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

Swine and Wine Club

With the ever-growing popularity of baconfreak.com’s Swine and Wine Club, I was thinking, how could we get as many people together to enjoy two of the finest things in life; bacon and wine. Why not try a Swine and Wine Party.

First, set the date, time and location. I was thinking a Sunday afternoon, not so late that you and your guests are feeling the effect the following morning.

Second, you need lots and lots of bacon.
Baconfreak.com has a wide variety of different bacon products. One specific kind of bacon that caught my eye was sun-dried tomato bacon. Why not pair the bacon with fresh mozzarella, on a toasted baguette for an easy light snack. Another easy and tasty bacon appetizer was something I found on Cooks.com. This recipe combines scallops, bacon and a sweet and sour sauce. Also, choose a few types of bacon to cook up and serve by themselves for your guest to enjoy, because what party isn’t complete without a few sweets to go along with the other food. Keeping with the theme of bacon, how about trying Bacon Chocolte Sueyts. These delectable delights pair the salty, savory flavors of bacon with the sweetness of dark chocolate for an unmistakable taste.

Lastly, to complete the swine and wine party, you are going to need the wine. I am going to suggest a wide variety of wine to complement the different flavors of the bacon and food, and suggest when hosting a swine and wine party yourself, doing the same. To match with the freshness of the bacon and mozzarella a nice Pinot Noir with its richness should bring out the flavors. With the Bacon Chocolte Sueyts nice Merlot would be a great match.

The most important thing to remember about a Swine and Wine party is to enjoy the good food, the good company and good wine.

Signing Off and Pigging Out,

Rocco “Boss Hog” Loosbrock

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