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White Plains Chef Sizzles Up Bacon, Advises On Indoor Grilling Tips

Chef Andy Schilling, Chef de Cuisine at BLT Steak (White Plains, NY)
Chef Andy Schilling, Chef de Cuisine at BLT Steak (White Plains, NY) Photo Credit: Submitted
Grilled bacon from Chef Andy Schilling of BLT Steak in White Plains.
Grilled bacon from Chef Andy Schilling of BLT Steak in White Plains. Photo Credit: Submitted

WHITE PLAINS, N.Y. -- Grilling on Labor Day is still possible whether the weather cooperates or not.

So explains Chef Andy Schilling of BLT Steak in White Plains who below, offers a grilled bacon side dish, ideal for preparing inside.

"What I like about indoor grilling is you don't actually have the fuss of outdoor grilling, including bad weather," he told Daily Voice. "There is less smoke and a lower temperature, but is still very effective. Grilling indoors also catches all the grease and allows for a much quicker cleanup. You will, however, need a well ventilated space."

His tips:

  • Start the grill off hot and lower to medium or medium low heat to prevent excess smoke.
  • Put herbs between the grates of the grill pan, so your proteins or vegetables (and your house/apartment) get a nice aroma and flavor! I recommend brining your proteins the night before you start grilling. This way when you are ready to grill you just wipe the excess off, and you will have well-seasoned and tender meats.
  • Keeping your grill pescatarian? Try grilling fresh seasonal vegetables and some shrimp. Make a quick herbed aioli and throw it together as a salad. It takes about 20 minutes, including prep time.

Recipe: Grilled Bacon (courtesy of Chef Andy Schilling, Chef de Cuisine at BLT Steak (White Plains)

Dressing:

  • 1 cup Chopped Parsley
  • 1 Tbsp Chopped Garlic
  • 1 Tbsp chopped shallots
  • 1 cup Extra Virgin Olive Oil
  • Fine Sea Salt
  • Freshly cracked black pepper

Bacon:

  • 4 strips 1/8 inch thick slices Applewood Smoked Bacon
  • Sherry Vinegar to finish

Procedure:

  • Whisk together all dressing ingredients. Set aside.
  • Grill the four slices of bacon on both sides. Plate and top with two tablespoon of the dressing. Finish with a drizzle of sherry vinegar.

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