Pork Wellington

Although it is halloween season, that wonderful time of candy, pumpkins and slutty costumes, we still refuse to make anything sweet. Again, not that we don't like sweets. It's just that the burger cake scars run deep. So in the spirit of the spooky festivities, we decided to do a little dressing up instead. While pork loins are normal and delicious any other day of the year, we dressed our little guy up in a pretty kick-ass puff pastry costume. The only thing left to do is make it wear its winter coat and take it trick-or-treating. And then eat it. For ingredients, you will need: pork loin, puff pastry, prosciutto, mustard, apples and spices.



1. Create a spice rub of your choice and rub pork loin. We used a mixture of brown sugar, cinnamon, cumin, paprika, salt and pepper. Puree 1 apple and mix in some cinnamon and lemon juice. Cut the loin in half lengthwise and spread apple puree between two halves.




2. Evenly lay out slices of prosciutto so that they overlap. Wrap loin tightly with prosciutto.






3. Sprinkle flour on a flat surface and lay out puff pastry. Spread mustard evenly in the middle and wrap the loin.






4. Bake at 400F for 25-30 minutes.





The final product didn't turn out exactly as planned... they kinda got stuck to the foil because we forgot to grease it. Also, pork wellington is pretty much a giant pig-in-a-blanket.


- us

Jalapeno Poppers

I have had many a deep-fry party in my day, and for some reason they always seem to turn out the same. Deep-fry parties are like pancakes - the greatest thing ever at first, but by the end you're sick of them and vow to never have one ever again. And also, you can smother everything with butter and syrup. But just like pancakes, the DFP always manages to find a way to creep back into your life to pull your life expectancy down just a touch. And that's why I love them so darn much.

This is a deep fried classic and we didn't do much to mess with it except wrap it with bacon. You will need jalapeno peppers, cream cheese, gouda, bacon, flour and breadcrumbs.



1. Cut the tops off the peppers and scoop out the seeds. Use a piping bag to fill them with cream cheese or any filling of choice. We used a smoked salmon flavored cream cheese mixed with shredded gouda.




2. Wrap the peppers with bacon. Cut each slice in half, drape one half over the open end of the pepper, and wrap the other half around.





3. Dip the bacon-wrapped peppers in a batter made of flour, water and salt. Cover with breadcrumbs and deep fry at 375F until bacon is cooked through.



The poppers were pretty effing delicious, but very spicy. If you don't like spicy food, you're just gonna have to man up.

Poppers with loaded potatoes

Bacon-Wrapped Pineapple Kebabs

It's been quite some time since our last post, but its only because the team was on a short break while we all moved back home for a few weeks. I know, it sounds like a lame excuse for not putting up recipes, but imagine trying to explain to your parents why the fridge is stocked with 12 packs of bacon and 20 sticks of butter. My mom would beat me with a sock full of tofu burgers and flax seed. Just kidding! It would probably be with her hands. Well, we're back on our own and ready to share some more bacreations with the world. This and the next couple of posts were made back at the old place (yeah, that kind of voids my previous excuse) and then new, post-summer foods will start going up.

This is really the ultimate food-on-a-stick. We made kebabs with bacon-wrapped pineapple, marinated chicken breast and red bell peppers. You don't have to eat the peppers, they're really just there for color. Or you can wrap them in bacon too.



1. Cut chicken breast into kebab-sized pieces, and marinade in olive oil, salt, pepper, cayenne pepper, rosemary, lemon juice and any other herbs/spices you want.






2. Cut up pineapple into small chunks and wrap with bacon.







3. Alternate pineapple, sliced red bell peppers and chicken on a soaked skewer (so it doesn't burn). Sprinkle kebabs with some ground cinnamon.




4. Place in 400F oven for about 15 minutes.





That's it. Just a quick tip: when wrapping the pineapple chunks with bacon, half slices should do the trick. If you're a poon.


- I honestly forget who was there