The Q Spot: Bacon Jam!

The Q Spot: Bacon Jam!

the SCOOP on Bourbon...

Rich amber color, aged to perfection, with that perfect amount of rich bite and smokey sweetness. No I'm not talking about Gouda cheese, (thats another blog) something much better, I'm talking about Kentucky Bourbon. The name actually originates from an area called "Old Bourbon" county Kentucky where bourbon has been distilled and produced since the 1800's. So how did it begin? Unfortunately, there's not a really any clear documentation on who the sole inventor was. Now being that said, there are a handful of "Kentuckians" that claim to be "the one" , and cliam to be more credible than the other, most vocal is probably Elijah Craig ( bourbon connoisseurs know who I'm talking about). The actual mass production bourbon distilling process started in Kentucky by Scottish immigrants in the late 18th century.

And so the process began, and through trial, lots of error, and a century long amount of recipe changes, bourbon became a flourishing industry in Kentucky. Currently, 97% of all bourbon in the US is distilled and aged somewhere near Bardstown, Kentucky. They call the area The Kentucky Bourbon Trail. It is home to the seven highest producing distilleries in The state: Four Roses, Heaven Hill, Jim Beam, Maker's Mark, Town Branch, Wild Turkey, and Woodford Reserve.


Some say that only the best bourbon comes from Kentucky. There actually might be some scientific truth to the claim. What...? Science to bourbon...? ...uh yeah! One of the secrets to Kentucky bourbon is the water. Fresh water, that actually is free of Iron, gets filtered through limestone that is only found in the area, it has been found to be a key step in the mash making process. But it all starts with grain. The most commonly used grain mixture starts with 70% corn, with an addition of a little wheat, or a little Rye, and sometimes even malted Barley. The grain is then ground down, and that beautiful regional water is added to create what they call "Mash". A special breed of yeast (and no it's not the same yeast you use to make the sweet yeast rolls you eat at the steakhouse covered in butter) is added and behold "fermentation" has begun.

The mixture now has a new name, called "the Wash". Now here is where it really gets all Nerdy, but probably one of the most crucial parts. Distillers at this step in the process actually add in strained wet solids from a {previous fermented batch} of "mash". Why in he world would they do that you ask? It's because of the natural acid pH. This addition helps control the bacteria growth in the {new} batch, creates pH balance, and helps boost the yeast that will eventually create sugars....whew! Even my brain is spinning a little.


Now, my favorite part of the picture, once cooked down, the "wash" is strained and added to brand new oak barrels ( or also called "casks"). But not before the barrels are charred on the inside. Just like in BBQ it's all about the smoke right?, well the concept is the same with bourbon. Each distiller has their own "recipe" for charring of the barrel. The bottom line is the charring is what creates that gorgeous amber color, and distinct flavor from the caramelized sugars that only charred oak can create. The clear liquid, now at approximately "60 proof" is added into the barrel, it's sealed up, and aging starts. The longer the age, the more mature the bourbon becomes. Young bourbon is aged around two years, where higher quality bourbons are aged from four to six years and even longer for "premiums". However, you can actually age it too long, so most distillers have a aging plan in place in order to pull the product, add purified water to create the desired "proof" and bottle it at the exact perfect time. The most common proof is pulled from the barrel here in the US is at "80 proof".

There are two terms in quality bourbons I won't touch on. Most often these ters are actually on the bottle label.


SINGLE BARREL- means that this bourbon is aged in one sole barrel then diluted with purified
water and bottled. There are a lot of bourbons on the market that once pulled from the barrel, the liquid is mixed with other aged barrels and other batches, diluted with water then bottled. So you can see how the quality level can be significantly different...So look for "single barrel" or " single cask" on the label.

CASK (official name for the barrel) STRENGTH- if you remember from above, water is added during normal bourbon making twice. Once, to create the "wash" , and the second, after aging, to dilute to the desired proof. However in Cask Strength, the second addition of water is omitted, giving the full flavor of the cask. Drinking this is kinda like being punched in the mouth, and loving every second of it.

