Bacon Thing Of The Day: Chocolate Bacon Pogo On A Stick!

Yummy! (Image Source)

Hey, guess what? March 28th is actually Something on a Stick Day! No kidding! And what better way to celebrate than by enjoying this impossibly delicious looking chocolate-dipped, angel food cake-wrapped, battered and deep fried bacon, served on a stick. Mama Mia, that’s good eatin’!


Originally posted 2010-03-28 07:18:50. Republished by Blog Post Promoter

Posted in Uncategorized


3 cups mixed greens and 3 cups baby spinach combined in a large bowl
1 small red onion, peeled and sliced 1/2? thick
4 strips bacon, cut into 1/2? pieces
1 large heirloom tomato, cut in half
1/4 cup olive oil
2 cloves garlic, peeled and chopped fine
1/4 cup combination of chopped parsley and thyme
3 ounces of crumbled Ile de France goat chevre plus extra for garnish

For the vinaigrette:
1/2 cup cooked, crumbled bacon
1/4 cup roasted tomato skins
3/4 cup dry sherry
1/4 cup apple cider vinegar
1 cup walnut oil or olive oil
2 tsp honey
1 tsp dijon mustard
Salt and pepper to taste

Pre-heat oven to 350 degrees F. In a medium sized bowl, toss together heirloom tomato, first part of olive oil, chopped garlic and herbs, and sprinkle lightly with salt and pepper. When thoroughly covered with herbs and oil, place tomatoes on a baking pan, reserving the leftover oil, herbs and garlic in the bowl for the vinaigrette. Place pan in oven and roast for 20 minutes, or until skins are wrinkled. When finished, remove tomatoes from oven and let cool, 6 minutes. Carefully peel the skin and reserve for the vinaigrette.

While the tomatoes are roasting, in a medium sized skillet on medium heat, render the fat from the chopped bacon by cooking, 8 minutes. When bacon is crisp and cooked, remove from pan to a paper towel. Retain at least 2 tablespoons of bacon fat, and while the pan is still at medium heat, cook onions until soft, 10 minutes. Remove onions from pan and set aside. Continuing the pan on medium heat, add sherry and apple cider vinegar, reduce and heat through, 3 minutes. Remove pan from heat and set aside.

In a food processor, add crumbled, cooked bacon, roasted tomato skins, heated sherry and apple cider vinegar and pulse until bacon and skins are rendered to tiny pieces. Add mustard, pulse. While processing, slowly drizzle oil into vinegar blend until fully integrated. Add reserved tomato marinade, pulse. Add honey and pulse. Salt and pepper to taste. When completed, pour finished vinaigrette into a medium sized pan over medium heat and heat through until vinaigrette is gently bubbling. Remove quickly and set aside.

Add cooked onions and goat cheese to the mixed greens and toss gently. Add half of the heated vinaigrette to the greens and fold continuously. Add rest of vinaigrette, if necessary, until all of the greens are lightly coated with vinaigrette and slightly softened. Pile greens on a plate, top with roasted tomato, and add additional goat cheese for garnish.

bacon recipe courtesy of: Cynthia, Cook of Ages, September 30, 2008

Originally posted 2011-05-15 08:53:00. Republished by Blog Post Promoter

Posted in Uncategorized

Guest pet: farm animals!

The in-laws have a farm in central Pennsylvania with tons of animals. Here are some of my faves.

 That’s a miniature horse. She wasn’t terribly happy with me, either. Good thing I didn’t sit on her. Just after this photo she took off and was impossible to catch. Slippery little bugger.

 This is Timothy and Kate. They like to head butt and pose for photos. (Well, really, they just wanted to eat the camera strap.)

And this is Pudge. Aw.

Originally posted 2010-09-25 16:30:00. Republished by Blog Post Promoter

Posted in Uncategorized

Beef Filets Wrapped in Bacon for the Holidays

In another few weeks, holiday home cooks are going to look past Thanksgiving to ask, “What will I serve my guests for Christmas or New Year’s Eve?” The easy answer is a tenderloin filet. Unless you’re a vegan, a beef tenderloin filet roasted to perfection is the simplest of ways to feed and please. As long as you don’t overcook the meat (and I prefer mine medium-rare), even a novice cook can make this roast perfectly. 

Wrapping the tenderloin in bacon strips infuses the roast with smokiness, and if you’re worried about bacon fat, most of it is rendered before the roast is served.

Here’s my recipe, with cooking notes and pictures to guide you.  Bon Appetite, friends! 

l beef tenderloin roast, 3 to 3-1/2 pounds, untied

Salt and freshly ground black pepper to taste

1 pound bacon (12 to 13 slices)

1 tablespoon vegetable oil

1 tablespoon fresh, minced rosemary leaves

Place 2 overlapping sheets of plastic wrap that are a few inches longer than the tenderloin on a work surface. Place the roast in the center of the plastic wrap. Season with salt and pepper; sprinkle the rosemary.


Cooking note: Most tenderloins this size are tied with butcher’s twine. Remove the twine before seasoning the roast and wrapping it in the bacon. 

