So if you’ve been following what’s going on in bacon news (and I know that you do), you’ve no doubt seen the new bacon coffin on the market from J & D’s.

If not, you’re in for a treat! The above beauty can be all yours for a mere $3,000 and you can be assured that you will rest in heavenly bacon glory for all eternity. Amen.

There’s even a Facebook page dedicated to bacon coffins.

Could this possibly be a case of taking things too far?

Like going to a job interview decked out in Lakers gear? Or painting your house Boise State colors? Or naming your kid “DIRECTV” so you’ll be sure to get free satellite service forever?

I mean, my family can attest to the fact that I LOVE BACON. Just come over on Sunday morning and see if YOU get the last piece. Hint:  It’s mine.

But there is a limit. And I think spending the afterlife in a bacon-themed casket goes well beyond it.

What do you think? Do you love it? Do you hate it? Do you think people should get a life and let people have their fun?

I wanna know!

Photo courtesy of JDFoods.net.

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If you watch TV, you’ve probably seen those “Marry Bacon” commercials for Jack in the Box.

The first time I saw one, I almost fell out of my chair with laughter. I DO love bacon. Enough to marry it? Eh.

So, they’ve set up a website, MarryBacon.com, with all sorts of silliness. But I love the idea of celebrating bacon.

Every time I eat it I do a little dance.

You’ll find lots of fun bacon-related stuff there – including a Tumblr page, which is where the little artistic goodie above came from. Fun stuff.

And when you’re in the mood for bacon – but not in the mood for Jack in the Box – get your bacon here. It’s where I get mine and it’s to die for. Or marry. Whichever.

Have fun!

Photo courtesy of NealLovesBacon.tumblr.com.

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I like bacon. Maybe you like bacon.

But do you like bacon enough to want your home to smell like it constantly?

If so, this bacon-scented candle just might be the ticket for you.

Personally, I only like to eat bacon. True, the smell is divine. But I don’t necessarily want it to linger. Forever.

I like bacon on my filet mignon. With my eggs. On a BLT.

But NOT wafting through my living room when guests are over.

What about you? Does the thought of a bacon-scented home make you giddy? No judgment here if it does. I get it. Really.

Photo courtesy of Hotwicks.com.

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I hope you enjoy the holiday weekend – whatever holiday you celebrate.

And I hope you receive one of the above goodies. Strawberry-flavored steak treats – or perhaps bacon?

You’ve been good all year, right?

Wait, if you’ve been good does that mean you SHOULD or SHOULD NOT receive this?

I’m confused.

In any case, have a happy, happy weekend filled with joy surrounded by the ones you love.

That’s universal.

Photo courtesy of Jeff Houck via flickr.com.

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THIS, my friends, is what’s known as baseball steak.

And with the World Series revving up between the Rangers and Cardinals, what better time to serve them as a nod to America’s pastime?

The baseball steak is most often Top Sirloin, at least 2 inches thick, and it gets its name from the puffed up shape it has when it’s cooked. Much like a baseball!

Yours can be served with or without bacon, but really, when there’s a choice do you really say no to bacon?

Livestrong.com has a great page on several different ways to cook a baseball steak – complete with all the steps and ingredients you’ll need. Check it out here.

So get your Top Sirloin out (you can order some great beef here) and let’s play ball!

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Well, it seems like it sometimes.

See, we’re on vacation. And we’ve made it a rule to not eat out as much as possible on vacation.

We have kids under age 10 and all the “family-oriented” places around here are, well, deep-fried disappointment.

Ugh.

Plus, there are lines and waiting and complaining.

That’s not much of a vacation.

So we opt to cook our favorites at our home away from home.

And these steakburgers? Well, they were heaven.

As soon as we began cooking, the place where we’re staying filled quickly with the amazing aroma of grilled beef and we all could hardly contain our appetites until the sweet relief of a plate on the table.

