Sriracha Bacon

This is good for breakfast with something sweet like banana pancakes.  It’s also really good on burgers.

 

INGREDIENTS

Bacon*

Sriracha Sauce

 

Directions

Preheat oven to 360 degrees (no, not 350.  No, not 375)**

1. Cover a baking sheet with aluminum foil
2. Lay strips of bacon across the baking sheet.
3. Place in 360 degree oven for 20 minutes.  Bacon should be just beginning to brown.
4. Remove from oven and brush liberally with sriracha sauce
5. Bake for 10 minutes.
6. Remove from oven and drain on a paper towel.

*When I say “bacon” I mean “decent bacon” – preferably thick cut and pepper crusted.  Do not, under any circumstances, try to make this recipe with that cheap, crappy Oscar Meyer stuff that dissolves into little, shriveled scrotae of bacon when you cook it.  Have some dignity.

**360 degrees is the setting for our oven that cooks bacon in 30 minutes.  YMMV.  The important thing is to not let the sriracha sauce stay in the oven for too long – more than 10 minutes or so and it will burn.

Braised Quail

It’s what’s for breakfast.

 

4 strips bacon

8 quail

Pepper

Flour

1/4 cup unsalted butter

1/2 lb mushrooms

1 cup homemade chicken stock

1 T. Thyme

1/2 cup heavy whipping cream

Fresh thyme or parsley for garnish

In a skillet, fry the bacon until crisp, then crumble and set aside

In a heavy pot with a tight-fitting lid, heat the butter over medium high heat.  Add the birds and brown on all sides, about 5 minutes.  Transfer the quail to a plate and set aside.  Add the mushrooms to the pot and cook until tender, about 5 minutes.  Add stock or broth, thyme, and cream, then stir to blend well.  Return quail to the pot, cover, and cook over low heat, turning quail frequently, until meat is tender when pierced with a fork – 45 minutes to an hour.  Transfer quail to a plate and keep warm.  Increase heat to medium high and stir until sauce is slightly reduced.

To serve, place quail on fried polenta or toast, and spoon sauce over the top.  Sprinkle with crumbled bacon and garnish with parsley or thyme.