BACON makes everything better! A culinary mantra that transforms ordinary meals into extraordinary experiences with its smoky, savory, and irresistibly crispy allure. Whether it’s crumbled over a fresh salad, woven into a lattice atop a juicy meatloaf, or wrapped around tender scallops, bacon’s rich flavor elevates dishes to new heights. Its versatility shines in recipes where it’s the star. Like bacon-wrapped stuffed jalapeños, where the crisp, fatty strips encase a creamy, spicy filling, creating a perfect balance of textures and tastes. Or consider candied bacon. Where strips are glazed with brown sugar and maple syrup, baked until caramelized, and served as a sweet-salty showstopper that steals the spotlight at brunch. From breakfast to dinner, bacon’s umami depth and satisfying crunch make it a game-changer. Bacon turns even the simplest ingredients into crave-worthy creations.
Taking bacon to center stage, innovative cooking methods highlight its potential as more than just a sidekick. Picture bacon-wrapped meatloaf sliders, where thick-cut bacon is draped over mini meatloaves, infusing them with smoky goodness while keeping the meat moist and flavorful. Or try bacon roses, a visually stunning dish where strips are rolled into delicate flower shapes, baked until crisp, and served as an edible bouquet for a special occasion. For a bold twist, bacon can be braided into a basket to hold creamy mashed potatoes or woven into a mat for a decadent BLT pizza crust. These techniques showcase bacon’s ability to shine as the main attraction, proving that its bold flavor and satisfying texture can transform any meal into a memorable culinary event. With bacon, the possibilities are endless, and the results are always delicious.
Walking into a small-town business like Porterhouse is always an experience. The door’s entrance bell dings when we walk in. A moment later, Fawzi stepped out from the back and with a sincere smile greeted us like friends. You just don’t get that in some random grocery store or even the specialty stores in bigger cities. We catch up from the last visit and make small talk for a while. Eventually, I made my way to the back of the store to check out his fresh cuts.
Tim usually cooks breakfast. Before we called it an evening last night, I mentioned tomorrow morning, I’m making a favorite breakfast of mine. Today I’ll be making a country fried breakfast with most of the foods sourced from TnF Farms. I’m starting by frying up a package of our American Guinea hog bacon in an iron skillet. Now I have Tim hovering in the kitchen eating the bacon as fast as it comes out of my skillet.
When it’s omelet day, I usually make a 6 egg, deluxe omelet with all sorts of goodies rolled in. When Faith and I got together, she would see my omelet, grab a fork and start working on the other side. We coined the phrase Awkward Omelets because the plate kept getting pulled away. She’s is furious with me that I’m not promoting the TnF Farms bacon. But if I don’t promote it, more American Guinea Hog bacon for me!
Challah loaves are a way we treat ourselves at TnF Farms. And we often make French toast with it. French toast is a favorite here. Until being introduced to Doering’s Doughs Challah bread, we used Pepperidge Farm or Thomas sweet breads. I was hooked at first taste – we just don’t buy the store bought stuff anymore.
Like every week, we were almost out of bacon. I stopped into Porterhouse Meat Market just north of Tallahassee, Florida to refresh our bacon stash and to check out what was in the fresh cuts. There were a couple of filet mignons that were just begging to be rolled up in bacon and a big ol’ ribeye wanted to come home with me.
The candy store days have long gone but now as a 40 something, I have a better vice. Butcher shops. I am frequenting a local butcher shop called Porterhouse meat market just north of Tallahassee on the Florida Georgia highway. It has a bit of the mini mart nuance and the best part, fresh cut meats. Faith Johnson and I enjoy being foodies and now we try to make stuff better than a restaurant. This recent round at Porterhouse, I restocked on bacon and picked up some chuck steaks.