Besides the obvious, mixed cocktail, on the rocks or straight up, where can it be utilized? ...I'm so glad you asked!... I love interactive readers! Sure, straight out of he bottle works fine, and I've "quality checked" my share, but there is a huge growing emergence in culinary applications that needs to be discussed. When it comes to food, and the addition of bourbon, the most common application has been in the dessert segment. Don't get me wrong I love dessert (those who know me can attest) so it's kinda like a perfect marriage right....Right! But why is this? Sweet with ...hard liquor, how does it mesh.. Great question. Break it down for a second, think about it, what kind of flavors do you get with bourbon? How about molasses, brown sugar, Caramel, pecan and even hints of vanilla. Those flavors partner beautifully with desserts. Why do think Kentucky Bourbon Pecan Pies sell so well....hmmm!


Like I said before, bourbon flavor is one of the growing flavor trends today. For example, flavor addition to marinades, sauces, glazes, soups, and even sides. Yes I said sides. Picture this for a second, tender baked beans-and how bourbon could enhance the added brown sugar and molasses. Now you have a richer and deeper flavor profile in a classic southern side dish. {i know you had a Ah-hah moment} One if the fastest growing uses for this Kentucky treat is in enhancing proteins. Bourbon glazed hams, bourbon marinated grilled chicken, and my personal favorite food group "bacon" is getting the love rub from bourbon. Why not, there's hickory smoked bacon, applewood smoked bacon, jalapeño bacon, cracked pepper bacon, why not a Bourbon bacon...hey, it "could" happen. I've always said bacon makes EVERYTHING better, even bourbon.


Picking the right bourbon to cook with is pretty important too. I know your about to head out to your local liquor store or grab your current bottle from the cabinet to prove my theory, but before you do, Some quick suggestions:

The higher the amount of "rye" in the recipe, the "spicer" the bourbon, - use this for dishes where you want a more pronounced flavor or will be counter balanced with a high fat addition (cream, butter etc..). {Wild Turkey, Elijah Craig-12yr}


The more wheat in the recipe ( called "wheaters" by bourbon snobs) will have more of a vanilla/caramel flavor tone. This is a pretty balanced, pretty versatile. { Makers Mark}


Last suggestion, make sure which ever one you choose, it's one that you would drink . Blended bourbons, and bourbon "flavored" liquors, are like buying "cooking wines" off the shelf of the local quick mart. Don't skimp on the good stuff....you won't be disappointed. Worst case scenario, just add to a clean empty glass.

"Until we Eat Again"
Chef Rob

Febru-Berry

Fresh Berries

February is the National fresh berries month, now I know what your saying, "well Chef, July is blueberry month, what gives?" Answer is, we're both right - this month is a celebration to all things berry. Today we're going to focus on why I call the "Fab Four" - Strawberries, Blueberries, Raspberries and Blackberries. 

There's just nothing like fresh berries. So beautiful, vibrant, flavorful, and oh yeah...healthy too. So why is it when I go to the store or buy from my favorite food distributor, the prices fluctuate like a roller coaster ride at Six Flags throughout the year? And let's not forget I was just at the market last week and I swore I saw raspberries, now this week....nada!  Seriously? Bottom line is seasonality drives the price and availability, period. Climate temperature dictates growing season, some berries are more heat/cold sensitive than others. Basically, when berries are out of season...the availability drops and the ones that "can" be sourced are priced through the roof because the purveyor knows they are the only game in town. Now an additional variable: Organic - which means they are grown without the use of synthetic fertilizers or pesticides "BUT" you'll pay a serious premium by the way for the trouble. 

So below you'll find the fantastic factoids on the "Fab Four" Fruits.....say that three times fast!

