makes 4 generous servings
1/4 cup butter
1 small onion minced
1 large oyster mushroom, chopped
1 cup uncooked rice
2 cups chicken broth
1 teaspoon salt
1/8 teaspoon pepper
1 colander full of fresh spinach washed and destemmed
4 slices cooked and crumbled bacon
Melt butter in medium saucepan add onion and mushroom. Saute until tender about 5 minutes. Add rice, stir in chicken broth. Bring to a boil. Add salt and pepper. Cover and reduce heat to simmer. Simmer for 15- 20 minutes. Remove from heat and stir in spinach. Put the lid on for a few minutes. The spinach wilts beautifully. Add bacon before serving.
bacon recipe courtesy of: The Teacher Cooks, May 28, 2010
Monday, January 31, 2011
Sunday, January 30, 2011
2093. BARBECUE BACON GRILLED CHEESE SANDWICH
makes one sandwich
2 slices Texas toast
2-3 tablespoons barbecue sauce
2 oz sliced sharp or smoked cheddar cheese
4-6 slices cooked bacon
1 oz shredded Monterey Jack cheese
butter or margarine
Heat a skillet over medium. Spread the barbecue sauce over the bread slices, then over one slice arrange cheddar cheese slices, bacon over that, then sprinkle the Monterey Jack over the bacon. Top with remaining bread slice. Melt some butter or margarine in the skillet and place the sandwich on top of the puddle, scooting it around until the bread absorbs the butter. Cook for 5-6 minutes or until cheddar looks melted, then remove and melt more butter in the pan, flip the sandwich and cook additional 4 minutes and serve hot.
bacon recipe courtesy of: Veronica Miller, Recipe Rhapsody, April 20, 2010
2 slices Texas toast
2-3 tablespoons barbecue sauce
2 oz sliced sharp or smoked cheddar cheese
4-6 slices cooked bacon
1 oz shredded Monterey Jack cheese
butter or margarine
Heat a skillet over medium. Spread the barbecue sauce over the bread slices, then over one slice arrange cheddar cheese slices, bacon over that, then sprinkle the Monterey Jack over the bacon. Top with remaining bread slice. Melt some butter or margarine in the skillet and place the sandwich on top of the puddle, scooting it around until the bread absorbs the butter. Cook for 5-6 minutes or until cheddar looks melted, then remove and melt more butter in the pan, flip the sandwich and cook additional 4 minutes and serve hot.
bacon recipe courtesy of: Veronica Miller, Recipe Rhapsody, April 20, 2010
Saturday, January 29, 2011
2092. BUTTER BEAN, LEEK and BACON SOUP
yields four servings
8 oz dried butter beans
4 oz smoked streaky bacon
2 tablespoons of oil
1 bay leaf
1 oz butter
1 onion finely chopped
1 leek cleaned, trimmed and finely chopped
2 small stick of celery finely chopped
1 garlic clove
1½ pints of water
5 fl oz milk
salt and freshly ground black pepper
Preferably soak the beans overnight by covering them with cold water and drain them before use.
Clean and finely chop the vegetables. Heat up one of the tablespoons of oil in a medium pan and cook the bacon for about 5 minutes till it is lightly crispy and golden brown. Add the bay leaf, 1½ pints of water to the pan along with the soaked butter beans. Bring the mixture to the boil then reduce the heat and simmer for approximately 25 minutes or until the beans are tender. Skim off any scum that appears on the surface. Heat the butter and the rest of the oil in another saucepan and add the remaining chopped vegetables. Stir well and coat everything in the butter and oil and cook over a low heat for about 10 minutes until they are soft. Tip everything into one pan and mix together well, throwing away the bay leaf. Next add the garlic, cover and simmer for a further 10 minutes until the beans and vegetables are really soft. Mash the beans against the side of the pan with a fork, this allows the beans to thicken the soup. Pour in the milk and season with salt and freshly ground black pepper and stir well. Serve immediately and sprinkle the top with freshly chopped parsley.
bacon recipe courtesy of: Cook UK (step by step recipes with pictures), 1 Gaydon Hill Farm Cottages, Gaydon, Warwick CV35 0HQ
8 oz dried butter beans
4 oz smoked streaky bacon
2 tablespoons of oil
1 bay leaf
1 oz butter
1 onion finely chopped
1 leek cleaned, trimmed and finely chopped
2 small stick of celery finely chopped
1 garlic clove
1½ pints of water
5 fl oz milk
salt and freshly ground black pepper
Preferably soak the beans overnight by covering them with cold water and drain them before use.
Clean and finely chop the vegetables. Heat up one of the tablespoons of oil in a medium pan and cook the bacon for about 5 minutes till it is lightly crispy and golden brown. Add the bay leaf, 1½ pints of water to the pan along with the soaked butter beans. Bring the mixture to the boil then reduce the heat and simmer for approximately 25 minutes or until the beans are tender. Skim off any scum that appears on the surface. Heat the butter and the rest of the oil in another saucepan and add the remaining chopped vegetables. Stir well and coat everything in the butter and oil and cook over a low heat for about 10 minutes until they are soft. Tip everything into one pan and mix together well, throwing away the bay leaf. Next add the garlic, cover and simmer for a further 10 minutes until the beans and vegetables are really soft. Mash the beans against the side of the pan with a fork, this allows the beans to thicken the soup. Pour in the milk and season with salt and freshly ground black pepper and stir well. Serve immediately and sprinkle the top with freshly chopped parsley.
bacon recipe courtesy of: Cook UK (step by step recipes with pictures), 1 Gaydon Hill Farm Cottages, Gaydon, Warwick CV35 0HQ
Friday, January 28, 2011
2091. BACON-WRAPPED MAPLE-MUSTARD CHICKEN THIGHS
yields 4-6 servings
8 boneless, skinless chicken thighs
Salt and freshly ground pepper to taste
1/2 cup pure maple syrup
2 tablespoons Dijon-style mustard
1 tablespoon plain yogurt
16 strips bacon
Preheat grill according to manufacturer`s instructions for cooking by direct and indirect heat. If using charcoal grill, place coals on one side of grill, not covering entire charcoal bed. Thighs will be cooked over direct heat first and finally by indirect heat, opposite the heat source. Rinse thighs, pat dry and season with salt and pepper to taste. Place maple syrup in shallow dish. Add mustard and yogurt and stir to combine. Dip thighs in syrup mixture, lightly roll up and wrap each with two strips of bacon to enclose. Secure with wooden toothpicks, if necessary. If bacon strips are long, one strip per thigh may be sufficient. Lightly coat grill with oil or cooking spray. Place thighs on preheated grill 4 to 6-inches above direct heat and brown on both sides, about 5 minutes. Move thighs to indirect heat side of grill and continue to cook with lid closed, about 10 to 12 minutes. Watch closely to prevent burning. Test thighs for doneness. Temperature should reach 160 degrees F. on meat thermometer. Return to direct heat to crisp bacon, about 3 to 4 minutes. Remove and place on serving platter. Remove toothpicks and serve.
bacon recipe courtesy of: Mary, One Perfect Bite, July 13, 2009 | via Alex DeSantis, Pilgrim's Pride Chicken
8 boneless, skinless chicken thighs
Salt and freshly ground pepper to taste
1/2 cup pure maple syrup
2 tablespoons Dijon-style mustard
1 tablespoon plain yogurt
16 strips bacon
Preheat grill according to manufacturer`s instructions for cooking by direct and indirect heat. If using charcoal grill, place coals on one side of grill, not covering entire charcoal bed. Thighs will be cooked over direct heat first and finally by indirect heat, opposite the heat source. Rinse thighs, pat dry and season with salt and pepper to taste. Place maple syrup in shallow dish. Add mustard and yogurt and stir to combine. Dip thighs in syrup mixture, lightly roll up and wrap each with two strips of bacon to enclose. Secure with wooden toothpicks, if necessary. If bacon strips are long, one strip per thigh may be sufficient. Lightly coat grill with oil or cooking spray. Place thighs on preheated grill 4 to 6-inches above direct heat and brown on both sides, about 5 minutes. Move thighs to indirect heat side of grill and continue to cook with lid closed, about 10 to 12 minutes. Watch closely to prevent burning. Test thighs for doneness. Temperature should reach 160 degrees F. on meat thermometer. Return to direct heat to crisp bacon, about 3 to 4 minutes. Remove and place on serving platter. Remove toothpicks and serve.
bacon recipe courtesy of: Mary, One Perfect Bite, July 13, 2009 | via Alex DeSantis, Pilgrim's Pride Chicken
Thursday, January 27, 2011
2090. RIESLING-MARINATED CHICKEN with BACON-WRAPPED ONIONS
makes four servings
1/2 cup Riesling
1 medium onion, coarsely chopped
1 head of garlic—1 small clove minced, the rest coarsely chopped
4 thyme sprigs
6 tablespoons extra-virgin olive oil
4 chicken breast halves, on the bone with wings attached
1 tablespoon balsamic vinegar
2 teaspoons red wine vinegar
1/2 tablespoon finely chopped basil
3/4 teaspoon Dijon mustard
salt and freshly ground pepper
1 large red onion, cut lengthwise through the core into 8 wedges
one 1 1/2-pound butternut squash—halved lengthwise, seeded and cut into 16 wedges
1 large apple—halved, cored and cut into 8 wedges
4 slices of bacon, halved crosswise
In a large resealable plastic bag, combine the Riesling, onion, chopped garlic, thyme and 2 tablespoons of the oil. Add the chicken, seal the bag and let the chicken marinate, refrigerated, for 2 hours, turning the bag occasionally.
Preheat the oven to 425°. In a small bowl, combine the vinegars, basil, mustard and minced garlic. Slowly whisk in 2 tablespoons of the oil and season with salt and pepper. Arrange the onion wedges on a rimmed baking sheet and drizzle with the dressing; toss to coat. On another rimmed baking sheet, toss the squash and apple wedges with 1 tablespoon of oil and season with salt and pepper. Roast the vegetables for about 30 minutes, or until the vegetables are tender and the onion has browned around the edges. Let cool.
Preheat the broiler and position a rack 8 inches from the heat. Wrap the onion wedges in the bacon and secure with toothpicks. Broil the onions for 3 minutes per side, or until crisp.
