MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Thick-Cut Bacon
Categories: Five, Pork, Sauces
Yield: 4 Servings

1 lb Bacon in 4 equal(ish) pieces
1/2 c Packed brown sugar
1 tb Dijon mustard
1 ts Worcestershire sauce

Set oven @ 425oF/220oC. Arrange the bacon pieces on a
large sheet pan.

In a small saucepan, heat the brown sugar, mustard, and
Worcestershire sauce over medium-low heat until a thick
glaze forms. Reduce heat to low and keep warm.

Cook the bacon for 25 to 30 minutes, until beginning to
turn golden but not completely cooked through. Remove
from the oven and pour off the excess fat into a
separate bowl.

Brush each piece with a generous amount of the brown
sugar mixture. Return bacon to the oven and cook for an
additional 5 to 7 minutes, until bacon is golden and
crisp. (Watch carefully; it can burn very quickly.)

RECIPE NOTES: This recipe can be made using thick sliced
bacon. Do not use thin bacon, it will burn too quickly
before the brown sugar gets a chance to caramelize.

You can divide the bacon between two sheet pans if
necessary, but make sure to rotate them between racks
halfway through cooking time to prevent burning.

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Prime Rib w/Cabernet & Dried Cherry Sauce
Categories: Beef, Vegetables, Fruits, Wine, Herbs
Yield: 8 Servings

4 Sprigs fresh rosemary;
- chopped
4 cl Garlic; chopped
2 tb Olive oil
6 lb Standing rib roast(5-6 ribs)
Salt & ground black pepper
3 lg Carrots; scraped, chopped
3 Ribs celery; chopped
2 sm Onions; peeled, chopped
2 c Beef broth
2 c Cabernet Sauvignon wine (or
- Zinfandel/Primitivo)
4 oz Dried cherries
2 2/3 tb Unsalted butter
2 tb A-P flour; as needed

Set oven @ 325°F/165°C.

Mix rosemary, garlic, and olive oil in a bowl. Rub roast
with mixture and season liberally with salt and black
pepper.

Heat an 11" or 12" cast-iron skillet over medium-high
heat until skillet is very hot. Brown standing rib roast
on all sides in the hot skillet, 3 to 5 minutes per
side. Remove meat from skillet. Cook and stir carrots,
celery, and onions in the hot skillet until slightly
browned; stir beef broth into vegetables. Place roast on
top of vegetables in skillet.

Roast meat in the oven about 2 1/2 hours.

Transfer roast from skillet to a serving platter,
retaining pan drippings and vegetables; let rest at
least 30 minutes before slicing.

About 15 minutes before serving, combine red wine with
dried cherries in a saucepan over medium heat; bring to
a boil and reduce heat to low. Simmer until cherries
have absorbed all the wine, about 10 minutes, stirring
occasionally; remove from heat.

Melt butter in a separate saucepan over medium heat and
whisk flour into hot butter to make a paste. (roux -
UDD) Strain reserved pan juices into cherries using a
fine mesh strainer. Bring cherry sauce with pan juices
to a boil. Stir flour paste into sauce, reduce heat to
low, and simmer until thickened, about 5 minutes. Season
sauce with salt and black pepper.

Serve sauce with roast.

NOTES: This is from my sole go at a Standing Rib
roast. I used a Zinfandel (noted in ingredients list)
instead of running out to find a Cab-Sav. It went well
for the special occasion I was sort-of catering. If I
have occasion to do it again I won't change much if
anything .... assuming I have fresh rosemary handy.
~- UDD

Recipe By James J. James III (Jim Cubed)

RECIPE FROM: https://www.allrecipes.com

Uncle Dirty Dave's Kitchen

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... Saddest book title in the world: Vegan Cooking For One
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