Bacon Wrap Your Father’s Day Gifts In 2014

We’ve all heard of bacon-wrapped shrimp, but what about bacon wrapped gifts? As a part of Craftsman’s initiative to remake Father’s Day in 2014 and give dad what he really wants this year, the brand will be offering limited-edition bacon gift wrapping from May 31 through Father’s Day.

If you want to send along your shipping address, we’ll send you a Craftsman Cap Wrench Bottle Opener so you can test drive the bacon wrapping paper before sending a gift to dear old dad.

Feel free to reach out and I can provide an image of what the wrapping paper looks like. Other bacon buffs can get their gifts wrapped online at Craftsman.com for only $5 – the same price as the current gift wrap, only way cooler (some size restrictions will apply).

Thanks,
Nick Eickemeyer
312-396-4397
nick.eickemeyer@zenogroup.com

Originally posted 2014-05-29 11:51:30. Republished by Blog Post Promoter

Bacon Valentine’s Day Cards

If for you, like me, bacon and love go hand in hand, link to this site for an endless assortment of bacon-themed cards and gifts to give your one and only bacon fan. 

https://www.google.com/search?q=bacon+cards&espv=210&es_sm=91&tbm=isch&imgil=QrWT_Opa0sXo1M%253A%253Bhttps%253A%252F%252Fencryp

Originally posted 2014-02-06 15:13:31. Republished by Blog Post Promoter

Beef Filets Wrapped in Bacon for the Holidays

In another few weeks, holiday home cooks are going to look past Thanksgiving to ask, “What will I serve my guests for Christmas or New Year’s Eve?” The easy answer is a tenderloin filet. Unless you’re a vegan, a beef tenderloin filet roasted to perfection is the simplest of ways to feed and please. As long as you don’t overcook the meat (and I prefer mine medium-rare), even a novice cook can make this roast perfectly. 

Wrapping the tenderloin in bacon strips infuses the roast with smokiness, and if you’re worried about bacon fat, most of it is rendered before the roast is served.

Here’s my recipe, with cooking notes and pictures to guide you.  Bon Appetite, friends! 

l beef tenderloin roast, 3 to 3-1/2 pounds, untied

Salt and freshly ground black pepper to taste

1 pound bacon (12 to 13 slices)

1 tablespoon vegetable oil

1 tablespoon fresh, minced rosemary leaves

Place 2 overlapping sheets of plastic wrap that are a few inches longer than the tenderloin on a work surface. Place the roast in the center of the plastic wrap. Season with salt and pepper; sprinkle the rosemary.

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Cooking note: Most tenderloins this size are tied with butcher’s twine. Remove the twine before seasoning the roast and wrapping it in the bacon. 

Starting at one end, wrap a bacon slice around the roast, tucking the ends under. (If the slice is especially long, continue to wrap it around the roast, starting another slice where the previous one ended.) 

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Use the remaining slices to finish wrapping the roast, overlapping each slightly. 

Pull up the plastic wrap around the roast to cover it completely and to hold the bacon in place. Transfer to a large baking sheet and refrigerate for at least 1 hour. 

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Preheat the oven to 425 degrees F. 

Lay the roast on a large cutting board; remove the plastic wrap and cut the roast crosswise down the middle into 2 equal pieces. Add the oil to a large cast iron skillet and warm it over medium heat. Add one of the wrapped tenderloins, seam side down …

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… and sear for about 5 minutes or until the bacon is browned and much of the fat is rendered. Using tongs, gently turn the tenderloin over and sear the other side for 5 minutes or until the bacon is browned. Then turn and sear on the remaining 2 sides until all the bacon is browned and much of the fat is rendered. 

Cooking note: The bacon will not brown and crisp much more after you put the tenderloin into the oven to finish cooking. So, brown thoroughly at this stage, but without allowing the bacon to burn. Use tongs to turn the roast and keep adjusting the heat. You want the bacon to sizzle, so that it browns fairly quickly without burning. 

When it’s fully browned the roast will look like this … 

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Transfer the tenderloin to a large roasting rack set over a roasting pan. 

Pour off all but about 1 tablespoon of the fat in the skillet. (You can pour it into a jar, as our grandmother’s did, to save for later use. Be sure to refrigerate.) Set the skillet over medium heat and add the remaining tenderloin, seam side down. Repeat the browning process.

Transfer the tenderloin to the roasting rack alongside the other roast, and place in the preheated oven. Roast each until an instant-read thermometer inserted into the center registers 130 to 135 degrees F for medium rare, 20 to 25 minutes. 

Let the roasts rest, loosely covered with foil, about 10 minutes before carving. 

