serves four
For the Beef Cheeks:
4 tablespoons olive oil
4 x 9 oz. pieces beef cheek, well trimmed
2 carrots, peeled and cut into chunks
1 onion, peeled and roughly chopped
2 garlic cloves, peeled and crushed
1 pint red wine
2 pints beef stock
2 thyme sprigs
2 rosemary sprigs
5 oz. piece of smoked bacon, rind removed and diced
5 oz. button mushrooms, wiped clean
Maldon sea salt and freshly ground white pepper
chopped flat-leaf parsley, to garnish
For the Celeriac Mash:
½ celeriac (about 1lb 2oz.
10 oz. floury potatoes, cut into 1/2 inch chunks
1 pint milk
1 oz. butter
Preheat the oven to 170C (325F), gas mark 3. Heat 1 tablespoon of oil in a large, flameproof casserole (with a lid) over a medium heat. Add the pieces of beef and brown all over for 4-5 minutes, turning regularly with tongs. Transfer to a plate. Add another tablespoon of oil to the casserole, reduce the heat a little and add the carrots, onion and garlic. Cook for a further 5 minutes, stirring, until golden brown.
Return the beef and any juices to the casserole dish and pour over the red wine and beef stock. Add the herbs and season with salt and pepper to taste, then bring to the boil. Cover the dish tightly with foil and a lid. Cook in the oven for 3 hours until the beef is really tender and melting.
Carefully remove the beef cheeks from the braising juices, allow to rest on a warmed plate and cover loosely with foil. Strain the cooking juices into a medium saucepan and allow them to simmer rapidly for 40-45 minutes until reduced by a quarter.
Meanwhile, make the celeriac mash. Cut the top and bottom off the celeriac, cut it into quarters and, using a small, sharp knife or vegetable peeler, peel away the thick, knobbly skin. Cut it into 1cm (1/2in) chunks and place in a large saucepan with the potatoes. Pour over the milk, bring to the boil, then reduce the heat and simmer for 15-20 minutes or until the vegetables are completely tender.
Drain the cooked vegetables in a colander set over a bowl to catch the cooking liquid. Tip the vegetables into a food processor along with the butter, and whiz for a few minutes until you have achieved a smooth puree, adding some of the reserved cooking liquid if necessary to give a soft dropping consistency. Season with salt and pepper to taste. Keep warm over a very low heat.
Meanwhile, heat a large, non-stick frying pan over a medium heat. Add the remaining oil and sauté the bacon and mushrooms for 4-5 minutes until golden brown. Drain off any excess oil and stir into the reduced braising juices. Season with salt and pepper to taste.
Divide the celeriac mash among wide-rimmed bowls and carefully arrange the cooked beef cheeks on top. Ladle over the braising juice with the bacon and mushrooms. Garnish with parsley to serve.
bacon recipe courtesy of: Neven Maguire, Neven Maguire: Home Chef, HarperCollins UK, 2010 | RTÉ.ie Raidió Teilifís Éireann, Ireland's National Public Service Broadcaster, Donnybrook, Dublin 4, Ireland
Monday, February 28, 2011
Sunday, February 27, 2011
2121. SPICY SQUID SALAD with BACON, WATERCRESS and LIMA BEANS
makes four servings
1/4 cup extra-virgin olive oil
4 garlic cloves, minced
1 jalapeño, seeded and finely chopped
1/2 habanero chile, seeded and minced
1/2 teaspoon finely grated lemon zest
1 1/4 pounds cleaned squid, bodies cut into 1/4-inch-thick rings and large tentacles halved
1/2 pound dried large lima beans, soaked overnight and drained
1 bay leaf
4 thin strips of lean bacon, cut crosswise into 1/2-inch pieces
2 teaspoons Jan's Spice Mix (recipe below)
1/2 cup Calamata olives, pitted and halved
Lemon–Shallot Vinaigrette (recipe below)
1 pound watercress, large stems discarded (12 packed cups)
++++++++++++++++++++++++++++++++++++++++++
Jan's Spice Mix
makes about 1 cup
7 tablespoons kosher salt
2 tablespoons cayenne pepper
2 tablespoons sweet Hungarian paprika
2 tablespoons freshly ground black pepper
1 tablespoon ancho chile powder
1 tablespoon dry mustard
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon freshly ground white pepper
Mix all of the spices in a small jar. Cover tightly and store at room temperature for up to 1 month.
++++++++++++++++++++++++++++++++++++++++++
Lemon-Shallot Vinaigrette
makes about 1/2 cup
1/2 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
2 tablespoons minced shallots
1 1/4 teaspoons Dijon mustard
1 1/4 teaspoons white wine vinegar
1 small garlic clove, minced
1/3 cup extra-virgin olive oil
salt and freshly ground pepper
In a blender, combine the lemon zest and juice, shallots, mustard, vinegar and garlic and puree until smooth. With the machine on, slowly add the olive oil until emulsified. Pour the vinaigrette into a bowl and season with salt and pepper.
++++++++++++++++++++++++++++++++++++++++++
In a large glass baking dish, combine 3 tablespoons of the olive oil with the garlic, jalapeño, habanero and lemon zest. Add the squid and toss to coat. Cover and refrigerate for 1 hour.