STRAWBERRIES

Strawberries are the first berry that actually ripens fully in order to be harvested earliest in the year. And has the highest volume amount harvested and sold out of all berries in the US. There are more than 500 different varieties of Strawberries, however the "Earliglow" is the highest produced variety sold nationally. They are medium sized and have the perfect balance of sweet and tart. My favorite however is the "Alpine"- tiny bite sized strawberries that are insanely sweet.  Typically grown in France....go figure!

So now your off to the store and your standing there looking at the strawberry case, they look ok, but how do you know if they really are any good? 

1. Check for any mold spores on the surface.

2. Look for equally shaped berries within the pack.

3. Surface should be bright red and shiny. 

4. They should be clean and dry-leaves should not be brittle or wilted.

5. Finally, look for "white shoulders" or white tips - this means they were picked too early, and typically are more bitter.

Peak season is Apr-Jun.

Store in the refrigerator and only wash before eating. Don't wash, then store, because the berries will start to decompose immediately once moisture is introduced to their surface. They are like sponges.

High in: Potassium, Vitamin C, Iron, fiber, antioxidants and Folate.

1cup- 46 calories

1g- Protein

3G- Fiber

BLUEBERRIES

Now there's no denying it, Blueberries are possibly the most unique and healthy of the four. It's one of the only "true blue" colored naturally grown ingredients on the planet. North America produces 90% of the worlds blueberry crops. Over 38 states in the USA grow this tiny little beauty. Unlike the Strawberry, there are not as many varieties grown of the blueberry, in fact the most common variety grown is the "Highbush". Peak harvest is the "National Blueberry month" of July.

Shopping tips:

1. Check for any mold spores on the surface.

2. Berries should be dry on the surface, no busted, bruised or dented berries.

3. Pick the berries with a hazy white coating - also called "bloom."

When choosing blueberries, look for berries that are dry, plump, round and free of dents and bruises. Blueberries should have a soft, hazy white coating, which is called “bloom.” Completely natural part of the berries’ defense mechanism and helps protect them from the harsh rays of the sun.

You have two storage options:

Optimum - Refrigeration, consume within 5-7 days

                - Dry storage, consume within 24-36 hours

High in Manganese- helps convert protein, carbs and fats into energy, and are huge in antioxidants.

Per 1 cup serving:

14 mg - Vit C

 80 calories

1g- Protein

4G- Fiber

RASPBERRIES

Ahhh...the decadent raspberry, with it's beautiful flavor and eye catching plate appeal. To me, this berries visual appeal is the most socially wanted. Whether your dropping them into a glass to spruce up a beverage or reducing them down to make a sauce, it automatically adds value to your dish. There are about 60 or so varieties, most popular is the "Boyne" or the "Heritage". There are actually color varieties available if you can find them. Black raspberries and blue raspberries are hybrids that growers have been experimenting with for a while.....hmmmm interesting...that's what I think too. Now there is one other that has gained serious popularity by culinarian's, it's the "golden raspberry". Unlike the previous two it's a true raspberry that is an albino variety, with a little sweeter flavor. Now we're talking!  Peak harvest is in late summer/early fall.

Shopping:

1. Check for any mold spores on the surface.

2. Color should be consistent throughout pack-soft hazy gloss.

3. If you see little tiny hairs protruding from the berries- totally natural, and do not effect quality or flavor-they're called "styles".

High in potassium, Vitamin C, Iron, and Folate

Unfortunately because Raspberries are very time sensitive, storage after purchase is as follows:

Optimum - Refrigeration, consume within 2-3 days

                - Dry storage, consume within 24-36 hours

1cup- 60 calories

1g- Protein

8G- Fiber

1g- FAT

BLACKBERRIES

Nick named "black caps" in the South.

