Tag Archives: recipes

Better with Bacon – Bacon & Bourbon Pie Crust…

Happy Thanksgiving to all of my 10′s of readers!  Much like Halloween week, I’m going to try to “theme” this week in recognition of that one day of year where we are encouraged to give thanks for all we have while eating ourselves into a coma.

Let’s begin with this tasty looking recipe…and just like last week it brings two of my favorites together!  From last week’s “LA Times”


photo Kirk McKoy / Los Angeles Times

Bacon & Bourbon Pie Crust


1 1/2 cups (6.4 ounces) flour 1/2 teaspoon salt 2 teaspoons sugar 3 tablespoons cold bacon grease or shortening, cut into 3 pieces 5 tablespoons cold butter, cut into 1/2 -inch cubes 2 tablespoons cold bourbon 2 tablespoons ice water, more as needed


To make the dough using a food processor, pulse together the flour, salt and sugar until thoroughly combined. Add the bacon grease and pulse until incorporated (the dough will look like moist sand). Add the butter and pulse just until the butter is reduced to small, pea-sized pieces. Sprinkle the bourbon and water over the mixture, and pulse once or twice until incorporated. Remove the crumbly mixture to a large bowl and gently press the mixture together with a large spoon, rubber spatula or the palm of your hand just until it comes together to form a dough. Mold the dough into a disc roughly 6 inches in diameter. Cover the disc tightly with plastic wrap and refrigerate at least 2 hours, preferably overnight. To make the dough by hand, whisk together the flour, salt and sugar in a large bowl. Add the bacon grease and incorporate using a pastry cutter or fork (the dough will look like moist sand). Cut in the butter just until it is reduced to small, pea-sized pieces. Sprinkle the bourbon and water over the mixture, and stir together just until incorporated. Gently press the crumbly mixture together with a large spoon, rubber spatula or the palm of your hand just until it comes together to form a dough. Mold the dough into a disc roughly 6 inches in diameter. Cover the disc tightly with plastic wrap and refrigerate at least 2 hours, preferably overnight. On a lightly floured surface, roll the dough out into a round roughly 13 inches in diameter. Place in a 9-inch baking dish, crimping the edges as desired. Freeze the formed shell for 20 to 30 minutes before filling and baking.

Total time: 20 minutes, plus chilling and freezing times for the dough and shell

Servings: Makes crust for 1 (9-inch) standard pie shell

Note: Refrigerate the dough at least 2 hours, preferably overnight, to give the dough sufficient time to relax; otherwise, it may toughen and shrink while baking. If using shortening instead of the bacon grease, increase the salt by 1/4 teaspoon (to 3/4 teaspoon). For a nice sheen, brush the crust with egg white before baking.

via LATimes.com

Originally posted 2009-11-23 11:00:02.

Related Stories:April 18, 2013 Better with Bacon – Bourbon Bacon Pecan PieFebruary 14, 2014 Better with Bacon – Bacon Bourbon Brownies…

Hot Bacon Beverages

As much as it pains me to say it, the time of iced coffees and cold everything is sadly over. There’s something about a latte when its on ice that makes me forget I’m drinking enough caffeine to make my heart feel like it’s going to explode, which somehow makes me feel less guilty. That [...]

Better with Bacon – Roasted Potato & Bacon Salad

So simple, so mouth watering delicious…my kind of recipe! 


Let’s get our cooking on, shall we?

Roasted Potato & Bacon Salad


6 slices bacon, chopped 1-1/2 lb.  baby red potatoes, halved Sea salt + freshly ground pepper Handful flat-leaf parsley leaves (or to taste), chopped 2 pickles, diced 1 tbsp each: grainy mustard, mayonnaise 1 tsp red wine vinegar


In large skillet, add bacon and splash water (to decrease chances of it burning as it releases its fat). Cook over medium-high, reducing heat if needed, until bacon is crisp. Transfer bacon to paper towels to drain. Strain fat; reserve 3 tablespoons. In roasting pan, toss potatoes and reserved bacon fat. Season well with salt and pepper. Roast in preheated 400F oven 40 minutes or until golden. Cool 5 to 15 minutes. Toss with bacon, parsley, pickles, mustard, mayonnaise and vinegar. Serve warm.

