~ Say What? ~ Recipe

How to make it

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• ~ The Making of Bacon Candy ~
• Rack the bacon over a foil lined cookie sheet,sprinkle with the dark brown sugar.
• Fire up your 'Big Green Egg'
• Place the cookie sheet laced with bacon on the grill rack,close lid,and allow the sugar to start to caramelize,and the bacon to start to curl and become alittle crispy around the edges...about fifteen minutes should do.Brush with maple syrup...flip,brush backside with maple syrup,and sprinkle more sugar over top,cover lid,continue to apply the heat until the bacon is completely crisp.Remove from the grill and allow to cool...For the creamy concoction to come you will need eight slices,cut into teeny,tiny, pieces about the size of the grains of rice...how nice.
• Save the other slices...now where would one place this in the so called meal categories,does it not slice across all known boundaries and into a flavor all it's own with designations...of saying perhaps,to curling up with a 'chic flick' and a 'brutish brew'
• ~ It's Making Custard,Buster ~
• Introduce the butter,sugar,and half and half allowing them to mingle and get to know each other until they melt into each other in a nice heavy duty sauce pan.
• Meanwhile...back at the ranch,grab some eggs out of the hen house,crack,place into bowl,and beat the heck out of them...No joke,just the yolk!
• Pouring the partnership of the warm butter,sugar,and half and half into the eggs...just to temp them...you don't want them to scramble...whisking,and whistling away as you pour.
• Place this bowl over a pan of simmering water,and cook into a custard consistency...you will know this when you raise the spoon,run your finger across the back of it and it leaves a trail...to where? To cool down...then to be aquainted with Glenlivet Archive 21 Whisky,vanilla,and crimson cinnamon.Chillin' out for a few hours,or,overnight would be good.Add this into the chamber of the 'White Mountain' turn the crank,or,plug it in and...wait,wait,as it does it's duty...this churning and your yearning at the very last moment you add the candied swine as you whimper and whine,"It's mine,it's mine,it's all mine!"
• Serve this after:
• A mahogany colored steak,cooked to perfection...Rare...say a PGA...Platinum Gold Angus Rib Eye.
• Along with a grilled whole russet rubbed with creamy churned butter and cooked until it is crispy,and ever so slightly charred on the outside,hot and flaky on the inside.
• A handful of tender asparagus spears,bathed in olive oil and then splashed with fresh lemon juice and zest,cradled in a foil boat on the grill grate.
• Caesar Salad...
• Merveilleux!
• Favorite Salad Ever!
• With the crispness,and the sturdy structure of romaine hearts
• Introducing the umami briny blast of mushed anchovies,fresh garden garlic,sea salt,all yielding to the pressure of a stainless steel mixing palette,slip it on the flat side and slide it onto the romanine hearts
• Then the marriage of farm fresh egg yolks,Lambda olive oil,moutarde de Charroux mustard,bright fresh lemon juice..Give it your all,whisking,turning around the loop,and through,causing a richness to the emulsion.
• You must now insist on a close shave with a straight edge,do not grate the Parmigiano-Reggiano over top,for the grating will only muck and muddle up on the salad and not dance in the company of the grouping as it should.
• Croutons?...of course...this is were you want them torn into with ragged edges and not a clean cut from a loaf of day old French bread...Why tear it apart and not give it a clean clear cut?...Well,because you want it to hold on to its dressing,and linger longer.Give a good toastin' to the torn hunks in the oven with a drizzle of olive oil,fresh ground pepper and sea salt only,so as not to confuse the flavors of the other items that shall meet in the center of said scenic salad.
• Now...take the reins,and mix this all up with your hands,the laser cut cherry wood salad servers will come later.
• Wine with the dine?...Yep! That would be dang sublime!
• A Red...'Screaming Eagle Second Flight'