January 20, 2010 by Marianne

January 20, 2010 • Filed Under: Bacon Recipes, Bacon Reviews , Bacon, Oscar Mayer, Super Thick Cut Bacon

We were recently contacted by Oscar Mayer, asking us if we’d like to try out their new product, Super Thick Cut Applewood Smoked Bacon. Because we are no fools, we said, “yes please!” You may have seen this new bacon mentioned on, oh, EVERY OTHER BACON BLOG by now, but we here at RBS really like to take our time to savor a new experience. Look at it from every angle. Meet its mom and dad before we make a commitment.

First let’s talk about the term “Super Thick Cut.” I tried really hard to take a photo that would emphasize the thickness of these slices, but I just couldn’t do them justice. I will say this: there are only 9 slices to a pound. I’d say they’re just slightly thicker than your average slice of Canadian bacon. They’re like something from the Flintstones. Wilma would serve this brontobacon with a side of pterodactyl eggs. And Fred would love it.

Good old Oscar also sent us a handful of creative recipes to try, but I really wanted to put the bacon to everyday uses and see how it fit. I’m here to tell you, it fits like a glove. First I made the classic: bacon and eggs. It takes me about 20 minutes to make bacon of average thickness, frying it on low heat and making sure it’s cooked evenly. Drives my husband crazy. I figured this bacon would take at least 30 minutes, but on the contrary it took only 15! This was because the larger slices (in my usual small frying pan) made more grease, decreasing overall cooking time and aiding in even doneness. And 2 slices each was more than enough…we both ended up giving Brutus a bite or two.

On to what I use bacon for most: enhancing the joy of vegetables. My husband was making seared Ahi the other night and wanted to try those cool Chinese long beans we always see at the Asian market. He used a few slices of the Super Thick Cut and seasoned it with hot chili powder. It was absolutely delicious and added a nice toothsome feature to the lightly blanched beans.

A couple nights later, I decided to try roasting some cauliflower, something I had eaten at a friend’s house. I chopped up the last two slices of bacon and tossed them with raw cauliflower chunks, then roasted it all at 375 degrees for about 30 minutes. I probably should have half-cooked the bacon before adding it to the pan…it didn’t reach quite the crispiness I was looking for, but I didn’t want to over-cook the veggies. All in all, though, it was good. The bacon grease helped brown the cauliflower and of course lended it a delicious, salty flavor.

Naseem said she ate her bacon almost immediately after I delivered it to her, so I’d say she’s giving this product 2 thumbs up. And I’m with her…I’ve not typically been a thick-cut fan, but Super Thick Cut is a whole different story. I’m backing this bacon 100%.

And now for the best news. Oscar Mayer has given us 10 FREE SUPER THICK CUT BACON COUPONS to do with what we will, and of course we’d love to share this product with our readers. All you have to do is send us an email with your address, and one of them will be on its way to you. But act fast, these will be given on a first-come, first-served basis. We’d love for you to try the bacon yourself and tell us what you think!

September 15, 2009 by Marianne

September 15, 2009 • Filed Under: Bacon Recipes , bacon cookies, Genesis West, International Bacon Day

By far the most popular items at Bacon Day were the sweets. We linked to the recipe Naseem used for Bacon Caramels, which were amazing. Although I have not traditionally been a fan of mixing my sweets and savories, I believe I’m being won over. Between the caramels and the chocolate fountain, I’m starting to sing a different tune. And let us not forget the cookies!

Maurie, the director of Genesis West (the theatre company for which Bacon Day raised funds), volunteered to help out by making some bacon-themed cookies for the event. His doll of a mother, Holly, also jumped in with a fury and came up with TWO new recipes. Three very different cookies, all equally enjoyed by our guests.

Maurie’s Elvis Bars were a tweak on Ina Garten’s Peanut Butter & Jelly bars. Simply substitute chopped bacon for the peanuts! You may remember that last year our friends Chrissy & Smiley made peanut butter & jelly sandwiches with bacon…these cookies partially made up for Chrissy & Smiley’s absence at this year’s event.

1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) raspberry jam or other jam
2/3 cups crisp, crumbled bacon

Preheat the oven to 350 degrees F.

Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.

In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.

Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don’t worry if all the jam isn’t covered; it will spread in the oven. Sprinkle with crumbled bacon and bake for 45 minutes, until golden brown. Cool and cut into squares.

Holly’s Chewy Bacon Chocolate Chunk Cookies make me drool just thinking about them.

2 cups + 2 tablespoons unsifted, bleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking solda
12 tablespoons unsalted butter, melted and cooled
1 cup brown sugar
1/2 cup granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
3 bars dark chocolate, broken into chunks
1 1/2 cups chopped crisp bacon

Preheat oven to 325 degrees F.

Mix flour, salt and baking powder in a medium bowl; set aside.

Mix butter and sugars until thoroughly blended - mixture should become almost caramel like in color and texture. Mix in whole egg, yolk and vanilla until thoroughly blended. Mix in dry ingredients until just combined. Stir in chocolate chunks and crumbled bacon.

Using tablespoon, drop dough onto parchment-lined cookie sheet. Bake 12-14 minutes, reversing sheet position halfway through baking time. Cookies should be light brown with outer edges beginning to harden while centers are still soft and puffy. Cool on sheets until set, transfer to cooling racks to finish until chocolate begins to set. Yields 32 cookies.

And finally, Holly’s Bacon Breakfast Cookies. The secret ingredient is Rice Krispies! They make the cookie airier than normal oatmeal cookies.

