Egg Salad BLT Sandwich

This could be a yummy way to use up all the extra hard-boiled eggs from Easter! Ingredients 1/4 cup fat-free mayonnaise 3 tablespoons thinly sliced green onions 3 tablespoons reduced-fat sour cream 2 teaspoons whole-grain Dijon mustard 1/2 teaspoon freshly ground black pepper 1/4 teaspoon grated lemon rind 8 hard-cooked large eggs 8 (1 1/2-ounce) slices peasant bread or firm sandwich bread, toasted […]

The post Egg Salad BLT Sandwich appeared first on | Bacon & Scotch | Bacon | Scotch | Bacon Recipes | Scotch Drinks.

Originally posted 2013-03-19 13:21:01. Republished by Blog Post Promoter

Glue gun goddess strikes again

Ever wondered what to do with all those coffee sleeves you get this time of year? Aside from getting a reusable one like this or this, you can also get all crafty with them.
I had seen this post on Magpie and Cake, a fabulous craft and design blog, and decided to break out the hot glue gun and go crazy.
Hers turned out like this:

I didn’t have as much variety of sleeves as she apparently did, so I decided to go for a bit of a different look. The whole process took about an hour.
Ta da!

I liked that the print on the insides of the coffee sleeves showed and I opted to avoid the giant bow, instead going for a more subtle light blue ribbon I found hiding in my gift wrap bin.

Originally posted 2010-11-10 22:48:00. Republished by Blog Post Promoter

Chocolate Bacon Pecan Pie with Chocolate Whipped Cream

Did you know that August 20th is National Chocolate Pecan Pie Day? Having National Pecan Pie Day just wasn’t enough. ‘Merica had to come up with CHOCOLATE Pecan Pie Day… Heck yeah we did! I wonder how long we’ll have to wait until National Bacon Chocolate Pecan Pie Day is declared?

Because believe it or not, bacon, chocolate, and pecan pie go together like peas, carrots and Forrest Gump. This pie is filled with layer upon layer of wonderful, sweet and savory flavors. All this nutty, bacon-y, chocolate-y goodness starts with a flaky, buttery crust. Next comes our variation on a traditional pecan pie filling. Adding semi-sweet chocolates, candied bacon, AND smooth bourbon to our toast pecans gives this pie a “Yeah, baby!” flavor explosion. Top this dreamy pie with a dollop of Chocolate Whipped Cream for a pie that is perfection on a plate.

Basic Pie Crust:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/2 cup cold unsalted butter, cut into pieces
2 – 4 tablespoons chilled water

Chocolate Bacon-Pecan filling:
3 large eggs
3/4 cup packed dark brown sugar
2/3 cup light or dark corn syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
2 tablespoons melted butter, salted or unsalted
2 tablespoons bourbon
1 1/3 cups toasted pecans, lightly chopped
1/2 cup chopped, candied bacon
3/4 cup semisweet chocolate chips

Chocolate Whipped Cream:
1/2 teaspoon bourbon vanilla extract
3 – 4 tablespoons confectioner’s sugar (or more to taste)
2 tablespoons unsweetened cocoa powder
1 cup cold heavy whipping cream


1. Using a food processor or pastry blender, combine flour, salt, and sugar. Add in butter and combine until mixture resembles coarse meal. Sprinkle with 2 Tbsps. water and continue mixing until the dough is crumbly, but holds together. (Add 1 Tbsp. additional water if necessary).

2. Flatten dough into 1″ thick disk and refrigerate for about an hour. You can prepare your other pie filling and whipped cream while you wait.

3. Preheat the oven to 375ºF and position the oven rack in the center of the oven.

4. In a large bowl, whisk together the eggs, brown sugar, syrup, vanilla, salt, melted butter, and bourbon.

5. Stir in the pecans, candied bacon bits (learn how to make candied bacon HERE), and the chocolate chips. Set aside.

6. Using a chilled whisk, stir together vanilla, sugar, cocoa powder, and 2 Tbsps. of cream in a chilled mixing bowl to form a thick paste.

7. When the cocoa powder is dissolved, add the remaining heavy cream and beat until stiff peaks form. You may also use a hand mixer (be sure the beaters are chilled).

