Man Candy is a perfectly sweet, perfectly spicy, perfectly umami indulgence. As soon as it crosses the plane of your lips it will hit those sweet tastebuds, invoking a feeling of happiness. Almost simultaneously, your tongue will be tingled with the moderate spicy flavor, which is immediately smoothed out by the savory texture of jah’s […]
I have been writing this blog for close to four years! This entire time, I have continued to find new, unique and simple bacon recipes for our “Better with Bacon” segment. Just when you think you have seen it all, along comes something so easy to make, so mouthwatering and interesting sounding, that it just catches the most jaded baconphile by absolute surprise…
Pear & Bacon Cake! From Russia of all places…
40 grams margarine
25 grams sugar
the peel from 1 lemon
pinch of salt
125 grams flour
1/2 tablespoon baking soda
80 grams thin sliced bacon
1 can (240 grams) of pears
Head over to BakeBakeBake
You know what…I’d bet if you switch out the pear for pineapple…ooooohhhhhhhhhhh…pork and pineapple my friends!
Originally posted 2012-08-02 19:37:59.
Related Stories:March 29, 2013 — Better With Bacon – Maple French Toast & Bacon CupcakesSeptember 30, 2013 — TEST KITCHEN – Maple French Toast & Bacon Cupcakes…
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
1 slice of bacon, cut into small pieces 2 ramps, trimmed and cleaned 2 eggs, lightly beaten salt and pepper to taste 4 spears asparagus, cleaned, trimmed and blanched 2 tablespoons goat cheese, crumbled
Cook the bacon in a pan over medium heat until crispy, about 8-10 minutes. Meanwhile chop the white parts of the ramps and slice the green parts thinly. Add the white parts of the ramps to the pan and saute for a minute. Reduce the heat to medium-low. Season the eggs with salt and pepper and pour them into the pan and top with the greens of the ramps, the asparagus and the goat cheese. Cook without disturbing until the eggs have set, about 2-4 minutes. Slide the omelette out of the pan and enjoy.
bacon recipe courtesy of: Kevin Lynch, Closet Cooking, May 28, 2011
2 tablespoons olive oil, 2 turns of the pan 1/3 pound lean, thick cut bacon, diced 1 small onion, chopped 4 cloves garlic, chopped 4 to 6 ears fresh sweet corn on the cob, kernels scraped 2 tablespoons thyme, chopped 1 cup chicken stock 1/2 cup Mascarpone cheese black pepper, espelette or cayenne pepper, to taste 1 pound egg tagliatelle or fettuccine chopped flat-leaf parsley and chives grated Parmigiano-Reggiano, for serving
Bring a large pot of water to a boil. Heat olive oil over medium high heat in large skillet, add bacon and crisp. Remove to a plate; add onions to the drippings and reduce heat a bit. Cook to soften then add garlic, corn and thyme; cook until corn just begins to lightly brown. Add stock, bring to a bubble and reduce a minute or so. Stir in mascarpone cheese and reduce heat to low. Salt boiling water and cook pasta to al dente. Add a ladle of starchy cooking water to the sauce, drain pasta and add to pan. Toss with corn sauce, bacon and a handful of cheese. Toss vigorously to combine and serve in shallow bowls with parsley and chives on top; pass extra cheese at table.
bacon recipe courtesy of: Rachael Ray, Rachael Ray Show, July 19, 2013