Home is where the meat is

We asked a couple of local restaurants to share some of their hot (and cold) ideas for incorporating bacon into food—and, as it turned out, drink. The Blue Moon Diner, in addition to a highly creative sandwich, gave us the recipe for something called a BLTini. And Revolutionary Soup showed us how to get on the turnip (and bacon) truck with one of their many soup recipes. Enjoy.

Mountain Trout Club

More bacon features:

Hog wild!
That intoxicating smell, the siren- call sizzle—looks like pop culture has gone crazy for bacon

Life beyond Oscar Mayer
Where to find artisan bacon

This sandwich puts a new twist on an old favorite. Pick whatever bread you’d like (Breadworks Sourdough works very well).

For four sandwiches:

12 slices bread, toasted
1 cup cucumber cream (recipe below)
1 small red onion, shaved fresh spinach
1 whole smoked trout (or 2 filets—deboned as much as possible). We have great local options!
12 strips thick-cut artisan bacon, cooked, but preferably not too crispy

Slather a slice with cucumber cream, then layer the other ingredients, adding a second slice before repeating the process. Use toothpicks to help keep it together when slicing, and enjoy.

Cucumber cream:

1 small to medium cucumber, deseeded
1/2 cup sour cream
1/2 tsp. salt
1/4 tsp. black pepper

Combine in a food processor until creamy.

BLTini

Heirloom Tomato Water—strain fresh tomatoes through a cheesecloth to get a clear water. (Ripe tomatoes are best, but if you’re making it out of season, add a little salt to the mix to intensify the flavors.)
Small diced chives and romaine lettuce (garnish)
Crisp bacon, blotted and drained to get rid of as much fat as possible
3 oz. vodka
splash vermouth
2-3 oz. tomato water shaken well with ice

In a chilled martini glass, garnish the bottom with pinch of chives/lettuce mixture. Strain and lay bacon strip across the top as garnish. (I swear, if you take a bite of bacon and a sip, you’ll think you’re drinking a sandwich!)

The making of a Blue Moon BLTini.

Turnip and Bacon Soup

1 lbs bacon, rough chop and pulse into paste
2.5 cups onion, diced
2.5 cups potato, diced
2 quarts turnips, peeled and diced
3 cups chicken stock

Render bacon. Add onions and sauté until soft. Add turnips and stock. Simmer until turnips are 1/4 cooked. Add potatoes and cook until tender. Remove from heat and puree. Season to taste. Makes just under a gallon.