If you can fortify coffee by whizzing in butter and making it into an emulsion of sorts, or make fortified wine by upping the alcohol to give it a boost, aging it, and calling it port then why not fortify your bone broth? Continue reading “Putting the Bullet into Your Bone Broth: Consommé”
Today was supposed to be a day off from running or lifting but sometimes you just know it’s best to go ahead and put on your favorite running shoes, put your favorite song list on the iPhone, and get it done. It feels better to do it than not.
My nature is not that of a runner. It goes against everything I can think of about myself. But I have been and with consistency. Some days it is much harder then others but running is always better then not running at all.
Lunch today! Continue reading “Thai Collard Wraps (day 5 )”
“Last night I had a glass of wine. Not so much to celebrate the new year but more to bury the last, there have been better years.” This is what I had to say on New Year’s Day. I am still mulling over my words.
As is my usual, I didn’t make a resolution. I am more likely to sit in a chair and assess last year rather then try to change the new one. Assess I did, and of all the good things that happened, and good things did happen, I made a conscious decision in October of 2013 to become physically fit. Continue reading “A Simple Smoothie”
As with anything in cooking there are many ways to cook a turkey. It is only limited by your imagination. Beer can, the Louisiana Turducken, deep fried, you name it and someone has attempted it, some with better results then others. Simply put, I am from the midwest. When it comes to the holidays I want to know what I am getting into. On the holidays I don’t like change, I am good with tradition and see no need to break with it. Continue reading “Let’s Talk Turkey”
This recipe is a throwback. It was extremely popular in the 1990s — along with duck confit and tuna steaks, seared rare. I still see it now and again on menus, but it has largely disappeared due to overexposure; we became bored with it simply because it was everywhere. Continue reading “Barbecue Chicken Pizza (+ How You Should Think About Prep)”
Spring always seems rushed. It’s as if we spend months climbing a mountain called winter, and when we finally reach the peak, we’re so grateful that we run as fast as we can down the other side — past spring and directly into summer. It’s even true for the vegetables we’re attracted to — the fleeting cool weather crops that are harvested and eaten before spring has truly begun. Continue reading “Poulet á l’ Estragon (Chicken Tarragon)”
Grilling boneless skinless chicken breast presents a set of problems. I’m a firm believer that leaving the skin on and the bones in your chicken goes a long way to alleviating tough, dried out breast. But it’s an unpopular decision, because of the convenience and the ease with which we can gobble up the boneless skinless kind.
There are ways, however, to defend yourself against dry chicken.
Bigger is not better when it comes to grilling a chicken breast.
They don’t grow them like they used to. Today’s standard meat bird is a hybrid designed to grow big breasts and nice thighs.
The birds of yesteryear, however, were all about the thighs, and the breast was almost non-existent. These days it’s not unusual to find a double lobe breast that weighs in around two pounds — or bigger. Chicken breast can be the size of a turkey breast if you want it to be.
But you can get chicken breasts in any size you want. Restaurants, for example, will often serve two 4- to 6-ounce breasts as a single serving because seeing two on the plate makes you feel as if you’ve gotten your money’s worth. Your butcher should be able to order these small breasts for you. I prefer a single 6-ounce breast per person because it seems like an appropriate portion size — especially if, like me, you like to serve lots of side dishes.
Shape matters as much as the temperature of the grill.
A chicken breast tapers at each end, more so at the tail end than the neck end, which means the tips are either cooked perfectly while the middle is rare to raw, or the tips are burnt to a crisp and the middle is perfectly cooked. It is a lose-lose scenario.
I always buy the breast still connected in double lobes.
It assures pairs of evenly sized paillards, but I always cut them before pounding them out. It is important to note that sometimes in the middle of a double lobe is a piece of cartilage that needs to be removed. Cut along each side of the center line of fat to get it out.
Choose your instruments of destruction.
I have four pictured in the photo below; any will work fine. I prefer the flat side of a meat cleaver because it’s heavy and gets the job done. If you use a mallet, you will have to start in the middle and work your way to the edges in order to end up with an evenly pounded chicken breast. The pan is a last resort, but it is by no means a slacker.
For sanitation and clean-up purposes I like to use multi-layers of plastic wrap. I place a breast to one side then fold the wrap over the top before I get out my daily aggression.
Keep it hot, but not too hot.
