Open Steak Sandwiches

This delicious open steak sandwich features a combinationf beef steaks and griddled slices of granary bread topped with onion chutney or pickle and grated cheese.  The steaks are seasoned and pan-fried or popped on the barbecue then arranged the bread and topped with fresh pea shoot leaves.

Originally posted 2014-03-07 08:12:30. Republished by Blog Post Promoter

Beer and Bacon Mancakes Recipe: INGREDIENTS: 1/2 lb bacon…

Beer and Bacon Mancakes Recipe:

INGREDIENTS:

1/2 lb bacon (8 slices)
1/3 cup packed brown sugar
2 cups Original Bisquick® mix
1 cup of your favorite regular or nonalcoholic beer
2 eggs

DIRECTIONS:

1. Heat oven to 350°F. Line cookie sheet with foil. Place wire rack on top of cookie sheet. Arrange bacon in single layer on top of rack. Bake 10 minutes.

2. Sprinkle bacon with half the brown sugar. Bake 10 minutes longer. Turn bacon over; sprinkle with remaining brown sugar. Bake 10 to 15 minutes longer or until golden brown. Remove from rack. Cool completely, about 15 minutes. Crumble bacon into small pieces; set aside.

3. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with vegetable oil or shortening.

4. In medium bowl, beat Bisquick mix, beer and eggs with whisk until blended. If batter is too thick, add additional beer until desired consistency. Stir in bacon. Pour by 1/2 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until golden brown.

Originally posted 2010-12-17 03:59:02. Republished by Blog Post Promoter

Posted in Uncategorized

A collection of hand selected articles from #Bacon Nation: Why Bacon is Good For You

:

A long list of reasons bacon isn’t a “bad food;” in fact, there might just be some good reasons to eat more of it. Read on. 

Originally posted 2013-11-20 15:30:22. Republished by Blog Post Promoter

Bacon LIVE: Bacon from Space

Sean and I covered a lot ground on Bacon LIVE this week. One of the topics that stuck with me was when we starting talking about alien bacon. Other plants must have bacon… right? If we ever get visited by an alien life forum thats the first thing I am asking. “Do you have bacon and can I try it?”

We also announced that tickets would be going to sale today for the Blue Ribbon Bacon Festival. Sadly if you missed out tickets are sold out. This is great news for the guys that put it on and I can’t wait to see what they have plan this year.

Tune in next week, Sean and I will be reviewing many flavors of bacon jerky!

Go to BaconLIVE.com to learn how to subscribe, call the show, and watch us live Wednesdays at 7pm ET!

Watch the live video recording on uStream.tv!


Originally posted 2011-01-21 21:03:07. Republished by Blog Post Promoter

Posted in Uncategorized

Baked Bacon & Crab Rangoons

Baked_Bacon_Crab_Rangoon1

Who doesn’t love these tasty dumplings filled with cream cheese and crab meat? No really, who? Because you have severe taste issues that should be thoroughly examined!

Looking at the best way to make these, I stumbled across the idea of baking them. So much easier than frying and you don’t have to worry about perfectly sealing them! A quick and easy appetizer and no mess of a frying pan and oil. And I guess it’s a wee bit healthier… though there is the heavenly addition of bacon. 

Baked_Bacon_Crab_Rangoon_mix

Not only do we add bacon, but we kicked it up a bit with snappy siracha mayo, lemon zest and juice, and of course, garlic. And while your local Chinese restaurant may skimp and get the imitation crab…do yourself a favor and get the real thing. There’s not much to the recipe, so why not treat yourself. Go on, you deserve it!

Baked_Bacon_Crab_Rangoon_muffin

The end result is a creamy and almost delicate treat. You get the the smokey earthiness of the garlic and bacon paired with the light and fresh flavor of the lemon, crab and basil, all finished with just a hint of heat from the sriracha mayo.

These baked bacon & crab rangoons will have you forsaking your local Chinese hangout they are so good. Heck, you don’t even need a sauce for them. Yeah, they are that awesome!

Baked_Bacon_Crab_Rangoon3

?

Baked Bacon & Crab Rangoonsby Whiskey Beard

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 12-24

Ingredients:6 oz can lump crab meat, drained4 oz cream cheese, softened2 strips extra thick cut bacon4 cloves garlic1 lemon1/4 cup sriracha mayo1 tbsp black pepper1 tsp salt12-24 wonton wrappers
Instructions:
Preheat oven to 350. Chop extra thick cut bacon into bits and fry until crispy. While bacon is cooking, chop garlic and set cream cheese out to soften. When bacon is done, drain on a paper towel. In a bowl, add crab, cream cheese, garlic, bacon, salt and pepper. Zest lemon peel into bowl and then add the juice of the lemon. Mix all ingredients together. Spray your muffin pan to coat. Depending on the size rangoons you want, either use a 12 or 24 muffin pan. Line each muffin hole with wonton wrappers. Then add 1 tbsp of mixture to the 12 muffin pan or 1/2 tbsp to the 24 muffin pan. Bake for 15-18 minutes. Mixture should be heated through and the ends of the wontons browned.

