cvwine.com Blog

In honor of Bacon Freak’s “Grand Release Celebration” of their brand new gourmet Bacon Cookbook the fine folks over at Bacon Today, normally a staunch competitor of Bacon Freak, requested the opportunity to premier a FREE RECIPE on their own corporate blog as part of the Ceremonious Celebration taking place within the gourmet bacon world and Bacon Freak was quite thrilled to be asked and to cooperate.

Bacon Today chose to feature the Avocado Mango Salad Recipe Which was custom created by world renowned Chef, Rick Bayless.

For those living under a rock the past decade, Rick Bayless is chef of both Frontera Grill and Topolobampo in Chicago, as well as being the creator of “Frontera Gourmet Foods,” multiple Best Selling cookbook author, host of his own popular television cooking show, called “Mexico - One Plate at a Time” and winner of the James Beard “Best International Cookbook of the Year” award in 2001.

In his own words about his personal and professional adoration of bacon, Chef Bayless explains … “Everyone has seen me wear the bacon is meat candy T-shirt on my TV show…but it is more than just a T-shirt slogan to me…it’s a way of life. Whenever I am stuck on what to do in a particular recipe, I always think. WWBD?”

What Would Bacon Do? … indeed!

Enjoy Chef Rick’s free Avocado Mango Salad Recipe!

Signing Off and Pigging Out,
Rocco “Boss Hog” Loosbrock
Be sure to visit our Bacon Club by Cicking HERE!

I’ve enjoyed gourmet bacon for years both in my kitchen and in restaurants, but have often felt that I needed to contribute and add additional enhancing flavors to the experience.

In one way or another, I felt the need to add salt, pepper or another spice or accompaniment to make it even better. Bourbon Street Cajun Style Country Bacon has relieved my largely non-cook self of trying to figure out how to best contribute to a packaged bacon product.

Now I can put the bacon in the pan, and watch it grow and develop its zest as it sizzles to perfection without any additional seasoning on my part! The hickory, smoky, slightly spicy flavoring engages in a harmony of exceptional bacon flavors in my mouth which simultaneously delights my taste buds.

When people try to describe bacon, I have heard a myriad of descriptions including greasy, salty chicken. This Cajun Bacon is definitely not anything like chicken. The slightly crispy highly flavorful exterior of a thicker cut of bacon is juxtaposed to a softer interior that is a bit milder in taste. It was a great co-star of my dinner as a few delightful slices of protein were beside the vegetable stir-fry I whipped up.

I invited my friend over for dinner, who is also a bacon lover, and I watched happily as she too ate all the bacon before the vegetables. I can almost taste the dance the Cajun Bacon would engage upon in a BLT with the satisfying crunch of lettuce, fresh tomatoes and a few slices of turkey. Coupling this with an egg white omelet would be an excellent way to start any Saturday morning!

Unlike all other bacon I have cooked, this did not shrink to 1/2 the size that it had in its uncooked original packaging - what a delight! It smells as great cooking in the pan as it does when you actually eat it. As someone who enjoys a bit of a spice with my meals, I highly recommend Bourbon Street Cajun Style Country Bacon to those who also would like to enjoy bacon on a new level.

Lauren Armanino

Signing Off and Pigging Out,
Rocco “Boss Hog” Loosbrock
Be sure to visit our Bacon Club by Clicking HERE!

Not to be outdone by the late blooming “wannabes” who have just recently jumped onto the “Bacon Freak Band Wagon,” The Original “Bacon Freaks” just released the much ballyhooed and long awaited “Bacon Cookbook,” and the response and buzz amongst fellow “Baconistas” has been nothing less than spectacular.

If you’re truly a legitimate “Baco-holic” who has been riding the surging wave of “Baco-Mania” since long before the early “daze” of this magnificently trending movement … or if you know someone who is …then you most definitely need to immediately click over to “The Bacon Cookbook” website right away and check this out for your self or your loved ones, while supplies still last.

According to Rocco “Boss Hog” Loosbrock, “this is a life-long dream finally manifested into reality, not just for our entire loyal monthly bacon club members and bacon store customers, but for “Baco-Maniacs” all across the country and globe, as well as for all of us here at “Bacon Freak.”

“We wanted to make sure that the cookbook was something spectacular and not just a collection of typical bacon oriented recipes.” explains Boss Hog. “So we sought out the creative culinary insights and inspirations of some of the most well respected and professionally renowned chefs in the industry, to create completely, all original, unique recipes specifically for our bacon, and the outcome has proven to be even well beyond our own expectations, hopes and dreams!”

Included in this Epicurean Encyclopedia of enticing entries are custom creation recipes from such chefs as:

Henry Adaniya

Rick Bayless

Scott Burnett

Kathy Casey

Ratha Chau

Gianni Cicilot

Holly Clegg

Laura Jakosky

Erik Kelley

Mary Beth Lawton-Johnson

Maria Liberati

Kate McAloon

Jason McClure

Patricia Mendez

Georges Mokbel

Johnna Rowe

Donna DeCunzo-Taddeo

Gary Unger

Thus, Bacon Freak’s “Bacon Cookbook” turned out to be Hog Heaven for those who truly love the seductively sultry, sweet and salty sensuality of the world’s all time favorite “Meat Candy!”

The cookbook is conveniently put together in such a way as to allow you to chose the very finest recipes for a number of specific meals, from Breakfast and Lunch, to Dinner and Dessert, even Appetizers are included.

Having no idea just how amazingly popular this first edition of the Bacon Cookbook would be, supplies may prove to be beyond limited and stretched to the breaking point for those who hesitate and put this acquisition, even temporarily on the back burner.

