Gin and Tonic Wilted Spinach Salad

I finally was able to get out of the house and go to a cooking class. Not that I don't love being home with my baby, but since I'm solo parenting it's tough leaving my girl without me not feeling guilty. I went to the Balboa Park Food and Wine school and this was a "cocktail cuisine" class; all our dishes had a cocktail theme to them and were even made with the hard liquor. A note about this recipe is to add the gin to the pan AWAY from the stove and open flame. The chef in our class did it right over the flame to give us a show, but he's a professional. This salad was so delicious, and you don't want to wilt the spinach too much. It's a great starter to any meal.

INGREDIENTS (serves 6)

• 4 cups fresh, cleaned spinach
• 3 strips thick cut bacon
• 1/2 cup sliced mushrooms
• 3 tablespoons fresh lime juice
• 1/2 cup gin
• 3 tablespoons tonic water

DIRECTIONS

Cook the bacon in a large saute pan with high sides (3 to 4 inches). When bacon gets to your crispy likeness, remove from pan.  Cut bacon into 2" pieces. Leave bacon grease in the pan.

Heat bacon grease on high and add the mushrooms and sautee for 2 minutes. Lightly season with salt and pepper.  Add lime juice, gin (away from open flame)  and tonic water and reduce by half.

Finally, add the spinach and wilt. Spin the spinach around the sauce for a minute, then plate immediately and top with crispy bacon and serve.

Maple Roasted Bacon

Give a man a fish and you feed him for a day. Teach a man to make maple-roasted bacon and he'll love you for a lifetime!

INGREDIENTS

• 3/4 pound thick-cut smoked bacon (16 slices)
• 1 to 2 tablespoons good maple syrup

DIRECTIONS

Preheat the oven to 400 degrees F.

Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon begins to brown. Remove the pan carefully from the oven; there will be hot grease in the pan! Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown. Transfer the bacon to a plate lined with paper towels and serve warm.

Pasta, Eggs and Bacon

I have been in a cooking funk lately, and I think it has to do with me being preggers. I just had no motivation to cook. All I was craving was oatmeal and fruit, but my cravings seem to change on a weekly basis. Then, suddenly, today I wanted bacon! If you recall, just the smell of bacon would make me nauseous during the first trimester of my pregnancy, but today I was craving it. To make matters worse, I was craving spaghetti alla carbonara and that's definitely something my doctor would not recommend I have. Authentic carbonara is spaghetti with lightly beaten eggs (or egg yolks) that are just barely cooked with the heat of the pasta, giving the pasta a shiny, eggy sauce that is nowhere near scrambled. Some people shy away from this dish because the eggs are not fully cooked all the way. So, I had to come up with my own variation and that's why this is pasta, eggs and bacon because it's nowhere near authentic carbonara, but dang, was it tasty!

INGREDIENTS (serves 2)

• 1/4 pound spaghetti
• 4 thick cut bacon slices, cut into 1/2" pieces
• 1 garlic clove, finely chopped
• 2 eggs
• 1/4 cup half and half
• 1/4 cup freshly grated Parmigiano-Reggiano plus more for sprinkling
• Coarse salt and fresh black pepper
• 1/4 cup frozen peas
• pinch of red pepper flakes

DIRECTIONS

Bring a large pot of water to a boil. Salt is very generously and add your spaghetti and cook 8 minutes or according to package directions.

In the meantime, cook bacon pieces in a skillet just until nicely browned and crisp. Remove and drain on a paper towel. Reserve 1 teaspoon of the bacon grease. In a small bowl, whisk together the eggs, half and half and 1/4 cup Parmesan, a tiny pinch of salt and some fresh ground black pepper.

Place the reserved bacon grease back in the pan (no need to clean it out) and reduce heat to medium. Add the garlic and cook gently until it becomes fragrant. Your pasta should be done by now. Drain the pasta and add the pasta to the skillet. Raise heat back up to medium-high and working quickly, add the egg-milk mixture, the bacon bits and the peas. Keep tossing the pasta until all strands are coated with the egg sauce and keep cooking and tossing until the eggs just begin to set and just barely start to scramble and there is no raw egg left. Remove from heat and serve immediately. Sprinkle a little more Parmesan and just a tiny pinch of red pepper flakes. This makes a great breakfast dish, too!

