Recent Cooks, or Why It Pays To Make Your Own Bacon

[Jon Des.]

Let me get this one out of the way first, since it has nothing to do with bacon.

Chicken in Sour Orange, Sambal Oelek and Penzey's Adobo.

Grilled chicken, along with tortillas.

Getting puffy.

Plated with homemade guac, cheese, shredded cabbage and hot sauce.

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OK, first bacon dish was Canadian. Eggs Benedict with a spinach cream sauce. I may not make Hollandaise again.

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And now, the star of the bacon show. Momofoku Ginger Scallion Noodles with steamed broccoli and thick pieces of homemade bacon ends over ramen. This was served less than 3 hours ago, and I could make it again right now and eat it all over again. Thanks to Jeff and Gary for turning me on to Momofoku with their posts.

Thanks for looking!

 

[James N]

What can anyone say but WOW everything look's excellent Jon.

 

[Mike Coffman]

What an awesome looking cook Jon! I need to try that with my Canadian bacon. Do you have a recipe for the spinach cream sauce?

 

[Tim McCann]

John that pasta looks good!

 

[JimK]

Gotta get that Momofuku cookbook. Nice cooks!

 

[Tony R]

Mouth watering!!!! Nice job Jon

 

[Morgan C.]

Looks wonderful Jon!! Your Benedict looks like a winner to me buddy!

 

[Gary H. NJ]

Did I hear someone invoke my name? Hehe. Great cooking Jon. I've got six lbs of homemade bacon in my fridge; I see breakfast for dinner in my future.
Momofuku is an inspiration, more than just great recipes. You'll enjoy it.

 

[John Solak]

Everything looks great!!

 

[Kim Drana]

That is a WOW with perfection!

 

[Bob Correll]

I hope Momofuku isn't pronounced the way it looks to this old country boy!

No matter how you say it, it looks outstanding!
As well as the other bacon stuff!
2 thumbs up Jon!

 

[Jim Lampe]

Looks Terrific Jon!
found some new wallpaper!

 

[Rolf Jacobsen]

I think Mr. Lampe and I both have the same wallpaper.............

 

[Jon Des.]

Thanks for your comments everyone!

What an awesome looking cook Jon! I need to try that with my Canadian bacon. Do you have a recipe for the spinach cream sauce?

Mike - the sauce was just your standard Bechamel sauce with well-drained frozen spinach and onion and garlic added. Sauté veggies in butter/oil, add flour to make roux, add milk, cook and stir until desired consistency. We seasoned with KS&P and some nutmeg.

 

[Paul Kastner]

so many choices so little time.

 

[Andy Beers]

Looks awesome