Posts tagged bacon
Posts tagged bacon
Nothing says love like chocolate covered bacon!!! Here is the easy-peasy recipe that was featured in Glitter, Glue and Gluttony Valentine’s Day Part 2.
What you will need:
1 lb of thick cut bacon (cooked crispy - I bake mine in the oven at 400 degrees for 20 minutes)
16 oz bag of chocolate chips (milk, semi-sweet, or dark)
chopped nuts (I used pecans but any nut works well)
bacon bits (I used bagged bacon bits but you can make your own)
Line a cookie sheet with wax paper. Cut crispy bacon into bite-sized pieces and place on cookie sheet.
Melt chocolate chips in a double boiler.
Dip bacon into chocolate.
Top with a mixture of chopped nuts and bacon bits.
Put on cookie sheet and put in the refrigerator to set up for approximately 10 - 15 minutes.
Share with your Valentine!!! Enjoy!
What is the best way to celebrate Abraham Lincoln’s birthday? BACON!!! And not just any ordinary bacon…bacon wrapped Little Smokies a.k.a Lincoln Logs.
What you will need:
16 oz. pkg of Little Smokies
1 lb. Bacon (don’t use thick cut bacon)
1 cup Brown Sugar
Preheat oven to 350 degrees
Cut strips of bacon into thirds and wrap around the little smokies. Roll the little smokies in brown sugar making sure they are well coated. Place on cookie sheet.
Put the cookie sheet in the oven and cook for approximately 20 minutes.
These are so delicious
Glitter, Glue and Gluttony Episode 4 - President’s Day
Glitter, Glue and Gluttony Episode 2 snack recipe: Meat Candy
You will need:
12 Slices thick cut bacon (I used maple bacon but you can use regular thick cut bacon.)
1/3 cup light brown sugar
1/4 cup finely chopped pecans
Preheat the oven to 325 degrees F.
Put bacon slices in a bowl and toss with the brown sugar. Cover a baking sheet foil and arrange the bacon in a single layer on top. Sprinkle pecans and any sugar left in the bowl over the bacon.
Place the tray in the center of the oven and bake for 20 minutes. Check the bacon. If it is not golden brown and fairly crispy, cook it for another 10 to 15 minutes longer. Check it again. Keep in mind that the bacon will become crispy as it cools, so do not overcook the bacon. When bacon is done remove from the baking sheet and transfer the bacon to a gorgeous tiered serving platter that you learned to make watching the New Year’s episode of Glitter, Glue and Gluttony.
When I mention bacon vodka to people I get a mixed reaction…about 50% of people make gagging noises and shudder at the thought, but the other 50% get excited and want to try it. For those of you brave enough to try it, here is the recipe for bacon vodka:
What you will need:
A drinkable vodka
Bacon cooked to the floppy but fully cooked stage
A glass container with a lid
Place the bacon in the container. For a 750 ml bottle of vodka use 5-6 slices of bacon…I am using a smaller container so I have placed 3 slices of bacon in my bottle. These small bottles are available at Cost Plus World Market and are very useful for infusing vodka and other spirits with fun flavors.
Pour in the rendered bacon fat from the cooking process…this is the part where even the brave shudder and gag a bit. You do not have to add the fat, but it really helps the bacon flavor develop. The last step is to add the vodka. If you are using a 750 ml bottle of vodka you can just shove the bacon in the bottle with the vodka still in it. Just remember to pour a bit out first (chef’s treat) to allow for the liquid displacement caused by the added bacon…and bacon fat if you are using it.
I know, I know, it looks like something you would find in a biology classroom…but it is truly delicious!
Now, just seal up the bottle and put it in the refrigerator. Three weeks is the optimal “cooking” time allowing the flavor of the bacon to fully infuse the vodka, but if you are in a hurry you can drink it earlier.
You can use your bacon vodka to make delicious bacon bloody marys…or bacon bloody morries as they were called in Glitter, Glue and Gluttony.
Bacon Bloody Marys (aka Bacon Bloody Morries)
Add 2 oz. bacon vodka to a tall glass full of ice. Add your favorite bloody mary mix (Gluten free friends please read the label carefully because many commercial bloody mary mixes contain wheat.) I also usually add Worcestershire sauce, horseradish, black pepper, and a boat load of tabasco…you can spice yours to taste. Stir, garnish with a crispy slice of bacon (and anything else you would like,) and enjoy.
For the purest: The bacon vodka can also be added to a cocktail shaker full of ice, shaken vigorously, and poured into a martini glass for a lovely bacon martini. Garnish with bacon and enjoy!
Day #14 of Bacon Advent was a very exciting day! The day was spent lunching and planning a new web series that will be premiering very soon…like next week soon. As I said very exciting! In all the excitement I realized, when I arrived home at 11:30pm, that I had not eaten any bacon. I KNOW…WTF? My web series partner in crime and I were lunching at Le Pain Quotidien and I was planning to have some bacon but ended up with a bowl of white bean soup, which was vegan…I know…what was I thinking? But it was cold outside and I was craving soup and that was the soup of the day. I am happy to report the soup was surprisingly delicious. I also had a gluten free gruyere tartine (basically cheese and gf crackers) with cornichons, and a trio of mustards. Again, very delicious. My tummy was full and I was completely distracted with the fun and excitement of planning, so it wasn’t until I arrived home at almost midnight that I realized my day had been bacon free. With only 30 minutes left in Day #14 of Bacon Advent I had to scramble and get some bacon in my belly. Luckily I do have a very large bacon stash at home so I quickly whipped up a delicious bacon sandwich. Whew, made it just under the wire.
I love this pork nativity scene…but it is not what I ate for Day #12 of Bacon Advent.