1 cup Bacon Grease
1 cup Granulated Sugar
1 cup Light Brown Sugar
2 eggs
1 teaspoon Baking Soda
½ teaspoon Baking Powder
½ teaspoon Salt
2 cups Plain Flour
2 cups Oatmeal
2 cups Rice Krispies
1 cup Chopped Pecans
1 cup Chopped Crisp Bacon

Preheat oven to 300 degrees F.

Cream grease and sugars. Add eggs, vanilla and sifted dry ingredients. Mix well. Add aatmeal, Rice Krispies, pecans and bacon. Batter will be very stiff. Drop by teaspoons onto lightly greased cookie sheets. Bake 25-30 minutes. Yields 5 dozen.

So there you go, bacon cookie recipes galore! I can personally recommend them all; enjoy!

September 1, 2009 by Marianne

September 1, 2009 • Filed Under: Bacon Recipes , bacon vodka, Bakon Vodka, International Bacon Day

So you’re all familiar with my experiments in making Bacon Bourbon. I did it a few times and although it was alright, it wasn’t exactly addicting. Although I never did make a bacon maple Manhattan, which is still on my to-do list.

This year for Bacon Day we decided on a brunch theme specifically so we could try out Bloody Marys made with bacon-infused vodka. We have ordered a couple bottles of Bakon Vodka, but we want people to have the chance to sip that, unadulterated, and tell us what they think. With that in mind, I have the task of infusing lots more vodka with bacon before the big day arrives. Last night I did my first batch.

Because we’re talking double-sized bottles of vodka, I started with four slices of bacon and added a little reserved bacon grease. I fried it up good and crispy, extracting as much grease and flavor as possible.

I didn’t want to put all four slices of bacon in the vodka, so Brutus helped me dispose of the extra meat.

I’m using a big mixing bowl because I don’t have any double-sized pitchers. In goes the grease and bacon…

…followed by vodka. I let it sit for a couple hours, then stuck it in the freezer overnight.

Ugh, the romance is over. Why does bacon grease look so unappealing when frozen on a lake of vodka? Or is it just the harsh light of morning that’s making me feel this way? No. Definitely the disgusting coagulated grease.

Much as I would love to tell you I mixed up a cocktail right then and there for breakfast, that would be a lie. Basically all that followed was a lot of straining and putting of vodka back into its bottle. This process will be repeated tonight and Wednesday, for my freezer is small and full of bacon.

For a flavor review, you’ll have to wait until Bacon Day 2009 is over. I’ll share with you my own thoughts, and the sure-to-be-varied opinions of our guests. Can’t wait!!

August 13, 2009 by Marianne

August 13, 2009 • Filed Under: Bacon Recipes , bacon vodka, baconshot.net

I don’t speak German, but I’m an instant fan of this very simple website with a singular purpose: to teach you how to make a bacon vodka shot. It’s baconshot.net, and it’s beautiful. Considering that bacon vodka (and Bakon Vodka) will be featured at Bacon Day this year, this site is particularly timely.

Just look at that gorgeous bacon. Doesn’t it make you thirsty??

Wait. What did he do with this tiny glass of bacon grease? Anyone? Beuller?

I wanted to post every photo from this site, but you can go check it out yourselves. It’s a German masterpiece, much like a Durer painting, but without all the religious iconography. And much, MUCH more bacony.

Editor’s note: So I’m an idiot? Who doesn’t know how to do research before writing? Naseem tells me this site is actually Danish and not German…and that there’s a translation available here. Tilgive mig, Nordisk.

August 7, 2009 by Marianne

August 7, 2009 • Filed Under: Bacon Recipes , bacon egg roll, bacon taco

Well, it’s Fiesta time in Santa Barbara. For those of you who are unfamiliar with this annual festival, it’s also called Old Spanish Days and it started in 1924 as a celebration of the Spanish way of life that the town’s settlers had once enjoyed. At this time of year, I try really hard not to dwell on the conquistadors and missionaries who came and enslaved the Chumash Indians to build this beautiful city. Instead, I focus on things that matter. Like the tacos.

I work just one block from the epicenter of all Fiesta activity, De La Guerra Plaza, where they set up the grandstand for flamenco dance troupes and local bands. Surrounding the stage are booths manned by local restaurants and nonprofit organizations, selling all kinds of food and beverages. It’s almost impossible not to walk over and get carnitas tacos every 5 minutes day. But it got me thinking…does anyone ever use bacon in their tacos? Besides Taco Bell, I mean.

So I went searching. I wasn’t surprised that I wasn’t the first to think of this…I don’t think I’ve EVER been first with a bacon idea. I found that at SXSW you could get a plain taco with bacon for the meat. Boo! Boring! I was looking for something more interesting, so I was thrilled to find that over at Bacon Today they one-upped the idea entirely and made a bacon taco shell! Using the ever popular and highly versatile bacon mat, they shaped and baked a shell for filling with eggs and other breakfast goodies. You can find step-by-step instructions at SnarkyBytes. I’m definitely going to have to try this soon.

And speaking of totally non-traditional uses of bacon in ethnic cuisine, check out this recipe for a bacon cheeseburger egg roll. Naseem and I were both pretty grossed out when we heard about it, but then when we saw the photo, it didn’t seem like such a terrible idea. I mean, it’s not the kind of thing I’d tell my husband about? But some night when he’s out of town…look out egg roll wraps. I’m bringing the love, American style.