makes four servings

coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
3 slices thick-cut bacon, cut into 1/4-inch pieces (about 3/4 cup)
1 large yellow onion, halved lengthwise and thinly sliced (3 cups)
10 ounces cremini mushrooms, trimmed and cut into 1/4-inch slices (3 cups)
3/4 pound fusilli or other short pasta
1 cup loosely packed fresh mint or parsley leaves, chopped
2 ounces finely grated Parmesan cheese, finely grated (3/4 cup)

While bringing a large pot of salted water to a boil, heat oil and bacon in a large skillet over medium heat until bacon fat is rendered and bacon is golden brown, about 8 minutes. Add onion and a pinch of salt, and cook, stirring frequently, until tender, about 8 minutes.

Pushing onion and bacon to edge of skillet, add mushrooms to center, in a single layer as much as possible. Raise heat to medium-high, and cook, without stirring, until mushrooms begin to sizzle and brown, about 5 minutes. Reduce heat to medium, sprinkle mushrooms with salt, and stir onion and bacon into mushrooms. Cook mixture, stirring occasionally, until mushrooms are tender, about 3 minutes.

When water boils, add pasta to boiling water, and cook until almost al dente, about 10 minutes (do not drain water). Transfer pasta to skillet using a strainer. Reduce heat to low, and gradually stir in 1 cup pasta water, about 1/2 cup at a time. Toss over low heat until sauce is silky and pasta is well coated, 2 to 3 minutes.

Turn off heat. Stir in mint or parsley, and half the cheese. Season with pepper. Divide among 4 bowls, and top with remaining cheese.

bacon recipe courtesy of: Martha Stewart Living, April 2012

Originally posted 2013-07-09 01:35:00. Republished by Blog Post Promoter

Bacon Barter

They have finally done it.? Driving across
country with no money and no credit cards. Josh Sankey is
freeloading his way across the US armed with nothing more than
a truckload of bacon.

Oscar Mayer supplied enough bricks of Butcher Thick Cut Bacon
fill his refrigerated truck.

Sankey is literally hauling a trailer full of 3,000 pounds of
bacon from New York to L.A., going coast to coast with zero cash,
cards, or checks. He is relying only on the goodness of Americans
and the goodness of bacon. He offers bacon to finagle whatever he
wants from whomever he wants and so far it’s working.

Sankey kicked off the cross-country adventure at the Jets’ opener,
crashing the tailgate party with a red wagon load of bacon. His
goal was to get tickets to the game by trading bacon. He stacked
his odds with Camille Burford, host of The Movie Show. They scored
two seats. He went on to Maryland, and is now through Charleston.
I imagine when he needs a snack, he just throws a few rashers
on the engine block to heat
them up.

Originally posted 2012-09-12 21:14:03. Republished by Blog Post Promoter

Better with Bacon – Happy Birthday Julia…

Julia Child would have been 100 years old today!

I grew up with Julia on “Good Morning America” and while watching my DVR’ed episode of “The Chew” this evening (yes, I “zoom” through it every night after “PTI“) I was reintroduced to one of her most favorite recipes – Boeuf Bourguignon!

So here’s to you Julia! Who knows where televised food shows would be today without your pioneering spirit and love for food!

Boeuf Bourguignon


6 ounces bacon
1 tablespoon olive oil
3 pounds lean stewing beef (cut into 2-inch cubes)
1 teaspoon Salt
1/4 teaspoon pepper
2 tablespoons flour
1 carrot (sliced)
1 onion (sliced)
3 cups full-bodied young red wine (like Chianti)
2-3 cups brown beef stock or canned beef bouillon
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
1 crumbled bay leaf
18-24 small white onions (brown-braised in stock)
1 pound quartered fresh mushrooms (sauteed in butter)
parley sprigs


Head on over to “The Chew” website for the step by step!

photo via

Related Stories:June 11, 2012 — Better with Bacon – Onion & Bacon Tartlets…June 6, 2012 — Better with Bacon – Whiskey, Caramel, Marshmallow and Bacon Bark…

Originally posted 2012-08-16 00:40:24. Republished by Blog Post Promoter

The Pros and Cons of Blanching Bacon

Just as bacon can go with anything, there’s pretty much no end to the number ways of cooking bacon. Most of us make it in the pretty usual way: we fry it in a frying pan. However, as we’ve pointed out on this site, there are many folks who bake bacon in the oven, and […]

Originally posted 2011-03-13 14:09:58. Republished by Blog Post Promoter

Posted in Uncategorized


makes four servings

1/4 cup extra-virgin olive oil
4 garlic cloves, minced
1 jalapeño, seeded and finely chopped
1/2 habanero chile, seeded and minced
1/2 teaspoon finely grated lemon zest
1 1/4 pounds cleaned squid, bodies cut into 1/4-inch-thick rings and large tentacles halved
1/2 pound dried large lima beans, soaked overnight and drained
1 bay leaf
4 thin strips of lean bacon, cut crosswise into 1/2-inch pieces
2 teaspoons Jan’s Spice Mix (recipe below)
1/2 cup Calamata olives, pitted and halved
Lemon–Shallot Vinaigrette (recipe below)
1 pound watercress, large stems discarded (12 packed cups)


Jan’s Spice Mix
makes about 1 cup

7 tablespoons kosher salt
2 tablespoons cayenne pepper
2 tablespoons sweet Hungarian paprika
2 tablespoons freshly ground black pepper
1 tablespoon ancho chile powder
1 tablespoon dry mustard
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon freshly ground white pepper

Mix all of the spices in a small jar. Cover tightly and store at room temperature for up to 1 month.


Lemon-Shallot Vinaigrette
makes about 1/2 cup

1/2 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
2 tablespoons minced shallots
1 1/4 teaspoons Dijon mustard
1 1/4 teaspoons white wine vinegar
1 small garlic clove, minced
1/3 cup extra-virgin olive oil
salt and freshly ground pepper

In a blender, combine the lemon zest and juice, shallots, mustard, vinegar and garlic and puree until smooth. With the machine on, slowly add the olive oil until emulsified. Pour the vinaigrette into a bowl and season with salt and pepper.


In a large glass baking dish, combine 3 tablespoons of the olive oil with the garlic, jalapeño, habanero and lemon zest. Add the squid and toss to coat. Cover and refrigerate for 1 hour.

Meanwhile, in a medium saucepan, cover the lima beans with 2 inches of water. Add the bay leaf, cover partially and simmer over low heat until the beans are tender, 40 to 50 minutes. Remove from the heat and let the beans stand in their cooking liquid. Drain just before using and discard the bay leaf.

In a large, deep skillet, heat the remaining 1 tablespoon of olive oil. Add the bacon and cook over moderate heat until crisp, about 4 minutes. Transfer the bacon to a plate. Increase the heat to high and cook the bacon fat until sizzling. Add the squid and its marinade in an even layer and cook, without stirring, until the squid begins to turn white, about 1 minute. Sprinkle the spice mix over the squid and cook, stirring, until just tender, about 1 minute. Gently fold in the bacon, lima beans and olives and cook just until warmed through. Stir in half of the Lemon-Shallot Vinaigrette and remove from the heat.

In a large bowl, toss the watercress with the remaining vinaigrette and transfer to plates. Top with the warm squid salad and serve at once.

bacon recipe courtesy of: Jan Birnbaum “A Cook’s Guide to Wine Pairings, Editor’s Picks: Marcia Kiesel’s Favorite F&W Recipes, California Wine Guide: Napa,” Food & Wine, October 2002

Originally posted 2011-02-27 09:59:00. Republished by Blog Post Promoter

Posted in Uncategorized