Endless Bacon -

by bakersroyale

Bacon Streusel Maple Cream Cheese Cupcakes

Stats, spreads, percentages…um, let’s talk about what really matters during the Super Bowl. Commercials, the half-time show and of course — food! All the other stuff is extraneous, unless of course you win the pool, in which case football is great.

As for the food, the Super Bowl calls for a dessert sophisticated enough to bring to an event, but crowd-pleasing enough to…well, please a crowd. Enter the Super Bowl Cupcake.

The streusel on top framing that thick cloud of maple cream cheese frosting is not your everyday streusel. That my friends, is crushed bacon wrapped in some cayenne and brown sugar for a sweet and spicy flavoring, then paired up with some crushed almonds for added nutty goodness. This is the kind of killer combination that will make you glad you publicly declared to eat better for your New Year’s resolution.

Bacon Streusel Maple Cream Cheese Cupcakes

by Borracho

Gridiron Grub: In the Pocket

Well the holidays are over and the east coast is in the process of clearing out from the first significant snowstorm of the year. Because of this snowmageddon/snowpocalypse, or whatever else weatherman say to get us to stay tuned in, my beloved Eagles moved their game from Sunday to Tuesday night.

It is a move that did not go over well. Even Gov. Ed Rendell came out and called America a nation of wusses. To be fair this is the same man who years ago admitted that when he was a Philadelphia-based district attorney he offered cash to anyone who could reach the field with a snowball. Despite the snow being cleared, the Iggles must not have been told that they were supposed to play Tuesday night because they barely showed up. Their lackluster effort ensured that the high point of the night would be the pierogi we had thawed out for dinner.

in Bacon / Cheese / Endless Bacon / Recipe 0 comments

by Russell Warnick

Three Little Pigs

It’s no secret that we here at Endless Simmer consider ourselves bacon aficionados. We eat bacon, we drink bacon and even make bacon. But do we really know what it is? Over the years I’ve proclaimed my love of English bacon and boasted its superiority over your traditional American bacon, but we’ve never looked at why that is. I’m no butcher but I’ve eaten enough bacon to have a fair understanding of the different types on offer.

From clockwise left, we have Canadian, standard American and English bacon, cooked in a little oil in a non-stick frying pan. Here’s a quick lesson.

in Bacon / Endless Bacon / Pig 29 comments

by BS

One More for the List

Fact: In this bacon-saturated age, it is practically impossible to come up with a new bacon-flavored product. When there is already bacon popcorn, bacon ice cream, and bacon apple pie — not to mention bacon ketchup and bacon lube — what else is left? I mean, what else could they possibly come up with?

Um….why yes, I would like my coffee to taste like bacon.

So I stand corrected. Maple-bacon coffee now exists, just in time for holiday shopping season (hint, hint).

Bacon — proving people wrong since 1438.

More Bacon: Recipes, raves and other bacon bits in Endless Bacon.

in Bacon / Drinks / Endless Bacon / Pig 2 comments

by Roo de Loo

Wings of Death

When my cohorts at ES asked me to develop a deadly but delicious Halloween recipe, I thought it would be the perfect opportunity to try out my brand new bottle of Bacon Hot Sauce. Because if you’ve ever asked yourself, “What makes any dish better—bacon or hot sauce?” clearly you know the answer is both.

Although there’s no actual bacon in the hot sauce, it has an interesting smokehouse-style kick. In the spirit of Halloween, I used the hot sauce for a ghoulish creation that may knock a few years off your life in one sitting.

Wings of Death
Chicken wings wrapped in spicy capicola and slathered in bacon hot sauce

2 dozen chicken wings, patted dry

1 bottle of bacon hot sauce (5 oz.)

1 stick of unsalted butter (8 tablespoons)

salt & pepper

24 thin slices of hot capicola

in Bacon / Endless Bacon / Fowl / Holiday / Recipe 1 comments

by BS

A San Francisco Sugar Crawl with Top Chef Just Dessert’s Tim Nugent

SF pastry chef Tim Nugent may have been asked to pack his knives stack his measuring cups and leave Top Chef: Just Desserts last week, but it was just in time for him to take ES on a tour of all his favorite local desserts. From the classics to the craziest, here are Tim Nugent’s favorite San Francisco treats.

TCHO Pot de Creme at Absinthe

“This is done the right way, the French way,” says Tim — just eggs, sugar, and super-rich chocolate from SF-based TCHO. “I get all that other stuff out of the way and just go right to the chocolate.” (Photo: Alex)

Crazy donuts, crazier ice cream and the one dish that strikes fear in the heart of all Top Chef-testants. Keep reading for more of Tim’s favs…

in Bacon / Desserts / Endless Bacon / Restaurants / TV 0 comments

by Bliz

The Ultimate Recipe: Homemade Bacon

These days it’s almost cliché to rant about one’s love for bacon. What’s that t-shirt I’ve seen guys wearing? “I’m a vegetarian except for bacon” or “I put bacon on my bacon.” Yeah, yeah, we get it. Bacon is delicious. I love it, you love it, and the poor vegans are left out in the cold yet again, ignorance being bliss most likely. Of course I love bacon. It’s not a fad. It’s not like bacon is Hootie and the Blowfish and I’m in 5th grade trying to get my first kiss. Liking bacon is kind of like asking someone if they like music or sex or breathing air.

So how to take bacon mania to the next level? I decided to try my hand at making some porky heaven of my own. As usual, I grossly underestimated the amount of work that the process would require. It is a bit of a production so let me put the disclaimer out there that one needs about a month of empty fridge space, a smoking device of some sort, and of course, several pounds of fresh pork belly. Good luck finding a 5 lb slab at Whole Foods. I’ve tried more than once, so online is your best bet.

in Bacon / Endless Bacon / Featured / Pig / Recipe 17 comments

« Previous