Bacon Wrapped Breadsticks

I’ve been making this EASY BACON appetizer for years. It’s the first recipe I cooked with my niece and nephew when we started the Chef Monkey Cooking Club a few years ago, and they’re always a hit when I bring a batch to dinner parties. So simple and fun, that even my husband Peter likes to help make them!

The original recipe is from Paula Deen, and they can be made a day or two before you need them. I added cayenne (for heat) and fresh nutmeg to the original mix.

Bacon-Wrapped BreadsticksIngredients
1 cup grated parmesan
2 teaspoons garlic salt or powder
1 teaspoon of cayenne pepper
1/2 teaspoon of freshly grated nutmeg
24 slices bacon
24 long breadsticks
Note: Paula Deen likes sesame seed breadsticks because the seeds help hold on the bacon. But I like cheese-flavored breadsticks for that extra punch.

You will also need: parchment paper

Directions
Preheat oven to 350

Line cookie sheet with parchment paper.
In a medium size mixing bowl, combine the parmesan, garlic salt, cayenne and nutmeg.

EASY Bacon Wrapped Breadsticks, MyLastBite.com
GENTLY wrap each breadstick with a slice of bacon (so breadsticks don’t break), then place wrapped bread sticks on a cookie sheet lined with parchment paper. If you break one, just cut bacon to fit and add to sheet. No one will care if the pieces are small.

EASY Bacon Wrapped Breadsticks, MyLastBite.com
Bake for 15 minutes or until bacon is cooked to your liking.

EASY Bacon Wrapped Breadsticks, MyLastBite.com
Next, roll the breadsticks in cheese & spices. Do this while bacon and breadsticks are still warm, then set aside and let cool. (Peter loves this part!)

Can be made a day ahead and even taste great cold (hey, it’s bacon)!

Paula Deen’s Original Recipe (Note: I added Cayenne & Nutmeg)

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About Paula Deen

Bacon Wrapped Breadsticks on Foodista

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PHOTOS: Chef Ludo’s Confit Pork Belly

Last week I made Chef Ludo Lefebvre’s Confit Pork Belly, in celebration of his new cooking show, The Taste (on ABC).

Prepping and cooking the pork was almost a three-day process, but SO worth the time and effort.

Best of all? I got to share it with Ludo, his wife Krissy and a small group of friends, who gathered at the Lefebvre’s home for the premiere. If you haven’t seen The Taste yet, you can view it online here.

Buying Pork Belly at Lindy & Grundy
I purchased the pork belly at Lindy & Grundy. Erte was kind enough to score the skin for me!

Pork Belly Brining
The first step is to make a brine and refrigerate for 24 hours. Chef Ludo’s recipe is on page 228 of his book, LudoBites.

Pork Belly Confit
Remove the pork from the brine, then confit in lard in the oven on a low temperature. The lard was also purchased from Lindy & Grundy.

Cold-pressing the pork belly
After it’s cooked low and slow, the belly must be cold-pressed in the refrigerator overnight. I used two glass casserole pans and foil-covered bricks to compress the pork.

Pork Belly almost finished
After cold-pressing the pork belly, gently cut pieces, transfer to a new pan and cook until golden brown and heated through.

Pork Belly w Glaze!
Make the Glaze
Ingredients:
1/3 cup of honey
1/3 cup of red wine vinegar
1/3 cup of reduced sodium soy sauce
1/4 teaspoon Chinese five-spice powder
1 and 1/2 teaspoons cornstarch, mixed with 2 teaspoons water

Instructions:
Combine the honey, vinegar, soy sauce and five-spice powder in a heavy small saucepan and bring to a boil over high heat. Whisk the cornstarch mixture, then whisk into the glaze to blend and return the glaze to a boil. Reduce the heat to medium-low and simmer for 1 minute. Remove from the heat and set aside. Cover to keep warm.

Ludo seasoning my pork belly!
I finished the pork belly at Ludo’s home and was thrilled that he (and all the guests) enjoyed it!

PorkBelly11Pork Belly w Glaze!
My Pork Belly Confit finished.

