{"id":492,"date":"2009-02-05T18:18:52","date_gmt":"2009-02-05T18:18:52","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=492"},"modified":"2009-02-05T18:18:52","modified_gmt":"2009-02-05T18:18:52","slug":"i-love-bacon","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=492","title":{"rendered":"I Love Bacon!"},"content":{"rendered":"

Awaken to bacon and the day just starts off great! There is nothing better than the alluring aroma of bacon frying in a skillet and the smell of fresh coffee wafting through the air. Breakfast offerings\u00a0just seem incomplete without a little bacon in the mix.\u00a0<\/p>\n

From breakfast to dinner,\u00a0bacon is an all-American favorite! Now it’s even the hip trend in cocktails. Yes,\u00a0that’s right: bacon-infused bourbon is all the rage! At New York’s PDT bar they are serving an Old Fashioned made with bacon-infused bourbon<\/a>. And it is\u00a0yummy!!!!<\/strong><\/p>\n

Now if you\u2019re inviting guests for cocktails and don’t want to infuse your booze with bacon, you can always whip up a batch of my Kinda Retro Bacon-Wrapped Ginger Shrimp with Spicy Thai Cocktail Sauce, a\u00a0modern-day twist on this old-time\u00a0appy favorite. And then there are those yummy bacon-wrapped dates everyone is taking to parties lately …\u00a0love those, too.<\/p>\n

It seems men especially love bacon\u2014they are always cruising around the kitchen for it and I swear can smell it a mile away!\u00a0 My husband John, a true bacon’noisseur, was thrilled when he heard I was doing a Dishing\u00a0item on bacon and was quick to volunteer as a taste-tester.\u00a0<\/p>\n

But\u00a0gals love bacon, too. Maybe I don’t sit down to a big stack of bacon very often but, when I do,\u00a0I want it to be quality.<\/p>\n

So, if\u00a0you want to indulge in some super-sexy, high-end, and darn right fun<\/strong> bacon,\u00a0there are some exciting options! For the ultimate “eveything bacon,” check out Bacon Freak<\/a>, where they open up with: Welcome To Bacon Freak’s \u201cBacon Is Meat Candy\u201d Gourmet Bacon Club Where \u201cBaconism\u201d Is Much More Than A Mere Philosophy, It’s Our Very Way Of Life!\u00a0I love it! Their products are super-fun and tasty. From the Boss Hog Hickory and Brown Sugar Smoked Bacon to Rocco’s Country Pepper Bacon to Bourbon Street Cajun Country Bacon,\u00a0Bacon Freak is a bacon lover’s dream\u2014and it’s just a darn right fun site, too!<\/p>\n

Kinda Retro Bacon-Wrapped Ginger Shrimp with Spicy Thai Cocktail Sauce
\n<\/strong>Makes 6 \u2013 8 cocktail appetizer servings<\/p>\n

1 pound peeled, deveined, raw large shrimp
\nHalf-slices of regular bacon for wrapping shrimp
\n—————
\n2 tablespoons minced fresh cilantro
\n1 tablespoon minced garlic
\n1 tablespoon minced fresh ginger
\n2 tablespoons minced fresh lemongrass
\n1 1\/2 teaspoons minced lime zest
\n1 tablespoon fresh lime juice
\n1 tablespoon peanut oil or other mild vegetable oil
\n1\/2 teaspoon crushed red chile flakes
\n1 to 1 1\/2 teaspoons salt<\/p>\n

Remove tail-section shells from shrimp if necessary. Count the shrimp and cut that many half-strips of bacon. Reserve shrimp and bacon.<\/p>\n

Combine remaining ingredients and grind in a blender or mini-processor. Transfer\u00a0the mixture to\u00a0a bowl, add the shrimp, and mix well\u00a0to coat shrimp thoroughly.<\/p>\n

Leaving on as much rub as will stay, wrap each shrimp in a spiral with a half-strip bacon, beginning at the head end of the shrimp and ending at the tail. All or almost all the shrimp should be covered by bacon. Secure the bacon snugly with a bamboo\u00a0or decorative metal skewer as follows: Thread the skewer first through the bacon at tail end of the shrimp, then into the shrimp body near the tail; then push the skewer out near the head end of the shrimp and through the remaining bacon end.<\/p>\n

Lay shrimp out, spaced apart, on an ungreased, low-rimmed baking sheet. (Shrimp can be prepared to this point up to a day in advance. Wrap securely and store refrigerated.)<\/p>\n

When ready to cook and serve shrimp: Preheat oven to 450 degrees F. Bake shrimp in preheated oven 12 \u2013 15 minutes or until bacon is just done to your liking (the shrimp will be done). Accompany with Spicy Thai Cocktail Sauce.<\/p>\n

Spicy Thai Cocktail Sauce
\n<\/strong>Makes about 3\/4 cup<\/p>\n

1\/2 cup tomato-based chili sauce, such as Heinz
\n1\/4 cup Thai sweet chili sauce
\n1 1\/2 teaspoons fresh lime juice
\n3\/4 teaspoon minced lime zest<\/p>\n

Mix all ingredients well. Can be made up to 3 days in advance. Store refrigerated.
\nCopyright \u00a9 2009 Kathy Casey Food Studios\u00a0<\/span><\/span><\/span>\u00ae <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Awaken to bacon and the day just starts off great! There is nothing better than the alluring aroma of bacon frying in a skillet and the smell of fresh coffee wafting through the air. Breakfast offerings\u00a0just seem incomplete without a little bacon in the mix.\u00a0 From breakfast to dinner,\u00a0bacon is an all-American favorite! Now it’s […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760],"tags":[11863,341,361,368,105,369,370,11855,371,11856,362,372,11868,363,364,365,366,11857,11859,11807,111,373,367],"class_list":["post-492","post","type-post","status-publish","format-standard","hentry","category-dishing-with-kathy-casey-blog","tag-appetizers","tag-bacon","tag-bacon-freak","tag-bacon-infused-bourbon","tag-ballard-farmers-market","tag-cocktail-sauce","tag-cocktail-trends","tag-cocktails","tag-farmers-market","tag-foodie-news","tag-gabriel-claycamp","tag-gourmet-bacon","tag-meats","tag-new-york-bars","tag-noelanis-bacon","tag-old-fashioned-cocktail","tag-pdt","tag-recent","tag-recipes","tag-restaurants","tag-seattle-farmers-market","tag-shrimp","tag-swinery"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/492","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=492"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/492\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=492"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=492"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=492"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}