serves 1
For the pan-fried turbot
1 turbot fillet, skin removed
1 tablespoon plain flour
1 tablespoon olive oil
For the mushroom, bacon and red wine sauce
1 tablespoon olive oil
1 oz. butter
¼ onion, finely chopped
2 rashers streaky bacon, chopped
3½ oz. mushrooms, sliced
3½ fluid oz. red wine
2 fluid oz. hot fish stock
salt and freshly ground black pepper
For the pan-fried turbot, dredge the turbot fillet in the flour and shake off any excess. Heat the olive oil in a frying pan and fry the turbot for 1-2 minutes on each side, or until completely cooked through. Meanwhile, for the sauce, heat the olive oil and butter in a pan, add the onion and bacon and gently fry for 4-5 minutes, or until the onion is softened and the bacon is lightly browned. Add the mushrooms and cook for 1-2 minutes. Add the red wine and fish stock, turn up the heat and simmer until the liquid has reduced by half. Season, to taste, with salt and freshly ground black pepper. To serve, place the turbot onto a serving plate and pour over the sauce.
courtesy of: Brian Turner, Ready Steady Cook, BBC Food
Saturday, June 30, 2007
Friday, June 29, 2007
780. BACON and BLACK TRUFFLE MACARONI and CHEESE
3 tablespoons kosher salt
8 ounces penne rigate pasta, dry
1 tablespoon black truffle oil
2 tablespoons shallots, minced
3 ounces applewood smoked bacon, minced
1 tablespoon garlic, minced
2 tablespoons olive oil
2 tablespoons all purpose flour
1 1/2 cups heavy cream
1 tablespoon minced basil
1/4 teaspoon minced thyme
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
3 cups white extra sharp cheddar cheese, shredded
1/2 cup pecan quarters
1 cup white smoked extra sharp cheddar cheese, shredded
Preheat oven to 350 degrees F. Bring 1 gallon of water to a rapid boil with the kosher salt in an 8-quart pot. Drop pasta into the water and stir. Boil for 5-6 minutes total. Pasta should be slightly undercooked at this point. Drain off all water through a colander, let sit for one minute and then toss in a bowl with black truffle oil. Reserve.
Combine the shallots, bacon, garlic and olive oil in a 4-quart pot and cook slowly for 10 minutes using low heat. Add in the flour, raise heat to medium and cook 2 minutes, stirring constantly. Temper in the heavy cream and bring to a boil. Simmer for 10 minutes on low.
Add in the herbs and seasonings. Stir in 3 cups of vintage white extra sharp cheddar cheese until smooth. Add in the truffle scented pasta and stir until evenly combined. Divide into individual shallow baking dishes (welsh rarebits) and top with the pecans and the shredded vintage white smoked extra sharp cheddar cheese.
Bake for 10-15 minutes until bubbly and slightly browned on top.
courtesy of: Brenden Mesch, Dallas, Texas / 2005 Tillamook Macaroni and Cheese Contest, regional winner
8 ounces penne rigate pasta, dry
1 tablespoon black truffle oil
2 tablespoons shallots, minced
3 ounces applewood smoked bacon, minced
1 tablespoon garlic, minced
2 tablespoons olive oil
2 tablespoons all purpose flour
1 1/2 cups heavy cream
1 tablespoon minced basil
1/4 teaspoon minced thyme
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
3 cups white extra sharp cheddar cheese, shredded
1/2 cup pecan quarters
1 cup white smoked extra sharp cheddar cheese, shredded
Preheat oven to 350 degrees F. Bring 1 gallon of water to a rapid boil with the kosher salt in an 8-quart pot. Drop pasta into the water and stir. Boil for 5-6 minutes total. Pasta should be slightly undercooked at this point. Drain off all water through a colander, let sit for one minute and then toss in a bowl with black truffle oil. Reserve.
Combine the shallots, bacon, garlic and olive oil in a 4-quart pot and cook slowly for 10 minutes using low heat. Add in the flour, raise heat to medium and cook 2 minutes, stirring constantly. Temper in the heavy cream and bring to a boil. Simmer for 10 minutes on low.
Add in the herbs and seasonings. Stir in 3 cups of vintage white extra sharp cheddar cheese until smooth. Add in the truffle scented pasta and stir until evenly combined. Divide into individual shallow baking dishes (welsh rarebits) and top with the pecans and the shredded vintage white smoked extra sharp cheddar cheese.
Bake for 10-15 minutes until bubbly and slightly browned on top.
courtesy of: Brenden Mesch, Dallas, Texas / 2005 Tillamook Macaroni and Cheese Contest, regional winner
Thursday, June 28, 2007
779. MUSTARD GREENS with CHIPOTLE and BACON
makes 10 servings
2 3/4 pounds curly mustard greens (2 to 3 bunches), stems and coarse ribs discarded
4 bacon slices, cut crosswise into 1/2-inch pieces
3 tablespoons olive oil
1 teaspoon minced canned chipotle chiles in adobo
1/2 teaspoon salt
Coarsely chop greens, then cook in 2 batches in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until wilted and tender, about 5 minutes. Transfer with a slotted spoon to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing gently to release excess moisture.
Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until crisp, 4 to 5 minutes. Transfer with a slotted spoon to paper towels to drain, reserving fat in skillet. Add oil, chipotle, greens, and salt to fat and cook, stirring occasionally, until heated through, 2 to 3 minutes. Transfer to a serving dish and sprinkle with bacon.
NOTE: Greens can be boiled 1 day ahead and chilled in a sealed plastic bag.
courtesy of: Gourmet, April 2007
2 3/4 pounds curly mustard greens (2 to 3 bunches), stems and coarse ribs discarded
4 bacon slices, cut crosswise into 1/2-inch pieces
3 tablespoons olive oil
1 teaspoon minced canned chipotle chiles in adobo
1/2 teaspoon salt
Coarsely chop greens, then cook in 2 batches in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until wilted and tender, about 5 minutes. Transfer with a slotted spoon to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing gently to release excess moisture.
Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until crisp, 4 to 5 minutes. Transfer with a slotted spoon to paper towels to drain, reserving fat in skillet. Add oil, chipotle, greens, and salt to fat and cook, stirring occasionally, until heated through, 2 to 3 minutes. Transfer to a serving dish and sprinkle with bacon.
NOTE: Greens can be boiled 1 day ahead and chilled in a sealed plastic bag.
courtesy of: Gourmet, April 2007
Wednesday, June 27, 2007
778. ANGEL HAIR PASTA with BALSAMIC CHICKEN, BACON and DICED TOMATOES
1/2 pound of angel hair pasta, or any other pasta of your choice
1 chicken breast, diced
6 strips of bacon, diced
1 28-oz can of diced tomatoes
3-4 cloves of garlic, minced or left whole
balsamic vinegar to taste
parmesan cheese to taste
Boil angel hair pasta and set aside in colander.
In a large pan, saute bacon until browned or crispy, depending on preference. Drain bacon fat if you must. Add garlic and chicken and as many dashes of balsamic vinegar as you'd like. Saute until chicken is fully cooked and balsamic vinegar has turned into a bit of a glaze. Add can of tomatoes and mix sauce thoroughly.
Add cooked pasta and parmesan cheese and toss until all ingredients are combined.
Plate and serve with a mixed green salad that would go well with balsamic vinegar.
courtesy of: Wandering Chopsticks
1 chicken breast, diced
6 strips of bacon, diced
1 28-oz can of diced tomatoes
3-4 cloves of garlic, minced or left whole
balsamic vinegar to taste
parmesan cheese to taste
Boil angel hair pasta and set aside in colander.
In a large pan, saute bacon until browned or crispy, depending on preference. Drain bacon fat if you must. Add garlic and chicken and as many dashes of balsamic vinegar as you'd like. Saute until chicken is fully cooked and balsamic vinegar has turned into a bit of a glaze. Add can of tomatoes and mix sauce thoroughly.
Add cooked pasta and parmesan cheese and toss until all ingredients are combined.
Plate and serve with a mixed green salad that would go well with balsamic vinegar.
courtesy of: Wandering Chopsticks
Tuesday, June 26, 2007
777. ROAST CHICKEN with CANNELLINI BEAN, CHIVE and BACON SALAD
serves 4
1½kg oven-ready free-range, corn-fed chicken
2 lemons
Salt and freshly ground black pepper
Pinch of cayenne pepper
2 tablespoons extra-virgin olive oil
200 grams smoked back bacon, cut into lardons
2 cloves of garlic, finely chopped
2 410 gram tins of cannellini beans, drained and rinsed
2 bunches of chives
2 cos lettuce hearts
2 bunches of watercress, trimmed
Preheat the oven to 375F. Place the chicken on a flame-proof roasting tray. Rub it all over with the juice of half a lemon. Tuck the semi-squeezed lemon half inside the chicken’s cavity. Season the bird with the salt, pepper and cayenne pepper, then rub with the olive oil.
Roast the chicken in the middle of the oven for 30 minutes, then turn it over, so it is lying on its breast. Roast for a further hour. Pierce the thickest part of the thigh with a skewer: it is cooked when the juices run clear. Transfer the cooked chicken to a serving dish and leave to rest in a warm place.
Place the roasting tray over a medium-high heat and briskly fry the bacon in the chicken fat for 5 minutes, or until the bacon is cooked. Add the garlic, fry for 2 minutes more, then add the beans. Once they are hot, remove from the heat, mix in the chives and season to taste with the juice of half a lemon, salt and pepper.
Rip the cos lettuce hearts into easy-to-eat chunks and place in a large bowl with the watercress sprigs. Add the hot beans. Toss thoroughly and divide between four plates. Top with chunks of roast chicken. Serve with extra lemon quarters.
courtesy of: Times Online, UK, June 24, 2007
1½kg oven-ready free-range, corn-fed chicken
2 lemons
Salt and freshly ground black pepper
Pinch of cayenne pepper
2 tablespoons extra-virgin olive oil
200 grams smoked back bacon, cut into lardons
2 cloves of garlic, finely chopped
2 410 gram tins of cannellini beans, drained and rinsed
2 bunches of chives
2 cos lettuce hearts
2 bunches of watercress, trimmed
Preheat the oven to 375F. Place the chicken on a flame-proof roasting tray. Rub it all over with the juice of half a lemon. Tuck the semi-squeezed lemon half inside the chicken’s cavity. Season the bird with the salt, pepper and cayenne pepper, then rub with the olive oil.
