The bacon........

http://i28.tinypic.com/50mrfr.jpg


Tenderloins bacon wrapped.......

http://i26.tinypic.com/9lk95l.jpg


Cooking in the new 'toy'.........

http://i25.tinypic.com/205t4b9.jpg


About to plate.........

http://i30.tinypic.com/34gae1e.jpg


The meat was cooked beautifully, but I wasn't fussed on the lack of
'colour'..... I s'pose I'm spoilt with having char grilled steaks all the
time, but it does lend a bit of 'vision' appeal.

The *huge* bonus was all that fat in the bottom of the pot........ and not
in/on the meat!!

--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

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.

leo

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.........

http://improve-usenet.org/

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"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.........
>
> http://improve-usenet.org/
>
> 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

"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

It looks nice. However for chicken I'd make it with Canadian Bacon. It's
leaner, tasty, and unlike proscuitto should be cooked. I wouldn't do this
dish in the oven. I think it would indirectly grill just fine. It's almost
sad to cook proscuitto. You could stuff a chicken breast with it, but leave
it off the outside. My only exception to this is grilled proscuitto wrapped
larage scallops. This is a great dish worth trying if you haven't. The short
grilling time leaves the prosuitto raw. The proscuitto doesn't directly go
on the grate.

Here's a general recipe for the scallops. Leave out the "Emeril Essence", a
ripoff and season to taste. I use a bit of salt and pepper.

Ed