That’s TURKEY bacon, right little bud? You know, to keep it
and all.
For a quick and zippy prep, cut them in half, give them a quick sear on high heat, then plate with a sprinkle of maldon sea salt flakes and small hit of rooster sauce.
Over the weekend, my wife made a killer scallop appetizer from a Madrona Manor recipe.
Seared jumbo scallops paired with leeks that were slowly braised in butter and cream and drizzled with just a touch of 10 year balsamic vinegar.
The richness of the scallop and the leeks coupled with the sweet acidity from the aged balsamic was pure umami.
Blood Orange reduction with a dash of Aperol and a couple of drops of Tobasco Chipotle…