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Recently I had a conversation with Taste of the NFL (TNFL) who is celebrating its 18th year on fighting the issue of hunger in America. Taste of the NFL raises funds and awareness to help tackle hunger by offering everyone an opportunity to savor some of the action at Super Bowl XLIII in Tampa.

Scheduled for Saturday, Jan. 31, 2009 at Tropicana Field, Taste of the NFL is one of the premier events of Super Bowl weekend, hosting an average of 3,000 guests on the eve of the big game. Guests will feast on dishes made by nationally renowned chefs, sample select premium wines from the Gallo Wines family and mingle with all-time football greats.

“Taste of the NFL brings everyone together to raise awareness and dollars to tackle hunger in America. Since 1992, TNFL has raised a total of more than $8 million for hunger-related charities,” said Wayne Kostroski, Taste of the NFL founder and executive director. “This year, our exceptional team of chefs, players, sponsors and volunteers has a more important mission than ever as they raise funds to help battle the growing problem of hunger in America.”

Individual tickets to Taste of the NFL are available for $500, early entry VIP tickets are $600 and corporate tables with VIP amenities for 10 are $6,000. Sponsorship opportunities are also available. For more information, to purchase tickets or make a donation, visit www.TasteoftheNFL.com.

Anthony Zallo has shared with us his Peppery Glazed Chicken Wings with Garlic Chips for the big game!

Garlic Chips
1/2 cup grapeseed oil (see page 178)
15 garlic cloves, very thinly sliced
Salt

Chicken Wings
4 pounds chicken wings
1/2 cup sesame oil
2 tablespoons minced garlic
Salt and freshly ground black pepper
2 cups cider vinegar
1 1/2 cups sugar
3 tablespoons cracked black pepper
5 garlic cloves, crushed
1 tablespoon red pepper flakes

Make the Garlic Chips:
Heat the oil in a medium skillet over medium-low
heat. Add the garlic and fry until lightly browned, about 5 minutes. Using a
slotted spoon, transfer to paper towels to drain and sprinkle with salt. Set aside.
Make the Chicken Wings:
Preheat the oven to 425°F. Line a large baking sheet with aluminum foil.
In a large bowl, combine the oil and minced garlic. Add the chicken wings and
turn to coat. Season with salt and pepper to taste. Place the chicken wings on
the baking sheet in one layer and bake, turning once, until cooked through and
lightly browned, about 30 minutes.

Meanwhile, in a medium saucepan, combine the vinegar, sugar, 1 cup water, the
cracked pepper, crushed garlic, and red pepper flakes. Bring to a boil, then reduce
the heat and simmer until the mixture becomes syrupy, about 30 minutes. Transfer
the cooked chicken wings to a large bowl and toss with the glaze.
Divide the wings among 4 serving plates. Garnish with the garlic chips and serve immediately.

Signing Off and Pigging Out,
Rocco “Boss Hog” Loosbrock
www.baconfreak.com

Recently I spoke with Chef Greg Gable who is Executive Chef of Chavrie. Gable first acquired critical acclaim over his 13 years at Le Bec Fin, one of Philadelphia’s finest dining institutions. He has also received several accolades such as the Philadelphia Inquirer’s 3 Bells Award of Excellence and Wine Spectator Award of Excellence. Gable is a graduate of the Culinary Institute of America, Hyde Park, N.Y.

Chef Gable has created an excellent quesadilla recipe for us called Chavrie Roasted Red Pepper Quesadillas. It is a healthy and gourmet alternative to most recipes. Goat Cheese contains 30% less fat and cholesterol than cow’s milk cheeses, it’s gluten-free, completely all-natural and is mostly tolerated by those who are cannot digest cow’s milk.

Chavrie Roasted Red Pepper Quesadillas

Ingredients
2 ea. Tortilla shells
1-6 oz. jar Roasted red peppers
1 pkg. Chavrie Fresh Goat Cheese
3-4 Tbsp. Butter or vegetable oil

Lay out 6 tortillas on a table
Divide the Chavrie up evenly among the tortillas and spread out to the edges
Drain the peppers and slice in 1/4 inch strips
Evenly distribute the roasted red peppers strips among the cheese on the tortillas
Top each with the remaining tortillas
Sauté the quesadillas in the butter or oil in a non stick pan until each side is golden brown and slightly crispy
Place on a towel to drain
Cut each quesadilla into six wedges and serve with your favorite salsa

Please visit Chavrie’s website for all your goat cheese needs!

