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INGREDIENTS

1 rotisserie chicken, meat pulled and placed in a medium bowl
¼ cups sliced pecans, toasted
1 TBSP extra virgin olive oil
2 TBSP balsamic vinegar
½ red onion, finely diced
½ cup celery, finely diced
¼ cup cilantro, finely chopped
2 cups strawberries, cleaned and sliced into fourths
5 cups bibb and butter lettuce chopped

In bowl with chicken, combine all ingredients except chopped lettuce.  Refrigerate for at least 1 hour letting ingredients blend together.  Fan out chopped lettuce greens on a plate, then pour mixture over greens to serve.

Many Rosés have a tart cherry/cranberry cider thing going on, but not this one.  I really liked the 2009 St. Supéry Rosé not because I work there, but because it really is an exceptional wine.  A few nights ago there was a virtual rosé tasting at a gallery in downtown Napa.  Out of 30 pink wines, this one was easily one of the crowd favorites.

It doesn’t make your salivary glands tweak out because it’s not tart.  It’s more of a velvety Cabernet-based rosé with a long finish for a rosé and enough backbone to go with the chicken in this salad.  Cheers!

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1. Slow-cooked Bacon – that’s it, just bacon. The reason plain old bacon makes it to the top 10 is the “slow-cooked” part. This year I discovered a new cooking technique that changed everything. Cooking bacon on, say, medium-low for longer results in a better finished product. Try it and see the difference!

2. Chicken with Rosemary, Bacon and Balsamic – The recipe calls for pancetta, but I use bacon…sweet savory bacon. The bacon laid across the chicken keeps it moist while baking. Towards the end when you are reducing the pan drippings, I like to finish cooking the bacon separately, then dice it up and sauté with some fresh green beans. epicurious.com/recipes/food/views/Chicken-with-Rosemary-Pancetta-and-Balsamic-Vinegar-4296

3. Bacon-Wrapped Dates – So simple, yet so tasty. Technically you’d want to wrap dates in Prosciutto, but it costs more and we’re in a recession. So wrap some dates with bacon, stuff some manchego cheese in the date, then bake it until that sweet, savory bacon is crisp.

4. Roasted Beef Tenderloin Wrapped in Bacon – Do I need to say anything about this? I think it speaks for itself, and it’s perfect for a nice bottle of your favorite red wine. epicurious.com/recipes/food/views/Roasted-Beef-Tenderloin-Wrapped-in-Bacon-107705

5. Curly Endive and Apple Smoked Bacon Salad – If you’re like me, you’re trying to lose some pounds, so eat a salad. A salad with bacon in it. epicurious.com/recipes/food/views/Curly-Endive-and-Apple-Smoked-Bacon-Salad-105099

6. Grill-Roasted Whole Fish Stuff with Fresh Herbs and Wrapped in Bacon – I have to admit, I haven’t made this recipe yet so it doesn’t have the Bakas Stamp of Approval. But we wanted to have a fish recipe on the list making good use of slow-cooked, crispy, savory bacon. epicurious.com/recipes/food/views/Grill-Roasted-Whole-Fish-Stuffed-with-Fresh-Herbs-and-Wrapped-in-Pancetta

7. Penne Pasta with Spinach and Bacon – One of those simple, yet tasty recipes perfect for after work when you don’t have the time to make a sick meal. allrecipes.com/Recipe/Penne-Pasta-with-Spinach-and-Bacon/Detail.aspx

8. Bacon and Potato Soup – What could be better to warm your spirits than a soup made with my favorite friend: savory, yummy bacon. allrecipes.com/Recipe/Bacon-and-Potato-Soup/Detail.aspx

9. Bacon-Wrapped Scallops – Emeril is to bacon what Gary Vaynerchuk is to wine 2.0. In other words, he makes good use of it. planetgreen.discovery.com/food-health/emeril-bacon-wrapped-scallops.html

10. Bacon Brownies – Oh God! I think I’ve found the meaning of it all. Are you kidding me? Brownies with frickin bacon in them!! thehungryengineer.com/cooking/bacon-brownies/

INGREDIENTS
3-4 LBS beef or chicken bones, meaty
3 carrots, chopped
2 onions, peeled and chopped
3 celery stalks, chopped
1 sprig thyme
2 bay leaves
2 garlic cloves
8 peppercorns
1 TBSP tomato paste

This is a cooking item that is good to have at all times. Making a large pot once a month ensures having it on hand.

In a large pot, cover bones with water by about an inch. Bring just to a boil. Skim top of boil after about 5 minutes. Add remaining ingredients, add more water so everything is covered by at least 2 inches. Bring to a simmer, cover and simmer for 6-7 hours, skimming occasionally.

Remove from heat and let cool. Strain through a fine strainer. Discard solids. Place stock in refrigerator, allowing fat to rise to the top. Skim fat off, then store in freezer for later use in 2-4 plastic containers.

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Serves 4 people

1/4 cup pure maple syrup
1 TBSP soy sauce
1 TBSP rice vinegar
1 TBSP sesame oil
1/2 TSP hot pepper sauce
3/4 cup dry Sherry
1 4-1/2-pound chicken, fat and giblets removed, rinsed and patted dry
2 TBSP (1/4 stick) butter, room temperature
1/2 orange, cut into 4 pieces
4 1/2-inch slices fresh ginger, smashed
2 garlic cloves, smashed

Preheat oven to 375°F. Whisk maple syrup, soy sauce, rice vinegar, and hot pepper sauce in small bowl for glaze. Simmer Sherry in small saucepan until reduced to 1/2 cup, about 3 minutes.

Run hands under chicken skin to loosen; rub most of butter under skin over breast and thighs. Rub remaining butter over outside of chicken. Sprinkle cavity with salt and pepper. Place chicken in roasting pan. Squeeze some juice from each orange piece over chicken. Stuff cavity with orange pieces, ginger, and garlic. Tuck wing tips under. Pour Sherry over chicken.

Roast chicken 20 minutes. Add 1/4 cup water to pan. Roast 15 minutes longer. Brush chicken with glaze. Roast chicken until thermometer inserted into thickest part of thigh registers 170°F, brushing chicken with glaze every 10 minutes, about 40 minutes longer. Tilt chicken to allow juices from cavity to run into roasting pan. Transfer chicken to platter. Let stand 10 minutes (internal temperature will rise).

Spoon fat from surface of pan juices. Add any remaining glaze to pan juices. Place roasting pan over 2 burners; bring sauce to boil. Serve sauce alongside chicken.

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