The Bacon Tornado

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Looking for a recipe for Super Bowl Sunday? Consider the Bacon Tornado, a close relation to the ever-popular Bacon Explosion. Paul Sidoriak’s Bacon Tornado is a whirlwind of bacony flavor that picks up porky goodness in its path. Thinly-pounded pork tenderloin gets rolled around a stuffing of bacon, Pepper Jack cheese, and sautéed onions. The pillow of pork is wrapped tightly in bacon and slowly roasted with smoke on the Big Green Egg until the bacon is crispy. After about 25 minutes, you should notice a line of hungry football fans forming. These make an excellent main course, or as appetizers when sliced. Be sure to make several if you’ve got a hungry crowd!

Paul Sidoriak is a longtime foodie who will try to cook just about anything outside, and on the grill. His website GrillingMontana.com showcases some of his culinary successes and failures, often from the grill. If he is not cooking on the Big Green Egg, you can probably find him fly-fishing near his home in Western Montana. He would be honored if you would follow him on Facebook and on Twitter @GrillingMontana.

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1 8-ounce pork tenderloin medallion pounded to 1/4-inch thickness
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
7 slices bacon
1/4 cup sweet onion
1/4 cup pepper jack cheese grated

1. Mix the four dry spices, and season both sides of flattened medallion. Dice three slices of bacon, cook in a nonstick skillet, remove, and let cool. DO NOT BURN. Reserve 2 tablespoons of bacon grease to sauté onions over low heat until translucent, and then allow to cool. Mix onions, bacon and Pepper Jack cheese in a bowl.

2. Lay remaining four slices of bacon side-by-side on a clean surface. Lay the pork medallion flat on top of the bacon strips. Smear the bacon-onion-cheese mixture down the center of the cutlet. Roll the cutlet and outer bacon strips tightly over the mixture. As you roll, the bacon strips come along to wrap the Tornado, leaving nothing but bacon exposed.

3. Roast on your grill over indirect heat at 375 degrees F for 45 to 60 minutes until bacon looks irresistible and internal temperature of pork is at least 155 degrees F. For greater flavor, use applewood chips. Let Tornado rest 10 minutes under loose foil tent. Slice and enjoy.

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The post The Bacon Tornado appeared first on Bacon Today.

Originally posted 2014-01-31 01:21:46. Republished by Blog Post Promoter

Thankin’ for Bacon – Appetizer #2…

Our bacon Thanksgiving celebration menu so far includes:

Bacon Apple Pie – Dessert
Bacon Wrapped Water Chestnuts – Appetizer

Today, we are providing another appetizer recipe.  What good host/hostess only serves ONE appetizer?

I was searching for something easy to make and complimentary to our previous appetizer, but with bacon as a role player instead of star.  Look no further than to Martha Stewart for the answer – Spinach, Bacon and Onion Dip.

Ingredients

4 slices bacon, thinly sliced crosswise
1 medium yellow onion, diced medium
coarse salt and ground pepper
1 teaspoon all-purpose flour
2 packages (10 ounces each) frozen spinach, thawed and squeezed dry
1 cup whole milk
1/2 cup sour cream
1 bar (8 ounces) cream cheese
1/2 cup grated Parmesan
Crostini or pita chips, for serving

Directions

Preheat oven to 350 degrees. In a medium saucepan, cook bacon over medium, stirring occasionally, until browned and crisp, 10 minutes. Drain bacon on paper towels. Discard all but 1 tablespoon fat from pan. Add onion to pan, season with salt and pepper, and cook, stirring occasionally, until tender, 8 minutes. Add flour and cook 30 seconds. Add spinach, milk, sour cream, and cream cheese. Cook, stirring, until cream cheese melts, 2 minutes. Stir in bacon and 1/4 cup Parmesan.
Transfer mixture to a 1 1/2-quart baking dish and top with 1/4 cup Parmesan. Bake until bubbling, 14 minutes. Heat broiler and broil until top browns, 3 minutes. Let sit 5 minutes. Serve dip warm with crostini or pita chips.

photo and recipe via marthastewart.com

Originally posted 2011-11-19 19:24:29.

Related Stories:April 30, 2012 Hi There…Nice to See you Again…and I Brought a Recipe…January 29, 2013 Thankin’ for Bacon – Appetizer #1…


Originally posted 2014-06-17 22:18:34. Republished by Blog Post Promoter

Bacon Stuffed Potato Balls

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You can’t really go wrong with bacon, cheese and potatoes. Thrown these Bacon Stuffed Potato Balls in a deep fryer, and you’ve got an addictive appetizer that is perfect for your next football party. Double this recipe to feed a hungry crowd. Substitute your favorite cheese if you’re not a pepper jack fan. These taste fantastic on their own, or spice it up with the addition of your favorite hot sauce or spicy seasonings. Mmm!

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1/4 lb ground pork
5 slices of hickory-smoked bacon, chopped
4 oz. pepper jack cheese, shredded
Instant mashed potatoes (6-7 servings worth)
2 eggs
1 cup flour
Hamburger seasoning to taste
Vegetable oil for frying
Garlic powder (optional)
Extra handful of shredded pepper jack cheese (optional)

Make 6-7 servings of mashed potatoes by following the directions on the box. If you like lots of flavor, add some garlic powder and a small handful of shredded cheese to the mashed potatoes. Then chill the potatoes for 1 hour in the fridge. May substitute cooked, fresh potatoes.

While the potatoes are chilling cook the bacon in a pan over medium heat then place on a plate with paper towels to absorb the extra grease, then chop into bits.

