Cocktail Confessions

Before you feel the need to send me an email to remind me that my last two entries were about me making a concerted effort in dropping my cholesterol, weight, and putting off a few cocktails for a couple of weeks, this is in fact a blog that I like to share recipes with you.

And what two better ingredients to talk about than bacon and bourbon?  They say everything is better with bacon and who am I to disagree?  I will prove to you here today that in fact alcohol is indeed better with bacon.  Bourbon pairs very well with cured pork.  Haven’t you ever heard of the Jack Daniels brand of BBQ sauces? 

Whisky goes hand in hand with grilling, so it only makes sense that a relationship between bacon and whisky should be as natural as peanut butter and chocolate.  The lingering caramel hints match keenly with the richness and smoke of bacon while the whisky’s spice brings it all together like a warm hug from Olivia Wilde.

So let’s get to it.

You’ll need the following:

• A Lindsey Lohan starter kit of good bourbon, say 750ml of the decent stuff….don’t go generic or cheap on me here.  The impurities and bite of low grade whisky can make this slightly bitter and won’t help the headache front at all.  Go just about middle of the road, so as you aren’t spoiling the real good stuff either.
• 1lb bacon.  Also, look for as slab that may not be too high in salt or preservatives.  You’ll disappoint me if you buy the cheap bacon as well.  As a matter of fact, if that’s what you’re determined to do, then stop reading this now and move along….I don’t want to talk you.  No, seriously, move along and leave this to the proper gentlemen.
• A pitcher with a wide mouth. (Insert your own Kardashian joke here).
• A fine mesh strainer.
• Unbleached coffee filters or like filtering material.

Directions:

Start be frying the bacon up and reserving all of the grease.  Be careful of not burning your bacon….the burnt taste will infuse the grease which is something we want to avoid, that is unless you like the taste of charcoal briquettes.  Strain the grease and allow it to cool (be very careful, grease burns and accidents are painful).  Once cool, pour into pitcher along with your whisky, give a good stir, and place in freezer for a few hours (preferably overnight).  BTW: You have a pound of bacon to contend with now, so make yourself a salad or omelet or something.  When cold, the bacon grease will float to the top and form a solid fat cap.  Remove this solid cap as best as possible and strain the rest to remove any lingering fat chunks.  Your newly minted bacon infused bourbon will keep in the fridge for about 2-3 weeks.  Now try a pinch in a cup of hot chocolate, or other favorite whisky drink.  *You can use the same process on either vodka or tequila and wow your friends with a very unique Bloody Mary.

So I received a few requests for some of my Father’s Day 2010 recipe’s I made this past weekend, so I thought I’d share one of them with you today.  Now most people aren’t necessarily crazy about zucchini, not unless it’s fried and drowning in ranch dressing, and they are even more skeptical if you tell them its grilled. 

Well, this easily prepared dish I can tell you was met with rave reviews, even from my own mother, daughter, and nephew who are rarely ever seen even eating anything resembling close to a green cooked vegetable.  My daughter even ate two and I have often seen her ditch vegetables on her plate to the garbage can when she thinks no one is looking.

I guess the secret is in the bacon gremolata.  Hell, I wasn’t quite sure myself what ‘gremolata’ even meant until I looked the definition up to satisfy my own curiosity.  Basically gremolata is defined as a ‘chopped’ herb condiment usually consisting of garlic, parsley, and lemon zest and is Italian in origin.  But then again, everything is better with bacon, in that there is no doubt so you can’t really go wrong in the first place.

Anyway, it’s a great way I figure to introduce grilled vegetables to kids, and it looks very impressive and pretty when presented on the plate.  It appears to be much more involved than it really is and is sure to wow your guests when they think you spent quite a bit on time on it.

Ingredients:

• 4 medium-large zucchini (approx. 6 oz each)
• 2 Tbsp fresh squeezed lemon juice (save the lemon peel for the gremolata)
• 4 Tbsp olive oil
• 3 cloves garlic, minced
• 1/4 tsp kosher salt
• 1/4 tsp fresh cracked black pepper
• Bacon gremolata (recipe follows)

Directions (makes 8 servings):

1. Cut zucchini’s in half, lengthwise.  Using a melon baller or spoon, scoop out center to form 1/4 – 1/2″ shells.  Set aside.
2. In small bowl, combine lemon juice, oil, garlic, salt, pepper.  Brush zucchini shells with lemon mixture.  Place shells, cut side down, on grilling tray.
3. Grill shells over medium flame, 5-7 minutes or until cut sides begin to brown.  Turn shells over at this point (cut sides up) and grill 1 minute more.  Remove from grill.
4. Spoon bacon gremolata into shells, evenly, then return to grill.  Cover and grill 2-4 more minutes until cheese begins to melt.

Bacon Gremolata:

In a bowl combine a whole pack of crisp cooked bacon slices, drained, and finely crumbled (you can sub 1 cup finely chopped Canadian-bacon as well), 1 cup finely grated Parmesan and/or Romano cheese, 1/4 cup fresh basil (julienned), 1/4 cup fresh diced jalapeno pepper OR pepperoncini (I actually use a bit of both), 4 Tsp shredded lemon peel (use zester tool), 2 cloves minced garlic, 1/2 Tsp ground black pepper.  Mix well and spoon into shells.