Serves 4
6 tablespoons butter
1 large onion, finely chopped
1/4 pound bacon or pancetta, chopped
1 teaspoon dried parsley
1/2 teaspoon black pepper
1 pound spinach fettuccine
8 ounces half-and-half or heavy cream
1/4 cup grated Romano or Parmesan cheese
Cook fettuccine as directed on package.
Melt 2 tablespoons butter in saucepan or deep skillet. Add chopped onion and saute until soft and caramelized. Remove onion with slotted spoon.
Add 1 tablespoon butter to same pan. Add bacon or pancetta and saute until slightly crisp. Stir sauteed onion, parsley, and black pepper into mixture.
Add remaining 3 tablespoons butter, half-and-half, and grated cheese. Heat on low, stirring constantly, until hot and well blended.
Drain fettucine and place in large serving bowl. Add sauce and mix well.
Serve with additional grated cheese.
courtesy of: Joyce's Fine Cooking
Friday, June 30, 2006
Thursday, June 29, 2006
417. RABBIT and WILD MUSHROOM TERRINE with BACON and ONION MARMALADE
Yields 1 terrine, 8 to 10 servings
Two 2 1/2-pound rabbits, dressed
6 tablespoons unsalted butter
2 pounds assorted wild mushrooms, trimmed and wiped clean, sliced
3 teaspoons salt
2 teaspoons freshly ground black pepper
1/4 cup brandy or Cognac
1/2 cup demi-glace or veal reduction
3/4 cup finely chopped yellow onion
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/2 pound bacon, diced
1/3 pound unsalted fat back (pork fat), diced
2 tablespoons minced garlic
2 teaspoons ground coriander
2 teaspoons chili powder
1 teaspoon kosher salt
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
1 large egg
1/4 cup heavy cream
1 slice white bread, crust removed, torn into pieces
ONION MARMALADE:
1/4 cup olive oil
10 large yellow onions, thinly sliced (about 12 - 14 cups)
3/4 cup light brown sugar
4 teaspoons minced fresh thyme
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
3/4 cup red wine vinegar, or to taste
1/2 cup water
Remove the meat from the rabbits, tear or cut into small pieces, and set aside. Discard the bones or reserve for another use.
In a large sauté pan, melt the butter over medium-high heat. Add the onions, celery and bell peppers, and cook until soft, 4 to 5 minutes. Add the mushrooms, salt and 1 teaspoon of the pepper, and cook, stirring, until soft and they have given up their liquid, about 6 minutes. Add the brandy and stir to deglaze the pan. Add the veal stock and cook until thickened, about 2 minutes. Remove from the heat and let cool completely.
In a large bowl, combine the rabbit meat, cooled onion mixture, the bacon, fat back, garlic, coriander, chili powder, kosher salt, remaining teaspoon of pepper, basil, oregano and thyme. Stir well to mix. Tightly cover with plastic wrap and refrigerate at least 6 hours, or overnight.
Preheat the oven to 325° F. Line a 12- x 3- x 4-inch terrine with plastic wrap. Bring a kettle of water to the boil.
In a small bowl, beat the egg with the heavy cream. Add the bread and soak until dissolved. Combine with the rabbit mixture.
In 2 batches in a food processor (or with a meat grinder, or the grinder attachment on a mixer), pulse to grind the rabbit mixture to a coarse texture. Pour into the prepared terrine and cover with the plastic wrap.
Wrap the terrine with a 2nd sheet of plastic, and then tightly in a heavy aluminum foil to make airtight.
Place the terrine in a medium roasting pan and transfer to the middle rack of the oven. Pour the hot water into the pan, reaching halfway up the sides of the terrine.
Bake until the terrine is cooked through, 1 hour and 45 minutes to 2 hours.
Carefully remove the pan from the oven and remove the terrine from the pan. Unwrap the foil to allow the terrine to cool to room temperature, or refrigerate before slicing.
ONION MARMALADE:
In a large, regular surface (not non-stick) sauté pan, heat the oil over high heat. Add the onions, sugar, thyme, salt and pepper, and sauté until starting to caramelize, about 10 minutes. As the onions caramelize, add the vinegar and water in stages, stirring and scraping the edges of the pan, until the onions are very soft and completely caramelized, about 30 minutes.
Remove from the heat and cool at least 15 minutes before serving with the terrine.
Yield: about 3 cups
courtesy of: Emeril Lagasse
Two 2 1/2-pound rabbits, dressed
6 tablespoons unsalted butter
2 pounds assorted wild mushrooms, trimmed and wiped clean, sliced
3 teaspoons salt
2 teaspoons freshly ground black pepper
1/4 cup brandy or Cognac
1/2 cup demi-glace or veal reduction
3/4 cup finely chopped yellow onion
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/2 pound bacon, diced
1/3 pound unsalted fat back (pork fat), diced
2 tablespoons minced garlic
2 teaspoons ground coriander
2 teaspoons chili powder
1 teaspoon kosher salt
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
1 large egg
1/4 cup heavy cream
1 slice white bread, crust removed, torn into pieces
ONION MARMALADE:
1/4 cup olive oil
10 large yellow onions, thinly sliced (about 12 - 14 cups)
3/4 cup light brown sugar
4 teaspoons minced fresh thyme
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
3/4 cup red wine vinegar, or to taste
1/2 cup water
Remove the meat from the rabbits, tear or cut into small pieces, and set aside. Discard the bones or reserve for another use.
In a large sauté pan, melt the butter over medium-high heat. Add the onions, celery and bell peppers, and cook until soft, 4 to 5 minutes. Add the mushrooms, salt and 1 teaspoon of the pepper, and cook, stirring, until soft and they have given up their liquid, about 6 minutes. Add the brandy and stir to deglaze the pan. Add the veal stock and cook until thickened, about 2 minutes. Remove from the heat and let cool completely.
In a large bowl, combine the rabbit meat, cooled onion mixture, the bacon, fat back, garlic, coriander, chili powder, kosher salt, remaining teaspoon of pepper, basil, oregano and thyme. Stir well to mix. Tightly cover with plastic wrap and refrigerate at least 6 hours, or overnight.
Preheat the oven to 325° F. Line a 12- x 3- x 4-inch terrine with plastic wrap. Bring a kettle of water to the boil.
In a small bowl, beat the egg with the heavy cream. Add the bread and soak until dissolved. Combine with the rabbit mixture.
In 2 batches in a food processor (or with a meat grinder, or the grinder attachment on a mixer), pulse to grind the rabbit mixture to a coarse texture. Pour into the prepared terrine and cover with the plastic wrap.
Wrap the terrine with a 2nd sheet of plastic, and then tightly in a heavy aluminum foil to make airtight.
Place the terrine in a medium roasting pan and transfer to the middle rack of the oven. Pour the hot water into the pan, reaching halfway up the sides of the terrine.
Bake until the terrine is cooked through, 1 hour and 45 minutes to 2 hours.
Carefully remove the pan from the oven and remove the terrine from the pan. Unwrap the foil to allow the terrine to cool to room temperature, or refrigerate before slicing.
ONION MARMALADE:
In a large, regular surface (not non-stick) sauté pan, heat the oil over high heat. Add the onions, sugar, thyme, salt and pepper, and sauté until starting to caramelize, about 10 minutes. As the onions caramelize, add the vinegar and water in stages, stirring and scraping the edges of the pan, until the onions are very soft and completely caramelized, about 30 minutes.
Remove from the heat and cool at least 15 minutes before serving with the terrine.
Yield: about 3 cups
courtesy of: Emeril Lagasse
Wednesday, June 28, 2006
416. HEARTLAND "PEPPER HARVEST" CRACKED WHEAT GRILLED CHEESE with ROAST BEEF and BACON
Makes 4 servings
4 tablespoons butter, softened
8 slices cracked wheat bread
4 slices Monterey Jack cheese
4 slices provolone cheese
8 oz. thinly sliced peppered roast beef or pastrami
12 slices cooked bacon, sprinkled with coarse
ground pepper
Spread butter evenly on one side of each slice of bread. On the unbuttered sides of four slices of bread, layer one slice of Monterey Jack and one slice of provolone cheese. Place roast beef and bacon over cheeses and top with the remaining slices of bread, buttered side out.
Preheat a large skillet or griddle over medium heat. Cook sandwiches for 2 – 3 minutes on each side, or until golden and the cheeses are melted. Serve immediately.
courtesy of: Nancy Williams, Wichita, Kansas
4 tablespoons butter, softened
8 slices cracked wheat bread
4 slices Monterey Jack cheese
4 slices provolone cheese
8 oz. thinly sliced peppered roast beef or pastrami
12 slices cooked bacon, sprinkled with coarse
ground pepper
Spread butter evenly on one side of each slice of bread. On the unbuttered sides of four slices of bread, layer one slice of Monterey Jack and one slice of provolone cheese. Place roast beef and bacon over cheeses and top with the remaining slices of bread, buttered side out.
Preheat a large skillet or griddle over medium heat. Cook sandwiches for 2 – 3 minutes on each side, or until golden and the cheeses are melted. Serve immediately.
courtesy of: Nancy Williams, Wichita, Kansas
Tuesday, June 27, 2006
415. SPAGHETTI with TOMATOES, BACON, and MARJORAM
Serves 4
1/4 cup extra virgin olive oil
1 onion, thinly sliced
3 ounces slab bacon, diced
2 cups canned chopped plum tomatoes
1 tablespoon chopped marjoram
salt and freshly ground black pepper
1 pound spaghetti
1/2 cup freshly grated Pecorino Romano
Heat the olive oil in a heavy pan, and add the onion and bacon. Cook over medium heat for 5 minutes, stirring constantly, or until the onion is translucent and the bacon has rendered its fat and become opaque; do not allow the bacon or onion to brown, or the dish will acquire an all together different character.