Roast the chicken in the middle of the oven for 30 minutes, then turn it over, so it is lying on its breast. Roast for a further hour. Pierce the thickest part of the thigh with a skewer: it is cooked when the juices run clear. Transfer the cooked chicken to a serving dish and leave to rest in a warm place.
Place the roasting tray over a medium-high heat and briskly fry the bacon in the chicken fat for 5 minutes, or until the bacon is cooked. Add the garlic, fry for 2 minutes more, then add the beans. Once they are hot, remove from the heat, mix in the chives and season to taste with the juice of half a lemon, salt and pepper.
Rip the cos lettuce hearts into easy-to-eat chunks and place in a large bowl with the watercress sprigs. Add the hot beans. Toss thoroughly and divide between four plates. Top with chunks of roast chicken. Serve with extra lemon quarters.
courtesy of: Times Online, UK, June 24, 2007
Monday, June 25, 2007
776. PASTA with BACON, BROCCOLI and ANCHOVIES
8 oz cubed bacon
6-8 anchovy fillets
1 cup of broccoli florets
2-3 cups of pasta shells
1/2 cup olive oil, plus more for serving
2 cloves fresh garlic
1-2 teaspoons fresh ground black pepper
1 tablespoon chopped italian parsley
Fill a large pan with water, add salt and bring to boil. Heat olive oil in a skillet, when hot add bacon, garlic and anchovy fillets. use a wooden spoon to mash the anchovies into a paste. Add pepper and broccoli to skillet. Add pasta shells to boiling water. Chop parsley. Drain pasta, toss shells into skillet. Serve in bowls, garnish with parsley, parmesan and extra pepper.
courtesy of: Mannix and The LoveBite
6-8 anchovy fillets
1 cup of broccoli florets
2-3 cups of pasta shells
1/2 cup olive oil, plus more for serving
2 cloves fresh garlic
1-2 teaspoons fresh ground black pepper
1 tablespoon chopped italian parsley
Fill a large pan with water, add salt and bring to boil. Heat olive oil in a skillet, when hot add bacon, garlic and anchovy fillets. use a wooden spoon to mash the anchovies into a paste. Add pepper and broccoli to skillet. Add pasta shells to boiling water. Chop parsley. Drain pasta, toss shells into skillet. Serve in bowls, garnish with parsley, parmesan and extra pepper.
courtesy of: Mannix and The LoveBite
Sunday, June 24, 2007
775. BACON-WRAPPED MONKFISH with RAPINI PAINT and FRIED EGGPLANT
yields 2 servings
Monkfish:
12 ounces monkfish, cleaned of outer gray skin
Salt
Pepper
10 think slices bacon
2 ounces canola oil
Bacon Shallot Crème:
3 shallots, sliced
2 Tablespoons bacon, chopped
1 Tablespoon prepared horseradish
1 quart heavy cream
6 Tablespoons heavy cream
Rapini Paint:
¾ cups salt
2 bunches rapini (broccoli rabe)
2 Tablespoons salt
Bacon Shallot Crème
Salt and pepper
Florets:
Reserved rapini florets
4 Tablespoons extra virgin olive oil
1 Tablespoon sliced garlic
½ teaspoon chili flakes
Fresh squeezed lemon juice
Salt
Fried Eggplant:
1 Chinese eggplant
Salt
2 cups canola oil
2 eggs
3 Tablespoons all-purpose flour
2 cups breadcrumbs
Tomato Sauce:
2 carrots sliced
1 cup garlic cloves
½ fennel bulb
2 medium yellow onions
1 cup extra virgin olive oil
1 bunch oregano
1 Tablespoons chili flakes
1½ Tablespoons salt
1 pinch sugar
1 10-ounce can organic whole plum tomatoes
Salt
Olive Oil
For the Monkfish:
Preheat over to 400ºF. Season the fish with salt and pepper. On a piece of wax paper, lay out overlapping slices of bacon. Place the fish on one end of the bacon and roll up in the wax paper so that the fish is completely wrapped in bacon. Remove paper. Heat canola oil in a sauté pan. When the oil is hot but not smoking add the fish and cook until edges are golden brown. Turn fish on its side with metal tongs and hold to 1-2 minutes, then flip to the thicker side. Continue to brown the fish until all sides are consistently brown and crisp. Place fish in the oven for 4-6 minutes until flesh is firm to the touch. Remove from the oven and allow to rest.
For the Bacon Shallot Crème:
Saute bacon in a 2-quart stainless stock pot until soft. Add shallots and horseradish and cook together until shallots are soft and bacon is crisp. Add the cream, reduce by ¾, and remove from heat just before the cream is about to break.
For the Rapini Paint:
In a 4 quart pot, bring 3 quarts of water and ¾ cup salt to a boil. Prepare an ice bath composed of ¼ ice, ¾ water, and 2 Tablespoons of salt. Pick off the larger outer leaves of the rapini and reserve. Separate the florets and reserve for garnish. Cut the tender part of the stem into thin circles. Add the chopped stem to the boiling water and boil until tender. Add the rapini leaves and boil until tender. Drain the rapini in a colander and shock in the ice bath for 3 minutes. Transfer rapini to a colander and squeeze out as much water as possible. Puree rapini in a Robot Coup, slowly adding hot reduced cream to emulsify. Season with salt and pepper. Allow puree to cool.
For the Florets:
Sauté rapini florets with olive oil, garlic and chili flakes until tender. Finish with fresh lemon juice and salt.
For the Fried Eggplant:
Cut the eggplant into 4 2-inch pieces on the bias. Sprinkle liberally with salt and set aside for 1 hour. Rinse the eggplant and pat dry. In a sauteuse, heat oil to 350ºF. Crack eggs and whip for one minute. Lightly coat the eggplant pieces in flour, dip in egg, and coat with bread crumbs. Fry in hot oil until golden brown on all side, remove, and drain off excess oil.
For the Tomato Sauce:
Heat oil in a large stainless steel pot. Add the carrot and sauté until golden and caramelized, Add garlic and allow to brown slightly. Add fennel and onions and sauté 5 minutes. Reduce heat and add oregano, chili flakes, salt and a pinch of sugar. Keep pot covered, removing cover to stir every 5 minutes. When the vegetables are tender and lightly caramelized, add tomatoes, stir, cover pot, and cook for three hours on low heat. Season with salt, drizzle with olive oil, and blend in blender until smooth.
To Assemble and Serve:
Ladle a large pool of tomato sauce on to the plate. Place Bacon Wrapped Monkfish in the center of the plate. Place two Florets on one side of the fish and spoon a thick streak of Rapini Paint on the other side. Finish by placing two slices of Fried Eggplant beside the florets.
courtesy of: Chef Jennifer Biesty, Coco500, 500 Brannan Street, San Francisco, California 94107, (415) 543-2222
Monkfish:
12 ounces monkfish, cleaned of outer gray skin
Salt
Pepper
10 think slices bacon
2 ounces canola oil
Bacon Shallot Crème:
3 shallots, sliced
2 Tablespoons bacon, chopped
1 Tablespoon prepared horseradish
1 quart heavy cream
6 Tablespoons heavy cream
Rapini Paint:
¾ cups salt
2 bunches rapini (broccoli rabe)
2 Tablespoons salt
Bacon Shallot Crème
Salt and pepper
Florets:
Reserved rapini florets
4 Tablespoons extra virgin olive oil
1 Tablespoon sliced garlic
½ teaspoon chili flakes
Fresh squeezed lemon juice
Salt
Fried Eggplant:
1 Chinese eggplant
Salt
2 cups canola oil
2 eggs
3 Tablespoons all-purpose flour
2 cups breadcrumbs
Tomato Sauce:
2 carrots sliced
1 cup garlic cloves
½ fennel bulb
2 medium yellow onions
1 cup extra virgin olive oil
1 bunch oregano
1 Tablespoons chili flakes
1½ Tablespoons salt
1 pinch sugar
1 10-ounce can organic whole plum tomatoes
Salt
Olive Oil
For the Monkfish:
Preheat over to 400ºF. Season the fish with salt and pepper. On a piece of wax paper, lay out overlapping slices of bacon. Place the fish on one end of the bacon and roll up in the wax paper so that the fish is completely wrapped in bacon. Remove paper. Heat canola oil in a sauté pan. When the oil is hot but not smoking add the fish and cook until edges are golden brown. Turn fish on its side with metal tongs and hold to 1-2 minutes, then flip to the thicker side. Continue to brown the fish until all sides are consistently brown and crisp. Place fish in the oven for 4-6 minutes until flesh is firm to the touch. Remove from the oven and allow to rest.
For the Bacon Shallot Crème:
Saute bacon in a 2-quart stainless stock pot until soft. Add shallots and horseradish and cook together until shallots are soft and bacon is crisp. Add the cream, reduce by ¾, and remove from heat just before the cream is about to break.
For the Rapini Paint:
In a 4 quart pot, bring 3 quarts of water and ¾ cup salt to a boil. Prepare an ice bath composed of ¼ ice, ¾ water, and 2 Tablespoons of salt. Pick off the larger outer leaves of the rapini and reserve. Separate the florets and reserve for garnish. Cut the tender part of the stem into thin circles. Add the chopped stem to the boiling water and boil until tender. Add the rapini leaves and boil until tender. Drain the rapini in a colander and shock in the ice bath for 3 minutes. Transfer rapini to a colander and squeeze out as much water as possible. Puree rapini in a Robot Coup, slowly adding hot reduced cream to emulsify. Season with salt and pepper. Allow puree to cool.
For the Florets:
Sauté rapini florets with olive oil, garlic and chili flakes until tender. Finish with fresh lemon juice and salt.
For the Fried Eggplant:
Cut the eggplant into 4 2-inch pieces on the bias. Sprinkle liberally with salt and set aside for 1 hour. Rinse the eggplant and pat dry. In a sauteuse, heat oil to 350ºF. Crack eggs and whip for one minute. Lightly coat the eggplant pieces in flour, dip in egg, and coat with bread crumbs. Fry in hot oil until golden brown on all side, remove, and drain off excess oil.
For the Tomato Sauce:
Heat oil in a large stainless steel pot. Add the carrot and sauté until golden and caramelized, Add garlic and allow to brown slightly. Add fennel and onions and sauté 5 minutes. Reduce heat and add oregano, chili flakes, salt and a pinch of sugar. Keep pot covered, removing cover to stir every 5 minutes. When the vegetables are tender and lightly caramelized, add tomatoes, stir, cover pot, and cook for three hours on low heat. Season with salt, drizzle with olive oil, and blend in blender until smooth.
