For the second week in a row we are thrilled to offer you a Signature Recipe from our friend Chef Rob Olvera! Chef Rob made this as a tasting amuse-bouche for our first trunk show at Neiman Marcus in Plano. These did not last long at all. As they were being passed around, there were people following the passed platter they were so good. There was an array of different food prepared for tasting to include some skirt steak, bloody marys, a vegetable platter with Uncontrolled Chain Reaction Ranch dip, and the fantastic giardiniera recipe we posted last week. Chef Rob also created a chef's menu for the day featuring items that showed off Casa M Spice Co® blends that blew our socks off (to include a hangar steak that was totally off the charts)! We will be back at Neiman Marcus in Plano again with those ultra-premium glass jars on 24-25 May 2019. If you are in the DFW area, come out and see us. If not, let us know, and we will tell you how you can get the exclusive Neiman Marcus packaging.

Chef Rob made this recipe with Nueske's bacon and more specifically an Applewood Smoked Slab. Given the fact this might be one of those "I have to make this RIGHT NOW" recipes, Manny and I decided to test it and provide it to you on "triple thick" bacon that would be more likely to be available at your local supermarket. If you have time (read that more as patience, something Manny and I are typically short on) to order, we very highly recommend the Nueske's Applewood Smoked Slab. The only difference in cooking between the two is that the slabs are thicker and hold up to a longer cook time. If you go the slab route, cook for 60 minutes instead of 35 minutes. The candied slab is a truly luxurious experience and provides excellent smoke without being overpowering. If you think about the adage that bacon makes everything better, this is the simplest form; bacon makes Chain Reaction® and Whole Hog® better! As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #CasaMSpice

— Mike Hernandez