1/2 lb thick-cut bacon, chopped
1/2 cup butter
1 large onion, peeled and chopped
2 celery stalks, diced
2 cloves garlic, minced
2 tablespoons fresh rosemary
1/2 loaf day-old pumpernickel bread, cubed
1/2 loaf day-old dark rye bread, cubed
4 eggs, lightly beaten
2 teaspoons fresh thyme
2 tablespoons fresh sage leaves
1 cup toasted, chopped pecans
1 quart chicken stock (more as needed)
1/2 cup good quality bourbon whiskey
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9×13 inch baking dish. Place the bacon in a large, deep skillet, and cook over medium high heat until evenly brown. Drain on paper towels. Pour remaining bacon fat in the skillet into a bowl. Using the same skillet, melt the butter over medium heat. Stir in the onions, celery, garlic, and rosemary, and cook until onions are soft and transparent, about 5 minutes. Stir in the reserved bacon fat. Meanwhile, place the pumpernickel and rye bread cubes into a large bowl. Stir in the cooked bacon pieces, eggs, thyme, sage, and onion mixture, and toss to mix evenly. Stir the chicken stock and bourbon together in a bowl. Pour the chicken stock mixture over the bread mixture, adding more stock to reach desired consistency. Use your hands to evenly mix the ingredients together. Spoon stuffing mixture evenly in the prepared baking dish and pat down lightly. Bake for 45 minutes in the preheated oven or until a knife inserted into the center comes out clean. If you wish to have a darker crust on top, bake for an additional 10 minutes.
bacon recipe courtesy of: Vino Luci, Greenwood Village, Colorado, November 17, 2010
Tuesday, November 30, 2010
Monday, November 29, 2010
2031. AUVERGNE POUNTI CAKE
3 eggs
1 cup flour
½ teaspoon baking powder
¼ cup vegetable oil (or more)
½ cup warm milk
½ lb. grated cheese
½ lb. cured ham (prosciutto)
¼ lb. smoked bacon
15 pitted prunes
½ lb. chard, spinach, or lettuce leaves
1 medium onion
salt and pepper
Preheat a convection oven to 350ºF. In a mixing bowl, combine the eggs, flour, and baking powder. Gradually stir in the vegetable oil. Warm the milk briefly in the microwave and gradually incorporate it into the batter. Mix in the grated cheese, a little salt, a good amount of pepper. Chop the onion and saute it lightly in a pan with the bacon (or lardons). Meanwhile, cut the country ham into strips. Chop the chard or other greens roughly, and cut each prune into two or even four pieces. When the onions and bacon have cooled slightly, mix all the ingredients into the cake batter. Cook the batter in a buttered or non-stick loaf pan for 45 minutes. Let it cool for 15 or 20 minutes before taking it out of the pan.
bacon recipe courtesy of: Ken Broadhurst, Living the Life in Saint-Aignan, St-Aignan-sur-Cher, Loire Valley, France, September 30, 2009
1 cup flour
½ teaspoon baking powder
¼ cup vegetable oil (or more)
½ cup warm milk
½ lb. grated cheese
½ lb. cured ham (prosciutto)
¼ lb. smoked bacon
15 pitted prunes
½ lb. chard, spinach, or lettuce leaves
1 medium onion
salt and pepper
Preheat a convection oven to 350ºF. In a mixing bowl, combine the eggs, flour, and baking powder. Gradually stir in the vegetable oil. Warm the milk briefly in the microwave and gradually incorporate it into the batter. Mix in the grated cheese, a little salt, a good amount of pepper. Chop the onion and saute it lightly in a pan with the bacon (or lardons). Meanwhile, cut the country ham into strips. Chop the chard or other greens roughly, and cut each prune into two or even four pieces. When the onions and bacon have cooled slightly, mix all the ingredients into the cake batter. Cook the batter in a buttered or non-stick loaf pan for 45 minutes. Let it cool for 15 or 20 minutes before taking it out of the pan.
bacon recipe courtesy of: Ken Broadhurst, Living the Life in Saint-Aignan, St-Aignan-sur-Cher, Loire Valley, France, September 30, 2009
Sunday, November 28, 2010
2030. ACORN SQUASH SOUP with BACON and SQUASH SEEDS
2 acorn squash, reserve seeds
olive oil for basting squash
1 small white onion or half of a large onion, diced
3 tablespoons butter
2 cups chicken or vegetable stock
2 tablespoons water to deglaze pan
salt & pepper
Fresh grated nutmeg
4 to 5 slices crispy cooked bacon, chopped
Preheat oven to 375 degrees. Line a baking sheet with foil. Cut squash in half leaving your fingers intact, scrape out and reserve the seeds in cold salted water. Slice the squash into strips leaving on the skin. Place in a foil lined pan and coat the squash with olive oil. Bake for 50 minutes. Cool until you can handle them without burning your fingers off and remove the skin with your fingers. Meanwhile, drain the water from the seeds and place them on a foil lined baking sheet. Coat them with a little olive oil, salt, and pepper. Bake at 350 degrees for a few minutes until toasted and lightly golden brown. In a medium to large pot add the butter and onions. Cook over medium high until the onions look softened a bit. Then turn off the heat. Place the squash, onions, and chicken or vegetable stock in a food processer or blender and process until smooth. Deglaze the pan with 2 Tablespoons of water over medium high heat. Then add the soup and turn the heat to medium. Cover and stir frequently until warmed through. Add salt, pepper, and fresh nutmeg to taste. Ladle into bowls and garnish with cooked chopped bacon and toasted acorn squash seeds.
bacon recipe courtesy of: Laura Flowers, The Cooking Photographer, September 4, 2009 | adapted from Once Upon a Plate, July 19, 2009
olive oil for basting squash
1 small white onion or half of a large onion, diced
3 tablespoons butter
2 cups chicken or vegetable stock
2 tablespoons water to deglaze pan
salt & pepper
Fresh grated nutmeg
4 to 5 slices crispy cooked bacon, chopped
Preheat oven to 375 degrees. Line a baking sheet with foil. Cut squash in half leaving your fingers intact, scrape out and reserve the seeds in cold salted water. Slice the squash into strips leaving on the skin. Place in a foil lined pan and coat the squash with olive oil. Bake for 50 minutes. Cool until you can handle them without burning your fingers off and remove the skin with your fingers. Meanwhile, drain the water from the seeds and place them on a foil lined baking sheet. Coat them with a little olive oil, salt, and pepper. Bake at 350 degrees for a few minutes until toasted and lightly golden brown. In a medium to large pot add the butter and onions. Cook over medium high until the onions look softened a bit. Then turn off the heat. Place the squash, onions, and chicken or vegetable stock in a food processer or blender and process until smooth. Deglaze the pan with 2 Tablespoons of water over medium high heat. Then add the soup and turn the heat to medium. Cover and stir frequently until warmed through. Add salt, pepper, and fresh nutmeg to taste. Ladle into bowls and garnish with cooked chopped bacon and toasted acorn squash seeds.
bacon recipe courtesy of: Laura Flowers, The Cooking Photographer, September 4, 2009 | adapted from Once Upon a Plate, July 19, 2009
Saturday, November 27, 2010
2029. KABOCHA SQUASH CHOWDER with BACON and CHOPPED ALMONDS
6 oz. bacon, diced
1 yellow onion, peeled/diced
1 red bell pepper, diced
2 stalks celery, diced
1/4 bunch fresh thyme, chopped
1/4 bunch fresh oregano, chopped
1 tablespoon garlic, chopped
2 tablespoons flour
1 1/2 kabocha squash peeled/seeded/diced
2 quarts chicken stock
2 bay leaves
2 teaspoons salt
1 teaspoon fresh ground pepper
1/2 bunch scallions, sliced thin
1/4 bunch parsley, chopped
Chopped smoked almonds
Render the diced bacon until crispy; drain and reserve. Using a little of the bacon fat, slowly sweat the celery, onion and peppers with 1/4 Tsp. salt. When soft, add the garlic and chopped herbs and cook until fragrant, about 2 minutes. Add the flour and cook for another 2 minutes. Add in a third of the stock, bring to a boil stirring constantly, add the remaining stock and the diced squash and bay leaves. Let simmer slowly, until the squash is tender; it will thicken and color the soup as it softens. The squash should be soft but still hold its shape. Season with salt and pepper. Off the heat, add the scallions, the bacon and parsley, garnish with toasted or smoked chopped almonds or walnuts for a nice crunch.
bacon recipe courtesy of: Chef John Beardsley, Buckeye Roadhouse, 15 Shoreline Highway, Mill Valley, California 94941 | San Francisco Examiner, October 25, 1996
1 yellow onion, peeled/diced
1 red bell pepper, diced
2 stalks celery, diced
1/4 bunch fresh thyme, chopped
1/4 bunch fresh oregano, chopped
1 tablespoon garlic, chopped
2 tablespoons flour
1 1/2 kabocha squash peeled/seeded/diced
2 quarts chicken stock
2 bay leaves
2 teaspoons salt
1 teaspoon fresh ground pepper
1/2 bunch scallions, sliced thin
1/4 bunch parsley, chopped
Chopped smoked almonds
Render the diced bacon until crispy; drain and reserve. Using a little of the bacon fat, slowly sweat the celery, onion and peppers with 1/4 Tsp. salt. When soft, add the garlic and chopped herbs and cook until fragrant, about 2 minutes. Add the flour and cook for another 2 minutes. Add in a third of the stock, bring to a boil stirring constantly, add the remaining stock and the diced squash and bay leaves. Let simmer slowly, until the squash is tender; it will thicken and color the soup as it softens. The squash should be soft but still hold its shape. Season with salt and pepper. Off the heat, add the scallions, the bacon and parsley, garnish with toasted or smoked chopped almonds or walnuts for a nice crunch.
bacon recipe courtesy of: Chef John Beardsley, Buckeye Roadhouse, 15 Shoreline Highway, Mill Valley, California 94941 | San Francisco Examiner, October 25, 1996
Friday, November 26, 2010
2028. SCALLOPS with COB-SMOKED BACON and SPINACH ORECCHIETTE
yields 6 servings
1/2 pound cob-smoked bacon
1 pound orecchiette pasta
1 tablespoon olive oil
1 pound sea scallops, cleaned and patted dry
Kosher salt and freshly ground black pepper, to taste
juice of 1 lemon
1 clove garlic, peeled and minced
2 shallots, peeled and chopped
1 pound fresh spinach, clean, washed, dried, and stems removed
1/4 teaspoon red pepper flakes, optional
In a large saute pan over medium heat, cook bacon until done but not crisp, about 10 minutes. Remove bacon, reserving fat, and drain on a paper towel. Chop when cool. Meanwhile, cook pasta according to package instructions. When done, drain and put back into empty pot.
Add olive oil to pan and raise heat to medium high. Sprinkle scallops with salt and pepper, then add to pan in batches to avoid overcrowding. Sear on one side, then the other, cooking until lightly browned, about 3 minutes. Set aside. Repeat with remaining scallops. Add lemon juice to pan, stirring to release the browned bits on the bottom. Add 2 tablespoons of reserved bacon fat. Add garlic and shallots and saute over medium heat until tender, about 5 minutes. Add spinach and saute until just wilted.
Remove spinach and toss with pasta. Add bacon and scallops. Sprinkle with more bacon fat to taste. Add red pepper flakes, if desired.
bacon recipe courtesy of: The Old Farmer's Almanac, Yankee Publishing, Inc., PO Box 520, Dublin, New Hampshire 03444
1/2 pound cob-smoked bacon
1 pound orecchiette pasta
1 tablespoon olive oil
1 pound sea scallops, cleaned and patted dry
Kosher salt and freshly ground black pepper, to taste
juice of 1 lemon
1 clove garlic, peeled and minced
2 shallots, peeled and chopped
1 pound fresh spinach, clean, washed, dried, and stems removed
1/4 teaspoon red pepper flakes, optional
In a large saute pan over medium heat, cook bacon until done but not crisp, about 10 minutes. Remove bacon, reserving fat, and drain on a paper towel. Chop when cool. Meanwhile, cook pasta according to package instructions. When done, drain and put back into empty pot.
Add olive oil to pan and raise heat to medium high. Sprinkle scallops with salt and pepper, then add to pan in batches to avoid overcrowding. Sear on one side, then the other, cooking until lightly browned, about 3 minutes. Set aside. Repeat with remaining scallops. Add lemon juice to pan, stirring to release the browned bits on the bottom. Add 2 tablespoons of reserved bacon fat. Add garlic and shallots and saute over medium heat until tender, about 5 minutes. Add spinach and saute until just wilted.
