Bacon Pic of the Day – Nice Balls!

Why them’s some big balls you got there Chief! And bacon flavored to boot…

Big ups to FotDB Seth (SHOUT OUT) for the image.

Have a great day everyone.  We’ll be back later with “Top Chef“…

Originally posted 2010-06-24 08:50:20.

Related Stories:January 27, 2013 -- Bacon Pic of the Day – I’m Eatin’…February 26, 2013 -- Bacon Pic of the Day – Saving the Auto Industry…

2933. BACON-HAZELNUT BUTTERMILK CUPCAKES with AMARETTO MAPLE BUTTERCREAM FROSTING

makes about 14 standard cupcakes


1/2 cup buttermilk, at room temperature
2 eggs, at room temperature
1 teaspoon vanilla extract
1 1/2 cups cake flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter, cut into 8 pieces and at room temperature
1/4 cup toasted and skinned hazelnuts, roughly chopped (spread on a baking sheet and bake at 350 for 10 minutes, skins will rub off)
6 slices candied bacon (recipe below), 3 slices finely chopped (remaining 3 for garnish), do not add pepper
Amaretto Maple Buttercream Frosting (recipe below)

Candied bacon:
6 slices bacon3-6 tablespoons brown sugar
2-3 teaspoons black pepper?
Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and place wire cooling racks on the sheets. Lay the bacon out on the cooling racks and sprinkle evenly with half of the brown sugar and half of the pepper, if using. Press the sugar and pepper into the bacon, then flip it over and sprinkle the remaining sugar and pepper on. Again, press the ingredients into the bacon. Bake for 10-15 minutes. Remove the pan from the oven, flip the bacon slices over, and bake for another 10-15 minutes, checking the bacon regularly to prevent burning.
Cupcakes:
Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake liners; set aside.

In a medium bowl, whisk the buttermilk, eggs, and vanilla until combined; set aside.

In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt.?

With the mixer on low, add the butter pieces, one at a time, then increase mixer speed to medium low. Once the butter is fully incorporated, increase speed to medium and beat until well combined (about 30 seconds).

Reduce mixer speed to low and add half of the buttermilk mixture. Mix until just combined, then increase speed to medium high for about 30 seconds. Repeat with the remaining buttermilk mixture. Batter should be fully incorporated with some small lumps; do not overmix. Fold in the hazelnuts and chopped bacon.

Fill each cupcake liner with three tablespoons of batter. Sprinkle each one with maple crystals (optional). Bake for 18 minutes, or until the edges are light golden brown and a toothpick inserted in the center comes out with a crumb or two clinging to it.

Transfer to a wire cooling rack and allow to cool completely before frosting.

Amaretto Maple Buttercream Frosting:
makes about 24 ounces

1 cup (2 sticks) unsalted butter, at room temperature
1 pound (about 4 cups) confectioners’ sugar
1/2 teaspoon vanilla extract
1/3 cup maple syrup
1 tablespoon amaretto
1 tablespoon heavy cream

Beat the butter on high speed until light and fluffy, about 3 minutes. Beat in half of the sugar until combined. Stir in the vanilla and syrup. Beat in the remaining sugar. Add the heavy cream and amaretto, whisk on high for 6 minutes.?


bacon recipe courtesy of: Darla Wireman, Bakingdom, May 30, 2012

Catch A Ride on the Bacon Food Truck Trend

bacon-trucks

The food truck trend is just as hot as the bacon trend. New food trucks are popping up everywhere, and food truck events, where many trucks gather in one location, are becoming popular in urban centers. Unlike the bacon trend, there is a downside to the food truck trend: some trucks are disappearing almost as quickly as they appear. But several well-known trucks (and some not-so-well-known) are proof that bacon and food trucks haven’t nearly jumped the shark yet. Here’s a list of the best bacon food trucks and trailers still in operation. Check back later for a “Top 10 BBQ & Pork Food Trucks” post. Are you lucky enough to have one of these baconcentric trucks in your neighborhood?

Bacon Bacon – San Francisco

Bacon Bacon has had its share of difficulties lately. In 2012 their truck caught on fire, and complaints from suspected vegetarian neighbors are threatening to temporarily shut down their cafe location. Fan support has been strong, and this popular truck serves up a bounty of bacon items like the grilled cheese sandwich with bacon and bacon jam and the Triple B Taco with pork butt, pork belly and bacon. Even the fries have pork belly trimmings!

the LGBT from bacon bacon

Bacon MANia – NorCal and SoCal

Another California favorite, Bacon Mania has two trucks, one serving the Sacramento area, and another that visits Orange County. BaconMANia describes its food as “unabashedly American, unapologetic man-food.” Dishes include Mac’N Bac’N French Fries, All-American Sliders made with 50% ground bacon, and the “PB & J,” which is wrapped in Applewood Smoked Bacon and deep-fried.