Stir in the tomatoes, and cook for 10 more minutes. Add the marjoram, and season with salt and pepper; the sauce should be quite peppery and fragrant from the marjoram. Keep warm.
Meanwhile, bring 5 quarts of water to a boil. Add the spaghetti and salt, and cook until al dente. Drain, then pile into a warm serving dish.
Pour the hot marjoram-laced tomato sauce over the top, sprinkle with half of the Pecorino, and fold gently to mix. Adjust the salt if needed and serve immediately, topped with the remaining Pecorino.
courtesy of: Signature Pasta, by Paolo Villoresi. Italian Table: 2000
1/4 cup extra virgin olive oil
1 onion, thinly sliced
3 ounces slab bacon, diced
2 cups canned chopped plum tomatoes
1 tablespoon chopped marjoram
salt and freshly ground black pepper
1 pound spaghetti
1/2 cup freshly grated Pecorino Romano
Heat the olive oil in a heavy pan, and add the onion and bacon. Cook over medium heat for 5 minutes, stirring constantly, or until the onion is translucent and the bacon has rendered its fat and become opaque; do not allow the bacon or onion to brown, or the dish will acquire an all together different character.
Stir in the tomatoes, and cook for 10 more minutes. Add the marjoram, and season with salt and pepper; the sauce should be quite peppery and fragrant from the marjoram. Keep warm.
Meanwhile, bring 5 quarts of water to a boil. Add the spaghetti and salt, and cook until al dente. Drain, then pile into a warm serving dish.
Pour the hot marjoram-laced tomato sauce over the top, sprinkle with half of the Pecorino, and fold gently to mix. Adjust the salt if needed and serve immediately, topped with the remaining Pecorino.
courtesy of: Signature Pasta, by Paolo Villoresi. Italian Table: 2000
Monday, June 26, 2006
414. COFFEE and MOLASSES CURED DUCK BREAST BACON
Makes about 2 1/2 pounds
4 cups cold water
2 cups freshly brewed strong coffee
1 cup kosher salt
1/2 cup packed dark brown sugar
2 1/2 tablespoons Insta Cure No.1 (curing salt)
1/4 cup molasses (regular or robust, not blackstrap)
3 cups ice cubes
6 Pekin (sometimes called Long Island) duck breast halves with skin (about 7 oz each)
Special equipment: a 1- to 2-gallon plastic storage tub; a 22 1/2-inch kettle grill with a lid and a hinged top rack; a 12- by 8- by 2-inch disposable aluminum roasting pan; 6 cups hardwood sawdust (3/4 lb; not from treated wood; see Shopping List, page 162); charcoal briquettes; a chimney starter; long metal tongs; an instant-read thermometer
Cure duck:
Stir together water, coffee, kosher salt, brown sugar, and Insta Cure in storage tub until solids are dissolved, about 3 minutes, then add molasses and stir until dissolved. Add ice and stir until cure is cold (ice may not melt completely; keeping liquid cold slows salt absorption).
Add duck to cure and weight down with a large plate (to keep submerged). Chill, tub covered with a lid or plastic wrap, 6 hours.
Rinse duck and pat dry, then discard brine.
Prepare grill and cold-smoke duck:
Prepare grill and cold-smoke duck following procedure for grilling and cold-smoking chicken legs. (Duck will not be cooked.)
Cool duck completely, uncovered, then chill, wrapped in plastic wrap until ready to thinly slice and fry (see duck breast bacon and frisée salad recipe).
Cooks' notes: Duck can be cured, rinsed, and patted dry 1 day ahead of cold-smoking and chilled, wrapped in plastic wrap.
Uncooked cold-smoked duck bacon keeps, chilled, 1 week, or frozen 2 months.
courtesy: Gourmet, June 2005
4 cups cold water
2 cups freshly brewed strong coffee
1 cup kosher salt
1/2 cup packed dark brown sugar
2 1/2 tablespoons Insta Cure No.1 (curing salt)
1/4 cup molasses (regular or robust, not blackstrap)
3 cups ice cubes
6 Pekin (sometimes called Long Island) duck breast halves with skin (about 7 oz each)
Special equipment: a 1- to 2-gallon plastic storage tub; a 22 1/2-inch kettle grill with a lid and a hinged top rack; a 12- by 8- by 2-inch disposable aluminum roasting pan; 6 cups hardwood sawdust (3/4 lb; not from treated wood; see Shopping List, page 162); charcoal briquettes; a chimney starter; long metal tongs; an instant-read thermometer
Cure duck:
Stir together water, coffee, kosher salt, brown sugar, and Insta Cure in storage tub until solids are dissolved, about 3 minutes, then add molasses and stir until dissolved. Add ice and stir until cure is cold (ice may not melt completely; keeping liquid cold slows salt absorption).
Add duck to cure and weight down with a large plate (to keep submerged). Chill, tub covered with a lid or plastic wrap, 6 hours.
Rinse duck and pat dry, then discard brine.
Prepare grill and cold-smoke duck:
Prepare grill and cold-smoke duck following procedure for grilling and cold-smoking chicken legs. (Duck will not be cooked.)
Cool duck completely, uncovered, then chill, wrapped in plastic wrap until ready to thinly slice and fry (see duck breast bacon and frisée salad recipe).
Cooks' notes: Duck can be cured, rinsed, and patted dry 1 day ahead of cold-smoking and chilled, wrapped in plastic wrap.
Uncooked cold-smoked duck bacon keeps, chilled, 1 week, or frozen 2 months.
courtesy: Gourmet, June 2005
Sunday, June 25, 2006
413. BIG CITY RIBS with BACON
4 pounds baby back ribs
1 large onion, thinly sliced
1 pound bacon, minced
Lay onions and bacon on top of ribs.
Sauce
3/4 cup catsup
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
4 tablespoons shoyu
1/2 cup brown sugar
1/2 cup guava puree
1/4 cup mango puree
1 tablespoon liquid smoke with 3/4 cup water
Pour sauce mixture over ribs and cover with foil. Bake at 350 degrees F for 2 1/2 to 3 hours.
Broil on hibachi until caramelized.
courtesy of: Chefs Sky Ogata and Eric Yamaguchi, Big City Diner, Honolulu, Hawaii
1 large onion, thinly sliced
1 pound bacon, minced
Lay onions and bacon on top of ribs.
Sauce
3/4 cup catsup
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
4 tablespoons shoyu
1/2 cup brown sugar
1/2 cup guava puree
1/4 cup mango puree
1 tablespoon liquid smoke with 3/4 cup water
Pour sauce mixture over ribs and cover with foil. Bake at 350 degrees F for 2 1/2 to 3 hours.
Broil on hibachi until caramelized.
courtesy of: Chefs Sky Ogata and Eric Yamaguchi, Big City Diner, Honolulu, Hawaii
Saturday, June 24, 2006
412. BAVARIA ROULADEN
6 Slices Inside Top Round
German style Mustard
12 Slices Raw Bacon
18-24 Dill Pickle Slices
18-24 Carrot Slices
1-2 Large Onions - Diced up.
1 Large Family Size Cream of Mushroom Soup
Pre-heat oven to 325 degrees.
Lay out flat the thin sliced Top Round onto cutting board.(Top Inside Round can be sliced ahead at 1/8th to 1/4th inch thickness - a little thinner is better than a little thicker.)
"Butter" the meat slices with your favorite mustard -preferably a good quality German-style mustard.
Place 2 strips of raw bacon on meat slices.
Place 3 to 5 slices of dill pickle and 3 to 5 carrot slices - placed every other one - onto raw bacon slices.
Sprinkle with lots of diced raw onion.
Fresh parsley and mushrooms are optional to taste.
Roll up meat and place in a covered baking pan.
4-6 robust rouladen should be covered with a large family size can of Cream of Mushroom soup - do NOT add water or milk.
Bake in oven for approximately 45 to 65 minutes - test middle rouladen rolls after about 40 to 45 minutes by poking with a fork. . .if the juice runs clear the meat should be done - if the juices still look a bit red please cook a little longer.
A longer piece of tin-foil can be substituted for baking dish cover - just be sure to "tent" the foil in the middle so that the soup has room to heat thoroughly and does not stick to the foil. As the Cream of Mushroom bakes down it thickens and mixes with the natural juices of the meat and makes just a wonderful tasting gravy!
Remove from oven and let stand for 5 minutes prior to serving. . . this gives the soup time to thicken a bit more and allows the rouladen to firm up a bit!
SERVING SUGGESTIONS: Rouladen can be served with dumplings, wide egg noodles, red cabbage and a fresh salad.
courtesy of: Bavaria Sausage, Inc., 6317 Nesbitt Road, Madison, Wisconsin, 53719
German style Mustard
12 Slices Raw Bacon
18-24 Dill Pickle Slices
18-24 Carrot Slices
1-2 Large Onions - Diced up.
1 Large Family Size Cream of Mushroom Soup
Pre-heat oven to 325 degrees.
Lay out flat the thin sliced Top Round onto cutting board.(Top Inside Round can be sliced ahead at 1/8th to 1/4th inch thickness - a little thinner is better than a little thicker.)
"Butter" the meat slices with your favorite mustard -preferably a good quality German-style mustard.
Place 2 strips of raw bacon on meat slices.
