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Snapshot: Bacon sizzles

It seems that bacon is just too delicious to be trapped inside BLTs and upstaged by its sunny-side-up colleagues any longer.

Chefs are boldly taking the irresistible meat to previously unexplored corners of the menu.

DessertTruck, New York City
Chocolate Bread Pudding
with Bacon Crème Anglaise

DessertTruck is just like a classic ice cream truck, but instead of Astropops and Fudgsicles, they’re serving gourmet-caliber desserts for $5 a pop. As restaurant concept revolutionaries, it’s fitting that founders Jerome Chang and Chris Chen are paving bacon’s path onto the dessert menu by offering an optional dollop of Bacon Crème Anglaise for Chocolate Bread Pudding, their most popular item.

Famous Dave’s at the Minnesota
State Fair, St. Paul, Minnesota
Chocolate-covered Pig Lickers

Forget funnel cake. The ultimate guilty pleasure at this year’s Fair will be chocolate-dipped bacon slabs, sprinkled with coarse sea salt. Famous Dave’s barbecue chef Charlie Torgerson, franchisee and developer of the Chocolate-Covered Pig Lickers, swoons, “The salt really gives the bacon chocolate a pop in your mouth.”

Zola, Nashville, Tennessee
Fig & Pig Bulleit Shooter
and Carrot Bacon Bombs

Executive chef Debra Paquette (aka the “Bacon Queen”) uses bacon wherever she can. This summer, Zola is serving a Fig & Pig Bulleit Shooter, which uses Bulleit Bourbon, house-made fig syrup and a rim of sweet graham cracker bacon dust. Carrot Bacon Bombs (carrot cake balls rolled in white chocolate and ginger-spiced bacon bits) add the final bacon blast.         

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