Tag Archives: bacon

National Donut Day!

3 Jun

PSA: June 5 is National Donut Day!

Dunkin Donuts is giving a free donut with a purchase of a beverage, so you know where Cdog and I will be on Friday. My favorite donut is the chocolate glazed. Boring, maybe. Delicious, absolutely.

If you are in the South, Krispy Kreme is giving away a free donut – no purchase necessary. If you can’t get a free donut on Friday, here are some local donuts to check out.

Union Square Donuts


Image from Union Square Donuts website

62 Restaurant in Salem has a donut bar on Sundays

Kanes Donuts in Saugus & Boston

Fun fact: National Donut Day was instituted in 1938 to commemorate Salvation Army workers who surprised soldiers with donut deliveries.

The diet can start tomorrow.

What’s your favorite?


National Grilled Cheese Month

23 Apr

April is National Grilled Cheese Month! I love grilled cheese. Add bacon and we have a serious situation on our hands. The other day in our cafeteria I ordered a grilled cheese with bacon and the guy next to me looked at me like I was 1. a genius and 2. like I had 10 heads. He said, “Did you just order a grilled cheese with bacon?” To him I said, “You’ve never had bacon on your grilled cheese? You should try it, it is life-changing.” He agreed that anything with bacon is infinitely better, and we went our separate ways. I am pretty sure he probably came back the next day and ordered a grilled cheese with bacon.

Image from All Recipes

Image from All Recipes

Anwyays, if you are looking for a few ways to up your grilled cheese game, check out some that I’ve tried in the past:

And if you are in the Boston area, or if you visit Boston, I implore you to seek out Roxy’s Grilled Cheese Food Truck.

Image from Roxy's Grilled Cheese

Image from Roxy’s Grilled Cheese

Upcoming Events! (That I can’t attend)

17 May

There are so many great things happening while Stud Muffin and I are on our Honeymoon. I’m not complaining because we will be on an amazing trip, but I hate to miss out on awesome events in Boston!

So, if you don’t have plans for May 31 or June 7, or even if you do and you want a good excuse to cancel your other plans… check out these upcoming events.

May 30 & May 31 – times vary – American Craft Beer Fest  – According to EventBrite invite, “The 7th annual American Craft Beer Fest (ACBF) is the east coast’s largest celebration of American craft beer hosted at the Seaport World Trade Center Boston by BeerAdvocate & Harpoon Brewery. The 2-day fest will feature 3-session and 640+ craft beers from 140+ American brewers.”

Saturday, May 31 starting at 5 pmWink & Nod in the South End is celebrating Ardbeg Day (I had to look this up to be honest) by opening a bottle of Ardbeg Galileo, a 12-year old single malt that was ranked best in the world. This will only be served on this day and at midnight, it will be closed and saved until next year’s Ardbeg Day. So if you are into exclusives, hand over $11 and sip it down straight or in a cocktail!








June 1 2 – 6 PMCREATE – The Waterfront Gallery & Harbor Walk at Fairmont Battery Wharf

CREATE sounds like an awesome event. I have never heard of it before, but apparently this is the 3rd year! So here is the description, “Chef Louis DiBiccari will showcase some of Boston’s brightest rising art, culinary and mixology stars in Boston. Chefs and bartenders will be paired with visual artists to create a dish and drink that corresponds, interacts or interprets the art. There will be six art/food/drink stations set up. Art will vary, may be 2D or 3D, and may be interactive (live). Guests are encouraged to peruse and purchase at their leisure— seeing, sipping and tasting a trifecta of Bostonian culture. Outside of the winery, tunes from Moe Pope and DJ TJ Connelly keep the energy amped.

Participating Artists:
· Ind!v!duals
· Karen Jerzk
· Mark Sebastiano
· Moe Pope
· And more to come….

Participating Chefs:
· Jade Taylor, Bondir
· Alex Crab, Asta
· Scott Jones , Menton
· Jason Cheek , Merrill and Co
· Monica Glass , Clio
· Meg Ward, Coppa

Participating Bartenders:
· Emma Hollander, Trina’s Starlite Lounge
· Palmer Matthews , Drink
· Daren Swisher, JM Curley
· Steve Schnelwar, 80 Thoreau
· Sabrina Kershaw, The Franklin Cafe
· Tyler Wang, Audubon

Tickets are $35

June 7 2:30 – 5 PM – Landmark Center parking structure – Bacon & Beer Festival

I mean it is bacon and beer. What more could you ask for? I have yet to go to this event. BUT that is not surprising because the thing sells out in 45 seconds. YES – THAT IS WHAT I SAID! 45 SECONDS! If you got a ticket, good on you. Tell us how it is.


















