Bacon—the almost perfect meat—if you eat pork, of course. Delicious and versatile. I’ve always loved bacon, but appreciate it much more now because 1) it’s a Keto staple and 2) I’ve finally discovered the best bacon to buy and the best way to cook it.
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Ham leftovers masquerade as prosciutto in this recipe. Easter rolls around and I think about ham. That was our family tradition when I was growing up. A ham dinner and an Easter Lamb Cake. But that’s another post. These days, ham means spiral-cut backed ham, with the sugar glaze, in the foil wrapper. Even though you can get it just about anywhere, I don’t think anyone does it as well as Honey-Baked®. Hope there’s one near you!
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Cheap meat, great taste. It’s what braising is all about. I like the whole idea of taking a cheap cut of beef and making it taste fantastic.
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Mom gave me a great cookbook for Christmas some years ago that was full of the Best Recipes of 1999, according to someone. About the only thing I’ve made more than once is a chili recipe, although I’ve played with it to the point where it’s now another “standard fare” item in the Recipe Box. You, too, can play with it to your heart’s content. Just make sure to include the most special ingredients and techniques, and you’ll have everyone oooh-ing and aah-ing for more. Recently, a friend who just won a chili cookoff told me never to enter any contest he was in! High praise.
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