Lonely bacon in search of tomatoes

annie1992

last year

No ripe tomatoesin my garden yet. I've got a few cucumbers, the ubiquitous zucchini, some new potatoes, but still no ripe tomatoes. They are still lingering, green and firm, on the vine.

That didn't stop me from grabbing a pork belly from the freezer and making bacon, using the recipe from "Charcuterie". I wanted bacon for the cheeseburgers while Elery's family was here, and so bacon was made, sliced, packaged.

Nice and lean, just thick enough to sit on a burger, it was pretty good.

Come on, tomatoes, I'm waiting. Maybe I should go ahead and bake the bread...

Annie

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annie1992
Original Author

last year

I can't take all the credit, I cured the bacon but Elery smoked it, so it was a team effort. We don't eat very much bacon but sometimes a bacon and egg sandwich on good bread or a bagel just seems right.

It's odd how often that peanut butter and bacon combo comes up. While Elery's brother was here we went to Ludington one day and when we went to lunch he got a burger with habanero bacon jam and a spicy peanut sauce that kind of reminded me of the sauce with satay. He said it was good but the habaneros scared me off. :-)

Jack, there are lots of Amish here, but none of them have ripe tomatoes yet either, it's been a weird weather year again and I guess the tomatoes just didn't like it. First cold, a frost on June 1, then into the 90s and almost no rain. The Amish do not have electricity for pumps/wells and I can't even imagine carrying the amount of water to gardens that they do. Oh, but you should definitely make some bacon, I think you'd be good at it with all that BBQ stuff going on.

I know there are all kinds of sandwiches that use bacon besides BLTs but you know, when you're hungry for something specific, nothing else will do. The bacon will just have to live in the freezer until the tomatoes turn red.

Well, since candied bacon was mentioned, maybe some pig candy....

Annie

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Comments (17)

plllog
last year
last modified: last year
:D I love hearing about your life, like whipping up your own bacon when family comes a-visiting. I wish I could teleport some nice tomatoes to you! But speaking of bread, this week's loaf has a lovely big very ripe orange heirloom tomato, a jalapeño diced tiny (more flavor than heat), dried onion bits, cumin and fancy citrus pepper. The tomato gave it a beautiful yellow color. :)

Sans tomato, you can still make a great sandwich. There was a place we went for work lunches, back when. which had a marvelous vegetable sandwich with no lettuce or tomato. It was really good, but I needed a protein, so got it with bacon, which also gave it all that umami and made it fantastic! ... Just sayin'....
annie1992 thanked plllog
carolb_w_fl_coastal_9/10
last year
That looks wonderful.

And bacon is so good on pizza!
annie1992 thanked carolb_w_fl_coastal_9/10
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party_music50
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That bacon looks fabulous. Now might be the time for you to try a bacon and peanutbutter sandwich! I would like to try one with bacon, PB, and banana. No idea why but that sounds good to me. :)
annie1992 thanked party_music50
chloebud
last year
Beautiful, Annie! Our SIL sometimes makes his own bacon to share with us.👍🏻

Some suggestions from online sans tomatoes. The bacon/apple/brie sounds good to me.
- Bacon, Lettuce and (Alternative) Sandwich: Instead of tomato, consider replacing it with other ingredients that add a different flavor and texture dimension to the classic combination of bacon and lettuce.
  
  Pome Fruits: Apples, pears, or even quince can provide a pleasant sweetness, tartness, and crispness to balance the richness of the bacon.
  
  Cheese: Adding a slice of cheese, like sharp cheddar, pimento cheese, or blue cheese, can provide a tangy or creamy contrast to the bacon and lettuce.
  
  Other Vegetables: Consider using roasted red peppers for a savory and slightly sweet flavor, or refreshing cucumber slices for extra crispness.
  
  Condiments & Spreads: Mayonnaise is a classic choice, but you could also explore options like balsamic vinaigrette, Italian dressing, or a spicy chipotle mayonnaise for an extra kick.
- Grilled Cheese with Bacon & Onion: Combine crispy bacon with your favorite cheese (cheddar, Swiss, mozzarella) on toasted bread. Adding caramelized or thinly sliced raw onions can further enhance the flavor and texture of this simple yet satisfying sandwich.
- Bacon Butty: This traditional British sandwich focuses on the delicious combination of crispy bacon, butter, and your preferred sauce, such as ketchup or brown sauce (a tangy, umami-rich condiment similar to steak sauce) served between two slices of soft white bread.
- Bacon & Egg Sandwich: Adding a fried egg to your bacon and lettuce sandwich creates a satisfying and hearty meal, perfect for breakfast or any time of day.
- Bacon, Apple & Brie Panini: A more sophisticated combination, this warm sandwich features the salty and savory bacon with sweet apple slices and creamy brie cheese, grilled until the cheese is melted and the bread is toasted golden brown.
- Bacon & Avocado Sandwich: The creamy texture of avocado and the richness of bacon complement each other perfectly. Consider adding some lime juice and cilantro for a refreshing touch.
- Bacon and Cheese Sandwich: A simple yet delicious combination, this sandwich features crispy bacon and melted cheese on toasted bread.
annie1992 thanked chloebud
laceyvail 6A, WV
last year
I took out a package of Nueske's bacon yesterday evening for the first BLT. I don't eat much bacon, but ya gotta have a BLT when the tomatoes come in.
annie1992 thanked laceyvail 6A, WV
floral_uk z.8/9 SW UK
last year
last modified: last year
Regarding the bacon butty. The bacon should not be crisped to the same extent as in the US. It should retain its juiciness rather than being shatterable. The cut comes from the back and loin of the pig rather than the belly.
annie1992 thanked floral_uk z.8/9 SW UK
LoneJack Zn 6a, KC
last year
last modified: last year
Hi Annie - are there no Amish in your area growing early tomatoes in hoop houses or such? There is a market grower near me that puts out his tomatoes under low tunnels in April and has ripe tomatoes for sale at his self-serve stand in mid to late June.