8. Refrigerate covered until ready to serve.

9. Place your pastry dough on a floured surface and roll dough into a 14-inch circle with a floured rolling pin. Place your dough into a 9″ pie plate and gently fit into the bottom and up the sides of the pie plate.

10. Scrape the pie filling into the pie shell and bake for 35 to 40 minutes, or until the filling puffs up slightly but still feels slightly jiggly and moist in the center.

11. Let pie cool completely before slicing. Serve with a dollop of chocolate whipped cream and a sprinkling of chopped candied bacon.

A pie complete with bacon and booze. Alas, a pie that the great Dean Winchester would go to hell and back for.

The post Chocolate Bacon Pecan Pie with Chocolate Whipped Cream appeared first on Bacon Today.

Originally posted 2013-08-19 00:55:28. Republished by Blog Post Promoter


makes four servings

One 1 1/2-pound rack of venison
4 garlic cloves, smashed
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 cup plus 2 tablespoons coarsely chopped cilantro
6 thin slices of smoky bacon (3 ounces)
1/2 cup chicken stock or canned low-sodium broth
1 tablespoon unsalted butter

Set the venison in a glass or ceramic baking dish and rub with the smashed garlic. Pour the olive oil over the meat. Cover and refrigerate overnight.

Transfer the venison to a plate; discard the garlic and reserve the oil. In a large, ovenproof skillet, heat 1 tablespoon of the reserved oil until shimmering. Season the venison with salt and pepper and cook over moderately high heat until browned all over, about 3 minutes per side. Transfer to a plate to cool. Wipe out the skillet.

Press 1/2 cup of the cilantro onto the meaty top of the venison. Wrap the bacon around the meat, between the rib bones, overlapping slightly. Using cotton string, tie up the rack at 1/2-inch intervals to secure the bacon. Let stand at room temperature for up to 2 hours.

Preheat the oven to 400°. Heat 1 tablespoon of the reserved oil in the skillet until shimmering. Set the venison in the skillet, bacon side down, and cook over moderate heat, turning, until browned all over, about 10 minutes. Turn the rack bacon side up and roast in the oven for about 20 minutes, or until an instant-read thermometer inserted in the center of the meat registers 115° to 120°. Transfer the venison to a carving board, cover loosely with foil and let rest for 5 minutes.

Pour off the fat from the skillet. Add the chicken stock and boil, scraping up any browned bits from the bottom of the skillet, until reduced to 1/4 cup, about 2 minutes. Remove from the heat and whisk in the butter. Add the remaining 2 tablespoons of cilantro.

Carve the venison into 4 thick chops and transfer to plates. Spoon the pan sauce over the chops, and serve.

bacon recipe courtesy of: The Food & Wine Test Kitchen, “America’s Powerhouse Wines,” October 2001

Originally posted 2011-03-12 09:56:00. Republished by Blog Post Promoter

Posted in Uncategorized

That was easy… Winner #1

We have a winner in our first Free Bacon Giveaway! Reader ‘Meg’ was randomly selected from last week’s contest to win a coupon good for a free package of Oscar Mayer’s Super Thick Cut Applewood Smoked Bacon Lovers Bacon. Congratulations Meg!!!! You can be next.

When she heard she won she was good enough to share a recipe for the most awesome bacon cookies she has ever had. So we will share with everyone. Can’t wait to try these.

Bacon Maple Cookies

1 c. butter or margarine, softened3/4 c. brown sugar, packed3/4 c. sugar2 eggs1 T + 1 t. maple syrup2 1/3 c. flour1 t. baking soda1/4 t. salt1/2 – 1 lb. bacon, cooked, crumbled and well drained (drain for a couple of hours if possible, you don’t want bacon GREASE cookies.)

1. In a large mixing bowl, beat together butter or margarine, brown sugar and sugar until fluffy. Stir in eggs and maple extract or syrup. Beat for 1 more minute.

2. In a small bowl, combine flour, baking soda and salt. Stir to combine and add in batches to mixing bowl. Beat just long enough to incorporate.

3. By hand, stir in the bacon pieces. Drop by tablespoons onto cookie sheets. Bake at 375 degrees for 8-10 minutes, until golden brown.

Originally posted 2009-12-22 14:24:00. Republished by Blog Post Promoter

Do You Groupon?

