It’s called “Death Served Til Noon” and I just bought one.
You should buy one too. That way when I see you on the street I will know you are of the “Brotherhood (and/or Sisterhood) of Bacon”
It’s over at Shirt.Woot for today only at the fantastic price of $10.00 w/ FREE standard shipping.
Make it so!
Thanks FoTDB Stuart (SHOUT OUT!) for the heads up!!
Originally posted 2011-05-11 13:53:01.Related Stories:April 2, 2013 BACON SHIRT WOOT 2 – Electric Boogaloo!March 7, 2014 Bacon Boutique – SHIRT WOOT “Motivation”…
1 large bunch cooking greens (kale, beet greens, chard, collards, dandelion, mustard, etc.)
2 ounces of the best, thickest center-cut bacon you can find
2 large cloves garlic, crushed
1/4 cup chicken stock or water (for long-cooking greens only)
2 tablespoons apple cider vinegar
2 ounces feta cheese
salt and pepper
Wash the greens in several changes of water and dry thoroughly. Strip the greens from their stems and tear into large bite-size pieces. If the stems are tender (yes for beets, chard, dandelion, mustard / no for kale and collards), chop them into 1-inch segments.
Start with a skillet that is wide enough to embarrass you at the thought of using it to cook lunch for one. Heat it on the stovetop over medium-high heat. Chop the bacon into 1-inch pieces and add to the heated skillet. Cook, stirring occasionally, until the bacon is about 2/3 as crisp as you would like it and has given off plenty of fat.
If you will be cooking your stems, add them to the skillet now, along with the garlic. If not, just add the garlic. Cook, stirring occasionally, for two minutes.
Add the greens to the skillet and stir (preferably with tongs) to coat all the greens with a bit of bacon fat. For relatively tender greens (all but collards and kale): Cook uncovered until the greens are just shy of desired tenderness. Add the cider vinegar and cook for one minute more. For collards and kale: Cook uncovered for a few minutes, then add the stock or water and cider vinegar. Cover, lower the heat to maintain a simmer, and cook to desired tenderness, probably about 10 minutes. Season with salt and pepper.
Place the greens in a bowl, crumble the feta cheese overtop, and serve.
bacon recipe courtesy of: Carolyn Cope, "In Defense of Food," Umami Girl, May 18, 2010
Cleverly broken down into the categories “Dawn, Midday, Dusk and Dark” there are recipes for appetizers, entrees, side dishes and desserts. There are innovative recipes like the Deconstructed BLT and Bacon Baklava along with bacony spins on traditional recipes like Quiche Lorraine and Redeye Gravy. Every recipe is easy-to-follow and doesn’t use a lot of fancy-schmancy ingredients. There’s honest, simple and yet elegant cookery going on here.
The #foodporn hash tag is well-deserved. Every recipe has a full-page photograph accompanying it. And sometimes there are 2-3 photos per recipe! Bacon 24/Seven speaks to our image-loving, Instagram-addicted hearts. Step-by-step instructions like how to make clarified butter are also photographed in stages.
Which brings us to #informative. Bacon 24/Seven manages to be informative while sticking to the motto “Keep it simple, stupid.” There’s no information overload here. Instructions on how to cure and smoke your own bacon, how to make clarified butter, and how to create a pie crust with clarified butter are easily explained. There’s also a Bacon 101 primer, and instructions on how to cook bacon via different methods.
Bacon 24/Seven is worthy of its description as “the most elegant work ever produced that honors America’s timeless obsession with bacon.” They’ve kindly offered our readers the Bacon Baklava recipe from the book. If you like it, there’s much, much more where that came from. You can’t call yourself a bacon lover without owning a copy of this gorgeous, glorious cookbook.
