Bacon and Eggs

On a recent trip to Nashville, the legend of the “pork belly” was made alive for me like never before. The meat was tender AND crispy, then add to the flavors a creamy poached egg and I was in heaven. Me being me, I had to recreate this dish with my own twist and voila…Bacon & Eggs!

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Ingredients:

  • 1 lb pork bell, uncut slab
  • 2 Tbsp Kosher salt
  • 2 Tbsp Olive Oil
  • 1 Tbsp Fresh cracked pepper
  • 4 room temperature eggs
  • 1 bunch turnip greens, washed and torn

Directions:

  1. Preheat the oven to 300 degrees
  2. Clean the pork belly by placing it under cold water to wash. Score the fatty side of the pork belly by creating diagonal markings in one direction and then the opposition direction to create diamonds.
  3. Rub the fatty side of the meat with olive oil and then rub the kosher salt into the diamonds on the fat.
  4. Season the rest of the pork belly and place the pork belly fat side up in a foil “boat” by bringing all of the edges of the foil around the meat leaving only the top of the pork belly exposed.
  5. Roast the meat for 3 hours. DO NOT baste the pork belly skin.
  6. After 3 hours, reduce the heat to 275 degrees and cook for an additional hour.
  7. Remove the meat from the oven and let it rest while preparing the rest of the meal.
  8. Add the pan juices from the pork belly to saute pan on medium-high.
  9. Place the turnip greens in the pan with the juices and saute for 10 minutes or until desired tenderness is reached. Salt and pepper to taste
  10. Meanwhile, bring a pot of water to a raging boil. Gently add the eggs and cook for 6-8 minutes.  The longer the eggs cook the more solid the yolk will be.
  11. Placed the cooked eggs under cold water to cool then remove shell.
  12. Prior to serving, place the rested pork belly back in the oven on 425 for 15-20 minutes to create a crackling crust.
  13. Salt and pepper to taste
  14. Remove, serve, and enjoy!
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Vegetable Melange

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I never knew quick and easy could be so DELICIOUS and I’m sure you will agree.  I stumbled across this wonderfully simple recipe on a quest to take simple common ingredients, but make them spectacular. The thinly shaved veggies sautéed lovingly with butter and olive oil then sparked back to life with lemon!  5 ingredients later, the plates were clean and smiles were on the faces of everyone. Enjoy

Ingredients:

1 large zucchini, shaved

1 large carrot, shaved

2 large leek (white part only), cut into strips

1 Tbsp butter

1 Tbsp olive oil

1 Tbsp fresh lemon juice

1 tsp fresh thyme leaves

salt and pepper to taste

 

Directions:

Shave the zucchini and carrot into ribbons using a vegetable peeler to make long thin strips. A mandolin may work but it’s more difficult to control the thickness of the strip. Heat a medium saute pan over medium high heat and saute the leek in the butter and olive oil mixture for 1 minute.  Add the zucchini and carrot and continue to cook for 3 minutes. Remove the pan from heat and toss the vegetables with the thyme and the fresh lemon juice.  Serve immediately.