Tag Archives: bacon nation

Bacon LIVE – Hangout 001: The First Show on Google Hangouts

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This was the first show of Bacon LIVE on Google Hangouts. We had a few glitches but learned a lot so next weeks show should be better. This was the frist time a lot of people heard Aaron Tuckers voice. For those that don’t know him, he is are only true fan.

This show was recorded on Jun 12, 2013. We talked about, a bacon wedding, Richmond’s first Bacon Festival, Dunkin’ bacon donut sandwich, Chris P. Bacon gets a book deal, Bacon on Wheels, and a Deep Fried Doritos Locos Taco with bacon.

Remember to watch the show live Wednesdays at 7pm ET. Visit BaconLIVE.com for more details about the show.

Why They Play the Game…

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It’s the Bacombardi Trophy!

Man, I love bacon…

Man I already miss football!

via bbqaddicts (originator of the bacon explosion)

Originally posted 2010-02-25 14:49:15.

Related Stories:September 20, 2010 -- BEST TROPHY EVER…The Slab of Bacon!October 30, 2010 -- Halloween Week – Bacon Man…

2959. CHANTERELLE MUSHROOM, LEEK and BACON TART

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serves 2-3


For the filling:
6 pieces of bacon, chopped
1 tablespoon butter or olive oil
½ medium leek, thinly sliced
1 to 1½ pounds fresh Chanterelle mushrooms, thinly sliced
1 cup Gruyere cheese, shredded
1 tablespoon fresh chopped herbs, i.e. thyme and oregano
salt & pepper

For the crust:
1¼ cups unbleached all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
4 oz. cream cheese
2 egg yolks
1 tablespoon very cold water
1½ teaspoon cider vinegar

Make the crust: Place the flour, salt, and baking powder in a food processor fitted with a steel blade. Whirl briefly to combine. Add the cream cheese, egg yolks, water, and cider vinegar and process until a smooth dough forms. Remove the dough from the processor, wrap with plastic, and refrigerate the dough for ½ hour.

Make the filling: Saute the bacon in a medium pan until it is crispy. Remove the bacon from the pan and drain on a paper towel. Set aside. Pour off most of the bacon fat from the pan and add the leeks. Sprinkle the leeks with a little salt, then cook them on low heat, stirring occasionally, until they are soft. Remove the leeks from the pan and set aside. Add the chanterelles to the pan, add the fresh herbs and saute the mushrooms until they have released their juices and are tender. If the pan is too dry, add a tablespoon of butter or olive oil. Remove the mushrooms from the pan and set aside.

Preheat the oven to 400 degrees.

Roll out the dough: On a lightly floured surface, roll out the dough into a 12? round. Place the dough on an ungreased baking sheet or pizza stone. Spread the leeks, bacon and mushrooms over the tart – leaving a one inch border around the edge. Cover the filling with shredded Gruyere. Then fold the edge over the mushroom mixture and cheese, crimping the edge to make it fit.

Bake the tart until it is golden brown, approximately 25-30 minutes. Cut into four wedges and serve warm.


bacon recipe courtesy of: Mary Miller, A Passionate Plate, October 3, 2011

Forget the Bottle, This Baby Wants Bacon

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When parents imagine their child’s first words usually they think it’s going to be something like “mamma” or “da-dad.” The parents think this because they feel a child will want to vocally express how much they love their parents. Well this video has been popping up all over the web that shows at least one kid out there has their priorities straight.

This little kid is just bouncing up and down, like little kids do and telling the world what they truly love, bacon! Multiple times this kid calls out for crispy pork belly but the parents just keep video taping. Mom, Dad how about you put down the camera and get that kid some bacon for god’s sake.

Welcome to the Relaunch of Mr. Baconpants & Bacon LIVE

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Mini Bacon PantsIt’s almost been a year since I last updated this website and it feels good to be back. I had a lot going, like starting my freelance career and getting ready for another announcement coming near the end of this post.

Even with lack of blog updates Sean and I have been still doing Bacon LIVE weekly for our fans. You can find all the shows on uStream.tv. But dont worry about bookmarking that link, because we are now using Google Hangouts to record the show. So make sure you subscribe to my Youtube Channel to get the new shows.

