5 Lbs. Shallots, quartered
1/2 Case Shiitake mushrooms, stemmed and quartered
3 Lbs Applewood bacon, diced
2 Cups Red Balsamic Vinegar
1/2 Cup Sugar
2 Sprigs Rosemary, picked and chopped
2 Sprigs Thyme, picked and chopped
Salt and pepper to taste.
Crisp bacon, set aside. Reserve oil separately. Oven roast shiitakes, place
in hotel pan. Camels shallots. Deglaze pan with vinegar. Add sugar and herbs
to deglazing liquid. Incorporate into vegetables.
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