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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!

The Bacon Scramble.

FACT: Bacon is delicious.

FACT: Bacon has fat in it, which makes it even more “de-freaking-licious.”

FACT: My doctor is a “stick in the mud” who uses the word, “moderation” in the same sentence as “bacon.”

FACT: I’m looking for a new doctor. *Burp!*

I know many people who just can’t eat bacon due to health requirements. (My sincerest condolences!)

I also know many vegetarians who can’t eat bacon. (OK, now that was your choice!) But thanks to the peeps over at Light Life , there is a viable bacon substitute, called “Smart Bacon,” that can hold over the bacon addict, vegetarian or otherwise.

I’ve created a simple recipe that helps hardcore “Baconistas” forget (momentarily at least) that they aren’t eating the true pork product. Ergo, the Smart Scramble.

The Smart Scramble

Ingredients:

2 eggs (can be replaced with 4 egg whites or even egg substitute)

2 slices of Smart Bacon

1 handful of tomatoes (or any veggies you like)

1 “dash” of dried chives, sea salt and ground pepper.

Directions:

Break up the bacon into pieces and put in a skillet. (The breaking up of the “meat” will be pretty easy as the slices rarely are able to be stripped off the rasher as a whole slice…)

Cook these until almost crisp. While these are crisping, cut your veggie(s). Personally, I love tomatoes for this, but spinach is good too!

Mix your eggs and seasoning.

Pour everything into the already hot skillet.

Scramble to your liking and serve!

Enjoy!

Each slice of Smart Bacon affords its recipient only 20 calories and just 1gram of fat and 2 grams of protein.

You can find their full nutritional information here.

I have to say, Smart Bacon is the best “bacon substitute” I’ve had yet and it is very good for those mornings where I remember my “New Year’s Resolution” of healthier eating. (Boo!)

Still, I must stress that nothing… Absolutely NOTHING… compares to the original “Meat Candy” = Bacon!

Signing Off and Pigging Out,

Rocco “Boss Hog” Loosbrock

Visit our Bacon Club by clicking here

Sometimes company comes over unexpectedly for a surprise visit and the next thing you know, it’s getting late in the day and you want to make something special to mark the occasion and ensure that the event is a memory making experience.

So what do you do when you want to impress your guests without breaking the bank or spending too much time in a hot kitchen? That’s where Bacon Wrapped Roasted Beef Tenderloin comes in. It’s most definitely sophisticated and fancy, but at the very same time it’s uniquely hearty and down-home delicious!

Bacon Wrapped Roasted Beef Tenderloin

(Serves 8 with a slightly chilled, full bodied “red wine.”)

Ingredients:

3 pound beef tenderloin piece (large end), trimmed

2 1/4-inch-thick slices peeled garlic (from about 4 cloves)

1 tablespoon coarsely ground black pepper

1 pound bacon slices

3 8 inch long fresh rosemary branches

Instructions:

Preheat oven to 450°F.

Using a small, sharp knife, cut twelve 1-inch-deep slits all over beef tenderloin.

Insert garlic slices into slits.

Rub pepper all over tenderloin.

Arrange bacon slices on work surface, overlapping slightly and forming rectangle.

Place 1 rosemary branch down center of bacon rectangle, perpendicular to bacon slices.

Place tenderloin atop rosemary branch. Place remaining 2 rosemary branches on top of the tenderloin.

Wrap bacon slices around tenderloin and rosemary to enclose tenderloin completely.

Place tenderloin in roasting pan, bacon ends down.

Roast tenderloin until meat thermometer inserted into center registers 125°F

Rare: roast for about 1 hour. Well Done: Roast for around 1 hour & twenty minutes.

Remove from oven.

Tent the roast with foil and let tenderloin stand for 10 minutes.

Transfer tenderloin to cutting board.

Using large sharp knife; cut tenderloin through bacon and rosemary into 1/2-inch-thick slices.

Serve & Enjoy!

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

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

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

In Rehoboth Beach, Delaware, there is one restaurant to which the foodies flock; Nage. Now, tucked away among the embassies of Scott Circle is the new Nage of Washington, DC. A quaint neighborhood eatery with exposed brick, a stunning crimson façade and infinite energy, Nage (French for “swimming”) is a charming bistro with a welcoming and passionate staff.

Complimented by warm surroundings, smart wines and cocktails, and an energetic bistro ambience; Nage offers an approachable dining experience, with attention to the details and a desire to impress. Presenting a menu based in French cooking, with a palette of global flavors, the East Coast eatery boasts intimately chic surroundings complete with exposed brick and crimson hues.

Kevin Reading is a Co-Owner & Executive Chef of Nage. He is a graduate of the Philadelphia Restaurant School, Kevin Reading is a passionate restaurateur with 25 years of experience and several opened restaurants under his belt. Chef Reading opened his first restaurant, the Fox Point Grill in Wilmington, Delaware after holding culinary and front-of-the-house positions at famed restaurants up and down the East Coast including Taboo in Palm Beach, Florida. Chef has fun in the kitchen, and presents innovative twists on classic comfort foods and modern “mood-reflecting” dishes at Nage, DC.