Place 3 to 5 slices of dill pickle and 3 to 5 carrot slices - placed every other one - onto raw bacon slices.
Sprinkle with lots of diced raw onion.
Fresh parsley and mushrooms are optional to taste.
Roll up meat and place in a covered baking pan.
4-6 robust rouladen should be covered with a large family size can of Cream of Mushroom soup - do NOT add water or milk.
Bake in oven for approximately 45 to 65 minutes - test middle rouladen rolls after about 40 to 45 minutes by poking with a fork. . .if the juice runs clear the meat should be done - if the juices still look a bit red please cook a little longer.
A longer piece of tin-foil can be substituted for baking dish cover - just be sure to "tent" the foil in the middle so that the soup has room to heat thoroughly and does not stick to the foil. As the Cream of Mushroom bakes down it thickens and mixes with the natural juices of the meat and makes just a wonderful tasting gravy!
Remove from oven and let stand for 5 minutes prior to serving. . . this gives the soup time to thicken a bit more and allows the rouladen to firm up a bit!
SERVING SUGGESTIONS: Rouladen can be served with dumplings, wide egg noodles, red cabbage and a fresh salad.
courtesy of: Bavaria Sausage, Inc., 6317 Nesbitt Road, Madison, Wisconsin, 53719
Friday, June 23, 2006
411. GRILLED MARINATED MOZZARELLA with CRUNCHY BREAD, SMOKED BACON, and a BLACK OLIVE and LEMON DRESSING
serves 4
1 loaf of ciabatta bread
8 rashers of thinly sliced dry-cured smoky bacon
zest of 2 lemons
4 large buffalo mozzarella cheeses
8 sticks of fresh rosemary
1 clove of garlic
extra virgin olive oil
3 handfuls of mixed fresh herbs (chives, chervil, mint, basil, parsley)
For the dressing
1 good handful of nice black olives, stones removed
1 fresh red chili, deseeded and finely chopped
5 tablespoons lemon juice
5 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper
Remove the crusts from the ciabatta and tear up into rough 1 inch pieces. Throw into a bowl with the bacon and lemon zest. Divide each mozzarella into 8 similar-sized pieces and add to the bowl. Keeping the leaf tips on the rosemary sticks, remove the lower leaves and then smash these up in a pestle and mortar with the garlic. Stir in 8 tablespoons of olive oil, then pour this mixture over the bread, cheese and bacon. Marinate for anything from 15 minutes to an hour.
Thread your mozzarella and bread on to your rosemary sticks, weaving the bacon in and around. Line up the kebabs on a wire rack and place under the grill on a very high heat until the bread and bacon are golden and crisp and the mozzarella is nice and gooey. While this is grilling make sure you keep an eye on it, as it can turn into a charred kebab very quickly. To make the dressing, chop up the olives and mix with the chili, 5 tablespoons of the lemon juice and the same of olive oil. Season to taste.
To serve the kebabs, dress the herbs with half of the olive dressing right at the last minute so the leaves stay nice and fresh, then use the other half of the dressing drizzled over the kebabs.
courtesy of: Jamie's Kitchen, by Jamie Oliver. Penguin, 2002, p. 258.
1 loaf of ciabatta bread
8 rashers of thinly sliced dry-cured smoky bacon
zest of 2 lemons
4 large buffalo mozzarella cheeses
8 sticks of fresh rosemary
1 clove of garlic
extra virgin olive oil
3 handfuls of mixed fresh herbs (chives, chervil, mint, basil, parsley)
For the dressing
1 good handful of nice black olives, stones removed
1 fresh red chili, deseeded and finely chopped
5 tablespoons lemon juice
5 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper
Remove the crusts from the ciabatta and tear up into rough 1 inch pieces. Throw into a bowl with the bacon and lemon zest. Divide each mozzarella into 8 similar-sized pieces and add to the bowl. Keeping the leaf tips on the rosemary sticks, remove the lower leaves and then smash these up in a pestle and mortar with the garlic. Stir in 8 tablespoons of olive oil, then pour this mixture over the bread, cheese and bacon. Marinate for anything from 15 minutes to an hour.
Thread your mozzarella and bread on to your rosemary sticks, weaving the bacon in and around. Line up the kebabs on a wire rack and place under the grill on a very high heat until the bread and bacon are golden and crisp and the mozzarella is nice and gooey. While this is grilling make sure you keep an eye on it, as it can turn into a charred kebab very quickly. To make the dressing, chop up the olives and mix with the chili, 5 tablespoons of the lemon juice and the same of olive oil. Season to taste.
To serve the kebabs, dress the herbs with half of the olive dressing right at the last minute so the leaves stay nice and fresh, then use the other half of the dressing drizzled over the kebabs.
courtesy of: Jamie's Kitchen, by Jamie Oliver. Penguin, 2002, p. 258.
Thursday, June 22, 2006
410. BACON-WRAPPED TURKEY TENDERLOINS with PORT SAUCE
yields 18
PREP
36 Slices bacon, blanched
As needed freshly cracked black pepper
36 3 to 4 Ounce turkey tenderloin medallions, pounded to an even thickness
2 Tablespoons kosher salt
1 Tablespoon white pepper
2 Tablespoons ground coriander
1 Tablespoon ground cumin
Lay out the bacon flat on a hotel pan and season with coarsely cracked pepper. Turn bacon over and repeat. Wrap each turkey medallion with a slice of peppered bacon, secure with a toothpick and set aside. Mix the seasonings together in a bowl and reserve. Season both sides of each turkey medallion with the seasoning mixture.
TURKEY
1/2 Cup olive oil
In hot oil, saute medallions about 2 minutes. Turn and saute an additional 2 minutes. Deglaze pan with a small amount of port. Remove medallions. Place medallions on a sizzler plate and cook in a 350 degree F oven to an internal temperature of 170 degrees F or for about 10 minutes.
PORT SAUCE
2-1/2 Quarts port wine
1/3 Cup fresh thyme, chopped
While the medallions are in the oven, finish the port wine sauce. Add the remaining port wine and thyme to the saute pan. Reduce volume to about 4-1/2 cups, set aside and keep warm.
PLATING and SERVICE
4-1/2 Pounds mushroom pasta, cooked and drained
4-1/2 Pounds root vegetables, roasted
As needed fresh thyme sprigs
To plate each entree, place 4 ounces mushroom pasta in the center of a heated plate.
Top with 2 turkey medallions and 1/4 cup port sauce. Serve with roasted root vegetables. Garnish with fresh thyme sprigs.
courtesy of: Executive Sous Chef Joseph Worden of The Remingtons Restaurant, Park Plaza Valley Inn Hotel and Conference Center in Neenah, Wisconsin
PREP
36 Slices bacon, blanched
As needed freshly cracked black pepper
36 3 to 4 Ounce turkey tenderloin medallions, pounded to an even thickness
2 Tablespoons kosher salt
1 Tablespoon white pepper
2 Tablespoons ground coriander
1 Tablespoon ground cumin
Lay out the bacon flat on a hotel pan and season with coarsely cracked pepper. Turn bacon over and repeat. Wrap each turkey medallion with a slice of peppered bacon, secure with a toothpick and set aside. Mix the seasonings together in a bowl and reserve. Season both sides of each turkey medallion with the seasoning mixture.
TURKEY
1/2 Cup olive oil
In hot oil, saute medallions about 2 minutes. Turn and saute an additional 2 minutes. Deglaze pan with a small amount of port. Remove medallions. Place medallions on a sizzler plate and cook in a 350 degree F oven to an internal temperature of 170 degrees F or for about 10 minutes.
PORT SAUCE
2-1/2 Quarts port wine
1/3 Cup fresh thyme, chopped
While the medallions are in the oven, finish the port wine sauce. Add the remaining port wine and thyme to the saute pan. Reduce volume to about 4-1/2 cups, set aside and keep warm.
PLATING and SERVICE
4-1/2 Pounds mushroom pasta, cooked and drained
4-1/2 Pounds root vegetables, roasted
As needed fresh thyme sprigs
To plate each entree, place 4 ounces mushroom pasta in the center of a heated plate.
Top with 2 turkey medallions and 1/4 cup port sauce. Serve with roasted root vegetables. Garnish with fresh thyme sprigs.
courtesy of: Executive Sous Chef Joseph Worden of The Remingtons Restaurant, Park Plaza Valley Inn Hotel and Conference Center in Neenah, Wisconsin
Wednesday, June 21, 2006
409. CURLY ENDIVE SALAD with CRANBERRY-BACON VINAIGRETTE and BLUE CHEESE PASTRIES
serves 6
1 sheet frozen puff pastry (half of 17 1/4-ounce package), thawed
1 egg, beaten to blend (glaze)
9 smoked bacon slices, chopped
1/3 cup minced shallots
1 cup ruby Port
1/2 cup dried cranberries
1 tablespoon balsamic vinegar
6 heaping tablespoons crumbled blue cheese
9 cups bite-size curly endive
Preheat oven to 400°F. Unfold pastry onto work service. Using 2-inch- diameter scalloped cookie cutter, cut out 12 rounds. Using 1-inch-diameter cookie cutter, cut out centers of 6 pastry rounds. Discard centers. Pierce 2-inch rounds all over with fork. Brush edges with egg glaze. Top with pastry rings, pressing gently. Transfer to large baking sheet. Bake until puffed and golden, about 10 minutes. Transfer to rack; cool. Pull out uncooked portion from centers of pastries and discard. (Can be made 8 hours ahead. Store airtight at room temperature.)
