Even Boss Hog has the occasional sweet tooth to satisfy, so when it’s time to whip up some delicious dessert dishes for the good folk over at Bacon Freak Ranch, “Cooky” often makes cookies.

Not just any cookies mind you, but Boss Hog’s bacon, Chocolate Chip & Pecan Cookies, which come chock full and filled to the brim with lots of delectable bites and bits of the worlds finest gourmet bacon, sweet and satisfying “choco-chunks” and some savory, crunchy, smoothly buttery pecans to give it that special flavor that the Boss Man likes.

Check em’ out for yourself and see why these are so darned popular out in the pig pen.

Boss Hog’s Bacon, Chocolate Chip & Pecan Cookies

(Serves up approximately 20 cookies)

Ingredients:

6 strips of Boss Hog’s Honey BBQ Rubbed Bacon

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick unsalted butter at room temperature

1/2 cup white sugar

1/3 cup light brown sugar

2 large eggs

1 ½ teaspoon vanilla extract

3/4 cup semisweet chocolate chips

1/2 cup chopped pecans

Directions:

Cook your bacon, turning it every 1 to 2 minutes, for approximately 8 minutes or until well browned and moderately well done to taste, somewhere between crunchy and still flexible.

When bacon is done, remove all excess bacon grease by “patting it down” between a couple of thick, absorbent paper towels.

Finely chop the bacon into small “tid-bit” pieces.

Now preheat the oven to 350 degrees.

Line 2 large baking sheets with aluminum foil.

In a medium bowl, whisk flour, baking soda and salt together.

Now in a large bowl, use an electric mixer to combine the butter and two sugars into a creamy like consistency.

Add the eggs and vanilla extract to the large bowl and beat until well blended.

Now add the dry ingredients to the large bowl and beat until the flour is consistently melded with the other ingredients in a nice, smooth consistency.

Slowly stir in the chocolate chips, pecans and bacon bits.

Place the dough on the cookie sheets, spreading single large tablespoon-full amounts of cookie dough spread out with approximately 2 ½ inches of space between apart each cookie, as they will expand and spread during the baking process.

Bake the cookies for 10 to 12 minutes, or until firm and golden brown around the edges, and still slightly soft in the center.

Transfer the cookies to a rack and allow then to cool for 20 minutes.

Pig Out!

Signing off at Pigging out!
Rocco “Boss Hog” Loosbrock

When Bubba gets back home from The Bacon Freak Ranch, he’s often way to tired to spend a lot of time, energy and effort cooking, so he’s come up with a wonderful little creative, culinary concoction that allows him to kick back and relax a bit, winding down and preparing a nice, delicious and hearty meal that will fully satisfy while helping to take the “edge” of the day of just a bit.

Enjoy!

Bubba’s Bourbon, Bacon & Bean Balderdash!

(Serves Bubba or 4 average size folk)

Ingredients:

½ lb.Baby Bubba’s Butcher Block Bacon- Hickory Smoked Peppered
2 cups dried white beans
½ cup Boss Hog Smoked Mozzarella Cheese
2 small onions
1 whole clove
½ cup Bacon Freak Gourmet Barbecue Sauce
3 garlic cloves, smashed and peeled
1 bay leaf
1 teaspoon salt
2 shots bourbon
2 tablespoons Bacon Freak Gourmet Salsa
1 teaspoon dry mustard powder
1 1/2 teaspoons apple cider or white wine vinegar
1/2 teaspoon Tabasco Sauce.
1/4 teaspoon ground black pepper

Directions:

Soak the beans in a large bowl of clear, drinking water overnight.

Then carefully drain and rinse the pre-soaked beans and add them to a pot.

Peel the onion and cut it in lengthwise in half.

Insert the clove into one of the halves and place both pieces of onion in the pot with the beans.

Place the garlic and bay leaf into the pot and make sure that you cover the contents with water approximately one inch above the beans.

Pour in the 2 shots of bourbon and stir it in well.

Partly cover the pot, stir and simmer the beans for 50 to 60 minutes or until the beans are tender and just enough water remains to keep the beans wet.

Remove the onion, along with the inserted clove and bay leaf.

