yields four servings

1/4 cup chopped fresh cilantro leaves, plus 2 tablespoons
8 slices bacon
1 1/4 pounds sea scallops
1 tablespoon olive oil
1 ripe papaya, peeled, seeded and diced
1 tablespoon fresh lime juice
1 tablespoon minced jalapeno pepper
1/2 teaspoon ground cumin
freshly ground black pepper
1 cup prepared quinoa

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. Prepare one cup of quinoa according to package directions. When cooked, stir in 1/4 cup chopped fresh cilantro. Cover and set aside. Halve bacon slices crosswise and wrap slices around 1 pound of the sea scallops. Secure with wooden picks, if necessary. Heat oil in a large, oven-proof skillet over medium heat. Add all the scallops and cook 1 to 2 minutes per side, until golden brown. Place skillet in oven and bake 5 minutes, until scallops are cooked through (opaque). While scallops are cooking, prepare papaya sauce. In a small bowl, combine diced papaya, 2 tablespoons cilantro, lime juice, jalapeno, and cumin. Season with salt and black pepper. Remove 2 cooked scallops from the pan and reserve in refrigerator for another recipe Serve remaining scallops with quinoa and papaya sauce.

bacon recipe courtesy of: Robin Miller, “Wrap It Up,” Quick Fix Meals with Robin Miller, Food Network, 2006

Originally posted 2012-08-25 08:55:00. Republished by Blog Post Promoter


yields six servings

4 pieces of bacon, diced
1 shallot, minced
1 garlic clove, minced
2 8 oz packages frozen shelled edamame, steamed
1/2 teaspoon kosher salt
1 tablespoon olive oil
Splash of red wine vinegar

In a large skillet over medium high heat, add bacon, shallot and garlic. Saute and cook until bacon is crisp, about 5 minutes. Remove pan from heat and add edamame, salt, olive oil and red wine vinegar.

bacon recipe courtesy of: Whitney Ingram, Rookie Cookie, June 21, 2010

Originally posted 2011-05-21 11:54:00. Republished by Blog Post Promoter

Posted in Uncategorized

Telluride Bacon Vodka

This bacon vodka was staring me down as I was checking out at the grocery store the other day. It’s fierce, definitely needs some bloody mary mix.

Originally posted 2012-11-28 21:12:34. Republished by Blog Post Promoter


yields six servings

Honey Molasses-Glazed Bacon:
18 slices thick cut applewood smoked bacon, divided
2 1/2 tablespoons honey
2 teaspoons organic molasses (Recommendation: Wholesome Sweeteners Organic Blackstrap Molasses)
2 teaspoons sherry vinegar
pinch ground cayenne

Grilled Lettuce:
4 leaves radicchio
2 tablespoons extra-virgin olive oil
1/2 tablespoon sherry vinegar
1/2 tablespoon Dijon mustard

Smoky Tomato Mayo:
1 large ripe tomato
1/2 teaspoon smoked paprika
1 clove garlic
3/4 cup mayonnaise
Kosher salt and freshly ground black pepper

2 pounds ground chuck
1/4 teaspoon finely chopped fresh tarragon leaves
2 teaspoons kosher salt
1/8 teaspoon freshly ground black pepper
vegetable oil, for grill pan
6 ounces Comte, shredded (can substitute Gruyere)
6 classic white bakery buns, split

Preheat a nonstick grill pan over medium-high heat.

Roughly chop 6 of the bacon slices, and add to the grill pan. Cook, stirring occasionally, until the bacon just barely begins to turn crispy, about for 3 to 4 minutes. Add the cooked bacon to a food processor and process for 4 to 5 seconds. Set aside for later use, (in the patties).

Honey Molasses-Glazed Bacon: In a small mixing bowl combine the honey, molasses, vinegar, and cayenne and mix until well combined. Brush the remaining 12 bacon slices on both sides with the honey mixture. Heat a large fireproof nonstick skillet on the grill. Add 1/2 the bacon and cook over medium-high heat until crispy, about 5 minutes, flipping once. Drain on paper towels. Repeat with remaining bacon.

