It should be my motto and thanks to the WONDERFUL people at Zingerman's Bakehouse in Ann Arbor, MI I can, with a pre-order on special weekends, get their Pepper Bacon Farm Bread. Trust me folks, this stuff leaves the bag greasy and you get bacon flavor from their applewood smoked pepper bacon in every bite. Tip: toast it and then spread it with butter ('scuse me a moment I have to go put on a clean shirt and change my panties).
When I got married my (now ex) husband asked sometime during our first year of marriage if there was anything that I made that didn't have butter, bacon fat or mayonaise in it. After a moment to whirl through my mental recipe rolodex I said, "NO!" It's my fault for marrying a Yankee. So here's my favorite bacon based recipe - it actually has two of my ex's list; bacon and mayo.
Tomato Bacon Salad:
1 pound of bacon, cooked until crisp - reserve.
1 pound of pasta cooked and cooled - I prefer radiatore but macaroni will do nicely.
tomatoes - fresh off the vine and diced
salt and pepper to taste
mayo to taste (anywhere from 1/4 to 2 cups depending on how many tomatoes and how closely you're watching your fat intake)
Dice the tomatoes, add salt, pepper, and mayonaise and put in the fridge to macerate for an hour or two.
When you're ready to serve dish the pasta onto the plate, spoon the tomato/mayo mixture over it and sprinkle the crisp bacon over the top. Be prepared to have at least 2 helpings.
I've tried mixing it all together ahead of time, but the pasta sucks up the sauce and the bacon gets soggy and the tomatoes start to taste metallic, so put it all together at the table - each person making their own to their own taste - and need to watch their calories and fat intake.
mmmmmm...Zingermans!
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