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Sunday, June 11, 2017

Wrap It All In Bacon

  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/4 to 1/2 teaspoon coarse salt
  • 4 ears of corn, shucked and cut in half crosswise
  • 4 slices bacon
Heat broiler. In a small bowl, combine cayenne pepper and salt. Sprinkle corn with half cayenne-salt mixture and wrap each piece with 1/2 slice bacon, securing ends with a toothpick.
Broil corn on a rimmed baking sheet, turning frequently, until bacon is crisp and corn is tender, 9 to 10 minutes. Sprinkle with remaining cayenne-salt mixture.

  • 8 fresh sage leaves
  • 8 chicken tenders (about 1 1/4 pounds)
  • 8 slices bacon
Place a sage leaf on each chicken tender, then wrap each with a bacon slice. In a large skillet, heat oil over medium-high. Add tenders, sage side down, and cook until fat is rendered and bacon is browned, about 6 minutes. Flip and cook until tenders are cooked through, 6 minutes. With tongs, transfer to a wire rack set on a rimmed baking sheet to drain.

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