More Fun with BACON!!!

As 2022 comes to its end, we come to a beginning.  We make resolutions, promises to ourselves, that we will be someone better in the new year.  I, of course, do not make such resolutions.  Oh no, I maintain that I will continue to be the same witty, sarcastic and snarky woman you have all come to know and love. 

…and with that, I introduce to you all, to, December 30th – National Bacon Day!  Now this is the way to welcome in the new year, with bacon!  There is just something about the smell and taste of bacon that makes whatever it is put on, or in, simply delicious. Bacon is a pork product; a salt cured and smoked part of the pig which comes from the sides or the belly of the beast. The many varieties of bacon are dependent on the parts used and the techniques to preserve it.

Bacon itself has very little meat to it; it is the fat that gives bacon products most of the flavor and richness; also, its crispiness after frying. Before frying, some of the fat can be removed, frozen and saved for later use. The fat left in a fry pan solidifies at room temperature and can be used like lard or vegetable shortening to flavor biscuits, cornbread, and dressings.  Roy loves fresh green beans, especially after I have fried them up in bacon grease.  Can you hear his arteries hardening?

In America, the typical bacon product used is either thin or thick strips. The thin strips, depending on brand quality, can almost be paper thin; frying up very quickly and leaving behind more oil than a cook knows what to do with. One batch I made recently started out as ten-inch strips and quickly whittled down to crispy, melt in the mouth, snack pieces of three inches.  Prime example of, “you get what you pay for”, since the packages were cheaply priced, and now I know why.

The cut of bacon we prefer is thick; more meaty than thin, less fat which makes more for the eating. The typical ten-inch pieces only shrink down to about seven inches; they do not take longer to fry up either. In a 12-inch skillet, high heat, I was able to cook 6-7 pieces in each batch; each batch took only 8 minutes to fry up to delicious crispiness.

Bacon is often used as a sandwich addition, the most popular is the "BLT" or "Bacon, Lettuce and Tomato". I am not a fan of the raw tomato part as I believe the juice of the tomato simply takes away from the crispiness of the bacon, lettuce and toasted bread. For moisture, I slather on a generous dose of mayonnaise on both slices of bread.

 

 

 

Other cuts of bacon popular in, or finding its niche in, USA cooking and baking are Canadian which comes from the back center (or eye of the round). It is more similar to a traditional ham product than bacon; and if you have eaten an "Egg McMuffin" from McDonald's, than you know what I am referring to. From Italy, Pancetta is a non-smoked, cut extremely thin bacon which will add the mild taste of pork without the smokiness of smoked bacon; sometimes it comes flavored with herbs and spices.  A classic Italian dish which features pancetta is Carbonara; pasta coated in a rich and creamy pancetta and egg sauce.

Basically, no matter how you like your bacon, well what can I say, "It's Bacon!!!".

Need a recipe to welcome in the new year, how about Bacon Wrapped Meatloaf with a Mexican twist?  This is one of those recipes where I was supposed to make one item, but felt it was boring and needed something more. Instead of plain meatloaf, I decided to use the recipe for Tamale Stuffed Peppers, and add, what else, bacon!

First major decision made was to use a roasting pan with a rack instead of a baking dish. Lining the pan with aluminum foil, rack inserted, but also put a sheet of foil over the rack.  Pricking a few holes here and there on the sheet allowed any excess oil to drip through; the meatloaf would not absorb the excess oil, or cook in it and burn the bottom.  The foil also kept the meat mixture from dropping through and falling apart.

Second decision was to trim the slices of bacon and not tuck them under the meat mixture. Being hidden from the heat would keep them undercooked and bacon needs to be crispy.

The bacon added moisture to the lean ground beef, cut easily without crumbling and did not stick to the foil at all. Every bite was infused with the maple flavor of the bacon; but still able to experience the flavors of the Mexican ingredients too. As a garnish, some cool, freshly made salsa was just right.

 

Bacon Wrapped Meatloaf with a Mexican Twist

Ingredients:

2 lbs. lean ground beef

1 cup each diced onions and tomatoes

1 cup whole kernel corn

1 cup black beans, drained and rinsed

½ cup diced bell peppers

¼ cup diced chile peppers (medium heat)

¾ cup each plain bread crumbs and cornmeal

½ cup milk

2 Tbsp. New Mexico chile powder (medium heat)

10-12 slices thick cut bacon (maple flavor works well)

 

Preparation:

 

Line a roasting pan with aluminum foil; place rack inside; place piece of foil over rack and prick several holes to allow for oil drainage. Preheat oven to 375F.

