Get a Whiff of BaconAir…

Posted on by

For those of you who have stuck around here for a while, you know of my love / not so much relationship with the folks at JD’s., makers of Bacon Salt, Baconnaise, MMMvelopes, and most recently bacon cola with Jones.

One one hand, I truly appreciate their inventiveness.

On the other, none of their products include any bacon (at all) and all their stuff kinda taste like yuck.

Well, they are at it again.  This time with the creation of BaconAir. 

Their “creation” story is pretty good, here’s an excerpt:

Hungry for bacon but don’t want the calories? Try BaconAir! Competing in a sporting event or spelling bee? Try BaconAir! Vacuuming the house? Try BaconAir! Taking a test? Try BaconAir! Driving a race car or semi-truck? Try BaconAir. If you want to run faster, jump higher, look and feel more attractive or memorize long sequences of numbers – try BaconAir! 

Wanna see the rest? Pop over and read it.  While you are there, if you are so moved, you can get your name on the waiting list.  Retail is $8.99.

via Toronto Life and JD’s

Originally posted 2011-03-29 21:47:10.

Related Stories:November 18, 2009 -- Bacon Flavored Envelopes…January 4, 2011 -- Star Wars and Bacon, Oh My! Holiday Recap #1…

2938. BACON-WRAPPED PORK TENDERLOIN with PERSIMMONS and ARBOL CHILES

Posted on by
1 1/2 lb pork tenderloin
4 strips thick cut bacon
1 Fuyu persimmon, cut cross-wise into thin disks
10 dried arbol chiles
2 cloves garlic, thinly sliced
salt/pepper
ground ginger
ground cumin
olive oil

Sauce
3 tablespoons apple cider vinegar
1/2 small onion, diced
1/2 Fuyu persimmon, peeled & chopped small
1 cup chicken broth
ground ginger
cayenne pepper
olive oil
1 tablespoon butter

Tenderloin Preparation: Preheat oven to 350°F. Clean tenderloin and pat dry with paper towels. Sprinkle generously with salt & pepper. Sprinkle lightly with ginger and cumin. Drizzle olive oil in baking dish large enough for tenderloin (9 x 13). Lay bacon strips crosswise in dish. On top of bacon lay persimmon slices, then arbol chiles and garlic slices. Lay tenderloin on one side of dish and roll across, wrapping bacon around persimmons, chiles and garlic. Tuck ends of bacon under tenderloin. Roast in oven until thermometer reads 160°F in thickest part of tenderloin (about 30 minutes). Remove tenderloin from oven, take out of baking dish, and let rest 10 minutes on clean dish while making sauce.

Sauce Preparation: Pour vinegar into baking dish, swirl, and let sit. Meanwhile heat a Tbs. of olive oil and butter over medium heat in a sauce pan. Add onion and saute 3 minutes. Swirl vinegar in baking dish again and pour into sauce pan with onions. Simmer 3 minutes. Add persimmon and pinches of ginger and cayenne and simmer another 2 minutes. Add chicken broth and simmer until persimmon is very soft and sauce is reduced and thickened (about 5 minutes). Slice tenderloin through bacon into 1/4 inch slices. Arrange medallions on plate and pour sauce over generously.


bacon recipe courtesy of: Wine of the Month Club/Gold Medal Wine Club, 5330 Debbie Road, Suite 200, Santa Barbara, California 93111

Bacon Wrapped Jalapeno Popper Burgers with Roasted Jalapeno Mayonnaise

Posted on by

Nom, Nom, Nom. Looking for unique twist for the Memorial Holiday weekend? This Bacon Wrapped Jalapeno Burger sounds and looks amazing. Heat it up even more with Jalapeno Mayonnaise sauce! Cheers! VIA: http://www.closetcooking.com/2012/05/bacon-wrapped-jalapeno-popper-burgers.html Ingredients 6 jalapeno peppers 4 ounces cream cheese, room temperature 1 1/2 pound ground beef salt and pepper to taste 8 strips bacon 4 slices cheddar cheese [...]

The post Bacon Wrapped Jalapeno Popper Burgers with Roasted Jalapeno Mayonnaise appeared first on BaconScotch.com | Bacon & Scotch | Bacon | Scotch | Bacon Recipes | Scotch Drinks.

How To Make Bacon Infused Bourbon…The Right Way!

Posted on by
I don’t usually drink alcohol, but when I do, I choose bourbon. I also, very obviously, love bacon. So I asked myself “why not combine these two wonderful ingredients into one concoction that would have Epicurus and his followers rejoicing- for they have found a supreme source of pleasure?” I then promptly answered myself, “Yes, [...]

Better with Bacon – Caramel Bacon Pecan Bark…

Posted on by

Awwwwwwwww Yeah!

If it was my call as to what Better Half took to the holiday cookie exchange, this’d be it!

