makes 1 liter6 strips of bacon3 habanero chili peppers2 serrano chile peppers1 liter good quality vodkaAdd strips of bacon to a dry, cold, large skillet. Warm the skillet over low heat. Cook bacon until crispy, flipping the bacon several times througho...
The Bacon Nation
The bacon nation started as a small social network for the fans of Bacon, A Love Story, a book by Heather Lauer. Since then it has become the #1 site for bacon news from around the web! We cover...
Latest Food Blogs from The Bacon Nation
Linkapalooza!
I had a long day, so today is a LINK day! Here’s a bacon cookie recipe from a former Quicken Loans colleague of mine (thanks Chris for the link) How about a bacon wrapped hot dog this Super Bowl Sunday? New Domino’s Pizza varieties…includes a new Cali Chicken Bacon Ranch pizza. How Detroiter’s roll – [...] Continue reading →
2934. BACON, BOURBON and HAZELNUT HOT CHOCOLATE
makes four servings4 thick-cut slices of bacon1/2 teaspoon corn starch1/4 cup cocoa powder1 tablespoon granulated sugarpinch kosher salt3 cups whole milk4 ounces milk chocolate chips4 ounces bittersweet chocolate chips4 ounces Frangelico4 ounces Bourbo... Continue reading →
What Makes a Trend?
A really interesting, albeit short, article in the Wall Street Journal last week about how food trends start. Here’s an excerpt: Bacon. It’s everywhere. Wendy’s features it in the “Baconator” and Paula Deen crumbles it into quiche. Ditto for those deluxe cupcakes top-heavy with frosting. Is there a bakery or supermarket that doesn’t sell them? Bacon [...] Continue reading →
2933. BACON-HAZELNUT BUTTERMILK CUPCAKES with AMARETTO MAPLE BUTTERCREAM FROSTING
makes about 14 standard cupcakes1/2 cup buttermilk, at room temperature2 eggs, at room temperature1 teaspoon vanilla extract1 1/2 cups cake flour3/4 cup sugar1 1/2 teaspoons baking powder1/4 teaspoon salt1/2 cup (1 stick or 113 grams) unsalted butter, cut into 8 pieces and at room temperature1/4 cup toasted and skinned hazelnuts, roughly chopped (spread on a baking sheet and bake at 350 for 10 minutes, skins will rub off)6 slices candied bacon...
Bacon Pic of the Day ? Nice Balls!
Why them’s some big balls you got there Chief! And bacon flavored to boot… Big ups to FotDB Seth (SHOUT OUT) for the image. Have a great day everyone. We’ll be back later with “Top Chef“… Originally posted 2010-06-24 08:50:20. Related Stories:January 27, 2013 -- Bacon Pic of the Day – I’m Eatin’…February 26, 2013 [...] Continue reading →
Catch A Ride on the Bacon Food Truck Trend
When bacon meets the food truck trend, the results are phenomenal. Continue reading →
2932. BACON and AVOCADO CLUB SANDWICH with WASABI SAUCE
serves four4 mini baguettes40 grams sautéed onion8 slices unsmoked bacon1 avocado40 grams lettuce or herb mix80 grams Cheddar cheese2 tomatoes2 tablespoons wasabi sauceGrill the bacon until crispy. Slice open the baguettes and stuff with lettuce, grilled bacon, sliced avocado, sautéed onion, cheese and tomatoes, then squeeze wasabi sauce over the top.bacon recipe courtesy of: Eat-Japan, 1st Floor, 5-7 Folgate Street, London, UK, E1...
The Bacon Collection?
Archie McPhee has long been leading the charge in the development of bacon flavored products and now you can get just about all their wonders just with simple mouse click… It’s the Bacon Collection featuring: Bacon Floss Mr. Bacon Air Freshner Bacon Soap Bacon Mints Bacon Toothpaste Bacon Drink Tabs Bacon Lip Balm Bacon Toothpicks Bacon Gumballs Bacon [...] Continue reading →
Where to eat (bacon) in Phoenix
I recently recorded an interview with the Mystery Meet Podcast hosted by Seth Resler to talk about the dining scene in Phoenix. In addition to talking about all the great new restaurants that have opened in Central Phoenix in the past several years, we also discussed the trend of chefs working more closely with local [...] Continue reading →
2931. PAPPARDELLE with BACON, SPINACH and PINE NUTS
serves four 300 grams pappardelle 60 mls olive oil 200 grams bacon lardons, cubed 50 grams pine nuts 45 mls red pepper, finely chopped 200 grams baby leaf spinach Cook the pas... Continue reading →
