Is there such a thing as '"leftover bacon?"

After a hard grub of bacon and eggs on a recent rough business Sunday, I was left with some extra bacon in the fridge come supper time.

Soy and Garlic clove marinated steaks a la Foreman Grille was on the menu, and a lightbulb popped over my head, or was it that my Spidey sense went off?

The urge to "Double Up" was strong!

"I''ma wrap this steak in the bacon", my internal and external dialogue screamed, loudly.

The side is some chicken Rice-A-Roni with fresh string beans.

Standard loaf of french bread to soak up the delicious beef and pork juices from the plate.

 

Hard Grubbin international- Robert et Louise, Le Marais, 64 rue Vieille du Temple

I decided to visit this place due to a recommendation from Clay's boy Anthony Bourdain who came here in the first episode of his Hard Grubbin-sponsored television program. This is a totally unassuming place on a really crowded street in a nice area of Paris. It is tiny, with only about 6 tables, and two dudes cooking in the back. The menu conforms to the ideals set by Hard Grubbin, all meat and meat related dishes. They had a lunch special which included blood sausage and some sides, but we decided to have the steaks, a fillet of beef and a ribeye, with a side of roasted potatoes and salad. The steaks were absolutely delicious. They are cooked in a real old school lookin fireplace (see photo). Sprinkle on a little coursely ground sea salt, and you are all set. Finished off with a nice coffee, and it was a great lunch. Clay's boy really hit the mark with this one, highly recommended for any Hard Grubbin fan who finds themself in Paris.