For the last several years bacon has been in a transition stage. It went from breakfast food to headlining meals around the clock, including dessert. But I’m starting to see a backlash with its overexposure. It was especially evident in this year’s summer fairs where bacon beer made a questionable splash onto the food scene.
So I want to start an effort and take bacon back to its roots and focus on the product itself. My preference is for thick cut bacon cooked until brittle, sizzling hot and a tiny bit greasy. But there are many varieties of bacon: slab, back bacon (aka Canadian bacon) — don’t get me started on turkey bacon. And the precooked stuff stored at room temperature freaks me out. I thought I had tried most variety of this wonderful porcine product until I tried jalapeño bacon.
Farmer John recently introduced a mild jalapeño bacon. It still retains the original characteristics of everything you know about bacon (smoky, savory and porky) but with an added spicy kick. It’s a great addition for those who enjoy some extra spiciness with the addition of dehydrated jalapeño peppers without having to load on hot sauce. It’s great for breakfast on its own, in a BLT or whatever recipes you would usually incorporate bacon.
I recently included it into these jalapeño bacon-cheese hand pies. They make a great quick breakfast or lunch if prepared in advance and reheated. If you prefer to tone down the spiciness, replace the pepper jack cheese with Mozzarella.
Now for the giveaway. Leave a comment about your favorite ways to use bacon and FIVE people will receive a coupon for free Farmers John products of their choice, including bacon. Products are available at your local grocer and Amazon. The giveaway ends August 31. Good luck!
Using Random.org, the winners selected are Ana G., Melanie @ Just Some Salt and Pepper, Morgan Work, MonFrere and Craig! Congratulations!! Please email me your address and I’ll get the coupon out to you immediately.
Jalapeño Bacon-Cheese Hand Pies
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
16 tablespoons unsalted butter, still cold and cut into small blocks
1/2 cup sour cream
1 package Farmer Johns jalapeño bacon
2 cups shredded Monterey Pepper Jack cheese
1 egg, beaten
In a large bowl, sift flour, salt and baking powder. Cut butter into the flour until mixture is crumbly.
Stir sour cream into flour mixture and on a floured surface knead until dough comes together. Roll dough into a rectangle and fold onto itself. Roll out dough and fold onto itself 3 more times. (This will create a flaky crust.) Wrap dough and chill for 30 minutes.
While dough is cooling, chop bacon into small pieces and cook until crisp. Remove bacon from grease and place on plate lined with a paper towel.
Preheat oven to 425 degrees F.
Roll dough into large rectangle and cut out 8 rectangles.
Divide bacon and cheese among rectangles. Close pastry by meeting ends of pastry, forming a square. Press along the edges of the pie with a fork.
Brush each pie with egg and place on a baking sheet.
Bake pies for 15-20 minutes or until crust is a golden brown.
*The bacon is courtesy of Farmer Johns. All opinions are my own and I was not compensated for the review.