Posts Tagged ‘bacon’

Nov

18

2014

Saffron Split Pea, Potato and Bacon Soup

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Saffron Split Pea, Potato and Bacon Soup

Have you ever discovered something that everyone else knows about, but it’s new to you? On a recent trip to Santa Barbara, from the back seat of a friend’s car, I just happened to spot a towering sign that read “Pea Soup Andersen’s Inn“. Andersen’s is actually in Buellton, just a few miles from Santa Barbara, and it’s a well-known landmark. News to me! We ate breakfast at a popular diner across the street, and as soon as the bill was settled, I walked over to the inn. There was a market inside, and I scurried through folks waiting to dine to peek at the goods on the shelves. Thanks to Andersen’s peas, this recipe was born.

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Jun

10

2014

Bacon Mushroom Fried Rice

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Bacon Mushroom Fried Rice

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Bacon Mushroom Fried Rice Final 2 - The Duo Dishes

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There are some things that should always be eaten as a pair–summer’s peaches and fresh whipped cream, salty fried chicken and syrupy waffles, rich Irish butter and warm, hearty bread. And of course bacon and mushrooms. They are often a match in a number of recipes. Broil bacon-wrapped mushrooms for an appetizer, or saute up a batch as a topping for your burger. You can toss them over a cheesy pizza, or fold them into a creamy pasta dish. The combination is usually decadent, so if you’re going to do it, go all the way! If you are looking for another way to serve up bacon and mushrooms, here is a fried rice dish that is worth a try. 

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Aug

16

2010

Sweet and Savory Never Get Old

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Caramelized Peach and Bacon Pasta

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Caramelized Peach and Bacon Pasta-Duo Dishes

At our cocktail party after the beach seafood boil a couple weeks ago, we wanted to have an easy dish to serve up to our guests. You may be wondering how they even had room left in their bellies after an afternoon of crab, shrimp, mussels and lobsters. Well, trust us, there’s always room. Having just received several sample bottles in the mail from Girard’s Salad Dressings, we thought a cold pasta salad would do just the trick. We could prep all of the ingredients individually and just toss them together just before serving. We decided to use the Peach Mimosa Vinaigrette because it was one of the most interesting varieties amongst the group. The dressing is sweet, but not overwhelmingly so, and we thought summertime peaches would pair beautifully with it. From there, everything just fell together in unison.

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May

3

2010

The Appeal of Portable

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Halloumi and Date Strips

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The Appeal of Portable

When you think about party hors d’oeuvres, maybe you wonder what’s the easiest way for people to serve themselves? Fun bits to nibble on are the type that come with edible utensils. Take bacon for instance. It’s pliable and easy to shape as needed. Oh, and it tastes good. It makes a perfect bacon spoon (a bacoon?) to carry food from the plate to your mouth. It is one of the star ingredients in this simple appetizer that combines two things that we both love–bacon and cheese.

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Nov

28

2009

Maureen’s Test Kitchen

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Roasted Fingerling Potatoes and Brussels Sprouts

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Maureen's Test Kitchen

It’s that time!  We present another spectacular dish from this month’s guest blogger, our friend and co-worker Maureen.  And as Mo demonstrates, there’s nothing quite like a roasted vegetable.  Pick a vegetable, any vegetable.  Add some salt, pepper, oil, throw in a hot oven and…Boom.  Bam.  Bomb.  So good!  We’re so elated she picked this particular one to feature.

We were just reminiscing about the delicious roasted brussels sprouts served at the Foodbuzz Blogger Festival evening dinner. Brussels sprouts get a bad rap.  When you hear about this green, miniature, cabbage-shaped, bulb-thingy, images of your 12-year-old self come to mind, screaming in agony at the pain your parents inflicted on you by forcing you to eat said green thingy.  Now that your taste buds have matured—and your mind is open—try revisiting the spout.  You’ll be glad you did.   Tell us why Maureen…

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Oct

25

2009

Foodbuzz 24, 24, 24: A Pumpkin Extravaganza

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Pumpkin Mascarpone Spread on Crostini with Caramelized Onions, Persimmon and Stilton Cheese, Pumpkin Seed Hummus, Pumpkin Seed Hummus, Arugula with Roasted Beets and Butternut Squash, Bacon, Candied Pepitas and Pumpkin Seed Oil Vinaigrette, Tangerine Roasted Pumpkin Fries with Spiced Tomato Cream Sauce, Duck and Pumpkin a l'Orange en Croute, Corn Pumpkin Purée, Spiced Pumpkin Cake with Brown Sugar Maple Icing, Apricot Pumpkin Ice Cream, Pepita Brittle, Mini Popcorn Balls, Pumpkin-Infused Vodka Orange Shots, Pumpkin Chai Iced Tea

