I love stuffing a pork loin. Some will say it is outdated and from the 80’s, but what’s wrong with that? I think they are delicious and present well when having people over for dinner, and when seasoned well, can be full of amazing flavors. So I did it. I make one, like I have so many times before. We had a friend coming over and I wanted to make him something tasty and a little more fancy than I normally cook.
I had a desire to make a cocktail. Well, one of my co-workers came up with the idea actually. She said, “I think Oinkcooking needs a cocktail! You should infuse something with bacon!” Well, I am always up for suggestions and I had just bought a thing of bourbon so I thought, “Why not?!” Infusing the bourbon was the easy part. Coming up with something special to do with it was more difficult. While I enjoy craft cocktails, I am not a mixologist; that is when I enlisted the help of my buddy Wade! He is the one that came …
This is really easy! Ingredients: 2 cups Bourbon 2 tablespoons bacon grease Glass jar In a glass jar, combine the bourbon and the bacon grease. Stir well and let sit at room temperature for 6-8 hours. Place in refrigerator for at least one day. Remove from refrigerator. Remove solid grease from jar and discard. With a fine mesh sieve, strain out solids from bourbon. If necessary, strain a second time using cheese cloth to get all small solids out. Use bacon infused bourbon in many bourbon based cocktails. Check out the cocktails section on Oinkcooking for recipes! Continue reading
So I was looking for a little something different to do for the blog this week. I figured I would “cross” meats! Initially I was just going to do a chicken cordon bleu since it has pork deliciously wrapped inside. I was fine with that. The breading on the outside all nice and crispy. Then I go to thinking, instead of breading, why couldn’t I wrap it in BACON? Seriously, the bacon would add an additional flavor profile and make it taste that much more awesome! So I did! Continue reading