Bacon-Wrapped Bacon

February 14, 2014 1:55 am Published by Leave your thoughts


If you’re looking for a romantic recipe to prepare for your significant other, spouse, girlfriend, boyfriend, or hey, just for yourself on Valentine’s Day, well you just can’t get much more romantic than bacon-wrapped bacon! This recipe from FIG Restaurant in Santa Monica uses both slab bacon and bacon strips to create a succulent, sexy dish that will impress your Valentine. Slab bacon is available online or from your local butcher, and the little bit of extra work involved in this recipe will show your valentine just how much you really care. Trust us; if there’s a recipe that epitomizes the “get lucky with bacon” slogan, this is it.

FIG Restaurant in Santa Monica, California is a seasonal bistro that places a strong emphasis on sustainability and indigenous ingredients. Headed by Chef Ray Garcia, FIG’s dishes incorporate up to 90 percent locally and organically grown ingredients acquired directly from farmers, purveyors and his very own herb garden. Chef Ray lists vegetables and fruits at the bottom of his menu as “Just Arrived,” “In Peak Season,” and “Coming Soon” to showcase how the menu will evolve.

bacon wrapped bacon after

Yield: 5 Servings


For the Bacon:

1 LB. slab smoked bacon
5 shallots, julienned
1 quart apple juice
2 quarts chicken stock
Approximately 25 strips thinly-sliced smoked bacon

For the Avocado Cream:

1 avocado
1 cup crème fraiche
Salt and freshly ground black pepper

To Assemble and Serve:

2 heirloom or Early Girl tomatoes
Fleur de sel
2 cups baby arugula
Extra virgin olive oil
Freshly ground black pepper


For the Bacon:

Trim the bacon slab of its tough top skin and excess fat, Slice into 2”x2” squares. Sear all sides of the bacon pieces over medium-high heat; remove from the pan and set aside. Sweat the shallots in the same pan until fragrant; add the apple juice, stock and seared bacon. Braise in traditional method until soft.

Remove the bacon from the braising liquid and let cool. Wrap each piece with enough strips of the thinly sliced bacon to cover. Fry the wrapped bacon over medium-high until crispy on the outside and warm on the inside and slice into 4 even pieces.

For the Avocado Cream:

Blend the avocado and crème fraiche and season with salt and pepper.

To Assemble and Serve:

Cut the tomatoes into thick slices; arrange on a plate and season with fleur de sel. Toss arugula with extra-virgin olive oil and season with salt and pepper. Top each piece of tomato with the arugula and add the wrapped bacon. Spoon the avocado cream along the side of the tomatoes and finish with the freshly cracked black pepper.

Photo Credit: Steven Suwatanapongched,

Photo Credit: Steven Suwatanapongched,

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