 

 

 

 

In a large bowl, thoroughly combine all ingredients except the bacon. Remove meat mixture to foil covered rack and carefully form a loaf. Drape bacon strips over loaf, but do not tuck underneath the meat mixture; trim off excess.

 

Bake in oven for 2-2 ½ hours, or until internal temperature reaches 180F. Carefully transfer loaf to serving platter and cut into slices; bacon would have shrunk and can be used as a guide.

 

Makes 10-12 servings.

Happy New Year, and celebrate with bacon! 

Mary Cokenour

 

Twins Rocks Cafe is Still Buff in Bluff.

Twin Rocks Cafe and Gift Shop

913 East, Navajo Twins Drive
Bluff, Utah, 84512

Phone: (435) 672-2341

Website: http://www.twinrockscafe.com/

Navajo Twins and the Sunbonnet

Down in Bluff, one of the most popular places for any visitor to stop in at is the Twin Rocks Café and Gift Shop. The lure of the Navajo Twins in the background, and the Sunbonnet taking up residence on the front porch, is difficult to resist. More difficult to resist is the scent wafting out of the kitchen, and the sound of laughter from happy diners. Residents of San Juan County, however, already know this is the place to get a delicious, home cooked meal, and local favorites such as Navajo Taco, Navajo Pizza, Beef Stew, Sheepherder Sandwiches, Fry Bread and Ash Bread.

So, after doing some hoodoo hunting, it was no wonder we ended up at the Café for a much deserved lunch, and a friend joined us.  The menu is still not huge, but the variety listed has something pleasing for any palette.  Absolutely begin with the Buffalo Chicken Wings appetizer; baked, then deep fried to keep the chicken tender, but give that crispy coating that’s craved. The wings don’t sit in a puddle of sauce, but are perfectly coated (medium heat), served with celery and carrot sticks plus ranch dressing for dipping. These Buffalo Wings were so good, we got another order to munch on later.



The main entrees chosen were the BLT, Navajo Taco, and the special of the day, Prime Rib Sandwich.  The BLT was packed with veggies, plus slices of thick cut bacon; no mayonnaise though, so make sure to order some if you want it.  A side of fries is a must, as the ones at Twin Rocks are so good, you almost forget to eat your sandwich; of course they come with that Utah condiment, fry sauce.



How about a puffy round of fry bread topped with homemade chili, tomatoes, lettuce, olives, onions and shredded cheese…oh yes, it’s a Navajo Taco.  The fry bread is house made, and you cannot truly have a Southwestern experience without trying it; plain, as a taco, or even a pizza.








The special the day we were there was the Prime Rib Sandwich; meat so tender it melts in the mouth with sautéed onions and mushrooms.






Dessert was a three way split for us, Peaches de Chelly, a special treat of spiced peaches atop Fry Bread with ice cream, whipped cream and caramel sauce.  Afterwards it was a consensus, "Stick a fork in me, I'm done!!!"









A leisurely walk through the Gift Shop which offers up clothing (hats, t-shirts), books (cooking, local history, natural wonders), local foods (beans, sauces, Real Salt products), and all manner of souvenirs is a shopper's delight. 

The Trading Post next door features paintings, sculptures and more crafts from local artisans.  Twin Rocks Café and Gift shop is not just a place to eat and run, but an experience in itself. Take the time to enjoy!

Mary Cokenour

Grilled Cheese Upgraded?

Have you seen the new commercials for Sonic Drive-In for their Ultimate Grilled Cheese sandwiches?  One of the men in the car states, "grilled cheese upgraded" while holding a sandwich that has the ingredients for a Philly Cheesesteak.  The other has the "BLT" which stands for bacon, lettuce and tomato, if you didn't know.  So what exactly is the upgrade?  Well instead of using a sub roll for the Philly and regular sliced bread for the BLT, Sonic uses Texas Toast style bread.  Texas Toast  is very thick slices of bread that are normally used for making garlic toast or french toast.  I'm sure its used to make sandwiches also, but the other uses seem to be the more popular.

So again I ask, "What exactly is the upgrade?"  Looking at the photos, the bread makes the sandwich look thick, but you don't see much in between those slices; maybe a bit of lettuce, perhaps a hint of tomato or peppers, and is that brownish color the meat?  Maybe the BLT is upgraded because cheese is now incorporated, but you cannot upgrade a Philly Cheesesteak by changing from a roll to sliced bread.  That seems more like an insulting downgrade in my opinion.

