PATRICK CUDAHY SWEET APPLE-WOOD SMOKED BACON
WISCONSIN STATE FAIR BACON LOVER’S DAY RECIPES
Background: Patrick Cudahy has teamed up with local Chef Brian Moran to create five unique recipes using Patrick
Cudahy Sweet Apple-Wood Smoked Bacon.
Brian Moran has been a Milwaukee chef for 20 years, he has worked in private clubs and The Pfister Hotel. Most recently,
he is a chef at St. Paul Fish Company in the Milwaukee Public Market and a culinary arts educational assistant at
Milwaukee Area Technical College. As one of the premier instructors for the Public Market's popular cooking class
program, Chef Brian teaches an array of classes throughout the year.
Chef Brian and Patrick Cudahy are happy to share these Patrick Cudahy Sweet Apple-Wood Smoked Bacon recipes.
Appetizer-
FRESH JALAPENO STUFFED with CAJUN CREAM CHEESE and CRUMBLED PATRICK CUDAHY SWEET APPLE-
WOOD SMOKED BACON
Ingredients:
5 strips Patrick Cudahy Sweet Apple-Wood Smoked Bacon
12 to 15 small jalapenos
12 oz. cream cheese (at room temperature)
1 tsp. Cajun spice
1/2 cup grated Wisconsin Cheddar cheese
Instructions:
Preheat oven to 450 degrees.
Pan fry or bake Sweet Apple-Wood Smoked Bacon until crispy. Chop fine. Wash, then cut jalapenos in half, lengthwise,
remove seeds. In a small bowl, mix cream cheese with your favorite Cajun spice blend until well mixed. Add grated
Wisconsin Cheddar cheese to this mixture. Spoon or pipe cheese filling into jalapenos and top with cooked crumbled
bacon.
Bake on a small greased pan for 10 minutes or until cheese heats through. Serve hot as a great summer appetizer!
Sweet Breakfast -
APPLE BREAKFAST MUFFIN WITH MAPLE SYRUP and CRUMBLED PATRICK CUDAHY SWEET APPLE-WOOD
SMOKED BACON
Ingredients:
2 cups peeled diced apples (Granny Smith or your favorite baking apple)
3 Tbsp. butter
1 cup crumbled Patrick Cudahy Sweet Apple-Wood Smoked Bacon (approx. 5 strips)
1/3 cup shortening
1 1/4 cups sugar, divided
1 egg
2 Tbsp. maple syrup
1 1/2 cups cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 cup whole milk
1 tsp. cinnamon
1/2 cup butter (melted)
Cooking spray
15 standard size muffin tin liners
Instructions:
Preheat oven to 350 degrees.
Cook peeled diced apples in 3 Tbsp. butter until soft, approximately 10 minutes. Then cover and chill until ready for
mixing.
Cook Sweet Apple-Wood Smoked Bacon until crisp.
Place muffin tin liners in muffin tin and lightly spray with cooking spray. In a medium bowl, mix thoroughly shortening, 1/2
cup sugar, egg and maple syrup. Stir in flour, baking powder, salt and nutmeg alternately with milk. Stir in diced cooked
apples.
Fill muffin tin liners 2/3 full and sprinkle 1/2 tsp. of crumbled bacon into each muffin and bake 20-25 minutes. Mix
remaining 3/4 cup of sugar and cinnamon, after muffins are finished, remove from muffin pan, brush with melted butter,
sprinkle with cinnamon-sugar mixture and serve warm.
Savory Breakfast -
SPANISH TORTILLA with PATRICK CUDAHY SWEET APPLE-WOOD SMOKED BACON
Ingredients:
4 to 6 Russet potatoes
8 strips Patrick Cudahy Sweet Apple-Wood Smoked Bacon
1/3 cup olive oil
1 medium Spanish onion
6 large eggs
1 cup of Swiss cheese, shredded (goat cheese is a nice alternative with this dish)
2 cups Swiss chard or spinach
Instructions:
Peel and slice Russet potatoes about ½ inch thick. Boil potatoes in water on medium heat for 20 minutes or until done, not
mushy. Chill potatoes overnight.
