June 30, 2012
"My fieriest burger yet! Some people, like me, love spicy burgers. My H-Bomb Burger is a great way to give them just what they want: the H-Bomb with fried serrano chiles, caramelized onions, habanero jack cheese, jalapeno, bacon, tomato, leaf lettuce and slathered with habanero relish and chipotle mayo all on a jalapeno-cheese bun. The devil made me do it!" - Richard Amiel, Cathedral City The H-Bomb Burger Total time: 2 hours, plus at least 24 hours marinating time for the relish and 2 hours chilling time for the burgers.
June 22, 2012 |
EUGENE, Ore. - Former UCLA standout Jessica Cosby of Mission Hills earned a return trip to the Olympics by finishing third in the women's hammer throw Thursday in Beaverton, Ore. Amber Campbell of Indianapolis won the first final of the U.S. Olympic trials with a best toss of 71.80 meters (235 feet 6 inches). Amanda Bingson of Las Vegas was second, also at 235-6. Cosby's top throw of 70.77 meters (232-2) was short of the Olympic standard, but she had previously reached that distance.
June 12, 2012 |
Burger King seems to be getting its summer inspiration from Southern barbecue joints, with new menu items such as sweet potato fries, Memphis pulled-pork sandwiches and, to keep things interesting, bacon sundaes. Summer options also include Whopper or chicken sandwiches made with Carolina or Texas BBQ sauce as well as frozen lemonades, according to Foodbeast , which got a tip that the burger chain is training its employees to prepare the new options. [Updated, 1:30 p.m.: Burger King confirmed the news, saying that it will officially announce the new lineup on Wednesday.
March 24, 2012
Total time: 1½ hours Servings: 6 to 8 Note: Adapted from a recipe in "The New German Cookbook" by Jean Anderson and Hedy Würz. 3/4 pound asparagus, trimmed of tough ends 1/4 pound double-smoked slab bacon, cut into ¼-inch cubes (about 1 cup bacon cubes) 3 leeks, trimmed and thinly sliced 2/3 cup quark, or ½ cup ricotta blended with 2 tablespoons sour cream 3/4 cup heavy cream 2 tablespoons freshly grated Parmesan cheese 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 extra-large eggs 1 cup coarsely shredded Emmentaler cheese 1 (9-inch)
February 15, 2012 |
In one of the more unfortunate cases of a company living up to its name, a man dining at the Heart Attack Grill in Las Vegas had exactly what was on the menu: A heart attack. The diner was eating a “Triple Bypass Burger” -- including 1.5 pounds of beef and a dozen bacon slices -- this weekend when he began complaining of chest pains, according to a report from FOX5. Paramedics quickly arrived to treat the customer, who is now recovering. The restaurant opened in the fall and quickly made headlines for its fatty foods, with meals that regularly feature nearly 10,000 calories.
February 8, 2012 |
Ladies and gentlemen, we have a new contestant in the who-can-top-this outrageous new fast food item: the bacon milkshake from Jack in the Box. The bacon shake is made with no actual bacon, just real vanilla ice cream, bacon-flavored syrup, whipped topping and a maraschino cherry, according to the website. We were thinking this had to be the most trayf food known to mankind before we saw the ingredient list. We'll get to the nutritional info in a minute. The item is proving to be somewhat polarizing, with some people loving the product (or the idea of it, at least)
February 8, 2012 |
Fast food's new love affair with healthful items may be less a marriage than a fling, if the new crop of milkshakes - think bacon, bourbon and shamrocks - is any indication. Jack in the Box just launched its bacon milkshake, which uses flavored syrup, not real meat, to simulate the porky taste. Add in vanilla ice cream, whipped cream and a maraschino cherry, and according to our friends at the Booster Shots blog , the concoction registers at 1,081 calories for 24 ounces.
January 5, 2012
Little twists in recipes can make a big difference, and this is a perfect example. The combination of salmon served on a bed of lentils, bacon and bitter greens is good, but what makes the dish great is a little trick Russ Parsons learned from Thomas Keller — "squeegeeing" the salmon skin with the back of a knife to thoroughly dry it out before cooking. The result is skin as crisp as a wafer and the perfect counterpoint to the fish's moist flesh. Crisp-skinned salmon with lentils, bacon and dandelion greens Total time: 1 hour, 35 minutes Servings: 6 to 8 6 to 8 salmon fillets (1½ to 2 pounds total)
December 8, 2011
Coq au vin Total time: 1 1/2 hours Servings: 6 to 8 3/4 cup diced bacon 4 pounds chicken thighs and drumsticks 1 1/2 teaspoons salt, divided 3/4 teaspoon pepper, divided 2 sliced onions (halved lengthwise and thinly sliced lengthwise) 3/4 teaspoon thyme 3 cloves garlic, crushed 1 bay leaf 1/2 cup canned, chopped tomatoes 2 cups red wine, divided 1 1/2 cups chicken broth, divided 1 tablespoon oil 5 tablespoons butter, divided 24 pearl onions, peeled 1 pound mushrooms, quartered 3 tablespoons flour 1/4 cup chopped parsley 1. Heat the pressure cooker insert and add the bacon.
November 24, 2011 |
In my household, passions run high every year when we discuss the Thanksgiving menu. My husband favors dishes with bacon, pork sausage or lard. One year he suggested altering the lineup to eliminate mashed potatoes ("bland prison food"), which prompted threats from the kitchen staff to retaliate by withholding their father's favorite dessert (angel pie, with shaved bacon). The one dish that rises above controversy is the turkey, the centerpiece of that glorious meal. But it is also the biggest challenge of all. Over the years, we have tried many different approaches to cooking it, including brining, barbecuing, grilling it on a rotisserie, slow-roasting, tenting, un-tenting, butter basting, bouillon basting or rubbing it in exotic spices, such as bacon.