Important matters concerning the existence of Humanity - BACON

Maybe a piece of Gorgonzola in the middle of that Jal-Lap-En-Oh slice.
 
Went to San Diego this past weekend to visit Mom in Hospice Memory care.

Her best friend and I always have a quiet breakfast together before our visits. Saturday we went to Richard Walker's in La Jolla. A favorite for many reasons, the coffee is first.

But, their bacon is incredible. Cooked to perfection, nice thick flavorful slices, and a generous portion (if you go, don't be afraid to try the Huevos Rancheros, excellent!).
 
Last edited:
kinnem said:
What??? You haven't made this already? I was waiting to hear about your creative additions! 😄
Click to expand...
I have to do Strategic Visioning first. There’s also the problem of eating the bacon destined for the crackers and having bare crackers. It also involves SA Admissions-level math: how many pieces of bacon do I have to prepare to match the cracker count, allowing not for attrition, but for consumption, a classic yield analysis.

My creative addition would likely be a tiny dollop of pesto for color … or a bit of tiny minced Vidalia onion jam.. or a miniscule bit of fresh ghost pepper … or a bit of grilled pineapple or grilled peach (basted with rum butter sauce) … or half a fresh small mozzarella ball… or fresh chives … or a touch of cream horseradish … or … a little pile of freshly-made tzatziki … or… 🤔
 
Capt MJ said:
I have to do Strategic Visioning first. There’s also the problem of eating the bacon destined for the crackers and having bare crackers. It also involves SA Admissions-level math: how many pieces of bacon do I have to prepare to match the cracker count, allowing not for attrition, but for consumption, a classic yield analysis.

My creative addition would likely be a tiny dollop of pesto for color … or a bit of tiny minced Vidalia onion jam.. or a miniscule bit of fresh ghost pepper … or a bit of grilled pineapple or grilled peach (basted with rum butter sauce) … or half a fresh small mozzarella ball… or fresh chives … or a touch of cream horseradish … or … a little pile of freshly-made tzatziki … or… 🤔
Click to expand...
Damn. You really internalized all of that.

My brain saw the candied bacon as the cracker. I envisioned caramelized fresh garden figs drizzled with honey on top of those perfect bacon crackers (vessels).

I could see perfect candied bacon crackers with fresh roasted green chiles from the garden and some fresh cotija cheese and roasted corn crumbled on top.

Sigh. Now I’m hungry.
 
Oh, add a spritz of fresh squeezed lime and a bit of cilantro to the last one.
 
Essentially street authentic elote on a candied bacon cracker. I’m not wrong.
 
Easy Bacon Jam for your burgers, grilled meat, charcuterie platters, those bacon crackers above, putting fun in your sandwiches. Amenable to your own variations, as it is a basic recipe. Pour yourself something decent to sip as you do this, as you have to keep an eye on things. I have many recipes for “jam,” but this one I adapted from Food Network is straightforward.


Bacon & Sweet Onion Jam

1 pound thick-cut bacon, cut into 1/2-inch pieces

2 sweet onions, chopped into smaller dice (Vidalia, Maui, Walla-Walla, etc.)

1/4 cup water, as needed

2 tablespoons packed dark brown sugar

1/4 teaspoon cayenne pepper (Adjust to your taste, use hot pepper flakes if desired in addition. Be careful of jalapeños packed in vinegar, as the extra acid could break the jam. Use finely minced fresh pepper if desired.)

3 cloves garlic, grated

1/4 cup balsamic vinegar

  1. Add the bacon to a skillet over medium heat. Cook the bacon until it's just starting to brown slightly and render its fat, 3 to 4 minutes. Add in the chopped onions and stir to combine. Cook, stirring occasionally, until the onions are soft and almost melting into the bacon fat, 30 to 40 minutes. If the pan starts to look dry or is browning too much, add a splash of water to deglaze.
  2. Stir in the brown sugar, cayenne pepper and grated garlic, then add the balsamic vinegar. Cook until the sugar dissolves and the mixture is thick, about 5 minutes. Turn off the heat.
  3. Transfer the mixture to a food processor. Pulse until the bacon is chopped slightly finer, 5 to 6 pulses.
  4. Store in glass covered glass container in refrigerator.
 
