To break a fast. (Or stuff your face after waking up)

There is just something about waking up to the smell of fresh coffee, eggs, sizzling bacon, and warm maple syrup.


The thing about breakfast is that it can be eaten at anytime of the day – I mean who doesn’t like a nice scramble at midnight? Or a nice stack of fluffy pancakes during the middle of the day.

I don’t know, maybe it’s just me – but I can’t stomach a fat NY Strip at 8am….or at midnight for that matter. But eggs? Bacon? Sausage? Cornmeal pancakes? Bring it on!
Sure, sure. There are healthier options too…I’m a fan of oatmeal, cottage cheese (plain, with fruit, or with some wheat germ drizzled with honey), or yogurt and mixed fruit.

But there is just something about the foods that are typically eaten for breakfast that holds a special place in my tummy. I mean, you cant really feel the same way about a rack of ribs or an entrée sized cesar salad for your first meal of the morning, now can you?

So in conclusion, I ask – “What’s your favorite breakfast food?”

[Recipe] Bacon + Steak + onions/balasmic vinegar = goodness

Occasionally, I’m going to share a recipe here. With plenty of drool inducing pictures. These recipes will usually be the product of years of culinary training and world travel….wait, no, that’s not true. They will be concoctions that I’ve come up with while slaving away at the gym. Or they will be from various websites – Allrecipies.com, foodnetwork.com, or epicurious.com. I’ll be sure to indicate my source as they arise.

So, since the weather is beginning to warm up, and the family wants to grill some steaks, here is a recipe that I’ve created and served previously.

Bacon Wrapped Steak w/ Balsamic Onion relish

Ingredients:
• Steak (I used filet mignon since there was plenty of fat from the bacon) – about 2 pounds, cut into 4 halves
• Bacon – 1 strip per half steak
• Onion - 2, sliced as thin as possible
• Half cup of Balsamic Vinegar
• ¼ cup of Sugar
• salt, pepper, vegetable oil, toothpicks

Prep info
• Slice onions, as thinly as you’d like – thinner is better I think, allows the onions to caramelize faster
• Bring steaks to room temp
• Wrap bacon around the steaks and secure with a toothpick, salt and pepper to taste
• Pre-heat oven to 450

Cooking guidelines
Onion Relish
• In a large pan heat vegetable oil over high heat. Add the onions and lower the heat to medium. Add salt and pepper and mix
• Sweat the onions down for 15 minutes and stir occasionally. By the time you’re ready for the next step, the onions must be very soft, if not, cook for a few more minutes
• Add the sugar and reduce heat to low. Cook until most of the liquid has been absorbed. – about 5-10 minutes
• Add the balsamic vinegar. Cook until the onion relish practically turns into a thick mixture, almost syrup-like. This will take up to 40 minutes

Bacon wrapped steak
• Heat a couple tablespoons of vegetable oil in an over proof, or cast iron skillet if you have one
• .Sear each side of the steak for about 2 minutes. (This creates a nice brown crust due to Maillard reactions – science yay!) Place the pan into the oven and cook for 10 minutes. The steaks will be medium rare. (So cook longer if you like your steaks more done, don't know WHY you'd want them beyond medium...)
• Remove the steak medallions from the skillet and allow them to rest for 2 minutes. Remove the toothpicks Top with the relish on the top or side and serve.

**Recipe source unknown. I'm pretty sure this was off a website somewhere. At least the onion relish part. And since I'm not positive that this was my own creation. I'm not taking credit for it. Let's say it came from simplefoodie.com because that's where I found the following picture.

Cheers!