Climax Explosion Recipes

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BACON EXPLOSION!



Bacon Explosion! image

My husband sent me this recipe with a note reading, "You know I HAVE to make this." It is quickly making the internet and tv rounds and I saw it the next day on Good Morning America. It is from the BBQ Addicts website. You can see photos of the process at http://www.bbqaddicts.com/bacon-explosion.html I posted for your Superbowl eating pleasure (but you may not want to see the calorie count).

Provided by SharleneW

Categories     Pork

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 4

2 lbs thick cut bacon
2 lbs Italian sausage
3/4 cup barbecue sauce (your favorite)
3 tablespoons barbecue seasoning (your favorite rub, recommended Bad Byron's Butt Rub, Rendezvous Famous Seasoning, or Steven Raichlen)

Steps:

  • To kick off the construction of this pork medley you'll need to create a 5x5 bacon weave. If the strips you're using aren't wide enough to span 5x5 inches, then you may need to use a few extra slices to fill out the pattern. Just make sure your weave is tight and that you end up with a nice square shape to work with.
  • The next step is to add some barbecue seasoning on top of your bacon weave. (BBQ Addict recommends Bad Byron's Butt Rub, Rendezvous Famous Seasoning, or Steven Raichlen's All-Purpose Rub).
  • Now that your pork is well seasoned, it's time to add more pork. Take two pounds of Italian sausage and layer it directly on top of your bacon weave. Be sure to press the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across. Most grocery stores carry loose sausage, so just pick out one you like.
  • Next up is bacon layer number two. Take the remaining bacon slices and fry them up the same way you would for breakfast. If you like soft bacon, make it soft. If you like crunchy bacon, make it crunchy.
  • Since this is a barbecue recipe, we need to add another layer of barbecue flavor. Take your favorite sauce and drizzle it all over the top of the bacon pieces. (BBQ Addict recommends Burnt Finger BBQ's homemade competition sauce). Once you've sauced the bacon, sprinkle on some more of the barbecue seasoning you used on the bacon weave.
  • Very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards. You want to include all layers EXCEPT the bacon weave in your roll. Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed. Once the sausage is fully rolled up, pinch together the seams and ends to seal all of the bacon goodness inside.
  • At this point we can start to see the final shape of our Bacon Explosion, but we're missing one key item. To complete the construction process, roll the sausage forward completely wrapping it in the bacon weave. Make sure it sits with the seam facing downward to help keep it all sealed up.
  • Sprinkle some barbecue seasoning on the outside of the bacon weave, and now it is ready for the smoker. Cook your Bacon Explosion at 225°F in a constant cloud of hickory smoke until your meat thermometer gives an internal temperature reading of 165°F Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and also how many times you open the smoker to take a peek. BBQ Addict recommends 2.5 hours, for a roll 2.5 inches in diameter.
  • Now that the Bacon Explosion is fully cooked, you need to add some finishing flavors. Remember that barbecue sauce you used for inner flavor? You'll be using that same sauce to glaze the cooked bacon weave. Using a basting brush, coat the entire surface with a thin layer of sauce. Sweet sauces are loaded with sugars, so they'll give your fatty a nice glossy finish. Spicy and vinegar based sauces don't contain as much, so they won't set up as well. If you're dead set on using those sauces, just cut them with a bit of honey and you'll get the same effect.
  • Slice the Bacon Explosion into quarter to half inch rounds to serve. If your roll was good and tight, you should now see a nice bacon pinwheel pattern throughout the sausage.
  • Obviously pork is best served by itself, but if you feel the need to make this meat monster into a sandwich, BBQ Addict recommends placing a couple Bacon Explosion slices on a warm Pillsbury's Grands Biscuit.

CHOCOLATE EXPLOSION CANDIES



Chocolate Explosion Candies image

Provided by Food Network

Time 25m

Yield about 2 dozen candies, depending on size of mold

Number Of Ingredients 2

1 pound dark chocolate, chopped
2 to 3 packages popping rock candy, such as Pop Rocks

Steps:

  • In a microwave-safe container, melt the chocolate on high in 30 second increments, stirring in between until the chocolate is completely melted. Pour chocolate into the molds to coat. Tip over to drain off excess to create a chocolate shell. Place the molds in freezer for 2 minutes to harden. Remove from the freezer and fill just shy of the top with the popping rock candies. Reheat the leftover chocolate in the microwave until melted through and place in a piping bag. Pipe the chocolate over the top of the mold and shake or tap to level. Place the molds back into the freezer for 3 minutes. Turn out onto wax paper and pop out the candies from their molds. Store at room temperature.

CLIMAX EXPLOSION



Climax Explosion image

I think the name says it all- a delightful mixed drink with a bit of everything but the kitchen sink!!Paradise Mango Rum liqueur is slightly different from your traditional mango rum as this has the appearance of mango nectar - I might suggest adding some if you aren't using or can't find Paradise Mango Rum Liqueur in your area yet. It is only recently being imported to the States and somewhat limited in other parts of the world (from the Phillipines).