Capt MJ said:
Easy Bacon Jam for your burgers, grilled meat, charcuterie platters, those bacon crackers above, putting fun in your sandwiches. Amenable to your own variations, as it is a basic recipe. Pour yourself something decent to sip as you do this, as you have to keep an eye on things. I have many recipes for “jam,” but this one I adapted from Food Network is straightforward.


Bacon & Sweet Onion Jam

1 pound thick-cut bacon, cut into 1/2-inch pieces

2 sweet onions, chopped into smaller dice (Vidalia, Maui, Walla-Walla, etc.)

1/4 cup water, as needed

2 tablespoons packed dark brown sugar

1/4 teaspoon cayenne pepper (Adjust to your taste, use hot pepper flakes if desired in addition. Be careful of jalapeños packed in vinegar, as the extra acid could break the jam. Use finely minced fresh pepper if desired.)

3 cloves garlic, grated

1/4 cup balsamic vinegar

  1. Add the bacon to a skillet over medium heat. Cook the bacon until it's just starting to brown slightly and render its fat, 3 to 4 minutes. Add in the chopped onions and stir to combine. Cook, stirring occasionally, until the onions are soft and almost melting into the bacon fat, 30 to 40 minutes. If the pan starts to look dry or is browning too much, add a splash of water to deglaze.
  2. Stir in the brown sugar, cayenne pepper and grated garlic, then add the balsamic vinegar. Cook until the sugar dissolves and the mixture is thick, about 5 minutes. Turn off the heat.
  3. Transfer the mixture to a food processor. Pulse until the bacon is chopped slightly finer, 5 to 6 pulses.
  4. Store in glass covered glass container in refrigerator.
Click to expand...
Now in the cloud where all my recipes live.
 
Throughout the summer, I make my own bacon ranch dressing, very easy, because I avoid foods with added sugar that I can do without. I am all for enjoying sugar in desserts, but get really annoyed how it sneaks into other things.

This an amalgamation of several internet recipes, perfect as a salad dressing or dip for all that great summer produce from farm stands or your garden.

BACON RANCH SALAD DRESSING & DIP

  • 1/2 cup mayonnaise (Read labels! Many mayonnaises have added sugars. I use Duke’s or Blue Plate. Or make your own.)
  • 1/2 cup sour cream (you can sub plain Greek yogurt)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried tarragon
  • 1/2 tsp dried dill weed
  • 1/2 tsp dried chives
  • 1/4 tsp salt
  • 1/8 tsp fresh ground black pepper
  • 1 tsp lemon juice (This adds zing and brightness to cut the heavy dairy, do not omit.)
  • 1/2 c. crisp cooked bacon bits (I doubled the usual 1/4 cup, of course)

  • 1/2 c. milk or buttermilk (USE THIS TO THIN AS DESIRED)
Mix everything together except milk or buttermilk. Use the milk or buttermilk at the end, a bit at a time, to get to the consistency you desire for spread or dip. Do not overthin.

Store in a lidded container overnight in refrigerator to let flavors blend, for best taste. I wouldn’t keep longer than a week.
 
Thanks for the share!! This screams SUMMER.

In our area, ranch is a more popular condiment than any. For everything from fries to sammies to salads.
 
Find me if you can
Ultimate bacon haiku
I will be waiting


Bacon o bacon
‘Tis thy crispy porcine
Flesh I miss the most


When I eat bacon
I find that I enjoy life
More than e’er before



(Inspired by the @Capt MJ thread, but these didn't fit the theme and I plagerized the pork out of them)
 
Last edited:
You must log in or register to reply here.
Back
Top