Bacon Freak Blog

Hey there fellow Bacon Freaks. We all know Chef Emeril Lagasse loves to cook with gourmet bacon, that’s no surprise to anyone, but what’s so cool about this story released by ABC News Yesterday was the fact that this isn’t just your usual Emeril Cajun Cuisine, but rather something a little more generic and perfect for breakfast, dinner or in between snacks.

Bam! Enjoy!

Emeril’s Bacon, Green Onion and Cheddar Biscuit Recipe

ABC News
Jan. 16, 2009

Emeril Gives You Great Brunch Ideas!

Bacon, Green Onion and Cheddar Biscuits

Chef Emeril Lagasse cooks up quick and easy brunch recipes. Get the recipes for his meal ideas below.

Bacon, Green Onion and Cheddar Biscuits

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In Rehoboth Beach, Delaware, there is one restaurant to which the foodies flock; Nage. Now, tucked away among the embassies of Scott Circle is the new Nage of Washington, DC. A quaint neighborhood eatery with exposed brick, a stunning crimson façade and infinite energy, Nage (French for “swimming”) is a charming bistro with a welcoming and passionate staff.

Complimented by warm surroundings, smart wines and cocktails, and an energetic bistro ambience; Nage offers an approachable dining experience, with attention to the details and a desire to impress. Presenting a menu based in French cooking, with a palette of global flavors, the East Coast eatery boasts intimately chic surroundings complete with exposed brick and crimson hues.

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Recently, I spoke to Executive Chef Jason McClure, at Sazerac Restaurant in Seattle. I asked him if he could share with us an appetizer that contained bacon. He has prepared us with a special treat Grilled Dates on Brochette. He says that this appetizer has fast become one of the most popular items on the appetizer menu.

The secret to this appetizer is of course bacon, goat cheese and a reduced balsamic vinaigrette.

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Danny Bortnick is the executive chef at Firefly Restaurant in Washington, DC. He caught wind about our quest to find the best bacon related recipes. He sent us little bacon meatballs with olive oil-tomato sauce and potato “spaghetti.”

Firefly is the quintessential urban neighborhood restaurant that offers contemporary American comfort food to the city’s many ‘regulars’ who dine out several times a week. Upon arrival, you will immediately notice the floor-to-ceiling “firefly tree”, hung with lanterns and lit by candles. Seated in the intimate 60-seat dining room or the 32-seat lounge, watch the chefs work their magic in the kitchen, tucked behind a rustic stone wall. The backlit amber glass bar and the natural finishings of polished wood and iron throughout create a soothing environment, accentuated by a welcoming, attentive staff.

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Recently I wrote about Holly Clegg who is the best-selling author of the trim&TERRIFIC cookbook series. As it turns out Holly was so excited to discover BaconFreak.com’s entire line of fantastically flavored bacon that she enthusiastically tested the Apple Cinnamon bacon and created a mouth-watering Apple, Bacon and Brie Pizza delivering sweet and salty in every bite. What she liked best about the bacon, Holly said, “Not only does this bacon have less shrinkage and is lower in fat content, but because of the wonderfully intense flavor, a little goes a long way.” In addition to creating a eye teasing pizza she made a mouth watering Black-Eyed Pea Dip with Bacon just to usher in the New Year as this hearty dip perfectly entices anyone, especially sports fans, glued to the television.

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