Thursday, August 20, 2009

Bacon Flavored Red Meat Treat

Bacon flavored Red Meat Treat
you don't have to be a man to eat

Peel about half a head of garlic and leave it in tiny pieces in your food chopper. If you don't have a food chopper, get one – and for now just smash the garlic in a baggie with a hammer. This will motivate you to get a food chopper. I know this!

Cut any red meat into thin strips, have a little bacon grease handy to saute (fry) it in quickly later, in a fry pan of appropriate size. For now, keep it warm.

Take 3 slices of bacon, assuming you have at least two pounds of red meat, and cut them together in roughly one-inch squares, into a pan no more than medium heat. Kitchen scissors held over the pan is the best way to do this. While the bacon is slowly developing grease, separate the little pieces and chop one, two or three onions – depending on how much meat and how much patience you have.

Here is the best way to chop the onion: Get out a paper towel, fold it diagonally, put half an onion on it. Slice the half-onion fairly thinly one way, keeping it in one shape together, then turn the paper towel and slice the onion thinly the other way. Pick up the paper towel by the corners and walk it to the waiting pan. Do this with the other half-onion, and with however many other onions you choose to process. The best way to peel that onion is hold it in one hand and cut one end off with a knife in your other hand, go down that side leaving one or two layers of white, cut the next end off, go down the other side leaving the same one or two layers of white. You now have a circle of onion peel with white in it. Throw that out - although, if you are making soup, onion skin is good flavoring. You will get the hang of this quickly.
Now that the onion is meeting the grease in the pan, you can put a little curry on it if you wish. This would be for health more than for taste, in this recipe. If things get a little draggy in the pan, don't add more fat, add perhaps a little vinegar from a jar of jalapenos; water will do. When the onion is no longer obviously raw but is cooking away, dump the garlic en masse into the community in the pan. Stir every once in a while: Keep it moving.

You may now turn your attention to the other pan, where, if you remember, a moderate amount of bacon grease is warm and waiting. Increase its heat beyond medium but nowhere near high. You want it to sizzle moderately when a test strip of meat kisses it. When that temperature is reached, in goes all the red meat strips which you want to be cooked only enough to not be a raw color, but not browned either. In other words, this meat must be tender. So taste it as you cook it, and take it off the burner as soon as it is desirable to you. Obviously, you keep it moving to make this happen.

Serve the two together. It tastes even better than it sounds. You will see.

Variation would be to steam some mixed frozen vegetables, and either serve them separately here, or stir them at the last minute into the onion community. This recipe is guyfood, so the vegetables may offend – best served separately or not at all.

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