Mooo… The Restaurant

24 Oct

For Stud Muffin’s birthday last night, we dined with the cows at Mooo. Just kidding, there were no cows, well except for those that were on the customer’s plates. Even though I’m not a consumer of the cow, Stud Muffin is and I wanted to treat him to a scrumptious dinner. Mooo is located in Beacon Hill near the State House.

We had an earlier reservation, so it wasn’t too crowded when we got there, but by the time we left, the place was full. We sat towards the back at a table for two, with chairs that were a little Alice in Wonderland-esque, and I loved them.

I started off with a cocktail that was cidery and cinnomany and delicious and SM had a Booker’s on the rocks. I really wanted to order the $14,000 bottle of champagne that was on the menu, but SM wouldn’t let me. We thought about ordering an appetizer, but opted out, but they sounded delicious. Thank goodness we didn’t because we were brought rolls that were served in a mini cast-iron skillet with sea salt on top and butter. SO GOOD. For my entree I had the scallops on a sweet potato mashed puree with mushrooms. I was a proud member of the clean-plate club. SM had a 18 oz Rib-eye with the Mooo sauce, but he said his steak was so good that he didn’t even need the sauce. We also had to order some veggies (to feel healthy) and I HAD to have the crispy tots… can I just say one word, UNBELIEVABLE! It was basically fried bacon mashed potatoes. I can’t even start to explain how amazing those things were. I am 100% certain that we will go back at some point just for those tots! I LOVE TOTS.

Here’s the birthday boy with his entree… he’s very happy and excited to dig in!


We were so full that we couldn’t even stomach dessert, however for his birthday our waiter brought over a ‘Happy Birthday’ in chocolate on a plate with two chocolate covered marshmallows with a candle for SM to blow out. It was very nice of them.

Overall, we had a great experience and we absolutely recommend this place to anyone who is looking for a good steak in Boston.

We give Mooo, 5 out of 5 Mooos!

Check out Mooo on Twitter, it’s some great food porn.


Bacon Playing Cards

22 Jul

Don’t fall off your chairs. This is actually happening. You are not going crazy, and you are actually reading a blog post on The Eats.

What do I love? If you said bacon, you’d be correct. Well, the other day my blogging buddy sent along this wonderful information that I HAD to share with you all, hence the post.

What is it, you ask? Bacon-themed deck of playing cards + “Bakin’ with Bacon” card game created by Baconery and Vända Playing Cards.

Here is a description from their Kickstarter site. Everything about this makes me happy, so like I said, I had to share. I may even be picking myself up some of these amazin’ cards if they are still available.  Do me a solid and just go check out how awesome this is!

We have created 2 decks of cards that we would like to get printed by the United States Playing Card Company (USPC):

Deck 1 — Bacon Playing Cards (a completely custom designed deck of standard playing cards).

Deck 2 — “Bakin’ with Bacon” game (a unique card game where the goal is to collect the necessary ingredients to complete your recipes before your opponents complete theirs). Please check out the video below for details on how the game is played.

We also have some exciting extra items that were designed specifically for this project and complement the decks of cards (see below).

This is a standard deck of playing cards (52 cards + 2 jokers + 2 extra cards) and can be used for playing any standard cards games (poker, bridge, gin, go fish, solitaire, etc…). Every card is completely custom designed to fit the bacon theme with a fun and clean design style.

This is a limited edition deck – only 2500 1st Edition decks of Bacon Playing Cards will be printed. The decks will be printed by the United States Playing Card Company(makers of Bicycle and Bee brand cards) on Bicycle card stock with Magic finish. These are the highest quality playing cards available in the world!

Back Design
Back Design
The Four Aces
The Four Aces
King and Queen of Hearts
King and Queen of Hearts


The Basics

Bakin’ with Bacon is a card game for 2-4 players consisting of 2 decks of cards: The Bakin’ with Bacon game deck and Bacon Playing Cards (a standard deck). The game deck includes recipe cards, action cards, wild cards, and instruction cards.

Each recipe is made up of 4 ingredients, represented by specific cards from the standard deck. The goal is to collect all four ingredients to complete a recipe and then to complete all 3 recipes. The first person to complete all 3 recipes wins the game.

Bacon Recipe Cards
Bacon Recipe Cards


Each player begins with 7 cards held in his/her hand and 3 unique recipe cards face up on the table. Players take turns in a clockwise direction. At the beginning of a turn, a player draws one card from the deck. The player ends a turn in one of three ways: applying 4 ingredients to complete a recipe, playing an action card, or discarding an unwanted card into the discard pile.

When a recipe is completed, that recipe and the 4 cards used to complete the recipe are no longer in play, unless reactivated with an action card that specifically affects cards that are out of play.