Preheat oven to 350 degrees.
Cook 8 strips of Sweet Apple-Wood Smoked Bacon until crisp. Drain oil. Break bacon strips into irregular pieces.
Heat olive oil in a 10" Teflon coated pan for 1 minute on medium-high heat. Add onions and potatoes to oil and cook for 2
minutes, add bacon into onion-potato mixture.
In another pan, sauté spinach or Swiss chard until lightly wilted. Add Swiss chard or spinach to onion-potato mixture.
In a separate bowl, whisk eggs together and add cheese. Add half the mixture to the pan. Stir lightly until eggs start to
set, then add the remaining egg-cheese mixture. Cook on top of stove over low heat until eggs cook through or for 20
minutes.
When tortilla is finished, invert onto a large plate and let cool at room temperature for at least 30 minutes. Cut out wedges
and serve with fresh fruit and toast.
Dinner entree/sandwich
BACON, LETTUCE AND TOMATO SANDWICH WITH GRILLED SEA SCALLOPS ON FRENCH BREAD with
PATRICK CUDAHY SWEET APPLE-WOOD SMOKED BACON
Ingredients:
2 Tbsp. butter
3 large sea scallops
1 loaf French bread, sliced into 6" sandwich portions
2 tsp. mayonnaise
6 strips of cooked Patrick Cudahy Sweet Apple-Wood Smoked Bacon
2 fresh iceberg or romaine lettuce leaves
3 fresh slices tomato
1 avocado (optional)
Instructions:
Melt 2 Tbsp. butter in medium sauté pan, sauté scallops for 2 minutes a side. Remove from pan and set aside. Keep
covered on a plate at room temperature.
Slice bread on side 3/4" through, so it can be opened and filled with ingredients. Create layers starting with spreading
mayonnaise as desired, then layer Sweet Apple-Wood Smoked Bacon, lettuce and tomato. If using large sea scallops,
slice in half so you have 2 round slices and layer on top of BLT, add avocado then close sandwich.
Cut in half and use frill tooth picks in each half and serve so the great colors of the sandwich are showing. Serve with
chips or fresh fruit.
Dessert -
APPLE PIE with PATRICK CUDAHY SWEET APPLE-WOOD SMOKED BACON
Pie Crust Ingredients:
2 cups all-purpose flour
1 tsp. salt
2/3 cup plus 1 Tbsp. shortening or lard
2 Tbsp. finely chopped cooked Patrick Cudahy Sweet Apple-Wood Smoked Bacon (approx. 4 strips)
4 Tbsp. cold water (more if needed)
1 pie pan
Apple Pie Filling Ingredients:
1/2 cup sugar
3 Tbsp. flour
1/2 tsp. cinnamon
Pinch of salt
1 Tbsp. finely ground cooked Patrick Cudahy Sweet Apple-Wood Smoked Bacon pieces (approx. 2 strips)
5 cups thinly sliced peeled Granny Smith apples
1 Tbsp. butter
Instructions:
In a medium bowl, mix flour and salt with shortening. Add Sweet Apple-Wood Smoked Bacon into flour mixture and then
water to form pie crust. If dough doesn’t form, you should slowly add more cold water, about 1/2 Tbsp. at a time. Form into
ball and divide into 2 balls to make 2 crusts. Flatten each ball into a round shape and flour rolling pin to roll out pastry on
lightly floured surface. Roll out each crust to 9-10 " to cover pie pan. Gently fold 1 crust into quarters and place into pie tin
and unfold to cover pan.
Preheat oven to 400 degrees.
In a medium bowl, stir together dry ingredients and bacon pieces, then mix with apples and turn mixture into pie pan lined
with pastry. Cut cold Tbsp. of butter onto top of apples, cover with top crust and crimp edges. Make 3 or 4 small slits on
top of pastry. Sprinkle top of pie with a little sugar and cover edge of pie crust with aluminum foil to prevent excessive
browning; remove foil last 15 minutes of baking. Bake pie 40-45 minutes until crust is brown and juices begin to bubble
through slits in crust. Let pie rest 1 hour before serving.