To make Grilled Lettuce: Soak the radicchio leaves, for about 10 minutes, in an ice bath to lessen the amount of bitterness. Remove the leaves from the ice bath and pat dry with paper towels. Brush the leaves with 1 tablespoon oil. Put on the grill and cook briefly on each side. Transfer to a cutting board and cut into 1-inch wide strips. In a large mixing bowl, whisk together the remaining 1 tablespoon of oil, the sherry vinegar, and Dijon mustard. Add the radicchio and toss to coat.

Smoky Tomato Mayo: Put the tomato on the grill and cook for 6 to 8 minutes, turning occasionally, until most of the skin has blackened. Transfer to a small bowl and cover with plastic wrap. After 10 minutes, squeeze the tomato into a strainer to remove the seeds and most of the skin (you can leave a little bit of the burnt skin). Discard the seeds and skin. In the bowl of a food processor, combine the tomato, smoked paprika, garlic, and mayonnaise and puree. Season, to taste, with salt and pepper.

Patties: Combine the beef, reserved bacon (that has been chopped in the food processor), tarragon, salt, and pepper in a large bowl. Mix well, handling the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form into patties to fit the size of the buns.

Brush the grill pan with vegetable oil. Arrange the patties in the pan and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top with equal amounts of cheese and put the buns, cut side down, on the outer edges of the grill to toast lightly.

To assemble the burgers, spread a generous amount of the Smoky Tomato Mayo on the cut side of the buns. Top the bun bottoms with 2 slices of Honey Molasses-Glazed Bacon, a cheese-topped patty, and equal amounts of Grilled Lettuce. Cover with the bun tops and serve.

bacon recipe courtesy of: Michael Cohen, “Ultimate Recipe Showdown: Burgers, Season 3,” Ultimate Recipe Showdown, Food Network

Originally posted 2011-11-22 10:53:00. Republished by Blog Post Promoter

Posted in Uncategorized

Brown Barn Cafe: Good Local Food


Homemade lemonade, chocolate pudding, and jarlsberg grilled cheeses, are just some of our favorites of this literally overpassed restaurant. When you walk into the barny exterior, you’ll first enter a foyer, then the adjacent chocolate shop (also highly recommended) to finally find the bright red walls of Brown Barn Cafe.

Home to a weekly changing lunch menu, an easy favorite is the half sandwich, half soup or salad combo.  We suggest a salad and BLT or grilled cheese. (In case you were asking.) The BLT’s at Brown Barn Cafe are a favorite of Guss the Lush, with seedless cucumbers in rosemary. Just the right balance of bacon, lettuce and tomato. Toasted just right, all of the bread options are delicious, though wheat is the favorite of Guss the Lush. They also have a rocking way of making everything taste better. Even the salads. This one Whiskey Baconer is a self proclaimed salad hater. There’s something about paying for a pile of lettuce that makes you want to have a realllllyyyy good one when you’re out, and Brown Barn never disappoints with the lunch menu.


The chefs and staff at Brown Barn Cafe really make the visit even better, and we’re not just saying that because we know them. We know them because of how great they treated everyone at the table and how fun it always is to go for lunch.

Pros: An ever changing menu, you know you’ll always get great tasting, fresh ingredients. The atmosphere is open, friendly and has the comfort of a friend’s home, with an open kitchen where you can see the food being prepared. Service is great,  friendly and cool. Lunch is a great price. Desserts are also homemade by the talented Ah!SomeChocolates staff.

Cons: Limited parking means you’ll have to park across the street during busy hours. Service then slows a bit understandably. Dinner is definitely more on the pricier side, but a different experience entirely.

Brown Barn Cafe

100 E. Overbrook Rd., Shavertown, PA
Brown Barn Cafe Website – Check for weekly lunch and dinner options!
Brown Barn Cafe – Facebook


Stuffed apricots – cream cheese, cashews and fresh mint.