Recipe for Bacon Baklava:
Makes about 24 servings
½ pound raw walnut pieces
½ pound raw pistachio meats
1 cup cooked and crumbled bacon (about 12 slices)
1/3 cup sugar
1 teaspoon ground cardamom
1¼ cup (2½ sticks) unsalted butter, melted
1 package (16 ounces) phyllo dough, thawed
1 cup water
1 cup sugar
1 cup honey
1 cinnamon stick
¼ cup orange flower water or rose water
Preheat oven to 350°F
In a food processor, pulse the nuts until they are ground, but not turned into meal. Add the bacon, sugar, and cardamom and pulse a few more times until the nut mixture is finely chopped and evenly blended.
Begin layering the baklava. Brush a jellyroll pan, or sheet pan with sides, generously with the melted butter. Unroll the phyllo dough and cover the sheets with a piece of plastic wrap and a damp towel. This keeps the sheets from drying out while you are layering the baklava. Read the package for detailed handling instructions.
Place a sheet of phyllo on the sheet pan and brush it with melted butter. Repeat with 6 more sheets of phyllo dough and butter for a total of 7 sheets. You do not have to cover every last inch of the phyllo with butter, but try and have it evenly dispersed between all of the layers. Spread 1/ 3 cup of the nut mixture evenly over the phyllo. Top the nuts with two more buttered sheets of phyllo. Continue sprinkling with 1/ 3 cup of the nut mixture adding two sheets of buttered phyllo until all of the nut mixture is used. Top with a final layer of 7 buttered phyllo sheets.
Use a sharp knife to cut the uncooked baklava into 24 diamond shapes. Bake the baklava until it is brown and crisp, 30-35 minutes.
While the baklava is baking, combine the water, sugar, and honey in a saucepan. Gradually heat the mixture until the sugar dissolves. Add the cinnamon stick and bring the mixture to a boil. Reduce the heat slightly and simmer for 25-30 minutes. Remove the pan from heat, add the orange flower water and cool slightly. Pour the syrup evenly over the baklava as soon as it comes out of the oven. Make sure you get the syrup in every crack and crevice. Leave to soak for several hours. Serve at room temperature and store leftovers in the refrigerator.
The post Bacon Baklava from Bacon 24/Seven Cookbook appeared first on Bacon Today.
To be honest, I'm not entirely sure what occasion calls for a bacon card. Happy Birthday, friend! Have I told you lately how much I love bacon (and you, I guess)? Though come to think of it, I get quite a lot of emails declaring that International Bacon Day is nigh (there seem to be many such days - is there some kind of international committee that regulates such things? They should investigate the Bacon Day issue), so maybe if you're bringing someone a gift of pork on a day that is devoted to it, you could match it with a thematically appropriate card saying Happy Bake-day (wink wink), or Happy Birthday (to Bacon, not you)? I really don't know. I'm actually not big into gift cards myself (though I do love sending postcards when I travel), but Better Half almost always includes them with gifts, which makes me feel like I need to step my game up. Maybe it is more conventional than I realize to have birthday cards that seem to be talking about things totally unrelated to the person or their birthday. Or maybe I could think of these as postcards with a lot more space and an envelope. I dunno.
ANYWAYS. These are very nice cards. Bright, lively colors, and reasonably clever messages. This was my favorite:
But if you go to the Noble Works website - www.nobleworkscards.com - you'll find that they have lots of cards of all different kinds, many of which have more obvious use than missives pledging love to pork.
"He was charged with retail theft and resisting property recovery by a retail merchant."
Read on.. and shake your head and say.. "almost man.. never stop trying.."
Thanks go to Sal for spotting this sad gem.
1/2 lb. bacon
1 large onion, sliced
4 medium potatoes
4 cups milk
1 bay leaf
salt and pepper to taste
Brown bacon in pot, add onion and cook till clear. Add potatoes, and enough water to just cover. Add some salt and pepper to taste and simmer until potatoes are almost done. Add milk and fish and simmer for 15 min. Thicken a bit if desired with a reaux made from equal amounts of butter and flour, melt butter and mix in flour, stir in a bit at a time, stirring until thickness is where you want it.
bacon recipe courtesy of: Bowfishing Association of Illinois
The beginning of January marks a new year but it also marks the end of a year of BaCon. That's right...it's my Blogoversary! (Note: Though I hate "foodie" and "gastrosexual," I'm not above a little neologistic fun every now and then. Say it...blog-o-versary. Fun, right?)
