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Chocolate-Covered Canadian Bacon

By guest blogger Benjamin Prelvukaj, founder of Benjamin Steakhouse

Chocolate-covered Canadian Bacon

As Valentine’s Day rapidly approaches, I wanted to offer a recipe that combines a pair that I truly love: chocolate and bacon. A few years ago, the crazy notion of combining these two delectables became somewhat of a trend among chefs and foodies. Now, I offer it to you, with a twist: thick, sizzling Canadian bacon! Offer it as an appetizer or dessert- it fits beautifully into both categories.

Bon appétit!

Chocolate-covered Canadian bacon
(Serves 2)

  • 4 slices of extra-thick Canadian bacon
  • 1 bag of Semi-sweet chocolate morsels

    1) In a double-broiler, melt chocolate morsels. If you do not have a double broiler, simply boil water in a medium-sized pot, then place the chocolate morsels into a smaller sauce pan and place it in the larger pan to melt.
    2) Place Canadian bacon in a rack and broil for about 3 minutes on each side.
    3) Remove bacon from broiler and pat with a paper towel to remove the oil.
    4) With a spoon, coat one side of the Canadian bacon. Once the chocolate hardens, flip the bacon over and coat the remaining side.
    5) Slice and enjoy!



    Editor's Note: About our guest blogger Benjamin Prelvukaj

    Benjamin Prelvukaj is the ambitious young entrepreneur who founded Benjamin Steak House. Benjamin, along with fellow Peter Luger alumni, Chef Arturo McLeod, started Benjamin Steak House in 2006. In two short years, Benjamin Steak House has established itself as one of New York’s premiere steak houses, attracting business professionals and celebrities alike.

    At the humble age of 18, he moved to New York in pursuit of a better life for him and his family. After working at various New York restaurants, he began working full-time as a waiter at the famous Peter Luger steakhouse in Brooklyn while also attending school. Juggling school and a full-time job was no easy task, but Benjamin was determined to succeed.

    While working at Peter Luger, Benjamin paid close attention to what made the restaurant so successful. He also took note of the areas he thought needed improvement. These assessments were the building blocks to the development of
    Benjamin Steak House. After assembling a group of investors, Benjamin began to search for a location for his dream restaurant. When he stumbled upon the Dylan Hotel, Benjamin knew he had found the right place. The elegant setting of the two-story space, located in the century-old Chemist Club building near Grand Central was exactly what he has envisioned. With its brass chandeliers, soaring ceilings, and 10-foot fireplace, the location felt like a Sinatra-esque throwback to the Big Band Era.

    Many restaurants had failed in this location before- including the Chemist Club Grill and Britney Spears’ NYLA- but that did not deter Benjamin. The first 6 months after the opening, business was slow, but Mr. Prelvukaj refused to lose hope. He continued to refine his menu, hire the finest wait and kitchen staff, and promote Benjamin Steak House around the city. In time, his hard work paid off. Today it is rare to find an empty seat in Benjamin’s, even on weekdays, and celebrity clientele include world champion boxers Evander Holyfield and Wladimir Klitschko, movie stars Vin Diesel, Hillary Duff, Ewan McGregor, Christopher Meloni, and Reba McIntyre, and super models Naomi Campbell and Jessica Hart, among others. Benjamin Prelvukaj’s success story is truly inspirational, and a testament to the fact that, no matter where you come from, if you have the ambition and persistence, you too can live the American dream.








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“Chocolate-Covered Canadian Bacon”