2645. COOL MELON SALAD with HOT BACON

serves two for lunch or 4 as a part of a larger meal

4 or 5 strips of smoked bacon, cut into 3″ pieces
1 small, sweet melon such as cantaloupe
several small mint leaves, torn if big
a small handful of arugula or spicy cress, washed and dried well

Dressing
4 tablespoons olive oil
1 tablespoon honey
3 tablespoons lemon juice – about one large lemon
freshly ground pepper
a few mint sprigs

Start the bacon cooking. Slice the melon in half, scoop out the seeds and cut into wedges. Cut the skin off the flesh and the flesh into large cubes. Remember to tend to the bacon while cutting the melon. Place the cubes in a bowl and chill in the fridge. Whisk the olive oil, honey and lemon juice in a bowl. Reserve. Drain the bacon. Toss the melon, arugula/cress and mint with a drizzle of dressing. Add the bacon, toss again, and garnish with the fresh pepper and mint springs. Serve immediately.

bacon recipe courtesy of: Dana Velden, The Kitchn, August 9, 2010

Originally posted 2012-08-05 08:17:00. Republished by Blog Post Promoter

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3077. GARLIC and LEMON BROCCOLI RABE with BACON LARDONS

serves 3-4

1 bunch broccoli rabe
4-5 slices thick cut bacon
4 cloves garlic, minced
juice of 1/2 lemon
?zest of 1/4 lemon?pinch red pepper flakes
salt and pepper, to taste

First, bring a pot of water to a boil and add int he broccoli rabe. Let the broccoli blanch for 2-3 minutes, then remove and rinse with very cold water, to stop the cooking process, then drain all of the water from the broccoli and pat dry.

In a large pan, cook your bacon over medium-high heat, for 6-8 minutes or so, until crispy. Remove with a slotted spatula onto a plate lined with paper towels to drain. Remove all but 1-2 tablespoons of bacon fat from the pan (and reserve the rest for later – I like to keep excess bacon fat in the fridge to use later for extra crispy home fries) and add in the broccoli rabe (alternatively, you can just use olive oil in place of the bacon/bacon fat). Cook for 5 minutes over medium heat, then add in the garlic, lemon juice, lemon zest, and a pinch of red pepper flakes, for another 2-3 minutes, until the garlic is fragrant and the broccoli is tender. Taste, and add salt and pepper as desired. Serve warm or at room temperature.

bacon recipe courtesy of: Sydney Kramer, The Crepes of Wrath, May 16, 2012

Originally posted 2013-10-11 01:24:00. Republished by Blog Post Promoter

2187. TOMATO BACON ROTINI

serves six

6 ounces rotini
1/4 cup margarine or butter
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
2-3/4 cup milk
1-1/2 cup grated Parmesan cheese
8 slices bacon, cooked and crumbled
2 medium tomatoes, chopped

Cook pasta according to package directions. Drain, cover and set aside. In a large saucepan, melt margarine or butter. Stir in flour, salt and pepper; blend in milk. Cook, stirring constantly, until thickened and bubbly. Add in cheese, bacon, tomatoes and pasta; toss to coat. Heat through and serve immediately.

bacon recipe courtesy of: Mueller’s Pasta, Jersey City, New Jersey

Originally posted 2011-05-04 11:11:00. Republished by Blog Post Promoter

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ABC’s The Chew Makes our Bacon Coffee Cake with Bourbon-Pecan Glaze

Hosts of The Chew today made our Bacon Nation Coffee Cake! Go here to watch the segment!

