Posts Tagged ‘bacon’

These burgers owe their taste and texture to careful-chosen ingredients, technique, proper refrigeration, and cooking the burgers to medium rare.
Officially, we cannot recommend undercooking ground meat. But since we are buying from a trusted butcher, are starting with steaks that would have been cooked to the same doneness, grinding just before using, and are closely following safe food handling practices, we’re boldly going forward.
You’ll need a meat grinder, or should ask your butcher to prepare for you an 80% meat to 20% fat ratio of freshly ground Ribeye and Top Sirloin. Keep cold and use the same day.
For 4 burgers, we bought:
180g Ribeye
450g Top Sirloin
Trim steaks of fat and connective tissue, and discard connective tissue.
Next, weigh meat and fat to ensure desired ratio, then double grind, using a coarse grinding wheel, followed by a finer one, making sure to evenly distribute the fat with the meat.
Refrigerate 10 minutes. Season meat with kosher salt and fresh ground pepper, handling meat as little as possible so it doesn’t toughen.
Gently shape into thick patties. Refrigerate.
Heat oven to 375F. Heat oil in a cast iron pan over high heat. Char burgers on both sides and transfer to oven. Cook to med-rare, then allow to rest in pan while toasting buns.
Note: To test for doneness, stick a wire cake tester through the sides into the middle. Touch tester to your lips. If barely warm, it’s rare. If bathwater warm, it’s medium rare.


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2 green onions
3/4 cup mayonnaise
3/4 cup buttermilk
2 slices bacon (plus more for salad: see below)
2 tbs bacon drippings
3 drops Worcestershire sauce
3 drops Tabasco sauce
kosher salt/fresh ground pepper
Finely slice green onions (green parts only). Cook bacon (reserve drippings and drain slices on a paper towel-lined plate), then coarsely chop.
In a medium bowl, whisk together mayo, buttermilk, bacon drippings, Worcestershire and Tabasco. Fold in green onions and bacon. Season to taste. Set aside for 30 minutes to allow flavours to blend.
For 6 wedge salads:
1 head iceberg lettuce, cut into wedges
6 slices bacon, cooked crispy
6 hard boiled eggs, peeled and sliced
3 Roma tomatoes, cut into wedges
bacon buttermilk dressing
crumbled blue cheese
kosher salt/fresh ground pepper
For each serving, arrange a wedge of lettuce on a plate, along with tomato and egg slices. Drizzle with dressing. Add bacon and crumbled blue cheese. Finish with a sprinkling of salt and pepper.

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Don’t think, just bake. Most clothes come with a little elastic these days.

1/4 cup warm milk
1/2 cup warm water
1 1/2 tsp dry yeast
3 cups all purpose flour
1 tsp salt
2 large eggs
1 large egg yolk
3 tbs sugar
9 tbs unsalted butter, room temperature
200 grams very thinly-sliced bacon (see note below)
1 egg, beaten (for glaze)
In bowl of a heavy-duty stand mixer fitted with dough hook, dissolve yeast in water and milk. Add flour and salt. Mix on low speed to moisten flour. Beat in eggs and yolk, then add sugar. Increase speed to medium; beat 3 minutes, until dough comes together.
Reduce speed to low. Add butter, 1 tbs at a time. Dough will be soft and sticky. Increase speed to medium-high for 7 minutes.
Cover bowl with plastic wrap. Set in a warm place to rise almost doubled: 1 hour. Deflate dough in bowl by lifting and allowing to fall. Re-cover tightly and chill for 2 hours. Deflate, cover and chill overnight.
Roll out dough to a 12×17 rectangle. Sprinkle with crumbled bacon. Roll lengthwise. Cut roll into 1-inch slices. Arrange on 2 Silpat-lined sheets and let rise, covered, at in a warm place, until doubled, about 2 hours.
Gently brush top of rolls with beaten egg. Bake at 375F for 18-20 minutes, until golden. Transfer rolls to a cooling rack.

Note: Arrange bacon in 1 layer on a parchment paper-lined baking sheet. Bake at 400F for 15 to 20 minutes, until the bacon begins to brown. Transfer the bacon to a tray lined with paper towels. Chop finely.

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