Latest Food Blogs from The Bacon Nation
Thinking of pork shortages, check out the bounty I received from my mother recently (she flew here from Poland):A pile of kabanosy, similar to slim jims but much, much tastier (some of these are actually made of goose, not pork, but whatever);A whole l... Continue reading →
makes twenty-four12 large eggs8 pieces of bacon cooked until crisp and crumbled5 tablespoons mayonnaise3 tablespoons dijon mustard1/2 teaspoon white truffle oil2 tablespoons chives, finely choppedLarge pinch saltSmall pinch of cayenne pepperChives cut ... Continue reading →
Oh wait, we live in the US. Well kids there is something else to covet from our neighbors to the north other than maple creme cookies and socialized medicine.http://www.republicofbacon.com/Oh sure, us southerners can play on the site, check our bacon ... Continue reading →
1/2 lb. bacon, cut into small pieces1 1/2 cup cheddar, shredded1/4 cup sour cream1/2 brick cream cheese1/2 small onion, diced1 clove garlic, mincedCook the bacon and set aside. Reserve some of the bacon fat and cook up them there onions. Next you want ... Continue reading →
He?s got the perfect name for the job: Brig. Gen. Bacon to be judge for this year?s Salvation Army ?
Donald Bacon, former commander of the 55th Wing at Offutt Air Force Base, will be a civilian come November. After two years at the Pentagon, he has ... Continue reading →
Salads. As Homer Simpson says: you don?t make friends with salad. Well, today, I hope that is not always true. Cause sometimes in your life, you are going to have to eat salad ? and we want to make sure that if you gotta eat salad, we hope it?ll ... Continue reading →
yields two servings4 eggs1/2 cup bacon, diced1/2 cup onion, diced1 tablespoon butter12 fresh tarragon leaves, finely chopped2 ounces hot pepper cheese, sliced or crumbledsea salt and black pepper to taste, fresh grounddash of garlic powderCook bacon in... Continue reading →
makes ten servings1/2 cup bacon, cut into 1/4" strips3 tablespoons unsalted butter, divided2 large onions, chopped2 tablespoons vegetable oil4 cups washed oyster mushrooms, torn into bite-size pieces4 cups shucked oysters with their liquor3 cups peeled... Continue reading →
This NYT’s cartoon story explains the making of what is without a doubt the most versatile and delicious of all aged Italian cheeses — Parmigiano-Reggiano, or Parmesan, as we know it here in America.No good kitchen should ever be without it for dressing up soups, salads, and casseroles. Here’s the link followed by my ideas for using this King of The...
serves two4 cups baby arugula4 slices bacon, cooked, diced1/4 cup herbed Boursin cheese, crumbled4 eggs, poached1/4 cup olive oil3 tablespoons cider vinegar2 tablespoons shallots, minced2 teaspoons Dijon mustardsalt and ground pepper, to tastecayenne p... Continue reading →