Mash egg yolks with the back of a fork. Fold in wet ingredients gradually until a consistency is obtained that holds its shape.  Add some candied bacon crumbles – to taste. Spoon mixture into a ziploc plastic bag. Cut off a corner and pipe mixture into egg white halves. Garnish top with remaining candied bacon pieces as shown below.

So, I’m on a tight rope and can’t decide which way to fall. In the sugar or not? Okay, let me explain. I have a father who will not eat our “famous” for superior flavor applewood smoked bacon. He is very nice and dances around the issue a lot, but I know the real reason is… wait for it… big surprise coming… he doesn’t like it! He says it’s too sweet!!!!! I know! I can’t believe it either, but it points out a very important yet oft forgotten point I need to make to myself. Not everyone likes the same thing I like, so maybe I should listen much more attentively when I hear things I can’t believe. Now, why it took me 10 years to listen I don’t know. But I heard the message loud and clear the other morning.

Stacy and I are remodeling the house so we have been floating around like gypsies from one grandparents’ house to the other giving each their fair share of grandchild time. (Really making sure to give them each their fair share of grandchild break, too.)

Dad, The Family Dog, Savvy Grace, Mom

Savvy Grace, Dad

So, I am ready for work one morning at my parents’ house, and I walk through the kitchen to the beautiful aroma of freshly prepared bacon. I can’t remember exactly what happened next, but I think my dad said something like, “smell that GREAT Wrights Brand bacon?” (To clarify, that’s the brand he has eaten since forever.) The moment the words hit my brain, I was shaken into a state of disbelief! Here I am, the Cooking Cowboy, and I can’t even make bacon my own dad will hang his hat on?!? So, I had no choice. We had to take this Wrights Brand down from its pedestal and decisively!

I sure would like to fudge the next part of the story a little bit so I could take credit for the genius, but I just can’t. Come to find out, the team back at Pederson’s had just cooked up a new recipe for no sugar bacon. I had been hearing their ideas for a while but had really not gotten too engaged. Well, the good Lord must have been setting everything up to fall right in place. I got engaged, tried a couple samples they had cooking up in the test kitchen, and realized we had a different no sugar bacon, yet still everything Pederson’s. My dad’s comment fresh on my mind, I knew I had to put his bacon taster to the test. I grabbed a couple packages on my way home that evening, and the stage was set.

The next morning rolls around, and I have everything in place down to the last detail. There was no way he was going to be able to tell any difference between Pederson’s or Wrights Brand by looking at the bacon I had prepared for him. Now, to really understand the true gravity of what I am about to tell you, I want you to know a little more about my Dad. He is analytical in everything he does, happy with life just the way it is, and slow to act/react with a judgment about almost anything. So, the stage is set, and he tries the first piece… no reaction! Here comes the second piece… no reaction! I can’t take it, so I say, “well, which one do you like the best?” He momentarily ponders the information his taste buds were supplying. Then he explains that they are both just what he likes in bacon, however he did think that one was a clear winner. I know, okay, great. Let’s get to the point! Which is the best?!?!? He points at the Pederson’s bacon, and he says, “I know this is yours, and it really is the best! It isn’t too sweet, and it’s less salty, too. Just perfect really!” No joke, at that moment, the roof opened up, and this majestic light shone down on that little pile of bacon. I couldn’t have been happier or more proud of Pederson’s as a company! I was happy we had won over the harshest critic and proud of Pederson’s for staying dynamic and willing to mold itself into what customers want.

I know this wasn’t just a one-time fluke win either because dad is out of those sample packages now and is wanting more. Ain’t life grand?!? Looks like I need not worry about that tight rope… either side is a soft landing.

Later,

The Cooking Cowboy

Ok, I know in reality there probably aren’t many of you who have been missing me as I have let my blog fall completely apart. And, what good is a blog without a blogger!?! Well, I have been out of pocket for a while (obviously), so I want to catch you up on what has been going on. Then, I’d also like to layout a little structure for what I am going to do in the future with this awesome communication tool we have called the BLOG!

First of all, I have missed posting videos and blogs and really look forward to getting back into the swing of things in 2012.

Secondly, my wife and I had a beautiful baby girl this year to go along with the beautiful 16 month old we already had on the ground. So, the schedule (and my concentration) did get spread a little thin just from that, but really… who could complain, right? I have two beautiful, healthy baby girls. I couldn’t be luckier!

Savannah Grace Dudley

Dakota Dudley

Well, until one day I am driving home from work, and my wife gives me a call to let me know she has just called 911 because our youngest had stopped breathing! Ok, now we have an issue in paradise! To make a long story short, she is fine and doing great, but she was battling acid reflux due to an allergy of some kind. Here comes the relevance to the whole story. I have lived with an allergy and have seen what it does. Therefore, it only drives home the purpose of what we do here at Pederson’s even more. The foods we eat can affect our lives in so many ways, and I say, if we can feed ourselves and our families foods free of all the junk, it can only be better.