Turn the oven to 425°. Remove the chicken from the marinade. Scrape off the onions and garlic and pat dry with paper towels. Brush the chicken with remaining 1 tablespoon of oil and season with salt and pepper. Transfer the chicken to an oiled baking pan and roast, skin side up, until just cooked through, about 25 minutes. Reheat the onions, squash and apples while the chicken is cooking and serve.
bacon recipe courtesy of: Cory Schreiber, Food & Wine, October 1997
1/2 cup Riesling
1 medium onion, coarsely chopped
1 head of garlic—1 small clove minced, the rest coarsely chopped
4 thyme sprigs
6 tablespoons extra-virgin olive oil
4 chicken breast halves, on the bone with wings attached
1 tablespoon balsamic vinegar
2 teaspoons red wine vinegar
1/2 tablespoon finely chopped basil
3/4 teaspoon Dijon mustard
salt and freshly ground pepper
1 large red onion, cut lengthwise through the core into 8 wedges
one 1 1/2-pound butternut squash—halved lengthwise, seeded and cut into 16 wedges
1 large apple—halved, cored and cut into 8 wedges
4 slices of bacon, halved crosswise
In a large resealable plastic bag, combine the Riesling, onion, chopped garlic, thyme and 2 tablespoons of the oil. Add the chicken, seal the bag and let the chicken marinate, refrigerated, for 2 hours, turning the bag occasionally.
Preheat the oven to 425°. In a small bowl, combine the vinegars, basil, mustard and minced garlic. Slowly whisk in 2 tablespoons of the oil and season with salt and pepper. Arrange the onion wedges on a rimmed baking sheet and drizzle with the dressing; toss to coat. On another rimmed baking sheet, toss the squash and apple wedges with 1 tablespoon of oil and season with salt and pepper. Roast the vegetables for about 30 minutes, or until the vegetables are tender and the onion has browned around the edges. Let cool.
Preheat the broiler and position a rack 8 inches from the heat. Wrap the onion wedges in the bacon and secure with toothpicks. Broil the onions for 3 minutes per side, or until crisp.
Turn the oven to 425°. Remove the chicken from the marinade. Scrape off the onions and garlic and pat dry with paper towels. Brush the chicken with remaining 1 tablespoon of oil and season with salt and pepper. Transfer the chicken to an oiled baking pan and roast, skin side up, until just cooked through, about 25 minutes. Reheat the onions, squash and apples while the chicken is cooking and serve.
bacon recipe courtesy of: Cory Schreiber, Food & Wine, October 1997
Wednesday, January 26, 2011
2089. BRUSSEL SPROUTS in RIESLING with BACON
serves eight
1½ lb Brussels sprouts, prepared
6 fl oz Riesling
4 oz smoked bacon rashers with rinds
1 level dessert spoon butter
2 shallots, finely chopped
1 clove garlic, crushed
salt and freshly milled black pepper
Cut the rinds off the bacon rashers and, in your very largest frying pan, melt the butter over a gentle heat. Keeping the heat to a minimum, add the bacon rinds to the pan and let them gently cook and release their fat, which will permeate the butter. Meanwhile snip the bacon rashers into small pieces, then add them to the pan along with the shallots and garlic to begin cooking.
While that's happening, place the sprouts in a steamer, sprinkle them with salt, and steam them over boiling water for 4 minutes or so which should be enough just to half-cook them. After that turn the heat up under the frying pan, add the sprouts and toss them around for 2 or 3 minutes or until they begin to take on a little colour.
Now turn the heat up high, pour in the wine and let it bubble and reduce while you constantly turn the sprouts over and over to soak up the flavour of the wine. As soon as the sprouts are tender and the wine has reduced to about 2 tablespoons, transfer them to a serving dish, add a little freshly milled pepper and serve straightaway.
bacon recipe courtesy of: Delia Online, NC Internet Ltd, PO Box 1124, Knaphill GU21 9AA, UK
1½ lb Brussels sprouts, prepared
6 fl oz Riesling
4 oz smoked bacon rashers with rinds
1 level dessert spoon butter
2 shallots, finely chopped
1 clove garlic, crushed
salt and freshly milled black pepper
Cut the rinds off the bacon rashers and, in your very largest frying pan, melt the butter over a gentle heat. Keeping the heat to a minimum, add the bacon rinds to the pan and let them gently cook and release their fat, which will permeate the butter. Meanwhile snip the bacon rashers into small pieces, then add them to the pan along with the shallots and garlic to begin cooking.
While that's happening, place the sprouts in a steamer, sprinkle them with salt, and steam them over boiling water for 4 minutes or so which should be enough just to half-cook them. After that turn the heat up under the frying pan, add the sprouts and toss them around for 2 or 3 minutes or until they begin to take on a little colour.
Now turn the heat up high, pour in the wine and let it bubble and reduce while you constantly turn the sprouts over and over to soak up the flavour of the wine. As soon as the sprouts are tender and the wine has reduced to about 2 tablespoons, transfer them to a serving dish, add a little freshly milled pepper and serve straightaway.
bacon recipe courtesy of: Delia Online, NC Internet Ltd, PO Box 1124, Knaphill GU21 9AA, UK
Tuesday, January 25, 2011
2088. GREEN PEPPERCORN PHEASANT BREASTS with BACON
4 halved pheasant breasts
bacon, ample enough to wrap each half pheasant breast
2 cups dry red wine (such as a Cabernet Sauvignon, Shiraz, or Merlot)
1 chopped onion
3 finely chopped cloves of garlic
1 teaspoon of tarragon
1 to 3 teaspoons of green peppercorns (add to suit your taste)
2 cups of heavy cream (whipping cream will do fine)
Cut the four pheasant breasts in half, and wrap them with bacon. You may want to use tootpicks to hold things together. Place the meat in a baking dish and place it under a broiler until the bacon is browned, turning the meat over once duringi the process. Remove the pan from the broiler and set the breasts on layered paper towels to drain off the hot grease.
Remove most of the excess grease from pan, and deglaze the pan with the wine. Pour the mixture into a sauce pan to make your sauce. Add to the saucepan the onion, garlic, tarragon, and peppercorns. Bring the mixture to a slow boil. Reduce the mixture by half by boiling off the lighter fluids.
Place the breast meat back in baking dish. After the sauce mixture has reduced by hald, add the cream. Stir the sauce well, and pour it over the breasts. Put the sauced pheasant breasts in the oven and slow cook them at 250 to 300 F for roughly an hour, or as long as two hours until tender. Serves delightfully over a dish such as risotto or rice pilaf
bacon recipe courtesy of: UplandLife.com
bacon, ample enough to wrap each half pheasant breast
2 cups dry red wine (such as a Cabernet Sauvignon, Shiraz, or Merlot)
1 chopped onion
3 finely chopped cloves of garlic
1 teaspoon of tarragon
1 to 3 teaspoons of green peppercorns (add to suit your taste)
2 cups of heavy cream (whipping cream will do fine)
Cut the four pheasant breasts in half, and wrap them with bacon. You may want to use tootpicks to hold things together. Place the meat in a baking dish and place it under a broiler until the bacon is browned, turning the meat over once duringi the process. Remove the pan from the broiler and set the breasts on layered paper towels to drain off the hot grease.
Remove most of the excess grease from pan, and deglaze the pan with the wine. Pour the mixture into a sauce pan to make your sauce. Add to the saucepan the onion, garlic, tarragon, and peppercorns. Bring the mixture to a slow boil. Reduce the mixture by half by boiling off the lighter fluids.
Place the breast meat back in baking dish. After the sauce mixture has reduced by hald, add the cream. Stir the sauce well, and pour it over the breasts. Put the sauced pheasant breasts in the oven and slow cook them at 250 to 300 F for roughly an hour, or as long as two hours until tender. Serves delightfully over a dish such as risotto or rice pilaf
bacon recipe courtesy of: UplandLife.com
Monday, January 24, 2011
2087. JACKET POTATO with BACON, MUSHROOMS and PEPPERCORN SAUCE
yields four servings
4 medium-sized russet or other baking potatoes, well scrubbed
12 ounces bacon, chopped
8 ounces sliced button mushrooms
1/4 cup brandy
1 tablespoon green peppercorns, drenched in cold water
1 cup cream
salt and pepper
butter, for topping
Potato: Preheat the oven to 375 degrees F. Prick potatoes with a fork and bake until soft, about 1 hour.
Sauce: Saute bacon, add button mushrooms and cook until golden brown. Pour brandy first into a measuring cup (for safety) and then into the pan and carefully ignite with a long match. After the alcohol burns off and the flame has died, stir in the peppercorns. Stir in the cream and heat through, without boiling. Salt and pepper, to taste.
Cut open baked potatoes. Top each with a spoonful of butter, then cover generously with sauce.
bacon recipe courtesy of: Paula Deen, "English Pub Fare," Paula's Home Cooking, Food Network
4 medium-sized russet or other baking potatoes, well scrubbed
12 ounces bacon, chopped
8 ounces sliced button mushrooms
1/4 cup brandy
1 tablespoon green peppercorns, drenched in cold water
1 cup cream
salt and pepper
butter, for topping
Potato: Preheat the oven to 375 degrees F. Prick potatoes with a fork and bake until soft, about 1 hour.
Sauce: Saute bacon, add button mushrooms and cook until golden brown. Pour brandy first into a measuring cup (for safety) and then into the pan and carefully ignite with a long match. After the alcohol burns off and the flame has died, stir in the peppercorns. Stir in the cream and heat through, without boiling. Salt and pepper, to taste.
Cut open baked potatoes. Top each with a spoonful of butter, then cover generously with sauce.
bacon recipe courtesy of: Paula Deen, "English Pub Fare," Paula's Home Cooking, Food Network
Sunday, January 23, 2011
2086. CORNMEAL-CRUSTED RAINBOW TROUT with CHEDDAR-BACON SPOON BREAD and BACON-CABERNET VINEGAR-WILTED GREENS
serves four
4 each de-boned rainbow trout fillets
cornmeal mixture for dusting (recipe below)
1 ounce canola oil
Cornmeal mixture: (mix all together)
1 cup cornmeal
1/2 bunch thyme, chopped
1/4 cup corn starch
1 tablespoon paprika
1 tablespoon Old Bay seasoning
1 teaspoon salt
Cheddar-Bacon Spoon bread
1/2 lb. bacon, small dice
2 cups sharp cheddar, grated
6 ounces cornmeal
10 ounces cold water
2 ounces butter
2 each garlic cloves, minced
2 teaspoons salt
1 cup milk
4 each egg yolks
4 each egg whites
Dredge the fish in the cornmeal mixture. Heat the oil in a sauté pan and pan fry the trout until golden brown on each side and cooked through.
