Most nights before I go to bed, I will lay six strips of bacon out on my George Foreman Grill. Then I go to sleep.
When I wake up, I plug in the grill, I go back to sleep again. Then I wake up to the smell of crackling bacon. It is delicious, it's good for me. It's the perfect way to start the day.
Today I got up, I stepped onto the grill and it clamped down on my foot... that's it. I don't see what's so hard to believe about that.
Recetas (15)
Cooksnaps (11)
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Made this recipe into a benedict with seared tomatoes and spinach. Lemme tell you Brad, it was sooooo good.Followed the sauce recipe exactly, except that I blitzed it with my immersion blender. The rare ahi has a poached egg kind of effect to it.My boyfriend came home with 50 frozen ahi steaks he got on clearance. I'm a little over halfway through them and totally sick of just seared ahi this, seared ahi that. I really needed an interesting recipe like yours to keep pushing on it. Thanks! -
Followed the recipe but used ripe garden tomatoes from the same planter box, and it turned out excellent! I simmered the hell out of it for 30 minutes.The straightforward, tomato-based flavor makes the sauce versatile. Too complex a flavor or too straight death spicy can limit the uses of a sauce. This one, I'll have no problem finishing.Flavor is bright and tasty upfront, with a slow burn on the end. It enhances the dish instead of overpowering it.I already used a couple tablespoons in a pot of Texas chile, and it was ideal. Looking forward to putting it in pizza, tacos, ketchup, ramen, and beyond!
