I got my hands on some very tasty, very thick bacon at the farmer's market, and couldn't wait to get home to cook it. But then, the question... how to cook it? How does one not ruin such gorgeous bacon? I thought of making a carbonara with it, since it looked more like guianciale to me, but quickly rejected that idea. No, I would simply pan fry it slowly, so as not to char it or lose the thick chewiness. With some pretty little heirloom tomatoes and olive oil... viola. Don't mess with a good thing.
Feeling still a little shy of my daily meat quota, I put together these thai-style chicken legs from Smitten Kitchen. It basically consists of a super duper easy to make marinade that meant I finally got to use that fish sauce I bought six months ago. Roasted on high heat, Zuni-style, it get's a nice crispy crust without losing the moist interior. I made the mango slaw from Smitten Kitchen, too... I hate to be such a copycat, but they just went so well together.
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