I’m back in the kitchen with my chef friend Laura and we are demonstrating how to make a slammin’ Superbowl Sunday feast all centered around my favorite food, BACON! Ladies, you will seriously SCORE on Superbowl Sunday if you make this for your spouses. Our winning menu includes Sliders with Smoked Applewood BACON and Potato Skins with melted cheese and BACON. Um, YUM!
Check out the video for the full low down on all things bacon, including:
1) Bacon Salt
2) Baked Bacon
3) Fried Bacon
4) Bacon Oil
5) Bacon All Around Goodness
Plus an inside look at Laura’s secret playbook on:
1) How to avoid your sliders looking and tasting like a bloated football
2) How to make a Hail Mary secret sauce to score extra points
And be sure to watch all the way through to earn a chance at winning a FREE tub of bacon salt, which I never knew existed til the taping of this video.
See below for the full recipes. Enjoy!
Bacon-Cheddar Potato Skins with Chive Sour Cream
4 russet potatoes, scrubbed
6 slices applewood bacon, chopped
1 cup shredded cheddar cheese
1 cup Monterey Jack cheese
salt and pepper
1 bunch of chives, chopped thin (can substitute with scallions)
½ cup sour cream
Instructions:Preheat oven to 475 degrees. Prick potatoes all over with fork and microwave until tender, 10 to 15 min, turning potatoes over after 5 min.
While potatoes are cooking, fry bacon in batches in approx 1 inch of hot oil until crispy and golden (about 2-4 minutes). Reserve 2-3 tablespoons of cooking oil and transfer bacon to paper towel lined plate.
Quarter potatoes lengthwise, let cool 5 min and then scoop out most of the flesh, leaving ¼ inch layer of potato flesh. Brush exterior of potatoes with reserved bacon fat/oil and season with salt and pepper. Transfer potatoes, skin-side up, to parchment lined cookie sheet and bake until golden brown and crisp, 15-20 min.
Remove potato shells from oven and flip them over on the cookie sheet. Top with cheese & bacon. Season with salt and pepper. Return to oven and bake until cheese melts, 2-4 min.
Mix chives and sour cream and serve alongside skins.
Sliders with ‘Secret Sauce’ and Applewood Bacon
4 tablespoons mayonnaise
2 tablespoons ketchup
1 teaspoon sweet pickle relish
1 teaspoon sugar
1 teaspoon white vinegar
½ teaspoon ground black pepper
Whisk all ingredients together in a small bowl. Makes about ½ cup
1.5 pounds chuck roast, freshly ground from the butcher
Salt & Pepper
6 slices applewood bacon, cut in half
12 slider buns
2 small tomatoes, sliced thin
1 package arugula
Sharp Cheddar cheese, sliced thin
1 Red onion, sliced for grilling
1-2 tablespoons canola oil
Preheat oven to 375 degrees. Place bacon on parchment lined cookie sheet and bake for about 20 min until crisp and golden, flipping halfway through cooking time. Remove from oven and set aside. Season ground chuck with salt, pepper and bacon salt. Gently form into small patties making small indentation in center of each patty. This prevents the patty from shrinking and puffing up while grilling. Place sliced onions on a plate and brush both sides with canola oil then season with salt. Grill burgers and onions until desired doneness. Pull burgers off grill and top with sliced cheddar. Assemble Sliders: layer burger, secret sauce, desired condiments and BACON.
You pretty much can’t go wrong with this meal. Unless you don’t eat bacon, in which case you probably didn’t make it all the way to the end of this post.
And once again, thank you Laura! Your culinary skills (and friendship) rock my world!