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Signing off and Pigging out,

Rocco “Boss Hog” Loosbrock

The latest breaking news about IHOP’s (International House Of Pancakes) 5 layered sweet & salty taste sensation, the appropriately names “Pancake Stackers” is spreading like whipped butter and even with the story just getting out on prominent media sources such as ABC News, The Boston Globe and Huffington Post, the new taste delight is already apparently selling like … uh … well … like pancakes!

We’re talking about a meal that literally comes very close to having it all, as IHOP’s Pancake Stackers consist of large gobs “crust-less” cheesecake filling, stuffed between two buttermilk pancakes and then generously topped off with whipped butter and your choice of strawberry, blueberry or cinnamon apple compote, served with a couple of eggs, hash browns and of course the crowning jewel of glory, some delightfully delicious bacon.

Would it be wise to eat this meal every morning, or for that matter, ever 3rd morning? Probably not, as while it’s may only cost you around $5.50, more or less around the country, the real cost might be the 1,250 calories this baby packs away within it’s tasty deliciousness.

So while everyone should most definitely continue eating their beloved bacon and eggs at least 3 times a week, one might maybe want to consider limiting your experience of IHOP’s “Pancake Stackers to no more than maybe once a week and possibly only twice on your birthday!

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

Media magnate and mega-news enterprise, MSNBC has come right out and blurted out what everybody has been thinking for the past couple of years, that America’s love affair with bacon is absolutely no where near cooling down any time soon.

Just when people thought that the national hysteria of “Baco-Mania” that had been so dramatically exhibited by Bacon Freaks all across the country was starting to diffuse and “Freak-Fever” was beginning to cool, the next phase “Bacon On The Brain” kicked in and this time, it’s spreading faster than ever and people seem to have an even stronger strain than before.

Popular MSNBC writer Bill Briggs sites KFC’s latest release, the “Double Down’ Sandwich as just the latest clear evidence of a world that clearly has developed a culinary crush on our beloved bacon.

According to Briggs, “Bacon is once more our true, national food crush, spanning all ages, all cultures and all meals. It binds us in its aromatic allure — and maybe in its outlaw luster. Like a freedom fighter emerging from an underground bunker, the smoky strips of crispy bliss somehow survived the rise and reign of the cholesterol cops.”

The MSNBC writer continues by assessing that “It’s primal. It’s sublime. It’s bacon. And it’s bigger than ever, baby.”

Briggs quotes beloved television “Culinary Queen, Paula Deen” as responding to the news of the “Bacon Boosted” Double Down sandwich by giggling with glee “There’s no bun? Oh, shut up! I can’t wait to try it!” Deen said Tuesday while being driven between launch events for her book, “Paula Deen’s Savannah Style.” “We may have to go to the closest KFC now!”

Paula continued by exclaiming …“We love our bacon, Americans love their bacon!” added Deen, who serves up her southern-fried dishes and personality on the Food Network’s “Paula’s Home Cooking.”

Briggs continues his in-depth observations by explaining that “a bacon zeitgeist has sprouted. You can sample bacon maple lattes, $14 vodka cocktails with bacon, caffeinated bacon lollipops, deep-fried bacon with gravy, bacon-flavored chocolate, and a chicken stuffed inside a duck that’s crammed into a turkey — all encased by bacon and called a “turbaconducken.” On May 8, San Francisco is hosting its second annual “Bacon Camp,” billed as “an ad-hoc gathering born from the desire for people to share and learn in an open environment about bacon.”

Then Briggs wraps up his comments about out cultures current “Bacon Bonanza” by mentioning the fact that “At the Bacon Today blog which offers “daily updates on the world of sweet, sweet bacon,” shoppers can buy belts and pillows that look like bacon, plus “gummy bacon,” bacon-flavored dental floss and lip balm.”

Brigg’s final quotes from Paula Deen really say’s it all when she contemplates the role that bacon has played in the lives of Americans “its part of the American soul,” Deen said. “A bacon-free diet is like “going through life without seeing the Eiffel tower,” Deen said, “or without ever skinny-dipping under a full moon.”