How we record Bacon LIVE is not the only thing has changed. I also made some small changes to the design of the site and removed some pages that where never getting updated.

Sean and I have a lot of new content planned and are excited for the new Google Hangout Bacon LIVE.

Lastly, the biggest change to the site will not be happening till the end of July. Beth and I will be bring a Mr. Baconpants Jr. in to the world. The photo attached to this post are little bacon pants made my Sean’s wife Molly.

I will try not to turn this website in to a daddy blog, but please be ready for a few posts that may feature my new baby. Especially once he can fit in to those pants.

Better with Bacon – Bacon Onion Baby Brioche

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Alliteration Baby!!  Say that five times fast.  Heck, just say it five times…

Anyhoo, here’s this week’s recipe, coming to us from Ms. Gloria Piantek of West Lafayette, IN.  She was one of the finalists in the “National Festival of Breads” baking competition held in Idaho last weekend.

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Recipe after the jump.

BACON ONION BABY BRIOCHE

INGREDIENTS

½ cup skim milk 1 tablespoon fresh lemon juice ¼ cup warm water (100 to 110 degrees Fahrenheit) 1 teaspoon granulated sugar 1 package active dry yeast ½ tablespoon dry minced onion 1 large egg 5 tablespoons butter, softened 1 tablespoon granulated sugar 1 teaspoon baking powder ½ teaspoon salt 3 cups King Arthur unbleached all-purpose flour, divided ½ cup fully cooked real bacon bits 1½ oz. hot pepper Monterey Jack cheese (block; not shredded)

Topping:

1 large egg, beaten 1 tablespoon water 2 to 3 tablespoons finely crushed French Fried Onions

DIRECTIONS

In measuring cup, combine milk and lemon juice; set aside. In small bowl, combine warm water and sugar; stir in yeast and set aside 5 to 10 minutes.

In mixing bowl, add milk mixture, yeast mixture, onion, egg, butter, sugar, baking powder, salt, and 1½ cups flour; beat 2 minutes on medium speed. Add bacon. Gradually add enough of the remaining flour to make soft dough. Beat 3 minutes on medium speed. Using dough hook, knead dough 4 minutes or until dough forms a smooth ball.

Grease 12 brioche or muffin cups. Cut cheese into 12 (1/8 oz. each) cubes. Divide dough into 12 equal balls; remove 1 teaspoon dough from each ball, forming 12 small balls. Place one large ball of dough into each cup. With finger, make a deep indentation in center. Place cheese cube inside indentation. Place small ball in the indentation, lightly seal edges with fingertips.

Cover; let rise in warm place until double, about 45 minutes. In small bowl, beat together egg and water; brush on brioches. Lightly sprinkle with crushed onion crumbs.

Bake in preheated 350 degrees Fahrenheit oven 20 to 25 minutes or until golden brown. Remove from baking pans after 3 to 5 minutes. Serve warm with soft butter.

Makes 12 brioches.

Originally posted 2009-06-30 12:30:54.

Related Stories:October 3, 2011 -- Better with Bacon – Bacon Cheddar Bubble Bread…October 6, 2011 -- Better with Bacon – Cheddar Bacon Ranch Pulls…

2958. GRILLED CHESE-and-BACON SANDWICHES with CHEESE CURDS

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makes four servings?


1/2 beef bouillon cube (about 1 teaspoon)?
1/4 cup mayonnaise?
2 teaspoons Sriracha?
salt and freshly ground pepper?
1 tablespoon vegetable oil?
1 medium onion, thinly sliced?
2 teaspoons cider vinegar?
12 slices of bacon?
2 tablespoons unsalted butter, softened?
8 slices of white sandwich bread?
1/2 pound sharp cheddar, cut into 4 slices?
3 ounces cheddar cheese curds (1 cup)?

In a small bowl, mash the bouillon cube into 2 teaspoons of hot water until dissolved. Whisk in the mayonnaise and Sriracha and season with salt and pepper.?

In a medium skillet, heat the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, until golden brown and softened, about 10 minutes. Stir in the vinegar and season with salt and pepper.?

