Fold the bacon ends up over the meatloaf, and cover the top with the three
reserved bacon slices.
Not exact matches
6 chicken breasts, bone in 1 quart apple juice 1/4 cup salt 2 tbsp garlic, minced 4
slices of
bacon, crumbled and fat
reserved 2 tbsp red onion, finely diced 2 tsp garlic, minced (I didn't double mention, this is used in the stuffing, above is for the brine) 3 oz fresh spinach 5 oz feta cheese crumb 1/2 roma tomato, diced 20 turns of fresh black pepper
When the
bacon is cool, crumble it into little pieces,
reserving a few
slices to garnish the top of the bowl if you wish.
Scoop the
bacon and egg salad into a serving bowl and garnish with the
reserved slices of
bacon, if using.
Cut off the green parts of the scallions and
reserve for
slicing later, then finely
slice the white part and add this to the pan slicked with orange oil (this is where I added the
bacon fat since my chicken chorizo left no fat in the pan), along with the ground cumin, stirring everything together for a couple of minutes over a gentle heat.
Chop the
bacon into small pieces (
reserve 5 - 6
slices of the
bacon to use later) and add to the mixture.