No lines, no gum-chewing waitress, no bill, no TIPPING.

Just my food exactly the way I like it with incredible smoky bacon and ooey, gooey cheese.

You tell me heaven isn’t like that. I dare ya!

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Okay, expanding on a theme here this week. Most of us steak lovers can probably agree that bacon rocks.

Bacon on a steak? Fugeddaboudit!!!! It only enhances the flavor.

Meatloaf topped off with bacon?

Absolutely incredible.

But this? Well, this might go under the heading, “TRAVESTY.”

It is an affront to bacon.

It’s the Maple Bacon Sundae – NEW from Denny’s!

I don’t know where to go with this. I feel like I need some therapy just thinking about it.

It’s wrong on so many levels. But…is it possible just a small part of me thinks it’s so right?

No. I can’t. It’s against the laws of nature.

You want bacon? Go here and order some. It’s delicious. Just promise me you will use it the way nature intended.

PLEASE!!!

Photo courtesy of News.Yahoo.com.

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Dab a little of this behind your ears and the spouse will come running.

Or stray dogs. Whichever.

Look, I love bacon as much as the next guy. (Maybe more if you ask my husband.)

But I’m pretty sure I don’t want to smell like it all the time. If I’m going to smell like anything it’s going to be a fresh meadow – not meat.

Check out the full details of this hilarious new product here. And don’t blame me if you have a feral dog problem after you buy it.

I warned you.

Photo courtesy of CocoPerez.com.

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Who doesn’t love bacon? And if it’s mixed with beef? Fuhgeddaboutit!!!

This amazing recipe is for a decadent, bacony sauce you can serve with so many different dishes — roasts, steaks, beef tips . . . you name it!

Be creative and you just might create your new favorite meal! And choose from these different bacon flavors to give it your own twist!

Bacon Hollandaise

Ingredients:

Egg yolks – 3

Lemon juice – 1 ½ oz

Reserved bacon fat (from hickory smoked bacon) – 7 oz

Salt and pepper – to taste

Method:

1. Melt bacon fat so that it is a liquid, but not hot.

2. Place egg yolks and lemon juice in a stainless steel bowl and whisk until frothy. Place metal bowl over a pot of simmering water and whisk constantly until it’s ribbony and has tripled in volume. It should have a light but firm consistency.

3.  Remove from heat and very gradually add bacon fat until it is all incorporated.

4. Taste and adjust seasoning with lemon juice, salt and pepper.

5. It can be heated back up over a double boiler a little if needed, but don’t let it get any hotter than 140 degrees or it will break.

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Wow.  These hearty baked beans can be a meal all on their own.

They’re a meaty mix of ground beef (try this — it’s my fave), sausage, bacon and lots of other good stuff.

You can use them as a dip . . .

. . . or as a side dish with steaks, pork chops, burgers, brisket — anything!

So what are you waiting for? Check out this recipe from awesome Paula at Salad-In-A-Jar.com.

She rocks. And so will you if you bring this to the next neighborhood party.

Photos courtesy of Salad-In-A-Jar.com.

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Momma Hen has an amazing recipe for flank steak with bacon sauce. Bacon sauce! That’s a new one for me.

Check out her recipe at Momma Hen’s Kitchen. Momma pulls no punches and this meal is no exception. It’s fierce. It’s savory. And it will put you in a new category with the people who are lucky enough to sit at your table.

Try it out! And let me know if it changes your life . . .

Photo courtesy of MommaHensKitchen.blogspot.com.

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I was craving meatloaf.

I know, it sounds weird, maybe kind of twisted. And it’s SOOOO suburbia.

But I wanted meatloaf.

It’s been really cool outside here and meatloaf is the perfect warm-you-up dinner.

And my husband couldn’t agree more. Heck, he benefits when I have beef cravings.

I think I had been dreaming about it — which is why I made this picture look kind of dreamy around the edges. Like the meatloaf is floating on a cloud.

