Posted by Bob3 on August 17, 2001 at 14:51:14:
In Reply to: Re: Here's a recipe for ya... posted by Glenn on August 17, 2001 at 12:39:24:
I stick the bacon in the freezer 'till it gets stiff, but not too hard to slice real thin.
Fry it on low heat 'till crisp.
Be careful making the roux, the stuff scorches easily & gets ruined. Do the roux on low heat stirring constantly 'till the flour is lightly toasted.
If you don't have a meat grinder for the conch, abs, or whatever, I slightly freeze that too, and slice very thinly, then chop.
The light delicate flavor of the meat comes through very nicely.
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