2752. SALTINE TOFFEE BACON BARK

1 pack of saltine crackers
?1 cup brown sugar?
1 cup cream?
9-12 oz. dark chocolate (disks, chips or chunks)?
1/2 cup (or more) toasted chopped pecans (or other nuts)?
2-3 strips of bacon, cooked and crumbled

Line the crackers facing up, side to side in a lined baking pan. In a saucepan, heat the brown sugar and cream to boiling and simmer gently for about 5 minutes, stirring.? Carefully pour the brown sugar toffee over the crackers in your pan and bake in the oven on preheated 350F for about 5 minutes. Remove the pan from the oven and immediately sprinkle the chocolate all over the toffee. Let rest for a few minutes, then using a spatula, spread the melted chocolate out evenly. Sprinkle with chopped nuts and bacon and allow to cool for 15 more minutes. Place in the refrigerator to help set the chocolate for about 20 minutes or more.??Break into pieces and serve, or you can hold in an airtight container or freezer for a couple days.?

bacon recipe courtesy of: Cathy Shambly, ShowFood Chef, February 26, 2011

Originally posted 2012-11-20 09:17:00. Republished by Blog Post Promoter

2444. SCALLOPS with CRISPY BACON, STRAWBERRIES and BASIL ESSENCE

yields two servings

2 scallops
1 shallot, chopped
2 cloves garlic, chopped
1 sprig fresh thyme
1 bay leaf
4 peppercorns
¼ cup white wine
2 tablespoons heavy cream
½ lb cold butter, cubed
½ lb thick cut bacon, small diced
½ red onion, small diced
4 strawberries, small diced
1 tablespoon fresh cilantro, chopped
½ teaspoon lemon juice
¼ bunch fresh basil leaves
extra virgin olive oil, as needed
salt and pepper, to taste

Dry scallops with a paper towel. In a small saucepan, sweat shallots and garlic in olive oil until translucent. Add thyme, bay leaf, peppercorns, and white wine, reduce to au sec. Add cream and reduce by half. Slowly whisk in cold butter. Strain through chinois and season. Sauté bacon until crispy. Drain and let cool. Toss with remaining ingredients and season with 1 teaspoon olive oil, salt, and pepper. Blend basil with ¼ cup olive oil. Strain through chinois. Season scallop with salt and pepper. In a hot sauté pan, sear scallop until brown. Flip over and cook to medium rare.

bacon recipe courtesy of: Chef Alex Reznik, Top Chef, Season 7, Episode 7, Quickfire Challenge, Bravo TV

Originally posted 2012-01-17 10:23:00. Republished by Blog Post Promoter

Lemon-Lavender Cold Brew

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There are people with good taste. Then there are people who are good tasters. Shannon Steele, roaster and brew specialist at Passion House Coffee, has a preternatural skill at discerning flavors in coffee and, as I have found lately, her skill translates equally well into the world of food – she recommended a cookbook that I had dismissed wrongly which turned out to be fantastic – and gin – she recommended a wonderfully aromatic French gin.

When Shannon talks about flavors, I listen. When she combines a little food with coffee, I drop what I am doing to listen, then immediately follow along. I wrote last year about my preferred method for cold brewing coffee, so when Shannon mentioned infusing her cold brew with basil and lime, my ears perked up.

For the longest time, every time iced coffee came along, it was dull and bitter – which is why you see most iced coffees loaded down with sugar and cream. The thought of steeping the cold brew with citrus and herbs really interested me and the addition of fizzy soda water pushed me to act immediately. I had tried the combination of cold brew and soda water at Next, it was Passion House coffee and Shannon’s bending the ear of the staff no doubt, and loved the lightness it brought to iced coffee. Continuing to add lightness, brightness and flavor was too intriguing to wait.

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After brewing a particularly strong batch of cold brew (100g coffee, 200g water off the boil, 550g ice water), combinations began to bounce in my head. I have a lovely lavender bush in the yard and, after trying a roast of coffee this summer with serious lavender notes, I thought the pairing would work, so I added flowers from 2 sprigs. Since it was my first shot at this, I stuck with the herb/citrus pairing and added zest from half of a lemon. I briefly consider orange zest, but I wanted tartness not sweetness.

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After a brief steeping period (8 hours), I strained the coffee again and chilled it. In the evening, I filled a tumbler with ice, then a bit of sparkling soda water. After adding the cold brew, I smelled not only the coffee, but the lavender as well. The flavors from the lemon were more forward than the lavender, despite the aroma being amazingly strong. The coffee sparkled even beyond the bubbles from the soda water. The combination of coffee roasted with skill and brewed with care combined with a few small additions made this cold brew an incredible treat.

Brainstorming later with Shannon, I think my next go will be with anise hyssop flowers and noyaux. Kind of a bubble gum/almond combination that will differ substantially from the herb/citrus combination, but has possibilities.

Originally posted 2013-08-06 23:06:16. Republished by Blog Post Promoter

Bacon LIVE: Bacon is Bad Again

On Season 5 Episode 10 we talked about how some people are spreading lies about how bacon is bad for you, Bacon Take Down, Better Bacon iPad book, UK’s Biggest Bacon Burger, Donny Bacon, and so much more.

How many times do we need to hear people telling us bacon is bad for you? Anything is bad for you if you eat an ungodly amount of it. That’s why bacon lovers only eat the best bacon and never over do it. Watch or listen to the show to hear our full commentary on this situation.

Go to BaconLIVE.com to learn how to subscribe and/or watch us live Wednesdays at 7pm ET!

Originally posted 2012-04-02 15:17:53. Republished by Blog Post Promoter

Bacon Thing of The Day: Bacon Love 2011 Calendar!


Rolling over into a new year means a lot of things to a lot people, but for me it means buying a new calendar so I can keep track of my many social engagements and important dates. My blogging friend Nick just posted about a neat calendar he received that is all about one of the best things on earth: Bacon. According to Nick, who received the Bacon Love 2011 Calendar as a holiday stocking stuffer: “Each day, bacon lovers will enjoy bacon trivia, recipes and even quotes by bacon connoisseurs such as Thomas Jefferson and Homer Simpson! The mini calendar is approximately 2 x 3 inches and has a magnet backer to conveniently stick to your fridge. Excellent!”

Here is my favorite bacon-related quote, included on the page for May 27th, from Nick’s review:

“Last Thursday, I turned 95 years old and I never exercised a day in my life. Every morning I eat five strips of bacon, and for lunch I eat a bacon sandwich.”
– Grandpa, Grumpier Old Men

That is so awesome. Obviously, you can see why you need to own this. Get your Bacon Love 2011 Calendar for just $8.99 from Amazon.com by clicking This Link .

Thanks to Nick at The Littlest Winlsow For The Tip!

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Originally posted 2011-01-04 15:21:28. Republished by Blog Post Promoter