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To carve, transfer the roasts to a carving board and cut into slices each about 1-inch thick …

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Arrange the slices on a serving platter and serve immediately with a potato gratin of your choice. (See my next post for a Layered Leek and Potato Gratin that is very good with this Bacon-Wrapped Tenderloin!)

Serves 6 to 8. 

Originally posted 2013-11-04 20:51:51. Republished by Blog Post Promoter

Some good news (perhaps!) for those of us who love our bacon, salty snacks and preserved…

Some good news (perhaps!) for those of us who love our bacon, salty snacks and preserved lemons. 

http://www.nytimes.com/2014/04/22/health/study-linking-illness-and-salt-leaves-researchers-doubtful.html?mabReward=RI%3A1&action=click&contentCollection=N.Y.%20%2F%20Region&region=Footer&module=Recommendation&src=recg&pgtype=article

Originally posted 2014-04-29 12:26:51. Republished by Blog Post Promoter

A collection of hand selected articles from #Bacon Nation: Why Bacon is Good For You

:

A long list of reasons bacon isn’t a “bad food;” in fact, there might just be some good reasons to eat more of it. Read on. 

Originally posted 2013-11-20 15:30:22. Republished by Blog Post Promoter

Steps to Making Perfect Chocolate Peanut Bacon Toffee

At 11:30 tomorrow, staged in front of Brooklyn’s Prime Meats, my co-author Peter Kaminsky and I will meet for a photo shoot that features the first ever bacon-wrapped car. Ford Motor Company is apparently hoping (they must have researched this!) that Fiesta buyers will buy bacon-strip decals to customize their cute and sporty car.

I hope they sell a million of ‘em, and I’ll wager most of the buyers will be young guys. I’d personally like to invent or invest in the production of a car air freshener that smells like bacon, so I can hang it in my car as it always smells like my son’s dog Abbey after she’s visited the creek in our back yard. 

Anyways, it should be fun and I’ll post some shots when I have them tomorrow. I’m taking along a batch of Bacon Nation’s Chocolate Peanut Bacon Toffee, and I took some pictures this afternoon of the process to help you make your own — perfectly.

But before we get to the pictures, the first thing you must absolutely do is to measure and then set all the ingredients and your utensils out on your counter, mis en place. One you start cooking, you can’t leave the stove for even a minute, so get organized! You’ll find the complete recipe in Bacon Nation, but here are a few cooking tips and pictures you won’t find in the book. 

Perfect Chocolate Peanut Bacon Toffee

Mix the peanuts and the cooked bacon in a medium bowl and set it aside before you start cooking the butter-sugar mixture. The Bacon Nation recipe calls only for lightly salted cocktail peanuts, but today I used a combination of those and chopped pecans. Almonds would also work nicely, so feel free to experiment. The recipe in the book calls for 5 slices of bacon, chopped and then lightly browned and drained. But you can increase that by one more slice to 6 in all, if you like, for a little more of that rich bacony flavor. 

 

Buy a good dark chocolate that’s at least 70% cacao. I like Lindt for its richness. Then chop 4 ounces of it finely so it melts quickly when you sprinkle it over the hot bacon-peanut toffee mixture. 

You are literally making a candy and you’ll need to hang a candy thermometer over the side of the heavy-bottom skillet and into the pot. At an initial heating stage, the butter-sugar mixture looks very pale like this: 

 As you cook and whisk the mixture over medium heat and the temperature rises, the mixture starts to caramelize and brown, like the picture below. Be patient, keep stirring. You’re making candy! And it’s really cool to watch the temperature on the thermometer rise and then reach its final stage of 300 degrees F.

When it’s finally reached 300 degrees F (after about 10 minutes or so), the mixture will be a dark caramelized brown and will smell ever so slightly burnt. Take it off the heat immediately and use a wooden spoon to stir in the bacon-nut mixture. Work quickly, but be very careful and don’t touch the candy: yikes, it’s hot! 

Spread the mixture about 1/4-inch thick, onto the large, lightly buttered baking sheet (that you buttered before you began cooking!) Sprinkle over the chopped chocolate and the remaining reserved nuts and bacon. 

Then set the pan into your freezer for about 30 minutes or until it’s completely firmed up. Take a metal spatula and run it under the toffee in the pan, breaking it up into pieces of any desired size.

This delicious candy can be stored in an airtight container in the freezer for up to six months. I so love breaking off a piece and having it with a lovely cup of tea. My personal treat after a long day. 

 

 

Originally posted 2013-10-22 18:27:26. Republished by Blog Post Promoter