YumSugar

Would You Eat Chocolate-Covered Bacon?

YumSugar — Thu, 15 May 2008 10:30:30 -0700

Recently, writer Dan Savage posted about chocolate-covered bacon. The picture comes from Marini's in Santa Cruz, CA, and I happen to think it looks sort of tasty. I also happen to be pretty bummed that it wasn't available when I lived in Santa Cruz. I bet the combination of salty and sweet is amazing together. Besides bacon makes everything taste better, right? I know I'd devour a slice, how about you, would you eat this?

Source

Happy Hour: Mo'Gingerito

YumSugar — Wed, 29 Jul 2009 16:20:09 -0700

Waiting for a table at a Caribbean joint a few weeks back, my friends and I were enchanted - possibly a bit too enchanted - by the ginger mojito on the cocktail menu. Fresh and crisp like the traditional rum drink but with a kick of aromatic ginger to balance the tang of the lime and the coolness of the mint, these mo'gingeritos were so good, I had to replicate the recipe.

While I have no idea how the restaurant made its cocktail, my at-home version tasted remarkably similar. So get gingery at your next Summer soiree with this delicious recipe

Noteworthy Nibbles - Feb. 17-23, 2009

YumSugar — Tue, 17 Feb 2009 14:00:12 -0800

I wish there were a dozen of me so I could be at every single one of this week's events. Case in point: I'm going to have to choose between the Grilled Cheese Invitational and a clam chowder cook-off. Life is full of the most difficult decisions! Meanwhile, Orange County is gearing up for its restaurant week, and, on the opposite coast, Miami will soon be abuzz with its South Beach Wine and Food Festival.

Are you going to any of this week's events? If we've left anything off our list, feel free to chime in below!

Indio, CA: Riverside County Fair - Feb. 17-22
New York, NY: NYC Restaurant Week - Feb. 17-22
San Francisco, CA: Around the World in 80 Sips - Feb. 19
Miami, FL: South Beach Wine and Food Festival - Feb. 19-22
San Antonio, TX: San Antonio Wine Festival - Feb. 20-22
Chicago, IL: Chicago Restaurant Week - Feb. 20-27
San Francisco, CA: POP Party - Feb. 21
Santa Cruz, CA: Santa Cruz Clam Chowder Cook-off and Festival - Feb. 21
San Francisco, CA: NorCal Grilled Cheese Invitational - Feb. 21
Orange County, CA: Orange County Restaurant Week - Feb. 22-28

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Homemade Chocolate-Covered Bacon

partysugar — Mon, 28 Jul 2008 10:15:33 -0700

A little while back the Internet went crazy for chocolate-covered bacon. Like every bacon lover, I fantasized about tasting the ultimate salty-sweet combination of bacon and chocolate. Instead of hopping in a car and heading to the Santa Cruz store that makes the pork-chocolate treat, I decided to experiment with my own variation. If I've been making chocolate-covered strawberries since I was 13, I can most certainly make chocolate-covered bacon! The process is straightforward: it involves two simple ingredients and an even simpler cooking technique. The result is an oddly delicious dessert with a rich, delicate balance of sugar and smoke. So scrumptious, homemade chocolate-covered bacon is the ultimate edible gift. To see the recipe, read more.

Chocolate-Covered Bacon
Original recipe by PartySugar

Ingredients

6-8 slices thick cut, best-quality bacon
12 ounces semisweet chocolate chips
4 ounces white chocolate, melted, optional for garnish

Directions

Preheat the oven to 375°F.
Place the bacon on a baking sheet lined with parchment paper. Bake in the oven, until bacon is cooked to your liking. 15 minutes for soft bacon, 20 minutes for crispy bacon.
Let bacon cool on the parchment paper for 5 minutes then transfer to a plate lined with paper towels.
Meanwhile set up a double boiler. Heat a large saucepan filled with water over high heat until boiling. Reduce heat to a simmer.
Set a heat-proof bowl over the simmering water. Add the chocolate chips and stir with a fork until smooth and completely melted.
Cover another baking sheet with parchment paper.
Using tongs, carefully dip the bacon into the melted chocolate turning to coat all sides in chocolate. Transfer to the clean sheet of waiting parchment paper. Repeat with remaining slices of bacon.
Drizzle with the white chocolate, if desired.
Refrigerate until chocolate is hard.
Once cool, enjoy!

Makes 6-8 slices of chocolate-covered bacon.

Print recipe with images | without images

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Let's All Be Outstanding in the Field

YumSugar — Tue, 19 Feb 2008 16:00:00 -0800

The other day, CasaSugar tipped me off to a really cool organization called Outstanding in the Field. Their whole purpose is to dine at the source, right on the fields that deliver the harvest. Back in 1999, chef Jim Denevan - who also happens to be a well-respected artist - began staging dinners at organic farms around Santa Cruz, Calif. He said:

Senses are heightened in the fresh air. And it's not every day you get to sit next to the person who planted the beans, raised the lamb, and shaped the cheese on your plate.

