Want to impress the dinner guests? Try this recipe for brown sugar pork belly from chef Mckinzy Calapp at Cafe Vino. Bring the bacon."Ĭafe Vino's Brown Sugar Pork Belly With Fig, Cherry And Balsamic Compote Then, at the end of the day, they'll also, finally, sleep with us. They will set a trend and spark an invention, squirm greasily atop otherwise fancy dinner plates, and grunt haughtily from inside martini glasses.
But they will be idolized in a different manner. In the Old World, there are still places where pigs are roaming gods, feasting on acorns and, once slaughtered, hung proudly in storefronts, sold by the leg - a generous Christmas gift - for upwards of $200.Īmerican hogs will probably never reach such status. How could a meat wrapped so lovingly around our heartstring also break it? By the late 20th century, bacon was not only scandalizing, but apparently killing us with cholesterol and fat reasonable concerns for Americans of past. In colonial days, hogs were imported from Europe, left to roam the wide New World, then slaughtered and salted just before winter to keep during the cold months.īut austere salted pork was never so attractive as the decadent bacon - fatty belly meat cured with salt and nitrite and then slowly smoked for days.Īround the Civil War, bacon was thought to lead lovers to sex and men to drunkenness. Soaked in liquor, wrapped in American pork belly, thick Canadian loin cuts or Black Forest ham. Chefs today haven't taken quite as strongly to the particular surf and turf as they have to Medjool dates, blue cheese, bright mango chutney, Marcona almonds. "Devils on horseback," as they were once called in Victorian England - a prune soaked until plump in black tea and then wrapped with a rasher (that's a strip of bacon, for the Anglophiles).īut it was an oyster for the French, who first preferred theirs "angels on horseback" - fat grilled shellfish inside the bacon's crisp. (I should note: My boyfriend also is Jewish, but he makes the exception for one and only one cut of pork.)Ĭandied bacon, maple bourbon bacon, Brussels with bacon, bacon-infused vodka and, without fail, bacon wrapped dates. I'm better prepped for the morning, when I wake to farther wafting smells of bacon (my unfortunate boyfriend is lactose intolerant and consoles himself by cooking most things in the flavorful fat).Īnd I'm ready for evenings out, when we find bistro after restaurant after tapas bar serving the inevitable and fashionable meat. This pillow, its makers claim, can go through the wash and still retain a smoky sizzling scent for months I'm promised cured meat dreams and midnight digestive system pro-actions. Here I am still sleeping with lavender, when there is a bacon-scented pillowcase floating around the Internet marketplace.
0 kommentar(er)
