2134. BACON-WRAPPED RACK of VENISON

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

2752. SALTINE TOFFEE BACON BARK

1 pack of saltine crackers
?1 cup brown sugar?
1 cup cream?
9-12 oz. dark chocolate (disks, chips or chunks)?
1/2 cup (or more) toasted chopped pecans (or other nuts)?
2-3 strips of bacon, cooked and crumbled

Line the crackers facing up, side to side in a lined baking pan. In a saucepan, heat the brown sugar and cream to boiling and simmer gently for about 5 minutes, stirring.? Carefully pour the brown sugar toffee over the crackers in your pan and bake in the oven on preheated 350F for about 5 minutes. Remove the pan from the oven and immediately sprinkle the chocolate all over the toffee. Let rest for a few minutes, then using a spatula, spread the melted chocolate out evenly. Sprinkle with chopped nuts and bacon and allow to cool for 15 more minutes. Place in the refrigerator to help set the chocolate for about 20 minutes or more.??Break into pieces and serve, or you can hold in an airtight container or freezer for a couple days.?

bacon recipe courtesy of: Cathy Shambly, ShowFood Chef, February 26, 2011

Originally posted 2012-11-20 09:17:00. Republished by Blog Post Promoter

Recipe of the Month: Bacon Ranch Piggy Bites

Pigbread

 

These are cute, easy to make and fun to eat!

Ingredients:

  • 1 (1 pound) loaf frozen bread dough, thawed
  • 2 teaspoons oil
  • 1 cup Shredded Mozzarella Cheese
  • 1 (.75 ounce) package J&D’s Bacon Ranch dressing & dip mix

Directions:

  1. Roll bread dough into 1/2-inch-thick rectangle on lightly floured surface; brush with oil. Cut dough with sharp knife into 1×1-inch pieces.
  2. Toss bread dough pieces, cheese and J&D’s Bacon Ranch dressing mix in large bowl. Place on ungreased cookie sheet; flatten with a rolling pin. Let rise until double in size.
  3. Use a cookie cutter to make large circles (the pig's head), a smaller cookie cutter to make smaller circles (the snout), and a small triangle shaped cookie cutter to make the ears. Use peppercorns to make the eyes and rosemary to make the snouts. 
  4. Bake at 350 degrees F oven for 20 to 30 minutes or until golden brown.

 

 

Originally posted 2011-10-27 17:05:34. Republished by Blog Post Promoter

Posted in Uncategorized

BACONPORN.ORG Tumbler for Summer Drinks #slavetothepig

Check out the great custom order cup available for all BACON PORN fans can be carrying to every BBQ this summer! Frills and Freckles made up this festive tumbler for $12 and free shipping in the US! Check out her Facebook page today!

Bacon Porn Cups by Frills & Freckles = 16oz clear tumbler cup

Bacon Porn Cups by Frills & Freckles 16oz clear tumbler cup

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The post BACONPORN.ORG Tumbler for Summer Drinks #slavetothepig appeared first on BACON PORN.

Originally posted 2013-06-02 00:20:20. Republished by Blog Post Promoter

2444. SCALLOPS with CRISPY BACON, STRAWBERRIES and BASIL ESSENCE

yields two servings

2 scallops
1 shallot, chopped
2 cloves garlic, chopped
1 sprig fresh thyme
1 bay leaf
4 peppercorns
¼ cup white wine
2 tablespoons heavy cream
½ lb cold butter, cubed
½ lb thick cut bacon, small diced
½ red onion, small diced
4 strawberries, small diced
1 tablespoon fresh cilantro, chopped
½ teaspoon lemon juice
¼ bunch fresh basil leaves
extra virgin olive oil, as needed
salt and pepper, to taste

Dry scallops with a paper towel. In a small saucepan, sweat shallots and garlic in olive oil until translucent. Add thyme, bay leaf, peppercorns, and white wine, reduce to au sec. Add cream and reduce by half. Slowly whisk in cold butter. Strain through chinois and season. Sauté bacon until crispy. Drain and let cool. Toss with remaining ingredients and season with 1 teaspoon olive oil, salt, and pepper. Blend basil with ¼ cup olive oil. Strain through chinois. Season scallop with salt and pepper. In a hot sauté pan, sear scallop until brown. Flip over and cook to medium rare.

bacon recipe courtesy of: Chef Alex Reznik, Top Chef, Season 7, Episode 7, Quickfire Challenge, Bravo TV

Originally posted 2012-01-17 10:23:00. Republished by Blog Post Promoter

Marinated Lamb Chops with Crushed Broad Beans

These moreish lamb chops are marinated with freshly chopped rosemary, garlic, lemon juice and seasoning and either pan fried or cooked on the barbecue and served with crushed broad beans flavoured with  fresh mint and crème fraîche.

Marinated lamb chops with crushed broad beans

Originally posted 2014-03-10 09:16:26. Republished by Blog Post Promoter

An ode to the World’s Best Food

A little more than a week ago, I had an “Oh, shit!” moment when I realized I had 20 minutes until the deadline for the Baconfest Chicago ‘s poetry contest. I quickly whipped up a Shakespearean sonnet and submitted it. It didn’t win (some bastard named Joel did), sadly. Well, not TOO sadly–while it’s definitely not my best work, I am quite proud of myself for rhyming “Izard” with “tries hard.” Anyway, here goes:

O BACON

O Bacon, thou art truly king of meat
Thy salted pork strips, all the world doth savor
We marvel at your taste whene’er we eat
No match is there to thy ass-kicking flavor

Bacon, you doth haunt our every thought
And your dreams are gorged with bacon when we sleep
Efforts to abstain would go for naught
For thy taste makes even vegans weep

Each Baconfester samples and then tries hard
To judge the best dish made with savory Nueske’s
We nosh cuisine by all-star chefs like Izard
While imbibing our Goose Island brewskies

No other meat is worthy of a fest
O Bacon, Bacon, thou art truly best

Originally posted 2011-03-21 03:44:00. Republished by Blog Post Promoter

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