Once word started to spread about these dinners, everyone in the food community - including many well-respected Bay Area chefs - wanted in. Soon, there were outdoor dinners at many of the areas local farms. However, that wasn't enough. Now the folks at Outstanding in the Field take their mission on tour. They're currently working on their 2008 farm dinner schedule, but they've got the cities in place already. Dinners will be held from California to New York and at many places in between. Tickets range between $150-$200, but it includes a five course meal with wine pairings, as well as a tour of the host farm. I don't know about you, but I know I want to go to one of these!

Source

Yummy Links: From Grilled Cheese to Eggs on Pizza

YumSugar — Fri, 09 Nov 2007 09:01:33 -0800

Who doesn't love grilled cheese? Here are ten variations on the classic theme. - Chow
Get the secret to Giada's Veal and Lemon Saltimbocca. - Secret Sauce
Holiday drinks are showing up at Starbucks, including a new Shortbread Latte. - Baking Bites
UC Santa Cruz sticks to its hippy roots by buying locally grown organic produce for their campus dining halls. - Slashfood
Check out this breakdown of the leanest cuts of meat. - FitSugar

Here are eight ways to use leftover bread. - Culinate
Should bartenders wear gloves while prepping drinks? - Yummr
Is it over for the traditional British pudding? - Word of Mouth
Everyone thinks I'm crazy, but one of the best things in the world is eggs on pizza. - Apartment Therapy: The Kitchen

Even Better Than The "Real Thing"

YumSugar — Thu, 03 May 2007 13:13:13 -0700

Holy Cannoli Batman! Get us to Costco stat!

Just in time for Cinco De Mayo, cases of authentic Mexican Coca Cola have been spotted at Costco. They're able to sell it since they've conformed to the US and California's regulations, such as labeling the CRV (the recycling deposit) and nutrition facts.

So why is this news? Well it tastes different, it's made from sugar instead of corn syrup, and people even say that the fizz lasts longer due to the glass bottle. The Atlanta based Coca-Cola Co. considers Mexican Coke in America to be a form of "bootlegging."

"We believe that the appeal of Mexican Coke is as much about nostalgia as it is about anything," says Martin. "It's like getting a piece of home in a bottle. You can't deny the fact that it's in a tall glass bottle, something you just can't find in most parts of the United States."

But it's the "same exact product," and Mexican bottlers are buying the ingredients straight from the company, says Martin.

If it's the same product, then tell me why they sell a kosher Coke during Passover that uses sugar, and tastes more like Mexican Coke?

Also, I wonder where the folks at Costco are getting their Mexican Coke from.

"[The non-Coca-Cola distributors are] trespassing on the territory rights of many U.S. bottlers," said Coke spokesman Martin. "Bringing it into the country is not illegal. But what it does do from the Coca-Cola standpoint is it violates contractual rights that we have with our bottlers. And it has potential trademark right infringements as well."

Hrmm... I better get myself to Costco while it's still available!

Source: SFist and Santa Cruz Sentinel
Image Source: slworking2 on Flickr - Thanks for documenting this for us!

Happy Hour: Bonny Doon Dessert Wines

YumSugar — Wed, 10 Jan 2007 14:00:54 -0800

A few years ago the boy and I ended up in Sweden for a long weekend (I know, ended up seems like a weird choice of words, but honestly, we looked at air fares and just sort of ended up there). Our adventure took us through many taste sensations (including a lot of salmon and fish) and along the way we ended up at a trendy restaurant (sorry I've since forgotten the name, but do know its logo was the letter F in a circle) where we had a great meal and decided that it would be nicely finished off with a glass of dessert wine.

Well, the wine menu arrived and much to our surprise, the dessert wine was a wine from Bonny Doon Vineyard! At the time the boy was living in Santa Cruz, CA and the Bonny Doon Vineyard was about 30 minutes from his house. We were surprised by how small the world felt at that moment, but not surprised by their choice. Bonny Doon makes a really nice Muscat that contains the usual cinnamon and jasmine aromas with hints of orange blossom and lemon. I also think I can taste a bit of Asian pear. The wine itself is overly sweet, and you really don't want to drink that much, but it's delicious, and makes a really nice after dinner treat.

For a funnier treat, try their cheeky-named Bouteille Call. It's a naughty little beverage with blackberry and raspberry flavors. It's best for dessert, and I personally love to give it as a housewarming gift - the cute label and name definitely spark a discussion.