makes 4 to 6 servings
1 pound filleted salt cod
1 cup chopped drained pimentos
one 28-ounce can plum tomatoes, coarsely chopped and juice included
¼ teaspoon cayenne pepper
1/3 cup all-purpose flour
4 thick, lean slices hickory-smoked bacon, cut into 1-inch pieces
2 tablespoons olive oil
1 large onion, chopped
1 garlic clove, minced
Place the cod in a large glass dish or bowl with enough cold water to cover and let soak 24 hours, changing the water several times.
In a blender or food processor, purée the pimentos, ¼ cup of juice from the tomatoes, and the cayenne and set aside.
Drain the cod and cut or break it into 1½-inch pieces, removing any bones or skin. Place the pieces in a bowl with the flour and toss till the pieces are well coated.
In a large, heavy skillet, fry the bacon over moderate heat till crisp and transfer to a large bowl. Add 1 tablespoon of the oil to the skillet, brown the cod pieces on all sides in the fat, and add them to the bacon. Add the remaining 1 tablespoon of oil to the skillet, add the onion and garlic, and stir about 3 minutes. Add the reserved pimento mixture, the tomatoes and their remaining juices, the cod and bacon mixture, and stir well. Reduce the heat to low, cover the skillet, and simmer the mixture for 1 hour. Serve hot.
bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007
Tuesday, June 30, 2009
Monday, June 29, 2009
1512. BACON-WRAPPED FILET MIGNON with BEARNAISE SAUCE
2 servings of beef tenderloin (filet mignon) between 6 and 8 oz. each
4 slices bacon
salt
pepper
extra virgin olive oil
Bearnaise Sauce
1 shallot, minced
1 1/2 teaspoons dried tarragon
2/3 cup white-wine vinegar
4 large egg yolks
1/2 cup (1 stick) unsalted butter, cut into small pieces
coarse salt
Let the beef come up to room temperature and season with salt and pepper on both sides. Pour extra virgin olive oil into a large skillet so it completely coats the bottom. Heat on medium high until almost smoking, and then add the beef. Cover and sear for about 3-4 minutes. Turn beef over and sear the other side for another 3-4 minutes, or until browned to your liking. Remove from pan and cover with foil. Let sit for a few minutes. Meanwhile, preheat oven to 400 degrees. Line a baking sheet with foil and cover with non stick spray, set aside. Wrap 2 slices of bacon around each filet, and secure the bacon to itself (do not poke holes in your beef!) with a toothpick. Place beef on the top rack of your oven and bake until beef is cooked to your liking. For us (our steaks were about 6 oz.) this took 15 minutes for medium, and 20 minutes for medium well. Let sit for about 5 minutes before cutting into it.
While letting the steaks cook in the oven, you can make the bearnaise sauce. In a small saucepan, bring shallot, tarragon, and vinegar to boil over medium. Cook until liquid reduces to 2 tablespoons, about 4 minutes; strain. Rinse pan; return mixture to pan. Whisk together egg yolks and 2 tablespoons water. Add to pan. Cook over low, whisking, until mixture thickens and forms thick ribbons when lifted with whisk, 3 to 4 minutes. Gradually whisk in butter (if sauce bubbles at any time, remove from heat, and whisk in a piece of butter). Continue whisking until all butter is incorporated, about 3 minutes. Transfer to a bowl. Season with salt.
bacon recipe courtesy of: Le Petit Pierogi, Lepetitpierogi@yahoo.com, June 18, 2009
4 slices bacon
salt
pepper
extra virgin olive oil
Bearnaise Sauce
1 shallot, minced
1 1/2 teaspoons dried tarragon
2/3 cup white-wine vinegar
4 large egg yolks
1/2 cup (1 stick) unsalted butter, cut into small pieces
coarse salt
Let the beef come up to room temperature and season with salt and pepper on both sides. Pour extra virgin olive oil into a large skillet so it completely coats the bottom. Heat on medium high until almost smoking, and then add the beef. Cover and sear for about 3-4 minutes. Turn beef over and sear the other side for another 3-4 minutes, or until browned to your liking. Remove from pan and cover with foil. Let sit for a few minutes. Meanwhile, preheat oven to 400 degrees. Line a baking sheet with foil and cover with non stick spray, set aside. Wrap 2 slices of bacon around each filet, and secure the bacon to itself (do not poke holes in your beef!) with a toothpick. Place beef on the top rack of your oven and bake until beef is cooked to your liking. For us (our steaks were about 6 oz.) this took 15 minutes for medium, and 20 minutes for medium well. Let sit for about 5 minutes before cutting into it.
While letting the steaks cook in the oven, you can make the bearnaise sauce. In a small saucepan, bring shallot, tarragon, and vinegar to boil over medium. Cook until liquid reduces to 2 tablespoons, about 4 minutes; strain. Rinse pan; return mixture to pan. Whisk together egg yolks and 2 tablespoons water. Add to pan. Cook over low, whisking, until mixture thickens and forms thick ribbons when lifted with whisk, 3 to 4 minutes. Gradually whisk in butter (if sauce bubbles at any time, remove from heat, and whisk in a piece of butter). Continue whisking until all butter is incorporated, about 3 minutes. Transfer to a bowl. Season with salt.
bacon recipe courtesy of: Le Petit Pierogi, Lepetitpierogi@yahoo.com, June 18, 2009
Sunday, June 28, 2009
1511. BACON-WRAPPED CHICKEN BROCHETTES with CURRY SAUCE
serves eight
Curry Sauce
1 teaspoon butter or olive oil
1 small chopped onion or washed leeks
1 clove garlic, chopped
2 tablespoons curry powder
1 green apple, peeled and chopped
1 can unsweetened coconut milk
2 cups low sodium chicken broth
1/2 cup whipped cream
1/2 cup cilantro, chopped
salt to taste
1/4 teaspoon powdered ginger (or 1/2 tsp. freshly grated ginger)
1 yellow or red bell pepper, chopped
Chicken Brochettes:
8 10" bamboo skewers soaked in cold water for 30 minutes
12 green onions, roots trimmed; use white part and about 1" of green
4 boneless, skinless chicken breasts
8 strips smoked bacon
1/4 cup teriyaki sauce
For Sauce: In skillet, sauté onion, garlic and bell pepper in butter or oil on low heat until soft, about 10 minutes. Add remaining ingredients and simmer 15 minutes or until the apples are tender. Add salt to taste. Cool 15 minutes and put in blender or food processor. Puree until smooth. If sauce looks too thin, return to stovetop and reduce on low, until you reach desired consistency. Taste again for salt. Set aside.
For Chicken Brochettes: Trim, clean and cut green onions into 2 inch pieces from stem (white part). Reserve tops for garnish. Cut chicken breasts into 8 pieces each and place in a bowl. Pour teriyaki sauce over chicken and let marinate 5-10 minutes. Cut bacon into 4 pieces each. Take a piece of chicken breast and wrap it in bacon. Skewer it where the two ends of the bacon meet. Place an onion next on the skewer. Repeat process until each skewer has 4 pieces of chicken wrapped in bacon and 3 green onions. Place over a hot grill or under hot broiler until bacon is crisped and chicken is cooked through, (it should feel firm to the touch), about 5-7 minutes on each side. Remove from heat.
Rewarm sauce on low while chicken is cooking and spoon sauce onto warm dinner plates. Place brochettes on top of sauce and garnish with cilantro leaves and/or thinly sliced green onions.
bacon recipe courtesy of: Farmer John, 1101 North Main Street, Austin, Minnesota 55912-3680
Curry Sauce
1 teaspoon butter or olive oil
1 small chopped onion or washed leeks
1 clove garlic, chopped
2 tablespoons curry powder
1 green apple, peeled and chopped
1 can unsweetened coconut milk
2 cups low sodium chicken broth
1/2 cup whipped cream
1/2 cup cilantro, chopped
salt to taste
1/4 teaspoon powdered ginger (or 1/2 tsp. freshly grated ginger)
1 yellow or red bell pepper, chopped
Chicken Brochettes:
8 10" bamboo skewers soaked in cold water for 30 minutes
12 green onions, roots trimmed; use white part and about 1" of green
4 boneless, skinless chicken breasts
8 strips smoked bacon
1/4 cup teriyaki sauce
For Sauce: In skillet, sauté onion, garlic and bell pepper in butter or oil on low heat until soft, about 10 minutes. Add remaining ingredients and simmer 15 minutes or until the apples are tender. Add salt to taste. Cool 15 minutes and put in blender or food processor. Puree until smooth. If sauce looks too thin, return to stovetop and reduce on low, until you reach desired consistency. Taste again for salt. Set aside.
For Chicken Brochettes: Trim, clean and cut green onions into 2 inch pieces from stem (white part). Reserve tops for garnish. Cut chicken breasts into 8 pieces each and place in a bowl. Pour teriyaki sauce over chicken and let marinate 5-10 minutes. Cut bacon into 4 pieces each. Take a piece of chicken breast and wrap it in bacon. Skewer it where the two ends of the bacon meet. Place an onion next on the skewer. Repeat process until each skewer has 4 pieces of chicken wrapped in bacon and 3 green onions. Place over a hot grill or under hot broiler until bacon is crisped and chicken is cooked through, (it should feel firm to the touch), about 5-7 minutes on each side. Remove from heat.
Rewarm sauce on low while chicken is cooking and spoon sauce onto warm dinner plates. Place brochettes on top of sauce and garnish with cilantro leaves and/or thinly sliced green onions.
bacon recipe courtesy of: Farmer John, 1101 North Main Street, Austin, Minnesota 55912-3680
Saturday, June 27, 2009
1510. PRAWN, PEAS and BACON RICE
serves two
450 ml vegetable stock
1 tablespoons olive oil
6 rashers streaky bacon, chopped
125 grams long grain rice
finely grated zest of 1 lemon
100 grams frozen peas
150 grams large, cooked and peeled prawns
lemon wedges, to serve (optional)
Make up the stock. Heat the oil in a wide, deep frying pan over a high heat. Add the bacon and cook for 2-3 minutes until golden. Remove with a slotted spoon and set aside. Tip away most of the fat from the pan, then return the pan to a medium heat.
Stir in the rice and zest. Cook for 30 seconds, then stir in the stock. Cover and simmer for 8 minutes, stirring occasionally.
Stir in the peas, cook for 3 minutes, then stir in the prawns. Cook for 2 minutes, until the prawns are heated through and the rice is cooked.