LudoBites Cookbook
The recipe is from LudoBites, available on Amazon or iTunes. I’ve cooked several recipes from the book, and have loved every bite!

Follow Ludo on Twitter

All about The Taste on FaceBook

Follow The Taste on Twitter

Go #TeamLudo!

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Chef Ludo’s New Show!

What a lineup! Ludo stars along with two of my long-time culinary heroes… BOURDAIN and NIGELLA!

TheTasteLudoBourdainNigella

Four culinary masters get down to what really matters, The Taste! Anthony Bourdain, Nigella Lawson, Ludo Lefebvre & Brian Malarkey will each coach a team of 4 cooks, consisting of professional chefs and home cooks whom they will hand pick based on a blind taste challenge. Throughout the season, their mentors will prepare them for challenges in creating dishes that will ultimately be judged by the superstar chefs in blind taste tests. One cook will be left standing to take home The Taste trophy along with a new Ford C-Max and $100,000! 

Premieres Tuesday, January 22 at 8|7c on ABC!

LudoBitches will be live-tweeting during each episode. Follow us at @LudoBitches!

The Taste on FaceBook

Follow The Taste on Twitter

Follow Ludo on Twitter

Follow Bourdain on Twitter

Follow Nigella on Twitter

Follow Brian on Twitter

TheTasteFBLudoBourdainNigella

 

Photos via The Taste

My photos with Ludo

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MyLastBite on Instagram & Pinterest

MyLastBite on Instagram & Pinterest

Recent trips to Thailand, England and Scotland have kept me busy editing thousands of (mostly food) photos. Hopefully I’ll be back to regular blogging at the beginning of the year, but until then I’m still posting daily on Instagram and Pinterest.

Thanks so much for your ongoing support! Cheers, Jo

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Hawaii: Waikiki, Rum Fire & Art

In early September I was invited to the “Hot & Hip Honolulu” press trip on Oahu, which included tickets to the 2nd Annual Hawaii Food & Wine Festival. It wasn’t my first visit to the islands, but it was definitely the most interesting by far.

In the past, my Hawaii visits consisted mostly of lazy beach-time with my nephews, or Mai Tai sunsets with Peter. This time around I got to spend five days not only tasting the best of Oahu’s cuisine, but also experiencing the beautiful art and culture of the island. I didn’t even KNOW Honolulu had an art museum!

Since I have so many photos to share, I’ve decided to write several blog posts about the tour. This first post includes photos of my island arrival, food porn from the welcome party, and a day exploring Honolulu’s lively art scene. Please check back soon for much more!

Oahu 2012
Checking into the Waikiki Parc Hotel. PARADISE. I didn’t want to leave the room!

Oahu 2012
Room 1503, Waikiki Parc Hotel.

Oahu 2012
I didn’t eat on the plane, so was thrilled to see a plate of fruit & cheese in my hotel room. Thanks again Rebecca, Darlene, Nathan and Kelley!

Oahu 2012
Waikiki Park’s poolside gym. NEEDED it!

Oahu 2012
Of course I brought “Travel Maxie”. He makes me miss Maxie just a little bit less when I’m away from home.

Oahu 2012
View of Diamond Head from Rum Fire, Sheraton Waikiki. A beautiful first evening meeting event hosts and fellow writer/photographers.

Oahu 2012
At Rum Fire, Grilled Kona Lobster w Anchovy & Marrow Butter from Azure Chef de Cuisine Jon Matsubara.

Oahu 2012
At Rum Fire, Twice Cooked Australian Wagyu, Mung Bean Puree, Hamakua Tomato, Waipoli Fern Shoot Salad by Kai Market’s Chef Darren Demaya.

Oahu 2012
At Rum Fire, Hamakua Vine Ripened Tomatoes, Roast Baby Beets by Sheraton Waikiki’s Executive Chef Daniel Delbrel.

Oahu 2012
At Rum Fire, Hawaii Food & Wine Festival co-founder Chef Roy Yamaguchi greets the crowd.

Oahu 2012
Spicy Rim Cocktail!