Lastly, THE KIDNEY STONE!!!!! I bet quite a few of you have experienced a kidney stone before. Here comes the surprise of the century! They hurt like hell.  However, I thank the Lord for mine every day. Turns out I had adrenal cancer, and it would have gone un-detected if not for the CT scan I had done while in the emergency room for the kidney stone. God is great! I am definitely the luckiest guy on the planet – beautiful wife, girls, and a kidney stone! So, I had surgery, removed all the cancer, and am doing great – no problems at all! (Except for the fact that I didn’t really get around to keeping my blog up to speed like I would like. Oh well. All I can do is get committed and make it happen from now on.)

My blogs in the past have typically centered on recipes, information about food, or what we are cooking up new around here at Pederson’s. I definitely want to keep that information flowing. I want this blog to be a conduit for your ideas and suggestions to flow directly into Pederson’s business, as well as a path for my so called expert knowledge to flow back to you guys. I am committed to submitting at least one new blog entry per month while answering any comments that may come from any other of my past blog topics. Here we go! I hope we all find our time here useful and relevant!

Later,

The Cooking Cowboy

The Vineyard

The three-acre vineyard at Dale Bluff is full of two types grapes able to withstand the Pierce’s Disease that attacks most grapes in Texas. The Black Spanish and Blanc DuBois grapes Hayes is growing are highly resistant to the pathogen.

Get To Know The Winemaker

David Hayes learned nearly everything he needed to know about winemaking from his grandfather. Even though most of his winemaking education was at his grandfather’s side, Hayes says he learned even more about the craft during his worldwide travels as a salesman for a German company. “This is my second career,” he says. Hayes, along with his wife, Theresa, has been operating the winery since opening it in June of 2000. Hayes has several reasons for choosing to open a winery as his second career. Part of it is the fond memories of time spent with his grandfather, part of it is his love of wine and part of it is following in his father’s footsteps. “I guess I still have a lot of farmer in me. That comes from my dad. He was a farmer. I like growing grapes.

Source http://www.texascooking.com

The Paired Wine

Paragon

A wonderful Texas table wine blended for the taste preference of the most discriminating palette.

Source http://www.bluffdalevineyards.com

The Vineyard

Rising Star Vineyards operates two vineyards in Central Texas. We began as growers with the planting of a small vineyard in Richland Springs, just north of the Hill Country AVA, in 1999. We produce Estate wines in small, hand-crafted lots, and we strive to constantly improve our wines and our ability to let the land and the fruit that we grow speak clearly and distinctively in each glass. Our tasting room in Richland Springs is a beautiful transformation of the original vineyard house into an intimate place to taste our great wines and shop an array of unique gifts, decor, and accessories. The lawn in front of the tasting room features wonderful old oaks and pecans that offer a shady spot to sit and enjoy the view of our vineyards and creek.The vineyard and tasting room is located on Texas 190, between San Saba and Brady, just a short drive from Austin. Located between the Pecan Capital of Texas (San Saba) and the actual center of the great State of Texas (Brady), you’ll find it a wonderful stop on any visit to the area. Open  Sat 11-6.

Source http://www.risingstarvineyards.com and  http://www.wayoutwineries.org

Meet The Winemaker

Texas native, Michael Oubre first discovered wine while in college. Stumbling across a winemaking textbook in the University of Texas – Pan American library was the clincher. Like most Texas winemakers, he started making wine at home before turning professional. Oubre learned there that his favorite part of a winery was the tasting room. He enjoys visiting with his guests and exploring their palates. While selling grapes to other wineries has been easy for Oubre, reaching out to local consumers has been tougher. “We get people from Dallas/Ft. Worth, Houston, San Antonio and from the surrounding towns like Brownwood. We’ve had an amazing amount of traffic from the big cities in the state, even south Texas. We’ve been a little slow in educating the locals about our existence though.

Source http://www.texascooking.com

 The Paired Wine

2007 Sunset Sweet Rhone Style

The Vineyard

Small batches of premium wines are being handcrafted in an old rock barn located between historic Granbury and Thorp Springs. A native Texan and the son of Italian immigrants are combining jeans and genes to provide Lone Star grapes a path to achieve their highest calling. Stories about the journey can be heard at Barking Rocks. Open on Saturday afternoon from 1-5 by appointment or chance.

Source http://www.barkingrockswine.com

Meet the Maker

Owner and winemaker Lawrence Tiberia and partner Sissy Andrews opened their charming tasting room after two years of winemaking and preparations in a converted rock barn in May 2004. The winery has since won several awards starting with their first vintage in 2002. Tiberia grows Lenoir (Black Spanish) on the property for several years and is planning on making a port from a blend of the 2009 vintage.

