Prepping toppings and making bacon

Making:

Today is going to be a Burger day but I'm also prepping stuff that I'll use throughout the week in other dishes.

First up: Bacon!

Here's what I have:

5 strips Bacon

This is placed on a pan on my V rack and baked at 375 on conviction for 17 minutes.

Next up: Balsamic red onions

Here's what I have:

1/2 red onion

Salt

Pepper

1/4 cup Balsamic vinegar

2 tbsp Bacon butter

In a stainless steel pot. I took 2 tablespoons of the bacon butter and got the pan hot. The red onions went in as soon as the grease was hot enough and I let them cook until semi-soft.

Next in was the balsamic vinegar and I let everything cook down until the onions were completely soft and I had a thick reduced liquid. Last in was the salt and pepper to taste.

And now: Shitake mushrooms!

here's what I have:

One carton shiitake mushrooms chopped

2 oz Broth

1 tsp Onion flakes

1 tbsp Bacon butter

1/4 tsp Smoked bacon sea salt

After removing the balsamic onions from the pan I got it warm again and put in 1 tablespoon of bacon butter garlic by the shiitake mushrooms.

The mushrooms were stirred until coated in the bacon butter and I let them cook down for a bit before adding the broth and onion flakes to the pot. These were cooked until the mushrooms absorbed most of the liquid. Last in was the bacon salt.

Here are the sides!

Throughout the week I'll be using the bacon, onions and mushrooms in other dishes. First up on the menu, Bison burger!

- Kris

Comments

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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