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Monday's Meal: Bacon Love

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Daniel Dennis and Lee Krassner, from Dock & Roll Diner, joined us in the Good Day kitchen to make us a summertime lunch dish starring bacon.

Recipe: Bacon Love


  • 8 slices thick cut applewood smoked bacon
  • 1/2 cup all purpose flour
  • 2 eggs beaten
  • 2 cups panko breadcrumbs
  • salt and pepper
  • 3 texas grown tomatoes
  • 1 heart of romaine lettuce
  • 1/4 cup feta cheese crumbles
  • 1/2 cup ranch dressing (Ken's is a good brand)
  • 4 submarine style rolls
  • 1 gallon canola oil (for frying)
  • Candy (deep fry) thermometer


  1. Place flour, beaten eggs, and panko breadcrumbs in three separate bowls.
  2. To bread the bacon first lay a slice in and then coat in flour, pat off excess flour, then dip in beaten egg. Allow excess egg to run off, and place slice in breadcrumbs.
  3. Toss and roll bacon in panko until evenly coated, then place on tray until ready to fry. 
  4. Repeat process for remaining slices.

To Fry

  1. Pre-heat oil to 300-325 degrees by using a candy or deep fry thermometer.
  2. Do not have oil above 325 degrees as the breadcrumbs will burn before bacon is cooked through.


  • When oil is ready, drop slices of bacon in fryer.
  • While frying, cut off ends of bread, and slice bread along horizontal, and toast until you like it.Mix feta and ranch together in another bowl, and then spread an even layer on the insides of each roll.
  • Place three slices of tomato per roll, and enough chopped lettuce to fill out the roll. During this process be sure to keep your eye on the bacon, as it will need to flipped halfway through frying (about 1 1/2 minutes).
  • When bacon has been flipped, and it is floating with a nice golden brown color it is ready. Reserve bacon on paper towels, and sprinkle with salt and pepper.
  • Let cool for about a minute, and then place two slices of bacon in between the tomato and lettuce in each roll. 
  • Drizzle about 1 tbsp of feta-ranch on top of the slices of bacon in the rolls and Enjoy!!

Recipe: Elote Salad


  • 3 roasted corn, with kernels sliced off the cob
  • 1/4 cup yellow onion, medium dice
  • 1/4 cup poblano pepper, medium dice
  • 1 texas grown tomato, chopped medium dice
  • 1/4 cups slaw mix (shredded green, red cabbage, and carrot)
  • 1 Tbsp picked cilantro leaves
  • 1 Tbsp grated cotija cheese
  • 2 limes, one for juice, and one for wedges
  • 2 Tbsp mayo
  • 1/4 tsp chili powder
  • salt and pepper
  • canola oil

To prepare onion and poblano

  1. First, heat oil in small skillet.
  2. Sautee the onion and poblano until sweated and onions are mostly translucent
  3. (approximately 2-3 min).
  4. Sprinkle gently with salt and pepper when vegetables hit the pan and when they are finished.

To assemble

  1. While vegetables are being sautéed, in a bowl, mix corn, tomato, and slaw, sprinkle with chili powder, salt and pepper, squeeze the lime, and add the mayo all to the bowl.
  2. When the vegetables are ready, add to the bowl and mix all thoroughly.
  3. Place in small serving dish, and garnish the picked cilantro leaves, and grated cotija cheese.
  4. After, sprinkle a touch of chili powder over the top, place lime wedges around the salad, and ENJOY!!


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