Signing Off and Pigging Out,
Rocco “Boss Hog” Loosbrock
www.baconfreak.com

Recently I had a chance to chat with the American Meat Institute! Wow, people like us who think about beef and pork meat all day long! The AMI is a national trade association representing companies that process 95 meat and poultry in the United States. The AMI Spends a lot of time thinking about how to showcase what the love… Meat. They have shared with us their recipe Roast Beef Quesadillas which I think would make a great Super Bowl Snack this Sunday!

Roast Beef Quesadillas
Servings: 4

2 teaspoons canola oil
1 cup chopped onions
1 large fresh jalapeno, seeded and minced
2 cups diced cooked/leftover medium-rare roast beef with any juices
½ cup thick or chunky salsa
¼ teaspoon salt
Vegetable cooking spray
4 (10-inch) soft flour tortillas or wraps, (Mexican flavor preferred)
1 cup shredded Mexican cheeses blend
½ cup fresh cilantro leaves
Extra salsa, if desired

1. Over medium heat, in a medium-size skillet, heat oil until hot. Add onions and jalapeno. Sauté until onions are tender. Stir in beef and stir-fry until beef is warm. Stir in salsa and salt and heat briefly. Remove from heat.

2. For each quesadilla: Over medium heat, lightly spray an 11-inch to 12-inch skillet with cooking spray, place one tortilla in skillet and heat for 20 seconds. Turn over and sprinkle warm side with ¼ cup cheese. Place ⅔ cup of beef mixture and 1 heaping tablespoon cilantro evenly on one-half of tortilla.

3. When cheese melts and all ingredients are hot, fold tortilla in half, pressing the edges together. Remove from skillet and cut each quesadilla into 4 wedges. Serve warm with additional salsa, if desired.

Signing Off and Pigging Out,
Rocco “Boss Hog” Loosbrock
www.baconfreak.com

Peggy Fallon is the author or co-author of seven cookbooks and has contributed to dozens more as a recipe developer, tester, and editor. She developed recipes for clients including Dean & Deluca, Kendall-Jackson Winery, and The Barbecue Industry Association, among others. Fallon also developed the recipes for Nuts, which was named Best Cookbook of the Year by Food & Wine magazine, and served as Recipe Consultant on the award-winning Mayo Clinic Williams-Sonoma Cookbook. Fallon has owned and operated her own catering company, and has taught at numerous cooking schools.

Please enjoy one of the great recipes in Peggy’s latest book: AVOCADO SALSA with tomatoes and scallions

Silky avocado makes a rich backdrop for this lively salsa, a chunky version of guacamole. Serve with fresh warm tortillas, corn or tortilla chips, or Baked Tortilla Chips.

Makes about 31⁄2 cups; serves 10 to 12

3 ripe avocados, preferably Hass variety
2 ripe medium tomatoes, seeded and chopped
1⁄2 cup thinly sliced scallions
1⁄2 cup coarsely chopped cilantro
1⁄4 cup fresh lime juice
1 1⁄2 teaspoons seeded and minced fresh jalapeño pepper
2 garlic cloves, finely minced
1⁄2 teaspoon salt

1. Cut the avocados in half lengthwise and discard the pits. Using a large spoon or avocado peeler, scoop out the flesh in a single piece, if possible. Cut the avocado into 3⁄8-inch dice and place in a bowl. Fill the bowl with cold water; lift out the avocado with a slotted spoon and drain on paper towels. (This will greatly reduce the amount of discoloration.)

2. In a medium bowl, combine the avocados, tomatoes, scallions, cilantro, lime juice, jalapeno, garlic, and salt. Toss gently to mix.

3. Transfer to a serving dish and serve at once, or cover with plastic wrap pressed directly onto the surface and refrigerate for up to 4 hours.

