Bacon, Scallion, Cream Cheese Plugs
We use Benton’s bacon, the meatiest, smokiest bacon around, in our plugs. If you have the Momofuku cookbook, you know the wonders and glories of Allan Benton, the man behind the smoky cured pork down in Madisonville, Tennessee. His product reigns supreme in punch-you-in-the-face bacon flavor. When he answers the phone himself to take your order, you know you are getting a handmade, superior product from a man who loves his art and keeps it simple—even though he has orders from all over the country to fill that day, many from big-name chefs and restaurants in NYC and beyond. I have been known to swap cookies for moonshine with this adorable man—both of us feeling like we’ve made out like bandits.
Recipe information
Yield
makes enough for 1 recipe bagel bombs
Ingredients
Preparation
Step 1
Cook the bacon in a skillet over medium heat until it’s auburn brown and crunchy. Remove it from the pan and chop it into small pieces; reserve it and, separately, the bacon fat in the pan.
Step 2
Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and cream it on medium speed. Pour in the reserved bacon fat and paddle to combine. Scrape down the sides of the bowl. Add the chopped bacon, scallions, sugar, and salt and paddle briefly to incorporate.
Step 3
Scoop the cream cheese mixture onto a quarter sheet pan in 8 even lumps. Freeze until rock hard, 1 to 3 hours.
Step 4
Once the plugs are frozen solid, they are ready to be used, or they can be stored in an airtight container in the freezer for up to 1 month.
notes
Step 5
Make a meat-free cream cheese plug with your favorite bagal fixin’s. We make a veggie plug with dill and cucumber, too!
