Better with Bacon – Happy Birthday Julia…

Julia Child would have been 100 years old today!

I grew up with Julia on “Good Morning America” and while watching my DVR’ed episode of “The Chew” this evening (yes, I “zoom” through it every night after “PTI“) I was reintroduced to one of her most favorite recipes – Boeuf Bourguignon!

So here’s to you Julia! Who knows where televised food shows would be today without your pioneering spirit and love for food!

Boeuf Bourguignon

Ingredients

6 ounces bacon
1 tablespoon olive oil
3 pounds lean stewing beef (cut into 2-inch cubes)
1 teaspoon Salt
1/4 teaspoon pepper
2 tablespoons flour
1 carrot (sliced)
1 onion (sliced)
3 cups full-bodied young red wine (like Chianti)
2-3 cups brown beef stock or canned beef bouillon
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
1 crumbled bay leaf
18-24 small white onions (brown-braised in stock)
1 pound quartered fresh mushrooms (sauteed in butter)
parley sprigs

Directions:

Head on over to “The Chew” website for the step by step!

photo via

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Originally posted 2012-08-16 00:40:24. Republished by Blog Post Promoter

Better with Bacon – Happy Birthday Julia…

Julia Child would have been 100 years old today!

I grew up with Julia on “Good Morning America” and while watching my DVR’ed episode of “The Chew” this evening (yes, I “zoom” through it every night after “PTI“) I was reintroduced to one of her most favorite recipes – Boeuf Bourguignon!

So here’s to you Julia! Who knows where televised food shows would be today without your pioneering spirit and love for food!

Boeuf Bourguignon

Ingredients

6 ounces bacon
1 tablespoon olive oil
3 pounds lean stewing beef (cut into 2-inch cubes)
1 teaspoon Salt
1/4 teaspoon pepper
2 tablespoons flour
1 carrot (sliced)
1 onion (sliced)
3 cups full-bodied young red wine (like Chianti)
2-3 cups brown beef stock or canned beef bouillon
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
1 crumbled bay leaf
18-24 small white onions (brown-braised in stock)
1 pound quartered fresh mushrooms (sauteed in butter)
parley sprigs

Directions:

Head on over to “The Chew” website for the step by step!

photo via

Related Stories:June 11, 2012 — Better with Bacon – Onion & Bacon Tartlets…June 6, 2012 — Better with Bacon – Whiskey, Caramel, Marshmallow and Bacon Bark…

Originally posted 2012-08-16 00:40:24. Republished by Blog Post Promoter

Better with Bacon – Corned Beef & Cabbage

In anticipation of St. Patrick’s Day, Bobby Flay was on “The Early Show” this morning with his spin on traditional corned beef and cabbage. Of note, his liberal use of bacon!

In fact his strategy of cooking the corned beef directly in bacon fat is something I think I am going to be trying when I cook up my next filet at the house…I’ll let you know how that works out.

Anywho, back to Bobby’s recipe. I was going to post but I fear the wrath of CBS Corporation so instead here is the video (which they allow to be embedded) and you’ll have to click on through for the recipes.

Watch CBS News Videos Online

Originally posted 2010-03-15 13:31:46.

Related Stories:June 9, 2013 — Happy St. Patrick’s Day – Irish Glazed Bacon…July 14, 2010 — Better with Bacon – Tomato and Bacon Guacamole


Originally posted 2013-07-03 06:49:43. Republished by Blog Post Promoter

Better with Bacon – BLT Dip

There is absolutely NOTHING healthy or “redeeming” about this particular recipe.  I mean it’s a recipe from Paula Dean

But damn does it sound yummy!  It also meets my criteria of quick and easy. SHOUT OUT to Amanda for bringing it to my attention.

Enjoy all! 

BLT Dip

Ingredients:

1 pound cacon, cooked crisp and crumbled
1 cup mayonnaise
1 cup sour cream
Iceberg lettuce, shredded
2 large vine-ripe tomatoes, diced
Sea salt bagel chips

Directions:

Combine mayonnaise and sour cream in small bowl.
When well mixed, cover and refrigerate until serving time.
When ready to serve, layer ingredients in large serving bowl by placing one layer of mayonnaise mixture, then a layer of lettuce, tomatoes and bacon.
Repeat layering as desired. Serve with bagel chips.