Signing Off and Pigging Out,
Rocco “Boss Hog” Loosbrock
www.cvwine.com

The Super Bowl is less then a week a way that means many of you will be making Buffalo Wing recipes. I contacted the folks at Swanson’s Chicken, you cant have good wings if you don’t start with great chicken and they offered up a recipe that’s a twist on classic wings. It’s Frank’s RedHot Buffalo Chicken Dip - an easy-to-make dip that’s a lot faster and less messy than traditional wings. The recipe, from Campbell Soup Company, gets rave reviews and is garnering a lot of attention, especially from football fans.

Any recipe calling for cream cheese is an instant hit with me!

Here’s the recipe:

Frank’s RedHot Buffalo Chicken Dip

Prep: 5 minutes
Bake: 20 minutes

INGREDIENTS:

8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup any flavor FRANK’S REDHOT Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (9.75 oz. each) SWANSON White Premium Chunk Chicken Breast in Water, drained

DIRECTIONS:

1.HEAT oven to 350F. Place cream cheese into deep baking dish. Stir until smooth.
2.MIX in salad dressing, Frank’s Red Hot Sauce and cheese. Stir in chicken.
3.BAKE 20 min. or until mixture is heated through; stir. Garnish as desired.

Serve with crackers or vegetables.

Tips
1. Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.
2. Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.
3. Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.

Signing Off and Pigging Out,
Rocco “Boss Hog” Loosbrock
www.baconfreak.com

Recently I had a chance to chat with the folks of Hormel Foods, you know that huge meat company based in
Minnesota and likely the best known company in the food industry.

I asked them if they could prepare a special recipe for Sunday’s Super Bowl game. They prepared a spicy tortilla dish inspired by the bold flavors of the Southwest called Arizona Chili Cheese Crisps. They say that whether the guests are cheering for Arizona or Pittsburgh, everyone will be a fan of the cook.

Ingredients:
4 CHI-CHI’SA 8″ Soft Taco Flour Tortillas
1 cup shredded Cheddar cheese
1/2 cup CHI-CHI’SA Salsa , drained
1/4 cup CHI-CHI’SA Diced Green Chilies
1/4 cup grated Parmesan cheese

Directions:
Heat oven to 350F. In large skillet, over medium-high heat, heat 1 inchvegetable oil to 360F. Fry tortillas, one at a time, until golden brown onboth sides. Drain on paper towels.* Place tortillas on large baking sheet. Sprinkle each with 1/4 cup cheese, 2 tablespoons salsa, 1 tablespoon chilies and 1 tablespoon Parmesan cheese. Bake 8 to 10 minutes or until cheese is melted. To eat, break into pieces. Makes 4 large appetizer servings. *Tortillas can be made ahead up to 8 hours. Cover loosely; let stand at room temperature.

Signing Off and Pigging Out,
Rocco “Boss Hog” Loosbrock
www.baconfreak.com

I’m constantly getting asked for great bacon recipes that allow my Bacon Freak and Coastal Vineyards members and customers show off a little bit of sophisticated and “POSH” Pizzazz.

Your wish is my command. Here’s an amazingly delicious recipe created by Master Chef marc Meyers.

“Pig Out” and then be sure to let me know what you your review of the meal is in your own words and the words of your guests.

Rocco

Recipe: Oven-Baked Frittata With Bacon Lardon, Spinach & Fontina Cheese

Marc Meyer Cooks Up Quick, Easy Brunch Recipes

Jan. 15, 2009

Chef Marc Meyer has spent two decades cultivating seasonal and sustainable cuisine. Now, he’s sharing this amazing Bacon oriented recipe with my fellow Bacon Freaks and Coastal Vineyards members and customers. Enjoy!

Oven-Baked Frittata with Bacon Lardon, Spinach and Fontina Cheese

Ingredients:

1/2 bunch spinach
4 tablespoons extra virgin olive oil
Pinch of red pepper flakes
Squeeze of lemon juice
7 eggs, beaten & seasoned with salt & black pepper
3/4 lb. slab bacon, cut into 1″ cubes and rendered over low heat for 20 minutes until deeply golden brown
1 cup shredded fontina cheese
Salt and pepper to taste

Directions:

Pre-heat oven to 350 degrees.

In a frying pan, sauté spinach in 2 tablespoons olive oil over medium heat.

