Showing posts with label bacon. Show all posts
Showing posts with label bacon. Show all posts
Tuesday, March 18, 2014
Wild Halibut Steaks with Warm Bacon Dressing – Mmmmm… Bacon
Yes, it’s true what they say, bacon makes everything tastes better. Even bacon tastes better with bacon. Recently I saw an online lecture by a woman who makes specialty chocolates and she had actually done chocolate with bacon. So, now it’s really official, bacon goes with everything! By the way, I plan on posting her lecture, which I found equally inspiring and perplexing, but that’s for another day.Today we’re making a very simple warm bacon dressing to go over some pan cooked halibut. With just a few ingredients, and a very simple procedure, we’re going to produce some amazingly delicious results. The smokiness of the bacon is such a great match with the meaty halibut, and the slightly sweet/sour profile of the fresh lemon and rice vinegar brings this all together. Usually at this point I tell you a few ways you can alter the recipe to match your personal tastes…forget that. Make this exactly like I show you. Enjoy!
Ingredients:
2 halibut steaks (about 3/4 to 1 inch thick)
1/2 lemon
1/3 cup seasoned rice vinegar
4 strips of bacon
fresh parsley to taste (about 1/2 bunch for me)
salt and pepper to taste
* I served this on baby romaine, but any greens would be nice
Friday, February 14, 2014
Norfolk Daily News Bacon Comment
If you havent already heard on Facebook or Twitter, I made the front page of the Norfolk Daily News last Friday. Yay!
For those visiting this website because of the story, Id like to welcome you all to FoodForHunters.com. Rick and I hope that you will find our blog useful and interesting. I also have to clear up something-- I told the writer during my interview that Rick and I created this blog to show people "how to cook wild game without using bacon." Obviously, thats not true-- because I used bacon in the last recipe I made: Pheasant Tortilla Soup. When I say "without bacon," I mostly say it tongue-in-cheek, but there is some truth to it.
When we started this blog, Rick and I made a conscience decision to try to stay away from old, tried and true wild game recipes. Heck yes! Wrapping anything in bacon would taste good. But everyone does it and knows about it. Why blog about it then? When I said "without using bacon," I meant that bacon is used sparingly. Typically, we use it for a specific purpose, to add fat or richness to a dish, to try to keep certain cuts moist during a cooking process that might dry them out, or to use bacon in alternative ways, like incorporating it into a sauce-- which you will see in Ricks next recipe. Thats what I meant. Im not trying to knock bacon in any way, or to say that were too snooty for it. This blog exists for the simple purpose of providing fine folks, like yourselves, new ways to prepare and enjoy wild game.
Bacon is good. Bacon is heavenly. Bacon is our friend.
You can read the story here: http://www.norfolkdailynews.com/mobile_feature/lifelong-love-of-outdoors-lures-california-woman/article_98e2c93e-9300-11e2-93ed-001a4bcf6878.html
Read More..
For those visiting this website because of the story, Id like to welcome you all to FoodForHunters.com. Rick and I hope that you will find our blog useful and interesting. I also have to clear up something-- I told the writer during my interview that Rick and I created this blog to show people "how to cook wild game without using bacon." Obviously, thats not true-- because I used bacon in the last recipe I made: Pheasant Tortilla Soup. When I say "without bacon," I mostly say it tongue-in-cheek, but there is some truth to it.
When we started this blog, Rick and I made a conscience decision to try to stay away from old, tried and true wild game recipes. Heck yes! Wrapping anything in bacon would taste good. But everyone does it and knows about it. Why blog about it then? When I said "without using bacon," I meant that bacon is used sparingly. Typically, we use it for a specific purpose, to add fat or richness to a dish, to try to keep certain cuts moist during a cooking process that might dry them out, or to use bacon in alternative ways, like incorporating it into a sauce-- which you will see in Ricks next recipe. Thats what I meant. Im not trying to knock bacon in any way, or to say that were too snooty for it. This blog exists for the simple purpose of providing fine folks, like yourselves, new ways to prepare and enjoy wild game.
Bacon is good. Bacon is heavenly. Bacon is our friend.
You can read the story here: http://www.norfolkdailynews.com/mobile_feature/lifelong-love-of-outdoors-lures-california-woman/article_98e2c93e-9300-11e2-93ed-001a4bcf6878.html
Tuesday, February 4, 2014
Brussels Sprouts with Warm Bacon Dressing and the Holiday Side Dish Dilemma
What makes this decision so tough is that you want things that are traditional and comforting, but at the same time, want to keep the menu fresh and interesting. You love those buttery mashed potatoes, and yet you’ve wanted to make twice-baked potatoes for years. You always make Grandma’s chestnut stuffing, but that spicy cornbread version you saw on Pinterest sure looks amazing. What do you do?
Do what I do; keep the starchy cornerstones classic, and switch up the vegetable sides instead. Go ahead and do your favorite and familiar potato, stuffing, and gravy recipe; but when it comes to tired old dishes like green bean casserole, or peas and carrots, let your freak flag fly.
While I decided to go raw this time, you can certainly turn this into a hot side by giving it a quick, stir-fry in a large skillet. Just a minute or two, until it starts to wilt, and you’re good to go. Anyway, I’m not sure if I made your side dish selection simpler or more complicated by showing you this new and exciting offering, but I’m sure you’ll figure it out. You always do. Enjoy!
Ingredients for 4-6 servings:
1 1/4 pound Brussels sprouts (will make about 1 lb. trimmed and sliced)
1 1/4 pound Brussels sprouts (will make about 1 lb. trimmed and sliced)
1 tbsp vegetable oil
4 oz bacon, sliced
2 tbsp brown sugar
1/3 cup cider vinegar
1 lemon juiced
salt and pepper to taste
pinch of cayenne
View the complete recipe
View the complete recipe
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