2195. BACON MACADAMIA CINNAMON ROLLS

serves 2-4

12 ounces bacon, cut into approx 1/2 inch pieces
1/2 cup chopped macadamia nuts
12.4 ounce package of refrigerated cinnamon roll dough
butter

Cook the bacon pieces until quite crisp; remove from pan with a slotted spoon and drain on paper towels. Add the macadamias to the pan and toast them briefly until they just start to color, about 1-2 minutes (be careful not to toast them too much or they’ll turn bitter.) Remove them from the pan and drain on paper towels. Mix the bacon and macadamias together.

Preheat the oven to 400 degrees (or whatever temperature the package directions recommend.) On a non-stick surface, carefully remove the cinnamon rolls from the package, keeping them in their original configuration. Unroll them together (side by side) on your work surface, top them with the bacon/macadamia mix, spread it out to the edges and press it firmly into place.

Working carefully and with the aid of a spreader or similar long flat tool, lift up the bottom edge of the cinnamon roll dough and re-roll it. Try to keep it as tight as possible.

Using a sharp knife, cut the cinnamon rolls apart and place them, sides touching, in a pie tin or similar baking pan that’s been coated with cooking spray. Bake for 12-16 minutes or until golden brown. Spread with softened butter and return to the oven for another minute or two. Remove and top with icing.

bacon recipe courtesy of: Doug DuCap, Hugging the Coast: a Celebration of Coastal Food, October 20, 2009

Originally posted 2011-05-12 10:33:00. Republished by Blog Post Promoter

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Quality Standard Butchers – Meet your Butcher – Martin James

Quality Standard beef and lamb encourages you to get to know your butcher. In this video butcher Martin James introduces himself and shows you how to break down a lamb leg into four individual cuts for cooking at home.

Originally posted 2013-11-18 08:01:47. Republished by Blog Post Promoter

Thankin’ for Bacon – Appetizer #2…

Our bacon Thanksgiving celebration menu so far includes:

Bacon Apple Pie – Dessert
Bacon Wrapped Water Chestnuts – Appetizer

Today, we are providing another appetizer recipe.  What good host/hostess only serves ONE appetizer?

I was searching for something easy to make and complimentary to our previous appetizer, but with bacon as a role player instead of star.  Look no further than to Martha Stewart for the answer – Spinach, Bacon and Onion Dip.

Ingredients

4 slices bacon, thinly sliced crosswise
1 medium yellow onion, diced medium
coarse salt and ground pepper
1 teaspoon all-purpose flour
2 packages (10 ounces each) frozen spinach, thawed and squeezed dry
1 cup whole milk
1/2 cup sour cream
1 bar (8 ounces) cream cheese
1/2 cup grated Parmesan
Crostini or pita chips, for serving

Directions

Preheat oven to 350 degrees. In a medium saucepan, cook bacon over medium, stirring occasionally, until browned and crisp, 10 minutes. Drain bacon on paper towels. Discard all but 1 tablespoon fat from pan. Add onion to pan, season with salt and pepper, and cook, stirring occasionally, until tender, 8 minutes. Add flour and cook 30 seconds. Add spinach, milk, sour cream, and cream cheese. Cook, stirring, until cream cheese melts, 2 minutes. Stir in bacon and 1/4 cup Parmesan.
Transfer mixture to a 1 1/2-quart baking dish and top with 1/4 cup Parmesan. Bake until bubbling, 14 minutes. Heat broiler and broil until top browns, 3 minutes. Let sit 5 minutes. Serve dip warm with crostini or pita chips.

photo and recipe via marthastewart.com

Originally posted 2011-11-19 19:24:29.

Related Stories:April 30, 2012 Hi There…Nice to See you Again…and I Brought a Recipe…January 29, 2013 Thankin’ for Bacon – Appetizer #1…


Originally posted 2014-06-17 22:18:34. Republished by Blog Post Promoter

Wired

I’ve developed a minor obsession with the story behind Facebook, sparked, of course, by my deep and undying love for all things Aaron Sorkin. Hell, I love the man so much, I watched every episode of “Studio 60 on the Sunset Strip,” even the terrible ones at the end.

When I first heard he was penning the screenplay for “The Social Network” (the seedy and somewhat questionable back story of Facebook), I was beside myself. I needed to prepare. Luckily, Hot Pants (remember him?) has the two books about the ubiquitous social networking site: the one that Mark Zuckerberg approves of and the one he thinks is a steaming pile of poo. They’re both great reads but are COMPLETELY different books.

The Accidental Billionaires” by Ben Mezrich is racy, gossipy and downright seedy. It’s fast paced _ I read it in a day. And it’s only from the point of view of the four guys suing Zuckerberg over Facebook’s genesis. One is his former best friend who he totally fucked over when the company was still very young and so were they. The other are three Harvard classmates who seem rather whiny and spoiled, stomping their feet and saying “He stole our idea!” even when he kinda did and he kinda didn’t. Mezrich makes no bones about admitting he never once spoke with Zuckerberg for the book despite the author’s repeated requests AND he confesses to condensing timelines, recreating scenes and generally making shit up. Take it with a grain of salt, but read it anyway. It’s fascinating.

The second book is the Zuckerberg-approved tome “The Facebook Effect,” which looks not only at the company’s start but also at the impact it’s having on the world. This time written by journalist David Kirkpatrick who spent many, many hours interviewing the boy genius himself and many others at Facebook. The writing is much drier, much more direct, and it’s not as good storytelling as the other book, but Kirkpatrick really dives into the meat of the company rather than simply relying on the he said-she said bullshit that’s emerged since the website started. It’s a stark contrast to Mezrich’s soap opera, spending very little time on the lawsuits against Zuckerberg and instead focusing on the company itself.

Now the movie. *happy sigh*

Really? It was fantastic. Smart, witty, fast-paced. All the things that Sorkin does so well, wrapped up in an adorable little crimson bow (Harvard jokes! Love them!). Forget facts and what’s real. This is great storytelling at its core, and Sorkin has not ever said the story is completely factual. In fact, in a New York magazine article, he actually said he argued with director David Fincher to go with inaccuracy when it improved the story. In one scene where it’s well documented that Zuckerberg was drinking Beck’s, Sorkin said he wanted to have the character consume screwdrivers because that made it appear that he was trying to get drunk. Fincher won in the end and Jesse Eisenberg, who plays Zuckerberg, chugs down beer as he hacks into servers across Harvard.

Go see the movie for sure, but if you’ve got the notion, pick up the books, too. Join my geek army.

Originally posted 2010-10-07 02:57:00. Republished by Blog Post Promoter

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HAPPY INTERNATIONAL BACON DAY

I’ve been slacking here on BaconJew lately, but I wanted to wish everyone a very happy pork-filled holiday weekend. Stay tuned for more updates in the coming days!

Originally posted 2010-09-04 20:46:00. Republished by Blog Post Promoter

U.S.of Bacon TONIGHT!

So, I was wrong and the episode of United States of Bacon with my Skull and Cross Bacon logo wasn’t on last week, it aired tonight! If you didn’t catch it, look for re-runs on the Destination America channel.

The ?Diesel Filling Station, in Atlanta, GA gave a shirt with my logo away as a prize for winning their bacon trivia contest. Which, by the way, I would have won hands-down. What I really want thought, is that bacon-filled Death Muffin they featured. Next time I’m even remotely close to Atlanta you know I’m gonna have to make a quick detour to try it out.

Anyone that found their way here because they were looking for the shirt that was featured at the bar, you can find them in my

Originally posted 2013-01-13 21:59:00. Republished by Blog Post Promoter