"The flavor of bacon really brings a lot of dishes together," says Eric Webber, owner-chef of Eric's New World Bistro in Palm Harbor, Fla. "Whenever I make any bean or meat soups, I start with bacon fat rendered in a pan, and then I saute my vegetables.
Bacon is one of those bottom-line ingredients that makes food taste better."
At New World Bistro, patrons have dined on salmon dressed in applewood-smoked bacon and maple rosemary butter, and bacon-wrapped quail stuffed with polenta.
"You can virtually wrap bacon around everything and you've got a winner," Webber
says."The bacon fat seeps right into the dish."
And along with the flavor comes the fat.
Too much of this very tasty thing is not good for you, nutrition experts caution.Unlike eggs, butter and even chocolate, which have made headway getting off the nutrition blacklist, bacon is still regarded badly by health experts.