I like the grate to be hot but to use coals that are on their way down from their highest heat. You want grill marks that caramelize without blackening. Chicken flesh becomes stringy and chewy if it is left to dry out on the grill, so use your common sense: preheat your oven if you think you might want to finish cooking the chicken at a low temperature.
(recipe adapted from the Fog City Diner)
- 3ancho chiles
- 3guajillo chiles
- 1/2cup reserved soaking water
- Juice of one lime
- Juice of one orange
- 1/4cup red wine vinegar
- 1/4cup olive oil
- 3garlic cloves, minced
- 1tablespoon oregano
- 2teaspoons thyme
- 2teaspoons cumin seed, ground
- Kosher salt and freshly ground pepper
- 4single lobe chicken breasts
- 1red onion, thinly sliced
- Sour cream
- Cut the tops off the dried peppers and shake out the seeds into the trash can. Place the peppers into a bowl and cover them with hot water. Let them soak for two hours, making sure they stay submerged. Remove the peppers from the water and place them into the bowl of a food processor. Add a 1/2 cup of the soaking liquid to the bowl. Process until you have a pepper paste. Pass the paste through a strainer set over a bowl. You are removing the skins and seeds. Don’t skip this step or you will be severely disappointed.
- Combine 3 tablespoons of the paste with the remaining marinade ingredients and mix to combine. Season it with a healthy pinch of salt and a grind or two of pepper.
- The marinade can easily be made a day or two in advance and stored in a jar in the fridge. The leftover pepper paste is great for enchiladas, black bean soup or chili. Store the paste in a jar in the the fridge. It holds for a long time.
- Pound out the chicken breasts so they are of an even thickness, then place the chicken into a casserole. Use half the marinade and coat the pieces of chicken. Let them marinate for two hours. Be sure to flip them after an hour.
- While the chicken marinates, make the lime pickled onions by tossing the red onion rings with the lime juice. Let them sit for at least 20 minutes.
- Remove the chicken from the marinade. Place the marinade into a small sauce pan and heat it over low heat. Heat the marinade to a brisk simmer.
- Fire up the grill to medium-high heat. Grill the chicken breast. Cook them till done. Serve on rice, spoon the hot marinade over the chicken, top with sour cream, then pickled onions, and garnish with cilantro.
Frying chicken, at its best, is a state of mind formed much in the same way as the quiet back beats of a porch-sitting session with a dear friend. It has a rhythm. It is good company on a sunny summer afternoon. It is pointless to rush. Futile, even. Besides, the comfort of a good friend comes from the effortlessness of meaningful conversation and is further heightened by the knowledge you have nothing you would rather do. Continue reading “The Art of Honest Fried Chicken (A Lifestyle Choice)”
Inside the house a Frank Sinatra record blares loudly from the phonograph, a big stereophonic console meant to look like a fancy sideboard. The family room windows of the atomic ranch-style house are open wide. The music makes its way through the open windows to the patio, soft enough to be background music for the adults socializing on the small concrete patio.
There are tall, slender glass pitchers of Tom Collins set on a picnic table bar next to a faux gold ice bucket, highball glasses, and an assortment of potluck appetizers. The parents sip cocktails and have lively chats. Their laughter can be heard four houses down at the babysitter’s, where all the children are being housed for the evening. Tiki torches release black citronella smoke meant to keep mosquitoes at bay, and in the belly of the kettle-shaped grill the coals glow the color of the suburban sunset. Continue reading “Kebabs Come of Age”
I have a simple rule, whenever I figure out what good restaurant cooks like to make at home I follow suit. It’s because most professional cooks like simple but deeply satisfying meals, roast chicken is one of those, it is a cook’s meal. When I say simple I don’t mean in flavor and not necessarily in ease of cooking but more that it falls into the category of not being fussy.
And really, that is it isn’t it, that roast chicken is delicious, very satisfying and not at all fussy. Most importantly though it is easy on the cook and that is always something to grasp hold of and learn how to do. So this is how I do it, I try not to complicate roast chicken, I use only a few dried spices and I try to follow some simple guidelines I have come to trust over the years.
Roast Chicken Know-How:
- Season the chicken with salt the day before you want to cook it. Then set it into a tray with sides. Place it uncovered into the refrigerator to dry out the skin and soak up the salt. This drying of the skin makes for a deeply colored crispy skin. The salt helps keep the chicken moist.
