Posts tagged ‘bacon’

Baked Avocados with Bleu Cheese, Pancetta, Sun-Dried Tomatoes & Capers

Let me say it again. Baked Avocados with Bleu Cheese, Pancetta, Sun-Dried Tomatoes & Capers. There. Now I have your mouth lusting like a middle-school boy.

This recipe came from Cafe Girafa, a little cafe in Suchdol, Prague, Czech Republic. It’s a five minute walk from my parents’ house, and serves the best savory crepes I’ve ever had. This recipe isn’t theirs verbatim, but it’s a close reinterpretation. (I think they use bacon instead of pancetta, and gorgonzola instead of bleu cheese). However, judging by the ingredient list, there’s really no way to screw this up. Put all of the yummiest things you can think of together and eat them. That’s basically what we’re doing here.


2 avocados
1/8lb pancetta, sliced
1/8lb bleu cheese
6 sun-dried tomatoes
30ish capers
Olive oil


Preheat the oven to 375. In a skillet, cook the pancetta briefly. Go for about the doneness of undercooked, wobbly bacon (ewww). Remove from heat. Chop up the sun-dried tomatoes into approximately 1/4″ x 1″ slivers. Halve the avocados & remove the pits. (See below for the proper way to open an avocado). Plop a good hunk of cheese in the avocado pit. Sprinkle the sun-dried tomatoes and capers on and around the cheese. Add more of everything until it’s mounded. Drizzle with olive oil and sprinkle pancetta over the top. (This is not meant to be a precise recipe. Adjust ingredients to taste. If you really like bleu cheese, put more cheese on. If you hate capers, skip ’em!) Bake 15-20 minutes until the cheese is melted, the pancetta looks crispy, or you just absolutely cannot wait another second. If you want, broil the top for the final 2-3 minutes to make sure the pancetta is good and crispy.

How to open an avocado:

Use a large, sharp knife. Cut straight into like you are going to halve it lengthwise until you hit the pit. Rotate the avocado until you’ve sliced all the way around the pit, and the meat and skin are cleanly in two halves (still attached to the pit). Grab each half in either hand and rotate the halves in opposite directions (left half clockwise, right half counter-clockwise). One half should separate from the pit. Take the knife and (carefully!) whack the pit so that the knife sticks into it. (Do not whack yourself, anyone or anything else with the knife. Avocado pits can be slippery, so be sure to aim correctly). Grab the half in one hand and the knife in the other. Twist again in alternating directions. The pit should pop right out.


May 28, 2011 at 9:47 am 2 comments

Just when you thought fast food couldn’t get worse

KFC introduces it’s “double-down.”

How does one make a double-down? Easy. Put two pieces of bacon and two slices cheese between two pieces of deep-fried chicken. Omit the bun. If, after eating one, your fingers aren’t to greasy to keep a hold of the phone, please call 9-11 and order an ambulance immediately.

This “sandwich” stomps a Big Mac with more calories, fat and sodium. In your face, Ronald. How much calories, fat and sodium? 540 calories, 32g of fat, and 1380mg sodium. Eating two puts you over your daily limit for saturated fat and sodium, so make sure to skip breakfast. (Is it really worth it?)

Don’t worry, according to the Indy Star, KFC is giving away all the extra buns that they’re not using. According to their VP of Marketing, “thousands” of buns will be donated nationally. Thousands, huh? Not tens or hundreds of thousands? Let’s be optimistic. Let’s say they donate 9,000 buns (on the high end of the “thousands” category). That means each state gets about 180 buns. Talk about generosity! We can all learn a valuable lesson from KFC… and that lesson is, if you can’t give everyone a heart attack, try starving them to death.

April 9, 2010 at 4:25 pm 2 comments


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