Preheat oven to 325°F. Cook bacon in heavy medium skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour 3 tablespoons bacon drippings into small bowl. Discard all but 1 teaspoon of remaining drippings from skillet. Add shallots to drippings in skillet; sauté over medium-high heat until tender, about 3 minutes. Add Port and cranberries and bring to boil, scraping any browned bits. Boil until cranberries are soft and liquid is reduced by half, about 10 minutes. Add reserved 3 tablespoons bacon drippings and stir just until warm. Pour vinegar into small bowl. Gradually whisk in Port mixture.
Meanwhile, place pastries on baking sheet. Spoon 1 heaping tablespoon cheese into center of each. Bake until cheese is soft, about 6 minutes.
Place endive in large bowl. Pour warm dressing over and toss. Divide greens among 6 plates. Sprinkle with bacon. Top each with 1 pastry and serve.
courtesy of: Bon Appétit, "R.S.V.P." November 1995, L'Etoile, Madison, Wisconsin
1 sheet frozen puff pastry (half of 17 1/4-ounce package), thawed
1 egg, beaten to blend (glaze)
9 smoked bacon slices, chopped
1/3 cup minced shallots
1 cup ruby Port
1/2 cup dried cranberries
1 tablespoon balsamic vinegar
6 heaping tablespoons crumbled blue cheese
9 cups bite-size curly endive
Preheat oven to 400°F. Unfold pastry onto work service. Using 2-inch- diameter scalloped cookie cutter, cut out 12 rounds. Using 1-inch-diameter cookie cutter, cut out centers of 6 pastry rounds. Discard centers. Pierce 2-inch rounds all over with fork. Brush edges with egg glaze. Top with pastry rings, pressing gently. Transfer to large baking sheet. Bake until puffed and golden, about 10 minutes. Transfer to rack; cool. Pull out uncooked portion from centers of pastries and discard. (Can be made 8 hours ahead. Store airtight at room temperature.)
Preheat oven to 325°F. Cook bacon in heavy medium skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour 3 tablespoons bacon drippings into small bowl. Discard all but 1 teaspoon of remaining drippings from skillet. Add shallots to drippings in skillet; sauté over medium-high heat until tender, about 3 minutes. Add Port and cranberries and bring to boil, scraping any browned bits. Boil until cranberries are soft and liquid is reduced by half, about 10 minutes. Add reserved 3 tablespoons bacon drippings and stir just until warm. Pour vinegar into small bowl. Gradually whisk in Port mixture.
Meanwhile, place pastries on baking sheet. Spoon 1 heaping tablespoon cheese into center of each. Bake until cheese is soft, about 6 minutes.
Place endive in large bowl. Pour warm dressing over and toss. Divide greens among 6 plates. Sprinkle with bacon. Top each with 1 pastry and serve.
courtesy of: Bon Appétit, "R.S.V.P." November 1995, L'Etoile, Madison, Wisconsin
Tuesday, June 20, 2006
408. CALICO BAKED BEANS with HAMBURGER and BACON
1 can tiny butter beans
1 can green beans
1 can kidney beans
1 can pork and beans
1/2 lb. hamburger
1/2 lb. bacon
1 sm. onion
3/4 cup brown sugar
1/2 cup catsup
1 teaspoon mustard (not dried)
Drain butter beans, green beans and kidney beans and mix with pork and beans. brown and crumble hamburger with onion. Fry the bacon a little and crumble with other ingredients. Mix brown sugar, catsup and mustard and mix with the bean mixture. Bake in a long casserole dish at 350 degrees for about 45 minutes.
courtesy of: Pam Beaver / S. Wallace Edwards & Sons, Inc., 11455 Rolfe Highway, PO Box 25, Surrey, Virginia, 23883
1 can green beans
1 can kidney beans
1 can pork and beans
1/2 lb. hamburger
1/2 lb. bacon
1 sm. onion
3/4 cup brown sugar
1/2 cup catsup
1 teaspoon mustard (not dried)
Drain butter beans, green beans and kidney beans and mix with pork and beans. brown and crumble hamburger with onion. Fry the bacon a little and crumble with other ingredients. Mix brown sugar, catsup and mustard and mix with the bean mixture. Bake in a long casserole dish at 350 degrees for about 45 minutes.
courtesy of: Pam Beaver / S. Wallace Edwards & Sons, Inc., 11455 Rolfe Highway, PO Box 25, Surrey, Virginia, 23883
Monday, June 19, 2006
407. GREEN BEANS and BACON
serves 4
3/4 lb. green beans
8 slices hickory smoked bacon
2 medium-size potatoes, pared and cut into 1/2-inch pieces
1 small onion, sliced
1/4 cup water
1/2 teaspoon salt
Cook green beans in small amount of boiling salted water for 10 to 15 minutes or until just tender. Dice the bacon and fry until crisp. Add green beans and remaining ingredients to bacon and cook, covered for about 15 minutes or until potatoes are tender.
courtesy of: Loretta Rossmann / S. Wallace Edwards & Sons, Inc., 11455 Rolfe Highway, PO Box 25, Surrey, Virginia, 23883
3/4 lb. green beans
8 slices hickory smoked bacon
2 medium-size potatoes, pared and cut into 1/2-inch pieces
1 small onion, sliced
1/4 cup water
1/2 teaspoon salt
Cook green beans in small amount of boiling salted water for 10 to 15 minutes or until just tender. Dice the bacon and fry until crisp. Add green beans and remaining ingredients to bacon and cook, covered for about 15 minutes or until potatoes are tender.
courtesy of: Loretta Rossmann / S. Wallace Edwards & Sons, Inc., 11455 Rolfe Highway, PO Box 25, Surrey, Virginia, 23883
Sunday, June 18, 2006
406. BACON ROLL UPS
1/4 cup butter
1/2 cup water
1 1/2 cups herb stuffing mix
1 egg, slightly beaten
1/4 lb. sausage
8 to 12 oz. bacon
Melt butter in water; remove from heat. Add stuffing, egg and sausage. Chill for 1 hour. preheat oven to 375 degrees. Shape into pieces the size of pecans. Divide bacon strips into thirds. Wrap around mixture and secure with toothpicks. Bake in a shallow pan for 35 minutes, turning once. Drain on paper towels. Serve hot. Yields 30.
courtesy of: Dale Fuss / S. Wallace Edwards & Sons, Inc., 11455 Rolfe Highway, PO Box 25, Surrey, Virginia, 23883
1/2 cup water
1 1/2 cups herb stuffing mix
1 egg, slightly beaten
1/4 lb. sausage
8 to 12 oz. bacon
Melt butter in water; remove from heat. Add stuffing, egg and sausage. Chill for 1 hour. preheat oven to 375 degrees. Shape into pieces the size of pecans. Divide bacon strips into thirds. Wrap around mixture and secure with toothpicks. Bake in a shallow pan for 35 minutes, turning once. Drain on paper towels. Serve hot. Yields 30.
courtesy of: Dale Fuss / S. Wallace Edwards & Sons, Inc., 11455 Rolfe Highway, PO Box 25, Surrey, Virginia, 23883
Saturday, June 17, 2006
405. PEANUT BUTTER, BANANA, and BACON STUFFED FRENCH TOAST
yields 4 servings
Strawberry jelly
4 large eggs
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
Pinch salt
1 cup half-and-half
1 1/2 cups puffed rice cereal, or lightly crushed cornflakes
8 slices stale white sandwich bread (2 to 3 days old)
8 teaspoons smooth peanut butter
4 ripe bananas, peeled and sliced into thin circles, plus extra for garnish
1/2 pound apple smoked bacon, cooked until crisp
1 stick unsalted butter
Confectioners' sugar for serving
Chopped peanuts, for garnish
Preheat the oven to 350 degrees F.
Place the jelly in a plastic squirt bottle. Heat a small pan of water on the stove. Water should be hot, but not boiling. Place the squirt bottle in the water.
In a large bowl, combine the eggs, granulated sugar, vanilla extract, and salt and whisk to dissolve the sugar. Add the half-and-half and whisk to combine. Place the cereal on a large plate or in a shallow baking dish.
Place 4 slices of bread on a work surface and spread each with 2 teaspoons of the peanut butter, and a layer of banana slices. Top with the bacon and the remaining bread to form a sandwich and press to tightly close. Place 1 sandwich in the bowl with the batter and let sit until well moistened, about 2 minutes, turning to coat both sides. Place in the dish with the cereal, turning to coat on both sides and pressing to adhere.
Heat a large skillet over medium-high heat until hot, 4 minutes. Add 1 tablespoon of the butter. Dredge each stuffed and soaked sandwich in rice cereal and add to the pan. Cook undisturbed until golden brown and crusted on the bottom, about 2 to 3 minutes. Flip and cook until the second side is golden brown, about 2 to 3 minutes. Place on a baking sheet and bake until cooked through, about 6 to 8 minutes.
To serve, place 1 stuffed French toast on each of 4 plates. Sprinkle lightly with confectioners' sugar and top each serving with chopped peanuts and banana slices. Squirt the strawberry jelly over the French toast. Serve immediately.
courtesy of: Emeril Lagasse, Emeril Live, "Let's Play with Food," 2004
Strawberry jelly
4 large eggs
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
Pinch salt
1 cup half-and-half
1 1/2 cups puffed rice cereal, or lightly crushed cornflakes
8 slices stale white sandwich bread (2 to 3 days old)
8 teaspoons smooth peanut butter
4 ripe bananas, peeled and sliced into thin circles, plus extra for garnish
1/2 pound apple smoked bacon, cooked until crisp
1 stick unsalted butter
Confectioners' sugar for serving
Chopped peanuts, for garnish
Preheat the oven to 350 degrees F.
