1403. POTATO GRATIN with BACON and THYME

makes 6 servings


1 large head of garlic
2 tablespoons extra-virgin olive oil
3 medium onions, halved lengthwise, each half cut crosswise into 1/4-inch-thick slices
2 tablespoons fresh thyme, divided
1/2 pound thick-cut bacon, sliced crosswise into 1/4-inch strips
1 cup whipping cream
1 1/2 pounds Yukon Gold potatoes
1 teaspoon coarse kosher salt, divided

Preheat oven to 400°F. Cut off top 1/2 inch from head of garlic. Wrap garlic in foil and roast until soft, about 45 minutes. Cool. Squeeze garlic cloves into small bowl; mash with fork. Cover and reserve.

Heat oil in heavy large skillet over medium-high heat. Add half of onions and 1 tablespoon thyme and cook until slightly softened, stirring frequently, about 6 minutes. Add remaining onions and sauté until very soft, about 15 minutes. Reduce heat to medium-low and cook until deep golden brown, stirring frequently, about 40 minutes longer. Set aside.

Sauté bacon in heavy medium saucepan over medium heat until bacon is beginning to crisp around edges, about 4 minutes. Pour off drippings from pan. Add cream, 1 tablespoon roasted garlic, and 2 teaspoons thyme; simmer until slightly thickened, about 4 minutes. Cool.

Preheat oven to 400°F. Peel and thinly slice potatoes with mandoline or knife. Spoon 1/2 cup cream mixture over bottom of 8x8x2-inch metal or ceramic baking dish. Arrange 1/3 of potato slices over cream, overlapping as necessary. Sprinkle with pepper and 1/3 teaspoon coarse salt. Spread half of caramelized onions over potatoes. Spoon half of remaining cream mixture over onions. Cover with half of remaining potatoes. Sprinkle with pepper and 1/3 teaspoon salt. Spread remaining onions over potatoes. Spoon all but 2 tablespoons cream mixture over onions. Cover with remaining potato slices. Sprinkle with black pepper and remaining 1/3 teaspoon salt. Drizzle with remaining cream mixture. Sprinkle with remaining 1 teaspoon thyme. Cover tightly with plastic wrap, then foil.

Bake until potatoes are tender when pierced with knife (pierce knife through foil), about 45 minutes. Carefully remove foil and plastic wrap (steam will be released). (Can be prepared 2 hours ahead. Let stand at room temperature.) Increase oven temperature to 500°F. Bake until top is golden brown, about 10 minutes longer (or about 15 minutes if at room temperature). Let stand 10 minutes. Serve.


courtesy of: Bon Appétit, February 2004

1402. CORNFLAKE BACON COOKIES

yields twelve servings


1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg
1 cup all-purpose flour
1/4 teaspoon baking soda
10 bacon strips, cooked and crumbled
2 cups cornflakes
1/2 cup raisins

In a mixing bowl, cream butter and sugar until light. Beat in egg. Combine flour and baking soda; gradually add to creamed mixture. Blend thoroughly. Stir in bacon, cornflakes and raisins. Drop by rounded tablespoonfuls 2-in. apart on ungreased baking sheets. Bake at 350° for 15-18 minutes or until golden brown. Store in the refrigerator.


courtesy of: Taste of Home, RDA Food & Entertaining Affinity, 5400 South 60th Street, Greendale, Wisconsin 53129

1401. PEA, PEARL BARLEY and BACON SOUP

serves four


200 grams pearl barley
250 grams frozen peas
50 grams smoked bacon
40 grams extra virgin olive oil
one shallot
60 grams Grana Padano
20 grams butter
approx. 800 grams meat stock
chopped parsley

Wash the barley, under running water and soak it in a bowl of cold water for about 2 hours. Dice the bacon and fry it lightly for a few minutes in a pan, with just a little oil then add the sliced shallot. Stir, then add the peas and let the flavours blend for a few minutes, stirring all the time. Drain the barley, pour it into the pan; stir and add a little stock. Continue cooking for about 40 minutes, adding the stock a little at a time and stirring now and again. When it has finished cookings the barley must have the consistency of risotto. Add butter, Grana Padano and parsley, to taste. Serve immediately.


