A bacon-infused liquor is a novelty. It's not something you'll probably drink regularly, but its perfect for making up cocktails for a party. With that in mind, I set out to make bacon vodka and bacon bourbon for a New Year's Day brunch I was planning.

For both, I tried the "fat washing" method. This is where you mix bacon grease into the alcoholic beverage in the belief that many of the fat-soluble flavor compounds are also alcohol-soluble and will transfer. Give them some time to transfer flavor, then strain out the fat. While most of the infusion recipes suggested putting slices of cooked bacon in a jar of alcohol and storing it in a dark cool place for a week or two, the fat washing recipes said to pour the fat in, let it sit a few hours, freeze to solidify the fat, and strain.

First I tried the bourbon and followed a recipe I'd seen that said to wash it for 4 hours, then freeze for 90 minutes. It also mentioned that keeping it at a slightly elevated temperature would help the fat get the most contact with the alcohol.

I tried this with a fifth of Jim Beam and 3 tablespoons of bacon fat from my bacon jar (yes, I save bacon grease in a jar for cooking), that turned out to be about 2 ounces when warmed up. I stirred it in with a spoon and let the booze and grease have 4 hours together, repeatedly giving the jar warm/hot water baths and occasionally shaking it. I froze it for 90 minutes, strained off the fat, and made a bourbon old fashioned (2 oz bourbon, 1 tsp maple syrup, 2 dashes bitters).

I'd read that the bacon flavor wouldn't hit you up front, but come in as a smoky note on the back end. It did that on the first sip, but then the bacon flavor dwindled and it just tasted like bourbon and maple syrup. In a later taste of the bourbon, I didn't get much bacon at all.

So, for the bacon vodka, I went "whole hog" (please excuse the pun). I oven baked a pound of Cloverfield hickory smoked bacon...

• line a baking pan with foil
• line that with bacon
• set oven to 400 degrees
• put bacon in while the oven preheats
• cook 20-30 minutes until done to your liking

Starting the bacon off in a cold pan in a cold oven ensures you'll render the maximum amount of fat.

After the bacon was cooked, I drained off the hot fat (about 2.5 ounces) and whisked it into my room-temperature Vodka, then sealed the jar. Periodically I would heat the mixture via either a hot water bath or 40 seconds in the microwave, then give it a good stirring with the whisk. But instead of letting it sit for 4 hours, I let it sit for 26, and I let it freeze overnight. The vodka that was produced had a much more pronounced bacon flavor and smell. This is what I expected bacon vodka to taste and smell like.

So, if you're planning to fat wash some booze, here are my tips.

1. Use fresh cooked bacon fat right from the oven.
2. Use the renderings from a pound of bacon per 750 ml of liquor
3. Whisk the fat and booze together rather than stirring.
4. Periodically warm and re-whisk
5. Let it sit at least 24 hours before freezing

My son has been disappointed recently because I have decided to boycott Taco Time. Think of it as if you created a Mexican restaurant and applied a Northwestern Scandinavian sensibility to its food. We're not talking Lutefisk tacos, but the food is just sort of boring. That's not why I'm boycotting it though. I'm boycotting it because their drive through is the slowest I've ever encountered, and despite the extra time, they have a tendency to get my order wrong. Last time, they gave me a chicken taco salad instead of a beef taco salad, and their chicken is disgusting. It tastes like it's warmed-over canned chicken and it's just terrible. I'm just done with them.

The one thing was, instead of potato chunks (like Taco Bell) or french fries (like just about everywhere else), they served tater tots (calling them "Mexi Fries"), and my older boy loved to get a kid-size quesadilla and tater tots from them. Since he could no longer have Taco Time tater tots, I thought I'd console him by trying my hand at a recipe I'd only heard of in hushed whispers, a dish that can drive a cardiologist to acts of violence... Tater Tot Casserole. It's the holy grail of fat and starch, and I was pretty sure my kid would love it.

Here are the components:

Equipment:

2.5 quart covered casserole dish
mixing bowl
spoon

Ingredients:

2 lb. bag of frozen tater tots
10 ounce can of condensed cream of potato soup
16 ounce tub of sour cream
6 oz can of french fried onions
2 cups of shredded cheese (packed)
3 bun length hotdogs
1 tablespoon canola oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried rosemary
1/2 teaspoon onion powder

Preheat your oven to 350 degrees.

Put the oil in the casserole dish and use a paper towel to spread it around the bottom and sides of the dish.

Quarter the hotdogs lengthwise and dice into 1/4 inch bits.

In a mixing bowl, combine the sour cream, soup, half the cheese, half the fried onions, the salt, the pepper, the onion powder, the rosemary, and the hotdog bits.

Create a single layer of tater tots in the bottom of the casserole, laying them lengthwise, and try to fit in as many as you can. Spoon the sour cream mixture over that, creating a fairly even layer.

Cover the sour cream layer with the remaining tots and press them in gently. Cover the tots with the remaining cheese in an even layer. Cover the cheese with the remaining french fried onions in an even layer.

Cover the casserole with its lid and put it in the oven for 1 hour. After 1 hour, remove the lid and let bake for another 10 or so minutes to gently brown the french fried onions on top.

Remove from oven and allow to cool for a few minutes, then serve. It's best if you mash all the bits together once it's on the plate so all the flavors get distributed around. It also stands up well to reheating in the microwave.

Enjoy!