That bacon looks very nice. We always have our hog processor cure our bacon and ham steaks so I've never tried to cure myself. They charge $1/lb. for curing which ends up being about $60-$70 extra. It's about time to buy another hog.
annie1992 thanked LoneJack Zn 6a, KC
morz8 - Washington Coast
last year
Your bacon - which I've never made myself - looks lovely. And with our cool spring and beginning of summer, your tomatoes are way ahead of mine. i have flowers. No tiny fruit even set yet! Hopefully soon, if the deer don't get into them 😊

What i have in abundance is kale. We are being overrun by kale. I've been buying thick sliced applewood bacon, dicing and browning it, adding garlic the last minute or two and stir frying kale. DH's father always had kale growing and DH is in heaven - where I've about had my share for the season. I have been adding it to soups and salads too. It just keeps on producing....
annie1992 thanked morz8 - Washington Coast
carolb_w_fl_coastal_9/10
last year
Ooh - I'd forgotten about how good peanut butter and bacon are together - no need for any sweet stuff at all. And I used to make a sort of bacon 'jam' with bacon bits and maple syrup.
annie1992 thanked carolb_w_fl_coastal_9/10
chloebud
last year
^Carol’s post made me think of this…candied caramelized bacon. So addicting and I can just imagine it with Annie’s beautiful bacon!
annie1992 thanked chloebud
Lars
last year
last modified: last year
I love the way your bacon looks - I would prefer leaner bacon than what I buy, but I often use bacon to wrap around boneless, skinless chicken breasts (or even thighs), which I then bake in the toaster oven, since I only make two at a time, at the most. Since the bacon is salty, I do not salt the chicken and do not have to season it, other than the bacon.

I've been buying boneless, skinless chicken breasts and thighs at Grocery Outlet near me for cheap, and I freeze the ones I cannot use right away.

I've been eating cherry tomatoes, which are very good here now.
chloebud
last year
Part of an email this morning…

Turkey Bacon Avocado Sandwich
Islay Corbel
last year
I'm booking my flight over as I type! I hope you find some tomatoes soon!
annie1992
Original Author
last year
Mmm, Chloebud, that sandwich looks delicious, but the only ripe tomatoes I have so far are SunGold cherry tomatoes and some San Marzano which make small little slices, and aren't particularly juicy or flavorful, they are sauce tomatoes.

Lars, I have chicken in the freezer, wrapping those dry and tasteless chicken breasts in bacon is a really good idea, thanks for that. I also like my bacon leaner, so I was happy with this.

Islay, come on over, you have time. I have some heirloom Barnes Mountain Pink on the vine, nice beefsteak types, they should be ready in a couple of weeks, plenty of time for you to get here!

Annie
bbstx
last year
We stopped for breakfast at a little place in Saulsalito 100 years ago, Fred’s Place. They had ”millionaire’s bacon” on the menu. We shared an order and it was delicious. When I got back home, I searched out a recipe. I found this one in a trade association newsletter (The Bacon Association? Surely there is no such thing!). I love using this bacon for a BLT.

Millionaire’s Bacon

INGREDIENTS

5 Tablespoons light brown sugar

1 tsp cayenne

1 tsp black pepper

1 lb bacon

INSTRUCTIONS
1. Preheat oven to 350 degrees. Line a rimmed sheet pan with foil. Combine all of your spices and sugar together into a bowl and mix thoroughly. If you want your bacon more coated in sweet and spicy flavor, add more ingredients to your liking.
  Apply liberally to each strip of bacon by taking each strip and hand rubbing them.
  Bake until crisp for 20- 30 minutes (depending upon your crispy liking).
2. About half way through cooking, you may need to cover the ends of the bacon with foil to prevent burning (and I sometimes turn it over halfway through cooking).
NOTES:
1. I reduce the amount of cayenne and black pepper by at least half - I’m a weinie.
2. The amount of brown sugar/pepper in the ingredients will only do about half a pound.
3. REMOVE FROM PAN ASAP to parchment paper. It will stick to pan/foil. If this happens, re-warm in the oven briefly.
4. Do not attempt to drain the bacon on paper towels. You will end up with paper towels stuck to your bacon. It is so good, you’ll eat those paper towel bits, although I cannot recommend it.
5. Freezes well between sheets of parchment stored in a zipper bag or a plastic container. Reheat for about 20 seconds in a microwave.
chloebud
last year
last modified: last year
bbstx, this is another version I’ve made that’s good. Like you, I cut back on the spicy. You have to watch the cooking time, depending on your oven.

Caramelized Bacon

Lonely bacon in search of tomatoes

annie1992
Original Author

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plllog

carolb_w_fl_coastal_9/10

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Lonely bacon in search of tomatoes

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