Remove spinach and toss with pasta. Add bacon and scallops. Sprinkle with more bacon fat to taste. Add red pepper flakes, if desired.
bacon recipe courtesy of: The Old Farmer's Almanac, Yankee Publishing, Inc., PO Box 520, Dublin, New Hampshire 03444
Thursday, November 25, 2010
2027. BRUSSELS SPROUTS with BACON, CRANBERRIES and PECANS
makes 4 servings
2 slices bacon, cut into 1/2 inch slices
1 shallot, diced
1 pound brussels sprouts, cleaned, quartered, blanched and drained
salt and pepper to taste
2 tablespoons dried cranberries
2 tablespoons pecans, chopped
Cook the bacon in a pan and set aside reserving 1 tablespoon of the bacon grease. Add the shallots to the pan and cook in the bacon grease and saute until, tender about 3-5 minutes. Add the brussels sprouts to the pan, season with salt and pepper, toss in the grease and saute for a minute. Remove from heat and mix in the cranberries and pecans.
bacon recipe courtesy of: Kevin Lynch, Closet Cooking, October 31, 2009
2 slices bacon, cut into 1/2 inch slices
1 shallot, diced
1 pound brussels sprouts, cleaned, quartered, blanched and drained
salt and pepper to taste
2 tablespoons dried cranberries
2 tablespoons pecans, chopped
Cook the bacon in a pan and set aside reserving 1 tablespoon of the bacon grease. Add the shallots to the pan and cook in the bacon grease and saute until, tender about 3-5 minutes. Add the brussels sprouts to the pan, season with salt and pepper, toss in the grease and saute for a minute. Remove from heat and mix in the cranberries and pecans.
bacon recipe courtesy of: Kevin Lynch, Closet Cooking, October 31, 2009
Wednesday, November 24, 2010
2026. MACKEREL with BACON and CREAMY MUSTARD SAUCE
serves two
For the mackerel and spinach
2 mackerel fillets
salt and pepper
4 slices unsmoked streaky bacon
20 grams sage leaves
1 tablespoon olive oil
50 grams butter
400 grams spinach
sea salt
For the sauce
25 grams butter
1 shallot, finely chopped
1 tablespoon white wine vinegar
1 small glass of white wine
1 teaspoon coarse grain mustard
1 teaspoon Dijon mustard
100 ml double cream
Remove the top part of the bone from the mackerel and season inside with salt and pepper. Wrap the mackerel in the bacon and sage leaves, overlapping as you go.
Lay the mackerel in a baking tray with the olive oil and 25g of butter, and roast in the oven at 200°C for 10 -15 minutes until golden.
Meanwhile melt another 25g of butter in a pan over a high heat. Add the spinach and sautée for about 1 minute until wilted and tender. Drain in a colander before serving.
For the sauce melt another 25g of butter in a pan and sweat the shallot until soft. Add the white wine vinegar, bring to the boil, and reduce for a couple of minutes. Add the white wine, bring back to the boil, and reduce again by a third (about 6-7 minutes). Then add the double cream and bring to the boil. Stir in the mustard and season to taste.
Serve the mackerel with the spinach and mustard sauce.
bacon recipe courtesy of: Matt Tebbutt, The Foxhunter, Nantyderry, Abergavenny, Monmouthshire NP7 9DN Wales | LifeStyle FOOD
For the mackerel and spinach
2 mackerel fillets
salt and pepper
4 slices unsmoked streaky bacon
20 grams sage leaves
1 tablespoon olive oil
50 grams butter
400 grams spinach
sea salt
For the sauce
25 grams butter
1 shallot, finely chopped
1 tablespoon white wine vinegar
1 small glass of white wine
1 teaspoon coarse grain mustard
1 teaspoon Dijon mustard
100 ml double cream
Remove the top part of the bone from the mackerel and season inside with salt and pepper. Wrap the mackerel in the bacon and sage leaves, overlapping as you go.
Lay the mackerel in a baking tray with the olive oil and 25g of butter, and roast in the oven at 200°C for 10 -15 minutes until golden.
Meanwhile melt another 25g of butter in a pan over a high heat. Add the spinach and sautée for about 1 minute until wilted and tender. Drain in a colander before serving.
For the sauce melt another 25g of butter in a pan and sweat the shallot until soft. Add the white wine vinegar, bring to the boil, and reduce for a couple of minutes. Add the white wine, bring back to the boil, and reduce again by a third (about 6-7 minutes). Then add the double cream and bring to the boil. Stir in the mustard and season to taste.
Serve the mackerel with the spinach and mustard sauce.
bacon recipe courtesy of: Matt Tebbutt, The Foxhunter, Nantyderry, Abergavenny, Monmouthshire NP7 9DN Wales | LifeStyle FOOD
Tuesday, November 23, 2010
2025. NEW YORK STRIP STEAKS with a SMOKEY BACON PORT SAUCE
yields six servings
6 New York strip steaks
Kosher salt
black pepper
2 pounds smoked bacon, finely diced
1 1/2 liters port wine
1 cup finely diced shallots
6 ounces green peppercorns
1/4 cup cornstarch
2 cups water
salt
port sauce: Render the bacon in a saucepan over medium-low heat until golden brown. Once bacon has been rendered, strain off the excess fat and put the pan back on the fire. Deglaze the pan with 2/3 of the Port wine and scrape the bottom of the saucepan to get all the bacon off the bottom and sides of the pan. Turn up the heat to medium and the alcohol should ignite. Reduce the wine by 1/4 and skim off any impurities that rise to the surface. Next, add the rest of the wine, the diced shallots, and peppercorns. Reduce by 1/3. In a small bowl, make a slurry with corn starch and water. Whisk the slurry into the pan until the sauce is slightly thick. Adjust seasoning with salt.
Oil and preheat the grill.
Season both sides of the steaks with salt and pepper. Place steaks on grill at a 45 degree angle to establish nice grill marks. Cook steaks to desired doneness or until the internal temperature reaches 125 to 130 degrees F for medium-rare, about 8 to 10 minutes.
Remove the steaks from the grill and let rest for 5 minutes. Spoon the Smokey Bacon Port Sauce over the meat. Serve with your favorite side dishes.
bacon recipe courtesy of: Saddle Ranch Chop House | "BBQ Trails," BBQ with Bobby Flay, Food Network
6 New York strip steaks
Kosher salt
black pepper
2 pounds smoked bacon, finely diced
1 1/2 liters port wine
1 cup finely diced shallots
6 ounces green peppercorns
1/4 cup cornstarch
2 cups water
salt
port sauce: Render the bacon in a saucepan over medium-low heat until golden brown. Once bacon has been rendered, strain off the excess fat and put the pan back on the fire. Deglaze the pan with 2/3 of the Port wine and scrape the bottom of the saucepan to get all the bacon off the bottom and sides of the pan. Turn up the heat to medium and the alcohol should ignite. Reduce the wine by 1/4 and skim off any impurities that rise to the surface. Next, add the rest of the wine, the diced shallots, and peppercorns. Reduce by 1/3. In a small bowl, make a slurry with corn starch and water. Whisk the slurry into the pan until the sauce is slightly thick. Adjust seasoning with salt.
Oil and preheat the grill.
Season both sides of the steaks with salt and pepper. Place steaks on grill at a 45 degree angle to establish nice grill marks. Cook steaks to desired doneness or until the internal temperature reaches 125 to 130 degrees F for medium-rare, about 8 to 10 minutes.
Remove the steaks from the grill and let rest for 5 minutes. Spoon the Smokey Bacon Port Sauce over the meat. Serve with your favorite side dishes.
bacon recipe courtesy of: Saddle Ranch Chop House | "BBQ Trails," BBQ with Bobby Flay, Food Network
Monday, November 22, 2010
2024. RUSTIC MAINE LOBSTER and BUTTERNUT SQUASH RAVIOLI with TOASTED WALNUTS, SAGE and MAPLE BACON
1 pound of lobster meat, cut into bite sized pieces
1 pound of peeled butternut squash cut into cubes
½ pound of peeled Russet potato cut into cubes
2 leeks cleaned and cut into 1 inch chunks
5 cloves of fresh garlic
2 cups of light cream
1 cup of water
1 teaspoon of ground cumin
1 teaspoon of ground coriander
½ teaspoon of ground cinnamon
salt and pepper to season, approximately 1 ½ teaspoons
1 package of prepared fresh pasta sheets, or 6 squares 10 inches by 10 inches
¾ cup of walnut halves, lightly toasted and seasoned with salt and pepper
1 bunch of fresh sage, roughly chopped
6 slices of good quality bacon
2 tablespoons of maple syrup
8 tablespoons of butter
¼ cup of dry vermouth
1 bunch of chives, minced
In a large, shallow pot combine the butternut, potato, leeks, garlic, cream, water, and spices. Cover the pot and cook over medium heat for 45 minutes or until the squash and potatoes are tender.
When the mixture is cool enough to handle, ladle the solid part of the mixture in batches into a food processor and blend until smooth, adjusting the consistency with the liquid. We want a smooth paste. There might be leftover liquid when you are finished; that’s OK- the liquid content of the squash varies wildly. Make the paste and thin it out as you go with the cooking liquid. Taste for salt and pepper and set aside.
Preheat your oven to 350F degrees.
Drizzle the maple syrup over the bacon and roast the bacon at 350F for 10 to 12 minutes or until the bacon is crispy and fragrant. Cool, roughly chop and set aside.
Boil a large pot of salted water for your pasta sheets.
Melt 2 tablespoon of butter in a medium sized sauté pan, add the lobster, season with salt and pepper, and as the meat becomes fragrant, add the squash puree. Fold the lobster and puree together until the mixture is incorporated and keep it warm.
Melt the other 6 tablespoons of butter in another medium sized sauté pan. When the butter begins to foam, add the walnuts, the sage and the bacon. Off the heat, add the vermouth. The alcohol should burn off at this point. Toss the mixture together, season with salt and pepper, and keep warm.
Cook your pasta sheets, draining each one for excess water. As they are complete, rest each one on a dinner plate. You want to leave some of each sheet resting off the plate; we are going to fold the sheet in half over the filling, creating the ravioli effect.
Carefully spoon 1/6 of the mixture, or approximately 8 ounces, onto each sheet, fold the top over the mixture, and press a small dimple into each ravioli.
Spoon 1/6 of the walnut mixture, or approximately 3 ounces, on top of each one, carefully drizzling some of the pan butter on top of each ravioli
Garnish each one with minced chives.
bacon recipe courtesy of: Chef William Clifford (Lobster Chef of the Year 2010), Portland Harbor Hotel, 468 Fore Street, Portland, Maine 04101
1 pound of peeled butternut squash cut into cubes
½ pound of peeled Russet potato cut into cubes
2 leeks cleaned and cut into 1 inch chunks
5 cloves of fresh garlic
2 cups of light cream
1 cup of water
1 teaspoon of ground cumin
1 teaspoon of ground coriander
½ teaspoon of ground cinnamon
salt and pepper to season, approximately 1 ½ teaspoons
1 package of prepared fresh pasta sheets, or 6 squares 10 inches by 10 inches
¾ cup of walnut halves, lightly toasted and seasoned with salt and pepper
1 bunch of fresh sage, roughly chopped
6 slices of good quality bacon
2 tablespoons of maple syrup
8 tablespoons of butter
¼ cup of dry vermouth
1 bunch of chives, minced
In a large, shallow pot combine the butternut, potato, leeks, garlic, cream, water, and spices. Cover the pot and cook over medium heat for 45 minutes or until the squash and potatoes are tender.
When the mixture is cool enough to handle, ladle the solid part of the mixture in batches into a food processor and blend until smooth, adjusting the consistency with the liquid. We want a smooth paste. There might be leftover liquid when you are finished; that’s OK- the liquid content of the squash varies wildly. Make the paste and thin it out as you go with the cooking liquid. Taste for salt and pepper and set aside.
Preheat your oven to 350F degrees.
Drizzle the maple syrup over the bacon and roast the bacon at 350F for 10 to 12 minutes or until the bacon is crispy and fragrant. Cool, roughly chop and set aside.
Boil a large pot of salted water for your pasta sheets.
Melt 2 tablespoon of butter in a medium sized sauté pan, add the lobster, season with salt and pepper, and as the meat becomes fragrant, add the squash puree. Fold the lobster and puree together until the mixture is incorporated and keep it warm.
Melt the other 6 tablespoons of butter in another medium sized sauté pan. When the butter begins to foam, add the walnuts, the sage and the bacon. Off the heat, add the vermouth. The alcohol should burn off at this point. Toss the mixture together, season with salt and pepper, and keep warm.
Cook your pasta sheets, draining each one for excess water. As they are complete, rest each one on a dinner plate. You want to leave some of each sheet resting off the plate; we are going to fold the sheet in half over the filling, creating the ravioli effect.
Carefully spoon 1/6 of the mixture, or approximately 8 ounces, onto each sheet, fold the top over the mixture, and press a small dimple into each ravioli.