Peanut-Bacon Brittle

This is all Kerry's fault! My friend Kerry Sainato from Boston is the ultimate foodie and she's about to finish her culinary degree from Johnson and Wales University. This past Christmas she sent us a goodie box filled with her homemade morsels, and one of them was bacon-pecan brittle. It was so divine, that Matt and I ate it up immediately. So, ever since then Matt has had a craving for more things bacon. We searched for recipes for brittle, and the first batch he made did not come out because he did not use a candy thermometer. The second (and subsequently third) batch all have been quite successful. A candy thermometer is a "must" if you want your brittle to come out delish, and it's always good to have one in the house anyway. So here is Matt's version of peanut-bacon brittle--I supervised the entire process!

INGREDIENTS

• 1 cup water
• 2 cups sugar
• 2 cups roasted peanuts, lightly crushed
• 1 cup light corn syrup
• 1/4 stick butter
• 1 teaspoon salt
• parchment paper
• 1/4 teaspoon baking soda
• 6 slices of crispy bacon, crumbled (reserve 2 tablespoons)
• A candy thermometer

DIRECTIONS

1. Combine the sugar and water in a heavy saucepan over medium heat. Stir the mixture until the sugar dissolves in the water, about five minutes.
2. Next, add the corn syrup and salt, and keep heating until it starts to boil. At this point, you'll want to add your candy thermometer, and while continuously stirring, monitor the temperature of the mixture. Don't let the tip of the thermometer touch the bottom of the pan, since that's hotter than the mixture.
3. When the sauce gets to between 225 and 230 degrees Fahrenheit, add the peanuts and keep on stirring.
4. Keep heating, and when the temperature gets to 290 degrees, remove it from the heat.
5. Add your remaining ingredients: butter, baking soda, and crumbled bacon, and stir until the butter is melted.
6. Pour the mixture onto a parchment paper-lined cookie sheet and spread it around with a spatula.
7. Sprinkle the reserved bacon bits over the brittle.
8. Let it cool completely, up to 1 hour, and drop the sheet pan on kitchen counter to break the brittle or break with a knife.

Hallowe'en Pumpkin Soup with Smoked Bacon

I first heard of Chef Neven Maguire a few years ago when I visited Ireland with my husband. Neven had a cooking show on television there and I found it quite amusing and he made really good dishes. Then, last year when I visited my in-laws in Minnesota, I noticed Neven Maguire's cookbook at their coffee table. By now, of course, I had to have the cookbook because it is full of classic yet simple Irish and International recipes--and this recipe is one of them. So, long story short, my husband went through so many hurdles to get me Neven Cooks! But I finally have it now and I will cherish it forever. On a sad note, I lost my camera, so these pictures are not very good since I had to take them with my mobile phone.

INGREDIENTS (serves 6)

• 2 Tablespoons butter
• 1 onion, diced
• 4 oz. raw, smoked bacon (about 4 strips, I used Hickory Smoked Bacon)
• 2 lbs. pumpkin flesh, peeled, de-seeded and cubed
• 1 Tablespoon tomato paste
• 2 pints low sodium chicken stock
• 3 ounces heavy cream
• Pinch of nutmeg
• Pinch of ginger
• Pinch of allspice
• Pinch of ground coriander
• Pinch of red pepper flakes
• Kosher salt and fresh ground pepper
• A couple of tablespoons of whipped cream, for garnish
• Toasted pumpkin seeds, for garnish

DIRECTIONS

In a large, heavy saucepan melt the butter on medium heat. Add the onion and 1/2 teaspoon kosher salt, 1/4 teaspoon fresh ground pepper and sweat for 5 minutes. Add the bacon and cook for an additional 5 minutes. Turn heat to medium-high and add the cubed pumpkin. Sweat for 6 to 8 minutes to release flavors. Add tomato paste and stir for 2 minutes. Then pour in the stock and an additional 1/2 teaspoon salt, plus one pinch of nutmeg, ginger, allspice and coriander and a pinch of red pepper flakes. Bring to a bubble then simmer, covered, for 20 to 25 minutes or until pumpkin is fork tender. Lastly, add the heavy cream and simmer a few more minutes. Blend the soup in batches with your blender (or use a hand blender, if you have one) and keep simmering. Taste soup and season more, if needed.

To serve soup, pour into bowls and place a dollop of whipped cream and sprinkle a few toasted pumpkin seeds on top. Serve with warm bread.

