Tag Archives: bacon

Taste Test: Baconnaise

3 Mar

I was at our local Sobey’s grocery store last month and there amongst the other condiments was something I’d been itching to try for years: baconnaise. Yes, an unholy union of bacon and mayo invented by the geniuses at J&Ds.  

What’s it like? Well, it’s pretty much exactly what you think bacon flavoured mayo would taste like. It’s the best of both worlds: the rich tangyness of mayo and the salty savouryness of bacon. Best of all, it’s actually kosher and vegetarian. Spreadable bacon for everyone!

It’s been fantastic on turkey sandwiches, so much so that I’ve made more turkey sandwiches in the past month than I have in the past three years. This morning I went out on a ledge and put it on a bacon, egg & cheese breakfast sandwich instead of a bit of butter and it really beefed up the flavour quotient.

There are a bunch of things I still want to try it on:
– Fries
– Club sandwich
– Chicken burger
– Burger

Long story short, baconnaise is now a staple condiment in this house. You should pick some up and try it yourself!

Recipe: Mom’s Quiche

2 Feb

Both of my parents are pretty good cooks and a good portion of the ‘secret’ recipes I have kicking around are things they made regularly when I was growing up.  I’ve tweaked a few of them over the years and this quiche is one of our favourites.

My mother of course makes her crust from scratch which I can’t be bothered to do so I instead use a deep dish pre-fab frozen crust. Her recipe simply calls for cheese and broccoli as add ins, but of course I had to put bacon in mine. Feel free to experiment – feta, red pepper and chicken, mushroom and swiss, smoked salmon…  The options are endless!

Mom’s Quiche

Mom's Quiche | baconavecbacon.com

1 frozen deep dish pie crust
1 cup cheddar cheese, shredded
1 cup chopped frozen spinach, drained
1/2 cup pre-cooked crumbled bacon (I like Kirkland brand from Costco)
1 brick cream cheese, softened
1/4 cup milk
4 eggs
1 tablespoon chives
1 teaspoon salt
1 tablespoon parmesan cheese
dash of paprika

Sprinkle the cheese in the bottom of the pie crust. Arrange the rest of your ingredients on top. Beat the cream cheese and milk until smooth. Add in the eggs one at a time. Stir in the salt and chives. Spoon the egg mixture over your toppings. Sprinkle the top with the parmesan cheese and the paprika.

Bake for 45 minutes at 375 degrees.

A Merry and Bacon Filled Holiday to You

20 Dec

First came the fireplace channel.

Then came the Swiss Chalet Rotisserie channel.

Now fire and and even better food have joined forces for your holiday enjoyment: the bacon fireplace channel.

Happy holidays!

Our Southern Vacation: Syracuse

5 Nov

It’s been a pretty wild month around the Bacon household. Between travel, work and house guests it kind of felt like Mr. Bacon and I hadn’t spent any quality time together in weeks so like all good husbands he volunteered to whisk me away on a southern vacation. To Syracuse, NY.

OK, maybe it’s not Mexico, but for folks in the eastern part of Ontario, Syracuse is a quick and close weekend getaway that promises lots of shopping and delicious, fatty American foodstuffs. I hear they have other stuff, like a zoo, but we’ve always been too busy shopping and eating to go.

Turf & Turf for Lunch
On our way down, we stopped in Watertown, NY for lunch. Since breakfast had consisted of whatever we could grab on our way out the door to drop the dog off at the kennel, we were both ravenous. And since Mr. Bacon hadn’t experienced the joys that the Texas Roadhouse can provide, I suggested we go there.

For those of you who are also not in the know, Texas Roadhouse is what Montana’s and the like SHOULD be. It’s a steakhouse type chain restaurant with the expected cheezy decor (armadillo – check, deer head – check) but these guys don’t mess around with their steaks – they display them in a meat case as you walk in.

They also provide fresh roasted peanuts in a bucket to much on at your table in addition to some seriously wicked sweet rolls with cinnamon honey butter. If you’re a Pinterest-a-holic like I am, you’ve probably seen the copycat recipe floating around.

We started with an appetizer of deep fried pickles. These are the kind of fried pickles I like – thin cut wavy chips, lightly battered and fried till crisp… Not the pickle spears you often see in Ottawa which I find have a pickle to batter ratio that’s just too high. They came with a side of cajun horseradish and ranch dipping sauces. The cajun horseradish was tasty but I thought it overpowered the pickle flavour. The ranch though… Wow. Seriously, why does ranch dressing taste so much better in the US? What do they do to it??? While delicious, in hindsight, ordering an appetizer at Texas Roadhouse was ill advised. Just too much food!

Mr. Bacon’s not a big steak guy (weirdo, I know) so he had a bacon cheeseburger and got sweet talked by the server into ‘loading’ his fries with cheese & bacon. Oh well, when in Rome…. The burger got a big thumbs up from Mr. Bacon. He said it was ALMOST as good as the Carleton Place truck stop burger he thinks is the epitome of burgerdom so that’s saying a lot.