Spoon 1/6 of the walnut mixture, or approximately 3 ounces, on top of each one, carefully drizzling some of the pan butter on top of each ravioli
Garnish each one with minced chives.
bacon recipe courtesy of: Chef William Clifford (Lobster Chef of the Year 2010), Portland Harbor Hotel, 468 Fore Street, Portland, Maine 04101
Sunday, November 21, 2010
2023. ROASTED TURKEY BALLOTTINE wrapped in BACON
12-pound fresh turkey, divided; legs reserved for braised recipe (Ask your butcher to remove and bone the breasts, and bone the legs)
2½ ounces diced white bread (about 2 cups)
2 cups milk
2 tablespoons olive oil
1 cup finely chopped onion
2 garlic cloves, minced
¼ cup finely chopped celery
1 tablespoon chopped parsley
¼ teaspoon chopped rosemary
1 teaspoon quatre épices (or substitute pumpkin spice and a bit of black pepper)
1 pound raw pork sausage meat, without casing
Liver and giblets, coarsely chopped
Salt and white pepper
1 egg, lightly beaten
2 pounds thinly sliced bacon
6 tablespoons butter, softened
Preheat oven to 350 degrees. Soak the bread in the milk for 15 minutes; strain. Heat the oil in a sauté pan over medium heat, then add the onion, garlic, and celery and sauté, stirring until tender, about 5 minutes. Transfer to a bowl with the soaked bread, parsley, rosemary, quatre épices, sausage, liver, giblets, egg, 1 teaspoon salt, and ¼ teaspoon pepper. Knead to combine. On a flat surface, arrange a 2-foot-long double layer of plastic wrap. Place half of pork mixture in a horizontal line, about 12 inches long, in the center of the plastic wrap. Lift the plastic wrap up and over the sausage, then roll while tucking under and twisting at the ends, making a tight log about 1¾ inches in diameter. Repeat with the other half of the sausage stuffing. Place the sausage rolls in the freezer to chill quickly. Meanwhile, if you have a whole turkey, remove the breasts and discard the skin. Butterfly the thicker end of the breasts, folding over toward the thinner end to form a shape as close to a rectangle as possible. Cover one breast with plastic wrap, and, using a meat mallet, pound the meat to about ½ inch thick, 1 foot long, and 8 inches wide; repeat with other breast. Season the surface of the breasts with a sprinkling of salt and white pepper. Remove the plastic wrap from a sausage log, and place the log in the center of the flattened breast. Shape the breast around the sausage. Arrange the bacon in overlapping slices in vertical rows, on a 12-inch board, making a 12-inch-long-by-9-inch-wide rectangle. Place the turkey roulade in the center of the bacon, and wrap up and around to fully encase the breast. Repeat with second breast. Lay a 2-foot-long piece of heavy aluminum foil on a flat surface, and spread half of the butter evenly on top. Place turkey roulade in the center, then roll the foil around the roulade as tightly as possible, twisting at the ends. Tie with butcher’s twine to secure. Repeat with other turkey roulade. Place both logs on a baking sheet, and bake for 45 minutes, turning the logs ¼-turn every 10 minutes. Remove foil, and baste roulades with the pan juices; return to oven and continue to cook for another 10 minutes or until the bacon has cooked and the internal temperature reaches 155 degrees. Remove from the oven and rest for 10 minutes. Cut the roulade into ½-inch slices. Serve hot.
bacon recipe courtesy of: Chef Daniel Boulud, for New York Magazine, 2009
2½ ounces diced white bread (about 2 cups)
2 cups milk
2 tablespoons olive oil
1 cup finely chopped onion
2 garlic cloves, minced
¼ cup finely chopped celery
1 tablespoon chopped parsley
¼ teaspoon chopped rosemary
1 teaspoon quatre épices (or substitute pumpkin spice and a bit of black pepper)
1 pound raw pork sausage meat, without casing
Liver and giblets, coarsely chopped
Salt and white pepper
1 egg, lightly beaten
2 pounds thinly sliced bacon
6 tablespoons butter, softened
Preheat oven to 350 degrees. Soak the bread in the milk for 15 minutes; strain. Heat the oil in a sauté pan over medium heat, then add the onion, garlic, and celery and sauté, stirring until tender, about 5 minutes. Transfer to a bowl with the soaked bread, parsley, rosemary, quatre épices, sausage, liver, giblets, egg, 1 teaspoon salt, and ¼ teaspoon pepper. Knead to combine. On a flat surface, arrange a 2-foot-long double layer of plastic wrap. Place half of pork mixture in a horizontal line, about 12 inches long, in the center of the plastic wrap. Lift the plastic wrap up and over the sausage, then roll while tucking under and twisting at the ends, making a tight log about 1¾ inches in diameter. Repeat with the other half of the sausage stuffing. Place the sausage rolls in the freezer to chill quickly. Meanwhile, if you have a whole turkey, remove the breasts and discard the skin. Butterfly the thicker end of the breasts, folding over toward the thinner end to form a shape as close to a rectangle as possible. Cover one breast with plastic wrap, and, using a meat mallet, pound the meat to about ½ inch thick, 1 foot long, and 8 inches wide; repeat with other breast. Season the surface of the breasts with a sprinkling of salt and white pepper. Remove the plastic wrap from a sausage log, and place the log in the center of the flattened breast. Shape the breast around the sausage. Arrange the bacon in overlapping slices in vertical rows, on a 12-inch board, making a 12-inch-long-by-9-inch-wide rectangle. Place the turkey roulade in the center of the bacon, and wrap up and around to fully encase the breast. Repeat with second breast. Lay a 2-foot-long piece of heavy aluminum foil on a flat surface, and spread half of the butter evenly on top. Place turkey roulade in the center, then roll the foil around the roulade as tightly as possible, twisting at the ends. Tie with butcher’s twine to secure. Repeat with other turkey roulade. Place both logs on a baking sheet, and bake for 45 minutes, turning the logs ¼-turn every 10 minutes. Remove foil, and baste roulades with the pan juices; return to oven and continue to cook for another 10 minutes or until the bacon has cooked and the internal temperature reaches 155 degrees. Remove from the oven and rest for 10 minutes. Cut the roulade into ½-inch slices. Serve hot.
bacon recipe courtesy of: Chef Daniel Boulud, for New York Magazine, 2009
Saturday, November 20, 2010
2022. SAUTEED RADICCHIO, ORANGE, BACON and PECAN SALAD
serves 4 as a first course
1 cup pecans
4 navel oranges
2 heads radicchio (about 3/4 pound)
4 thick bacon slices
3 tablespoons extra-virgin olive oil
1/4 cup Sherry vinegar or balsamic vinegar
freshly ground black pepper to taste
Preheat oven to 350° F.
In a baking pan toast pecans in one layer in middle of oven until golden and fragrant, about 10 minutes. With a sharp knife cut peel and pith from oranges and cut orange sections free from membranes. Discard outer leaves from radicchio and halve lengthwise. Cut radicchio crosswise into 1/8-inch-thick slices.
Cut bacon into 1/2-inch pieces and in a 12-inch heavy skillet cook over moderate heat, stirring, until just golden. With a slotted spoon transfer bacon to a large bowl. Pour off fat from skillet and in skillet heat oil over moderately high heat until hot but not smoking. Saut radicchio, stirring, until wilted, about 5 minutes. Reduce heat to moderate and stir in vinegar. Cook radicchio, stirring, 1 minute more. Transfer radicchio to bowl and toss with bacon, nuts, and pepper. Season salad with salt.
Serve salad topped with orange sections.
bacon recipe courtesy of: Gourmet, June 1998
1 cup pecans
4 navel oranges
2 heads radicchio (about 3/4 pound)
4 thick bacon slices
3 tablespoons extra-virgin olive oil
1/4 cup Sherry vinegar or balsamic vinegar
freshly ground black pepper to taste
Preheat oven to 350° F.
In a baking pan toast pecans in one layer in middle of oven until golden and fragrant, about 10 minutes. With a sharp knife cut peel and pith from oranges and cut orange sections free from membranes. Discard outer leaves from radicchio and halve lengthwise. Cut radicchio crosswise into 1/8-inch-thick slices.
Cut bacon into 1/2-inch pieces and in a 12-inch heavy skillet cook over moderate heat, stirring, until just golden. With a slotted spoon transfer bacon to a large bowl. Pour off fat from skillet and in skillet heat oil over moderately high heat until hot but not smoking. Saut radicchio, stirring, until wilted, about 5 minutes. Reduce heat to moderate and stir in vinegar. Cook radicchio, stirring, 1 minute more. Transfer radicchio to bowl and toss with bacon, nuts, and pepper. Season salad with salt.
Serve salad topped with orange sections.
bacon recipe courtesy of: Gourmet, June 1998
Friday, November 19, 2010
2021. SPICY BRAISED BACON with SPAGNA BEANS and TREVISO RADICCHIO
serves six
2 cups Spagna beans or cannellini beans
1 head garlic, split, plus 8 cloves garlic, sliced
1 carrot
1 stalk celery
1 russet potato, peeled
salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 heads Treviso radicchio, sliced
12 slices spicy braised bacon, plus some of the braising liquid (recipe below)
Cooking the beans is a 2-day process. Soak the beans in enough water to cover them overnight in the refrigerator. The next day, strain and rinse the beans. Place them in a pot large enough to cover with 6 cups of water and add the split head of garlic, the carrot, celery, and potato. The peeled potato will soften the skin on the beans so that they don't burst when they are cooking. Cook over low heat for about 2 hours, until tender. Remove from the heat, then remove the vegetables and discard them. Season the beans with salt and black pepper and a drizzle of olive oil.
Transfer to the beans to a clean pot and slowly warm them over medium-low heat. Heat the 3 tablespoons olive oil in a large saute pan over medium heat and add the sliced garlic. Once the garlic becomes aromatic, add the radicchio. Cook until wilted, stirring occasionally, 8 to 10 minutes.
Divide the beans among 6 warm bowls, then place several slices of the braised bacon in each bowl and spoon some warm braising liquid over the top. Drape the radicchio over the bacon, drizzle olive oil on top, and serve.
NOTES: Spagna beans are Italian beans with long, green, slightly curved broad pods containing 5 to 6 large white beans. They are sometimes called butter beans. The Spagna beans here require two days of preparation, so be sure to plan ahead. You can use cannellini beans if Spagna beans are hard to find.
Treviso is one type of radicchio. It is red in color, with an elongated shape similar to endive, and it has a slightly bitter flavor. You may substitute it with any radicchio available in your market.
Spicy Braised Bacon
makes two pounds
1 meaty boneless pork belly (about 2 lb.), skinned
1 tablespoon freshly ground black pepper
1 tablespoon crushed red chili flakes
1 tablespoon coriander seeds
1 tablespoon fennel seeds
Kosher salt
vegetable oil, for sauteing
1 medium white onion, coarsely chopped
1 fennel head, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped
a few sprigs of rosemary
a few springs of thyme
2 bay leaves
2 cups San Marzano (plum) tomatoes
2 cups white wine
2 gallons pork or beef stock
Portion the pork belly into 6 equal-size pieces. In a spice grinder, combine the black pepper, chili flakes, coriander seeds, and fennel seeds and finely grind them. Season the pork belly with salt, then rub with the spice rub. Let it marinate overnight in the refrigerator.
Preheat the oven to 325 degrees F.
Heat the oil in a large stockpot over medium heat. Add the onion, fennel, carrot, celery, rosemary sprigs, thyme sprigs, and bay leaves and saute for about 20 minutes. Once the vegetables are caramelized, add the tomatoes, cook for 25 minutes, then deglaze with the white wine. Once the liquid is reduced by three-quarters, add the pork or beef stock and cook until the vegetables are tender, about 45 minutes.
While the vegetables are cooking, prepare a grill to cook over direct high heat. Grill the pork belly until it begins to render some of its fat and becomes dark golden brown, 8 to 10 minutes, and turn and repeat.
Preheat the oven to 325 degrees F. Stir the vegetables well and then strain the braising liquid into a bowl; discard the vegetables. Transfer the pork belly to a nonreactive ovenproof pan and cover it with the reserved braising liquid. Bake until tender, about 2 hours and 30 minutes.
NOTE: Tightly sealed cured bacon keeps in the refrigerator for up to a month.
Spicy Braised Bacon recipe courtesy of: Chef/Owner Chris Cosentino, Boccalone, Boccalone Salumeria, Ferry Building Marketplace, Shop #21, San Francisco, California 94111 | I Love Bacon! by Jayne Rockmill, p. 4. Andrew McMeel Publishing, LLC, 2010
main recipe courtesy of: Chris Cosentino, Incanto, 1550 Church Street, San Francisco, California 94131, 415-641-4500 | I Love Bacon! by Jayne Rockmill, p. 4. Andrew McMeel Publishing, LLC, 2010
2 cups Spagna beans or cannellini beans
1 head garlic, split, plus 8 cloves garlic, sliced
1 carrot
1 stalk celery
1 russet potato, peeled
salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 heads Treviso radicchio, sliced
12 slices spicy braised bacon, plus some of the braising liquid (recipe below)
Cooking the beans is a 2-day process. Soak the beans in enough water to cover them overnight in the refrigerator. The next day, strain and rinse the beans. Place them in a pot large enough to cover with 6 cups of water and add the split head of garlic, the carrot, celery, and potato. The peeled potato will soften the skin on the beans so that they don't burst when they are cooking. Cook over low heat for about 2 hours, until tender. Remove from the heat, then remove the vegetables and discard them. Season the beans with salt and black pepper and a drizzle of olive oil.
