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White Castle Style Cheeseburger Sliders

White Castle Style Cheeseburger Sliders

I grew up on White Castle sliders for the most part. I know that we probably ate them at least four times a year, primarily during road trips to our 5 hour drive to Indiana to visit relatives. I’ll admit that it was a great […]

Peanuts and Red Hots

Peanuts and Red Hots

It’s a combination that I will always love. It’s the simplicity of peanuts and red hots that reminds me of my childhood days, and in particular fond memories of my grandpa. My grandpa was a hardworking guy, and as I was growing up I knew […]

Bacon Patty Melt

Bacon Patty Melt

I’ve posted about the patty melt, what seems like many moons ago, and it may very well be one of my favorite burgers. There is something about it, and yes it has beef, onions, cheese, and butter, and possible other items. It’s not for the faint at heart. This is a real deal burger and ones that typically will leave your fingers buttery, and possible your chin. Let’s just say it’s one that should be eaten, but probably once, maybe twice a year. Consider it a luxury item (at least I do), and even more luxurious when you jazz it up with some really awesome Nueske’s (or your favorite high quality) bacon.

Bacon Patty Melt Recipe
Bacon Patty Melt Recipe

This patty melt, granted typically made with a beef patty, substitutes that burger patty with thick cut back. I mean thick cut. If you are making your own bacon, you can cut this as thick as you would like, but if you are not then please search for the thickest you can get. It’s worth every single bite.

Let’s get started.

Ingredients:

  • 2 whole onions, thinly sliced
  • 1 tbsp canola oil
  • 2 thick slices bacon, cooked until crisp
  • 4 slices Swiss cheese
  • 2 tbsp unsalted butter
  • 2 slices of light rye bread, 1″ inch thick slices
  • Mustard, optional
  • pickles, optional but recommended
  • salt, to taste

The sandwich is simple, but so darn delicious that I can trust you will not miss the beef.

Start by cooking down your onions. To a medium sized skillet, add in the oil and bring to medium-low heat. Toss in all of the onions. Season with a pinch of salt, stir, and cook for about 30 minutes, stirring along the way. Low and slow is the key. During this time, cook your bacon. Again, go with another large skillet, medium-low heat, and let the bacon cook until crisp, flipping them from time to time. Reserve the bacon grease for later use and strain the bacon on some paper towel until ready to serve.

Bacon Patty Melt Ingredients
Bacon Patty Melt Ingredients

Your onions should be ready. The bacon is ready. The question is, are you ready? This is where things get exciting (well, the smell of bacon and onions are exciting).

Wipe out the bacon skillet and return it to a medium-low heat. Butter one side of each piece of bread.

Place a slice of bread, butter side down onto the skillet. If you are using mustard (I prefer), add it to the bottom slice. Add cheese slices to the bread, then load on the onions, top with the sliced bacon, add the remaining cheese slices to cover, and top with the other slice of bread, butter side up.

Let this cook, untouched on medium-low heat for about 3-5 minutes, then light the bottom gently and make sure you get a good crust. You want that crunch. That buttery crust. Once nicely browned, gently flip over and toast the other side.

Bacon Patty Melt Recipe
Bacon Patty Melt Recipe

Now you should be ready to plate and serve. Slice on the diagonal and dig in. This bacon patty melt is a force. You get that smell from the buttery bread, then just a light twang from the mustard, the pulling cheese and then KABOOM! That bacon and onion combination and then the final crunch. Oh my. I ate this. Did I feel guilty? Yes, I did but I thought life is short not to enjoy a sandwich like this once, or twice a year, and I know that I will be doing it again and again as long as that thick cut Nueske’s bacon exists. P.S. I like to serve mine with a pickle. A bite of that pickle cuts through those delicious bites and makes it even more enjoyable.

Bacon Patty Melt
Author: 
Recipe type: Sandwiches
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 2 whole onions, thinly sliced
  • 1 tbsp canola oil
  • 2 thick slices bacon, cooked until crisp
  • 4 slices Swiss cheese
  • 2 tbsp unsalted butter
  • 2 slices of light rye bread, 1″ inch thick slices
  • Mustard, optional
  • pickles, optional but recommended
  • salt, to taste
Instructions
  1. Start by cooking down your onions. To a medium sized skillet, add in the oil and bring to medium-low heat. Toss in all of the onions. Season with a pinch of salt, stir, and cook for about 30 minutes, stirring along the way. Low and slow is the key. During this time, cook your bacon. Again, go with another large skillet, medium-low heat, and let the bacon cook until crisp, flipping them from time to time. Reserve the bacon grease for later use and strain the bacon on some paper towel until ready to serve.
  2. Your onions should be ready. The bacon is ready. The question is, are you ready? This is where things get exciting (well, the smell of bacon and onions are exciting).
  3. Wipe out the bacon skillet and return it to a medium-low heat. Butter one side of each piece of bread.
  4. Place a slice of bread, butter side down onto the skillet. If you are using mustard (I prefer), add it to the bottom slice. Add cheese slices to the bread, then load on the onions, top with the sliced bacon, add the remaining cheese slices to cover, and top with the other slice of bread, butter side up.
  5. Let this cook, untouched on medium-low heat for about 3-5 minutes, then light the bottom gently and make sure you get a good crust. You want that crunch. That buttery crust. Once nicely browned, gently flip over and toast the other side.