Josh Grapski is his partner and Co-Owner. Grapski’s pleasant and laid-back personality epitomizes the ambiance at Nage, DC. A tenured restaurateur with ownership experiences in Rehoboth Beach, Palm Springs and New Orleans, Josh graduated from Cornell University’s Hotel School and began his restaurant career under the toque in the kitchen. Josh’s keen business sense and desire to regularly interact with customers led him to the front-of-the-house where works to provide impressive dining experiences.

Kevin has agreed to share with us his Lobster Pot Pie Recipe

LOBSTER POT PIE

Pot Pie Base
¼ lb of bacon
1 tbl minced garlic
1 cup onion-small diced
1 cup of celery –small diced
1 cup of carrots-medium diced
1 cup of celery root-medium diced
1 cup of parsnips-medium diced
1 cup of acorn squash-medium diced
2 cups flour
2 gal lobster stock
3oz sherry
2oz sherry vinegar
2bay leaf
½ cup parsley
10 shakes Tabasco sauce
Salt and pepper to taste

Brown bacon in pan. Once browned, remove bacon, leaving fat. Sweat onion and garlic in bacon fat for several minutes. Add remaining root vegetables. Sweat mixture at a low heat for 20 minutes. Add flour and stir until you have a blonde roux. Deglaze with sherry and add lobster stock, Tabasco and herbs. Cook until thick and delicious.

Pot Pie Filling
½ cup of lobster meat
1 pinch of shallots
1 pinch of leeks
½ cup sweet peas
1 piece of puff pastry dough rolled

TO PLATE
In a sauce pan—heat 1 tbl spoon of blended oil—add a pinch of shallots and leeks to sweat. Deglaze with 1 oz of sherry and add diced lobster meat and sweet peas and 8oz of pot pie base. Season to taste.
Place in an oven ready bowl and top with puff pastry that has been rolled and flattened to top the pot pie. Press the pastry into the sides to seal and cut 2 slits in the center.
Brush with an egg wash.
Bake at 450 degrees for 10 minutes until crust is golden brown.

Nage Restaurant is located in Washington DC’s Scott Circle at 1600 Rhode Island Avenue, NW. Open Monday - Friday for breakfast, lunch and dinner; Saturday for dinner and brunch on Sunday, Nage is a relaxed East Coast Eatery featuring innovative twists on classic comforts, specialty cocktails and an original beer menu. Reservations are available online at opentable.com or by calling 202. 448-8005.

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

Recently, I spoke to Executive Chef Jason McClure, at Sazerac Restaurant in Seattle. I asked him if he could share with us an appetizer that contained bacon. He has prepared us with a special treat Grilled Dates on Brochette. He says that this appetizer has fast become one of the most popular items on the appetizer menu.

The secret to this appetizer is of course bacon, goat cheese and a reduced balsamic vinaigrette.

Executive Chef Jason McClure has been at the helm of the Sazerac culinary team since its inception in 1997. His menu draws ingredients from the local harvests of the pacific northwest and McClure’s philosophy of “food being fresh, simple and focused” is evident in all of his creations. McClure, a native of Phoenix, earned a bachelor’s degree in Hotel/Restaurant Management from Northern Arizona University. Prior to joining the team at Sazerac, McClure worked as a chef in several restaurants through out Arizona and Minneapolis before settling in Seattle where he is constantly inspired by the endless bounty of the region and its ever evolving food culture. When he is not cooking up a storm at Sazerac or hosting his “Little Bit of Lovin” cooking classes, he enjoys foraging for mushrooms, travel, building vintage bicycles, photography and indulging in his affinity for sushi.

The restaurant is named for the iconic New Orleans cocktail, Sazerac Restaurant combines Chef Jason McClure’s passion for local Pacific Northwest ingredients with a touch of southern hospitality. The menu is approachable, fun and environmentally conscious.

Sazerac’s moniker of ‘Damn Good Food’ is emphasized by patron favorites such as the simplicity pizza, the BBQ pulled pork sandwich, pan seared weathervane scallops and prawns that one British journalist deemed ‘the best entrée I’ve tasted in a decade.’

A recent renovation highlights the colors of the legendary Sazerac cocktail with rich amber and red shades that make a playful design comfortably chick. An elevated communal table directly in front of huge picture windows encourages people watching and convivial dining.

In true green Seattle spirit, the restaurant’s table tops are composed of recycled wood. Whimsical pig shaped napkin rings complete the place settings as a symbol of wealth and luck.

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

Danny Bortnick is the executive chef at Firefly Restaurant in Washington, DC. He caught wind about our quest to find the best bacon related recipes. He sent us little bacon meatballs with olive oil-tomato sauce and potato “spaghetti.”

Firefly is the quintessential urban neighborhood restaurant that offers contemporary American comfort food to the city’s many ‘regulars’ who dine out several times a week. Upon arrival, you will immediately notice the floor-to-ceiling “firefly tree”, hung with lanterns and lit by candles. Seated in the intimate 60-seat dining room or the 32-seat lounge, watch the chefs work their magic in the kitchen, tucked behind a rustic stone wall. The backlit amber glass bar and the natural finishings of polished wood and iron throughout create a soothing environment, accentuated by a welcoming, attentive staff.

