North Of The Border

I haven’t been to Canada in over twenty years, so I am looking forward to the next few days in Vancouver, well Richmond either way the money looks funny and the people are nicer, so far same Canada I remember. I need some fries and gravy.

I think its a good omen as I was flipping the channels in my hotel to catch some of the football I missed by traveling, I saw not one but two ads for bacon. No, not what we think of as Canadian bacon, just good ol’ bacon. Right there in the middle of football with the beer and pickup truck ads, is this a great country or what?

I went for a meal at a kind of pricey place called “Chop”, because if you don’t meet your per diem while traveling for work, you lose. I went for a big steak “the other red meat”, and got a cesar salad to go with it. Now when I make a cesar salad, it gets a lot of bacon, because its the right thing to do, but I didn’t expect what came out to the table. This salad was PACKED with big chunks of smokey bacon. This was no “bits”, there was a ton of meat in this thing, I couldn’t have done better my self. The lighting was low and the iphone has no flash, so you will just have to take my word for it. This was no game of find the bacon in the lettuce, there were several forkfuls that were more bacon than lettuce.

Hopefully I will have some time to soak up some of the local culture (read: bacon) and I can post about later in the week. So far off to an excellent start.

Originally posted 2009-10-19 08:06:00. Republished by Blog Post Promoter

3072. SMOKED HADDOCK with POTATO and BACON

serves two

100 grams unsmoked streaky bacon
3 tablespoons rapeseed oil
400 grams, potatoes, medium-sized
500 grams smoked haddock fillets
500 ml double cream
2 bay leaves
6 peppercorns
2 tablespoons curly parsley, finely chopped

Cut the bacon into pieces roughly the size of a postage stamp. Warm the oil in a nonstick frying pan and add the bacon pieces, letting them colour lightly. Cut the potatoes, without peeling them, into 1cm thick slices then cut each slice into short pieces, like tiny chips. Tip into the pan with the bacon and fry for about 15 minutes until golden and cooked right through. Meanwhile put the smoked haddock into a pan with the cream, a couple of bay leaves and 6 black peppercorns. Bring almost to the boil, then turn down and simmer for 5 minutes. Put the lid on and leave to infuse for 15 minutes or so while the?potatoes finish cooking. Divide the potatoes and bacon between two warm plates, lift the haddock out of the cream and place a fillet on each plate. Stir the chopped parsley into the cream, then spoon over the fish and serve.

bacon recipe courtesy of: Nigel Slater, for The Observer, January 8, 2012, Kings Place, 90 York Way, London N1 9GU, UK

Originally posted 2013-10-06 01:03:00. Republished by Blog Post Promoter

2456. SHRIMP and GRITS with CORN, BACON and RHUBARB

serves 2-4

1 cup stone ground grits
5 1/3 cups water
1 ear’s worth of corn
5 stalks of rhubarb, coarsely chopped
1/4 cup sugar
1 lime, zested
2 slices of bacon chopped into strips
1 onion, chopped
A glob of butter
1/2 cup of cheddar, grated
A dozen frozen shrimp, thawed
Salt and pepper to taste

Bring 5 cups of the water, salted, to a boil. Once it reaches a boil, turn the heat down low and stir in the grits carefully, making sure to avoid clumps. Cook this way, stirring often, until the mixture is creamy, thick and pulls away from the sides of the pan a bit, about 35-45 minutes.

In the meantime, put the compote on. In a small saucepan, combine the rhubarb, 1/3 cup of water, and sugar and bring to a boil. Reduce to a simmer and let it simmer until the rhubarb is nice and soft and the mixture has thickened a bit.

When the grits look like they’re almost done, get started on the topping. Over medium-high heat, saute the bacon pieces and onion until they both start to brown. Add in the corn, and stir for a couple of minutes until it cooks a bit. At the very, very end, throw in the shrimp, and cook for just a couple of minutes longer, to let them heat through and get a little crispy. Season the mixture.

At the same time, once the grits seem just about done, stir in the cheddar and a generous glob of butter, and season. Remove from the heat.

Serve grits with shrimp mixture on top and a little bit of rhubarb compote.

bacon recipe courtesy of: Anna, Braising Hell, Montreal, Canada, June 22, 2011

Originally posted 2012-01-29 09:08:00. Republished by Blog Post Promoter

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Bacon Grease Pic of the Week – The More You Know…

Okay, I know what you are saying…your saying “Hey Mike, this bacon grease week is good and all but I’ve heard that it’s really bad for you.”

Well my friends, you may be surprised!

This nutrition label spells out the value of one teaspoon (tsp) of bacon grease.  Personally, I’m surprised.  Of course it’s high in fat, I mean it’s FAT, but that’s all you really have to worry about.  So to add that great bacon flavor to your next dish, you’re really just giving up 38 calories.  I’d trade bacon grease for a cookie any night and I’d probably still come out ahead.

So now you know…and knowing is half the battle.

Yo Joe!

via

Related Stories:September 18, 2012 — Bacon Grease Week – Best Storage Option…?September 14, 2012 — Bacon Pic of the Day – Nature’s Bacon Pt 2.
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Originally posted 2012-09-20 00:47:19. Republished by Blog Post Promoter

Bacon Wrapped Pesto-Polenta

This is a tribute to my favourite Iron Chef episode, Battle Parmigiano Reggiano – the “undisputed King of Cheeses” as Chef Mario Batali puts it. This episode contained some of the greatest recipes I’ve ever seen. I kinda feel bad for Alton Brown. He probably has the worst job in the world. Not only does […]

Originally posted 2011-05-06 18:29:42. Republished by Blog Post Promoter

Posted in Uncategorized