Tag Archives: tom douglas

Candied Bacon, Bacconalias and More Bacon

I thought the bacon hype would die down, but I was very wrong. In the past couple weeks, there has been much bacon talk in my world.

Two weekends ago, I decided that the secret to a good sausage gravy is bacon grease, and a little bit of cooked bacon. Yep, heart attack in progress. I’m still refining the recipe a bit, and will share it when I’m happy with it.

Apparently in tune with bacon on the brain, the folks at Seattle’s Cook Local posted this picture on twitter: Chocolate chip cookies with candied bacon. Think what you will, but this sounds pretty good to me. They promised a recipe, but suggested using regular chocolate chip cookie dough and mixing in candied bacon. They offered me these instructions to candy bacon on Twitter: take two strips, and in a ziploc bag with brown sugar, shake, then bake at 350-degrees for 15 minutes. Cool and chop.

And adding to the bacon front, today I saw this upcoming event mentioned in Seattle Magazine: Baconopolis from 6-8 p.m. Feb. 25. Cost is $30 and includes boutique bacon tastings and bacon-enhanced dishes and desserts with Seattle celebrity chef Tom Douglas. To buy tickets contact Christie at 206.448.2001 or email her at: christinal@tomdouglas.com.

When I went to look up more information on the event, I also found a bacon bun recipe from Tom Douglas. Read it here.

I think all this means that Kitsap needs to have its own bacon festival, a Kitsap Bacconalia, if you will.

Beer and Crab … Need I Say More?

Beer Batter Crab Fritters
Beer Batter Crab Fritters

Somehow, I managed to hold on to a half pound of crab meat without eating it immediately! For those who know me, this is quite a feat. I can barely wait for a crab to cool before I start ripping the thing open, let alone let shelled meat wait to become part of a cooked dish.

But I’d decided on making crab cakes.

My past attempts have been OK, variations on some flour, egg, maybe a few herbs and, of course, crab. The best I’d previously done was one that included very few of the former and a whole lot of the latter. It was basically crab meat loosely held together by some stuff you couldn’t taste at all over the crab.

But I wanted to do it up right and fancy. Plus I’d recently thumbed through Seattle culinary icon Tom Douglas’ “I Love Crab Cakes!”, 50 recipes that examine different cake styles, different crabs and recipes from all over.

And then I happened upon a recipe that included another one of my favorite food-like substances: beer.

So it ended up being not exactly a crab cake, it’s technically a deep-fried fritter.

It turned out well, though I could have used a little more crab for my personal tastes. I used a pilsner so as not to overpower the flavor, which also ends up being a great leftover to pair with the fritters afterward. I lack a hot oil thermometer, so I probably had it a little too hot, not cooking the inside quickly enough before getting a deep browned outside and allowing the whole thing to crisp. I paired it with a garlic-y remoulade dip, that was OK, but not spectacular so I’m not adding the recipe here. The book has one that I’ve yet to try. I also served a side salad and a corn cornbread.

And without further adieu, here’s the recipe: Continue reading