At any point during the game, if a player draws the last remaining card from the deck, at the end of that player’s turn, the discard pile is shuffled and then becomes the deck to draw from.

The game ends when one player completes all three of his/her recipes and is declared the winner.

Wild Cards (5th "Stars" Suit)
Wild Cards (5th “Stars” Suit)
Action Cards
Action Cards

I beg your (Pisco) Portón

25 Aug

Tell me something I’ve never heard of and I’m naturally interested in hearing and learning more. Tell me it’s about bacon and booze and my interest level increases 10-fold. That’s what happened a few weeks ago when Pisco Portón asked me to join them for a pairing dinner at ArtBar in Cambridge, MA, I couldn’t pass up the opportunity to learn more about this intriguing new spirit.

For those not familiar with pisco, as I wasn’t, here’s the rundown: pisco is a mixable spirit distilled from grapes. It is named after the Peruvian port of Pisco where the drink was originally exported.

Porton retails for $39.99 for a 750 ml bottle

The brand Portón, owned by the Kallop family, is made from a blend of three grape varietals (Quebranta, Torontel and Albilla). A juice from the first pressing of the grapes is made and then fermented, but not completely in order to retain some natural grape sugars that would otherwise be converted into alcohol. The fermented juice is then distilled to 86 proof in custom made copper pot still and is left to rest for five to eight months before bottling to let the flavors of the pisco develop. Because less sugar is converted to alcohol, 20 pounds of grapes must be used to make one liter of pisco. Portón’s new distillery was built to be environmentally friendly and sustainable, which paired well with ArtBar’s use of local and regional ingredients.

We were lucky enough to have dinner with Portón’s COO, Jean-Francois Bonneté, who also helped us really understand the depth and versatility of the spirit.

Now, onto the food and booze we had Tuesday. The USBG (United States Bartender’s Guild) Boston Chapter invited eight of its members from 8 different restaurant/bars in Boston to create a cocktail that would pair with a particular course the  ArtBar was preparing. Yes, that is right, 8 different cocktails and 8 courses. (Below, I included the full menu with the corresponding cocktail.)

What I found really awesome was how truly versatile the spirit is. The first cocktail we had was a welcome cocktail and it was called Grape 3-Ways and I could really see myself serving that as a cocktail at brunch – a great twist on the traditional mimosa. It included Portón, Pinneau de Charantes, Lavender Honey, Fresh Orange Juice, Champagne and Fresh Lavender. Then, stepping into the evening’s courses, we were introduced to a cocktail that was completely different from the welcome cocktail, but equally as awesome and that trend continued with each course.

The bartenders were really invested in each cocktail and it was apparent when each bartender presented the cocktail they created and explained exactly why they used certain ingredients. For example, Elizabeth Powell, Head Bartender at ArtBar, wanted to create a cocktail that really brought the drinkers back to the heart of America and incorporated apple into the flavors of her cocktail to make “Hometown Dream”, which was paired with a sauteed lobster tail in toasted brioche and a lobster corn dog with grain mustard sauce.

To truly get a sense of the flavors resulting in the pairing of the food and the cocktail, I sipped the cocktail before starting on the course, took a bite and then another sip. It really did enhance the flavors in the food.

I was pleasantly surprised to see how drinkable the spirit was no matter how it was prepared. I drink spirits, but not to the point where I usually ask for something by name. Portón would make me think differently the next time I’m interested in a cocktail.

The ArtBar served some amazingly good food, i.e. Bacon Mac-N-Cheese with Bacon Fondue (that was when I knew they were trying to win my love). And it was a real pleasure because through the night the bartenders were able to sit down and eat with us. It was a great opportunity to talk to the bartenders from some of our favorite places in the city. (I have included who created each cocktail in the menu below and what restaurant/bar they are from. You should really check them out.) Portón put on a great event and I look forward to blogging about my home cocktail experiments with Portón.

Find them on Facebook here and @PiscoPorton on Twitter.

Now onto the menu and cocktail pairings…

Welcome Cocktail created by Dave Delaney – bartender at Still and Stir in Worcester and the Citizen Public House in Boston

Grapes 3-Ways
3/4 oz. Portón
1 oz. Pinneau de Charantes
1/2 oz. Lavender Honey
1/2 oz. Fresh Orange Juice
Top with Champagne and 1 sprig fresh lavender

1st Course – Prosciutto wrapped bean spread with zahtar flavored olives and grilled naan

Cocktail created by Kelly Coggins, wine rep for Hangtime Wholesale and works part-time at Tremont 647

Love Porton #9
3/4 oz. Porton
3/4 oz. Aperol
3/4 oz. Yellow Chartreuse
2 oz. crisp white wine
1 oz. club soda
Grapefruit zest