Meanwhile, in a medium saucepan, cover the lima beans with 2 inches of water. Add the bay leaf, cover partially and simmer over low heat until the beans are tender, 40 to 50 minutes. Remove from the heat and let the beans stand in their cooking liquid. Drain just before using and discard the bay leaf.
In a large, deep skillet, heat the remaining 1 tablespoon of olive oil. Add the bacon and cook over moderate heat until crisp, about 4 minutes. Transfer the bacon to a plate. Increase the heat to high and cook the bacon fat until sizzling. Add the squid and its marinade in an even layer and cook, without stirring, until the squid begins to turn white, about 1 minute. Sprinkle the spice mix over the squid and cook, stirring, until just tender, about 1 minute. Gently fold in the bacon, lima beans and olives and cook just until warmed through. Stir in half of the Lemon-Shallot Vinaigrette and remove from the heat.
In a large bowl, toss the watercress with the remaining vinaigrette and transfer to plates. Top with the warm squid salad and serve at once.
bacon recipe courtesy of: Jan Birnbaum "A Cook's Guide to Wine Pairings, Editor’s Picks: Marcia Kiesel’s Favorite F&W Recipes, California Wine Guide: Napa," Food & Wine, October 2002
1/4 cup extra-virgin olive oil
4 garlic cloves, minced
1 jalapeño, seeded and finely chopped
1/2 habanero chile, seeded and minced
1/2 teaspoon finely grated lemon zest
1 1/4 pounds cleaned squid, bodies cut into 1/4-inch-thick rings and large tentacles halved
1/2 pound dried large lima beans, soaked overnight and drained
1 bay leaf
4 thin strips of lean bacon, cut crosswise into 1/2-inch pieces
2 teaspoons Jan's Spice Mix (recipe below)
1/2 cup Calamata olives, pitted and halved
Lemon–Shallot Vinaigrette (recipe below)
1 pound watercress, large stems discarded (12 packed cups)
++++++++++++++++++++++++++++++++++++++++++
Jan's Spice Mix
makes about 1 cup
7 tablespoons kosher salt
2 tablespoons cayenne pepper
2 tablespoons sweet Hungarian paprika
2 tablespoons freshly ground black pepper
1 tablespoon ancho chile powder
1 tablespoon dry mustard
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon freshly ground white pepper
Mix all of the spices in a small jar. Cover tightly and store at room temperature for up to 1 month.
++++++++++++++++++++++++++++++++++++++++++
Lemon-Shallot Vinaigrette
makes about 1/2 cup
1/2 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
2 tablespoons minced shallots
1 1/4 teaspoons Dijon mustard
1 1/4 teaspoons white wine vinegar
1 small garlic clove, minced
1/3 cup extra-virgin olive oil
salt and freshly ground pepper
In a blender, combine the lemon zest and juice, shallots, mustard, vinegar and garlic and puree until smooth. With the machine on, slowly add the olive oil until emulsified. Pour the vinaigrette into a bowl and season with salt and pepper.
++++++++++++++++++++++++++++++++++++++++++
In a large glass baking dish, combine 3 tablespoons of the olive oil with the garlic, jalapeño, habanero and lemon zest. Add the squid and toss to coat. Cover and refrigerate for 1 hour.
Meanwhile, in a medium saucepan, cover the lima beans with 2 inches of water. Add the bay leaf, cover partially and simmer over low heat until the beans are tender, 40 to 50 minutes. Remove from the heat and let the beans stand in their cooking liquid. Drain just before using and discard the bay leaf.
In a large, deep skillet, heat the remaining 1 tablespoon of olive oil. Add the bacon and cook over moderate heat until crisp, about 4 minutes. Transfer the bacon to a plate. Increase the heat to high and cook the bacon fat until sizzling. Add the squid and its marinade in an even layer and cook, without stirring, until the squid begins to turn white, about 1 minute. Sprinkle the spice mix over the squid and cook, stirring, until just tender, about 1 minute. Gently fold in the bacon, lima beans and olives and cook just until warmed through. Stir in half of the Lemon-Shallot Vinaigrette and remove from the heat.
In a large bowl, toss the watercress with the remaining vinaigrette and transfer to plates. Top with the warm squid salad and serve at once.
bacon recipe courtesy of: Jan Birnbaum "A Cook's Guide to Wine Pairings, Editor’s Picks: Marcia Kiesel’s Favorite F&W Recipes, California Wine Guide: Napa," Food & Wine, October 2002
Saturday, February 26, 2011
2120. SWEET POTATO HASH with BACON and SPICY HOLLANDAISE
makes four servings
8 slices thick-sliced bacon
3 medium sweet potatoes, cut in 1/2-inch pieces
1 medium onion, chopped
salt and ground black pepper
2 to 4 tablespoons pure maple syrup
2 tablespoons cider vinegar
8 eggs
1 cup milk
1/4 cup butter
1 .9-oz. envelope hollandaise sauce mix
1 tablespoon chopped canned chipotle peppers in adobo sauce
fresh chives
In 12-inch skillet cook bacon until crisp; drain on paper towels. Crumble half of bacon. Drain all but 3 tablespoons drippings from skillet. Meanwhile cook sweet potatoes in boiling salted water for 3 minutes or until just tender; drain.
In skillet, cook onion in hot drippings until tender. Add sweet potatoes and cook until potatoes begin to crisp and brown. Season to taste with salt and pepper; transfer to bowl. Stir in crumbled bacon and maple syrup; keep warm.