Stir in the bacon and season to taste. Divide between plates and serve with the lemon wedges, if you like.
bacon recipe courtesy of: Matthew Drennan, delicious. magazine
450 ml vegetable stock
1 tablespoons olive oil
6 rashers streaky bacon, chopped
125 grams long grain rice
finely grated zest of 1 lemon
100 grams frozen peas
150 grams large, cooked and peeled prawns
lemon wedges, to serve (optional)
Make up the stock. Heat the oil in a wide, deep frying pan over a high heat. Add the bacon and cook for 2-3 minutes until golden. Remove with a slotted spoon and set aside. Tip away most of the fat from the pan, then return the pan to a medium heat.
Stir in the rice and zest. Cook for 30 seconds, then stir in the stock. Cover and simmer for 8 minutes, stirring occasionally.
Stir in the peas, cook for 3 minutes, then stir in the prawns. Cook for 2 minutes, until the prawns are heated through and the rice is cooked.
Stir in the bacon and season to taste. Divide between plates and serve with the lemon wedges, if you like.
bacon recipe courtesy of: Matthew Drennan, delicious. magazine
Friday, June 26, 2009
1509. CHEESE TRIPLE ONION BACON BUNS
makes 16 to 18 buns
Dough:
3/4 cup water
1/2 cup milk
1/4 cup butter
1/4 cup liquid honey
1 large egg, beaten
3 1/2 to 4 cups bread flour
4 teaspoons instant yeast
1 1/4 teaspoons salt
Filling:
1/2 cup butter
1/3 cup chives, chopped
1/3 cup shallots, chopped
1/3 cup onions, chopped
1 tablespoon garlic, minced
2/3 cup crispy chopped bacon
2 1/2 cups Gruyere cheese
Heat water, milk and butter in sauce pan till butter is melted. Do not bring to a boil. Pour mixture into a mixing bowl and allow to cool to lukewarm. Add honey and 1 1/2 cups of flour, mix till smooth. Add in lightly beaten egg and yeast, mix till smooth. Allow to sit uncovered for 15 min.. Mix salt and 1 cup of flour. Pour out onto a floured surface and slowly add remaining flour just till the dough no longer sticks to counter. Knead for 8-10 minutes. Place dough into a lightly oiled bowl. Spray top with an oil spray. Cover with plastic wrap. Set aside in a warm place for 1 hour or till double in bulk. For filling, melt butter in a medium fry pan. Add in garlic, saute for a minute. Add in chives, shallots and onions, till onions are tender. Add in cooked bacon bits and stir till combined. Set aside to cool. After dough has risen pour out onto a floured surface. Punch down into a small rectangle. Roll out dough into a 12X24 rectangle. Pour filling onto dough. Spread with a rubber spatula, leaving about 1/2 inch around edges. Sprinkle half cheese on top of filling. Fold over the 1/2 inch edge. Roll dough like a jelly roll. Pinch seam closed with your fingers. Cut the jelly roll into 16-18 pieces. Place each piece into a very lightly greased muffin tins. Cover with plastic wrap let rise till double in size, about 1 hour. Top risen buns with remaining cheese. Place buns into a preheated 350 degree oven for 15-20 minutes. Allow to cool 5 minutes before removing from tins. Cool on a wire rack.
bacon recipe courtesy of: CookingBread.com, contact@cookingbread.com
Dough:
3/4 cup water
1/2 cup milk
1/4 cup butter
1/4 cup liquid honey
1 large egg, beaten
3 1/2 to 4 cups bread flour
4 teaspoons instant yeast
1 1/4 teaspoons salt
Filling:
1/2 cup butter
1/3 cup chives, chopped
1/3 cup shallots, chopped
1/3 cup onions, chopped
1 tablespoon garlic, minced
2/3 cup crispy chopped bacon
2 1/2 cups Gruyere cheese
Heat water, milk and butter in sauce pan till butter is melted. Do not bring to a boil. Pour mixture into a mixing bowl and allow to cool to lukewarm. Add honey and 1 1/2 cups of flour, mix till smooth. Add in lightly beaten egg and yeast, mix till smooth. Allow to sit uncovered for 15 min.. Mix salt and 1 cup of flour. Pour out onto a floured surface and slowly add remaining flour just till the dough no longer sticks to counter. Knead for 8-10 minutes. Place dough into a lightly oiled bowl. Spray top with an oil spray. Cover with plastic wrap. Set aside in a warm place for 1 hour or till double in bulk. For filling, melt butter in a medium fry pan. Add in garlic, saute for a minute. Add in chives, shallots and onions, till onions are tender. Add in cooked bacon bits and stir till combined. Set aside to cool. After dough has risen pour out onto a floured surface. Punch down into a small rectangle. Roll out dough into a 12X24 rectangle. Pour filling onto dough. Spread with a rubber spatula, leaving about 1/2 inch around edges. Sprinkle half cheese on top of filling. Fold over the 1/2 inch edge. Roll dough like a jelly roll. Pinch seam closed with your fingers. Cut the jelly roll into 16-18 pieces. Place each piece into a very lightly greased muffin tins. Cover with plastic wrap let rise till double in size, about 1 hour. Top risen buns with remaining cheese. Place buns into a preheated 350 degree oven for 15-20 minutes. Allow to cool 5 minutes before removing from tins. Cool on a wire rack.
bacon recipe courtesy of: CookingBread.com, contact@cookingbread.com
Thursday, June 25, 2009
1508. FIVE SPICE CRUSTED SALMON with SAUERKRAUT, IRISH BACON and CARAWAY SEEDS
makes 4 to 6 servings
Sauerkraut:
1/2 pound Irish bacon
1 tablespoon caraway seeds
1 large onion, peeled and sliced very thinly
1 plum tomato, chopped, with seeds and skin
2 pounds sauerkraut, drained if necessary
12 ounces lager beer
In a large sauce pan sweat the bacon, caraway seeds and onions for five to seven minutes or until soft, but not colored. Add the tomato, sauerkraut and beer and bring to a boil. Lower the heat to simmer and cook, covered for one hour. Let cool and reserve until needed. It will keep, refrigerated, for up to a week without spoiling.
Salmon:
1/4 cup coriander seeds
1/4 cup cumin seeds
1/4 cup fennel seeds
1/4 cup black onion seeds
1/4 cup black mustard seeds
4 to 6 pieces of salmon fillet, about 6 ounces each, skin on, cut from the center portion
1/4 cup vegetable oil, such as canola oil
Blend each spice briefly in a blender to break up, but not pulverize to a powder. Mix all of them well together in a bowl.
Wet each piece of salmon with water on the skin side. Dredge each piece, skin side down, in the spice mix. Set aside.
Meanwhile, preheat a heavy saute pan or skillet. Add the oil and then add the salmon pieces, skin side down and cover with a tight fitting lid. Let them cook for four minutes on one side only, for rare fish. Cook longer if desired. Uncover the pan and remove the fish to paper towels to drain.
Serve with the hot sauerkraut.
bacon recipe courtesy of: Sara Moulton | Gourmet
Sauerkraut:
1/2 pound Irish bacon
1 tablespoon caraway seeds
1 large onion, peeled and sliced very thinly
1 plum tomato, chopped, with seeds and skin
2 pounds sauerkraut, drained if necessary
12 ounces lager beer
In a large sauce pan sweat the bacon, caraway seeds and onions for five to seven minutes or until soft, but not colored. Add the tomato, sauerkraut and beer and bring to a boil. Lower the heat to simmer and cook, covered for one hour. Let cool and reserve until needed. It will keep, refrigerated, for up to a week without spoiling.
Salmon:
1/4 cup coriander seeds
1/4 cup cumin seeds
1/4 cup fennel seeds
1/4 cup black onion seeds
1/4 cup black mustard seeds
4 to 6 pieces of salmon fillet, about 6 ounces each, skin on, cut from the center portion
1/4 cup vegetable oil, such as canola oil
Blend each spice briefly in a blender to break up, but not pulverize to a powder. Mix all of them well together in a bowl.
Wet each piece of salmon with water on the skin side. Dredge each piece, skin side down, in the spice mix. Set aside.
Meanwhile, preheat a heavy saute pan or skillet. Add the oil and then add the salmon pieces, skin side down and cover with a tight fitting lid. Let them cook for four minutes on one side only, for rare fish. Cook longer if desired. Uncover the pan and remove the fish to paper towels to drain.
Serve with the hot sauerkraut.
bacon recipe courtesy of: Sara Moulton | Gourmet
Wednesday, June 24, 2009
1507. BEEF CONSOMME with BACON DUMPLINGS
yields about 8 servings
1/2 pound raw bacon, finely chopped
4 cups stale white bread cubes, (about 8 slices white bread)
1 egg yolk
3/4 cup milk
salt
freshly ground white pepper
1/2 to 1 cup all-purpose flour
8 cups rich beef or veal stock
1/4 cup red wine
1/2 teaspoon caraway seeds
1 tablespoon finely chopped fresh parsley leaves
In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels. Pour off all of the oil, except for 1/4 cup. Add the bread to the hot oil and pan-fry until slightly crispy. Remove from the heat. In a mixing bowl, combine the egg and milk. Season with salt and pepper. Whisk well. Stir in the bacon and bread. Mix well. Cover and allow to sit for 30 minutes. Starting with 1/4 cup of flour, stir in enough flour to form the mixture into soft, smooth dumpling dough. Bring the stock to a boil. Add the red wine and caraway seeds and simmer for 15 minutes. Form the dough into balls, about 1 tablespoon each and drop into the hot liquid. Cook for about 8 to 10 minutes. To serve, ladle the soup into serving bowls. Garnish with parsley.
bacon recipe courtesy of: Emeril Lagasse, "Food of Austria," Emeril Live, 2000
1/2 pound raw bacon, finely chopped
4 cups stale white bread cubes, (about 8 slices white bread)
1 egg yolk
3/4 cup milk
salt
freshly ground white pepper
1/2 to 1 cup all-purpose flour
8 cups rich beef or veal stock
1/4 cup red wine
1/2 teaspoon caraway seeds
1 tablespoon finely chopped fresh parsley leaves
In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels. Pour off all of the oil, except for 1/4 cup. Add the bread to the hot oil and pan-fry until slightly crispy. Remove from the heat. In a mixing bowl, combine the egg and milk. Season with salt and pepper. Whisk well. Stir in the bacon and bread. Mix well. Cover and allow to sit for 30 minutes. Starting with 1/4 cup of flour, stir in enough flour to form the mixture into soft, smooth dumpling dough. Bring the stock to a boil. Add the red wine and caraway seeds and simmer for 15 minutes. Form the dough into balls, about 1 tablespoon each and drop into the hot liquid. Cook for about 8 to 10 minutes. To serve, ladle the soup into serving bowls. Garnish with parsley.
