Bacon, Scallion, Cream Cheese Plugs
50 g bacon (1.75 oz)
200 g cream cheese (7 oz)
2 g scallion greens, thinly sliced
5 g sugar
2 g kosher salt
Cook the bacon in a skillet over medium heat until it's auburn brown and crunchy. Remove it from the pan and chop into small pieces; reserve it and, separately, the bacon fat in the pan.
Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and cream it on medium speed. Pour in reserved bacon fat and paddle to combine. Scrape down the sides of the bowl. Add the chopped bacon, scallions, sugar and salt and paddle briefly to combine.
Scoop the cream cheese mixture onto a quarter sheet pan in 8 even lumps. Freeze until rock hard, 1 to 3 hours.
Once the plugs are frozen solid, they are ready to be used, or they can be stored in an airtight container in the freezer for up to 1 month.