Bacon Recipes: 3 Mouth-Watering Brunch IdeasFood The List
Bacon is a staple when it comes to breakfast, but today we are thinking outside the box. Lindsey Granger and Executive Sous Chef at Phoenician Resort Lee Hillson have three delicious brunch recipes inspired by this popular meat.
1. Bacon Wrapped Peaches
- 6 scallions, white and light green parts only
- Vegetable oil, for brushing
- Kosher salt
- 4 large peaches, halved and pitted
- 16 thin strips of bacon (about 1/2 pound)
- 16 toothpicks, soaked in water for 30 minutes
- Light a gas grill. Brush the scallions with vegetable oil and season lightly with kosher salt. Grill them over moderate heat, turning, until they are softened and lightly charred, about 3 minutes total. Let cool and cut into 3/4-inch lengths. Leave the grill on.
- Fill the peach pit cavities with the scallion pieces and season with salt. Wrap two strips of bacon around each peach half and secure the bacon strips with toothpicks.
- Lightly brush the stuffed peaches with vegetable oil and grill them cut side down over moderately high heat until they are lightly charred, 1 to 2 minutes. Carefully flip the peaches and grill them over moderately low heat, turning occasionally, until they just start to soften and the bacon is crisp at the edges, 7 minutes. Transfer to a platter and serve.
2. Brunch Bacon Sandwich
- House-Made Brioche Bun
- Baker’s English Back Bacon
- Fried Egg
- Aged Vermont Sharp White Cheddar
- Griddled Heirloom Tomato
- Chicken Apple Sausage Skewer
Fry bacon, sausage, and mushrooms. Set aside. Toast bun. Fry a round egg, adding Vermont cheddar on top. Fry a slice of tomato. Assemble sandwich and top with steward sausage. Enjoy!
3. Bacon Chocolate Pretzels
- 1 bag chocolate candy melts
- 1 bag large pretzel sticks
- 1 package bacon
Dip each pretzel rod in melted chocolate and, using a spoon or knife, cover 2/3 of rod with chocolate. Place chocolate-covered pretzel rod on parchment or wax paper and let cool two minutes, then sprinkle with maple bacon crumbs. Repeat until all pretzel rods are coated.
WEB EXTRA: Piglet Martini
- 1 ½ oz Bacon infused vodka
- ½ oz Grand Mariner
- 1 jalapeño slice
- ¾ oz Egg whites
- ¾ oz Prickly pear syrup
- ¾ oz Lemon juice
- Shaken double strain
- Martini glass
- Garnish: lemon disk/ jalapeño disk
Mix vodka, Grand Marnier, prickly pear syrup in a shaker and shake. Pour into Martini glass. Add egg whites. Top with lemon slice and garnish with jalapeño.
Note: Infuse vodka with real bacon.
The only thing better than bacon is more bacon!