2896. GNOCCHI with BACON and SWEET PEAS

yields four servings

Kosher salt
1-pound package potato gnocchi
6 slices bacon, chopped
2 tablespoons minced garlic
2 tablespoons freshly chopped thyme leaves
2 tablespoons butter
1 1/2 cups frozen peas, thawed
Freshly cracked black pepper
1 lemon, juiced?Bring a large pot of salted water to a boil over medium heat. Add the gnocchi and cook for 5 to 6 minutes.

In a large skillet over medium heat add bacon and cook until slightly crisp. Discard the excess fat. Add the garlic and thyme and cook for 30 seconds. Drain the gnocchi and add it to the pan. Stir in the butter, then add the peas, a pinch of black pepper, and a pinch of salt and mix to combine. Add the lemon juice and allow flavors to blend. Taste and season with salt and pepper, if needed. Transfer the gnocchi to a serving bowl and serve.???bacon recipe courtesy of: Aaron McCargo, Jr., “Easy Elegance,” Big Daddy’s House, Food Network

Originally posted 2013-04-13 01:02:00. Republished by Blog Post Promoter

A Life With Bacon

In a recent interview with ESPN.com, professional skateboarder Mark Gutterman states that “A life without bacon is no life at all.” Gutterman speaks from a transitional moment in his career, at a time when all of his previous sponsors have gone out of business and new one are in the process of signing on. To […]

Originally posted 2012-02-01 15:18:07. Republished by Blog Post Promoter

Posted in Uncategorized

Oh the Horror!!

Last Friday I opened up the fridge and what did I see….horror1

AHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH!

(silent scream)

AHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH!

Yes, that is precooked, ready to eat bacon.  Oh my stars and garters!

Now Better Half meant well.  She was going to make some bacon ranch potato salad (one of my favorites) for our anniversary dinner and 1) didn’t know if we still had bacon and B) knew she didn’t have time to cook up a few slices just to make the salad.  So, she was at the store and thought – why not get this?

While it goes against my bacon lovin’ beliefs, we got the box, can’t take it back, so I best eat it!

Oh boy…

More to come…

Originally posted 2009-06-12 14:00:08.

Related Stories:September 16, 2013 REVIEW – Packaged Pre-Cooked BaconMay 18, 2010 BACON FAIL – The #8…


Originally posted 2013-08-08 10:28:37. Republished by Blog Post Promoter

2307. SWEDISH MEATBALLS with GROUND BEEF, GROUND PORK and BACON

makes 6-8 servings

1 cup fresh breadcrumbs

2 1/3 cups low-salt beef stock, divided

4 tablespoons unsalted butter, divided

1 cup minced onion

2 thick slices bacon, minced

1 pound ground beef

3/4 pound ground pork

3 large eggs, lightly beaten

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

1 1/2 teaspoons sugar

1 teaspoon ground allspice

1/2 teaspoon ground nutmeg

2 tablespoons all-purpose flour

2 tablespoons sour cream, whisked

Mix breadcrumbs and 1/3 cup stock in a small bowl. Set aside. Melt 1 tablespoon butter in a medium skillet over medium heat. Add onion and sauté until browned, about 10 minutes. Transfer onion to a large bowl.

Wipe out pan and return to medium heat. Add bacon and cook until crisp. Using a slotted spoon, transfer bacon to bowl with onion. (Reserve bacon fat.) Add next 8 ingredients to bowl with onion mixture, mixing with your hands to blend. Fold in breadcrumb mixture. Using a 1 tablespoon measure, roll meat mixture into balls; transfer to a rimmed baking sheet.

Melt 1 tablespoon butter with reserved bacon fat in a large heavy pot over medium-low heat. Working in 3 batches and adding 1 tablespoon butter between batches, brown meatballs on all sides, about 6–8 minutes per batch. Transfer meatballs to a plate. Drain all but 2 tablespoons drippings from pot. Whisk in flour until smooth paste forms. Stir in 2 cups stock; bring to a simmer, whisking often. Return meatballs to pot. Cover; simmer until meatballs are cooked, 5-6 minutes. Remove from heat, whisk in sour cream, and stir to coat meatballs.

bacon recipe courtesy of: Jenny Rosenstrach and Andy Ward, Bon Appétit, September 2011, adapted from Smörgås Chef, New York, New York

Originally posted 2011-09-01 08:01:00. Republished by Blog Post Promoter

Posted in Uncategorized

Breakin’ bacon: BACON PAIRINGS AT PADDY LONG’S

We are still suffering from bacon hangovers thanks to the stellar BaconFest Chicago-sponsored bacon/beer pairing event at Paddy Long’s last night. Our review will be up soon, we promise.

Now, to go find some hair of the dog…

Originally posted 2010-10-14 18:37:00. Republished by Blog Post Promoter

The Bacon Tornado

the-bacon-tornado
Looking for a recipe for Super Bowl Sunday? Consider the Bacon Tornado, a close relation to the ever-popular Bacon Explosion. Paul Sidoriak’s Bacon Tornado is a whirlwind of bacony flavor that picks up porky goodness in its path. Thinly-pounded pork tenderloin gets rolled around a stuffing of bacon, Pepper Jack cheese, and sautéed onions. The pillow of pork is wrapped tightly in bacon and slowly roasted with smoke on the Big Green Egg until the bacon is crispy. After about 25 minutes, you should notice a line of hungry football fans forming. These make an excellent main course, or as appetizers when sliced. Be sure to make several if you’ve got a hungry crowd!

Paul Sidoriak is a longtime foodie who will try to cook just about anything outside, and on the grill. His website GrillingMontana.com showcases some of his culinary successes and failures, often from the grill. If he is not cooking on the Big Green Egg, you can probably find him fly-fishing near his home in Western Montana. He would be honored if you would follow him on Facebook and on Twitter @GrillingMontana.

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1 8-ounce pork tenderloin medallion pounded to 1/4-inch thickness
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
7 slices bacon
1/4 cup sweet onion
1/4 cup pepper jack cheese grated

1. Mix the four dry spices, and season both sides of flattened medallion. Dice three slices of bacon, cook in a nonstick skillet, remove, and let cool. DO NOT BURN. Reserve 2 tablespoons of bacon grease to sauté onions over low heat until translucent, and then allow to cool. Mix onions, bacon and Pepper Jack cheese in a bowl.

2. Lay remaining four slices of bacon side-by-side on a clean surface. Lay the pork medallion flat on top of the bacon strips. Smear the bacon-onion-cheese mixture down the center of the cutlet. Roll the cutlet and outer bacon strips tightly over the mixture. As you roll, the bacon strips come along to wrap the Tornado, leaving nothing but bacon exposed.

3. Roast on your grill over indirect heat at 375 degrees F for 45 to 60 minutes until bacon looks irresistible and internal temperature of pork is at least 155 degrees F. For greater flavor, use applewood chips. Let Tornado rest 10 minutes under loose foil tent. Slice and enjoy.

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The post The Bacon Tornado appeared first on Bacon Today.

Originally posted 2014-01-31 01:21:46. Republished by Blog Post Promoter