Swine Dining
January 29, 2010
I promise this is my last item about pork this week. I came across this blog post, though, How to Win Friends and Influence People…with Bacon and it made me giggle (and salivate!) because it is a method I subscribe to. Come over to our house for dinner and there’s a good chance bacon will be part of the meal (I suppose this falls more into “swell” category than it does “health”). Cases in point:
1. A side dish we make fairly regularly is an incredible Brussel Sprouts with Bacon and Cider Vinaigrette from Canadian House & Home. It has the power to convert brussel sprouts haters into lovers.
2. At Christmas, we were in charge of appetizers; we made a retro recipe I got from G.’s mom, bacon-wrapped water chestnuts baked in a brown sugar-based dressing, that disappeared in two minutes flat.
3. Our ultimate bacon pièce to résistance: the Bacon Explosion. I first heard about the Explosion in the New York Times a year ago and had been obsessed with making it (it was the arts and craftsy-ness of the bacon weave that I was particularly drawn to).
We finally got around to trying it this November and let me tell you it was all that I had dreamed of — sweet and salty all at once, with intense bacon flavour. And it was a bonus that it turned out to be quite simple to make.
And no, we didn’t have a defibrillator on site.
We used this recipe and cooked it in our oven since we don’t own a smoker. N.B. This recipe serves about six people (not 10 as the recipe indicates).
Just now I reluctantly used the recipe analyzer at www.dietitians.ca (I had a sneaking suspicion that ignorance is bliss when it comes to the Bacon Explosion). How’s it do? Per serving it rings in at 452 calories, 32 grams of fat, 14 grams of carbs, 24 grams of protein, and oh yeah, 1,846 grams of sodium. No, that’s not a typo.
So it’s definitely not something you’d have regularly, but perhaps as a once-a-year pork fest. For more pics of how our Explosion came together, click here.
Filed under: Diet,Swellbeing
11 Comments Leave a Comment
1.
Diane | February 3, 2010 at 4:46 PM
You know I am no fan of Brussels sprouts! BUT all this talk about how scrumptious it is, just may convert me.
I plan on cooking it this weekend.
BTW that bacon explosion looks YUM!!
2.
healthandswellness | February 3, 2010 at 10:38 PM
Let me know what you think after making them this weekend!
3. Switching to whole-grain &hellip | February 10, 2010 at 12:13 PM
[…] the sound of her recipe for Rotini with Artichoke Hearts and Dried Cranberries — artichokes almost as high as bacon does in terms of my favourite ingredients. So when I came home starving after a yoga class this Sunday, it was the perfect super-quick meal […]
4.
Yuki | February 10, 2010 at 4:11 PM
Karen, I made bacon with brussels sprouts last weekend, inspired by you! I didn’t look for the H&H recipe b/c I figured the name sorta said it all, and it was awesome! Thanks for the tip–it’s such a delicious pairing and will have me eating sprouts more than my usual once-per-season!
5.
healthandswellness | February 10, 2010 at 9:49 PM
Did your recipe have cider vinaigrette? Either way, isn’t it sooo good? Yum, craving it myself now. The wild mushroom brussel sprouts from H&H is also GREAT, but way time consuming to make, I found anyhow.
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[…] Jacques OPI Axxium manicure from Tips Nail Bar!), bacon, blush, dogs, lip gloss, cats, Chicago, eating, and stationery–amongst many, many other things, of course, those are off the top of of my […]
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10. Scarf it up « Healt&hellip | November 4, 2010 at 10:48 AM
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11. The burger of my dreams &&hellip | April 4, 2012 at 12:53 PM
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