Three Ways To Enjoy Bacon Sushi

With all the force and fury of the sun beating down on our heads every day of this scorcher of a summer, sometimes a hearty meat-and-potatoes meal in not what we’re craving at the end of the day. Even the most stalwart bacon lovers (such as myself) have to admit that, after a day at the beach or running errands on the blistering sidewalk, while I am ravenously hungry I still feel like having something light and refreshing rather than hot, heavy and too filling. While it can be tempting to just eat fruit, veggies and popsicles all summer, it’s important to remember that when we’re more active (and especially under such hot conditions) that energy is important, and that means protein. But what if there was a way to get a meal that was both substantial and nutritious while still cool and refreshing? That’s where bacon sushi comes in.

Ah, bacon sushi. One of the best mash-ups of all time, this light-yet-flavourful Japanese style of cuisine has been the starting place for many delectable North American variations, including this one. The glutinous sushi rice provides an excellent textural foil for the crispy bacon, and the heat of wasabi was made for bacon’s subtle sweetness. Also, bacon pairs incredible well with a lot of Japanese sauces, teriyaki in particular.

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Baconized Flatbread Recipe Failure – Part 1: The topping

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    Prep TIme: 10 mins Cook Time: 15 mins

Have you ever had one of those days in the kitchen when nothing really wants to cooperate? I’m sure you’ve all had them and, yes, Chef Rob has those days, too. The past 24hrs was a testament to that. I was intending on making a gorgeous grilled flatbread topped with wonderful baconized ingredients for you guys, but my dough simply didn’t want to behave… TWICE! I started by buying some pizza dough at my local grocery store, because I wasn’t in the mood nor did I have the time to make my own. When I went to work it and make it into a nice round ball so that I could flatten it out, it all began to disintegrate. It was over-worked and over-processed. The only thing it was good for was the garbage. I cut my losses and began to make a fresh batch of my own dough so that I could finish the recipe in the morning.

Now, I’ve made dough a whole whack of times, but this batch came together quite differently. It took a lot longer than usual and didn’t have the same texture that I’m used to. Either way, I let it rise, and checked on it in the morning. Morning came, and the stuff wouldn’t stretch. There was very little gluten production during the extended kneading time! Again, this batch was good for the garbage. Needless to say, I was a tad frustrated.

So, here I present to you one of the toppings I was going to put on our grilled flatbread. A herbaceous mushroom trio. Stay tuned, because, by a fire-y red place below ground or high water, there will be flatbread come Thursday!

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Bacon Love Friday: Keeping Cool With Sizzling Bacon

I don’t know what the weather is like in your neck of the woods, bacon lovers, but here at the Republic of bacon, it is hot. Every day, I pledge my undying love to the air conditioner and take the coldest shower I can stand, just to spend a few precious moments not sweating. My cats are all splayed out on the kitchen floor because the tile is a little bit cooler, extremely unimpressed at the unholy warmth that all the fans in the world can’t seem to dispel. It’s not quite July yet and already we’re in for a scorcher of a summer.

As much as I adore bacon (I mean, obviously – here I am writing this for you), when the weather is this hot, sometimes the idea of standing in front of a hot stove, frying up a pan of sizzling bacon, becomes less appealing somehow. I flatly refuse to turn on the oven and make my apartment even a single degree warmer, and I flatly refuse to microwave. When even eating anything warming that straight-from-the-fridge watermelon seems like a chore, what’s a bacon-loving girl to do to get her fix?

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Lobster BLT with Lobster Butter Aioli – Lobster Week Pt. 2

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Welcome to installment two of Lobster week. I hope you’re enjoying it as much as I did. I mean… you didn’t get to eat these sandwiches, but here I give you the power and insight to make them yourself! And you’ll be able to bask in that lobster glory. Bathe in it. Soak it up. Bring that joy to your friends… or, you know, save it for yourself. I don’t judge. I just lobster. (Did I just use lobster as a verb?)

