I’m a fan of breakfast for dinner. I am one of those seen-everything-you’ve-ever-done-and-want- to-marry-you fans who is slightly delusional and just knows that someday, we will meet again. For dinner. You, Breakfast, I am talking about YOU and ever since John revealed he’s not really a fan, you’ve stopped answering my calls and texts. Breakfast, you belong in my dinner. We need you in the evenings, that’s when we miss you most! Yes, I’m fine, why? Who’s stalking? That’s such an unfortunate way to look at it. FINE, I AM GOING TO GO FOR YOUR COUSIN INSTEAD.
But call me some time, ok? For dinner?
At the farmers market, I picked up something called, “fresh side.” This is slices of the fresh pork belly, including some skin, meat, fat, and it looks just like bacon because this is where bacon comes from. Fresh side is not salted and not cured and smoked like bacon, you get it just like it comes off the hog. Patrice put some in my CSA share.
I love to cook hunks of pork belly for stuff like tacos, but the slices had eluded me. I got into them one day, and really wanted breakfast for dinner. I had some beautiful new potatoes from the farm, some herbs from my friends at 10 Acre Woods, and farm fresh eggs from Double R Farms who also supplied my fresh side slices.
I decided that since they weren’t really bacony, they wouldn’t read as breakfast meat right away. I cooked them flat on a cast iron griddle and glazed them with peach-chipotle jam, also from the market! An all-farm cousin of breakfast.
Potatoes sliced and cooked in homemade lard with fresh herbs from 10 Acre Woods. Fresh side browned and glazed with peach chipotle jam. Two perfectly poached farm eggs in each bowl.
It’s hearty, and comforting, and I’m twitterpated enough with it that I can stop stalking ol’ breakfast for a while. I just know I won’t be able to stay away forever.
I’ll be back, real bacon. I’ll be back.