Bacon Thing of The Day: Bacon Love 2011 Calendar!


Rolling over into a new year means a lot of things to a lot people, but for me it means buying a new calendar so I can keep track of my many social engagements and important dates. My blogging friend Nick just posted about a neat calendar he received that is all about one of the best things on earth: Bacon. According to Nick, who received the Bacon Love 2011 Calendar as a holiday stocking stuffer: “Each day, bacon lovers will enjoy bacon trivia, recipes and even quotes by bacon connoisseurs such as Thomas Jefferson and Homer Simpson! The mini calendar is approximately 2 x 3 inches and has a magnet backer to conveniently stick to your fridge. Excellent!”

Here is my favorite bacon-related quote, included on the page for May 27th, from Nick’s review:

“Last Thursday, I turned 95 years old and I never exercised a day in my life. Every morning I eat five strips of bacon, and for lunch I eat a bacon sandwich.”
– Grandpa, Grumpier Old Men

That is so awesome. Obviously, you can see why you need to own this. Get your Bacon Love 2011 Calendar for just $8.99 from Amazon.com by clicking This Link .

Thanks to Nick at The Littlest Winlsow For The Tip!

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Originally posted 2011-01-04 15:21:28. Republished by Blog Post Promoter

2935. AVOCADO and BACON MAHI MAHI TACOS

serves six

1¼ lbs boneless skinless mahi mahi
12 whole wheat tortillas (6?)
2 medium avocados, Sliced
4 strips apple-smoked bacon, crumbled
½ cup diced tomatoes
½ cup diced red onion
½ cup sour cream
1½ tablespoons butter
1½ tablespoons lime juice
1 tablespoon tequila
1 tablespoon chili powder
1 teaspoon sea salt & coarse black peppercorn
Cooking spray to grease

On cutting board cut mahi mahi into 1? cubes, then season with salt & pepper and transfer to large bowl. Melt butter in microwave, then combine with lime juice, tequila, and chili powder, whisking thoroughly. Pour marinade over fish and toss until all pieces are well coated. Place in refrigerator to marinate for 1 – 6 hours.

Heat skillet over medium flame and lightly toast each tortilla, flipping with kitchen tongs to crisp both sides. Place on wire rack to cool until needed.

Generously grease same skillet, then saute red onion over medium-high heat. As onions begin to brown, add in mahi mahi and stir continuously for 6-8 minutes until fish is evenly cooked. Reduce flame to low before stirring in tomatoes, then allow ingredients to simmer for 5 minutes.

Cook bacon in microwave and crumble with hands, then slice avocados. When ready, build tacos with a layer of sliced avocado, one serving spoon of mahi mahi, a dollop of sour cream, and a sprinkling of bacon. Immediately serve.

bacon recipe courtesy of: Christine Fischer, Cooking with Cakes, April 29, 2013

Originally posted 2013-05-22 01:42:00. Republished by Blog Post Promoter

California Guacamole with Bacon Recipe

One day I sit down at a gathering and silently contemplate this guacamole. Its good, but I hate dishes without meat!! So I thought what better meat than some Maple Leaf Bacon to toss in this?? Obviously I did not let this secret slip at the party (oops gathering!!), but I went home and made […]

Originally posted 2012-10-31 14:24:26. Republished by Blog Post Promoter

Hipsters on Horseback

A recipe sent in by our West Coast correspondent, Kajsa:
You’ve had Angels On Horseback, (oysters wrapped in bacon), and Devils On Horseback, (dates wrapped in bacon – the ones at Magnolia are fantastic), I now give you Hipsters On Horseback! Yes, there may have been drinking involved in the naming of this creation. These are super simple and quick to make and the brininess of the hearts goes well with the salty fattiness of the bacon. I prefer to use thick cut peppered bacon from a butcher—it cooks more evenly and is easier to wrap.
1lb bacon
1 large jar of marinated artichoke hearts
Preheat broiler to 400º and move the rack to the top position.
Line a shallow baking pan with aluminum foil.
Drain the artichoke hearts and cut the bacon in half, wrap each heart and secure with a toothpick.
Broil for 5 minutes, turn them over and broil for another 5 – 9 minutes, until bacon is crispy.
Makes about 24
Can I rate my own dish? 4 strips!!!

