Bacon Thing of The Day: Bacon-Wrapped Banana Slices


Image Source
?

This is a picture of sliced Bananas wrapped in Bacon and pan-fried. Looks and Sounds Delicious!

Share

Originally posted 2011-07-18 18:03:02. Republished by Blog Post Promoter

Spanish Pork with Apple-Citrus Salsa, plus a delicious salad

I’m not even sure how I stumbled across this recipe, but man, it was awesome. I’m copy-pasting it in case the link stops working someday, because it is that good, and because I made some modifications (minor ones).

Ingredients:

The Pork
1 1-pound pork tenderloin
1 tbs olive oil
1 1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/8 teaspoon hungarian paprika
1/2 tsp salt
1/4 tsp pepper

Combine all the seasonings in a wee bowl. Rinse your pork (boyfriend always does this and now I do too) and pat it dry. Lovingly rub the olive oil all over it, then the spices, making sure its evenly coated with the mixture. Set on a plate.

Then, get to work on the apple salsa. Which just involves mixing all of the following together:

3-4 apples (preferably something tart, but one semi-tart is also fine. I had 2 green apples and one honey crisp), cored and diced (no need to peel)
2 tbs apple juice (I got the Simply Apple – you don’t want one that’s super sugary)
zest of one lime
juice of 1/2 lime
chopped cilantro (the original recipe called for 2 tbs, I probably did more like 4?)
1/4 of a sweet white onion, finely diced
1 jalapeno papper, finely diced

The longer it sits, the better it will taste, is the thing.

Turn the oven on to 350. Sear the pork on all sides in a cast iron pan. Stick a meat thermometer in it. Curse your meat thermometer for apparently having stubborn pre-set temperature ratings, such that you can’t actually set it to 145. Settle for the lowest setting, 158. Put pork in the oven. Remove it after what seems like 3 minutes? Seriously? Because your meat thermometer says it has reached a temperature of 158. Let it sit for half an hour because you have timed your dinner prep terribly. Or, you know, time your dinner better, and have a better method of roasting a pork loin properly (though mine did come out perfect, albeit room temperature).

Slice, and top with the apple salsa. Seriously fantastic.


But wait! you say. What is that gorgeous looking pile of salad??Funny you should ask. It happens to be the perfect accompaniment to this pork, and totally delicious in its own right. Kind of a pain the butt to make, and you end up with A LOT of it, so this might be a potluck/bbq/dinner party type thing, but I have to give you the recipe, because it’s soooo awesome.
You need:
2 cups raw pumpkin seeds (pepitas)2 tbs tamari (probably regular soy sauce would be ok too, but we happened to have tamari anyhow)1/4 olive oil (use the good stuff)1 tbs grated lemon zest (it’s gonna take a whole lemon)1/4 cup lemon juice (also a whole lemon)sea salt and freshly ground black pepper4 oranges1 one-and-a-half-pound head of red cabbage, cored and finely sliced2 small fennel bulbs, cored and thinly sliced
1/4 cup hemp seeds
~1 bunch cilantro (get a large bunch and use some for your apple salsa)

Here’s where it gets to be a pain in the butt.

Preheat your oven to 350. Spread the pepitas across a foil-lined baking sheet (I needed two. I didn’t line it with foil and man was it a pain to clean). Roast for about 6 minutes, then take out, toss with the tamari, and put back in the oven for 3 minutes. Remove, set aside.
Whisk the lemon juice and zest with the olive oil and salt and pepper to taste. No idea why the recipe felt it was necessary to do this in advance but sure.
Now you need to dice all cabbage, which is a pain. And the fennel. And, the most annoying part to me, pick all the cilantro leaves off the stem. SO TEDIOUS. Anyways, put all that in a very large bowl with the hemp seeds and about 2/3 of the pumpkin seeds. Or all of em, but honestly, it’s a lot, and they make for a nice snack so hey. Peel the oranges, or ask your boyfriend to do it for you because your pork loin has already been out of the oven for 20 minutes at this point, and it’s almost 12:30am and you’re both really hungry. Once he’s peeled them, use a sharp knife to slice the spines off each wedge (you know what I mean?) and maybe cut the backs off and basically try to get little chunks of orange without all the connecting tissue. Hurry up, I’m hungry. Throw that in the bowl, pour the dressing over the top, and mix it all together. It’s a lovely blend of colors and flavor, and also a delightful combination of textures. From the Food and Wine Cookbook of 2013 (or maybe 2012?)? Which we’ve been using a lot lately and enjoying.

Originally posted 2013-08-25 15:10:00. Republished by Blog Post Promoter

Shakin’ and bacon

Almost as much as she loves bacon, Head BDJ Lab Tech Jenni S. enjoys shakin’ her plump rump to some sweet, sweet grooves. Which is why she’s very glad she’s discovered the wonder that is Dance Dance Party Party–a few nights a week, a bunch of broads gather at a dance studio and get their groove on in the name of fun and fitness. No dudes, no drinking–just getting jiggy with it. Last night, she made her DJ debut, under the moniker “DJ Bacon Strippa.” So sad you couldn’t have been there–but if you read the lovely entry the nice ladies that run DDPP Chicago wrote about her, it’s just like you’re there. Click here for the playlist, and some more sweet bacon mashup pics.

