Archive for September, 2010

Bacon Tasting at New Seasons Market in Oregon!

Thursday, September 30, 2010 Review by judywrites

Lucky for you if you live near a New Seasons Market in Orgeon…. should become a nation-wide trend if you ask me!

Bacon Tasting

Saturday and Sunday, October 2-3, 11am-5pm, all stores

Before there were alarm clocks, there was bacon. Sizzling, salty, smoky bacon. The incomparable flavor has inspired poetry, kitschy merchandise and festivals nationwide. An incredibly versatile ingredient, bacon is equally delightful at breakfast, brunch, lunch and dinner, and is delicious in dishes running from savory to sweet. Whether you like yours peppered, Canadian, thick-cut, turkey or even meat-free, we have the bacon for you. Stop by the Solutions counter and see if your passion matches ours as you savor the rich variety of recipes that our Demo staff will be creating this weekend.

http://www.newseasonsmarket.com/dynamicContent.aspx?loc=396&subloc=1&mc=3961

Bring Home The Bacon Tasting

Bring Home The Bacon Tasting

Bacon Light! Light up my world!

Wednesday, September 29, 2010 Review by Brian
Bacon Light

Bacon Light

Found online at: http://www.etsy.com/listing/52403533/love-me-some-bacon-lamp

We Love BaconScotch!

Bacon Jam — FTW!

Saturday, September 25, 2010 Review by Brian


Bacon Jam at Lincoln Hall

Last Saturday, Andrew Huff and I were lucky to participate in the Bacon Takedown thrown at Lincoln Hall. There were 17 contestants, who each received 15 pounds of Hormel’s Black Label bacon to turn into tasty items. We were asked to prepare enough food so all 200 attendees could try all the tasty treats and vote on who they thought should win.

We made up a 5 quarts of bacon jam and decided to spread it on Ritz crackers so people could truly taste the goodness of the jam. We felt pretty confident going into the contest, because bacon jam is awesome-sauce. But once we got there and started trying some of the dishes made by our competition, I decided that we might not actually win so I may as well just enjoy being in a room full of people who like bacon well enough to spend $15 to try a bunch of bacon dishes.

We didn’t get to sample everything. By the time we made it around, a few people had run out of their dishes. I saw, but didn’t get to taste a “Pulled Bacon” sandwich. I smelled it as peopled walked by eating it, and I really wish I’d gotten to eat it.

The AV Clubs "Sow-moa"

I did get to try the tasty “Sow-moa” as made by Marah and Genevieve “Troop 312″ of AVClubChicago. The cookie base was covered in a thick and gooey layer of caramel that had soft and tasty chunks of bacon in it. Drizzled over the top was just a nice squiggle of dark chocolate that really complemented the cookie, the bacon, and the caramel nicely.

There were 2 different categories for the competition. There was the People’s Choice awards which were voted on by the attendees. And then they had Chuck Sudo of Chicagoist and Seth Zurer of Baconfest pick three winners, as well.

The Sow-moa cookies took first place in the Judges’ Choice category. Second place in the judges’ category went to Kendall Bruns and Mandy Duncan who made Bacon Caramel Apples. Third place went to the delightfully smelling Pulled Bacon sandwiches made by Steve and Alanna Cotham.

The People’s Choice awards were announced last. Third place went to Elise and Caitlyn of Grok’s Science Show. They made a Bacon, Asiago and Onion Quiche that Jacques Pepin would be delighted to eat. Second choice was awarded to Andrew and me for our wickedly awesome and easy to make Bacon Jam.

Andrew Huff and Rafael Lopez

But the supreme prize, wild accolades, and thundering applause was given to Rafael Lopez, who made 240 mini English muffins that were made from bacon fat. He then spread a Bacon and Gruyere Cheese Brandade on top of them. He deserved to win. I took one bite and I knew he was the winner. I loved the bacon jam, but I would have cast my one vote in favor of his dish. And you want to know a secret? He works at Harmony Grill. Which means that if they get enough requests, they may be convinced to place this delicious item on the menu. I think it would be great to have an open-faced English muffin that is lightly toasted with this brandade spread on top of it and then a nicely poached egg placed on top of that. No need for hollandaise sauce. No need for a side of bacon. You get everything you need to cure a Saturday night hangover right there.

Many thanks to Matt Timms who organized the traveling Bacon Takedown (they’ll be in New Orleans on Sunday), and many thanks to all of the makers of the delicious entries. If you’re interested in sharing your recipe, we’d love to have you post it in the comments section. Hopefully the event was such a success that they’ll come back around for another visit.

— Cinnamon Cooper

VIA: http://gapersblock.com/drivethru/2010/09/18/bacon_jam_–_ftw/

Maple Bacon Kettle Corn

Saturday, September 18, 2010 Review by Brian
Maple Bacon Kettle Corn

Maple Bacon Kettle Corn

Via: JoyTheBaker.com

http://www.joythebaker.com/blog/2010/09/maple-bacon-kettle-corn/

Maple Bacon Kettle Corn

Print this Recipe!

4 slices bacon, cooked, fat reserved

1 tablespoon maple syrup

1/2 cup corn kernels

1/4 cup cooking fat (use the reserved bacon fat and extra olive or vegetable oil to make 1/4 cup of popcorn cooking fat)

3 Tablespoons sugar

1 1/2 to 2 teaspoons salt (depending on your taste)

Cook off bacon until brown and crisp.  Set aside to cool.  Once cool, chop into small bits and toss with maple syrup.

Carefully measure out the hot bacon grease.  If you don’t have 1/4 cup of fat, add some vegetable or canola oil to make 1/4 cup of oil for cooking the popcorn.

In a large pan over medium high heat, heat the bacon fat and oil mixture.  Add the corn kernels.  Sprinkle over the sugar and 1 teaspoon of salt.  Cover the pan with a tight fitting lid and wait for the popping to begin.

Once the popping begins, use two good pot holders the hold together the pan and the lid and shake the pot.  Feel free to take the pot off the flame to give it a good shake.  Just be careful and then return the pot to the flame.  Shake often throughout the popping process.  This will help ensure that the sugar doesn’t burn the pan and the popcorn.

Once finished popping remove the lid and salt with 1/2 to 1 teaspoon more salt.  Use a large spoon to stir the popcorn.  You don’t want the hope sugar to burn you.  Pour in the bacon and maple mixture.  Toss together and serve.We Love BaconScotch!