Transfer to the beans to a clean pot and slowly warm them over medium-low heat. Heat the 3 tablespoons olive oil in a large saute pan over medium heat and add the sliced garlic. Once the garlic becomes aromatic, add the radicchio. Cook until wilted, stirring occasionally, 8 to 10 minutes.
Divide the beans among 6 warm bowls, then place several slices of the braised bacon in each bowl and spoon some warm braising liquid over the top. Drape the radicchio over the bacon, drizzle olive oil on top, and serve.
NOTES: Spagna beans are Italian beans with long, green, slightly curved broad pods containing 5 to 6 large white beans. They are sometimes called butter beans. The Spagna beans here require two days of preparation, so be sure to plan ahead. You can use cannellini beans if Spagna beans are hard to find.
Treviso is one type of radicchio. It is red in color, with an elongated shape similar to endive, and it has a slightly bitter flavor. You may substitute it with any radicchio available in your market.
Spicy Braised Bacon
makes two pounds
1 meaty boneless pork belly (about 2 lb.), skinned
1 tablespoon freshly ground black pepper
1 tablespoon crushed red chili flakes
1 tablespoon coriander seeds
1 tablespoon fennel seeds
Kosher salt
vegetable oil, for sauteing
1 medium white onion, coarsely chopped
1 fennel head, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped
a few sprigs of rosemary
a few springs of thyme
2 bay leaves
2 cups San Marzano (plum) tomatoes
2 cups white wine
2 gallons pork or beef stock
Portion the pork belly into 6 equal-size pieces. In a spice grinder, combine the black pepper, chili flakes, coriander seeds, and fennel seeds and finely grind them. Season the pork belly with salt, then rub with the spice rub. Let it marinate overnight in the refrigerator.
Preheat the oven to 325 degrees F.
Heat the oil in a large stockpot over medium heat. Add the onion, fennel, carrot, celery, rosemary sprigs, thyme sprigs, and bay leaves and saute for about 20 minutes. Once the vegetables are caramelized, add the tomatoes, cook for 25 minutes, then deglaze with the white wine. Once the liquid is reduced by three-quarters, add the pork or beef stock and cook until the vegetables are tender, about 45 minutes.
While the vegetables are cooking, prepare a grill to cook over direct high heat. Grill the pork belly until it begins to render some of its fat and becomes dark golden brown, 8 to 10 minutes, and turn and repeat.
Preheat the oven to 325 degrees F. Stir the vegetables well and then strain the braising liquid into a bowl; discard the vegetables. Transfer the pork belly to a nonreactive ovenproof pan and cover it with the reserved braising liquid. Bake until tender, about 2 hours and 30 minutes.
NOTE: Tightly sealed cured bacon keeps in the refrigerator for up to a month.
Spicy Braised Bacon recipe courtesy of: Chef/Owner Chris Cosentino, Boccalone, Boccalone Salumeria, Ferry Building Marketplace, Shop #21, San Francisco, California 94111 | I Love Bacon! by Jayne Rockmill, p. 4. Andrew McMeel Publishing, LLC, 2010
main recipe courtesy of: Chris Cosentino, Incanto, 1550 Church Street, San Francisco, California 94131, 415-641-4500 | I Love Bacon! by Jayne Rockmill, p. 4. Andrew McMeel Publishing, LLC, 2010
Thursday, November 18, 2010
2020. GROUSE DUMPLINGS wrapped in BACON with CARROT and PARSNIP PUREE, PARSNIP CRISPS, POTATO and ROSEMARY ROSTI in RED WINE SAUCE
serves two
For the grouse dumplings
large knob of butter
2 tbsp vegetable oil
2 shallots, finely chopped
12 rashers rindless streaky bacon, 4 diced, 8 left whole for wrapping
6 chestnut mushrooms, finely chopped
2 skinless grouse breasts, finely minced
100ml/4fl oz red wine
4 juniper berries, coarsely crushed
2 tbsp green tomato chutney, from a jar
3 sprigs fresh rosemary, finely chopped needles only
½ chicken stock cube
50g/2oz breadcrumbs
salt and freshly ground black pepper
For the potato rösti
4 waxy potatoes, peeled and coarsely grated
1 tsp finely chopped fresh rosemary
4 tbsp vegetable oil
For the carrot and parsnip purée
4 medium carrots, peeled, chopped
2 medium parsnips, peeled, chopped
50g/2oz butter
For the parsnip crisps
vegetable oil for deep frying
2 medium parsnips, peeled and very thinly sliced
For the sauce
50g/2oz butter
2 shallots, chopped
2 tbsp apple and rosemary jelly
3 tbsp balsamic vinegar
200ml/7fl oz red wine
1 sprig fresh rosemary
200ml/7fl oz grouse or chicken stock
Preheat the oven to 180C/350F/Gas 4.
For the grouse dumplings, melt the butter with one tablespoon of the vegetable oil in a large frying pan over a medium heat then add the shallots and fry gently for five minutes until softened and translucent, but not browned.
Increase the heat to medium-high, add the diced bacon, mushrooms and grouse and fry for 3-4 minutes until the bacon and mushrooms are golden-brown in places. Stir in the red wine, juniper berries, chutney and rosemary and boil for 2-3 minutes until the red wine has reduced to about one tablespoon.
Crumble in the stock cube, season with salt and freshly ground black pepper and scatter over the breadcrumbs. Stir everything together to form a stuffing-like mixture then remove from the heat and leave to cool for a few minutes.
Overlap two rashers of bacon on a board then shape a quarter of the grouse mixture into a rough ball and place at one end of the bacon. Roll up into a dumpling shape, so that it's wrapped in the bacon. Repeat with the remaining bacon and grouse mixture.
Heat the remaining oil in an ovenproof frying pan over a medium-high heat and sear the dumplings for 1-2 minutes on each side until golden-brown. Transfer to the oven for 10 minutes or until heated through and the bacon is crisp.
For the rösti, wrap the grated potatoes in a clean tea towel and squeeze firmly to remove as much excess moisture from the potatoes as possible. Tip into a large bowl, mix in the rosemary and season generously with salt and freshly ground black pepper.
Heat the oil in a frying pan over a medium heat. Add spoonfuls of potato to the pan, pressing down with a spatula to form flat cakes. Fry for 2-3 minutes on each side or until crisp and golden-brown then transfer to a baking sheet. Repeat with the remaining potato then transfer to the oven for 3-4 minutes, or until cooked through.
For the carrot and parsnip purée, bring a large pan of salted water to the boil, add the carrots and parsnips and boil for 15-20 minutes until softened. Drain and return to the pan with the butter. Blend to a smooth purée using a stick blender, season with salt and freshly ground black pepper and keep warm.
For the parsnip crisps, half-fill a deep, heavy-based pan with the vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the parsnip slices in small batches, for 1-2 minutes, or until crisp and golden. Remove from the oil with a slotted spoon and drain on kitchen paper.
For the sauce, melt the butter in a saucepan over a medium heat and gently fry the shallots for five minutes until softened and translucent but not browned. Stir in the jelly until dissolved then pour in the balsamic vinegar and boil for 1-2 minutes until reduced slightly.
Pour in the red wine, add the rosemary, boil for three minutes then pour in the stock and boil for 15 minutes or until reduced to the consistency of double cream. Discard the sprig of rosemary and keep the sauce warm.
To serve, arrange the grouse dumplings on top of the rösti and spoon over the sauce. Places spoonfuls of the purée alongside and garnish with the parsnip crisps.
bacon recipe courtesy of: The Errington Family, The Hairy Bikers' Cook Off, BBC-Food
For the grouse dumplings
large knob of butter
2 tbsp vegetable oil
2 shallots, finely chopped
12 rashers rindless streaky bacon, 4 diced, 8 left whole for wrapping
6 chestnut mushrooms, finely chopped
2 skinless grouse breasts, finely minced
100ml/4fl oz red wine
4 juniper berries, coarsely crushed
2 tbsp green tomato chutney, from a jar
3 sprigs fresh rosemary, finely chopped needles only
½ chicken stock cube
50g/2oz breadcrumbs
salt and freshly ground black pepper
For the potato rösti
4 waxy potatoes, peeled and coarsely grated
1 tsp finely chopped fresh rosemary
4 tbsp vegetable oil
For the carrot and parsnip purée
4 medium carrots, peeled, chopped
2 medium parsnips, peeled, chopped
50g/2oz butter
For the parsnip crisps
vegetable oil for deep frying
2 medium parsnips, peeled and very thinly sliced
For the sauce
50g/2oz butter
2 shallots, chopped
2 tbsp apple and rosemary jelly
3 tbsp balsamic vinegar
200ml/7fl oz red wine
1 sprig fresh rosemary
200ml/7fl oz grouse or chicken stock
Preheat the oven to 180C/350F/Gas 4.
For the grouse dumplings, melt the butter with one tablespoon of the vegetable oil in a large frying pan over a medium heat then add the shallots and fry gently for five minutes until softened and translucent, but not browned.
Increase the heat to medium-high, add the diced bacon, mushrooms and grouse and fry for 3-4 minutes until the bacon and mushrooms are golden-brown in places. Stir in the red wine, juniper berries, chutney and rosemary and boil for 2-3 minutes until the red wine has reduced to about one tablespoon.
Crumble in the stock cube, season with salt and freshly ground black pepper and scatter over the breadcrumbs. Stir everything together to form a stuffing-like mixture then remove from the heat and leave to cool for a few minutes.
Overlap two rashers of bacon on a board then shape a quarter of the grouse mixture into a rough ball and place at one end of the bacon. Roll up into a dumpling shape, so that it's wrapped in the bacon. Repeat with the remaining bacon and grouse mixture.
Heat the remaining oil in an ovenproof frying pan over a medium-high heat and sear the dumplings for 1-2 minutes on each side until golden-brown. Transfer to the oven for 10 minutes or until heated through and the bacon is crisp.
For the rösti, wrap the grated potatoes in a clean tea towel and squeeze firmly to remove as much excess moisture from the potatoes as possible. Tip into a large bowl, mix in the rosemary and season generously with salt and freshly ground black pepper.
Heat the oil in a frying pan over a medium heat. Add spoonfuls of potato to the pan, pressing down with a spatula to form flat cakes. Fry for 2-3 minutes on each side or until crisp and golden-brown then transfer to a baking sheet. Repeat with the remaining potato then transfer to the oven for 3-4 minutes, or until cooked through.
For the carrot and parsnip purée, bring a large pan of salted water to the boil, add the carrots and parsnips and boil for 15-20 minutes until softened. Drain and return to the pan with the butter. Blend to a smooth purée using a stick blender, season with salt and freshly ground black pepper and keep warm.
For the parsnip crisps, half-fill a deep, heavy-based pan with the vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the parsnip slices in small batches, for 1-2 minutes, or until crisp and golden. Remove from the oil with a slotted spoon and drain on kitchen paper.
For the sauce, melt the butter in a saucepan over a medium heat and gently fry the shallots for five minutes until softened and translucent but not browned. Stir in the jelly until dissolved then pour in the balsamic vinegar and boil for 1-2 minutes until reduced slightly.
Pour in the red wine, add the rosemary, boil for three minutes then pour in the stock and boil for 15 minutes or until reduced to the consistency of double cream. Discard the sprig of rosemary and keep the sauce warm.
To serve, arrange the grouse dumplings on top of the rösti and spoon over the sauce. Places spoonfuls of the purée alongside and garnish with the parsnip crisps.
bacon recipe courtesy of: The Errington Family, The Hairy Bikers' Cook Off, BBC-Food
Wednesday, November 17, 2010
2019. DANDELION, BACON and EGG SALAD
yields four servings
4 slices good-quality bacon, cut crosswise into thin strips
1 shallot, minced
1 tablespoon apple cider vinegar
salt and freshly ground black pepper
4 large eggs
1 bunch dandelion greens or frisée
chives, snipped, optional
In a medium skillet over low heat, cook bacon until brown and barely crisp, 12 to 15 minutes. Using a slotted spoon, transfer bacon to a paper towel, reserving fat.
Combine the shallot, vinegar, and 3 tablespoons of fat in bowl. Mix well, and season with salt and pepper to taste.
Return skillet to stove over low heat. Break eggs into skillet and fry sunny side up or over easy, until whites are set but yolks are still runny.
