"PeterL" > wrote in message
. 25...
> Leonard Blaisdell > wrote in
> :
>
>> In article >,
>> PeterL > wrote:
>>
>>> http://i30.tinypic.com/34gae1e.jpg
>>
>>> The *huge* bonus was all that fat in the bottom of the pot........ and
>>> not in/on the meat!!
>>
>> The bacon wrapped meat looks outstanding. I'd have saved some of the fat
>> and the all of the drippings for gravy. Popovers come to mind.
>>
>
>
> Don't know what a 'popover' is, but yeah, I usually use some of the pan
> drippings to make a sauce/gravy........ but the SO wants me to do her 'low
> fat' meals for awhile.
>
>
> Tonight I'm going to be doing chicken breasts wrapped/draped in
> prosciutto.
>
> Based on this recipe...... sorta kinda.....
>
> http://www.taste.com.au/recipes/4483...rapped+chicken
>
> No pasta, no tomato sauce though.
>
>
>
> --
> Peter Lucas
> Brisbane
> Australia
>
> Killfile all Google Groups posters.........
>
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>
> http://improve-usenet.org/filters_bg.html
>
>
Save the bacon fat! It has many uses. A very important use for us is to
slather the cut edge of a standing rib roast with bacon fat just before it
goes on the grill. The cut edge retains far more moisture this way, and adds
a bit of taste to the end piece. We just bought a USDA Prime standing rib
roast at Costco yesterday. What are you grilling on? It would be nice of you
had a bit higher direct heat temp. to give the steak a bit more char.

Cheers,

Ed