Posts tagged ‘Bacon’

February 7, 2015

Kimchi BLT

Kimchi BLT

Bloggers note – It has been longer that I like since my last post. The legislature is once again in session, which means my day job is substantially busier than normal. There may be a bit more time between posts, but I promise to keep the recipes coming!

Now, to the dish at hand.

The BLT is a classic, but that doesn’t mean it can’t be made better by importing some flavors from Korean cuisine. In this recipe, it is brightened by tangy, spicy kimchi that perfectly complements the salty bacon and ripe tomato. The addition of a creamy, runny egg not only builds on the complexity of flavor, but also makes the meal a bit more substantive.

Easy to assemble while remaining both delicious and unique, this sandwich is great for a fun lunch or weeknight dinner!

Kimchi BLT (serves 1)


  • 1 clove garlic, finely chopped
  • 2 teaspoons lemon juice
  • 3 tablespoons mayonnaise
  • 3 slices thick-cut applewood smoked bacon
  • 1 egg
  • 3 thin slices of tomato
  • 2 leaves of bibb lettuce
  • 1/4 cup of kimchi, diced
  • 2 pieces of sourdough bread, lightly toasted


  1. In a bowl, combine the garlic, lemon juice and mayonnaise until evenly incorporated. Let the mixture sit while you cook the remaining ingredients.
  2. Heat a skillet to medium-high and cook the bacon in a skillet until crispy, about 3-4 minutes on each side. Remove the bacon to a paper towel and set aside.
  3. Reduce the heat to medium and crack the egg into the skillet. Let it cook for about 3 minutes, until lightly browned and crispy, then flip using a spatula. Sear the egg for 1 minute on the other side before removing it from the skillet, so that they yolk is still slightly runny.
  4. To assemble the sandwich, spread the garlic aioli on each piece of bread, then layer the egg, bacon, tomato, lettuce and kimchi on top.
July 11, 2011

Grilled Buffalo Chicken Burger

Foodie intelligentsia leader Michael Pollan, in his book Food Rules, argues that if you really want to eat food that isn’t particularly good for you, you should make it yourself.  It’ll taste better and, chances are, unless you regularly cook in an industrial kitchen fully stocked with chemical ingredients, it’ll be healthier for you too.  This dish is one of my interpretations of this rule.

Blue cheese bacon burgers and buffalo wings are two iconic greasy foods; something you would enjoy during the Superbowl or after a long day of physical work fully expecting to spend the rest of the day in a lethargic food coma.  I love both of these dishes, but I wanted to combine them in a way that wouldn’t leave me waking up in the night in a cold sweat of partially hydrogenated oil.  I got all the ingredients together in the kitchen to see how I might be able to dream up something that captured all the succulent flavors in a health(ier) fashion.

The result was this grilled buffalo chicken burger.  It does have a light breading, but by grilling it instead of using the tradition frying method it avoids a substantial portion of the fat content.  Fresh blue cheese instead of a dressing blended with large dollops of mayonnaise avoids another pitfall.  The final product is a burger that has all the spiciness of the buffalo sauce, crispy-saltiness of the bacon and sharpness of the blue cheese without nearly as much grease.  Definitely a dish worth making yourself!

Grilled Buffalo Chicken Burger

  • 1 medium chicken breast
  • 1 egg, beaten
  • 1/2 cup panko bread crumbs
  • Buffalo sauce, to coat
  • 2 slices of thick cut bacon
  • 1/4 cup blue cheese, crumbled
  • 1 tomato, sliced
  • 2 strips of iceberg lettuce
  • 1 hamburger bun
  1. Heat the grill to ~375 degrees.  Coat the chicken breast in the beaten egg, then dredge it in the panko bread crumbs until covered.  Place the chicken on the grill.  After the panko coating has sealed, approximately 5 minutes, take the chicken off the grilled and coat with buffalo sauce.  Return to the grill and continue to cook until completed (time will vary by grill, cut into the thickest section of the chicken to check if you’re unsure if it’s done)
  2. While the chicken is cooking, place the strips of bacon in a skillet on medium heat.  To achieve the desired crispiness, turn the bacon frequently and drain off the excess fat if too much accumulates.
  3. Toast the hamburger bun on the grill until a light golden color develops around the sides.  Arrange the lettuce, a few tomato slices, chicken and bacon on the bun.  Sprinkle the blue cheese on top and place the other half of the bun on top. Wait a few minutes for the cheese to melt and then enjoy!
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