It’s really hard to turn down steak. Even more so when it’s a NY strip steak with red onion marmalade. While the steak was a little fattier than preferred  it was still cooked to perfection and the marmalade was amazing. It’s rare that a steak should ever have anything on it, but in this instance, it was more than acceptable!



One of the great things about the return of summer is fresh strawberries and rhubarb. This strawberry and rhubarb crumble did not disappoint. The fruit was mixed just right and played well off each other. It didn’t have an overpowering added sweetness, it all came from the fruit itself. The crumble was done well, but the show stopper was the homemade whipped cream. None of us are big fans of whipped cream – but we would have taken a tub of this to go! If you stop in and see this on the menu, don’t think, just order.brown barn cafe lunch mash up

The post Brown Barn Cafe: Good Local Food appeared first on Whiskey Bacon.

Originally posted 2013-06-14 04:30:29. Republished by Blog Post Promoter

Thankin’ for Bacon – Stuffing & Potatoes…

It’s a twofer tonight as we finish out our side dishes.  So far on our Thankin’ for Bacon Thanksgiving table we have:

Bacon Apple Pie – Dessert
Bacon Wrapped Water Chestnuts – Appetizer
Spinach, Bacon and Onion Dip – Appetizer
Green Beans and Bacon Sauté – Veggie Side
Carrots with Country Bacon – Veggie Side

What’s missing?  Some good old, stick to the ribs, potatoes and stuffing!

Let’s start with the taters…

Cheddar and Mashed Potato Gratin


4 bacon (slices chopped)
1 cup shallot (sliced)
6 cups mashed potatoes (leftover)
1 tbsp fresh parsley (chopped, thyme and chives)
1/4 cup whole milk
1 1/2 cups cheddar cheese (grated)



Preheat oven to 400°F.
Cook bacon and shallots in heavy large skillet over medium-high heat until bacon is crisp, stirring frequently, about 10 minutes.
Stir in mashed potatoes and herbs. Mix in 1/4 cup milk, adding more milk if mixture is dry. Season potato mixture with salt and pepper.
Transfer to 2-quart gratin dish. Sprinkle cheese over and bake until cheese is beginning to brown, about 30 minutes.

Aren’t those yummy?!?  With something as heavy as that, I thought we’d go a slightly different route with the stuffing…

Wild Rice Cranberry and Cornbread Stuffing


1 slice bacon (chopped) – Ed. Note: feel free to add more ;-)
2 tbsps butter
2 onions (chopped)
3 celery ribs (chopped)
1 1/2 cups cremini mushrooms (sliced)
1 cup cranberries (fresh)
2 cups chicken broth
3 cups cornbread (crumbled)
1 1/2 cups wild rice (cooked)
1/2 cup pecans (toasted and chopped)


Cook bacon until crisp, remove and set aside.
Add butter to pan and melt. Add onions, celery and mushrooms. Saute for 8 to 10 minutes until vegetables are tender.
Add cranberries and chicken broth. Bring to boil, then remove from heat.
Add corn bread, cooked wild rice, pecans and bacon.
Add salt and pepper to taste.
Roast inside turkey or in casserole dish (about 30 minutes at 350 degrees).

We wrap up our week tomorrow with the star of the show…

both recipes and photos via yummly – dish 1 | dish 2

Originally posted 2011-11-22 20:27:40.

Related Stories:June 17, 2014 Thankin’ for Bacon – Appetizer #2…January 27, 2014 Thankin’ for Bacon – Veggie Side #1…

Originally posted 2013-03-05 16:46:11. Republished by Blog Post Promoter

Bacon Pic of the Day – Baconcopia…

Ending this Bacon Pic theme week on a high note…


I know I’m set up for a big bacon fueled breakfast this weekend, how about you?

via shatterboxx

Originally posted 2011-08-12 20:04:11.

Related Stories:March 19, 2014 Bacon Pic of the Day – “A Delicious Cycle”…January 28, 2014 Bacon Pic of the Day – Bacon Curtains…

Originally posted 2014-06-23 22:50:57. Republished by Blog Post Promoter