Located in downtown Washington DC’s Dupont Circle neighborhood, near The Phillips Collection art galleries and the Dupont Circle Metro Station, Firefly makes an ideal dining destination for locals and visitors alike.

Danny has graciously provided us with his recipe instructions:

Makes 12 servings

2 pounds ground beef
1 pound ground pork
1 pound ground veal
5 ounces ground bacon1 tablespoon ground fresh garlic
3 tablespoons meatball spice (See accompanying recipe.)
2 tablespoons salt
1V cups bread crumbs
4 eggs
V cup heavy cream
1 quart tomato sauce
12 basil leaves, for garnish
Parmesan, shaved, for garnish
For the meatball spice (yields 3 cups):
X cup fennel seeds
W cup coriander seeds
2 tablespoons cumin seeds
W cup black peppercorns
1 teaspoon red pepper flakes
1 tablespoon sweet paprika
1 teaspoon chili powder
2 tablespoons dried oregano
1W cups kosher salt
2 tablespoons C&H or Domino sugar

Combine all 4 ground meats with the garlic, meatball spice (preparation follows), salt, bread crumbs, eggs and heavy cream. Form into 2-ounce balls.

Sear the meatballs, browning evenly on all sides. Warm the tomato sauce with the meatballs.

To prepare the meatball spice:

Toast the fennel, coriander, cumin and peppercorns until perfumed. Add the rest of the spices and the sugar, and grind in a coffee grinder until medium-coarse. Store in an airtight container.

To serve:
Serve 4 meatballs per person, with 4 ounces of sauce over the top. Garnish with basil leaves and shaved Parmesan.

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

Recently I wrote about Holly Clegg who is the best-selling author of the trim&TERRIFIC cookbook series. As it turns out Holly was so excited to discover BaconFreak.com’s entire line of fantastically flavored bacon that she enthusiastically tested the Apple Cinnamon bacon and created a mouth-watering Apple, Bacon and Brie Pizza delivering sweet and salty in every bite. What she liked best about the bacon, Holly said, “Not only does this bacon have less shrinkage and is lower in fat content, but because of the wonderfully intense flavor, a little goes a long way.” In addition to creating a eye teasing pizza she made a mouth watering Black-Eyed Pea Dip with Bacon just to usher in the New Year as this hearty dip perfectly entices anyone, especially sports fans, glued to the television.

Holly said, if you are considering www.baconfreak.com it is the perfect food gift for any occasion, your decision will be which flavored variety of bacon to give. However, if you enjoy cooking, you will be like Holly and enjoy how each flavored slice of bacon adds pizzazz to any recipe. Holly confesses “My major daily decision is which recipe gets that added boost of bacon and which flavor to try!!!” To learn more about Holly visit www.hollyclegg.com

Black-Eyed Pea Dip
This quick dip is simply black-eyed peas in a zippy, cheesy sauce featuring jalapeno flavored bacon for that added perk. Don’t save this dip only for New Year’s good luck, as it will entice your family and friends year-round. Serve with chips.

Makes 20 (1/4 cup) servings

1 onion, chopped
1/3 cup chopped green bell pepper
1 tablespoon chopped pickled jalapenos, optional
2 (15-ounce) cans black-eyed peas, rinsed and drained
2 tablespoons all-purpose flour
3 slices Coastal Caliente Jalapeño County Bacon, cooked crispy and crumbled, divided
1 (10-ounce) can diced tomatoes and green chilies
4 ounces shredded, reduced-fat Monterey Jack cheese

1. In a nonstick pot coated with nonstick cooking spray, sauté onion, green pepper, and jalapenos over medium-low heat until tender, about 5 minutes.
2. Add black-eyed peas and stir in flour. Gradually add 2 slices crumbled bacon, tomatoes and green chilies, and cheese, stirring until melted and heated throughout.
3. Top with remaining slice crumbled bacon and serve.

Nutrition information per serving: Calories 64, Calories from fat 28%, Fat 2 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 272 mg, Carbohydrate 8 g, Dietary Fiber 2 g, Protein 4 g, Diabetic Exchanges: 0.5 lean meat, 0.5 starch

Apple, Brie, and Bacon Pizza
Rich, creamy Brie, crispy bacon and cinnamon apples top this fantastic pizza that may be served for brunch, as a snack or even as a light dessert. It is hard to resist hot out of the oven—I couldn’t.

Makes 16 slices

1 (13.8-ounce) can refrigerated pizza crust
4 ounces Brie, rind removed and thinly sliced
1 large baking apple, peeled, cored, and thinly sliced
6 slices of Baby Bubba’s apple cinnamon bacon, cooked and crumbled
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon

1. Preheat oven to 450˚F. Spread pizza crust onto a baking pan.
2. Top pizza crust with Brie and apple slices. Sprinkle with bacon
3. In a small bowl, combine brown sugar and cinnamon and sprinkle on top.
3. Bake for 10–12 minutes or until cheese is melted and apples are tender. Slice and serve.

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