Brown the ground pork over medium heat and season the pork with hamburger seasoning. Once browned, drain the grease and put pork into a medium-sized bowl. Add the bacon bits and toss pork and bacon to mix well. Cover bowl with foil to keep warm and set aside.

In a small bowl, whisk together the 2 eggs. In another small bowl, combine the flour with some hamburger seasoning and mix well.

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When ready to make your potato balls, toss in the shredded cheese with the pork mixture.

Pull out the chilled potatoes and form palm-sized patties. Spoon in a pile of pork and cheese mixture. Fold the edges over the filling to form a ball.

Heat a medium-sized skillet over medium heat and pour in vegetable oil so that there is about 2 inches of oil in the pan.

Dip the ball in the egg wash until completely covered, then roll in the seasoned flour.

Place balls in the pan and cook until the outsides are golden brown. Use a slotted spoon to remove balls from oil and serve immediately. Makes about one dozen large Bacon Stuffed Potato Balls.

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The post Bacon Stuffed Potato Balls appeared first on Bacon Today.

Thankin’ for Bacon – Appetizer #1…

There is nothing easier, and in my humble opinion more tastier, than a simple bacon wrapped water chestnut.  I have great memories of attending holiday parties at the home of Sam and Marie Cole.  Sam was a wonderful mentor and father figure to me.  His wife Marie the most sweetest, caring woman I knew (aside from my dear mother of course).

With that as a backdrop, I couldn’t think of anything more fitting to feature as our first appetizer in this Thankin’ for Bacon weekend…

Bacon Wrapped Water Chestnuts

Ingredients

1 pound sliced bacon
2 (8 ounce) cans whole water chestnuts, drained
1/2 cup packed brown sugar
1/2 cup mayonnaise
1/4 cup chili sauce

Directions

Cut bacon strips in half. In a skillet over medium heat, cook bacon until almost crisp; drain. Wrap each bacon piece around a water chestnut and secure with a toothpick. Place in an ungreased 13-in. x 9-in. x 2-in. baking dish.
Combine the brown sugar, mayonnaise and chili sauce; pour over water chestnuts. Bake, uncovered, at 350 degrees F for 30 minutes or until hot and bubbly.

Enjoy!

Tomorrow, appetizer #2…

photo via

Originally posted 2011-11-18 22:02:25.

Related Stories:June 17, 2014 Thankin’ for Bacon – Appetizer #2…June 9, 2014 Better with Bacon – Blue Cheese Bacon Purple Potatoes…


Better with Bacon – Sweet Potato and Bacon Bites…

KA-POW!

Seriously, who doesn’t want one (or two, or three) of these right now?

Sweet Potato and Bacon Bites

Ingredients

a large sweet potato
bunch of green onions (about 3 onions per sweet potato)
bacon of choice (or bacon bits – recommended 3 strips of bacon for one potato.)
sour cream
shredded cheese of your choice  (recommended cheddar!)
salt, pepper and chili powder
olive or canola oil

Directions

You need to pop over to Instructables for those!

recipe and photo via JessyRatfink on Instructables.

Originally posted 2012-03-26 21:28:37.

Related Stories:June 9, 2014 Better with Bacon – Blue Cheese Bacon Purple Potatoes…August 9, 2014 Thankin’ for Bacon – Appetizer #1…


Bacon Ranch Cheese Ball

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Yep, that’s right. This recipe is a giant ball of bacon and cheese. What’s not to love? And if you’re a bacon-loving turophile (a cheese fancier), like I am, then you’re probably already planning out your next party just so you can make one of these tasty cheese balls and celebrate it’s deliciousness with your friends and family. I mean, it’s a wonderful cheese ball, but it’s not like I’m going to eat the whole thing in one sitting… *checks to make sure no one is looking, eats a chunk of cheese ball* Actually, never mind. you don’t even need to throw a party. Go on, make one for yourself! There’s no shame in eating the whole ball of cheese, right? Right…?! *eats another chunk of cheese* Mmm.

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Ingredients:

Two 8 oz. packages cream cheese, softened
One 1 oz. package Ranch dressing mix
2 ½ cups shredded cheddar cheese
1 ½ cups chopped pecans
1 cup cooked, finely chopped bacon
6 Ritz crackers (crushed)

Instructions:

In a medium-sized bowl, mash cream cheese. Add the Ranch dressing mix, cheddar cheese, and bacon bits to the cream cheese and stir.

Crush the 6 Ritz crackers and mix them with the chopped pecans in a small bowl. Shape the cream cheese mixture into a ball, and roll the ball in the chopped nut mixture until it’s evenly covered.

Cover and refrigerate until the ball is firm, about 1 hour. Serve with more Ritz crackers. Enjoy!

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The post Bacon Ranch Cheese Ball appeared first on Bacon Today.

Better with Bacon – Roasted Bacon Wrapped Apricots…

I love Instructables.  Sure you can learn how to build a small nuclear reactor in your garage, but you also get wonderful nuggets like this:

An absolutely great looking bite of bacon brilliance from “Pro” sunshiine…

Roasted Bacon Wrapped Apricots

Ingredients:

8 Apricots washed, sliced, and seeded
1 Small wedge of Brie cheese
Agave nectar (few drops optional)
4 Slices  cooked bacon
16 tooth picks not shown
16 small springs Rosemary
Several Tablespoons granulated sugar

Directions:

Head on over to Instructables and view the step-by-step photos!

Keep these wonderful recipes coming sunshiine!

Originally posted 2012-07-11 20:11:07.

Related Stories:November 26, 2013 Better with Bacon – Bacon Wrapped Cherries…July 22, 2013 Better with Bacon – Sweet Potato and Bacon Bites…