Posts from — November 2011

Thank you Think Geek…thank you!

Note to Better Half – I expect to see this in my stocking

You could also make this yourself (and with bacon no less…just sayin’)

What goes better with yesterday’s cake with bacon flavored frosting than some homemade bacon flavored ice cream of the future?

This AWESOME mom decided to play with molecular gastronomy for Instructable’s Mad Science Fair and created her own version of “Dippin’ Dots“.

Alas no real bacon was used in the recipe, just Torani’s bacon flavored syrup, but still big props to her!

Check out the full recipe and step-by-step photo over at Instructable.

Hi everyone!  Hope you all had a great holiday.  While it was a busy four days at Casa de Baird, I did get some good meals out of it, so all in all not a bad time around here.

With pleasantries out of the way, let’s get to some bacon “goodness” (note the quotes)…

Say it ain’t so!?!  No seriously, say it ain’t so…

Bacon Frosting people.  From the fine folks at Accoutrements:

This dark red bacon-flavored frosting is a dream come true. Keep a tube of Bacon Frosting on hand to finish off a dessert masterpiece, add sweet smoky delight to any dish, or indulge in a delicious squirt right onto your tongue (like we do).

So there you go.  Should you feel so inclined, you can grab a tube at Archie McPhee or Think Geek.

We’ve reached the end of our Thankin’ for Bacon week.  Our table is quite full, here’s the run down…

1. Bacon Apple Pie
2. Bacon Wrapped Water Chestnuts
3. Spinach, Bacon and Onion Dip
4. Green Beans and Bacon Sauté
5. Carrots with Country Bacon
6. Cheddar and Mashed Potato Gratin
7. Wild Rice Cranberry and Cornbread Stuffing

And now for the last piece of the puzzle!

Awwwwwwwwww yeah!

Head over to The Runaway Spoon for very detailed instructions on how to cook up this absolutely beautiful bird!

We’ll be off for the weekend so from my family to yours, have a safe and enjoyable Thanksgiving!

It’s Thankin’ for Bacon week and the table is starting to fill up!  We’ve got…

1. Bacon Apple Pie – Dessert
2. Bacon Wrapped Water Chestnuts – Appetizer
3. Spinach, Bacon and Onion Dip – Appetizer
4. Green Beans and Bacon Sauté – Veggie Side

and today we’ll add another vegetable to the table (you’ve got to have some variety you know).

Carrots with Country Bacon

Country bacon in this recipe refers to thick-sliced or wood-smoked bacon.

Ingredients

• 4 thick bacon slices
• 2 pounds carrots, peeled and diagonally sliced into 12 cups water
• 1/4 cup firmly packed light brown sugar
• 2 tablespoons butter or margarine
• 2 teaspoons chopped fresh thyme

Directions

1. Cook bacon in a large skillet over medium heat until crisp. Drain, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.
2. Add carrots and next 3 ingredients to skillet. Bring to a boil. Cook over medium-high heat 30 to 35 minutes or until liquid is reduced to a glaze and carrots are tender.
3. Sprinkle with thyme and reserved bacon.

via myrecipes.com

As we continue Thankin’ for Bacon week it’s time to get to what’s going on the big table!

So far we’ve got:

1. Bacon Apple Pie – Dessert
2. Bacon Wrapped Water Chestnuts – Appetizer
3. Spinach, Bacon and Onion Dip – Appetizer

Today we bring a modified version of a Thanksgiving table staple, the green bean casserole.  Leave that canned soup in the cupboard and go Au natural…

Green Beans and Bacon Sauté

via Bent County Democrat

Ummmm…yeah…

I’ll just let share what they’ve got on their website…

The last time you were at your favorite restaurant did you notice anything new on the menu?  Chances are if you did it most likely was a pork dish.

According to the food service industry research firm Technomic there has been a 7% increase in mentions of “pork” on restaurant menus.  This from a release issues by Technomic today:

“Restaurants are using pork more often in main dishes and as an accompanying ingredient in menu items for various reasons,” says Bernadette Noone, Director, Technomic MenuMonitor. “First, the higher cost of beef has made pork a nice substitute in combo dishes. Where customers were once seeing chicken and beef on the menu, they may now see more affordable chicken and pork dishes. The popularity of bacon is another key factor. For the last few years we’ve seen bacon-related menu items increase by over 7 percent annually.”

A look at recent pork dishes reveals that bacon, sausage and ham are the most common pork ingredients on menus. The data also show that pork is increasingly being used in combination with other proteins. Pork saw a 15 percent increase in shellfish dishes, 13 percent in chicken dishes and 8 percent in both beef dishes and burger dishes during the second quarter of 2011.

The pork trend crosses mealparts, with many types of pork being featured in new dishes. A sample of new pork items includes:

• BBQ Spare Ribs & Pork Roast at L&L Hawaiian Barbecue
• Country Style Pork Cutlet at Max & Erma’s
• Mojo Roast Pork at Pollo Tropical
• Red Beans & Rice with Andouille sausage at Applebee’s Neighborhood Grill & Bar
• Wood Grilled Chorizo Sliders at Bahama Breeze
• Memphis BBQ Skins with pulled pork at Chili’s Grill & Bar

I’m really intrigued by that pork/shellfish combo increase.  All I can think about is a bacon wrapped scallop or shrimp…that can’t be all can it?  But what other pork goes with fish???

via PR Newswire

Planking,  X facing, owling, batmanning, horemanning, Tebowing…just some of the recent photo fads that popped up lately.  Sure they are cute at first but then as quickly as they are/were “cool” they jump the shark even faster.

This might be the first (and only) meme that I could really get behind.  Behold…BLACONING!

This courtesy of Jack of Jack in the Box…

So TDB Nation, let’s see some BLACONING!  Take your picture and upload to TDB’s Facespace Fan page.  I want some creativity people!!  Those deemed the best will be rewarded with a surprise from your truly.

Make it so!

via Foodbeast

Awwwwwwwww Yeah!

If it was my call as to what Better Half took to the holiday cookie exchange, this’d be it!

Sorry, too relaxed to write anymore,,,had me a 90 minute massage tonight!  So let’s just get right to the recipe…

Caramel Bacon Peanut Pecan Bark

Ingredients:

• 12 ounces maple or brown sugar bacon
• Two 12-ounce packages milk chocolate bits
• 1 1/2 cups chopped peanuts (salted or not) pecans
• 10-ounce bag soft candy caramels
• Large flake sea salt

Directions:

1. Line a baking sheet with waxed paper. Heat a large saute pan over medium-high. Working in batches, add the bacon and cook until very crisp, about 10 to 12 minutes. Transfer to paper towels to drain, then repeat with remaining bacon. Set aside to cool completely. Once cooled, crumble the bacon into small pieces.
2. Place the chocolate bits in a medium microwave-safe bowl. Microwave on high for 1 to 2 minutes, stirring every 20 seconds, or until melted and smooth. Pour the chocolate onto the prepared baking sheet, then tap it on the counter to settle the chocolate into an even, smooth puddle.
3. Immediately sprinkle the peanuts pecans and bacon evenly over the chocolate. Allow the chocolate to fully harden, about 15 to 20 minutes.
4. Meanwhile, place the caramels in a medium microwave-safe bowl. Microwave on high for 1 to 2 minutes, stirring every 20 seconds, or until melted and smooth. Drizzle the caramel over the bark, then sprinkle lightly with the sea salt. Allow to cool and harden, then break into pieces.

Servings: 24

via theday.com