Skulls @ Target – Halloween 2010

Man, I have been trying to get this post up all week but I am in serious skull shopping overload and now completely broke. Went to my local Target on Sunday and picked up TONS of new stuff. The shelves were a little bare so I'm not sure if they were ransacked before I got there or if they were still putting stuff out. One things for sure, Target's halloween stuff is going quick. Quite a few of the items I wanted to post for you guys are already out of stock online.

This skull candy dish is my pick of the year from Target but it's only sold online. Fortunately, they have a great free shipping offer on a lot of the halloween items right now if you spend $50.00.

Boston Warehouse Bone Collector Footed Candy Dish - $19.99Boston Warehouse Bone Collector Earthenware Footed Candy Dish

Halloween Skeleton Piggy Bank - $9.99 Halloween Skeleton Piggy Bank

Multi Skull Melamine Dinner Plate (Set of 6) - $11.99

This is my 3rd skull cookie jar and they have another one in silver that's only sold online.
Earthenware Skull Cookie Jar - $19.99

This skull platter is online only too.
Skull Earthenware Serving Platter - $14.99

Ceramic Skull Salt and Pepper Shakers - $4.99

Skull Serving Tray - $4.99

Once I'm able to I'll post a pic of my skull windfall from Target. Some of the stuff I found, like the most awesome black on black skull tablecloth ever, aren't even on the website at all!

Better with Bacon – Roasted Potato & Bacon Salad

So simple, so mouth watering delicious…my kind of recipe! 


Let’s get our cooking on, shall we?

Roasted Potato & Bacon Salad


6 slices bacon, chopped 1-1/2 lb.  baby red potatoes, halved Sea salt + freshly ground pepper Handful flat-leaf parsley leaves (or to taste), chopped 2 pickles, diced 1 tbsp each: grainy mustard, mayonnaise 1 tsp red wine vinegar


In large skillet, add bacon and splash water (to decrease chances of it burning as it releases its fat). Cook over medium-high, reducing heat if needed, until bacon is crisp. Transfer bacon to paper towels to drain. Strain fat; reserve 3 tablespoons. In roasting pan, toss potatoes and reserved bacon fat. Season well with salt and pepper. Roast in preheated 400F oven 40 minutes or until golden. Cool 5 to 15 minutes. Toss with bacon, parsley, pickles, mustard, mayonnaise and vinegar. Serve warm.

Makes 4 side servings.

[photo and recipe via Toronto Star]

Originally posted 2009-11-02 14:41:55.

Related Stories:July 31, 2013 Better with Bacon – Iceburg, Potato, Bacon SaladMarch 22, 2014 Better with Bacon – Barbecue Bacon and Bean Salad


1 teaspoon veggie oil
6 oz. bacon, cut into 1/4-inch pieces
1 3/4 teaspoons cane sugar
1 1/4 teaspoon tamari
3 cloves garlic, thinly sliced OR 1 tablespoon minced from jar
12 oz. broccoli, florets and stalks cut into 1/4-inch pieces
12 oz. cauliflower, florets and stalks cut into 1/4-inch pieces
2 tablespoons pure maple syrup

Place a wok or large skillet over medium high heat. Add the vegetable oil and sliced bacon to the pan and stir-fry until golden and crisp, about 2 minutes.

Sprinkle the sugar over the bacon and toss. Immediately and carefully add 1/4 teaspoon tamari and continue to stir-fry until the bacon is glazed, about 30 seconds. Transfer the bacon to a bowl with a slotted spoon.

Add the garlic and a pinch of salt to the drippings in the pan and stir-fry until fragrant, about 30 seconds. Then, add the cauliflower and broccoli pieces and cook until tender and crisp on the edges, perhaps 2 to 3 minutes.

Sprinkle 1 tablespoon of sugar over the vegetables and toss to coat. Add 1 more tablespoon tamari and the candied bacon to the pot and stir thoroughly.

When the pan starts to look dry, reduce the heat to a simmer and finish off by stirring in the 2 tablespoons pure maple syrup. Cook for approximately 1 minute and serve.

bacon recipe courtesy of: Allaina, 3 Munching Monkeys, May 7, 2011

Bacon and Shrimp Burger

Bacon_Shrimp_BurgerIn case you haven’t noticed, we love to travel and eat. You should try it some time! (In fact, we have a cult following – the Whiskey Bacon Traveling Circus, which you should probably check out!) It’s great, you get to experience new and awesome places, as well as try new dishes that may not be available wherever you are.

One of our trips lead us to South Carolina to visit a friend of ours. Her little port city seemed to be know for two things – its  military training base and shrimp. While a certain Lush was all about trying out the military men, I wanted to try the shrimp. It is the fruit of the sea according to Bubba in ‘Forrest Gump’ and where we were, the shrimping scenes were shot.  How could we not!


