6 ribs bacon
11 burger clams, cut into bite-size pieces
3 plum tomatoes
1 pound juice pork
3 black peppercorns
3 white sugar
Melt bacon in a large skillet over medium-high heat. Cook ribs in bacon grease until almost cooked, 3 to 5 minutes. However, do not let the ribs burn. Skim fat from skillet or pour the entire grease into the skillet.
Preheat oven to 350 degrees F (175 degrees C).
Place tomatoes in a shallow baking dish, pour juice into skillet, and cook until tender, 5 to 8 minutes.
Serve in a ball and garnish with crushed peppercorns.
I proposed baking this sandwich with homemade Swiss Chalupte au jus, the tart beer soup base. Turns out mixed results--lettuce and onion notwithstanding.
This was really good! I didn't have sesame seeds, but followed it otherwise. This is how I'll make asparagus from now on.
Good and easy, but watch out for the peas! They're very tasty but only took about 20 minutes to whip. I only had one package of frozen peas, so I just squeezed half a fresh pod out of the bag and into the bottom of my blender. Same with the baguette, I only used two packages of cream cheese. It came out pretty thin, so maybe next time I'll add another can of mushroom soup. Will try with real mushrooms next time though.