Dinner Time - Kentucky French Toast with Bourbon Candied Bacon

I wanted something warm and tasty for dinner tonight, and started thinking about new ways to cook bacon.  Once I decided on candying it with bourbon and brown sugar I started thinking about what to cook with it.  Eggs and pancakes seemed to easy.  I decided on a bourbon and cream french toast that I am calling Kentucky French Toast.  Freaking amazing!  Give this little taste of fatboy heaven a try!

Bourbon and Brown Sugar Bacon

Sometimes bacon needs a little dressing up, like when it is served for dinner. This is a simple way to change it up and still get the salty fatty goodness that only bacon can provide.


    • 1 lb Bacon
    • 2 oz Bourbon
    • 1/2 cup Brown Sugar


    1. Preheat oven to 350
    2. Mix bourbon and brown sugar to thick paste
    3. lay our full slices of bacon on baking sheet lined with parchment paper
    4. spread brown sugar mixture over bacon
    5. Bake at 350 for 15-20 minutes until bacon is crisp but not burnt


Kentucky French Toast

I saw a recipe for Irish Toast on AllRecipes.com and decided to change it up with my favorite cooking bourbon instead of irish whiskey.

 6 servings
 5 mins
 50 mins


    • 1 (16 ounce) loaf French bread
    • 4 large eggs
    • 2 fluid ounce Bourbon whiskey
    • 3 fluid ounces half and half
    • 1 teaspoon vanilla extract
    • 1 tbs pumpkin pie spice
    • 1/4 cup butter
    •  confectioners' sugar for dusting


    1. Cut the bread into 12 slices. In a bowl, whisk together the eggs, bourbon, half and half, and vanilla extract until well blended.
    2. Heat some of the butter in a skillet over medium heat until the butter is hot and the foam has disappeared. Press each bread slice into the egg mixture, then fry in the hot skillet until nicely browned on both sides, about 2 minutes per side. Add more butter to skillet as needed. Brush each slice with butter, and sprinkle with confectioners' sugar.

Bacon Night! - Alsatian Pork and Kraut

Alsation Pork with Sauerkraut

An amazing one pot meal. A great combination of flavors and textures that will please everyone in your house. Prep takes a bit, but the results make it all worth it.  The sugar and aples take away all of the sourness usually found in kraut, and leave a nice soft flavor from the fermentation.  

Come on, how many dishes have Pork, Bacon, Sausage, and fermented cabbage?  This is a great dish, and makes for amazing leftovers as well.

You can find the recipe here.