Oahu 2012 (with Lee Anne Wong)
Party time! With the fabulous Lee Anne Wong at Rum Fire.

Spam Fried Rice for breakfast!
Day two began with Spam Fried Rice at Waikiki Parc’s Breakfast Buffet (made me so happy!)

Oahu 2012
We started the morning with a private tour of philanthropist and heiress Doris Duke’s beachfront home. The 14,000 square foot estate was built in 1937 and is officially called “Shangri La, the Doris Duke Foundation for Islamic Arts”. For nearly 60 years, Duke collected artifacts for Shangri La, ultimately forming a collection of about 2,500 objects, the majority of which were made in the Islamic world. Read Doris Duke’s biography here. (Above, our guide Carol Khewhok standing in the entry courtyard).

Oahu 2012
Shangri La has a remarkable collection of Islamic art and is considered one of Hawaii’s most architecturally significant homes. I loved this tile entry into the garden. We weren’t allowed to photograph the interior so I’ve added links below.

Oahu 2012
Looking into the living room through the spectacular, glass WALL elevator which was installed in 1938. Yes, it still works!

Oahu 2012
Ocean-front garden seating. I stood there fantasizing about throwing the perfect cocktail party! The living room is behind the tree at right.

Oahu 2012
View of the ocean and Diamond Head from living room.

Oahu 2012
Pool  (with view of Diamond Head) and Playhouse, which served as Doris Duke’s guesthouse. The Playhouse was modeled on the Chihil Sutun, a royal pavilion built in 1647 in Isfahan, Iran. It consists of three rooms: two guest bedrooms and a large living room with a small kitchenette.

Photos of the interior are available on the official website. You can tour the entire property here.

Some of my favorite rooms:
The Syrian Room is Doris Duke’s interpretation of the qa’a (Arabic: hall), a reception room found in Syrian homes of the late Ottoman period (in Syria: 1516-1918).

The Damascus Room is a highlight of the Islamic art collection assembled by Doris Duke and one of two Syrian interiors preserved at Shangri La. Its acquisition dates to September 1953, when she placed an order for “1 Old Damascus Room made of old painted panels of wood” with Asfar & Sarkis, an antiquities firm based in both Damascus and Beirut.

The Dining Room/Lanai originally had a Hawaiian theme, but in 1960′s Doris Duke completely remodeled the room adding a large mosaic tile panel, Egyptian cloth panels and an Ottoman-style fireplace.

View of Shangri La from the ocean.

NOTE: If you’re planning to be in New York before mid-February, the Museum of Arts and Design is presenting “Doris Duke’s Shangri La: Architecture, Landscape, and Islamic Art” through February 17th, 2013.

I learned so much about Islamic art, tiles and textiles during just this one visit. If you love history, art or architecture, a visit to Shangri La is a MUST.

We spent the rest of the afternoon at the Honolulu Museum of Art. Exhibitions featuring Tattoos and Boardshorts? Only in Hawaii!

About “Tattoo Honolulu” (from the website)

Tattooing is art. After decades of being viewed as a mark of the marginal, tattoos have gone mainstream and are winning over the art establishment—including the Honolulu Museum of Art. The lines between ink on skin and paint on canvas or pencil on paper have been blurred with tattoo artists reaching the skill level of other artists. Now the Honolulu Museum of Art breaks new ground with an exhibition focusing on Hawai‘i’s high quality of tattoo art—and how it sprouted from the islands’ mix of cultures rich with tattoo traditions.

The museum is in the unique position to draw upon its world-class collection to place contemporary tattooing within an art historical context. By linking the past—through works such as 19th-century prints by Jacques Arago depicting tattooed Hawaiians—with the present, the museum hopes to expand cultural awareness not only about the art of the tattoo, but also the rich cultural traditions it is based on.

Oahu 2012
“Chinese Dragon on Megan Wong” by Billy Whitney. Photographed by Shuzo Uemoto. Photographed with permission from Honolulu Museum of Art. Did you spot Hello Kitty?

Oahu 2012
“Full Back on Anthony Alameda” Tattoo by Lucky Olelo. Photographed by Shuzo Uemoto. Photographed with permission from Honolulu Museum of Art.

