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Jowl BLT Kimbap by Chef Eunjo Park
  • May 10, 2023
Chef Eunjo "Jo" Park's Jowl Bacon Kimbap

Kimbap is a Korean rice roll wrapped in seaweed. Kim means seaweed and bap means cooked rice. The traditional kimbap filling is Danmuji or pickled daikon radish. Chef Eunjo Park’s variation on this Korean staple is a savory delicacy Pork Jowl Bacon BLT Kimbap.

Blue Cheese and Heritage Bacon Wedge Salad
  • Apr 18, 2023
Blue Cheese and Heritage Bacon Wedge Salad

A stalwart of steak houses and often misunderstood by the iceberg lettuce-sketpic salad world, this classic bacon & blue cheese salad is about two things — texture bolstered by flavor.

Devils on Horseback
  • Apr 14, 2023
Devils on Horseback

Wrapping things in bacon has been a practice throughout history! Devils on Horseback was created in Victorian era working class England, and the hors d’œuvre got its name because it was often paired with the equally popular Angels on Horseback (bacon wrapped oysters). Over time, oysters went from being a poor-man's food to a delicacy and the appetizer pair phased out of style, but the Devils on Horseback has seen a renaissance recently, popping up on menus all over. 

Salad Lyonnaise Recipe
  • Jul 20, 2022
Salad Lyonnaise Recipe

Summer is here! With produce abundant and temperatures soaring, our cravings turn to salad. However, we think the best salads are the ones with meat! We love using our Signature Bacon Ends in dishes like this Salad Lyonnaise.

Southern Wilted Lettuce Salad Recipe
  • Apr 29, 2022
Southern Wilted Lettuce Salad Recipe

The Kentucky Derby is next week and we are looking forward to one of our favorite Southern dishes featuring Kentucky's own Broadbent bacon.

Roberta's Split Pea Soup
  • Jan 16, 2021
Roberta's Split Pea Soup

With the holidays over and our bellies still full from all those roasts, our appetites are turning towards simple, nourishing meals to keep us warm through winter. The ultimate example of course is soup. Soup is the last stop of the nose-to-tail gastronomic train — bones from heritage breeds make the best stock in the business. Carlo Petrini, the founder of Slow Food, proclaimed the best way to judge a restaurant is to try the soup – there is almost no margin of error when it comes to soup. One can’t dupe on the soup.

  • Mar 17, 2014
Bacon-wrapped Loin Chops with Salsa Verde by Chef Julia Jaksic of Employees Only, NYC

In Chef Julia’s recipe, lamb plays well off the cured bacon while the salsa verde cuts the pork fat and brightens the loin chops. It’s simple, delicious, and totally satisfying! Ingredients Sliced bacon Romney lamb loin chops Shallot Garlic Anchovies Parsley One lemon Olive oil Directions 1. Trim lamb chops of any excess fat. 2. […] The post Bacon-wrapped Loin Chops with Salsa Verde by Chef Julia Jaksic of Employees Only, NYC appeared first on HERITAGE FOODS USA.

  • Jul 29, 2013
The Grilling Book: Jalapeño Cheeseburgers with Bacon

Photo credit; Penden + Munk Grilling is the world’s oldest method of cooking and here at Heritage Foods USA we take it seriously. So, when we saw that Adam Rapoport, editor of Bon Appétit magazine, had compiled a collection of 380 recipes called The Grilling Book: the Definitive Guide from Bon Appétit, our stomachs started to […] The post The Grilling Book: Jalapeño Cheeseburgers with Bacon appeared first on HERITAGE FOODS USA.

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