In the overall realm of food, this is an absolute truth: Bacon makes any dish better.
I realized this early in life because my dad cooked with bacon grease -- almost everything with bacon grease.
He cooked bacon for breakfast in his big cast-iron skillet, then poured the grease off into a coffee can that he kept on the back of the stove.
With spinach, bacon.
With collards, bacon.
With fried potatoes, bacon.
With fried okra, bacon.
I will probably die early because of all that grease.
But I still love bacon, just as much as all those folks who line up at Burger King and McDonald''s and Wendy's to get bacon cheese burgers.
It never crossed my mind, though, to put bacon into the deconstructed Hatch chile rellenos that I wrote about recently in this space.
David Morales, a regular volunteer here at the library, thought about it, though.
He e-mailed me right after I posted the recipe, wondering about how the casserole would taste with bacon.
YES! I wrote back, figuratively slapping my forehead.
I figured it might work best to fry the bacon crispy, then crumble it on top before putting the dish into the oven.
Before I could get a chance to try it, David beat me to the test.
He reports that it was wonderful.
How on earth could it not be?
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