Tag Archives: recipes

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! ;-)

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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

Ingredients:

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)

Directions:

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

bacon-dishes-game-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

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Credit: Innatthecrossroads.com

Beef, Bacon and Mushroom Pie with Dark Ale

bcon and beef pie

Credit: Whatkatieate.com

Guinness Irish Beef Stew

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Credit: Jellytoastblog.com

Bacon-Wrapped Venison Tenderloin

venison

Side Dishes & Appetizers:

Roasted Potatoes and Pearl Onions with Bacon

Roasted-Potatoes-with-Bacon-Pearl-Onions-and-Sherry-VinegarCB1

Credit: Acommunaltable.com


Turnips with Bacon and Pickled Mustard Seeds

turnips-with-bacon-and-pickled-mustard-seeds

Credit: Bonappetit.com


Medieval White Beans and Bacon

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Credit: Innatthecrossroads.com

Collard Greens Gratin with Bacon

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Credit: Bonappetit.com

Potato & Bacon Pie

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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

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Credit: Thebeeroness.com

Bacon Crème Brulee

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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

Directions:

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)…

Better with Bacon – Bacon Wrapped Eggs…

Those of you who have followed this blog for a while know that I don’t dig on eggs, but even I have to admit that this look pretty darn good and an incredibly easy thing to put together.  Don’t have any ideas for this Sunday’s family breakfast? Why not give these a try this weekend and let me know what you think!

In the words of Lil’ Baird – “Bon Appétit, you may eat!”

Originally posted 2011-07-27 20:15:58.

Related Stories:May 27, 2009 Better with Bacon – Easy Bacon PieNovember 6, 2013 Better with Bacon – Easy Chicken, Bacon & Egg Wedge Salad

Deanston Single Malt Scotch Review

The Deanston distillery, located in Perthshire in the Midlands (also known as the Southern Highlands) is one of the most recently constructed distilleries in Scotland. In fact, I could argue that Deanston wasn’t really ‘constructed’ at all. In 1965 and 1966 Deanston was converted from a cotton mill (built in 1785) by the Deanston Distillery Co Ltd. [...]

Julia Child Got It Right!

Butter (and bacon) is fine; margarine and other man-made foods are not. Eat real food as your grandparents did 100 years ago. Read Mark Bittman’s piece in the NYTimes. 

http://www.nytimes.com/2014/03/26/opinion/bittman-butter-is-back.html?action=click&contentCollection=N.Y.%20%2F%20Region&module=MostEmailed&version=Full®ion=Marginalia&src=me&pgtype=article

Preserved Lemons: A Connector to Another World

My good friends Richard Bonomo and Marla Hazan, whose ancestors are Sephardic Jews from exotic, far-away lands like Turkey, Spain, and Morocco, always have a jar of preserved lemons in their kitchen, for flavoring stews, soups, salads, sauces, marinades and dressings. 

I am working on a 5th edition of Cooking for Dummies with my co-author Bryan Miller, and for a chapter on international cuisines we are exploring and explaining some of the ingredients and techniques used in Mediterranean cooking. Lemons, both fresh and preserved with salt, are as ubiquitous as olive oil and tomatoes throughout the entire Mediterranean world.

I set out this last weekend to preserve some lemons myself and to also borrow some from Richard and Marla so I could add them to the Chicken and Green Olive Tagine I created for Cooking for Dummies V. I don’t know if it’s just me, (I admit to being a bit quirky), but when I make a dish like preserved lemons, the process pleasantly carries me back and connects me to a culture and kitchen practices that are tried and true and centuries old.  I become a little Moroccan, a little Turkish, a little Mediterranean.   

Preserved Lemons

4 medium, thick-skinned lemons

About 6 tablespoons (not iodized) salt

Juice of 4 lemons, or more if needed

1.) Scrub the lemons well. Using a sharp knife slice the lemons into quarters, stopping about ½-inch from one end to leave the quarters attached to the fruit.

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Pack about 1 tablespoon of salt into the center of each cut lemon.

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Place them in a one-quart, wide-mouth mason jar, fitted with a lid, and press them down so they fit snuggly.

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2.) Sprinkle them with one additional tablespoon of salt. Add the lemon juice and press them gently into the juice as much as possible. Cover the jar and let set 3 to 4 days, turning the jar over a couple of times a day, during which time they will soften and release their juice.

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3.) Press them down again and add 1 more tablespoon salt and additional juice, if necessary to completely cover. Close the jar and let set for at least one month, turning the jar over every few days to redistribute the salt and juices. Before using, remove and discard the pulp, then rinse the rind well. A harmless white mold may appear on the fruit; simply rinse it off before cutting up and using the peel. After opening, preserved lemons will keep up to a year, without refrigerating. The pickling juices can be used to make salad dressings or marinades for vegetable salads.

Tip: Cut up the juiced lemon rinds, and if you have a rose garden compost them into the soil around the roots of the plant. Roses love the acidity of lemon peel.

My New Sugar Skull Shower Curtain

I finally had to replace my Jeremy Fish bunny skull shower curtain. As much as I loved it, plastic shower curtains only last so long. I was super happy when I found this sugar skull shower curtain at HowCool.com. I was only $19.14 and it's nice quality too. Looks awesome in my bathroom!

Sugar skull shower curtain

And here it is in my bathroom, next to my sparkly skull soap dispenser, which I bought for full price at Bath & Body Works but you can get on clearance right now for only $3. Move fast though!
skull soap dispenser

Staying in the sugar skull theme, they also have these fancy pillows:

Die-Cut Sugar Skull Pillow - $14.74Die-cut Sugar Skull Pillow

Sugar Skull Muerte Pillow - $10.58Sugar Skull Muerte Pillow

I'm about maxed out with the amount of skulls I can decorate my bathroom with. I've got the shower curtain, hand towels, bath rug and soap dispenser. About the only thing I don't have in there is a skull toilet seat but I'm thinking that might be overdoing it?