Tag Archives: Bacon

My country cube steak with saw mill gravy for a crowd


I’ll let you in on a secret. I love red meat. Being a guy one could easily know that but I love bison cube steak when I can find it for a true country breakfest.

Mix together flour, salt, pepper, and cayenne. Dredge the Cube steak in the flour mix on both sides and set aside until all the yummy cube steaks are covered in flour. In a large camp fire skillet, add oil, garlic, and onions. When onions are clear remove from pan along with garlic. Add butter into pan and allow to melt. Once melted add in cube steaks. Watch them carefully, when the sides get a golden hay like color flip them and give them 1 more minute before removing from the pan. Turn off heat and remove grease by pouring through a fine mesh screen over a funnel into a mason jar.  This filters out the solid particles from the grease. Set this remaining grease aside in the mason jar. It will keep in the fridge for upto a week.

Take 9 tablespoons of this grease, 9 tablespoons of flour, 3 cups of half and half, and 1 pound crumbled breakfest sausage. Sift the flour into this remaining grease in the same pan you fried the cube steak. Stir it until it gets brown, I like a straw brown color. Pour in the half and half slowly while stirring constantly. Add in crumbled breakfest sausage, and stir until it’s thickened. At this point I add black pepper, about 3 tablespoons.  The breakfest sausage can be anything. Jimmy dean is good, or what ever you happen to have.

Serve with a side of mashed potatoes.

The don of meatloaf


One thing I realized my site does not have is my meatloaf recipe. It is the don of meatloaves. There’s lots of goodies in it. Bits of bacon mixed in, there’s chunks of feta, olives, onions and garlic.

 

Soak the sliced italian bread in the milk for several minutes in a large mixing bowl. While it is soaking turn the oven onto 200 degrees F.  Place the ground meat, garlic bacon, eggs, salts, pepper, parsley, cheeses, olives, and onions into the soaked bread. Mix by hand until it all comes together and is well mixed. Turn out onto pan and shape into 4 loaves. (I have a cooling rack that is nothing more then a chunk of 1/4 inch thick steel with 1/3 inch holds drilled in it. I place it over a turkey roasting pan 1/2 full of water. I HIGHLY RECOMMEND DOING THIS.) Place into oven and let cook 8-12 hours. After the 8-12 hours has passed apply your favorite sauce ontop of meatloaves and turn to 350 degrees F and allow to bake for another 15 to 30 minutes.

When it is done it will be sticky on the outside, and so moist and tender inside that you can microwave it the next day and not have it dry out on you which most meat loaves others have made for me tend to do. The onions will be clear, the garlic soft and delicious, the bacon flimsy yet delicious. The best thing of all, it’s a great meal that one can cook all day. No longer do you have to rush to get a meatloaf done, you can set it, and forget it.

Typically I use a apple bbq sauce with burbon in it.

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creamy razor clams with bacon and cider


I love my razor clams…delicious little things. They are nice and sweet, paired off with bacon and the tartness of cider, so good.

6 slices thick-cut guanciale, chopped
4 1/2 pounds razor clams, scrubbed
2 tablespoons extra-virgin olive oil, divided
2 garlic cloves, minced
12 ounces hard apple cider
4 tablespoons crème fraîche (equal parts sour cream and heavy cream if your in a rush, or Warm one cup heavy cream to about 100°, then add one or two tablespoons of sour cream, cultured buttermilk, or plain yogurt (make sure you buy a brand that contains active cultures).  Allow the mixture to sit at room temperature for at least nine hours before refrigerating. To make your own crème fraîche if you got time or wanna impress.)
1 bunch tarragon, stems discarded, leaves chopped
Large handful of fresh parsley, stems discarded, leaves chopped
Salt and pepper
Bread

Pour one tablespoon of the olive oil into a large pot set over medium-high heat. Add the chopped bacon, and cook until the pieces are crispy, three to four minutes. Remove the bacon with a slotted spoon and transfer to some paper towels. Try to leave as much of the fat behind in the pot as possible.
Add the garlic to the oil, and cook for a few seconds, and then add the razors, cider, and the remaining tablespoon of olive oil. Use a wooden spoon to stir everything around, and then cover the pot and turn the heat to high. Steam the razors until almost all of the razors have opened, shaking the pot from time to time, three to four minutes. Using the slotted spoon, transfer the mussels to a very large bowl, leaving the liquid behind. Discard any of the razors that haven’t opened.
Reduce the heat to medium-high, and stir in the crème fraîche. Cook at a boil for two minutes, and then add almost all of the bacon and herbs, leaving a little of each for a garnish. Stir well, and then season the sauce to taste with salt and pepper.

