Sunday, July 6, 2008

mmm...bacon



Bacon is great. We all know that. But it is also supposedly bad for you, so one should try to keep its consumption on the modest side - I guess. Well, you shouldn't waste either, so there. Well that is the case with the following two sides. I had some bacon left over (mostly meat) from the venison burgers I had made and over the course of the following two weeks, I worked it into a couple of dishes & I must say the modest addition really made the dish.
Both of the preparations are essentially the same. You basically want to cook your veggie until just tender & then finish with the bacon.
For the beets, trim off the greens & most of the stem. Wrap in foil and roast in a 450° oven until you can easily pierce the beet with a knife - approximately 30-45 minutes. Let cool, peel & dice.
For the carrots, peel & chopped into desired size. Bring a pot of salted water boil & cook carrots until you can easily pierce a carrot with a knife.
To finish, chop bacon into thin strips & cook until well done in a nonstick pan over medium high heat. Remove to a paper towel to drain of excess fat. Using the bacon drippings left in the pad, saute your veggies over high heat until browned, toss in bacon, season with salt & pepper and serve.
Above, you see the Beets (golden in this case) served with grilled Chicken & wilted Beet Greens. Below, you see the carrots served with grilled Sturgeon, wilted Rainbow Chard & a Mango Salsa.

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