California BLT

There comes a moment in a woman's (or man's) life when we desire the crispy taste of pork bacon in our mouths. The desire is so great that we'll sometimes go to great lengths just to eat Mr. piggy. Whenever I walk into a house or restaurant and smell the smoky sweet bacon in the air, my mouth begins to water. And don't get me started on apple wood smoked bacon--that sh** is the bomb! I love bacon so much, I even contemplated joining the Bacon Club of the Month. But, I decided to be somewhat healthy because I do feel guilty eating bacon as it's full of sodium and saturated fat. So, I've been limiting myself to a couple of slices of good bacon once a month. And when I do cook bacon, I always make sure I make it for a special meal or add it into something yummy. And this BLT is awesome because it has avocado in it. Bacon lovers, rejoice!

INGREDIENTS (makes on mean BLT)

• 3 strips of bacon
• 1 beefsteak tomato
• lettuce leaves
• 2 slices of bread, such as 7 grain, sourdough or your favorite bread
• Half an avocado, sliced
• Mayonnaise
• salt and pepper to taste

DIRECTIONS

1. Begin by broiling three slices of bacon under the broiler. Drain on paper towels.
2. Slice one beefsteak tomato; wash and spin two lettuce leaves.
3. Lightly toast your bread slices, if desired.
4. Assemble the sandwich: spread mayo on both slices; arrange bacon (cut in half if you need to), followed by avocado slices, and tomatoes. Season with a little salt and pepper before you top with lettuce.
5. Serve with salt and vinegar chips and enjoy!

Traditional Irish Breakfast

Happy St. Patricks day everyone! Today is one of my husband's favorite holidays, mainly due to his Irish heritage. And one of his most favorite Irish dishes is the traditional Irish breakfast. You can totally make this at home; you'd be surprised how many specialized markets and online stores carry food from Ireland. You totally need the real thing to make this, but you can always improvise, as well. Don't forget to serve Irish hot tea and brown bread on the side. This meal is just brilliant!

INGREDIENTS (serves 4)

• 1 packet of Irish Sausages
• 1 packet of Irish bacon (or Canadian bacon)
• One Pack of White Pudding
• 4 Eggs
• 2 large tomatoes, cut in half
• 1 pint white mushrooms, sliced
• Irish Butter
• Grated Dubliner Cheese

DIRECTIONS

You are basically going to fry the bacon, sausages and white pudding until they are fully cooked and golden brown all around (do not fry the bacon crispy, keep it soft and well browned.) Keep them in a warm oven, covered with foil while you finish the rest.

Next, fry the mushrooms in Irish butter until soft, about 5 minutes. Season lightly with salt and pepper and set aside in oven.

Season tomatoes with salt and pepper and fry them, cut side down. Set aside in oven.

Finally, fry the eggs and grate Dubliner cheese on top if desired. Divide all this Irish goodness among four plates and be ready for your tummy to be happy!

Grilled Bacon Wrapped Orange-Chipotle Shrimp

It has been so unbelievably hot here lately that I've had no desire to cook indoors or outdoors. I was trying to find a recipe where my outside grilling was at a minimum, and of course, I found this excellent recipe that, yes, it is also bacon-themed! Wrapping shrimp in bacon is a very common recipe and quite easy, just make sure wrap each shrimp in half of a bacon piece this way your shrimps won’t overcook and get tough. Seriously, my friend, this is all we ate while sipping super cold Amstel Lights and sitting in front of a fan that we set to go at 90 miles per hour. Stay cool!

INGREDIENTS (makes 12 jumbolicious scrimps)

• 12 jumbo, raw, peeled and deveined shrimp
• 2 Tbsp grapeseed oil or olive oil
• 1 teaspoon orange zest
• 2 Tablespoons fresh orange juice
• 1/2 teaspoon chipotle powder (or to taste)
• Pinch of kosher salt
• 6 strips thin bacon cut in half (12 pieces)
• Skewers

DIRECTIONS

In a medium bowl, combine the oil, orange zest, orange juice, chipotle powder and salt. Add the shrimp and make sure it is all well coated. Set aside in the fridge for 5 to 10 minutes.

When you are ready, run outside and turn on your grill on high, for direct heat, then run back into house. Take a zip of your beer and take a breather.

After 10 or so minutes, wrap a half piece of bacon around each piece of shrimp, then thread the shrimp onto skewers, preferably the long, flat ones or metal skewers. You can also use bamboo, but make sure you soak them in water for at least a half hour first. Drizzle the remaining marinade over the shrimp.