Place the jelly in a plastic squirt bottle. Heat a small pan of water on the stove. Water should be hot, but not boiling. Place the squirt bottle in the water.
In a large bowl, combine the eggs, granulated sugar, vanilla extract, and salt and whisk to dissolve the sugar. Add the half-and-half and whisk to combine. Place the cereal on a large plate or in a shallow baking dish.
Place 4 slices of bread on a work surface and spread each with 2 teaspoons of the peanut butter, and a layer of banana slices. Top with the bacon and the remaining bread to form a sandwich and press to tightly close. Place 1 sandwich in the bowl with the batter and let sit until well moistened, about 2 minutes, turning to coat both sides. Place in the dish with the cereal, turning to coat on both sides and pressing to adhere.
Heat a large skillet over medium-high heat until hot, 4 minutes. Add 1 tablespoon of the butter. Dredge each stuffed and soaked sandwich in rice cereal and add to the pan. Cook undisturbed until golden brown and crusted on the bottom, about 2 to 3 minutes. Flip and cook until the second side is golden brown, about 2 to 3 minutes. Place on a baking sheet and bake until cooked through, about 6 to 8 minutes.
To serve, place 1 stuffed French toast on each of 4 plates. Sprinkle lightly with confectioners' sugar and top each serving with chopped peanuts and banana slices. Squirt the strawberry jelly over the French toast. Serve immediately.
courtesy of: Emeril Lagasse, Emeril Live, "Let's Play with Food," 2004
Friday, June 16, 2006
404. CHICKEN and BACON SHISH KABOBS
yields 6 servings
1/4 cup soy sauce
1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons canola oil
10 large mushrooms, cut in half
2 green onions, minced
3 skinless, boneless chicken breast halves - cut into chunks
1/2 pound sliced thick cut bacon, cut in half
1 (8 ounce) can pineapple chunks, drained
skewers
In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
Preheat grill for high heat.
Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured.
Alternate with mushroom halves and pineapple chunks.
Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.
courtesy of: Jennifer, Kuala Lumpur, Malaysia, Malaysia
1/4 cup soy sauce
1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons canola oil
10 large mushrooms, cut in half
2 green onions, minced
3 skinless, boneless chicken breast halves - cut into chunks
1/2 pound sliced thick cut bacon, cut in half
1 (8 ounce) can pineapple chunks, drained
skewers
In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
Preheat grill for high heat.
Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured.
Alternate with mushroom halves and pineapple chunks.
Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.
courtesy of: Jennifer, Kuala Lumpur, Malaysia, Malaysia
Thursday, June 15, 2006
403. CREAMY SWEDE and BACON
1 swede
4 rashers bacon, rinded and chopped
40 grams butter
2 tablespoons single cream
Salt and pepper
Peel the swede and cut into smallish cubes. Bring to the boil and then simmer for approximately 15-20 minutes, or until tender. Drain thoroughly. Heat half of the butter and fry the chopped bacon until it begins to crisp. Return the swedes to the pan and add the rest of the butter and the cream, mashing until creamy. Season to taste with the salt and pepper and serve immediately.
courtesy of: Abel & Cole, organic home delivery service, 16 Waterside Way, Plough Lane, Wimbledon, SW17 0HB
4 rashers bacon, rinded and chopped
40 grams butter
2 tablespoons single cream
Salt and pepper
Peel the swede and cut into smallish cubes. Bring to the boil and then simmer for approximately 15-20 minutes, or until tender. Drain thoroughly. Heat half of the butter and fry the chopped bacon until it begins to crisp. Return the swedes to the pan and add the rest of the butter and the cream, mashing until creamy. Season to taste with the salt and pepper and serve immediately.
courtesy of: Abel & Cole, organic home delivery service, 16 Waterside Way, Plough Lane, Wimbledon, SW17 0HB
Wednesday, June 14, 2006
402. ROASTED LEG OF RABBIT with BACON and MUSTARD SAUCE
Serves 4
4 rabbit legs
110g unsalted butter, softened
1 garlic clove, peeled and chopped
1 tbs chopped fresh tarragon
1 tbs chopped fresh parsley
grated rind of 1 lemon
salt and pepper
20 thin smoked bacon rashers, rind removed
For the mustard sauce
450ml whipping cream salt and pepper
Preheat the oven to 220C/Gas 7. With a small sharp knife, remove the thigh bone from the rabbit leg by forming a little tunnel around the bone rather than coming through from the side. This is only slightly tricky and just takes a little time and trouble. Mix together the butter, garlic, tarragon, parsley, lemon and seasoning. Divide this between the four cavities and wrap each leg with five rashers of bacon, then place on a lightly buttered baking tray. Make sure that the ends of each rasher meet on the underside. Roast the legs in the oven for about 10 minutes until crisp and golden brown. Remove from the oven and leave to rest for a further 10 minutes in a warm place.
Meanwhile, make the sauce. Simply heat the cream with a tablespoon of the mustard and a little salt and pepper. Simmer for five minutes or so until slightly thickened. Keep warm.
To serve, cut three slices from the bulbous end of each leg and, being careful to collect the herby juices, arrange neatly on four plates. Sit the bony part upright alongside the slices. Add the second spoonful of mustard to the sauce, whisk, reheat and serve separately in a sauce-boat. A dish of plain boiled potatoes and a green salad would be a fitting accompaniment.
courtesy of: Roast Chicken and Other Stories: A Recipe Book, by Simon Hopkinson. Ebury Press, December 1996
4 rabbit legs
110g unsalted butter, softened
1 garlic clove, peeled and chopped
1 tbs chopped fresh tarragon
1 tbs chopped fresh parsley
grated rind of 1 lemon
salt and pepper
20 thin smoked bacon rashers, rind removed
For the mustard sauce
450ml whipping cream salt and pepper
Preheat the oven to 220C/Gas 7. With a small sharp knife, remove the thigh bone from the rabbit leg by forming a little tunnel around the bone rather than coming through from the side. This is only slightly tricky and just takes a little time and trouble. Mix together the butter, garlic, tarragon, parsley, lemon and seasoning. Divide this between the four cavities and wrap each leg with five rashers of bacon, then place on a lightly buttered baking tray. Make sure that the ends of each rasher meet on the underside. Roast the legs in the oven for about 10 minutes until crisp and golden brown. Remove from the oven and leave to rest for a further 10 minutes in a warm place.
Meanwhile, make the sauce. Simply heat the cream with a tablespoon of the mustard and a little salt and pepper. Simmer for five minutes or so until slightly thickened. Keep warm.
To serve, cut three slices from the bulbous end of each leg and, being careful to collect the herby juices, arrange neatly on four plates. Sit the bony part upright alongside the slices. Add the second spoonful of mustard to the sauce, whisk, reheat and serve separately in a sauce-boat. A dish of plain boiled potatoes and a green salad would be a fitting accompaniment.
courtesy of: Roast Chicken and Other Stories: A Recipe Book, by Simon Hopkinson. Ebury Press, December 1996
Tuesday, June 13, 2006
401. BACON and EGG SOUP
1 lb. good bacon
1/2 cup chopped shallots
3/4 cup frozen spinach or collard greens
1/2 cup water
2-4 eggs
3 cans Campbell's chicken broth
1/3 cup shelled chopped pistachios
3/4 cup fresh cilantro, loosely chopped
3/4 cup grated muenster cheese
several tablespoons heavy cream, to taste
black pepper, sage, mace
2 tablespoons dry sherry
1 packet unflavored gelatin (optional)
Chop the bacon and the shallots both small and fry them together in a pan until the bacon is crisped. Set them aside. Drain off all the grease except a little, and use that and the water to cook the collards until they soften. Turn off the fire and let your pan cool while you beat two or three or four eggs. If you only use two eggs, first sprinkle a packet of unflavored gelatin into your chicken stock. Beat the chicken stock into the eggs. Pour this into the pan with the collards and heat, stirring constantly, until the soup thickens. This will be sudden, so keep your fire moderate and watch closely. While you're stirring, throw in the pistachios and cilantro, and season to taste with black pepper, a good pinch of rubbed sage, and a little mace. When the soup has thickened, turn off the fire and keep stirring. Add the crisp bacon and onions, and a little later the cheese, stirring the whiles until the cheese melts. Temper it up with sherry and cream and serve it forth.
NOTE: You can also make this soup with leftover baked ham, and use the juices from the ham's baking if you're not on a low-salt diet. A very nice addition is queso de freir, also known as queso para freir, queso fresco, queso blanco fresco, and panela. It's a crumbly white Hispanic cheese that doesn't melt when you cook it. If you take a slice and fry it in a little oil, browning it on both sides, it's like an entire slice of the little crispy bits you get around the edges of a grilled cheese sandwich. Take several of these browned cheese slices and use your scissors to cut them up into strips. At the last minute, throw them into the soup in place of the grated cheese.
courtesy of: Teresa Nielson Hayden
1/2 cup chopped shallots
3/4 cup frozen spinach or collard greens
1/2 cup water
2-4 eggs
3 cans Campbell's chicken broth
1/3 cup shelled chopped pistachios
3/4 cup fresh cilantro, loosely chopped
3/4 cup grated muenster cheese
several tablespoons heavy cream, to taste
black pepper, sage, mace
2 tablespoons dry sherry
1 packet unflavored gelatin (optional)
Chop the bacon and the shallots both small and fry them together in a pan until the bacon is crisped. Set them aside. Drain off all the grease except a little, and use that and the water to cook the collards until they soften. Turn off the fire and let your pan cool while you beat two or three or four eggs. If you only use two eggs, first sprinkle a packet of unflavored gelatin into your chicken stock. Beat the chicken stock into the eggs. Pour this into the pan with the collards and heat, stirring constantly, until the soup thickens. This will be sudden, so keep your fire moderate and watch closely. While you're stirring, throw in the pistachios and cilantro, and season to taste with black pepper, a good pinch of rubbed sage, and a little mace. When the soup has thickened, turn off the fire and keep stirring. Add the crisp bacon and onions, and a little later the cheese, stirring the whiles until the cheese melts. Temper it up with sherry and cream and serve it forth.