The post Baked Bacon & Crab Rangoons appeared first on Whiskey Bacon.

Originally posted 2014-03-03 19:26:04. Republished by Blog Post Promoter

Lemon-Lavender Cold Brew

Untitled

There are people with good taste. Then there are people who are good tasters. Shannon Steele, roaster and brew specialist at Passion House Coffee, has a preternatural skill at discerning flavors in coffee and, as I have found lately, her skill translates equally well into the world of food – she recommended a cookbook that I had dismissed wrongly which turned out to be fantastic – and gin – she recommended a wonderfully aromatic French gin.

When Shannon talks about flavors, I listen. When she combines a little food with coffee, I drop what I am doing to listen, then immediately follow along. I wrote last year about my preferred method for cold brewing coffee, so when Shannon mentioned infusing her cold brew with basil and lime, my ears perked up.

For the longest time, every time iced coffee came along, it was dull and bitter – which is why you see most iced coffees loaded down with sugar and cream. The thought of steeping the cold brew with citrus and herbs really interested me and the addition of fizzy soda water pushed me to act immediately. I had tried the combination of cold brew and soda water at Next, it was Passion House coffee and Shannon’s bending the ear of the staff no doubt, and loved the lightness it brought to iced coffee. Continuing to add lightness, brightness and flavor was too intriguing to wait.

Untitled

After brewing a particularly strong batch of cold brew (100g coffee, 200g water off the boil, 550g ice water), combinations began to bounce in my head. I have a lovely lavender bush in the yard and, after trying a roast of coffee this summer with serious lavender notes, I thought the pairing would work, so I added flowers from 2 sprigs. Since it was my first shot at this, I stuck with the herb/citrus pairing and added zest from half of a lemon. I briefly consider orange zest, but I wanted tartness not sweetness.

Untitled

After a brief steeping period (8 hours), I strained the coffee again and chilled it. In the evening, I filled a tumbler with ice, then a bit of sparkling soda water. After adding the cold brew, I smelled not only the coffee, but the lavender as well. The flavors from the lemon were more forward than the lavender, despite the aroma being amazingly strong. The coffee sparkled even beyond the bubbles from the soda water. The combination of coffee roasted with skill and brewed with care combined with a few small additions made this cold brew an incredible treat.

Brainstorming later with Shannon, I think my next go will be with anise hyssop flowers and noyaux. Kind of a bubble gum/almond combination that will differ substantially from the herb/citrus combination, but has possibilities.

Originally posted 2013-08-06 23:06:16. Republished by Blog Post Promoter

Bacon Crumbles? Yes, Please!

The Food Hound, one of the cool cooking blogs we’ve discovered in recent weeks, covers a lot of interesting territory. Looking for great food photography, recipes and cooking ideas? You’ll get that kind of stuff here.

It may shock you to no end (sarcasm alert!), but we couldn’t help but drool onto our keyboards recently when we spotted this bacon-laced recipe by The Food Hound for a great winter soup. Butternut-jalapeño bisque with bacon crumbles is the type of cold-weather dish that comforts souls on cold winter nights. Or on warmer nights. This is just bisque, and it’s your choice.

But this is also a bisque that’s packed with some sophisticated flavors. Better yet, it doesn’t look tough to make, and everything on the ingredient list is available in most groceries and markets.

That includes the bacon. Yes, the bacon. The Food Hound is careful to note that the crumbled bacon bits aren’t just a cool-looking garnish for the finished soup. The bacon is that final “pop” that pushes the dish over the top. This is a winter soup with a blend of creamy, luxurious texture, deep root-vegetable flavor, and the bonus savory boost of crispy bacon. We like that.

The Food Hound’s recipe is another reason why bacon is so great in the kitchen: It’s a great flavor base when starting a recipe. It’s also good enough to be a standalone side dish. Plus bacon has that mysterious quality that makes it a great final touch to a dish. How many foods can give you all that?

Check it out, fellow baconistas. Try making The Food Hound’s butternut-jalapeño bisque with bacon crumbles. Let us know what you think. We’d love to hear from you!

Originally posted 2011-01-17 10:00:28. Republished by Blog Post Promoter

Posted in Uncategorized