Now, with all your shrimps wrapped in bacon, quickly take them outside to your hot grill and grill uncovered for 5 to 7 minutes on each side, until shrimp is pink and the bacon is crisp. Make sure you take a cold beverage with you because these will be the hottest 14 minutes of your life. When shrimp is done, run back in and enjoy them with your life-partner...

Nathalie's Breakfast

While I was in Oahu a couple of weeks ago visiting my sister, I had this huge breakfast one morning. And who made it? None other than my sister, Nathalie. Actually, while I was growing up, both my mom and step-mom used to cook us similar breakfasts for us...so it looks like the tradition passed on to my sister. And yes, we eat Pork and Beans for breakfast--I think it's a Mexican thing--or it could be just an Amador thing. Anyhoo, this is definitely the breakfast of champions. I bet you that if the Padres eat this for breakfast they'll win the World Series this year!

INGREDIENTS (serves 2)

• Vegetable or Canola oil for frying
• 1 lb. red potatoes (about 2 large ones), peeled and cut into 1/2" cubes
• 1/2 cup onion, finely chopped
• 4 large eggs
• 1 can Pork and Beans
• 6 slices of bacon
• Salt and pepper

DIRECTIONS

Preheat oven to 425 degrees F.

Home Fries: Heat 2 tablespoons oil in a skillet over medium heat. Add onion and sauté until soft. Add potatoes and season with salt and pepper to taste. Cover and cook until almost cooked through, about 15 minutes. Remove cover and continue cooking for 5 to 10 minutes until golden brown.

Bacon: While the home fries are cooking, take a large cookie sheet with a lip and cover it in aluminum foil. Arrange the bacon on the sheet without overlapping. Bake for six minutes. Turn the cookie sheet around 180 degrees. Bake for another 4-7 minutes depending on your oven and how crispy you like your bacon. Lift the bacon out with tongs and set on a plate covered in paper towels.

Beans: Pour can of beans into a small sauce pan and cook on medium-low until it comes to a simmer. Keep beans warm until ready to serve.

Over Easy Eggs: Over medium heat, warm a small amount of oil or butter, perhaps 1 1/2 tsp., in a small (8-inch) nonstick skillet. Crack two eggs into the pan. Cook until the white appears slightly solid, about 2 to 3 minutes. Carefully flip the egg over onto the yolk side and cook another 2 to 3 minutes, depending on how "easy" you want your eggs.

Finale: Serve two over-easy eggs, three slices of crispy bacon, a nice amount of home fries and pork and beans. Looks like meat is back on the menu, boys!

Oldie but goodie: Brussel Sprouts with Bacon and Apples

My husband and I were in Minnesota recently and, due to some miscommunication and probably a little too much to drink, we misplaced our awesome camera. So I don't have any pictures of some really good dishes we had. However, I am making my famous brussel sprout side dish for Thanksgiving. Here is the recipe again from my post back in November of 2005. Oh, and we found the camera, we just have to get it shipped to us now. Doh!

INGREDIENTS (serves 4)

• 4 slices bacon, cut into 1/2-inch pieces
• 1 pint (about 10) sprouts, ends trimmed and halved
• Coarse salt and ground black pepper
• 1 small apple, cored and cut into 1/4-inch slices, each slice halved crosswise
• 1 teaspoon apple cider vinegar
• A big pinch of brown sugar (optional)

1. Preheat oven to 400°. Arrange bacon in a single layer on a large rimmed baking sheet. Bake until browned, 8 minutes. Add Brussels sprouts in a single layer; sprinkle with salt and pepper. Roast until they begin to brown, about 10 minutes.
2. Remove from oven, and toss in apple and large pinch of brown sugar. Return to oven; roast until Brussels sprouts are browned and tender and apple has softened, about 8 to 10 more minutes.
3. Toss vegetables with vinegar, additional salt, if necessary, and serve immediately.

Hot Dogs, Mexican Style

In Mexico, bacon-wrapped hot dogs are a staple street food that you can find in almost any busy corner, especially during the evenings. Nowadays, you can also find these hot dog vendors in Southern California. There are a few vendors in San Diego that sell these doggies and, boy are they good. If you're a bacon lover, which I know you are, you'll enjoy these perros calientes. Mmmmm, bacon....