bacon recipe courtesy of: Emeril Lagasse, "Food of Austria," Emeril Live, 2000
Tuesday, June 23, 2009
1506. LINGUICA-STUFFED MEDJOOL DATES wrapped with BACON
11 toothpicks
6 pieces of regular bacon
12 medjool dates
1 (6 oz) package linguica sausage
Preheat oven to 350 degrees. Take a small knife & cut a slit down the side of each date & remove the seed. Do not cut the date in half. Cut the sausage into 6 thin slices (maybe 1/4 inch thick). Now, you have 6 round 1/4 inch slices of sausage. Cut these in half. So, now you have 12 "slivers" of sausage. Remove 6 slices of bacon & cut them in half. Take one sliver of sausage & place it into the date. It should fit in nicely & not be to big or small (remember, you want to taste the sausage). Now, take one of half slices of bacon & wrap it around the date so that the bacon holds the sausage in the date. The bacon should wrap all the way around the date. Now stick a toothpick through Repeat this until all the dates are stuffed & wrapped. Now, place the wrapped dates on a cookie sheet & put them in the oven for 20 mins (or until the bacon looks crisp). Let them cool & enjoy.
bacon recipe courtesy of: Group Recipes: Food Social Network
6 pieces of regular bacon
12 medjool dates
1 (6 oz) package linguica sausage
Preheat oven to 350 degrees. Take a small knife & cut a slit down the side of each date & remove the seed. Do not cut the date in half. Cut the sausage into 6 thin slices (maybe 1/4 inch thick). Now, you have 6 round 1/4 inch slices of sausage. Cut these in half. So, now you have 12 "slivers" of sausage. Remove 6 slices of bacon & cut them in half. Take one sliver of sausage & place it into the date. It should fit in nicely & not be to big or small (remember, you want to taste the sausage). Now, take one of half slices of bacon & wrap it around the date so that the bacon holds the sausage in the date. The bacon should wrap all the way around the date. Now stick a toothpick through Repeat this until all the dates are stuffed & wrapped. Now, place the wrapped dates on a cookie sheet & put them in the oven for 20 mins (or until the bacon looks crisp). Let them cool & enjoy.
bacon recipe courtesy of: Group Recipes: Food Social Network
Monday, June 22, 2009
1505. CHICKEN with STUFFED MANICOTTI with BACON ALFREDO SAUCE
For the filling:
1 (10 ounce) package of frozen spinach
1 (15 ounce) package ricotta cheese
1 ½ cups of shredded mozzarella cheese
1/2 cup of parmesan cheese
1 tablespoon of Italian Seasoning
1 tablespoon of chives
1/2 teaspoon of salt
1/2 teaspoon of pepper
2 eggs
For the sauce:
1/2 pound of bacon
6 tablespoons of butter
3 cups of heavy cream
1 ½ cups of Parmesan Cheese
1/4 teaspoon of pepper
A pinch of nutmeg
For the chicken:
3 boneless skinless chicken breasts
2 eggs
1 cup of Italian Seasoned Bread Crumbs
1/2 cup of vegetable oil
In a large skillet over medium heat, cook the bacon until crisp. Drain on paper towels. Allow to cool. Crumble the bacon. Set aside. In the same skillet along with the bacon drippings, add 6 tablespoons of butter. Slowly add the heavy cream. Heat over medium heat until the mixture begins to bubble. Remove from heat. Add the Parmesan Cheese, pepper and nutmeg. Mix well.Set aside. Cook the pasta according to the package directions just until al dente (about 5 minutes). Drain. Preheat oven to 350 degrees F. Put all of the filling ingredients in a medium bowl. Mix until well blended. Stuff each of the manicotti shells with equal amounts of the filling. Pour ½ of the sauce into the bottom of a 9 x 13 glass baking dish. Lay the manicotti on top of the sauce. Pour the remaining sauce on over the manicotti.Bake at 350 for 30 minutes. While the manicotti is baking, heat a heavy skillet with the ½ cup of vegetable oil over medium heat. In a large shallow dish, scramble the two eggs. On a plate place the 1 cup of bread crumbs. Cut each of the chicken breasts in half. Dip each in the egg and then dredge in the bread crumbs. Brown both sides of the chicken in the oil. Drain on paper towels. Remove the manicotti from the oven and allow to sit for at least 10 minutes before serving. Serve the manicotti next to the chicken and drizzle some of the sauce on top of the chicken. Top with some of the crumbled bacon.
bacon recipe courtesy of: Mama's Southern Cooking
1 (10 ounce) package of frozen spinach
1 (15 ounce) package ricotta cheese
1 ½ cups of shredded mozzarella cheese
1/2 cup of parmesan cheese
1 tablespoon of Italian Seasoning
1 tablespoon of chives
1/2 teaspoon of salt
1/2 teaspoon of pepper
2 eggs
For the sauce:
1/2 pound of bacon
6 tablespoons of butter
3 cups of heavy cream
1 ½ cups of Parmesan Cheese
1/4 teaspoon of pepper
A pinch of nutmeg
For the chicken:
3 boneless skinless chicken breasts
2 eggs
1 cup of Italian Seasoned Bread Crumbs
1/2 cup of vegetable oil
In a large skillet over medium heat, cook the bacon until crisp. Drain on paper towels. Allow to cool. Crumble the bacon. Set aside. In the same skillet along with the bacon drippings, add 6 tablespoons of butter. Slowly add the heavy cream. Heat over medium heat until the mixture begins to bubble. Remove from heat. Add the Parmesan Cheese, pepper and nutmeg. Mix well.Set aside. Cook the pasta according to the package directions just until al dente (about 5 minutes). Drain. Preheat oven to 350 degrees F. Put all of the filling ingredients in a medium bowl. Mix until well blended. Stuff each of the manicotti shells with equal amounts of the filling. Pour ½ of the sauce into the bottom of a 9 x 13 glass baking dish. Lay the manicotti on top of the sauce. Pour the remaining sauce on over the manicotti.Bake at 350 for 30 minutes. While the manicotti is baking, heat a heavy skillet with the ½ cup of vegetable oil over medium heat. In a large shallow dish, scramble the two eggs. On a plate place the 1 cup of bread crumbs. Cut each of the chicken breasts in half. Dip each in the egg and then dredge in the bread crumbs. Brown both sides of the chicken in the oil. Drain on paper towels. Remove the manicotti from the oven and allow to sit for at least 10 minutes before serving. Serve the manicotti next to the chicken and drizzle some of the sauce on top of the chicken. Top with some of the crumbled bacon.
bacon recipe courtesy of: Mama's Southern Cooking
Sunday, June 21, 2009
1504. ASIAGO, POTATO and BACON GRATIN
makes six servings
1 1/2 pounds peeled Yukon gold potatoes, cut into 1/4-inch-thick slices
1 teaspoon salt, divided
cooking spray
2 tablespoons minced shallots
1/4 cup all-purpose flour
2 cups 1% low-fat milk, divided
3/4 cup (3 ounces) grated Asiago cheese
1/4 cup chopped fresh chives
1/4 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled
1/4 cup (1 ounce) grated fresh Parmesan cheese
Preheat oven to 350°.
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.
Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Gradually add remaining 1 1/2 cups milk, stirring with a whisk. Cook over medium heat 9 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago, chives, pepper, and bacon.
Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan. Bake at 350° for 35 minutes or until cheese is bubbly and lightly browned.
bacon recipe courtesy of: Maureen Callahan, Cooking Light, April 2004
1 1/2 pounds peeled Yukon gold potatoes, cut into 1/4-inch-thick slices
1 teaspoon salt, divided
cooking spray
2 tablespoons minced shallots
1/4 cup all-purpose flour
2 cups 1% low-fat milk, divided
3/4 cup (3 ounces) grated Asiago cheese
1/4 cup chopped fresh chives
1/4 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled
1/4 cup (1 ounce) grated fresh Parmesan cheese
Preheat oven to 350°.
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.
Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Gradually add remaining 1 1/2 cups milk, stirring with a whisk. Cook over medium heat 9 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago, chives, pepper, and bacon.
Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan. Bake at 350° for 35 minutes or until cheese is bubbly and lightly browned.
bacon recipe courtesy of: Maureen Callahan, Cooking Light, April 2004
Saturday, June 20, 2009
1503. PARMESAN-STUFFED DATES wrapped in BACON
makes 6 hors d'oeuvre servings
18 (1- by 1/4-inch) sticks Parmigiano-Reggiano (from a 1/2-lb piece)
18 pitted dates (preferably Medjool)
6 bacon slices, cut crosswise into thirds
Special equipment: 18 wooden picks
Put oven rack in middle position and preheat oven to 450°F.
Stuff 1 piece of cheese into each date, then wrap 1 piece of bacon around each date, securing it with a pick. Arrange dates 1 inch apart in a shallow baking pan.
Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper bag or parchment. Serve immediately.
bacon recipe courtesy of: Gourmet, October 2005
18 (1- by 1/4-inch) sticks Parmigiano-Reggiano (from a 1/2-lb piece)
18 pitted dates (preferably Medjool)
6 bacon slices, cut crosswise into thirds
Special equipment: 18 wooden picks
Put oven rack in middle position and preheat oven to 450°F.
Stuff 1 piece of cheese into each date, then wrap 1 piece of bacon around each date, securing it with a pick. Arrange dates 1 inch apart in a shallow baking pan.
Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper bag or parchment. Serve immediately.
bacon recipe courtesy of: Gourmet, October 2005
Friday, June 19, 2009
1502. LEMON-AND-MINT ROAST LEG OF LAMB with BACON and FLAGEOLETS
makes 8-10 servings
6 tablespoons extra-virgin olive oil
1/4 pound double-smoked slab bacon, sliced 1/4 inch thick and cut crosswise into matchsticks
1 medium onion, finely chopped
10 garlic cloves--4 whole, 4 thinly sliced and 2 minced
1 pound flageolet beans, picked over and rinsed
1 bunch flat-leaf parsley stems, tied with kitchen string
1 bay leaf
4 thyme sprigs
4 cups chicken stock or canned low-sodium broth
4 cups water, plus more for roasting pan
Kosher salt and freshly ground pepper
One 6 1/2-pound leg of lamb, haitch bone and thigh bone removed, tied with kitchen string at 1 1/2-inch intervals
1/4 cup fresh lemon juice
1 1/2 loosely packed cups mint leaves, torn into pieces
1/2 pound pitted Calamata olives, coarsely chopped
oven-dried tomatoes (recipe below)
Oven-Dried Tomatoes
2 large plum tomatoes (about 1 3/4 pounds), cored and halved lengthwise
2 tablespoons extra-virgin olive oil
2 tablespoons very finely chopped shallots
1 garlic clove, very finely chopped
1 teaspoon minced thyme
salt and freshly ground pepper
Preheat the oven to 200. On a large rimmed baking sheet, toss the plum tomatoes with the olive oil, shallots, garlic and thyme and season generously with salt and pepper. Turn the tomatoes cut side up and roast them for about 3 1/2 hours, or until they are somewhat dry but still plump.