Starting at one end, wrap a bacon slice around the roast, tucking the ends under. (If the slice is especially long, continue to wrap it around the roast, starting another slice where the previous one ended.) 


Use the remaining slices to finish wrapping the roast, overlapping each slightly. 

Pull up the plastic wrap around the roast to cover it completely and to hold the bacon in place. Transfer to a large baking sheet and refrigerate for at least 1 hour. 


Preheat the oven to 425 degrees F. 

Lay the roast on a large cutting board; remove the plastic wrap and cut the roast crosswise down the middle into 2 equal pieces. Add the oil to a large cast iron skillet and warm it over medium heat. Add one of the wrapped tenderloins, seam side down …


… and sear for about 5 minutes or until the bacon is browned and much of the fat is rendered. Using tongs, gently turn the tenderloin over and sear the other side for 5 minutes or until the bacon is browned. Then turn and sear on the remaining 2 sides until all the bacon is browned and much of the fat is rendered. 

Cooking note: The bacon will not brown and crisp much more after you put the tenderloin into the oven to finish cooking. So, brown thoroughly at this stage, but without allowing the bacon to burn. Use tongs to turn the roast and keep adjusting the heat. You want the bacon to sizzle, so that it browns fairly quickly without burning. 

When it’s fully browned the roast will look like this … 


Transfer the tenderloin to a large roasting rack set over a roasting pan. 

Pour off all but about 1 tablespoon of the fat in the skillet. (You can pour it into a jar, as our grandmother’s did, to save for later use. Be sure to refrigerate.) Set the skillet over medium heat and add the remaining tenderloin, seam side down. Repeat the browning process.

Transfer the tenderloin to the roasting rack alongside the other roast, and place in the preheated oven. Roast each until an instant-read thermometer inserted into the center registers 130 to 135 degrees F for medium rare, 20 to 25 minutes. 

Let the roasts rest, loosely covered with foil, about 10 minutes before carving. 


To carve, transfer the roasts to a carving board and cut into slices each about 1-inch thick …


Arrange the slices on a serving platter and serve immediately with a potato gratin of your choice. (See my next post for a Layered Leek and Potato Gratin that is very good with this Bacon-Wrapped Tenderloin!)

Serves 6 to 8. 

Originally posted 2013-11-04 20:51:51. Republished by Blog Post Promoter

Better with Bacon – Dina’s Candied Bacon Edition!

After the “all Charlie” post yesterday, I can across a series of Facespace messages from another long time FoTDB Dina (SHOUT OUT!).  Dina’s been a BIG supporter of this little blog and just after the New Year she sent not one but five, FIVE, recipes that included candied bacon.

Candied Bacon Ice Cream

Candied Bacon Green Salad

Candied Bacon Maple Popcorn

Chocolate Chip Candied Bacon Pancakes

Candied Bacon Butter!

See something you like?  Of course you do!

Thanks for all the bacon love Dina and for being a loyal TDBer!

Photos via davidlebovitz, jaimeoliver, pinterest, evilshenanigans and tablespoon

Originally posted 2012-01-12 21:24:25.

Related Stories:February 24, 2013 — Better with Bacon – Candied Bacon Popcorn…January 29, 2010 — Better with Bacon – Jolene’s Energy-Packed Bacon Candy!

Originally posted 2013-05-11 01:18:46. Republished by Blog Post Promoter


There’s a local artist who’s turned his late-night graffiti sessions into citywide scavenger hunts for little bits of his art. Catlanta has an avid set of followers (including yours truly) who will drive like bats out of hell at all hours to snag his magnets stuck to random mailboxes and fences across the city.

I first ran across Catlanta when I saw this cute mural near my house a couple of months ago.

?Then a friend told me Catlanta had started making magnets of this little character _ called kittens _ and was hiding them around the city. AWESOMENESS.

Here’s how it goes:? It starts with a tweet and a Facebook post linking to his Flickr account, where Catlanta puts a photo of where he’s left his kittens. After that it’s a race against the clock. These little suckers have disappeared almost instantly, it seems.

(Read this great ScoutMob piece on him.)

Today? I won. VICTORY IS MINE, CATLANTA! I found this little guy after hauling ass to a restaurant near my office (in rush-hour traffic, no less).

Isn’t he so cute? Now the challenge will be not wanting to drop everything and run every time I see he’s posted new ones. Hoarding is not a good look, especially when so many people are hunting for these. That would just be unfair.

These are the thoughts I was having when I got a text a few minutes ago alerting me that a new one had been put up less than a mile from my house. I grabbed my Pajama Jeans (yes, I said Pajama Jeans) and dashed out the door. I arrived at the spot less than five minutes after he tweeted and it was gone! But I did run across two girls who were also looking for the kitten and were just as disappointed as I was that it was gone. I justified looking for another one by telling myself I’d give it to a friend or maybe to Hot Pants for his office.

But who am I kidding? This shit’s addictive!

Originally posted 2011-03-17 04:40:00. Republished by Blog Post Promoter