I started BaCon one year ago this week, and it's been distracting me from my day job and my sex life ever since...wait. Forget I said that. Honestly, this past year I've learned that to love cooking is to love pleasure and companionship, and BaCon has brought me both by the buckets.
My Inaugural Post detailed "How To Make a Croquembouche," the item I brought to my work's annual holiday baking contest. So it's only fitting that my Blogoversary post be my 2009 entry for the baking contest (or entries, as it were). The baking contest is one part tasting competition, one part ThisIsWhyYoureFat.com spectacle, which is why I chose to make giant dinner-plate sized versions of my favorite Girl Scout Cookies.
I figured that you can't go wrong with making a 100x to scale version of everyone's favorite unique yet familiar treats. (And I am obsessed with teeny tiny versions of everyday things, or giant versions of things that are typically diminutive. If I ever see an airdale terrier wearing something like a teeny tiny doll's wide-brimmed feathered hat, my head might explode.)
And so without further ado, the first of 3 Giant Girl Scout Cookie recipe with tips and tricks at the bottom:
Giant Thin Mint Girl Scout Cookie Recipe
1 cup crunchy chocolate cookies, ground into rice-crispy sized pieces
2 1/4 cups flour
1/4 cup cornstarch
6 Tbs. unsweetened cocoa powder
1/2 tsp. salt
1 cup sugar
1/2 cup butter, softened
1 large egg
1/4 cup milk
1/2 tsp. vanilla extract
1 1/2 tsp. peppermint extract
For chocolate glaze:
10 oz. semisweet chocolate (I used fancy chocolate chips with good results)
1/2 cup butter, softened
1 Tbs. peppermint extract
Preheat oven to 375 degrees F. Whisk together the dry ingredients except for the cookie crumbs. In a separate large bowl, cream together butter and sugar with a mixer on medium-high speed. Beat in the liquid ingredients and the egg on low speed. Gradually add in the dry ingredients (flour mix and cookie crumbs) on medium/medium-low speed.
Prepare a large (10 inch) tart pan for scalloped edges or 10 inch round pie pan with non-stick cooking spray. Pour the batter into the pan, making sure to spread the batter evenly.
Bake for 17-20 minutes, until the edge of the cookie is firm and the center is moist and soft but not raw. Remove from oven, run a sharp knife around the edge of the cookie, and let cool completely before gently removing it from the pan (I put a plate on top of the pan, flipped it upside down until it released, and then carefully flipped it back over onto a cooling rack for glazing.)
For the chocolate glaze:
Melt the butter. Bring 2 inches of water in deep, small pan. Add the chocolate to another pan that you can place on top of the water-pan to create a double boiler. When the water boils, place the pan with the chocolate over and inside the water pan but don't let the boiling water touch the bottom of the chocolate pan. (Why? I don't know. It's just one of those things you hear that sounds important).
Once a bit of the chocolate has melted, stir until everything has melted. Remove from the heat and stir in the melted butter and peppermint extract. Working quickly, paint a thin layer of the chocolate glaze on the top and the sides of the cookie. Let sit at room temperature until it has hardened.
Tips and Tricks:
- The cookie crumbles add that signature Thin Mint crunchy cookie texture to a cookie/cake-like recipe. I found some plain crunchy organic cookies at my local grocery store and they worked perfectly.
- It sounds like alot of peppermint extract, which can sometimes taste medicinal when added to baked goods, but the richness of the chocolate really counteracts that, and blends well with the mint flavors in this recipe.
- Err on the side of undercooking vs. overcooking. A more cakey cookie is much preferred to a chocolate glazed hockey puck. Trust me on this.
- Resist the urge to freeze this to have the chocolate harden. It's too big to really freeze and bring back to room temp. before serving, and freezing will harden the cookie so that it's hard to cut. Be patient, it'll set.