Archive for June, 2011

Bobbi Pfefferle’s Chocolate Bacon Baklava

Thursday, June 30, 2011 Review by Brian
Bobbi Pfefferle's Chocolate Bacon Baklava

Bobbi Pfefferle's Chocolate Bacon Baklava


Full post:

1½ pounds sliced bacon

1 cup whole blanched almonds, toasted and coarsely chopped

2 cups mini-chocolate chips

½ of a 16-ounce box of phyllo dough

10 tablespoons (1 ¼ sticks) unsalted butter, melted

1½ cups granulated sugar

1 cup Karo brown sugar syrup

½ cup water

2 tablespoons bourbon

Preheat oven to 400 degrees.

In skillet, fry bacon in batches until crisp. Drain well and crumble. In food processor, finely chop the bacon with the almonds. Transfer to a bowl and mix in chocolate chips.

Butter a 13-by-9-inch metal baking pan.

Lay a sheet of phyllo in the pan; trim edges to fit and brush with butter. Repeat with 4 more phyllo sheets and butter. Spread about 1 ½ cups of the bacon-almond-chocolate-chip filling evenly over phyllo. Repeat this layering of 5 phyllo sheets and bacon filling two more times. Top with 5 buttered phyllo sheets, buttering the top well. With a small, sharp knife, cut baklava into 1 ½-inch diamonds.

Bake in preheated oven 10 minutes, then reduce oven temperature to 325 degrees and bake about 1 hour longer, until nicely browned. (Check after 45 minutes to avoid overbrowning.)

Meanwhile, in small saucepan, combine the sugar, brown sugar syrup, water and bourbon and bring to a boil. Simmer 5 minutes, then let cool to room temperature. Pour cooled syrup over hot baklava. Store in refrigerator.

Bacon Crusted Pork Tenderloin! Yummy!

Thursday, June 30, 2011 Review by Brian
Bacon Crusted Pork Tenderloin

Bacon Crusted Pork Tenderloin

VIA: Chefdruck:

Serves 4 to 6
Prep Time: 5 minutes
Cook Time: 30 minutes

2 1 pound pork tenderloins
1/2 cup of panko bread crumbs
6 strips of bacon, cut into 1/2 inch pieces
2 shallots, chopped finely

  1. Preheat oven to 425 degrees Fahrenheit.
  2. In a large saucepan over medium-high heat, begin sauteing the bacon. 30 seconds later, once the bacon has rendered a little fat, add the shallots. Saute until the shallots are soft and the bacon is lightly browned.
  3. Remove from heat and toss in the bread crumbs, stirring thoroughly to absorb all the decadent bacon grease.
  4. Roll the tenderloins in the seasoned bread crumbs, one at a time. Place them side by side in a large Pyrex pan. Scrape the remaining breadcrumbs on top.
  5. Place in the oven and cook for about 30 minutes, until an internal meat thermometer reads 160 degrees. Begin testing at 20 minutes to make sure you don’t overcook the tenderloin. There are few things more dry and chewy than an overcooked pork tenderloin.
  6. Slice and serve, generously spooning the toasted bread crumbs on top.

We Love BaconScotch!

Farmland Thick Sliced Pepperd Bacon

Farmland Thick Sliced Peppered Bacon

Farmland Thick Sliced Pepperd Bacon

Farmland Thick Sliced Peppered Bacon

** Quick Review **

Picked up some Farmland Thick Sliced Peppered Bacon at Rainbow Foods over the weekend.  I must stay that I was a bit skeptical of ‘peppered bacon’ , however I was totally impressed after just opening up the package. Not only were the thick slices lathered in a blend of peppery spices, the smell was amazing! After baking a half pack @ 400 degrees for about 15 minutes – I was stunned of how well it cooked up. The end result was a thick, crunchy, pepery melt in your mouth slab of bacon.

From my point of view: 5 stars! ***** Well done Farmland! I can’t wait to try the rest of your flavors!

Bacon fried eggs (baconfied)

Thursday, June 30, 2011 Review by Brian
Bacon fried eggs (baconfied)

Bacon fried eggs (baconfied)


(adapted from The Novice Chef Blog)


  • 4 eggs
  • 4 tablespoons flour
  • 1 beaten egg
  • 1 cup Italian breadcrumbs
  • 8 strips of bacon
  • canola oil for frying


  1. Boil eggs in a small pot of water until they reach desired doneness (if you want runny then cook to soft boil stage; if you hard boiled, then cook to that stage) (I used egg timer). Then remove eggs and place in a bowl of ice water. Let the eggs completely cool in the ice water which should take about 10 or 15 minutes.
  2. When cooled, peel the eggs by gently tapping them. (If you are doing soft boiled, there will be one side of the egg that is easier to peel. There should be part of the egg that does not come out of the shell easily. For this part, use a spoon to get inside the shell in order to help remove the egg from the shell.) Heat 2 cups of vegetable oil in a small saucepan.
  3. While that heats, place the flour, the beaten egg and the breadcrumb in 3 separate bowls.
  4. Cook the bacon until it is dark red and crispy. Then chop the bacon into small pieces (or put it through a food processor) and add to the breadcrumb bowl.
  5. Coat each soft-boiled egg in the flour, then coat with the egg. Dump the breadcrumb/bacon mixture onto the egg, trying to get as much of it to stick and coat as possible. Then re-dredge the egg in the yolk and dump more breadcrumbs/bacon onto the egg.  I find it easiest to take a handful of breadcrumb mixture and drop it onto the egg rather than let roll the eggs in the breadcrumbs. Place one egg at a time in the hot oil. Turn the egg after about 10-20 seconds to brown on all sides. Remove the egg to a paper towel and continue with the rest of the eggs.
  6. Serve while warm.


Maple bacon waffels? Yum!

Wednesday, June 29, 2011 Review by Brian

Here’s something different (and totally awesome). After you’ve cooked up some of your favorite bacon, try laying a few pieces into your freshly poured batter – in either pancakes, or waffles. Delish!

We Love BaconScotch!