serves four

4 generous diagonal slices of ciabatta
3 cloves garlic
8 slices back bacon, grilled
200 grams chick peas
150 grams young spinach leaves
2 tablespoons crème fraiche

Halve one clove of garlic and rub it around the edges of the ciabatta slices, brush with olive oil and grill to golden. Top each with two slices of grilled bacon. Peel, crush and finely chop the other cloves and place in a saucepan with the crème fraiche, place over a very low heat for a few minutes to infuse. Add the chick peas to the pan with seasoning and warm through. Finally, turn up the heat and add the spinach leaves. As soon as they wilt, remove from the heat and spoon over the ciabatta and bacon. Serve.

bacon recipe courtesy of: Riverford Farm Shop, Staverton, Totnes, TQ9 6AF UK

Love Songs to Wendy®’s Pretzel Bacon Cheeseburger


We’ve seen a lot of awesome videos about bacon floating on the wonderful world wide web, but we’ve never seen anything quite as passionate as Wendy’s® most recent “Pretzel Love Songs” campaign. When Wendy’s® launched their new Pretzel Bacon Cheeseburger, bacon lovers across the country accepted it with open arms… and mouths. Wendy’s® says this about their burger:

“The Pretzel Bacon Cheeseburger is the perfect blend of three iconic American favorites: pretzel, bacon and cheeseburger. The artisan-baked pretzel bun’s rich interior flavor and slightly chewy crust enhances the aroma and taste of the entire sandwich. The thick, center-cut Applewood Smoked bacon adds a dynamic flavor and crisp texture and marries perfectly with the fresh, never frozen, hot and juicy beef grilled to perfection.”

With an irresistible combination like that, we can see why people are so starry-eyed over this hypnotic burger. Wendy’s® also claims that this burger is “one of the best performing promotional hamburgers in test markets. The product is crafted to layer complementary flavors, as each selected ingredient pairs well with the pretzel bun.” And we can see that the same is true outside the test kitchens, and inside the hands of hungry bacon-burger fanatics.

To show their appreciation to their fans, Wendy’s® came up with an idea to give their beloved Pretzel Bacon Cheeseburger lovers their “15 minutes of fame” by collecting their social posts about the burger and putting them to song. In this 5-part series of “Pretzel Love Songs,” you can see (and hear) just how much love the Pretzel Bacon Cheeseburger is getting. You can link to these harmonious videos down below, at the end of this post.

Oh, did we forget to mention that the one and only Nick Lachey takes part in singing the final love ballad? Complete with a bed of rose petals, longing gazes into the camera, and falling rain, this video created the perfect tribute to love song music videos that we grew up with (and sometimes still endure today). Nick Lachey states “I’ve had a blast turning Pretzel Bacon Cheeseburger fans’ media love into lyrics. The fans’ love inspired one of the most fun music videos I’ve been a part of–and this cheeseburger is deserving of every accolade.”

While some of us here at the BaconToday headquarters are not THAT passionate about this burger, we can clearly say that Wendy’s® Bacon Pretzel Cheeseburger is a hit among our fellow bacon lovers. This “Pretzel Love Songs” campaign only goes to show that bacon and pretzel buns are treasured by many and will continue to bring double rainbows of happiness to all who take part in their delicious, salty flavors.

Wendy®’s Pretzel Bacon Cheeseburger Love Songs Vol. 1

Wendy®’s Pretzel Bacon Cheeseburger Love Songs Vol. 2

Wendy®’s Pretzel Bacon Cheeseburger Love Songs Vol. 3

Wendy®’s Pretzel Bacon Cheeseburger Love Songs Vol. 5

Wendy®’s Pretzel Bacon Cheeseburger Love Songs Vol. 5 (Featuring Nick Lachey)

2886. BACON-WRAPPED HAKE with thinly-sliced POTATOES

serves four

800 grams potatoes, thinly sliced
250 ml fish stock1 bunch spring onions4 pieces hake fillets, 150g each200 grams bacon rashers1 chilli, chopped1 garlic clove, crushed1 bunch fresh rosemary?Preheat oven to 180°C. Place sliced potatoes with fish stock, spring onions, chilli and garlic in a large baking dish. Bake for 25-30 minutes until almost cooked through and crispy on top. Wrap hake in bacon, using a sprig of rosemary to secure. Place hake on top of potatoes. Return to oven for 15-20 minutes or until fish is cooked through and bacon is crispy.??bacon recipe courtesy of: Pick n Pay, Africa

Emeril’s Bacon and Peach Salad


Emeril’s Delmonico Peach Salad

We are thrilled to share with our fans this recipe from Emeril’s Delmonico restaurant in New Orleans. Not only is it delicious, it’s also easy for home cooks to replicate. Made with bacon, bourbon and peaches, you know it’s gonna be good!

Located on the famed St. Charles Avenue streetcar line, Delmonico, the legendary, century-old institution, is an icon in the restaurant industry and has been a cornerstone of traditional Creole dining since 1895. Reopened by Emeril Lagasse in 1998 after an extensive historic renovation, Delmonico continues today serving a modern style of Louisiana’s Creole cuisine with Emeril’s warm style of service in a grand setting. Follow them on Facebook, Instagram and Twitter.

Peach Salad -Delmonico

Emeril’s Bacon and Peach Salad Ingredients

6 slices thick-cut bacon
2 tablespoons bourbon
2 tablespoons light brown sugar
8 ounces arugula
3 tablespoons Steen’s Cane Vinaigrette, or more to taste
2 ripe peaches, halved, pitted, and sliced
4 ounces ricotta salata cheese (crumbled by hand)
1/2 cup toasted pecans


Preheat the oven to 400° F. Place the bacon on a parchment lined baking sheet and cook for 15 minutes

Meanwhile, combine the bourbon and brown sugar and stir until the sugar is dissolved.

Once the bacon is starting to brown, baste the slices with the bourbon glaze and continue to cook until bacon is crisp and caramelized, 5 to 7 minutes longer.

Remove from the oven and transfer to paper towel-lined plate to drain briefly, then cut the bacon into pieces 3 or 4 inches long.

Season the arugula lightly with salt and pepper and toss with enough of the vinaigrette to coat.

Divide the arugula evenly among 4 salad plates. Arrange the sliced peaches and bacon over the top of the salads, alternating slices of peaches and pieces of bacon in a shingled line over the arugula. Top with the crumbed ricotta salata and the toasted pecans. Serve drizzled with extra vinaigrette if desired.

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