Tag Archives: bacon
By Land and Sea
Surf ‘n’ Turf Meatloaf: Meatloaf of Ground Beef, Pork, and Lamb, with Chopped Tilapia and Large Shrimp, Topped with Bacon and a Sweet and Spicy Tomato Glaze; Bacon-Basil Sauce
In Short Order
…Yes, warm, thick slices of bread singing with bouquets of vanilla and nutmeg were a great base for the assortment of berries and melon and cantaloupe. The bacon had perfect “chew” and great flavor without being overly salty. The mellow maple rewarded me by topping mouthfuls of however many different elements I could fit on my fork at one time…. [Full post]
Happy Days
…A perfect medium burger, aromatic toasted rye, gooey swiss, and bright, hot, and flavorful jalapeños made for a pleasingly solid burger-eating experience. The meat was tasty and ran nicely clear with juices, without the toast’s crispiness being impaired. The smoky bacon complimented the pinkish beef’s natural, sweet, earthiness…. [Full post]
That’s A Wrap!
…Chimichurri-Scrambled Eggs with Bacon In Boston Lettuce Wrap, Apple Cider and Honey with Cracked Pepper Drizzle….
For Kristen
…I needed to head to the supermarket for some 85/15 ground beef, and make a plain and simple bacon cheeseburger, medium rare, with American cheese, bacon, a slice of raw onion, a leaf of Boston lettuce, and a quick and easy burger sauce (tomato paste, mustard, brown sugar, worcestershire sauce, cider vinegar, garlic powder, cayenne pepper, fresh cracked pepper, and salt)…. [Full post]
Fruitful Options
…We cleaned our plates—no small feat since these were not small portions—and I eventually convinced Danny that he couldn’t really leave without having a dessert crepe, especially with the many options for fillings, from fruit to Nutella to nuts to whipped cream to Oreos to brownies to ice cream to granola and Graham crackers. We, again, customized our own dessert crepe stuffed with fresh bananas and strawberries, and cornflakes, and topped it with drizzles of dark and white chocolate…. [Full post]
Jurassic Pork
…Yes, the ribs were tender and juicy and came off the bone effortlessly. The properly smoke-ringed brisket melted in my mouth. The pulled pork was especially good, since it had shreds of lean, and fatty pork, as well as some crispy bits of skin, which I usually find sorely missing from most pulled pork around the city…. [Full post]
Fairer Jacques
… I loved the texture of the finely chopped proteins in this terrine, mildly spiced to compliment the pork and moderate any gaminess in the rabbit, and wrapped in bacon for extra flavor. The mustards provided any amount of kick I needed, the cranberry being extra pleasant, adding a nice layer of flavor, as fruits do, to the game meat… [Full post]
Slammin’ Salmon
…The salmon got used three ways in this dish. The skin got sliced off so I could poach the salmon “flesh” in equal parts gin and water (the juniper berry flavors and aromatics imparting gloriously into the fish). I knifed some thin raw fish slices, that were still on the skin, tossed them in a couple drops of olive oil with a pinch of salt and some fresh cracked pepper, and placing that, covered, in the fridge to chill. The whole skin was seasoned with salt, pepper, and paprika, sliced into strip, and then, eventually, get fried in oil and set on paper towels to dry and crisp…. [Full post]
Eats Egg, Then Leaves
Egg Salad | Fried Egg Over Mixed Herbed Greens with Turkey Bacon, Shallots, Soy Sauce and Chili Oil
Surf & Turf’s Up
…I made a tuna tartare, mincing fresh raw tuna with soy sauce, salt, pepper, scallions, fish sauce, and ginger. I chilled the tartare while skillet-grilling an Angus tenderloin steak and making a hollandaise sauce incorporating wasabi paste and a little bit of mustard. After the steak was done and sat for a few minutes, I topped it with the chilled tartare, topped that with a sunny side up egg yolk, and spooned the wasabi hollandaise on top…. [Full post]
A Day in the Life of Hamburger Buns
….Two were of a kind of steak burger prep, with steak sauce, raw and fried onions, and bacon. The other two had the addition of sweet and spicy elements, making a pineapple mustard from scratch, pickling raw onions in balsamic vinegar, and two slices of crispy bacon, and kicking the whole burger up with sweet relish and hot jalapeños. All four burgers sat very nicely on four toasted hamburger buns…. [Full post]
Morning Smoke and Fire
Oven-Baked Smokey Cheddar Grits with Egg and Chili Oil | Candied Turkey Bacon
This House Is A Home
…The medium rare duck was succulent, tasty, with the proper amount of “game” without any of the “funk”.(That’s how I like to put it.) The sweet but not cloying cassis vinaigrette complimenting the meat without overwhelming it, and hefted nicely by the flavorful and aromatic sweet potato hash. The subtle, herbal notes in the cooked spinach rounding out the dish quite nicely…. [Full post]
Surf ‘n’ Turf Starter
…Most “surf ‘n’ turf” dishes boast a flavorful earthiness,and this dish was no exception. The smokey brininess of the salmon complimented the mellow beefiness of the slightly seasoned, rare-ish steak. The very bright and peppery dressing accentuated both proteins’ flavors, and rounded them out the sweet, almost citrusy herbal hints of the sage…. [Full post]
Letters From Home
…The chopped lettuce with carrots then got mixed with a teaspoon of mustard, red wine vinegar, lemon juice, salt, pepper, and honey. Two slices of toasted cornbread slices got smeared with mayo with cider vinegar stirred in, the slices of tomatillas sautéed in butter, the BBQ bacon slices, and slaw, with the pea salad spooned on the side…. [Full post]
The Early Bird
…The vinaigrette also added nuance to the earthy, herbal chicken meat, brightening the meat’s flavor with its hits of vinegar, as the red pepper flakes balanced the natural sweetness of the green beans and woke up the corners of my mouth, like a jolt of coffee, preparing me for the rest of my day… [Full post]
Quick Post | Pesto Change-o
…I prepared a box of couscous, first sautéing sliced garlic and pine nuts in butter in the bottom of a medium-sized pot, then using water and apple juice as my liquid, letting it boil, stirring in the dry couscous, taking it off the heat. Then, after letting it steam itself to doneness, fork fluffing it with a little extra butter and some diced mint leaves, spooning on a plate, topping it with the red snapper, and serving it with oven-toasted pita bread brushed with a rosemary-honey-olive oil mixture…. [Full post]
DMANBURGER
