2851. CRAB and BACON FLAUTAS

serves six

1 cup crab meat, well drained
1/2 cup red bell pepper, finely chopped
1/4 cup sliced green onion
3 slices bacon, cooked and crumbled
1/4 cup cream cheese, softened1 teaspoon cayenne pepper hot sauce1/4 teaspoon cayenne pepper sauce1 6″ white corn tortilla, well crumbled1 tablespoon mayonnaise1 tablespoons capers, drained1/4 teaspoon lemon zest6 8″ flour tortillas1/2 batch salsa?Combine all ingredients except the tortillas in a large bowl. Place ¼ cup crab mixture down the middle of each tortilla. Fold in the sides, then roll up tightly. Secure with a toothpick. Place flautas in a deep fat fryer heated to 350ºF. Fry until golden and drain on a paper towel lined surface. Serve with salsa.??bacon recipe courtesy of: Mission Food Service, 1159 Cottonwood Lane #200, Irving, Texas 75038

Originally posted 2013-02-27 01:20:00. Republished by Blog Post Promoter

3090. CHICKEN SKEWERS with BACON PASTE

yields six servings?

For the BBQ Sauce

½ cup ketchup
¼ cup honey
2 tablespoons yellow onion, grated
2 tablespoons worcestershire sauce
2 tablespoons dijon mustard
2 tablespoons cider vinegar
1 tablespoon brown sugar
hot sauce, a few dashes

For the Chicken
2 pounds boneless, skinless chicken thighs, fat trimmed and cut into 1-inch cubes
2 tablespoons kosher salt
2 tablespoons sweet paprika
4 teaspoons sugar
2 teaspoons smoked paprika
1/8 teaspoons cayenne pepper
2 slices bacon, cut into ½ inch pieces
metal skewers

For the sauce, bring all the sauce ingredients to a simmer in a small saucepan over medium heat. Cook, stirring occasionally for about 5 to 7 minutes. Sauce should thicken and reduce to about 1 cup.? Remove from heat. Transfer the sauce to a small bowl and set aside to serve with the chicken skewers.

Preheat the grill while you start prepping the chicken skewers.

Pat dry the chicken cubes with a paper towel then place the chicken in a large bowl. In a small bowl, combine smoked paprika, sweet paprika, salt, sugar, and cayenne pepper.

Process the bacon in a food processor until a smooth paste forms, scraping down the bowl as needed.? Add the bacon paste to the spice mixture, then add all of it to the large bowl of chicken. Use your hands to toss the chicken to coat with the bacon paste mixture.? Place the meat onto skewers.

Place the skewers on the grill and cook covered, turning every 2 minutes or so, until all 4 sides are cooked through and chicken has browned and slightly charred. This should take 8 to 10 minutes total. Remove from grill and allow chicken to rest 5 minutes. Serve with barbeque sauce on the side.

bacon recipe courtesy of: Kelly Salemi, Live Love Pasta, June 27, 2012

Originally posted 2013-10-24 01:47:00. Republished by Blog Post Promoter

Bacon Hot Sauce

This looks like an epic combination of two taste bud ticklers, bacon and hot sauce. At 7.99 I say why not. Here is what ThinkGeek has to say about it.

Two great things that taste great together

Let’s think of matches made in heaven. Chocolate and peanut butter. Peanut butter and jelly. Jelly and cream cheese. Cream cheese and sugar (aka, cream cheese frosting). Sugar and anything. Anything and bacon. It’s been said that there’s nothing that can’t be improved by the addition of bacon and here at ThinkGeek, we’re determined to test that hypothesis as rigorously as possible. We’ve tried just about every new bacon product on the market and share the very best with you, our bestest friends.

Bacon Hot Sauce combines two things near and dear to our hearts – bacon and hot sauce. You know the expression “When Pigs Fly”? That’s what chicken wings dipped in Bacon Hot Sauce taste like. Impossibly good. Piglets sprouting scrumptious flying appendages good. Bacon Hot Sauce is also amazing mixed into hamburgers or sprinkled on some otherwise lackluster pizza. But our all-time favorite is the Bacon Mary, made with tomato juice, vodka, Bacon Hot Sauce, and a spritz of fresh lemon juice. And instead of a celery stick for garnish, we stick in a crisp slice of bacon. Perfection.

Originally posted 2010-11-08 18:01:00. Republished by Blog Post Promoter

Bacon Hot Sauce

This looks like an epic combination of two taste bud ticklers, bacon and hot sauce. At 7.99 I say why not. Here is what ThinkGeek has to say about it.

Two great things that taste great together

Let’s think of matches made in heaven. Chocolate and peanut butter. Peanut butter and jelly. Jelly and cream cheese. Cream cheese and sugar (aka, cream cheese frosting). Sugar and anything. Anything and bacon. It’s been said that there’s nothing that can’t be improved by the addition of bacon and here at ThinkGeek, we’re determined to test that hypothesis as rigorously as possible. We’ve tried just about every new bacon product on the market and share the very best with you, our bestest friends.

