We all love bacon, but just what is the best way to cook it? Here are three of the most popular cooking procedures:
On the stove — Use a heavy skillet — cast-iron is great — and medium to medium-low heat. Place bacon strips close together in the pan, as bacon shrink as it cooks. Just as slices begin to curl, flip them over and cook slowly until brown and crisp. Drain thoroughly on paper towels, and pour off bacon grease before cooking a second batch.
In the oven — This is the way to cook large amounts of bacon. Preheat oven to 400 degrees. Lay bacon strips on a foil-lined baking sheet and bake 10 minutes, Drain on paper towels.
In the microwave — A quick way to cook bacon that creates bacon with less residual fat. Place bacon strips in a single layer on several layers of paper towels on a microwavable dish. Cover with another paper towel. Cook on high for 2 minutes, and continue cooking at 1-minute intervals until the bacon is done.Here's one of my personal favorite recipes using bacon:
Dijon Chicken
with Bacon
1 tablespoon butter
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
Salt and pepper to taste
1/2 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon
Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper and place in the skillet. Brown on both sides. Reduce heat to medium, cover and continue cooking 15 minutes, or until chicken juices run clear; set aside and keep warm.
Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir, but do not boil, for 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.
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