Nueske’s cookoff finalist #4: All you need is loaf

Nueske’s cookoff finalist Elizabeth
Schuler has her eye on bacon.When the paths of tradition and innovation intersect, great things can happen–especially when bacon also comes into play. That very well might be the case with Elizabeth Schuler’s finalist entry into the Nueske’s Amateur Cookoff at this year’s Baconfest Chicago. Her recipe takes the humble meatloaf–a dish not normally known to induce thrills–and boosts its excitement factor up considerably with cumin, coriander…and, of course, bacon. And, if you dig this recipe, she’s got more deliciousness up her sleeve–check out her blog My Communal Table for tons of other amazing dishes. Here, Ms. Schuler explains her inspiration, and her love for salted pork strips.

BDJ: How did you come up with this delicious idea?

Elizabeth: I love meatloaf, but I love cold meatloaf sandwiches as much. So I started to put things in a meatloaf that I loved to find in a terrine. Pistachios, etc. and then rolled completely in bacon. I can’t wait to share it with all of you.

BDJ:? Why do you love bacon?

Elizabeth: I love how a small piece of?bacon can add so much flavor to a dish. I love how satisfying it feels to have bacon with eggs in the morning, but most of all I love the look on my small son’s face when he is consuming bacon. He is sooo happy. It is food of love.

BDJ:? What’s your favorite way to eat bacon (besides in this recipe, of course)?

Elizabeth: Simply it is the BLT! Bacon, lettuce and tomato sandwich!

Elizabeth Schuler’s entry takes the humble meatloaf
and kicks it up several notches with spices and bacon.BDJ:? Why should you win?

Elizabeth: I am going to let my food do the talking. The best food should win.

BDJ:? Anything to add?

Elizabeth: I am really excited to meet all the competitors and?witness their creative dishes. I am really looking forward?to experiencing?all the inspiration that these world class chefs are going to present at the fest as well.? It will be fun to chill with some bacon poetry and lots of cured meats.

Bacon Du Jour

Originally posted 2011-03-15 16:25:00. Republished by Blog Post Promoter

Baconize Your Car

For many of us, our cars become a second home. If you have to commute to work every day, you might end up spending more time in your car that you’d like. While driving from place to place can be stressful in traffic, that time can also be soothing. The summer I had a job […]

Originally posted 2012-05-09 16:30:42. Republished by Blog Post Promoter


serves six

3 sheets leaf gelatine
200 grams petit pois
1 bunches fresh mint
1 pinches sugar
75 ml double cream

Onion rings
6 rings of onions
100 grams flour
1 egg, beaten
50 grams breadcrumbs

Garlic croutons
6 croutons
2 tablespoons garlic oil

To serve
6 rashers of streaky bacon

For the mousse: place the gelatine leaves into a tray of cold water for 2-3 minutes, or until softened. Bring the water to the boil in a saucepan, then add the peas and mint and boil for 1-2 minutes. Remove from the heat. Transfer to a blender and blend to a smooth purée. While the purée is still hot, remove the gelatine leaves from the water, squeeze out any excess moisture and add to the purée and blend again. Pass the purée through a sieve into a bowl, then season to taste with sugar, salt and pepper. Set aside to cool completely, about 30 minutes. When the purée is set, whip the double cream to soft peaks and fold it into the purée. Cover with cling film and place in the fridge for at least 2 hours to allow the mousse to set completely.

??For the onion rings: heat a frying pan with 1-2cm of oil. Dip the onion rings in the flour, then into the egg then roll in the breadcrumbs to cover. Fry in the oil for 3-4 minutes, or until golden-brown and crisp. ??

For the garlic croutons: drizzle the croutons with garlic olive oil. ??To serve, spoon the mousse onto a serving plate, top with a slice of crisp bacon and an onion ring and crouton.

bacon recipe courtesy of: Galston Blackiston, Market Kitchen, Good Food Channel, UKTV

Originally posted 2012-09-24 08:54:00. Republished by Blog Post Promoter


½ cup salted butter, softened
¼ cup powdered sugar
½ teaspoon pure vanilla extract
dash of coarse sea salt
¼ cup crumbled bacon
1 cup all purpose flour
3 oz. dark chocolate, melted

In the bowl of a stand mixer, beat the butter until creamy. Add the powdered sugar and beat until smooth, about 2 minutes. Add in the vanilla extract and mix until combined.

Turn off the mixer and scrape down the sides. Add the salt, bacon, and flour. Mix on low speed until combined. The dough may appear crumbly. Turn the dough out onto a piece of plastic wrap. Press together into a disc and wrap. Refrigerate for 1 hour.

Preheat the oven to 350 degrees F.

Place the dough between 2 pieces of plastic wrap or waxed paper and roll out to a ¼ inch thickness. Remove the plastic wrap and cut out cookies into desired shapes. Place the cut outs on trays and place the trays into the refrigerator for 10-15 minutes to let the cookies firm up.

Place the cookies into the oven and bake for 8-10 minutes or until firm and lightly browned. Move the cookies to wire racks and cool completely.

Once the cookies are cooled, dip them into the melted chocolate. Move to waxed paper lined baking trays and place in the refrigerator to harden. Move the cookies to an airtight container and store in the refrigerator until ready to serve.

bacon recipe courtesy of: Amy’s Cooking Adventures, March 20, 2012; adapted from Joy of

Originally posted 2013-01-06 08:56:00. Republished by Blog Post Promoter

The Baconizer…

Hmmmm…he may be on to something here…



Originally posted 2009-11-09 14:24:41.

Related Stories:November 10, 2009 — The Baconizer II…December 14, 2010 — Bacon Pic of the Day – Dare to Dream…

Originally posted 2013-08-30 14:28:13. Republished by Blog Post Promoter