NOTE: You can also make this soup with leftover baked ham, and use the juices from the ham's baking if you're not on a low-salt diet. A very nice addition is queso de freir, also known as queso para freir, queso fresco, queso blanco fresco, and panela. It's a crumbly white Hispanic cheese that doesn't melt when you cook it. If you take a slice and fry it in a little oil, browning it on both sides, it's like an entire slice of the little crispy bits you get around the edges of a grilled cheese sandwich. Take several of these browned cheese slices and use your scissors to cut them up into strips. At the last minute, throw them into the soup in place of the grated cheese.
courtesy of: Teresa Nielson Hayden
Monday, June 12, 2006
400. PISTACHIO-STUFFED, BACON-WRAPPED QUAIL
serves four
4 semi-boneless quail
6 slices of room temperature bacon
2 ounces of chicken breast
1/2 cup of chopped chives
1/2 cup of toasted pistachios
salt and pepper
Note: If you are unable to find semi-boneless quail you may instead use bone-in quail and remove the bones yourself. Debone the quail removing the breast bone, the ribcage bones and the first leg bone. Cut off the wishbone and cut through the backbone if necessary. Gently and carefully run your fingers along the bones separating them from the remaining flesh. Reserve the bones for use in the chanterelle broth.
In a food processor puree the chicken, the chives and 2 slices of bacon until smooth. Season the mixture to taste with salt and pepper. In a bowl add the pistachios.
Stuff each quail with several spoons of the pistachio mixture. Form each quail into a tight ball shaped roast. Wrap each quail with a slice of the remaining bacon. Cover as much of each breast as possible by only slightly overlapping the bacon as it extends several times around the quail. Tuck the ends of the bacon slice into each other on the side away from the breasts.
Roast each bird at 400 degrees until done. Ovens and quails vary it is best to judge doneness of the quail by the temperature of the stuffing which should reach an internal temperature of 160 degrees. On average this will take 20 to 30 minutes. The bacon will brown nicely along the way.
Let rest for several minutes then slice each quail in half through the center of the breasts. Serve immediately.
courtesy of: The Inn at Bay Fortune, Prince Edward Island & Nova Scotia, Canada
4 semi-boneless quail
6 slices of room temperature bacon
2 ounces of chicken breast
1/2 cup of chopped chives
1/2 cup of toasted pistachios
salt and pepper
Note: If you are unable to find semi-boneless quail you may instead use bone-in quail and remove the bones yourself. Debone the quail removing the breast bone, the ribcage bones and the first leg bone. Cut off the wishbone and cut through the backbone if necessary. Gently and carefully run your fingers along the bones separating them from the remaining flesh. Reserve the bones for use in the chanterelle broth.
In a food processor puree the chicken, the chives and 2 slices of bacon until smooth. Season the mixture to taste with salt and pepper. In a bowl add the pistachios.
Stuff each quail with several spoons of the pistachio mixture. Form each quail into a tight ball shaped roast. Wrap each quail with a slice of the remaining bacon. Cover as much of each breast as possible by only slightly overlapping the bacon as it extends several times around the quail. Tuck the ends of the bacon slice into each other on the side away from the breasts.
Roast each bird at 400 degrees until done. Ovens and quails vary it is best to judge doneness of the quail by the temperature of the stuffing which should reach an internal temperature of 160 degrees. On average this will take 20 to 30 minutes. The bacon will brown nicely along the way.
Let rest for several minutes then slice each quail in half through the center of the breasts. Serve immediately.
courtesy of: The Inn at Bay Fortune, Prince Edward Island & Nova Scotia, Canada
Sunday, June 11, 2006
399. BACON and CHEESE CAULIFLOWER
serves 4
1 bag frozen cauliflower
1/4 cup finely chopped onion
8 ounces shredded cheddar cheese
4 ounces heavy cream
salt and pepper
1/4 cup butter
crumbled cooked bacon
Run cool water over frozen cauliflower in collander to separate pieces. Spray large casserole dish with pam and layer 1/2 cauliflower on bottom. Season with salt and pepper, then layer with 1/2 onions and thinly sliced pats of butter. Add 1/2 cheese. Repeat layers. Pour cream over and bake 45 minutes at 350 degrees.
courtesy of: Breck, Flagstaff, Arizona
1 bag frozen cauliflower
1/4 cup finely chopped onion
8 ounces shredded cheddar cheese
4 ounces heavy cream
salt and pepper
1/4 cup butter
crumbled cooked bacon
Run cool water over frozen cauliflower in collander to separate pieces. Spray large casserole dish with pam and layer 1/2 cauliflower on bottom. Season with salt and pepper, then layer with 1/2 onions and thinly sliced pats of butter. Add 1/2 cheese. Repeat layers. Pour cream over and bake 45 minutes at 350 degrees.
courtesy of: Breck, Flagstaff, Arizona
Saturday, June 10, 2006
398. GOLDEN CALIFORNIA BACON CINNAMON ROLLS
Serves 8
1/2 lb. bacon cooked crisp, crumbled
1 cup pecans (whole and/or pieces)
3 pkgs. refrigerated biscuits
3/4 cup sugar
2 tablespoons cinnamon
1-1/2 sticks butter melted
1 cup sugar
2 tablespoons cinnamon
Preheat oven to 350°F. Combine bacon and pecans and cover bottom of bundt pan, prepared with non-stick spray. Set aside.
Place 3/4 cup sugar, 3 Tbs. cinnamon and biscuits in large zip-lock type bag. Shake well until pieces are coated. Place biscuit pieces into the bundt cake pan on top of bacon/pecan mixture.
Combine butter, 1 cup sugar and 2 Tbs. cinnamon and pour over biscuit pieces.
Bake for 35 minutes until golden brown. Remove and serve hot.
courtesy of: Barbara Hummel / Farmer John Meats, Clougherty Packing Company, 3049 E. Vernon Avenue, Los Angeles, California 90058
1/2 lb. bacon cooked crisp, crumbled
1 cup pecans (whole and/or pieces)
3 pkgs. refrigerated biscuits
3/4 cup sugar
2 tablespoons cinnamon
1-1/2 sticks butter melted
1 cup sugar
2 tablespoons cinnamon
Preheat oven to 350°F. Combine bacon and pecans and cover bottom of bundt pan, prepared with non-stick spray. Set aside.
Place 3/4 cup sugar, 3 Tbs. cinnamon and biscuits in large zip-lock type bag. Shake well until pieces are coated. Place biscuit pieces into the bundt cake pan on top of bacon/pecan mixture.
Combine butter, 1 cup sugar and 2 Tbs. cinnamon and pour over biscuit pieces.
Bake for 35 minutes until golden brown. Remove and serve hot.
courtesy of: Barbara Hummel / Farmer John Meats, Clougherty Packing Company, 3049 E. Vernon Avenue, Los Angeles, California 90058
Friday, June 09, 2006
397. BACON, ORANGE, and CREAM FRUIT SALAD
Serves 8
1 3-1/2 or 3-3/4 oz. package Instant Vanilla Pudding
1-1/2 cup milk
1 lb. bacon cooked and drained
1 20 oz. can pineapple chunks drained
1 16 oz. can peaches drained, sliced
1 11 oz. can Mandarin orange sections drained
2 medium apples cored and chopped
1/2 6 oz. can (1/3 cup) frozen orange juice concentrate thawed
3/4 cup sour cream
3 medium bananas sliced
Combine pudding mix with milk. Cook vanilla pudding according to directions.
Mix remaining ingredients into pudding and serve.
courtesy of: Lisa Larrigan / Farmer John Meats, Clougherty Packing Company, 3049 E. Vernon Avenue, Los Angeles, California 90058
1 3-1/2 or 3-3/4 oz. package Instant Vanilla Pudding
1-1/2 cup milk
1 lb. bacon cooked and drained
1 20 oz. can pineapple chunks drained
1 16 oz. can peaches drained, sliced
1 11 oz. can Mandarin orange sections drained
2 medium apples cored and chopped
1/2 6 oz. can (1/3 cup) frozen orange juice concentrate thawed
3/4 cup sour cream
3 medium bananas sliced
Combine pudding mix with milk. Cook vanilla pudding according to directions.
Mix remaining ingredients into pudding and serve.
courtesy of: Lisa Larrigan / Farmer John Meats, Clougherty Packing Company, 3049 E. Vernon Avenue, Los Angeles, California 90058
Thursday, June 08, 2006
396. HONEY and MUSTARD ROAST BACON JOINT
serves 3 to 4
1 large Bacon joint (either smoked or unsmoked)
Sauce Ingredients
2 tablespoons runny honey
2 teaspoons dijon mustard
2 teaspoons wholegrain mustard
1 tablespoons lime juice
2 tablespoons lemon juice
½ teaspoon chilli powder
4 cloves, crushed or ½ teaspoon ground cloves
Rinse the Bacon under a cold tap, and dry with kitchen towel, then slice the Bacon joint in half to create two smaller joints. Place them in a shallow roasting tin/dish.
