Spring 2008 ushered in a new wave of inspiration. Recently back from a trip to New Orleans, I was challenged with coming up with something inspired by my stay in the Big Easy.
There were not a ton of gluten free options, but I did convince the staff at the Napoleon House to make a muffaletta sans bread, and had a great meal at Muriels in Jackson Square, but for the most part, I ate pralines, a lot of pralines.
It seemed like the choice for bacon club was obvious.
Bacon pralines? Yes, bacon pralines!
I modified a standard, creamy praline recipe, subbing out the butter for rendered bacon fat and adding in crisped pieces of bacon with the pecans.