Udon Soup with Roast Pork

Udon Soup with Roast Pork

I could eat this soup every night of the week; it’s healthy, savory and satisfying. I’ve included a recipe for making the roasted pork from country-style spare ribs, but to save yourself a little time, you can always pick up 4 to 6 ounces of cooked or roasted pork in the prepared food section or deli of just about any good supermarket.

Finished Bowl of Steaming Udon Soup with Roasted Pork

Soup Ingredients

To Make the Soup

1 head baby bok choy, rinsed, leaves separated from stalks

1 teaspoon toasted sesame oil

2 teaspoons vegetable oil

2 medium carrots, peeled and thinly sliced on the diagonal

2 teaspoons peeled and minced fresh ginger

3 ounces shitake mushrooms, rinsed and thinly sliced

3-1/2 cups chicken broth

1 Tablespoon soy sauce

1 teaspoon Sriracha (chili sauce), or other hot sauce

3 ounces udon noodles

4 ounces (about 1 cup) boneless country style spare ribs, roasted and thinly sliced (see recipe below)

1 scallion, both white and green part, thinly sliced on the diagonal

1.) Cut the bok choy stalks crosswise into thin slices, discarding the hard core. Cut the leaves into thin ½-inch wide strips. Set both stalks and leaves aside separately.

2.) Heat the sesame and vegetable oil in a 3 to 4-quart saucepan over medium heat. When the oil is hot, add the bok choy stalks, carrots, and ginger, and cook over medium heat 3 minutes, stirring occasionally; add the mushrooms and cook 2 to 3 minutes more until the vegetables are softened.

4.) Add the chicken broth, soy sauce and Sriracha; cover, bring the broth to a boil.  Add the noodles and the pork; stir well to prevent the noodles from sticking together. Reduce the heat and simmer, partially covered about 5 minutes.

5.) Add the bok choy leaves and scallions; partially cover and adjust the heat to simmer the soup. Cook about 3 to 5 minutes more or until the noodles and vegetables are tender. Transfer noodles, meat, and vegetables to 2 serving bowls. Ladle the broth into the bowls over the meat and vegetables and serve.  Serves 2.

To Make the Roast Pork

6 to 8 ounces boneless country style spare ribs

2 teaspoons brown sugar

½ teaspoon ground ginger

Salt and pepper to taste

Pinch cayenne pepper, or to taste

1.) Preheat the oven to 325 degrees F.

 2.) Place the ribs on a roasting pan. Combine the brown sugar, ginger, salt, pepper and cayenne in a small bowl; rub the seasonings on the ribs to coat all sides.

3.) Roast the pork about 45 minutes, or until an instant read thermometer inserted into the thickest part of the meat registers 140 degrees F. Slice the pork thinly before adding to the Udon soup above.

 

Bacon Pic of the Day – Bacon Cabin…

If you place was made of bacon and you invited me over…well…you’d be homeless at the end of the evening!

Hope everyone is having a great weekend.

via Neatorama by way of Bacon Today

Originally posted 2011-01-29 20:41:47.

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Bacon Popcorn is way better than popcorn

Ok, I admit it.. popcorn kinda rules. Being a truest to form (of a junk food lover), I am a big fan of Jiffy Pop. There is something about fire and the machine gun popping sounds that make my psyche jump with glee (and the captured hooker in my basement run for cover).
Now, check this out.. the team of nerds over at thinkgeek are offering up bacon pop, obviously uses fancy modern microwave technology and graciously enhanced with good bacon flavoring. Buy some, get a good movie, sit there... make your day worth living.

Chicken BLT Salad

chicken-blt-salad

Want all of the deliciousness of a BLT, but without the bread? This simple Chicken BLT salad recipe takes less than 15 minutes to make and will appeal to our paleo and gluten-free foodie fans. It comes to us from Carolyn O’Neil.

Carolyn is a registered dietitian, blogger, cookbook author, journalist, speaker and broadcast professional whose goal is to promote great health through good nutrition. She is the author of “The Slim Down South Cookbook: Eating Well and Living Healthy in the Land of Biscuits and Bacon.” It contains 120 fabulous and figure-friendly recipes and oodles of slim savvy secrets. You can follow her on Twitter @carolynoneil.

