The Official Bacon Salt Blog

Pan Seared Bacon Wrapped Filet Mignon in Red Wine Reduction Sauce

This was a really big hit for a dinner we had this weekend. We served it with a side Linguine with Alfredo Sauce and a side salad.

Pan Seared Double Bacon Filet Mignon in Red Wine Sauce
4 filet mignons wrapped in bacon (4-6 oz each)
2-3 tablespoons Peppered Bacon Salt
1 tsp ground black pepper
2 tsp garlic powder
3 tablespoons butter
1 tablespoon minced shallots
3/4 cup red wine (we used a good red zinfandel and drank the rest)
2-3 sprigs of thyme

Sprinkle steaks with a combination of Peppered Bacon Salt and garlic powder, then finish with a sprinkle of fresh ground pepper. Pat into steaks and let the steaks sit covered and unrefrigerated for approximately 1 hour.

Preheat a large skillet over medium high heat; turn oven to 375 degrees F. Add 2 tablespoons butter and let foam. Add the steaks and cook for 4 minutes per side. You should get a nice sear on each side. Remove the steaks and put them in the oven on an oven proof platter or casserole dish.

Reduce the heat to medium and add the remaining butter. Once melted, add the shallots and cook for about 1 minute until they soften, then add the wine and thyme. Raise the heat to high and let most of the sauce bubble away. Reduce heat to low. When the steaks are close to cooked - 140 degrees F at their thickest point - remove the steaks from the oven and let sit for 2 minutes. Toss the steak in the pan with the sauce, and then serve with a coating of the red wine sauce. You can also add a dash of Peppered Bacon Salt at the end.  

Great recipe from a young fan: Parmesan Bacon Bites

We got an email from Kelly not too long ago with a recipe from her 12 year old son Joshua. And we loved it so much we sent him a gift box to say thank you. Here's the recipe, and way to go Josh!

Parmesan Bacon Bites by Joshua S., age 12

5T Shredded Parmesan Cheese
1 Green Onion (diced)
1/2t Cracked Red Pepper
2T Baconaise
1t Bacon Salt

Mix together. Put equal parts on 2 english muffins and toast.

Incidentally, we added canned crab to this and it was really great!

Baconnaise Recipe: Shrimp and Crab Dip

We had some guests over for dinner last night. We wanted to make our famous Baconnaise crab dip, but one of our friends is allergic to onions. We needed something with texture, so we substituted shrimp - with really awesome results. This ended up better than the original recipe.

Baconnaise Crab Dip

• 11 ounces cream cheese, softened
• 1 cup Baconnaise
• 20 medium shrimp
• 2 cloves garlic, chopped
• 1 tbsp extra virgin olive oil
• 3 (6 ounce) cans crabmeat, drained and flaked
• 1/8 teaspoon garlic powder
• 1/4 cup chopped Chives (optional)
• Any flavor Bacon Salt to taste (we like Jalapeno Bacon Salt in this a lot)

Remove tails from shrimp. Heat the olive oil in a pan over medium heat and add chopped garlic. Heat for 1-2 minutes (be careful not to let the garlic burn) then add the shrimp. Cook the shrimp until pink/opaque. Drain the shrimp and garlic, then coarsely chop the shrimp into very small chunks.

Meanwhile, preheat oven to 375 degrees F. Mix the cream cheese, Baconnaise, crab, shrimp, garlic powder, chives (optional) and Bacon Salt in a a mixing bowl. Spread the mixture into a baking dish and bake for 20 minutes. Serve hot with sliced French bread.

Baconnaise Recipe: BLT pizza with Baconnaise

We've had a couple of suggestions for this, and are happy to say that it is possible to make a BLT pizza taste extra bacony with or without bacon. Here are two variations:

 

BLT pizza with Baconnaise

1 (10 ounce) can refrigerated pizza crust dough (or pre-made Boboli crust)

3-4 tablespoons of Baconnaise

1-2 sliced Tomatoes

Pre-cooked Bacon (optional)

Mozzarella Cheese

Your favorite Bacon Salt (optional)

Shredded lettuce

Preheat oven to 375 degrees (or to package directions on crust). Stretch pizza dough out over a cookie sheet or pan. Brush the dough with enough Baconnaise to form a thin layer (this step is optional, as the Baconnaise can just be added to the lettuce at the end). Spread the shredded mozzarella over the crust, and arrange the tomatoes over the cheese. Bake for 10-15 minutes or until the cheese begins to brown. Combine the shredded lettuce with 1-2 tablespoons of Baconnaise, your favorite Bacon Salt (optional) and ground black pepper. Top the pizza with the shredded lettuce, serve and enjoy!

Jim Gaffigan King Baby

Jim Gaffigan is one of our idols and is the torch bearer for bacon lovers everywhere (in addition to being a walking, talking advertisement for Hot Pockets). His upcoming Comedy Central special and DVD should definitely be hilarious.

Here's a bacon-related clip from his upcoming special King Baby. Go Jim go.

A better vegetarian bacon?

For years, vegetarians have searched in vain for the perfect non-meat bacon. They've tried tofu, soy and (gag) mushrooms. We're not huge fans of eggplant, but perhaps this is what they've been looking for?

http://vegetablecow.wordpress.com/tag/bacon-salt/

Hall of Heroes - Mudsweatbeers and Being Bacon

Our friends at mudsweatbeers answered our call to be giant strips of bacon for the Cochon555 event in downtown Seattle last night. They have now entered the Bacon Salt Hall of Heroes for their performance, which included mingling with an upscale crowd of guests dressed as 7 foot tall slices of bacon; getting punched; drinking; and eating a LOT of pork products. Mike and Lisa did a great job, and they will forever be remembered for their contribution to the bacon arts.

Thanks for being bacon, you will always be welcome to repeat that performance! Here are some pictures from the evening.

Cochon 555 - 5 pigs, 5 chefs, 5 winemakers

We'll be here this Sunday - will you? Help crown the Prince of Pork!

http://www.amusecochon.com/

Baconnaise Cream Cheese Cheddar Dip

People write funny things in the comments section of their online orders. We read and love each one of them.

One recent note said:

"You combined the two greatest ingredients known to man, bacon and salt. But that wasn't enough, you added cheese. I love you guys."

And now we've added mayo. So here's a combination of all three in one magical dip. We give you:

Baconnaise Cream Cheese Cheddar Dip

Ingredients:

2-8 ounce packages cream cheese, softened
1 cup Baconnaise
1 cup sour cream
1 onion, chopped
4 cups shredded cheddar cheese, divided

Mix all ingredients except the cheddar together with a blender in a large mixing bowl. Add in the cheddar, and fold in. This can be served hot or cold. If served cold, leave overnight in your fridge for best flavor.

If serving hot, place in a baking dish and bake uncovered at 375 degrees F for 30 minutes or until lightly browned.

Serve with crackers, chips or pretzels.

This is not our new tagline

When you say bacon and mayonnaise together, your first thought is... "heart attack in a jar." The video below is a very funny version of this:

As many of you already know, Baconnaise - even the Regular version - has less fat and calories than regular mayonnaise. So while it might taste like a heart attack in a jar (doesn't everything delicious give you heart disease?), it's not!