Add red pepper flakes, salt, pepper and lemon juice.

Sauté until spinach is wilted (about two minutes). Set aside.

In a 10″ cast iron skillet, heat remaining two tablespoons olive oil over medium heat.

Pour in beaten eggs and allow to sizzle for a moment.
Reduce flame to low and strew in pieces of spinach and cubed bacon pieces.

Allow to cook slowly for an additional five minutes, then cover entirely with shredded cheese.

Place skillet in the oven for approximately 15 minutes, or until the eggs are set.

Serve from the skillet.

(Courtesy of Marc Meyer, Co-Owner of Five Points, Cookshop and Hundred Acres)

Signing Off and Pigging Out,
Rocco “Boss Hog” Loosbrock
www.baconfreak.com

Greetings “Baconistas!”

Check out this story from over in England, how I guy managed to save his family and finances while teaching his kids some powerful and positive lessons about life by merely “Bringing Home The Bacon!”

Gives you something to think about, doesn’t it?

Rocco

Starting a smallholding: Bringing home the bacon

By Graham Norwood
The Telegraph / UK
Jan 16, 2009

A few years ago Henry Pryor couldn’t tell a weaner from a bacon slicer – that is, until he joined the growing brigade of city slickers with a smallholding and animals.

“It began as a way of educating my children that fine dining didn’t mean eating in at McDonald’s. I wanted to show the circle of life, how animals live and die, how real food is produced, and how the quality of what we eat is influenced by how we treat animals,” he says, standing alongside daughters Kate, 8, and Rosie, 11.

Henry and his wife Liz bought their farmhouse at Walkern, in Hertfordshire, when he was still a full-time estate agent. It includes a two-acre smallholding, where the family keeps five rare-breed pigs of the Gloucester Old Spot or Oxford Sandy varieties.

The Pryors are just one of thousands of families who have bought smallholdings – larger than allotments, smaller than farms – and using them to raise animals or grow fruit and veggies.

“A few years ago we decided to get pigs, at first for the children. We got five weaners (six-week-old piglets) and put them on land the size of a tennis court. We put a little house there for them, and straw and food and drink. The children played with them and the pigs grew from the size of small spaniels to the size of Great Danes. Then we had to decide what to do next,” explains Henry.

The family went down the Gordon Ramsay route of “seeing what happens to the pigs when they go to the abattoir and the butcher before they reach the table”. They enjoyed the end result in the form of roasting joints, sausages in seven flavors, smoked bacon and a huge ham.

The Pryors now keep a set of five pigs every six months on their smallholding, and encourage City types living nearby to donate parts of their gardens to house other pigs. “That way we have a constant cycle of weaners arriving, being looked after, and going to abattoir,” says Henry, who chronicles his pig-rearing experiences on www.hclp.co.uk

For every household that volunteers land, he provides the pigs and equipment, and asks only that the family feeds the animals daily for six months. “It’s a free-of-charge education process for them. It teaches children about animal welfare and encourages adults to set up their own smallholdings,” he says. After six months the animals go to the abattoir and Henry provides the volunteering family with half a pig cut into joints, sausages, bacon, belly, loin steaks and tenderloin.

Although Henry still earns most of his income by running property websites from home, he now spends increasing time on his and his neighbors’ smallholdings and acknowledges that with the housing market in the doldrums, the additional pig income is welcome.

Each one costs him £150 including its purchase price, six months’ upkeep and fees for the abattoir and butcher. But each animal produces around £500 of meat and Liz runs a business creating ready-meals from pigs kept on the family smallholding.

With some estimates putting UK unemployment at two million now and three million by the end of this year – that’s one-in-10 of the adult population – rural experts say more people are keeping smallholdings.

“Those people leaving the financial sector, in particular, have a lump sum to set them up, buying a house with a smallholding. A few are dreamers and they’ll never do it, but most are happy to work hard and they know about business – that’s a major advantage,” says David Morris, an ex-dairy farmer behind New Land Owner (www.newlandowner.co.uk) He runs courses for people who want to take the plunge.

