Recipe Box » bacon
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Vanilla Ice Cream with a pound of bacon caramel
Quick to the point, to the point, no faking
Cooking emcees like a pound of bacon. -
BLP
Bacon, Lettuce and Pickles
It's the top of the summer for fruits and veggies in the market. Why would we make pickles out of all this lovely fresh fruits and veg? Because pickles taste delicious. Pickling enhances the natural flavour of fruits and veg with a bright burst of vinegar, salt and sugar. Use your quickie pickles to bump up your ramen, spike a drink or make an epic summer BLP sammy.
Making quickie pickles is easy! Here is a recipe for our basic brine you can pour over pretty much anything you feel like pickling.
To assemble your epic summer sammy you'll need.
- big slabs of hearty sourdough bread
- gobs of mayonnaise
- loads of crispy bacon
- a bouncy pile of fresh lettuce
- your choice of quickie pickles
Bake your bacon, preheat your oven to 350˚. Spread your bacon into a single layer on a parchment lined baking sheet. Bake until bacon is perfectly even and crispy, place the bacon on a piece of papertowel so it crisps up more.
Assemble your sandwich.
Liberally smear your bread with gobs of mayonnaise.
Scatter on your quickie pickles, pile up the lettuce, and now it's bacon time. Close your sandwich or leave it open faced.
Eat this sandwich in the garden.
Like bacon?
Like pickles?
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Half Baked Pot brownie with sticky green sauce and grilled strawberries
This pot brownie is righteous and it's half-baked.
Dude, wrap your head around the concept of a brownie that you mix and bake in one pot. Did that just blow your mind?
Just wait until you try this gooey, fudgy brownie with a sticky-icky centre like a molten chocolate cake. I guarantee your mooching buds will be rolling around looking for freebies when they catch a whiff of this righteous brownie.
I tweaked this recipe on Chopped Canada using Instant mashed potatoes, fennel seed, strawberries and sandwich cookies.
Check out our Chopped Canada inspired t-shirt Chop Chop.
Green pesto
¼ cup of almonds
1 large bunch of mint.
2 Tbsp honey
zest and juice of 1 lemon
2-3 Tbsp water
In a blender, combine the almonds, oil and mint. Blend until smooth. Add the zest and juice of lemon and the honey. Blend again and set aside. Add water if needed to thin out the consistency.
Grill some strawberries. Putting them on skewers makes them easier to handle. Or just use raw strawberries. Whatever, man.
brownie
1 cup of chocolate chips
½ cup of butter
2 eggs
½ cup of brown sugar
1/3 cup of flour
1 tsp baking soda
pinch of salt
In a medium pot combine the butter and chocolate chips. Place over simmer to let them melt together.
In a bowl combine the eggs and brown sugar, whisk or beat with an electric beater until they are very light and fluffy. Super floofie!
Add the flour and baking soda to the eggs. Whisk it into the melted chocolate, scrape down the sides of the pot and pop the whole thing into the oven for 10-12 minutes. Set aside to cool and serve scoops of brownie with grilled strawberries and pesto.
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all terrain sauce for turduckens
Here's the Free Range Turducken
Turducken is a freewheeling monstrosity that requires a sauce that is awesome enough to stand up to the beastly flavour of a full throttle bird.
Rev it up with cranberries for the turkey, fire your pistons with orange for the duck and put the pedal to the metal with thyme for the chicken.
Head off road with this awesome sauce that can handle a free ranged turducken.
All terrain cranberry sauce for turduckens
3 cups fresh or frozen whole cranberries
1 cup of marmalade
1 cup of water
big pinch of salt
1 shallot, finely minced
4 sprigs of fresh thyme
Get a medium pot on the stove over medium heat. Pile in all your ingredients and bring the whole mess to a boil. Don't worry about the thyme twigs, those are easy to pluck out later.
Stir it all about to break up the bits of marmalade.
Reduce the heat to a simmer and cook it out nice and slow so the cranberries start popping and the sauce thickens and reduces for 30-45 minutes. Serve it up nice and hot or let it cool to room temperature before you serve it with the 'bird'.
This stuff keeps for ages in the fridge, so it'll last as long as your leftover bird bits last.
Here's the shirt that goes with the sauce that goes with the bird.
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Dia De Los Muertos Piggy pumpkin chili
Halloween is over but that doesn't mean pumpkins are gone for good. Celebrate the life and times of your pumpkin by making pumpkin chili with lots of piggy parts to make it extra tasty.
Instead of just using the tattered zombified remains of a carved out pumpkin carcass, I used these awesome little pumpkins from Innisfail growers. The chilli will warm your chili bones and bring life back to your candyfried brains. Also, there's a totally awesome Dia De Los Muertes Bacon Warrior shirt to go along with the recipe.
Dia De Los Muertos Chili
- 1 pumpkin quartered, large cubed, cleaned and roasted for 45 minutes at 350F
- 3 Tbsp butter
- 3 slices of bacon, finely chopped
- 2 Tbsp of chili powder feel free to use whatever flavour you like
- 2 onions, diced
- 3 cloves of garlic, finely minced
- 3 pork or chicken sausages of choice, removed from the casing
- 1 large can of chick peas, drained
- 1 can of tomato puree
- 2 cups of chicken stock or water
- GARNISH
- thick yogurt or sour cream
- cilantro
- pork rinds
- grated cheddar cheese
Directions
- Preheat the oven to 375˚F.
- Cut up your little pumpkin and scoop out the guts. If you feel like sorting through the gunk, you can go for it and keep the seeds for roasting.
- Roast the pumpkin for 45 minutes until softened.
- Get a large pot on the stove over medium heat.
- Sautée diced onion in butter with the bacon.
- Sautée until the onions are caramelised.
- Add the sausage meat and break it up into little pieces.
- Add the garlic, chili powder, chickpeas, tomato purée and stock.
- Bring it all to a boil and simmer until the sauce reduces, about 30 minutes.
- Meanwhile scoop out the soft pumpkin meat and get rid of the tough skin (if the skin is soft enough to eat, then you can eat it). Break up the pumpkin meat into pieces and plop it in the stewing chili.
- When the sauce is nice and thick, it's almost ready to serve. Add salt to taste and then get a big bowl out for serving.
- Scoop a big old steamy pile into the bowl and top it with a creamy slop of sour cream or thick yogurt and sprinkle on some finely chopped cilantro and cheddar cheese.
- Finish it off with a crunchy pile of pork rinds.