To Assemble and Serve:
Ladle a large pool of tomato sauce on to the plate. Place Bacon Wrapped Monkfish in the center of the plate. Place two Florets on one side of the fish and spoon a thick streak of Rapini Paint on the other side. Finish by placing two slices of Fried Eggplant beside the florets.
courtesy of: Chef Jennifer Biesty, Coco500, 500 Brannan Street, San Francisco, California 94107, (415) 543-2222
Saturday, June 23, 2007
774. TORTELLINI with BACON, TOMATO, CHILI and BABY SPINACH
serves 4
2 teaspoons olive oil
4 rindless short-cut bacon rashers, thinly sliced
1 garlic clove, crushed
1/2 teaspoon dried chili flakes
700ml bottle tomato passata* (sieved tomatoes)
500 grams fresh or frozen beef tortellini
150 grams baby spinach leaves
Shaved parmesan and basil leaves, to serve
Heat the oil in a large frypan over high heat. Add the bacon and cook for 3 minutes or until crisp. Reduce heat to medium, add the garlic and chilli, and cook, stirring, for 30 seconds. Add the passata and bring to a simmer. Simmer for 5 minutes.
Meanwhile, cook the tortellini in a large saucepan of boiling salted water according to packet directions, then drain. Return the tortellini to the saucepan, add the sauce and spinach, then toss to coat.
Divide among serving bowls and serve immediately topped with parmesan and basil.
courtesy of: Kate Tait, delicious., July 2006, page 143
2 teaspoons olive oil
4 rindless short-cut bacon rashers, thinly sliced
1 garlic clove, crushed
1/2 teaspoon dried chili flakes
700ml bottle tomato passata* (sieved tomatoes)
500 grams fresh or frozen beef tortellini
150 grams baby spinach leaves
Shaved parmesan and basil leaves, to serve
Heat the oil in a large frypan over high heat. Add the bacon and cook for 3 minutes or until crisp. Reduce heat to medium, add the garlic and chilli, and cook, stirring, for 30 seconds. Add the passata and bring to a simmer. Simmer for 5 minutes.
Meanwhile, cook the tortellini in a large saucepan of boiling salted water according to packet directions, then drain. Return the tortellini to the saucepan, add the sauce and spinach, then toss to coat.
Divide among serving bowls and serve immediately topped with parmesan and basil.
courtesy of: Kate Tait, delicious., July 2006, page 143
Friday, June 22, 2007
773. BRAISED OXTAIL with CEPES, SALSIFY, BACON and BEEF MARROWBONE
serves eight
8 medium-large pieces oxtail
3 tablespoons plain flour
Sea salt and pepper
150ml vegetable oil
60 grams butter
30 button onions, peeled
100 grams smoked bacon, cut into lardons
500 grams fresh cèpes, sliced lengthways
Small bunch thyme
1 bottle red wine
1 liter white chicken stock
10 sticks salsify
8 pieces bone marrow, 7.5cm tall
Season the oxtail and lightly flour, using 2tbs of flour.
Place a large casserole on to a medium heat and add the oil then the oxtail and colour all over, turning the oxtail on all sides every few minutes until golden brown. This should take no more than 10 minutes.
Remove oxtail from the pan and place on a tray. Add 25g butter then add the peeled button onions and lardons together and cook for 4-5 minutes on a low to medium heat until nicely golden. Remove and put on to the tray. Add another 10g butter to the pan and, when almost golden, add the cèpes and turn the heat up a little so they colour well. Season, and when evenly coloured all over, return the onions and bacon to the pan. After a few minutes add three-quarters of the thyme and the rest of the flour and cook for a couple of minutes more. Add the red wine and 750ml of the chicken stock. Return the oxtail to the pan, bring to a simmer and skim off any scum. Put into a 170°C oven for two hours - or longer - until the meat comes away from the bone.
Meanwhile, peel the salsify, wash and cut into 4-5cm batons. Place a sauté pan on a medium heat with the rest of the butter. Add the salsify and remaining thyme and a little seasoning. Move around the pan for 10 minutes until golden brown. Add the rest of the chicken stock and cook on a medium heat for about 10 minutes so the stock will reduce slowly and glaze the salsify at the same time. Put the marrowbone into the oven for the last 20 minutes with a little sea salt on it.
To serve, put a piece of oxtail at the front of each plate with the sauce and bacon over it and the bone marrow behind.
courtesy of: Tom Aikens Cooking, by Tom Aikens. Ebury Press, 2005
8 medium-large pieces oxtail
3 tablespoons plain flour
Sea salt and pepper
150ml vegetable oil
60 grams butter
30 button onions, peeled
100 grams smoked bacon, cut into lardons
500 grams fresh cèpes, sliced lengthways
Small bunch thyme
1 bottle red wine
1 liter white chicken stock
10 sticks salsify
8 pieces bone marrow, 7.5cm tall
Season the oxtail and lightly flour, using 2tbs of flour.
Place a large casserole on to a medium heat and add the oil then the oxtail and colour all over, turning the oxtail on all sides every few minutes until golden brown. This should take no more than 10 minutes.
Remove oxtail from the pan and place on a tray. Add 25g butter then add the peeled button onions and lardons together and cook for 4-5 minutes on a low to medium heat until nicely golden. Remove and put on to the tray. Add another 10g butter to the pan and, when almost golden, add the cèpes and turn the heat up a little so they colour well. Season, and when evenly coloured all over, return the onions and bacon to the pan. After a few minutes add three-quarters of the thyme and the rest of the flour and cook for a couple of minutes more. Add the red wine and 750ml of the chicken stock. Return the oxtail to the pan, bring to a simmer and skim off any scum. Put into a 170°C oven for two hours - or longer - until the meat comes away from the bone.
Meanwhile, peel the salsify, wash and cut into 4-5cm batons. Place a sauté pan on a medium heat with the rest of the butter. Add the salsify and remaining thyme and a little seasoning. Move around the pan for 10 minutes until golden brown. Add the rest of the chicken stock and cook on a medium heat for about 10 minutes so the stock will reduce slowly and glaze the salsify at the same time. Put the marrowbone into the oven for the last 20 minutes with a little sea salt on it.
To serve, put a piece of oxtail at the front of each plate with the sauce and bacon over it and the bone marrow behind.
courtesy of: Tom Aikens Cooking, by Tom Aikens. Ebury Press, 2005
Thursday, June 21, 2007
772. STEAK and BACON BLUE CHEESE WEDGE SALAD
serves 4
4 beef tenderloin filets (1 1/2 -- 2 inch filets)
8 slices bacon
4 heads of romaine lettuce, (hearts only) green outer leaves removed
6 medium heirloom tomatoes (can also use vine-ripened tomatoes), cut into 6 wedges
1/2 loaf French bread, cut into 1/4-inch thick cubes
1/4 cup extra-virgin olive oil
3/4 cup freshly grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Blue cheese dressing:
1 cup mayonnaise (store bought)
1 cup sour cream
6 oz (3/4 cup) crumbled mild blue cheese (Gorgonzola works well)
1 tablespoon lemon juice
2 tablespoons chopped fresh chives
1/4 cup extra-virgin olive oil
salt and freshly ground black pepper
Preheat oven to 375° F.
Season both sides of the filet mignon generously with salt and pepper. In a large heavy, ovenproof skillet, heat the olive oil over medium-high heat until almost smoking. Place the steaks in the hot pan and cook until well seared on one side, about 3 minutes. Turn the steaks over; there should be a nice crust on top. Then transfer the pan to the oven. Roast for 10 to 12 minutes until the steaks are cooked medium-rare (add 4 more minutes for medium).
On a sheet tray lay out bread cubes and drizzle with extra-virgin olive oil. Season with salt and pepper, then bake in oven for 10 minutes or until nice and golden brown. Shake tray occasionally to toss croutons and ensure they get a nice even color all over. Set aside.
In a separate pan lay the bacon out flat and fry over medium heat until crispy. Slice the tomatoes into wedges and drizzle with a little olive oil, salt and freshly ground black pepper. Cut the romaine hearts in half down the middle and set aside.
Make the blue cheese dressing. Combine the mayonnaise, sour cream, lemon juice, blue cheese and chives in a large mixing bowl and stir with a whisk until everything is combined. The dressing should remain slightly chunky from the blue cheese -- this dressing can also be made ahead of time and refrigerated.
To assemble, smear blue cheese dressing on a platter. Place two halves of romaine hearts crossed over each other next to it. Arrange 5 or 6 tomato wedges around the lettuce then finish with crispy crumbled bacon strips. Sprinkle with croutons and set the filet on the plate next to the salad. Add a generous dollop of creamy blue cheese dressing and garnish all over with chopped chives.
courtesy of: Tyler Florence, AOL Food
4 beef tenderloin filets (1 1/2 -- 2 inch filets)
8 slices bacon
4 heads of romaine lettuce, (hearts only) green outer leaves removed
6 medium heirloom tomatoes (can also use vine-ripened tomatoes), cut into 6 wedges
1/2 loaf French bread, cut into 1/4-inch thick cubes
1/4 cup extra-virgin olive oil
3/4 cup freshly grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Blue cheese dressing:
1 cup mayonnaise (store bought)
1 cup sour cream
6 oz (3/4 cup) crumbled mild blue cheese (Gorgonzola works well)
1 tablespoon lemon juice
2 tablespoons chopped fresh chives
1/4 cup extra-virgin olive oil
salt and freshly ground black pepper
Preheat oven to 375° F.
Season both sides of the filet mignon generously with salt and pepper. In a large heavy, ovenproof skillet, heat the olive oil over medium-high heat until almost smoking. Place the steaks in the hot pan and cook until well seared on one side, about 3 minutes. Turn the steaks over; there should be a nice crust on top. Then transfer the pan to the oven. Roast for 10 to 12 minutes until the steaks are cooked medium-rare (add 4 more minutes for medium).
On a sheet tray lay out bread cubes and drizzle with extra-virgin olive oil. Season with salt and pepper, then bake in oven for 10 minutes or until nice and golden brown. Shake tray occasionally to toss croutons and ensure they get a nice even color all over. Set aside.
In a separate pan lay the bacon out flat and fry over medium heat until crispy. Slice the tomatoes into wedges and drizzle with a little olive oil, salt and freshly ground black pepper. Cut the romaine hearts in half down the middle and set aside.
Make the blue cheese dressing. Combine the mayonnaise, sour cream, lemon juice, blue cheese and chives in a large mixing bowl and stir with a whisk until everything is combined. The dressing should remain slightly chunky from the blue cheese -- this dressing can also be made ahead of time and refrigerated.