Rinse skillet and fill half full of water. Add vinegar to water; bring to boiling. Reduce heat to simmer (bubbles should barely break the surface of the water). Break one egg into measuring cup. Holding the lip of the cup as close to the water as possible, slide egg slowly into water. Repeat with remaining eggs, allowing each egg an equal amount of space. Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with slotted spoon and place them in large pan of warm water to keep them warm.
In small saucepan, combine milk, butter, and hollandaise sauce mix. Whisk and heat over medium heat until thickened and bubbly. Stir in peppers.
To serve, transfer sweet potato hash to serving plate, top with two poached eggs, and cover eggs with hollandaise. Top with bacon strips and chives.
bacon recipe courtesy of: Better Homes and Gardens/BHG.com, Meredith Corporation, 1716 Locust Street, Des Moines, Iowa 50309-3023
8 slices thick-sliced bacon
3 medium sweet potatoes, cut in 1/2-inch pieces
1 medium onion, chopped
salt and ground black pepper
2 to 4 tablespoons pure maple syrup
2 tablespoons cider vinegar
8 eggs
1 cup milk
1/4 cup butter
1 .9-oz. envelope hollandaise sauce mix
1 tablespoon chopped canned chipotle peppers in adobo sauce
fresh chives
In 12-inch skillet cook bacon until crisp; drain on paper towels. Crumble half of bacon. Drain all but 3 tablespoons drippings from skillet. Meanwhile cook sweet potatoes in boiling salted water for 3 minutes or until just tender; drain.
In skillet, cook onion in hot drippings until tender. Add sweet potatoes and cook until potatoes begin to crisp and brown. Season to taste with salt and pepper; transfer to bowl. Stir in crumbled bacon and maple syrup; keep warm.
Rinse skillet and fill half full of water. Add vinegar to water; bring to boiling. Reduce heat to simmer (bubbles should barely break the surface of the water). Break one egg into measuring cup. Holding the lip of the cup as close to the water as possible, slide egg slowly into water. Repeat with remaining eggs, allowing each egg an equal amount of space. Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with slotted spoon and place them in large pan of warm water to keep them warm.
In small saucepan, combine milk, butter, and hollandaise sauce mix. Whisk and heat over medium heat until thickened and bubbly. Stir in peppers.
To serve, transfer sweet potato hash to serving plate, top with two poached eggs, and cover eggs with hollandaise. Top with bacon strips and chives.
bacon recipe courtesy of: Better Homes and Gardens/BHG.com, Meredith Corporation, 1716 Locust Street, Des Moines, Iowa 50309-3023
Friday, February 25, 2011
2119. TOSTADAS with BEER-SPIKED PINTO BEANS, AVOCADO, PAPAYA and BACON
makes four servings
6 slices bacon, coarsely chopped
1 large onion, chopped
2 cloves garlic, minced or pressed
1 teaspoon chili powder
2 (15 ounce) cans pinto beans, drained
2/3 cup beer
4 (6 inch) corn tortillas
2 teaspoons olive oil
1 cup shredded sharp Cheddar cheese
1 1/2 quarts finely shredded Iceberg lettuce
1 cup salsa
1 medium avocado, pitted, peeled, and cut into 1/2-inch-thick slices
1 (1 pound) firm-ripe papaya, peeled, seeded, and sliced
Cook bacon in a wide frying pan over medium heat until crisp, stirring occasionally, about 5 minutes. Using a slotted spoon, remove bacon from pan and drain on paper towels; set aside. Spoon off and discard all but 1 tablespoon of the drippings from pan. Add onion, garlic, and chili powder. Cook over medium heat, stirring often until onions are lightly browned, 8 to 10 minutes. Add beans and beer. Cook, stirring often, until hot, then coarsely mash beans with a potato masher. Reduce heat to low and keep warm.
Meanwhile, lightly brush both sides of each tortilla with oil (make sure to oil edges). Arrange tortillas well apart on two 12- by 15-inch baking sheets. Bake in a 475 degrees F oven until crisp and golden brown, about 5 minutes (switch position of baking sheets halfway through baking time).
To assemble tostadas, set one hot tortilla on each individual dinner plate. Spread tortillas equally with heated beans, then top with equal portions of cheese, lettuce, and salsa. Decoratively arrange avocado and papaya slices in a fan or other attractive pattern atop each tostada. Scatter bacon over fruit.
bacon recipe courtesy of: Safeway, Safeway Inc. M/S 10501, PO Box 29093, Phoenix, Arizona 85038-9093
6 slices bacon, coarsely chopped
1 large onion, chopped
2 cloves garlic, minced or pressed
1 teaspoon chili powder
2 (15 ounce) cans pinto beans, drained
2/3 cup beer
4 (6 inch) corn tortillas
2 teaspoons olive oil
1 cup shredded sharp Cheddar cheese
1 1/2 quarts finely shredded Iceberg lettuce
1 cup salsa
1 medium avocado, pitted, peeled, and cut into 1/2-inch-thick slices
1 (1 pound) firm-ripe papaya, peeled, seeded, and sliced
Cook bacon in a wide frying pan over medium heat until crisp, stirring occasionally, about 5 minutes. Using a slotted spoon, remove bacon from pan and drain on paper towels; set aside. Spoon off and discard all but 1 tablespoon of the drippings from pan. Add onion, garlic, and chili powder. Cook over medium heat, stirring often until onions are lightly browned, 8 to 10 minutes. Add beans and beer. Cook, stirring often, until hot, then coarsely mash beans with a potato masher. Reduce heat to low and keep warm.
