Combine flour, sugar, cornmeal, and salt in a large bowl. Cut butter and add until mixture resembles fine crumbs. Add ice water, one tablespoon at a time until pastry is moist enough to hold together. Form dough into a disc and wrap tightly in plastic. Refrigerate at least 1 hour.
When ready to bake, preheat oven to 375 degrees F. Line a large cookie sheet with parchment paper. Roll out dough, shaping it into a circle and place on the cookie sheet,
For the filling
In a pan, fry the bacon until crispy. Chop into slices about two inches long.
Sprinkle top of the dough with the sugar.
On the rolled out pastry, spread 3 tablespoons of the goat cheese, leaving about an inch and a half from the edge.
Arrange the bacon on top of the goat cheese.
In a circular formation, start placing the fig discs on top, overlapping if needed.
Fold the edges over the filling, leaving the center open.
In the center, sprinkle the remaining goat cheese.
In a small bowl, mix brown sugar, garlic, dried rosemary, salt and pepper. Season pork loin with this mixture, rubbing on all sides.
Heat vegetable oil in a large skillet over medium-high heat. Brown pork loin on all sides by searing for about 2-3 minutes per side.
Let pork loin cool for a few minutes while you make the glaze. To make glaze, mix the fig jam, mustards and orange zest in a small bowl.
Wrap pork loin with bacon by laying one slice at a time crosswise over the top of the pork, tucking ends underneath the pork loin if able. Overlap edges of bacon slices partially. Continue until loin is fully covered with bacon.
Place bacon-wrapped loin in a slow cooker and top with fig glaze. Cover and cook on low for 3-4 hours, or until thoroughly cooked through with an internal temperature of 140 degrees F.
Prepare the Kung Pao sauce by stirring all the sauce ingredients together in a bowl until the sugar and cornstarch are dissolved. Set aside.
Heat a wok or large skillet over high heat until a drop of water sizzles and evaporates on contact. When hot enough, add bacon and cook until crisp on the outside and cooked through, about 3 to 4 minutes. Transfer cooked bacon to a paper towel-lined plate.
Drain all but 1 tablespoon of bacon grease from the wok or skillet. Add chilis and stir-fry for about 30 seconds, until the oil becomes fragrant and the chilis have begun to blacken.
Add scallion whites, garlic and ginger and stir-fry for about 30 seconds. Add the red bell pepper and stir-fry for another 30 seconds. Add bacon back to the wok or skillet. Pour in the Kung Pao sauce and mix to coat the other ingredients. Stir in peanuts then transfer to serving plate and garnish with scallion greens on top.
This dish is delicious served over a bowl of steaming rice.
Weave bacon onto wooden skewers; arrange on a foil-lined baking sheet fitted with a wire rack.
Bake, turning once, for 20 to 25 minutes or until crisp.
Transfer to a paper towel-lined plate; let cool completely.
In microwavable bowl, combine chocolate and shortening; microwave on high, in 30-second intervals, stirring between each interval until smooth. Stir in chili powder, cinnamon and cayenne until well combined.
Position bacon skewers over melted chocolate mixture; drizzle chocolate mixture over bacon, allowing excess to drip back into the bowl.
Transfer to parchment paper-lined tray. Sprinkle with pepitas. Let stand until set.
If desired, you can garnish with a variety of items, such as chopped dried apricots, candied ginger, toasted coconut, chopped pecans or crushed peanuts.
In a bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the wet ingredients: buttermilk, melted butter, and egg.
Whisk flour mixture into buttermilk mixture until moistened, with small to medium lumps remaining.
In a large cast-iron, nonstick skillet or on a griddle, cook bacon over medium-high until fat is rendered and bacon is browned on one side, about 5-6 minutes. Flip and cook until golden and crisp on the underside, about 1-3 minutes more.
Set bacon aside on paper towel-lined plate. Pour off all but 1 tsp fat from skillet, saving excess bacon fat in a container.
Heat skillet over medium. Pour 1/4 cup of batter into skillet and top each with a bacon slice.
Cook until some bubbles appear on top of pancakes and a few have burst, about 2 minutes. With a spatula, carefully flip the pancakes and cook until browned on the underside, about 2 minutes more.
Transfer to a platter, bacon side up, and loosely tent with foil.
Keep pancakes warm in the oven and repeat with remaining batter, adding more bacon fat if needed. Serve with pure maple syrup.
Add pulled pork with barbecue sauce, if desired, to baking dish; mix lightly. Bake, uncovered, for 15 minutes or until heated thoroughly.
While pulled pork heats up, fry bacon to desired doneness in skillet over medium heat. When finished, set aside on a paper towel-lined plate.
In another large nonstick skillet, melt half the butter on medium-low heat.
Crack 3 of the eggs into the skillet, 1 at a time, keeping separate. Fry eggs about 5 minutes, or until the egg whites are solid and the yolks reach desired doneness.
Transfer cooked eggs to a plate and set aside. Repeat steps 4 and 5 with remaining butter and eggs.
Make sandwiches by layering pulled pork, cheese slices, lettuce, red cabbage, bacon and eggs on a hamburger bun just before serving.
Make the pulled pork ahead of time to make breakfast a breeze. Here's a simple recipe for turning an Indiana Kitchen Pork Shoulder into delicious pulled pork in a slow cooker: https://indianakitchen.com/recipe/slow-cooker-pulled-pork/.