These wonderfully tart, almost red wine like flavors red berry, has such a cool profile that home cooks and chefs alike have grown to love. Pay attention to menus when dining out, you'll see more and more blackberry influences in not just dessert offerings but entree sauces too. The most common trend I've seen lately is the introduction of this succulent berry into the BBQ and Condiment segment. The blackberry is very similar to the raspberry, however unlike the hollow cavity of the raspberry, the "bramble" or center stem portion remains intact and is consumed with the rest of the berry. Mexico produces the majority of the worlds crop, second is Oregon.

Blackberries are one of the only fruit that actually has thorns surrounding the berries. This keeps wildlife from grazing during growing season. The USA actually has created a hybrid "Triple Crown"  that grows without the thorns....modern technology....what will they think of next. Most common variety harvested is the "Marion" and the "Chehalem".

Shopping

1. Check for any mold spores on the surface.

2. Look for berries that are dark and uniform in color. They commonly do have some hint of deep red on a few clusters...its perfectly acceptable. They are actually more red in color until just before fully ripe.

3. Berries should be plump and dry. No dents or broken pods. 

Very fragile, when washing.

Storage:

Optimum - Refrigeration, consume within 2-3 days

                - Dry storage, consume within 24-36 hours

Huge in Antioxidants and fiber.

Contains Salicylic Acid which acts very much like aspirin, healing body pains and fever...

THE BERRY CONCLUSION 

The truth, besides bacon and chocolate, fresh berries are a must have in every kitchen. Regardless of your preference, the possibilities are endless. So whether your a purist and only want them in their raw form, or want to find any conceivable way to incorporate them into your molecular gastronomy menu, berries can quench that hunger. 

Until we eat again...

Chef Rob

January - "Splurge-pecific"

I know we just went through probably the must glutenous few months of the year, and many of us (including yours truly) are "trying" to be better and watch what we are sticking in our bodies right?....well kinda, I know your pain. We've set our goals, actively committed to our individual plan, but...many of us also look forward to the holidays coming up as a way to "splurge" for our tremendous hard work, our staying away from the dreaded donuts that incentive person brought to the office this morning and ordering the steamed veggies in replacement of the fresh cut French fries, like the ones that the guy at the next table ordered and secretly hope he looks away long enough so you could snag one off his plate.

Valentines, St Patty's day, and that coveted Easter brunch with family or friends seem light years away, so what do you do in between? So glad you asked...I love interactive readers! So here are a few fun factoids on what the month of January brings us in the way of National Food Month, week and Daily Holidays!!! Yes our reason to "hold out for a specific day to splurge" (and the crowd goes wild)!

Now I could go day by day, starting at the 1st day of January, but I won't torment you on lost opportunities, so I'll just pick up on this week onward. I know what your saying already, "I'm trying to be good here, and your NOT helping Chef!!!" Oh contrare' my dear readers, there will be a little something for you all, especially those of you with more will power than me.

Month long :
January is The National "Bread Machine baking" month, so for those of you who own one still, and love torturing the other members of your household for an hour and half while it bakes, smelling up the house with that fresh baked aroma, this is your month to shine! This month also brings a variety of additions :
National "Meat" month, National "Egg" month, National "Soup" month, National "Candy" month, National "Oatmeal" month, National "Hot Tea" month, and my personal favorite National "Breakfast Prune" month.....#sarcasm

Daily:
January 20-31
1/20 - National Cheese Lovers Day- If there is any day this month that tests my will power more, this is a biggie!!
1/21 - New England Clam Chowder day - Cream based chowder, can't beat this on those cold January days
1/22 - Blonde Brownie Day - Really? Like we NEED an excuse to eat brownies - regardless of the color!
1/23 - Rhubarb Pie day - A sweet and tart pie, popular in the Upper Midwest, UK, Sweden and Ireland.
1/24 - (Both) National Peanut Butter day and Lobster Thermidor day...."you had me at peanut butter"
1/25 - National Irish Coffee day ( just another excuse to use Bailey's...I'm in)
1/26 - National Pistachio Day - Taste's great, high in antioxidants and helps reduce LDL cholesterol too!
1/27 - National CHOCOLATE CAKE DAY- Yes, those are angel harps in the back ground!!!
1/28 - National Blueberry Pancake Day - eating blueberries help reduce blood pressure, pancakes not so much. But hey, everything in moderation right?
1/29 - National Corn Chip Day - get your Frito pie fix in today...or nachos, ok, ok, I'll stop.
1/30 - National Croissant Day, that flaky goodness that has 81 layers of buttery doughy love...mmmm...butter (and no this was not a Paula Dean endorsement...)
1/31 - National Brandy Alexander Day - Brandy, Cognac and Creme de Cocoa, YES please..