Render bacon in a small pan until brown and semi-crunchy. Stir cornmeal into cold water in a sauce pan. Cook over medium heat and bring to a bubbling boil, stirring constantly. When it is thick about 60 seconds, remove from heat. Stir in the cheese, butter, garlic and salt. When the cheese is melted pour in the milk and combine. Stir in egg yolks and bacon bits. Beat egg whites to stiff peaks and fold into the cornmeal mixture in three occasions. Pour mixture into a parchment paper-lined and well-greased pan. Bake for one hour at 325, it is done when you insert a wooden skewer and it comes out clean
Bacon Cabernet Vinegar Wilted Greens
1/2 pound bacon, rendered
1/4 cup red wine vinegar
2 bunches Swiss chard, washed and chopped
salt and pepper to taste
Wilt the Swiss chard in a sauté pan and deglaze with the vinegar and bacon. Add salt and pepper to taste.
bacon recipe courtesy of: California Cafe, Los Gatos & Palo Alto, California/Lone Tree, Colorado
4 each de-boned rainbow trout fillets
cornmeal mixture for dusting (recipe below)
1 ounce canola oil
Cornmeal mixture: (mix all together)
1 cup cornmeal
1/2 bunch thyme, chopped
1/4 cup corn starch
1 tablespoon paprika
1 tablespoon Old Bay seasoning
1 teaspoon salt
Cheddar-Bacon Spoon bread
1/2 lb. bacon, small dice
2 cups sharp cheddar, grated
6 ounces cornmeal
10 ounces cold water
2 ounces butter
2 each garlic cloves, minced
2 teaspoons salt
1 cup milk
4 each egg yolks
4 each egg whites
Dredge the fish in the cornmeal mixture. Heat the oil in a sauté pan and pan fry the trout until golden brown on each side and cooked through.
Render bacon in a small pan until brown and semi-crunchy. Stir cornmeal into cold water in a sauce pan. Cook over medium heat and bring to a bubbling boil, stirring constantly. When it is thick about 60 seconds, remove from heat. Stir in the cheese, butter, garlic and salt. When the cheese is melted pour in the milk and combine. Stir in egg yolks and bacon bits. Beat egg whites to stiff peaks and fold into the cornmeal mixture in three occasions. Pour mixture into a parchment paper-lined and well-greased pan. Bake for one hour at 325, it is done when you insert a wooden skewer and it comes out clean
Bacon Cabernet Vinegar Wilted Greens
1/2 pound bacon, rendered
1/4 cup red wine vinegar
2 bunches Swiss chard, washed and chopped
salt and pepper to taste
Wilt the Swiss chard in a sauté pan and deglaze with the vinegar and bacon. Add salt and pepper to taste.
bacon recipe courtesy of: California Cafe, Los Gatos & Palo Alto, California/Lone Tree, Colorado
Saturday, January 22, 2011
2085. SMOKY RED LENTIL SOUP with BACON and CHEDDAR TOASTS
makes six servings
2 bacon slices, finely chopped
1 cup finely chopped onion (1 large)
2 large carrots, quartered and cut into 1/4-inch dice
1 cup red lentils (7 oz)
1 quart water
3/4 teaspoon salt
1 1/2 teaspoons black pepper
6 (1-inch-thick) baguette slices, cut on a long diagonal
1 tablespoon unsalted butter
1 to 2 teaspoons Dijon mustard
1/4 lb extra-sharp Cheddar, cut into 12 (1/4-inch-thick) slices
Cook bacon in a 4-quart heavy pot over moderate heat, stirring occasionally, until fat is rendered and bacon is golden brown, about 6 minutes. Pour off all but 2 tablespoons fat from pot (if your bacon renders less fat, add enough olive oil to bring total to 2 tablespoons), then add onion and carrots to bacon and cook over moderate heat, stirring frequently, until onion is softened and golden, about 5 minutes. Add lentils and cook, stirring, 1 minute. Add water, stirring and scraping up any brown bits from bottom of pot, then reduce heat to moderately low and simmer, covered, until lentils are very tender, 15 to 25 minutes. Stir in salt and pepper.
Preheat broiler. Arrange baguette slices on a baking sheet or broiler pan and spread top of each slice with butter. Broil slices 6 inches from heat until pale golden, about 1 minute. Spread buttered sides with a thin layer of mustard, then top each toast with 2 slices of cheese and broil until cheese is melted and bubbling, about 1 minute.
Serve soup with Cheddar toasts.
bacon recipe courtesy of: Gourmet, March 2006
2 bacon slices, finely chopped
1 cup finely chopped onion (1 large)
2 large carrots, quartered and cut into 1/4-inch dice
1 cup red lentils (7 oz)
1 quart water
3/4 teaspoon salt
1 1/2 teaspoons black pepper
6 (1-inch-thick) baguette slices, cut on a long diagonal
1 tablespoon unsalted butter
1 to 2 teaspoons Dijon mustard
1/4 lb extra-sharp Cheddar, cut into 12 (1/4-inch-thick) slices
Cook bacon in a 4-quart heavy pot over moderate heat, stirring occasionally, until fat is rendered and bacon is golden brown, about 6 minutes. Pour off all but 2 tablespoons fat from pot (if your bacon renders less fat, add enough olive oil to bring total to 2 tablespoons), then add onion and carrots to bacon and cook over moderate heat, stirring frequently, until onion is softened and golden, about 5 minutes. Add lentils and cook, stirring, 1 minute. Add water, stirring and scraping up any brown bits from bottom of pot, then reduce heat to moderately low and simmer, covered, until lentils are very tender, 15 to 25 minutes. Stir in salt and pepper.
Preheat broiler. Arrange baguette slices on a baking sheet or broiler pan and spread top of each slice with butter. Broil slices 6 inches from heat until pale golden, about 1 minute. Spread buttered sides with a thin layer of mustard, then top each toast with 2 slices of cheese and broil until cheese is melted and bubbling, about 1 minute.
Serve soup with Cheddar toasts.
bacon recipe courtesy of: Gourmet, March 2006
Friday, January 21, 2011
2084. PIG'S LIVER CREME CARAMEL with ROASTED GRAPES and CRISPY BACON
yields eight servings
CARAMEL:
75 grams sugar
50 grams maple syrup
15 grams cabernet sauvignon vinegar
Place the sugar into a pot and bring it to a light caramel. Remove from the heat and add the maple syrup and vinegar. While still warm, lightly brush the insides of ramekins with the caramel mixture.
PIG LIVER MOUSSE:
100 grams cream
50 grams milk
3 grams kombu seaweed
1/2 tablespoon soy sauce
1/4 teaspoon curry spice
1/4 teaspoon Chinese Five-spice powder
1 grams dried shiitake mushroom
40 grams pig liver
1 egg
In a food processor puree the livers. Add eggs and pulse to combine. (Do not run at high speed or it will get frothy). Over medium heat combine cream, milk, kombu, dried shiitakes, soy sauce, and spices and bring mixture to a boil. Remove from heat. Combine the egg/liver puree with the cream mixture and pass through a fine chinoise. Pour the custard into caramel lined ramekins. Place the ramekins into a bain marie, cover with foil, and bake at 325 degrees for about 10-12 minutes (the middle should be wobbly). Remove from the bain marie and allow to come to room temperature.
ROASTED CALIFORNIA GRAPES:
75 grams California seedless red grapes
8 grams extra virgin olive oil
pinch of Maldon salt
1 bay leaf
1 cinnamon stick
1 inch piece of rosemary
a few grinds pepper
8 grams cabernet sauvignon vinegar
8 grams maple syrup
Place grapes, olive oil, cinnamon, bay leaf, rosemary, salt and pepper in a saute pan and place over medium-high heat. Cook, stirring occasionally, until the grapes brown and blister. Add the vinegar and the maple syrup and remove from the heat. Allow to cool to room temperature.
To Serve:
a few sprigs of watercress
truffle oil
pancetta - fried until crispy
brioche - sliced and toasted
To unmold the creme caramels, give them a little jiggle back and forth to loosen them within the ramekin. Place a plate over the top of the ramekin and flip it over, allowing the creme caramel to fall onto the plate. Add a little bit of flourish (and herbaceous goodness) with a few watercress sprigs and drizzle with truffle oil, and spoon some grapes around the mousse. Place a crispy piece of bacon next to the creme caramel and serve with toasted bread.
bacon recipe courtesy of: Brad Farmerie, Executive Chef of Public, 210 Elizabeth Street, New York, New York 10012
CARAMEL:
75 grams sugar
50 grams maple syrup
15 grams cabernet sauvignon vinegar
Place the sugar into a pot and bring it to a light caramel. Remove from the heat and add the maple syrup and vinegar. While still warm, lightly brush the insides of ramekins with the caramel mixture.
PIG LIVER MOUSSE:
100 grams cream
50 grams milk
3 grams kombu seaweed
1/2 tablespoon soy sauce
1/4 teaspoon curry spice
1/4 teaspoon Chinese Five-spice powder
1 grams dried shiitake mushroom
40 grams pig liver
1 egg
In a food processor puree the livers. Add eggs and pulse to combine. (Do not run at high speed or it will get frothy). Over medium heat combine cream, milk, kombu, dried shiitakes, soy sauce, and spices and bring mixture to a boil. Remove from heat. Combine the egg/liver puree with the cream mixture and pass through a fine chinoise. Pour the custard into caramel lined ramekins. Place the ramekins into a bain marie, cover with foil, and bake at 325 degrees for about 10-12 minutes (the middle should be wobbly). Remove from the bain marie and allow to come to room temperature.
ROASTED CALIFORNIA GRAPES:
75 grams California seedless red grapes
8 grams extra virgin olive oil
pinch of Maldon salt
1 bay leaf
1 cinnamon stick
1 inch piece of rosemary
a few grinds pepper
8 grams cabernet sauvignon vinegar
8 grams maple syrup
Place grapes, olive oil, cinnamon, bay leaf, rosemary, salt and pepper in a saute pan and place over medium-high heat. Cook, stirring occasionally, until the grapes brown and blister. Add the vinegar and the maple syrup and remove from the heat. Allow to cool to room temperature.
To Serve:
a few sprigs of watercress
truffle oil
pancetta - fried until crispy
brioche - sliced and toasted
To unmold the creme caramels, give them a little jiggle back and forth to loosen them within the ramekin. Place a plate over the top of the ramekin and flip it over, allowing the creme caramel to fall onto the plate. Add a little bit of flourish (and herbaceous goodness) with a few watercress sprigs and drizzle with truffle oil, and spoon some grapes around the mousse. Place a crispy piece of bacon next to the creme caramel and serve with toasted bread.
bacon recipe courtesy of: Brad Farmerie, Executive Chef of Public, 210 Elizabeth Street, New York, New York 10012
Thursday, January 20, 2011
2083. BACON SATAY with PEANUT DIPPING SAUCE
yields 60 pieces
1 pound of thick cut bacon
1½ cups of peanut sauce
1 can of coconut milk
1 teaspoon of sugar, to taste
cooking spray
Prepare the pan(s): Wrap a sheet pan with aluminum foil. Take a cooling rack that fits just inside the sheet pan and spray it with cooking spray and place on top of the sheet pan, or cookie sheet with sides. This is the ideal and easiest way to make this with the least mess and clean up. Especially if you’re making multiple batches. If you don’t have the cooling racks, at least wrap the sheet pan in foil. Note: You cannot make this on a flat cookie sheet.