To assemble, smear blue cheese dressing on a platter. Place two halves of romaine hearts crossed over each other next to it. Arrange 5 or 6 tomato wedges around the lettuce then finish with crispy crumbled bacon strips. Sprinkle with croutons and set the filet on the plate next to the salad. Add a generous dollop of creamy blue cheese dressing and garnish all over with chopped chives.
courtesy of: Tyler Florence, AOL Food
Wednesday, June 20, 2007
771. BACON WRAPPED TUNA with WASABI CREAM SAUCE
serves 6
For Tuna:
1/2 pound bacon
3 pounds trimmed tuna loin
Kosher Salt
For Wasabi Cream Sauce:
2 tablespoons Wasabi Paste
One 1 1/2 inch piece peeled fresh ginger, minced
1 garlic clove, minced
4 green onions, thinly sliced
1 tablespoon Rice Wine Vinegar
1 teaspoon soy sauce
6 to 8 drops of sesame oil
1 cup heavy cream, chilled
Preheat Oven to 475 Degrees. Place bacon slices between two pieces of plastic wrap and pound with a mallet or a saute pan until thin. Refrigerate until ready to use. Pat the tuna loin dry and season lightly with salt. Remove top layer of plastic wrap from the bacon. Lay the tuna loin in the center of the bacon and use the plastic to help guide the bacon around the tuna. Remove the plastic and discard.
Place bacon wrapped tuna in a lightly oiled roasting pan and roast approximately 5 minutes per pound. Remove from the oven, and loosely cover the loin with foil.. Allow tuna to rest 10 minutes before slicing. Serve with Asian-Style rice and Wasabi Cream Sauce.
Wasabi Cream Sauce: Combine all ingredients and beat to stiff peaks.
courtesy of: Chef Jay Moore, AransaZu Restaurant, Live Oak Plaza, 2841 Hwy 35 North, Rockport, Texas, (361) 727-1105
For Tuna:
1/2 pound bacon
3 pounds trimmed tuna loin
Kosher Salt
For Wasabi Cream Sauce:
2 tablespoons Wasabi Paste
One 1 1/2 inch piece peeled fresh ginger, minced
1 garlic clove, minced
4 green onions, thinly sliced
1 tablespoon Rice Wine Vinegar
1 teaspoon soy sauce
6 to 8 drops of sesame oil
1 cup heavy cream, chilled
Preheat Oven to 475 Degrees. Place bacon slices between two pieces of plastic wrap and pound with a mallet or a saute pan until thin. Refrigerate until ready to use. Pat the tuna loin dry and season lightly with salt. Remove top layer of plastic wrap from the bacon. Lay the tuna loin in the center of the bacon and use the plastic to help guide the bacon around the tuna. Remove the plastic and discard.
Place bacon wrapped tuna in a lightly oiled roasting pan and roast approximately 5 minutes per pound. Remove from the oven, and loosely cover the loin with foil.. Allow tuna to rest 10 minutes before slicing. Serve with Asian-Style rice and Wasabi Cream Sauce.
Wasabi Cream Sauce: Combine all ingredients and beat to stiff peaks.
courtesy of: Chef Jay Moore, AransaZu Restaurant, Live Oak Plaza, 2841 Hwy 35 North, Rockport, Texas, (361) 727-1105
Tuesday, June 19, 2007
770. BACON and HORSERADISH EGG SALAD
4 hard-boiled eggs, peeled and chopped
¼ cup mayonnaise
2 celery stalks (no ends or leaves), finely chopped
1 green onion or scallion sliced - white end & ½ of the green
3 or 4 strips bacon - cut into 1” squares, cooked crisp & drained
1 (up to) 2 tablespoons white horseradish, drained well
2 tablespoons fresh parsley, finely chopped
1 tablespoon red, orange or yellow pepper, finely chopped
salt & freshly ground black pepper (about 1/8 to 1/4 tsp of each)
Gently toss the eggs, celery, onions, bacon & chopped pepper together in a medium-size bowl to combine. Mix the horseradish, half of the parsley and mayonnaise together in a small bowl then fold into the rest of the ingredients. Season to taste with the salt & ground black pepper. Garnish with the rest of the parsley.
courtesy of: The Egg Salad Gourmet
¼ cup mayonnaise
2 celery stalks (no ends or leaves), finely chopped
1 green onion or scallion sliced - white end & ½ of the green
3 or 4 strips bacon - cut into 1” squares, cooked crisp & drained
1 (up to) 2 tablespoons white horseradish, drained well
2 tablespoons fresh parsley, finely chopped
1 tablespoon red, orange or yellow pepper, finely chopped
salt & freshly ground black pepper (about 1/8 to 1/4 tsp of each)
Gently toss the eggs, celery, onions, bacon & chopped pepper together in a medium-size bowl to combine. Mix the horseradish, half of the parsley and mayonnaise together in a small bowl then fold into the rest of the ingredients. Season to taste with the salt & ground black pepper. Garnish with the rest of the parsley.
courtesy of: The Egg Salad Gourmet
Monday, June 18, 2007
769. BRILL with BACON, BABY POTATOES and MUSTARD LENTILS
makes 4 servings
100 grams Puy lentils
500 grams small, waxy new potatoes
2 tablespoons extra virgin olive oil
4 brill fillets, around 120 grams each
1 garlic clove, chopped
50 grams bacon
2 shallots, finely chopped
1 tablespoon capers
juice of ½ lemon
1 teaspoon coarse grain Dijon mustard
25ml white wine vinegar
sea salt, and freshly ground black pepper
100 grams thick crème fraîche
small handful of chives, finely chopped
Preheat the oven to 190°C/gas 5. Place the lentils in a saucepan, cover with cold water and bring to the boil. Cook for about 15 minutes, drain and refresh. Meanwhile, bring a pan of salted water to the boil. Add in the new potatoes and cook until tender, drain and keep warm. Heat 1 tablespoon of olive oil in a large heavy-based frying pan. Add in and add the fish and fry briefly, browning lightly on both sides. Transfer the brill to a baking sheet and bake in the oven for 8-10 minutes. In the same pan used for the fish add the remaining olive oil and the garlic, bacon and shallots. Fry until the shallots have softened. Add in the capers, and toss together with the lemon juice, mustard and wine vinegar. Season to taste with sea salt and freshly ground pepper. Mix the bacon mixture with the lentils. Spoon a portion of the Puy lentils into the centre of four warm serving plates. Top each portion with a brill fillet, then scatter around the new potatoes. Mix together the crème fraîche and chives and place a spoonful of the crème fraîche mixture on top of each portion. Serve at once.
courtesy of: Frank Bordoni, Good Food Live, UKTV Food
100 grams Puy lentils
500 grams small, waxy new potatoes
2 tablespoons extra virgin olive oil
4 brill fillets, around 120 grams each
1 garlic clove, chopped
50 grams bacon
2 shallots, finely chopped
1 tablespoon capers
juice of ½ lemon
1 teaspoon coarse grain Dijon mustard
25ml white wine vinegar
sea salt, and freshly ground black pepper
100 grams thick crème fraîche
small handful of chives, finely chopped
Preheat the oven to 190°C/gas 5. Place the lentils in a saucepan, cover with cold water and bring to the boil. Cook for about 15 minutes, drain and refresh. Meanwhile, bring a pan of salted water to the boil. Add in the new potatoes and cook until tender, drain and keep warm. Heat 1 tablespoon of olive oil in a large heavy-based frying pan. Add in and add the fish and fry briefly, browning lightly on both sides. Transfer the brill to a baking sheet and bake in the oven for 8-10 minutes. In the same pan used for the fish add the remaining olive oil and the garlic, bacon and shallots. Fry until the shallots have softened. Add in the capers, and toss together with the lemon juice, mustard and wine vinegar. Season to taste with sea salt and freshly ground pepper. Mix the bacon mixture with the lentils. Spoon a portion of the Puy lentils into the centre of four warm serving plates. Top each portion with a brill fillet, then scatter around the new potatoes. Mix together the crème fraîche and chives and place a spoonful of the crème fraîche mixture on top of each portion. Serve at once.
courtesy of: Frank Bordoni, Good Food Live, UKTV Food
Sunday, June 17, 2007
768. SKEWERED PRAWNS and BACON
makes about 48
1 lb. large fresh prawns, peeled, deveined
2 large capsicums (green peppers)
8 rashers bacon, cut into sixths
3 4 oz. cans champignons, drained
1 cup vegetable oil
1 teaspoon salt
pepper
Cut prawns into quarters. Wash green peppers and cut into 3 cm (1 in) squares. Alternate prawn, bacon, mushrooms and green pepper on 48 small skewers or round toothpicks, the toothpicks about 8 cm (3 in) long. Place kebabs on a well-greased griller. Combine oil, salt and pepper to taste and brush kebabs with sauce. Grill quickly, brushing with oil mixture and turning until cooked (10 to 15 minutes).
NOTE: You can make these earlier on the day of the party, but please be careful when reheating them. Remember, preheat oven to very hot, then lower temperature when you put the seafood in. Seafoods cook in a few minutes, and the prawns will be ruined if cooked too long.
courtesy of: Nootka Sound Charters-Sportsman Fishing Adventures, Box 645, Gold River, British Columbia, V0P 1G0
250-283-2142
1 lb. large fresh prawns, peeled, deveined
2 large capsicums (green peppers)
8 rashers bacon, cut into sixths
3 4 oz. cans champignons, drained
1 cup vegetable oil
1 teaspoon salt
pepper
Cut prawns into quarters. Wash green peppers and cut into 3 cm (1 in) squares. Alternate prawn, bacon, mushrooms and green pepper on 48 small skewers or round toothpicks, the toothpicks about 8 cm (3 in) long. Place kebabs on a well-greased griller. Combine oil, salt and pepper to taste and brush kebabs with sauce. Grill quickly, brushing with oil mixture and turning until cooked (10 to 15 minutes).