Thoroughly mix together all the sauce ingredients in a bowl and pour over the Bacon making sure the meat is well covered.
If possible, cover with aluminium foil and refridgerate overnight or as long as possible.
Cooking
Heat the oven to 180°C (360°F) or 160°C (320°F) for a fan assisted oven. Place the meat in the oven, covered with aluminium foil.
Cook covered for 30 minutes, remove from the oven and baste the meat in the sauce. Replace and cook covered for another 20 minutes. Baste the meat again and replace in the oven, this time with the foil removed. Cook for a final 10 - 20 minutes until the top is nicely crisp and the meat cooked through.
Remove from the oven and serve either hot or leave to cool.
NOTE: Don't worry if you don't have all the ingredients. Any mustard can be used and the lemon and lime juice can be substituted for each other if lacking one. The small amount of chilli powder is used to help bring out the flavours, and provided it is not really hot, its presence will hardly be noticed.
This sauce can also be used on Bacon steaks. Mix the sauce ingredients together with i tsp of cornflour and place in a pan.
SERVING SUGGESTIONS: This dish can be served immediately from the oven with roast potatoes and freshly cooked vegetables. Alternatively, leave to cool and eat cold with a salad or in a sandwich.
courtesy of: ThePigSite.com
1 large Bacon joint (either smoked or unsmoked)
Sauce Ingredients
2 tablespoons runny honey
2 teaspoons dijon mustard
2 teaspoons wholegrain mustard
1 tablespoons lime juice
2 tablespoons lemon juice
½ teaspoon chilli powder
4 cloves, crushed or ½ teaspoon ground cloves
Rinse the Bacon under a cold tap, and dry with kitchen towel, then slice the Bacon joint in half to create two smaller joints. Place them in a shallow roasting tin/dish.
Thoroughly mix together all the sauce ingredients in a bowl and pour over the Bacon making sure the meat is well covered.
If possible, cover with aluminium foil and refridgerate overnight or as long as possible.
Cooking
Heat the oven to 180°C (360°F) or 160°C (320°F) for a fan assisted oven. Place the meat in the oven, covered with aluminium foil.
Cook covered for 30 minutes, remove from the oven and baste the meat in the sauce. Replace and cook covered for another 20 minutes. Baste the meat again and replace in the oven, this time with the foil removed. Cook for a final 10 - 20 minutes until the top is nicely crisp and the meat cooked through.
Remove from the oven and serve either hot or leave to cool.
NOTE: Don't worry if you don't have all the ingredients. Any mustard can be used and the lemon and lime juice can be substituted for each other if lacking one. The small amount of chilli powder is used to help bring out the flavours, and provided it is not really hot, its presence will hardly be noticed.
This sauce can also be used on Bacon steaks. Mix the sauce ingredients together with i tsp of cornflour and place in a pan.
SERVING SUGGESTIONS: This dish can be served immediately from the oven with roast potatoes and freshly cooked vegetables. Alternatively, leave to cool and eat cold with a salad or in a sandwich.
courtesy of: ThePigSite.com
Wednesday, June 07, 2006
395. SWEET POTATO and BACON SWISS CHARD BUNDLES
yield: 8 servings
2 bunches Swiss chard
1 1/2 large sweet potatoes
1 Idaho potato
1 Spanish onion, finely diced
1 cup smoked bacon, diced
2 teaspoons fresh sage, chopped
Remove the stalk from the Swiss chard leaves. Follow the sides of the stalk in a V- shaped pattern as
you approach the top of the leaf. Many times the leaf will stay intact, however the leaf may split in two.
Either way will work. Wash the leaves and poach in boiling salted water for 15 seconds. Shock in ice
water. Drain and set aside.
Bake the potatoes in the oven until soft. Cool and peel potatoes. Dice into medium nuggets and set
aside. Brown the bacon in a large heavy skillet over high heat. When the bacon is golden brown add
onions and continue cooking for 3-4 minutes on medium heat. Add sage and both potatoes. Let cook
for another 10-15 minutes over medium heat. The potatoes will crush and the mix will resemble chunky
mashed potatoes. Season with salt and pepper. Cool and set aside.
To prepare the bundles, lay out the Swiss chard leaves on the counter top. The surface of one leaf
should be 6-7 inches in diameter. (Put two together if necessary.) The inside of the leaf should face up.
Divide the potato mix into 8 equal portions (each portion should be close to 3 ounces). Place a portion
of potato on the bottom half of the chard leaf and roll the leaf around the mix. Start by folding the bottom
end of the leaf over the potato. Roll once over and fold in the sides. Continue to roll over until it resembles
a short log. Repeat with remaining bundles then place in a buttered baking dish. Brush with olive oil and
bake at 325°F until warm in the center.
courtesy of: Michael Smith & Debbie Gold, Co-Executive Chefs, The American Restaurant, Kansas City, Missouri
2 bunches Swiss chard
1 1/2 large sweet potatoes
1 Idaho potato
1 Spanish onion, finely diced
1 cup smoked bacon, diced
2 teaspoons fresh sage, chopped
Remove the stalk from the Swiss chard leaves. Follow the sides of the stalk in a V- shaped pattern as
you approach the top of the leaf. Many times the leaf will stay intact, however the leaf may split in two.
Either way will work. Wash the leaves and poach in boiling salted water for 15 seconds. Shock in ice
water. Drain and set aside.
Bake the potatoes in the oven until soft. Cool and peel potatoes. Dice into medium nuggets and set
aside. Brown the bacon in a large heavy skillet over high heat. When the bacon is golden brown add
onions and continue cooking for 3-4 minutes on medium heat. Add sage and both potatoes. Let cook
for another 10-15 minutes over medium heat. The potatoes will crush and the mix will resemble chunky
mashed potatoes. Season with salt and pepper. Cool and set aside.
To prepare the bundles, lay out the Swiss chard leaves on the counter top. The surface of one leaf
should be 6-7 inches in diameter. (Put two together if necessary.) The inside of the leaf should face up.
Divide the potato mix into 8 equal portions (each portion should be close to 3 ounces). Place a portion
of potato on the bottom half of the chard leaf and roll the leaf around the mix. Start by folding the bottom
end of the leaf over the potato. Roll once over and fold in the sides. Continue to roll over until it resembles
a short log. Repeat with remaining bundles then place in a buttered baking dish. Brush with olive oil and
bake at 325°F until warm in the center.
courtesy of: Michael Smith & Debbie Gold, Co-Executive Chefs, The American Restaurant, Kansas City, Missouri
Tuesday, June 06, 2006
394. TOMATO and SMOKED BACON BITES
Serves: 4-6
8 slices smoked bacon, diced in ¼-inch pieces, fried and drained
16-20 cherry tomatoes
½ cup Miracle Whip® dressing
1/3 cup green onions, sliced
3 tablespoons Parmesan cheese, grated
2 tablespoons fresh parsley, snipped (or 1 tablespoon dried)
Cut a thin slice off each tomato top. Scoop out pulp and discard (or use in another recipe). In small bowl, combine all remaining ingredients; mix well. Spoon mixture into hollow tomatoes, arrange on plate and serve.
courtesy of: Nueske's Hillcrest Farm, Wisconsin
8 slices smoked bacon, diced in ¼-inch pieces, fried and drained
16-20 cherry tomatoes
½ cup Miracle Whip® dressing
1/3 cup green onions, sliced
3 tablespoons Parmesan cheese, grated
2 tablespoons fresh parsley, snipped (or 1 tablespoon dried)
Cut a thin slice off each tomato top. Scoop out pulp and discard (or use in another recipe). In small bowl, combine all remaining ingredients; mix well. Spoon mixture into hollow tomatoes, arrange on plate and serve.
courtesy of: Nueske's Hillcrest Farm, Wisconsin
Monday, June 05, 2006
393. PIEROGI LASAGNA with BACON
5 lbs. Potatoes, peeled, boiled and mashed
10 slices American cheese
Milk
Salt & Pepper to taste
2 sticks margarine
1 box lasagna noodles, boiled
1/2 lb. Bacon, fried (optional)
2/3 cup chopped onions (sauté in margarine)
1 pkg. Mozzarella cheese (8 or 12 oz.)
To mashed potatoes, add salt, pepper, some mild and American cheese slices. Put a little margarine in the bottom of a 9x13-inch pan. Layer lasagna noodles, potato mixture (sealing along sides) and sautéed onions on top, then sprinkle on Mozzarella cheese. Continue layers. Crumbled bacon may be sprinkled on top. Bake uncovered, at 350 degrees for 1/ 2 hour if mixture is warm. Bake at 325 degrees for about 2 hours if mixture is refrigerated.
courtesy of: Alice Kuhar, WELW/1330 AM, P.O. Box 1330, Willoughby, Ohio 44096
10 slices American cheese
Milk
Salt & Pepper to taste
2 sticks margarine
1 box lasagna noodles, boiled
1/2 lb. Bacon, fried (optional)
2/3 cup chopped onions (sauté in margarine)
1 pkg. Mozzarella cheese (8 or 12 oz.)