Meanwhile, lightly brush both sides of each tortilla with oil (make sure to oil edges). Arrange tortillas well apart on two 12- by 15-inch baking sheets. Bake in a 475 degrees F oven until crisp and golden brown, about 5 minutes (switch position of baking sheets halfway through baking time).
To assemble tostadas, set one hot tortilla on each individual dinner plate. Spread tortillas equally with heated beans, then top with equal portions of cheese, lettuce, and salsa. Decoratively arrange avocado and papaya slices in a fan or other attractive pattern atop each tostada. Scatter bacon over fruit.
bacon recipe courtesy of: Safeway, Safeway Inc. M/S 10501, PO Box 29093, Phoenix, Arizona 85038-9093
Thursday, February 24, 2011
2118. HALIBUT with SPICY HARISSA SAUCE with BACON, DATES and OLIVES
serves four
For the halibut
4 x 5½oz halibut fillets
4½oz plain flour
salt and freshly ground black pepper
pinch paprika
1 teaspoon vegetable oil
1 tablespoon unsalted butter
For the spicy harissa sauce
7oz bacon lardons
7oz dates, stones removed, chopped
1 tablespoon ready-made harissa paste
2¾oz Madeira wine
3½fl oz chicken stock
20 black Kalamata olives
To serve
7oz cooked bulgar wheat or couscous
4 lemon wedges
1 tablespoon chopped fresh parsley
Sprinkle the flour onto a plate and season, to taste, with salt and freshly ground black pepper and a pinch of paprika. Dredge the halibut fillets in the mixture until completely coated.
Heat the vegetable oil in a frying pan over a medium heat. When the oil is hot, add the seasoned halibut fillets and fry for 2-3 minutes on each side, or until golden-brown on both sides.
Place a knob of the butter on top of each halibut fillet and continue to cook. When the butter has melted, baste the fillets in the melted butter until completely cooked through, then squeeze over the lemon juice and set the halibut fillets aside on a warm plate.
Meanwhile, for the spicy harissa sauce, dry fry the bacon in a separate frying pan for 6-8 minutes, or until crisp and golden-brown. Add the dates and harissa paste and stir well to combine, then reduce the heat and continue to cook for 2-3 minutes.
Add the Madeira wine, stock and olives and continue to cook for a further 4-5 minutes, or until the volume of liquid has reduced and the sauce has thickened.
To serve, divide the bulgar wheat or couscous equally among four serving plates. Place one fried halibut fillet on top of each. Pour over the Moroccan-style sauce and garnish with a lemon wedge. Sprinkle over the chopped fresh parsley.
bacon recipe courtesy of: Simon Rimmer, Something for the Weekend, BBC-Food
For the halibut
4 x 5½oz halibut fillets
4½oz plain flour
salt and freshly ground black pepper
pinch paprika
1 teaspoon vegetable oil
1 tablespoon unsalted butter
For the spicy harissa sauce
7oz bacon lardons
7oz dates, stones removed, chopped
1 tablespoon ready-made harissa paste
2¾oz Madeira wine
3½fl oz chicken stock
20 black Kalamata olives
To serve
7oz cooked bulgar wheat or couscous
4 lemon wedges
1 tablespoon chopped fresh parsley
Sprinkle the flour onto a plate and season, to taste, with salt and freshly ground black pepper and a pinch of paprika. Dredge the halibut fillets in the mixture until completely coated.
Heat the vegetable oil in a frying pan over a medium heat. When the oil is hot, add the seasoned halibut fillets and fry for 2-3 minutes on each side, or until golden-brown on both sides.
Place a knob of the butter on top of each halibut fillet and continue to cook. When the butter has melted, baste the fillets in the melted butter until completely cooked through, then squeeze over the lemon juice and set the halibut fillets aside on a warm plate.
Meanwhile, for the spicy harissa sauce, dry fry the bacon in a separate frying pan for 6-8 minutes, or until crisp and golden-brown. Add the dates and harissa paste and stir well to combine, then reduce the heat and continue to cook for 2-3 minutes.
Add the Madeira wine, stock and olives and continue to cook for a further 4-5 minutes, or until the volume of liquid has reduced and the sauce has thickened.
To serve, divide the bulgar wheat or couscous equally among four serving plates. Place one fried halibut fillet on top of each. Pour over the Moroccan-style sauce and garnish with a lemon wedge. Sprinkle over the chopped fresh parsley.
bacon recipe courtesy of: Simon Rimmer, Something for the Weekend, BBC-Food
Wednesday, February 23, 2011
2117. SHAD ROE with BEETS, BACON and BALSAMIC
serves four
4 medium red beets
4 medium golden beets
1 fennel bulb, sliced
2 cloves garlic
1 apple, quartered
6 sprigs fresh thyme
2 fresh bay leaves
1/2 cup plus 3 tablespoons extra-virgin olive oil
1/2 cup all-purpose flour
coarse salt and freshly ground pepper
4 pieces shad roe
8 slices thick-cut applewood smoked bacon
3 tablespoons unsalted butter
sea salt, for serving
1/4 cup assorted coarsely chopped herbs, such as parsley, tarragon, and chives
1 cup frisee
1/4 cup balsamic vinegar
Place each variety of beet in a separate saucepan; divide fennel slices, garlic, apple pieces, 4 sprigs of thyme, bay leaves, and 2 tablespoons salt evenly between saucepans. Add enough water to each saucepan to cover contents by 4 inches. Place each saucepan over high heat and bring to a boil; immediately reduce heat to a simmer and cook until beets are easily pierced with the tip of a knife, 25 to 35 minutes. Drain and discard all contents except for beets.