Prepare the peanut sauce: Empty one can of coconut milk into a saucepan and add ½ cup of the peanut sauce and the sugar. Stir over medium high heat for about 15-20 minutes until sauce starts to boil and thicken. The sauce can burn easily, especially on the bottom, so keep a careful eye on it. It will thicken more upon cooling. It should be the consistency of a thick cream sauce.
Preheat oven to 375°F. Place 1 cup of the peanut sauce in shallow dish. Add strips of Bacon to dish and press mix against bacon and turn to coat completely on both sides. Transfer bacon strips to prepared pan. Bake bacon until cooked about 20-25 minutes. Keep an eye on it to make sure the coating doesn’t burn, it can happen very quickly. I will usually rotate the pan at least once to make sure everything cooks evenly. Transfer to separate rack and cool. Can be prepared 4 hours ahead. Cut cooked bacon into 2” pieces and thread onto skewers. Serve on tray with warmed peanut sauce.
bacon recipe courtesy of: Chef Amy Jurist, "Entertaining with Bacon!" demo, Surfas Los Angeles, 8777 West Washington Boulevard, Culver City, California 90232, October 11, 2009
1 pound of thick cut bacon
1½ cups of peanut sauce
1 can of coconut milk
1 teaspoon of sugar, to taste
cooking spray
Prepare the pan(s): Wrap a sheet pan with aluminum foil. Take a cooling rack that fits just inside the sheet pan and spray it with cooking spray and place on top of the sheet pan, or cookie sheet with sides. This is the ideal and easiest way to make this with the least mess and clean up. Especially if you’re making multiple batches. If you don’t have the cooling racks, at least wrap the sheet pan in foil. Note: You cannot make this on a flat cookie sheet.
Prepare the peanut sauce: Empty one can of coconut milk into a saucepan and add ½ cup of the peanut sauce and the sugar. Stir over medium high heat for about 15-20 minutes until sauce starts to boil and thicken. The sauce can burn easily, especially on the bottom, so keep a careful eye on it. It will thicken more upon cooling. It should be the consistency of a thick cream sauce.
Preheat oven to 375°F. Place 1 cup of the peanut sauce in shallow dish. Add strips of Bacon to dish and press mix against bacon and turn to coat completely on both sides. Transfer bacon strips to prepared pan. Bake bacon until cooked about 20-25 minutes. Keep an eye on it to make sure the coating doesn’t burn, it can happen very quickly. I will usually rotate the pan at least once to make sure everything cooks evenly. Transfer to separate rack and cool. Can be prepared 4 hours ahead. Cut cooked bacon into 2” pieces and thread onto skewers. Serve on tray with warmed peanut sauce.
bacon recipe courtesy of: Chef Amy Jurist, "Entertaining with Bacon!" demo, Surfas Los Angeles, 8777 West Washington Boulevard, Culver City, California 90232, October 11, 2009
Wednesday, January 19, 2011
2082. POTATO NAPA CABBAGE, APPLEWOOD BACON, MUSHROOM and LEEK CASSEROLE
yields six servings
3 medium potatoes, peeled, washed and very thinly sliced
2 cups leeks, julienned
3 cups Napa cabbage, julienned
1/2 cup applewood bacon, diced
2 cups sauteed assorted sliced mushrooms
1 teaspoon garlic, chopped
1/2 stick of butter, melted
salt to taste
black pepper to taste
Preheat oven to 375 degrees F. Heat a large sauté pan and add the bacon, once the fat starts rendering out, add the leeks, garlic and Napa cabbage. Saute for 3 minutes; add the mushrooms. Season this mixture to taste, set aside. Place this mixture on a 9x12-inch baking pan and layer the potatoes evenly to cover the mixture completely. Melt the butter and drizzle over the potatoes; season again to taste. Place in the oven until the potatoes brown well, remove and let cool at room temperature. With a ring cutter, cut 1-1/2-inch circles, chop the excess; divide equally among half the rings. Place a ring from the uncovered half on top of the covered ones and reheat at 375 degrees F; serve immediately.
bacon recipe courtesy of: Tim Creehan, Beach Walk Restaurant, Crystal Beach, 2700 Scenic Highway 98 East, Destin, Florida | Idaho Potato Commission, 661 South Rivershore Lane, Suite 230, Eagle, Idaho 83616
3 medium potatoes, peeled, washed and very thinly sliced
2 cups leeks, julienned
3 cups Napa cabbage, julienned
1/2 cup applewood bacon, diced
2 cups sauteed assorted sliced mushrooms
1 teaspoon garlic, chopped
1/2 stick of butter, melted
salt to taste
black pepper to taste
Preheat oven to 375 degrees F. Heat a large sauté pan and add the bacon, once the fat starts rendering out, add the leeks, garlic and Napa cabbage. Saute for 3 minutes; add the mushrooms. Season this mixture to taste, set aside. Place this mixture on a 9x12-inch baking pan and layer the potatoes evenly to cover the mixture completely. Melt the butter and drizzle over the potatoes; season again to taste. Place in the oven until the potatoes brown well, remove and let cool at room temperature. With a ring cutter, cut 1-1/2-inch circles, chop the excess; divide equally among half the rings. Place a ring from the uncovered half on top of the covered ones and reheat at 375 degrees F; serve immediately.
bacon recipe courtesy of: Tim Creehan, Beach Walk Restaurant, Crystal Beach, 2700 Scenic Highway 98 East, Destin, Florida | Idaho Potato Commission, 661 South Rivershore Lane, Suite 230, Eagle, Idaho 83616
Tuesday, January 18, 2011
2081. PUMPKIN, MUSHROOM and BACON ORZO
serves two
1 cup orzo
1/2 cup chopped bacon
1 onion, diced
1 basket mushrooms, quartered
salt and pepper, to taste
1 tablespoon champagne or white wine vinegar
1 cup chicken broth
1/2 cup pureed pumpkin
2 tablespoons minced herbs (rosemary, sage, thyme, etc.)
1 tablespoon butter
shaved parmesan cheese, as needed to garnish
Bring a medium pot of salted water to a boil. Cook the orzo until about halfway done, about 4 minutes. Drain and set aside. In a large skillet, cook the bacon over medium heat. Cook until crisp. Remove from pan and reserve. Add the onions to the rendered bacon fat and saute until tender, about 4-5 minutes. Add the mushrooms and continue to saute until tender. Season the vegetables generously with salt and pepper. Deglaze the pan with the vinegar. Add the broth and pumpkin, and bring to a simmer. Stir in the orzo and continue to simmer until the liquid has mostly evaporated and the orzo is completely tender, about 6-8 minutes. Stir in the herbs and butter. Adjust seasoning if needed, and serve garnished with parmesan cheese.
bacon recipe courtesy of: Erin, The Apartment Kitchen, October 13, 2010
1 cup orzo
1/2 cup chopped bacon
1 onion, diced
1 basket mushrooms, quartered
salt and pepper, to taste
1 tablespoon champagne or white wine vinegar
1 cup chicken broth
1/2 cup pureed pumpkin
2 tablespoons minced herbs (rosemary, sage, thyme, etc.)
1 tablespoon butter
shaved parmesan cheese, as needed to garnish
Bring a medium pot of salted water to a boil. Cook the orzo until about halfway done, about 4 minutes. Drain and set aside. In a large skillet, cook the bacon over medium heat. Cook until crisp. Remove from pan and reserve. Add the onions to the rendered bacon fat and saute until tender, about 4-5 minutes. Add the mushrooms and continue to saute until tender. Season the vegetables generously with salt and pepper. Deglaze the pan with the vinegar. Add the broth and pumpkin, and bring to a simmer. Stir in the orzo and continue to simmer until the liquid has mostly evaporated and the orzo is completely tender, about 6-8 minutes. Stir in the herbs and butter. Adjust seasoning if needed, and serve garnished with parmesan cheese.
bacon recipe courtesy of: Erin, The Apartment Kitchen, October 13, 2010
Monday, January 17, 2011
2080. PAN-ROASTED OCEAN SCALLOPS with BACON, KALAMANSI and SAKE
serves one
4 large sea scallops
1 teaspoon canola oil
salt and pepper to taste
1 teaspoon bacon lardons
1 tablespoon kalamansi (may substitute with lemon or lime)
1 tablespoon sake (may subtitute with white wine or omit)
1 teaspoon unsalted butter
seasonal greens, sauteed, for accompaniment
Heat and lightly oil pan. Saute bacon until brown. Season scallops to taste. Sear scallops evenly on both sides (approximately 4-5 minutes). Remove scallops from pan and deglaze pan with kalamansi and sake. Finish sauce with butter. Serve over sauteed greens.
bacon recipe courtesy of: New Asian Cuisine: Fabulous Recipes by Celebrity Chefs by Wendy Chan and Grace Niwa. International Food, Wine & Travel Writers Association, 2006
4 large sea scallops
1 teaspoon canola oil
salt and pepper to taste
1 teaspoon bacon lardons
1 tablespoon kalamansi (may substitute with lemon or lime)
1 tablespoon sake (may subtitute with white wine or omit)
1 teaspoon unsalted butter
seasonal greens, sauteed, for accompaniment
Heat and lightly oil pan. Saute bacon until brown. Season scallops to taste. Sear scallops evenly on both sides (approximately 4-5 minutes). Remove scallops from pan and deglaze pan with kalamansi and sake. Finish sauce with butter. Serve over sauteed greens.
bacon recipe courtesy of: New Asian Cuisine: Fabulous Recipes by Celebrity Chefs by Wendy Chan and Grace Niwa. International Food, Wine & Travel Writers Association, 2006
Sunday, January 16, 2011
2079. BACON-FRIED CHICKEN with GRAVY
serves four
8 strips bacon
3⁄4 cup flour
1 3–4- lb. chicken, cut into 8–10 pieces, rinsed and patted dry with paper towels
Salt and freshly ground black pepper
1–2 tablespooons bacon grease
1 1⁄2 cups light cream
2 tablespooons brandy
1–2 dashes Tabasco
Preheat oven to 200°. Lay strips of bacon in a large cast-iron or other heavy skillet and cook on the stovetop over medium heat, turning often, until browned and crisp, 12–15 minutes. Meanwhile, put 3 tbsp. of the flour into a small bowl and set aside. Put remaining flour into a wide dish, dredge chicken in the flour, shaking off excess, and set aside.
Transfer bacon to paper towels to let drain, then put on a plate and keep warm in oven. Pour grease from skillet into a heatproof bowl and wipe out browned bits from bottom of skillet. Return grease to skillet, straining out any sediment, and heat over medium-high heat until hot. Add chicken legs and thighs, skin side down, to skillet, season to taste with salt and pepper, and fry, turning occasionally, until well browned all over, about 15 minutes. Transfer chicken to a plate as done. Repeat with chicken breasts and wings. Return chicken and any accumulated juices to skillet, reduce heat to medium, and continue to cook until chicken is cooked through, 15–20 minutes more. Put chicken on a heatproof platter as done and keep warm in oven.
