8 ounces slab bacon, cut into lardons 6 cloves garlic, finely chopped 2 tablespoons olive oil 2 pounds fresh squid, cleaned and sliced into rings salt and freshly ground pepper 3 tablespoons chopped fresh parsley leaves 1 tablespoon freshly chopped thyme leaves
Place the bacon in a medium saute pan over medium heat and cook until lightly golden brown and the fat has been rendered. Increase the heat to high and add the garlic, olive oil, and squid, and season with salt and pepper, to taste. Cook the squid for 2 to 3 minutes or until just cooked through. Stir in the herbs and serve.
bacon recipe courtesy of: Bobby Flay, “Tapas,” Boy Meets Grill, Food Network
It was a Lil’ Baird takeover last weekend as we had a trip to Disney On Ice followed by dinner at Rainforest Cafe. Unbeknownst to daddy, Saturday evenings at 6:30 are not the best time to get a quick table in the forest. So with over a hour to kill before we could be seated, we headed out to walk the mall.
Quick stop at the toy store, first thing I see…
Yeah, that’s right…it’s a Play-Doh breakfast play set. And what is that circled? Why some youngster is makin’ bacon!
I think Santa was providing me a sign. It may not be an item on Lil’s Christmas list, but I have a sneaky feelin’ there still may be one under the tree come the 25th.
Originally posted 2012-10-10 20:38:16.
Related Stories:September 2, 2013 — Bringin’ Up a Bacon Baby – Lego Store…January 5, 2011 — Bringin’ Up A Bacon Baby – Holiday Recap #2…
year in the last three weeks of summer, people line up to ride rides, play games and stroll through various exhibitions. And, of course, they also eat a lot of crazy food. Last year, visitors to the Ex got to try out the latest in deep fried butter technology. This year, we hear that bacon […]
16 oz of semi-sweet chocolate
4 cups of mini marshmallows
¼ cup whiskey
1 cup caramel (recipe follows)
1 cup of spiced bacon crumble (recipe follows)
Place chocolate in a heat-proof bowl above simmering water. Heat on low until chocolate is melted. Pour half of melted chocolate into parchement-lined pan. Then using an offset spatula, spread chocolate until smooth. Transfer pan to freezer to chill for about 5 minutes or until melted chocolate becomes solid.
Place marshmallows in a large saucepan and heat until marshmallows starts to just melt and forms web-like strands when stirred. Remove from heat and add in 5 tablespoons of whiskey; stir to combine. Spread marshmallow mixture over solid chocolate layer. (To easily spread the marshmallow to an even layer, spray offset spatula with non-stick spray.)
Pour caramel on top of marshmallow layer. Then, using an offset spatula, spread caramel until smooth. Transfer pan to freezer to chill for about 5 minutes or until caramel becomes slightly hardened. Pour remaining half of chocolate over caramel layer and, using an offset spatula, spread chocolate until smooth. Sprinkle and gently press bacon crumble into chocolate, Return fully assembled bark to refrigerator to chill for 20 minutes or until bark becomes solid. Bring bark to almost room temperature before cutting.
To get the Ingredients and Directions for the bacon crumble and the caramel, head over to endlesssimmer.com. That’s where this incredible recipe came from!
Thank you FoTDB Cathryn (SHOUT OUT!) for sharing this with me today on the Facespace
Originally posted 2012-06-06 19:25:33.
Related Stories:May 24, 2013 Better with Bacon – Caramel Bacon Pecan Bark…February 14, 2014 Better with Bacon – Bacon Bourbon Brownies…
6 oz. bittersweet chocolate, chopped 4 oz. unsweetened chocolate, chopped 12 oz. unsalted butter 2 cups white sugar 6 large eggs 1/2 lb. bacon, baked or fried crisp 1/2 lb. all-purpose flour
Heat the oven to 350 degrees. Bring water to boil in a medium saucepan. Place both chocolates and butter in a glass or metal bowl, and place the bowl over the saucepan of boiling water. Mix until butter and chocolate are melted and smooth. In a large bowl, whisk the eggs and sugar until light and fluffy. Chop bacon into small pieces. Add the melted butter and chocolate to the eggs and sugar, and whisk till blended. Add bacon, and then fold in flour. Using a medium sized ice-cream scoop, scoop batter into lined muffin tins and fill about ¾ full. Bake for about 30 minutes, until muffins rise slightly, and the tops crack. Remove from pan and cool for 10-15 minutes.
Cut each rasher into three or four pieces, and fry in the garlic oil until crispy (the bacon will also give up flavorsome fat of its own). Remove the bacon bits to a piece of kitchen towel.
Tip the chopped tomato, with all its seeded, gluey interior, into the hot oily pan, which will cause a great spitting and sizzling, and stir for a couple of minutes. Add the Worcestershire sauce and stir again, then put the bacon back into the pan, mixing it into the tomato before transferring to a plate.
Scatter with some parsley and lots of freshly ground pepper, and serve with bread to dip in the oily juices.
bacon recipe courtesy of: Feast: Food That Celebrates Life, by Nigella Lawson. London: Chatto & Windus, 2004; p. 416