I MUST DO IT THE BACON COMPELS ME!!!!!!!

Ah yes feel the love in the air, yes breath deep smell the love in the air!!!!!!

For soon will come a pictoral post on how the bacon is the ultimate for soup!!!

Yes the bacon has become a wonderful sesame infused pesto garlic slow saute compote which will then add the love of bacon to a slow chicken stock potato/onion/tarragon soup.

Yes, there is no need to say GOT PICS?, why, because da chef has been stirring the pot and I took pics.

I will be back this afternoon to share the culinary delight known as pan fry pepper bacon MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM!!!
 
Oh boy another bacon thread lol


I LOVE BACON!
 
You have 'chef' in your name, chefjamesscott. I think you should design a 3 course meal with a bacon theme. Bacon appetizer, bacon main course and bacon desert.
 
Dr. Biomajorstudent Johnson is RIGHT!

And Chef Bacon's meal could be served in bacon cups. (soup might present a challenge here but I am confident this can be overcome.) And everything presented on bacon placemats.

we can probably get major ad money from makers of cholesterol drugs too...
 
Nudge nudge wink wink read the first post and imagine the possibilities!!!

When I saw the hate for bacon that manifested itself I was in awe of the shock of it all. Then it hit me one day I must go speak with bacon to see what it had to say.

Then the thunder struck and bacon told me it must have a voice and that I must give a bullhorn to that voice so that it would be clarion clear that bacon was no bad, no bacon is good!!!!!

The morning was productive and the bacon was in top form for the photo shoot, almost like bacon should be haute couture!

The realization is that I can put for a 5 course vintner dinner for a company from south africa who came to tour canada and they chose me for their sask stop. The realization is that I have chef'd for an oscar award winning actress. So when bacon asked me to do this for it I figured for sure I can do this. And the greatest achievement of mine that convinced me that I could do this was MY GRANDMA FINALLY ASKED ME TO HELP WITH HER KITCHEN now that is the feather in my cap which tells me I can do this.

I am thinking that I should open it to suggestions for the next month and then pick one suggestion and that will be the dish for the next month. So yours would be the first suggestion.
 
Ok folks here is a recipe for you

I even chose bacon colored text if only it could be scratch and sniff !!!

PAN SEARED PEPPERED BACON!!!!


Choose 1/4 inch thick slice bacon, making sure that there is a good 25% fat content.
IMGP7585.jpg


Cut the strips in half and then cut them vertical 1/4 strips and then horizontal to make nice 1/4 square
IMGP7588.jpg


Now a littlle secret here is to cut the seasoning into the bacon so it is thoroughly mixed in. For the seasoning here I used fresh minced garlic and my own ginger pesto water.
IMGP7587.jpg


Then into a nice large non stick frypan where I cover the bacon with 2 full teaspoons of black pepper.
IMGP7589.jpg


Further seasoning for this tasty little treat would be some roasted red pepper, roasted garlic and a italian herb mix. A couple of dashes of sesame oil and about 3 oz of oil and 3 tablespoons of minced garlic.
IMGP7590.jpg


Now the most important thing in this procedure is to resist the urge to stir this mixture up. It must stay layered until the proper time comes to move it about. Simply put another fry pan on top and turn it on high.
IMGP7591.jpg


Just a quick picture of the slow chicken stock potato taragon soup it is going in to.
IMGP7592.jpg


The reason for not stiring it is so that in effect the flavour profile is created by the top herbs and such hydrating as the water in the bacon steams off and passes through them. What you wish to see is this effect happening.
IMGP7594.jpg

bubbles beginning to break to the surface.
IMGP7595.jpg

thorough bubbling going on and shrinkage of the mass to have begun, you can see how the bacon has begun to pull to the center of the pan.

Now since the peppered bacon is going to accent a potato tarragon soup, dried taragon is then spread liberally over the surface of the bacon.
IMGP7596.jpg

It should almost instantly begin to rehydrate(if fresh herbs are available they are preferable) as it does begin to toss the pan to get a good mix going on.

You will be able to tell that the bacon is reaching completion when 2 things begin to take place. There will be much less steam escaping as all of the moisture has begun to leave the meat and the bacon will begin to caramelize. At this point you should see this(look to the center of the picture) on the edges of the bacon.
IMGP7598.jpg


When it reaches the point in the picture below I take it off the heat as I do not wish to add any touch of burnt to the bacon.
IMGP7599.jpg


And there you have it bacon lovers, a valuable weapon to wield in the war for bacon against the haters. This is a valuable ingredient that can be used in so many ways.
 
You must log in or register to reply here.
AquariaCentral.com
Top Bottom