courtesy of: Grana Padano: Consorzio per la tutela del Formaggio Grana Padano

1400. ORZO with BACON and POACHED EGG

cooked orzo
4 strips of bacon, cut
1/4 cup of sliced onion
1 garlic clove, sliced
1 tablespoon of capers
1 poached egg
cilantro
black pepper

In a hot pan, cook bacon until almost crispy. Add onions and garlic to the pan with bacon and cook until the onion and garlic are tender. To the pan add cooked orzo and capers. While the pasta (orzo) is getting friendly with the bacon, onions, garlic and capers, poach an egg. Put orzo et. al. in a bowl, make a well, and put a poached egg into the well. Season with black pepper and cilantro. Break the egg with a fork, and mix everything together.


courtesy of: Olga, Mango & Tomato

1399. ORZO with BACON SPINACH and TOMATO

makes 6 servings


4 slices smoked bacon, thick cut, diced
2 tablespoons shallots, diced
1 teaspoon fresh garlic, minced
4 cups fresh spinach leaves
1 cup tomato, diced
1 cup heavy whipping cream
salt and pepper, to taste
8 ounces orzo
1/3 cup Parmesan cheese, grated

Sauté bacon until crispy. Remove from pan, drain and reserve. Remove all bacon grease except 1 tablespoon. Sauté shallots and garlic for 1 minute while stirring, then add spinach leaves and continue stirring for 1 minute or until leaves are wilted. Add tomatoes and simmer for 2 minutes. Add whipping cream and bacon, then simmer on low heat. Cook orzo according to package directions (13 minutes), then drain and add to cream immediately. Stir in Parmesan cheese and remove from heat. Let stand 1 to2 minutes before serving. Garnish with parsley and more Parmesan if desired.


courtesy of: Chef2Chef: Culinary Portal

1398. CIVET de LIEVRE

serves 4


a hare, jointed into about eight pieces, blood and liver reserved.
a bottle of strong red wine
a large onion, roughly chopped
a couple of crushed garlic cloves
two carrots, sliced
lard for frying
flour
a teaspoon of tomato paste
salt and freshly ground black pepper
a bouquet garni
250 grams shallots, halved
100 grams button mushrooms
100 grams smoked back bacon, diced
butter for frying

Place the hare, onions and carrots into a large bowl. Add the wine and cover. Marinade overnight. Heat the lard in a large casserole. Add the pieces of hare, and brown well. Sprinkle with flour until all the juices are absorbed, then add the rest of the marinade. Add the bouquet garni and season well. Bring to the boil, then simmer slowly for two hours. Check periodically to ensure that the dish is not drying out - add water (or more wine) if required. Fry the shallots in butter until browned, then add the bacon and mushrooms and cook these until browned too. Remove the hare from the pan and keep warm. Chop the liver and add it with the blood to the pan. Stir to combine, then bring the sauce to the boil until it thickens. Strain the sauce over the meat using a sieve, then serve with buttered noodles and a green salad.


courtesy of: Jon and Julia Doust, The Vendee Blog, France

1397. BRUNCH FLATBREAD with EGGS, BACON and FRISEE

12 large eggs
1 tablespoon red wine vinegar
3 oz. baby spinach (about 2 c), rinsed & crisped
3 oz. frisée lettuce leaves (about 2 c), rinsed & crisped
about 1 teaspoon salt
1/2 to 3 3/4 cup all-purpose flour
about 1/4 cup olive oil
pepper
1 package (2 1/4 teaspoons) active dry yeast
about 1/4 cup yellow cornmeal
1 1/3 cup shredded parmesan or manchego cheese
8 oz. thick-cut bacon, sliced