INGREDIENTS (makes 8 hot dogs)

• 8 hot dogs
• 8 hotdog buns
• 8 slices bacon
• Mayonnaise, as needed
• Ketchup, as needed
• Mustard, as needed
• 1 medium tomato, diced
• 1 medium onion, diced
• 1 jalapeño pepper (optional), seeded and finely diced

DIRECTIONS

In a bowl, combine the chopped tomatoes, onion and jalapeño pepper and set aside.

Wrap bacon around each hot dog. If needed, you can insert toothpicks to hold the bacon in place, but usually it will stick to the hot dog by itself. Place the hot dogs on a pre-heated skillet and cook on medium until the bacon is done.

Warm the hot dog buns and spread mayonnaise on them.

Place one bacon wrapped hot dog on each bun (remove toothpicks, if used), and add your favorite condiments such as ketchup and mustard.

Finally, spread some of the salsa over the hot dog, about one to two tablespoons and enjoy!

Pan Roasted Quail Wrapped in Proscuitto

During the 4th of July weekend, my husband and I visited the Stroot's condo in Baja. Michel Stroot is a famous chef of the Golden Door Spa in Escondido, California. He is now retired, but once a chef, always a chef. He specializes in healthy yet flavorful food. While we were in Baja, he bought these quail to make a pan fried quail recipe. Although we didn't stay long enough to taste his creation, my parents told us it was incredibly delicious. The recipe below is quite delicious, too, and amazingly easy to make.

INGREDIENTS (serves 4)

• 8 semi-boned fresh quail (preferably local ones from your farmer's market)
• 8 thin slices proscuitto or Serrano ham
• 16 sage leaves (fresh)
• 4 tablespoons olive oil
• 3 tablespoons butter
• salt pepper
• 1/4 cup Marsala wine
• 1/2 cup dry white wine (choose a good one!)

DIRECTIONS

Pre-heat oven to 350 degrees.

Place a sage leaf inside each quail and season the inside with salt and pepper.

Lay another sage leaf on the breast of each quail and then wrap each bird neatly with the slice of prosciutto or Serrano ham, and season with a little black pepper but no salt. The prosciutto is already salty. The seam of the prosciutto should be at the bottom.

Heat 4 tablespoons of olive oil and and two tablespoons of butter in a frying pan, just large enough to hold the 8 quail. When the oil is sizzling put the birds in breast side down and sear them for 3 to 4 minutes. Turn over and brown the other side for another 3 to 4 minutes. Remove the birds from the pan and put them in an oven-proof dish put them into a 350 degree oven for about 6 to 8 minutes.

In the meantime pour all but 1 tablespoon of the oil and butter remaining in the fry pan, keeping any brown bits sticking to the bottom of the pan. Turn the flame to high heat and carefully add the white wine and marsala and reduce by a half, scraping the bottom of the pan. Turn off the heat and swirl in 1 tablespoon of cold butter, until it melts and thickens making for a richer, silkier sauce. Check sauce for seasoning.

After the quail have been taken from the oven, allow them to rest in a warm place for another 5 minutes and pour any further pan juices from the quail into the sauce. Serve the quail over some wilted spinach and spoon around some of the sauce. Magnifico!

Goat Cheese Stuffed Jalapeño Piggies

My husband loves bacon...well, then again, who doesn't? Yes, I know it's bad for you, but bacon just makes everything taste better. He came up with this concept of wrapping a jalapeño with bacon and I created and cooked it. The outcome was this spicy, creamy, bacony "piggy" that is quite interesting. If you're an adventurous foodie like we are, give this recipe a try.

INGREDIENTS (makes 3)

• 3 fresh, large jalapeños
• 5 slices of bacon
• 2 ounces of goat cheese
• 1 tablespoon cream cheese
• 1 tablespoon parsley, finely chopped (or your favorite fresh herbs)
• Salt and pepper
• Wedges of lime
• 6 toothpicks, soaked in water for 5 minutes

DIRECTIONS

First, place your jalapeño peppers under the broiler for 5 to 8 minutes. You want to char the skin all around, so turn them around a few times. Remove from broiler and wrap them in plastic wrap for a few minutes to steam-off the skin. Unwrap them from the plastic and remove the charred skin. Make a slit, lengthwise, on each jalapeño and remove seeds and ribs, but try to keep everything else intact. Set aside.

Next, set oven to 375 degrees and place the bacon in a baking sheet and bake in oven for 3 minutes, then turn them and bake another 3 to 5 minutes. You want the bacon cooked through but still soft and pliable--not crispy. Remove from oven and drain in paper towels. Finely chop two of the bacon strips.

