Bacon -

by BS

Post-Thanksgiving Breakfast: Egg in a Hole…In a Pork Loin

When we last encountered Smithfield Mesquite Marinated Fresh Pork Loin Filet, I was wrapping it in bacon for some extra-good pork-on-pork action. Fortunately, the good folks at Smithfield must have thought this was such a good idea that they now have a fresh pork loin product that comes with the (real) bacon already mixed in. Thank. You.

Even though I love me some bacon mixed in with dinners and desserts, it’s still hard to deny that it goes best with its longtime life partner, the Bert to its Ernie. I’m talking about eggs of course. I love everything about egg in a hole breakfasts — the cute appearance, the way the whites stick together in a small space and get nice and rich, and especially how the little yolky hole makes such a good spot for ripping off bread and dipping. In thinking about how to use this pork loin for a hearty holiday season breakfast I settled on recreating eggs in a hole…inside a pork loin. Here’s how it went down…

Bacon and Eggs in a Pork Loin

Food Porn Champion: The Ultimate Meat Salad

Look at that. Would you call the above photo a salad or a giant pile of assorted meats and cheeses? Turns out, you’d be right either way.

This is the FeedTX Chef Salad (menu description: “chilled greens, cheeses, rotisserie meats, bay shrimp salad, hot smoked salmon, egg, avocado, tomato, cucumber”) at Liberty Kitchen, a popular Houston restaurant that recently opened another location in Austin. They feature all sorts of decadent meat and seafood dishes, and even a salad is not really a salad. I was disgustingly full after about half of this bad boy. I mean, “meats”… okay, there’s pork belly, turkey, chicken, bacon, and not to mention a giant hunk of smoked salmon AND shrimp salad. Talk about some protein.

in Bacon / Eggs / Pig / Red Meat / Restaurants 0 comments

by BS

BBQ Bacon Apple Pork Explosion

With August wrapping up and summer temps finally giving us a little bit of relief, that hint of brisk in the air has me dreaming about curling up with winter-warming comfort foods. But it’s a mixed emotion, because that also means grilling season has almost come to a close. Nooooo! Just in time for Labor Day, here’s one last, very pork-y grill-season hurrah that takes some wintery flavors and makes them work for summer.

Inspired by the Internet-classic bacon explosion, I cooked up an easy and outrageous grill dish earlier this month. Here’s how it went down:

Ingredients

1 Smithfield Mesquite Marinated Fresh Pork Loin Filet

1 simple package of good bacon

1 baking apple (I used mutsu; granny smith or any other crisp one should do)

1/2 lemon

Core the apple and cut it into as thin slices as possible. Toss these with the juice of 1/2 lemon.

Arrange the apple slices so that they cover all sides of the pork loin (they should stick right on).

The Endless Road Trip, Philly: Breakfast Sandwich of the Year

A couple years back Endless Simmer took you to Philadelphia for an epic foodie road trip, taste testing everything from soup dumplings to Tastycakes. This week we’re returning to the city of brotherly love to find out what new foods Philly has on offer — and we were quite taken with several of Philadelphia’s newest restaurants.

Our follow-up on Philly’s five best new food items kicks off today with a breakfast sandwich that will make you forget it’s some ungodly low temperature outside.

Served at High Street on Market — a great farm-to-table find in the otherwise chain-y area near Independence Mall — the pastrami and has breakfast sandwich piles everything there is to love on breakfast onto one fresh-baked poppy seed roll: including a thick, extra-crispy square of hash browns (love that carb-on-carb action), a mound cheesy scrambled eggs, grilled red peppers, tender shaved pastrami and just a little Russian dressing, for a little Rueben-y kick to your morning, along with a tart house-made hot sauce on the side.

I know it’s only February, but I’m confident saying this is the breakfast sandwich of the year.

in Bacon / Breakfast / Cheese / Eggs / Food Travel / Sandwich 0 comments

by Emily

Sweet & Salty Autumn Chopped Salad

Another fall evening, another delicious salad for us all to enjoy. This one has plenty of sweetness – cranberries, pears, pecans, slightly caramelized brussels – but the saltiness of the bacon evens everything back out. This salad works especially well as a chop, so don’t be afraid to dice everything pretty small!

Sweet & Salty Autumn Chopped Salad

Food Porn of the Day: Ultimate Hangover Sandwich

On a recent visit back to my hometown of Seattle, my friends and I were in a dire hangover situation. We needed greasy goodness but after a night of questionable “dining” choices (midnight quesadillas and – dare I admit it? Domino’s pizza) we also wanted something that was actually well-made and worth our time. No ordinary diner breakfast would do.

Luckily pub/restaurant Lot No. 3 had us covered. This is their grilled cheese (made with Beecher’s – some of the best cheese ever, also Seattle-based) with three important additions: a runny fried egg, caramelized onions, and BACON. But not just any bacon. House candied bacon. Be still my heart (literally, I think I had a mini heart attack while devouring this, but it was worth it). Plus, it doesn’t come with some bullshit salad on the side or whatever. It comes with a miniature bowl of tomato soup. TOMATO SOUP! What else could you possibly need when you’re hungo and hangry?!

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by BS

All the Pork That’s Fit to Eat

Don’t forget about this weekend’s important holiday. No, not Labor Day…INTERNATIONAL BACON DAY.

You’ve still got a chance to win our bacon-y prize pack. Just post your favorite bacon-y photo anywhere on social media with the hashtag #endlessbacon to be entered to win.

And don’t forget to check out our Endless Bacon Pinterest page for all the latest in pork worth pinning — like this gem of a bacon-corn dip from Damn Delicious.

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