So. Cal Wine Country Chef on Bacon & More

So I got my boogie on, cycling this week. As a chef, I taste so much frigen' food, that my calories intake is on the other side of the richter scale- right along side my B-U-T-T. Whenever we produce a dish with bacon, I manage more then just a taste, I shovel it in. Kind of like my very dear girlfriend Meesch, who is a Vegetarian, she was recently seduced by a pancetta inspired dish. See.. the pigs have got it all going on.

So lets just be clear on one point, bacon fat can enhance the over-all flavor of a recipe, taking the flavors of your dish up a notch. Whether you put the lardon in your salad dressing (which I will post a slammin' balsamic/lardon dressing later, that will make your panties drop- boys included) or searing vegetables, cooking an egg.. bacon is better. Julia says butter.. I say butter and bacon, because after all the heart needs a little more pink, oinking love. As yo mama said, (and if she didn't then slap her with bacon) everything in moderation kids! I am off to write my late winter menu's for our catering division- our farmers are producing produce that I did not think was going to make it thru the crazy Southern Californian winter.
Tah for now my little foodies..