bacon mania fries

The Bacon Trolley – St. Paul, MN

Serving up Modern American Street Food with a pork-based menu, the Bacon Trolley can be found on the streets of St. Paul, Minnesota. Their signature sandwich is called “The Spanker,” a BBQ pork sandwich topped with strips of bacon. For the more adventurous, there’s “The Elvis,” a peanut butter, banana and bacon sandwich.

bacon trolley menu

Pig on the Street – Vancouver BC

Our neighbors to the north can enjoy the offerings of “Pig on the Street.” Catch them on an upcoming episode of the Cooking Channel’s “Eat St.” on June 3rd. Their bacon-topped soups come with a bacon-cheese stir stick, and their signature sandwich, “The Porker,” has double-smoked bacon, sausage and bacon stuffing, gouda, greens, apple and cider chutney.

pig on the street

The Bacon Lover’s Truck – Addison, TX

This Kickstarter success story is also known as the “B.L.T.” This relatively new truck serves a variety of sandwiches where “bacon is the star.” The Morning After breakfast sandwich is served on a homemade honey butter biscuit and has maple bacon, scrambled eggs and fried potatoes. The Caprese has grilled beefsteak tomatoes, locally-made mozzarella, basil pesto and applewood smoked bacon.

bacon lovers truck

The Caveman Truck – Indianapolis, IN

Emblazoned with their “Bacon > Gluten” logo and a picture that is reminiscent of Captain Caveman (if you’re under 30, Google it), this truck is the first to adhere to the Paleo diet. Its menu is bacon-heavy and includes menu items such as bacon hash and bacon chili.

caveman

Trailer Park Truck – Los Angeles

Bacon is featured in almost every menu item at this food truck. Try Big Dave’s Mac and Bacon Melt, mac and cheese and bacon grilled between white bread, the Blue Ribbon Frito Pie which is topped with bacon crumbles, or their bacon-topped Shotgun Shells and Cheese.

Shotgun-Shells-Cheese

Lard Have Mercy – Austin, TX

Almost everything is deep-fried on this bacon-centric menu. Offerings include Miss Piggy’s Nachos—bacon-flavored tortilla chips , jalapeno cheese and crumbled bacon, and Porky’s Revenge, chicken-fried bacon.

trailer lard have mercy miss piggy's

Pig Vicious – Austin, TX

This food trailer’s motto is “Bacon in the morning, bacon in the evening, and bacon late at night.” Dishes include a bacon and fried egg breakfast sandwich with bacon aioli, deep-fried bacon-wrapped pickles, and a bacon shake with almonds and maple syrup.

pig vicious

Honorable Mention:

Maximus/Minimus – Seattle, WA

The Seattle favorite “Maximus/Minimus” serves pulled pork sandwiches in a truck that is in the shape of a pig. Note the custom license plate: “SOMEPIG.” Oink oink!

Seattle_-_Maximus_Minimus_food_truck_01

Got a hankerin’ for the food truck love, but none of these trucks are in your area? Check Roaming Hunger to find a food truck in your ‘hood.

These trucks are on hiatus or in the process of opening, but check their websites for updates on their availability.

Unforsaconbacon – Dallas, TX
The Bacon Truck – Hoboken, NJ
Bacon Wagon – Fort Worth, TX
Makin’ Bacon – Indianopolis, IN

2932. BACON and AVOCADO CLUB SANDWICH with WASABI SAUCE

serves four


4 mini baguettes
40 grams sautéed onion
8 slices unsmoked bacon
1 avocado
40 grams lettuce or herb mix
80 grams Cheddar cheese
2 tomatoes
2 tablespoons wasabi sauce

Grill the bacon until crispy. Slice open the baguettes and stuff with lettuce, grilled bacon, sliced avocado, sautéed onion, cheese and tomatoes, then squeeze wasabi sauce over the top.


bacon recipe courtesy of: Eat-Japan, 1st Floor, 5-7 Folgate Street, London, UK, E1 6BX




The Bacon Collection…

Archie McPhee has long been leading the charge in the development of bacon flavored products and now you can get just about all their wonders just with simple mouse click…

It’s the Bacon Collection featuring:

Bacon Floss Mr. Bacon Air Freshner Bacon Soap Bacon Mints Bacon Toothpaste Bacon Drink Tabs Bacon Lip Balm Bacon Toothpicks Bacon Gumballs Bacon Band-aids Bendy Mr. Bacon and the BRAND NEW Bacon Lollipop

Seriously, what are you waiting for?  Get this, pick up some wrapping paper, and make that bacon fan in your life happy!!

via Archie McPhee

Originally posted 2011-03-18 11:00:18.

Related Stories:June 2, 2011 -- Dad’s Love Bacon!February 15, 2011 -- Archie McPhee Strikes Again – Bacon Toothpaste…

Where to eat (bacon) in Phoenix

I recently recorded an interview with the Mystery Meet Podcast hosted by Seth Resler to talk about the dining scene in Phoenix. In addition to talking about all the great new restaurants that have opened in Central Phoenix in the past several years, we also discussed the trend of chefs working more closely with local farmers and food producers to build and support our local food economy. Not surprisingly, bacon was also a consistent theme throughout the interview and one of many reasons why I recommend Beckett’s Table as a not-to-miss restaurant in Phoenix. Click here to listen!

