tong it through. Pile into bowls with loads of grated Romano cheese on top. The boyfriend is a memory, but the pasta remains. Dinner is served!!

Pappardelle a la Carbonara
  1. 12 oz. Pappardelle
  2. 5 Strips thick cut bacon, cut into ½” dice, cooked slowly until crispy-chewy and rendered
  3. 5 eggs, beaten to blend
  4. 2 T. Grated Pecorino Romano cheese (plus more for garnish)
  5. 1 T. reserved bacon drippings
  6. Black pepper to taste
  1. Cook the pasta in a large pot of boiling salted water until barely al dente. Cook the bacon while the pasta cooks. Scoop out the cooked bacon pieces and discard all but 1 T. of the bacon drippings. Beat the eggs with the 2 T. grated cheese in a bowl. Season with black pepper.
  2. When the pasta is barely al dente, drain it and put it back into the pot. Pour in the warm bacon drippings, and quickly toss. Add the egg mixture all at once and toss with tongs for one-two minutes, until the egg mixture becomes slightly thickened, satiny and clings to the pasta (This must be done off heat, otherwise you’ll have scrambled eggs and pasta. No bueno.) Tumble in the cooked bacon pieces and toss once more.
  3. Tong into serving bowls with a generous handful of grated Pecorino Romano. Buon Apetito!
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/