http://beta.abc.go.com/shows/the-chew/episodes/June-25-2013

Originally posted 2013-06-25 18:09:00. Republished by Blog Post Promoter

Saints are World Champs!! And New Orleans Style BBQ Shrimp Recipe

Hey, guess what? THE NEW ORLEANS SAINTS ARE WORLD CHAMPIONS!!!!!!
Mama and Papa BaCon flew from St. Louis to get snowed in and watch Superbowl XLIV with us, Foxy, and some crazy, lovely D.C. folks. Black and Gold beads, the dark smell of gumbo, and friends in Saints gear filled our house while “Superbowl Mambo” streamed from the Times Picayune website, and it felt like a true N’awlins romp. To everyone who came out for the party and to those who couldn’t come due to the storm/work but who were there in spirit (JKarlin, we missed you!): because of you guys, Mr. Luz and I didn’t miss home when we could have missed it the most. So thanks for being there with us.
As far as the game goes, I couldn’t tell you what actually happened because I was too amped up to think. All I know is the K. Gates song “Stand Up and Get Crunk/Black and Gold to the Superbowl” kept blaring on our speakers, Mr. Luz kept doing his own secondline dance through the crowd in the living room and dining room to the kitchen and back again, and I got and gave alot of “touchdown hugs.”
But there was a moment towards the end of the game when I checked the clock and saw that there were only 44 seconds left in the 4th quarter, and then it hit me full force–“Holy S*** this changes everything-how fantastic for NOLA!” and then “Is this really happening??”  When I came to my senses after a few minutes, there weren’t 25 different people, with different hometowns and even hometown teams, at our house . . . I only saw Saints fans, overcome with collective joy-shouting, hugging, crying, and all out getting crunk (look it up).
What a surprisingly blissful and unpredictably beautiful life we live.  
On to the recipe! This is Mama Bacon’s recipe from Southern Living for New Orleans BBQ Shrimp, and it’s one of my favorite foods, though surprisingly easy. You can serve it as an appetizer by itself, or as an entree over cheese grits.  The shrimp is marinated (in Nawlin’s they do shells and head on, but peeled is okay too)and then baked in a spicy, tangy lemon butter sauce with a little Worcestershire sauce for depth and garlic. We double the marinade recipe so we have plenty left over for French bread-dipping. Only make this for the people you really love, because they’ll likely request it at every pot luck you attend from now till the end of time.  Though if they are anything like my friends, they are worth it.

New Orleans Style BBQ Shrimp Recipe

(photo and recipe courtesy of Southern Living)

4 lbs. large unpeeled shrimp (6 lbs. w/heads on)
1 cup Butter
1 cup Olive oil
1/2 cup Chili Sauce
1/2 cup Worcestershire Sauce
2 Lemons, sliced
8 Garlic Cloves, chopped
4 Tbs. Creole Seasoning (I use Tony’s Light)
4 Tbs. Lemon Juice
2 Tbs. chopped Parsley
2 tsp. Paprika
2 tsp. Oregano
2 tsp. ground Red Pepper
1 tsp. hot sauce
2 loaves French bread

Spread shrimp in a large baking dish.  Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts, and pour over shrimp. Cover and chill 2 hours, turning shrimp every 30 minutes.

Bake, uncovered, at 400° for 20 minutes; turn once. Serve with bread and/or grits.

Originally posted 2010-02-26 22:36:00. Republished by Blog Post Promoter

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Review: Marlow & Sons

Brunch at Marlow & Sons on Broadway and Berry in South Williamsburg.Home-made biscuits with bacon egg & cheese:

Originally posted 2010-04-26 15:30:00. Republished by Blog Post Promoter

2646. SHRIMP and GRITS with MUSHROOMS, PERNOD and APPLEWOOD SMOKED BACON

yields eight servings

4 13/15 shrimp, each, peeled and deveined
salt and pepper, to taste
4 ounces grits
2 tablespoons butter, lightly salted (divided into 1tablespoon + 1/2 tablespoon + 1/2 tablespoon)
1 tablespoons parsley, chopped
3 ounces milk
2 tablespoons bacon, fine dice
2 tablespoons leeks, cut in half and washed
2 tablespoons crimini mushrooms, washed
2 tablespoons olive oil
2 ounces white wine
1 ounce Pernod Liqueur
1 lemon, juiced
1 tablespoon micro greens

In a medium sauté pan add grits and lightly toast, about 1 minute. Slowly add in milk and stir to incorporate completely. Cook over medium heat for 2 minutes, constantly stirring so not to stick to pan. Remove from heat and add 1 tablespoon of butter and fresh herbs. Reserve. In another medium sauté pan, heat oil over medium heart. Lightly season shrimp and add to pan, lightly sauté turning after 30 seconds. Add white wine and allow to simmer over low heat. Turn off heat, add lemon juice and 1/2 tablespoon of butter. Reserve. In another sauté pan add mushrooms, leeks and bacon and lightly sauté until tender, about 4-5 minutes. Deglaze pan with Pernod and reduce heat. Add 1/2 tablespoon of butter and reserve.

To Plate: Place grits center-loaded on a plate. Arrange shrimp across the grits and pour the mushroom mix over the shrimp. Garnish with micro greens.

bacon recipe courtesy of: Kevin Gaudreau, Rocco’s Dinner Party, Season 1, Episode 7

Originally posted 2012-08-06 08:46:00. Republished by Blog Post Promoter

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