Bacon

I love bacon. It is great in the morning with eggs, forms the base flavor on my quiche and many other dishes. It is great with a real tomato - you know, one that has vine ripped flavor- add lettuce add some Mayo and you have a wonderful sandwich.  So how do you cook bacon?

I start with a cold non stick frying pan.  I lay out the bacon flat and the turn on the heat to low.  I find that it takes a little longer, and I do have to turn it more.  However, cooking it slow on low heat helps the water to evaporate and eliminated the splatter factor. It also helps to develop the flavor. I end up with nice crisp bacon.

If I am cooking a lot say for some quiche or a large crowd,   I use the oven.  Baking the bacon also takes some time and you do have to watch it or it will burn.  Do not overlap the bacon if you want it crisp.

So How do you cook bacon?  Do you nuke it, fry or bake it? Let me know if you have any tips you want to share.

BBQ SAUCE QUICKIE

For those who have purchased my cookbook, you may recognize part of this base sauce. It is the base for my version of Sloppy Joes.  I made some changes that kick up the flavor.

Base Sauce

½         cup water

¼         cup minced onion

1          tablespoon olive oil or butter

1 ½      cups catsup

½         cup brown sugar

2          tablespoons yellow mustard

2          tablespoons vinegar – I recommend balsamic

1          tsp Worcester sauce

2          tablespoons Jack Daniels Whiskey – optional but worth it! The alcohol will burn off

1          teaspoon liquid Smoke - optional

Put the onion and the water in a blender and puree.  Heat the olive oil in a sauce pan and then add the onion.  Cook until the onion is tender.

Whisk all the rest of ingredients until smooth and place in the sauce pan with the onions.  Cook over low heat 30 minutes to develop the flavors. This does not make a lot of sauce but it will keep in the refrigerator.

Try it and let me know what you think!

Grilling

Memorial Day is usually the day most people start grilling.  Living in Nevada, I grill all year long. Here are some important things I have learned that may help you.

Grill temperature.  Resist the urge to have a screaming hot grill for anything other than searing. Whether you use a gas or charcoal grill you can regulate the temperature. I like steaks to start on a very hot surface and then move to a medium heat to finish.  Hamburgers cooked over high heat or high flame will char long before they can cook.  Since most people do not like a rare hamburger,or if you use one of my recipes that have cheese or other ingredients in them, cook over indirect heat the results will be much better.  They take a little longer but it is worth it.

Chicken - I use a large gas grill that has two levels.  I also always brine my chicken first. this makes sure that the meat is thawed if it was frozen and adds flavor.  Once I have the chicken marked on the the lower level, I will put it on the higher level. That allows it to finish cooking without burning.  Just before I take it off, I baste with whatever sauce I am using and let it cook for another 10 minutes or so.  Have your sauce hot when you baste.  It absorbs faster and does not cool the chicken down.

The other thing is to use a meat thermometer. Know what temperature your food should be at when it is taken off the grill.  Allow for hold over heat - meat will still cook for a few minutes after it is taken off the grill. There are even thermometers that you can leave it and they will notify remotely when the food is done.

Have a great Memorial Day - remember those who gave their lives for our freedom - and cook safe and well with lots of flavor!