After baking two pounds of bacon in the oven yesterday, I now have a tidy container of congealed bacon grease chillin’ in the fridge. And I’ve been on the lookout for alternatives to roasting veggies and meats with extra virgin olive oil, so the bacon grease certainly came in handy today.
I had some Brussels sprouts languishing in my vegetable crisper, so I roasted them off this morning. I kept it simple, and just tossed ‘em with a few tablespoons of bacon grease, salt, and pepper. My bacon grease turned milky white in the fridge –- I’ve grabbed it a few times today thinking it was my coconut milk. Not a terrible mistake, but I’m not sure I wanna eat my Paleo trail mix with bacon fat.
To liquefy the fat, I zapped it in the microwave for 30 seconds and stirred it. I store my fat in a microwave-safe glass Snapware container, so there’s no need to use (and later, wash) an extra bowl. Then, I spooned some of this liquid gold over my trimmed sprouts…
…seasoned with salt and pepper…
…and popped the tray in a 400 F oven for around 25-30 minutes.
The bacon fat lends the Brussels sprouts a rich, smoky, mouth-filling flavor.
For lunch, I ate some of the sprouts along with a salad I threw together using leftover sous vide flank steak, salad greens, sliced cucumbers, and grape tomatoes.
The bacon grease left in my glass container went right back into the fridge — for another few hours, anyway.
This evening, I once again nuked the container of bacon grease and then tossed a few tablespoons of the fat with some broccoli before roasting it in the oven (400 F for 25-35 minutes).
But wait — I found more uses for my bacon fat!
While the broccoli cooked, I reheated two sous vide chicken breasts in my SousVide Supreme (140F for 30 minutes). After removing the chicken from the water bath, I patted them dry, and brushed on some melted bacon grease…
…before searing them in my grill pan.
I’m sorry, but boneless and skinless breasts aren’t the tastiest parts of the chicken, so basting ‘em with bacon grease is a good thing.
I sliced the chicken breast and topped it with Primavera salsa and diced avocados. I served it along with my bacon-grease roasted broccoli.
Dammit, I’m running out of bacon grease. Time to make more bacon!