Posts in category "Bacon"

The Cooler Kitchen: Back to Bacon, Honey

Breaking news from the Cooler on the Lake Shore home bacon-curing test labs: The honey-mustard experiment was a success! Take one pork belly, add a mixture of kosher salt, dark brown sugar, Dijon mustard, honey and chopped garlic. Place in a Ziploc bag, place the bag in the refrigerator for a week, turning once a... Read more »

Home-Cured Bacon: Easy. Delicious. Do This.

So I patiently waited the prescribed week for the slab of pork belly to cure in the refrigerator. I rinsed off the salt/spice solution last night and roasted it at 200 degrees for about an hour and a half. I chilled it overnight, sliced off four thick rashers, cooked it alongside scrambled eggs for breakfast... Read more »

Fun At The Farmers' Market: Yo, It's The Italian Scallion

Shopping at farmers’ market is a total kid-in-a-candy-store experience for me. It’s fortunate that there is only so much I can carry home, because otherwise I might need a second fridge. Here is a sampling from today’s haul at Chicago’s Green City Market… There are raspberries, blueberries, sweet cherries, apricots and peaches; sweet corn, red... Read more »
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The Cooler Kitchen: An All-American (and Part-Mexican) 4th of July

Barb and I are invited to attend a friend’s 4th of July cookout in the Chicago ‘burbs. It’s a pot luck, so what to bring for this most-American of all holidays? Well, for any of you who have been kind enough to check out the Cooler on the Lake Shore blog, one of the answers... Read more »