_________
Heat 1 tablespoon of the olive oil in a large, enameled cast-iron casserole. Add the bacon and cook over moderately high heat until golden and crisp, about 5 minutes. Add the onion and the 4 whole garlic cloves and cook until softened and just golden, about 5 minutes longer. Add the flageolets, parsley stems, bay leaf and thyme sprigs and toss to coat. Add the chicken stock, 3 cups of the water and 3 tablespoons of the olive oil.
Preheat the oven to 350°. Top the beans with crumpled, moistened parchment paper, then cover and bake for about 2 1/2 hours, stirring gently 2 or 3 times; the beans should be tender, but not mushy. Season the beans with salt and pepper. Drain the beans; reserve their cooking liquid and discard the parsley bundle, thyme, garlic cloves and bay leaf.
Using a sharp paring knife, make 1-inch incisions about 1 inch apart all over the lamb. Insert the garlic slices into the slits. Increase the oven temperature to 375°.
Set the lamb in a large roasting pan and drizzle with the lemon juice. Rub the lamb with the remaining 2 tablespoons of olive oil, the minced garlic and half of the mint. Season the lamb with salt and pepper. Roast for about 1 hour and 45 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 130° for medium rare: Add water to the roasting pan occasionally if necessary to prevent the pan juices from burning. Transfer the lamb to a cutting board and cover loosely with aluminum foil. Leave the oven on.
Set the roasting pan over 2 burners, add the remaining 1 cup of water and bring to a boil over high heat, scraping up any browned bits from the bottom of the pan. Stir in the olives and the remaining half of the mint and pour the pan sauce into a bowl.
Rewarm the beans over moderate heat; add some of the reserved bean cooking liquid if they seem dry. Season with salt and pepper. Heat the Oven-Dried Tomatoes in the oven until warmed through. Spoon the beans onto a large platter and arrange the dried tomatoes around them. Thickly slice the lamb and arrange it over the beans. Pour the pan sauce over the lamb slices and serve.
bacon recipe courtesy of: Carrie Nahabedian, Naha, 500 North Clark Street, Chicago, Illinois 60654, 312-321-6242
6 tablespoons extra-virgin olive oil
1/4 pound double-smoked slab bacon, sliced 1/4 inch thick and cut crosswise into matchsticks
1 medium onion, finely chopped
10 garlic cloves--4 whole, 4 thinly sliced and 2 minced
1 pound flageolet beans, picked over and rinsed
1 bunch flat-leaf parsley stems, tied with kitchen string
1 bay leaf
4 thyme sprigs
4 cups chicken stock or canned low-sodium broth
4 cups water, plus more for roasting pan
Kosher salt and freshly ground pepper
One 6 1/2-pound leg of lamb, haitch bone and thigh bone removed, tied with kitchen string at 1 1/2-inch intervals
1/4 cup fresh lemon juice
1 1/2 loosely packed cups mint leaves, torn into pieces
1/2 pound pitted Calamata olives, coarsely chopped
oven-dried tomatoes (recipe below)
Oven-Dried Tomatoes
2 large plum tomatoes (about 1 3/4 pounds), cored and halved lengthwise
2 tablespoons extra-virgin olive oil
2 tablespoons very finely chopped shallots
1 garlic clove, very finely chopped
1 teaspoon minced thyme
salt and freshly ground pepper
Preheat the oven to 200. On a large rimmed baking sheet, toss the plum tomatoes with the olive oil, shallots, garlic and thyme and season generously with salt and pepper. Turn the tomatoes cut side up and roast them for about 3 1/2 hours, or until they are somewhat dry but still plump.
_________
Heat 1 tablespoon of the olive oil in a large, enameled cast-iron casserole. Add the bacon and cook over moderately high heat until golden and crisp, about 5 minutes. Add the onion and the 4 whole garlic cloves and cook until softened and just golden, about 5 minutes longer. Add the flageolets, parsley stems, bay leaf and thyme sprigs and toss to coat. Add the chicken stock, 3 cups of the water and 3 tablespoons of the olive oil.
Preheat the oven to 350°. Top the beans with crumpled, moistened parchment paper, then cover and bake for about 2 1/2 hours, stirring gently 2 or 3 times; the beans should be tender, but not mushy. Season the beans with salt and pepper. Drain the beans; reserve their cooking liquid and discard the parsley bundle, thyme, garlic cloves and bay leaf.
Using a sharp paring knife, make 1-inch incisions about 1 inch apart all over the lamb. Insert the garlic slices into the slits. Increase the oven temperature to 375°.
Set the lamb in a large roasting pan and drizzle with the lemon juice. Rub the lamb with the remaining 2 tablespoons of olive oil, the minced garlic and half of the mint. Season the lamb with salt and pepper. Roast for about 1 hour and 45 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 130° for medium rare: Add water to the roasting pan occasionally if necessary to prevent the pan juices from burning. Transfer the lamb to a cutting board and cover loosely with aluminum foil. Leave the oven on.
Set the roasting pan over 2 burners, add the remaining 1 cup of water and bring to a boil over high heat, scraping up any browned bits from the bottom of the pan. Stir in the olives and the remaining half of the mint and pour the pan sauce into a bowl.
Rewarm the beans over moderate heat; add some of the reserved bean cooking liquid if they seem dry. Season with salt and pepper. Heat the Oven-Dried Tomatoes in the oven until warmed through. Spoon the beans onto a large platter and arrange the dried tomatoes around them. Thickly slice the lamb and arrange it over the beans. Pour the pan sauce over the lamb slices and serve.
bacon recipe courtesy of: Carrie Nahabedian, Naha, 500 North Clark Street, Chicago, Illinois 60654, 312-321-6242
Thursday, June 18, 2009
1501. SAUTEED BEET and TURNIP GREENS with BACON and LEGUMES
bunch of fresh beet greens
bunch of fresh turnip greens
2 or 3 slices of thickly cut bacon
1/4 cup of dried or fresh legumes (i.e. cranberry beans, flageolet beans and/or lima beans)
salt and pepper
optional: dry white wine or vermouth
Cover the beans with an inch or so of cold water, bring to a boil for a few minutes, then lower to a very light simmer until tender (if dried beans, this can take 30 to 60 minutes or more, depending on age of beans). Optionally, you can add in a bay leaf, half an onion, and a crushed garlic clove. When the beans are tender, drain and set aside until needed.
Thoroughly wash your greens and dry them with a kitchen towel. Remove any greens that are yellow or very wilted. Loosely chop them right before adding to the pan.
Halve the bacon slices lengthwise, and the cut into 1/4 inch pieces. Cook in a large saute pan on medium-low heat until they are lightly browned but not yet crispy. Chop and add the greens, then cover and cook for three minutes. Uncover and stir in the beans along with a little salt and pepper. Cook for another couple of minutes, stirring occasionally and adding a splash of white wine or vermouth if you are inclined. The greens should not take long to cook — taste for salt and pepper and then serve.
bacon recipe courtesy of: Giff Constable and Lisl Dunlop, The Constables Larder, New York, New York
bunch of fresh turnip greens
2 or 3 slices of thickly cut bacon
1/4 cup of dried or fresh legumes (i.e. cranberry beans, flageolet beans and/or lima beans)
salt and pepper
optional: dry white wine or vermouth
Cover the beans with an inch or so of cold water, bring to a boil for a few minutes, then lower to a very light simmer until tender (if dried beans, this can take 30 to 60 minutes or more, depending on age of beans). Optionally, you can add in a bay leaf, half an onion, and a crushed garlic clove. When the beans are tender, drain and set aside until needed.
Thoroughly wash your greens and dry them with a kitchen towel. Remove any greens that are yellow or very wilted. Loosely chop them right before adding to the pan.
Halve the bacon slices lengthwise, and the cut into 1/4 inch pieces. Cook in a large saute pan on medium-low heat until they are lightly browned but not yet crispy. Chop and add the greens, then cover and cook for three minutes. Uncover and stir in the beans along with a little salt and pepper. Cook for another couple of minutes, stirring occasionally and adding a splash of white wine or vermouth if you are inclined. The greens should not take long to cook — taste for salt and pepper and then serve.
bacon recipe courtesy of: Giff Constable and Lisl Dunlop, The Constables Larder, New York, New York
Wednesday, June 17, 2009
1500. WHOLE WHEAT RIGATONI with BACON
makes 4 servings
salt
1 pound whole wheat rigatoni
3 tablespoons extra-virgin olive oil
1/3 pound thick-cut bacon, chopped
3 fresh or dried bay leaves
1 large onion, quartered and sliced
freshly ground pepper
1/2 cup chicken broth or dry white wine
one 28-ounce can crushed tomatoes
flat-leaf parsley, finely chopped (a generous handful)
freshly grated Pecorino Romano cheese, to pass around the table
Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente. Drain, reserving a ladle of the pasta cooking water.
While the pasta cooks, heat a large, deep skillet over medium heat. Add the oil, 3 turns of the pan, and the bacon and cook until the bacon renders fat and crisps at the edges. Add the bay leaves and onion and season with a little salt and a healthy dose of pepper. Cook until the onion is tender, about 10 minutes. Stir in the broth and cook until reduced by half, about 1 minute. Stir in the tomatoes, bring to a boil, then simmer to let the flavors combine.
Add the reserved pasta cooking water, the pasta and parsley to the sauce and toss. Transfer the rigatoni to a serving platter, discard the bay leaves and pass grated cheese around the table.
bacon recipe courtesy of: Rachael Ray, "30-Minute Meals," Every Day with Rachael Ray
salt
1 pound whole wheat rigatoni
3 tablespoons extra-virgin olive oil
1/3 pound thick-cut bacon, chopped
3 fresh or dried bay leaves
1 large onion, quartered and sliced
freshly ground pepper
1/2 cup chicken broth or dry white wine
one 28-ounce can crushed tomatoes
flat-leaf parsley, finely chopped (a generous handful)
freshly grated Pecorino Romano cheese, to pass around the table
Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente. Drain, reserving a ladle of the pasta cooking water.
While the pasta cooks, heat a large, deep skillet over medium heat. Add the oil, 3 turns of the pan, and the bacon and cook until the bacon renders fat and crisps at the edges. Add the bay leaves and onion and season with a little salt and a healthy dose of pepper. Cook until the onion is tender, about 10 minutes. Stir in the broth and cook until reduced by half, about 1 minute. Stir in the tomatoes, bring to a boil, then simmer to let the flavors combine.