Meanwhile, in another skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Drain on paper towels.?

Set a griddle over 2 burners and turn the heat to moderate. Butter the bread slices on 1 side. Spread the other side of 4 bread slices with the spicy mayonnaise and top with the onion, cheddar, cheese curds and bacon. Close the sandwiches buttered side out and griddle over moderately low heat until crisp, about 4 minutes per side. Cut the sandwiches in half and serve.?


bacon recipe courtesy of: Frédéric Morin, Food & Wine, October 2011

Roasted Bacon Wrapped Brussels Sprouts

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bacon-wrapped-brussel-sprouts Brussels Sprouts. Has there ever been two more maligned words in the English language? Brussels sprouts… Objects of ridicule and scorn. Every child’s worst nightmare.

My brother is famous in our family for his hatred of brussels sprouts. He used to hide them in his napkin, then behind the curtains in the dining room, where my mom found them days later. But considering how they were probably cooked, his hatred was understandable. Many of us grew up eating brussels sprouts when the preferred cooking method of the time was to just boil the hell out of it. The brussels sprouts we ate as youngsters were not fresh, probably frozen, and served without any kind of sauce. Yuck!

Modern day cooks know how to bring out the flavor of sprouts. Brussels sprouts are one of those vegetables whose flavor and texture vastly improves via the roasting process. Roasting brings out the savory, nutty, complex flavor of brussels sprouts. Roasting is like an extreme makeover for brussels sprouts, transforming them from something feared into something fantastic.

And wrapping the sprouts in bacon makes them (of course) even better! The honey dijon marinade imparts a sweet, tangy flavor that pairs very well with the savory flavors of both the sprouts and of bacon. The bacon grease that accumulates in the baking sheet will caramelize the exposed green ends of the sprouts. I guarantee that this recipe will turn even the most devout sprout hater into a sprout lover. Try it on Monday June 17th to celebrate National “Eat Your Veggies” Day.

Note: I used herb bacon to wrap the sprouts. If you use non-herb bacon, adding your favorite herbs to the marinade would be fine.

Ingredients:
• 1 lb of bacon (the thicker, the better). I used Plump Rump Herbed Bacon.
• 1 lb brussels sprouts
• 2 tablespoons honey
• 2 tablespoons dijon mustard
• Dried or fresh herbs as desired
• Toothpicks that have been soaked in water (to avoid burning)

Directions:

1. Preheat oven to 400 F. Wash brussels sprouts and trim the brown stems. Pat dry and add to a large mixing bowl. Cut large sprouts in half lengthwise.

2. Mix honey and Dijon in a small bowl. Add herbs if desired, and freshly ground black pepper. Pour the marinade over the sprouts and toss to combine.

3. Cut bacon so that it will just fit around the sprout. Wrap bacon around each brussels sprout, securing with a toothpick.

4. Line a rimmed baking sheet with foil. Assemble sprouts green-side down. Cook for approximately 25-30 minutes, turning the sprouts over halfway through. Sprouts are done with the bacon is crispy and cooked.

5. Let cool for 5 min before eating as the sprouts will be very hot. Enjoy!

Comment on Say it with Bacon – OSCAR MEYER: PURE marketing GENIUS!! by katyasozaeva

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Mmmm … baaaaaaaacon… *droool* I made Dmitry buy me some two weeks ago and ate the whole package within about a week. He didn’t have any – his loss! I’ll have to make him buy me better bacon this time… now that I know the proper way to cook it – thanks!

Bacon Jambalaya

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Who doesn’t love a spicy Jambalaya? Add #bacon – done. I think this one will make it to our plate very soon! VIA: http://www.yummly.com/recipe/Jambalaya-Recipezaar_26?utm_source=fb&utm_medium=pagepost&utm_content=bacon&utm_campaign=Jambalaya-Recipezaar_26 Ingredients: 1 tablespoon olive oil 1 medium onion, chopped 1 red pepper, sliced into thin strips 1 jalapeno pepper, chopped 4 garlic cloves, minced 2-3 hot italian sausage, casings removed 4 slices [...]

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