2nd Course – Maine Lobster

Cocktail created by Elizabeth Powell, Head bartender at ArtBar

Hometown Dream
2 oz. Porton
large dash extinct acid phosphate
1 oz. green delicious apple shrub
1 oz. Laird’s AppleJack
long spiral green delicious apple peel to garnish

3rd Course – Taco Trio: Pork cheek with pico de gallo and chipotle laced sour cream; charred tuna with nappa slaw and lime aioli; hanger steak with avocado, fried shallots and chimi churri

Cocktail created by Kevin Mabry, Bar Manager at jM Curley

Tip of the Cap
1 1/2 oz. Porton
1/2 oz. Luxardo cherry liquor
1/2 oz. Luxardo Triplum
1/4 oz. lemon juice
muddled strawberry
2 dashes Texas Pete hot sauce
1 oz. Cava

4th course: Mac & Cheese eggroll with guanciale and smoky fondue

Cocktail created by Sam Karachi, bartender at Russell House Tavern and also works at The Boston Shaker in Davis Square

The Royal Hunt of the Sun
1 oz. Porton
1 oz. Salers Gentiane Liquor
1/2 oz. Amaro Nonino
8 drops Lapsang Souchong Tea bitters
grapefruit twist to garnish

5th course – Georges Bank U-10 sea scallop rolled in applewood bacon with mango puree, red pepper essence and chive oil

Cocktail created by Sam Treadway, bar manager and co-owner of Backbar in Union Square

Peruvian BBQ
1 3/4 oz. Porton
3/4 oz. fresh lime juice
1/2 oz. maple syrup
1 dash smoked chipotle tabasco
Charred lime wheel to garnish

6th course -Roasted all natural sirloin with Mediterranean coucous, marsala syrup and heirloom cherry tomato salad

Cocktail created by Noon Inthasuwan, beverage director at Moksa Restaurant and Sommelier and Mixologist at OM Restaurant 

*Note: I made a comment that I don’t eat read meat and so I was brought another plate without the meat. I love good customer service, even if I wasn’t necessarily a “customer” that night.

La Cosecha (The Harvest)
2 oz. Porton
1 1/2 oz. Orleans Cider Vermouth
1 oz. Masala Syrup
Top with purple corn foam

7th course – Turtle panna cotta with raspberries, caramel sauce and a chocolate tuille

Cocktail created by Troy Clarke, President of the Boston Chapter of the USBG, Director of Food & Beverage at Royal Sonesta Hotel and Owner of TwelveTwentyFour Cocktails

Terroir Expression
3/4 oz. Porton
3/4 oz. Tonala Anejo Tequila
1/2 oz. Lustau Solera Superior Sherry
Dash of phosphate
Burnt orange peel to garnish

8th course – Cheese: Point Reyes Blue Cheese, Ford Farm Cave Aged Chedder, Vermont Creamery Aged Goat Cheese with lavender honey, spiced almonds and grilled baguettes

Cocktail created by Josh Taylor, bar manager at West Bridge in Kendall Square

Turning Red
1 1/2 oz. Porton
3/4 oz. Barbadilla Oloroso sherry
1/2 oz. Merlet Creme Cassis
1/2 oz. Rothman & Winter Orchard Apricot
Dash Peychaud’s bitters

Recipe: Blueberry Stuffed French Toast

16 Jan

This dish is probably one of the best I’ve ever had. Blueberries. Bread. Eggs. Syrup. Cream Cheese. Not much, but so good. It feeds at least 12 people and is the perfect brunch option! I like to serve bacon with this (shocker) to balance the sweetness.


1 unsliced challah (egg bread) cut into 1” cubes (you can also use a French loaf)

1 c frozen blueberries

2- 8oz cream cheese (can use soft) (I also used fat free cream cheese and it didn’t alter the taste at all)

12 large eggs

1/3 c maple syrup

2 c milk

How to:

In a large greased 9X13 pan, arrange half the bread. Scatter cream cheese and berries on top. Add remaining bread. Whisk together eggs, syrup, and milk. Pour over bread, Cover with foil. Spray pam on the foil first. Refrigerate overnight. Bake @ 350 degrees 30 minutes covered & 30 minutes uncovered

How to make the blueberry sauce:

1c Sugar

2 T cornstarch

1c water

2c blueberries

1T butter

Combine sugar, cornstarch and water. Cook over medium heat stirring until thickened. Add 1c berries. After berries burst add 1 c berries and butter.

Cut half the loaf of bread and place in pan

Add cream cheese

Add bluberries

Mix eggs, milk, syrup

Pour over, add the remaining bread

The Sauce



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