- Trussing the chicken helps the chicken to cook evenly. Besides we eat as much with our eyes so why not make it pretty.
- You can cook the chicken on top of vegetables if you like letting the juices drip down onto them making for a wonderful side dish. I do this as often as not but I never throw out the pan juices. The pan juices make a wonderful addition to all sorts of things from pasta to…well, anything.
- Adjust the top rack of your oven so the top of the bird is 5 to 7 inches from the top of the oven. If it is to close to the top it will brown the skin well before the meat is cooked.
- Avoid buying birds that are more the 4 or 5% juices added. The birds that are 12% are brined and they are very, very salty.
- Save any and all pan juices. Use them in a vinaigrette to dress a salad, in pasta or in chicken salad but don’t waste them.
Cost to roast a chicken: it depends on what kind of chicken and where you buy it but anywhere between 6 and 10 dollars for a 4 pound bird. It should feed four with the added bonus of making soup from the carcass.
To Roast a Chicken:
1 teaspoon fennel seeds
3/4 teaspoon dried thyme
1 teaspoon paprika
1/4 teaspoon black pepper
1 chicken, about 4 pounds
1. Salt the chicken the day before you want to cook it or at least 4 hours before you want to cook it. To do this sprinkle salt onto all sides of the bird including inside the cavity. Place the bird onto a tray with side and put it back into the fridge.
2. Crush the fennel seeds either using the bottom of a heavy pan to grind it or with a mortar and pestle. Combine the fennel with the rest of the spices and, again, sprinkle the spice rub all over the bird including the cavity.
3. Let the bird sit at room temperature for a half an hour or up to an hour.
4. Heat the oven to 400˚ F. Place the chicken, still on a tray with sides, into the oven and let it roast for 30 minutes. Bast the chicken with the pan juices. Bake another 35 minutes. Check to see if it is done. I can usually tell by the legs. If the meat has pulled away from the knee bones then there is a good chance the rest of the bird is done. Wiggle a thigh. If it seems loose then you are probably good to go. Tilt the bird backwards and see if the juices running out from the cavity are red. If all three of these test are passed letting the bird rest will finish the cooking. Let the bird rest cover with foil for 15 minutes.
5. Carve and serve.
You can make meatloaf out of anything, from lentils to venison to duck. You can get fancy and have the three meat combo made from equal parts beef, veal and pork or even a seafood loaf made from salmon. The possibilities are endless.
From what you choose to make your meatloaf isn’t as important as how you make your meatloaf. The steps you use will ultimately influence the outcome of the final product.
Meatloaf, in technical cooking terms, is a forcemeat. A forcemeat comes in a few variations, from sausage to paté but is really nothing more then ground meat. Sometimes it is emulsified until it is smooth such as in hotdogs and other times it is left coarse as in Italian sausage. A binder is needed, bread crumbs, oats, rice might be typical and even eggs are sometimes used.
As you can see when making forcemeat you have options. The one option I don’t stray from though is the ratio of fat to meat. Without the right ratio for fat to meat you will more then likely end up with a dry meatloaf. While it probably would still be edible it would be less then desirable. So here is the ratio, 3 parts meat to 1 part fat.
Arguably this is tough to figure sometimes but generally grocery stores are good about marking such things as their ground beef with percentages of fat. After ground beef though it is up to you to figure out. I just apply a general rule of the thumb, the leaner the meat the closer to the ratio I stay. Venison for example is very, very lean. If I am making meatloaf from it I use 1 1/2 lbs venison to a 1/2 lb of pork belly. On the other hand if I want a pork loaf I just by pork butt and grind it, it always seems to be somewhere in the neighborhood of the ratio.
The other thing about meatloaf is it is designed to use less meat but feed more people or as we say it was meant to stretch out the protein and number of mouths it can feed. To do this a filler is added. Bread crumbs and oats are the first two that come to mind. I used to use only breadcrumbs but over time I switched to oats and have pretty much stuck with oats ever since. What the filler does is as important as how much fat you add. It absorbs the fat and juices as the meatloaf cooks, hence retaining moisture.