Clearly the second edition printing will eventually come along, and with its numbers greatly increased, now that the massive popularity of the cookbook has officially now been have gauged after the Grand Release, but for those who don’t want to have to wait till then, you can buy a copy or three right here, right now … without delay.

Signing Off and Pigging Out,
Rocco “Boss Hog” Loosbrock
Be sure to visit our Bacon Club by Clicking HERE!

The idea of wine is essentially romantic for many of us. Personally when I think of wine and romance, the first thought that comes to mind is that Cleopatra seduced Mark Anthony on the Nile with this ancient wine that can still be found today. There’s no doubt that wine is romantic, it’s the drink of choice at proposals dinners in every chick flick ever created. So for the most romantic day of the year wine should be present, but it’s not just the drink that can spice up your special couples day.

As I’ve late, I’ve become a fan of USA’s White Collar. Aside from the main plot of the series, in the pilot the main character “Neal Caffrey” escapes prison just months before finishing out a four-year sentence. He is searching for his wife that apparently is leaving him. What he finds in her place is an empty bottle of wine.

It is explained that the empty bottle was a symbol of their relationship, it was a fancy bottle refilled with cheaper wine as a sign that they knew things would one day get better. Neal spends the better part of the first few episodes trying to figure out what hidden messages the bottle might hold for him. Being a hopeless romantic, I loved this idea and this story so much it got me thinking.

Valentine’s Day can be an expensive holiday, but you don’t need to spend tons of money to be romantic. Also you don’t need to just be romantic one day a year, but one soapbox at a time. Currently I have an empty bottle of 2008 Monterey Chardonnay and a full bottle of 2006 Paso Robles Cabernet Sauvignon.

Both wines are featured at Coastal Vineyards, specifically chosen from the California region and emphasis boutique and special qualities not often found at your local market. This already puts me a step ahead of the game; the wines themselves are special and not found in everyday markets.

The empty bottle can be used to leave a message in a bottle, a clue for your significant other. Taking a book out of Neal’s book, maybe it can be a wine from Santa Barbara region like many of the Coastal Vineyards wines tend to be because that’s where you met, or a place you both love to go?

Write right on the label or stick a rolled up note into the empty bottle itself. Or use the empty bottle as a vase for a single red rose, no matter how romantic a dozen are a single rose is always somewhat more romantic. Leave the bottle in an obvious place, the dining room table or the bar? Or put it on a tray with breakfast in bed before you leave for work. Either way the message might be a delightful surprise. Now personally, I would use my full bottle of Cabernet Sauvignon with the romantic dinner.

Cabernet is often described as the king of wines and considered to be a great pairing for meats and cheeses. This leaves many options from comfort foods like four cheese macaroni to a grilled steak. The meal and the personal note would all depend on personal preferences but romance can come in all sorts of packages. This year might be a great year to venture into the realm of classic with a twist, wine and empty wine bottles make a great way to set up a memorable evening.

Lesley Lopez

Signing Off and Pigging Out,
Rocco “Boss Hog” Loosbrock

Be sure to visit our Wine of the Month Club by clicking HERE!

By Lesley Lopez

Not being an avid football watcher, there isn’t much I know about the anticipated game this Sunday. I have discovered this year it’s a match up between the Colts and the Saints, though even after some research on the teams themselves I still don’t really know which is favored to win. Aside from that I know that football is better experienced on a larger television and in groups, or so is the reasoning behind throwing a Super Bowl party.

When it comes to the party, I’m the quarterback of planners. Walking into any supermarket, I’m faced with the traditions and staples of all Super Bowl Sundays. Tortilla Chips, salsas, crackers, soda and beer in stalks around any market send the clear message: this is all you need for a successful party.

Not that I don’t agree, you could have a great party with just the essentials of what is right next to all the cash registers at your Vons. Not to mention the key selling point of no preparation time needed, just pull open the bags and set out the cans and you’re done. But this year, I want to stray off the beaten path and try a few things differently.

So veering away from the stalks of sodas, I headed towards the fruit section of the market. This year, I was thinking punch bowls of sangria for drinks. I picked up some pineapple, peaches, granny smith green apples, lemons and some ginger ale. Also on my way back towards the check out stands.

I caved and picked up some bean dip and chips because who can really have a Super Bowl party without tortilla chips? A new snack idea occurred to me. Recently I discovered a smoked mozzarella cheese from Boss Hog a part of the Swine and Wine Club featured through Coastal Vineyards and Bacon Freak. The gourmet cheese would be a perfect addition to either bean dip or a new twist on a platter of nachos.

Using a great bottle of wine from Vina Robles, featured as one of the Coastal Vineyards Wine Club selections I would be making chardonnay sangria. Now it might take some time to cut up all the fruit but not only can the pieces be used for the sangria itself but also for a selection of slightly healthier finger foods! Dumping all the chopped pieces into a bowl, I can pour in the wine and some of the ginger ale and presto like magic the sangria is finished.

I might even venture to make another bowl with a Merlot wine also featured in the Coastal Vineyard Wine Club. But maybe throw in some berries, club soda and triple sec into that one.

The possibilities are endless when making sangria, which means that my new Super Bowl tradition can be trying something different every year. Though, tasting the sangria with my new nachos I might not wait until next year’s Super Bowl maybe I’ll have a Oscars party too!

By Lesley Lopez

Signing Off and Pigging Out,
Rocco “Boss Hog” Loosbrock
Visit our Swine and Wine Club by clicking here!