NEW! Skillet Bacon Spread
Silly? Disgusting? Try, delicious! I too was skeptical when approached to try this "bacon jam," but after one taste, was sold. It's made from Niman Ranch bacon which is slow cooked with onions and balsamic vinegar until it has the consistency of chutney. I tried it on a cracker with blue cheese and arugula (I had three), but it can be used as a sandwich spread, on eggs or as a base for vinaigrette. It is available in Original and Fennel & Black Pepper for $10.95 at Joe and Son's Olive Oils.Kale Salad with Bacon and Chocolate Balsamic Vinaigrette
½ cup crumbled blue cheese
½ cup toasted walnuts
4 ounces bacon, 4 strips
1 clove of garlic, minced
2 tablespoons Dark Chocolate Balsamic Vinegar
½ teaspoon each of fresh cracked pepper and sea salt
Place
the kale in a serving bowl or individual salad plates. Top each with
equal parts of blue cheese crumbles, toasted walnuts and dried
cranberries. Preheat a frying pan over medium heat. Cut the bacon strips
down the middle lengthwise, then cut crosswise to make bacon bits.
(Kitchen shears make it super fast and easy.) Fry the bacon until
crispy. Remove the pan from the heat and cool for about 3 minutes,
(don’t drain the bacon, it’s part of the dressing). Add the minced
garlic, stir to combine, and whisk in the salt, pepper and Dark
Chocolate Balsamic Vinegar. Drizzle with the warm bacon dressing and
serve immediately.
Skillet Bacon Jam on Toast Rounds with Fried Eggs
2 toast rounds per person or English Muffin
2 tbsp Skillet Bacon Jam (available at Joe and Son's) per person
2 eggs per person
1 full pinch chopped herbs for garnish
For
the toast rounds you can use brioche or halah, sliced and then cut into
rounds, or even easier, half an english muffin. Toast the rounds to a
light, crunchy brown color. Butter is optional. Heat the bacon jam and
slather on the toast round, quantity to taste. Meanwhile, fry an egg,
sunny side up with the edges of the white nice and crispy. Slide the egg
on top of the bacon jam and garnish with herbs (chives, thyme, etc.)
Season to taste with salt and pepper.
Grilled Flank Steak with Bacon Balsamic Sauce
2 tablespoons triple peppercorns
1 flank steak, about 1 1/4 pounds
Salt
2 teaspoons garlic flakes
4 slices bacon, diced
1/2 cup Dark Chocolate Balsamic Vinegar
1/2 cup reduced-sodium beef broth
2 teaspoons cornstarch
2 tablespoons chopped fresh parsley leaves
1 flank steak, about 1 1/4 pounds
Salt
2 teaspoons garlic flakes
4 slices bacon, diced
1/2 cup Dark Chocolate Balsamic Vinegar
1/2 cup reduced-sodium beef broth
2 teaspoons cornstarch
2 tablespoons chopped fresh parsley leaves
Heat a stove-top grill pan or griddle greased with olive oil over
medium-high heat to preheat. Place peppercorns in a plastic bag and
smash with the flat side of a meat mallet, or bottom of a heavy skillet,
until finely crushed. Season both sides of flank steak with crushed
peppercorns, salt and garlic flakes.
Place steak on hot pan and cook 5 minutes per side for medium doneness. Remove from heat and let steak rest 10 minutes. Slice meat crosswise into 1/4-inch thick slices.
While the steak is cooking, Place diced bacon in a large skillet over medium heat until browned and crisp. Add Dark Chocolate Balsamic Vinegar and bring to a simmer for 5 minutes, or until liquid reduces. In a small bowl, add beef broth and cornstarch, whisking until cornstarch is completely dissolved, and add to skillet. Simmer 2 minutes bringing to a full boil, until sauce thickens. Remove from heat, spoon sauce over steak slices and top with parsley.
Place steak on hot pan and cook 5 minutes per side for medium doneness. Remove from heat and let steak rest 10 minutes. Slice meat crosswise into 1/4-inch thick slices.
While the steak is cooking, Place diced bacon in a large skillet over medium heat until browned and crisp. Add Dark Chocolate Balsamic Vinegar and bring to a simmer for 5 minutes, or until liquid reduces. In a small bowl, add beef broth and cornstarch, whisking until cornstarch is completely dissolved, and add to skillet. Simmer 2 minutes bringing to a full boil, until sauce thickens. Remove from heat, spoon sauce over steak slices and top with parsley.
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