I had the smallest steak they have – a 6 oz. sirloin – which as usual was buttery tender, perfectly seasoned and cooked to a spot on medium rare. With it, my nod to excess, the ‘loaded’ sweet potato which is cinnamon honey butter, caramel sauce and mini marshmallows. Trust me, don’t knock it till you try it. There’s a reason I keep mini marshmallows and caramel sauce in my pantry now and this is it. My meal also came with a huge salad as a starter.

The price on my massive steak meal? $10.99. If you opt to go before 6 p.m. Monday – Thursday (and don’t get the loaded version of your potato), you can get the meal for $8.99. You can barely get a footlong steak sandwich at Subway for that in Canada so I consider it a colossal deal.

Mr. Bacon’s cheeseburger was $9.49 – within spitting distance of the total of my usual Wendy’s order.

This was my third time at Texas Roadhouse and I’ve always had a great (and incredibly filling) meal. There’s one in Syracuse as well so next time you’re down, check it out. You won’t be disappointed.

If you’re the kind that prefers local, non-chain restaurants, you can also get a great steak at Hafner’s. Nice place to catch a game as well!

The Shopping Mecca
After lunch we waddled around some of the big box stores in Clay, NY trolling for a new wardrobe for Mr. Bacon. As usual, we had great luck at Kohl’s – the quality and prices there are excellent and they have a good selection of specialty sizes. I also found a bacon t-shirt at Target that I couldn’t pass up. It’s awesome.

Destiny USA mall

However, the real reason most people make the trek to Syracuse is for what used to be called the Carousel Center, now renamed DESTINY USA. (Please read that in a booming ‘movie trailer guy’ voice.)

The renamed mall seems to have been doubled in size. It’s so massive that you could (and we did for a time) get lost in it. The thing has it’s own indoor F1 go-kart track now. And a microbrewery. A good portion of the new stores and restaurants haven’t opened yet but will be soon and seemed to lean towards the expensive name brand label type. The Michael Kors store seemed to be doing a booming business.

Abandoned warehouse in downtown Syracuse.

This cathedral to capitalism is in stark contrast to the blocks just east of the mall in the downtown core. There are acres of abandoned lots, warehouses and ports which were once part of Syracuse’s manufacturing industry in the 19th and 20th centuries. Maybe one day they can revive this area like Toronto has done with their warehouse district, but for now it’s just a good gut check on the reality that not everyone’s lining up for a $600 purse in America.

Foodie News: The Aporkalypse is Coming!!!!

26 Sep

The National Pig Association in Britain is warning of a global shortage of bacon and other delicious pork products. This is due to the drought in the US and Canada that has caused the cost of feed to skyrocket. Yes, the aporkalypse is coming!!!!!

So what should you do as a concerned citizen to prepare? Well, you have a few options:

  • Go to Costco and pull a Ron Swanson and say, “Give me all of the bacon you have. No, I don’t think you understand me… ALL of the bacon!”
  • Buy a few pigs and start keeping them in your backyard. Those who live in townhouses or suburban subdivisions might want to consider getting micropigs. (Just like Honey Boo Boo!)
  • Slowly wean yourself off of bacon pork and substitute beef bacon. Yes, I know this is drastic, but desperate times require desperate measures. That being said, NEVER resort to chicken or turkey bacon.
  • Order a few BLT’s from Tony’s in Birch Run, Michigan. There’s enough bacon in them (a full pound per sandwich) that you’d have your fill of bacon for at least a month.

Let’s hope this terrible situation is over soon. In the meantime, enjoy your bacon.

Just for Fun: An Ode to Bacon

20 Sep

Because I love bacon, and I also love the show Parks & Recreation, I present to you Nick Offerman (otherwise known as meat-a-tarian and all around awesome guy Ron Swanson) doing bacon-based slam poetry. Enjoy.

 

 

Recipe: Pork Wrapped Pork

18 Sep

Pork tenderloins were on sale at the grocery store – a three pack for around $10 – so into the cart they went. I usually turn pork tenderloins into an Italian roast pork called porketta but I was feeling like trying something new so I went looking for options.

A friend suggested this recipe for bacon wrapped tenderloin. It had bacon and it seemed so easy that I actually had Mr. Bacon handle cooking duties. Everything with bacon has to be good, right?

Well, this was really good. Insanely good in fact. Probably because he wrapped the tenderloin with 10 strips of bacon, when the original calls for three. He also omitted the olive oil by mistake but given that it’s wrapped in bacon, I don’t think it needs it.

Bacon Wrapped Pork Tenderloin



1 pork tenderloin
10 strips of bacon
1 tablespoon garlic powder
1 teaspoon seasoning salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon black pepper

Mix the spices in a ziplock freezer bag and throw the tenderloin in. Shake and press into the meat. Wrap liberally with bacon, securing it with toothpicks. Place in a 9×13 pan an roast at 400 degrees for 45 minutes to an hour. Remove from the oven and let it rest for 10  minutes before slicing.

Try to resist the urge to eat the entire tenderloin between two people. Seriously. We thought about it but decided that would be ill advised.