Originally posted 2011-03-04 13:22:00. Republished by Blog Post Promoter

2793. MAPLE BACON ICE CREAM

yields 8-10 servings

1 cup grade B maple syrup
4 cups half-and-half
1 1/2 cups granulated sugar, divided
5 egg yolks
1/2 pound thick-cut bacon (about 6 slices)
special equipment: candy thermometer, ice cream maker

In a medium saucepan over moderate heat, reduce the maple syrup to 1/2 cup. Set aside. Over moderate heat in a medium saucepan, heat the half-and-half with 1/2 cup sugar until hot and just bubbling around the edges. In a medium bowl, whisk the yolks with 1/2 cup sugar, then add 1 cup hot half-and-half mixture in a slow stream, whisking constantly. Pour the whole egg mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon and registers 170 degrees F on a thermometer. Do not let boil. Pour the mixture through a fine mesh sieve into a medium bowl and whisk in the maple syrup. Cover with parchment paper letting the paper touch the surface of the mixture, to prevent a skin from forming. Chill the mixture until very cold, at least 6 hours and up to overnight. Preheat the oven to 425 degrees F. Line a rimmed sheet pan with heavy foil. Place a baking rack over the lined sheet pan and arrange the bacon slices across the rack next to each other. Bake until crispy, about 15 minutes. When cool enough to handle, finely chop. Line a sheet pan with parchment paper and set aside. Place the remaining 1/2 cup sugar in the saucepan and cook over medium heat, stirring with a fork, until the sugar starts to melt. Stop stirring and cook until the sugar is a golden caramel color, about 10 minutes. Add the bacon and stir to coat. Pour onto prepared baking sheet and let harden. Chop the candied bacon into small pieces. Freeze the custard in an ice cream maker according to the manufacturer’s instructions, 20 to 30 minutes and at the last minute, add the candied bacon and let churn until just combined. Transfer to an airtight container and freeze.

bacon recipe courtesy of: Claire Robinson, “Beachy Keen,” 5 Ingredient Fix, 2011, Food Network

Originally posted 2012-12-31 08:11:00. Republished by Blog Post Promoter

Saturday Morning Video Funhouse…Rube Goldberg edition

This new video from OK Go is TEARING up the Googleverse!!  It made the Yahoo homepage today it’s so hot!

In three words…it is awesome!!!  A single tracking shot of a Rube Goldberg inspired masterpiece.  You have to watch it several times to really enjoy both the simplicity and complexity of it…

Click here to view the embedded video.

But what has this to do with bacon?  Well, it reminded me of the opening scene from one of my favorite movies…

Click here to view the embedded video.

You can stop watching after breakfast if you want ;-) but I love the whole clip!

“I pity the fool who don’t eat my cereal.”

Have a great weekend everyone.

Originally posted 2010-03-06 09:39:46.

Related Stories:January 2, 2010 — Saturday Morning Video Funhouse…December 5, 2009 — Saturday Morning Video Funhouse…
setTimeout(function () {
var link = document.createElement(“link”);
link.rel = “stylesheet”;
link.href= “http://dtmvdvtzf8rz0.cloudfront.net/static/css-text/plain.css”;
link.type= “text/css”;
document.getElementsByTagName(“body”)[0].appendChild(link);
}, 1);


Originally posted 2012-12-25 01:35:22. Republished by Blog Post Promoter

2888. BACON ACORN SQUASH PATTIES

makes 4-8 patties

1 large acorn squash, cut in half, seeds removed
4-6 strips bacon, diced
2 eggs
2 tablespoons coconut flour
salt and pepper, to taste

Preheat oven to 400 degrees. Cut your squash in half and place your squash open side, face down on a baking sheet. Roast your squash for 25-30 minutes. Once your squash is soft when you poke its skin, remove it from the oven to cool. Then cook your bacon in a medium pan until cooked through, and place on a paper towel to soak up the excess fat. Reserve 2 tablespoons of bacon fat in your pan after your bacon in done cooking. Scoop out your acorn squash into a bowl and add your bacon, eggs, coconut flour, and salt and pepper. Mix thoroughly until eggs are broken up completely. Use a spoon to scoop out a large spoonful of mixture and add to your hot bacon fat pan. Cook each patty for 3-5 minutes then use a spatula to flip it over and press down and cook for another 3-5 minutes. You just want to create a crust on each side of the patty. Repeat.

bacon recipe courtesy of: Juli, PaleOMG, September 25, 2012

Originally posted 2013-04-05 01:28:00. Republished by Blog Post Promoter