The Grilled Cheese sandwich is an ultimate comfort food of its own. No matter what your age, toasted bread with gooey cheese brings out warm childhood memories, especially when it is nasty weather outside. When you add another ingredient inbetween the gooey cheese, isn't that an "upgrade" in itself? Consider the Tuna Melt or the Patty Melt; both made the same way as a grilled cheese, but with the inclusion of either tuna or a hamburger patty. What about when tomato and bacon are added to a grilled cheese? Just add lettuce and there's your BLT right there.

Well I'm going to give you my "upgraded" version of a Grilled Cheese BLT; packed with filling, messy, gooey and oh so, disgustingly good.   While you can use any bread you like, I'm going to be using English Muffin bread; same airiness as the muffins to get those nooks and crannies, just in a sliced bread form.  This bread looks like typical white bread, but with a firmer texture. 

I'm also going to use mayonnaise as my frying oil, instead of traditional butter for a grilled cheese.  If you're a fan of flavored mayonnaise such as avocado, wasabi, chipotle or sweet chili, spread those on the insides of your bread slices; use regular mayonnaise for the frying.

Time to make the sandwich...

Besides the mayonnaise, you'll need four slices of thick cut bacon (or double up with thin bacon), slices of tomato (2 to 3 depending on the size of the tomato) and Romaine lettuce (try to use the  stems inside the head, they're crispier).

Slather mayonnaise on both sides of each slice of bread, don't be cheap about it!  Heat your stovetop griddle or skillet on medium-high heat, place the slices down onto it and put one slice of American cheese, then cover that with a slice of Cheddar.  The American will melt into ooey-gooeyness while the Cheddar will form an enclosure, or seal, to keep the cheese from oozing out. 

 

When you see the Cheddar start to form its enclosure, place the bacon, then the tomato on one slice of bread. Here's the tricky part, the mayonnaise browns the bread much faster than regular butter, so check the slice with just the cheese on it. If it is browned the way you like it, put the lettuce on top of the tomato, top with the other cheesy slice of bread, press down to help seal it together and remove to a plate.

 

...and there my readers is my version of the upgraded Grilled Cheese sandwich, or the Grilled Cheese BLT. It is messy; you will get it all over your face and fingers; you will laugh; you will enjoy yourself.   Then again, enjoying your food, isn't that what you should be doing anyway?

Mary Cokenour

Thick or Thin, It's Bacon!

There is just something about the smell and taste of bacon that makes whatever it's put on, or in, simply delicious. Bacon is a pork product; a salt cured and smoked part of the pig which comes from the sides or the belly of the beast. The many varieties of bacon depends on the parts used and the techniques to preserve it. Bacon itself has very little meat to it; it's the fat that gives bacon products most of the flavor and richness; also its crispness after frying. Before frying, some of the fat can be removed, frozen and saved for later use. The fat left in a fry pan solidifies at room temperature and can be used like lard or vegetable shortening to flavor biscuits, cornbread, and dressings.

In America, the typical bacon product used is either thin or thick strips. The thin strips, depending on brand quality, can almost be paper thin; frying up very quickly and leaving behind more oil than a cook knows what to do with. One batch I made recently started out as ten inch strips and quickly whittled down to crispy, melt in the mouth, snack pieces of three inches.

The cut of bacon for my household is thick; more meaty than thin, less fat which makes more for the eating. The typical ten inch pieces only shrink down to about seven inches; they don't take longer to fry up either. In a 12 inch skillet, high heat, I was able to cook 6-7 pieces in each batch; each batch took only 8 minutes to fry up to delicious crispiness.

While bacon is often used as a sandwich addition, the most popular is the "BLT" or "Bacon, Lettuce and Tomato". I'm not a fan of the tomato part as I believe the juice of the tomato simply takes away from the crispiness of the bacon, lettuce and toasted bread. For moisture, I slather on a generous dose of mayonnaise on both slices of bread; while my husband prefers using Miracle Whip.

Use the Search function on this blog page and you'll find I've used bacon as an ingredient from grilled cheese to meatloaf to even baking up cupcakes.

Other cuts of bacon popular in, or finding its niche in, USA cooking and baking are Canadian which comes from the back center (or eye of the round). It is more similiar to a traditional ham product than bacon; and if you've eaten an "Egg McMuffin" from McDonald's, than you know what I'm referring to. From Italy, Pancetta is a nonsmoked, cut extremely thin bacon which will add the mild taste of pork without the smokiness of smokedbacon; sometimes it comes flavored with herbs and spices.

No matter how you like your bacon, well what can I say, "It's Bacon!!!".

Mary Cokenour