Last month the spirit - and odd cravings - moved me to try chocolate covered bacon, it wasn't bad. I dipped pan-fried bacon into melted Hershey's Dark Chocolate Chips. Unfortunately, think I put the chocolate on too thick because it overpowered the bacon flavor - I'll learn for next time. And if you're into all things bacon, be sure to check out Baconfest Chicago on Saturday, Oct. 24.
Last weekend's creation was a doughnut hamburger inspired by an entree at Portland, Oregon's Voodoo Doughnut. And no, I haven't tried the real Voodoo burger, I'm kicking myself for not making it to the popular doughnut shop during my trip out there two years ago. Just means I'll have to make another trip to Portland and soon.
So my doughnut creation is pictured, doesn't it look tasty? It's a Publix glazed doughnut split in half with a hamburger made from my grass-fed beef using a Julia Child burger recipe. It's topped with Asiago cheese - left over from the linguine and shrimp dinner - bacon and sauteed spinach. And the taste? Nice combination of sweet, savory and salty yet one flavor doesn't overpower the other. Not sure what I should name it, any suggestions?