makes four servings

12 ounces soba noodles
1/4 cup shelled edamame
2 cups carbonara sauce (recipe below)
1/4 pound smoked bacon, diced small, rendered crisp and drained
1/4 cup grated Parmesan cheese
1 cup dashi-soy sauce (see Note)
1/2 pound dry bay scallops
chopped chives
truffle oil

Bring 8 quarts water to a boil. Cook soba just tender, 4 minutes. Add the edamame after 3 minutes. Drain. Rinse.

Prepare the carbonara sauce (recipe below). Add bacon and chives.

On low heat, toss the noodles and edamame in the sauce for 2 minutes to coat and thicken. Do not overheat or the sauce will break down. Remove from heat.

Bring the dashi-soy to a simmer. Add the scallops, turn off heat and let cook for 2 to 3 minutes.

Portion the noodle mixture into serving bowls. Finish with grated Parmesan cheese and a drizzle of truffle oil. Spoon the soy-poached scallops on top and a tablespoon of the dashi-soy poaching liquid around noodles on each dish.

Serve at once warm, at room temperature or chilled.

For the Carbonara Sauce: Bring 1/2 cup dry white wine to a boil to cook off the alcohol. Add ¼ cup dashi-soy and 1 cup heavy cream. Return to a low simmer. Meanwhile, set up a double boiler. Crack 3 egg yolks into a nonreactive bowl and whisk, slowly tempering in the wine-dashi-cream mixture. Set the bowl over simmering water. Whisk until eggs set at 160 degrees F. (the mixture will ribbon lightly). Do not overheat or mixture will separate. Add salt, freshly cracked white pepper and truffle oil, to taste.

Note: Dashi is a Japanese broth, often seaweed stock, sold in Asian and specialty food markets. For dashi-soy, mix 1 1/2 cups prepared dashi with 1/2 cup soy sauce. Refrigerate.

bacon recipe courtesy of: Chef Gerald Drummond, Morimoto, 723 Chestnut Street, Philadelphia, Pennsylvania | philly.com, 400 N. Broad Street, Philadelphia, Pennsylvania 19130

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serves one

For the bacon mashed potato
2 potatoes, peeled and sliced
2 tablespoons butter
3½ fl oz double cream
small handful fresh chives, chopped
1¾ oz bacon, chopped
salt and freshly ground black pepper

For the green beans
3½ oz green beans, trimmed
2 free-range egg yolks
2 tablespoons red wine vinegar
2 tablespoons red wine
3 fl oz double cream
1 tablespoon butter
½ onion, finely chopped
1 garlic clove, finely chopped
½ beef stock cube, crumbled
small handful fresh chopped parsley leaves
salt and freshly ground black pepper

For the carrots
5 baby carrots, scrubbed and trimmed
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons caster sugar
pinch salt
freshly ground black pepper

For the fillet steak
1 x 7 oz fillet steak
salt and freshly ground black pepper
1 tablespoon butter
2 fl oz Madeira wine

For the Madeira sauce
1 tablespoon butter
1 shallot, finely chopped
4¾ fl oz Madeira wine
3½ fl oz red wine
2 tablespoons butter, cut into cubes
salt and freshly ground black pepper

Preheat the oven to 200C/400F/Gas 6.

For the mashed potato, cook the potatoes in boiling, salted water for 12-15 minutes, or until tender. Drain well, add the butter and mash until smooth, then stir in the cream and chopped chives.

Heat a frying pan over a medium heat, add the chopped bacon and fry for 3-4 minutes, or until crisp and golden-brown. Drain. Stir the bacon into the mashed potato. Season, to taste, with salt and freshly ground black pepper.

For the green beans, bring a pan of salted water to the boil. Add the green beans and cook for 2-3 minutes, or until just tender. Drain well, refresh in cold water and set aside.

In a bowl, whisk the egg yolks, red wine vinegar and red wine together. Add the cream and continue whisking until the mixture is smooth and well combined.

Melt the butter in a frying pan over a medium heat until foaming. Add the onion and garlic and fry for 2-3 minutes, or until softened.

