^ Lardo is eaten sliced paper thin and thus it spreads like butter. Insane on good Italian bread or toast.
BACON (1 Viewer)
- Thread starter FLATU8ER
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Bacon is still the #1 profile flavor for this southern boy.
Pulled pork sandwiches today and making collard greens. MUST HAVE BACON!
J
Pulled pork sandwiches today and making collard greens. MUST HAVE BACON!
J
^ speaking of collard greens: Surely you like beet greens too? No pics to prove otherwise LOL but sautéed beet greens (steamed, then EVO'd + sliced garlic, a little nutmeg and S&P) were the star for my Eggs Benedict this morning. English muffin + the beet greens + medium rendered bacon + poached egg + Hollandaise sauce (d'oh 
). First time for this EB variant and won't be the last time!
). First time for this EB variant and won't be the last time!
- Joined
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- Redding, California
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- trail-tailor.com
^ speaking of collard greens: Surely you like beet greens too? No pics to prove otherwise LOL but sautéed beet greens (steamed, then EVO'd + sliced garlic, a little nutmeg and S&P) were the star for my Eggs Benedict this morning. English muffin + the beet greens + medium rendered bacon + poached egg + Hollandaise sauce (d'oh
We usually get rainbow chard when we can't get true collards. Collards are a bit more leathery and thick and take about 4-5 hours to get to the proper southern texture. Chard takes about a quarter of the time and don't absorb the flavor nearly as much.
J
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Love all things chard too! They go on pizza, cannelloni stuffing, on their own as a side dish, etc. And NO to instant grits, instant polenta, instant risotto, instant coffee (ahem!) and just about anything else "instant".
This reminds me of a simple dish my mum used to make.
I've added to it and my son loves it.
I fry some chunky bacon pieces and chopped onion. Add chopped cabbage and cook it enough for it to wilt, but still have a bit of crispness.
Chuck in some steamed potato cubes and cook it for a few minutes.
Add salt and cracked pepper, squeeze in half a lime and serve it up
If I've got fresh baby chard in the garden, I'll throw in some of that.
I makes this with white or red cabbage.
Another thing that works well is thinly sliced fenel.
It's a tasty, salty, sticky treat that only takes minutes to prep.
I've cooked bacon on a rack in a cookie sheet in the oven for years. I put a layer of aluminum foil on the cookie sheet to help with the grease cleanup. Problem has always been cleaning the rack that the bacon sits on, it's a mess. I've recently discovered that parchment paper is much easier to clean up and the bacon cooks in its own grease, taste better too.
I bought a Blackstone grill last year, it's how I cook bacon now.
I bought a Blackstone grill last year, it's how I cook bacon now.
surfpig
The Anti-Tech
- Thread starter
- #31
@mudgudgeon , I was re-reading this thread (looking for ideas) and realized that your mix with cabbage and bacon and potatoes would make a good stuffing in a doughy roll. Kinda like a german Bier Roch, or simply a beer rock.
Those things a Effin' awsome. Sit down to two of those and a cold beer in the morning, Brekki of Champions.
Those things a Effin' awsome. Sit down to two of those and a cold beer in the morning, Brekki of Champions.
- Thread starter
- #32
P.S. the cabbage will do wonders for your guts in the AM
Recently made some Jaeger Schnitzel. I cut up 3 pieces of bacon to use as lardons. Combined bread,saltine crackers and stuffing mix for the breading. Also made potatoes au gratin gruyere to go with it. Great meal.
- Thread starter
- #35
That looks like an awesome breakfast.
Simple dinner tonight using up what's in the fridge.
Lightly steamed cauliflower and zucchini, tossed with fried bacon, onion, garlic, then sprinkled with mozzarella cheese bread crumbs, S&P, and parmesan cheese then grilled
Lightly steamed cauliflower and zucchini, tossed with fried bacon, onion, garlic, then sprinkled with mozzarella cheese bread crumbs, S&P, and parmesan cheese then grilled
- Thread starter
- #37
Nope.
Been slack with the cooking recently because of difficulties being on my feet for long.
Heading to the grocery store later, might have to shop to have a go at these
I had a crack at making these tonight, ready for lunch during a road trip tomorrow.
I think the dough to filling proportion is not quite per the recipe I used.
Will see how they chew tomorrow
I bought way too much meat this last grocery store trip and need to use up the bacon. I knew this thread wouldn't disappoint.