We were opening Christmas gifts last year when my much better half dropped a package on my lap - a cold, heavy package. Curious (and suddenly chilly), I opened it. Bacon. Six pounds of artisan bacon, ranging from thick-cut hickory-smoked to jalapeno-spiced and apple-cinnamon, varieties hailing from Virginia to upstate New York, Texas to Tennessee.
Now if that's not true love, I don't know what is.
I'm a bacon fanatic. In or out of the kitchen, sometimes it's all I can think about: the vibrant red as it cooks, the smokiness, the subtle crunch, the sizzle, the wonderful aroma that will not be denied.
And bacon works so well in so many dishes, from soups and salads to chili and stuffed pork chops.
I'm not alone. Do a Web search and you'll turn up forums and chat rooms, online shrines and bacon-of-the-month clubs.
While technically bacon can be added to anything - and probably it has been - there are some natural pairings that are magic to the taste buds.
Try potatoes. Bacon and potatoes are a classic "comfort food" combination, and potato salad is a perfect vehicle for both. For a slight twist, toss some new potatoes with garlic and oil, and roast them to golden brown. Meanwhile, fry a pound of chopped bacon. Combine the potatoes and bacon with some thinly sliced red onion, then stir in a whole-grain mustard dressing lightened with a little red-wine vinegar. Throw in some capers - their tartness cuts through the salad to highlight the various flavors, and they'll add some bright color to finish the dish.
With all that bacon you're frying, what about the grease? Save it. You can use it for everything from sauteing vegetables to frying chicken and searing meats. Oil your grill with it before cooking, and use it to season your cast-iron cookware.
If you're like me and have a lot, use it in a panzanella. For a twist on the Italian bread salad, toast cubes of stale bread in bacon grease with a few cloves of garlic until well-browned. With tomatoes out of season, combine canned crushed ones with sherry vinegar and bacon grease for a chunky vinaigrette. Mix the toasted bread with some thinly sliced onion, nicoise olives, fresh oregano and basil.
Soak the mixture in the vinaigrette until the bread is crisp-tender. Just before serving, toss in some tart, bitter lettuces for a little zing and a lot of color. Serve each portion with crumbled bacon and a drizzle of reserved vinaigrette.