When it comes to seasoning I find 1 teaspoon of salt per pound of meat works pretty well. After salt you can spice your meatloaf however you want but I would be careful not to over spice it. You need to find a balance. Continue reading “Turkey Meatloaf with Peas and Gravy”
We all know gravy or pan sauce in large quantities might be good for our soul but it isn’t so good for our heart health. After all we are doing nothing more then adding flour or cornstarch to the fat in the bottom of a roasting or sauté pan to thicken it and adding back some stock, wine, or cream for volume. So we have deemed it less healthy which to me means it is an occasional treat and as such we reserve serving gravy for holiday feasts or occasional celebrations, and rightly so.
So why then when I look into the chicken-less roasting pan that held tonights dinner only a short time ago and I see those beautiful glistening juices that are on the edge of coagulating do I feel like I am throwing the baby out with the bathwater. Don’t get me wrong I am no health nut. In fact I have this beautiful physique that could make me the poster child for a Bittman campaign on obesity. I am sure it goes back to my waste not want not way of thinking. Nevertheless all this made me think.
When I make my own stock I always cool it down, put it in the fridge and then the next day I lift the disc of fat off the top. I know the stock is pretty fat free, although I haven’t calculated it and I have know idea how to do so, but it has to be pretty lean and I also know it has very little salt because I didn’t add any. So looking at it in this light I started refrigerating the roasting pan and the next day I remove all the fat cap and what is left is the reduced intensely rich jelly. I use a rubber spatula and scrap all the jelly up and into a small Ball jar. I have already made a plan for its use, did so before I even roasted the pork, beef or chicken, so I know when I store it in the fridge it will be used up in a day or two. I could freeze it but I don’t like to collect things like this and my motto is use it or loose it.
The jelly is infinitely better then bouillon cubes or stock base and can be used in all sorts of ways. Sometimes I like the jelly to have lots of debris(meat bits and spices) and other times I don’t but it is easy to heat and strain, if you need too, just before you want to use it. While you don’t have too I often try to keep in mind the flavors of what I roasted with the flavors of what I am going to make with the pan juices just to make sure they coincide.
Pan juice possibilities:
- Of course it is always good to use the pan juices in soups. Added to the broth it can give a flat soup the kick it needs.
- Pasta or noodles of all kinds.
- For chicken pan juices: Make a simple fresh lemon juice and olive oil vinaigrette with salt and lots of fresh ground pepper, take a couple big hand fulls of baby Bibb lettuces and toss it with the dressing. Just before serving heat the pan juices and drizzle over the salad for a “healthier” wilted salad.
- For beef: You could make Grits and debris. Make a bowl of grits, pour on the warm pan juices and top with a fried egg.
- For pork: Ramen noodles.
Pasta with Chicken, Black Olives and Lemon
12 or 16 ounce box of spaghetti noodles
extra virgin olive oil
half a can of black olives, drained
1 1/2 cups cooked chicken meat
4 cloves of garlic, trimmed, peeled and slivered
1 1/2 teaspoons lemon zest
1/4 cup dry white wine
1 tablespoon fresh lemon juice
2/3 cup chicken stock
2 to 3 tablespoons pan juices
1 tablespoon parsley, minced
1. Place a large pot filled with 4 quarts of salted water over high heat.
2. While you are waiting for the water to come to a boil place a sauté pan over medium heat. Add a good glug or two of extra virgin olive oil. Add the garlic and let it gently cook until it just begins to turn golden, be careful because browned garlic can be very bitter. Add the white wine and let the alcohol burn off. Now add the lemon juice, stock and pan juices. Bring them to a boil and season with salt and pepper. Taste and adjust the seasoning. Reduce the heat and let the liquid reduce.
3. When the water is at a roiling boil add the spaghetti. Cook according to the directions on the box, I am guessing 10 minutes or so. Once the pasta is just tender remove a cup of pasta water and reserve it, drain the pasta and immediately add it to the pan along with the chicken, olives and lemon zest. Season the pasta with salt and fresh ground pepper. Taste and make the necessary adjustments. If it is to dry add a little bit of pasta water. This is the kind of pasta that should have a broth. Toss to combine and once the chicken is hot add the parsley toss again and serve with lots of parmesan.
Paella to me is the ultimate one pot meal. It also is the time of year where I am not ready for a stew but want something more substantial than the usual summer fare. Paella is a great answer. Although paella is considered Spanish I think this one is more Mediterranean. I use Italian sausages but fresh chorizo would be good, the important part is that the sausage isn’t dry cured or it would just be drier in this case. I also use arborio rice, but you could use the Spanish version of this as well.