Provided by Mommy Diva

Categories     Beverages

Time 3m

Yield 1 serving(s)

Number Of Ingredients 5

1 ounce paradise mango rum liqueur
1/2 ounce tequila (El Hombre Tequila Silver suggested)
1/2 ounce britannia gin
1/2 ounce toska vodka
mango juice

Steps:

  • Build over ice in a pilsner glass,adding all spirits.
  • Fill with mango juice.
  • Garnish with green mango wedge or lime slice.
  • Emjoy! ;).

BACON EXPLOSION



Bacon Explosion image

This is the recipe that has taken the internet by storm. Kiss Kiss posted the link for this recipe on 1/29/09 on the Request A Recipe Forum. The recipe did not mention what type of Italian Sausage so I would use the one you like. Here is the link. I thought I would post the recipe ingredients and directions in a recipe form to make it easier to read. Thank you so much Kiss Kiss...............Debbie Click http://www.nytimes.com/2009/01/28/dining/28bacon.html?no_interstitial for a demo on how to make this.

Provided by Mainely Debbie

Categories     Pork

Time 3h30m

Yield 10-12 serving(s)

Number Of Ingredients 4

2 lbs bacon, thick sliced
2 lbs Italian sausage, casings removed
3 tablespoons barbecue seasoning, rub
3/4 cup barbecue sauce

Steps:

  • Using 10 slices of bacon, weave a square lattice like that on top of a pie, laying 5 strips of bacon side by side touching each other on a large sheet of aluminum foil vertically, then weave the other 5 bacon strips horizontily through the vertical strips making sure they are tightly woven together.
  • Preheat the oven to 225 degrees or an outdoor smoker (which is reccomended for the recipe).
  • While oven is preheating fry the remaining bacon in fry pan until crisp.
  • Sprinkle bacon weave with 1 tablespoon barbecue rub.
  • Evenly spread the sausage meat on top of the bacon weave pressing to outer edges.
  • Crumble the fried bacon into bite size pieces and sprinkle on top of the sausage.
  • Drizzle with 1/2 cup barbecue sauce and sprinkle with another tablespoon of the barbecue rub.
  • Very carefully seperate front edge of sausage layer from bacon weave and begin rolling sausage away from you (like rolling a jelly roll). Bacon weave should stay flat on the foil. Press sausage roll to remove any air pockets and pinch together seams and ends.
  • Roll sausage toward you this time with the bacon weave until it is completely wrapped.
  • Make sure the seam side is down on the foil. Roll should be 2 to 3 inches thick.
  • Sprinkle with remaining tablespoon of barbecue rub and place on a baking sheet.
  • Place baking sheet in the oven or the smoker.
  • Cook until internal temperature reaches 165 degrees on a meat thermometer, about 1 hour for each inch of thickness.
  • When done, glaze the roll with more sauce.
  • To serve, slice into 1/4 o 1/2 inch rounds.

CHICKEN EXPLOSION



Chicken Explosion image

This is one of my favorite recipes from a restuarant in MI called Santino's. During my school years this was the staple at all "sports-teams" banquets and always a classic at large get-togethers. After the restaurant closed, somehow a family friend somehow created the recipe! I'm thrilled to be able to recreate it at home. A very easy, very tasty dinner. Enjoy! UPDATE: I'm not saying this is the exact recipe used at the restaurant, I was just giving it credit for tasting VERY similar to how I remember it tasting and is super simple to put together for dinner.

Provided by QueenB3143

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb boneless skinless chicken breast (or chicken tenders)
2 egg whites, beaten
3/4 cup Italian seasoned breadcrumbs (like Progresso)
1/2 lb angel hair pasta
broccoli floret, fresh
1 cup grated parmesan cheese
1/2 cup I Can't Believe It's Not Butter® Spread (squirt bottle)
2 tablespoons dry package Italian salad dressing mix (Good Seasonings)
1 tablespoon garlic pepper seasoning (or 1/2T garlic powder & 1/2T pepper)

Steps:

  • Preheat oven to 350 degrees.
  • Prepare pasta according to package directions.
  • Dredge chicken in egg whites, then bread crumbs, and place on cookie sheet.
  • Bake in oven approx 25 min or until chicken is done and crumbs are golden brown.
  • Allow to cool and cut into bite size pieces.
  • Steam broccoli in microwave until crisp and tender.
  • In a large serving bowl mix together parmesan cheese, butter, dry italian salad dressing and garlic pepper.
  • Add chicken, broccoli and pasta to bowl.
  • Toss and serve.

Nutrition Facts : Calories 537.7, Fat 10.7, SaturatedFat 5.2, Cholesterol 88.1, Sodium 882, Carbohydrate 58.9, Fiber 2.9, Sugar 2.6, Protein 48.2

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