1 butternut squash
1 teaspoon olive or vegetable oil, plus extra for brushing
1 rasher of lean back bacon, chopped
50 grams buckwheat groats
175 ml chicken, ham or vegetable stock
1 spring onion, finely chopped
2 tablespoons flat leaf parsley, torn
salt and black pepper
Heat the oven to 200°C/gas 6. Halve the butternut squash lengthways and scoop out the seeds and pith from each piece. Brush lightly with oil, season with a little salt and pepper and place on a baking tray. Roast in the oven for 35-45 minutes or until the squash is browned and tender.
Meanwhile, heat the oil in a saucepan and add the bacon and buckwheat. Cooking, stirring, for 5 minutes or until the grains become orangey brown and fragrant. Pour in the stock and bring to a boil. Lower the heat and simmer for 12-15 minutes, or until the liquid is absorbed and the grains are just tender.
Stir the spring onions and parsley leaves into the buckwheat and season to taste. Remove the squash from the oven and place on serving plates. Pile the pilaf into the cavity in the squash and serve hot.
bacon recipe courtesy of: Jenni Muir, for Good Food Channel, UKTV
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
Keep a tube of Bacon Flavored-Frosting on hand to finish off a dessert masterpiece, add sweet smoky delight to any dish, or indulge in a delicious squirt right onto your tongue. $5.00 for 2.1 oz.
Now is the time for costumes, trick-or-treaters, candy, parties, scary movies, jack-o-lanterns, zombies, and poltergeists. Not to mention an overload of sparkling vampires… What’s up with that anyway? Last time I checked, Count Dracula didn’t sparkle nor go into the sun.
Sure, candy is great. Actually, candy is quite delish. But here at Bacon Today, we’ve noticed that there seems to be quite the shortage of cool Halloween bacon stuff! We’re all huge fans of bacon, (duh), but little does everyone know that we also love Halloween. Halloween is dedicated to fun. Bacon is fun. Therefore they should go hand in hand. We’ve seen the ever so awesome Bacon Costume. But what else is there? Pretty sure someone of sheer genius will eventually create a sexy bacon costume. I mean, they’ve practically turned every other costume out there into a sexy version. (If you’ve seen the sexy Big Bird and Cookie Monster costumes, you’ll know what I’m talking about.) Lady Gaga came close. But that’s beef, honey. Go with pork next time and make it a bacon dress! We know you already agitated the vegetarians and vegans of the world, but no one could be mad with bacon, right? I mean, it’s BACON!
So what about a Men’s version of the sexy bacon costume? Well, I guess the Bacon Suit covers just that. It’s James Bond with a bacon twist, right? You have to admit that this suit is pretty epic. It takes some serious undying bacon love to pull this one off.
Now that we covered the costumes, where’s the actual bacon? These costumes would be even sweeter if it was cooked bacon that you could eat off the wearer. Now, that’s sexy and delicious. But alas, this is not the case. (Insert a long resonating sigh here.) But thanks to our wonderful, and ridiculously good-looking friends at Bacon Freak, we now have Halloween bacon! They have Frankenswine’s Hickory Smoked Bacon and Count Porkula’s Sun Dried Body. It’s truly, deliciously amazing! The Frankenswine is their traditional hickory smoked bacon, and Count Porkula is their sun dried tomato flavored bacon. We also love the fact that the sun dried bacon is essentially this piggy vamp’s body… in a bag. Obviously this vamp didn’t sparkle in the sun, he went crisp.
Need a super sweet bacon Halloween gift? You don’t even need to wear a costume if you show up to a Halloween party with a cool bacon gift. For a delicious meaty bundle grab the Piggy the Vampire Slayer Bundle. For something with delicious candy, you can bring the Dentist’s Halloween Nightmare. With Gummy Bacon, Bacon Gumballs, Bacon Lollipops, and Bacon Chocolate. It’s all about the candy this Halloween, right? Well, the costumes too. But we know that some of you just want to wear a cool shirt. Especially if you’re taking the kids trick-or-treating. Get the cool Welcome to the Slaboratory shirt. Or in a sweatshirt! Choose your style and you don’t even need a costume! Thanks Bacon Freak for feeding and clothing us with bacon!
So there you have it folks. Halloween bacon awesomeness! It’s going to be quite the delicious and fun Halloween. Now go get freaky!
½ of a giant kohlrabi (~8” across), skin trimmed, cut into small cubes
2 rashers bacon, cut small
fresh cracked pepper
Chop kohlrabi into your preferred shape. Some recipes use slices, or strips, or even grated. I liked the little cubes. Make sure it is uniformly cut for even cooking.
Cook cut bacon in large sauté pan until it starts to render a little fat (on my old electric stove this took a few minutes). Add chopped kohlrabi and sauté a bit before adding just enough water (or braising liquid of your choice) to keep it from burning. Cover and let cook about 15 minutes, stirring regularly and checking for when it is just fork tender. We enjoyed ours more al dente than mushy. Generously add a few grinds of fresh pepper and serve hot.
bacon recipe courtesy of: The Omnivorous Mom, Raising an Omnivorous Child, July 7, 2010
32 littleneck clams on the half shell
1/4-pound bacon, finely diced
6 cloves garlic, finely chopped
1/2 teaspoon hot pepper flakes
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped flat-leaf parsley
1/2 cup fresh bread crumbs
freshly ground black pepper
Preheat grill to high.
Place a medium saute pan over medium-high heat, add the bacon and cook until lightly golden brown. Add the garlic and red pepper flakes and continue cooking until the bacon is crisp. Remove from the heat, stir in the olive oil, parsley, and bread crumbs and season with black pepper, to taste.
Top clams with bacon mixture and place on the grill. Grill for about 1 minute or until just cooked through. Serve immediately.
bacon recipe courtesy of: Bobby Flay, "Seafood Feast," Boy Meets Grill, Food Network