Better with Bacon – Chicken Linguine with Peas, Parmesan and Bacon

YUMMMMMMMMMMMIE!  Yes, yummie with an “I-E” instead of the traditional “Y”.  Why? Because it’s extra special good ;-)

Just in time for dinner it’s yet another great bacon recipe that is simple and easy to make.  Also according to, it will serve 6-8 people for under $10.00.

It’s Chicken Linguine with Peas, Parmesn & Bacon!  Recipe after the jump…Chicken Linguine with Peas, Parmesan & Bacon


1 lb. box linguine (boils in 7-8 minutes) 1/4 lb. raw bacon, chopped 1 lb. boneless, skinless chicken breast, cubed 16 oz. bag frozen petite peas 1/4 cup olive oil 1/2 cup Parmesan cheese Salt and pepper to taste


While the pasta is boiling, heat a large nonstick skillet over medium-high heat and brown the minced bacon. Remove the bacon and place on paper towels to drain. Season the chicken with black pepper and a small amount of salt. Cook in the hot bacon fat for a few minutes until done and set aside. In the last minute of the pasta boiling, add the bag of frozen peas and boil for a minute. Drain the pasta and pea mixture, add it back to the pot and top with the olive oil and chicken. Toss evenly with tongs. Serve topped with the Parmesan cheese and bacon crumbles. recipe via Susannah Locketti over at 

Originally posted 2010-04-26 15:22:14.

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Chicken Skin-Shio Koji Sausages

After the shio koji finished fermenting, I had a few ideas on how to use it. The initial idea was sausages. I was going around and around trying to find a way to make a sausage with enough simplicity to taste the shio koji which still being interesting enough to want to eat. After filtering through ideas, this sausage was based in the skewered chicken eaten while in Japan.

Yakitori is dead simple – charcoal, chicken parts and seasoning – and, when done well, is incredibly delicious. Of crave-able meats, it is hard to beat chicken and short of the best fried chicken, yakitori and its variety is right up there. Offal, dark meat and skin on sticks is a good recipe for simplicity. When I thought of it, the skin and dark meat served on sticks with giant glasses of beer was one of the most comfortable moments is vacation of boundary pushing experiences and meals.

The first issue I met was the chicken skin. I had no interest in using the uncooked skin in this sausage. Flaccid poultry skin had no roots in yakitori and I thought crumbling crispy roasted chicken skins would be an interesting addition. The next issue was in most chicken sausages, you fight dryness constantly. Chicken is lean and, in my opinion, depending on the grind might be too lean. Given how I planned to render the skins to crisp them, I needed to add fat. I added pork fat cured in shoyu to the grind. Cheating? Yes. Delicious. Yes.

The last challenge was determining how much shio koji to use. After all, this was a pretty unknown ingredient to me and is not exactly sitting in Grigson’s sausage books. I added a tablespoon. Cooked a little and tasted it. Added another teaspoon of shio koji and repeated the process. I was happy with two, so I finished binding the sausages and stuffed them into casings.

Instead of tying them into links, I opted to throw two skewers through the coil and grill it as it stood. This method not only gives more portion flexibility, I think it yields more even cooking results over a grill. The punch of roasted chicken skins combines with the shio koji in a very interesting way. These sausages have intense savory flavors, but there is a subtle sweetness which I picked up earlier in roasted cabbage which was flavored with shio koji. For sausage which is essentially 6 skin-on chicken thighs and a little pork, they do not skimp on flavor.

I wanted a minimalist sausage and based on ingredients, I passed the test. I also wanted to feature the shio koji and I think I should have done better here. The roasted chicken skin flavors were carried by the pork fat with assassin like precision. The shio koji played a smaller role, but still present and appreciated,

Chicken Skin – Shio koji Sausages

500 grams chicken thighs 150 grams cured pork fat 50 grams crisply roasted chicken skin 2 tablespoons shio koji

Note: If you do not have fatty cured pork/bacon to grind, back fat and another 1-2 tablespoons of shio koji will work well. Start with one. Taste and adjust.