Toss greens with dressing and arrange on four plates. Sprinkle bacon evenly over greens. Add one egg to each plate and, if desired, sprinkle with chives. Serve immediately.
bacon recipe courtesy of: The New York Times, September 20, 2006
4 slices good-quality bacon, cut crosswise into thin strips
1 shallot, minced
1 tablespoon apple cider vinegar
salt and freshly ground black pepper
4 large eggs
1 bunch dandelion greens or frisée
chives, snipped, optional
In a medium skillet over low heat, cook bacon until brown and barely crisp, 12 to 15 minutes. Using a slotted spoon, transfer bacon to a paper towel, reserving fat.
Combine the shallot, vinegar, and 3 tablespoons of fat in bowl. Mix well, and season with salt and pepper to taste.
Return skillet to stove over low heat. Break eggs into skillet and fry sunny side up or over easy, until whites are set but yolks are still runny.
Toss greens with dressing and arrange on four plates. Sprinkle bacon evenly over greens. Add one egg to each plate and, if desired, sprinkle with chives. Serve immediately.
bacon recipe courtesy of: The New York Times, September 20, 2006
Tuesday, November 16, 2010
2018. FRIED GRIT CAKES and SHRIMP with BACON BUTTER SAUCE
6 cups cooked grits, well seasoned
25 shrimp, peeled
½ pound butter
1 cup green onions
2 tablespoons minced garlic
½ pounds bacon
6 tablespoons blackening seasoning
3 eggs
1 quart buttermilk
Place cooked grits on a cookie sheet and let cool. To make egg wash: Put eggs into a mixing bowl add butter milk and whip until smooth. Cook bacon crispy drain and chop. Melt butter and add garlic, cooked bacon, chopped green onions, and cook till tender, then place sauce on the side. In another skillet place ½ cup of oil and turn heat to medium. Cut grits into triangles and roll those in a butter milk egg wash, then dredge then threw flour. Place grit cakes in oil and fry for about 4 minutes per side, after cooking place them on a paper towel to drain. Then put the shrimp into a clean skillet with a small amount of oil and blacken your shrimp. Now place grit cakes on a plate and 6 shrimp and pour some of your bacon butter sauce over top and enjoy.
bacon recipe courtesy of: Chris Raley, Banana Docks Café / Bon Appetit Catering, 36 Hillcrest Road, Mobile, Alabama 36608 | WKRG.com, WKRG-TV, 555 Broadcast Drive, Mobile, Alabama 36606, July 10, 2008
25 shrimp, peeled
½ pound butter
1 cup green onions
2 tablespoons minced garlic
½ pounds bacon
6 tablespoons blackening seasoning
3 eggs
1 quart buttermilk
Place cooked grits on a cookie sheet and let cool. To make egg wash: Put eggs into a mixing bowl add butter milk and whip until smooth. Cook bacon crispy drain and chop. Melt butter and add garlic, cooked bacon, chopped green onions, and cook till tender, then place sauce on the side. In another skillet place ½ cup of oil and turn heat to medium. Cut grits into triangles and roll those in a butter milk egg wash, then dredge then threw flour. Place grit cakes in oil and fry for about 4 minutes per side, after cooking place them on a paper towel to drain. Then put the shrimp into a clean skillet with a small amount of oil and blacken your shrimp. Now place grit cakes on a plate and 6 shrimp and pour some of your bacon butter sauce over top and enjoy.
bacon recipe courtesy of: Chris Raley, Banana Docks Café / Bon Appetit Catering, 36 Hillcrest Road, Mobile, Alabama 36608 | WKRG.com, WKRG-TV, 555 Broadcast Drive, Mobile, Alabama 36606, July 10, 2008
Monday, November 15, 2010
2017. BLUEFISH fried in BACON with BLUE GRITS
serves two
For grits:
4 cups cold water
1 cup blue grits
½ teaspoon coarse sea salt
For fish:
4 ounces sliced bacon (about 2 to 3 slices)
2 (½ pound) fillets fresh bluefish
Coarse sea salt to taste
Freshly ground black pepper to taste
Extra virgin olive oil (optional)
Heat the water in a heavy four-quart stockpot. Start mixing in the grits while the water warms up, stirring regularly—I find it infinitely easier to get lump-free grits this way. Add salt and stir well.
Bring to a boil, then reduce the heat as low as possible. Stir a few more times, cover and cook on low for as long as you can—a good 2 to 4 hours—the long, slow cooking releases the starches and makes the grits really creamy. Once you get them cooking there’s really nothing to do but stir every 15 minutes or so.
When the grits are good and creamy and you’re ready to eat, you can start the fish. Add the fish to the still-hot bacon fat in the skillet, skin side down (I think the skin is the best part!). Cook the fish until the skin is browned, then flip and cook quickly on the other side. If you need more fat, add a glug from your reserves or use a bit of olive oil.
While the fish is cooking, chop the bacon coarsely and set aside. When the fish is almost done, set the grits into a couple of warm bowls. Place the fish on top, skin side down. Sprinkle the fat over the whole thing and top with salt, pepper and chopped bacon.
bacon recipe courtesy of: Zingerman’s Guide to Better Bacon, Zingerman's, 422 Detroit Street, Ann Arbor, Michigan 48104
For grits:
4 cups cold water
1 cup blue grits
½ teaspoon coarse sea salt
For fish:
4 ounces sliced bacon (about 2 to 3 slices)
2 (½ pound) fillets fresh bluefish
Coarse sea salt to taste
Freshly ground black pepper to taste
Extra virgin olive oil (optional)
Heat the water in a heavy four-quart stockpot. Start mixing in the grits while the water warms up, stirring regularly—I find it infinitely easier to get lump-free grits this way. Add salt and stir well.
Bring to a boil, then reduce the heat as low as possible. Stir a few more times, cover and cook on low for as long as you can—a good 2 to 4 hours—the long, slow cooking releases the starches and makes the grits really creamy. Once you get them cooking there’s really nothing to do but stir every 15 minutes or so.
When the grits are good and creamy and you’re ready to eat, you can start the fish. Add the fish to the still-hot bacon fat in the skillet, skin side down (I think the skin is the best part!). Cook the fish until the skin is browned, then flip and cook quickly on the other side. If you need more fat, add a glug from your reserves or use a bit of olive oil.
While the fish is cooking, chop the bacon coarsely and set aside. When the fish is almost done, set the grits into a couple of warm bowls. Place the fish on top, skin side down. Sprinkle the fat over the whole thing and top with salt, pepper and chopped bacon.
bacon recipe courtesy of: Zingerman’s Guide to Better Bacon, Zingerman's, 422 Detroit Street, Ann Arbor, Michigan 48104
Sunday, November 14, 2010
2016. SEARED SEA BASS with ROASTED DATE, BACON, ALMOND and SHERRY BROTH
For the sauce:
12 pitted medjool dates, cut in half lengthwise
1 tsp canola oil
3 slices thick-cut bacon, diced
1/2 sweet onion, finely diced
1/3 cup slivered almonds, chopped
2 cloves garlic, minced
2 tbsp flat leaf parsley, minced
1/4 tsp crushed red pepper flakes
1 tbsp sherry vinegar
1 tbsp sherry (optional)
1 cup chicken or fish stock
kosher salt and freshly cracked black pepper
For the fish:
4 (4 to 6 oz) filets of sea bass or halibut
2 tbsp canola oil
kosher salt and freshly cracked black pepper
For serving:
1 crusty sourdough baguette, heated in the oven and sliced
To make the sauce: Preheat oven to 350 degrees.
Place dates onto a baking dish or sheet pan and drizzle with 1 tsp canola oil. Toss to coat. Set aside.
Add diced bacon to a large saute pan over medium-low heat. Cook bacon until most of the fat has rendered out, stirring occasionally, about 10 minutes.
After the bacon has cooked for about 5 minutes, place the prepared dates into the 350 degree oven. Roast dates for 7 minutes, then turn off oven. Leave dates in oven until ready to add to the sauce.
Once most of the fat has rendered out of the bacon, add the diced onion, a pinch of freshly cracked black pepper and crushed red pepper flakes to the saute pan. Saute onion and bacon for another 5 minutes, stirring occasionally, until the onion begins to turn translucent. Add the almonds to the pan and stir. Saute the almond-bacon mixture for another 4 to 7 minutes, stirring occasionally, until the almonds turn golden. Add the garlic to the pan and saute for 1 more minute, stirring frequently.
Deglaze the pan with the sherry and sherry vinegar, stirring to scrape up any bits stuck to the bottom of the pan. Add the stock to the pan, stir, raise the heat to medium-high and bring to a simmer. Simmer for 1 minute, stirring occasionally. Remove dates from oven and add to simmering sauce. Stir. Remove sauce from heat. Add parsley to the sauce and stir to incorporate. Taste sauce. Adjust seasonings to taste with kosher salt and freshly cracked black pepper.
To sear the fish: As soon as the dates go into the oven, place a large saute pan over medium-high heat. Preheat pan for 3 minutes. While pan is preheating, season all sides of fish with kosher salt and freshly cracked black pepper.
Add canola oil to the preheated pan, turning the pan to coat the bottom with oil. Once the oil ripples with heat, add the seasoned fish fillets to the pan, serving side-down. (Note: The first side of any meat that touches the pan will get the best sear so always place the prettier side of the meat/fish directly onto the heat first.) Sear fish for 3 to 4 minutes until a golden crust has formed on the bottom of the fish and the flesh releases itself from the pan. If the fish sticks to the pan at all and resists flipping, the fish is not ready yet. Flip and saute fish for another approximately 4 minutes or until just cooked through and opaque in the middle.
To serve: Remove fish from heat. Place 1 fillet in the middle of a large plate or bowl. Top fish with 1/4 of the sauce and serve with a couple large slices of seedy sourdough bread. Repeat plating 3 more times for a total of 4 servings.
bacon recipe courtesy of: Amanda Simpson, What We're Eating: A Food & Recipe Blog, San Diego, California
12 pitted medjool dates, cut in half lengthwise
1 tsp canola oil
3 slices thick-cut bacon, diced
1/2 sweet onion, finely diced
1/3 cup slivered almonds, chopped
2 cloves garlic, minced
2 tbsp flat leaf parsley, minced
1/4 tsp crushed red pepper flakes
1 tbsp sherry vinegar
1 tbsp sherry (optional)
1 cup chicken or fish stock
kosher salt and freshly cracked black pepper
For the fish:
4 (4 to 6 oz) filets of sea bass or halibut
2 tbsp canola oil
kosher salt and freshly cracked black pepper
For serving:
1 crusty sourdough baguette, heated in the oven and sliced
To make the sauce: Preheat oven to 350 degrees.
Place dates onto a baking dish or sheet pan and drizzle with 1 tsp canola oil. Toss to coat. Set aside.
Add diced bacon to a large saute pan over medium-low heat. Cook bacon until most of the fat has rendered out, stirring occasionally, about 10 minutes.
After the bacon has cooked for about 5 minutes, place the prepared dates into the 350 degree oven. Roast dates for 7 minutes, then turn off oven. Leave dates in oven until ready to add to the sauce.
Once most of the fat has rendered out of the bacon, add the diced onion, a pinch of freshly cracked black pepper and crushed red pepper flakes to the saute pan. Saute onion and bacon for another 5 minutes, stirring occasionally, until the onion begins to turn translucent. Add the almonds to the pan and stir. Saute the almond-bacon mixture for another 4 to 7 minutes, stirring occasionally, until the almonds turn golden. Add the garlic to the pan and saute for 1 more minute, stirring frequently.
Deglaze the pan with the sherry and sherry vinegar, stirring to scrape up any bits stuck to the bottom of the pan. Add the stock to the pan, stir, raise the heat to medium-high and bring to a simmer. Simmer for 1 minute, stirring occasionally. Remove dates from oven and add to simmering sauce. Stir. Remove sauce from heat. Add parsley to the sauce and stir to incorporate. Taste sauce. Adjust seasonings to taste with kosher salt and freshly cracked black pepper.
To sear the fish: As soon as the dates go into the oven, place a large saute pan over medium-high heat. Preheat pan for 3 minutes. While pan is preheating, season all sides of fish with kosher salt and freshly cracked black pepper.
Add canola oil to the preheated pan, turning the pan to coat the bottom with oil. Once the oil ripples with heat, add the seasoned fish fillets to the pan, serving side-down. (Note: The first side of any meat that touches the pan will get the best sear so always place the prettier side of the meat/fish directly onto the heat first.) Sear fish for 3 to 4 minutes until a golden crust has formed on the bottom of the fish and the flesh releases itself from the pan. If the fish sticks to the pan at all and resists flipping, the fish is not ready yet. Flip and saute fish for another approximately 4 minutes or until just cooked through and opaque in the middle.