Makes 4 side servings.

[photo and recipe via Toronto Star]

Originally posted 2009-11-02 14:41:55.

Related Stories:July 31, 2013 Better with Bacon – Iceburg, Potato, Bacon SaladMarch 22, 2014 Better with Bacon – Barbecue Bacon and Bean Salad


1 teaspoon veggie oil
6 oz. bacon, cut into 1/4-inch pieces
1 3/4 teaspoons cane sugar
1 1/4 teaspoon tamari
3 cloves garlic, thinly sliced OR 1 tablespoon minced from jar
12 oz. broccoli, florets and stalks cut into 1/4-inch pieces
12 oz. cauliflower, florets and stalks cut into 1/4-inch pieces
2 tablespoons pure maple syrup

Place a wok or large skillet over medium high heat. Add the vegetable oil and sliced bacon to the pan and stir-fry until golden and crisp, about 2 minutes.

Sprinkle the sugar over the bacon and toss. Immediately and carefully add 1/4 teaspoon tamari and continue to stir-fry until the bacon is glazed, about 30 seconds. Transfer the bacon to a bowl with a slotted spoon.

Add the garlic and a pinch of salt to the drippings in the pan and stir-fry until fragrant, about 30 seconds. Then, add the cauliflower and broccoli pieces and cook until tender and crisp on the edges, perhaps 2 to 3 minutes.

Sprinkle 1 tablespoon of sugar over the vegetables and toss to coat. Add 1 more tablespoon tamari and the candied bacon to the pot and stir thoroughly.

When the pan starts to look dry, reduce the heat to a simmer and finish off by stirring in the 2 tablespoons pure maple syrup. Cook for approximately 1 minute and serve.

bacon recipe courtesy of: Allaina, 3 Munching Monkeys, May 7, 2011

We Want To Give You FREE BACON!

Oscar Mayer gave us some coupons for a free package of their new Super Thick Cut Applewood Smoked Bacon. We want to share with you. Simply send an email to us at lordsofbacon (at) gmail (dot) com with the subject line FREE BACON and you are entered. As promised I have deleted the emails from the first contest so if you entered before you will need to enter again. Deadline to enter is Noon on the 24th. We will pick a random entry and send them a coupon for Free Bacon!

Better with Bacon – Blazin’ Hot Bacon Dip…

Oh Paula Deen!  I know my boy Anthony Bourdain doesn’t think that highly of you, but I’ve got a little place in my (clogged) heart for you!

This is one of hers, courtesy of Smithfield (hence the shout of in the recipe):

Blazin’ Hot Bacon Dip

Ingredients 1/2 lb. Smithfield bacon, cooked crisp and crumbled 8 oz cream cheese 1 (10 oz.) can of diced tomatoes with green chilies, drained 2 limes, juiced 1/2 chipotle pepper in adobo sauce, chopped 1 bunch cilantro, roughly chopped Salt and pepper to taste Directions: Place all ingredients, except Smithfield bacon, in the bowl of a food processor and pulse a few times to combine. Do not process until completely smooth, keep slightly chunky. Pour mixture into a mixing bowl and fold in all but a tablespoon of bacon. Pour dip into a serving bowl and top with remaining tablespoon bacon. Serve with tortilla chips, crackers or vegetables.

photo and recipe via Smithfield

Originally posted 2011-09-15 20:52:02.

Related Stories:February 25, 2014 Better with Bacon – Bacon & Tomato DipOctober 7, 2013 Better with Bacon – Bourbon Bacon Cheddar Fondue…

Better With Bacon – Maple French Toast & Bacon Cupcakes

Yes, that is a mouthful…in more ways than one! ;-)


This is a great recipe, although a little time consuming.  How do I know?  Cause I MADE THEM!!!!  Damn straight,  I got my bake on!