Oahu 2012
Tattoo designs by Joe Leiber. Photographed with permission from Honolulu Museum of Art.

Oahu 2012
Part of the Tattoo Gun collection. Photographed with permission from Honolulu Museum of Art.

Oahu 2012
Lucky Olelo, one of the talented tattoo artists joined us for lunch at the Museum of Art Cafe.

About “Boardshorts: A Perfect Fit” (from the website)

Hawai‘i’s unofficial uniform is the boardshort—a perfect fit for the birthplace of surfing. Boardshorts in Hawai‘i were initially created as custom-made surf trunks by tailors at popular venues such as the H. Miura Store in Hale‘iwa, Take’s in Waikīkī, or M. Nii’s in Mākaha during the 1950s. These early boardshorts were first designed for fit and comfort, maximized for the ultimate wave-riding experience. Boardshorts: A Perfect Fit, chronicles the fascinating evolution of a single, simple garment that today is a symbol of extreme sports and a counterculture lifestyle.

Oahu 2012
Boardshorts: A Perfect Fit. Photographed with permission from Honolulu Museum of Art.

Oahu 2012
I would have bought ten pairs of these SPAM shorts! Photographed with permission from Honolulu Museum of Art.

Note: Both the Tattoo and Boardshorts exhibits run through January 13, 2013.

A few favorites from the 19th Century Collection.

Oahu 2012
Kamehameha III (left) and Nahi’ena’ena (Sister of Kamehameha III). Photographed with permission from Honolulu Museum of Art.

Oahu 2012
Whistler’s Arrangement in Black, No. 5 (Lady Meux). Photographed with permission from Honolulu Museum of Art.

Below from the Asian Art Collection:

Oahu 2012
Seated Bodhisattva Avalokitesvara (Guanyin). 11th century Chinese Northern Song dynasty (960–1127) Shanxi province.  Photographed with permission from Honolulu Museum of Art.

Oahu 2012
For scale.  Photographed with permission from Honolulu Museum of Art.

Oahu 2012
The Art of the Chinese Snuff Bottle. I LOVE tiny bottles.
Photographed with permission from Honolulu Museum of Art.

Oahu 2012
Snuff Bottles close-up. Photographed with permission from Honolulu Museum of Art.

Oahu 2012
Shibata Zeshin, traveler’s writing case with landscape and plovers. Photographed with permission from Honolulu Museum of Art.  Many thanks to Museum Director, Stephan F. Jost and Deputy Director, Allison Wong.Please visit the museum website for current and upcoming exhibitions.

More photos from Honolulu’s Art Scene

All photos from Oahu 2012

Waikiki Parc Hotel

Rum Fire

Roy Yamaguchi (follow him on twitter)

Shangri La / More about Carol Khewhok

Honolulu Museum of Art

This trip was generously provided by the Oahu Visitor’s Bureau  / Hawai‘i Visitors and Convention Bureau.  Many thanks to Rebecca Pang (Account Supervisor, Travel & Tourism, McNeil Wilson Communications), Nathan Kam, Stephanie Killion, Darlene Morikawa, Lindsay Chambers and their staff members!

Current and upcoming Hawaii events:
Kona Coffee Cultural Festival (Hawaii, the Big Island) – Nov. 3-11, 2012 - http://www.konacoffeefest.com/

Wailea Wine & Food Festival (Maui) – Dec. 6-9, 2012 - http://waileawineandfoodfestival.com/

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LudoBites the CookBook

“LudoBites: Recipes and Stories from the Pop-Up Restaurants of Ludo Lefebvre” will be released October 9, 2012. I tested some of the recipes this past week (photos below) and have so enjoyed reliving dishes from his pop-up dinners around Los Angeles.

From the online book description:

The cookbook chronicles of the visionary, charismatic chef Ludo Lefebvre and his cult hit pop-up restaurant, LudoBites, worshiped by critics and foodies alike.