Add the salt to the pot and mix well.

Now, in a small bowl, whisk together all of the ingredients listed on the ingredient list, with the exception of the bacon and add this mixture to the beans, mixing well.

Add a slice of bacon to the pot and simmer uncovered for 20-30 minutes until the beans have thickened.

Meanwhile, fry the rest of the bacon to a state of moderate crispiness then and pat with paper towels in order to remove all excess grease.

Slice the pieces of bacon into 1″ pieces.

When you are ready to serve the beans, toss them with all but a few pieces of the fried bacon.

Garnish with the Boss Hog Smoked Mozzarella Cheese and remaining pieces of bacon.

Enjoy!

Signing off at Pigging out!
Rocco “Boss Hog” Loosbrock

Enjoy!

Boss Hog’s Tex – Mex Bacon & Cheese Enchiladas

(Serves 4 to 6 humans or 2 Bacon Freaks)

Ingredients:

½ lb. Coastal Caliente Smoked Jalepeno Bacon
15 ounces Gourmet Salsa
6 ounces tomato paste
1 (12 ounce) package corn tortillas
4 ounces Cheddar Cheese, shredded
4 ounces Smoked mozzarella Cheese, shredded
1 large onion, diced
6 ounces sliced ripe gourmet green olives
6 ounces sliced, fresh mushrooms

Directions:

Cook bacon until medium crispy, turning every 3 to 5 minutes for a consistent consistency

When bacon has cooled slightly, pat with paper towels to remove all excess grease.

Crush, cut or break bacon into small, morsel sized pieces.

Preheat oven to 350 degrees F

In a medium sized bowl, combine the tomato paste with the gourmet salsa.

Warm the tortillas in the oven in order to give them flexibility to be moved around without tearing or cracking.

Dip the tortillas in the tomato sauce paste / salsa mixture and lay them out in a casserole dish.
Fill each tortilla with approximately “half a handful” of bacon morsels and an equal amount of the shredded cheese blend, along with a pinch each of the onions, olives and mushrooms and then slowly, carefully roll them into a loose enchilada shape trying to avoid tearing, ripping, breaking or cracking.
Continue repeat this process until the entire dish is full.

Sprinkle a small amount of shredded cheese combo on top.

Now bake in preheated oven for 25 to 30 minutes, or until the cheese is fully melted and bubbly.

Enjoy!

Signing off at Pigging out!
Rocco “Boss Hog” Loosbrock

It seems that our recently released Bacon Freak “Bacon Cookbook” has done a lot more than merely fan the flames of the widespread, sizzling hot popularity that gourmet bacon cuisine has recently enjoyed over the last month or so.

It has also done a lot to send people searching the internet for more and more “Bacon Oriented” food recipes and that has served to re-awaken interest in our easy, quick and very simple to follow bacon meal preparation videos displayed at The Bacon Freaks’ Video Channel, that can be found, for your enjoyment and convenience, over at everyone’s favorite video portal, namely … You Tube!

Here, you can quickly and easily watch, listen and learn exactly how to cook each meal to absolute perfection, as each recipe is prepared in it’s entirety, right before your very own eyes. That’s pretty awesome for a guy like me, who is not really classically trained in the culinary arts, but has an enthusiastic interest and willingness to learn.

This public pork presentation is perfect for those people who are interested in learning how to cook these delicious meals, but have never had the “traditional / classical culinary training that one might expect is necessary to succeed at such mouth watering endeavors.

That’s right, the assumption that you need to go to years of Culinary Classes to make these delicious dishes is absolute “Hog Wash” according to “Bacon Freak’s” owner and proprietor, Rocco “Boss Hog” Loosbrock, who takes you on a video tour, from preparation to mastication of each and every video found on the Bacon Freak Video Channel.

That’s right, here you will find everything that you ever wanted to know about the perfect preparation of such meals as: Bacon Chili, Bacon Wrapped Jalapeno’s and Bacon Breadsticks to Bacon Lettuce Wraps, Cheesy Bacon Rolls and Bacon Avocado Snacks.

For those truly interested, you can even subscribe to the Bacon Freak You Tube Channel right up in the top left side of the page.