Bacon & Red Pepper Mini Breakfast Stratas

Breakfast is one of the most important meals of the day and I think Jessica nailed this one! Rather easy to make and looks delicious. Be sure to check out the photos – amazing work! VIA: http://jessicaburns.com/2013/01/bacon-redpepper-mini-breakfast-stratas/ Ingredients: 6 eggs ¾ c milk ¼ tsp salt 5 cups day old bread, cubed 6 slices of bacon, diced [...]

The post Bacon & Red Pepper Mini Breakfast Stratas appeared first on BaconScotch.com | Bacon & Scotch | Bacon | Scotch | Bacon Recipes | Scotch Drinks.

Bacon lentil side dish

Like clockwork, as my return to Amereeka draws nigh, I begin burning through my pork reserves like an asteroid entering Earth's atmosphere. I've had some luck before uniting lentils and pork, so I figured I'd give it another go. I poked around the internet and found this recipe, and also this one, and sort of combined them.

Ingredients:
3 glasses green lentils, bacon, onion, garlic, carrot, celery, fennel, chard, red wine vinegar


I put 3 glasses of lentil in a pot with the scraps (ie, the leafy bits) of a fennel bulb and a teeny bunch of celery* and added 1 liter or so of boiling water and two packets of Goya Sazon powder. In the future, I'd add some bullion as well, or at least some salt.

As those cooked, I fried half a pound of bacon in two different pans over medium low heat. When it was done, I placed it on paper towels, and poured the grease into one pan.

I finely diced the fennel, two onions, and chard stems and put them in the pan I'd poured the grease out of, adding a little bit of grease from the other pan. I let that cook over medium heat until softened but still firm. Meanwhile, I chopped the celery and (peeled) carrot quite fine and put them aside.

At this point, my lentil were done, so I drained them, discarded the scraps, and put them in a big bowl. I added the sautéed onion, fennel and chard stems. In the less greasy pan, I cooked the celery and carrot for a couple minutes, until slightly mellowed but still crunchy, and added them to the bowl.

I chopped the chard leaves into strips then chunks of strips and put them in the pan, drizzling plenty of red wine vinegar over them. I pressed in 4 cloves of garlic and cooked over low heat, stirring. When the garlic had lost its bite and the chard was wilted and well infused with garlic and vinegar flavor (2-3 minutes), I added it to the bowl. Then I crumbled the bacon in and stirred everything.

I tried to make a dressing with mustard, bacon grease, salt, pepper and olive oil, but it wasn't very good so I trashed it. Instead, I added plenty of salt and pepper to the bowl and more red wine vinegar and served it. And it was pretty dang good, if I do say so myself. I think having the chard leaves be the primary dressing vehicle, as it were, kept the flavors of the other ingredients from being overpowered. The texture was nice, crispety and crunchety - important, I think, with lentils, which can very easily be sort of chalky. Overall, definitely a success!

*Turks don't seem to recognize celery stalks as food. You can buy celery root, but the stalks are hard to find, and usually scrawny, pathetic little things thinner than a drinking straw.

Bacon soda

I've been meaning to post about this but I think my taste buds are struggling to suppress the memory. Awhile back I was contacted by a representative of the Rocket Fizz Soda Pop and Candy Shop, asking if I'd review their new bacon soda. Of course I said yes, with the usual provisos - no guarantee of a positive review, but you do retain veto power, so if you send me something awful, I won't post a bad review if you don't want me to. Apparently, the Rocket Fizz folks decided that even bad reviews could be good publicity, so here's the deal: this stuff is super gross.




I was dubious of bacon soda from the get-go, but this was far more repulsive than even I imagined. It has a weird grassy flavor, like a vaguely bacon-y dirt. What's worse though - and maybe it's just my imagination, generated by some chain of associations that happens in your brain when you consume a pork flavored beverage, but I could swear it had a slightly greasy texture. And to top it off, it was sickeningly sweet. Essentially, it was all the worst things about both bacon and soda, united into one foul product. Even the smell is rank. I'm vaguely glad I tried it, in the way you are pleased with yourself for doing something that few others would, but it's not even the kind of interesting gross that makes you want to have another sip a few minutes later. It's just disgusting.

2931. PAPPARDELLE with BACON, SPINACH and PINE NUTS

serves four?


300?grams pappardelle?
60?mls olive oil?
200?grams bacon lardons, cubed?
50?grams pine nuts?
45?mls red pepper, finely chopped?
200?grams baby leaf spinach?

Cook the pasta according to the packet instructions. Meanwhile, heat the oil in a large frying pan over a high heat and add the bacon. Stir-fry for 3-4 minutes or until crisp. Then add the pine nuts and red pepper and cool for 1-2 minutes. Drain the pasta and add it to the pan with the baby spinach leaves, stirring gently until the spinach has just wilted. Season generously and serve immediately.


bacon recipe courtesy of: All About You.com, 1st floor, 33 Broadwick Street, London W1F 9EP