makes about 3 cups, serving 2

3 slices of lean bacon
1 small onion, chopped fine
1 cup chicken broth
a 10-ounce package frozen lima beans
1/3 cup thinly sliced scallion green

In a skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it to paper towels to drain, and crumble it. Transfer 1 tablespoon of the fat to a heavy saucepan and in it cook the onion over moderately low heat, stirring, until it is softened. Add the broth, 1 cup water, and the lima beans, simmer the mixture for 8 minutes, or until the beans are tender, and season it with salt and pepper. In a food processor purée the soup, return it to the pan, and heat it over moderate heat until it is hot. Ladle the soup into 2 bowls and sprinkle the scallion green and the bacon over it.

bacon recipe courtesy of: Gourmet, September 1991

Originally posted 2011-07-25 08:18:00. Republished by Blog Post Promoter

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yields 4 to 6 servings

2 hind quarters suckling pig, about 6 pounds each
2 cups sugar
1 cup salt
Water, to cover
1/2 cup molasses
1/2 cup dark soy sauce
1/4 cup Chinese black vinegar
1 tablespoon ginger powder
1 tablespoon five spice powder
1 cup rice
1 cup black tea leaves
1 cup sugar

Brine the legs in the sugar, salt and water mixture overnight. Set up a steamer with a large bamboo basket and cover. In a bowl, mix together molasses, soy, vinegar, ginger and five spice powder. Brush the glaze on the legs and place in the steamer. Steam for 2 to 3 hours on low steam, occasionally brushing more glaze on and checking the water level. When a paring knife can easily penetrate the pork, it’s ready. Pull steamer basket with the pork off, glaze again and set aside. Dump water out of wok, wipe dry and line with foil. Add the rice, tea and sugar and mix well. Turn wok on medium heat and watch for smoke. When it starts to smoke, turn heat to low and replace basket on wok. Seal with wet kitchen towels placed between the wok and basket. Smoke on low heat for 10 minutes. Turn wok on high for 30 seconds, then turn it off completely. It will continue to smoke. Let stand 30 minutes. For service, if pork is cold, re-steam for 8 minutes then deep fry at 350 degrees until brown, about 5 minutes. If pork is still room temperature, then just deep fry.

6 slices bacon
12 cloves garlic, thinly sliced
1 medium white onion, minced
1 minced jalapeno
4 cups chicken stock
1 cup grits
1/4 cup sliced scallions
salt and black pepper, to taste

In a skillet on medium heat, add bacon and cook until crisp. Drain bacon on paper towels and when cool, chop into 1/8-inch pieces. Pour off bacon fat and reserve. In the same skillet, add garlic, onions and jalapeno, brown and season, about 5 to 6 minutes. Add stock and boil. Slowly sprinkle in grits and whisk to incorporate well. Cover and let simmer, on very low heat for 12 minutes or until all liquid is absorbed and season. Check for seasoning and add back the bacon and scallions. Reserve hot.

2 tablespoons butter
1 heaping tablespoon minced ginger
1 large yellow onion, 1/2-inch dice
1/2 tablespoon cassia powder or cinnamon
8 Fuji apples, peeled and 1/2-inch dice
1 cup apple juice
1/2 cup chopped chives, for garnish
s and white pepper, to taste
11/4 cups sambal, for side

In a saucepan on medium heat, add 1 tablespoon of butter and saute ginger and onions until soft, about 3 to 4 minutes. Add cassia and apples, cook 2 minutes and season. Add juice and simmer until a 50 percent reduction. Whisk in remaining butter and check for seasoning.

PLATING: Serve family style. On a large platter, place grits in center and surround with apples. Place pig on top (some can be pre-sliced) and garnish with chives. Serve with side of sambal.

bacon recipe courtesy of: Ming Tsai, “American BBQ-Chinese Style,” East Meets West with Ming Tsai, Food Network, 1999

Originally posted 2012-06-26 08:28:00. Republished by Blog Post Promoter

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Bacon Camp

From my mom, an article in the Washington Post about Bacon Camp.

“It’s a thinking person’s bacon camp,” said Ari Weinzweig, co-founder
of Ann Arbor’s gourmet mecca Zingerman’s, which hosted the event. “I
want to get people off the ‘I love bacon’ thing: ‘Give me any and give
me more.’ I want them to know the differences between them and how to
use them.”

Originally posted 2010-06-24 16:51:00. Republished by Blog Post Promoter

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The United States of Skulls & Bacon

Destination America ?channel has a new show that is all bacon, all the time. Chef Todd Fisher takes viewers on a bacony trip around the country with the “United States of Bacon.”

The show premiered Dec. 30th and if you missed it you can still catch it in re-runs. On my cable provider, Optimum, Destination America is on channel 172. You can use the channel finder on the website to find it in your area. ?

I am very excited about this show because, other than the obvious, my little old Skulls & Bacon logo will be making a brief appearance in the upcoming episode!

Airing on Jan 6th, a t-shirt incorporating the Skulls&Bacon logo is given away as a prize during a bacon trivia contest at the Diesel Filling Station, in Atlanta, GA.

I’ve already got my DVR set. Anyone gonna watch this with me?

P.S. I can never give enough props to TS Rogers from Teaessare Illustration & Design for birthing my lovely skull and cross-bacon logo!

Originally posted 2013-01-02 22:17:00. Republished by Blog Post Promoter

Mmman I am gonna miss paying bills online…

Technology is a wonderful thing, my paycheck gets direct deposited into my account, my bills get paid online, I can swipe my debit card for purchases, heck I have to go out of my way to a minus machine if I want to even see cash. I rarely write checks, but that may all have to change. Those crazy kids at J&D’s have cooked up another of their magical bacon voodoo goodies.


Bacon flavored envelopes! How can I pay bills online knowing that there is a bacon flavored alternative available?? Bill paying time is now bacon time. I once decided to organize my sock drawer rather than the drudgery of paying bills, and all i have are a dozen pairs of the same white socks. But now I can’t wait to pay bills. Problem is they are only once a month, maybe I can get some pen pals, or at a minimum some more bills.

Originally posted 2009-12-04 09:16:00. Republished by Blog Post Promoter