2 bell peppers
1/4 cup extra virgin olive oil
2 chicken legs, seasoned with salt and pepper
2 Italian sausages
2 chicken thighs, seasoned with salt and pepper
1 onion, julienned
1 fennel bulb, tops trimmed, core removed and sliced very thinly
1/4 cup garlic, peeled and thinly sliced
2 bay leaves
3 1/2 cups warm water
pinch of saffron, crumbled
3 Roma tomatoes, cut in half from top to bottom, and grated, large whole of a box grater, leaving the skin behind
1/4 cup dry white wine
2 cups arborio rice
1 1/2 teaspoon aleppo pepper
1 tablespoon flat leaf parsley, minced
2 tablespoons green onions, sliced into thin rings
kosher salt and fresh ground pepper
- Sometime during the day or when ever you have time, turn a gas burner to high. If you don’t have a gas burner turn your oven to broil and place a rack at the highest level you can. Char the peppers, top, bottom and all on sides. The idea is to char or blacken the skin without cooking the pepper through.
- Place the peppers into a container with a lid. Set aside for at least 20 minutes. Crumble the saffron into the warm water.
- If you roasted them properly the skins will easily peel right off with out running them under water.
- Peel, seed and core the peppers and then julienne them into thick strips.
- Preheat the oven to 400 degrees. Place a 16 inch paella pan or a 14 inch saute pan over medium high heat. Add the olive oil and once it is hot add the chicken, skin side down, and then the sausages. Brown them thoroughly and then remove them to a plate. You do not want them to cook all the way through. They will finish cooking in the oven so you just want to brown them.
- Turn the heat to medium and add the onion and fennel. Season them with healthy pinch of salt and pepper. Cook until they start to soften. Add the garlic, aleppo pepper and bay leaves, once fragrant add the white wine and grated tomatoes and cook for a minute or two letting the alcohol burn off. Add the saffron water and rice. Season again with a healthy pinch salt and pepper. Gently shake the pan to level out the rice. Place the chicken into the pan and arrange the red peppers around the chicken.
- Bring to a boil, place the pan into the oven and set the timer for 15 minutes. Cut the sausages in half. Once the timer goes off add the sausages and place the pan back into the oven. Set the timer for 10 minutes.
- Once the timer goes off remove the pan from the oven and place a clean towel over the top. Let the dish rest for five minutes, remove the towel and garnish with parsley and green onions, then serve.
I can tell you, with great certainty, how good a restaurant is going to be by the temperature of their plates. If I get a stone cold plate with hot food chances are the dinner will be average. If I get a cold salad on a warm plate just out of the dish machine, again, I know the rest of my dinner has more of a chance being bad then good. It tells me whether or not the kitchen cares.
When I worked in commercial kitchens it was a bone of contention with me and those who worked for me. Your plates needed to be hot for hot food and cold for cold food, period.
There was a time at home, back before we had kids, when I would always warm our plates in the oven. Probably sounds completely retentive, for all I know it might be, but I have never really given a rats butt what others think. I did it because my wife and I enjoyed being at the table together, taking our time eating, and having some quality conversation. Hots plates keeping your food warm is a nice touch.
We had this for dinner the other day, I warmed the plates.
2 each 6 ounce boneless skinless chicken breast
1/4 cup pepperoni, 1/4 inch dice
1/4 cup Picholine olives, pitted and halved
1/4 cup tomato, diced
1/2 cup dry white wine
1 tablespoon pine nuts
1 tablespoon currants
2 teaspoons flat leaf parsley, minced
kosher salt and fresh ground pepper
1. Season the chicken on both sides with salt.
2. Place a heavy bottomed sauté pan over medium high heat. When the pan is hot but not smoking add enough oil to coat the bottom of the pan. Gently lay the chicken breast, what would be skin side down, into the pan being careful not to splash hot oil.
3. Brown the chicken on both sides. Adjust the heat as necessary to keep the oil from burning. Once both sides have caramelized remove them to a plate or pan and let them rest. Pour out any excess grease.
4. Meanwhile put the pan back on the heat and add the pepperoni, olives and tomato. Stir and toss it around until fragrant then add the white wine to deglaze the pan. Using a wooden spoon scrape up any brown bits from the bottom of the pan. Once the wine has reduced by half add the pine nuts and currants.