In a large bowl, sprinkle yeast over 1 1/2 c warm (110°) water. Let stand until yeast is softened, about 5 mins. Stir in 1 tsp salt & 1 tbsp olive oil. Gradually stir or, with an electric mixer on lowish speed, beat in 3 1/2 c flour until mixture forms a soft dough. If using a dough hook, beat on high speed until dough no longer feels sticky & pulls cleanly from bowl, 5 to 7 mins. If dough is still sticky, beat in more flour, 1 tbsp at a time. If kneading by hand, scrape dough onto a lightly floured board. Knead until smooth, springy, & no longer sticky, 15 to 20 mins; add flour as required to prevent sticking. Place dough in an oiled bowl; turn dough over to coat top. Cover up dough with plastic wrap & let rise in a warm place until doubled, 35 to 45 mins. Punch dough down, cover, & chill up to 8 hrs (see notes). Meanwhile, stir bacon until browned & crisp, in a 10- to 12-inch frying pan over medium-high heat, about 5 mins. Transfer to paper towels to drain. Reserve 1 tbsp bacon drippings to dress greens, if desired. At least 2 hrs before serving, remove dough from refrigerator & let this stand at about room temp for 45 mins (see notes). Scrape onto a lightly floured board & press carefully to expel air. Divide dough into four pieces. Cover up with plastic wrap & let rest 10 mins. Roll or carefully stretch one piece at a time into a 13- by 7-inch oval about 1/16 inch thick. Place each on an oiled & cornmeal-dusted 12- by 15-inch rimless baking sheet; if necessary, stretch dough to reshape. Brush each oval with about 1/2 tbsp olive oil & sprinkle with about 1/3 c cheese. Arrange a quarter of the cooked bacon evenly over each. Bake flatbreads two at a time in a 450° oven for 10 mins. Remove from oven & crack 3 eggs onto each oval (for firm-cooked eggs, crack eggs onto flatbread 5 mins into baking). Sprinkle top lightly with salt & pepper. Return flatbreads to oven, & bake this until crust is well browned, switching pan positions, 5 to 8 mins longer. Meanwhile, In a large-ish bowl, mix 1 tbsp olive oil or reserved bacon drippings & the vinegar. Add spinach & frisée & mix to coat. Slide each flatbread onto a cutting board or plate. Mound dressed greens equally on top. Cut each oval in half lengthwise, then crosswise into eight slices. Add salt & pepper to taste.


courtesy of: Group Recipes: Food Social Network

1396. PINK GRAPEFRUIT, BACON and AVOCADO SALAD

serves four


For the salad
4 slices bacon
1/2 head frisée lettuce
2 medium avocado, peeled and sliced
2 heads red chicory, leaves separated
1 head small lollo rosso lettuce, leaves separated

For the dressing
2 pink grapefruits
1/2 teaspoon English mustard
1/2 teaspoon wholegrain mustard
1 tablespoon white wine vinegar
100ml olive oil

Heat a frying pan until hot, then add the bacon and fry until crisp. Remove from the heat and leave to cool.

For the dressing, peel the grapefruit and cut into segments, taking care to reserve any of the juices. Put the juice in a bowl and stir in the mustards. Continue to whisk and add the white wine vinegar and olive oil.

To assemble the salad, layer the Frisée lettuce, bacon, avocado, and pink grapefruit segments in a large bowl, adding a spoonful of the dressing between each layer.

Follow with a layer of red chicory, a little more dressing; then a layer of Lollo Rosso lettuce. Repeat the layers until the bowl is full and serve straight away.


courtesy of: Janet Brinkworth, Great Food Live, UKTV Food

1395. BROILED RADICCHIO with BACON

yields four servings


3 heads of radicchio cut in wedges
2 tablespoons olive oil
coarse salt
1/4 pound of bacon, diced, cooked soft

Use your broiling tray lined with foil. Spray foil with vegetable spray. Arrange the radicchio wedges in a single layer on the foil covered pan. Drizzle the olive oil over the wedges, sprinkle with bacon pieces. Sprinkle lightly with the coarse salt. Broil until edges are browned turning one time. Serve warm or at room temperature.


courtesy of: Golden Harvest Organics, 404 North Impala Drive, Fort Collins, Colorado 80521

1394. MAHI MAHI wrapped in BACON with LEMON MAYONNAISE

serves two


2 7-ounce mahi mahi fillets
1 sprig fresh rosemary, leaves removed and chopped
zest and juice of 1 lemon
4 slices bacon
1 tablespoon olive oil
2 tablespoons mayonnaise
pepper

Preheat the oven to 400°F. Season the fish fillets with pepper, rosemary, and lemon zest. Wrap two pieces of bacon around each fillet. Warm an iron skillet over medium heat, and pour the olive oil in. When it is hot, set the filets in. Cook for 1 minute. Flip the fish and then transfer the skillet to the oven and cook 10 minutes. Meanwhile, mix together the lemon and mayonnaise. Adjust the amount of lemon to taste. You might only need the juice of half a lemon. Season with pepper. Remove the fish from the pan, drizzle with lemon-mayonnaise, and serve.