So there really was a little something for everyone, sweets, savory and even a few nutritionally focused choice days. My point here folks is, all in fun, it's always an important and smart idea watch what we eat, and have a goal. However, TREAT yourself every once in a while, regardless of your vice, it will kep you focused on the long term goal!

"Until we Eat Again"

Chef Rob

Food Trends: the "What"...the "Where"...and the "How" for 2013

No matter if your a restaurant owner, a James Beard winning Chef, or hot upcoming culinarian, we all would agree that in today's business you have to keep on track with what's New, Hot and on "Trend". It's plain to see that our customers are more "food smart" today than ever. There are so many more resources available today than ever. I mean seriously, I was cooking dinner at home the other night and my youngest son (12 years old) says "Dad, can I help"? I say " yeah, cut up that basil" he says " Do you want that rough chopped or chiffonade" ? .....could of knocked me over with a feather.

My point is, in order to stay ahead we have to keep up with whats going on in the market. So I started researching all the different websites, written publications, social media and television for whats being said about whats on "Trend for 2013". So after taking 3 Motrin, it came very clear that for the most part ,they all had the same basic list ( oK well...each of their lists were more like 70% the same, with their own added off the wall variable (30%).

2013 Top Food Trends list is probably one of the most eclectic lists I've seen in a few years. Instead of posting "yet another" list of what I think is on tap for 2013, what I thought would be more effective for you is, compile all the lists, look at the common denominator and give you a Top 5 list. This way you get the benefit of not having to do a lot of web searching, but get the benefit of my hard work instead. BUT Just as important, you'll get ideas on HOW you could implement them into your Operations... Sound like a plan? ...Lets go!

THE {WHERE}
Where the data comes from: Below you will find a listing of the places I sourced my list from, wanna verify, surf away my friend, I however recommend a nice bottle of wine, and a little Foo Fighters to keep you rolling, you'll be up for a while....

-Bon Appetit, Sterling Rice, New York Times, Huffington Post, Fox News, The Ledger, Business Insider, Voxxi, Epicurious.com, Food & Wine, Cooking Light, and US Foods Facebook ( my personal favorite).

THE {WHAT)
Just like they do on Letterman, we'll go in reverse order, but I promise not to use the corny radio voice over.

5. Special Diets-
Customers today are more conscious of what they are eating and how certain foods effect their bodies. The days of old when customers ordered with no regard of long term outcome are relatively over. Customers now are looking at menus to offer selections that cater to their dietary restrictions. Gluten free, lower sodium, vegetarian, vegan, hormone free proteins and organic are just the tip of the iceberg.

(HOW)- First thing I would say is, Ease into it. Look at the different sections of your menu (Apps, Sides and Entrees,) and then look at which of those you could replace with a healthier option. Another option is advertising daily specials ( menu boards, inserts, and waitstaff suggestions) that appeal to health conscious customers.

4. Winter vegetables-
This one is really no surprise to me. Every dietary book, every blog, and every trainer at the gym tell you the same thing, ....Eat more vegetables. The issue is, we get so enwrapped with the same everyday vegetables that were "comfortable" with we often don't branch away from the norm. Try these For instance Beets, Endive, Brussels sprouts, fennel, Kale, Parsnips and Radicchio are some great versatile options.

