Tag Archives: Bacon

French Toast BLT

When we think about french toast, we immediately imagine maple syrup, cinnamon, berries…. breakfast and coffee, right? But what if there could be a savory version of french toast? Sometimes I think about those things, and I start googling and pinteresting to see what’s out there. I found a lot of BLT french toast photographs to inspire me. Basically, you use the same base as you would to make normal french toast, buy instead of adding sugar you add salt, spices and herbs to the mix. As I write this, I’m thinking about adding a little white wine to the mix, and top my savory french toast with sautéed mushrooms and caramelized onions? A little swiss cheese maybe? I’ll definitely try that and post the recipe.

My recommendation when trying this recipe, is that you can try to get a crusty bread.  Even though I made mine with whole wheat sliced bread, it would have turned out even better if I would have used a rustic type of bread, or even baguette sliced diagonally.


French Toast BLT

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Filet Mignon with Hollandaise Sauce & Bacon Potatoes

I don’t think I need to say much to get you to try this recipe, filet mignon speaks for itself.  This cut of beef is taken from the smaller end of the tenerloin (called the short loin), and it has a tender, melt in your mouth texture.  As if this weren’t tasty enough, I went ahead and made hollandaise sauce for it and paired it with potatoes…and bacon.  I know, it’s too much… But this is a special occasion meal.  Skip the sauce if you’re watching your diet, and pair your beef with some salad instead!

Back to the Hollandaise sauce, this time I made the easy blender version.  I found the recipe on The Joy of Cooking, and I don’t think I’ll make it the old fashioned way again!  (although my arm could use the workout)

Here are a few tips to guarantee success when cooking this delicious cut of beef:

  • When selecting tenderloin or filet mignon slices, choose the lighter colored ones over dark red. This indicates more marbling which makes it more tender.
  • This cut is so tender that it should never be cooked beyond a medium-rare stage. The longer you cook it, the less tender and more dry it becomes.
  • Use a dry, high heat method such as broiling, roasting, pan-frying or grilling for this tender cut.
  • Whole tenderloin is wonderful to stuff or bake en croute (in savory pastry).
  • Cutting into the meat to check doneness lets precious juice escape. Use the touch or finger test method. Press the meat. If it feels soft and mushy and leaves an imprint, it is rare. If it is soft, but slightly resilient, it is medium-rare. The minute it begins to feel firm, it is overdone.
  • Since the beef tenderloin has no surrounding fat tissue, it is often wrapped in a layer of fat (called barding) such as suet or bacon to keep it from drying out. Likewise with filet slices. The barding also adds flavor.
  • Cubed tenderloin is a popular choice for fondue hot-pots and shish-kebabs.
  • To ensure even cooking when roasting the whole tenderloin, the small end should be tucked up and tied or trimmed for other use.

Tips from http://homecooking.about.com


Filet Mignon with Hollandaise Sauce

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TFK Grilled Cheeseburgers

It’s grilling season! This is a great opportunity for me to share our homemade grilled burger recipe with you.  We got together with our group of friends to take advantage of the beautiful weather we had been having in Guatemala before the rainy season began, one of them – Felipe- has a great little grill in his backyard so it was the perfect setting. Friends, food, sun, beer. Plus, I would get to try out the recipes from my new cookbook : Bobby Flay’s Burgers, Fries and Shakes.
It rained.

To entertain ourselves while the rain passed, we had a few beers and a couple of drinks…or more, and listened to music. Fortunately, the rain did pass (as well as the afternoon) and we headed outside to start grilling our prepared burger patties and vegetables. I don’t have a lot of pics like we normally do for our posts, I couldn’t get a good photo of food outdoors and at night!

Anyway, the recipe I chose for the burger patties ended up being a mixture of Bobby Flay’s tips and Saveur’s hamburger edition ingredient recommendations. I added some bread crumbs, an egg, worcestershire sauce and a few spices to my ground beef and ground pork mixture.   I made a 70% beef – 30% pork combination for my patties, I just like the flavor the burgers get from pork.  And also, I didn’t get lean beef. I bought 80% ground beef.  When you’re grilling, you want a little fat in there for flavor.  We used a lot of additions for this, which… not to toot our own horns, but we assembled a damn good burger.  It had caramelized onions (thanks, Edith!), bacon, pickles, chipotle mayonnaise, a choice of monterrey jack or swiss cheese, the works!

So gather your family or friends and heat up the grill!  You’ll have a great time and I guarantee everyone will love them.  We served them with oven roasted fries and to finish it off, we treated our friends with Strawberry Peach Vodka Collins Poptails.


TFK Grilled Cheeseburgers

Recipe adapted from Bobby Flay and Saveur
Yields: 5  hamburgers (almost 6 oz each)


 2 lbs ground beef (you can mix 1 1/2 lb beef and 1/2 lb ground pork)
1 1/2 tablespoons ancho chili powder
1 teaspoon ground cumin
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 teaspoons onion powder
1 egg lightly beaten
2 teaspoons worcestershire sauce
2 tablespoons of herbed bread crumbs

5 Hamburger buns

Romaine lettuce
Tomatoes, thinly sliced
Swiss Cheese, sliced
Monterrey Jack Cheese, sliced
Caramelized Onions
Crisp Bacon strips
Pickles, sliced
Chipotle Mayonnaise
Dijon mustard


  1. In a large bowl mix all the ingredients together.  Don’t overwork the meat, mix everything until it is well combined. (If you pack the meat too much and overwork it, it can cause the burger to become mealy and overly dense.
  2. Divide meat into 5 equal pieces.  You can use a scale to make sure you have an average of 6 oz patties.  I find that 8oz is a bit too much, but it’s up to you. If you prefer a thicker patty, go for 8oz.   Also, be aware of the circumference of your bun. The burgers will shrink a little while cooking.
  3. Thick burger patties tend to puff up in the middle while they cook.  Making a depression in the top of the patty using the back of a measuring spoon helps the burger hold its shape.
  4. You can prepare the meat patties ahead of time, by stacking them between pieces of wax paper.  Keep refrigerated and well sealed up to one day.
  5. When grilling time comes: Heat coals in a charcoal grill until they glow bright orange and ash over.  Brush the burgers with oil.  Grill them until golden brown and slightly charred on the first side, about 3 minutes.  Flip the burgers over.  Cook until golden brown and slightly charred on the second side, about 4 minutes for medium rare.

For Assembly:

  1. Lightly brown the sides of the hamburger buns, which will help them from getting soggy.
  2. I have a system for assembling my hamburgers to help them from falling apart:  The first thing that goes on the bread are 2 lettuce leaves, then the hamburger patty, followed by your choice of cheese, tomato, bacon, caramelized onions and pickles.  I prefer to squeeze mayonnaise, ketchup and mustard right on top instead of spreading it on the top bun.
  3. Devour.

I hope you enjoy this recipe as much as we did!