ChickenBLTSalad

Makes 4 servings

½ cup Alouette Garlic & Herbs spreadable cheese
3 cups chopped, cooked chicken (about 6 breast halves)
½ cup grape tomatoes, halved
1/3 cup chopped green onion tops
2 bacon slices, cooked and crumbled
1/16 tsp. table salt
1/8 tsp. freshly-ground black pepper
Assorted mixed greens

Instructions:

Microwave cheese in a small microwave-safe bowl at HIGH 20 seconds. Stir in next 4 ingredients, tossing well. Add salt and pepper. Serve on assorted greens.

CALORIES 279; FAT 12.5g (sat 6.3g, mono 1.3g, poly 0.8g); PROTEIN 35.8g; CARB 3.2g; FIBER 0.4g; CHOL 117mg; IRON 1.2mg; SODIUM 350mg; CALC 42mg

The post Chicken BLT Salad appeared first on Bacon Today.

Better with Bacon – Bacon & Cashew Caramel Corn…

So I came across this recipe over at Bon Appetite and noticed that it was originally posted in 2010.  What?!? How could I,  the (self-described) arbiter of bacon related goodness, not  have published this before?

Sure enough, after an exhausting examination of my previous posts (typing caramel corn in my search), I must say that I have been negligent in bringing the greatness of this caramel corn to you.  Well today, we rectify that situation. I give you…

Bacon & Cashew Caramel Corn

Ingredients 1/2 cup popcorn kernels 2 tablespoons vegetable oil 6 ounces bacon, chopped 1/2 cup unsalted raw cashews (one 2.5-ounce package) 1 teaspoon coarse kosher salt or coarse sea salt 1/4 teaspoon cayenne pepper 1/4 cup heavy whipping cream 1 oolong tea bag Nonstick vegetable oil spray 1 1/2 cups sugar 1/4 cup water 2 tablespoons light corn syrup Directions Preheat oven to 300°F. Heat popcorn and oil in covered heavy large pot over medium-high heat until kernels begin to pop. Using oven mitts, hold lid on pot and shake pot until popping stops. Pour popcorn into very large bowl. Cook bacon in heavy large skillet over medium heat until almost crisp. Using slotted spoon, transfer to paper towels to drain; cool. Add bacon and cashews to bowl with popcorn. Sprinkle with coarse salt and cayenne; toss to coat. Bring cream and tea bag just to boil over medium heat. Remove from heat; let steep 15 minutes, occasionally pressing on tea bag with back of spoon to release flavor. Discard tea bag. Line rimmed baking sheet with foil; coat with nonstick spray. Coat 2 wooden spoons or heat-resistant spatulas with nonstick spray; set aside. Stir sugar, 1/4 cup water, and corn syrup in large saucepan over medium-low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 13 minutes. Remove from heat and immediately add cream (mixture will bubble up). Stir until blended. Immediately drizzle caramel over popcorn mixture; toss with sprayed spoons until evenly coated. Transfer to sheet. Place caramel corn in oven and bake until caramel is shiny and coats popcorn, tossing mixture occasionally, about 20 minutes. Cool completely on sheet on rack, tossing occasionally to break up large clumps. DO AHEAD Can be made 2 days ahead. Store airtight in refrigerator. via Bon Appettit

Originally posted 2012-11-29 20:55:00.

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Ooh, that Smell…Can’t you Smell that Smell?

We’ve run across many an interesting thing here at TDB and we’ve featured some innovated and somewhat “questionable” bacon products.  Along the way I have continued to defend my fellow bacon nerds…well my friends, it’s getting harder and harder to keep doing that when we have something like this:

Yes, that is bacon cologne.  I’m sorry, make that Bac?n (ED NOTE: for some reason, that line over the “o” just won’t show up). And if that wasn’t enough, it comes in TWO scents…Bac?n Classic and Bac?n Gold.  What’s the difference?  From their website:

Bac?n Classic is carefully crafted with bergamot, orange, lime, grapefruit, black pepper, cedar wood, vetiver & guaiacwood a dash of savory, 2 pinches’ of salty goodness and the secret formula. Bac?n Gold is carefully crafted with mandarin, bergamot, grapefruit, lemon, nutmeg, pimento berry & black pepper a touch of sweet, a smidgen of savory, a pinch of salty goodness and the secret formula.