Measure rendered fats from skillet; add additional bacon grease or pour off excess fat to yield 3 tbsp. Return fat to skillet and heat over medium heat until hot. Whisk in reserved flour and cook for 3 minutes. Gradually whisk in cream and cook, whisking constantly, until thickened, about 30 seconds. Add brandy and Tabasco to gravy, season to taste with salt and pepper, and cook, stirring 15–30 seconds more. Serve chicken and bacon together with gravy on the side.
bacon recipe courtesy of: James Beard's American Cookery by James Beard. Little, Brown and Company, 1972 | Saveur, Issue #82
8 strips bacon
3⁄4 cup flour
1 3–4- lb. chicken, cut into 8–10 pieces, rinsed and patted dry with paper towels
Salt and freshly ground black pepper
1–2 tablespooons bacon grease
1 1⁄2 cups light cream
2 tablespooons brandy
1–2 dashes Tabasco
Preheat oven to 200°. Lay strips of bacon in a large cast-iron or other heavy skillet and cook on the stovetop over medium heat, turning often, until browned and crisp, 12–15 minutes. Meanwhile, put 3 tbsp. of the flour into a small bowl and set aside. Put remaining flour into a wide dish, dredge chicken in the flour, shaking off excess, and set aside.
Transfer bacon to paper towels to let drain, then put on a plate and keep warm in oven. Pour grease from skillet into a heatproof bowl and wipe out browned bits from bottom of skillet. Return grease to skillet, straining out any sediment, and heat over medium-high heat until hot. Add chicken legs and thighs, skin side down, to skillet, season to taste with salt and pepper, and fry, turning occasionally, until well browned all over, about 15 minutes. Transfer chicken to a plate as done. Repeat with chicken breasts and wings. Return chicken and any accumulated juices to skillet, reduce heat to medium, and continue to cook until chicken is cooked through, 15–20 minutes more. Put chicken on a heatproof platter as done and keep warm in oven.
Measure rendered fats from skillet; add additional bacon grease or pour off excess fat to yield 3 tbsp. Return fat to skillet and heat over medium heat until hot. Whisk in reserved flour and cook for 3 minutes. Gradually whisk in cream and cook, whisking constantly, until thickened, about 30 seconds. Add brandy and Tabasco to gravy, season to taste with salt and pepper, and cook, stirring 15–30 seconds more. Serve chicken and bacon together with gravy on the side.
bacon recipe courtesy of: James Beard's American Cookery by James Beard. Little, Brown and Company, 1972 | Saveur, Issue #82
Saturday, January 15, 2011
2078. OYSTER, BACON and SWISS CHARD GRATIN
makes eight servings
3 slices thick-cut bacon, chopped
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons butter
2 bunches Swiss chard, chopped
2 cups heavy cream
1/8 teaspoon nutmeg
18 oysters, chopped
1 cup grated parmesan cheese
salt and pepper
2/3 cup bread crumbs
Preheat the oven to 400°. In a large skillet, cook the bacon over medium heat until crisp. Add the onion, garlic and butter and cook until the onion is softened, about 5 minutes. Add the Swiss chard and cook until wilted, 3 minutes. Transfer to a colander and squeeze out any excess liquid. Reserve the skillet. Add the cream and nutmeg to the skillet and boil until reduced by half, about 5 minutes. Let cool. Stir the chard mixture into the cream. Add the oysters and 1/2 cup parmesan; season with salt and pepper. Spoon the mixture into a greased 3-quart baking dish. In a small bowl, combine the remaining 1/2 cup parmesan and the bread crumbs; sprinkle over the gratin. Bake until golden and bubbling around the edges, 10 to 15 minutes. Serve warm.
bacon recipe courtesy of: Allison Vines and Slade Rushing, Everyday with Rachael Ray, February 2008
3 slices thick-cut bacon, chopped
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons butter
2 bunches Swiss chard, chopped
2 cups heavy cream
1/8 teaspoon nutmeg
18 oysters, chopped
1 cup grated parmesan cheese
salt and pepper
2/3 cup bread crumbs
Preheat the oven to 400°. In a large skillet, cook the bacon over medium heat until crisp. Add the onion, garlic and butter and cook until the onion is softened, about 5 minutes. Add the Swiss chard and cook until wilted, 3 minutes. Transfer to a colander and squeeze out any excess liquid. Reserve the skillet. Add the cream and nutmeg to the skillet and boil until reduced by half, about 5 minutes. Let cool. Stir the chard mixture into the cream. Add the oysters and 1/2 cup parmesan; season with salt and pepper. Spoon the mixture into a greased 3-quart baking dish. In a small bowl, combine the remaining 1/2 cup parmesan and the bread crumbs; sprinkle over the gratin. Bake until golden and bubbling around the edges, 10 to 15 minutes. Serve warm.
bacon recipe courtesy of: Allison Vines and Slade Rushing, Everyday with Rachael Ray, February 2008
Friday, January 14, 2011
2077. SUN-DRIED TOMATO and BACON BRUSCHETTA
makes twenty four
24 slices (1/2-inch-thick) baguette-style French bread (from 10-ounce loaf)
1/2 cup julienne-cut sun-dried tomatoes packed in oil
1/2 cup chopped cooked bacon
3/4 cup finely shredded Fontina cheese (2 ounces)
1/4 cup finely chopped fresh parsley
Heat oven to 400°. Place bread slices in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Place tomatoes in strainer over small bowl; press tomatoes to drain oil into bowl (2 to 3 tablespoons oil is needed). Brush oil on bread. Bake 5 to 7 minutes or until crisp. Top bread slices with tomatoes, bacon and cheese. Bake about 5 minutes or until cheese is melted. Sprinkle with parsley. Serve warm.
bacon recipe courtesy of: Betty Crocker, General Mills, Inc., PO Box 9452, Minneapolis, Minnesota 55440
24 slices (1/2-inch-thick) baguette-style French bread (from 10-ounce loaf)
1/2 cup julienne-cut sun-dried tomatoes packed in oil
1/2 cup chopped cooked bacon
3/4 cup finely shredded Fontina cheese (2 ounces)
1/4 cup finely chopped fresh parsley
Heat oven to 400°. Place bread slices in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Place tomatoes in strainer over small bowl; press tomatoes to drain oil into bowl (2 to 3 tablespoons oil is needed). Brush oil on bread. Bake 5 to 7 minutes or until crisp. Top bread slices with tomatoes, bacon and cheese. Bake about 5 minutes or until cheese is melted. Sprinkle with parsley. Serve warm.
bacon recipe courtesy of: Betty Crocker, General Mills, Inc., PO Box 9452, Minneapolis, Minnesota 55440
Thursday, January 13, 2011
2076. LAMB and BACON SKEWERS with PETIT POIS A LA FRANCAISE
1 lamb backstrap, cut into cubes
2 rashers bacon
extra virgin olive oil
1 sprig rosemary, leaves removed
petit pois a la francaise
40 grams butter
1 white onion, finely chopped
4 cos lettuce leaves, shredded
1 cup frozen peas
1/3 cup white wine
olive oil
Thread the lamb and bacon on two skewers, threading the bacon in a concertina fashion. Place on a plate drizzle with oil and sprinkle rosemary.
For petit pois a la francaise, heat a medium saucepan over low heat, add butter, onion, lettuce and peas and cook for a 3-4 minutes or until ingredients start to soften. Add white wine and simmer until reduced by half. Cook a further 5 minutes until sauce thickens slightly.
Heat a char-grill pan over medium-high heat, brush skewers with oil and cook for 3 minutes on each side or until lamb is cooked to your liking.
Spoon petit pois a la francaise on a serving plate and top with lamb and bacon skewers. Serve.
bacon recipe courtesy of: Jared Ingersoll, Ready Steady Cook, Ten, April 29, 2008
2 rashers bacon
extra virgin olive oil
1 sprig rosemary, leaves removed
petit pois a la francaise
40 grams butter
1 white onion, finely chopped
4 cos lettuce leaves, shredded
1 cup frozen peas
1/3 cup white wine
olive oil
Thread the lamb and bacon on two skewers, threading the bacon in a concertina fashion. Place on a plate drizzle with oil and sprinkle rosemary.
For petit pois a la francaise, heat a medium saucepan over low heat, add butter, onion, lettuce and peas and cook for a 3-4 minutes or until ingredients start to soften. Add white wine and simmer until reduced by half. Cook a further 5 minutes until sauce thickens slightly.
Heat a char-grill pan over medium-high heat, brush skewers with oil and cook for 3 minutes on each side or until lamb is cooked to your liking.
Spoon petit pois a la francaise on a serving plate and top with lamb and bacon skewers. Serve.
bacon recipe courtesy of: Jared Ingersoll, Ready Steady Cook, Ten, April 29, 2008
Wednesday, January 12, 2011
2075. SHRIMP, BACON SWEET PEA PUREE, FETA and POMEGRANATE TOSTADAS
makes two tostadas
1 1/2 thick-slices bacon, fat rendered off, crumbled or sliced
1 1/2 tbsp canola oil
8 shrimp, peeled and deveined
1/4 teaspoon granulated garlic
fresh pomegranate seeds
crumbled feta cheese
2 fried corn tortillas
fresh dill (optional garnish)
kosher salt and freshly cracked black pepper
Sweet Pea Puree:
1 teaspoon canola oil
1/2 yellow onion, diced
1 clove garlic, minced
1 cup frozen sweet peas
juice from 1/2 lemon
1/4 - 1/3 cup milk
kosher salt and freshly cracked black pepper
Make the sweet pea puree. Add canola oil to a small saute pan over medium heat. Once pan and oil are hot, add the onion. Sweat the onion over medium heat until soften, stirring occasionally, about 5 minutes. Add garlic to the pan. Cook for another minute. Add frozen peas to the pan. Raise heat to medium-high. Cook an additional 4-7 minutes or until peas have been heated through, stirring occasionally. Transfer mixture to a blender or food processor. Add 1/4 cup milk then blend until smooth. If necessary add more milk to achieve a moist, smooth puree. Season to taste with kosher salt and freshly cracked black pepper.
Add 1 1/2 tbsp canola oil to a medium-sized saute pan over med-high to high heat. Season all sides of shrimp with granulated garlic, kosher salt and freshly cracked black pepper. Once the pan is hot, just BEFORE the oil begins to smoke. add the shrimp to the pan in a single layer. Sear the shrimp for 1 1/2 minutes per side (3 minutes total) until just cooked through. Shrimp will be completely white and not longer translucent when fully cooked. Remove from heat a begin assembling tostadas.
