The sandwich “plopped” Monday at most KFCs. "Getcha some!" like Paula Deen would say, and she has expressed excitement over the new culinary … something.
*Meanwhile, former Euphoria mixologist Zach Wilks has given me his bacon-infused bourbon recipe, which he’ll use to make something like his ol' Hamhattans when he opens his new pre-prohibition cocktail bar, Ball & Biscuit, with Trevor Belden in June on Mass Ave. Former Euphoria executive chef Brad Gates will provide small, French-inspired plates, and Wilks said the place will feature boutique wines and local craft beer, besides some from specific U.S. regions.
But the real focus will be his hand-crafted cocktails, like the Sazerac, Old Fashioned, and Gin Fizzes he wowed me with at his previous post.
Without further ado, the Hamhattan-come-“Bacon Infused Bourbon Manhattan” recipe, which Wilks sent to me via e-mail:
The Bacon Infused Bourbon Manhattan
Bacon-infused Kentucky Vintage whiskey (about 2 oz.), sweet vermouth (1/2 oz.), and a dash of blood orange bitters.
“That’s it?” I replied. Then he gave me the goods on infusing your whiskey:
Cook one pound of your favorite bacon — I prefer thick-cut applewood smoked bacon for this — and make a delicious BLT with the bacon [ed. note: NOT ALL OF IT, save some for a garnish]. This gives the bacon fat time enough to cool, so you can pour it into one bottle of Kentucky Vintage whiskey. Let the whiskey fat mixture sit in a warm place for 12 hours, and then freeze. All of the fat will freeze on top of the whiskey and can easily be removed with a spoon. All that's left is to strain through a cheese cloth until clear, and enjoy.
*Feel like eating some bacon now? Goose the Market has jowl bacon, the cheek-sourced bacon used to make Guanciale. Do yourself a favor: Eat it in Italian recipes, but don’t look at pictures of it being aged.
If you fry it up like you would regular bacon, you have a rich, cheap soul food treat. Eat it with eggs, put it in your beans to flavor them, or munch it alone.