Welcome to the Bacon Nation where every day is a celebration of the Best Meat Ever.
Spread Bacon Love
Bacon: A Love Story
Events
Forum
Precooked Bacon
Started by Mary in Sample Title 1 day ago.
Get the Bacon Nation Toolbar! 1 Reply
Started by Aaron Tucker in Uncategorized. Last reply by Aaron Tucker Oct 29.
Duck Bacon
Started by gomontanagriz in Sample Title Oct 20.
Groups
-
Make National Pig Day ...
7 members
-
Deep Fried Bacon
7 members
-
Grill Freaks
6 members
-
Microwave Jockeys
3 members
-
Bacon Broilers
2 members
-
Bacon Bakers
11 members
-
Nonstick Skilleteers
4 members
-
Cast Iron Skillet Mafia
8 members
-
Bacon: A Love Story
9 members
-
Vegetarians for Bacon
3 members
UPDATES FROM THE BACON BLOGOSPHERE
Bacon Ranch Dip – The Most Awesome Thing Ever
Justin and Dave have just released Bacon Ranch Dip to the world and it’s some great stuff. Just add 8oz of sour cream or half sour cream and half mayo and you’ve got some great Bacon Ranch Dip or some awesome Bacon Ranch Dressing! On my birthday I received three packets of Bacon Ranch Dip! [...]‘I love you BACON’ sign VERY YES from simply...
‘I love you BACON’ sign
VERY YES
from simply breakfast via teresatothemax
1643. CALABAZA PUMPKIN and BACON SOUP
10 whole fresh baby leaves of “Spanish thyme” (Cuban oregano) or 10 whole fresh sage leaves plus 1 1/2 teaspoons chopped fresh leaves of whichever herb is used4 slices bacon, chopped
3-4 lbs calabaza pumpkin or kabocha squash, peeled, seeded and cut into 2 inch pieces
4 tbs olive oil
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon minced hot pepper or to taste (optional)
1 chopped seasoning pepper (optional)
1 sprig of fresh thyme or some tarragon
3 1/2 cups chicken or vegetable broth
1 cup water
Salt and black pepper to taste
Fry Spanish thyme or sage leaves in 2 tablespoons of the oil- 10-15 seconds for the former, 3 to 5 seconds for sage. Transfer leaves with a slotted spoon to paper towels to drain. Fry chopped bacon if using, remove to paper towels to drain.
Add remaining olive oil to pot, then cook onion, stirring, until softened. Stir in garlic and remaining herbs and cook, stirring, about 2 minutes. Add pumpkin/squash and sauté for 5 minutes, turning constantly. Add broth and water and simmer covered, 20-30 minutes until pieces are tender.
Let soup cool a bit and then purée soup in batches in a blender, transferring to a bowl. Return soup to pot and reheat. If necessary, thin to desired consistency with a little water. Season with salt and black pepper to taste.
Serve sprinkled with bacon and fried leaves.
bacon recipe courtesy of: A Caribbean Garden | TheGrowSpot.com
BaconUnwrapped: Thanks for #FF @BBQCentralShow @BlackLabelbev @iscoolerthanyou
BaconUnwrapped: Thanks for #FF @BBQCentralShow @BlackLabelbev @iscoolerthanyou
MrBaconpants: @BAoki We do.... we talk all the time.
MrBaconpants: @BAoki We do.... we talk all the time.MrBaconpants: RT @UrBaconMeCrazy: The hunt for the biggest #bacon fan starts MONDAY >> $2,000 grand prize << (I better win!)
MrBaconpants: RT @UrBaconMeCrazy: The hunt for the biggest #bacon fan starts MONDAY >> $2,000 grand prize << (I better win!)MrBaconpants: @RBarAdelaide England!
