Bacon Freak Blog

The truth is, gourmet sausage simply isn’t just for breakfast anymore!

Seems like everywhere I go, I see more and more gourmet sausage as (1) the featured item or (2) a primary part of a delicious lunch or dinner menu item.

Here’s one that will definitely make a positive impression on everyone who tries it!

Rocco’s Recipe For Pasta With Broccoli and Sausage!

Serves 4:

Ingredients:

1 lb. fresh broccoli, cut into florets
9 oz fettuccine
2 tbsp butter
1 cup sliced fresh mushrooms
1 clove minced garlic
1 lb. Gourmet smoked sausage, sliced
3 large eggs
3/4 cup whipping cream
3/4 teaspoon pepper
1 cup grated Parmesan cheese

Directions:

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Marianne over at “R.B.S.” always has some pretty interesting and insightful things to say about our all time favorite food …Bacon! So what do you think about the idea of “Bacon Tats!” For those of you not paying attention, that’s “Bacon Tattoos,” not Bacon & Tatters!

Looks like they have a brand new, fun contest to “pork-ticipate” in if you like the idea of inking “pig-tures” of pigs on human flesh.

Check it out and enjoy!

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These days a lobster dinner is far more affordable than ever. There’s simply no reason to ever again reserve the luxury of a delicious lobster dinner for only those very rare and special occasions. Kim Honey, the illustrious “Food Editor” of the Toronto Star has recently written a great column on how to regularly enjoy a meal made for royalty with this very simple ands easy to follow recipe.

Dig in and enjoy!

The price of lobster has fallen dramatically, which is bad for the fishermen but good for us, since it now costs less than, say, a prime rib roast (between $7 and $10 a pound for lobster at time of writing).

For six people I’d buy 10 beasts. Most can eat only one 1 1/4 to 1 1/2 pound crustaceans, but there are always one or two in the crowd who go for a second. If you don’t have a pot big enough (a 20-litre pot can handle four lobsters), use two. Finally, be sure to snip off the elastics holding the claws shut. The rubber can subtly flavour the water and the lobster flesh if you add it to the cooking pot.

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The Cocktail Goes Carnivorous.

Hey there my fellow Bacon Freaks.

As you know, we’ve been discussing the various versions and competing recipes for the “Bacontini,” otherwise known as the Bacon Martini for quite some time now.

However, I recently came across Brian Abrams’ article over at Chow Magazine and my interest was re-ignited once again as I suddenly felt the need to “wet my whistle” with wondrous wit and whimsy. No kidding, make this right and it truly does taste delicious. You’ve got to try it for yourself!

I hope it has the same effect on you as well!

Cheers!

Behind the bar, where the typical bartender macerates pineapple slices in vodka or maraschino cherries in bourbon, the mixologists at the Double Down Saloon in Las Vegas keep an unmarked bottle of vodka in which float several slices of bacon. The off-the-strip dive bar serves its signature Bacon Martini ‘round the clock, and quite a few early-morning lushes inhale the pork-belly libation as if it were a Grand Slam from Denny’s.

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People ask me several times a week if there is a best way or if I have a favorite way to cook our gourmet ribs.

I’ve decided to start sharing some of my favorite recipes for the ribs as well as a lot of the other premium quality gourmet food and wine that we proudly present our valued and appreciated club members and customers.

Here’s a delightfully delicious recipe that I think you are going to absolutely LOVE!

Give it a try and let us know what you think.

Ingredients:

Brine

-2 gallons water
-4 oz bourbon
-¼ cup kosher salt
-¼ cup sugar
-1 Tablespoon pickling spices
-½ teaspoon liquid smoke

BBQ Sauce

-1 14 oz bottle of ketchup
-¼ cup molasses
-¼ cup brown sugar
-1 Tablespoon garlic powder
-1 Tablespoon onion powder
-1 Tablespoon of your favorite hot sauce
-Kosher salt and pepper to taste

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