Fabious’ Corner BEST BBQ was established in 2001 by Fabious and Elvira Worthy who personally operate the restaurant. Inspired by his mother’s southern cooking and
hospitable nature, Fabious was drawn to the restaurant business and prides himself in serving the very best barbecue and southern cooking to the community of Bakersfield and surrounding areas. You’ll feel right at home while savoring a great meal in our casual and relaxed dining room. No time? No worries. We can prepare your meal to go and you can even call ahead.
Experience our BBQ flavors and southern cooking Fabious’ style!
Click image above to visit their website!
Ingredients needed (For 8):
- 8 Large pre-cooked Shrimp
- 2 pieces of bacon
- Olive Oil
- Balsamic Vinegar
- Cracked Pepper
- Sea Salt
Also needed: 8 Toothpicks
- Pre-heat your oven to 350 degrees.
- Soak the toothpicks in a small container of cold water.
- Wash the shrimp and let dry on a paper towel.
- While the shrimp are drying, lay the bacon pieces horizontally and slice in half, then slice those pieces in half vertically (now the 2 piece of bacon should be 8 long thinner pieces).
- Place the shrimp in a medium sized bowl.
- Pour olive oil in the bowl (enough so that it only covers the shrimp halfway).
- Pour the Balsamic vinegar in the bowl (about 1/4 the amount of olive oil used).
- Add pepper (use enough to completely cover the shrimp in the bowl).
- Add sea salt (don’t add too much because the salt from the bacon will also add salt flavor).
- Use your hands to mix the ingredients in the bowl until they are evenly distributed over the shrimp.
- Let sit for 5 minutes while lightly greasing a baking sheet with olive oil.
- Begin wrapping bacon pieces around the shrimp pieces and use a tooth pick to secure the wrap.
- Place all bacon wrapped piece of shrimp on the greased baking sheet and place in the oven (middle rack).
- Set timer to 8-9 minutes (bacon should look halfway cooked / base this on your own judgement and stove)
- Flip the shrimp over and cook an additional 6-7 minutes or until the the bacon looks fully cooked
- Take out of the oven and let sit for 1 minute then ENJOY!
When my stomach began talking to me yesterday around 2pm, I knew that I had worked past lunchtime and I was due for a break to silence my stomach’s rumbling.
As I looked at the single piece of chicken breast in the fridge that I just unwrapped from it’s foil cover, I began thinking how could I make this boring piece of chicken into something that will actually motivate me to want to eat it.
I began slicing it into small pieces and then layering each piece. The next thing I thought was that it needs a sauce to enhance the flavor of the chicken pieces and also add something visually to the plate. I immediately flashed back to a balsamic vinegar reduction sauce I had over some chicken at a restaurant recently. Remembering how good that meal was, I decided to grab the balsamic vinegar from my cabinet and make my own reduction sauce.
The final result is the image you see above. I sprinkle some cracked pepper over the chicken after the sauce was added. I also made a spinach salad on the side with a lime vinaigrette to complete the meal. It was really tasty and I will have to make this again very soon!
Balsamic Vinegar Reduction Recipe
1 cups balsamic vinegar (make sure you use a good one)
1/8 cup sugar
pinch of salt
How to make it:
Over medium high heat bring to a rolling boil – stir until sugar is dissolved and continue to cook until reduced to 1/3 – 1/4 cup (this is very potent and a little goes a long way!)