(HOW)- One of the easiest and healthiest ways to impart flavor into winter vegetables is the grill. The slight charging of the exterior can not only give you a great twist on flavor, but also open up marketing options for your menu that can drive a higher price point and increase your overall profit. Char-Ching!

3. Fermentation / Pickling -
I need to explain quickly that there is a difference between fermentation and pickling. Many of you know how to "pickle" ( easy- hot vinegar + sugar+ seasoning or spices mixture over pickled item, held for 24 hours or so, and your ready to go) the main difference is "Fermentation" ...it takes time...typically 7 days or more. ( The longer the better actually) Plus you have to add some sort of natural bacteria, and salt. However, the flavor and health benefit far outweigh pickling. But remember it does take time....

(HOW) -I recommend starting out with pickling to gauge your customer base reaction, if it takes off, then start experimenting with fermentation. Pickled items are a great and healthy way to impart flavor into your dishes. Adding pickled onions, cabbage, shredded fennel , or julienne squash or zucchini on a sandwich, taco, wrap, burger or topping on a protein can offer a nice balance of sweet and tangy that could change your menu from good to GREAT!!

2. Aged Meats -
Wet aged or dry aged...?... The battle is never ending. However in this self professed carnivore, dry aged is the only way to go. Again, quickly, the comparison..Wet Aging is typically done inside a plastic vacuumed sealed bag where the meat does not have the ability to "breath" so it basically brines in its own juices. DRY age meat is open the natural air and has the ability to "breath" but also loses water weight in the muscle. Dry aging also creates these micro-organisms that actually start to digest the muscle fibers and give he meat a particular flavor profile. America as a whole actually consumes 70% more "Wet" aged meat than "Dry"... I guess I'm the minority ....I'm Ok with that.

( HOW) First thing you need to do is contact your local Food distributor, and source what your options are. No need to decide you want Certified Angus Beef if you can't buy it locally right? Next "Aged" product carries a lot of marketing punching power...Use it as a way to drive more profit on your menu in the form of photo imaging and menu item description.

1. Popcorn-
An average American consumes 13 gallons of cooked popcorn a year...seriously. It's a great healthy snack ( approx 30-40 calories per cup) and there are infinite flavor options. So why not find an avenue to get it on your menu.

(HOW) - 1. Do you have a bar in your establishment?...Spicy popcorn mix served at the bar, creates thirst...also creates more alcohol beverage sales. 2. Kids menu- clever side item instead of fried accompaniment. 3. Dessert- one of my favorite things at the fair ( no its not the fried Twinkie) is kettle corn, and growing up I loved Carmel corn. Every GREAT dessert has a "crunch" component. Why not incorporate a sweet popcorn onto the plate of one of your desserts, who knows it might open up a cash-register "take home" revenue option for you!

"Until we Eat Again ....."

Chef Rob-

What to do with that little New Years favorite legume....

Black Eyed Peas

The Black Eyed Pea....and no I'm not talking about Fergie and her band mates, that funny looking little bean that we have grown to love, makes us ask the question what else can you do with them besides throw them into a pot?

Now, just like my previous offering, I thought I would share a little history and tradition about our little friend the Legume:

ORIGIN
The Black Eyed Pea (BEP) is related to the "mung" bean of ancient India. The Romans actually liked them better than the chickpea for their staple starch. (Chickpeas as you know are the staple ingredient in Hummus). Ok, so I can hear you already, I don't live in India, or Rome, how did they get to my table? Well, they were first introduced into the Virginias, the Carolinas and Florida in the Early 17th century. Brought over on slave ships by the Europeans. The modest ground pea eventually migrated as far west as Texas and is a staple in southern soul food. These little nuggets are extremely high in Calcium and Vitamin A.