Peel and quarter beets. Transfer each variety to its own bowl. Toss each with 2 tablespoons olive oil and season with salt and pepper; set aside.
Place flour in a shallow dish and season with salt. Add shad roe and gently toss to coat, shaking off excess. Transfer to a plate and set aside.
Place bacon slices in a large nonstick skillet and cook over medium heat until bacon is crisp and fat has been rendered. Remove bacon from skillet and set aside. Remove all but 3 tablespoons bacon fat and discard. Add 3 tablespoons olive oil, shad roe, and remaining 2 sprigs thyme to skillet. Cook for 1 minute and turn; add butter and continue cooking until shad roe reaches an internal temperature of 135 degrees on an instant read thermometer, 1 to 2 minutes more. Remove from heat and set aside.
To serve, divide beets, bacon, and frisee evenly between 4 plates. Place shad roe on each plate and sprinkle with sea salt and chopped herbs. Drizzle with remaining 1/4 cup olive oil and balsamic vinegar before serving.
bacon recipe courtesy of: Chef Bill Taibe, LeFarm, 256 Post Road E, Westport, Connecticut 06880 | The Martha Stewart Show, April 2010
4 medium red beets
4 medium golden beets
1 fennel bulb, sliced
2 cloves garlic
1 apple, quartered
6 sprigs fresh thyme
2 fresh bay leaves
1/2 cup plus 3 tablespoons extra-virgin olive oil
1/2 cup all-purpose flour
coarse salt and freshly ground pepper
4 pieces shad roe
8 slices thick-cut applewood smoked bacon
3 tablespoons unsalted butter
sea salt, for serving
1/4 cup assorted coarsely chopped herbs, such as parsley, tarragon, and chives
1 cup frisee
1/4 cup balsamic vinegar
Place each variety of beet in a separate saucepan; divide fennel slices, garlic, apple pieces, 4 sprigs of thyme, bay leaves, and 2 tablespoons salt evenly between saucepans. Add enough water to each saucepan to cover contents by 4 inches. Place each saucepan over high heat and bring to a boil; immediately reduce heat to a simmer and cook until beets are easily pierced with the tip of a knife, 25 to 35 minutes. Drain and discard all contents except for beets.
Peel and quarter beets. Transfer each variety to its own bowl. Toss each with 2 tablespoons olive oil and season with salt and pepper; set aside.
Place flour in a shallow dish and season with salt. Add shad roe and gently toss to coat, shaking off excess. Transfer to a plate and set aside.
Place bacon slices in a large nonstick skillet and cook over medium heat until bacon is crisp and fat has been rendered. Remove bacon from skillet and set aside. Remove all but 3 tablespoons bacon fat and discard. Add 3 tablespoons olive oil, shad roe, and remaining 2 sprigs thyme to skillet. Cook for 1 minute and turn; add butter and continue cooking until shad roe reaches an internal temperature of 135 degrees on an instant read thermometer, 1 to 2 minutes more. Remove from heat and set aside.
To serve, divide beets, bacon, and frisee evenly between 4 plates. Place shad roe on each plate and sprinkle with sea salt and chopped herbs. Drizzle with remaining 1/4 cup olive oil and balsamic vinegar before serving.
bacon recipe courtesy of: Chef Bill Taibe, LeFarm, 256 Post Road E, Westport, Connecticut 06880 | The Martha Stewart Show, April 2010
Tuesday, February 22, 2011
2116. HONEY-ROASTED ONION TART with BACON
makes 6 appetizer servings
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
3 bacon slices, cut crosswise into 1/2-inch pieces
1/4 cup honey
1/4 cup dry white wine
2 large sweet yellow onions (about 1 1/2 pounds), cut into 1/4-inch-thick rounds
nonstick vegetable oil spray
3/4 cup crème fraîche
1/2 teaspoon fine sea salt
1/8 teaspoon freshly grated nutmeg
1 teaspoon fresh thyme leaves
Position rack in top third of oven and preheat to 375°F. Using lightly floured rolling pin, roll out puff pastry on lightly floured surface to 14x10-inch rectangle. Fold 1/2 inch of pastry edges in toward center on all sides, forming 13 x 9-inch rectangle. Transfer pastry to large rimmed baking sheet. Press firmly on pastry edges with fork to form rim. Chill crust.
Cook bacon in small skillet over medium heat until brown and crisp. Transfer to paper towels to drain. Reserve 1 tablespoon bacon drippings from skillet.
Whisk honey, wine, and reserved 1 tablespoon bacon drippings in large bowl. Add onions; toss to coat. Coat another large rimmed baking sheet with nonstick spray. Spread onion mixture in even layer on sheet. Roast 30 minutes. Turn onions over, allowing rings to separate. Roast until onions are caramelized, turning often for even browning, 30 to 45 minutes. Remove from oven; cool onions slightly.
