And, a bacon quote.
*Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.
-Doug Larson
*
Now, my offering.
Bacon pancakes. With a side of bacon.
Slices of thick bacon, Why not, the whole package?
2 cups powdered pancake mix
1 cup milk per instructions.
2 eggs, not hardboiled.
Fresh blueberries.
Syrup or whatever for topping.
That’s about 10 to 12 pancakes. Depends how big you pour them.
Mix the batter. Cook enough bacon for the pancakes, bacon sides and cook quality assurance testing.
Place bacon on the grill about where you’ll pour each pancake.
Pour the mix on each piece of bacon.
Add blueberries to taste.
Turn when bubbles appear in the pancake.
I like to coat my bacon in some flour mixed with salt, pepper, and onion powder. Always comes out uniformly crispy, never burns, and has a nice seasoned flavor.
28 oz can tomatoes or use fresh
6 oz or so bacon, cut bias in 1/4" wide strips
One onion, halved and sliced thin
Ground pepper
Basil, chiffonade
Spaghetti
Fry the bacon until the fat renders and it just begins to turn brown. Add the onions and saute until translucent. Add the tomatoes, chopping up the big chunks. Cover and simmer for about an hour. Cook the pasta, top with the sauce and garnish with ground pepper and basil.
Boil some egg noodles. Fry some bacon in a large pan. Remove bacon from pan. Put chopped cabbage and egg noodles into the hot bacon grease until the cabbage is as soft as you like it and the noodles have a few crispy brown parts. Crumble bacon into cabbage noodle mixture. Maybe throw a little soy sauce on there and serve it up hot.
Get a linguiça sausage. Wrap it in ham. Encase the ham-wrapped linguiça with a pound of sage pork sausage. Season a couple of pounds of ground pork to your liking, and mould it around the sausage-encased, ham-wrapped linguiça so that it looks like a pig. (Use knobs of the ground pork for feet.)
WRAP THE PORK-COVERED, SAUSAGE-ENCASED, HAM-WRAPPED LINGUIÇA WITH A POUND OF BACON.
Fashion a disc of a red pepper (e.g., a bell pepper) for the nose, wedges of elephant garlic for the ears, olives for eyes, and shove a mild red pepper with the stem on in the back end for the tail. Bake in a 375ºF oven until it’s cooked through.
Cook up some spaghetti al dente.
Chop bacon in to bits and fry till crisp. (2-3 rashers per person (2 is plenty, but since it’s a bacon thread, I’ll say 3))
Mix with fork, 1 egg yolk + 1 tbsp cream, per person. (If you are doing this by eye, go easy on the cream. Too much will ruin the texture.)
Set bacon aside. Put cooked pasta into frypan, pour over eggs + cream. Stir to coat. Cook till set (1-2 min).
Sprinkle bacon over. Serve with chopped parsley (if you like), black pepper and parmesan.
This is the absolute BEST BACON EVER! Trust me on this. I buy it and bring it home in my luggage every time I visit the Eastern Sierra (about 3 or 4 times a year).
I prefer to make mine with a combination of eggs and egg yolks, mixed with grated Pecorino and Parmesan in equal amounts. Thin it a bit with some pasta water, rather than cream. Either way, it’s good.
My go-to comfort breakfast is crisp bacon with cheddar cheese on either bread with Miracle Whip or buttered toast. Bonus points if I have a juicy tomato to slice up.
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