Bacon Mayonnaise

Bitten has my number….

Ingredients

  • 1 egg yolk
  • 3/4 teaspoon Dijon mustard
  • 1 teaspoon freshly squeezed lemon juice
  • Sea salt and freshly ground black pepper
  • 1/2 cup liquid bacon fat

Method

  • Combine the egg yolk, mustard, and lemon juice in the small bowl of a food processor or in a blender and process to mix. Season with salt and pepper.
  • Have the bacon fat liquid, but not hot. With the machine running, gradually add the bacon fat until the mixture starts to stiffen and emulsify, about 2 minutes. Once it starts to emulsify, you can add the fat more quickly. If the mayonnaise is too thick, just blend in 1 tsp of boiling water to thin it. Taste and adjust the seasoning.

Anyone game to try a duck fat substitute?

This recipe comes from

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Recipe from the Dark Side

I’m at the point where I can’t seem to get enough fat. Even so, this recipe gives me pause to consider the limits of that quest.

The ingredients combined with high praise for “cheese in a jar” makes this video a winner. It’s the perfect combination of funny “ha ha” with funny “eeeek” …

[redlasso id=”6740bce1-034b-46c3-ba96-a53bc73f0d61″]

Burger Bonanza … and cheese skirts

Tips and Tools

Pre-make Individual Portions in Freezer Bags
Hamburger Portions

Essential for the best kitchen burgers: a cast-iron skillet
Cast Iron Skillet
I can make burger in a non-stick pan but the best burgers need to be a bit charred and, in the absence of a BBQ, a cast iron skillet is the way to go.

 

Recipes
Of course I recommend these burgers bunless

Julia’s Pan-Fried Thin Burger

  • 1 tablespoon minced shallots or onions
  • 1 tablespoon butter or olive oil
  • 1 to 1 1/4 pound fresh ground beef, preferably 15 to 20 percent fat
  • Salt and freshly ground pepper

The key is to fry the onions/shallots first, then mix them with the raw hamburger meat (butter brings the taste of the beef out much better than olive oil). Randomly throwing in any spices that grab your imagination (onion powder, chili, chives, that leftover guacamole mix) keeps it interesting.

Make your patties very thin and pack them just enough that they won’t fall apart while cooking. Give them a good charring on in the frying pan or freeze them per above for frying later.

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The Aussie Burger
… or simply “Get creative with stuff you throw on top”

  • Avocado – Yes
  • Any kind of sauce you can dream up without sugar – yes
  • Runny Fried Egg – absolutely
  • Cottage Cheese – why not
  • American Processed Cheese – why not go for the real stuff?
  • Fried Bacon, Onions and/or Mushrooms – of course
  • Something you made out of sour cream and dill that didn’t quite turn out right – load it up

Aussie Burger

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Burger With Cheese Skirt

A 1/3-pound ground beef patty (80/20 meat to fat ratio) gets grilled on a flat top, and turned once. … The burger then gets blanketed in a mess of shredded mild cheddar cheese, and covered (partially) with the top of the hamburger bun. Then—and this is where the engineering comes in—a few ice cubes are tossed onto the flat top, and the whole thing is covered for 4-5 minutes, steaming and crisping up the cheese into what could be considered a skirt-like shape.

Warning: I’ve experimented with this and using ice to create the skirt is a disaster in a regular frying pan. It will only work on a flat top. In a pan you get cheese soup.

I’ve acheived the desired effect by simply using a non-stick frying pan and dumping a wad of grated cheese directly onto the burger after turning once.

Burger With Cheese Skirt

 

Cheese Skirt without the Burger
Using this same method, you can skip the burger altogether and make yourself a crispy naked “cheese skirt” (aka fried grated cheese). It is like eating the crispy part on the outside of a grilled cheese sandwich… without the sandwich.

Yummy… and high fat factor mean you are full pretty quickly. It’s a quick comfort food.

Pan Fried Cheese: This is probably as close to junk food as low carb gets.

 

Next Experiment: Cheese skirts with bacon… and onion.

Blogged Recipes

I’m the type that has a shelf full of cookbooks but the minute I need to make something I’m asking Google for a recipe.

But even better that Googled recipes are the ones that land in my RSS reader each week from my favorite blogs. It’s almost as good as getting the recipe from a friend.

Recipes from blogs are tried and tested and brought to you with that special ingredient: luuurve. Plus in an active blog, the comments section is often full of ideas for variations and refinements.

And now to make it even easier, there is a search engine just for blog recipes: Food Blog Search

Crustless Quiche Extraordinaire
As we’re talking blog recipes, my personal all time fave low-carb recipe is this one via Low Carb Dude‘s Blog: Low Carb Crustless Crab Quiche

This is a to die for butterball of a recipe. It melts in the mouth. Warning: it is probably best not to serve these to friends who still think fat is the enemy or they will accuse you of attempted homicide.

8 eggs, slightly beaten
1 cup crab meat (real not imitation)
½ cup heavy cream
½ cup butter, melted
1 cup shredded cheese
½ cup grated parmesan cheese
¾ cup diced yellow onion
1 teaspoon garlic powder
½ teaspoon chopped fresh dill weed
½ teaspoon salt
½ teaspoon black pepper

 
Combine ingredients in a deep 9-inch round baking dish. Cover and bake at 375 degrees for 35-40 minutes until eggs are set. Remove cover and let the top brown slightly. Serves 6.

 
Instead of making one big quiche, I bake two dozen small muffin sized quiches. These keep in the fridge for at least a week and are quickly reheated in the microwave. They are luscious.

In fact, I made some today…

A Little Quiche