Egg Salad BLT Sandwich

This could be a yummy way to use up all the extra hard-boiled eggs from Easter! Ingredients 1/4 cup fat-free mayonnaise 3 tablespoons thinly sliced green onions 3 tablespoons reduced-fat sour cream 2 teaspoons whole-grain Dijon mustard 1/2 teaspoon freshly ground black pepper 1/4 teaspoon grated lemon rind 8 hard-cooked large eggs 8 (1 1/2-ounce) slices peasant bread or firm sandwich bread, toasted […]

The post Egg Salad BLT Sandwich appeared first on BaconScotch.com | Bacon & Scotch | Bacon | Scotch | Bacon Recipes | Scotch Drinks.

Originally posted 2013-03-19 13:21:01. Republished by Blog Post Promoter

Chocolate Bacon Pecan Pie with Chocolate Whipped Cream

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Did you know that August 20th is National Chocolate Pecan Pie Day? Having National Pecan Pie Day just wasn’t enough. ‘Merica had to come up with CHOCOLATE Pecan Pie Day… Heck yeah we did! I wonder how long we’ll have to wait until National Bacon Chocolate Pecan Pie Day is declared?

Because believe it or not, bacon, chocolate, and pecan pie go together like peas, carrots and Forrest Gump. This pie is filled with layer upon layer of wonderful, sweet and savory flavors. All this nutty, bacon-y, chocolate-y goodness starts with a flaky, buttery crust. Next comes our variation on a traditional pecan pie filling. Adding semi-sweet chocolates, candied bacon, AND smooth bourbon to our toast pecans gives this pie a “Yeah, baby!” flavor explosion. Top this dreamy pie with a dollop of Chocolate Whipped Cream for a pie that is perfection on a plate.

Basic Pie Crust:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/2 cup cold unsalted butter, cut into pieces
2 – 4 tablespoons chilled water

Chocolate Bacon-Pecan filling:
3 large eggs
3/4 cup packed dark brown sugar
2/3 cup light or dark corn syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
2 tablespoons melted butter, salted or unsalted
2 tablespoons bourbon
1 1/3 cups toasted pecans, lightly chopped
1/2 cup chopped, candied bacon
3/4 cup semisweet chocolate chips

Chocolate Whipped Cream:
1/2 teaspoon bourbon vanilla extract
3 – 4 tablespoons confectioner’s sugar (or more to taste)
2 tablespoons unsweetened cocoa powder
1 cup cold heavy whipping cream

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1. Using a food processor or pastry blender, combine flour, salt, and sugar. Add in butter and combine until mixture resembles coarse meal. Sprinkle with 2 Tbsps. water and continue mixing until the dough is crumbly, but holds together. (Add 1 Tbsp. additional water if necessary).

2. Flatten dough into 1″ thick disk and refrigerate for about an hour. You can prepare your other pie filling and whipped cream while you wait.

3. Preheat the oven to 375ºF and position the oven rack in the center of the oven.

4. In a large bowl, whisk together the eggs, brown sugar, syrup, vanilla, salt, melted butter, and bourbon.

5. Stir in the pecans, candied bacon bits (learn how to make candied bacon HERE), and the chocolate chips. Set aside.

6. Using a chilled whisk, stir together vanilla, sugar, cocoa powder, and 2 Tbsps. of cream in a chilled mixing bowl to form a thick paste.

7. When the cocoa powder is dissolved, add the remaining heavy cream and beat until stiff peaks form. You may also use a hand mixer (be sure the beaters are chilled).

8. Refrigerate covered until ready to serve.

9. Place your pastry dough on a floured surface and roll dough into a 14-inch circle with a floured rolling pin. Place your dough into a 9″ pie plate and gently fit into the bottom and up the sides of the pie plate.

10. Scrape the pie filling into the pie shell and bake for 35 to 40 minutes, or until the filling puffs up slightly but still feels slightly jiggly and moist in the center.

11. Let pie cool completely before slicing. Serve with a dollop of chocolate whipped cream and a sprinkling of chopped candied bacon.

A pie complete with bacon and booze. Alas, a pie that the great Dean Winchester would go to hell and back for.

The post Chocolate Bacon Pecan Pie with Chocolate Whipped Cream appeared first on Bacon Today.

Originally posted 2013-08-19 00:55:28. Republished by Blog Post Promoter

That was easy… Winner #1

We have a winner in our first Free Bacon Giveaway! Reader ‘Meg’ was randomly selected from last week’s contest to win a coupon good for a free package of Oscar Mayer’s Super Thick Cut Applewood Smoked Bacon Lovers Bacon. Congratulations Meg!!!! You can be next.

When she heard she won she was good enough to share a recipe for the most awesome bacon cookies she has ever had. So we will share with everyone. Can’t wait to try these.

