Don't Go "Bacon" My Heart

Is there anybody who doesn't love bacon?  Bacon is a great way to start off the day as part of breakfast.  It's wonderful in a salad or sandwich at lunch.  And it's certainly a good addition to meat dishes and vegetable dishes as well.  Now we're seeing it used in dessert recipes.

We're featuring a wonderful, new spread we have at Joe and Son's.

 

Just one taste, and you'll be hooked. 

NEW! Skillet Bacon Spread

Silly? Disgusting? Try, delicious! I too was skeptical when approached to try this "bacon jam," but after one taste, was sold. It's made from Niman Ranch bacon which is slow cooked with onions and balsamic vinegar until it has the consistency of chutney. I tried it on a cracker with blue cheese and arugula (I had three), but it can be used as a sandwich spread, on eggs or as a base for vinaigrette. It is available in Original and Fennel & Black Pepper for $10.95 at Joe and Son's Olive Oils.

Kale Salad with Bacon and Chocolate Balsamic Vinaigrette

6 ounces baby kale, washed
½ cup dried cranberries

½ cup crumbled blue cheese

½ cup toasted walnuts

4 ounces bacon, 4 strips

1 clove of garlic, minced

2 tablespoons Dark Chocolate Balsamic Vinegar

½ teaspoon each of fresh cracked pepper and sea salt

Place the kale in a serving bowl or individual salad plates. Top each with equal parts of blue cheese crumbles, toasted walnuts and dried cranberries. Preheat a frying pan over medium heat. Cut the bacon strips down the middle lengthwise, then cut crosswise to make bacon bits. (Kitchen shears make it super fast and easy.) Fry the bacon until crispy. Remove the pan from the heat and cool for about 3 minutes, (don’t drain the bacon, it’s part of the dressing). Add the minced garlic, stir to combine, and whisk in the salt, pepper and Dark Chocolate Balsamic Vinegar. Drizzle with the warm bacon dressing and serve immediately.

Skillet Bacon Jam on Toast Rounds with Fried Eggs

​2 toast rounds per person or English Muffin

2 tbsp Skillet Bacon Jam (available at Joe and Son's) per person

2 eggs per person

1 full pinch chopped herbs for garnish

For the toast rounds you can use brioche or halah, sliced and then cut into rounds, or even easier, half an english muffin. Toast the rounds to a light, crunchy brown color. Butter is optional. Heat the bacon jam and slather on the toast round, quantity to taste. Meanwhile, fry an egg, sunny side up with the edges of the white nice and crispy. Slide the egg on top of the bacon jam and garnish with herbs (chives, thyme, etc.) Season to taste with salt and pepper.​

Grilled Flank Steak with Bacon Balsamic Sauce

2 tablespoons triple peppercorns
1 flank steak, about 1 1/4 pounds
Salt
2 teaspoons garlic flakes
4 slices bacon, diced
1/2 cup Dark Chocolate Balsamic Vinegar
1/2 cup reduced-sodium beef broth
2 teaspoons cornstarch
2 tablespoons chopped fresh parsley leaves

Heat a stove-top grill pan or griddle greased with olive oil over medium-high heat to preheat. Place peppercorns in a plastic bag and smash with the flat side of a meat mallet, or bottom of a heavy skillet, until finely crushed. Season both sides of flank steak with crushed peppercorns, salt and garlic flakes.

Place steak on hot pan and cook 5 minutes per side for medium doneness. Remove from heat and let steak rest 10 minutes. Slice meat crosswise into 1/4-inch thick slices.

While the steak is cooking, Place diced bacon in a large skillet over medium heat until browned and crisp. Add Dark Chocolate Balsamic Vinegar and bring to a simmer for 5 minutes, or until liquid reduces. In a small bowl, add beef broth and cornstarch, whisking until cornstarch is completely dissolved, and add to skillet. Simmer 2 minutes bringing to a full boil, until sauce thickens. Remove from heat, spoon sauce over steak slices and top with parsley.