To mashed potatoes, add salt, pepper, some mild and American cheese slices. Put a little margarine in the bottom of a 9x13-inch pan. Layer lasagna noodles, potato mixture (sealing along sides) and sautéed onions on top, then sprinkle on Mozzarella cheese. Continue layers. Crumbled bacon may be sprinkled on top. Bake uncovered, at 350 degrees for 1/ 2 hour if mixture is warm. Bake at 325 degrees for about 2 hours if mixture is refrigerated.
courtesy of: Alice Kuhar, WELW/1330 AM, P.O. Box 1330, Willoughby, Ohio 44096
Sunday, June 04, 2006
392. GRILLED CORN ON THE COB WRAPPED with BACON
serves 8
8 ears corn
8 slices bacon
coarse salt and freshly ground pepper
Preheat a grill to high (if using a charcoal grill, the coals are ready when you can hold your hand 5 inches above the grill for just 1 to 2 seconds). Pull back husks to stem end (do not remove), exposing corn. Discard silk, using a vegetable brush to remove it completely.
Wrap 1 strip of bacon around each ear of corn. Pull corn husks back up, covering bacon and corn. Tie open end of husks with kitchen twine.
Grill corn, turning occasionally with tongs, until kernels are tender and bacon is cooked through, 15 to 20 minutes (husks will blacken). Transfer corn to a large bowl or platter; serve with salt and pepper for seasoning.
courtesy of: Martha Stewart Living Annual Recipes 2005, from the editors of Martha Stewart Living. New York: Martha Stewart Living Omnimedia, Inc., 2004. p. 190.
8 ears corn
8 slices bacon
coarse salt and freshly ground pepper
Preheat a grill to high (if using a charcoal grill, the coals are ready when you can hold your hand 5 inches above the grill for just 1 to 2 seconds). Pull back husks to stem end (do not remove), exposing corn. Discard silk, using a vegetable brush to remove it completely.
Wrap 1 strip of bacon around each ear of corn. Pull corn husks back up, covering bacon and corn. Tie open end of husks with kitchen twine.
Grill corn, turning occasionally with tongs, until kernels are tender and bacon is cooked through, 15 to 20 minutes (husks will blacken). Transfer corn to a large bowl or platter; serve with salt and pepper for seasoning.
courtesy of: Martha Stewart Living Annual Recipes 2005, from the editors of Martha Stewart Living. New York: Martha Stewart Living Omnimedia, Inc., 2004. p. 190.
Saturday, June 03, 2006
391. ALASKAN KING CRAB, BRIE, and BACON WRAP SANDWICH
serves 4
1 lb. Alaska King Crab meat
4 (12-14 inch) flour tortillas, warmed
4 oz brie cheese, ripe, diced
4 cups mixed baby lettuces
1 cup tomato, diced
4 slices bacon, cooked
1/2 cup mayonnaise
1 1/2 tsp fresh dill, chopped
Mix the dill and mayonnaise together in a bowl. Place king crab meat and brie together in a sauté pan; warm over medium heat until cheese starts to melt. Lay out the warm tortillas and spread 1 oz of the dill-mayonnaise over each. Top with 1/4 of the crab and brie mixture, 1 cup of the mixed lettuces, 1/4 cup diced tomato, and 1 slice of bacon, crumbled. Fold in the ends and roll up like a cigar. Cut in half at an angle.
courtesy: Fisherman's Express, Alaska Seafoods, LLC, Anchorage, Alaska
1 lb. Alaska King Crab meat
4 (12-14 inch) flour tortillas, warmed
4 oz brie cheese, ripe, diced
4 cups mixed baby lettuces
1 cup tomato, diced
4 slices bacon, cooked
1/2 cup mayonnaise
1 1/2 tsp fresh dill, chopped
Mix the dill and mayonnaise together in a bowl. Place king crab meat and brie together in a sauté pan; warm over medium heat until cheese starts to melt. Lay out the warm tortillas and spread 1 oz of the dill-mayonnaise over each. Top with 1/4 of the crab and brie mixture, 1 cup of the mixed lettuces, 1/4 cup diced tomato, and 1 slice of bacon, crumbled. Fold in the ends and roll up like a cigar. Cut in half at an angle.
courtesy: Fisherman's Express, Alaska Seafoods, LLC, Anchorage, Alaska
Friday, June 02, 2006
390. ROMAINE LETTUCE and BACON SALAD
1 head Romaine lettuce
1 red onion, sliced in thin rings
1/2 lb. Edwards' bacon, fried crisp
1 cup sour cream
1/2 cup sugar
1/2 cup mayonnaise (thin with 1 capful vinegar)
Parmesan Cheese
Wash, dry and tear lettuce into bite-size pieces. Using a 9 x 13-inch Pyrex baking dish or large platter, lay alternate layers of the lettuce, then onion slice rings. Sprinkle the bacon crumbles over top. Then drizzle mixture of sour cream, sugar, mayonnaise, vinegar over top of salad. Cover with generous sprinkling of Parmesan cheese. (Cover the dressing completely.) Refrigerate for 3 hours before serving.
courtesy of: Linda Buckingham / S. Wallace Edwards & Sons, Inc., 11455 Rolfe Highway, PO Box 25, Surrey, Virginia, 23883
1 red onion, sliced in thin rings
1/2 lb. Edwards' bacon, fried crisp
1 cup sour cream
1/2 cup sugar
1/2 cup mayonnaise (thin with 1 capful vinegar)
Parmesan Cheese
Wash, dry and tear lettuce into bite-size pieces. Using a 9 x 13-inch Pyrex baking dish or large platter, lay alternate layers of the lettuce, then onion slice rings. Sprinkle the bacon crumbles over top. Then drizzle mixture of sour cream, sugar, mayonnaise, vinegar over top of salad. Cover with generous sprinkling of Parmesan cheese. (Cover the dressing completely.) Refrigerate for 3 hours before serving.
courtesy of: Linda Buckingham / S. Wallace Edwards & Sons, Inc., 11455 Rolfe Highway, PO Box 25, Surrey, Virginia, 23883
Thursday, June 01, 2006
389. MUSSEL, BACON, and BRIE TARTS
serves 8
For the Parmesan Pastry
140g butter
225g plain flour
50g grated Parmesan cheese
1 medium egg, beaten with 1-tablespoon milk
For the Filling
2 tablespoons olive oil
1 Red onion, finely chopped
2 clove garlic, finely chopped
100g bacon or pancetta, cubed
4 medium eggs
300mls-thickened cream
3 tablespoons snipped chives
500g cooked shelled mussels or 2kg fresh mussels, cooked in a little white wine for 5 mins and then remove the meat from the shells.
200g ripe Brie, cubed
200g mixed salad leaves, to serve
French dressing, to serve
Rub the butter, flour and Parmesan together in a bowl until the mixture has the consistency of fine breadcrumbs. Add the egg mix and quickly bring it all together into a dough. Knead lightly a few times with floured hands until smooth. Shape into a flat ball, cover in cling wrap and chill for at least 1 hour.
Heat the oven to 200C/fan forced 180C. Roll the pastry out into 5mm thick and line a 25 x 3cm metal flan dish. Fill with greaseproof paper and baking beans and bake blind for 5-7 minutes until the pastry feels dry. Remove beans and paper and bake for a further 4-6 minutes, until lightly golden. Leave to cool.
Reduce the oven to 180C/fan forced 160C. Heat the olive oil in a frying pan and fry the onion for 3 minutes until softened, but not coloured. Add the garlic and bacon, and cook for 2-3 minutes. Allow to cool slightly. Meanwhile, whisk the eggs and cream with the chives, then fold in the onion, bacon and mussels. Season to taste. Set the case on a baking sheet. Spoon the mix in and scatter the Brie over the top, pushing into the mix here and there. Bake for 12-15 minutes until the filling is just firm and golden.
Serve warm with the dressed leaves and some fresh crusty bread. And perhaps a nice glass of chilled Sauvignon Blanc.
courtesy of: Roger Bayley / Roger Bayley's "Recipe of the Week," ABC South East Mornings with Tim Holt
For the Parmesan Pastry
140g butter
225g plain flour
50g grated Parmesan cheese
1 medium egg, beaten with 1-tablespoon milk
For the Filling
2 tablespoons olive oil
1 Red onion, finely chopped
2 clove garlic, finely chopped
100g bacon or pancetta, cubed
4 medium eggs
300mls-thickened cream
3 tablespoons snipped chives
500g cooked shelled mussels or 2kg fresh mussels, cooked in a little white wine for 5 mins and then remove the meat from the shells.
200g ripe Brie, cubed
200g mixed salad leaves, to serve
French dressing, to serve
Rub the butter, flour and Parmesan together in a bowl until the mixture has the consistency of fine breadcrumbs. Add the egg mix and quickly bring it all together into a dough. Knead lightly a few times with floured hands until smooth. Shape into a flat ball, cover in cling wrap and chill for at least 1 hour.
Heat the oven to 200C/fan forced 180C. Roll the pastry out into 5mm thick and line a 25 x 3cm metal flan dish. Fill with greaseproof paper and baking beans and bake blind for 5-7 minutes until the pastry feels dry. Remove beans and paper and bake for a further 4-6 minutes, until lightly golden. Leave to cool.
Reduce the oven to 180C/fan forced 160C. Heat the olive oil in a frying pan and fry the onion for 3 minutes until softened, but not coloured. Add the garlic and bacon, and cook for 2-3 minutes. Allow to cool slightly. Meanwhile, whisk the eggs and cream with the chives, then fold in the onion, bacon and mussels. Season to taste. Set the case on a baking sheet. Spoon the mix in and scatter the Brie over the top, pushing into the mix here and there. Bake for 12-15 minutes until the filling is just firm and golden.
Serve warm with the dressed leaves and some fresh crusty bread. And perhaps a nice glass of chilled Sauvignon Blanc.
courtesy of: Roger Bayley / Roger Bayley's "Recipe of the Week," ABC South East Mornings with Tim Holt
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