5. Give everything a stir and then place the breast back into the pan. If the liquid in the pan seems at all dry add a 1/4 cup of water. Braise the breast until they are cooked through which shouldn’t be long if you browned them well. Taste and adjust the seasoning, add the parsley and stir to combine.
6. Place the chicken breast onto warm plates skin side up, top with the sauce, serve immediately.
I think this is one of the best dishes in the Classic French Cuisine repertoire. This dish is amazing with any kind of chicken but if you can lay your hands on a young heritage breed rooster of about 28 weeks of age do so. Depending on the breed the meat can be very dark and very rich. I like this kind of chicken over the run of the mill Cornish Rock meat bird. It has character, has a different flavor depending on the kind of bird and for me is a welcome change.
1 rooster or fryer 3 1/2 pounds, cut into quarters, wings and back removed and reserved
1 bottle burgundy or pinot noir
2 onions, trimmed, peeled and quarted
2 carrots, scrubbed, peeled and cut into 1 inch hunks
2 celery stalks, trimmed, washed and cut into 1 inch hunks
1 leek, white and light green part only, trimmed, rinsed and halved lenghtwise
6 sprigs fresh thyme
5 sprigs curly leaf parsley
5 cups rich goose, duck or chicken stock
2 1/2 tablespoons tomato paste
kosher salt and fresh ground pepper
a parchment round
For the garnish:
8 carrots, peeled and trimmed
8 boiling or pearl onions, peeled and trimmed
a handful of mushrooms, royal trumpet, crimini or white
8 oz. piece of unsmoked slab bacon or pancetta
A parchment round, it should fit inside the pot snuggly
your favorite mashed potatoes or buttered egg noodles
1. Preheat the oven to 325˚ F. Season the chicken on all sides with salt and pepper. Place a heavy bottomed pot large enough to hold the chicken so you can easily brown it on all sides over medium high heat and add enough clarified butter to coat the bottom of the pan.
2. Add the chicken quarters and brown them nicely on all sides. Take your time, adjust the heat lower if necessary but brown it deeply without burning it. This will pay off in flavor later. Once the chicken is brown remove it to a plate.
4. Add the wings, back onions, celery, carrots and leek. Brown them lightly.
5. Deglaze the pan with the wine. Add the thyme and parsley and let the wine bubble away the alcohol and begin to reduce. Season the pot with a heavy pinch of salt and a few grinds of pepper. Not to much though you are going to reduce the sauce and as it reduces it will get saltier.
6. Tuck the chicken quarter back into the pot. Add the stock and tomato paste. Bring the whole thing to a boil and reduce the heat to a simmer.
7. Place the parchment round onto the surface of the stew then put the lid on and tuck the whole thing into the preheated oven.
8. Set a time for 1 1/2 hours making sure after 45 minutes to check and turn the chicken. Now is the time to make your mashed potatoes but be prepared to keep them warm. I find an ad hoc double broiler works well for this.
9. After 45 minutes to an hour has passed place a large saute pan over high heat. Add enough butter to coat the bottom of the pan and then add a little more. The mushrooms will soak the fat up like a sponge and you want them to do so. Once the pan is near smoking hot add the mushrooms. Season them with salt and pepper and brown them.
10. Remove the mushrooms to a plate and then add the carrots and pearl onions. Swirl them around in the pan. Add the slab bacon and enough water to just cover the carrots but not the bacon. You want the bacon to braise on the bottom but get crisp on the top so don’t cover it completely. Season the with salt and pepper.
11. Bring the water to a boil and then slide it into the oven along side the chicken.
12. Once the chicken is tender but firm, not falling off the bone, remove the pot from the oven, then remove the chicken to the plate you used before and strain the stock into a bowl. Discard the solids and defat the stock. Wipe out the pot if you need to and then add the stock back to the pan.
13. Using pot holders, remember the pot just came out of the oven, place the pot with the stock over high heat and reduce the sauce to your desired thickness. Taste and season appropriately. If it reduces to much just add a little water back to the pan.
14. Add the chicken back to the pot and turn it to coat it with the sauce and to rewarm it along with the mushrooms.
15. Check the carrots and pearl onions to see if they are done. If so remove them from the oven. Slice the bacon into four pieces.
16. Plate it up and serve.