My birthday is coming up, so as part of my birthday present, my wife found a parent-child cooking class through one of the local parks and recreation departments and reserved places in it for me and my older boy (who is 4.5). We told him that he was taking me to the class as his birthday present to me.

When I got there, the class instructor was shocked and joyed to have a "daddy" there. Seems men at these classes are a rare and wonderful thing. Out of 9 parents there, I was the only man, and my son was one of two boys out of ten kids. We had some food related games and then the kids helped spread pepperoni and cheese on a class pizza to eat there, then used various items to turn two pieces of naan into "pizza faces" while the class pizza cooked. We took the pizza faces home and cooked them for lunch afterward.

They put out chopped red cabbage for hair, but they also put out big leaves of basil for ears. I borrowed a knife from the instructor's assistant and cut some basil into strips to use as hair. Much cooler... and more flavorful.

Tonight, I defrosted some pork chops and let my son help me do some of the prep work. They're the super-thick chops you get at Costco, so I butterflied them into a more manageable thickness, then he helped me scoop spices to make a dry rub.

1/4 cup brown sugar
1 rounded tablespoon ground cumin
2 teaspoons granulated garlic
2 teaspoons smoked paprika
1 teaspoon kosher salt

I sprinkled the rub onto the chops to make sure he didn't spill it all over or dump half the mix on one chop, but he helped me pat it into the meat. Then we washed our hands, covered the plate with plastic wrap, and let the rub do its magic in the fridge for 45 minutes.

I fried the chops in just enough butter to coat the bottom of the pan. I saw a thing on "America's Test Kitchen" where they said the secret to juicy pork chops it to cook them over lower heat. Bringing them up to the doneness you desire more slowly wrings less of the natural moisture out of them. I've found it works.

And doing it with my rub and some butter leaves this mixture of butter, sugar, pork fat, and just a little bit of pork juices in the pan that's a perfect medium for cooking up a couple of sliced onions while you let the chops rest. I defrosted and drained some frozen chopped spinach, then threw it in with the onions at the end to warm.

Served the chops on a bed of the onion/spinach mixture with a squeeze of lime. Mmmm. This is the second time I've done this rub on pork chops and my wife tells me it's a keeper. The boy likes it too and he likes being a part of the process.

Over the years, I'd heard about Greek-style yogurt, but I'd never tried it because it's pretty expensive. Recently it went on sale, and I got some that was sweetened with honey. It was tangier than the regular lowfat or whole milk yogurts I'd had, but it was also thicker and creamier. Of course, once it wasn't on sale, it was just way too expensive to justify. Plus, the honey-flavored yogurt wasn't safe for my youngest boy, because you're not supposed to give honey to children under 1 year old, but he likes yogurt and I thought he'd enjoy the Greek-style stuff.

So this weekend, while at Costco, I saw they had 2 quart tubs of a whole-milk yogurt for $4 (less than the cost of a 24-ounce tub of the Greek yogurt and WAY less than 4 or 5 of the smaller tubs). I bought it and decided to experiment.

The main difference between regular whole-milk yogurt and Greek-style yogurt is that Greek-style is strained to remove some of the excess moisture content. You can do this very easily in your own home with a clean cloth (I use a 30x30 flour sack dish towel, some people use tea towels, some use doubled/tripled cheesecloth), a collander, and a bowl the collander will sit in with a couple of inches of clearance between the bottom of the collander and the bottom of the bowl.

Line the collander with the cloth and dump in the yogurt. Bring up the corners of the cloth and twist the bolus of yogurt in the bottom until it's being lightly squeezed. You want some pressure being put on the yogurt, but not so much you're squeezing it through the cloth. You'll be surprised at how much water is going to come out.

Hold it over the sink, until the drainage slows to a drip, then put the wrapped yogurt into the collander and the collander into a bowl. Put the whole shebang in your refrigerator, and let drip for 2-3 hours.

After it's dripped in the fridge, you can unwrap your yogurt and put it in whatever you plan to store it in. Have a spatula or spoon handy, because you'll likely need to scrape down your cloth to get all the yogurt.

The resulting yogurt is going to be much thicker than what went in, almost like a sour cream or a soft cream cheese. You'll also have lost about 35-40% of the volume (which is one reason Greek-style yogurt is more expensive, because it takes 2 quarts or regular to make maybe 1.2 quarts of Greek-style).

I'm just starting to experiment with ways to sweeten the yogurt, but so far I've found that 3 ounces of grade A dark amber maple syrup (I used a jug of a low-cost Trader Joe's maple syrup that we've had forever) gives you a great balance of sweet with just a hint ot the cheesy tang of the yogurt, and you just cannot beat the thickness and creaminess of it.

My wife and my 4-year-old went nuts over this mix, and the baby really seems to be loving it too. I made it on Saturday and it was gone by Monday morning. I had to make more yesterday and I'll probably end up hitting Costco in the next day or two to get supplies for making a double batch. I'm thinking I'll get some frozen berries, defrost and macerate a handful with some sort of sweetener to get a few ounces of a sweetened berry juice, then add in a cup or two of whole berries, and mix that in.

If you like yogurt, this is a must-try recipe. It's simple as all get out, the resulting yogurt has a taste and texture to die for, and all the goodness is concentrated. Because of the lower moisture content, it has more protein, more calcium, and more probiotics per serving than regular yogurt. It's good and good for you. Eat it up, yum.