There were four of us at the dinner table this past Sunday, and I reached back into the archives for a one-time regular favorite: Frisco patty melts. Their return was enhanced by balsamic caramelized red and sweet onions, and instead of the simpler burger sauce, I got closer to the Mickey D's special sauce that we all know is really just Thousand Island dressing.
I first piloted these in 2012, for Meal No. 598, and then these diner specialties really were a staple here for years and years...but the last offical appearance of them was over 2000 meals ago, for Meal No. 1832 back in 2017. Oh, sure: I did a different take when I had some fluffy focaccia a couple of years ago, but that's just not the same thing.
This resurrected version of patty melts did have a bonus item: chile-rubbed baked bacon. Now, I might maintain that a particular idea is clever even if it ends up not bearing a tremendous amount of fruit. Such is the case with my Dungeons & Dragon dice roll to trick me into digging back into the ginormous storehouse of recipe magazines. Back in late September, the random roll compelled me to reach for a July 2016 issue of Bon Appétit, and that bacon is because I finally selected one of the options therein. It ain’t sexy, but it fits the cleverness bill for exploiting the culinary treasuries that might otherwise remain hidden and unknown.
"Chile-Rubbed Bacon," by Rick Martinez. In "D.I.Y. B.L.T. O.M.G.: Bake Better Bacon (Upgrade Idea No. 1)," Bon Appétit, July 2016, p. 44.
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