Pig Lickers

 

Ahh Pig Lickers...They drove the MN State Fair crazy, never was there a longer line at the fair than for the Pig Lickers. I am guessing that those folks made millions! off of what? Chocolate..covered..bacon. I had some chocolate melting on the stovetop and there was bacon in the fridge, I thought I would whip up an homage to the Pig Licker. I know mine are not the same, same idea, but their bacon was a thick cut league of their own, but a girl can try right?

Has anyone else tried or seen these at the fair? Now that the weather is becoming more and more nice, my thoughts stray from soups and sweaters to fairs and bbq's and happy happy Sundays.

What can't you do with bacon? I made the mistake of Googling Image "Bacon Products" try it, you'll be amazed at the lengths people have gone to honor bacon and it's likeness, there was a bacon bra (raw bacon by the way-ewww.) bacon briefcase, bacon watches, bacon booze, bacon wallets...it goes on and on.

Pig Lickers (MN State Fair)

Ingredients:

6 strips of cooked bacon, prefer thick cut
6 oz melted chocolate
chopped nuts, sprinkles, coarse sea salt etc. for garnish (optional)

Prepare bacon either in the oven or stove top, follow directions on package.

Melt chocolate over a double boiler, or in 30 second intervals in a microwave safe bowl.

Blot any excess grease off of prepared bacon (for health reasons.) Dip bacon in melted chocolate and garnish (if using,) move to baking rack to cool and set the chocolate.

Enjoy!

Banderillas

So I believe that this is post number 74 I think and realized I had never truly mentioned why I chose to name this blog The Olive Bar. Sure its kind of a cute or maybe unique or interesting name, but there is sort of a story behind it. One day at my favorite grocery store there were samples out as usual, and this place does samples right, one day they had a grill going outside and they were sampling steaks and their dry rub, they always some cheese from the cheese counter that they are trying that day (which makes for a great way to learn about various cheeses.)

Anyway, last summer they were sampling appetizer ideas for parties. I will try most things, but until then I really didn't care for olives and mushrooms, and fish. Other than that I'll try whatever, but you'll notice that very rarely will a recipe I put up ever have mushrooms in it. It's a texture thing, I like the flavors though.

I must have been feeling semi-daring that day, because the appetizer the grocery store was sampling had olives in it from the olive bar. Well I am glad I broadened my horizons because I would have never known the tastiness known as the olive bar. It turns out the only kind of olives I had tried were the canned or jarred versions, the kind that generally goes on pizzas and taco salads. Those olives were much different than a marinated and stuffed olive-they were real olives.

Well coming full circle I wasn't certain that I would enjoy blogging, similar to how I wasn't certain I would like the olives-but I love them both and enjoy both of them weekly :) However, in 74 blog posts, this is my first one with olives, as well as it's the very same appetizer recipe that introduced me to The Olive Bar.

Banderillas are tapas, where the ingredients can very greatly. Some recipes call for shrimp, some call for vegetables, some very the cheese used, but the version shown is both quick and easy. Everything you need is in the deli/cheese/olive area of the grocery store. Banderillas are also the decorated barbed darts that are thrust into the bull's neck or shoulder muscles by a banderillero in a bullfight.

Hmm-tasty. The common thread is that all versions are served on a skewer, or a decorated barbed dart.



Banderillas (from Lunds and Byerlys)

8 Olives-varietal of your choosing (non pitted)
8 peppedew peppers (from the olive bar)
8 cubes of good cheese, I like a sheep's milk cheese, something mild and kind of nutty.
8 skewers/longer toothpicks

As pictured, skewer an olive, then skewer a peppadew pepper, then skewer a piece of cheese. Finished, make as many skewers as you have guests. Refrigerate if making day before.

Artichoke and Spinach Dip

All I can say is this is one of my favorite restaurant appetizers. It's best served warm with tortilla chips, or baguette bread, or probably just about anything in my opinion.

Artichoke and Spinach Dip (from Food Network)

1.5 cups half and half

8 oz grated monterey jack cheese

8 oz light cream cheese

1 tsp garlic powder

1.5 tsp Worcestershire

1/2 tsp salt

1/4 tsp ground nutmeg

3/4 lb fresh spinach (stemmed and chopped)

14 oz can artichoke hearts, rinced and chopped

4 green onions, chopped

Diced red bell pepper and/or diced tomato for garnish

Bring the half and half to a simmer in a saucepan over medium heat, and add monterey jack cheese, cream cheese, garlic powder, worcestershire, and salt. Continuously stir to prevent sticking while the cheeses melt.

While slowly stirring add the chopped spinach, nutmeg, artichoke hearts, and green onions. Stir until mixed and the spinach is wilted. Garnish with red peppers and/or tomatoes and serve hot.

Toasted Sesame Dip

This is an idea I got from a friend of mine, Jen. At first I thought, I don't know about this...soy sauce, cream cheese, I don't know but I'll try it. It was delicous, perfect for a party! She picked up this idea from another friend, whom I'm sure got it from another friend and so on and so on. I googled this of course and there are "official" recipes for this, but because in the beginning I did not know of them, I am not going to reference them here, just my good friend Jen and her delicous dip!

Toasted Sesame Dip

1 brick low-fat cream cheese (neufchatel)

1/4 cup soy sauce

2-3 Tbsp toasted sesame seeds

Crackers for dipping, such as Ritz or Triscuits

Directions

Unwrap the cream cheese and using a toothpick or fork, prick holes into the cream cheese all over, you really want to let the soysauce soak up into the cheese. In a container or a Ziplock bag (I opted to use the bag,) place the cheese and soy sauce and let 'marinate' for several hours in the refridgerator. Once complete, remove from 'marinade.' *Tip, if you opt to use the Ziplock method, move to the kitchen sink and using scissors, snip a little corner off , and the soy sauce will drain out easily, making an easy transfer to a serving plate. Crust the brick with the toasted sesame seeds and serve.

Baked Potato Skins

It's football Sunday and it's a fine time for usual bar food to enjoy with a good game. I love Sundays this time of year!

Potato Skins (serves 2-3) (from Simply Recipes)

7 smaller Russet Potatoes

Olive Oil

Kosher Salt

Black Pepper

Canola Oil

Shredded Cheddar Cheese

6 strips of bacon

Light sour cream

green onions for garnish

Scrub the potatoes clean and allow to dry. Rub the skins with olive oil and bake on a foil lined baking sheet at 400 degrees for approximately one hour. The skins should give slightly when pressed to confirm the potatoes are baked.

Allow to cool until handling is safe. Slice the potatoes open lengthwise. Using a spoon, scoop out the insides of the potatoes , leaving about a quarter inch potato on the skins. Using the canola oil, brush the insides and outsides of the skins and sprinkle both sides with kosher salt and black pepper. Meanwhile, dice the bacon and cook until browned.

Increase the oven's temperature to 425 degrees and bake skin side up for 10 minutes, then flip the potatoes over and bake flesh side up for 10 minutes. Remove the baking sheet from the oven and sprinkle each individual potato skin with cheddar cheese and cooked bacon. Place the baking sheet in the oven one final time until the cheese has melted.

Remove and transfer to a plate, garnish with chopped green onions and serve with sour cream.