On the 12th day of Bacon Advent I was invited to a Christmas party at one of my favorite restaurants and saved my bacon eating for the day for the party. My assumption was that there would be bacon at the party…because after all, it is not a real party without bacon right? Well, big bacon fail! While the party was fantastic and filled with other delicious items including pulled pork and great local craft beer, there was no bacon anywhere to be found. It was late when we left the party and at that point my bacon options were few so I chose to go home and eat something from my own bacon supply. I was not in the mood to cook up a bunch of bacon so I had to be creative. What I ended up eating was quite delicious although it sounds a bit odd. There is no picture because frankly it looked less than appetizing. What did I eat????
A peanut butter, honey and chocolate covered bacon sandwich…yep, blame the free-flowing craft beer I had earlier. Anyway, it was toasted gluten-free bread, crunchy peanut butter, a drizzle of honey, and my homemade dark Valrohna chocolate covered bacon and it was delicious. The bread was warm so it melted the peanut butter, honey, and chocolate together into a Nutella-like goo that was crazy yummy.
Day #11 of Bacon Advent ended with homemade dark chocolate covered maple bacon. It was delicious…and I added bacon fat to the Valrhona dark chocolate. EPIC!!!
Day #10 of Bacon Advent began with a bacon oat bran galette, basically a large pancake made of oat bran, eggs, Greek yogurt and bacon…oh, and covered in maple syrup. Definitely a yummy way to start the day!
I awoke on Day #9 of Bacon Advent with a serious craving for grits…yeah, you read that right GRITS! While I was in New Orleans last month I had the most amazing grits I have ever eaten, and I have been dreaming about them ever since. The trip to NOLA was called “BESHFEST 2011” and involved eating at as many Chef John Besh restaurants as possible in one week…we did 5 out of 6. I am in the process of writing all about my amazing BESHFEST 2011 eating experiences which I will post here soon. Anyway, Chef John Besh uses McEwen & Sons grits which are made from some sort of magical, organic, stone ground corn and then he and the executive chefs at his restaurants turn them into manna from heaven. No seriously, FROM HEAVEN!!!
The Jalapeno cheese grits at The American Sector (Bottom right) were ridiculously delicious…creamy, cheesy, spicy…amazing!
The grits at Dominica (OK, it was Polenta - top left - topped with Heirloom tomatoes) were truly perfection.
This lovely bowl of buttery grit deliciousness was the last bowl of grits I had in NOLA, on our last day, with breakfast at Luke…and I have been dreaming about grits ever since.
So, Day #9 of Bacon Advent began with a hearty breakfast of eggs over easy, delicious buttery grits, and maple BACON. And while the grits were not “Chef John Besh good,” they were still quite yummy…and the bacon was epic!
Day #8 of Bacon Advent included a trip back in time to a place filled with happy childhood memories and lots and lots of ice cream…oh, and some bacon…the newly opened Farrell’s Ice Cream Parlour Restaurant in Rancho Cucamonga, CA.
Having grown up going to Farrell’s I was hysterically happy when I received an invite to the pre-opening VIP lunch at the new location, and I was grinning from ear to ear during my entire experience. There has been a Farrell’s at the Mountasia in Santa Clarita for a while, but honestly I have always found it a little dark and odd. I went there a couple of times but sadly it never had the energy I remembered from the old Farrell’s. Well, I have good news my friends, the new Farrell’s in Rancho Cucamonga is the Farrell’s of my childhood. The staff is high energy, customer focused and full of fun! There is lots of yelling, drum banging, joke telling, singing, dancing…you get the idea…just like it used to be when you were a kid. They have really gone over the top with the training of their staff and the attention to detail in making this Farrell’s match the childhood memories I have of all the great moments I spent at Farrell’s.
The one thing they have improved on is the food…admittedly the old Farrell’s never had good food and my family and friends only ever went for the ice cream. The menu has starters, salads, burgers, sandwiches and the same ice cream concoctions you will remember from the old menu.
For Bacon Advent I had the Swiss Mushroom Burger - 1/3 lb. burger, lettuce, pickle, tomato, sautéed mushrooms, Swiss cheese and mayo…I of course added bacon. And we also had these beauties:
Caramel nugget sundae (left) - caramel and almonds under vanilla ice cream, hot fudge, Spanish peanuts, chocolate ice cream, more vanilla
ice cream, whipped cream, nuts and a cherry.
Mocha nut sundae (right) - chocolate, butter pecan, and coffee ice cream, with coffee, chocolate and butterscotch toppings, whipped cream, peanuts, almonds, and a cherry.
Going to Farrell’s and having such an awesome experience made Day #8 of Bacon Advent a very special day!
…these are the gifts your friends give you.
Sometimes all you really need is just a few slices of bacon…and this was one of those times. Day 6 of bacon advent was spent savoring the simple, magical, porky enchantment that is unadorned, unadulterated, bacon.
My BFF Forest and I enjoying Bacon Martinis at the Double Down Saloon in Las Vegas
Two words: Bacon Martini
Really, did I drink one too many Grey Goose martinis, die of alcohol poisoning, and go to bacon heaven? Bacon and vodka together? Yes, it is true…there is a God…because there is a bacon martini. Obviously someone up there heard my prayers and sent this magical drink down from the heavens. I am betting angels brought it down themselves.
The bacon vodka is a clear bottle filled with vodka, strips of bacon, and globules of bacon fat. Honestly, it is not a pretty sight. As a matter of fact, even for the bacon freak, it is quite frightening. The martini itself is icy bits of bacon and bacon fat globules floating in a glass of the bacon infused vodka. Knowing in advance that they do not provide a bacon garnish, I brought my own. Yes, I am a bacon dork…what?
The bacon martini is indeed delicious and leaves a film of bacon fat on the lips…kind of like bacon chapstick. Yummmmm, bacon chapstick!