Forget “pigs in a blanket,” or the latest bacon wrapped whatever, this bacon appetizer is the bacon appetizer of the gods, and should, indubitably, grace the buffet table at any gathering of 4 or more. Which brings me to my only quandary: what to call it? But before making big decisions, let’s cover the components of this mighty morsel: Club crackers, parmesan cheese, thinly sliced bacon, and – if you want to spice things up – Habanero Heat Sea Salt.
It sounds peculiar, no doubt, but once you try it, you’ll see why simply calling it a “bacon wrapped cracker” does it a disservice. Plus, say that three times fast, and you’ll really see why it does it a disservice. So…call them what you will: Bacon Blankets, Oinker Snacks, Swine Swaddles, Piggy Wraps, Cob Rollers, Parmy Porkers…whatever! Just enjoy and be prepared to make them again!
You know what’s better than margaritas? Margarita cupcakes with tequila lime frosting AND Lime Fresco Sea Salt! Yes, the margarita and cupcake worlds are colliding! And don’t be fooled by their sweet disposition, these tequila treats call for a Corona chaser!
It’s officially spring time, where the days are longer and the sun is hotter (kind of)! This means baseball, brews and BBQs! If you haven’t had the chance to grill on a Himalayan salt slab, now is your chance. Grilling on Himalayan salt delivers some of the best tasting meat and veggies we here at SaltWorks have ever had! Don’t get discouraged thinking this sounds too gourmet or complicated, anyone who can grill, can cook with a salt slab. We gave one of our slabs a try this weekend just to show you how fun and easy it is!
Last week, one of our engineers, Colin, told me that he makes the best fried egg and cheese sandwich ever. I was skeptical. What makes any fried egg sandwich better than the next? Yes, he uses our Wildfire Smoked Sea Salt & Herbs, which is amazing on eggs, so that’s a good start, but what else?
So, at 3 o’clock yesterday we left our desks and headed to the kitchen where I was going to see Engineer Colin transform into Chef Colin. And then I realized Engineer Colin is always Engineer Colin, and that’s how I learned his “proprietary” egg sandwich secret. (Taught to him by his grandma, by the way.)
We’ve made it to the last leg of our marathon. Dessert! The perfect ending to an absolutely amazing and delicious feast. In keeping with our rich and indulgent theme, why not make a pecan pie? Better yet, a bourbon pecan pie. Why don’t we serve that with one (or three) scoops of vanilla ice cream as well? There may have been a possible food coma on the horizon for all of us, but we welcomed it with open arms.
Earlier in the day, somewhere between the third and fifth meal, one of my friends turned to me and exclaimed “Morgan, you know how to bake, make the pie!” Without hesitating I jumped into action, thawing the puff pastry dough and organizing my station (I take baking very seriously). However, the recipe I was working with came from the UK so converting into cups took some serious brain power, and may or may not be a bit off (it still tasted great)!
Like I said, I take baking pretty seriously, so using Fusion Vanilla Sea Salt for baking just makes sense. Vanilla has a place in just about every baking recipe so I thought why not get an extra layer in there if I could (two birds with one stone right)? The pastry dough turned out light and flaky, while the filling became thick and rich. A must have finish for our Louisiana feast!