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Hormel® Black Label® has been in a state of bacon mania for over 100 years, and this year, it’s bringing back the Bacon Takedown Series to Minneapolis to inspire local chefs to compete for bacon glory and display their love for the delectable dish. Recognizing that consumers are using bacon in more and different ways than ever before, Hormel® Black Label® will takes its innovative flavor profiles and smoke combinations and arm amateur chef competitors with 15 pounds of its bacon. Competitors will go belly to belly to show-off their cooking talents and demonstrate what Black Label knows best: they’re serious about bacon.
Tasters will Experience
- Fun in the photobooth with bacon moustaches, pig snouts and the opportunity to turn into a life-sized bacon strip, all made sharable on Facebook!
- Up to 20 delicious and diverse Hormel® Black Label® inspired bacon dishes ranging from classic favorites to wonderfully bizarre.
- Prizes for contestants and randomly selected audience members include cooking-related items and of course, Black Label bacon.
- The event is all-ages and family friendly.
Matt Timms, producer and food competition extraordinaire, will lead the bacon charge for the fourth annual Bacon Takedown series. This is the Takedown’s first trip back to Minneapolis since the inaugural 2010 Series. Top rated bacon dishes from Minnesotans in the last go-round included:
- Brown Butter Cereal Bars with Candied Bacon
- Bacon S’Mores with Cherry Wrapped Bacon
- Curry Sweet Potato Bacon Fritters
It’s back! The Minneapolis Bacon Take Down comes to to The Fine Line Music Cafe on May 11 @ 2pm. Try 20 local bacon recipes and VOTE at The Minneapolis Bacon Take Down!
Tickets can be purchase online here:
If you’re interesting in competing, email: email@example.com for more information. You’ll be provided with 15lbs of sponsor Hormel Black Label Bacon as a base for your bacon recipe You could win a year’s supply of bacon! Cookware from Analon, Wusthof and Microplane! And more!!!!
More information about the Take Down:
The Takedown blasted into existence in the winter of 2003 – in a little hovel somewhere in Brooklyn NYC. Everyone loves us, so the Takedown has quickly grown into an adult-sized event. The press is insane, and in it’s wake, other cooking events across the country were more recently spawned, but the Takedown will always be the first and awesomest! Self-taught cooks bring in their brilliant creations and compete for money, prizes, and self respect. The TD is NATIONWIDE now- and happening in a city near you! Austin, Houston, Chicago, New Orleans, Nashville, Boston, St. Paul, Seattle, San Francisco… and MORE!!! But that’s not all! Takedowns are nutzos, and not necessarily chili: Bacon, Fondue, Salsa, Lamb, Curry and even Cookie Takedowns!!!! Oo! And we have several really bad ideas coming up- also not chili related. Actor/filmmaker Matt Timms produces the events and MCs the night. God he’s beautiful.
This looks amazing, but I had to ask myself what the heck is “Embutido”. Well, here you go: “It generally contains hashed meat, generally pork, seasoned with aromatic herbs or spices (black pepper, red pepper, paprika, garlic, rosemary, thyme, cloves, ginger, nutmeg, or others) that is served wrapped in the skin of the pig’s intestines.” – Wikipedia
At least to me, this doesn’t sounds uber appetizing, however I’d give it a try.
1 onion, chopped (about 3/4 c.)
2 tbsps. butter plus extra for greasing
1/3 c. grated processed cheese
500 gms. minced pork
3 fresh sausages (I used English sausages), 225 gms.
3/4 c. chopped chorizos
1/2 c. fresh breadcrumbs
1 tbsp. sherry
1 tsp. fine salt
1 tbsp. sugar
2 tbsps. sweet pickle relish
1/2 c. sultanas or raisins
16 rashers of smoked streaky bacon
For additional photos, cooking and assemble instructions, please visit: http://www.adorasbox.net/2012/12/bacon-wrapped-embutido.html
In my spare time, I love to make bread. I’m lazy, so I use a bread maker which just mashes everything into a pulp. There’s something to be said about making bread from scratch, by hand and savoring the real taste of bacon and cheeeeeeeeeeeese. Yum.
- 6 cups all purpose flour
- 3¼ cups warm water
- 2 tsp instant yeast
- 2 tsp salt
- 2 tsp sugar
- 2¾ cup cheddar cheese, fresh grated not bagged
- 10 strips cooked thick cut bacon, chopped and divided
- fresh ground black pepper to taste
For additional photos and baking instructions, please visit: http://abeautifulbite.com/loaded-bacon-cheddar-bread/
Again, this is exactly what BaconScotch is all about. Bacon, bourbon (which is similar to scotch) and chicken. Can it get any better? Love it!
- 16 ounces barbeque sauce
- 1/4 cup bourbon whiskey
- 2 tablespoons apple cider vinegar
- 4-5 lbs boneless skinless chicken breasts, cut into 1”x1” pieces
- 2 teaspoons kosher salt
- 1 teaspoon fresh black pepper
- ¼ cup sweet paprika
- 3 tablespoons packed dark brown sugar
- 1 tablespoon smoked paprika
- 6 slices bacon , cut into small pieces
- 8-10 12-inch wooden skewers (soaked in water for an hour)
For additional cooking and assembly instructions, please visit: http://leaandjay.wordpress.com/2012/09/21/bacon-bourbon-bbq-chicken-kebabs/