Add the reserved pasta cooking water, the pasta and parsley to the sauce and toss. Transfer the rigatoni to a serving platter, discard the bay leaves and pass grated cheese around the table.
bacon recipe courtesy of: Rachael Ray, "30-Minute Meals," Every Day with Rachael Ray
Tuesday, June 16, 2009
1499. BACON JACK and JALAPENO QUESADILLAS
yields 4 servings, guacamole: 1 cup
Guacamole:
1 ripe Hass avocado, halved, seeded and peeled
1 small tomato, diced
2 scallions, finely chopped
1 tablespoon fresh lime juice
1 to 2 tablespoons chopped cilantro leaves
1 jalapeno, seeded and minced
1 small garlic clove, minced
salt, to taste
Quesadillas:
4 strips bacon (about 3 ounces)
6 scallions,(white and green parts) thinly sliced
1 jalapeno, seeded and minced
1 garlic clove, minced
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
3 (8-inch) multi-grain tortillas
3/4 cup shredded reduced-fat Monterey jack cheese
1/4 cup reduced-fat sour cream, optional
cilantro, for garnish
Guacamole: Coarsely mash the avocado in a large bowl. Add the tomato, scallions, lime juice, cilantro, jalapeno, and garlic until blended. Cover and chill until ready to serve.
Preheat oven to 450 degrees F. Spray a large baking sheet with cooking spray.
Lightly spray a medium nonstick skillet with cooking spray and set over medium-high heat. Add the bacon and cook, turning occasionally, until browned, 3 to 4 minutes. Transfer the bacon to paper towels to drain. Crumble and set aside.
To the same skillet, add the scallions, jalapeno, garlic, cumin, and coriander. Cook, stirring often, over medium heat, until the scallions are soft, 2 to 3 minutes. Remove from the heat.
Place the tortillas on the baking sheet; sprinkle 1/3 of the cheese, 1/3 of the scallion mixture, and 1/3 of the bacon over half of each tortilla. Fold the unfilled half of each tortilla over the filling. Lightly spray the quesadillas with cooking spray. Bake until lightly browned and crisp, 8 to 10 minutes.
Cut each quesadilla into 4 wedges and serve with the guacamole and sour cream, if using. Garnish with cilantro.
bacon recipe courtesy of: Food Network Kitchens, Television Food Network, 2009
Guacamole:
1 ripe Hass avocado, halved, seeded and peeled
1 small tomato, diced
2 scallions, finely chopped
1 tablespoon fresh lime juice
1 to 2 tablespoons chopped cilantro leaves
1 jalapeno, seeded and minced
1 small garlic clove, minced
salt, to taste
Quesadillas:
4 strips bacon (about 3 ounces)
6 scallions,(white and green parts) thinly sliced
1 jalapeno, seeded and minced
1 garlic clove, minced
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
3 (8-inch) multi-grain tortillas
3/4 cup shredded reduced-fat Monterey jack cheese
1/4 cup reduced-fat sour cream, optional
cilantro, for garnish
Guacamole: Coarsely mash the avocado in a large bowl. Add the tomato, scallions, lime juice, cilantro, jalapeno, and garlic until blended. Cover and chill until ready to serve.
Preheat oven to 450 degrees F. Spray a large baking sheet with cooking spray.
Lightly spray a medium nonstick skillet with cooking spray and set over medium-high heat. Add the bacon and cook, turning occasionally, until browned, 3 to 4 minutes. Transfer the bacon to paper towels to drain. Crumble and set aside.
To the same skillet, add the scallions, jalapeno, garlic, cumin, and coriander. Cook, stirring often, over medium heat, until the scallions are soft, 2 to 3 minutes. Remove from the heat.
Place the tortillas on the baking sheet; sprinkle 1/3 of the cheese, 1/3 of the scallion mixture, and 1/3 of the bacon over half of each tortilla. Fold the unfilled half of each tortilla over the filling. Lightly spray the quesadillas with cooking spray. Bake until lightly browned and crisp, 8 to 10 minutes.
Cut each quesadilla into 4 wedges and serve with the guacamole and sour cream, if using. Garnish with cilantro.
bacon recipe courtesy of: Food Network Kitchens, Television Food Network, 2009
Monday, June 15, 2009
1498. BROILED TROUT with BACON, ONIONS and RAISINS
makes 4 servings
4 thick bacon slices (7 ounces), cut crosswise into 1/8-inch-wide strips
2 cups coarsely chopped red onion
1/2 cup golden raisins (3 ounces)
1/2 cup red-wine vinegar
2 teaspoons sugar
1/2 teaspoon salt
4 (10- to 12-ounce) whole rainbow trout, cleaned and boned, leaving heads and tails intact (butterflied), or 8 fillets
2 teaspoons olive oil plus additional if necessary
1/4 teaspoon black pepper
Special equipment: 2 (15- by 10-inch) shallow baking pans
Cook bacon in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 5 minutes. Transfer bacon with a slotted spoon to paper towels to drain, then pour off all but 1/4 cup fat (add additional olive oil if bacon doesn't render enough fat). Add onion to skillet and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown on edges, about 6 minutes. Stir in bacon, raisins, vinegar, sugar, and 1/4 teaspoon salt and boil until liquid is reduced to about 1/3 cup, about 1 minute. Remove from heat and keep warm, covered.
Preheat broiler and oil baking pans.
Arrange 2 trout, opened and skin side down, in each pan. Brush flesh of fish with 2 teaspoons oil (total) and sprinkle with pepper and remaining 1/4 teaspoon salt.
Broil 1 pan of fish about 4 inches from heat until just cooked through, 2 to 3 minutes, then loosely cover with foil to keep warm and broil second pan of fish in same manner. Spoon bacon mixture down center of each fish and drizzle with remaining juices from skillet.
bacon recipe courtesy of: Gourmet, March 2007
4 thick bacon slices (7 ounces), cut crosswise into 1/8-inch-wide strips
2 cups coarsely chopped red onion
1/2 cup golden raisins (3 ounces)
1/2 cup red-wine vinegar
2 teaspoons sugar
1/2 teaspoon salt
4 (10- to 12-ounce) whole rainbow trout, cleaned and boned, leaving heads and tails intact (butterflied), or 8 fillets
2 teaspoons olive oil plus additional if necessary
1/4 teaspoon black pepper
Special equipment: 2 (15- by 10-inch) shallow baking pans
Cook bacon in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 5 minutes. Transfer bacon with a slotted spoon to paper towels to drain, then pour off all but 1/4 cup fat (add additional olive oil if bacon doesn't render enough fat). Add onion to skillet and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown on edges, about 6 minutes. Stir in bacon, raisins, vinegar, sugar, and 1/4 teaspoon salt and boil until liquid is reduced to about 1/3 cup, about 1 minute. Remove from heat and keep warm, covered.
Preheat broiler and oil baking pans.
Arrange 2 trout, opened and skin side down, in each pan. Brush flesh of fish with 2 teaspoons oil (total) and sprinkle with pepper and remaining 1/4 teaspoon salt.
Broil 1 pan of fish about 4 inches from heat until just cooked through, 2 to 3 minutes, then loosely cover with foil to keep warm and broil second pan of fish in same manner. Spoon bacon mixture down center of each fish and drizzle with remaining juices from skillet.
bacon recipe courtesy of: Gourmet, March 2007
Sunday, June 14, 2009
1497. BACON and OKRA CORNMEAL FRITTERS
makes about 28 fritters
4 bacon slices
1/2 large Vidalia or other sweet onion, finely chopped (2/3 cup)
1/2 pound fresh okra, trimmed and chopped
1 large egg
1 cup well-shaken buttermilk
1 cup white cornmeal (preferably stone-ground)
1 teaspoon sugar
1/4 teaspoon cayenne
about 1 cup vegetable oil for frying
Preheat oven to 200°F with rack in middle.
Cook bacon in a heavy medium skillet over medium heat, turning occasionally, until crisp. Drain bacon on paper towels, reserving fat in skillet. Finely chop bacon. Add onion and okra to fat in skillet and cook over medium heat, stirring, until beginning to soften, about 3 minutes. Remove from heat and stir in bacon.
Whisk egg in a medium bowl, then whisk in buttermilk, cornmeal, sugar, cayenne, and 1 tsp salt until smooth. Stir in okra mixture.
Wipe skillet clean. Add enough oil to skillet to measure 1/4 inch and heat over medium heat until it shimmers. Cook rounded tablespoons of batter (6 to 7 fritters per batch), turning once, until golden, 2 to 3 minutes per batch. Transfer to paper towels to drain. Keep warm in oven while making remaining batches. Serve immediately.
bacon recipe courtesy of: Ruth Cousineau, Gourmet, June 2008
4 bacon slices
1/2 large Vidalia or other sweet onion, finely chopped (2/3 cup)
1/2 pound fresh okra, trimmed and chopped
1 large egg
1 cup well-shaken buttermilk
1 cup white cornmeal (preferably stone-ground)
1 teaspoon sugar
1/4 teaspoon cayenne
about 1 cup vegetable oil for frying
Preheat oven to 200°F with rack in middle.
Cook bacon in a heavy medium skillet over medium heat, turning occasionally, until crisp. Drain bacon on paper towels, reserving fat in skillet. Finely chop bacon. Add onion and okra to fat in skillet and cook over medium heat, stirring, until beginning to soften, about 3 minutes. Remove from heat and stir in bacon.
Whisk egg in a medium bowl, then whisk in buttermilk, cornmeal, sugar, cayenne, and 1 tsp salt until smooth. Stir in okra mixture.