NOTE: You can make these earlier on the day of the party, but please be careful when reheating them. Remember, preheat oven to very hot, then lower temperature when you put the seafood in. Seafoods cook in a few minutes, and the prawns will be ruined if cooked too long.
courtesy of: Nootka Sound Charters-Sportsman Fishing Adventures, Box 645, Gold River, British Columbia, V0P 1G0
250-283-2142
Saturday, June 16, 2007
767. LOIN of VENISON with BACON and IRISH WHISKEY CREAM
servings: 6
500 grams boneless venison loin, well trimmed
3 tablespoons Irish whiskey
12 rashers rashers of streaky bacon
1 tablespoon vegetable oil
1 tablespoon butter
For the lentils
100 grams Puy lentils
700ml beef stock, or water
1 teaspoon Salt
2 tablespoons onion, finely diced
2 tablespoons carrot, finely diced
2 tablespoons leek, finely diced
2 tablespoons celery, finely diced
2 tablespoons potato, finely diced
2 tablespoons sherry vinegar
100 grams unsalted butter, chilled and diced
For the spice mixture
6 juniper berries
2 cloves
¼ teaspoon dried thyme
2 teaspoons Black peppercorns
½ teaspoon Salt
For the Irish whiskey cream
250ml brown chicken stock
125ml double cream
First cook the lentils. Rinse them in plenty of cold water, then put them into a small pan with the stock or water and the salt.
Bring to the boil and simmer for 10 minutes. Add in the diced onion, carrot, leek, celery and potato and cook for a further 10-15 minutes, or until everything is fully cooked.
Add the vinegar and whisk in the diced butter. Keep warm. If you need to plan ahead, the lentils can be kept for a day or two in the fridge. If you are doing this, do not add the butter until you reheat the lentils before serving.
To make the spice mixture, grind the juniper berries, cloves, thyme, peppercorns and salt together using a pestle and mortar or in a small coffee grinder.
Slice the venison loin into 12 even sliced medallions and sprinkle the meat evenly with the spice mixture. Drizzle 2 tablespoons of the whiskey over them.
Wrap a slice of streaky bacon around the circumference of each medallion and fix it in place with a cocktail stick.
Heat the vegetable oil and butter in a heavy-based frying pan. Add in the medallions and fry over a high heat for 2 minutes on each side, then turn each medallion onto its circumference to crisp up the bacon a little.
When all the bacon is lightly crisped all round, pour off any excess fat and add the remaining 1 tablespoon of whiskey to the saucepan. Carefully ignite it to flambé the venison.
Remove the meat, and allow it to rest in a warm place while finishing the sauce.
To make the Irish whiskey cream, place the stock in a saucepan and boil over a high heat until the sauce consistency preferred is reached. Add the cream and return to the boil.
Place two of the medallions in the centre of each warm plate, and pour the sauce around them. Serve with lentils.
courtesy of: Paul Rankin, Good Food Live, UKTV Food
500 grams boneless venison loin, well trimmed
3 tablespoons Irish whiskey
12 rashers rashers of streaky bacon
1 tablespoon vegetable oil
1 tablespoon butter
For the lentils
100 grams Puy lentils
700ml beef stock, or water
1 teaspoon Salt
2 tablespoons onion, finely diced
2 tablespoons carrot, finely diced
2 tablespoons leek, finely diced
2 tablespoons celery, finely diced
2 tablespoons potato, finely diced
2 tablespoons sherry vinegar
100 grams unsalted butter, chilled and diced
For the spice mixture
6 juniper berries
2 cloves
¼ teaspoon dried thyme
2 teaspoons Black peppercorns
½ teaspoon Salt
For the Irish whiskey cream
250ml brown chicken stock
125ml double cream
First cook the lentils. Rinse them in plenty of cold water, then put them into a small pan with the stock or water and the salt.
Bring to the boil and simmer for 10 minutes. Add in the diced onion, carrot, leek, celery and potato and cook for a further 10-15 minutes, or until everything is fully cooked.
Add the vinegar and whisk in the diced butter. Keep warm. If you need to plan ahead, the lentils can be kept for a day or two in the fridge. If you are doing this, do not add the butter until you reheat the lentils before serving.
To make the spice mixture, grind the juniper berries, cloves, thyme, peppercorns and salt together using a pestle and mortar or in a small coffee grinder.
Slice the venison loin into 12 even sliced medallions and sprinkle the meat evenly with the spice mixture. Drizzle 2 tablespoons of the whiskey over them.
Wrap a slice of streaky bacon around the circumference of each medallion and fix it in place with a cocktail stick.
Heat the vegetable oil and butter in a heavy-based frying pan. Add in the medallions and fry over a high heat for 2 minutes on each side, then turn each medallion onto its circumference to crisp up the bacon a little.
When all the bacon is lightly crisped all round, pour off any excess fat and add the remaining 1 tablespoon of whiskey to the saucepan. Carefully ignite it to flambé the venison.
Remove the meat, and allow it to rest in a warm place while finishing the sauce.
To make the Irish whiskey cream, place the stock in a saucepan and boil over a high heat until the sauce consistency preferred is reached. Add the cream and return to the boil.
Place two of the medallions in the centre of each warm plate, and pour the sauce around them. Serve with lentils.
courtesy of: Paul Rankin, Good Food Live, UKTV Food
Friday, June 15, 2007
766. BACON GREASE DRESSING
makes 1/2 cup liquid
1/2 cup bacon grease
1 to 2 tablespoons vinegar
Pinch or two of granulated sugar
Fresh garden lettuce, rinsed
1/3 cup chopped green onions
Crumbled bacon
Heat bacon grease in saucepan on medium heat. When grease begins to simmer, stir in vinegar and sugar to taste. Toss the lettuce and chopped green-tail onions together. Remove grease mixture from heat and serve immediately to the side of the salad. Garnish with crumbled bacon bits.
courtesy of: Angela Gillaspie, Alabama, Southern Angel
1/2 cup bacon grease
1 to 2 tablespoons vinegar
Pinch or two of granulated sugar
Fresh garden lettuce, rinsed
1/3 cup chopped green onions
Crumbled bacon
Heat bacon grease in saucepan on medium heat. When grease begins to simmer, stir in vinegar and sugar to taste. Toss the lettuce and chopped green-tail onions together. Remove grease mixture from heat and serve immediately to the side of the salad. Garnish with crumbled bacon bits.
courtesy of: Angela Gillaspie, Alabama, Southern Angel
Thursday, June 14, 2007
765. SALAD of DUCK LIVERS and HEARTS, SNAILS and BACON with a DANDELION and APPLE SALAD
serves 4
For the duck jus (optional)
organic rapeseed oil, for frying
1 duck carcass, chopped
mirepoix (2 onions, 2 carrots, ½ head celery and 1 leek, finely chopped)
splash red wine
sprig fresh thyme
1 bay leaf
cold water, to cover
salt and freshly ground black pepper
For the salad
4oz piece streaky bacon, skin removed
cold water, to cover
2¾oz solid duck fat
12 duck hearts, trimmed
16 duck livers, cleaned
24 fresh snails, poached in court bouillon and drained, or ready-prepared snails, thawed if frozen or rinsed and drained if canned
best-quality sherry vinegar, for deglazing
4 tbsp duck jus (see above), or 4 tbsp rich chicken jus or gravy
salt and freshly ground black pepper
5½oz mixed fresh salad leaves, such as dandelion, onion cress, land cress, watercress, purslane, red amaranth and flatleaf parsley
3 crisp, tart eating apples, peeled and cut into 1cm/½in cubes
For the dressing
2 tbsp organic rapeseed oil
1 tsp cider vinegar
salt and freshly ground black pepper
hazelnut oil, to serve
If making the duck jus, heat the oil in a large pan over a high heat and cook the duck carcass and mirepoix of vegetables until lightly browned. Add a good splash of red wine and stir to deglaze the pan. Add the thyme and bay leaf and cover the carcass with cold water. Bring to the boil, then reduce the heat and simmer gently for 1½ hours.
Strain the stock into a clean pan and boil to reduce to a gravy-like consistency. Season, to taste, with salt and freshly ground black pepper, taking care not to over-salt as the jus will be reduced further when it is used for deglazing later. Set aside.
For the salad, place the piece of bacon into a pan, cover with cold water and bring to the boil. Take off the heat and leave to stand for about five minutes, or until you see the bacon puff up a little, then drain. Cut into strips about 1-in long and ½in wide and thick.
Heat a large, heavy-bottomed frying pan until hot. Add the duck fat, duck hearts and bacon pieces and sauté over a high heat for 2-3 minutes. Add the livers and sauté for about 30 seconds on each side, until well caramelized. Add the snails and a splash of vinegar and the four tablespoons of duck jus (or chicken jus or gravy; any that you don't use can be frozen) and stir to deglaze the pan. Cook for a further minute until reduced to a light sauce. Season, to taste, with salt and freshly ground black pepper.
For the vinaigrette dressing, place the rapeseed oil and cider vinegar into a bowl, season, to taste, with salt and freshly ground black pepper and mix well. Place the salad leaves and apple cubes into a bowl and dress with the vinaigrette.
To serve, pile the salad in a small heap in the center of each of four serving plates, then arrange the livers, hearts, bacon and snails on top. Spoon over any sauce left in the pan and drizzle with hazelnut oil.
courtesy of: Mark Broadbent, Great British Menu
For the duck jus (optional)
organic rapeseed oil, for frying
1 duck carcass, chopped
mirepoix (2 onions, 2 carrots, ½ head celery and 1 leek, finely chopped)
splash red wine
sprig fresh thyme
1 bay leaf
cold water, to cover
salt and freshly ground black pepper
For the salad
4oz piece streaky bacon, skin removed
cold water, to cover
2¾oz solid duck fat
12 duck hearts, trimmed
16 duck livers, cleaned
24 fresh snails, poached in court bouillon and drained, or ready-prepared snails, thawed if frozen or rinsed and drained if canned
best-quality sherry vinegar, for deglazing
4 tbsp duck jus (see above), or 4 tbsp rich chicken jus or gravy
salt and freshly ground black pepper
5½oz mixed fresh salad leaves, such as dandelion, onion cress, land cress, watercress, purslane, red amaranth and flatleaf parsley
3 crisp, tart eating apples, peeled and cut into 1cm/½in cubes
For the dressing
2 tbsp organic rapeseed oil
1 tsp cider vinegar
salt and freshly ground black pepper
hazelnut oil, to serve
If making the duck jus, heat the oil in a large pan over a high heat and cook the duck carcass and mirepoix of vegetables until lightly browned. Add a good splash of red wine and stir to deglaze the pan. Add the thyme and bay leaf and cover the carcass with cold water. Bring to the boil, then reduce the heat and simmer gently for 1½ hours.
Strain the stock into a clean pan and boil to reduce to a gravy-like consistency. Season, to taste, with salt and freshly ground black pepper, taking care not to over-salt as the jus will be reduced further when it is used for deglazing later. Set aside.
For the salad, place the piece of bacon into a pan, cover with cold water and bring to the boil. Take off the heat and leave to stand for about five minutes, or until you see the bacon puff up a little, then drain. Cut into strips about 1-in long and ½in wide and thick.
