Baconfests Come To Canada

As the popularity of bacon as a food and as a cultural phenomenon continues to grow, it should come as no surprise that all over the bacon-eating world, this exceptional food product is being celebrated with a heretofore-unseen gusto. Bacon-themed events, conferences and parties are springing up all over the place, all dedicated to praising […]

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Merry Christmas! Especially for our 2nd Winner.

The Lords Of Bacon hope Santa leaves lots of bacon under your tree. Our reader Jan is getting a little help, as they won a coupon to try the new Oscar Mayer Super Thick Cut Applewood Smoked Bacon. I feel like Bacon Santa.

Let’s do it again.

If you entered this last contest, you are automatically entered for this next round, if you want to enter again, that’s fine too. This time lets go with 2 random winners selected from emails sent to lordsofbacon (at) gmail (dot) com, with the subject line FREE BACON. We’ll pull the winners at noon on my birthday, I mean New Year’s Eve.


serves four

2 (about 300 grams each) eggplants, trimmed
95 grams (1 1/2 cups) fresh breadcrumbs
2 tablespoons chopped fresh continental parsley
75 grams (1/2 cup) plain flour
2 tablespoons milk
1 egg, lightly whisked
canola oil, to shallow-fry
4 bacon rashers, halved crossways
410 grams can spicy Italian-style chopped tomatoes
40 grams (1/4 cup) pitted kalamata olives, coarsely chopped
80 grams baby rocket leaves

Cut each eggplant crossways into six 1cm-thick slices. Combine breadcrumbs and parsley on a plate. Place flour on a plate. Season with salt and pepper. Whisk milk and egg in a bowl. Dip eggplant in flour mixture. Shake off excess. Dip in egg mixture, then in breadcrumb mixture, pressing to coat. Add enough oil to a large frying pan to come 1cm up the side. Heat over medium heat. Cook half the eggplant for 2-3 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with remaining eggplant. Preheat grill on medium-high. Place the bacon on a tray lined with foil. Cook under grill for 2 minutes each side or until golden. Heat the tomato and olive in a small saucepan over medium heat. Stack the eggplant, bacon and rocket on serving plates. Drizzle over the sauce.

bacon recipe courtesy of: Kathy Knudsen, Good Taste, June 2010