Then “Queen Deen” adds “The smell of bacon cooking is in everybody’s memory. For years, I’ve wanted to come up with a room deodorizer that’s the scent of bacon, onions and bell peppers cooking on the stove. Wouldn’t that be fabulous?”

Well if you are looking for a bacon scented room freshener Ms. Deen, you need look no further than HERE where Bacon Freak has been selling them for years, for just for $4.95.

Then in his final observation, Brigg’s graciously offers a salute to what he refers bacon being the official “the candy of meats,” which clearly is a homage to the long-time, official Bacon Freak Motto “Bacon Is Meat Candy!”.

Big pig props to Mr. Briggs, whose insights and clarity are deeply appreciated and whose clarity and pork perceptions are 100% right on!

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

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

The ever popular Westside, New York burger joint, “The Shake Shack” successfully taught all of the high paid Wall Street financial gurus, marketing advisors and business experts a thing or two about the power of simple “Buzz Marketing” and the law of supply and demand.

When the restaurant found themselves with an excessively large supply of “specialty bacon” left over from a big “Pancake and Custard: promotion they had been running, Manager Mark Rosati wisely utilized the proverbial wisdom of the old assaying, “When you have lemons, make Lemonade!”

This time, what manager Rosati had, was NOT lemons, but a ton of gourmet bacon left sitting around in the restaurant. So in a way that would have made Elvis Pressley proud, except for the fact that he forgot the bananas, Rosati quickly devised a recipe for “Peanut Butter Bacon Burgers,” … and a STAR was born.

According to both “The Gothamist”, “The New York University News,” and the Westside Independent, they ran the “Special Menu Item” for only a week, relying on regular customers and other interested Bacon Freaks to create a “Buzz” on the street, by calling up and telling two friends, who told two friends, who told two friends, and so on.

Before long, this limited edition, “Word of Mouth” phenomenon had people waiting in lines that went all the way around the block, as if people were in line to catch the opening or closing night to a popular Broadway musical. No reports of violence, line crashers, pace jumpers or ticket scalping were reported, so apparently people were willing to behave and avoid the risk of missing out on this once in a life time experience by being turned away like in “Seinfeld-esque” variation of the “Soup Nazi” episode.

Nobody wanted to hear those fatal words: “No Burger For You!”

Sadly and surprisingly, once the gourmet bacon was gone, so was the menu item and The Shake Shack has made it clear that no amount of personal requests, cards, letters and phone calls are going to change their mind.

So if you were there, it’s something that you will be able to tell your grandchildren, similar to those glory filled golden dream stories of seeing the Beatles at Shea Stadium.

If you weren’t, I’m sure that with time, one of the fast food franchise chains will pick up the gauntlet and proceed to offer “a version” of the original item, that will be hopefully a lot closer to the authentic item than one of the numerous Beatles Tribute Bands that still make a living touring across America, 40 long years after the fact.

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

A very wise man, a long, long time ago once said “The Hand That ROCKS the BACON … Rules The World!”

Now, as the economic downturn really begins to sink in and take a “Big Bite” out of the recently flourishing, “fine dining” restaurant profits, the upper echelon of franchise dining are finely looking around and trying to get their bearings once again. They are suddenly realizing that as the economy take its toll; “sizzlingly successful” ideas continue to roll.

It seems that every single fast food franchise that wise returns back to the “Bacon Rule” and introduces it’s latest 1 to 5 new Bacon Burgers to their menu, suddenly increases their market share substantially and moves closer to the head of the heard.

Now this truth is being applied successfully by some of the “mid-range” dining option franchises. We’re talking about those “nice,” sit down, charmingly themed eateries with a well trained staff, ornately adorned in pithy flair and sufficiently choreographed into some well organized maneuvers of people pleasing personality, pizzazz and a pseudo-posh presentation.