Step one: Keepinig bowl extremely cold, grind the pork fat. Then crumble the chicken skin. Then grind the chicken thighs. Chill the ground meat and crumbled skin for a few hours and up to a day.

Step two: Add shio koji to ground meat/crumbled skin and mix the sausage forcemeat until it is bound. Grab a bit, heat it through and taste it. Adjust seasoning with shio koji.

Step three: Stuff into casings or form into patties.

Get a Whiff of BaconAir…

For those of you who have stuck around here for a while, you know of my love / not so much relationship with the folks at JD’s., makers of Bacon Salt, Baconnaise, MMMvelopes, and most recently bacon cola with Jones.

One one hand, I truly appreciate their inventiveness.

On the other, none of their products include any bacon (at all) and all their stuff kinda taste like yuck.

Well, they are at it again.  This time with the creation of BaconAir

Their “creation” story is pretty good, here’s an excerpt:

Hungry for bacon but don’t want the calories? Try BaconAir! Competing in a sporting event or spelling bee? Try BaconAir! Vacuuming the house? Try BaconAir! Taking a test? Try BaconAir! Driving a race car or semi-truck? Try BaconAir. If you want to run faster, jump higher, look and feel more attractive or memorize long sequences of numbers – try BaconAir! 

Wanna see the rest? Pop over and read it.  While you are there, if you are so moved, you can get your name on the waiting list.  Retail is $8.99.

via Toronto Life and JD’s

Originally posted 2011-03-29 21:47:10.

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For each roll:
1 4in x 7in piece noriabout 1/2 – 3/4 cup?prepared sushi rice1 teaspoon toasted sesame seeds, if desired2 ounces fresh tuna, cut in to 1/4 in width strips1 strip cooked bacon, or 1 tablespoon finely chopped cooked bacon1/4 small Granny Smith apple, peeled, cut into thin strips and placed in 1/4 cup sushi rice dressing1 teaspoon finely chopped scallionsapple chips for garnish, optional
To assemble sushi roll, place nori horizontally on the work surface, being sure that the rough side is facing upwards. Cover the entire surface with an even, thin layer of prepared sushi rice. If desired, sprinkle sesame seeds across rice. Flip seaweed over so that rice in facing down.?
Place tuna horizontally in the middle of the nori, being sure that it extends to both edges of the nori. Place bacon, or chopped bacon on nori in the same fashion as the tuna strips. Repeat with scallions. . Remove apple strips from dressing and pat dry.?Place apple strips on the nori being sure that they extend to both edges of the nori.
Roll according to?the technique for making inside out rolls (see below). Cut roll into 6-8 pieces. Serve with wasabi and pickled ginger if desired. Add apple chips for garnish.
How to Make an Inside Out Roll (Ura Maki): Begin with a piece of 4-in by 7-in nori. Place the nori directly on a cutting board, making sure the long end is parallel to the bottom of the board and that the rough side is facing upwards. With fingertips dipped lightly in cold water, spread about 3?4 cup of prepared sticky rice evenly over the entire surface of the nori. Flip nori over so that rice is face down on the cutting board. Add desired ingredients horizontally in the middle of the nori, making sure that ingredients are spread evenly and touch both edges of the nori. With damp fingertips, place thumbs underneath nori while grasping fillings with all other fingertips. Roll the bottom of the nori just over the fillings, making sure to tightly tuck the fillings under the fold. Continue rolling the first fold until it reaches the top edge of the nori. With a bamboo rolling mat covered in plastic wrap, gently shape roll by pressing forefingers on top of the mat while simultaneously pressing thumbs and middle fingers on the sides. Check to see that the seam side of the roll rests on the cutting board before cutting into 6–8 pieces.

bacon recipe courtesy of: Marisa Baggett, Sushi Secrets, September 4, 2008

Bacon Pic of the Day – Bacon Monster…

You can not unsee what you are about to see!

Feeling brave?  Then see you after the jump…

Told you!

via ugliesttattoos from fail blog.

Originally posted 2011-08-08 20:08:42.

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