Add the cooked beans and the crumbled stock cube, then pour in the egg mixture and stir well to coat all of the beans. Sprinkle with chopped parsley, then season, to taste, with salt and freshly ground black pepper.

Blanch the carrots by bringing a separate pan of salted water to the boil. Add the carrots and cook for 3-4 minutes, or until just tender, then drain and refresh in cold water.

Heat the butter and oil in a separate frying pan over a medium heat, then add the blanched carrots and sugar and fry for 1-2 minutes, or until golden-brown. Season, to taste, with salt and freshly ground black pepper.

For the fillet steak, season the steak, to taste, with salt and freshly ground black pepper. Heat the butter in a frying pan over a high heat until foaming, then add the steak and fry for 1-2 minutes on each side, or until golden-brown on both sides.

Pour the Madeira wine over the steak and continue to cook for 3-4 minutes. Remove the fillet steak from the pan, reserving the pan and any juices.

Transfer the fillet steak to a baking tray and cook in the oven for a further 2-3 minutes, or until cooked to your liking.

For the Madeira sauce, heat the butter in a frying pan over a medium heat. Add the shallots and fry for 2-3 minutes, or until softened.

Add 3½fl oz of the Madeira wine to the pan and simmer for 2-3 minutes, or until the volume of liquid has reduced by half.

Add the red wine and continue to simmer for a further 2-3 minutes, or until the volume of liquid has reduced by one third.

Add the remaining Madeira wine and a tablespoon of water to the reserved pan juices in the pan the steak was cooked in. Heat the wine for 1-2 minutes over a medium heat, scraping any browned bits up from the bottom of the pan with a wooden spoon. Sieve the juices, reserving the liquid.

Add the sieved juices to the Madeira sauce. Whisk in the butter until it has melted, then season, to taste, with salt and freshly ground black pepper.

To serve, place the fillet steak into the centre of a serving plate. Spoon the carrots, green beans and mashed potato alongside. Drizzle over the Madeira sauce.

bacon recipe courtesy of: James Tanner, Step Up to the Plate, BBC Food

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Those Hands aren’t just Clean, They’re Pork Clean!

Who doesn’t want hands that smell like bacon, am I right?!  Up until now, the only way to get that great smokey pork scent on your mitts was to moisturize with leftover bacon fat.  Well my friends I have got some great news for you!

Yup it’s PorkKleen, your very own hand swineitizer. NEW from ThinkGeek (seriously, I have got to get a job there!):

PorkKleen Bacon Scented Hand Sanitizer will give your hands the distinct odeur of crisp, delicious bacon.

And as an added bonus, PorkKleen Bacon Scented Hand Sanitizer actually sanitizes your hands, killing the germs you’ll acquire when you shake the hands of all of those new friends you’ve just made.

Looking for a stocking stuffer?  A bottle is yours for just $3.99.

It’s cold and flu season kids, think about it…

via ThinkGeek

Originally posted 2011-12-15 21:23:52.

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serves four

1 1/2 lb. salt codfish

2 strips bacon, fried and crumbled

1/4 cup American cheese, cubed

2 cups milk

2 tablespoons flour

1/4 stick butter

4 hard-boiled eggs, chopped

1 tablespoon capers

salt and fresh ground black pepper

Soak the codfish 24 hours, changing the water several times. Boil it gently for 20 minutes. Drain, remove the skin and bones and cut the fish into 2-inch squares; keep it hot. Fry the bacon until brown and crisp; drain it and crumble it.

Melt the butter in a skillet, remove from the heat and add the flour; mix well, then add the milk a little at a time, stirring constantly. Return to the fire and add the cubed cheese, capers and crumbled bacon; mix well. Place codfish pieces on heated serving plates, cover with the egg sauce and serve at once.

bacon recipe courtesy of: The Provincetown Seafood Cookbook by Howard Mitcham, page 199. Provincetown, Massachusetts: The Hermit Crab Press, 1975

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Start the Summer with Bacon Summer Cocktails

It’s summer, so you’ve probably been searching for a perfect excuse to escape from your dreary job to your patio or balcony. I mean, this is Canada, right? We only have about five more weeks of summer left. And one of the best ways to enjoy the best season of the year? By relaxing in […]

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