WESTERN TRADITION
New Years Tradition
Eating them on New Years as the story goes will bring you prosperity throughout the next year. The tradition actually comes from an old Jewish tradition dating all the way back to the early 1730's then adopted by western culture still today. Another story says that Union troops were told to strip the land of all usable food, but left the "field peas" (because they were only suitable for wild animals and livestock) so the slaves of the south would collect the peas and eat them. They called them their "lucky beans". Regardless which story you believe, the tradition has lasted for centuries since. The beans were meant to symbolize "the coins" and eating braised greens with them symbolized "paper money".

LET'S EAT
In the south the peas are not served just on New Years, it's a staple on many menus reaching from Texas to Florida, and even as far north as Pennsylvania. They are most commonly served as a side accompaniment, however partnering the peas as an entree with fresh baked cornbread, and a side of braised greens has been considered a religious experience, if you have never tried it. Typically the blackeyed peas are soaked overnight, then cooked with some form of pork fat like "fatback", pork belly, pork cheeks, pork shank, or even bacon. (We covered this in my debut blog, about how bacon makes everything better.)

East Texas through Louisiana and into Mississippi, you'll find a dish called Hoppin Johns (black eyed Peas, Rice and sausage ). Now each region's recipe is different, this is because the farther south you go, the more "spice" that is added. Actually in the French Canadian south they were commonly referred to as "Mogette" (French for "Nun"- the center black dot was meant to represent the nuns headwear). Just giving the facts....

Most Blackeyed Peas are served hot, unless your a Texan. Everything is bigger in Texas right? Well Texas takes this common pea and pulls the "ole switch-a-roo" and actually serves it cold...What?...yep! They call it Texas Caviar- (cold peas, Italian dressing, red onion, chopped garlic and even sometimes a little cilantro and fresh squeezed lime juice).

So now you've made this big pot of black-eyed peas on New Years, your guest have had their fill, now your staring at the leftovers that remain. I know what your thinking, once I cool these down, stick them in the fridge, now what? Unless you are a Black eyed pea fiend, you gotta figure out something else to do with the leftovers. Here are a few ideas you could do to utilize your leftovers or run as a special.


Twist on a Waldorf salad- just add cold and rinsed beans to your classic favorite.

Corn & Pea relish - BEP's, fire roasted corn kernel, diced red onion, diced poblano, chopped garlic, shredded cilantro fresh squeezed lime juice and S&P.

Moroccan beef and bean - Braised beef short ribs seasoned with cumin, coriander, ginger, cilantro, cinnamon and paprika. Braised with diced red onions and tomatoes. Fold in leftover BEP's.

Garlic shrimp with flavored broth and black-eyed peas - Sautéed garlic and spiced shrimp, add in a flavor builder like Saffron, or mixed Chili's, then add in BEP's.

Twisted BEP Hummus - Replace chickpeas with BEP's, add Tahini, lemon juice, garlic (and any additional flavor builders you like) - pure smooth, and serve.

Wishing you all a very prosperous New year...."Until we eat again"

Does Bacon Really go with everything?

DOES BACON REALLY GO WITH EVERYTHING?

OK so on my debut to the blogger community I decided to start out with something we Oklahomans take very seriously. Bacon. Yes its most certainly a religion here, almost to the point of Red neck snobbery, if that can be even understood.  So may choices in bacon are available now a days, I hear all these questions from friends, customers, and fellow operators... where do I start?

(All I know is it tastes good is there really any difference in bacon?)....
(It all looks the same to me...why is there such a prices difference) ....
( I see all these different flavors of bacon, which one do I get?)...
(sweet and Savory together ...its just a fad right?)....

All great questions, but you need to know the basics of bacon to become a true bacon connoisseur.

A little Bacon 101- choosing the right bacon ...

Slab vs  laid out - The only difference is here is convenience to you. It costs less for the manufacturer to package the "slab" style ( less labor) , so usually that savings is passed on to you. Now on the other hand, the "laid out" option is easier to work with and easier to cleanup...you can usually bake it right on the paper its laid on...but your going to pay for the convenience..

   vs    

Slice Size - In the food service operator industry, bacon size is determined by "average count of slices per pound"  ( 18-22)-standard , (14-17)-Thick Cut, and (10-13)- Super thick. Choice is yours.




