I’ve been an acolyte of Allan Benton since I was nothing more than a country sprout growing up in the Cumberland Highlands of Eastern Kentucky. While my grandpa Big Jim Sullivan was putting out world class bacon from a wood smokehouse in rural Knox County, Allan Benton was two hours south learning the cured meat trade in Madisonville, Tennessee. Our family ate both men’s bacon with gusto, and quickly learned that there are plenty recipes you can incorporate those cured bellies in to great effect; like Smoked Bacon Cheddar Cheese Spread. It’s simply an adaptation of classic pimento cheese, but amped up with plenty smoky bacon to take the flavor into uncharted territory.

Ingredients

8 oz Cheddar, sharp, shredded

1/2 c. Mayo, Duke’s or Blue Plate

1/4 c. Sour Cream or Crema Salvadorena

6 each Slices, Bacon, Benton’s, cooked thoroughly

1 each Pepper, Red, Bell, roasted, chopped

Juice of 1 lemon

1 t. Sauce, soy, Bourbon Barrel Foods makes the finest I’ve ever sampled

1 t. Pepper, black, cracked

Method:

* Combine all ingredients, refrigerate for one hour

* Eat

This spread can be enjoyed in countless ways: on a triscuit, as a dip using totopos as edible spoons, as a fine condiment on sandwiches of all stripes, it may also be enjoyed as a filling for a truly decadent omelette.

Bon Appetit y’all

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes:

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>