Insomniac Cafe (No Longer Stinky’s)

Stinkys-bacon

Come by, he said. Bring me your bacon, he said. I’ll cook it all, he said. And he did.

Rob, is the the owner and genius behind Stinky’s Chili, or as it’s known now, Insomniac Cafe. The menu…exists in theory, but Rob is willing to pretty much make whatever you want as long as he has the ingredients. The cafe also boasts a oil-less fryer. Which, of course, means he can make most of the unhealthy foods you love without frying them.

So what did we do? We brought him bacon. You know, to make it in a healthy way. Really, this was the goal of this bacon fest – but as anyone with a little baking experience and a ton of bacon fat on hand, you can’t resist a savory, sweet desert at times.

All together, we ‘fried’ up 4 varieties of bacon, including fresh cut slab bacon and pre-packaged. Of course the slab tasted the best, but really, does any bacon taste bad?!

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To add to the bacon bliss, he decided to whip up a batch of brownies. Of course, the consensus was “More bacon!” so instead of just butter, we added the fat from before into the batter, and topped with even more bacon.

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The end result was a moist bite of chocolate and bacon heaven. It was so good, yet so bad that he dubbed it a heart attack brownie. We’re still having palpitations of them.

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One of the other great things is that Rob plans a lot of special events. At the time of the visit, there was a contest to make, create and name your own sandwich. We decided that the ‘Whiskey Bacon’ would be a triple shot of meat: ham, bacon and hot dog. Add in some garlic powder, onions and cheese and your mouth will be the happiest place on earth!

Stinky’s Chili (now Insomniac Cafe)

346 Adams, Scranton, PA
Insomniac Cafe  – Facebook

Typically the Cafe hosts something fun for First Friday as well, which is always a great time in Scranton (or so we’re constantly reminded by other Whiskey Bacon Traveling Circus members).

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stinkys-the-whiskey-bacon1

The post Insomniac Cafe (No Longer Stinky’s) appeared first on Whiskey Bacon.

Originally posted 2013-12-09 05:30:39. Republished by Blog Post Promoter

For Those Who Need More Pork in their Hot Dogs…

FoTDB and former Fathead colleague Brian sent along a link to 4505 Meats last week and this wondrous meat product…

Look kids!!!  Bacon FILLED Hot Dogs!  This ain’t now strip wrapped around the frank, no sir! This is bacon INSIDE THE HOT DOG!!!

Even the pig on the package says he’s down with it and why wouldn’t he be.  It’s a taste treat that can’t be beat.

So pop on over to 4505 Meats and order yourself a package, from 3 to 20 lbs, starting at $21.00.

Originally posted 2010-06-07 18:29:58.

Related Stories:September 15, 2013 Better with Bacon – Killer Bacon Cheese Hot Dogs…March 4, 2014 Better with Bacon – BBQ Bacon-Wrapped Hot Dogs…


Originally posted 2013-02-27 16:19:21. Republished by Blog Post Promoter

Better with Bacon – BBQ Bacon-Wrapped Hot Dogs…

Umm, yeah!

Simple, easy, quick, bacony goodness? Check, check, check and CHECK!

Hit the jump, you know you want to!

Barbecue Bacon-Wrapped Hot Dogs

Ingredients:

4 beef hot dogs
2 slices of bacon
1/2 cup honey barbecue sauce
Chopped onions, mustard, relish

Directions:

Slice the bacon in half lengthwise. 
Wrap one of the strips of bacon around each hot dog. 
Place on a cookie sheet and bake in an oven preheated to 400 degrees for 20-25 minutes, or until the bacon is crispy and the hot dog is browned.  
Serve on hot dog buns with your favorite toppings.

So what’s for lunch tomorrow?  I think these!

Photos and recipe via The Family Kitchen on Babble.

Originally posted 2011-01-14 21:39:03.

Related Stories:September 15, 2013 Better with Bacon – Killer Bacon Cheese Hot Dogs…October 19, 2012 Better with Bacon – Glazed Bacon-Wrapped Chicken…


Originally posted 2014-03-04 11:23:30. Republished by Blog Post Promoter

Better with Bacon – Killer Bacon Cheese Hot Dogs…

“Killer” being the optimal word here…but hey, we’re all gonna die someday! Might as well enjoy ourselves and grab a couple of these.

Killer Bacon Cheese Hot Dogs

Ingredients

8 slices bacon
8 all-beef hot dogs
8 hot dog buns
8 slices Swiss cheese
1/2 cup barbeque sauce, or amount to taste
1 small red onion, diced

Directions

Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.
Place the bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels.
Place hot dogs on grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog buns.
To assemble sandwiches, place a slice of cheese and bacon on each roll. Add a hot dog, top each with 1 tablespoon barbeque sauce, or desired amount, and red onion.

You know you want one ;-)

Hope everyone had a great holiday weekend!  Back to the grind tomorrow…

recipe via

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Originally posted 2012-05-28 20:37:32.

Related Stories:February 3, 2013 — Better with Bacon – BBQ Bacon-Wrapped Hot Dogs…December 29, 2010 — Better with Bacon – Bourbon Bacon Cheddar Fondue…


2948. HOT DOGS with PINEAPPLE BACON RELISH

1/4 pound thick cut bacon
1/2 large red onion, chopped, about 1 cup
2 cups finely chopped fresh pineapple (about 10 oz)
1/4 cup chopped sweet pickles
1 tablespoon sweet pickle juice
8 hot dogs
8 hot dog buns

Place the strips of bacon in a skillet on medium heat. Slowly cook the bacon, turning the strips over occasionally until much of the fat is rendered and the bacon is lightly browned. Remove the bacon strips to a paper towel lined plate.