courtesy of: Serious Eats | Nick Kindelsperger, The Paupered Chef, Columbus, Ohio

1393. MASHED POTATO CASSEROLE with GOUDA and BACON

makes 6 to 8 servings


6 slices thick-cut smoked bacon (preferably applewood-smoked)
3 large green onions (white and pale green parts only), finely chopped
3 pounds russet potatoes, peeled, cut into 11/2-inch cubes
3/4 cup sour cream
1/3 cup whole milk
1/4 cup (1/2 stick) butter
2 cups (about 8 ounces) coarsely grated smoked Gouda, divided

Butter 13x9x2-inch baking dish. Cook bacon in heavy large skillet until golden brown and crisp. Transfer to paper towels to drain. Chop bacon. Place in medium bowl. Add green onions; toss to distribute evenly.

Place potatoes in large pot and add enough cold water to cover. Sprinkle with salt. Cover and boil with lid slightly ajar until potatoes are tender, 15 to 20 minutes. Drain well.

Return potatoes to pot. Cook over low heat, stirring often, until potatoes are dry and light film forms on bottom of pot, about 2 minutes. Add next 3 ingredients. Using potato masher, mash until almost smooth. Stir in 1 1/2 cups smoked Gouda and 1 cup bacon mixture. Season with salt and pepper. Spread potato mixture in prepared baking dish. Sprinkle remaining 1/2 cup Gouda over. DO AHEAD: Can be prepared 8 hours ahead. Cover and chill potato mixture and remaining bacon mixture separately.

Preheat oven to 375°F. Bake potatoes until cheese melts and edges of potatoes are bubbling, about 30 minutes (40 minutes if chilled). Sprinkle reserved bacon mixture over and serve.


courtesy of: Rick Rodgers, Bon Appétit, March 2009

1392. LAVENDER POTATO, BACON and LEEK SOUP

4 slices bacon
3 large leeks, white part only
2 cloves garlic, minced
6 medium potatoes, peeled and diced
6 cups stock or water
1/2 cup heavy cream
1/2 cup milk
1 1/2 teaspoons Herbs de Provence
1/2 teaspoon lavender, ground in mortar and pestle or spice grinder
salt and pepper to taste

Wash leeks well to remove any sand, chop and set aside. Cook bacon in soup pot until crisp. Remove to drain on paper towels. Crumble and reserve. Add leeks to bacon fat and gently sauté until leeks are very soft, about 7- 10 minutes. Add garlic, potatoes and water or stock to leeks and simmer until potatoes are soft, about 20 minutes. Using immersion blender, food processor or blender, puree soup until smooth and return to pot. Add cream, milk, crumbled bacon, Herbs de Provence and lavender and re-heat until hot but not boiling. Salt and pepper to taste and serve immediately.


courtesy of: Jardin du Soleil Organic Lavender, Randy & Pam Nicholson, 3932 Sequim Dungeness Way, Sequim, Washington 98382

1391. KRANSKY HOT POT with BACON and BRAISED CABBAGE

serves four

Hot Pot
1 tablespoon oil
1 onion, sliced
2 rashers bacon, rind removed, sliced
500 grams kransky sausage, cut lengthways then sliced
1/2 cup white wine
1 cup chicken stock
400 grams tin diced tomatoes
400 grams tin cannellini or borlotti beans, rinsed, drained

Braised Cabbage
2 tablespoons oil
2 cloves garlic, chopped finely
1 small red onion, sliced
1/2 green cabbage, shredded
250ml chicken stock

Heat oil in a heavy based pan, sauté onion, bacon and kransky until lightly brown. Add wine stirring till alcohol evaporates then add stock, cook for 1 minute, add tomatoes and simmer 5 minutes. Add beans, cover and simmer a further 10 minutes. Meanwhile repare cabbage by heating oil in a deep pan. Add garlic and onion and sauté for a few seconds. Add the sliced cabbage stirring to coat well with the oil. Gradually add the stock while stirring the cabbage until stock is absorbed and the cabbage cooks down this should take around 5-10 minutes. Cover for the last few minutes of cooking. Serve with kranksy hot pot. To serve, place braised cabbage onto plates top with kransky hot pot. Accompany with fresh crusty bread or with some creamy mashed potatoes.