So my good friend and co-worker, LRB, tells this joke.? A man comes home and finds an elephant sitting rather unhappily in his living room.? Immediately he calls his wife and asks “What’s with the elephant?” and she replies “What? It was on sale!”

Sexism aside, that joke summarizes a kick we’ve been on since, oh, August of 2008, to seek out and take advantage of great deals.? We paid for one and only one item of furniture in our comfy living room (it’s a leather-topped, carved mahogany coffee table from we got at cut-rate from a self-described “junk shop.” I love it.)? The generous people of Craigslist provided us with two large bookcases, a charming leather wingback chair, and a burgundy damask print couch with carved wooden accents–all for free.? Similarly, our dining room set, which can seat 8 (and includes an awesome dining room table Mr. Luz made out of an old farmhouse door bolted to two cast-iron sewing machine treadle bases) cost less than a plane ticket to NOLA.? And I won’t tell you how little we spent to kit out our kitchen.? Apparently rich D.C. folks regularly give things like unused KitchenAid standmixers to the Salvation Army to sell to people like me for $20. Ok, so, we love getting great stuff for little to no moolah.

Which is why we love If you’re not checking Groupon regularly, you’re really missing out on great deals.? As I understand it, Groupon goes out and bargains with businesses in major cities across the country for deals like half-priced spa packages, restaurant gift certificates, cases of wine, and otherwise pricey adventure experiences (including sky-diving, ropes courses, hot-air ballooning) in exchange for the advertising and new customers that a Groupon deal inevitably brings to the business.? And oh, do we take advantage of those deals.?

As a food lover, obviously most of my disposable income goes to food, wine, and gadgets-but mostly food.? (See above re: cheap gadgets).? As a reader, I assume that to some extent that’s true for you as well.? So it’s incumbent upon me to share with you my knowledge of how to get more wonderful food and wine for less disposable income.? Groupon.? Thanks to Groupon, I’ve been able to eat for half-price in New Orleans, St. Louis, and time and time again in D.C.? And now I’ll be doing some fine dining for half-off at home, too.? Yep-for a mere $40.49, and Kansas City Steak Co. delivered to my front door just yesterday: 2 lbs. of gourmet cheeses, including a raw aged sheep’s milk manchego from Spain and a blue cheese from the oldest purveyors in France, and 6 lbs. of wet-aged bone-in NY strip steaks.? My head exploded a little, just typing that.? I paid $1.49 for two pounds of gourmet cheese!! Seriously, I can’t think of a clever way to end this post, and now all I can think about is the sharp, musky aged provolone cheese sitting in my fridge right now. So….I’m going to go eat some.? Groupon.? Do it.?

Originally posted 2010-12-31 17:09:00. Republished by Blog Post Promoter


750 grams fresh bacon with skin
750 grams taro root, peeled and cut into thin, 6x8cm slices
2 tablespoons soy sauce
4 cloves garlic, chopped
2 squares fermented bean curd
2 stalks spring onions

1 teaspoon cornstarch
2 teaspoons water
1/2 teaspoon salt
250 grams spinach, cut into 10cm lengths
cooking oil for deep-frying

Seasoning Ingredients:
11/2 tablespoons soy sauce
1/2 teaspoon salt

Place bacon in a pot and add enough water to cover. Cook over medium heat, 30 minutes. Drain and dry. Discard liquid. Lightly prick skin and rub soy sauce all over meat. Heat oil and rinse in cold water. Skin side downwards, over medium heat for 3 minutes, till golden brown. Drain and rinse in cold water. Cut into slices, the same size as taro slices. Reheat oil and deep-fry taro slices till golden brown. Drain. Drain off all but 4 tablespoons oil in pan. Reserve 3 tablespoons of the used oil. Reheat and stir-fry garlic and fermented bean curd till fragrant. Add seasoning ingredients and bring to the boil. Cook 2 minutes. Remove from heat. Alternately arrange bacon and taro slices (skin side downwards) in a heatproof bowl just large enough to contain them. Pour in boiled seasoning ingredients and place spring onions over. Steam over high heat, 11/2 hours. Carefully drain and reserve the soup. Invert steamed bacon and taro slices onto serving plate.

bacon recipe courtesy of: Asian Food Recipes

Originally posted 2013-07-06 01:04:00. Republished by Blog Post Promoter