It's been a little while since anything has been posted as my sister was in town and I was doing stuff with her. The two of us made a fairly solid dinner for my parents, aunt, uncle, and of course, my girl. I don't have any photos but we had five courses of which my mother insisted I print a menu card for and make a copy for each person... uncomfortable... if I make anything from that meal again, I'll write up recipes and provide photos.
I was at the St. Lawrence Market yesterday and I got a whole piece of Peameal Bacon, and since I had a couple of buttermilk biscuits left over from the last batch in the freezer and a bunch of eggs and butter, eggs benedict happened again at her request. No need to repeat anything here from the previous post, but take a look here if you're interested. The only interested thing of note is when I prepared the Peameal bacon, I dry fried it with no other fat or liquid and after it had cooked on each side, I poured water into the pan to get the fond back onto the meat as a glaze and to add a feeling of moistness back into the meat as well without compromising the crispiness. I like to do the same thing when cooking chinese dumplings, but more on that another time.
I was at the St. Lawrence Market yesterday and I got a whole piece of Peameal Bacon, and since I had a couple of buttermilk biscuits left over from the last batch in the freezer and a bunch of eggs and butter, eggs benedict happened again at her request. No need to repeat anything here from the previous post, but take a look here if you're interested. The only interested thing of note is when I prepared the Peameal bacon, I dry fried it with no other fat or liquid and after it had cooked on each side, I poured water into the pan to get the fond back onto the meat as a glaze and to add a feeling of moistness back into the meat as well without compromising the crispiness. I like to do the same thing when cooking chinese dumplings, but more on that another time.
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