Yes, Applebee’s, in an extension of their increasingly popular “Real Burgers” line, is now proud to present it’s new line of “Regional Burgers” by introducing it’s long awaited “Cowboy Burger,” topped with crispy onion strings, melted white cheddar cheese, and “heapin’ helpin’” of apple-wood smoked bacon. The burger is then served on a toasted bun with Southern BBQ sauce, lettuce, tomato, onion, and pickles.

Guess what, people absolutely LOVE it!

Meanwhile, over at The Cheesecake Factory, they are rolling out their latest line of what they refer to as their “Glamburgers” (pun clearly intended), as they proudly present Blue Cheese BLT Burger. This is a tasty, gourmet burger served up with crispy bacon, lettuce, tomato, onions and mayonnaise, with lots and lots and lots of delicious blue cheese.

So now, as office cubicles all across the land begin to empty out, these once struggling restaurants that are more “suit and tie” than “shorts and sneakers” are grabbing back a huge portion of the customers that they lost when the “BACON WARS” first began.

That’s the wonderful thing about success and bacon burgers – the taste is always sweet and satisfying!

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

This Saturday, April 24 was Boston’s inaugural celebration of what is planned to become a regular, cherished annual even, the official “2010 Boston Bacon & Beer Festival,” a celebration of bacon, beer, music and art, appropriately held at the historic “Power Station” in the SoWa district of the South End of Boston.

This is one of the coolest, hippest most happening locations for the Boston art, music and event scene as well as where the ever popular “Open Market” and “Antique Market” are regularly held.

The event was a huge success, proudly presented by the good people over at “SoWa Sundays” and “@EatBoston“, which is associated with “Where To Eat In Boston“.

This citywide celebration of bacon, beer, music and art was a perfect opportunity for Boston citizenry to reconnect, party and cheer “Here Comes The Sun,” after a long, cold lonely winter. The event is a wonderful opportunity to enjoy a great day of Baco-Mania, while helping to raise money for such worthy and notable charities as “Share Our Strength”, “Community Servings”, South End Youth Baseball and The Juniper Fund.

People enjoyed “Everything Bacon,” from bacon chips, bacon popcorn, bacon pretzels, bacon scones, bacon sandwiches, bacon-stuffed buns, bacon cupcakes, bacon brownies, bacon milkshakes and chocolate covered bacon, just to name a few of the daring and delectably delicious and delightful delicacies.

Bacon Cuisine was provided by the following restaurants: 33 Restaurant | 51 Lincoln |
Atwood’s | B.Good |Biltmore Bar & Grille | Franklin Cafe | The Gallows |Garden at the Cellar | Gaslight | Happy Pig Salumi &Taza Chocolate | Henrietta’s Table | Eat At Jumbo’s | Myers and Chang | Petit Robert Bistro | Picco | Rialto |Rocca | South End Buttery | Stoddard’s | The Fireplace| Trina’s Starlite Lounge | Turner Fisheries | Union | Whole Foods Symphony | Wicked Kickn’ Cheesecake.

Meanwhile The Beer was provided by: Brooklyn Brewery | Blue Hills Brewery | Cape Anne Brewing | Clown Shoes Beer | Dogfish Head | Cody Brewing Company | Harpoon Brewery | Just Beer | Magic Hat Brewing Company | Mayflower Brewing Company | Mercury Brewing Company | Narragansett Beer| Peak Organic Brewery | Pretty Things Beer and Ale Project | Rapscallion | Smuttynose Brewing Company.

An absolutely splendid day was enjoyed by all.

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

Many of New Jersey’s most renowned and respected, local gourmets, connoisseurs, eateries, aficionados and gourmands gathered today at the marvelous and magnificent “Monmouth Museum and Cultural Center” located in Lincroft new Jersey.

The special gathering was called together for the county’s 11th annual “Gourmet Food and Wine Tasting” extravaganza, dedicated to raising much needed money for the local chapter of the Big Brothers Big Sisters of Monmouth County (BBBSMC)

The “Premier Sponsor” for this event was the wonderful people over at “The Provident Bank” and the various wines were supplied by “Spirits Unlimited”.

