I have a pal who makes his own bacon, he has built a smoke house and everything. His bacon uses the traditional recipe using sodium nitrite. I’ve been wanting to make my own, settling on the recipe Dan Barber posted at epicurious.com. He uses a complex rub that I had all the parts to except the ground coriander. I added more coriander seed to help with the lack.Here it is after several days in the fridge. I flipped it over a few times while it cured.With a little trimming it fit in this hotel pan. I covered it with chicken stock, put the lid on, and left it in a 200-ish oven all day.After an all nighter in the fridge to firm it up for my slicer it was turned into all this. I’ll keep one of those in a ziplock bag while we binge on bacon. The other two are in the freezer, they’ll get vacuum bagged when they are solid.Let’s try some out! Looks good so far. Yay! It crisped up well, and the skin wasn’t a problem. I worried a little about that but I figured if the porchetta skin crisped up while frying this skin would, too. I think the next one I do will get the sodium nitrite. I’m sure it will add to the flavor and color.
Breakfast pr0n! Not what we had for breakfast, actually. More a breakfast for lunch. I don’t eat breakfast and Mrs J contents herself with a bagel but we both love waffles. The bacon is thin sliced porchetta.I didn’t dump all the patio herbs, I wanted to see if they would come back in the spring. The chives are doing great but the sage next to it still looks dead. The bare twigs at the far right are rosemary that I am still hoping will show new growth but nothing yet.The front gardens are just barely showing some color – the scilla can be counted on for a touch of early blue. The day lilies are greening, as are the daffodils and sedum.More meatballs! I made several, there are two left. Not enough for a proper sammich but I guess I can do a couple of meatball sliders.These were out for a last rise before baking. I busied myself about making that breakfast-for-lunch while they were out and they really puffed up before I could get them into the oven.Here’s Ollie, watching me compose this post. He’s already made himself at home. He is fitting in rather well with no apparent animosities developing with any of the other cats.One of the shelter cats. The eyes in the original picture were highlighted by a stray beam that prompted me to play that up with a few tweaks.
Mmm… wings! These spent the night in a bag with a dry rub, Toss with a little oil and arrange them on a rack in a tray and cook at 400, turn every 15 minutes. At the 30 minute mark I turned them again and set a timer for 10 minutes because another 15 seemed like it would be too much. TaMara just got a convection oven and that reminds me that I almost always use the convection fan when I bake so conventional ovens might need more time or a higher temp. The wing sauce on these is the basic hot sauce plus butter and a tablespoon or 2 of honey. Not to gross you out but I had a small pot with Scotch Bonnet peppers and the other day I was surprised to see that a caterpillar had eaten everything but the bark on the stems, leaving nothing but a skeleton and a few seeds, plus a pile of worm turds. He had eaten some leaves on an adjoining pepper plant. I looked high an low for the miscreant with no luck. I decided to scrap out the pot and when I busted up the root ball I discovered the culprit – he had burrowed in.Homie! He’s a habit of begging for some laser dot play every morning, he pops his head up for a second before dashing back to his starting gate, the small house in the cat tree in the background of the photo. I was waiting for him the other day with my camera phone poised and caught him. Yes, I turned the coffee cup beforehand, hoping for just this shot.We’ve taken to eating breakfast for lunch. These are BELT sammiches less the tomato and lettuce.I wish someone would adopt Susie. She very affectionate, gets along well in the play group, runs to greet anyone entering the cat’s room, loves getting scritches. She’s about 6 years old and has been at the shelter for half that time. Mrs J is perplexed and saddened that no one has taken her home with them.Ham and cheese on a hoagie roll with lots of chopped lettuce, onions, and sliced peppers in vinaigrette. These are always good and don’t require any cooking.We had some wild rice mix leftover. Add broth, some chicken leftovers, cheese, milk, and a few broccoli florets and you have a delicious soup. We like our soups rather thick so this has corn starch for the thickening agent, another way to go about getting to the same place would involve a roux started in the soup pot before anything else was added.Sunday Lunch! We love those teeny-weeny breakfast sausages. I have a gob of my green jalapeno jam on the french toast.
Today we have a bacon and egg soft taco with Cholula chili lime sauce. This is the first time I’ve had any of this very popular, on the internets anyway, hot sauce. I like this stuff – I could taste the lime even over all the other flavors packed into a bite of this taco.