Wipe skillet clean. Add enough oil to skillet to measure 1/4 inch and heat over medium heat until it shimmers. Cook rounded tablespoons of batter (6 to 7 fritters per batch), turning once, until golden, 2 to 3 minutes per batch. Transfer to paper towels to drain. Keep warm in oven while making remaining batches. Serve immediately.
bacon recipe courtesy of: Ruth Cousineau, Gourmet, June 2008
Saturday, June 13, 2009
1496. MINI ARTICHOKE PIZZAS with CRISPY BACON
serves two
1-2 bacon rashers
6 small sage leaves
1-2 tablespoons olive oil
2-3 slices focaccia
3 artichoke hearts, drained and cut in half
1 tablespoon shredded basil
6 parmesan shavings
Heat the oil in a large frying pan and fry the bacon until crisp. Drain on kitchen paper and shred into small strips with a knife. Add the sage leaves to the oil in the pan and fry until translucent and crisp. Drain on kitchen paper. Cut out 6 small circles from the sliced bread and fry these in the oil that remains in the pan until crisp and golden. Remove from pan. Arrange half an artichoke heart on each piece of bread. Place a little basil and a piece of parmesan on each one and place on a serving dish. Scatter with bacon and crispy sage and serve at once.
bacon recipe courtesy of: Antony Worrall Thompson, Ready Steady Cook, BBC Food
1-2 bacon rashers
6 small sage leaves
1-2 tablespoons olive oil
2-3 slices focaccia
3 artichoke hearts, drained and cut in half
1 tablespoon shredded basil
6 parmesan shavings
Heat the oil in a large frying pan and fry the bacon until crisp. Drain on kitchen paper and shred into small strips with a knife. Add the sage leaves to the oil in the pan and fry until translucent and crisp. Drain on kitchen paper. Cut out 6 small circles from the sliced bread and fry these in the oil that remains in the pan until crisp and golden. Remove from pan. Arrange half an artichoke heart on each piece of bread. Place a little basil and a piece of parmesan on each one and place on a serving dish. Scatter with bacon and crispy sage and serve at once.
bacon recipe courtesy of: Antony Worrall Thompson, Ready Steady Cook, BBC Food
Friday, June 12, 2009
1495. PIZZA with SHRIMP, BACON and ARTICHOKE HEARTS
serves 2
8 ounces fresh shrimp, peeled and deveined
1 teaspoon minced garlic
Kosher salt
4 thick slices bacon, cut into 1/4-inch-thick matchsticks
1 ball pizza dough
flour, for dusting
6 cooked artichoke hearts, quartered
4 to 6 ounces sliced semisoft Asiago cheese
2 tablespoons fresh oregano, roughly chopped
extra-virgin olive oil, to drizzle
freshly cracked black pepper.
At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.
Melt the butter in a small sauté pan over high heat until it foams. Add the shrimp and garlic, season with salt and cook for about a minute, shaking the pan, until the shrimp just start to color. Transfer to a bowl.
Place the bacon in the pan and set over high heat. Cook, stirring occasionally, until brown and crispy. Using a slotted spoon, transfer the bacon to a small bowl.
Place the dough on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Cover with the toppings, being careful not to press on the dough and weigh it down: the bacon first, then the artichoke hearts, the shrimp, the cheese and finally the oregano, leaving roughly a 1/2-inch border. Shake the pizza peel slightly to make sure the dough is not sticking. (Gently lift any sections that are sticking and sprinkle the peel with flour.) Slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Drizzle the pie with a little olive oil and some pepper. Serve hot.
bacon recipe courtesy of: Sam Sifton, The New York Times Magazine, April 16, 2009
8 ounces fresh shrimp, peeled and deveined
1 teaspoon minced garlic
Kosher salt
4 thick slices bacon, cut into 1/4-inch-thick matchsticks
1 ball pizza dough
flour, for dusting
6 cooked artichoke hearts, quartered
4 to 6 ounces sliced semisoft Asiago cheese
2 tablespoons fresh oregano, roughly chopped
extra-virgin olive oil, to drizzle
freshly cracked black pepper.
At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.
Melt the butter in a small sauté pan over high heat until it foams. Add the shrimp and garlic, season with salt and cook for about a minute, shaking the pan, until the shrimp just start to color. Transfer to a bowl.
Place the bacon in the pan and set over high heat. Cook, stirring occasionally, until brown and crispy. Using a slotted spoon, transfer the bacon to a small bowl.
Place the dough on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Cover with the toppings, being careful not to press on the dough and weigh it down: the bacon first, then the artichoke hearts, the shrimp, the cheese and finally the oregano, leaving roughly a 1/2-inch border. Shake the pizza peel slightly to make sure the dough is not sticking. (Gently lift any sections that are sticking and sprinkle the peel with flour.) Slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Drizzle the pie with a little olive oil and some pepper. Serve hot.
bacon recipe courtesy of: Sam Sifton, The New York Times Magazine, April 16, 2009
Thursday, June 11, 2009
1494. BACON POTATO PANCAKES
makes two dozen
5 medium uncooked red potatoes -- peeled and shredded
5 bacon strips, cooked and crumbled
1/2 cup chopped onion
2 eggs, beaten
2 tablespoons all-purpose flour
salt and pepper, to taste
1 dash ground nutmeg
oil, for frying
Rinse and thoroughly drain potatoes. In a bowl, combine the potatoes, bacon, onion, eggs, flour, salt, pepper and nutmeg.
In an electric skillet, heat 1/8 in. of oil to 375F. Drop batter by 2 heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels.
bacon recipe courtesy of: CDKitchen.com
5 medium uncooked red potatoes -- peeled and shredded
5 bacon strips, cooked and crumbled
1/2 cup chopped onion
2 eggs, beaten
2 tablespoons all-purpose flour
salt and pepper, to taste
1 dash ground nutmeg
oil, for frying
Rinse and thoroughly drain potatoes. In a bowl, combine the potatoes, bacon, onion, eggs, flour, salt, pepper and nutmeg.
In an electric skillet, heat 1/8 in. of oil to 375F. Drop batter by 2 heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels.
bacon recipe courtesy of: CDKitchen.com
Wednesday, June 10, 2009
1493. BACON, MAINE LOBSTER and TOMATO SLIDERS
makes two servings
1 1/2 lbs. Maine Lobster, shell-on
1/4 teaspoon sesame
1/4 teaspoon fennel
1/4 teaspoon celery salt
1/4 teaspoon Korean chili pepper
2 teaspoons mayonnaise
1/4 teaspoon, plus as needed Sriracha chili sauce
2 bacon strips, cut into thirds
12 thin sliced tomato
6 brioche rolls
Grind sesame, fennel, celery salt and Korean chili pepper until fine. Combine mayonnaise with dry spice blend. Add sriracha. Reserve, refrigerated, at least 15 minutes. Separate claws and tail from body of Maine lobster, reserving body for another use. Cook claws in a pot of boiling water for 9 minutes, and tail for 7 minutes. Remove Maine lobster from boiling water and chill in ice water. Remove Maine lobster meat from shells and chop into 1/2-inch cubes. Combine Maine lobster meat with spiced mayonnaise. Spoon 2 ounces Maine lobster salad in each mini brioche roll. Top each with a piece of bacon and 2 thin slices of tomato and skewer with bamboo skewers. Plate 3 sliders per serving, and serve with additional sriracha if desired.
bacon recipe courtesy of: Patrick Feury, Nectar, 1091 Lancaster Avenue, Berwyn, Pennsylvania 19312, (610) 725-9000 | Maine Lobster Council, 45 Memorial Circle, Suite 102, Augusta, Maine 04330
1 1/2 lbs. Maine Lobster, shell-on
1/4 teaspoon sesame
1/4 teaspoon fennel
1/4 teaspoon celery salt
1/4 teaspoon Korean chili pepper
2 teaspoons mayonnaise
1/4 teaspoon, plus as needed Sriracha chili sauce
2 bacon strips, cut into thirds
12 thin sliced tomato
6 brioche rolls
Grind sesame, fennel, celery salt and Korean chili pepper until fine. Combine mayonnaise with dry spice blend. Add sriracha. Reserve, refrigerated, at least 15 minutes. Separate claws and tail from body of Maine lobster, reserving body for another use. Cook claws in a pot of boiling water for 9 minutes, and tail for 7 minutes. Remove Maine lobster from boiling water and chill in ice water. Remove Maine lobster meat from shells and chop into 1/2-inch cubes. Combine Maine lobster meat with spiced mayonnaise. Spoon 2 ounces Maine lobster salad in each mini brioche roll. Top each with a piece of bacon and 2 thin slices of tomato and skewer with bamboo skewers. Plate 3 sliders per serving, and serve with additional sriracha if desired.
bacon recipe courtesy of: Patrick Feury, Nectar, 1091 Lancaster Avenue, Berwyn, Pennsylvania 19312, (610) 725-9000 | Maine Lobster Council, 45 Memorial Circle, Suite 102, Augusta, Maine 04330
Tuesday, June 09, 2009
1492. WARM SALAD with JERUSALEM ARTICHOKES, BACON and RADICCHIO
makes four servings
6-8 Jerusalem artichokes, scrubbed
5 slices thick-cut bacon, cut into 1/2-inch slices
1 small red onion, thinly sliced
1 small head radicchio, halved and thinly sliced
1 large head butter lettuce
1 small handful flat leaf parsley, roughly chopped
4 tablespoons balsamic vinegar
extra virgin olive oil to taste (optional)
shaved Parmesan
Boil the artichokes in salty water until just soft, but nowhere near mushy. Slightly cool and cut into chunks.
Meanwhile, sauté the bacon in a large skillet until beginning to brown, then add the artichokes. Add onions and cook over high heat, stirring only occasionally, until everything is crispy.
Transfer the contents of the skillet into a large bowl, and season with salt and pepper. Add the balsamic vinegar, and, depending on the fat content of your bacon, a little olive oil to moisten. Add the radicchio and lettuce, and toss well. Transfer to serving plates and top with shaved Parmesan.
bacon recipe courtesy of: Cook With Jamie: My Guide to Making You a Better Cook by Jamie Oliver. Hyperion, 2007
6-8 Jerusalem artichokes, scrubbed
5 slices thick-cut bacon, cut into 1/2-inch slices
1 small red onion, thinly sliced
1 small head radicchio, halved and thinly sliced
1 large head butter lettuce
1 small handful flat leaf parsley, roughly chopped
4 tablespoons balsamic vinegar
extra virgin olive oil to taste (optional)
shaved Parmesan
Boil the artichokes in salty water until just soft, but nowhere near mushy. Slightly cool and cut into chunks.
Meanwhile, sauté the bacon in a large skillet until beginning to brown, then add the artichokes. Add onions and cook over high heat, stirring only occasionally, until everything is crispy.
Transfer the contents of the skillet into a large bowl, and season with salt and pepper. Add the balsamic vinegar, and, depending on the fat content of your bacon, a little olive oil to moisten. Add the radicchio and lettuce, and toss well. Transfer to serving plates and top with shaved Parmesan.
bacon recipe courtesy of: Cook With Jamie: My Guide to Making You a Better Cook by Jamie Oliver. Hyperion, 2007
Monday, June 08, 2009
1491. SAUTEED SKATE with RADICCHIO, BACON and BALSAMIC BROWN BUTTER
4 ounce skate wing fillets, skin and cartilage removed, about 8 each
Kosher salt
pepper
2 tablespoon olive oil
1/4 cup quick-mixing all-purpose flour
6 slices bacon, diced
1 head radicchio, washed, dried and cut into 1-inch squares
1 tablespoon parsley, chopped
4 tablespoon butter
4 tablespoon balsamic vinegar
Season the fish with salt and pepper to taste and then dust lightly with flour. Heat a large sauté pan over medium heat with 2 Tablespoons olive oil. Sauté the skate until golden and cooked through, turning once, about 3 minutes each side. Transfer the skate to a platter and keep warm, loosely covered.
