Bacon Love Fridays: Bacon Salads

Bacon is many things. Bacon is salty, bacon is crunchy, bacon is sweet and bacon is satisfying. First and foremost, however, bacon is meat. Tasty, tasty meat. Bacon is the meat that carnivores relish above all others, and it is the meat most likely to make vegetarians cheat. In just about every way imaginable, bacon […]

Originally posted 2011-10-07 14:58:10. Republished by Blog Post Promoter

Posted in Uncategorized

Watch it Wiggle – Bacon Jello!

Two words that, in close to my five years on the interwebs, I NEVER thought would go together.  But then I find this and out of duty I am compelled to share.

Well there you go. Where would someone find directions for something like this? Why, Instructables of course (seriously I completely love that site). It’s a rather an involved process, but anything this “interesting” is bound to take some time.

Seriously, bacon jello people…

bacon jello.


Related Stories:August 30, 2012 — Get Your Bacon Java at Seattle’s Best…August 2, 2012 — Better with Bacon – Peach & Bacon Cake…
setTimeout(function () {
var link = document.createElement(“link”);
link.rel = “stylesheet”;
link.href= “”;
link.type= “text/css”;
}, 1);

Originally posted 2012-12-05 01:06:44. Republished by Blog Post Promoter

2860. EEL with SAGE and BACON

8 pieces of eel, 3 to 4 inches each2 tablespoons lemon juice2 tablespoons vegetable oil1/2 pint (300ml) red wine1 large onion, peeled and chopped2 tablespoons fresh parsleywhole sage leavesbacon rashers, enough to wrap the eel1 egg yolk2 tablespoons cream?Put the eel into a dish and pour over the lemon juice, oil, wine, onion and parsley. Leave to marinade for an hour or so. Remove eel from the marinade and wrap in sage leaves and then bacon. Either place these pieces with the join side down into your crock pot or skewer with a cocktail stick or tie with string. Pour the marinade over the pieces. Cook on Low for 4 to 6 hours. Combine the cream and egg yolk and mix into the sauce. Allow it to reheat for 15 mins or so. If you prefer, you could thicken the sauce with cornflour or cornstarch.??bacon recipe courtesy of: Miau Wantz Her Fillet, May 2, 2010

Originally posted 2013-03-08 01:48:00. Republished by Blog Post Promoter


12-pound fresh turkey, divided; legs reserved for braised recipe (Ask your butcher to remove and bone the breasts, and bone the legs)
2½ ounces diced white bread (about 2 cups)
2 cups milk
2 tablespoons olive oil
1 cup finely chopped onion
2 garlic cloves, minced
¼ cup finely chopped celery
1 tablespoon chopped parsley
¼ teaspoon chopped rosemary
1 teaspoon quatre épices (or substitute pumpkin spice and a bit of black pepper)
1 pound raw pork sausage meat, without casing
Liver and giblets, coarsely chopped
Salt and white pepper
1 egg, lightly beaten
2 pounds thinly sliced bacon
6 tablespoons butter, softened