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The Elements of Bacon: Salt

If you’re anything like me, sometimes you just sit back and daydream about bacon. I think about the flavour and the texture, imagine putting a piece in my mouth right now, brainstorm new recipes and delicious bacon combinations. Whenever I find myself thinking about how wonderful bacon is, and musing over it’s many wonderful qualities, there are a few descriptions that always leap to mind.

In the first installment of this series on the Elements of Bacon, I took a close look at the smoky quality of bacon, where it comes from and how it is an essential part of what gives bacon its flavour. Today, I want to spend some time considering the salt.

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Bacon & Lobster Grilled Cheese – Lobster Week Part 1

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    Prep Time: 15 mins Cook Time: 5 mins

Lobster is one of the ultimate North American delicacies, so I’m dedicating this week of posts to it. I’ll combine it with another one of its delicacies, bacon, in a couple different ways – a couple different sandwiches, to be exact. If you are able to find some lobster on sale, as I did this week, these are some wonderful, non-traditional ways to serve it up. Lobster can ALWAYS be accentuated by the wonderful smokey-saltiness of bacon so, being a bacon lover, you shouldn’t be able to turn these down. My roommate, who pretends he doesn’t like lobster, almost cried after tasting this week’s installments. I hope to bring you all to tears in the same way.

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The Elements of Bacon: Smoke

I found myself in a wistful, introspective mood this weekend, dear readers. Maybe it was the first rainy summer weekend we’ve had in a while, which kept me inside and daydreaming instead of outside and gallivanting. Maybe I’m just getting a bit more cerebral as I age. But whatever the reason, I found myself not just cooking, eating and enjoying some bacon this weekend (though I certainly did that as well). More than that, I found myself pondering, positively ruminating on what was the secret to bacon’s charms, what was it that made this simple strip of pork so incredibly delicious, so much so that our entire culture has become obsessed with it.

With this in mind, I’ve decided to start a new series here on the Republic of Bacon, called The Elements of Bacon. Each entry will be dedicated to one of the aspects of bacon, be it flavour or texture or aroma, that contributes to its incredible tastiness. Today, for the first entry, I want to talk about smoke.

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Bacon Love Friday: The Great Canadian Burger

As summer heats up in Canada, I am finding myself less and less interested in slaving over a hot stove, making dinner while trapped inside on a sublime summer day. Instead, I tend to be far happier slaving in front of a hot grill. It’s barbecue season folks, and that means char marks and melty cheese, sweet corn and steaks. I’m not the only one adjusting what I serve; many restaurants across Canada are also changing up their menus to reflect the weather, and their summer fair is looking great. Many of these dishes are positively grill-tastic – and sport a healthy dose of bacon!

So for this edition of Bacon Love Friday, we’re firing up the grill and going out in search of the Great Canadian Burger.

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The Best Baconized Tiramisu Recipe

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    Prep: 20 mins Inactive: Overnight

If I had to pick a favourite desert, this would be it. Hands down. Homemade and from my Nonna’s kitchen, preferably. There’s something magical about nonnas – grandmothers, for those non-Italians. They use the same damn ingredients, they cook things for the same amount of time, they put things in the same order, but for some magical reason, EVERYTHING they make tastes WAY better than you can ever dream of making it. I don’t get it. I never will. Because I’ll never be a Nonna. Well, here’s to her – but she’d probably smack me for putting bacon in it!

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Bacon and Cola Who Knew You Could Cook With Pop

I’ve been a part of the Republic of Bacon family long enough now that I am finally starting to consider myself a bacon expert. I feel comfortably asserting my bacon knowledge in most conversations, and and consider myself very well informed when it comes to cutting-edge bacon news. My bacon cooking skills have improved mightily, and I am up-to-date on all the current bacon trends, from the still-burgeoning world of bacon desserts to the ever more ridiculous sphere of bacon contests. Bur every once in a while I still come across something that I was not expecting at all, something entirely new.

Before today, I have never really considered the connection between bacon and cola. Sure, I had heard rumours of some chefs using cola to cook with pork products, but that was about it. But as soon as I started doing a bit of digging, I found that the bacon and cola rabbit hole was actually quite deep, and these two products were far more closely tied than I could have anticipated.

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