Increase oven temperature to 400°F. Mix crème fraîche, sea salt, 1/4 teaspoon black pepper, and nutmeg in small bowl. Using offset spatula, spread crème fraîche over crust to folded edge. Arrange onions atop crème fraîche. Sprinkle with bacon. bake tart until crust is light golden brown and topping is bubbling, 20 to 25 minutes. Sprinkle with thyme and serve.
bacon recipe courtesy of: Sara Kate Gillingham-Ryan, Bon Appétit, February 2011
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
3 bacon slices, cut crosswise into 1/2-inch pieces
1/4 cup honey
1/4 cup dry white wine
2 large sweet yellow onions (about 1 1/2 pounds), cut into 1/4-inch-thick rounds
nonstick vegetable oil spray
3/4 cup crème fraîche
1/2 teaspoon fine sea salt
1/8 teaspoon freshly grated nutmeg
1 teaspoon fresh thyme leaves
Position rack in top third of oven and preheat to 375°F. Using lightly floured rolling pin, roll out puff pastry on lightly floured surface to 14x10-inch rectangle. Fold 1/2 inch of pastry edges in toward center on all sides, forming 13 x 9-inch rectangle. Transfer pastry to large rimmed baking sheet. Press firmly on pastry edges with fork to form rim. Chill crust.
Cook bacon in small skillet over medium heat until brown and crisp. Transfer to paper towels to drain. Reserve 1 tablespoon bacon drippings from skillet.
Whisk honey, wine, and reserved 1 tablespoon bacon drippings in large bowl. Add onions; toss to coat. Coat another large rimmed baking sheet with nonstick spray. Spread onion mixture in even layer on sheet. Roast 30 minutes. Turn onions over, allowing rings to separate. Roast until onions are caramelized, turning often for even browning, 30 to 45 minutes. Remove from oven; cool onions slightly.
Increase oven temperature to 400°F. Mix crème fraîche, sea salt, 1/4 teaspoon black pepper, and nutmeg in small bowl. Using offset spatula, spread crème fraîche over crust to folded edge. Arrange onions atop crème fraîche. Sprinkle with bacon. bake tart until crust is light golden brown and topping is bubbling, 20 to 25 minutes. Sprinkle with thyme and serve.
bacon recipe courtesy of: Sara Kate Gillingham-Ryan, Bon Appétit, February 2011
Monday, February 21, 2011
2115. OXTAIL STEW with BUTTER BEANS and BACON
serves four
1¼ kilograms oxtail
4 teaspoons cornflour
2 tablespoons vegetable oil
1 tablespoon salt
2 tablespoons blackpepper
4 rashers bacon
2 medium onion
1 clove garlic
4 medium carrots
1 cup tomatoes, chopped
½ liter hot water
2 stalks scallions
1 sprig thyme
2 cans butter beans
Cut oxtail in bite size pieces, slice onions and carrots, crush garlic, chop tomatoes and finely slice scallion. Trim away excess fat and place oxtail pieces in boiling water for 2-3 minutes to scald. Dry well on absorbent paper and coat with corn flour. Sprinkle with salt and pepper. Heat oil in heavy bottom pot and brown each piece of oxtail on both sides, removing when brown. Pour off excess oil. Dice bacon and fry for few minutes. Return oxtail to pot with bacon along with carrot, onion, garlic, tomatoes and hot water. Cover and simmer gently for 3 hours or until oxtail is almost tender. Use a pressure cooker if possible, to shorten the cooking time. At this stage add more liquid if necessary and correct seasoning. Cover and simmer for a final 20-30 minutes. Add the butter beans and allow to simmer for 3 minutes.
bacon recipe courtesy of: Caribbean Choice, 21175 Tomball Parkway #394, Houston, Texas 77070
1¼ kilograms oxtail
4 teaspoons cornflour
2 tablespoons vegetable oil
1 tablespoon salt
2 tablespoons blackpepper
4 rashers bacon
2 medium onion
1 clove garlic
4 medium carrots
1 cup tomatoes, chopped
½ liter hot water
2 stalks scallions
1 sprig thyme
2 cans butter beans
Cut oxtail in bite size pieces, slice onions and carrots, crush garlic, chop tomatoes and finely slice scallion. Trim away excess fat and place oxtail pieces in boiling water for 2-3 minutes to scald. Dry well on absorbent paper and coat with corn flour. Sprinkle with salt and pepper. Heat oil in heavy bottom pot and brown each piece of oxtail on both sides, removing when brown. Pour off excess oil. Dice bacon and fry for few minutes. Return oxtail to pot with bacon along with carrot, onion, garlic, tomatoes and hot water. Cover and simmer gently for 3 hours or until oxtail is almost tender. Use a pressure cooker if possible, to shorten the cooking time. At this stage add more liquid if necessary and correct seasoning. Cover and simmer for a final 20-30 minutes. Add the butter beans and allow to simmer for 3 minutes.
bacon recipe courtesy of: Caribbean Choice, 21175 Tomball Parkway #394, Houston, Texas 77070
Sunday, February 20, 2011
2114. FOUR CHEESE and BACON CAVATAPPI
5 slices bacon, cut into ¼-inch pieces
1 pound cavatappi (corkscrew) pasta
1 tablespoon bacon drippings
1/3 cup onion chopped fine
3 tablespoons white wine or dry Vermouth
1 stick butter
¼ cup flour
1½ cups whole milk
1 cup heavy cream
¼ teaspoon ground nutmeg
1 teaspoon kosher salt
¾ teaspoon black pepper
1 cup Gruyère cheese, grated
1 cup fontina cheese, grated
1 cup Emmentaler cheese, grated
1 cup New York sharp cheddar cheese, grated
1 tablespoon green onions, sliced
1¼ cup panko bread crumbs
¼ cup Parmesan cheese, grated
3 tablespoons chopped parsley
½ teaspoon paprika
¾ teaspoon kosher salt
¾ teaspoon black pepper
2 tablespoons bacon drippings
2 tablespoons butter, melted
Preheat oven to 350 degrees. Cook bacon, drain pieces and save drippings. Cook pasta according to directions on package.