Heat a large, heavy-bottomed frying pan until hot. Add the duck fat, duck hearts and bacon pieces and sauté over a high heat for 2-3 minutes. Add the livers and sauté for about 30 seconds on each side, until well caramelized. Add the snails and a splash of vinegar and the four tablespoons of duck jus (or chicken jus or gravy; any that you don't use can be frozen) and stir to deglaze the pan. Cook for a further minute until reduced to a light sauce. Season, to taste, with salt and freshly ground black pepper.
For the vinaigrette dressing, place the rapeseed oil and cider vinegar into a bowl, season, to taste, with salt and freshly ground black pepper and mix well. Place the salad leaves and apple cubes into a bowl and dress with the vinaigrette.
To serve, pile the salad in a small heap in the center of each of four serving plates, then arrange the livers, hearts, bacon and snails on top. Spoon over any sauce left in the pan and drizzle with hazelnut oil.
courtesy of: Mark Broadbent, Great British Menu
Wednesday, June 13, 2007
764. POTATO SALAD with BACON and GORGONZOLA
makes 14 servings
5 pounds Yukon potatoes, peeled, cut into 3/4-inch cubes
2 1/2 cups mayonnaise, divided
3/4 pound bacon slices
2 cups crumbled Gorgonzola cheese
1 cup chopped green onions
1/4 cup chopped fresh parsley
Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Drain potatoes; return to same pot. Place over very low heat just until excess moisture evaporates, about 1 minute. Transfer hot potatoes to large bowl; Cool 10 minutes(minimum). Mix in 2 cups mayonnaise, low fat variety optional.
Cook bacon in large heavy skillet over medium-high heat until brown and crisp. Transfer bacon to paper towels to drain. Cool bacon; crumble coarsely.
Mix remaining 1/2 cup mayonnaise, cheese, green onions, parsley and half of bacon into potatoes. Season salad to taste with salt and pepper. Sprinkle with remaining bacon.
NOTE: Can be made 2 hours ahead. Let stand at cool room temperature. Serve with steak and red wine.
courtesy of: Bon Appetit, June 2004
5 pounds Yukon potatoes, peeled, cut into 3/4-inch cubes
2 1/2 cups mayonnaise, divided
3/4 pound bacon slices
2 cups crumbled Gorgonzola cheese
1 cup chopped green onions
1/4 cup chopped fresh parsley
Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Drain potatoes; return to same pot. Place over very low heat just until excess moisture evaporates, about 1 minute. Transfer hot potatoes to large bowl; Cool 10 minutes(minimum). Mix in 2 cups mayonnaise, low fat variety optional.
Cook bacon in large heavy skillet over medium-high heat until brown and crisp. Transfer bacon to paper towels to drain. Cool bacon; crumble coarsely.
Mix remaining 1/2 cup mayonnaise, cheese, green onions, parsley and half of bacon into potatoes. Season salad to taste with salt and pepper. Sprinkle with remaining bacon.
NOTE: Can be made 2 hours ahead. Let stand at cool room temperature. Serve with steak and red wine.
courtesy of: Bon Appetit, June 2004
Tuesday, June 12, 2007
763. HUNGARIAN GOULASH with BEER and BACON
makes 8 servings
3 slices bacon, chopped
4 tablespoons butter
4 cups chopped onions, about 2 large
3 pounds chuck roast, cut into 1-inch pieces
4 cloves garlic, minced
1 tablespoon caraway seeds, toasted and ground
3 tablespoons sweet Hungarian paprika
½ to 1 teaspoon hot Hungarian paprika
4 cups beer
1 cup beef or chicken broth
1 cup water
1 (28-ounce) can tomatoes, drained and chopped
1 green bell pepper, cut into 1-inch pieces
1 teaspoon salt
¼ teaspoon freshly ground black pepper
Sour cream, at room temperature
Cook bacon in large, heavy soup pot until crispy. With slotted spoon, transfer bacon to small bowl and set aside.
Add 2 tablespoons butter to bacon drippings in pot. Add onions and sauté over medium heat until tender and brown, about 15 to20 minutes. Transfer onions to a bowl and set aside.
Put 2 more tablespoons butter into pot. Increase heat to medium-high. Sauté meat in two batches, stirring occasionally until meat is brown on all sides. Add garlic to last batch and cook for 2 minutes. Put all meat back into pot. Stir sweet and hot paprika, ground caraway seeds and black pepper into meat mixture. Add beer, broth and water, stirring up any browned bits from bottom of pot. Add reserved onions and bacon to pot. Bring to a boil, reduce heat and simmer, covered, for about 2 hours.
Add the tomatoes and green pepper and simmer, uncovered, until the green peppers are tender and the sauce is a little thickened, 20 to 30 minutes. Season to taste with salt and more pepper.
To serve, ladle the goulash into bowls with a potato dumpling and garnish with a dollop of sour cream.
NOTE: Toast caraway seeds in a small skillet over low heat, stirring occasionally. Remove from heat when seeds become fragrant.
NOTE: Make this goulash a day or two ahead of time if you can so that the flavors have time to meld.
courtesy of: Sue Doeden's All About Food, Sue Doeden, Bemidji, Minnesota
3 slices bacon, chopped
4 tablespoons butter
4 cups chopped onions, about 2 large
3 pounds chuck roast, cut into 1-inch pieces
4 cloves garlic, minced
1 tablespoon caraway seeds, toasted and ground
3 tablespoons sweet Hungarian paprika
½ to 1 teaspoon hot Hungarian paprika
4 cups beer
1 cup beef or chicken broth
1 cup water
1 (28-ounce) can tomatoes, drained and chopped
1 green bell pepper, cut into 1-inch pieces
1 teaspoon salt
¼ teaspoon freshly ground black pepper
Sour cream, at room temperature
Cook bacon in large, heavy soup pot until crispy. With slotted spoon, transfer bacon to small bowl and set aside.
Add 2 tablespoons butter to bacon drippings in pot. Add onions and sauté over medium heat until tender and brown, about 15 to20 minutes. Transfer onions to a bowl and set aside.
Put 2 more tablespoons butter into pot. Increase heat to medium-high. Sauté meat in two batches, stirring occasionally until meat is brown on all sides. Add garlic to last batch and cook for 2 minutes. Put all meat back into pot. Stir sweet and hot paprika, ground caraway seeds and black pepper into meat mixture. Add beer, broth and water, stirring up any browned bits from bottom of pot. Add reserved onions and bacon to pot. Bring to a boil, reduce heat and simmer, covered, for about 2 hours.
Add the tomatoes and green pepper and simmer, uncovered, until the green peppers are tender and the sauce is a little thickened, 20 to 30 minutes. Season to taste with salt and more pepper.
To serve, ladle the goulash into bowls with a potato dumpling and garnish with a dollop of sour cream.
NOTE: Toast caraway seeds in a small skillet over low heat, stirring occasionally. Remove from heat when seeds become fragrant.
NOTE: Make this goulash a day or two ahead of time if you can so that the flavors have time to meld.
courtesy of: Sue Doeden's All About Food, Sue Doeden, Bemidji, Minnesota
Monday, June 11, 2007
762. SPAGHETTI with ESCAROLE and BACON
serves 4
1/4 pound sliced bacon, cut crosswise into thin strips
2 tablespoons olive oil
3 cloves garlic, minced
1/4 teaspoon red-pepper flakes
1 1/2 teaspoons anchovy paste
1 head escarole (about 1 1/2 pounds), leaves cut into 1/2-inch strips (about 3 quarts)
2/3 cup canned low-sodium chicken broth or homemade stock
1/2 teaspoon salt
3/4 pound spaghetti
1/3 cup grated Parmesan, plus more for serving
1 tablespoon butter
In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon. Pour off all the fat from the pan.
In the same pan, heat the oil over moderately low heat. Add the garlic, red-pepper flakes, and anchovy paste and cook, stirring, until fragrant, about 30 seconds. Stir in the escarole, a little at a time, until wilted, about 3 minutes. Add the broth and 1/4 teaspoon of the salt and bring to a simmer. Reduce the heat and cook, covered, for 5 minutes.
Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain the pasta; add it to the pan with the escarole. Stir in the remaining 1/4 teaspoon salt, the Parmesan, bacon, and butter.
courtesy of: Food & Wine
1/4 pound sliced bacon, cut crosswise into thin strips
2 tablespoons olive oil
3 cloves garlic, minced
1/4 teaspoon red-pepper flakes
1 1/2 teaspoons anchovy paste
1 head escarole (about 1 1/2 pounds), leaves cut into 1/2-inch strips (about 3 quarts)
2/3 cup canned low-sodium chicken broth or homemade stock
1/2 teaspoon salt
3/4 pound spaghetti
1/3 cup grated Parmesan, plus more for serving
1 tablespoon butter
In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon. Pour off all the fat from the pan.
In the same pan, heat the oil over moderately low heat. Add the garlic, red-pepper flakes, and anchovy paste and cook, stirring, until fragrant, about 30 seconds. Stir in the escarole, a little at a time, until wilted, about 3 minutes. Add the broth and 1/4 teaspoon of the salt and bring to a simmer. Reduce the heat and cook, covered, for 5 minutes.
Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain the pasta; add it to the pan with the escarole. Stir in the remaining 1/4 teaspoon salt, the Parmesan, bacon, and butter.
courtesy of: Food & Wine
Sunday, June 10, 2007
761. ALMOND BACON CHEESE SPREAD
1/4 cup roasted almonds, finely chopped
2 strips bacon, cooked crisp & crumbled
1 cup American cheese, grated
1/2 cup mayonnaise
1/4 teaspoon salt
Mix all ingredients. Store in small crock. Will keep 4 or 5 days in refrigerator. Serve with crackers.
courtesy of: Nancy's Kitchen
2 strips bacon, cooked crisp & crumbled
1 cup American cheese, grated
1/2 cup mayonnaise
1/4 teaspoon salt
Mix all ingredients. Store in small crock. Will keep 4 or 5 days in refrigerator. Serve with crackers.
courtesy of: Nancy's Kitchen
Saturday, June 09, 2007
760. MINI MEAT LOAF with BLUE CHEESE and BACON
makes 6
60 grams spicy bacon diced
1/2 onion diced
olive oil
2 white mushrooms chopped
500 grams minced beef
1 egg
1/8 cup cream
125 grams gruyere cheese grated
1/4 cup cornflakes
6 tablespoons blue cheese
6 rashers middle bacon
Preheat the oven to 180 degC fan bake. In a pan saute the bacon and onion in a little olive oil. Add the sliced mushrooms. In a separate bowl, mix the beef, egg and cream. Add the onion mix to the beef with the gruyere cheese and the cornflakes. Divide the mixture into 6 even portions and place 1 tablespoon of blue cheese into each. Form into rectangular logs and wrap bacon around. Bake for approximately 30 minutes Serve with creamy mashed potatoes and a salad, with Thai sweet chili sauce as an accompaniment if desired.
courtesy of: Tararua, Division of Goodman Fielder New Zealand Limited, PO Box 397, Dunedin, New Zealand
60 grams spicy bacon diced
1/2 onion diced
olive oil
2 white mushrooms chopped
500 grams minced beef
1 egg
1/8 cup cream
125 grams gruyere cheese grated
1/4 cup cornflakes
6 tablespoons blue cheese
6 rashers middle bacon
Preheat the oven to 180 degC fan bake. In a pan saute the bacon and onion in a little olive oil. Add the sliced mushrooms. In a separate bowl, mix the beef, egg and cream. Add the onion mix to the beef with the gruyere cheese and the cornflakes. Divide the mixture into 6 even portions and place 1 tablespoon of blue cheese into each. Form into rectangular logs and wrap bacon around. Bake for approximately 30 minutes Serve with creamy mashed potatoes and a salad, with Thai sweet chili sauce as an accompaniment if desired.
courtesy of: Tararua, Division of Goodman Fielder New Zealand Limited, PO Box 397, Dunedin, New Zealand
Friday, June 08, 2007
759. CREAMY SHALLOT and ENDIVE SOUP with BACON
2 Tablespoons butter
8 shallots, peeled and minced
8 Belgian endives, washed, trimmed, and sliced thin on a diagonal
4 cups of chicken stock
6 slices of bacon, cooked crisp
1 Tablespoon minced chervil or tarragon, minced (or 1/4 teaspoon, rubbed between your palms)
salt and white pepper to taste
1 egg yolk whisked into 1 cup of whipping cream
Garnish: 2 reserved strips of bacon, crumbled, with a sprig of parsley or basil leaf
Saute the shallots in the butter in a large saucepan, stirring until they are soft. Add the endive and cook, stirring, for about 3 minutes. Add the stock, bring to a boil, then reduce heat and simmer for 5 minutes. Stir in 4 strips of crisp bacon, crumbled, chervil or tarragon, salt and pepper. Remember to add more salt if you're going to serve cold. Bring the soup to a low heat and whisk in the cream and egg yolk, stirring until thickened. When ready to serve, ladle into soup plates and top with crumbled bacon and herb garnish.
courtesy of: Patricia G. Solley, Soup Song
8 shallots, peeled and minced
8 Belgian endives, washed, trimmed, and sliced thin on a diagonal
4 cups of chicken stock
6 slices of bacon, cooked crisp
1 Tablespoon minced chervil or tarragon, minced (or 1/4 teaspoon, rubbed between your palms)
salt and white pepper to taste
1 egg yolk whisked into 1 cup of whipping cream
Garnish: 2 reserved strips of bacon, crumbled, with a sprig of parsley or basil leaf
Saute the shallots in the butter in a large saucepan, stirring until they are soft. Add the endive and cook, stirring, for about 3 minutes. Add the stock, bring to a boil, then reduce heat and simmer for 5 minutes. Stir in 4 strips of crisp bacon, crumbled, chervil or tarragon, salt and pepper. Remember to add more salt if you're going to serve cold. Bring the soup to a low heat and whisk in the cream and egg yolk, stirring until thickened. When ready to serve, ladle into soup plates and top with crumbled bacon and herb garnish.
courtesy of: Patricia G. Solley, Soup Song
Thursday, June 07, 2007
758. GEMELLI with ZUCCHINI, TOMATOES, and BACON
makes 6 servings
12 bacon slices, cut crosswise into 1-inch pieces
1 large red onion, chopped (about 2 cups)
1 1/2 cups dry white wine
12 ounces gemelli or rotini (about 3 cups)
3 slender zucchini, halved lengthwise and sliced crosswise into 1/2-inch-wide pieces
3 large plum tomatoes, seeded, coarsely chopped (about 1 1/2 cups)
1/3 cup chopped fresh oregano
1 cup crumbled soft fresh goat cheese (about 4 ounces)
Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to paper towels to drain. Pour off all but 3 tablespoons drippings from skillet. Add onion and sauté until soft, about 3 minutes. Add wine; boil until reduced by 1/3, about 3 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until slightly underdone. Add zucchini and boil until pasta is tender but still firm to bite and zucchini is crisp-tender, stirring occasionally, about 2 minutes longer. Drain.
Add pasta, zucchini, bacon, tomatoes, and oregano to onion in skillet. Toss over medium-high heat until sauce coats pasta, about 3 minutes. Add cheese and toss until beginning to melt, about 2 minutes. Season to taste with salt and pepper and serve.
NOTE: To seed a plum tomato, simply slice the tomato in half horizontally and gently squeeze out the seeds, using a spoon if necessary.
courtesy of: Bon Appétit, September 2004
12 bacon slices, cut crosswise into 1-inch pieces
1 large red onion, chopped (about 2 cups)
1 1/2 cups dry white wine
12 ounces gemelli or rotini (about 3 cups)
3 slender zucchini, halved lengthwise and sliced crosswise into 1/2-inch-wide pieces
3 large plum tomatoes, seeded, coarsely chopped (about 1 1/2 cups)
1/3 cup chopped fresh oregano
1 cup crumbled soft fresh goat cheese (about 4 ounces)
Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to paper towels to drain. Pour off all but 3 tablespoons drippings from skillet. Add onion and sauté until soft, about 3 minutes. Add wine; boil until reduced by 1/3, about 3 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until slightly underdone. Add zucchini and boil until pasta is tender but still firm to bite and zucchini is crisp-tender, stirring occasionally, about 2 minutes longer. Drain.
Add pasta, zucchini, bacon, tomatoes, and oregano to onion in skillet. Toss over medium-high heat until sauce coats pasta, about 3 minutes. Add cheese and toss until beginning to melt, about 2 minutes. Season to taste with salt and pepper and serve.
NOTE: To seed a plum tomato, simply slice the tomato in half horizontally and gently squeeze out the seeds, using a spoon if necessary.
courtesy of: Bon Appétit, September 2004
Wednesday, June 06, 2007
757. SMOKED BRISKET and BACON with COFFEE BEER MOP SAUCE
makes 10 to 12 servings
1 lb. sliced bacon, preferably artisanal (optional)
1 (6- to 8-lb.) piece center cut brisket
For the rub:
1/4 cup kosher salt
1/4 cup light brown sugar
1/4 cup sweet paprika
2 tbsp. black pepper
1 tbsp. garlic powder
For the Coffee Beer Mop Sauce:
1 cup beer
1 cup apple cider
1/2 cup cider vinegar
1/2 cup coffee
1/4 cup vegetable oil
1/4 cup Worcestershire sauce
salt
4 to 6 cups hickory or apple chips or wood chunks, soaked in water to cover for one hour, then drained and an aluminum foil pan
Make the rub. Place the salt, brown sugar, paprika, pepper and garlic powder in a bowl and stir to mix. Place the brisket in a roasting pan and generously sprinkle both sides with rub, about three tablespoons per side. The excess rub will keep for several months in a jar. You can cook the brisket right away, but it will be better if you let it cure with the rub for several hours, or even a day in the refrigerator.
Make the mop sauce. Combine the beer, cider, cider vinegar, coffee, oil, Worcestershire sauce and salt in a bowl and whisk to mix.
Set up your grill for indirect grilling. If using a gas grill, place wood chips in a smoker pouch. Run the grill on high until you see smoke, then reduce the heat to medium-low (300 degrees). If using a charcoal grill, preheat to medium-low. Just before putting the brisket on, toss 1/2 cup wood chips on each mound of coals.
Place the brisket on the grate in the center, over the drip pan, away from the heat. If using bacon, drape the slices over the top of the meat.
Indirect-grill the brisket until tender, five to six hours. If using a charcoal grill, add 12 fresh coals and 1/2 cup wood chips to each side every hour. (The total cooking time will depend on the size of the brisket and heat of the grill.) Generously baste or mop the meat on both sides with the Coffee Beer Mop Sauce once an hour for the first four hours.
Tightly wrap brisket in foil and continue cooking until very tender, one to two hours more.
Transfer the brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain, using an electric knife or sharp carving knife. Transfer the sliced meat to a platter.
courtesy of: Home & Garden TV
1 lb. sliced bacon, preferably artisanal (optional)
1 (6- to 8-lb.) piece center cut brisket
For the rub:
1/4 cup kosher salt
1/4 cup light brown sugar
1/4 cup sweet paprika
2 tbsp. black pepper
1 tbsp. garlic powder
For the Coffee Beer Mop Sauce:
1 cup beer
1 cup apple cider
1/2 cup cider vinegar
1/2 cup coffee
1/4 cup vegetable oil
1/4 cup Worcestershire sauce
salt
4 to 6 cups hickory or apple chips or wood chunks, soaked in water to cover for one hour, then drained and an aluminum foil pan
Make the rub. Place the salt, brown sugar, paprika, pepper and garlic powder in a bowl and stir to mix. Place the brisket in a roasting pan and generously sprinkle both sides with rub, about three tablespoons per side. The excess rub will keep for several months in a jar. You can cook the brisket right away, but it will be better if you let it cure with the rub for several hours, or even a day in the refrigerator.
Make the mop sauce. Combine the beer, cider, cider vinegar, coffee, oil, Worcestershire sauce and salt in a bowl and whisk to mix.
Set up your grill for indirect grilling. If using a gas grill, place wood chips in a smoker pouch. Run the grill on high until you see smoke, then reduce the heat to medium-low (300 degrees). If using a charcoal grill, preheat to medium-low. Just before putting the brisket on, toss 1/2 cup wood chips on each mound of coals.
Place the brisket on the grate in the center, over the drip pan, away from the heat. If using bacon, drape the slices over the top of the meat.
Indirect-grill the brisket until tender, five to six hours. If using a charcoal grill, add 12 fresh coals and 1/2 cup wood chips to each side every hour. (The total cooking time will depend on the size of the brisket and heat of the grill.) Generously baste or mop the meat on both sides with the Coffee Beer Mop Sauce once an hour for the first four hours.
Tightly wrap brisket in foil and continue cooking until very tender, one to two hours more.