To assemble, take one fried corn tortilla and spread a layer of pea puree over it. Gently layer shrimp, feta, bacon, pomegranate and dill over the pea puree. Repeat with second tortilla. Serve immediately.
bacon recipe courtesy of: Amanda Simpson, FoodPornDaily
1 1/2 thick-slices bacon, fat rendered off, crumbled or sliced
1 1/2 tbsp canola oil
8 shrimp, peeled and deveined
1/4 teaspoon granulated garlic
fresh pomegranate seeds
crumbled feta cheese
2 fried corn tortillas
fresh dill (optional garnish)
kosher salt and freshly cracked black pepper
Sweet Pea Puree:
1 teaspoon canola oil
1/2 yellow onion, diced
1 clove garlic, minced
1 cup frozen sweet peas
juice from 1/2 lemon
1/4 - 1/3 cup milk
kosher salt and freshly cracked black pepper
Make the sweet pea puree. Add canola oil to a small saute pan over medium heat. Once pan and oil are hot, add the onion. Sweat the onion over medium heat until soften, stirring occasionally, about 5 minutes. Add garlic to the pan. Cook for another minute. Add frozen peas to the pan. Raise heat to medium-high. Cook an additional 4-7 minutes or until peas have been heated through, stirring occasionally. Transfer mixture to a blender or food processor. Add 1/4 cup milk then blend until smooth. If necessary add more milk to achieve a moist, smooth puree. Season to taste with kosher salt and freshly cracked black pepper.
Add 1 1/2 tbsp canola oil to a medium-sized saute pan over med-high to high heat. Season all sides of shrimp with granulated garlic, kosher salt and freshly cracked black pepper. Once the pan is hot, just BEFORE the oil begins to smoke. add the shrimp to the pan in a single layer. Sear the shrimp for 1 1/2 minutes per side (3 minutes total) until just cooked through. Shrimp will be completely white and not longer translucent when fully cooked. Remove from heat a begin assembling tostadas.
To assemble, take one fried corn tortilla and spread a layer of pea puree over it. Gently layer shrimp, feta, bacon, pomegranate and dill over the pea puree. Repeat with second tortilla. Serve immediately.
bacon recipe courtesy of: Amanda Simpson, FoodPornDaily
Tuesday, January 11, 2011
2074. SOLE poached in CIDER SAUCE with PARSLEY and BACON CRUMBS and CAVOLO NERO
serves two
For the parsley bacon crumbs
3 rashers treacle-cured bacon
small handful parsley, leaves and tender stems only
handful stale breadcrumbs
For the cavolo nero
5oz cavolo nero (Italian kale), thickly shredded
1 tablespoon olive oil
knob of butter
1 garlic clove, finely diced
For the sole
about 10 live mussels, cleaned and debearded
10fl oz good quality dry cider
2 tablespoons olive oil
1 banana shallot, finely diced
1 fresh bay leaf
2 sprigs fresh thyme
2 fillets sole
3½fl oz fish stock
about 5 tablespoons double cream
salt and freshly ground black pepper
For the parsley bacon crumbs, fry or grill the bacon until really crisp then drain on kitchen paper. Place in a food processor along with the parsley and breadcrumbs and pulse until you have a crumbly consistency. Set aside.
For the cavolo nero, blanch the cavolo nero in a pan of salted water for 3-4 minutes, or until just tender. Drain thoroughly and pat dry with kitchen paper or a clean tea towel.
Heat the oil and butter in a frying pan over a medium-high heat and fry the garlic for one minute until fragrant then add the cavolo nero and fry for 3-4 minutes. Keep warm.
For the mussels, if any of the mussels are open, tap them lightly on a hard surface. If they don't close, discard them.
Place the mussels in a pan with a splash of the cider, cover the pan and steam over a high heat for about 3-4 minutes, or until the mussels have opened. Discard any mussels that haven't opened. Remove the meat from the shells and set aside. Discard the shells.
Heat the olive oil in a wide pan over a medium heat and fry the shallots with the bay leaf and thyme for a minute or two. Lay the fish on top of the shallots and pour in enough of the cider and fish stock to just cover the fish (you may not need all of it). Simmer for about three minutes until the fish is opaque and cooked. Carefully remove the fish from the pan and set aside on a warm plate.
Increase the heat to high and boil the liquid for 3-4 minutes until reduce in volume by half. Remove the bay leaf and thyme then stir in the cream and season to taste with salt and freshly ground black pepper. Stir the mussels into the sauce then place the fish on top again and cook for a minute or two until heated through.
To serve, place the cavolo nero onto serving plates and top with the sole. Spoon over the sauce and sprinkle with the bacon parsley crumbs.
bacon recipe courtesy of: The Hairy Bikers, The Hairy Bikers' Cook Off, BBC-Food
For the parsley bacon crumbs
3 rashers treacle-cured bacon
small handful parsley, leaves and tender stems only
handful stale breadcrumbs
For the cavolo nero
5oz cavolo nero (Italian kale), thickly shredded
1 tablespoon olive oil
knob of butter
1 garlic clove, finely diced
For the sole
about 10 live mussels, cleaned and debearded
10fl oz good quality dry cider
2 tablespoons olive oil
1 banana shallot, finely diced
1 fresh bay leaf
2 sprigs fresh thyme
2 fillets sole
3½fl oz fish stock
about 5 tablespoons double cream
salt and freshly ground black pepper
For the parsley bacon crumbs, fry or grill the bacon until really crisp then drain on kitchen paper. Place in a food processor along with the parsley and breadcrumbs and pulse until you have a crumbly consistency. Set aside.
For the cavolo nero, blanch the cavolo nero in a pan of salted water for 3-4 minutes, or until just tender. Drain thoroughly and pat dry with kitchen paper or a clean tea towel.
Heat the oil and butter in a frying pan over a medium-high heat and fry the garlic for one minute until fragrant then add the cavolo nero and fry for 3-4 minutes. Keep warm.
For the mussels, if any of the mussels are open, tap them lightly on a hard surface. If they don't close, discard them.
Place the mussels in a pan with a splash of the cider, cover the pan and steam over a high heat for about 3-4 minutes, or until the mussels have opened. Discard any mussels that haven't opened. Remove the meat from the shells and set aside. Discard the shells.
Heat the olive oil in a wide pan over a medium heat and fry the shallots with the bay leaf and thyme for a minute or two. Lay the fish on top of the shallots and pour in enough of the cider and fish stock to just cover the fish (you may not need all of it). Simmer for about three minutes until the fish is opaque and cooked. Carefully remove the fish from the pan and set aside on a warm plate.
Increase the heat to high and boil the liquid for 3-4 minutes until reduce in volume by half. Remove the bay leaf and thyme then stir in the cream and season to taste with salt and freshly ground black pepper. Stir the mussels into the sauce then place the fish on top again and cook for a minute or two until heated through.
To serve, place the cavolo nero onto serving plates and top with the sole. Spoon over the sauce and sprinkle with the bacon parsley crumbs.
bacon recipe courtesy of: The Hairy Bikers, The Hairy Bikers' Cook Off, BBC-Food
Monday, January 10, 2011
2073. LEMONY-BACON FARFALLE with SPINACH or SWISS CHARD
1 box of farfalle
splash of olive oil
½ package of bacon, diced
1 red or yellow onion, sliced into ringlets
3-4 cloves of garlic, finely chopped
1 tub of mushrooms, sliced
1-2 bags of spinach or 1 bunch of swiss chard, green parts, cut into ribbons
pine nuts, toasted, as many or as few as you like
juice of one lemon
Parmigiano-Reggiano cheese
Cut the lemon in half. Start pasta water. While the water is heating, toast pine nuts in a small pan and set aside. Splash the olive oil, barely enough to coat the bottom of the pan. Cook the bacon until very crispy. Take out of pan and drain on paper towels. If there is a lot of grease left in the pan, drain off so that there is still a thin coating on the bottom. Cook onions well, till almost caramelized. At about the time the onion is cooking, the pasta water will boil. Add pasta and cook to al dente, around 9 minute, or according to the directions on the box. Meanwhile, add garlic and mushrooms. When the liquid from the mushrooms comes out, add the spinach or chard and let it wilt. Squeeze half of the lemon over this mixture and toss lightly. Drain pasta and put on a large plate. Squeeze the juice of half a lemon on the pasta and toss gently. Toss together the vegetables and pasta. Add bacon, toasted pine nuts and Parmesano-Reggiano cheese and toss once more.
bacon recipe courtesy of: feeding my ohana
splash of olive oil
½ package of bacon, diced
1 red or yellow onion, sliced into ringlets
3-4 cloves of garlic, finely chopped
1 tub of mushrooms, sliced
1-2 bags of spinach or 1 bunch of swiss chard, green parts, cut into ribbons
pine nuts, toasted, as many or as few as you like
juice of one lemon
Parmigiano-Reggiano cheese
Cut the lemon in half. Start pasta water. While the water is heating, toast pine nuts in a small pan and set aside. Splash the olive oil, barely enough to coat the bottom of the pan. Cook the bacon until very crispy. Take out of pan and drain on paper towels. If there is a lot of grease left in the pan, drain off so that there is still a thin coating on the bottom. Cook onions well, till almost caramelized. At about the time the onion is cooking, the pasta water will boil. Add pasta and cook to al dente, around 9 minute, or according to the directions on the box. Meanwhile, add garlic and mushrooms. When the liquid from the mushrooms comes out, add the spinach or chard and let it wilt. Squeeze half of the lemon over this mixture and toss lightly. Drain pasta and put on a large plate. Squeeze the juice of half a lemon on the pasta and toss gently. Toss together the vegetables and pasta. Add bacon, toasted pine nuts and Parmesano-Reggiano cheese and toss once more.
bacon recipe courtesy of: feeding my ohana
Sunday, January 09, 2011
2072. BACON and HABANERO INFUSED VODKA
makes 1 liter
6 strips of bacon
3 habanero chili peppers
2 serrano chile peppers
1 liter good quality vodka
Add strips of bacon to a dry, cold, large skillet. Warm the skillet over low heat. Cook bacon until crispy, flipping the bacon several times throughout the process. Transfer cooked bacon to a paper towel lined plate and set aside to cool.
Remove the stems from each chili pepper and slice in half lengthwise. Add peppers (with seeds) to a large, airtight jar. Once cooled, add bacon to the same jar. Fill the jar with vodka to cover the bacon and peppers. Seal the jar and let steep for 7 days in the refrigerator. (see note)
After 7 days, strain the vodka through a cheese cloth lined fine mesh basket strainer into a clean jar or bottle. If you see any major particles floating in the vodka, strain a second time. Discard the bacon and peppers. Store in the refrigerator.