To serve: Remove fish from heat. Place 1 fillet in the middle of a large plate or bowl. Top fish with 1/4 of the sauce and serve with a couple large slices of seedy sourdough bread. Repeat plating 3 more times for a total of 4 servings.
bacon recipe courtesy of: Amanda Simpson, What We're Eating: A Food & Recipe Blog, San Diego, California
Saturday, November 13, 2010
2015. BACON-WRAPPED BONELESS QUAIL filled with BLACK TRUMPET MUSHROOMS
serves six
Filling
1 pound boned chicken breast, all skin and sinews removed
1 egg white
2 tablespoons brandy
1 cup heavy cream
2 teaspoons coarse salt and freshly ground pepper
freshly grated nutmeg
6 ounces foie gras, cut in 3/4 inch dice
1 pound black trumpet mushrooms
1/2 pound spinach, blanched, chopped, and squeezed as dry as possible
1 teaspoon chopped fresh thyme
6 boneless quail, available from specialty butchers, wings removed
6 slices bacon
2 1/2 cups rich meat stock
Make the filling: Put the chicken, the egg white, and the brandy in the bowl of a food processor and process until smooth. With the processor running, add the cream in a thin stream, then the salt and pepper and a few gratings of nutmeg, and process until all is well combined. Scrape the mixture into a bowl and, using a rubber spatula, gently mix in the remaining filling ingredients, reserving half the braised mushrooms for the sauce.
Preheat the oven to 425°F.
Using a pastry bag with a 3/4 to 1-inch opening, squeeze the filling mixture into the cavities of the quail, restoring their whole, plump shape. Lay the quail on their backs and cross their legs to close in the stuffing. Starting at the head end, wrap a piece of bacon around the sides of the quail and back to the head end to cover both openings. The quail will look as if they are lying in a bed of bacon. Tie the bacon in place with string, wrap a little piece of foil around the quails' legs to keep them from burning, and place the quail on a rack in a roasting pan, alternating filling-side up and filling-side down.
Roast the quail for 40 minutes. Turn off the oven, remove the quail to a platter, and let them rest in the turned-off oven while you make the sauce. Pour off the fat from the roasting pan, leaving any pan juice behind. Add the reserved braised mushrooms and the meat stock to the pan, stir well, and transfer to a saucepan. Reduce to 1 1/2 cups.
Using a very sharp slicing knife, carefully cut each quail in half lengthwise down the center and arrange the halves on the platter. Spoon half the sauce on and around the quail and serve the rest in a sauceboat.
bacon recipe courtesy of: The Hudson River Valley Cookbook: A Leading American Chef Savors the Region's Bounty by Waldy Malouf. Harvard Common Press, 1998
Filling
1 pound boned chicken breast, all skin and sinews removed
1 egg white
2 tablespoons brandy
1 cup heavy cream
2 teaspoons coarse salt and freshly ground pepper
freshly grated nutmeg
6 ounces foie gras, cut in 3/4 inch dice
1 pound black trumpet mushrooms
1/2 pound spinach, blanched, chopped, and squeezed as dry as possible
1 teaspoon chopped fresh thyme
6 boneless quail, available from specialty butchers, wings removed
6 slices bacon
2 1/2 cups rich meat stock
Make the filling: Put the chicken, the egg white, and the brandy in the bowl of a food processor and process until smooth. With the processor running, add the cream in a thin stream, then the salt and pepper and a few gratings of nutmeg, and process until all is well combined. Scrape the mixture into a bowl and, using a rubber spatula, gently mix in the remaining filling ingredients, reserving half the braised mushrooms for the sauce.
Preheat the oven to 425°F.
Using a pastry bag with a 3/4 to 1-inch opening, squeeze the filling mixture into the cavities of the quail, restoring their whole, plump shape. Lay the quail on their backs and cross their legs to close in the stuffing. Starting at the head end, wrap a piece of bacon around the sides of the quail and back to the head end to cover both openings. The quail will look as if they are lying in a bed of bacon. Tie the bacon in place with string, wrap a little piece of foil around the quails' legs to keep them from burning, and place the quail on a rack in a roasting pan, alternating filling-side up and filling-side down.
Roast the quail for 40 minutes. Turn off the oven, remove the quail to a platter, and let them rest in the turned-off oven while you make the sauce. Pour off the fat from the roasting pan, leaving any pan juice behind. Add the reserved braised mushrooms and the meat stock to the pan, stir well, and transfer to a saucepan. Reduce to 1 1/2 cups.
Using a very sharp slicing knife, carefully cut each quail in half lengthwise down the center and arrange the halves on the platter. Spoon half the sauce on and around the quail and serve the rest in a sauceboat.
bacon recipe courtesy of: The Hudson River Valley Cookbook: A Leading American Chef Savors the Region's Bounty by Waldy Malouf. Harvard Common Press, 1998
Friday, November 12, 2010
2014. BACON and OATMEAL LAVER BREAD
serves 4-6
1 lb. laverbread
4 oz. fine oatmeal
6 rashers bacon
salt
pepper
lemon juice
Mix laver in a bowl with salt and pepper and lemon juice to taste (about 2 teaspoons as a rough guide). Flour your hands. Shape the laver into individual cakes about 10cm diameter and coat in medium oatmeal. Meanwhile, cook some streaky bacon until crispy. Keep warm. Fry the laver cakes in the bacon fat for 6-8 minutes. Serve with the cooked bacon and some bread.
bacon recipe courtesy of: Gillian Fielder, BBC Devon online
1 lb. laverbread
4 oz. fine oatmeal
6 rashers bacon
salt
pepper
lemon juice
Mix laver in a bowl with salt and pepper and lemon juice to taste (about 2 teaspoons as a rough guide). Flour your hands. Shape the laver into individual cakes about 10cm diameter and coat in medium oatmeal. Meanwhile, cook some streaky bacon until crispy. Keep warm. Fry the laver cakes in the bacon fat for 6-8 minutes. Serve with the cooked bacon and some bread.
bacon recipe courtesy of: Gillian Fielder, BBC Devon online
Thursday, November 11, 2010
2013. HONEY-MUSTARD PORK ROAST with BACON over ARUGULA SALAD
yields six servings
Pork:
1/4 cup Dijon mustard
2 tablespoons whole-grain mustard (recommended: Maille)
2 tablespoons honey
2 garlic cloves, minced
2 tablespoons chopped fresh rosemary leaves
1 (3 1/2-pound) center-cut, boneless, pork loin roast
12 slices bacon (about 1 pound)
Salad:
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 cups (5 ounces) baby arugula
Special equipment: kitchen twine
For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices.
For the salad: In a small bowl, whisk together the lemon juice and oil until smooth. Season with salt and pepper, to taste.
Put the arugula on a large platter and drizzle with the dressing. Arrange the pork slices on top and serve.
bacon recipe courtesy of: Giada De Laurentiis, "Thanksgiving," Giada at Home, Food Network
Pork:
1/4 cup Dijon mustard
2 tablespoons whole-grain mustard (recommended: Maille)
2 tablespoons honey
2 garlic cloves, minced
2 tablespoons chopped fresh rosemary leaves
1 (3 1/2-pound) center-cut, boneless, pork loin roast
12 slices bacon (about 1 pound)
Salad:
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 cups (5 ounces) baby arugula
Special equipment: kitchen twine
For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices.
For the salad: In a small bowl, whisk together the lemon juice and oil until smooth. Season with salt and pepper, to taste.
Put the arugula on a large platter and drizzle with the dressing. Arrange the pork slices on top and serve.
bacon recipe courtesy of: Giada De Laurentiis, "Thanksgiving," Giada at Home, Food Network
Wednesday, November 10, 2010
2012. BEEF LIVER with BACON, ONIONS and GARLIC
1 pound pastured beef liver, cut into 1/4 inch thick strips
1 lemon, juiced or 1-2 tablespoons vinegar
2 medium onions, halved and sliced thinly
4-6 oz pastured bacon, cut into bite sized pieces
8 garlic cloves, minced
1/3 cup lard, tallow, or coconut oil
Place the liver strips into a bowl and barely cover with water. Add the lemon juice or vinegar and stir. Soak in the refrigerator for several hours. Just before cooking drain, pat dry and set aside. Fry bacon pieces in a large skillet over medium heat until fat is rendered and it begins to crisp up. Remove bacon from pan, leaving drippings, and set aside. Saute sliced onions in bacon grease until softened. Remove and set aside. At this point add enough fat to the pan to create about 1/3 cup total (including bacon grease). Add liver strips to the pan and allow to cook, undisturbed, over medium heat for about two minutes. Stir in minced garlic and pre-cooked onions and bacon. Cook for an additional two minutes or until nearly done. Be very careful not to overcook. Serve alongside a green salad and a vegetable or potatoes.
bacon recipe courtesy of: Shannon, Nourishing Days: real food | natural homemaking | sustainability, June 8, 2010
1 lemon, juiced or 1-2 tablespoons vinegar
2 medium onions, halved and sliced thinly
4-6 oz pastured bacon, cut into bite sized pieces
8 garlic cloves, minced
1/3 cup lard, tallow, or coconut oil
Place the liver strips into a bowl and barely cover with water. Add the lemon juice or vinegar and stir. Soak in the refrigerator for several hours. Just before cooking drain, pat dry and set aside. Fry bacon pieces in a large skillet over medium heat until fat is rendered and it begins to crisp up. Remove bacon from pan, leaving drippings, and set aside. Saute sliced onions in bacon grease until softened. Remove and set aside. At this point add enough fat to the pan to create about 1/3 cup total (including bacon grease). Add liver strips to the pan and allow to cook, undisturbed, over medium heat for about two minutes. Stir in minced garlic and pre-cooked onions and bacon. Cook for an additional two minutes or until nearly done. Be very careful not to overcook. Serve alongside a green salad and a vegetable or potatoes.
bacon recipe courtesy of: Shannon, Nourishing Days: real food | natural homemaking | sustainability, June 8, 2010
Tuesday, November 09, 2010
2011. CREOLE BACON POACHED WINGS
6 whole fresh chicken wings, divided into wings and drummettes, tips discarded
1/3 cup light brown sugar
1 tablespoon creole seasoning
2 teaspoons Kosher Salt
1 teaspoon fresh ground pepper
3 strips thick sliced bacon, halved to create 6 pieces
Mix the brown sugar and spices together. Rub onto the chicken pieces. Place the rubbed chicken into the bottom of a small oven safe dutch oven or baking dish. Pack them into the bottom of the pan tightly in a single layer. Place the halved bacon slices over the wings to cover completely. Place in a 165° F oven for 6 hours undisturbed. Remove the poached chicken from the baking pan then place on a rack to cool and drain completely. Discard the poaching fat and retain the bacon pieces. Heat a large nonstick skillet on medium low. Cook the bacon pieces until crispy. Wipe the skillet clean and return it to medium low heat. Brown the wings by cooking a few at a time, turning frequently, for 3-5 minutes until crispy.
bacon recipe courtesy of: Brad, eatnlisten.com, March 13, 2010
1/3 cup light brown sugar
1 tablespoon creole seasoning
2 teaspoons Kosher Salt
1 teaspoon fresh ground pepper
3 strips thick sliced bacon, halved to create 6 pieces
Mix the brown sugar and spices together. Rub onto the chicken pieces. Place the rubbed chicken into the bottom of a small oven safe dutch oven or baking dish. Pack them into the bottom of the pan tightly in a single layer. Place the halved bacon slices over the wings to cover completely. Place in a 165° F oven for 6 hours undisturbed. Remove the poached chicken from the baking pan then place on a rack to cool and drain completely. Discard the poaching fat and retain the bacon pieces. Heat a large nonstick skillet on medium low. Cook the bacon pieces until crispy. Wipe the skillet clean and return it to medium low heat. Brown the wings by cooking a few at a time, turning frequently, for 3-5 minutes until crispy.
bacon recipe courtesy of: Brad, eatnlisten.com, March 13, 2010
Monday, November 08, 2010
2010. VEAL with BACON, FIDDLEHEAD and SHIITAKE SAUCE
serves four
4 slices bacon
4 small veal cutlets
salt and pepper to taste
2 tablespoons all purpose flour
1 tablespoon unsalted butter
2 cloves garlic, minced
1/2 cup sherry
8 shiitake mushrooms, stemmed and sliced
1 cup fiddleheads, trimmed and cleaned
Cut bacon across into small pieces. Cook in a skillet until brown. Remove from skillet with a slotted spoon and set aside. Season the veal cutlets with salt and pepper. Dust with flour. Sauté veal in skillet with bacon fat until browned on both sides and cooked through. Remove veal from pan. Cover and keep warm. Melt the butter in the skillet. Add garlic and cook for a minute. Add the sherry and deglaze the pan. Add the shiitakes, fiddleheads and reserved bacon, and cook for 5 minutes. Divide the veal among 4 plates. Spoon the sauce over and serve immediately.