Preheat oven to 350 degrees. Soak the bread in the milk for 15 minutes; strain. Heat the oil in a sauté pan over medium heat, then add the onion, garlic, and celery and sauté, stirring until tender, about 5 minutes. Transfer to a bowl with the soaked bread, parsley, rosemary, quatre épices, sausage, liver, giblets, egg, 1 teaspoon salt, and ¼ teaspoon pepper. Knead to combine. On a flat surface, arrange a 2-foot-long double layer of plastic wrap. Place half of pork mixture in a horizontal line, about 12 inches long, in the center of the plastic wrap. Lift the plastic wrap up and over the sausage, then roll while tucking under and twisting at the ends, making a tight log about 1¾ inches in diameter. Repeat with the other half of the sausage stuffing. Place the sausage rolls in the freezer to chill quickly. Meanwhile, if you have a whole turkey, remove the breasts and discard the skin. Butterfly the thicker end of the breasts, folding over toward the thinner end to form a shape as close to a rectangle as possible. Cover one breast with plastic wrap, and, using a meat mallet, pound the meat to about ½ inch thick, 1 foot long, and 8 inches wide; repeat with other breast. Season the surface of the breasts with a sprinkling of salt and white pepper. Remove the plastic wrap from a sausage log, and place the log in the center of the flattened breast. Shape the breast around the sausage. Arrange the bacon in overlapping slices in vertical rows, on a 12-inch board, making a 12-inch-long-by-9-inch-wide rectangle. Place the turkey roulade in the center of the bacon, and wrap up and around to fully encase the breast. Repeat with second breast. Lay a 2-foot-long piece of heavy aluminum foil on a flat surface, and spread half of the butter evenly on top. Place turkey roulade in the center, then roll the foil around the roulade as tightly as possible, twisting at the ends. Tie with butcher’s twine to secure. Repeat with other turkey roulade. Place both logs on a baking sheet, and bake for 45 minutes, turning the logs ¼-turn every 10 minutes. Remove foil, and baste roulades with the pan juices; return to oven and continue to cook for another 10 minutes or until the bacon has cooked and the internal temperature reaches 155 degrees. Remove from the oven and rest for 10 minutes. Cut the roulade into ½-inch slices. Serve hot.

bacon recipe courtesy of: Chef Daniel Boulud, for New York Magazine, 2009

Originally posted 2010-11-21 12:48:00. Republished by Blog Post Promoter

Posted in Uncategorized


serves 6-8

1 1/2 cups puffballs, halved or quartered if large
1 heaping cup lobster mushrooms, sliced (discard any brown-fleshed pieces)
1 tablespoons bacon fat
1 tablespoons butter
several pinches Herbes de Provence
7 medium eggs (5-6 jumbo)
1/2 cup whole milk
1 cup cheddar cheese, grated
6 strips maple bacon, cooked until firm and roughly chopped
1/2 onion, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Herbes de Provence

Preheat oven to 375 F. In a frying pan on low medium heat, sauté puffballs and lobster mushrooms with bacon fat, butter, salt, and several pinches Herbes de Provence. Cook until mushrooms are soft throughout, and begin to turn a caramel golden brown, at least ten minutes. Set aside. Heat an oiled cast iron skillet (9-10?) over low medium heat. Add additional butter, bacon fat, or olive oil to coat the pan if needed. In a large bowl, whisk eggs and milk, two minutes. And the reserved mushrooms. Add cheese, bacon, onion, salt, pepper and Herbes de Provence, and mix well. Pour mixture into cast iron skillet when it is heated, and cook for 5-7 minutes. Occasionally run a spatula across the bottom of the pan in a figure-8 motion, to prevent the egg mixture from sticking, and to more quickly distribute heat. When mixture starts to bubble through to the top (about the same time that a turn of the spatula reveals a large chunk of cooked egg), transfer pan to the oven. Bake for 12-16 minutes more, until frittata is cooked through. Remove from oven, and allow to cool slightly before serving.

bacon recipe courtesy of: Emma, of agates and madeleines, September 24, 2012

Originally posted 2013-09-17 01:49:00. Republished by Blog Post Promoter

Bacon LIVE: Bacon in Austin, TX

In September Beth and I went to Austin, TX for our honeymoon. On this show I tell Sean all about the trip and how much great bacon there is in Texas!

Sean got so excited that he wanted to take a road trip and I can’t blame him. Hearing about places like Hopdoddy and Frank any bacon lover would be willing to do anything to get there.

Watch the show and tell me I’m wrong.

Now that I am working from home full-time, a new era of Mr. Baconpants has begun. To start off with a clean slate this is the last of the old shows I am going to catch up on.

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

Watch the live video recording on!

Originally posted 2011-11-29 18:32:21. Republished by Blog Post Promoter

Posted in Uncategorized