NOTE: Letting the vodka steep with the chili peppers for 7 days will result in an extremely spicy infusion. If you have a low heat tolerance, steep for a shorter period of time. You can start tasting half way through and strain the infusion once you reach your desired heat level. Keep in mind that this vodka will be used in a bloody mary. You want it to be overly spicy because the tomato juice will turn down the heat level a bit.
bacon recipe courtesy of: Brandon Matzek, Kitchen Konfidence, San Diego, California, December 9, 2010 | Croce’s Restaurant & Jazz Bar, 802 5th Avenue, San Diego, California 92101
6 strips of bacon
3 habanero chili peppers
2 serrano chile peppers
1 liter good quality vodka
Add strips of bacon to a dry, cold, large skillet. Warm the skillet over low heat. Cook bacon until crispy, flipping the bacon several times throughout the process. Transfer cooked bacon to a paper towel lined plate and set aside to cool.
Remove the stems from each chili pepper and slice in half lengthwise. Add peppers (with seeds) to a large, airtight jar. Once cooled, add bacon to the same jar. Fill the jar with vodka to cover the bacon and peppers. Seal the jar and let steep for 7 days in the refrigerator. (see note)
After 7 days, strain the vodka through a cheese cloth lined fine mesh basket strainer into a clean jar or bottle. If you see any major particles floating in the vodka, strain a second time. Discard the bacon and peppers. Store in the refrigerator.
NOTE: Letting the vodka steep with the chili peppers for 7 days will result in an extremely spicy infusion. If you have a low heat tolerance, steep for a shorter period of time. You can start tasting half way through and strain the infusion once you reach your desired heat level. Keep in mind that this vodka will be used in a bloody mary. You want it to be overly spicy because the tomato juice will turn down the heat level a bit.
bacon recipe courtesy of: Brandon Matzek, Kitchen Konfidence, San Diego, California, December 9, 2010 | Croce’s Restaurant & Jazz Bar, 802 5th Avenue, San Diego, California 92101
Saturday, January 08, 2011
2071. GREEN BEANS with BACON and HAZELNUTS
makes 4 servings, 3/4 cup each
1 teaspoon canola oil
1 large shallot, minced
1 pound green beans, trimmed
1/2 cup water
2 slices bacon, cooked and crumbled
2 tablespoons chopped toasted hazelnuts
1/4 teaspoon salt
Heat oil in a large skillet over medium-high heat. Add shallot and cook, stirring, until starting to brown, 30 seconds to 1 minute. Add green beans and cook, stirring often, until seared in spots, 2 to 3 minutes. Add water; cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender. Remove from heat and stir in bacon, hazelnuts and salt.
bacon recipe courtesy of: EatingWell Magazine, December 2005/January 2006
1 teaspoon canola oil
1 large shallot, minced
1 pound green beans, trimmed
1/2 cup water
2 slices bacon, cooked and crumbled
2 tablespoons chopped toasted hazelnuts
1/4 teaspoon salt
Heat oil in a large skillet over medium-high heat. Add shallot and cook, stirring, until starting to brown, 30 seconds to 1 minute. Add green beans and cook, stirring often, until seared in spots, 2 to 3 minutes. Add water; cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender. Remove from heat and stir in bacon, hazelnuts and salt.
bacon recipe courtesy of: EatingWell Magazine, December 2005/January 2006
Friday, January 07, 2011
2070. FRISEE and RADISH SALAD with BACON and HAZELNUT DRESSING
makes 4 to 6 servings
1/4 cup vegetable oil, divided
1/2 cup hazelnuts (2 ounces), coarsely chopped
4 bacon slices
1 tablespoon Sherry vinegar or red-wine vinegar
1 tablespoon fresh lemon juice
2 small heads frisée (about 10 ounces total)
4 medium radishes, thinly sliced
Heat 1 tablespoon oil in a small skillet over medium heat until it shimmers. Add hazelnuts and cook, stirring occasionally, until golden, 2 to 3 minutes. Cool slightly in skillet.
Cook bacon in a large skillet over medium heat until crisp. Transfer to paper towels to drain and reserve 1 tablespoon bacon fat. Break bacon into 1-inch pieces.
Purée hazelnuts (with any remaining cooking oil), vinegar, lemon juice, 1/4 teaspoon salt, remaining vegetable oil, and reserved bacon fat in a blender just until nuts are finely chopped (dressing will be thick and slightly chunky).
Toss frisée, radishes, and bacon with dressing.
bacon recipe courtesy of: Kay Chun, Gourmet, January 2011
1/4 cup vegetable oil, divided
1/2 cup hazelnuts (2 ounces), coarsely chopped
4 bacon slices
1 tablespoon Sherry vinegar or red-wine vinegar
1 tablespoon fresh lemon juice
2 small heads frisée (about 10 ounces total)
4 medium radishes, thinly sliced
Heat 1 tablespoon oil in a small skillet over medium heat until it shimmers. Add hazelnuts and cook, stirring occasionally, until golden, 2 to 3 minutes. Cool slightly in skillet.
Cook bacon in a large skillet over medium heat until crisp. Transfer to paper towels to drain and reserve 1 tablespoon bacon fat. Break bacon into 1-inch pieces.
Purée hazelnuts (with any remaining cooking oil), vinegar, lemon juice, 1/4 teaspoon salt, remaining vegetable oil, and reserved bacon fat in a blender just until nuts are finely chopped (dressing will be thick and slightly chunky).
Toss frisée, radishes, and bacon with dressing.
bacon recipe courtesy of: Kay Chun, Gourmet, January 2011
Thursday, January 06, 2011
2069. BACON, PEARL ONION and ROSEMARY QUICHE
makes 1 quiche (about 10 inches round)
1 cup bacon cut into chunks
1 cup pearl onions
1 tablespoon fresh rosemary, chopped
3 eggs
2 cups milk
1/2 cup flour
salt and pepper
1 pastry crust or tart shell
Preheat oven to 180 C/350 F degrees. In a pan over medium high heat, cook the bacon for 3-4 minutes. Add the onions and fresh rosemary, and continue to cook until the onions start to caramelize. Remove from heat and let cool. Meanwhile, in a large bowl, whisk together eggs, milk, flour, salt and pepper. Stir in the cooled bacon and onion mixture. Pour into tart shell. Bake for 10 minutes at 180 degrees. Then lower the heat and bake for another 35-45 minutes at 165 C / 320 F degrees until the filling is set.
bacon recipe courtesy of: Food & Passion... The Diary of a Food Enthusiast, Canada, October 18, 2010
1 cup bacon cut into chunks
1 cup pearl onions
1 tablespoon fresh rosemary, chopped
3 eggs
2 cups milk
1/2 cup flour
salt and pepper
1 pastry crust or tart shell
Preheat oven to 180 C/350 F degrees. In a pan over medium high heat, cook the bacon for 3-4 minutes. Add the onions and fresh rosemary, and continue to cook until the onions start to caramelize. Remove from heat and let cool. Meanwhile, in a large bowl, whisk together eggs, milk, flour, salt and pepper. Stir in the cooled bacon and onion mixture. Pour into tart shell. Bake for 10 minutes at 180 degrees. Then lower the heat and bake for another 35-45 minutes at 165 C / 320 F degrees until the filling is set.
bacon recipe courtesy of: Food & Passion... The Diary of a Food Enthusiast, Canada, October 18, 2010
Wednesday, January 05, 2011
2068. GRILLED SALMON with SHIITAKE MUSHROOMS, BACON and OYSTER SAUCE
serves four
1 lb. salmon fillet(s)
salt and pepper to taste
5 slices bacon cut into 1” squares
1 cup fresh shiitake mushrooms, roughly chopped
1 clove garlic, minced
2 tablespoons minced fresh Italian parsley
3 tablespoons Chinese oyster sauce
½ cup low-sodium chicken broth
2 tablespoons chopped parsley or chervil
Prepare your grill for direct heat (coals directly underneath the fish). Season the salmon with olive oil, salt and pepper and return to refrigerator until ready to grill (it’s almost always best to grill fish cold, but meat at room temperature).
In a bowl, combine the oyster sauce and the chicken broth. Set aside. Heat a heavy sauté pan over medium high heat for two or three minutes, then add the bacon. When crispy but not too dark, place bacon in a mesh strainer to drain the fat, and reserve 1-2 Tbsp of the fat in the pan.
To the pan add the shiitake mushrooms and sauté until golden brown. Reduce heat to medium and stir in the parsley. After 1-2 minutes add the minced garlic and cook another 30 seconds, being careful not to burn the garlic. Add the oyster sauce/chicken broth mixture and reduce over medium-high heat for several minutes. Keep warm.
Mop your hot charcoal grill with oil and then quickly put the salmon on the grill – if you have skin on your salmon fillets, place the non-skin side down first, cooking for a long minute before flipping to the skin-side down. Grill the salmon until done to your liking – I like to use a fairly high heat so the skin gets crispy and the center is still pink and moist. Note, salmon often takes longer to cook than is often thought.
Meanwhile, back on your stove top - crumble the bacon into the sauce and combine. Top each salmon fillet with sauce and garnish with chopped parsley or chervil.
bacon recipe courtesy of: Dave the Wine Merchant, 3053 Fillmore Street #183, San Francisco, California 94123, June 22, 2010
1 lb. salmon fillet(s)
salt and pepper to taste
5 slices bacon cut into 1” squares
1 cup fresh shiitake mushrooms, roughly chopped
1 clove garlic, minced
2 tablespoons minced fresh Italian parsley
3 tablespoons Chinese oyster sauce
½ cup low-sodium chicken broth
2 tablespoons chopped parsley or chervil
Prepare your grill for direct heat (coals directly underneath the fish). Season the salmon with olive oil, salt and pepper and return to refrigerator until ready to grill (it’s almost always best to grill fish cold, but meat at room temperature).
In a bowl, combine the oyster sauce and the chicken broth. Set aside. Heat a heavy sauté pan over medium high heat for two or three minutes, then add the bacon. When crispy but not too dark, place bacon in a mesh strainer to drain the fat, and reserve 1-2 Tbsp of the fat in the pan.
To the pan add the shiitake mushrooms and sauté until golden brown. Reduce heat to medium and stir in the parsley. After 1-2 minutes add the minced garlic and cook another 30 seconds, being careful not to burn the garlic. Add the oyster sauce/chicken broth mixture and reduce over medium-high heat for several minutes. Keep warm.
Mop your hot charcoal grill with oil and then quickly put the salmon on the grill – if you have skin on your salmon fillets, place the non-skin side down first, cooking for a long minute before flipping to the skin-side down. Grill the salmon until done to your liking – I like to use a fairly high heat so the skin gets crispy and the center is still pink and moist. Note, salmon often takes longer to cook than is often thought.