In a small bowl, mix together the goat cheese, cream cheese, parsley and the chopped bacon. Add salt and pepper to taste. Set aside.

To assemble: set the oven to broiler again. Stuff each jalapeño with about 1 to 1-1/2 tablespoons of the goat cheese mixture. Wrap one slice of bacon around each pepper, securing the bacon with two toothpicks (see picture below). Place the stuffed peppers in a baking pan (you can use the same one you used for the bacon) and broil for 1 to 2 minutes, just to crisp up the bacon and heat the goat cheese.

Serve in a platter with wedges of lime and enjoy. A very cold, tall beer will certainly make this meal even more enjoyable!

Cheddar, Bacon and Apple Sandwich

Sometimes grilled cheese sandwiches can be very passé, but when I saw this recipe on the Artisanal Cheese.com website, I just had to try it. I'm not a big fan of grilled cheese sandwiches because, to me, they are not very flavorful. But these babies are full of flavor. The cheddar cheese, apples and bacon play with your taste buds...and you're going to like it.

INGREDIENTS (makes 3 sandwiches)

• 6 slices of bacon
• 1 Granny Smith or Golden Delicious apple, sliced into 1/8" slices
• 1 cup grated Tillamook Cheddar cheese
• 6 slices bread, such as sliced French bread or thick country bread
• Butter, softened

Heat your oven to 400 degrees.

Line your bacon on a sheet pan and bake for 15 minutes until the bacon is cooked and crispy. Remove from oven and place bacon on paper towel and set aside. Turn oven down to 350 degrees.

Spread about 3 tablespoons of cheese onto 3 slices of bread. Arrange 3 to 4 slices of apples over the cheese, then top with two pieces of bacon. Spread 1 to 2 more tablespoons of cheese over bacon and top each sandwich with remaining slices.

Lightly butter the outside slices of bread. Heat a large non-stick skillet or griddle on medium-high. Place each sandwich, butter-side down, on the skillet and toast for about 2 minutes. Turn sandwich over and toast other side.

Now put the sandwiches on another baking or pizza pan and bake them in the 350 degree oven until cheese has melted, about 5 to 7 minutes.

Slice each sandwich in half and serve with a side of pickles or my super-quick homemade spicy mac & cheese.

Brussel Sprouts with Bacon and Apples

Cabbage to me is one of those elusive vegetables that I love to hate. I love it in slaw and sauerkraut, but I hate it boiled or sauteéd. When I was in college I had my first taste of a Brussel Sprout. My roommate, Sapna, loved them. Of course, just like every American kid, I shied away from this weird veggie thinking I would hate it. But I gave in and I tasted one of the sprouts Sapna offered me. Little did I know that that first taste would turn me into a fan of this vegetable.

Brussel sprouts are known to be native to cool regions in northern Europe. The origin of these tiny cabbages is thought to be the result of a mutation from the Savoy cabbage subgroup. Eventually, these pequeño cabbages went commercial in America in the 1920's and today more than 5,000 acres of Brussel sprouts are harvested in California every year.

I wanted to have some type of cabbage with our Corned Beef and Boiled Potatoes meal but I was not boiling cabbage. So I decided to try this recipe I found in Everyday Food by Martha Stewart Living. I changed three things from the original recipe. First, I turned on my oven to 400º instead of the 425º the recipe calls for; I used apple cider vinegar instead of red wine vinegar; and I scaled it down from 4 pints of brussel sprouts to 1 pint (about 10 sprouts).

INGREDIENTS (serves 3)

• 3 slices bacon, cut into 1/2-inch pieces
• 10 Brussels sprouts, ends trimmed and halved
• Coarse salt and ground pepper
• 1/2 apple, cored and cut into 1/4-inch slices, each slice halved crosswise
• 1/2 teaspoons red-wine vinegar (I used apple cider vinegar)

1. Preheat oven to 400°. Arrange bacon in a single layer on a large rimmed baking sheet. Bake until browned, 8 minutes. Add Brussels sprouts in a single layer; sprinkle with salt and pepper. Roast until they begin to brown, about 10 minutes.
2. Remove from oven, and toss in apple. Return to oven; roast until Brussels sprouts are browned and tender and apple has softened, about 8 to 10 more minutes.
3. Toss vegetables with vinegar, additional salt, if necessary, and serve immediately.