Originally posted 2010-05-19 16:56:00. Republished by Blog Post Promoter

3051. YUCATAN BURGERS with ASADERO CHEESE, BACON, and AVOCADO SOUR CREAM

1 Haas avocado, pitted and diced
1 cup Mexican sour cream
2 tablespoons lime juice
1 teaspoon garlic, finely minced
2 teaspoons fresh oregano leaves, finely chopped
12 slices bacon, diced
2 ounces achiote paste
3 tablespoons fresh orange juice
2 pounds ground chuck
1 teaspoon Mexican chili powder
1/2 teaspoon ground allspice
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
1/2 pound asadero cheese (or other Mexican cheese)
6 hamburger buns, split

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make Avocado Sour Cream, place the avocado in a small mixing bowl and mash with the back of a fork until relatively smooth. Add sour cream, lime juice, garlic, and oregano; mix until well combined. Refrigerate until serving. Place a large fireproof non-stick skillet on the grill. Add bacon and cook until crispy, about 5 minutes. Drain on paper towels. To make the patties, in a large bowl add achiote paste and orange juice; stir until well combined. Add beef, chili powder, allspice, salt, and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top the burgers with equal amounts of Asadero cheese and place the buns, cut side down, on the outer edges of the rack to toast lightly.To assemble the burgers, place a generous amount of avocado sour cream on the cut sides of buns. On each bun bottom, place a patty topped with cheese and equal amounts of bacon. Add the bun tops and serve.

bacon recipe courtesy of: Sutter Home Winery, Inc., St. Helena, CA 94574

Originally posted 2013-09-15 01:30:00. Republished by Blog Post Promoter

W.H.O. Has No Respect

There is no doubt that our bacon filled friends were not getting a good wrap from the current worldwide panic over what was once known as the “Swine Flu.” I am wondering if the World Health Organization felt it might be offensive to our curly tailed friends to have their own flu, seeing how the american culture tends to be insanely over sensitive to our four legged friends (Although avian flu seemed to stick).

On the other hand it might have been a quick move by the bacon industry to make sure people still feel comfortable with a diet full of flavor and deliciousness.

The H1N1 virus seems to be causing some problems, whether or not it was necessary for the administration to devote billions to it I am not sure but hopefully it will go away soon and we can get back to eating bacon on vacations to Cabo San Lucas…

Originally posted 2009-05-05 17:37:00. Republished by Blog Post Promoter

2748. SPRING LEEKS, FAVA BEANS and BACON

serves two?

3 or 4 young, slim leeks ?
6 slices unsmoked bacon
1 thick slice butter
1 clove garlic, peeled and smashed
2 lb. fava beans in their pods
2 loosely packed tablespoons fresh tarragon leaves, chopped
a handful of fresh?flat-leaf parsley, chopped??Bring a deep pan of water to a boil. Wash and thickly slice the leeks. Remove the rind from the bacon slices and cut each slice into finger-thick strips. Warm the butter in a shallow pan and add the strips of bacon. Let the bacon color lightly in the hot butter until its fat is starting to turn pale gold, then add the sliced leeks and the garlic clove. Partially cover with a lid and let the leeks soften but not color.?While the bacon and leeks are cooking, shell the beans and add them to the boiling water. Salt the water and let the beans cook for four or five minutes, until tender. Drain and rinse in cold water until cool enough to skin. Leave the tiniest of beans unskinned, but it is probably better to skin anything larger than a thumbnail-just squeeze each bean between thumb and finger and pop it out of its skin.
When the leeks and bacon are soft and fragrant, stir in the tarragon, parsley, and the drained and skinned beans, then season. Stir gently, allow to heat through for a minute or two, then serve on warm plates.

bacon recipe courtesy of:? Tender: A Cook and His Vegetable Patch by Nigel Slater, Ten Speed Press, 2010, p. 296

Originally posted 2012-11-16 09:02:00. Republished by Blog Post Promoter