Transfer the brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain, using an electric knife or sharp carving knife. Transfer the sliced meat to a platter.
courtesy of: Home & Garden TV
Tuesday, June 05, 2007
756. COUNTRY FRIED STEAK with WHITE BACON GRAVY
1 (1 3/4 to 2-pound) round steak, cut into 4 equal portions
3 tablespoons Essence, recipe follows, divided
1/2 pound bacon, diced
1 1/2 cups bleached all-purpose flour
1 large egg
2 1/2 cups milk, divided
1 cup fine dried bread crumbs
Vegetable oil, for frying, if needed
1/2 cup minced yellow onions
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Place the pieces of steak on a plastic wrap covered work surface and cover with another piece of plastic wrap. Pound the meat to a 1/4-inch thickness with a meat mallet. Season both sides of the meat with 1 1/2 teaspoons of the Essence.
Fry the bacon in a large skillet until just crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the pan. Set the pan aside.
Combine the flour with 1 tablespoon of the Essence in a large shallow bowl. Whisk the egg with 1/2 cup of the milk and 1 1/2 teaspoons of the Essence in another bowl. Combine the bread crumbs and the remaining 1 tablespoon Essence in another shallow bowl or baking dish.
Dredge the meat in the seasoned flour, then dip in the egg wash, letting the excess drip off. Dredge the meat in the seasoned bread crumbs, coating each side evenly. Shake off any excess bread crumbs. Reserve the seasoned flour.
Reheat the bacon fat in the skillet over high heat until very hot but not smoking. In batches, without crowding (you may only be able to cook 1 portion at a time), carefully add the meat and fry until golden brown, 3 to 4 minutes on each side, adding a small amount of the vegetable oil, if necessary, for frying. Transfer to paper towels to drain.
Add 3 tablespoons of the reserved seasoned flour to the pan. Cook over medium-high heat, stirring constantly, for about 2 minutes, to make a light roux. Add the onions and cook, stirring often, until softened, about 4 minutes. Whisk in the remaining 2 cups milk, the salt, and pepper and bring to a boil. Reduce the heat to medium-low and simmer until the sauce is thickened and there is no raw flour taste, about 5 minutes. Stir in the bacon.
Serve the steaks with the hot gravy and cheesy grits, if desired.
ESSENCE Creole Seasoning:
yields 2/3 cup
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
courtesy of: New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, William Morrow, 1993
3 tablespoons Essence, recipe follows, divided
1/2 pound bacon, diced
1 1/2 cups bleached all-purpose flour
1 large egg
2 1/2 cups milk, divided
1 cup fine dried bread crumbs
Vegetable oil, for frying, if needed
1/2 cup minced yellow onions
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Place the pieces of steak on a plastic wrap covered work surface and cover with another piece of plastic wrap. Pound the meat to a 1/4-inch thickness with a meat mallet. Season both sides of the meat with 1 1/2 teaspoons of the Essence.
Fry the bacon in a large skillet until just crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the pan. Set the pan aside.
Combine the flour with 1 tablespoon of the Essence in a large shallow bowl. Whisk the egg with 1/2 cup of the milk and 1 1/2 teaspoons of the Essence in another bowl. Combine the bread crumbs and the remaining 1 tablespoon Essence in another shallow bowl or baking dish.
Dredge the meat in the seasoned flour, then dip in the egg wash, letting the excess drip off. Dredge the meat in the seasoned bread crumbs, coating each side evenly. Shake off any excess bread crumbs. Reserve the seasoned flour.
Reheat the bacon fat in the skillet over high heat until very hot but not smoking. In batches, without crowding (you may only be able to cook 1 portion at a time), carefully add the meat and fry until golden brown, 3 to 4 minutes on each side, adding a small amount of the vegetable oil, if necessary, for frying. Transfer to paper towels to drain.
Add 3 tablespoons of the reserved seasoned flour to the pan. Cook over medium-high heat, stirring constantly, for about 2 minutes, to make a light roux. Add the onions and cook, stirring often, until softened, about 4 minutes. Whisk in the remaining 2 cups milk, the salt, and pepper and bring to a boil. Reduce the heat to medium-low and simmer until the sauce is thickened and there is no raw flour taste, about 5 minutes. Stir in the bacon.
Serve the steaks with the hot gravy and cheesy grits, if desired.
ESSENCE Creole Seasoning:
yields 2/3 cup
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
courtesy of: New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, William Morrow, 1993
Monday, June 04, 2007
755. CHICKEN-APPLE-BACON BURGERS
3 bacon slices
1/4 cup chopped red onion
16 ounces boneless/skinless chicken breast, coarsely chopped
2 teaspoons chopped fresh sage
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 Granny Smith apple, peeled, cored, and cut crosswise into 8 slices
4 hamburger buns, toasted
Preheat grill and lightly oil the racks.
In a large skillet, cook bacon over medium-high heat until crisp. Remove bacon and crumble. Add onion to drippings in pan and cook until lightly browned, about 2 minutes. Remove and let cool slightly.
In a food processor, add chicken and pulse just until it is coarsely ground.
In a medium bowl, combined chicken, bacon, onion, sage, salt and pepper. Evenly divide chicken into 4 portions - shape each into about a 1/2" thick patty.
Place chicken patties on the grill and cook until they are done, about 5 minutes on each side. Place apple slices on the grill and cook 1 minute on each side. Assemble the burgers by placing the cooked patties on the bottom bun, adding a couple slices of the apples and then placing the top half of the bun on.
courtesy of: Culinary in the Desert, Joe, Frederick, Maryland
1/4 cup chopped red onion
16 ounces boneless/skinless chicken breast, coarsely chopped
2 teaspoons chopped fresh sage
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 Granny Smith apple, peeled, cored, and cut crosswise into 8 slices
4 hamburger buns, toasted
Preheat grill and lightly oil the racks.
In a large skillet, cook bacon over medium-high heat until crisp. Remove bacon and crumble. Add onion to drippings in pan and cook until lightly browned, about 2 minutes. Remove and let cool slightly.
In a food processor, add chicken and pulse just until it is coarsely ground.
In a medium bowl, combined chicken, bacon, onion, sage, salt and pepper. Evenly divide chicken into 4 portions - shape each into about a 1/2" thick patty.
Place chicken patties on the grill and cook until they are done, about 5 minutes on each side. Place apple slices on the grill and cook 1 minute on each side. Assemble the burgers by placing the cooked patties on the bottom bun, adding a couple slices of the apples and then placing the top half of the bun on.
courtesy of: Culinary in the Desert, Joe, Frederick, Maryland
Sunday, June 03, 2007
754. BACON and TOMATO BUTTER SPREAD
makes 8 servings
4 slices of bacon
1/2 cup softened butter
1/4 cup finely chopped sundried tomatoes in oil
3 tablespoons chopped fresh basil
Cook bacon over medium high heat for about 5 minutes or until crispy. Remove to paper towel-lined plate; let cool. Finely chop or crumble bacon; set aside. Stir together butter, sundried tomatoes, basil, pepper and crumbled bacon. Remove husks from corn leaving them attached at stem end. Remove silk from corn and discard. Using small spatula spread some of the butter mixture over each cob. Pull up husks to cover butter and tie top end loosely with one of the husks to seal. Place corn on barbecue over medium high heat, turning occasionally for about 15 minutes or until husks are charred. Remove to platter and serve.
courtesy of: The Worldwide Gourmet
4 slices of bacon
1/2 cup softened butter
1/4 cup finely chopped sundried tomatoes in oil
3 tablespoons chopped fresh basil
Cook bacon over medium high heat for about 5 minutes or until crispy. Remove to paper towel-lined plate; let cool. Finely chop or crumble bacon; set aside. Stir together butter, sundried tomatoes, basil, pepper and crumbled bacon. Remove husks from corn leaving them attached at stem end. Remove silk from corn and discard. Using small spatula spread some of the butter mixture over each cob. Pull up husks to cover butter and tie top end loosely with one of the husks to seal. Place corn on barbecue over medium high heat, turning occasionally for about 15 minutes or until husks are charred. Remove to platter and serve.
courtesy of: The Worldwide Gourmet
Saturday, June 02, 2007
753. GOOSE BREAST WRAPPED IN BACON
1 goose breast
bacon
toothpicks
Cut goose breast into small chunks, wrap each piece in bacon, and secure with a toothpick. Grill until fully cooked.
courtesy of: Rick Rollo, "Milwaukee," FoodNation with Bobby Flay
bacon
toothpicks
Cut goose breast into small chunks, wrap each piece in bacon, and secure with a toothpick. Grill until fully cooked.
courtesy of: Rick Rollo, "Milwaukee," FoodNation with Bobby Flay
Friday, June 01, 2007
752. EGG SALAD BLTs
makes 4 sandwiches
1/4 cup light mayonnaise
3 tablespoons sour cream
3 tablespoons thinly sliced green onions
2 teaspoons grainy mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon fresh grated lemon zest
8 hard-boiled eggs
8 thick slices whole wheat bread, toasted
4 center-cut bacon slices, cooked and cut in half crosswise
8 slices tomato
4 large lettuce leaves
In a medium bowl, stir together mayonnaise, sour cream, green onions, mustard, pepper, salt and zest.
Cut 2 eggs in half and remove the two yolks - discard or save for another use. Coarsely chop the remaining egg whites and whole eggs. Toss chopped eggs into the mayonnaise mixture and gently fold together.
Evenly divide the egg mixture between 4 pieces of the toasted bread. Top each with 2 bacon pieces, 2 tomato slices, 1 lettuce leaf and finish with the remaining toasted bread.
courtesy of: Culinary in the Desert, Joe, Frederick, Maryland
1/4 cup light mayonnaise
3 tablespoons sour cream
3 tablespoons thinly sliced green onions
2 teaspoons grainy mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon fresh grated lemon zest
8 hard-boiled eggs
8 thick slices whole wheat bread, toasted
4 center-cut bacon slices, cooked and cut in half crosswise
8 slices tomato
4 large lettuce leaves
In a medium bowl, stir together mayonnaise, sour cream, green onions, mustard, pepper, salt and zest.
Cut 2 eggs in half and remove the two yolks - discard or save for another use. Coarsely chop the remaining egg whites and whole eggs. Toss chopped eggs into the mayonnaise mixture and gently fold together.
Evenly divide the egg mixture between 4 pieces of the toasted bread. Top each with 2 bacon pieces, 2 tomato slices, 1 lettuce leaf and finish with the remaining toasted bread.
courtesy of: Culinary in the Desert, Joe, Frederick, Maryland
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