Bacon Day at the Fair Recipes

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by Jennifer Tomazic

PATRICK CUDAHY SWEET APPLE-WOOD SMOKED BACON-WRAPPED SHRIMP WITH SPICY BBQ SAUCE

Ingredients:
12 strips Patrick Cudahy Sweet Apple-Wood Smoked Bacon
12 fresh gulf shrimp, peeled and deveined (16-20 count)
½ cup of your favorite BBQ sauce with a dash of Tabasco
12 long round toothpicks

Instructions:
Pan fry bacon until halfway cooked, so it is still easily pliable. Place bacon on paper towels to drain and cool. Grill or pan
fry shrimp for 2-3 minutes, place the shrimp on a plate and cool slightly.
Next, wrap the bacon around the shrimp so it wraps around twice, push toothpick through the bacon and shrimp to
secure.
Finally, cook the bacon-wrapped shrimp either on a grill or in a fry pan for another 1-2 minutes, so bacon becomes crisp.
Serve shrimp on a festive plate, brush with spicy BBQ sauce and serve warm!


PATRICK CUDAHY SWEET APPLE-WOOD SMOKED HAM AND WISCONSIN FONTINA CHEESE CRESCENT
ROLLS

Ingredients:
1 (8-ounce) can of refrigerated crescent dinner rolls
½ cup Fontina cheese, shredded
8 ounces Patrick Cudahy Sweet Apple-Wood Smoked Deli Ham

Instructions:
Slice the Patrick Cudahy Sweet Apple-Wood Smoked Deli Ham into 1-inch wide by 3-inch long strips, set aside.
Open the crescent rolls, lay out on a cutting board and separate triangles. Sprinkle each triangle with 1 Tbsp. of shredded
Fontina cheese and sliced ham, roll, then bake as directed on the crescent roll label.
Serve warm or at room temperature for a great summer appetizer!
*Could also substitute Patrick Cudahy Sweet Apple-Wood Smoked Bacon in place of ham.


PATRICK CUDAHY SWEET APPLE-WOOD SMOKED BACON BUTTERMILK BISCUITS

Ingredients:
2 cups flour
3 tsp. baking soda
½ tsp. salt
5 Tbsp. vegetable shortening
2/3 cup buttermilk
½ cup cooked Patrick Cudahy Sweet Apple-Wood Smoked Bacon, crumbled (can substitute ½ cup Patrick Cudahy fully
cooked bacon pieces)
Yields 10-12 biscuits

Instructions:
Preheat oven to 425º degrees.
Sift flour, baking soda and salt together in a bowl. Cut in shortening until mixture is the consistency of tiny meal, then add
buttermilk and bacon bits. Mix until soft dough is formed. Knead lightly on floured board about 20 seconds.
Flour a rolling pin. Roll out dough to ½-inch thickness. Cut with floured round cutter and place on greased baking sheet.
Sprinkle a few extra pieces of bacon on top of the biscuits before baking.
Bake biscuits for 12 minutes. Serve with a side of crisp bacon, fried eggs and fresh fruit.
Add a twist to your biscuits by topping with your favorite shredded Wisconsin cheddar cheese and chopped chives!


PATRICK CUDAHY SWEET APPLE-WOOD SMOKED BACON BOWTIE PASTA SALAD

Ingredients:
2 cups bowtie pasta, cooked and drained
1 cup cooked green peas
2 Tbsp. Italian flat leaf parsley, chopped
6 hard-boiled eggs, chopped
1 cup cooked Patrick Cudahy Sweet Apple-Wood Smoked Bacon, crumbled
1 cup Parmesan cheese, grated
½ cup extra virgin olive oil
Ground pepper to taste

Instructions:
Mix all ingredients together in a large bowl, season to taste with pepper and serve cold or at room temperature.
Serve as a great summer salad or as a side at your next BBQ!


PATRICK CUDAHY SWEET APPLE-WOOD SMOKED BACON & WALNUT CHOCOLATE CHIP COOKIES

Ingredients:
1 stick butter, softened
½ cup shortening
½ cup granulated sugar
1 cup packed brown sugar
1 tsp. vanilla
2 eggs
½ tsp. salt
1 tsp. baking soda
2 ½ cups all-purpose flour
1 (12-ounce) bag semi-sweet chocolate chips
1 cup walnuts, chopped
½ cup cooked Patrick Cudahy Apple-Wood Smoked Bacon, finely chopped (can substitute ½ cup Patrick Cudahy fully
cooked bacon pieces)

Instructions:
Preheat oven to 375 degrees.
In a mixer, beat butter and shortening until well mixed, about 1-2 minutes. Add sugar, brown sugar and vanilla, mix until
well combined, then add 1 egg at a time until mixture is well combined, scraping down sides of bowl. Mix salt and baking
soda into flour, slowly add flour into batter, a little at a time until dough forms. Stir in chocolate chips, walnuts and bacon
pieces with a wooden spoon and when cookie dough is ready, drop 1 ½ Tbsp. of dough 2 inches apart on an ungreased
cookie sheet, sprinkle the tops of each cookie with a few extra pieces of bacon, then bake for 9-11 minutes or until light
brown.

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