McCormick has a new bacon at local grocery stores that you are going to love. McCormick’s new Grill Mates Marinated Bacon is sure to upgrade any dish that involves bacon.
McCormick’s new Grill Mates Marinated Bacon comes in four awesome flavors too. You can get it in Brown Sugar Bourbon, Ultimate Bacon, Montreal Steak and Smoky Applewood.
McCormick Grill Mates’ NEW Marinated Bacon enhances the natural flavor of bacon through a unique, first-of-its-kind three-step process. The bacon is marinated to soak in flavor, naturally
smoked, and seasoned by flavor experts with McCormick Grill Mates seasonings.
I teamed up with McCormick to use their new marinated bacon in my famous BLT recipe for National Bacon Month.
Here’s The Food-E’s BLT with the McCormick upgrade. Check out the recipe below and make sure to try it today and pick some up at your local grocery store.
The holidays are right around the corner and one of my favorite events is Friendsgiving. Friendsgiving is a tradition among all my friends and they love my Buffalo Chicken Dip.
This year, I decided to change it up and make a Buffalo Turkey Dip with Kings Hawaiian Round Sweet Bread. 🤤 The soft and subtly sweet Kings Hawaiian bread is perfect for the salty and spicy Buffalo Turkey Dip. 💯
Below you will find my Buffalo Turkey Dip Recipe.
Go grab yourself some Kings Hawaiian products this holiday season to make your meal extra special. More information about Kings Hawaiian could be found here.
Celebrate National IPA Day on Thursday, August 3rd.
Coopers’ Craft is partnering with Coppertail Brewing Co. on a beer cocktail called Rusty Pale. Coopers’ Craft has a soft, light flavor profile, making the bourbon an easy mixing, easy drinking bourbon that is the perfect complement to Free Dive (IPA).
Celebrate Pisco Sour Day on February 6th with these recipes from SUSHISAMBA, GK Bistronomie and Novecento.
Chicha Sour Cocktail at GK Bistronomie:
2 oz of Chicha infused la caravedo Pisco
1 oz of house made pineapple cinnamon syrup
1 oz fresh squeezed lime
1 egg white
SESAME SOUR 15 at SUSHISAMBA:
1.5 oz. Hibiki 12YO Whisky
.75 oz. lemon juice
.75 oz. sugar syrup
1 tsp. toasted black sesame oil
black sesame seeds
1. Place all ingredients in a shaker and dry shake (no ice) for approximately 10 seconds or until the oil and egg white have emulsified completely
2. Add a large scoop of ice and re-shake
3. Double strain into rock glass with cubed ice
4. Garnish with a light dusting of black sesame seeds
Old School Pisco Sour at Novecento:
2 oz Pisco
1 oz Sour mix
¾ oz lime juice
½ oz egg white
½ oz simple syrup
Dash of angostura bitters
Pour all ingredients except angostura bitters into shaker with ice.
Before cooking, season pork shoulder with salt and pepper. Sear pork shoulder so juices remain in the pork while it is being braised. In the same pan, cook the onions and carrots so the pork flavor mixes in with the vegetables. In roasting pan, add pork and the rest of the ingredients, and cover with chicken stock. Cover with aluminum foil and cook in the oven for 3 to 4 hours at 325 degrees Fahrenheit. Once pork is tender, remove half of the liquid and reduce for finishing sauce. Plate braised pork shoulder over fabada stew (recipe below) and top with lemon confit.
2 Ibs. Garbanzo Beans (hydrated and cooked)
1 cup Carrots (medium diced)
1 cup Celery (medium diced)
1 cup Idaho Potatoes (peeled and medium diced)
1 cup Yellow Onions (medium diced)
1 cup Bacon (smoked and medium diced)
1 ½ cup Morcilla (Blood Sausage)
1 cup Chorizo (grounded)
1 Bay Leaf
2 Tbsp. Cumin
3 Thyme Sprigs
1 Orange (zest to finish)
Pork Stock (to cover)
Salt to taste
In a pot start rendering bacon, chorizo and Morcilla. Add potatoes, carrots, celery and yellow onions, season with cumin and salt. Lastly, add the garbanzo beans and herbs. Cover with pork stock and cook on medium to low heat until a quarter of the liquid has reduced. Adjust seasoning to taste and finish with orange zest.