courtesy of: Campbell's Australia, Locked Bag 55, Silverwater NSW 2128, Australia

1390. CARIBBEAN BEEF and BACON-STUFFED PLANTAINS

makes 4 to 6 servings


8 slices streaky bacon
3 semi-ripe plantains, peeled
¾ pound ground beef round
2 medium onions, finely chopped
2 ripe medium tomatoes, chopped
1 small green bell pepper, seeded and finely chopped
2 garlic cloves, minced
½ teaspoon dried thyme
salt and freshly ground black pepper to taste
peanut oil, for deep frying
2 large eggs, beaten

In a large, heavy skillet, fry the bacon over moderate heat till almost crisp, drain on paper towels, and crumble. Slice each plantain lengthwise into 4 strips, fry the strips in the bacon fat till just golden, about 10 minutes, and drain on paper towels. When cool enough to handle, shape each strip into a circle, secure with toothpicks, and set aside.

Brown the beef in the remaining fat, breaking it up, add the onions, tomatoes, bell pepper, garlic, thyme, crumbled bacon, and salt and pepper, and cook, stirring from time to time, till the vegetables are softened, about 15 minutes. Fill each plantain circle compactly with equal amounts of the stuffing and secure the edges as tightly as possible.

Heat about 2 inches of oil in the skillet to 375°F on a deep‐frying thermometer, dip the stuffed plantains into the eggs, and fry 2 minutes. Carefully turn the plantains over with a spatula and fork, fry till golden brown, 2 to 3 minutes, and drain briefly on paper towels. Serve hot.


courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007

1389. CHIMICHANGAS with BACON

1/2 lb. bacon, chopped
1 lb. top round steak, chopped
1/2 onion, diced
2 tomatoes chopped
1 can chopped green chilies
1 teaspoon salt
1 1/2 teaspoon oregano
1 to 2 teaspoons chili powder
2 tablespoons minced, fresh cilantro
12 large flour tortillas, warmed
vegetable oil
shredded cheddar
sour cream
salsa
shredded lettuce
sliced black olives

In skillet, cook bacon & grease breaking into pieces as it cooks. As bacon nears completion, add onion and saute. Lower heat & add chilies salt, oregano, chili powder and cilantro; simmer 2 to 3 minutes. Add cooked & shredded chicken and tomatoes, & mix well. Simmer 2 to 3 minutes. Place 1/2 cup meat filling on each tortilla. Fold envelope style (like a burrito). Fry, seam side down, in 1/2 inch of hot oil, until mildly crispy and tan. Turn and brown other side. Drain briefly on paper towels. Place on plate and top with shredded cheese, sour cream, and salsa. Place shredded lettuce around chimichanga and top lettuce with chopped tomatoes and sliced black olives.


courtesy of: Greensboring: Outside the Media, Beyond the News, Greensboro, North Carolina

1388. LINGUINE with BACON and WOOD EAR MUSHROOMS

linguine
wood ears
bacon
garlic
white wine or stock
double cream
fresh parsley
salt and pepper

Wash the wood ears and cut them into thin strips about twice as wide as the linguine. Cut some bacon into similar strips. Fry the wood ears and bacon in a pan with some chopped garlic. When the bacon is cooked add some white wine or stock and some double cream. Simmer gently to cook off the alcohol and reduce the sauce. Season with salt and pepper. Add a good handful of chopped parsley and mix the sauce with cooked linguine.


courtesy of: The Mushroom Table, Gourmet Mushrooms (UK) Ltd, Morants Farm, Colchester Road, Great Bromley, Essex C07 7TN

1387. BRAISED VENISON with BACON, CHESTNUTS and WILD MUSHROOMS in a RICH MADEIRA SAUCE

serves four to six


2 lb cubed shoulder of venison
8 oz. bacon
1 x 200 grams pack cooked and peeled whole chestnuts
¾ oz dried porcini mushrooms
1 pint rich Madeira
2 tablespoons olive oil
2 medium onions, sliced
2 cloves garlic, sliced
6 oz small dark-gilled chestnut mushrooms
1 rounded tablespoon plain flour
a few sprigs fresh thyme
2 bay leaves
salt and freshly milled black pepper

Pre-heat the oven to 275°F. You will also need a 6 pint lidded flameproof casserole.