Check it out for yourself; you’ll certainly be glad that you did!

Signing off at Pigging out!
Rocco “Boss Hog” Loosbrock

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 fine folks over at Bacon Today just released what could only be classified as an “A+” rave review regarding the new gourmet Bacon Cookbook that it’s competitors, Bacon Freak,  just put out this week.

In the usual “cut throat” and “back-stabbing” world of business, even in the much more tastefully refined world of fine dining and gourmet food, it’s so very rare to see such a glowingly positive review of someone else’s work, particularly a direct competitor, that we thought the world would get some enjoyment from the taste of pure kindness and graciousness exhibited between these two popular and powerful industry leaders.

Here’s the whole story, presented “straight from the pigs mouth”, just as they posted it on their blog.

Enjoy …

“Not too long ago, a reader came to us with the idea that we should write a bacon book. You know, a book about bacon. We tossed around a few ideas that all centered around bacon and books and how to combine them into a book about bacon but we haven’t nailed down a bacon book concept just yet.

Today we received an email from Boss Hog over at BaconFreak.com announcing that he’s released the first edition of his Bacon Cookbook. What better book about bacon could there be than a bacon book that helps you cook the meat candy?

According to the web site (with the oh-so-catchy URL of BaconCookbook.com) they’ve got recipes from some renowned chefs that will help you get your bacon fix for breakfast, lunch, dinner, appetizers, and even bacon desserts.

We got a chance to peek at the bacon cookbook ahead of time and were impressed with the quality of the bacon recipes included in the book. Don’t be surprised if you see a couple examples of bacon dishes we test out here at Bacon Today. We’re planning to cook up a few of the meals to give them the official Bacon Today taste test.

The Bacon Freak Bacon Cookbook is available in both downloadable PDF and paperback formats. Head on over to BaconCookbook.com and get your copy today!”

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!

Ok, while in some corners of the world, perhaps Wendy’s exciting, new release of their “Bacon and Blue Burger” might not incite as much enthusiastically electric and eclectic interest and conversation as ….oh I don’t know … say … the Oscars, The NBA Playoffs, or what’s apparently new on supposedly never scripted or prearranged “Reality TV.”

But around here, the BUZZ about Wendy’s newly featured food fair is quickly becoming all the rage, and personally I’m one of the happy cowboys riding that bull all the way back to “Satisfaction Street!”

We’re talking North American Beef, generously covered with “real” blue cheese crumbles, a hearty layer of freshly cooked Apple-wood Smoked Bacon, topped off with some deliciously delightful sautéed onions and a pretty decent creamy steakhouse sauce.

Alright, … I’m not going to pretend that by simply adding Bleu Cheese to a bacon burger will automatically make it “gourmet food,” but remember that it’s Wendy’s that we’re talking about here, so the quality of the ingredients and the care with which the meals are prepared and served are already up in the higher echelon of quality, compared to most “fast food joints!

Here’s what I can tell you. While I normally am not a big fan of fast food, particularly burgers, and most specifically “Bacon Burgers,” this really is a pretty decent rendition of the sort of gourmet burger that you might make at home from your latest anticipated and treasured monthly bacon club membership shipment or something that you might possibly pick up at a fancy, posh eatery for around $10.00 or so.

It’s actually pretty darned good. I do however; strongly recommend forgoing the speed, convenience and privacy of ordering this particular burger from the take out window, and instead go enjoy eating it inside the establishment, so that you don’t loose too much of the “rollie-pollie” chucks of bleu cheese that will otherwise end up in the crack of your cars seat and possibly some other embarrassing locations I won’t even bother to suggest.

If you get the burger made to order, as it should be, the heat rising off of the burger and bacon will sufficiently melt the cheese to a nice consistency. If not, you may have to ask them to re-heat it for you on the grill, in order to get that slightly “lava-like”  consistency that allows the cheese to effectively  exude it’s grandiose, gooey goodness.

Enjoy!

Signing Off and Pigging Out,

Rocco “Boss Hog” Loosbrock

Be sure to visit our Bacon Club by clicking HERE!

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

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