Cooking With Chicago Chefs

Cooking With Chicago Chefs: Cameron Grant Makes “Bacon Cigars”

In a weekly segment, NBC Chicago teams up with Chicago chefs for a lesson in cooking. This week, chef Cameron Grant, of the new restaurant Osteria Langhe, celebrates Baconfest Chicago with a recipe for "Bacon Cigars."

Cigar Ingredients: 

  • 1/2 pound ground neuske's cherry-smoked bacon
  • 1/4 pound ground pork loin
  • 1/4 pound ground bratwurst
  • 16 wonton skins each
  • 1 T egg yolk
  • 1 T egg white

Burning Cherry Ash Ingredients:

  • 7 cherry Jolly Ranchers blended each
  • 1 tsp. powdered sugar
  • 1 pack plain pop rocks
  • 1 tsp. cayenne pepper
  • 1 T rolling tobacco
  • granulated sugar


Mix all meat in a bowl with the whipped egg whites. Rub wonton skin with egg yolk. Roll 1 oz. of meat in each wonton. Deep-fry until golden and crispy.

Mix cayenne pepper with ground cherry candy, pop rocks and garnish.

How to garnish with candied tobacco: Boil tobacco in simple syrup twice. Dry off tobacco by laying on paper towel for a few minutes. Toss in granulated sugar.

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