Cooking Time 10 Minutes

Servings: 8 

via Smithfield

Originally posted 2010-03-29 20:42:24.

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Originally posted 2013-08-26 13:56:34. Republished by Blog Post Promoter

Better with Bacon – Bacon Marmalade

The amazing idea of bacon jam caught my attention last October and I thought the same thing then as I do now…YUM!

Well my “Brother in Bacon” Adam sent me this link last week and want to try this in the worst way! 

The video is of Chef Ross Hutchison out of New York who claims to be the inventor of Bacon Marmalade.  Here he is making up a yummy batch.

If your mouth is watering like mine, you can pick up a 4 oz. bottle for $9.00.  They don’t have an online store, but you can get yours directly from Chef Ross by emailing bacon@baconmarmalade.com.

Happy eating!

Bacon Marmalade: Bacony Goodness by Mistake from SkeeterNYC on Vimeo.

Originally posted 2010-03-22 21:40:49.

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Better with Bacon – Tomato and Bacon Guacamole

Top Chef Master himself, Mr. Rick Bayless, shared this recipe over at Good Morning America’s site on ABC.com…

This from Rick:

This is kind of a no-brainer, bacon, lettuce and tomato being such a beloved sandwich combo, especially when there’s a good smear of mayo. This guacamole is in the same vein, except that the tangy, creamy mayo is replaced by avocado and lime. Come to think of it, the avocado, along with a little cilantro, brings the lettuce-green to the picture as well. It’s a perfect Mexican-American fusion of smoky, bright, creamy, fresh and satisfying.

Sign me up!  Recipe after the jump!

Bacon and Tomato Guacamole

Ingredients:

5 strips medium-thick bacon (full-flavored smoky bacon is great here)
3 medium-large (about 1 1/4 pounds) ripe avocados
1/2 medium white onion, chopped into 1/4-inch pieces
2 or 3 canned chipotle chiles en adobo to taste, removed from the canning sauce, stemmed, slit open, seeds scraped out and finely chopped
1 medium-large round, ripe tomato, cored and chopped into 1/4-inch pieces
1/4 cup fresh cilantro, loosely packed, coarsely chopped, thick bottom stems cut off
Salt
1 or 2 tablespoons fresh lime juice

Directions:

In a large (10-inch) skillet, cook the slices of bacon in a single layer over medium heat, turning them occasionally, until crispy and browned, about 10 minutes. Drain on paper towels, then coarsely crumble.
Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart. Dislodge the pit. Scoop the flesh from the skin into a large bowl. Using an old-fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree.
Scoop the onion into a small strainer and rinse under cold water. Shake off the excess water and transfer to the bowl, along with the chipotle chiles, tomatoes, cilantro (save out a little for garnish if you wish) and about 2/3 of the bacon.
Gently stir to combine all of the ingredients. Taste and season with salt, usually about 1/2 teaspoon, and enough lime juice to add a little sparkle.
Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you’re ready to serve. Scoop the guacamole into a serving dish, sprinkle with the remaining bacon (and cilantro if you have it), and you’re ready to serve.
Tip: If the tomato is really ripe and juicy, cut it in half widthwise (across its “equator”), then gently squeeze out the jelly-like seeds from each half. That’ll keep the guacamole from becoming runny.
If you’re not serving right away, wait to stir in bacon to ensure the crispy texture!

Recipe by Rick Bayless courtesy (with photo) from ABC.com

Originally posted 2010-07-14 19:02:51.

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Better with Bacon – Onion & Bacon Tartlets…

This one comes from the land down under, where women glow and men plunder, can’t you hear, can’t you hear the thunder?  You better run to the kitchen and make these right now…

Onion & Bacon Tartlets

Ingredients: (be forewarned, measurements are metric)

1 quantity shortcrust pastry
2 tsp unsalted butter
30g speck or bacon, cut into thin strips
1 onion, thinly sliced
2 eggs
150ml milk
150ml pouring cream
1/4 tsp freshly grated nutmeg
sea salt and freshly ground black pepper
thyme sprigs (optional), to serve

Directions:

For the complete directions including how to make the shortcrust pastry, follow the link to “The West Australian“…

Recipes from the book Manu’s French Bistro, by Manu Feildel and photography by Chris Chen.

Originally posted 2012-06-11 20:01:24.

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