Meanwhile, back on your stove top - crumble the bacon into the sauce and combine. Top each salmon fillet with sauce and garnish with chopped parsley or chervil.
bacon recipe courtesy of: Dave the Wine Merchant, 3053 Fillmore Street #183, San Francisco, California 94123, June 22, 2010
Tuesday, January 04, 2011
2067. FRIED RICE with BACON, SCALLIONS and WATER CHESTNUTS
serves 2 to 4 as a side dish
3 bacon slices
1 large carrot
1 celery rib
4 scallions
half an 8-ounce can water chestnuts
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon Worcestershire sauce
cayenne to taste
3 cups cooked white rice (preferably medium-grain)
Cut bacon crosswise into 1/2-inch pieces. Finely dice carrot and celery. Thinly slice scallions. Rinse and drain water chestnuts and finely chop.
In a large nonstick skillet cook bacon over moderately low heat, stirring, until almost crisp. Add carrot and celery and cook over moderate heat, stirring, until vegetables are crisp-tender. Add scallions and water chestnuts and cook, stirring, until scallions are softened. Stir in remaining ingredients and salt and pepper to taste and cook, stirring, until mixture is combined well and heated through, 3 to 5 minutes.
bacon recipe courtesy of: Susan Ueki, Pasadena, California | Gourmet, January 1999
3 bacon slices
1 large carrot
1 celery rib
4 scallions
half an 8-ounce can water chestnuts
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon Worcestershire sauce
cayenne to taste
3 cups cooked white rice (preferably medium-grain)
Cut bacon crosswise into 1/2-inch pieces. Finely dice carrot and celery. Thinly slice scallions. Rinse and drain water chestnuts and finely chop.
In a large nonstick skillet cook bacon over moderately low heat, stirring, until almost crisp. Add carrot and celery and cook over moderate heat, stirring, until vegetables are crisp-tender. Add scallions and water chestnuts and cook, stirring, until scallions are softened. Stir in remaining ingredients and salt and pepper to taste and cook, stirring, until mixture is combined well and heated through, 3 to 5 minutes.
bacon recipe courtesy of: Susan Ueki, Pasadena, California | Gourmet, January 1999
Monday, January 03, 2011
2066. BAKED OYSTERS with BACON and LEEKS
serves four
12 fresh kumomoto oysters, cleaned & shucked
2 ounces trout roe
4 ounces applewood smoked bacon, diced
1 cup leeks, thinly sliced
1 teaspoon fresh thyme, chopped
2 tablespoons white wine
2 tablespoons parmesan cheese, grated
1/2 tablespoon butter
1/2 tablespoon flour
1/2 cup heavy cream
1/2 cup fresh breadcrumbs
2 tablespoons chives, chopped
Preheat oven to 500 degrees. Saute bacon and leeks until lightly browned, add thyme and saute 1 minute. Add wine and cook until absorbed and remove from heat. Melt butter in small skillet add flour and whisk 1 minute. Add cream and whisk until mixture thickens. Add cream, bacon mixture and cheese. Stir to combine and season with salt & pepper. Place oysters on the half shell on a baking sheet and spoon a tablespoon of mixture over each one. Top with breadcrumbs and bake until mixture bubbles and breadcrumbs are browned, about 5-8 minutes. To serve, top each oyster with a sprinkling of chopped chives and a generous spoonful of trout roe.
bacon recipe courtesy of: California Caviar Company, 2269 Chestnut Street, No. 266, San Francisco, California 94123
12 fresh kumomoto oysters, cleaned & shucked
2 ounces trout roe
4 ounces applewood smoked bacon, diced
1 cup leeks, thinly sliced
1 teaspoon fresh thyme, chopped
2 tablespoons white wine
2 tablespoons parmesan cheese, grated
1/2 tablespoon butter
1/2 tablespoon flour
1/2 cup heavy cream
1/2 cup fresh breadcrumbs
2 tablespoons chives, chopped
Preheat oven to 500 degrees. Saute bacon and leeks until lightly browned, add thyme and saute 1 minute. Add wine and cook until absorbed and remove from heat. Melt butter in small skillet add flour and whisk 1 minute. Add cream and whisk until mixture thickens. Add cream, bacon mixture and cheese. Stir to combine and season with salt & pepper. Place oysters on the half shell on a baking sheet and spoon a tablespoon of mixture over each one. Top with breadcrumbs and bake until mixture bubbles and breadcrumbs are browned, about 5-8 minutes. To serve, top each oyster with a sprinkling of chopped chives and a generous spoonful of trout roe.
bacon recipe courtesy of: California Caviar Company, 2269 Chestnut Street, No. 266, San Francisco, California 94123
Sunday, January 02, 2011
2065. BROOK TROUT roasted with SAGE, WALNUTS and BACON
yields four servings
8 slices bacon, diced
1 shallot, finely chopped
1/2 cup chopped walnuts
15 sage leaves, coarsely chopped
4 trout (about 3/4 to 1 pound each), cleaned, scaled, gills removed
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
lemon wedges and watercress sprigs for garnish
Preheat the oven to 450 degrees. In a medium skillet, fry the bacon until it is cooked through and very lightly browned, about 5 minutes. Remove the bacon and set it aside. Pour out excess bacon grease, return the skillet to the heat and add the shallot and walnuts. Toast, shaking the pan frequently, until the walnuts are very lightly browned, 3 to 4 minutes. Remove the pan from the heat and stir in the sage and reserved bacon.
Season the fish inside and out with salt and pepper and brush the skin lightly with vegetable oil. Divide the bacon mixture between the four trout, stuffing it in the cavity of each fish. Place fish in a large roasting pan fitted with a rack or two smaller pans. Roast until the fish is just cooked through, about 15 minutes. Transfer the trout to plates and serve garnished with lemon wedges and watercress sprigs.
bacon recipe courtesy of: Molly O'Neill, "Sage Advice," The New York Times, Food Section, November 14, 1999
8 slices bacon, diced
1 shallot, finely chopped
1/2 cup chopped walnuts
15 sage leaves, coarsely chopped
4 trout (about 3/4 to 1 pound each), cleaned, scaled, gills removed
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
lemon wedges and watercress sprigs for garnish
Preheat the oven to 450 degrees. In a medium skillet, fry the bacon until it is cooked through and very lightly browned, about 5 minutes. Remove the bacon and set it aside. Pour out excess bacon grease, return the skillet to the heat and add the shallot and walnuts. Toast, shaking the pan frequently, until the walnuts are very lightly browned, 3 to 4 minutes. Remove the pan from the heat and stir in the sage and reserved bacon.
Season the fish inside and out with salt and pepper and brush the skin lightly with vegetable oil. Divide the bacon mixture between the four trout, stuffing it in the cavity of each fish. Place fish in a large roasting pan fitted with a rack or two smaller pans. Roast until the fish is just cooked through, about 15 minutes. Transfer the trout to plates and serve garnished with lemon wedges and watercress sprigs.
bacon recipe courtesy of: Molly O'Neill, "Sage Advice," The New York Times, Food Section, November 14, 1999
Saturday, January 01, 2011
2064. APPLE-ROQUEFORT-BACON PIE
makes one 12-inch pie
All-Butter Pastry Pie Dough for a 12-inch double-crust pie, chilled
4 ounces thick-cut hickory-smoked bacon, diced
4 to 4 1/2 cups (2 to 2 1/4 pounds) apples
2 tablespoons dark honey, plus extra for drizzling on the top crust
2 tablespoons all-purpose flour
2 teaspoons fresh-squeezed lemon juice
1 teaspoon fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces Roquefort cheese
Preheat the oven to 450˚F.
In a big skillet over medium heat, sauté the bacon until it’s crispy. Drain the bacon on a paper towel and leave about 3 tablespoons worth of the fat in the pan. Peel, core, and slice the apples 1/4 inch thick. In the same skillet, sauté the apples in the bacon fat over low heat, until the outer layer of apple softens a bit. Add the honey, flour, lemon juice, thyme, salt, and pepper and stir. Remove from the heat and add the bacon back. Allow the mixture to cool down.
Roll out the pastry and line a 12-inch pie plate with the bottom crust. Roll out the remaining dough for the top crust.
Scrape the filling into the bottom crust. Crumble the Roquefort on top and cover it with the second crust. Trim and crimp the crust; chill the pie for 10 minutes in the freezer. Cut vent slits in the top crust and drizzle the top with honey. Bake for 15 minutes, until the crust is blistered and blonde. Turn down the temperature to 350° and bake for at least 30 minutes more, or until the crust is golden brown and visible juices are thickened and bubble slowly through slits in top crust. Be patient, it could take up to an hour. Test apples for doneness by poking a wooden skewer down through the open vent slits of the top crust. Apples inside should yield to the skewer with slight resistance—cooked through but not mushy. Cool the pie before cutting. Serve it warm or at room temperature.
bacon recipe courtesy of: Bubby's Homemade Pies by Ronald M. Silver and Jen Bervin. Wiley 2007.
All-Butter Pastry Pie Dough for a 12-inch double-crust pie, chilled
4 ounces thick-cut hickory-smoked bacon, diced
4 to 4 1/2 cups (2 to 2 1/4 pounds) apples
2 tablespoons dark honey, plus extra for drizzling on the top crust
2 tablespoons all-purpose flour
2 teaspoons fresh-squeezed lemon juice
1 teaspoon fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces Roquefort cheese
Preheat the oven to 450˚F.
In a big skillet over medium heat, sauté the bacon until it’s crispy. Drain the bacon on a paper towel and leave about 3 tablespoons worth of the fat in the pan. Peel, core, and slice the apples 1/4 inch thick. In the same skillet, sauté the apples in the bacon fat over low heat, until the outer layer of apple softens a bit. Add the honey, flour, lemon juice, thyme, salt, and pepper and stir. Remove from the heat and add the bacon back. Allow the mixture to cool down.
Roll out the pastry and line a 12-inch pie plate with the bottom crust. Roll out the remaining dough for the top crust.
Scrape the filling into the bottom crust. Crumble the Roquefort on top and cover it with the second crust. Trim and crimp the crust; chill the pie for 10 minutes in the freezer. Cut vent slits in the top crust and drizzle the top with honey. Bake for 15 minutes, until the crust is blistered and blonde. Turn down the temperature to 350° and bake for at least 30 minutes more, or until the crust is golden brown and visible juices are thickened and bubble slowly through slits in top crust. Be patient, it could take up to an hour. Test apples for doneness by poking a wooden skewer down through the open vent slits of the top crust. Apples inside should yield to the skewer with slight resistance—cooked through but not mushy. Cool the pie before cutting. Serve it warm or at room temperature.
bacon recipe courtesy of: Bubby's Homemade Pies by Ronald M. Silver and Jen Bervin. Wiley 2007.
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