Place a tablespoon of bacon drippings in a 4-quart saucepan on medium; add onions. Sauté until soft. Add wine and reduce by 80 percent. Add butter and flour to make a roux ; cook 6-7 minutes. Add milk and cream; bring to a slight simmer, stirring frequently. Add nutmeg, salt and pepper.
Reduce the heat to low and add cheeses; fold until all are melted. Add sliced green onion. In a large mixing bowl, combine cheese sauce, macaroni and bacon. Pour the mixture into a greased 13x9 baking dish.
Put the bread crumbs in a mixing bowl and add Parmesan cheese, parsley, paprika, salt and pepper. Mix until well blended.
Mix the melted butter and bacon drippings together and pour over top of dry mix and stir until mixture is well coated. Sprinkle the topping evenly over the top of the pasta mixture. Bake 30 minutes.
bacon recipe courtesy of: Martin Tomek, Humble, Texas | Houston Chronicle, March 2, 2010
1 pound cavatappi (corkscrew) pasta
1 tablespoon bacon drippings
1/3 cup onion chopped fine
3 tablespoons white wine or dry Vermouth
1 stick butter
¼ cup flour
1½ cups whole milk
1 cup heavy cream
¼ teaspoon ground nutmeg
1 teaspoon kosher salt
¾ teaspoon black pepper
1 cup Gruyère cheese, grated
1 cup fontina cheese, grated
1 cup Emmentaler cheese, grated
1 cup New York sharp cheddar cheese, grated
1 tablespoon green onions, sliced
1¼ cup panko bread crumbs
¼ cup Parmesan cheese, grated
3 tablespoons chopped parsley
½ teaspoon paprika
¾ teaspoon kosher salt
¾ teaspoon black pepper
2 tablespoons bacon drippings
2 tablespoons butter, melted
Preheat oven to 350 degrees. Cook bacon, drain pieces and save drippings. Cook pasta according to directions on package.
Place a tablespoon of bacon drippings in a 4-quart saucepan on medium; add onions. Sauté until soft. Add wine and reduce by 80 percent. Add butter and flour to make a roux ; cook 6-7 minutes. Add milk and cream; bring to a slight simmer, stirring frequently. Add nutmeg, salt and pepper.
Reduce the heat to low and add cheeses; fold until all are melted. Add sliced green onion. In a large mixing bowl, combine cheese sauce, macaroni and bacon. Pour the mixture into a greased 13x9 baking dish.
Put the bread crumbs in a mixing bowl and add Parmesan cheese, parsley, paprika, salt and pepper. Mix until well blended.
Mix the melted butter and bacon drippings together and pour over top of dry mix and stir until mixture is well coated. Sprinkle the topping evenly over the top of the pasta mixture. Bake 30 minutes.
bacon recipe courtesy of: Martin Tomek, Humble, Texas | Houston Chronicle, March 2, 2010
Saturday, February 19, 2011
2113. SMOKY HAVARTI, LOBSTER and BACON MACARONI and CHEESE
serves 6-8
3/4 pound (12 ounces) cavatappi pasta
1/2 cup + 1 tablespoon unsalted butter, divided
2 tablespoons all-purpose flour
2 cups half and half
2 teaspoons hot sauce
1/2 teaspoon smoked paprika
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces (about 2 cups) grated havarti cheese
4 ounces (about 1 cup) grated or chopped smoked cheddar cheese
1 cup coarsely chopped lobster meat
1/2 cup finely chopped cooked bacon
1/4 cup panko bread crumbs
Heat oven to 400°F. Coat 10 ramekins with butter and place on a cookie sheet.
Cook pasta according to package instructions.
Melt 1/2 cup butter in a large saucepan, over medium heat; whisk in flour and cook 1 minute. Whisk in half and half, hot sauce, smoked paprika, salt and pepper and bring mixture to a simmer, whisking frequently. Reduce heat to low and whisk in Havarti and Smoked Cheddar Cheese until melted and smooth.
In a large pot, stir together pasta, cheese sauce, lobster and bacon until combined; divide evenly into ramekins. Sprinkle bread crumbs on top. Melt remaining 1 tablespoon butter and drizzle on top of bread crumbs. Bake 20 minutes or until golden brown and bubbly.
bacon recipe courtesy of: Emily Hobbs, Sugar Plum blog, February 17, 2011
3/4 pound (12 ounces) cavatappi pasta
1/2 cup + 1 tablespoon unsalted butter, divided
2 tablespoons all-purpose flour
2 cups half and half
2 teaspoons hot sauce
1/2 teaspoon smoked paprika
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces (about 2 cups) grated havarti cheese
4 ounces (about 1 cup) grated or chopped smoked cheddar cheese
1 cup coarsely chopped lobster meat
1/2 cup finely chopped cooked bacon
1/4 cup panko bread crumbs
Heat oven to 400°F. Coat 10 ramekins with butter and place on a cookie sheet.
