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Thick-Cut Bacon | Coffee | Pecan | Orange Zest


Two breakfast musts, combined in savory heaven. Finally.


For The Dish:
1/2 Pound, Thick Cut, Smoked Bacon (Approx. 25 Pieces) 
2 Oz. Mr. Espresso Oakwood Roasted Coffee, Ground
4 Oz., Light Brown Sugar
1/2 Cup, Real Maple Syrup
3 Oz., Toasted Pecans, Chopped Fine
1 Tablespoon, Smoked Sea Salt (Chef Dakota Suggests Maldon Smoked Salt)
1 Orange


For The Dish:

  1. Toast the Mr. Espresso Oakwood Roasted Coffee in an oven at 350 degrees for about 5 minutes - once you smell the coffee it is ready. Grind the beans into a fine powder in a coffee or spice grinder and set aside.
  2. Heat up the maple syrup and 3/4 of the ground coffee in a pan. Bring a light boil and set aside.
  3. On a sheet tray with a grate lay down the bacon. Bake in the oven at 350 degrees until halfway cooked through, approx. 5-6 minutes. Remove and using a pastry brush, brush the bacon with the coffee-infused maple syrup.
  4. Sprinkle on the brown sugar, pecans, smoked sea salt and a little of the remaining coffee grounds and put the tray back into the oven.
  5. Bake for another 5 minutes. You want the bacon to be crispy not burnt.
  6. To finish the dish, zest the orange onto the bacon and let it cool down.

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