Bacon Maple Cookies

1 c. butter or margarine, softened3/4 c. brown sugar, packed3/4 c. sugar2 eggs1 T + 1 t. maple syrup2 1/3 c. flour1 t. baking soda1/4 t. salt1/2 – 1 lb. bacon, cooked, crumbled and well drained (drain for a couple of hours if possible, you don’t want bacon GREASE cookies.)

1. In a large mixing bowl, beat together butter or margarine, brown sugar and sugar until fluffy. Stir in eggs and maple extract or syrup. Beat for 1 more minute.

2. In a small bowl, combine flour, baking soda and salt. Stir to combine and add in batches to mixing bowl. Beat just long enough to incorporate.

3. By hand, stir in the bacon pieces. Drop by tablespoons onto cookie sheets. Bake at 375 degrees for 8-10 minutes, until golden brown.

Originally posted 2009-12-22 14:24:00. Republished by Blog Post Promoter

Bacon Burrito you say?

I enjoy a good burrito, but lets face it, it’s not really something you would associate with bacon. Well those crazy kids over at Taco Bell have limited time snack for us baconistas, the Bacon Cheesy Potato Burrito. I guess they are not content with Wendy’s getting all the bacon mentions online.
Now I could go all bacon snob here and say how the bacon is of an inferior quality compared to good bacon. But its TACO BELL!!!… the best part of taco bell is they have Mountain Dew on tap and the drive thru is open late. No place for snobbery.
Of course the product doesn’t match the picture, that’s a given. For a fast food burrito it wasn’t bad, every bite had enough bacony flavor that I did not feel ripped off. It wasn’t over powered by sauce or other parts of the burrito. Not sure it is worth $3 but if I have the need for the taste of bacon wrapped in a soft flour tortilla, I would get this again.

Originally posted 2009-07-10 13:08:00. Republished by Blog Post Promoter

Preserved Lemons: A Connector to Another World

My good friends Richard Bonomo and Marla Hazan, whose ancestors are Sephardic Jews from exotic, far-away lands like Turkey, Spain, and Morocco, always have a jar of preserved lemons in their kitchen, for flavoring stews, soups, salads, sauces, marinades and dressings. 

I am working on a 5th edition of Cooking for Dummies with my co-author Bryan Miller, and for a chapter on international cuisines we are exploring and explaining some of the ingredients and techniques used in Mediterranean cooking. Lemons, both fresh and preserved with salt, are as ubiquitous as olive oil and tomatoes throughout the entire Mediterranean world.

I set out this last weekend to preserve some lemons myself and to also borrow some from Richard and Marla so I could add them to the Chicken and Green Olive Tagine I created for Cooking for Dummies V. I don’t know if it’s just me, (I admit to being a bit quirky), but when I make a dish like preserved lemons, the process pleasantly carries me back and connects me to a culture and kitchen practices that are tried and true and centuries old.  I become a little Moroccan, a little Turkish, a little Mediterranean.   

Preserved Lemons

4 medium, thick-skinned lemons

About 6 tablespoons (not iodized) salt

Juice of 4 lemons, or more if needed

1.) Scrub the lemons well. Using a sharp knife slice the lemons into quarters, stopping about ½-inch from one end to leave the quarters attached to the fruit.

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Pack about 1 tablespoon of salt into the center of each cut lemon.

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Place them in a one-quart, wide-mouth mason jar, fitted with a lid, and press them down so they fit snuggly.

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2.) Sprinkle them with one additional tablespoon of salt. Add the lemon juice and press them gently into the juice as much as possible. Cover the jar and let set 3 to 4 days, turning the jar over a couple of times a day, during which time they will soften and release their juice.

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3.) Press them down again and add 1 more tablespoon salt and additional juice, if necessary to completely cover. Close the jar and let set for at least one month, turning the jar over every few days to redistribute the salt and juices. Before using, remove and discard the pulp, then rinse the rind well. A harmless white mold may appear on the fruit; simply rinse it off before cutting up and using the peel. After opening, preserved lemons will keep up to a year, without refrigerating. The pickling juices can be used to make salad dressings or marinades for vegetable salads.

Tip: Cut up the juiced lemon rinds, and if you have a rose garden compost them into the soil around the roots of the plant. Roses love the acidity of lemon peel.

Originally posted 2014-03-24 14:56:03. Republished by Blog Post Promoter

Bacon Scented Candles

Ohh how I love the smell of flesh in the morning. Well, now you can smell crispy bacon bits all day long!

For a measly $11 you can fill your home with yummy(bad ass) bacon smells. Go here to take a peek and then BUY that sucker.

Oh and btw… these beauties are triple-scented. Cause single or double is just freakin’ lame.

Originally posted 2009-09-02 13:10:00. Republished by Blog Post Promoter