Last week on the Tonight Show Jay Leno said a few jokes about J & D Foods new product baconlube. Strangely Justin and Dave never asked us to review this yet. I guess there are afraid of what Sean and I would do with it on Bacon LIVE.

Watch the video here.
Buy baconlube here!

As the popularity of bacon as a food and as a cultural phenomenon continues to grow, it should come as no surprise that all over the bacon-eating world, this exceptional food product is being celebrated with a heretofore-unseen gusto. Bacon-themed events, conferences and parties are springing up all over the place, all dedicated to praising [...]

Kim, who works for pork company in Ontario, sent Sean and I this interesting photo. She calls in Bacon Rock and its was taken at the Royal Ontario Museum.

“Who would have thought a rock could look this tasty?” said Kim.

I will have to agree, it is a yummy looking rock.

Looking at it makes think that there is a monster that wonders the universe eating planets. And this is his prized food, rock bacon. One day we may have to come to the hard choice of either giving the monster our rock bacon as a pace offering or to protect it with our lives. I hope that day never comes.

1 1/2 pound ground elk
1/2 pound ground elk Italian sausage
3 celery stalks (chopped 1/4 inch or shredded)
3 carrots (chopped 1/4 inch or shredded)
2 zucchinis (chopped 1/4 inch or shredded)
1 medium onion (chopped)
2 shallots
1 slice bacon
2 tablespoons butter
1 cup shredded mozzarella cheese
1 cup mashed potato
fresh tarragon
salt and pepper
2 puffed pastries (defrosted)
1 egg yolk beaten with 1 tablespoon water

Preheat oven to 375 degrees.

Add ground elk and elk sausage to skillet and cook until browned. Remove meat from skillet and set aside.

Add butter and bacon to skillet and proceed to sauté chopped celery, carrots, zucchini, onion, shallots and fresh tarragon. Approximately 10 minutes. Season with salt and pepper. Add mashed potatoes, elk meat and cheese to pan. Remove from heat and stir.

On a floured surface, roll 1 pastry sheet to be the size of your pie dish. Place the pastry sheet on the bottom of the dish. Transfer meat and vegetables into the pan.

Brush the outer edge of the bottom pastry sheet with egg wash.

Roll the second pastry sheet out on floured surface and cover the top of the meat. Press and close the edges of the pastry sheets together. Brush top of the pastry sheet with remaining egg wash. Season with salt and pepper. Cut an ‘X’ into the top of the pastry.

Bake for approximately 45 minutes. Watch the edges of pastry so not to burn. Remove from oven when done and enjoy.


bacon recipe courtesy of: Kristy Crabtree, for Nevada Foodies: A Collection of Nevada Wild Game Recipes, January 29, 2010

In September Beth and I went to Austin, TX for our honeymoon. On this show I tell Sean all about the trip and how much great bacon there is in Texas!

Sean got so excited that he wanted to take a road trip and I can’t blame him. Hearing about places like Hopdoddy and Frank any bacon lover would be willing to do anything to get there.

Watch the show and tell me I’m wrong.

Now that I am working from home full-time, a new era of Mr. Baconpants has begun. To start off with a clean slate this is the last of the old shows I am going to catch up on.

Go to BaconLIVE.com to learn how to subscribe, call the show, and watch us live Wednesdays at 7pm ET!

Watch the live video recording on uStream.tv!

I would love to meet the individual that discovered the pancake just so I could give them a big, juicy kiss. I mean, this person somehow took something one usually eats post-meal and only at a celebration (cake if you didn’t catch on, yet), put it in a frying pan and said, “Thou shalt be [...]

yields four servings


2 cups corn, whole kernel frozen
4 tablespoon maple syrup
2 slices bacon, broiled or roasted, medium slices
1 teaspoon sage, fresh, chopped
1/4 teaspoon salt
10 ounces pork, lean tenderloin
1/4 teaspoon salt
5 tablespoon nuts, pecans, chopped

Saute corn with maple syrup until golden brown and caramelized. Remove from pan. Add bacon and cook over medium heat until crisp. Add corn back to pan and cook 2 minutes more. Remove from heat, add sage and 1/4 teaspoon of salt. Stir well and set aside. Rub tenderloins with 1/4 teaspoon of salt and grill over a medium fire for 12 to 15 minutes rolling every 3 or 4 minutes. Allow to stand for 5 minutes, then carve into 1/2-inch slices. Spoon about 1/4 cup relish over each portion, top with chopped pecans and serve.


bacon recipe courtesy of: EverydayHealth.com, 345 Hudson Street, 16th Floor, New York, New York 10014

We sure do love our readers here at The Republic of Bacon. No one has a more creative, dedicated and observant following of bacon-lovers than we do. Our readers are always on the lookout for new and exciting bacon-inspired foods, products, and other items for us to share on this blog. Recently, while settling into [...]

Five-Spiced Candied Bacon:
8 ounces slab bacon, sliced 1/4-inch thick (about 6 to 8 slices)
1/4 cup honey
1 teaspoon five-spice powder

Salad:
2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon five-spice powder
1 large Fuji apple, cored and thinly sliced
3 tablespoons white wine vinegar
2 tablespoons finely chopped shallots
1 tablespoon Dijon mustard
1/4 teaspoon black pepper, coarsely ground
8 cups assorted micro-greens or European mixed salad greens

Poached Eggs:
1 tablespoon white wine vinegar
6 large eggs
five-spice powder (for garnish)

For the Bacon: Preheat oven to 400°F. Arrange bacon slices in single layer on foil-lined 15x10x1-inch baking pan. Bake 15 minutes or until bacon edges begin to curl. Remove pan from oven. Carefully drain drippings into glass measuring cup. Set aside. Microwave honey and five spice in small microwavable bowl on HIGH 30 seconds, stirring after 15 seconds. Brush bacon with honey mixture. Bake 10 minutes longer or until bacon is browned and crisp. Carefully drain any additional drippings into measuring cup. Cool bacon on wire rack. Break into bite-size pieces. Set aside.

For the Salad: Mix water, lemon juice and five spice in small bowl. Add apple slices; toss to coat well. Set aside. Mix 1/4 cup of the warm bacon drippings, vinegar, shallots, mustard and pepper in small bowl with wire whisk until well blended. Set aside.

For the Poached Eggs: Fill large deep saucepan with 2 inches of water. Add 1 tablespoon vinegar. Bring to boil. Reduce heat to medium. Break 1 egg into small dish. Carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels.

To serve, divide greens among 6 plates. Top each with a poached egg. Sprinkle egg with additional five spice. Arrange drained apple slices and bacon around salad. Warm dressing if needed and drizzle over salads. Serve immediately.


bacon recipe courtesy of: McCormick Gourmet Collection, 18 Loveton Circle, Sparks, Maryland 21152