We chose to ‘Eat where the locals eat’ and stopped in at Nippy’s Fish in Downtown Beaufort. Shrimp Burger and Fries…mind blown. I don’t know what I expected, but what I got was a mouth full of southern love. Perfectly seasoned and cooked shrimp in an awesome patty. It wasn’t a pureed or processed mess of mystery fish, there were pieces of shrimp throughout. This was the real thing, and it was light and refreshing.



So of course, after getting back we had to try and replicate the southern bliss that is a Shrimp Burger…with bacon of course. The recipe is fairly simple and is like shrimp wrapped bacon, instead of bacon wrapped shrimp. The seasoning mix is a traditional cajun seasoning so it has a nice kick. You could easily substitute Old Bay or any seasoning you’d like if it’s too spicy.


While the shrimp isn’t as fresh as walking down to the dock and catching it yourself, this recipe offers a great northern or landlocked alternative. Salty and spicy with the succulent pop of perfectly cooked shrimp, our Bacon and Shrimp Burger will have you longing for iced tea and saying’ y’all’ in no time. And please, please use raw shrimp. Cooked shrimp will just get rubbery when you cook the burgers and that’s… that’s just a mean thing to do to shrimp and your mouth!

Bacon and Shrimp Burgerby WhiskeyBeard

Prep Time: 35 minutes

Cook Time: 10 minutes

Yield: 4

Ingredients:1lb shrimp, raw deveined2 strip thick cut bacon, chopped3 cloves garlic, chopped1 egg1/3 cup breadcrumbs1/2 tbsp black pepper1/2 tbsp white pepper1/2 tbsp garlic powder1/2 tbsp onion powder1/4 tbsp red pepper1/2 tbsp bacon fatPinch of salt1/4 cup olive oil4 buns of choosing Instructions:
Chop bacon into small pieces and cook till half way done. Divide shrimp into two even piles. Rough chop one pile into halves or thirds. Mince or process the other pile into fine pieces. In a bowl, mix shrimp and bread crumbs. Then add garlic, bacon, seasonings, bacon fat and egg to mixture, and combine well Divide into 4 batches and make each into a burger. Cover on a dish and let firm up in fridge for at least 15 minutes. Heat olive oil in a medium skillet and place the burgers in. Cook till shrimp is done, about 4 minutes per side. Serve in buns, preferably toasted, and top as you wish.

The post Bacon and Shrimp Burger appeared first on Whiskey Bacon.

Simply Spring 2014

It's time for new beginnings and fresh starts so why not take this opportunity to take a new look at your recipe repertoire. If yours is looking a little 'same old, sam old' then try some of our delicious new beef and lamb recipes this season and put a little spring in your step!

Simply Spring 2014

It's time for new beginnings and fresh starts so why not take this opportunity to take a new look at your recipe repertoire. If yours is looking a little 'same old, sam old' then try some of our delicious new beef and lamb recipes this season and put a little spring in your step!

The In N Out Animal Style Inspired BLT

the-in-n-out-animal-style-inspired-blt Some of us are lucky enough to live by an In N Out Burger, and we “In N Out Pros” know all about the “secret menu” and how to order our perfect burger. The best-known secret from that not-so-secret menu is the Animal Style burger, ruler of all when it comes to In N Out Burgers.

For those who do not know, an animal style burger takes the classic In N Out Burger (toasted bun, beef patty, lettuce, tomato, onion, American cheese, and secret spread) and adds pickles, mustard, grilled onions, and extra spread. Sounds like a burger straight from heaven, doesn’t it? But why are we talking about burgers when we can be talking about bacon?

Well, we’re all about Bacon strips (duh!) which means we’re also all about BLTs! And since April is BLT Month, we thought we’d take this amazing burger and turn it into a mouthwatering BLT. So, without any more yammering on, we’d like to present you with The In N Out Animal Style Inspired BLT!


In N Out Animal Style BLT Ingredients:

Bacon strips, cooked
White bread
Lettuce, shredded
Tomato, sliced
Yellow mustard (optional)
Pickles (optional)
1 tablespoon vegetable oil
1 large sweet onion
2 American cheese slices (optional)

Spread Ingredients:
1/4 cup mayo (or Greek yogurt)
2 tablespoons ketchup
1 tablespoon sweet pickle relish
1/2 teaspoon white vinegar


Line a baking sheet with foil, then lay out the bacon strips. Place in the oven, then turn the oven on to 375° F. Let the bacon cook while the oven is heating for 17-20 minutes. When done, transfer strips to a paper-towel lined plate to drain any excess grease.