Source http://www.dmagazine.com

The Paired Wine

2005 Cabernet Sauvignon

A blend of two high plains harvests Aromas of black tea and dark fruit express vanilla, blackberry and toasty oak. Pederson's Polish Smoked Sausage. These two combine to create a winning team that will thrill any wine lover.

The Vineyard

Texas Legato, a family owned and operated winery located in the northern part of the scenic Texas Hill Country in Lampasas, Texas.  Legato, in Italian, can be interpreted as gathering together of family or friends. Texas Legato is founded on hard work, correct decisions and principles made with support from our family and friends. Legato is also a musical term for smooth and connected notes or performance.  Our desire is to create smooth and connected wines.  Please come and enjoy Texas Legato and enjoy the smooth Texas wines from Texas grown grapes. Open Fri and Sat 10-5 and Sun  12:30-5.

Meet the Makers

The owners of Texas Legato, Sulynn and Bill Bledsoe, are striving to turn Texas Legato into a full-time winery business for themselves. The Bledsoes planted three acres of vineyards in 2002. Grape varietals include Petit Verdot, Malbec, Petite Syrah and Merlot. Their first harvest was 2005 and they were able to open the tasting room in February 2007. Today, they produce 1,000 cases and hope to reach 3,000 cases.

Source http://www.winetraialtraveler.com

The Paired Wine

Texas Legato Chardonnay

Light oak characteristics allows you to enjoy the citrus & pear finish.

Pederson’s Ham and Havarti

 The Vineyard

Source http://www.risingstarvineyards.com

Meet the Maker

Texas native, Michael Oubre first discovered wine while in college. Stumbling across a winemaking textbook in the University of Texas – Pan American library was the clincher. Like most Texas winemakers, he started making wine at home before turning professional. Oubre learned there that his favorite part of a winery was the tasting room. He enjoys visiting with his guests and exploring their palates. While selling grapes to other wineries has been easy for Oubre, reaching out to local consumers has been tougher. “We get people from Dallas/Ft. Worth, Houston, San Antonio and from the surrounding towns like Brownwood. We’ve had an amazing amount of traffic from the big cities in the state, even south Texas.

Source http://www.texascooking.com

The Paired Wine

2009 Chardonnay

This is a wonderful unoaked Chardonnay that is full of bright flavors, has a great feel on that palate and finishes clean with a hint of citrus.

The Vineyard

Pillar Bluff Vineyards received its bonding license in 1999 and opened the tasting room in 2002. Currently, they are producing 1,200 to 1,400 cases each year. The tasting room is delightfully small with a wood tasting counter. The Tuscan yellow walls provide a warm feeling. A number of gift items are available for purchase. These include Riedel glasses, wine bags, cheese trays, wine bottle carriers, picnic bags and wine bottle tags. A gazebo outside of the tasting room provides a great location for events among the vines. Gill has music events scheduled for every second Saturday throughout the year. The winery also has a Celtic event every Solstice. The pavilion is the site for weddings and other private events. Gill related the most satisfying day he ever had. As he looked towards the large gazebo, two or three couples were enjoying themselves and someone spontaneously picked up a guitar and started playing. What more can one ask for than a delightful afternoon in a vineyard with the gentle sound of music? Pillar Bluff Vineyards invites you to come visit, walk through the vineyards, taste our Cabernet Sauvignon, Chardonnay, Chenin Blanc and Merlot in either our tasting room or outside in the shade of the live oaks. To visit, take FM 1478 (Naruna Rd. at the Golf Course) west of Lampasas, TX for 3 miles to the Burnet County line, turning left onto County Road 111.  The tasting room is open Friday and Saturday 10:00 AM – 5:00 PM and Sunday from 12:30 PM to 5:00 PM.

Kathy Sullivan Wine Trail Traveler

Source http://www.pillarbluff.com

Meet the Makers

Gill Bledsoe, owner and winemaker, in the Pillar Bluff Vineyards tasting room where he told us his story. After spending 20 years in the army, he returned to Texas. He planted a few vines, which were successful. In 1997, he planted five acres of grapevines. These included Chenin Blanc, Chardonnay, Viognier, Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. With a late fall frost date of November 7 and winter over between March 15 and April 17, spring late frosts are a major concern. However Gill is successful with his vineyards and as he said, “I’m going down this road whether anyone is with me or not.” Gill has achieved success at Pillar Bluff.

The Paired Wine

Pillar Bluff Merlot

A smooth, well balanced but delicate wine, having a black cherry nose, plum accents and a hint of pepper. It was aged a full year in French and American oak and is alive with soft chewy tannins.