As if most of us needed an excuse to try a new beer! Honestly, we’ll try anything bacon related at least once… and there’s a fair share of us who enjoy a good cold one as well. Therefore we had to try this Maple Bacon Ale made by Rogue.
A little history on Rogue… and no, this isn’t your average, boring history lesson. This is a little background on an awesome brewery that was started by real home brewers who love good beer and respect honor and commitment.
Rogue Ale, an American craft brewery, is owned by Jack Joyce, Bob Woodell, and Rob Strasser. It was founded in 1988 in Ashland, Oregon. The following year they expanded into Newport Oregon which is where they are now headquartered. Rogue Ale has brewpubs in Oregon, Washington, and California. They also export throughout the US and internationally.
Their principles are unique and straight-forward. They start with six statements known as Rogue’s “Fundamental Agreement”.
• The way ahead is clear.
• Be honest about the battlefield.
• Throw out the old rules that don’t make sense.
• Get out of the comfort zone.
• Go to the front of the fight and stay there.
• And most important, cut out all the B.S.
Because of Rogue’s unique approach, they’ve developed some rather interesting beers. One of those beers was inspired by Portland’s famous Voodoo Doughmut with their slogan, “The Magic is in the Hole”. Voodoo Doughnut is widely known for having the most unique doughnuts and one being their Maple Bacon Doughnut. Rogue decided to take this ultimately amazing, delicious, mouthwatering, tantalizing (do we need any more adjectives?) doughnut and liquefy it! Behold! A bacon beer! Rogue created the Voodoo Doughnut Maple Bacon Ale. And we tried it! Here are the facts, so check it:
Malts: Briess Cherrywood Smoked Malt, Weyermann Beechwood Smoked Malt, House-smoked Hickory Malt, Great Western 2 Row, Munich, C15, C75 Malts
Speciality: Applewood-Smoked Bacon, Pure Maple Flavoring
Hops: Perle, Sterling
Yeast & Water: Pacman Yeast, Free Range Coastal Water
750 mL Bottle
We really don’t know what all that means since we’re not brewers… But we know bacon. And all we can say is the beer smelled delicious and was awesome with a side of bacon. Duh.
Rogue Ale’s Website
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.
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!
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!
?by Whiskey Beard
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 12-24Ingredients: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.
1/2 pound sliced bacon, diced
1/2 pound beef flank steak, cut into thin strips
2 tablespoons canola oil, divided
1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1 medium carrot, cut into thin 2-inch strips
1 small onion, cut into wedges
1 teaspoon minced fresh gingerroot
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
2 garlic cloves, minced
1 tablespoon beef bouillon granules
1 cup boiling water
1/4 cup soy sauce
3 tablespoons cornstarch
3/4 cup cold water
1/2 pound thin spaghetti, cooked and drained
In a large skillet, cook bacon until crisp; remove to paper towels to drain. Discard drippings. In the same skillet, stir-fry beef in 1 tablespoon oil until no longer pink, about 2 minutes. Remove beef and pan juices; keep warm. In the same skillet, saute the broccoli, cauliflower, carrot, onion and ginger in remaining oil for 3 minutes. Add the mushrooms, water chestnuts and garlic; cook and stir 2 minutes longer. Dissolve bouillon in boiling water; stir into vegetables. Stir in soy sauce and beef with pan juices. Combine cornstarch and cold water until smooth; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in bacon and spaghetti.
bacon recipe courtesy of: Taste of Home, April/May 2002, p. 45
We’ve got a new entry into the ChocoBacon universe…this coming from Christopher Michael Chocolatier in Newport Beach, CA.
It’s the Sizzling Bacon Bar! What makes this Sizzlin’? How about POP ROCKS?!? (or as they call it, “popping candy”)
Yes, it’s chocolate and bacon but also sea salt and popping candy.
Yes, my head started spinnin’ and mouth slobberin’. A strange mix but color me intrigued.
An order has been placed (not cheap – $7.00 a pop) so expect a review soon!
In the meantime, check out all the chocolate over on their site!
