Perfect Thanksgiving Salad

Mixed Salad with Blue Cheese and BaconThere is something to be said about the food that we can create during the seasons, and as much as I love barbecue and smoking in the summer months, I must say that I enjoy the bold and comfortable flavors of late autumn and early winter. For this past Thanksgiving, I wanted to bring a mixed green salad to the table, with the bold flavor of stilton blue cheese.


  • Mixed baby greens
  • Stilton blue cheese
  • Smoked Bacon, cooked and crumbled.


  • 1 tbsp baslamic vinegar
  • 2 tbsp sherry
  • 1 tbsp lemon juice
  • fresh black pepper
  • olive oil

Start by cooking the bacon. Once cooked, place on some paper towel to drain any excess oil. Next, add the greens to the bowl. In a seperate bowl, add all the dressing ingredients, with the exception of the olive oil. Get a whisk, and slowly add in the olive oil, continuing to whisk. Taste the dressing. It should be smooth and tart, but not too sour. If it is too sour, keep whisking in a bit more olive oil.

The goal is that you want this salad to have a very light dressing, not something that soaks the leaves.

When you are ready to serve, mix the dressing with the greens. (I like to plate individually). To your salad plate, add the greens, crumble a bit of the bacon on top, as well as the blue cheese. Serve with a bacon wrapped breadstick. Enjoy.

P.S. I have also used bacon wrapped figs on this one and it is truly delicious as well.

Frittata with Bacon and Mint

Frittata with Bacon and MintSunday morning is one morning that I really get to relax and spend some quality time with my wife and kids. It is a special morning where we typically make some pretty darn good comfort breakfast, laugh, and plan out the rest of the day before everyone heads back to school and work.  Sunday mornings are special to me. After making the kids french toast this morning, I took a few minutes to investigate my pantry. Backtracking my thoughts, I recall my coworker, Ryan, talking about a frittata that he makes. After a simple review, I thought to myself, that I kind of make frittatas for my wife, with potatos, eggs, and onion, however it comes out like an omellete style, of which, my wife really enjoys. This morning I was taking it to the frittata level, and one that is truly packed with some interesting flavors.

I started by getting a few simple ingredients together, and as I recently purchased Nueske’s bacon (after a conversation about pork with another one of my coworkers), I really wanted to use some fresh mint from my garden, and hence the bacon and mint frittata. Lets get started.


  • 6 slices of your favorite bacon, cooked until crisp, set to drain any fat, then chopped
  • 1 large onion, chopped
  • 2 cups of shredded hashbrowns
  • 5 eggs
  • salt and pepper to taste
  • 1/2 cup of fresh, chopped mint
  • oil

Begin by cooking your bacon. Once the bacon is cooked to a nice crisp, roughly 10 minutes, set aside on some paper towel and let cool. With the bacon fat, add your onions and potatoes and cook until they are nice and crisp. During this time, chop the bacon, whisk the eggs, adding a pinch of salt and pepper to them, and add the mint. Mix well. Once the potato and onion mixture is nice and crisp, add them to the egg mixture and mix another time, making sure to combine all of the ingredients.

Preheat your broiler to 500 degrees. In the meantime, clean out the pan that you were cooking the onion and potato mixture in, and then reheat it on medium-high heat, and add about a tablespoon on cooking oil. Add your egg mixture to the pan, and cook for 4-7 minutes, making sure you do not mess it as it will create a nice bottom crust. Remove the pan from the stove and place it in the broiler, allowing to finish the top crust for another two minutes.

With your heating gloves on, remove the pan from the broiler, and slip it out from the pan, and onto a cutting board where you will cut into into pie shape pieces. Serve warm. Trust me on this one, the mint flavor really packs a great flavor with the onion and bacon. This one will be served throughout the year, that’s for sure.