Bacon Hot Sauce combines two things near and dear to our hearts – bacon and hot sauce. You know the expression “When Pigs Fly”? That’s what chicken wings dipped in Bacon Hot Sauce taste like. Impossibly good. Piglets sprouting scrumptious flying appendages good. Bacon Hot Sauce is also amazing mixed into hamburgers or sprinkled on some otherwise lackluster pizza. But our all-time favorite is the Bacon Mary, made with tomato juice, vodka, Bacon Hot Sauce, and a spritz of fresh lemon juice. And instead of a celery stick for garnish, we stick in a crisp slice of bacon. Perfection.

Originally posted 2010-11-08 12:01:00. Republished by Blog Post Promoter

Bacon Hot Sauce

This looks like an epic combination of two taste bud ticklers, bacon and hot sauce. At 7.99 I say why not. Here is what ThinkGeek has to say about it.

Two great things that taste great together

Let’s think of matches made in heaven. Chocolate and peanut butter. Peanut butter and jelly. Jelly and cream cheese. Cream cheese and sugar (aka, cream cheese frosting). Sugar and anything. Anything and bacon. It’s been said that there’s nothing that can’t be improved by the addition of bacon and here at ThinkGeek, we’re determined to test that hypothesis as rigorously as possible. We’ve tried just about every new bacon product on the market and share the very best with you, our bestest friends.

Bacon Hot Sauce combines two things near and dear to our hearts – bacon and hot sauce. You know the expression “When Pigs Fly”? That’s what chicken wings dipped in Bacon Hot Sauce taste like. Impossibly good. Piglets sprouting scrumptious flying appendages good. Bacon Hot Sauce is also amazing mixed into hamburgers or sprinkled on some otherwise lackluster pizza. But our all-time favorite is the Bacon Mary, made with tomato juice, vodka, Bacon Hot Sauce, and a spritz of fresh lemon juice. And instead of a celery stick for garnish, we stick in a crisp slice of bacon. Perfection.

Originally posted 2010-11-08 18:01:00. Republished by Blog Post Promoter

Hot Bacon for Chicken Wings…

With the wave of bacon products on the market today, it was only a matter of time…

Actually, it’s funny that it’s taken this long for someone to have the idea of marrying these two flavors.

I actually came across this product through a Facebook ad on my profile page…way to target those ad units to my “likes” Big Brother Zuckerburg.  Your machine is working!

I visited the site baconhotsauce.com and can’t find what the actual ingredients are. After my experience with Bacon Salt, I am leery of food items that claim to be “Bacon-Flavored” as they probably don’t actually include any real bacon.  Seeing this in their About Us section also cause me pause:

Bacon Hot Sauce has gone through many iterations and was developed in collaboration with a leading food scientist.

“Leading food scientist”, oh boy…

So you game?  Care to try?  Pick yourself up a 5 oz. bottle for $5.99 from their site.

Originally posted 2010-06-04 15:39:37.

Related Stories:August 7, 2010 A “Sizzling” Summer…November 4, 2010 Yup it’s Real! Jones Bacon Soda…


3045. CAMPFIRE GRILLED ROMAINE SALAD with CRISPY BACON and CHIMICHURRI SAUCE

4 heads of romaine lettuce
12-14 slices of thick-cut bacon
4 avocados
2-3 limes
2-3 tomatoes
2 poblano peppers
2 zucchini
1 clove garlic, grated

For the chimichurri sauce:
1 bunch cilantro, chopped roughly
1 bunch Italian parsley, chopped roughly
1-2 bunches oregano, chopped roughly
1 small red onion, minced finely
10 drops Tabasco
1 tablespoon?capers, chopped roughly
2 cups olive oil
2 cloves garlic, grated
Zest of 1 lime, grated
Juice of 2 limes

Cook the bacon in a pan on top of fire to preferred texture and reserve the fat. Coat the poblano peppers lightly in oil, place on grill, and char all around. Take the peppers off the grill place in a bowl. Cover to steam (this will help peel them later). Cut zucchini in half lengthwise, score lightly, toss with oil and rub with garlic. Grill with cross hatching technique both sides. Cut romaine in half lengthwise, wash, dry, coat lightly with olive oil, and season with salt. Place on grill to get light smoke flavor and light grill marks. Cut avocados in half, remove pit, cut into slices (in the skin) and remove with large spoon. Set slices on plate, sprinkle with salt and squeeze lime juice over them. Cut ripe tomatoes into wedges and season with salt.

For the chimichurri sauce: Combine all ingredients, season with salt. When the ingredients have time to meld, they taste even better.

To assemble: Place half a zucchini on each plate. Cut the grilled half head of romaine and place as an ‘X’ on top of zucchini with core at bottom. Arrange tomatoes, sliced avocado, and roasted peppers around the romaine. Drizzle generously with the chimichurri sauce and top with crisp hot bacon.

bacon recipe courtesy of: Jennifer Biesty, Scala’s Bistro, 432 Powell Street, San Francisco, CA