Originally posted 2010-01-13 13:05:03.Related Stories:February 3, 2011 What’s the BEST Candy Ever???May 24, 2013 Better with Bacon – Caramel Bacon Pecan Bark…
So... take that logic and apply it to bigs sizzlin' bacon sunflower seeds and compete your digestive cycle with a sense of pride.
4 medium-sized russet or other baking potatoes, well scrubbed
12 ounces bacon, chopped
8 ounces sliced button mushrooms
1/4 cup brandy
1 tablespoon green peppercorns, drenched in cold water
1 cup cream
salt and pepper
butter, for topping
Potato: Preheat the oven to 375 degrees F. Prick potatoes with a fork and bake until soft, about 1 hour.
Sauce: Saute bacon, add button mushrooms and cook until golden brown. Pour brandy first into a measuring cup (for safety) and then into the pan and carefully ignite with a long match. After the alcohol burns off and the flame has died, stir in the peppercorns. Stir in the cream and heat through, without boiling. Salt and pepper, to taste.
Cut open baked potatoes. Top each with a spoonful of butter, then cover generously with sauce.
bacon recipe courtesy of: Paula Deen, "English Pub Fare," Paula's Home Cooking, Food Network
Chocolate Strawberry & Bacon Pancakes
Ingredients for the pancakes:
1/3 cup granulated sugar
1/3 cup Boss Hog’s Bacon Chocolate Cocoa Mix (may substitute regular or mocha cocoa mix)
1/3 cup brown sugar
1 1/2 cups flour
1 tsp baking soda
1/2 tsp. salt
1/2 cup milk
1/2 cup plain greek yogurt
2 large eggs
3 1/2 Tbsp. vegetable oil
1 1/2 tsp. vanilla extract
1/2 cup Bacon, cooked, chopped
1/2 cup Strawberries, chopped
Chocolate Sauce (see recipe below)
Ingredients for the chocolate sauce:
8 oz. chocolate chips (any kind, it’s your choice!)
1 cup heavy cream
Preheat a stove-top griddle. In a mixing bowl, whisk together granulated sugar and cocoa until well combined. Stir in brown sugar, flour, baking soda and salt then set aside.
In a separate mixing bowl whisk together milk, yogurt, eggs, vegetable oil and vanilla. Pour wet mixture into dry mixture and whisk to blend (don’t over-mix, batter should still have some lumps). Add in desired amount chopped bacon and strawberries, saving some for the topping.
Butter or grease griddle if necessary (I used bacon grease). Pour batter onto preheated griddle 1/4 cup at a time and allow to cook until bubbles begin to appear on the surface, about 1 minute. Then carefully flip pancake to opposite side and cook until done.
Serve warm, topped with chocolate sauce, remaining chopped bacon and strawberries.
Instructions for the chocolate sauce:
Place chocolate chips in a medium heat proof bowl. Bring heavy cream just to a gentle boil in a small saucepan over medium heat. Pour hot cream over chocolate chips and stir until chocolate has melted. Note that chocolate sauce will thicken as it cools. For a thinner consistency you can add a few more tbsp hot cream. Reheat as needed in a bowl over a pan of simmering water.
The post Chocolate Strawberry Bacon Pancakes appeared first on Bacon Today.
Tacos are great.
The thing is… tacos can be so much better. How? Well, take that tortilla shell and transform it into something even more delicious. Yes, tacos filled with your favorite meat, cheeses, and vegetables create an ultimate palate pleasing meal. But sometimes you can take the traditional and expand! This is obviously where bacon comes in. Toss out that tortilla shell and replace it with that delicious meat candy: bacon. Yes, BACON!
Bacon Taco Shell:
It’s pretty simple to create a Bacon Taco Shell. Basically all you need to do is pick your bacon flavor (we like spicy, so Jalapeno is our favorite choice), create a bacon weave, then put it over a mold. Bake it in the oven until it is crispy. Now that your shell is ready, you can fill it with all of your taco favorites (or more bacon).
You want to make it even more exciting? Add bacon to your favorite guacamole recipe. And there you have… Perfection.