Sorry, too relaxed to write anymore,,,had me a 90 minute massage tonight!  So let’s just get right to the recipe…

Caramel Bacon Peanut Pecan Bark

Ingredients:

12 ounces maple or brown sugar bacon Two 12-ounce packages milk chocolate bits 1 1/2 cups chopped peanuts (salted or not) pecans 10-ounce bag soft candy caramels Large flake sea salt

Directions:

Line a baking sheet with waxed paper. Heat a large saute pan over medium-high. Working in batches, add the bacon and cook until very crisp, about 10 to 12 minutes. Transfer to paper towels to drain, then repeat with remaining bacon. Set aside to cool completely. Once cooled, crumble the bacon into small pieces. Place the chocolate bits in a medium microwave-safe bowl. Microwave on high for 1 to 2 minutes, stirring every 20 seconds, or until melted and smooth. Pour the chocolate onto the prepared baking sheet, then tap it on the counter to settle the chocolate into an even, smooth puddle. Immediately sprinkle the peanuts pecans and bacon evenly over the chocolate. Allow the chocolate to fully harden, about 15 to 20 minutes. Meanwhile, place the caramels in a medium microwave-safe bowl. Microwave on high for 1 to 2 minutes, stirring every 20 seconds, or until melted and smooth. Drizzle the caramel over the bark, then sprinkle lightly with the sea salt. Allow to cool and harden, then break into pieces.

Servings: 24

via theday.com

Originally posted 2011-11-09 20:51:17.

Related Stories:June 6, 2012 -- Better with Bacon – Whiskey, Caramel, Marshmallow and Bacon Bark…March 4, 2013 -- Better with Bacon – Chocolate Bacon Peanut Bark…

2937. MAPLE-DIJON CHICKEN with BACON COUSCOUS

Posted on by
serves four


1/4 cup Dijon mustard
1/4 cup maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper
4 slices bacon, diced
4 (4- to 5-ounce) boneless, skinless chicken breasts, trimmed
1 shallot, peeled and minced
1 1/4 cups fat-free, low-sodium chicken broth
1 cup pearl (Israeli) couscous
1 tablespoon parsley, freshly chopped
2 teaspoons cider vinegar

In a small bowl, whisk the mustard, maple syrup, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. In a 12-inch nonstick skillet cook the bacon over medium heat until crisp, 6 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.

Pour off all but 2 tablespoons of fat from skillet and return pan to medium-high heat until fat shimmers. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken until golden brown and meat registers 160 degrees, about 6 minutes per side. Transfer to platter, brush with mustard mixture, and tent loosely with aluminum foil. (You might not use all of the mustard mixture depending on the size of the chicken breasts.

Add shallot to now-empty skillet and cook over medium heat until softened, about 3 minutes. Add broth and bring to simmer. Stir in couscous, cover, and cook over low heat about 10 minutes. Stir cooked bacon, parsley and vinegar into couscous. Season with salt and pepper to taste. Serve couscous and chicken with any remaining Dijon sauce on the side.


bacon recipe courtesy of: Detroit Free Press, 615 W. Lafayette, Detroit, MI 48226, March 3, 2013; adapted from Cook's Country Magazine, January 2013

Bacon Brownie Cookie Bar

Posted on by
bacon-brownie-cookie-bar There are days when you feel like baking, but you don’t feel like spending a lot of time in the kitchen. You know those days… when you want a home-baked dessert, but you don’t want to put a ton of effort into it? Or how about when you’re craving different types of baked goods. Like, when you want chocolate chip cookies AND brownies. You know, days when you are just the epitome of indecision.

I recently experienced one of these moments in the kitchen. I wanted brownies, I wanted cookies, I wanted them fast and I wanted them with bacon. A bit of experimentation resulted in this super quick-and-easy recipe to have on-hand when you’re feeling the same. The result was a rich and delicious brownie-bacon-cookie that quickly satisfied all of my cravings.

Don’t be concerned about the cookies or brownies over-baking… The grease from the bacon will leak into the brownie batter and the batter will take longer to bake than it would on its own. This will also infuse the brownies with lots of bacon flavor and make them extra-moist and bacon-y good. The combination of sweet cookie, savory bacon and rich indulgent brownie is phenomenal. Add a scoop of vanilla ice cream and drizzle with chocolate syrup. You’ve conquered your cravings; you’ve done it pretty darn quick and with a minimum amount of effort.

If you like, you can infuse even more bacon flavor into these by substituting bacon grease for some of the oil that goes into the brownie mix.

bacon-brownie-cookie-bar2 bacon-brownie-cookie-bar

Ingredients:

1 large tube of your favorite pre-made chocolate chip cookie dough
1 box of your favorite brownie mix
1 pound of bacon. I used Smokey’s Savory Select Maplewood.

Directions:

1. Lie bacon strips on a foil-lined baking sheet. Bake until cooked, but not crispy, then transfer strips to a paper-towel lined plate. Allow to cool then chop into chunks.

2. Butter a 9” x 13” glass casserole dish. Mix brownies according to package instructions. May substitute bacon grease for part of the oil. Add cooked bacon pieces to batter, then pour into dish.

3. Sprinkle cooked bacon pieces on top of brownies.

4. Remove cookie dough from packaging and place in a empty dish. Microwave the cookie dough “cylinder” for 20-30 seconds until soft and pliable.