Cured vs "All Natural"  -I do want to to start with the discussion of  Cured ( processed and preserved with some form of sodium products,( like Sodium Nitrate) vs Uncured ( minimally processed, nitrate free.) This is again one of those personal preference things. Standard bacon like you find in every grocery case across the world is typically cured with Sodium nitrate balanced out with different levels of sugar depending on the manufacturer. "All natural" has to be what they described as "minimally" processed, free of chemicals and free of nitrates. The trade off however of "All Natural" is, the shelf life  is about half the time of standard bacon. But!, its as close to "Farm to Table" as your gonna get, unless you live on a pig farm and "Harvest" your own Swine. The choice is yours...and oh, you'll pay a premium for the "All Natural" too...Why you ask?...("there's more stuff  in the cured bacon , shouldn't that cost me more?) No, reason being, "All Natural" is VERY time sensitive, if it doesn't sell and it goes bad, the manufacturer takes a financial loss. So they counter balance it by increasing the cost of goods. That whole CYA rule of business.


vs
Flavor Profiles - Now here is where it really is about your personal preference. There are Way to many choices to list , so I will simply cover the most common basics. The first thing you will notice is the "Smoke" profile. Lots to choose from here : Hardwood, Hickory and the most recent big seller of late is Apple wood Smoked. Oh, and I almost forgot...."Turkey Bacon" ....uhhh, I'm not even waste my breath on that one. The one thing I want you to understand about "smoked" is there is two types:
1. True "traditional" open smoke where the pork belly is exposed to actual smoke, and
2. Liquid smoke- the flavor profile is very different. Kind of has a "metallic" after taste. Manufactures use liquid to cut down on the cost of goods and labor, but in my opinion just kills the point. JMO. The easiest way to tell is check the ingredients label. One additional, and notable flavor profile is "peppered bacon"- One of my personal favorites.  

So we covered packaging, size, cured vs All Natural, and flavor choices- So how does this equate to the original question?
Does Bacon Really go with everything?
My answer of course is Yes. Bacon is an incredibly versatile ingredient due to the amount of flavor choices available. Obviously the more smoke flavor, or added flavor builders like pepper, jalapeno, or maple the more it will overtake your dish if your not careful. Unless that is your goal. The milder smoke bacon can really take your dish from thats pretty good to eyes rolling back in your head, 7 second brain coma good. And dont you dare throw out that residual bacon grease after cooking...Thats like liquid gold for Green beans or mash potatoes.

Most common uses for bacon, besides the obvious side breakfast item at your local diner:

Chopped on salads or soups

Wrap it around proteins- beef, chicken, shrimp, fish, pork (yes pork wraped in pork its so wrong, but tastes so good.)

As a flavor enhancer in starches- mash potatoes, pastas, and even rice.

Desserts- My favorite place to incorporate bacon, so were going to spend a little time here.
-the emergence of the balance of sweet and salty is a HUGE trend right now. If you look at a lot of dessert menus today you see the likes of "salted Carmel" and/or "salted chocolate" . Even the fast food industry has gotten on the bacon dessert train ( shakes, ice cream, cheesecakes) So why not sub the "salt" for bacon, give that dessert a salty and smokey twist partnered with the sweetness your dessert already has.

And even Drinks...yes I said in drinks...Think about it..What a beautiful way to garnish that incredible Bloody Mary than with a crispy strip of peppered bacon.



Checklist time.... Appetizers?....yes, Soups....yep, vegetables....uh huh ( even using bacon grease to flavor ...oh yeah), Side starches ....definitely, accompanied with the protein choice...No brainer, desserts and drinks... unfathomable YES. It is of my opinion that bacon should be its own food group....thanks for reading....until we eat again!

Chef Rob