“If you have a smallholding as a business, retailing directly at farmers’ markets or friendly shops which allow you to set up a stall, is literally 10 times more financially rewarding than selling the produce wholesale,” he says. “A smallholding can be profitable. And most of all, it’s a great way of life.”

Signing Off and Pigging Out,
Rocco “Boss Hog” Loosbrock
www.baconfreak.com

Hey there fellow Bacon Freaks. We all know Chef Emeril Lagasse loves to cook with gourmet bacon, that’s no surprise to anyone, but what’s so cool about this story released by ABC News Yesterday was the fact that this isn’t just your usual Emeril Cajun Cuisine, but rather something a little more generic and perfect for breakfast, dinner or in between snacks.

Bam! Enjoy!

Emeril’s Bacon, Green Onion and Cheddar Biscuit Recipe

ABC News
Jan. 16, 2009

Emeril Gives You Great Brunch Ideas!

Bacon, Green Onion and Cheddar Biscuits

Chef Emeril Lagasse cooks up quick and easy brunch recipes. Get the recipes for his meal ideas below.

Bacon, Green Onion and Cheddar Biscuits

Recipe courtesy Emeril Lagasse.

1 1/4 cups self-rising flour
3/4 cup cake flour
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons cold unsalted butter, plus 2 tablespoons melted
4 strips bacon, rendered and small diced
1/3 cup grated Cheddar
2 tablespoons chopped green onion tops
1 1/4 cups heavy cream
1/4 cup all-purpose flour

Preheat the oven to 425 degrees F.

Signing Off and Pigging Out,
Rocco “Boss Hog” Loosbrock
www.baconfreak.com

Recently I asked the cooking community to provide me with some ideas on creating the ultimate breakfast. Specifically I asked what kind of meal would you create if I wanted breakfast sausage and jelly like the kind offered at the Coastal Vineyards Jam, Jelly and Preserves Club?

Executive chef Susanna Tolini at Kayem Foods responded saying she would pair Belgium waffles covered in strawberry jam or preserves, to create a nice balance of flavors. She also suggested younger eaters may enjoy dipping the sausages directly into the strawberry jam or even pumpkin butter. Another suggestion she had was using the al fresco Wild Blueberry sausage and pairing it with Pumpkin Pancakes with Black Raspberry preserves.

Susanna was excited to create this recipe as she develops many recipes using the al fresco All Natural Chicken Sausage on a regular basis.

Finally, below is a recipe that kind of creates a roasted pineapple rum jam using the Apple Maple chicken sausage. – Sweet and savory! This sounds yummy!

Spiced French Toast with Roasted Pineapple & Apple Maple Chicken Sausage
Ingredients
FRENCH TOAST
• 4-6 Thick slices of Country Bread
• 1 cup Milk
• 2 Eggs

ROASTED PINEAPPLE & CHICKEN SAUSAGE SAUCE
• 1 pkg al fresco Apple Maple chicken sausage, sliced into 1/2″ pieces
• 1 Pineapple, peeled, cored, and cut into quarters lengthwise
• 2 tbsp Unsalted butter
• 2 tbsp Brown sugar
• 1 Cinnamon stick
• 1 Star anise
• 2 Whole cloves
• 1 Vanilla bean, split and seeds scraped
• 1/3 cup Dark Rum
Preparation Instructions
• Wisk egg and milk in a bowl. Dip slices of bread in egg-milk mixture and place on a greased medium high skillet or griddle until browned. Set aside.
• Preheat oven to 350°F.
• In an ovenproof medium sauté pan over medium heat, melt the butter until it begins to bubble. Place the pineapple quarters and apple maple chicken sausage pieces in the pan and carefully brown each side.
• Remove from the heat and add the sugar, cinnamon stick, star anise, cloves, vanilla seeds, and about half of the rum. Place the pan in the oven and roast for 10 minutes, turning the pineapple halfway through.
• When the pineapple is soft and caramelized, remove the pan from the oven and stir in the remaining rum, scraping and swirling the pan to incorporate any browned bits into the liquid. Allow to cook, then remove and slice the pineapple, reserving the liquid in the pan.
• Serve liquid and pineapple over French toast

Signing Off and Pigging Out,
Rocco “Boss Hog” Loosbrock
www.baconfreak.com