Fried Bacon And Brains

Cooking Instructions

1. Cut the brains into 3/4-inch slices.

2. In a heavy skillet (Aunt Gert used cast iron), fry the bacon until crisp. Remove the bacon and drain the slices on paper towels. Save the drippings in the pan.

3. Season the brains with salt and pepper, then dust them generously with cornmeal. Fry the brains in the rendered bacon fat until browned on both sides. Remove them to a warm serving platter and keep warm.

4. Pour off the bacon fat and deglaze the pan with the lemon juice and wine. Add a dollop of butter and stir until it melts. Pour the sauce over the brains. Crumble the bacon over the top and sprinkle on the parsley or chives.

Wine Pairing(s)

Raptor Ridge Reserve Pinot Noir

Domaine Serene 'Jerusalem Hill' Pinot Noir

Domaine Hering Pinot Gris

Anne Amie 'Cuvee A' Pinot Noir

Chateau Benoit Pinot Noir

St. Innocent 'Seven Springs' Pinot Noir

Territorial Pinot Noir

Domaine Zind Humbrecht Pinot Gris Calcaire

Champagne Creek Pinot Noir

St. Innocent 'Justice' Pinot Noir