Since I baked two pounds of bacon in the oven yesterday, I have a tidy container of bacon grease hanging in the fridge. I’ve been trying to find alternatives to roasting veggies and meats with extra virgin olive oil so today I experimented with bacon grease.
I had some Brussels sprouts languishing in my vegetable crisper so I roasted them off this morning tossed 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 don’t wanna eat my Paleo trail mix with bacon fat.
To liquefy the bacon fat, I zapped it in the microwave for 30 seconds and stirred it. I store my fat in glass Snapware, so it’s already in a microwave safe container. 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.
For lunch, I ate some of the sprouts along with a salad I made with leftover sous vide flank steak, greens, sliced cucumbers, and grape tomatoes.
Tonight, I nuked the container of bacon grease again and then I tossed a few tablespoons of fat with some broccoli and roasted it in the oven (400 F for 25-35 minutes).
While the broccoli cooked, I reheated two sous vide chicken breasts in my SousVide Supreme (140F for 30 minutes). After I removed 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 chicken breasts ain’t that tasty so basting them 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.
Damn it, I’m running out of bacon grease!1