I’ll have a “Test Kitchen” post coming tomorrow, but today the recipe:

French Toast Maple Bacon Cupcakes


For the Cupcakes:

1 cup all-purpose flour 1 cup cake flour 1 3.9-ounce box instant vanilla pudding mix 1 teaspoon baking powder 1 tablespoon potato starch 1 teaspoon cinnamon 1 teaspoon freshly grated nutmeg 1/2 teaspoon salt 1 stick unsalted butter, at room temperature 1/4 cup packed light brown sugar 1/4 cup granulated sugar 1 1/2 teaspoons vanilla extract 4 large egg whites, at room temperature 1/4 cup maple syrup 1/2 cup half-and-half, at room temperature 1/2 cup chopped cooked bacon (5 strips)

For the Frosting:

1 8-ounce package cream cheese, at room temperature 2 tablespoons unsalted butter, at room temperature 2 cups sifted confectioners’ sugar 1/4 cup maple syrup 2 teaspoons ground cinnamon 3 strips bacon, cooked and chopped (optional)


Preheat the oven to 325 degrees. Place paper liners in a 12-cup muffin tin. Prepare the cupcakes: Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk. In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy. Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half, mixing after each addition and ending with flour. Mix until the ingredients are just combined; do not overmix. Fold in the bacon. Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool completely. Meanwhile, prepare the frosting: Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners’ sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.

Recipe from “The Food Network Magazine

Originally posted 2009-09-01 11:30:16.

Related Stories:September 30, 2013 TEST KITCHEN – Maple French Toast & Bacon Cupcakes…July 19, 2013 BEST OF TDB | Test Kitchen – Maple French Toast & Bacon Cupcakes…

Bacon Dishes for Game of Thrones Parties


Do you love Game of Thrones? Do you love bacon? Of course you do. You are awesome! Want to mix two of your favorite things and throw an amazing GOT season premiere party? Then keep reading. The idea of GOT having its own cuisine isn’t as crazy as it sounds, especially to those who have read the books. Take a look at all the mentions of food in the GOT novels. There’s also a GOT food blog, a GOT cookbook, and there’s even a GOT food truck.

When planning a GOT menu, think hearty, stick-to-your bones English, Irish and medieval fare. Recipes should incorporate ingredients that would appeal to peasants and kings alike; gamey meats like quail or venison, bacon and sausages, root vegetables, potatoes, figs, dates, cheeses, and hearty breads and flaky pastries. Add some mead, stout, hard cider or mulled wine and you’ve got yourself a feast fit for King Joffrey’s wedding!

Main Dishes:

Pork Roast Stuffed with Bacon & Black Mission Figs

Credit: Therewillbebacon.tumblr.com

Credit: Therewillbebacon.tumblr.com

Bacon Bird with Turkey Neck Gravy

Credit: Food52.com

Credit: Food52.com

Roman-style Tenderloin with Bacon and Sage


Credit: Innatthecrossroads.com

Beef, Bacon and Mushroom Pie with Dark Ale

bcon and beef pie

Credit: Whatkatieate.com

Guinness Irish Beef Stew


Credit: Jellytoastblog.com

Bacon-Wrapped Venison Tenderloin


Side Dishes & Appetizers:

Roasted Potatoes and Pearl Onions with Bacon


Credit: Acommunaltable.com

Turnips with Bacon and Pickled Mustard Seeds


Credit: Bonappetit.com

Medieval White Beans and Bacon


Credit: Innatthecrossroads.com

Collard Greens Gratin with Bacon


Credit: Bonappetit.com

Potato & Bacon Pie


Credit: Aspicyperspective.com

Blue-Cheese Stuffed, Bacon-Wrapped Dates

Credit: Thesweetslife.com

Credit: Thesweetslife.com

Roasted Brussels Sprouts with Bacon and Hazelnuts

Credit: Ambitiouskitchen.com

Credit: Ambitiouskitchen.com

Desserts & Drinks:

Bacon-Infused Mead

Credit: Brauista.com

Credit: Brauista.com

Bread Pudding with Pears and Bacon

Credit: Thebrooklynragazza.blogspot.com

Credit: Thebrooklynragazza.blogspot.com

Chocolate Stout & Bacon Skillet Brownies


Credit: Thebeeroness.com

Bacon Crème Brulee


Credit: Thundernoodle.net

The post Bacon Dishes for Game of Thrones Parties appeared first on Bacon Today.

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


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.

Related Stories:February 13, 2013 Thankin’ for Bacon – Appetizer #2…March 3, 2013 Better With Bacon – Bacon Rolls (Pierags)…