Archive for February, 2011

Bacon and eggs

Sunday, February 27, 2011 Review by Brian
Bacon and Eggs Jello Shots

Bacon and Eggs Jello Shots

WTF? Soooooooo wierd. Well, unless the Jello tasted like Scotch! Boom! Yum, yum, yum. Down into my belly!


Bacon and Eggs.

Homemade Bacon Vodka.
Maple Syrup.
Gummy Eggs.
Bacon & Eggs Jello Shots

Bacon & Eggs Jello Shots

Bacon Herb Cupcakes!

Saturday, February 26, 2011 Review by Brian
Bacon Herb Cupcakes

Bacon Herb Cupcakes

Something tells me these are going to be your traditional sweet cupcakes. Sour Cream, butter, bacon. How couldn’t these taste awesome!?!



  • 1 1/2  cups  sour cream
  • 1/2  cup  cooked, finely crumbled bacon
  • 1/2  cup  melted butter
  • 1/4  cup  finely chopped assorted fresh herbs
  • 2  green onions, chopped
  • 1/2  teaspoon  pepper
  • 2  cups  self-rising flour
  • 6  ounces  cream cheese, softened
  • Garnishes: assorted fresh herbs, cooked and crumbled bacon


1. Preheat oven to 375°. Stir together first 6 ingredients. Stir in flour until blended. (Mixture will be thick.) Spoon batter into lightly greased miniature muffin pans, filling completely full.

2. Bake at 375° for 26 to 28 minutes or until golden brown. Remove cupcakes from pans to a wire rack, and cool completely (about 30 minutes). Spread or pipe tops of cupcakes with cream cheese. Garnish, if desired.

The Bacon Basketcase Cheezie Cheeseburger

Friday, February 25, 2011 Review by Brian
The Bacon Basketcase Cheezie Cheeseburger

The Bacon Basketcase Cheezie Cheeseburger

Wonder if Red Riding Hood would have thought of this? Screw the burger, I want to eat the basket!


This yummy recipe is from Perry Lang. It would be a perfect dish to serve for a BBQ. Food & Wine magazine suggests it would also be great Oscar party food in honor of the movie and cast of True Grit. It is really pretty simple because it uses canned beans. No big prep. Just saute, add beans, sauce and then pile on the bacon.

Serves 6


  1. 3 tablespoons vegetable oil
  2. 5 garlic cloves, minced
  3. 1 green bell pepper, chopped
  4. 1 medium onion, coarsely chopped
  5. 1 tablespoon minced fresh ginger
  6. Kosher salt
  7. 2 cups Sweet and Sticky Barbecue Sauce mixed with 1/2 cup water
  8. Two 15 1/2-ounce cans baked beans
  9. One 19-ounce can red kidney beans, drained and rinsed
  10. One 19-ounce can pinto beans, drained and rinsed
  11. 6 slices lean bacon


  1. Preheat the oven to 375°. Heat the oil in a large saucepan. Add the garlic, green pepper, onion, ginger and 1 teaspoon of salt and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the diluted Sweet and Sticky Barbecue Sauce and all of the beans and simmer over low heat for 30 minutes, stirring occasionally.
  2. Transfer the beans to a 9-by-13-inch baking dish and arrange the bacon strips on top. Bake the beans for 45 minutes, or until bubbling and the bacon is crisp. Let cool for 15 minutes before serving.


The beans can be made through Step 1 and refrigerated. Bring to room temperature before baking.

You can learn more about this dish from Food & Wine.

Bacon and Bourbon = “Be Mine!”

Monday, February 21, 2011 Review by Brian
Bourbon Blog

Bourbon Blog

What a great blog! Let’s all keep an eye on this one!


1 1/4 parts Basil Hayden’s Bourbon
1 part St-Germain Liqueur Infused with Applewood Smoked Bacon (recipe included below)
1 part Freshly Squeezed and Strained Lemon Juice
1/2 part Diluted Maple Syrup (1:1 ratio of Vermont Grade A Medium Amber Syrup to water)
1 dash Peychaud’s® Bitters
1/4 part Pasteurized Egg White

* Combine bourbon, bacon-infused St-Germain, lemon juice, diluted maple syrup, bitters and
egg white into a mixing glass and shake vigorously with ice.
* Strain over fresh ice into a double-old fashioned glass.
* Garnish with an orange slice and a piece of the St-Germain infused Applewood smoked bacon.

* 9 Thick Slices of Applewood Smoked Bacon
* Two 750 ml bottle of St-Germain Liqueur

We Love BaconScotch!