Pour off all but a teaspoon of the bacon fat (do this into a jar, do not pour down the drain or you will clog your pipes). Increase the heat to medium high and add the chopped onion. Cook, stirring occasionally until the onions are translucent, about 5 minutes. Remove from heat. While the onions are cooking, finely chop the cooled bacon strips.

In a large bowl stir to combine the bacon, onion, pineapple, and sweet pickles. Mix in a tablespoon of sweet pickle juice. You can make ahead at this point, chill until ready to serve with the hot dogs.

Heat the hot dogs your favorite way. The hot dogs are already cooked when you buy them, so all you really need to do is heat them through. Over a grill, grill for about 5 minutes on a medium flame, until lightly browned, and toast the buns for a minute if you wish. Or, put the dogs in a saucepan and cover with water. Bring to a simmer and simmer for 5 minutes. Or, pierce the hot dogs all over with a fork and put on a plate in the microwave for 20 to 30 seconds per hot dog.

Place a hot dog in a bun and top with a couple spoonfuls of relish.

bacon recipe courtesy of: Elise Bauer, Simply Recipes, September 7, 2012

2862. FULLY LOADED BACON-WRAPPED HOT DOGS

yields four servings

4 hot dogs with about 40 calories and 1g fat or less each
4 slices center-cut bacon
1 cup sliced onion
1 cup sliced red bell pepper
1 jalapeno pepper, seeded and sliced into strips (not rings)
2 tablespoons fat-free mayonnaise
4 light hot dog buns
4 teaspoons yellow mustard?Carefully break 4 toothpicks in half. Wrap each hot dog in a strip of bacon and secure with a toothpick half at each end. Set aside.?Bring a large skillet or grill pan sprayed with nonstick spray to medium-high heat on the stove.

Add onion, bell pepper, and jalapeno pepper and cook until softened, about 4 minutes. Remove from the skillet/pan and set aside.

Remove the skillet/pan from heat, re-spray, and bring to medium heat. Add bacon-wrapped hot dogs and cook until bacon is crisp and fully cooked and hot dogs are heated through, about 6 minutes, rotating the hot dogs several times to evenly cook the bacon. Set aside.

Evenly spread mayo inside the buns. Remove toothpicks from the hot dogs and place a bacon-wrapped dog in each bun. Top each dog with a teaspoon of mustard.

Evenly distribute veggie mixture among the dogs.??bacon recipe courtesy of: “Edible Idols: Bacon and Peanut Butter,” Hungry Girl, 2011; Food Network

2696. SONORAN HOT DOGS

yields four hot dogs ?

4 teaspoons mayonnaise?
1 teaspoon Tabasco or other hot sauce?
Juice of 1 lemon?
4 all-beef wieners (fat ones work better than long ones)?
4 slices extra-thin bacon?
4 torpedo rolls or bolillos?
4 tablespoons warm refried beans (recipe follows)?
8 tablespoons chopped avocado or guacamole?
4 heaping tablespoons grated jack or cheddar cheese?
4 tablespoons chopped onion?
4 tablespoons chopped tomato?
4 tablespoons Salsa Verde (recipe follows)?
1/4 cup lard, bacon grease, or vegetable oil?
3 cups drained cooked pinto beans?
1/2 teaspoon salt?
1/2 cup reserved bean broth?
1/8 teaspoon freshly ground black pepper?
1 pound tomatillos, husked and washed?
1 cup chopped fresh cilantro leaves?
3 fresh serrano chiles, seeded and minced?
1 cup minced sweet onion?
2 teaspoons minced garlic?
Pinch of sugar?
1/4 cup freshly squeezed lime juice?
Sea salt

Mix the mayo, Tabasco, and lemon juice and use a funnel to put the mayo blend in a squeeze bottle. Wrap the wieners with the bacon slices so the sausage is completely covered. Cook the wieners on a comal or flat top, rolling them over until the bacon is crunchy on all sides, about 7 minutes. Cut a pocket into the buns to form a “boat” and toast them on the grill. When the wieners are cooked, divide the beans and avocado among the four rolls, spooning them inside the pocket and spreading on either side. Spread the cheese down the middle. Using tongs put one piping-hot bacon-wrapped wiener into the pocket of each roll. Top each wiener with onions and tomatoes. Spread the Salsa Verde across the top. Apply the mayo blend in squiggles across the top of the hot dog.

Refried Beans (makes three cups): Melt the lard in a large skillet over medium-high heat. Allow to heat for another minute, then add the beans and mash them for 2 minutes with a fork or potato masher. Stir in the 1/2 teaspoon of salt (or to taste). Add the bean broth and the pepper and continue mashing until the beans reach the desired consistency. Tex-Mex beans are generally chunky rather than soupy.

Salsa Verde (makes two cups): Put the cleaned tomatillos in a saucepan and cover with water. Bring to a boil, then turn off the heat and allow the tomatillos to soak for 5 minutes. Remove from the heat, drain, and purée the tomatillos in a food processor. Add the cilantro, serranos, onion, garlic, sugar, and lime juice to the food processor and pulse three or four times to combine. Season with salt to taste.

bacon recipe courtesy of: The Tex-Mex Grill and Backyard Barbacoa Cookbook by Robb Walsh. Ten Speed Press, 2010, as seen on Serious Eats, June 8, 2010, posted by Caroline Russock?