bacon recipe courtesy of: Chef de Cuisine.com
4 slices bacon
4 small veal cutlets
salt and pepper to taste
2 tablespoons all purpose flour
1 tablespoon unsalted butter
2 cloves garlic, minced
1/2 cup sherry
8 shiitake mushrooms, stemmed and sliced
1 cup fiddleheads, trimmed and cleaned
Cut bacon across into small pieces. Cook in a skillet until brown. Remove from skillet with a slotted spoon and set aside. Season the veal cutlets with salt and pepper. Dust with flour. Sauté veal in skillet with bacon fat until browned on both sides and cooked through. Remove veal from pan. Cover and keep warm. Melt the butter in the skillet. Add garlic and cook for a minute. Add the sherry and deglaze the pan. Add the shiitakes, fiddleheads and reserved bacon, and cook for 5 minutes. Divide the veal among 4 plates. Spoon the sauce over and serve immediately.
bacon recipe courtesy of: Chef de Cuisine.com
Sunday, November 07, 2010
2009. BUTTERNUT, BACON and SPINACH PASTA
serves 4-6
500 grams fresh or dry pasta of choice
15 ml olive oil
500 grams butternut, cut into bite-size pieces and roasted
30 ml salted butter
1 onion, chopped
10 ml crushed garlic
250 grams bacon, chopped
500 ml ready-made Napoletana sauce
200 grams spinach, chopped
salt and freshly ground black pepper, to taste
Cook the pasta until tender, drain and toss with olive oil. Heat the butter in a heavy-based saucepan. Add the onion and garlic and sauté until onion is translucent. Add the bacon and fry until bacon is golden. Add the roasted butternut and fry for 2 minutes. Add the Napoletana sauce and simmer for 3 minutes or until heated through. Stir in the spinach and season to taste. Remove from heat and allow to stand for 2 minutes or until spinach just starts to wilt. Add the pasta and toss through to cover. Serve pasta warm topped with a dollop of sour cream and fresh basil leaves.
bacon recipe courtesy of: Clover SA, PO Box 6161, Weltevreden Park, Roodepoort, South Africa 1715
500 grams fresh or dry pasta of choice
15 ml olive oil
500 grams butternut, cut into bite-size pieces and roasted
30 ml salted butter
1 onion, chopped
10 ml crushed garlic
250 grams bacon, chopped
500 ml ready-made Napoletana sauce
200 grams spinach, chopped
salt and freshly ground black pepper, to taste
Cook the pasta until tender, drain and toss with olive oil. Heat the butter in a heavy-based saucepan. Add the onion and garlic and sauté until onion is translucent. Add the bacon and fry until bacon is golden. Add the roasted butternut and fry for 2 minutes. Add the Napoletana sauce and simmer for 3 minutes or until heated through. Stir in the spinach and season to taste. Remove from heat and allow to stand for 2 minutes or until spinach just starts to wilt. Add the pasta and toss through to cover. Serve pasta warm topped with a dollop of sour cream and fresh basil leaves.
bacon recipe courtesy of: Clover SA, PO Box 6161, Weltevreden Park, Roodepoort, South Africa 1715
Saturday, November 06, 2010
2008. PAN-SEARED COD with BACON and CREAMY FENNEL RAGOUT
makes 4 servings
4 slices bacon, cut crosswise into 1/4-inch-wide strips
3 tablespoons olive oil
2 fennel bulbs (sometimes called anise; 2 pounds), stalks discarded and bulbs cut lengthwise into 1-inch wedges
1/4 teaspoon salt
1/8 teaspoon black pepper
1 3/4 cups low-sodium chicken broth (14 fluid ounces)
2/3 cup heavy cream
1/4 cup chopped drained sun-dried tomatoes (packed in oil)
2 garlic cloves, finely chopped
4 (7-ounce) pieces cod, scrod, or halibut fillet (about 1 inch thick)
1 tablespoon Dijon mustard
Garnish: fennel fronds
Cook bacon in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until slightly crisp, 6 to 8 minutes. Transfer bacon with a slotted spoon to a bowl. Add 1 tablespoon oil to fat in skillet, then cook fennel with salt and pepper over moderate heat, turning occasionally, until lightly browned, 6 to 8 minutes.
Add broth, cream, tomatoes, and garlic to fennel and cook, partially covered, over moderately low heat, stirring occasionally, until fennel is tender and cream is slightly thickened, about 20 minutes.
While fennel cooks, heat remaining 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Season fillets with salt and pepper, then sauté 4 minutes. Turn over and sauté until just cooked through, about 3 minutes more.
Stir mustard and bacon into fennel ragout and season with salt and pepper. Serve cod over fennel ragout.
bacon recipe courtesy of: Gourmet, December 2003
4 slices bacon, cut crosswise into 1/4-inch-wide strips
3 tablespoons olive oil
2 fennel bulbs (sometimes called anise; 2 pounds), stalks discarded and bulbs cut lengthwise into 1-inch wedges
1/4 teaspoon salt
1/8 teaspoon black pepper
1 3/4 cups low-sodium chicken broth (14 fluid ounces)
2/3 cup heavy cream
1/4 cup chopped drained sun-dried tomatoes (packed in oil)
2 garlic cloves, finely chopped
4 (7-ounce) pieces cod, scrod, or halibut fillet (about 1 inch thick)
1 tablespoon Dijon mustard
Garnish: fennel fronds
Cook bacon in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until slightly crisp, 6 to 8 minutes. Transfer bacon with a slotted spoon to a bowl. Add 1 tablespoon oil to fat in skillet, then cook fennel with salt and pepper over moderate heat, turning occasionally, until lightly browned, 6 to 8 minutes.
Add broth, cream, tomatoes, and garlic to fennel and cook, partially covered, over moderately low heat, stirring occasionally, until fennel is tender and cream is slightly thickened, about 20 minutes.
While fennel cooks, heat remaining 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Season fillets with salt and pepper, then sauté 4 minutes. Turn over and sauté until just cooked through, about 3 minutes more.
Stir mustard and bacon into fennel ragout and season with salt and pepper. Serve cod over fennel ragout.
bacon recipe courtesy of: Gourmet, December 2003
Friday, November 05, 2010
2007. PAN-ROASTED CORN and BACON RAGOUT with FARM FRESH EGGS
yields four servings
1 cup bacon, diced
1 large red onion, chopped
3 ears corn, kernels and milk scraped from cobs (about 3 cups)
5 cloves garlic, chopped
salt and freshly ground black pepper
8 organic eggs
2 tablespoons freshly chopped parsley leaves
1 tablespoon freshly chopped scallions
Preheat oven to 350 degrees F.
In a large Dutch oven or large cast iron pan over medium-high heat, saute the bacon until very crispy and all of the fat is rendered, 4 to 6 minutes. Add the onion and saute, for about 3 minutes. Add the corn, garlic, season with salt and pepper, and cook for another 5 minutes. Crack the eggs into the pan and place into preheated oven for about 3 to 5 minutes until the eggs are set.
Remove the pan from the oven and sprinkle with parsley and scallions.
bacon recipe courtesy of: Emeril Lagasse, "Emeril's Farmers Market," Emeril Live, 2007
1 cup bacon, diced
1 large red onion, chopped
3 ears corn, kernels and milk scraped from cobs (about 3 cups)
5 cloves garlic, chopped
salt and freshly ground black pepper
8 organic eggs
2 tablespoons freshly chopped parsley leaves
1 tablespoon freshly chopped scallions
Preheat oven to 350 degrees F.
In a large Dutch oven or large cast iron pan over medium-high heat, saute the bacon until very crispy and all of the fat is rendered, 4 to 6 minutes. Add the onion and saute, for about 3 minutes. Add the corn, garlic, season with salt and pepper, and cook for another 5 minutes. Crack the eggs into the pan and place into preheated oven for about 3 to 5 minutes until the eggs are set.
Remove the pan from the oven and sprinkle with parsley and scallions.
bacon recipe courtesy of: Emeril Lagasse, "Emeril's Farmers Market," Emeril Live, 2007
Thursday, November 04, 2010
2006. BACON-WRAPPED STUFFED TURKEY BALLOTINE with GARLIC and SAFFRON MASHED POTATOES, CRAB APPLE JELLY GRAVY and ROASTED GREEN BEANS
serves 4-6
For the turkey ballotine
3lb 4 oz. large turkey breast crown (bones removed, skin left on)
12 rashers streaky bacon, skin removed and stretched thin with the edge of a knife
14 oz. minced veal shoulder
1 chicken liver, chopped
1½ oz. unsalted butter
1 tablespoon cornflour
5fl oz. milk
2 free-range egg whites, beaten
1½ oz. pistachio nuts, shells removed, halved
½ teaspoon sea salt flakes
½ teaspoon ground white pepper
1 small green pepper, seeds removed, finely chopped
pinch freshly ground nutmeg
3 fresh sage leaves, chopped
1 tablespoon olive oil
For the creamed garlic and saffron mashed potatoes
2lb 4 oz. floury potatoes, such as Maris Piper or King Edward, peeled and quartered
3fl oz. single cream
1 pinch saffron strands, crushed
2 oz. unsalted butter
3 garlic cloves, peeled, crushed
salt and freshly ground black pepper
For the crab apple jelly gravy
reserved juices from the turkey ballotine (see above)
1 tablespoon ready-made crab apple jelly
1 oz. butter
For the roasted green beans
2 tablespoons extra virgin olive oil
1 large lemon, zest only
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 lb 2oz fine green beans, topped and tailed
For the turkey ballotine: Preheat the oven to 150C/300F/Gas 2. Lay the bacon out in strips on a sheet of cling film, with the edges overlapping slightly so there are no gaps between each rasher. Slice the turkey breast crown in half horizontally (but do not slice it all the way through) and open it out like a book. Lay the turkey meat over the bacon layer, cover the top with cling film and beat with a rolling pin or meat mallet until thin. Set aside. Place the minced veal shoulder in a food processor, add the chopped chicken liver and blend until very smooth. Scrape into a bowl and set aside. Melt the butter in a pan and stir in the cornflour until well combined and there are no lumps. Gradually whisk in the milk and cook over a medium-low heat for a few minutes, or until thickened to form a roux. Set aside to cool for five minutes. Pour the milk mixture into the bowl with the minced veal and chicken livers and mix well to combine. Fold in the beaten egg whites, halved pistachio nuts, sea salt, ground white pepper, chopped green pepper, nutmeg and sage leaves. Mix well to combine. Peel away the cling film from the top of the turkey and spread the mixture in a thick line along the length of the turkey at one end. Using the cling film as a guide, fold the bacon and turkey over the stuffing and roll up tightly. Remove the cling film and then wrap the turkey roll tightly in two layers of aluminium foil. Drizzle the olive oil over the base of a roasting tin, add the wrapped turkey ballotine, cover the tin with foil and roast in the oven for 1½-2 hours.
For the creamed garlic and saffron mashed potatoes: Place the potatoes into a pan of lightly salted water and bring to the boil. Reduce the heat and simmer for 20 minutes, or until the potatoes are tender. Heat the cream and saffron into a small pan and bring to the boil. Remove from the heat immediately and set aside to infuse. Melt the butter in a pan and add the crushed garlic. Gently fry over a low heat for 3-4 minutes (do not allow the garlic to brown). Drain the potatoes and return them to the pan over a high heat to drive off any excess moisture. Mash with a potato masher, then mix in the saffron-infused cream and garlic butter. Season, to taste, with salt and freshly ground black pepper.
When the turkey is cooked, remove the foil and pour off the juices from the roasting tin into a small pan. Preheat the grill to high. Place the ballotine under the grill for 8-10 minutes, turning regularly, until the ballotine is golden-brown all over. Set aside to rest in a warm place.
For the crab apple jelly gravy: Reduce the juices from the turkey ballotine over a high heat for 8-10 minutes, or until reduced and thickened. Stir in the crab apple jelly and butter until the sauce is smooth and glossy. Keep warm.
For the roasted beans: Preheat the oven to 200C/400F/Gas 6. Heat the olive oil in a pan and add the lemon zest. Allow to sizzle for about 30 seconds, then remove from the heat and allow to cool. Stir in the herbs and allow to infuse for 30 minutes. Place the green beans into a roasting tray and drizzle over the lemon-infused oil. Season with salt and freshly ground black pepper and toss well to coat the green beans evenly in the oil. Roast in the oven for 10-15 minutes, or until the beans are tender and starting to turn golden-brown.
