Archive for the ‘bacon’ Category

Summer Greens with Mustardy Potatoes and Six-Minute Egg


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By the time I remembered to take a picture, I had already eaten the clams ... delicious!

By the time I remembered to take a picture, I had already eaten the clams ... delicious!

I stopped by the fish market and bought some little neck clams to make one of my favorite meals. This can serve from two to four people, or more, depending on how much pasta you cook.

  • olive oil
  • 2 slices of bacon, chopped into small pieces before cooking
  • 3 cloves garlic, diced (I use the jarred minced garlic — at least a tablespoon)
  • 8-12 clams per person (you wouldn’t want more clams than fit easily in one layer in the pan you are using)
  • 1 bottle of clam juice (1 cup)
  • 1 cup dry vermouth (or, if you have it, dry white wine)
  • dried hot red pepper flakes, to taste
  • 1/2 to 1 box dried thin linguine or spaghetti
  • big bunch of chopped fresh parsley
  • Parmesan cheese

As you are you getting the water boiling for the pasta, sauté bacon in a large deep frying pan, stirring occasionally, until golden.

When water is ready, throw the pasta in, cook till al dente.

While the pasta is cooking, add the diced garlic and red pepper flakes to the pan with the cooked bacon bits. After about 30 seconds, add the clam juice and vermouth/wine, increasing the heat to bring it up to a simmer.

Add clams and cover, allowing it to simmer until the clams open, about 4 to 5 minutes (discard any clams that do not open after 6 minutes).

Once all the clams are open, turn the heat down, put the clams in a separate bowl and remove shells, or don’t if you like them on your pasta in the shell.

Drain pasta and put it in the sauce so it can absorb some of that delicious flavor. Chop the parsley and throw it in with pasta and sauce, give it a stir or two.

Drizzle with olive oil (to taste — I put on a fair amount, probably 4-5 tablespoons).

Plate the pasta with reserved clams. Add Parmesan cheese and enjoy!

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Don Ipock for The New York Times)

(Photo: Don Ipock for The New York Times)

The Bacon Explosion, a “massive torpedo-shaped amalgamation of two pounds of bacon woven through and around two pounds of sausage and slathered in barbecue sauce,” was invented two months ago and I didn’t hear about it?

I’m clearly not paying enough attention.

Knight Diver was, however. Jude and Sherrie filmed their attempt at making the Bacon Explosion:

Unbeknownst to Jason Day and Aaron Chronister, the talent behind the Bacon Explosion, they were already behind the times. Headless Blogger claims their Sausage Fattie — inspired by Food Proof’s Bacon and Cheese Roll — predates the Bacon Explosion.

Messrs. Day and Chronister’s recipe is here.

For more bacon fun, visit Bacon Today. The recipe for bacon cinnamon rolls looks delicious and much less likely to result in a visit by the fire department.

Thanks, Jake T. Snake!

Check out “What’s To Eat” in the sidebar for more bacon-related links.

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Chief Bacon Rind, January 6, 1923.

Chief Bacon Rind, January 6, 1923.

I came across this picture of Chief Bacon Rind in The Library of Congress archives and was amazed at such a name!

I have googled the Chief but come up with little of substance despite the fact that he was a negotiator with the US government on behalf of the Osage Nation during the 1920s and his image appeared on drinking glasses given away by gas stations in the 1950s.

I am very surprised he does not have an entry in Wikipedia. I hope someone remedies that.

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Chicken Fried Bacon!

Now you can make it at home!

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Bacon Strips Bandages

Ouch! That smarts! Treat your minor cuts, scrapes and scratches with the incredible healing power of a designer bandage from Accoutrements. And if a fancy bandage isn’t enough to dry up your tears, how about a FREE PRIZE! Each comes in a 3-3/4″ tall metal pocket tin and contains a small plastic trinket to help make even the ouchiest owies feel all better in no time. The 3″ x 1″ Bacon Strips are cut to look like small slabs of bacon. Fifteen per tin.

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Making Bacon!

Okay, I have now added a separate category for bacon in the side bar.

This kid made his own bacon!

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