Dakinate your Bacon, (Yet again another Sunday breakfast!)

[jetcone]

While I was up in Burlington this fall, I learned of a smokehouse where they soaked their bacon in maple syrup so I tried some. Now I'll never go back to plain bacon!
Dakin Farms has a winner recipe.
Here's how:

 

[mattl]

Plumrose Bacon..

Plumrose is one of my favorite too, though I put the maple syrup on after I cook it. I'll have to try it your way.

I was trying to make out he price on the package - is it $2.99? I hope not $7.99... Usually goes for $2-2.50 around here on sale.

 

[jetcone]

Start with

A good known bacon! Add syrup

 

[jetcone]

Now for Rosalie's famous potatoes

My Dad loved hashbrowns and when they were first married my Mom used to make them a lot, one morning she forgot to boil an extra potatoe for breakfast so with quick thinking she got out her carrot peeler and slice up a raw potato into the frying pan with butter. YUM! I grew up on these! Today I am using a healthier oil coconut oil and they still have that crackle!

 

[jetcone]

Artey gets his!

As always He is barking for more!

 

[jetcone]

Breakfast assembly

In good restaurant fashion!

 

[jetcone]

AHhh

Enjoy!

 

[mixfinder]

Buckwheat?

The breakfast looks amazing. Are the pancakes buckwheat? I remember eating them as a kid and they were darker than regular pancakes. Your kitchen is amazing and the glimpses make me want to see more. Quartz counters?Thermador/Viking/Monogram range? Such a cool blend of retro and modern.

 

[58limited]

Hmm...I might like the bacon since the syrup is caramelized, but otherwise I have never been a fan of maple flavored bacon or sausage.

 

[jetcone]

Hi Kelly

I love modern and retro. Yes the pancakes are buckwheat they are my favorite standby and now Arteys' too!

My counters are Wilsonart solid surfacing veneer, its a 1/4 veneer of corian over wood, just as durable looks great 1/3 the cost.

 

[jetcone]

David

it all turns into carmelized goodness it doesn't make them sticky sweet at all.

try it on one slice I'll bet you get hooked

jon

 

[toggleswitch2]

MMMMMMMMMMMMM good.

Lucky is the overnight guest that gets breakfast included!

 

[tlee618]

Jon, that bacon looks delicious. Somewhere I heard that if you just sprinkle a bit of sugar on the bacon before you cook it that it really makes it good as well. I must try the maple syrup for sure. Those potatoes look fantastic as well!!!

 

[jetcone]

If Greg ever invites me out again

Terry I'l make them for you in person!

 

[appnut]

Jon, do you realize I live where that countertop material is produced? I can't eat regular bacon any more--would this work with what we call Canadian Bacon? Brain isn't quite working here, I may need to ask a stupid question or two about the hash browns as soon as I figure it out.

 

[58limited]

Jon, I will try a piece, and I'm going to try those potatoes too. How well does that Frigidaire butter server work? I've been thinking of getting one.

Bob, Ralph Wilson was a client at the clinic I worked at in Temple. You'd never know how wealthy he was, he drove an old station wagon and dressed in jeans.

 

[appnut]

David, yep, you're absolutely right about ralph Wilson. He and his wife are both very down-to-earth folks and are extremely generous with their money for various very worthwhile endeavors. Which animal clinic was it?

 

[jetcone]

Bob I am sure it would

work with Canadian bacon which reminds me of an old Quebecquoise recipe for thinly sliced boneless pork. Take your pork lay out in a glass dish, pour white vinegar over meat, sea salt and then dredge in cornmeal. Let the mixture marinate atleast overnite. Then grill the next day DEELICIOUS!

I had no idea Wilsonart was made in Texas. Its wonderful stuff if you keep your helpful guests away from it with hot pots!

 

[58limited]

Family Pet Clinic

 

[jetcone]

David

I love butter pre-server! It slices perfectly and I just keep it in the SubZero ready for use. You don't over butter so your waistline stays the same! You'd be surprised just how much soft butter you use on 1 piece of toast, much more than a pat!!

I like Wilson's style, old money is so much more civilized! I bet we'd never share one of his cell phone conversations!

 

[jetcone]

OMG! David

Your're an Edsel owner??
I had a 1958 Corsair in HS! Gwendolyn the wonder Edsel!
Still have the "horse collar"!

What color?

 

[appnut]

Yep Jon, the company was founded right here in the 1950s.

 

[58limited]

Well, my Edsel Corsair is a basket case and might end up in the salvage yard. It was originally black and white with a black and gold interior, factory air conditioning. It needs everything and it is kinda hard to justify the expense on a four door car - it would cost more to restore than it is worth.

 

[appnut]

So, Jon, your hashbrowns are essentially a raw potato "sliced" into ribbon thin slices with a carrrot peeler (as thick as one can get a peeler to "peel") and fried in coconut oil?

 

[mixfinder]

Oh, don't make me beg

Can't we have a pictoral tour of your kitchen and maybe even glimpses of the collections of gadgets and appliances? Huh? Please?

 

[perc-o-prince]

Jon- looks yummy! I just have to keep repeating to myself, though, whenever you show a shot of the stove...

"Thou shall not covet thy neighbor's griddle!"

Chuck

 

[perc-o-prince]

BTW- is that a Demoula's sticker on that bacon?

C

 

[jetcone]

Yes Chuck

I shop at Market Basket whenever the day is long! You can't beat MB!

 

[tlee618]

Sounds like a great plan to me Jon!!

Please explain to me how that butter preserver works, does the butter always stay soft and spreadable. Greg, why don't you have one of these??

 

[petek]

Bacon is one of those foods that a I like but only if someone else makes it and it has to be fairly crisp. If I make it it just isn't the same.. why is that. Mainly I have it for breakfast at a Dennys or similar or in a toasted BLT. The hashbrowns I can eat pounds of , must look for some of that cocoanut oil