As Seen on KTLA

2024 BIG GAME RECIPE | BACON MAKES EVERYTHING BETTER!

Ingredients:

  • One 32-ounce package tater tots

  • 8 slices bacon, chopped

  • 3 tablespoons brown sugar

  • Buffalo Sauce

  • Ranch Dressing

  • Candied Bacon, crumbled

Instructions:

  1. Spread tater tots in a single layer on baking sheets and bake according to package directions.

  2. Meanwhile, cook the bacon in a sauté pan over medium heat until lightly golden.

  3. Drain the bacon grease from the pan (saving it for the next time

    you make eggs or French fries, etc.!) and add the brown sugar.

  4. Cook, stirring constantly, until caramelized. Remove the bacon from the pan and spread in a single layer on parchment paper.

  5. Let cool completely to crisp.

  6. Layer tater tots into individual jars.

  7. Top with buffalo sauce, ranch and candied bacon.

TAILGATE TOTS

CANDIED BACON

Ingredients:

  • 8 slices applewood smoked bacon

  • 1/2 cup dark brown sugar

Instructions:

  1. Preheat the oven to 400°F. Line a rimmed baking sheet with foil, shiny side up.

  2. Dredge the bacon on both sides in the brown sugar and arrange the

    slices so they do not touch. Bake until the bacon is golden and caramelized, about 20 minutes.

  3. Use tongs to transfer the bacon strips to a cooling rack and allow the excess fat to drain.

SPICY WHITE BEAN DIP with BACON STRAWS

Ingredients:

  • Two 14-ounce cans cannellini beans

  • 1/4 cup tahini

  • Juice and zest of 1 lemon

  • 1 1/2 tablespoons Sriracha

  • 1 tablespoon red wine vinegar

  • 1 teaspoon extra-virgin olive oil

  • 1/2 teaspoon Dijon mustard

  • Salt

Instructions:

  1. Drain the beans and save the liquid (called aquafaba) in a separate bowl. (you’ll use some of the extra bean liquid if your hummus is too thick.)

  2. Combine the beans, tahini, juice and lemon zest, sriracha, vinegar, olive oil, Dijon mustard, and salt in your blender or food processor.

  3. Blend until smooth. If it is too thick, add one tablespoon at a time of the (aquafaba) you reserved.

  4. Scrap down the sides and blend until very smooth.

BACON STRAWS

Ingredients:

  • 1 pound traditional bacon

  • 2 tablespoons brown sugar

  • 1/2 teaspoon cayenne pepper

Instructions:

  1. Preheat the oven to 400F.

  2. Line a large baking tray with a piece of parchment paper.

  3. Twist each slice of bacon as tightly as possible and arrange them next to each other on the prepared tray.

  4. Sprinkle the brown sugar and cayenne pepper evenly on top of the twisted bacon.

  5. Bake for 20 minutes, then flip the bacon and bake for another 10-20

    minutes or until crispy.

  6. Cool completely.

BACON JAM

Ingredients:

  • 1 pound thick applewood smoked bacon, cut into 1 inch pieces

  • 1 large sweet onion, diced

  • 4 cloves garlic, minced

  • 1/4 cup apple cider vinegar

  • 1/2 cup brewed coffee

  • 1/2 cup packed brown sugar

  • 2 tablespoons Bourbon

  • 1 chipotle chili in adobo sauce from a can of adobos

  • 1/2 teaspoon cumin

Instructions:

  1. In a large skillet over medium heat, cook the bacon until the fat is rendered and the bacon is golden brown, about 20 minutes.

  2. Transfer the bacon to a paper towel-lined plate to drain.

  3. Pour off all but 2 tablespoons of the drippings from the skillet. Add the

    onion and cook until translucent, about 5 minutes.

  4. Add the garlic and cook for 1 minute more. Add the vinegar, coffee, brown sugar, Bourbon, chileand cumin and return the cooked bacon to the pan.

  5. Bring the mixture to a boil, then reduce the heat to a simmer and cook uncovered, stirring occasionally, until the liquid turns syrupy, about 1 hour.

  6. Transfer the jam to your food processor and pulse until coarsely chopped.

  7. Spoon the bacon jam into jars and refrigerate.

ROOT BEER PULLED PORK

Ingredients:

  • 6 peeled garlic cloves

  • 1 tablespoon dark brown sugar

  • 1 tablespoon chili powder

  • 1 tablespoon kosher salt

  • One 4-pound boneless (or bone-in) pork shoulder (aka pork butt)

  • 2 cups good quality root beer

Instructions:

  1. In the Slow Cooker: Combine the brown sugar, chili powder and salt in a small bowl. Rub the seasoning all over the meat. Place the pork shoulder in your slow cooker. Add the garlic cloves and pour the root beer around the meat. Cover and cook on high for 6 hours.

  2. In the Oven: Preheat the oven to 300°F. Combine the brown sugar, chili powder and salt in a small bowl. Rub the seasoning all over the meat. Place the pork shoulder in an ovenproof casserole with a tight fitting lid (aluminum foil works too). Add the garlic cloves and pour the root beer around the meat. Cover the pot with the lid or cover tightly with aluminum foil. Place the pot in the oven and allow the pork to braise for 3 hours.

  3. Remove the pork to a cutting board. Set a fine strainer over a medium heatproof bowl. Pour the liquid from the pot through the strainer and set aside. If the pork has a bone, remove and discard it. Using 2 forks, shred the meat. Place the shredded meat in a large sauté pan and add 1 cup of the strained braising liquid to the pork, to moisten the meat.

Jamie Gwen

Jamie is a Culinary Institute of America and Le Cordon Bleu Graduate, a Syndicated Radio Host, Certified Sommelier, Public Speaker and 7-Time Cookbook Author.

To support restaurants, I re-released my digital cookbook at $5.99 and will donate all proceeds from the sale of the book to the Covid-19 Emergency Relief Fund, set-up by the Restaurant Workers’ Community Foundation.

Learn More