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Foodbuzz 24, 24, 24: A Pumpkin Extravaganza

All we’ve done this month is go on and on about how we love October.  Hopefully you are not sick of hearing this, but we have to say it again:  We love October!  It’s the fall time, and leaves are falling. The air is crispy and there are orange pumpkins sitting on many steps.  Oh, and yesterday was Amir’s birthday!  When we received the call for submissions for Foodbuzz’s monthly 24, 24, 24 event, to be held on October 24, we had to give it a shot.  Once the proposal was submitted, it was time to plan another birthday party to finish off the month of babies being born!  Amir wanted pumpkins in his menu, and that’s how the pumpkin blowout came into existence.  Every part of the evening’s meal–from starting nibbles to the final cocktail–would contain pumpkin in some form or fashion.  If there’s ever a time to go overboard with the fruity gourd, it would be now!

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Sep

14

2009

A Tasty Deed

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Kroppkakor (Swedish Potato Dumplings)

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A Tasty Deed

Surprisingly, other than dinner parties and a few special occasions, we don’t really cook that much for our friends.  Sure there’s the occasional cookie or treat we love to share with co-workers and our roommates, but most of the cooking we do is generally for ourselves or each other.  Recently, however, a dear friend of ours was reminiscing about his Swedish heritage and a particular boyhood favorite dish.  “Kroppkakor,” he called it.  Who?  Have you ever heard of such a thing?  Well we definitely have not, but our blank stares diminished and turned into equal shares of his enthusiasm after we understood several choice words in his explanation: “potato,” “dumpling,” “bacon!”  He put in a special request for us to take a pass at making it, and we were more than happy to oblige.  We can’t say no to bacon.

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Sep

11

2009

Canelé Chefs for The Day

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Canele Chefs for a Day

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Canelé Chefs for The Day

We did it guys.  We were chefs for the day–or evening, rather–at Canelé in Atwater Village for their rotating Friends Cook feature.  What an experience.  Neither one of us has spent any time in a restaurant kitchen, so the entire event was full of interesting and slightly nerve-racking moments.  Of course, not only the preparation, but also the presentation of a meal to a restaurant’s frequent patrons is just as daunting.  We were lucky to learn just what it’s like to work with trained chefs, cooks and waitresses, not to mention prepare meals for refined eaters.

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Aug

21

2009

Brian’s Replicated Recipes

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Crab and Spinach Quesadillas

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Brian's Replicated Recipes

We are oh so grateful for all the comments we get on this blog.  We absolutely love hearing from you so keep it up!  We’re also going to start reaching out even more to our fellow food enthusiasts out there in the coming season, so definitely stay tuned.  One fun way to start is by cooking each other’s recipes.  We’ll continue to have our monthly Guest Test Kitchen and bring you fresh-out-the-oven recipes from the people closest to us–our friends and family.  We thought it would be a neat idea to have a new feature where a guest writes about cooking one of our recipes.  We love to share what we cook, but part of us hopes you try it out.  If you do, we want to know what happened.  And so it begins!  We bring you Replicated Recipes.  It’s an opportunity for you to tell us your thoughts about one of our dishes and also a specially designated forum for us to test the good ones we come across every day from your sites. Was the recipe easy to follow?  How’d it look?  Was it even good?  Did everyone at the meal like it?  For the most part, we’re …

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Jul

15

2009

Eating Up This Acronym

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Cinnamon Cranberry BLTOA

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Eating Up This Acronym

How many ways can you make your BLT?  There are a ton of variations, and we’ve seen them all.  Add avocado, insert a fried egg, lay on a slab of grilled salmon, sprinkle on sprouts.  If you’re a freak about bread, maybe you only have yours on white (not toasted) or wheat (burnt to a crisp).  How about those folks who like to add on the fixings?  Extra mayo, a dollop of mustard, squeeze in some ketchup, load on the black pepper.  It’s exhausting how such a simple sammie can get so complicated, but when it’s just right, it’s right.  Here’s another creation we had in mind when we made a loaf of bread last week.  It’s our simple, yet complex version of a classic.

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