Who wouldn’t want to see meatloaf floating on a cloud?

All right, I saw some hands. If you raised your hand, you’re dismissed. The rest of us will discuss how I make my meatloaf.

I use ground beef with onions already in it. It’s scrumptious. Then, add a cup of Italian breadcrumbs, oregano, salt and pepper to taste. Mix in an egg to to help it form the loaf.

Lay bacon strips over the top of the loaf and bake at 350 degrees F for just under an hour.

Oh, the smell is heavenly. The onions, the bacon, the oregano. You can smell it all. FOR AN HOUR.

It’s almost torture.

But then, just when you think you can’t stand it any longer — it’s ready to eat.

It was a dreamy evening scarfing down dreamy meatloaf with my dreamy husband. It was almost like an episode of Mad Men, only without all the yucky stuff on Mad Men.

Hooray for meatloaf!

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Well, so, that is the question.

When a great cut of meat is involved do you sauce it or not?

Denny Howell over at MLive.com gives us one option . . .

Sauce or no sauce?
That’s a big question when you have a good cut of steak. I waiver back and forth depending on the occasion and the rest of the menu, I think a sauce can truly finish the flavors. This was the case on Saturday when cooking for a dinner party.

Now I’m not talking about A.1. Steak Sauce. I’m talking about classic finishing sauces; a Merlot reduction, a Mushroom sauce or Bearnaise. Saturday happened to be a Creamy Cognac Peppercorn sauce with Morel Mushrooms.

I really liked the sauce and the rest of the dinner guests thought it was great! Not only did it go well with the steak but I thought the flavor of it with the mashed potatoes was really harmonious.

Dinner Menu:
Grilled Romaine with Spicy Caesar Dressing
Mushroom Stuffed Filet Mignon with Cognac Peppercorn Sauce
Boursin Mashed Potatoes
Bacon Wrapped Green Beans

Serves 6

Grilled Romaine with Spicy Caesar Dressing
The Spicy Caesar dressing is very quick and easy. Just take your favorite creamy caesar dressing and add one or two finely chopped chipotles and about 1 Tbsp of the adobo sauce.

For the Grilled Romaine, cut the romaine heats in half lengthwise brush the cut side with olive oil, salt and pepper then place on the grill until slightly charred.

Serve with anchovies, croutons and grated fresh Parmigiano-Reggiano cheese.
Tri-Mushroom Stuffed Filet w/ Creamy Cognac Peppercorn Sauce
- (6) 6-8oz filet mignon steaks
- 1 1/2 oz. dried portabella mushrooms
- 1 1/2 oz. dried shiitake mushrooms
- 1 1/2 oz. dried chanterelle mushrooms
- 2 cups cognac (I used Hennessy)
- olive oil
- 1/2 Tbsp butter
- 4 cloves garlic, minced
- 1 cup shallots, minced
- 3 tsp. fresh thyme
- Salt and Pepper

Place all the dried mushrooms in a large bowl. Pour heated, either microwave or stove-top) cognac over mushrooms. Let stand 1.5 hours. Drain mushrooms, while saving liquid for the peppercorn sauce.

Chop the garlic, shallots and mushrooms. Heat olive oil and butter in a large saute pan over medium heat. Add shallots and garlic, saute 1 minute. Add chopped mushrooms, saute another 5 minutes. Add salt and pepper to taste. Remove from heat, cool and add fresh thyme.

Cut a small slit into the side of each steak and move the knife around in the middle to make a pocket. Press the cooled mushroom mixture into each steak. You can secure the pockets with toothpicks. Season the steaks with salt and pepper.

Outside – Prepare Grill. Arrange coals to have hot section to sear and medium section to finish cooking. Place steaks on hot section and sear for 1 minute, rotate 45 degrees and sear an additional minute, on each side. Move steaks to medium section and grill for 3 minutes on each side. Remove from grill and let rest 5 minutes covered with foil.

