This flavour-filled lamb roast is a must to try. The joint is spread with a little oil, finely chopped garlic, fresh rosemary, finely chopped canned anchovies and green olives. It's slow roasted in a low oven with wine or stock for over 2 hours.
A delicious quick soup made with beef mince shaped into meatballs, Thai ingredients, rice noodles, green beans, spring onions and freshly chopped coriander and mint.
Do try these great mini burgers made with beef mince,lemon zest, sun-dried tomato paste, Worcestershire sauce and wholegrain mustard. Cooked under the grill or on the barbecue and served in a burger buns with the apple and chilli slaw. Delicious.
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.
The Salmon burger was 6ozs of wild king salmon, cucumber tomato relish, and apple wood smoked bacon (finally)! I very much like a good piece of salmon but usually I eat it as a grilled filet or smoked. I have had it in burger form from time to time and it always leaves me kind of disappointed and sadly BrGr’s did as well.
Don’t get me wrong the Salmon burger was good and if you’re a fan of fish pressed into patties then you will probably love it. I just have a hard time excepting burgers not made out of red meat. I would have preferred just eating it on a plate with a fork and knife but that’s just me.
The bacon was pretty good; it was crisp and big and had a good apple wood flavor to it. The only down side I found was, like always I would have like to see more bacon on the burger but I guess the salmon burgers real appeal is to the health conscience and the more bacon you put on it the less those health nuts want it.
Then they brought out the Dark Chocolate shake. The description of this shake said it was Dark Chocolate ice cream and milk cause that’s all you need. I’m not a big dark chocolate person but I have to admit this was pretty darn good. It amazes me sometimes how such a simple recipe can be so good and that shows me that the chef really knows what they’re doing by not overcomplicating things just to make it sound good.
That was it for the tasting a BrGr and it was time for us to “Cruze” on to our next location. Unfortunately I didn’t get an opportunity to ride in the Cruze but after looking at it, it reminds me of a Dodge Neon. This is the first year for the Cruze as it replaces the Cobalt in the Chevy lineup.
From what I gathered the car is meant to be a gas saver at an affordable price starting around $16,000. To me it just looks like your average little car and honestly wasn’t that impressive. Maybe if I had got a chance to ride in it I might change my tune but I thought out of all the cars Chevy brought this one was least exciting.
There is still a lot more to come as we head downtown to the Sharp Edge Bistro for Part 4: Lamb, Ostrich, Duck, Camaro, and Volt, oh my.
1 loaf of rosemary olive oil bread
1 lb bacon, fully cooked
sliced tomatoes, optional
avocado slices, optional
flavored mayonnaise (like chipotle mayo), optional
Butter one side of each slice of bread and set aside. Preheat a Panini press, George Foreman grill, pancake griddle, or large pan on the stove. Slice the Muenster cheese (if you haven’t bought the pre-sliced variety). Slice tomatoes and avocado (if using). Put buttered bread butter-side down on whatever appliance you are using to heat the sandwich. If you’re using a flavored mayo, slather the non-buttered side of the bread with mayo. Layer with cheese, bacon, and whatever else you are using. Finish with another layer of cheese and top with the other piece of bread, butter side up. Cook according to specification for whatever appliance you’re using.
bacon recipe courtesy of: Le Food Snob, October 12, 2010
We all know that bacon is meat candy. We also know about chocolate covered bacon. (If you didn’t know about chocolate covered bacon, you’re seriously missing out.)
Just like the title says: Bacon Lollipops. It’s sweet bacony goodness on a stick. And we have tried a few different versions of the bacon lollipop. We implore you to try the following below.
Man Bait Maple Bacon Lollipops:
These babies have little flecks of bacon inside and are a pretty amber color. They’re also a pretty flavorful mix of sweet maple and smoky bacon. Pretty delicious.They come five in a pack too!
BBQ Bacon Strip Lollipop:
These Lollipops are wavy like strips of bacon. They also have flecks of bacon inside of them. But the difference with these babies is that these have more of a BBQ taste and are a little smokier.
The Swirly Bacon Lollipop:
It’s a large swirly, stripey, bacony sucker of goodness. This lollipop is 4 inches in diameter and probably isn’t something you can eat in one sitting. (Size and taste is on the… yikes side.)
There you have it. Did you know that there was more than one bacon flavored lollipop? Did you even know that Bacon flavored lollipops existed? Well, if you were completely clueless to either of those things… now you know! You should probably get some. At least try them. Your life will be that much more enriched. Trust us.
1 large bunch cooking greens (kale, beet greens, chard, collards, dandelion, mustard, etc.)
2 ounces of the best, thickest center-cut bacon you can find
2 large cloves garlic, crushed
1/4 cup chicken stock or water (for long-cooking greens only)
2 tablespoons apple cider vinegar
2 ounces feta cheese
salt and pepper
Wash the greens in several changes of water and dry thoroughly. Strip the greens from their stems and tear into large bite-size pieces. If the stems are tender (yes for beets, chard, dandelion, mustard / no for kale and collards), chop them into 1-inch segments.
Start with a skillet that is wide enough to embarrass you at the thought of using it to cook lunch for one. Heat it on the stovetop over medium-high heat. Chop the bacon into 1-inch pieces and add to the heated skillet. Cook, stirring occasionally, until the bacon is about 2/3 as crisp as you would like it and has given off plenty of fat.
If you will be cooking your stems, add them to the skillet now, along with the garlic. If not, just add the garlic. Cook, stirring occasionally, for two minutes.
Add the greens to the skillet and stir (preferably with tongs) to coat all the greens with a bit of bacon fat. For relatively tender greens (all but collards and kale): Cook uncovered until the greens are just shy of desired tenderness. Add the cider vinegar and cook for one minute more. For collards and kale: Cook uncovered for a few minutes, then add the stock or water and cider vinegar. Cover, lower the heat to maintain a simmer, and cook to desired tenderness, probably about 10 minutes. Season with salt and pepper.
Place the greens in a bowl, crumble the feta cheese overtop, and serve.
bacon recipe courtesy of: Carolyn Cope, "In Defense of Food," Umami Girl, May 18, 2010