Gary H. NJ
TVWBB Platinum Member
My daughter is visiting from Minneapolis and wanted tofu for dinner. I had bacon steaks planned, so we did both.
The bacon steak may be the tastiest thing I've eaten in a long time. Started with a 1.1 lb slab of homemade bacon and low roasted in an aluminum-covered pyrex loaf pan at 250F for three hours. Two hours would have been enough. Quite tender at this point. Let cool in the refrigerator overnight, then sliced into 6 thick slices (about 3/8 inch thick). The bacon was grilled directly for a bit for some marks and to heat it up. I didn't want to render any more fat at this point.
Here's the bacon sliced and ready to go.
And here's the rest of dinner -- patty pan and tromboncino squash, and the tofu of course.
The firm tofu was sliced across the middle to make two "steaks", hit with some olive oil and my rub, then set to sear. After a good sear on each side, I brought it inside to braise in some of my BBQ sauce in a pan with lid on for a couple minutes. MJ and I were pleased with the result -- not a bad option for vegetarians. And I love the little joke that they're impersonating a St. Louis pork steak, although I don't imagine we'll see Bob Correll make these any time soon.
Mmmm bacon, but super tender. Like I said, bacon steaks. For the sake of my arteries, I made the house rule: only one a night. Did I say delicious?
Served with Momofuku pickled mustard seeds. They have a nice zip and pop when you eat them. Perfect with pork.
My plate. Some fresh herb vinaigrette (shiso, mint, basil with sherry vinegar, salt, pinch of sugar, and good EVOO) on the squash; along with escarole braised with garlic and a dash of balsamic and reggio romano.
MJ's plate with the tofu steak.
Thanks for visiting!
The bacon steak may be the tastiest thing I've eaten in a long time. Started with a 1.1 lb slab of homemade bacon and low roasted in an aluminum-covered pyrex loaf pan at 250F for three hours. Two hours would have been enough. Quite tender at this point. Let cool in the refrigerator overnight, then sliced into 6 thick slices (about 3/8 inch thick). The bacon was grilled directly for a bit for some marks and to heat it up. I didn't want to render any more fat at this point.
Here's the bacon sliced and ready to go.
And here's the rest of dinner -- patty pan and tromboncino squash, and the tofu of course.
The firm tofu was sliced across the middle to make two "steaks", hit with some olive oil and my rub, then set to sear. After a good sear on each side, I brought it inside to braise in some of my BBQ sauce in a pan with lid on for a couple minutes. MJ and I were pleased with the result -- not a bad option for vegetarians. And I love the little joke that they're impersonating a St. Louis pork steak, although I don't imagine we'll see Bob Correll make these any time soon.
Mmmm bacon, but super tender. Like I said, bacon steaks. For the sake of my arteries, I made the house rule: only one a night. Did I say delicious?
Served with Momofuku pickled mustard seeds. They have a nice zip and pop when you eat them. Perfect with pork.
My plate. Some fresh herb vinaigrette (shiso, mint, basil with sherry vinegar, salt, pinch of sugar, and good EVOO) on the squash; along with escarole braised with garlic and a dash of balsamic and reggio romano.
MJ's plate with the tofu steak.
Thanks for visiting!
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