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Sunset Foods



The adventures of makin' Indiana Kitchen's Bacon

Posted by Liz Kobak in Blog Uncategorized 

sunset food sunsetfoods bacon indianakitchensbacon 607 Hits

Bacon and Date Wrapped Shrimp with Cilantro Lime Sauce

Posted by Guest in Blog Labor Day is a great opportunity to have one last summer soiree as we prepare for fall and the fun of football tailgating. This week's recipe is a party-perfect crowd pleaser that can be prepared in a snap. So, whether it's Labor Day or Game Day, forget about work for a few hours and arrange a date with some shrimp and bacon. Your guests will be wowed from the first bite.

This week's recipe: Bacon and Date Wrapped Shrimp with Cilantro Lime Sauce

Shrimp seafood bacon Dinner 2434 Hits

Recipe of the Week: Bay Scallops and Applewood Bacon with Port Reduction
 Let’s Celebrate Bacon

Today, we celebrate the wonderful flavor of bacon, arguably America’s favorite food, by sharing this delicious recipe for all bacon lovers to enjoy!

This dish features our Dreymiller and Kray Smoked Bacon as well as our fresh bay scallops. Whether you are simply looking to try something different for dinner or having a special dinner date, this recipe is easy and sure to please. It is great served with some greens and/or with a baked butternut squash topped with nutmeg, cinnamon, and butter.

Bay Scallops and Applewood Bacon with Port Reduction


For port reduction:

*This reduction is quite sweet on the palate, so vary the amount of sugar based on personal preference.

For scallops:


Make Port reduction:

Bring Port, superfine sugar, peppercorns, and mint to a simmer in a 2-quart saucepan over moderately low heat, stirring until sugar is dissolved. Remove from heat, then carefully ignite Port with a kitchen match, letting flames die down (this will take a few minutes). Simmer over moderately low heat until sauce is thickened and reduced to about 1/2 cup, about 20 minutes. Transfer to a bowl and cool to warm.

Cook scallops:

Heat a 12-inch heavy skillet over moderate heat, then cook bacon until some fat has rendered and edges of bacon start to brown, about 1 1/2 minutes per side. Transfer bacon to paper towels to drain.

Pat scallops dry and season with salt and pepper. When bacon is cool enough to handle, wrap a piece of bacon around each scallop and pierce scallop with a wooden pick to secure.

Heat oil and butter in cleaned skillet over moderately high heat until hot but not smoking, then sauté scallops, turning over once, until bacon is browned and scallops are opaque, about 5 minutes total. Transfer to a plate and serve with Port reduction for dipping.


bacon Dinner seafood Scallop 2166 Hits
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