Add bacon to pan and cook slowly, stirring occasionally, until fat is rendered and bacon is crisp. Add radicchio to pan, and cook, stirring, until it begins to wilt. Season the mixture with pepper and salt to taste if necessary. Stir in chopped parsley and keep warm while you make the brown butter sauce.
In a small saucepan, melt butter over medium-low heat and cook until butter solids are lightly browned and fragrant. (Watch carefully to make sure butter does not burn). Remove from the heat and carefully add balsamic vinegar. To serve, divide the bacon-radicchio mixture among four warmed plates. Place fish on top and drizzle butter-balsamic sauce on fish and around the plate.
bacon recipe courtesy of: Brian Bistrong, Executive Chef, The Harrison, 355 Greenwich Street, New York, New York 10013, 212-274-9310
Kosher salt
pepper
2 tablespoon olive oil
1/4 cup quick-mixing all-purpose flour
6 slices bacon, diced
1 head radicchio, washed, dried and cut into 1-inch squares
1 tablespoon parsley, chopped
4 tablespoon butter
4 tablespoon balsamic vinegar
Season the fish with salt and pepper to taste and then dust lightly with flour. Heat a large sauté pan over medium heat with 2 Tablespoons olive oil. Sauté the skate until golden and cooked through, turning once, about 3 minutes each side. Transfer the skate to a platter and keep warm, loosely covered.
Add bacon to pan and cook slowly, stirring occasionally, until fat is rendered and bacon is crisp. Add radicchio to pan, and cook, stirring, until it begins to wilt. Season the mixture with pepper and salt to taste if necessary. Stir in chopped parsley and keep warm while you make the brown butter sauce.
In a small saucepan, melt butter over medium-low heat and cook until butter solids are lightly browned and fragrant. (Watch carefully to make sure butter does not burn). Remove from the heat and carefully add balsamic vinegar. To serve, divide the bacon-radicchio mixture among four warmed plates. Place fish on top and drizzle butter-balsamic sauce on fish and around the plate.
bacon recipe courtesy of: Brian Bistrong, Executive Chef, The Harrison, 355 Greenwich Street, New York, New York 10013, 212-274-9310
Sunday, June 07, 2009
1490. BACON-WRAPPED COD with LITTLENECK CLAMS
serves two
4 small fillets of blue cod, skin and bones removed
4 rashers streaky bacon or smoked pork belly
3 tablespoons olive oil
1/4 cup white wine
1/2 cup cream
10 New Zealand littleneck clams, washed
chopped garden herbs including parsley, chives, chervil. etc.
Preheat oven to 350 degrees F. Lay two cod fillets together for each portion and wrap two slices of streaky bacon around the centers. Place the two portions of bacon wrapped cod fillets in an ovenproof frying pan and drizzle with olive oil. Select a pan that fits the portions snugly. Roast in hot oven until the bacon begins to crisp and the cod is almost cooked. Remove from the oven to the stove top on a moderate heat, deglaze (lift the flavors from the bottom of the pan) with the white wine while the cod is still in the pan. Allow to boil, then add the cream. (This should come halfway up the cod fillets.) Add clams. Boil gently until the sauce begins to thicken slightly and the clams open, then add chopped herbs, ground black pepper and salt. Serve with steamed seasonal vegetables and freshly dug new-season potatoes.
bacon recipe courtesy of: Fleur's Place by Fleur Sullivan, Paul Sorrel and Graham Warman | Homer News, 3482 Landings Street, Homer, Alaska 99603-7999, March 4, 2009
4 small fillets of blue cod, skin and bones removed
4 rashers streaky bacon or smoked pork belly
3 tablespoons olive oil
1/4 cup white wine
1/2 cup cream
10 New Zealand littleneck clams, washed
chopped garden herbs including parsley, chives, chervil. etc.
Preheat oven to 350 degrees F. Lay two cod fillets together for each portion and wrap two slices of streaky bacon around the centers. Place the two portions of bacon wrapped cod fillets in an ovenproof frying pan and drizzle with olive oil. Select a pan that fits the portions snugly. Roast in hot oven until the bacon begins to crisp and the cod is almost cooked. Remove from the oven to the stove top on a moderate heat, deglaze (lift the flavors from the bottom of the pan) with the white wine while the cod is still in the pan. Allow to boil, then add the cream. (This should come halfway up the cod fillets.) Add clams. Boil gently until the sauce begins to thicken slightly and the clams open, then add chopped herbs, ground black pepper and salt. Serve with steamed seasonal vegetables and freshly dug new-season potatoes.
bacon recipe courtesy of: Fleur's Place by Fleur Sullivan, Paul Sorrel and Graham Warman | Homer News, 3482 Landings Street, Homer, Alaska 99603-7999, March 4, 2009
Saturday, June 06, 2009
1489. PIMENTO and BACON CLAMS
yields four servings
1 pound butter, room temperature
1/2 cup finely chopped pimentos
5 cloves garlic, chopped
1/4 cup chives, chopped
salt
freshly ground black pepper
2 tablespoons finely chopped fresh parsley leaves
4 dozen littleneck clams, scrubbed
4 slices raw bacon, frozen
In a mixing bowl, combine the butter, pimentos, garlic, and chives. Season with salt and pepper. Mix well. Add parsley. Mix well. Spoon the butter onto a piece of parchment paper, for a long 1-inch round log. Roll the log up tightly in the parchment paper. Wrap the butter log a second time in plastic wrap. Refrigerate until firm.
Preheat the oven to 400 degrees F. With an oyster knife, shuck each clam, remove the top shell and place on a parchment lined baking sheet. Loosen the clams away from the bottom shell. Remove the butter from the refrigerator and slice into thin pats. Place the pieces of bacon on top of each other and slice into 1-inch pieces.
Place a pat of the butter on top of each shucked clam. Lay a piece of bacon on top of the butter. Place on the top rack in the oven and cook for 8 to 10 minutes, or until the bacon is crispy. Remove from the oven and place the clams on a large platter. Pour any pan drippings over the clams. Garnish with parsley.
bacon recipe courtesy of: Emeril Lagasse, "New England Fare," Emeril Live, 2000
1 pound butter, room temperature
1/2 cup finely chopped pimentos
5 cloves garlic, chopped
1/4 cup chives, chopped
salt
freshly ground black pepper
2 tablespoons finely chopped fresh parsley leaves
4 dozen littleneck clams, scrubbed
4 slices raw bacon, frozen
In a mixing bowl, combine the butter, pimentos, garlic, and chives. Season with salt and pepper. Mix well. Add parsley. Mix well. Spoon the butter onto a piece of parchment paper, for a long 1-inch round log. Roll the log up tightly in the parchment paper. Wrap the butter log a second time in plastic wrap. Refrigerate until firm.
Preheat the oven to 400 degrees F. With an oyster knife, shuck each clam, remove the top shell and place on a parchment lined baking sheet. Loosen the clams away from the bottom shell. Remove the butter from the refrigerator and slice into thin pats. Place the pieces of bacon on top of each other and slice into 1-inch pieces.
Place a pat of the butter on top of each shucked clam. Lay a piece of bacon on top of the butter. Place on the top rack in the oven and cook for 8 to 10 minutes, or until the bacon is crispy. Remove from the oven and place the clams on a large platter. Pour any pan drippings over the clams. Garnish with parsley.
bacon recipe courtesy of: Emeril Lagasse, "New England Fare," Emeril Live, 2000
Friday, June 05, 2009
1488. MANGO TANGELO CHUTNEY and BACON-TOPPED POLENTA
MANGO CHUTNEY TOPPED
1 large mango, diced
2 Minneola tangelo’s, peeled with skin off
1 cup sugar
1 tablespoon white vinegar
1/2 teaspoon allspice
1/2 teaspoon chili powder
1/2 teaspoon ground red pepper flake
1/2 teaspoon curry powder
1/2 teaspoon salt
BACON TOPPED
2 strips bacon chopped and cooked
bacon grease
polenta
In a medium sauce pan on medium heat pour in the vinegar and salt and stir frequently as the sugar caramelizes, careful not to burn it just get a nice light brown color. In a separate sauce pan on medium heat dump in the mango and tangelo and cook until the fruit starts to get softer. Mix in the caramelized sugar, all spice, chili powder, red pepper flake, curry powder, and salt. Cook on low heat for about 5 minutes then pour over some polenta.
bacon recipe courtesy of: Eric Rivera, Eric Rivera's Cooking Blog, Western Washington State, February 17, 2009
1 large mango, diced
2 Minneola tangelo’s, peeled with skin off
1 cup sugar
1 tablespoon white vinegar
1/2 teaspoon allspice
1/2 teaspoon chili powder
1/2 teaspoon ground red pepper flake
1/2 teaspoon curry powder
1/2 teaspoon salt
BACON TOPPED
2 strips bacon chopped and cooked
bacon grease
polenta
In a medium sauce pan on medium heat pour in the vinegar and salt and stir frequently as the sugar caramelizes, careful not to burn it just get a nice light brown color. In a separate sauce pan on medium heat dump in the mango and tangelo and cook until the fruit starts to get softer. Mix in the caramelized sugar, all spice, chili powder, red pepper flake, curry powder, and salt. Cook on low heat for about 5 minutes then pour over some polenta.
bacon recipe courtesy of: Eric Rivera, Eric Rivera's Cooking Blog, Western Washington State, February 17, 2009
Thursday, June 04, 2009
1487. SCOTCH PANCAKES with BACON and CARAMELIZED APPLE
Pancakes
100 grams plain flour
1 teaspoon baking powder
pinch of salt
80ml buttermilk
50ml cold water
2 large eggs, beaten
cinnamon powder
sunflower oil
Topping
2 or 3 dessert apples, peeled, cored, thinly sliced
50 grams caster sugar
50 grams unsalted butter
cinnamon powder
streaky bacon
Sieve the flour, baking powder, cinnamon and salt into a bowl, and make a well in the centre. In a separate jug, mix the water and buttermilk together. Pour the eggs into the flour 'well' you created, and add a glug of the buttermilk mix. Using a whisk, work from the centre of the mixture outwards. Slowing combining the eggs with the flour and add little splash of buttermilk mixture at a time as you mix. Use a paper towel and grease the inside of a non-stick frying pan on medium heat. Pour a small ladle into the pan and cook the pancakes for about a min or so each side. Place the cooked ones on a plate and can be kept warm in the oven as you work through the mixture. Fry the bacon and can be also kept warm in the oven as you make the caramelised apple. Pour the caster sugar into a none stick frying pan and let it melt over moderate heat. Once sugar melted, turn up the heat till it goes slightly golden brown in colour. Then stir in the butter, cinnamon and sliced apples and cook for couple of minutes. Put couple of pancakes on a plate, then top with the bacon and caramelised apple.