I’ll give them credit, their site is fun.  Head on over to read more and see their commercial.  If so inclined, you may also pick up the scent of your choice for just $36.00.

Thanks to FoodBeast and FOTBD Woody (SHOUT OUT) for the heads up.

Originally posted 2011-04-07 21:21:33.

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Saturday Afternoon Video Funhouse…DOLPH!!!!

The only thing this clip has in common with bacon is that they are BOTH AWESOME!

Ladies and Gentlemen…DOLPH LUNDGREN!! 

I am not going to tell you what happens here because that will spoil the AWESOMENESS!!  Get a mop ready cause I’m about to explode your mind!

Click here to view the embedded video.

Originally posted 2010-02-13 15:30:27.

Related Stories:December 24, 2012 Saturday Morning Video Funhouse…Rube Goldberg editionSeptember 19, 2009 Saturday EVENING Video Funhouse…

2361. AVOCADO TOASTIES (OPEN-FACE SANDWICH) with KIWI SALSA and BACON

makes eight


8 bacon slices
1 tablespoon plus 2 teaspoons fresh lime juice
1 teaspoon honey
1 pound kiwis (about 3 large), peeled, cut into 1/4-inch cubes (about 1 1/2 cups)
1/2 cup chopped fresh cilantro
2 green onions, finely chopped
2 teaspoons hot sauce
1 ciabatta or pain rustique, halved horizontally
2 avocados, halved, pitted, peeled

Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels to drain. Whisk 1 tablespoon lime juice and honey in medium bowl. Add kiwi cubes, cilantro, green onions, and hot sauce. Season kiwi salsa with salt; toss gently.

Heat griddle over medium-high heat. Place 1 bread half, cut side down, on griddle. Cook until cut surface is crisp and brown in spots, 5 to 6 minutes. Repeat with second bread half.

Mash avocado in medium bowl. Add remaining 2 teaspoons lime juice; season with salt and pepper.

Cut each bread half crosswise into 4 rectangles. Spread each with about 3 tablespoonfuls mashed avocado. Top each with salsa and 1 bacon slice.


bacon recipe courtesy of: Julie Biuso, Bon Appétit, December 2010

Inside Out BLT

inside-out-blt BLT’s are one of our favorite ways to eat bacon. And yeah, we know that sounds pretty boring, but come on, they are just so freakin’ delicious! One day we were brainstorming some new BLT recipes, and our fantastic CEO Rocco “Boss Hog” Loosbrock, came up with this genius idea. How simple, but oh man, how delicious! Now you can have a BLT with twice as much bacon that’s not a complete mouthful.
inside-out-blt
inside-out-blt5

Ingredients

6 thick cut bacon strips
1 piece of white bread
1 tomato, sliced
Iceberg lettuce
Condiments of your choice

Line a baking sheet with foil, set side. Do not preheat the oven.

Cut your 6 bacon strips in half so that you have 12 half-slices. Assemble them into two mini bacon weaves. Place on a foil-lined sheet and put in the oven. Heat the oven to 375° F and cook for 20-25 minutes while the oven heats. When finished, transfer to a paper towel-lined plate and pat-dry any excess grease. Let your bacon cool for a few minutes before creating your Inside Out BLT masterpiece.

To assemble your BLT, start with one mini weave, then add 1-2 tomatoes and another leaf of lettuce. Spread your desired condiments on one side of the bread and place condiment-side down onto the lettuce. Spread more condiment on the other side of the bread. Top with a leaf of lettuce, more tomato, and the other mini weave.

Enjoy!

inside-out-blt7inside-out-blt3

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