Friday, January 6, 2012

Bacon Porn

I was on the phone yesterday with Bronwyn Green (a common denominator in many blogs across the internet lately. This woman starts stuff, I'm telling you.). I was making lunch and chatting. Hey, I can multitask with the best of them, damnit.

Anyway, if you'll remember from several days ago, I'm doing my darnedest to cut carbs from my diet. My doctor gives me the green light on all fats (particularly non-animal, but animal is okay too) and proteins. Well, I love bacon. I love onions and I love portobellos. What could be better than combining them for one fab lunch?

I had Bron drooling on the other end of the phone. It was a thing of beauty. The power, not the drooling. Still, she asked me to post pics today. I did, but the lighting is wonky and some of the shots aren't crisp... LIKE MY BACON WAS. It's worth putting up though.

Here's the thing, I rarely repeat recipes without altering stuff. So while this was the second time I've made this, I added new flavors to it based on my mood. I'll put a list of yummy ones at the bottom and you can choose your own gastronomical adventure.

You can double this recipe and keep the rest in your fridge for a quick lunch later in the week, or a FANTASTIC potato topper--if you're a carb kid (Ahem, Amber)

Ingredients:

1/2 Large Sweet/Vidalia onion
1/2 pkg smoked bacon, (I prefer apple wood smoked)
2 Large portobellos
Shredded cheese, about 1/2 a cup
salt and pepper to taste.

Possible herb adds, individual or in any combination.
Cumin (used this in these pictures)
Garlic
thyme
Cilantro
Add tomato dice for some zest
squeeze of lemon
etc.

Directions:
Pardon the dark pan. It's very very old.
Preheat oven or toaster oven to 350
1. Chop bacon into cubes and throw in a medium high heat skillet.

2. Dice onion and throw into the pan with warmed bacon. If you're going to add an herb or other flavoring, do so now and mix well. Cook thoroughly until the bacon and onion has naturally caramelized. I prefer crunchy bacon and brown-tinged onions. Salt and pepper lightly (remember the bacon is salty and you may not want to add any salt at all.)
3. Prepare your portos. Clean them with a moist towel to get off the dirt, don't wash under water. If there are stems, take them off and chop them up. Add them to the mixture in the skillet for awesome flavor and texture.

4. Take the stuffing off the heat. Load the porto caps with your combination with a slotted spoon, or drain lightly on a towel to remove some but not all of the grease. As full or stingy as you prefer.

5. Divide the cheese and put evenly over both caps. You can press it down if it threatens to spill off.

6. Put in oven/toaster oven. If you like your cheese crispy like I do, it takes about 20-30 minutes. If you like the cheese less crispy and more bubbly, cook the porto caps without the cheese for about 20 min, pull them out and load the cheese. Pop them back in for another five minutes to melt the cheese adequately.

7. Eat. Yum.

2 comments:

Julia Rachel Barrett said...

oooh, yummy! Sure wish the bacon blog was still alive and kicking!

Molly Daniels said...

Sounds yummy!!