In a large skillet, heat the vegetable oil over medium-low heat. Add the onions and 3/4 teaspoon salt, cover and cook, stirring occasionally, until golden and soft (about 30 minutes). Increase the heat to medium high and continue to cook, stirring often, until caramelized (about 8 more minutes). Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom of the pan. Simmer, stirring, until the water evaporates, about 2 more minutes; transfer to a bowl and set aside.

In a bowl, mix together mayonnaise, ketchup, relish and vinegar; set aside.

To build your In N Out Animal Style BLT, spread a tablespoon of the spread onto one piece of bread, then top with desired amount of pickles, lettuce, tomato slices, and bacon. Add one piece of American cheese, then top with the caramelized onions. Spread a little bit of mustard on the other piece of bread and top off your sandwich.

To toast your sandwich, you can use a panini press or a griddle. If you are using a panini press, just follow the directions that came with your press. If you are using a griddle, heat a bit of butter on the griddle over medium heat. Spread butter on one side of the completed sandwich, then place buttered-side down onto the warmed griddle and reduce to medium heat. Cook for 1-2 minutes until bread is toasted. While it is cooking, butter the upside. Flip the whole sandwich and cook for another 1-2 minutes until bread is toasted.

If you want to take your meal to the next level, try making your own Animal Style FRENCH FRIES by topping a pile of freshly-cooked french fries with American cheese, secret spread, and grilled onions. Might as well throw lots of bacon in there too!


The post The In N Out Animal Style Inspired BLT appeared first on Bacon Today.

Shoyu Ramen

I am a sucker for the milky, porky tonkotsu ramen broth which is super-charged with porcine collagen. It is one of the few opportunities one gets to drink gravy without being scapegoated, and let’s be honest tonkotsu broth and gravy are not terribly different when either are done well. You could understand my surprise when, upon trying both tonkotsu and shoyu ramen at a new local shop, I favored the shoyu. Had I overlooked shoyu ramen just because it was not the John Bonham of broths that tonkotsu is?

The shoyu broth was complex, rich with umani and lighter than the tonkotsu. With a few weeks worth of chicken bones stored in the freezer, all I needed was a day to lie around the house while these bones boiled for hours. After returning from vacation, I needed a day of rest, relaxation and ramen, so I stuffed four pounds of chicken bones (along with some pork ribs) in a pot with five quarts of dashi.

The shoyu ramen I had previously also featured an appealing smokiness which likely resulted from the use of high quality katsuobushi. I have katsuobushi, but I do not have THAT katsuobushi, so I opted to add smokiness to my dashi by using smoked kombu.

The main differences between making tonkotsu and making shoyu are two-fold. First, the composition of the bones is very different. The tonkotsu features primarily pork bones high in collagen (think neck bones, trotters, etc.) supplemented by chicken backs. For the shoyu, I used whole chicken carcasses enriched with a few pork ribs. Second, the seasoning. For the tonkotsu, I added a bit of chicken infused soy sauce or tare. With the shoyu, the broth is supplemented with a mixture of soy sauces. After walking down the soy sauce aisle at Mitsuwa, I picked up two soy sauces: a usukuchi and a shiroshoyu. I combined the two in equal parts and then added a few cups of dashi to cut the saltiness and more katsuobushi.

After a day (or in reality, two), the broth was together. Also ready were the noodles,, pickled shiitake, a medium boiled egg marinated in soy, pork belly, chicken leg, and scallions.

The first taste indicated that I picked good soy sauce, used good chicken bones, and excellent noodles (Sun Noodle). I loved the complexity of the broth and perhaps captured more body than I was supposed to in the boiling process as there was a silkiness I did not anticipate. It was still meat jello, just not to the same degree. However, I did not capture the smokiness I had hoped for. There was limited smokiness from the smoked kombu in the dashi, but it was far more muted than the delicious smokiness from the local shop (BTW it was Strings in Chinatown – worthwhile, to be sure). The best part of spending the time making the broth was it was not only Sunday noodle lunch this weekend, but we have four more quarts ready to go into deep freeze.

Shoyu Soup Base

350 mL usukuchi 350 mL shiroshoyu 500 mL dashi 1 handful of katsuobushi

Step one: Combine all four ingredients in a saucepan. Boil for 15 minutes. Strain and cool.

Step two: Add to broth using a relative ratio of 10:1 broth to soup base. Taste and make it right.



We Want To Give You FREE BACON!

Oscar Mayer gave us some coupons for a free package of their new Super Thick Cut Applewood Smoked Bacon. We want to share with you. Simply send an email to us at lordsofbacon (at) gmail (dot) com with the subject line FREE BACON and you are entered. As promised I have deleted the emails from the first contest so if you entered before you will need to enter again. Deadline to enter is Noon on the 24th. We will pick a random entry and send them a coupon for Free Bacon!