Begin by heating half the oil in the casserole and, when it’s hot, add the onions and cook them for about 6 minutes, till they’re dark and caramelised at the edges. Then add the garlic, stir and cook for a further minute before removing the whole lot to a plate, using a draining spoon.

Next, add the bacon to the casserole, toss them around in the hot fat till they turn golden, then transfer them, too, to the plate.

Now add the rest of the oil and, keeping the heat high, brown the cubes of meat, about 6 at a time, removing them to join the onions as you go. After that, add the fresh mushrooms and toss them around in the hot juices for another minute, then return everything from the plate back to the casserole.

Stir well now, add a good seasoning of salt and pepper, then sprinkle in the flour, stirring again to soak up the juices, then gradually add the Madeira, still stirring. Finally, add the thyme, the bay leaves, chestnuts and the dried porcini (having rinsed them first under a tap and broken up any extra-large pieces).

As soon as the whole thing reaches simmering point, put a lid on and transfer it to the oven to braise slowly for 2½ hours. Then remove the braised venison from the oven and, when it’s absolutely cold, transfer it to a plastic freezer box and freeze till needed.


courtesy of: Delia Online, NC Internet Ltd, PO Box 1124, Knaphill, GU21 9AA

1386. BACON MELBA TOASTS

1 lb. bacon, fried crisp
1 cup mayonnaise
1 cup cheddar cheese, grated
1 small onion, diced
1 tablespoon sherry
dash or two of Tabasco
1 box melba toasts

Mix well. Chill. Spread on melba toast and broil about 3 minutes.


courtesy of Nancy's Kitchen

1385. QUAIL with BACON and HONEY

serves four


1/3 cup honey
1 tablespoon Balsamic vinegar
1 teaspoon finely chopped fresh sage
Gray Salt and freshly ground black pepper
8 semi-boneless quail
8 thin slices of bacon
8 wooden skewers
2 tablespoons olive oil
1/2 cup grape juice
8 sprigs of fresh rosemary
1 tablespoon butter

Preheat oven to 350 degrees F.

For the marinade: Mix together the honey, vinegar, sage, and salt and pepper to taste.

Season the quail with salt and pepper. Tuck legs and wing tips under the body of each quail and wrap the outside of each bird with a slice of bacon. Lay 2 of the quail side by side. Run a skewer through one side of both pieces. Run a second skewer through the opposite side of the pieces. Repeat with the remaining quail. Drizzle with oil. Trim the skewers to fit into an ovenproof skillet.

Generously brush the birds with the marinade.

Heat the olive oil in the skillet and saute the quail pieces for 2 minutes on each side. Place the pan in the oven for 15 minutes, to finish cooking the birds to medium-rare. Remove and let rest.

Pour the fat from the pan. Add the grape juice and rosemary to the pan. Cook over low heat and reduce until thickened and syrupy, about 8 minutes. Whisk the butter into the sauce to finish. Strain.

Place 2 quail on each plate. Spoon the sauce over the top. Garnish with the rosemary sprigs from the sauce. Serve immediately.


courtesy of: Michael Chiarello's Casual Cooking by Michael Chiarello. Chronicle Books, 2002

1384. BACON-WRAPPED POTATO with HONEY SCALLION SAUCE

yields 4 servings as a side dish or appetizer


2 large Idaho potatoes
canola oil, for frying (about 2 cups)
8 slices applewood smoked bacon, cut in 1/2 vertically
16 toothpicks
1/4 cup softened butter
1/4 cup honey
1/2 teaspoon cracked black pepper
2 tablespoons chopped scallions
1 teaspoon chopped fresh parsley leaves

Cut each potato into 8 wedges and parboil until fork tender. In a preheated large saute pan, heat oil on medium-high heat. Wrap each potato wedge with 1 strip of bacon and secure with 1 toothpick on each end. Pan-fry in oil until bacon and potato are golden brown, approximately 8 to 10 minutes, turning frequently with tongs to brown all sides evenly. Remove and drain on paper towels. Meanwhile, in a medium bowl, mix butter, honey, black pepper, scallions and parsley. Stir with a spoon until fully mixed. Toss potatoes in the glaze. Remove toothpicks and serve.


courtesy of: Aaron McCargo, Jr., "You...In a Jar," The Next Food Network Star