The event was an exhilarating combination of “food and wine tasting” and what was billed as “a juried exhibition at the museum. Fourteen area restaurants featured their very finest fares and guests were able to sample a wide variety of delectably delicious dishes and curious culinary creations.

Tickets went for just $75.00 per person and sponsorships ranged from $250 to $3000 and all proceeds are directed to the support of the BBBSMC’s mentoring programs and outreach services to the children of Monmouth County.

Participating restaurants included: The Bistro, Red Bank / Casa Solar, Belmar / Cheese on Main, Ocean Grove / Drew’s Bayshore Bistro, Keyport / Gaetano’s, Red Bank / Julia’s, Atlantic Highlands / Matisse, Belmar / Patticakes, Red Bank / Piccola Italia, Ocean / Red Restaurant & Lounge, Red Bank / Starbucks http://www.starbucks.com / Suzi’s Sweet Shoppe, Middletown / Via 45, Red Bank / Zoe, Little Silver.

Some of the other featured sponsors included: Ansell, Zaro, Grimm, & Aaron /Birdsall Services Group/
The Children’s Hospital at Monmouth Medical Center / Saint Barnabas Health Care System / Hope for Children Foundation / Investors Savings Bank / John Little Family Dentistry / McGuigan Tombs & Company / Ocean First Foundation.

How wonderful that something as truly enjoyable as a day of celebration of great wine and Gourmet Food can be turned into something that serves so many different needy people, in so many different helpful ways.

It’s a wonder thing, it’s a wonderful life.

Cheers!

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

For many of us most dedicated gourmets, connoisseurs and aficionados, the name John Williams often brings to mind the amazing classical compositions and film scores that we so closely associate with some of the greatest movies of all time, from Star Wars to E.T. and from Indiana Jones to Jurassic Park.

But in the world of Napa Valley wine making, there is a John Williams whose celebrity status and notoriety is perhaps equal to the renown and respect held by “The Maestro” in the music and entertainment scene.

Introducing the world of wine’s very own John Williams, owner and proprietor of Frog’s Leap Winery the Napa Valley’s majestic and near magical, Rutherford, CA.

What sets “THIS” John Williams apart from so many of his competitor vintners, is the degree to which he is absolutely dedicated to create some of the world’s finest, premium quality wines, while simultaneously creating a “work environment” that is fun, relaxed, calm and downright therapeutic, while the wine making process itself is extremely environmentally friends, or “GREEN,” as well.

The “Frog’s Leap” approach is to create a warm, positive, enjoyable working space where everything from heartfelt humor to truly human hospitality is presented and reflected in the attitudes and experiences of the wineries workers, visitors, customers and associated professionals that work along side “Frog’s Leap” as it endeavors to utilize only the very highest quality, organically grown grapes along with the tested, tried and true, traditional artisan winemaking techniques that produce the world’s finest wines, specifically reflecting the wineries specific character and quality of soil and climate.

Williams, working alongside winemaker Paula Moschetti, manage to hand-craft an amazing annual production of nearly 60,000 cases Cabernet Sauvignon, Rutherford, Chardonnay, Sauvignon Blanc, Merlot and Zinfandel.

In William’s own words “We will produce wines that deeply reflect the thoughtfully chosen soils and climates from which they emanate. We will respect our surroundings, maintain good stewardship of the land, uphold our commitment to the principles of sustainable farming and seek a deeper understanding of the natural living systems around us.”

William’s continues “We will be ourselves, constantly professional, balanced with humor and an exuberant passion for life. As a wonderfully diverse family we will come together to share ourselves with honesty and genuine hospitality. We will hold our position as leaders in the Napa Valley wine community with the utmost regard. Our responsible and generous nature will precede us in all our endeavors.”

In conclusion, William’s explains “We will succeed as a business, measuring our success with unique criteria. We will both respect and challenge conventional wisdom, growing our company the way we grow our vines. We will enhance the quality of our lives and the lives of those who work with us, never forsaking our belief that wine is a wonderful part of life, not life itself. Frog’s Leap will leave a legacy!”

Sounds pretty great to me and tastes even better.

Cheers!

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