Ludo Lefebvre is a culinary prodigy who worked at his first three-star Michelin restaurant at age fourteen. By twenty-five he was running his own kitchen in Los Angeles—winning accolades for serving the most imaginative, forward-thinking food the city had ever seen. In 2007, he traded fine dining—with its endless pomp and bottomless resources—for the freedom to cook outside the box, even if it meant sacrificing his skilled kitchen brigade and drafting an eight-year-old to clean green beans and separate eggs. (Amazon)

Note: Ludo (and his wife Krissy) are dear friends. But that doesn’t stop me from being a HUGE fan of Ludo’s cooking or LudoBites the cookbook! I’ll continue to try out recipes and share the photos on twitter.

A few recipes I’ve tried so far:

Ludo's Vietnamese Vinaigrette (pg 261)
Vietnamese Vinaigrette (page 261). I spooned it over pan-fried tilapia and rice.

Cooking from the LudoBites Cookbook
Brocamole (page 22). Broccoli instead of avocado. We ate it with pita chips.

Cooking from the LudoBites Cookbook
Époisses (my favorite stinky cheese) Risotto w Egg Yolk (page 340). Ludo made this for dinner a few days before I had the cookbook. I’m happy to say that mine tasted just as good! We used leftovers for baked risotto balls the next day.

LudoBites CookbookLudo’s upcoming (Oct 2012) appearances

Watch Ludo on Anthony Bourdain’s No Reservations: Burgundy (video recap). You get to see his charming side and meet his grandma!

Ludo Bites America on the Sundance Channel (available on iTunes)

Order the book on Amazon

Follow Ludo on Twitter

My photos of Ludo

Just his food!

Cooking from LudoBites

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Thailand Bound

Today (September 18th) I depart for Singha Beer’s first-ever “Hops ‘N Spice” tour of Thailand. I feel so fortunate to be traveling along with Top Chef Season  9 Fan Favorite, Chris Crary (aka “Malibu”) and Singha’s strategic marketing manager Tom Sopit (who’ll serve as tour host and translator).

If you’d like to follow our adventure on twitter or instagram (I’ll be posting mostly food and scenic photos), just search for #SinghaHnS or follow @Singha_Beer@MyLastBite, @ChrisCrary or @TomSopitKhob-kun-Ka!

Thailand Bound

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Deep Fried Ramen Dog

The Cooking Channel’s Unique Eats is one of my favorite, food shows on TV. The recent Hawaii / Polynesian Paradise episode included one of the most interesting hot dogs I’ve seen in years.

The Ramen Dog from Hank’s Haute Dogs in Honolulu is a skewered hot dog wrapped in sticky, cooked ramen then deep fried until crispy. Genius!

Even though I’ll be in Hawaii soon (for the Hawaii Food & Wine Festival), my schedule is so packed that I’m actually not sure I can make it to Hank’s. So last night I attempted to make the Ramen Dog at home. It was SUPER EASY and definitely a special (once-in-awhile ONLY) treat. Peter and my brother Greg loved it too!

Deep Fried Ramen Dog

My version of Hank’s Ramen Dog

Ingredients

Deep Fried Ramen Dog4 hot dogs

4 skewers (soaked in water for at least 30 minutes to prevent burning). Note: I cut each skewer to fit in pan.

2 Packs of cooked ramen (no seasoning), drained and dried. You want LONG strands and it should be very sticky (and DRY).

Vegetable oil for deep frying.

Optional Garnishes: I cut up Nori and sprinkled each finished dog with Shichimi and Furikake.

Instructions

Skewer each hot dog with wet, wooden skewers.

Wrap each dog with various strands of sticky, cooked, DRY ramen. Set aside on plate.

Deep Fried Ramen DogHeat oil to 350 (make sure to prepare ramen dogs before eating oil).

Using tongs, gently lay ramen dog into hot oil, turn if needed.

Watch until the ramen strands are golden brown and drain on paper towels.

Garnish (optional).

Eat!

The Cooking Channel

Video of Hank’s Haute Dogs

Hank’s Haute Dogs
324 Coral Street
Honolulu, HI 96813
802-532-4265
Website
Facebook: Hank’s Haute Dogs
Twitter: @hankshautedogs

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