 

French Onion Chicken Soup

French Onion Chicken Soup

I have mentioned this before, and since we are still fairly embedded in soup season in the Midwest, I love French onion soup.  I’m not sure I am the biggest fan of using a mandolin to slice lots and lots of onions, but the simple, […]

Chocolate Toffee and Butterscotch Chip Cookies

Chocolate Toffee and Butterscotch Chip Cookies

I live a fairly standard, and boring life at this point in time. Don’t get me wrong, I don’t get that bored and I do everything I can to remain active, and occupied. It’s in my DNA and I often tell my wife that I […]

Carne Guisada Tacos

Carne Guisada Tacos

I talk a lot about tacos. I often say that if there was one thing I could eat every single day that it would be a taco. Then days later I might say pizza. Regardless, tacos have a special place in my heart. I recently stated to my wife that I would love to have a hot counter in my kitchen where we could have small pans with a nice gauge that could hang there, warm great meats and vegetables all day long, and I could just warm up a tortilla and fold whatever I wanted (or had) into it and enjoy. Every day. That’s not going to happen, I already know that!

To me a great taco comes down to two things, for the most part. A great tortilla, and a good filling. Simple. Throw in some diced onion and cilantro, maybe a squirt of lime and it is game over. Sauces on the table… well no need to get me started. Taco love? You betcha. 

Carne Guisada Tacos Recipe
Carne Guisada Tacos Recipe

Let me start by saying tacos guisada are not the prettiest of things. This is not going to look like your standard, awesome tacos like the chorizo and potato, the pulled beef, or even the mushroom taco, but trust me when you bite into this carne guisada taco you will be in heaven. 

Let’s get started.

Ingredients:

  • 3 lbs beef stew meat, pre-cut
  • Salt, to taste
  • 1 tbsp cracked black pepper
  • 1/4 cup canola oil
  • 1 medium yellow onion, finely diced
  • 1 poblano chili, seeded, chopped
  • 6 cloves garlic, minced
  • 1 tbsp cumin powder
  • 14 oz can chopped tomatoes
  • 2 cups beef stock
  • 1 cup water
  • fresh cilantro, chopped
  • 1 cup onion, finely diced
  • 1 lime, cut into wedges
  • warmed tortillas, flour preferred

Just to note, carne guisada is slow cooked, braised if you will, and you will want to try to retain the large chunks of beef. Upon final cooking it will be easy to fall apart, but do your best and not shred it apart. Keep the chunks in tact and figure out a way to softly press it into a warm tortilla. Trust me. 

Start by seasoning the bite-sized beef, all over, with salt and pepper. Let this hang out for a few minutes.

Next, begin heating a large pot on medium-high heat. Add in half of the oil and once it begins to simmer. Add in half of the beef, not stacking it up on top of one another, and let it cook for a few minutes before even thinking of touching it. The goal is to brown each and every side of the beef. You will do this in batches as well. Once the first batch of beef is browned, remove with a slotted spoon, set aside, add more oil to the pot, then add in the second (or third) batch of beef. Continue to brown, then remove and place with the other beef to hang out. 

Next, toss in the onions, cumin, poblano, and garlic. Give that a good stir and let the onions begin to sweat on medium heat. Start scraping the bottom of your pan, moving around the vegetables, with a wooden spoon and let them just get slightly tender. 

Add in the chopped tomatoes, give a good stir, then add in the beef. Give another good stir, cook another minute or two, then add in the beef stock and water. Stir, season with a pinch of salt, cover, reduce the heat to medium-low and cook for about 4 hours. 

Can you do this in the slow cooker? You bet, but make sure you brown your beef ahead of time. Instapot? You got it. 

After a few hours, open the lid, stir and check for the tenderness of the meat. If you fork or spoon it and it falls apart, you are all set. 

Get your tortillas ready. Get your cilantro and onion ready. Got sauces? Get those ready. Feel free to plate family style with a covered container of tortillas, bowls of sauces and sides, and a bowl of carne guisada, and get to it. 

My wife and kids loved the carne guisada, I think as much as though they were already thinking what else the stewed meat would be great with. I’ll be honest, I was thinking the same thing. I was thinking the carne guisada would be great over mashed potatoes, folded into a quesadilla, mixed in with noodles, or eating it alone. It’s that good, and trust me stewed beef is and could be one of your favorite taco fillings! Hope you enjoy.