Remove the razors from their shell and rough chop and divide between four large bowls, ladle on some of the sauce, and toss on the remaining bacon and herbs and enjoy with some nice crusty italian bread.

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My beer cheese soup


I am a guy. I love some things that really show I’m a guy. These are the bbc of mandom, Beer bacon and cheese. This recipe combines them all at once. This is in my opinion the best beer cheese soup recipe in the history of beer cheese soup.

 

3 tablespoon olive oil
1 cup finely chopped fennel (or celery)
1 cup finely chopped carrot
1 clove garlic, minced
1 (32 ounce) carton chicken stock
5 (12 fluid ounce) cans or bottles guinness draught
1 tablespoon Worcestershire sauce
1 tablespoon hot pepper sauce (such as Tabasco)
2 teaspoons white pepper
2 teaspoons dry mustard powder
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground cayenne pepper
1 pound moteray jack, cubed
1/2 pound block pepperjack cheese, cubed
1/2 pound block  Jalepeno Cheddar cheese, cubed

 

Put olive oil in a large soup pot over medium heat. Cook and stir the fennel or celery, carrots, and garlic until soft, about 8 minutes. Pour in the chicken stock, beer, Worcestershire sauce, hot pepper sauce, white pepper, mustard powder, onion powder, garlic powder, and cayenne pepper; whisk to combine. Blend the mixture with a hand blender until smooth. Bring to a boil, reduce heat to low, and simmer 15 minutes.

Stir in the moteray jack and allow to melt. When it has melted, slowly mix in the pepperjack and sharp Cheddar cheeses, a little at a time, allowing each addition to melt into the soup before adding the next. Simmer the soup over low heat until the cheese has completely melted and the flavors have blended, 15 to 20 more minutes.

Where’s the bacon, it’s an after addition. I usually cook 3 pounds of bacon till crisp, and then crumble it. Then sprinkle it into your soup. Mmmm beer cheese soup.

The best thing it is so versitile. You can get some tortia scoop chips and use it as a dip, you can drizzle it over potatoes, add broccoli for broccoli cheese soup, enchilada cassarole, the limits are endless.

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guanciale and corn griddle cakes


Another none traditional guanciale breakfest recipe. Yay guanciale! A delicious roman bacon meats a griddle cake! Yay!

Guanciale and corn griddle cakes

8 slices guanciale, cut into 1/2-inch pieces
1/3 cup finely chopped sweet onion
1 cup all-purpose flour
2 tablespoons chopped fresh chives
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2/3 cup milk
1 large egg, beaten
1 tablespoon canola or vegetable oil
1 cup frozen, canned or fresh corn
1/2 cup shredded Monterey Jack cheese

In a skillet, cook the guanciale pieces until they begin to brown. Add the onion and continue to cook until the guanciale is crisp and the onion is softened. Scoop out a heaping tablespoon of the guanciale mixture for topping the griddle cakes upon serving and set it aside.

While the guanciale is cooking, combine the flour, chives, baking powder, salt and pepper in a medium bowl. Stir in the milk, egg and oil, just until moistened. Stir in the guancale mixture, corn and cheese. The mixture will be thick. If you’d like the griddle cakes to be slightly thinner, you can add a little more milk to thin out the batter.

Heat and grease a griddle or large skillet. Pour a heaping 1/4-cup of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes per side. Repeat with the remaining batter. Now to eat it….serve a stack like pancakes top with the reserved guanciale and onion and then eat however you like. Can add maple syrup or some honey, or real vermont sugar maple syrup.