Inside – Preheat over to 350. On High heat place the steaks in a grilling pan and sear for 1 minute, rotate 45 degrees and sear an additional minute, flip the steak, sear for another minute, rotate 45 degrees and place in the over for 5-10 minutes depending on steak temp. I recommend Med-Rare.

Creamy Cognac Peppercorn Sauce
- 4 Tbsp. unsalted butter
- 4 Tbsp. chopped shallots
- 4 Tbsp. crushed green and pink peppercorns
- 1cup cognac-mushroom liquid (drained from mushrooms)
- 1cup heavy whipping cream
- salt and pepper to taste
- 4 Tbsp chopped fresh dill
- Optional
(18) morel mushrooms

In a saute pan over medium heat, melt 3 Tbsp butter. Add shallots and peppercorns. Saute until shallots are soft. Add cognac-mushroom liquid and cook until liquid is reduced by half. Add cream and simmer until sauce slightly thickens, add optional morel mushrooms. Turn off heat and slowly whisk the remaining 1/2 to 1 Tbsp of butter in the sauce, season to taste with salt and pepper and dill.

Spoon over the top of the filet mignon steaks set over the mashed potatoes. Make sure to get some morel’s on each plate!
Boursin Mashed Potatoes
- 3 pounds potatoes, cut into 2-inch chunks (peeled if you don’t want the skins)
- 1 package (5.2 oz.) Boursin Garlic & Fine Herbs
- 1/4 cup whole milk
- 1/4 cup heavy cream
- Salt and freshly ground black pepper

Boil the potatoes until tender, about 20 minutes. Drain the potatoes in a colander. In a bowl, mash the potatoes until they are smooth. Add the Boursin cheese and continue mashing until the cheese is thoroughly mixed. Add the milk and cream and beat in to the potato mixture and salt and pepper to taste.

Bacon Wrapped Green Beans
- 1 pound fresh green beans
- Olive oil
- Salt and pepper
- 1/2lb to 1lb Bacon

Preheat oven to 350 degrees F
Blanch green beans for 3 minutes. Toss them in olive oil and salt and pepper. Bundle about 5-7 green beans and wrap a piece of bacon around the bundle. Place in a roasting pan and roast for 10 to 15 minutes, until bacon is cooked.

Enjoy….

Photo and excerpt courtesy of Denny Howell at MLive.com.

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At our little castle in the sand over the holidays we were very spoiled by the food.

Great meals just kept on coming.

One night we enjoyed bacon-wrapped filets with oven-baked potatoes and veggies.

Most of us in the house were in at the word “bacon.”  But, then, we were treated to buttery-tender filets that were to-die-for.

There was, however, a word of warning on the box that I must show you . . .

The Kansas City Steak Company totally had our number. They knew they were dealing with pigs who would just dive right in — pin and all. Thanks, guys! You saved us an emergency trip to the dentist in a state none of us live in. Appreciate ya.

To start the meal, first, Sandy pan-seared the filets after sprinkling each filet with the seasoning that came with the steaks.

She also cooked the bacon a bit and re-wrapped them. You can see them above being placed on aluminum foil and then sent out to the grill to be manned by the cutest griller around. (Okay, it was my husband.)

Why the foil? Because we don’t trust other people’s grills. Remember, this was a rented house. Plus, that grill had seen better days and we weren’t taking any chances with this meat.

Some in our group like their filets pretty well-done and not so thick. So we simply cut one in half so we had two filets that were half as thick. Voila!

While those were grilling we worked on the sides. We made oven-baked potatoes that were quickly cooked in olive oil, salt and pepper in a skillet and then baked in the oven.

Here is the final product (after the pins were removed). This baby didn’t last long after the picture was taken.

By the way, this was our Christmas Eve dinner. A special and exciting night for us all. Can you imagine a better meal?

Well, wait ’til you see what else we cooked that week . . .

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