MrBaconpants: @RBarAdelaide England!MrBaconpants: New post: Two Bros Sing about the Baconator Combo http://bit.ly/Vbvff
MrBaconpants: New post: Two Bros Sing about the Baconator Combo http://bit.ly/VbvffTwo Bros Sing about the Baconator Combo
It must be true that the new Applewood bacon at Wendy’s has put the Baconator over the top. These two bros posted a song they wrote about the Baconator on Youtube this past Monday. This is the third bacon hit to come out of the bacon community recently. The first was King Curtis with “Bacon is [...]NO NAME BACON
Today we are sponsored by 'No Name Premium Meats'. They have generously supplied Mad Meat Genius with bacon for sampling and sharing. Several friends and a fellow Meat Freak, the Reverend Dr. Biggles were recipients of this bounty.' Boy oh Boy', are we going to have a bacon weekend. A wild boar roast wrapped in bacon will be roasted over a mesquite fire. Some bacon fugasse bread will accompany a creamy rich bean and bacon soup. Best of all we will taste a new bacon with an unusual name.
How did No Name acquire this name? About 35 years ago a butcher in Minnesota was selling hand cut steaks that cooked up juicy, tender and tasted incredible. The customers wanted to know what the steaks were called. The butcher replied,"They don't have a name". The rest is history. No Name Premium Meats runs a family owned company in St. Michael Minnesota. They sell numerous quality meat products to the Midwest. They take great pride in their quality and customer service. Lets cut to the chase and see how their bacon tastes.
This is a splendid looking bacon. It has a superb meat to fat ratio. It fried up crisp like good bacon should. This is a sterling everyday bacon. This bacon will be a great addition to the following dishes. The taste was very agreeable. I would like to borrow a quote from a famous bacon author, Heather Lauer, "This is simply good bacon!"
Lately I have noticed several food blogs making a fugasse bread. This bread is a hearty bread with cheese, onions and peppers. You know a Chilebrown twist of bacon and jalapeno will be added. This bread will be made with some peppers from the garden. An extra sharp cheddar is a great addition to the mix.
Fugasse
4 tablespoons bacon fat
1/2 cup finely chopped onions
1 1/2 cups chopped peppers (combination of red and yellow bell and jalapeno)
1 tablespoon yeast
1 1/4 cups lukewarm (110°F) water
1 teaspoon salt
1 tablespoon sugar or honey
3 cups bread flour
1 1/4 cups lukewarm (110°F) water
1 teaspoon salt
1 tablespoon sugar or honey
3 cups bread flour
1 cup whole wheat flour
2 cups extra sharp Cheddar cheese (1 cup grated, 1 cup cubed)
7 strips bacon (No Name) fried crisp and chopped into large pieces
Reserve some bacon fat from frying bacon. Use half of the fat to saute onions and peppers. Reserve and cool.
Proof yeast with warm water. Mix together flour, yeast, water, sugar, grated cheese,2 tablespoons bacon fat and sugar, Knead for 5 minutes. Add the rest of the ingredients and knead for and additional two minutes. Add flour to prevent sticking. Place in a oiled bowl and cover. Let bread rise for 2 hours. After 2 hours shape bread into desired shape. Place on cutting board with corn meal or flour underneath loaf to prevent sticking. Heat your oven with a baking stone to 400 degrees. Let rise for another 45 minutes. Bake bread for 30 minutes. The bread should be nicely browned. Turn the loaf over and tap the bottom. It should be firm and have a hollow sound. Try to let it cool before you devour the loaf.
Bean with Bacon soup is a comfort food from my youth. I hate to admit it, but it was from a very popular condensed soup maker. Home made soup was not to come to my plate till much later in life. Bean with bacon soup is so easy to make. This was made with dried Navy beans and some home made chicken stock. Home made chicken stock is the secret to great soups. Some celery, onion and home grown carrots were sauted in a little bacon fat and thrown into the stock and bean cauldron. It was simmered for an hour. Some spices, No Name bacon and home grown parsley was added the last minute. This soup is genius. It is a blast from the past improved.
Fugasse bread and soup made with No Name bacon was so stupendous. The bread is hearty with so much flavor. I sliced, buttered and toasted it on a cast iron griddle. The cheese was all melty and gooey, The soup just complimented the bread or did the bread compliment the soup? Will we have room for a bacon wrapped boar roast? Stay tuned!
