July 11, 2012
Breakfast is making a comeback in Southern California restaurants -- even in places you might not expect it. Such as at hip Rustic Canyon in Santa Monica, where pastry chef Zoe Nathan makes these amazing biscuits. Made with a full pound of bacon and 1/2 pound of butter, Times restaurant critic S. Irene Virbila calls them "gloriously crumbly. " So successful was the meal that it's been canceled -- not for the usual reasons, but because Nathan and Rustic Canyon owner Josh Loeb are opening up a bakery-cafe two blocks away.
January 1, 2013 |
In the TV food show arena, bacon is the new black. California chef Todd Fisher, an unapologetic bacon buff, has declared that bacon has moved off the breakfast table and on to the unlikeliest of places: in cocktails, desserts and more traditional entrees like pizza. The growing variety of outrageous bacon creations in restaurants around the country in recent years has landed him in hog heaven. Now Fisher will get a chance to indulge his love for all things bacon in "The United States of Bacon," a new series on Discovery's Destination America that airs on Sundays and debuted this week.
March 28, 2013 |
How does the old saying go? If you love something so much, you should marry it. How about just bringing it straight into the bedroom? If you're a true bacon lover who longs to bring bacon between the sheets, without the grease, now you can. J&D, the guys who brought you bacon shaving cream , have released bacon condoms. Each has an image of bacon on it all the way to the end. And if that's not enough bacon love for you, the condoms are filled with J&D's "baconlube," a water-based meat-flavored personal lubricant.
July 22, 2009
Total time: 30 minutes Servings: 4 Note: Adapted from "Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories" by Lisa Lillien. Lillien writes, "This is a fantastic party recipe. The shrimp, bacon and BBQ sauce combo makes it nearly impossible for anyone to believe that these are guilt-free in any way. Yet each one has less than 30 calories!" 1/3 cup canned tomato sauce 3 tablespoons ketchup 1 tablespoon brown sugar (not packed) 1 tablespoon cider vinegar 1/2 teaspoon garlic powder Nonstick spray 8 slices extra-lean turkey bacon, halved crosswise 16 large (not jumbo)
September 8, 2012
Onion, potato and bacon topping Total time: 45 minutes Servings: 1 to 2 Note: The toppings should be warmed before being added to the frittata. 1/2 cup thinly sliced red onion 2 teaspoons butter 3 fingerling potatoes 3 slices thickly sliced applewood-smoked bacon Frittata base 1 tablespoon minced chives 1/3 cup finely grated Gruyere cheese 1. Heat the oven to 375 degrees. Cook the onion in butter in a small skillet over low heat without coloring until the onion begins to soften, 2 to 3 minutes.
November 18, 2009
Bacon and bourbon pie crust Total time: 20 minutes, plus chilling and freezing times for the dough and shell Servings: Makes crust for 1 (9-inch) standard pie shell Note: Refrigerate the dough at least 2 hours, preferably overnight, to give the dough sufficient time to relax; otherwise, it may toughen and shrink while baking. If using shortening instead of the bacon grease, increase the salt by 1/4 teaspoon (to 3/4 teaspoon). For a nice sheen, brush the crust with egg white before baking.