2195. BACON MACADAMIA CINNAMON ROLLS

serves 2-4

12 ounces bacon, cut into approx 1/2 inch pieces
1/2 cup chopped macadamia nuts
12.4 ounce package of refrigerated cinnamon roll dough
butter

Cook the bacon pieces until quite crisp; remove from pan with a slotted spoon and drain on paper towels. Add the macadamias to the pan and toast them briefly until they just start to color, about 1-2 minutes (be careful not to toast them too much or they’ll turn bitter.) Remove them from the pan and drain on paper towels. Mix the bacon and macadamias together.

Preheat the oven to 400 degrees (or whatever temperature the package directions recommend.) On a non-stick surface, carefully remove the cinnamon rolls from the package, keeping them in their original configuration. Unroll them together (side by side) on your work surface, top them with the bacon/macadamia mix, spread it out to the edges and press it firmly into place.

Working carefully and with the aid of a spreader or similar long flat tool, lift up the bottom edge of the cinnamon roll dough and re-roll it. Try to keep it as tight as possible.

Using a sharp knife, cut the cinnamon rolls apart and place them, sides touching, in a pie tin or similar baking pan that’s been coated with cooking spray. Bake for 12-16 minutes or until golden brown. Spread with softened butter and return to the oven for another minute or two. Remove and top with icing.

bacon recipe courtesy of: Doug DuCap, Hugging the Coast: a Celebration of Coastal Food, October 20, 2009

Originally posted 2011-05-12 10:33:00. Republished by Blog Post Promoter

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2472. OX CHEEKS with SNAILS, BACON and MUSHROOMS

serves six

For the ox cheeks
3 pairs of ox cheeks
1 medium onion
1 carrot
1 stick celery
1 head garlic
5 sprigs of thyme
1 pint red wine
1/4 pint port
5 pints beef or veal stock
flour

For the bacon and mushrooms
2 shallots
5oz (150g) button mushrooms
5oz (150g) baby onions
5oz (150g) snails
3 rashers of streaky bacon
handful of parsley, chopped
1oz (25g) butter

For the mashed potato
12.5oz (375g) peeled potatoes
12.5fl oz (375ml) water
1 teaspoon salt
2oz (50g) cream
2oz (50g) butter

Trim all skin and sinew off the ox cheeks

Roughly chop one onion, one carrot, half a head of garlic and one stick of celery. Place this in a heavy roasting pan along with the cheeks, thyme, red wine and port, making sure the beef is covered. Leave this to marinate in the fridge for a minimum of 24 hours, but the longer you can marinate, the better it will taste.

Remove the ox cheeks from the wine and pat dry with a paper towel. Season with salt and pepper. Lightly coat in flour and seal in a hot frying pan with a little oil until dark and golden in colour.

bacon recipe courtesy of: The Botanist, No.7 Sloane Square, London, SW1W 8EE England

Originally posted 2012-02-14 11:17:00. Republished by Blog Post Promoter

Get down with the thickness

Paper-thin bacon is fine for some things–wrapping around a Cadbury Creme Egg, for instance–but if you’re going for the simple, undeniable pleasure of straight-up bacon eating, thicker is almost always better. Those few extra millimeters give you a crispy outside, chewy inside, and all-around better flavor.

You can procure a package of Oscar Mayer’s Super Thick Cut stuff (available at fine grocers everywhere!), but your best bet is to head to your local butcher or specialty-grocer meat counter and have them slice for you. The beauty at left was born at Gene’s Sausage Shop in Chicago’s Lincoln Square neighborhood. They smoke the lean, Danish-style bacon themselves and offer it up for $4.99/lb. (about what most grocery-store brands will run you, but with MUCH higher quality). Just ask the nice man in the paper hat to slice it about 1/3 of an inch, take them home, and bake them in the oven.