baconfriday: would like a bacon scarf now that winter is coming: http://bit.ly/6uVet
baconfriday: would like a bacon scarf now that winter is coming: http://bit.ly/6uVetQuiche Lorraine (Bacon, Swiss and Cheddar Cheese) by kyerabianca
Quiche Lorraine (Bacon, Swiss and Cheddar Cheese)
by kyerabianca
Bacon Salt Recipe: Bacon Salt Garlic Bread
This recipe was sent by a family member, and is as good as it sounds. It's got garlic, bacon and butter - a true trifecta of tastes. The Bacon Salt adds a nice color and a great smoky bacon flavor....1642. POTATO, BACON and SQUASH HASH
3 cups potatoes, peeled, cut in 1/4-inch dice6 cups plus 2 tablespoons canola oil
3 cups calabaza pumpkin, peeled, seeded, cut in 1/4-inch dice (or use regular pumpkin for a denser consistency. Any squash will do for flavor)
1/2 teaspoon ground cumin, toasted
1/2 teaspoon ground coriander, toasted
1/2 teaspoon ground black pepper, toasted
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon cinnamon
1/3 cup plus 4 teaspoons orange aioli (recipe follows)
orange oil (recipe follows)
1/4 cup smoked bacon, finely diced
Kosher salt, to taste
freshly ground black pepper, to taste
4 fresh chives, chopped
4 potato gaufrettes (optional)
Orange Aioli and Orange Oil
1 cup freshly squeezed orange juice
1 egg yolk (or substitute 2 1/2 tablespoons pasteurized egg yolks)
2 tablespoons freshly squeezed lemon juice
1/2 tablespoon Dijon mustard
1 cup canola oil
1 to 2 tablespoons water
Combine potatoes and 6 cups oil in heavy saucepan. Cook over medium heat until to 170ºF. Adjust heat to maintain temperature and cook until potatoes are fork tender, 12 to 18 minutes, taking care to maintain temperature. Remove potatoes with slotted spoon. Drain on paper towels, reserving the oil. Set aside to cool.
In mixing bowl, toss pumpkin with cumin, coriander, black pepper, salt, sugar, paprika, cinnamon and remaining 2 tablespoons oil. Bake on sheet pan in preheated 350ºF oven until pumpkin is fork tender, 15 to 20 minutes; cool.
Prepare Orange Aioli: In a sauté pan over medium heat, reduce orange juice to 1/4 cup; cool. In small bowl, whisk together egg yolk, lemon juice and mustard; slowly whisk in oil. Add half the reduced orange juice. Thin with water to desired consistency.
Prepare Orange Oil: Transfer remaining reduced orange juice to a bowl and whisk in 1/2 cup reserved oil from cooking potatoes.
In sauté pan over medium heat, slowly render bacon until meaty but not crisp, about 5 minutes. Pour off some of the fat. Add potatoes and pumpkin; season to taste with salt and pepper and heat gently. Remove from heat and stir in 1/3 cup Orange Aioli.
Divide potato mixture among 4 ring molds that have been placed on serving plates. Press gently to compact then carefully remove molds. Top each with 1 teaspoon Orange Aioli; drizzle 1 to 1 1/2 tablespoons Orange Oil around rings. Garnish each with chopped chives and an potato gaufrette.
bacon recipe courtesy of: Idaho Potato Commission, 661 South Rivershore Lane, Eagle, Idaho 83616, 208-334-2350
MrBaconpants: I can't stop eating Mr Porky Pork Crackles! We need to get them in the US. http://twitpic.com/og3p9
MrBaconpants: I can't stop eating Mr Porky Pork Crackles! We need to get them in the US. http://twitpic.com/og3p9MrBaconpants: New post: Bacon LIVE: Did we even talk about bacon? http://bit.ly/2i4gjY
MrBaconpants: New post: Bacon LIVE: Did we even talk about bacon? http://bit.ly/2i4gjYBacon LIVE: Did we even talk about bacon?
On last night’s show Sean and I reviewed Mr. Porky’s pork crackles, a snack food from England. They were amazing, basically they were a pork rind but smaller. Watch to show to see what I mean. I plan to do a full write-up on them next week. Also on the show was one of the best [...]Molten Chocolate Stout Cake Recipe from The Kitchy...
Molten Chocolate Stout Cake
Recipe from The Kitchy Kitchen
via foodwhore
Bourbon and Bacon Chocolate Chunk Bread Pudding with Chocolate...
Bourbon and Bacon Chocolate Chunk Bread Pudding with Chocolate Ganache
Recipe from blondieandbrownie
About
© 2009 Created by Heather Lauer on Ning. Create Your Own Social Network