To serve: Reheat the turkey ballotine in the oven briefly if needed, then carve into thick slices. Spoon the mashed potato onto the centre of the serving plates, then top with a slice or two of the turkey ballotine. Scatter the roasted green beans around the edges of the plate, then spoon the gravy over and around.
bacon recipe courtesy of: The Hairy Bikers, The Hairy Bikers' Food Tour of Britain, BBC-Food
For the turkey ballotine
3lb 4 oz. large turkey breast crown (bones removed, skin left on)
12 rashers streaky bacon, skin removed and stretched thin with the edge of a knife
14 oz. minced veal shoulder
1 chicken liver, chopped
1½ oz. unsalted butter
1 tablespoon cornflour
5fl oz. milk
2 free-range egg whites, beaten
1½ oz. pistachio nuts, shells removed, halved
½ teaspoon sea salt flakes
½ teaspoon ground white pepper
1 small green pepper, seeds removed, finely chopped
pinch freshly ground nutmeg
3 fresh sage leaves, chopped
1 tablespoon olive oil
For the creamed garlic and saffron mashed potatoes
2lb 4 oz. floury potatoes, such as Maris Piper or King Edward, peeled and quartered
3fl oz. single cream
1 pinch saffron strands, crushed
2 oz. unsalted butter
3 garlic cloves, peeled, crushed
salt and freshly ground black pepper
For the crab apple jelly gravy
reserved juices from the turkey ballotine (see above)
1 tablespoon ready-made crab apple jelly
1 oz. butter
For the roasted green beans
2 tablespoons extra virgin olive oil
1 large lemon, zest only
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 lb 2oz fine green beans, topped and tailed
For the turkey ballotine: Preheat the oven to 150C/300F/Gas 2. Lay the bacon out in strips on a sheet of cling film, with the edges overlapping slightly so there are no gaps between each rasher. Slice the turkey breast crown in half horizontally (but do not slice it all the way through) and open it out like a book. Lay the turkey meat over the bacon layer, cover the top with cling film and beat with a rolling pin or meat mallet until thin. Set aside. Place the minced veal shoulder in a food processor, add the chopped chicken liver and blend until very smooth. Scrape into a bowl and set aside. Melt the butter in a pan and stir in the cornflour until well combined and there are no lumps. Gradually whisk in the milk and cook over a medium-low heat for a few minutes, or until thickened to form a roux. Set aside to cool for five minutes. Pour the milk mixture into the bowl with the minced veal and chicken livers and mix well to combine. Fold in the beaten egg whites, halved pistachio nuts, sea salt, ground white pepper, chopped green pepper, nutmeg and sage leaves. Mix well to combine. Peel away the cling film from the top of the turkey and spread the mixture in a thick line along the length of the turkey at one end. Using the cling film as a guide, fold the bacon and turkey over the stuffing and roll up tightly. Remove the cling film and then wrap the turkey roll tightly in two layers of aluminium foil. Drizzle the olive oil over the base of a roasting tin, add the wrapped turkey ballotine, cover the tin with foil and roast in the oven for 1½-2 hours.
For the creamed garlic and saffron mashed potatoes: Place the potatoes into a pan of lightly salted water and bring to the boil. Reduce the heat and simmer for 20 minutes, or until the potatoes are tender. Heat the cream and saffron into a small pan and bring to the boil. Remove from the heat immediately and set aside to infuse. Melt the butter in a pan and add the crushed garlic. Gently fry over a low heat for 3-4 minutes (do not allow the garlic to brown). Drain the potatoes and return them to the pan over a high heat to drive off any excess moisture. Mash with a potato masher, then mix in the saffron-infused cream and garlic butter. Season, to taste, with salt and freshly ground black pepper.
When the turkey is cooked, remove the foil and pour off the juices from the roasting tin into a small pan. Preheat the grill to high. Place the ballotine under the grill for 8-10 minutes, turning regularly, until the ballotine is golden-brown all over. Set aside to rest in a warm place.
For the crab apple jelly gravy: Reduce the juices from the turkey ballotine over a high heat for 8-10 minutes, or until reduced and thickened. Stir in the crab apple jelly and butter until the sauce is smooth and glossy. Keep warm.
For the roasted beans: Preheat the oven to 200C/400F/Gas 6. Heat the olive oil in a pan and add the lemon zest. Allow to sizzle for about 30 seconds, then remove from the heat and allow to cool. Stir in the herbs and allow to infuse for 30 minutes. Place the green beans into a roasting tray and drizzle over the lemon-infused oil. Season with salt and freshly ground black pepper and toss well to coat the green beans evenly in the oil. Roast in the oven for 10-15 minutes, or until the beans are tender and starting to turn golden-brown.
To serve: Reheat the turkey ballotine in the oven briefly if needed, then carve into thick slices. Spoon the mashed potato onto the centre of the serving plates, then top with a slice or two of the turkey ballotine. Scatter the roasted green beans around the edges of the plate, then spoon the gravy over and around.
bacon recipe courtesy of: The Hairy Bikers, The Hairy Bikers' Food Tour of Britain, BBC-Food
Wednesday, November 03, 2010
2005. OVEN-BAKED FRITTATA with BACON LARDON, SPINACH and FONTINA CHEESE
yields six servings
1/2 bunch spinach
4 tablespoons extra virgin olive oil
pinch red pepper flakes
squeeze lemon juice
7 eggs, beaten & seasoned with salt & black pepper
3/4 lb. slab bacon, cut into 1" cubes and rendered over low heat for 20 minutes until deeply golden brown
1 cup fontina cheese, shredded
salt and pepper to taste
Pre-heat oven to 350 degrees. In a frying pan, sauté spinach in 2 tablespoons olive oil over medium heat. Add red pepper flakes, salt, pepper and lemon juice. Sauté until spinach is wilted (about two minutes). Set aside.
In a 10" cast iron skillet, heat remaining two tablespoons olive oil over medium heat. Pour in beaten eggs and allow to sizzle for a moment. Reduce flame to low and strew in pieces of spinach and cubed bacon pieces. Allow to cook slowly for an additional five minutes, then cover entirely with shredded cheese.
Place skillet in the oven for approximately 15 minutes, or until the eggs are set. Serve from the skillet.
bacon recipe courtesy of: Marc Meyer, Five Points, Cookshop and Hundred Acres, 31 Great Jones Street, New York, New York, 10012
1/2 bunch spinach
4 tablespoons extra virgin olive oil
pinch red pepper flakes
squeeze lemon juice
7 eggs, beaten & seasoned with salt & black pepper
3/4 lb. slab bacon, cut into 1" cubes and rendered over low heat for 20 minutes until deeply golden brown
1 cup fontina cheese, shredded
salt and pepper to taste
Pre-heat oven to 350 degrees. In a frying pan, sauté spinach in 2 tablespoons olive oil over medium heat. Add red pepper flakes, salt, pepper and lemon juice. Sauté until spinach is wilted (about two minutes). Set aside.
In a 10" cast iron skillet, heat remaining two tablespoons olive oil over medium heat. Pour in beaten eggs and allow to sizzle for a moment. Reduce flame to low and strew in pieces of spinach and cubed bacon pieces. Allow to cook slowly for an additional five minutes, then cover entirely with shredded cheese.
Place skillet in the oven for approximately 15 minutes, or until the eggs are set. Serve from the skillet.
bacon recipe courtesy of: Marc Meyer, Five Points, Cookshop and Hundred Acres, 31 Great Jones Street, New York, New York, 10012
Tuesday, November 02, 2010
2004. MOFONGO (PUERTO RICAN PLANTAIN BALLS with CHICHARRON and BACON)
makes 4 servings
4 green plantains
2 cups canola or olive oil
Kosher salt to taste
6 garlic cloves
2 tablespoons extra virgin olive oil
1 pound crisp fried pork rinds, also known as chicharrón
1 slice of bacon, cooked
1 cup low-sodium chicken stock
Peel plantains and cut into one-inch slices.
In a large saucepan or deep fryer, heat oil to 350 degrees. Add plantain slices in two batches and fry for 7 minutes, turning once, until light golden but not browned. Drain on paper towels.
In a large mortar or big bowl, crush garlic cloves with pestle or the back of a spoon and sprinkle with salt. Add olive oil to the mixture and keep pounding until it's well incorporated. Transfer to a small bowl.
In the same mortar or bowl, crush half of the fried plantain slices with half of the pork rinds, 1/2 slice of cooked bacon, and half the garlic aioli and pound or smash together. Add up to 1/2 cup chicken stock as needed, to make it moist.
Spoon the mixture and shape into two-inch balls. Repeat with remaining ingredients and keep in warm oven until ready to serve. Top with more crushed chicharrón, or cilantro if you wish.
bacon recipe courtesy of: Chef Sergio Remolina, The Culinary Institute of America | Epicurious.com, October 2010
4 green plantains
2 cups canola or olive oil
Kosher salt to taste
6 garlic cloves
2 tablespoons extra virgin olive oil
1 pound crisp fried pork rinds, also known as chicharrón
1 slice of bacon, cooked
1 cup low-sodium chicken stock
Peel plantains and cut into one-inch slices.
In a large saucepan or deep fryer, heat oil to 350 degrees. Add plantain slices in two batches and fry for 7 minutes, turning once, until light golden but not browned. Drain on paper towels.
In a large mortar or big bowl, crush garlic cloves with pestle or the back of a spoon and sprinkle with salt. Add olive oil to the mixture and keep pounding until it's well incorporated. Transfer to a small bowl.
In the same mortar or bowl, crush half of the fried plantain slices with half of the pork rinds, 1/2 slice of cooked bacon, and half the garlic aioli and pound or smash together. Add up to 1/2 cup chicken stock as needed, to make it moist.
Spoon the mixture and shape into two-inch balls. Repeat with remaining ingredients and keep in warm oven until ready to serve. Top with more crushed chicharrón, or cilantro if you wish.
bacon recipe courtesy of: Chef Sergio Remolina, The Culinary Institute of America | Epicurious.com, October 2010
Monday, November 01, 2010
2003. PORTUGUESE CHICKEN GIZZARD STEW with BACON
serves 4-6
1 pound chicken gizzard
4 slices bacon
1 small onion, minced
4 stalks celery, minced
2 carrots, peeled and chopped
1 poblano pepper, seeded and minced
6 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
2 teaspoons crushed red chili pepper (preferably piri-piri)
1-1/2 cup tomatoes, canned or fresh, chopped finely
1 quart chicken broth
12 ounces beer (nothing too dark)
1/2 cup red wine
1/4 cup white vinegar
2 teaspoons Worcestershire sauce
4-6 dry bay leaves
parsley sprigs for garnish
Chop each chicken gizzard into 4 pieces. Set aside.
In a large Dutch oven of at least 3 quarts, fry the bacon slices over medium heat until the fat has rendered out. Remove them from the pot and set aside.
In the bacon fat, saute the onion for about 8 minutes until onions start to turn golden brown. Raise heat to medium high and add celery, carrots, pepper and garlic. Saute for 2 minutes more then add oregano, thyme and red chili flakes.
Stir in tomatoes and let them brown slightly on the bottom by letting them sit for about a minute, then scrape the bottom and let them sit again. Do this about 3 or 4 times.
Stir in chicken broth, beer, wine, vinegar, Worcestershire sauce and bay leaves. Add gizzards. Let the mixture come up just to a boil. Try not to let it come up to a rolling boil or else your gizzards will toughen up. Immediately reduce heat to low and cover.
Let simmer for 2-1/2-3 hours, stirring occasionally. Check in periodically to make sure that all the gizzards are submerged and that the mixture is not boiling.
When the meat is very tender, serve the stew in individual bowls topped with crumbled bacon and parsley.
bacon recipes courtesy of: "Vrunka," Portland, Oregon | food52, editors@food52.com
1 pound chicken gizzard
4 slices bacon
1 small onion, minced
4 stalks celery, minced
2 carrots, peeled and chopped
1 poblano pepper, seeded and minced
6 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
2 teaspoons crushed red chili pepper (preferably piri-piri)
1-1/2 cup tomatoes, canned or fresh, chopped finely
1 quart chicken broth
12 ounces beer (nothing too dark)
1/2 cup red wine
1/4 cup white vinegar
2 teaspoons Worcestershire sauce
4-6 dry bay leaves
parsley sprigs for garnish
Chop each chicken gizzard into 4 pieces. Set aside.
In a large Dutch oven of at least 3 quarts, fry the bacon slices over medium heat until the fat has rendered out. Remove them from the pot and set aside.
In the bacon fat, saute the onion for about 8 minutes until onions start to turn golden brown. Raise heat to medium high and add celery, carrots, pepper and garlic. Saute for 2 minutes more then add oregano, thyme and red chili flakes.
Stir in tomatoes and let them brown slightly on the bottom by letting them sit for about a minute, then scrape the bottom and let them sit again. Do this about 3 or 4 times.
Stir in chicken broth, beer, wine, vinegar, Worcestershire sauce and bay leaves. Add gizzards. Let the mixture come up just to a boil. Try not to let it come up to a rolling boil or else your gizzards will toughen up. Immediately reduce heat to low and cover.
Let simmer for 2-1/2-3 hours, stirring occasionally. Check in periodically to make sure that all the gizzards are submerged and that the mixture is not boiling.
When the meat is very tender, serve the stew in individual bowls topped with crumbled bacon and parsley.
bacon recipes courtesy of: "Vrunka," Portland, Oregon | food52, editors@food52.com
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