When bacon isn't enough, add butter and blue cheese

The world has gone bacon crazy, and it has nothing to do with the food item actually made from pork bellies.

I'm talking about products sold in tubes, squeeze bottles, jars, cans and tablets, all flashing the word "BACON!" as the only selling point, and there isn't an ounce of real pork in the ingredients. Apparently, that one word is so powerful, the products are still flying off the shelves!

I've seen "bakon" vodka (Twitter member @MarcSeattle says it tastes like Bac-Os mixed with motor oil."); zero-calorie bacon-flavor spray, packaged in a hairspray-like bottle by celebrity chef David Burke; a cardboard bacon air freshener you can dangle from your rearview mirror; and even bacon-flavored lip gloss. When did pretending to staple two strips of fatty pig to one's lips become sexy?

I recently visited a friend who happens to be a vegetarian. Before I could even put my purse down and exchange pleasantries, she excitedly thrust a jar at me, "This is my newest obsession ... bacon flavored mayonnaise ... Baconnaise! Isn't it genius?"

I have to admit, it's not that bad on a sandwich. And I get the excitement, especially for those who are omnivores-turned-vegetarians but miss the whole meat-flavor thing.

But I'd rather have the real deal. Spraying "bacon" flavoring on my eggs in the morning just seems so pathetic!

BACON AND BLUE CHEESE BUTTER

Why use plain butter when it's so easy to make your own compound butter? My latest combination is real bacon and blue cheese, perfect for topping a fresh-off-the grill steak. The butter keeps in the refrigerator for about a week. If you're not a fan of bacon and blue cheese, just pick your favorite spices and/or herbs to mix with the butter. I also like garlic-parsley-smoked paprika (use a garlic press to smush 1-2 cloves garlic plus 2 teaspoons finely minced fresh parsley plus 1/4 teaspoon smoked paprika plus 1 good pinch of salt).

1 strip bacon, cut into 3 pieces

1/2 cup unsalted butter (1 stick), softened to room temperature

1/4 cup blue cheese, crumbled

9-inch by 13-inch piece parchment paper

Heat a frying pan over medium-high heat. Add the bacon and cook until crisp. Drain, pat dry and chop the bacon into very fine pieces. Add the bacon, blue cheese crumbles and the butter in a bowl and use a fork to mix well.

Lay the parchment paper flat with the long side facing you. Spoon the butter mixture near the bottom of the paper. Roll the paper up, smoothing out the butter to resemble an even log, about 1 1/2-inches in diameter. Try to roll it pretty tight to get rid of any trapped air.

Twist the ends of the parchment paper to secure and refrigerate for at least 1 hour until butter is firm. To use, unwrap the parchment paper and cut butter into 1/2-inch circles. Rewrap remaining butter in parchment paper and refrigerate up to one week.