The only tradeoff with thick bacon: Patience. Your average thin-slice strip will take about 12-15 minutes when baked in a 350-degree oven. For thick slices, add about 10 minutes to that. The wait, however, is well worth it.

Originally posted 2011-02-28 14:20:00. Republished by Blog Post Promoter

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Keep those Cold Drinks Cold…

With yesterday being the “unofficial” start of summer, I found a product to help keep us cool during those long, hot days to come…

Your favorite frosty beverage now wrapped in the insulating embrace of bacon.

$6.49 a pop over at Perpetual Kid (free shipping for orders over $25 – so get yourself a “4-pack”).

?

Originally posted 2012-05-29 21:28:21.

Related Stories:December 24, 2012 Bacon Anatomy of Perfection…March 10, 2014 2 Gig per Slice…


Originally posted 2014-05-27 19:40:01. Republished by Blog Post Promoter

3064. LEIBERSPIESSCHEN

calf’s livers grilled with bacon and sage on skewers

serves four

1 lb. calf’s liver
6 slices bacon, cut in 2-inch pieces
fresh sage leaves
1/3 cup butter
1 medium onion, chopped
salt and pepper

Slice the liver into 2-inch long pieces, 1/4 inch thick. Thread on small metal or wooden skewers, alternating with pieces of bacon and a sage leaf. Melt the butter in a large heavy skillet. Add onion and brown for 3 minutes, then add the skewered liver. Saute until brown on each side, for about 3-4 minutes. Season with salt and pepper and serve immediately. If fresh sage is not available, 1/2 teaspoon dried sage may be added to the butter.

bacon recipe courtesy of: The Horizon Cookbook: An Illustrated History of Eating and Drinking through the Ages, by the Editors of Horizon Magazine. American Heritage Publishing Co., Inc., 1968

Originally posted 2013-09-28 01:17:00. Republished by Blog Post Promoter

2323. BEET, BACON and HERBED GOAT CHEESE FLATBREAD

yields 1 flatbread

1 red beet or 2 to 3 baby beets
1 yellow beet or 2 to 3 baby beets
1/2 cup goat cheese
1 tablespoon fresh rosemary leaves, chopped
1 tablespoon fresh thyme leaves, chopped
pizza dough
flour
olive oil, for brushing
1/4 cup arugula
2 tablespoons fresh lemon juice
salt and freshly cracked black pepper
1/4 pound bacon (4 slices), cooked crisp

Preheat the oven to 400 degrees F.

Wrap the beets in aluminum foil and roast in the oven until the beets are tender and a paring knife inserted in the center is met with no resistance, 45 minutes to 1 hour. Once cooked, set aside until they are cool enough to handle. Then, using a paper towel, rub the skin off the beets and then cut into moons or dice.

Mix the goat cheese with the rosemary and thyme until combined and set aside.

Gather up the rest of the ingredients and have them at the ready before you grill your bread.

Preheat a cast-iron grill pan, or a grill, to medium-high heat. Turn the dough out onto a floured work surface and stretch and press with your hands to form a thin, rectangular shape. If you need to, pick up the dough and let the natural weight of the dough stretch itself out. It doesn’t need to be perfect,matter of fact it is better when it’s not. Once you have the dough in the shape you like, brush one side of the dough with olive oil and lay that side down flat onto the preheated grill. Cook the dough until it is charred and has a crisp texture, about 5 minutes, brush the other side with some oil and then flip the dough and char the second side. Once the bread is charred and cooked, remove it from the grill and assemble the flatbread.

Spread the herbed goat cheese onto the flatbread. Toss the arugula with some lemon juice, olive oil, salt and pepper and then place it on the flatbread. Top with sliced beets and crispy bacon and another drizzle of olive oil. Cut the flatbread and serve.

bacon recipe courtesy of: Kelsey Nixon, “Pizza and Flatbreads,” Kelsey’s Essentials, Cooking Channel

Originally posted 2011-09-17 08:46:00. Republished by Blog Post Promoter

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