bacon recipe courtesy of: Nibbledish
100 grams plain flour
1 teaspoon baking powder
pinch of salt
80ml buttermilk
50ml cold water
2 large eggs, beaten
cinnamon powder
sunflower oil
Topping
2 or 3 dessert apples, peeled, cored, thinly sliced
50 grams caster sugar
50 grams unsalted butter
cinnamon powder
streaky bacon
Sieve the flour, baking powder, cinnamon and salt into a bowl, and make a well in the centre. In a separate jug, mix the water and buttermilk together. Pour the eggs into the flour 'well' you created, and add a glug of the buttermilk mix. Using a whisk, work from the centre of the mixture outwards. Slowing combining the eggs with the flour and add little splash of buttermilk mixture at a time as you mix. Use a paper towel and grease the inside of a non-stick frying pan on medium heat. Pour a small ladle into the pan and cook the pancakes for about a min or so each side. Place the cooked ones on a plate and can be kept warm in the oven as you work through the mixture. Fry the bacon and can be also kept warm in the oven as you make the caramelised apple. Pour the caster sugar into a none stick frying pan and let it melt over moderate heat. Once sugar melted, turn up the heat till it goes slightly golden brown in colour. Then stir in the butter, cinnamon and sliced apples and cook for couple of minutes. Put couple of pancakes on a plate, then top with the bacon and caramelised apple.
bacon recipe courtesy of: Nibbledish
Wednesday, June 03, 2009
1486. BACON-WRAPPED HOISIN-GINGER SALMON, NOODLES and PEAS
yields four servings
4-5 boneless, skinless salmon fillets, approximately 6 oz each
8-10 bacon strips
toothpicks
1/4 teaspoon Mrs. Dash original seasoning, per fillet
1/3 cup hoisin sauce
1/3 cup maple syrup
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons ketchup
1 tablespoon garlic
1 tablespoon ginger
3/4 pounds Cantonese Noodles (medium size rice noodles)
4 cups frozen baby peas
Preheat oven to 425 degrees F. Spray a broiler pan with cooking spray. Wash salmon under cold water and pat dry with paper towel. Wrap each filet with 2 strips of bacon and secure with toothpicks. Add spice. Fill a kettle with water and bring to a boil. Combine hoisin sauce, maple syrup, soy sauce, rice vinegar, ketchup, garlic, and ginger together in a small bowl. Place salmon on broiler pan and cover with half the prepared sauce. Place in preheated oven and set timer for 10 minutes.
Meanwhile: Place Rice noodles in large bowl. Pour boiling water over top of noodles. Set timer for 4 minutes Rinse peas in colander. Place in microwave-safe pot or casserole. Cover and microwave at high for 3 minutes. When noodles are ready, rinse, return to bowl and toss with a little sesame oil if you wish. Remove salmon from oven and place on noodles and pour remaining sauce over top.
bacon recipe courtesy of: Sandi Richard, "Old Meets New," Fixing Dinner, Food Network Canada
4-5 boneless, skinless salmon fillets, approximately 6 oz each
8-10 bacon strips
toothpicks
1/4 teaspoon Mrs. Dash original seasoning, per fillet
1/3 cup hoisin sauce
1/3 cup maple syrup
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons ketchup
1 tablespoon garlic
1 tablespoon ginger
3/4 pounds Cantonese Noodles (medium size rice noodles)
4 cups frozen baby peas
Preheat oven to 425 degrees F. Spray a broiler pan with cooking spray. Wash salmon under cold water and pat dry with paper towel. Wrap each filet with 2 strips of bacon and secure with toothpicks. Add spice. Fill a kettle with water and bring to a boil. Combine hoisin sauce, maple syrup, soy sauce, rice vinegar, ketchup, garlic, and ginger together in a small bowl. Place salmon on broiler pan and cover with half the prepared sauce. Place in preheated oven and set timer for 10 minutes.
Meanwhile: Place Rice noodles in large bowl. Pour boiling water over top of noodles. Set timer for 4 minutes Rinse peas in colander. Place in microwave-safe pot or casserole. Cover and microwave at high for 3 minutes. When noodles are ready, rinse, return to bowl and toss with a little sesame oil if you wish. Remove salmon from oven and place on noodles and pour remaining sauce over top.
bacon recipe courtesy of: Sandi Richard, "Old Meets New," Fixing Dinner, Food Network Canada
Tuesday, June 02, 2009
1485. BACON-WRAPPED TERIYAKI CHICKEN SKEWERS
1 lb. boneless skinless chicken breasts
about 8 oz. lean bacon
1 large can pineapple chunks
teriyaki sauce
kebab skewers or toothpicks
The easiest way to handle the bacon situation is to remove it from the package and while it’s still all stuck together, stretch it out a little (lengthwise). If you’re using center-cut bacon (and the “slab” is not as wide as regular bacon), just cut it in half. Otherwise, use kitchen shears to cut the slab into thirds. Refrigerate until ready to use, partially because it’s easier to work with cold bacon.
Using kitchen shears, cut chicken into bite-sized pieces. You can gauge about how many pieces you’ll need by how many pieces of bacon you have; you probably won’t use all the bacon, but you’ll need about 8 oz. or ⅔ of a standard-sized package of bacon. So count the bacon pieces and keep that in mind when cutting up your chicken.
Drain the pineapple and set up a little work station with skewers, bacon, chicken, and a 9x13 baking dish (for big skewers) or a sturdy Ziploc bag (for toothpick skewers). Wrap a piece of bacon around a chicken piece, secure with toothpick/skewer, and top with a chunk of pineapple. Repeat twice if using large skewers.
When all chicken pieces have been sufficiently staked, pour Teriyaki sauce over everything, reserving about ¼ c., and marinate in refrigerator for at least 4 hours, no longer than about 8.
Preheat grill; when about 350-400 degrees, place skewers on grill and baste with reserved Teriyaki sauce. Cook about 7 minutes and flip skewers. Baste again and cook another 7 minutes.
bacon recipe courtesy of: TasteBook
about 8 oz. lean bacon
1 large can pineapple chunks
teriyaki sauce
kebab skewers or toothpicks
The easiest way to handle the bacon situation is to remove it from the package and while it’s still all stuck together, stretch it out a little (lengthwise). If you’re using center-cut bacon (and the “slab” is not as wide as regular bacon), just cut it in half. Otherwise, use kitchen shears to cut the slab into thirds. Refrigerate until ready to use, partially because it’s easier to work with cold bacon.
Using kitchen shears, cut chicken into bite-sized pieces. You can gauge about how many pieces you’ll need by how many pieces of bacon you have; you probably won’t use all the bacon, but you’ll need about 8 oz. or ⅔ of a standard-sized package of bacon. So count the bacon pieces and keep that in mind when cutting up your chicken.
Drain the pineapple and set up a little work station with skewers, bacon, chicken, and a 9x13 baking dish (for big skewers) or a sturdy Ziploc bag (for toothpick skewers). Wrap a piece of bacon around a chicken piece, secure with toothpick/skewer, and top with a chunk of pineapple. Repeat twice if using large skewers.
When all chicken pieces have been sufficiently staked, pour Teriyaki sauce over everything, reserving about ¼ c., and marinate in refrigerator for at least 4 hours, no longer than about 8.
Preheat grill; when about 350-400 degrees, place skewers on grill and baste with reserved Teriyaki sauce. Cook about 7 minutes and flip skewers. Baste again and cook another 7 minutes.
bacon recipe courtesy of: TasteBook
Monday, June 01, 2009
1484. BROILED CHICKEN with BACON over EGG FRIED RICE
makes 2 servings
2 skinless boneless chicken thighs, cut into 1-inch pieces (8 to 10 ounces)
1 bunch scallions, cut into 1-inch pieces
2 bacon slices, cut into 1-inch pieces
1 1/2 tablespoons vegetable oil, divided
1 large egg
1/4 teaspoon soy sauce
1/8 teaspoon Asian sesame oil
1 1/2 cups chilled cooked white rice
Preheat broiler.
Toss chicken, scallions, and bacon with 1/2 tablespoon vegetable oil and a scant 1/2 teaspoon each of salt and pepper in a 4-sided sheet pan. Broil 4 to 5 inches from heat, stirring once or twice, until chicken is just cooked through, about 10 minutes.
Meanwhile, beat egg with soy sauce, sesame oil, and a pinch of salt. Heat 1/2 tablespoon vegetable oil in a 10-inch nonstick skillet over medium-high heat until hot. Add egg mixture and cook, stirring, until almost set, about 45 seconds. Transfer to a bowl.
Heat remaining 1/2 tablespoon vegetable oil in skillet over medium-high heat until hot, then stir-fry rice until hot, about 5 minutes. Add egg and stir-fry 1 minute. Season with salt.
Serve chicken with rice.
bacon recipe courtesy of: Andrea Albin, Gourmet, June 2009
2 skinless boneless chicken thighs, cut into 1-inch pieces (8 to 10 ounces)
1 bunch scallions, cut into 1-inch pieces
2 bacon slices, cut into 1-inch pieces
1 1/2 tablespoons vegetable oil, divided
1 large egg
1/4 teaspoon soy sauce
1/8 teaspoon Asian sesame oil
1 1/2 cups chilled cooked white rice
Preheat broiler.
Toss chicken, scallions, and bacon with 1/2 tablespoon vegetable oil and a scant 1/2 teaspoon each of salt and pepper in a 4-sided sheet pan. Broil 4 to 5 inches from heat, stirring once or twice, until chicken is just cooked through, about 10 minutes.
Meanwhile, beat egg with soy sauce, sesame oil, and a pinch of salt. Heat 1/2 tablespoon vegetable oil in a 10-inch nonstick skillet over medium-high heat until hot. Add egg mixture and cook, stirring, until almost set, about 45 seconds. Transfer to a bowl.
Heat remaining 1/2 tablespoon vegetable oil in skillet over medium-high heat until hot, then stir-fry rice until hot, about 5 minutes. Add egg and stir-fry 1 minute. Season with salt.
Serve chicken with rice.
bacon recipe courtesy of: Andrea Albin, Gourmet, June 2009
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