5. Drop spoonfuls of cookie dough onto the brownie batter. Don’t worry about leaving holes between the cookies, they will spread out as they cook.

6. Put in oven and bake for 30-40 minutes or until brownies are fully cooked and a toothpick inserted in the middle comes out clean.

7. Serve with a scoop of vanilla ice cream or a dollop of whipped cream and a drizzle of chocolate or caramel syrup. Enjoy!

Behold the Magnetic Power of Bacon…

Posted on by

I love Etsy!  Seriously!  You love something and have an idea for a product – BAM – you’ve got a store front and are out there makin’ it happen.

Where else could you find something as simple and as wonderful as these?

il_430xn_105536244

Yes, those are bacon magnets.  Created by DesignDude, they come in four different “sizes” and help pork up any fridge. 

Four “slices” in a package, $4.99 per.

Make it so! 

 

Originally posted 2009-12-18 18:30:03.

Related Stories:February 7, 2013 -- Fun Up Your Fridge – Bacon Magnets (and more)…December 10, 2009 -- Bacon X-Mas Cards…

2936. BROCHETTE of SALMON with BACON

Posted on by
yields four servings


1 1/2 pounds skinless, boneless salmon
salt to taste if desired
1 large sweet red pepper
6 slices bacon
1 red onion
1 tablespoon olive oil
3 tablespoons butter
1 tablespoon lemon juice
3 tablespoons shredded fresh basil leaves

Preheat a charcoal grill or oven broiler to high. Soak 8 wooden skewers in cold water to cover until ready to use. Cut the salmon into 1 1/2-inch cubes. There should be 24 pieces. Sprinkle the pieces with salt and pepper. Cut away and discard the pepper core and veins. Discard the seeds. Cut the pepper into 16 pieces of equal size. Cut the bacon into 16 rectangles of equal size. Cut the onion into 16 1/2-inch cubes. Put any remaining onion to another use. Heat a nonstick skillet and add the bacon pieces in one layer. Scatter the sweet pepper and onion cubes over the bacon. Cook, shaking the pieces and stirring for about 1 minute. Drain and let cook slightly. Drain the bacon mixture. Arrange the various foods on each of the skewers as follows: 1 sweet pepper cube, a piece of bacon, 1 piece of salmon, a cube of onion, a piece of salmon, a cube of onion, a piece of bacon, a piece of salmon and a cube of pepper. Brush brochettes all over with olive oil. Sprinkle with salt and pepper. If the brochettes are to be cooked under the broiler, arrange them on a rack. Place them about 4 inches from the source of heat and leave the door slightly ajar. Cook 3 minutes on one side and turn the brochettes to the other side. Cook 2 minutes. If the brochettes are to be cooked on a charcoal grill, place them on the grill and cook 3 minutes. Turn and cook on the other side about 2 minutes. Meanwhile, heat the butter and add the lemon juice and basil. Stir and pour or brush the sauce over the brochettes.


bacon recipe courtesy of: Pierre Franey, 60-Minute Gourmet, The New York Times, August 27, 1986

2936. BROCHETTE of SALMON with BACON

Posted on by
yields four servings


1 1/2 pounds skinless, boneless salmon
salt to taste if desired
1 large sweet red pepper
6 slices bacon
1 red onion
1 tablespoon olive oil
3 tablespoons butter
1 tablespoon lemon juice
3 tablespoons shredded fresh basil leaves

Preheat a charcoal grill or oven broiler to high. Soak 8 wooden skewers in cold water to cover until ready to use. Cut the salmon into 1 1/2-inch cubes. There should be 24 pieces. Sprinkle the pieces with salt and pepper. Cut away and discard the pepper core and veins. Discard the seeds. Cut the pepper into 16 pieces of equal size. Cut the bacon into 16 rectangles of equal size. Cut the onion into 16 1/2-inch cubes. Put any remaining onion to another use. Heat a nonstick skillet and add the bacon pieces in one layer. Scatter the sweet pepper and onion cubes over the bacon. Cook, shaking the pieces and stirring for about 1 minute. Drain and let cook slightly. Drain the bacon mixture. Arrange the various foods on each of the skewers as follows: 1 sweet pepper cube, a piece of bacon, 1 piece of salmon, a cube of onion, a piece of salmon, a cube of onion, a piece of bacon, a piece of salmon and a cube of pepper. Brush brochettes all over with olive oil. Sprinkle with salt and pepper. If the brochettes are to be cooked under the broiler, arrange them on a rack. Place them about 4 inches from the source of heat and leave the door slightly ajar. Cook 3 minutes on one side and turn the brochettes to the other side. Cook 2 minutes. If the brochettes are to be cooked on a charcoal grill, place them on the grill and cook 3 minutes. Turn and cook on the other side about 2 minutes. Meanwhile, heat the butter and add the lemon juice and basil. Stir and pour or brush the sauce over the brochettes.


bacon recipe courtesy of: Pierre Franey, 60-Minute Gourmet, The New York Times, August 27, 1986