Bacon Freak Blog

This is a deliciously special and delightfully spicy little dish that has seduced and satisfied absolutely every one I know whose tongue has been tempted by this savory, sizzling slice of the border balancing the cultural flavors and culinary traditions of Mexico and Texas.

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

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Thanks to the folks @Zagatbuzz on Twitter, I was alerted to the following: Burger King is dabbling in brunch.

According to the article, test markets for these brunch products are in western Canada, Massachusetts and Florida. The bacon product they are hawking is called then BK Ciabatta Breakfast Sandwich. (What’s with all the love for Ciabatta lately? Doesn’t Jack In The Box own stock in that bread?) This sandwich contains scrambled eggs, ham, cheese, tomato and bacon with a smoky sauce. Yum or yuck?

So we must ask: Are there any Bacon Freaks out there willing to send us a report on how brunch is fairing at BK?

Oh and extra points for ordering a “mimosa.” Orange juice and Sprite. Gack.

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These days, it seems that absolutely everybody who is “anybody,” is now out there, excitedly and enthusiastically sharing the “good news” that so many of us gourmands have known for decades, that premium quality, Red Wine is not only delicious to drink, but it is actually extremely good for your health.

Study after study, report after report, from “Science Daily” to “The New York Times”, from “News Day” to “The Today Show” and from such notably substantial, renowned and respected medical monoliths as “The Mayo Clinic” to Yale – New Haven Hospital all are chiming in and joining the chorus that we gourmets have been singing for literal centuries.

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Dear Hormel,

Hello there! I felt the need to write to you after a fellow bacon lover sent me some pictures of one of your bacon products.

Well done! Good job harnessing the power of bacon into a convenient bag for porky-oinky goodness on the go. HOWEVER, I do draw issue with your product with the warning on the back of the bag:

Really? “DO NOT EAT PACKET”? What lawyer made you put that warning on there? Was it the same genius who told you to put in the ingredients that bacon is “gluten free”? (That’s like saying there’s no cholesterol in a tomato. Duh!)

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A truly delicious, gourmet barbecue sauce is about as American as Baseball, Apple Pie and Chevrolet, but it’s from our good neighbors to the north, the fine scholars and medical researchers of a new study coming out of The University of Western Ontario, who’s research results are spreading almost as quickly as this springs barbecue sauce.

As it turns out, the results of the University study show some previously unforeseen health benefits to be found in premium quality, gourmet barbecue sauce.

The latest fact finding research, which was led by Western’s biology and psychology postdoctoral fellow Raymond Thomas and co-authored by Mark Bernards and Christopher Guglielmo, of Western’s department of biology, clearly shows that many of the higher quality, natural, gourmet barbecue sauces, marinades and salsas are a lot more than merely temptingly tasty fine food flavor enhancers, but actually extremely healthy and powerful sources natural antioxidants.

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