Cook pasta according to package instructions.
Melt 1/2 cup butter in a large saucepan, over medium heat; whisk in flour and cook 1 minute. Whisk in half and half, hot sauce, smoked paprika, salt and pepper and bring mixture to a simmer, whisking frequently. Reduce heat to low and whisk in Havarti and Smoked Cheddar Cheese until melted and smooth.
In a large pot, stir together pasta, cheese sauce, lobster and bacon until combined; divide evenly into ramekins. Sprinkle bread crumbs on top. Melt remaining 1 tablespoon butter and drizzle on top of bread crumbs. Bake 20 minutes or until golden brown and bubbly.
bacon recipe courtesy of: Emily Hobbs, Sugar Plum blog, February 17, 2011
Friday, February 18, 2011
2112. BACON-WRAPPED ARMAGNAC-DRUNKEN CAPON with PIG'S FEET and PUMPKIN BALLS
four servings
1 young capon, about 2.8 kg/6 lb.
2 large pig's feet, pre-cooked and quartered
9 oz. smoked bacon, in 16 thin slices
3 tablespoons butter
4 tablespoons olive oil
salt and freshly ground pepper
Marinade
14 oz. carrot
7 oz. onion
3 cups red Madiran wine
1 large bouquet garni
6 cloves of garlic
2 large pieces of orange zest
Sauce and garnish
1 1/4 cups Armagnac
4 cups chicken stock
2 tablespoons powdered sugar
2 oz. flour
salt and pepper
16 balls of pumpkin, cooked in salted water
32 pearl onions
32 small white mushrooms
1 bunch of parsley
Marinating the capon - the day before: Cut the capon up into 16 pieces. Lay them out on a work surface and season with a few grindings of pepper; the salt will be provided by the bacon. Wrap each piece of capon in a slice of bacon. Fasten each bacon slice with a toothpick to keep it in place. Place the bacon-wrapped capon pieces in a bowl; cover with the diced carrot and onion, bouquet garni, garlic cloves, orange peel and Madiran wine.
Cooking the capon: The next day, drain the capon pieces and pat dry with a cloth. Heat the olive oil in a large skillet. When it begins to smoke, brown the capon pieces for 5 minutes on each side. Drain the capon pieces and transfer to a preheated Dutch oven containing 50 g (3 tbsp.) of heated butter. Add the drained diced carrot and onion from the marinade (4); continue sautéing, sprinkling the sugar over top, then the flour, and cook uncovered for 5 minutes, stirring with a wooden spatula. Place the quartered pig's feet on top of the mixture. Pour on the Armagnac, flambé, and add the wine from the marinade (4) with the bouquet garni, garlic and chicken stock. Bring to a boil, cover and cook in a low oven at a bare simmer for 1 3/4 hours. A half hour before the end of the cooking time, add the pearl onions and mushrooms, sautéed until golden brown, to the pot.
Finishing and serving: Once everything is cooked, remove the capon pieces, pig's feet, pearl onions, mushrooms and bouquet garni with a skimmer. Remove the toothpicks and keep everything hot. Pour the cooking liquid into a blender with half the diced carrot and onion and the orange peel. Purée to make a smooth sauce. Return the capon, pig's feet and remaining diced vegetables to the Dutch oven (or a more elegant serving dish, if you wish). Strain the sauce through a sieve and pour over the capon. Sprinkle the pearl onions, mushrooms and coarsely-chopped parsley over top. Garnish with 16 little pumpkin balls.
bacon recipe courtesy of: Michel Guérard, Grand Chef Relais & Châteaux, Les Prés d'Eugénie, 40320 Eugénie-Les-Bains, France
1 young capon, about 2.8 kg/6 lb.
2 large pig's feet, pre-cooked and quartered
9 oz. smoked bacon, in 16 thin slices
3 tablespoons butter
4 tablespoons olive oil
salt and freshly ground pepper
Marinade
14 oz. carrot
7 oz. onion
3 cups red Madiran wine
1 large bouquet garni
6 cloves of garlic
2 large pieces of orange zest
Sauce and garnish
1 1/4 cups Armagnac
4 cups chicken stock
2 tablespoons powdered sugar
2 oz. flour
salt and pepper
16 balls of pumpkin, cooked in salted water
32 pearl onions
32 small white mushrooms
1 bunch of parsley
Marinating the capon - the day before: Cut the capon up into 16 pieces. Lay them out on a work surface and season with a few grindings of pepper; the salt will be provided by the bacon. Wrap each piece of capon in a slice of bacon. Fasten each bacon slice with a toothpick to keep it in place. Place the bacon-wrapped capon pieces in a bowl; cover with the diced carrot and onion, bouquet garni, garlic cloves, orange peel and Madiran wine.
Cooking the capon: The next day, drain the capon pieces and pat dry with a cloth. Heat the olive oil in a large skillet. When it begins to smoke, brown the capon pieces for 5 minutes on each side. Drain the capon pieces and transfer to a preheated Dutch oven containing 50 g (3 tbsp.) of heated butter. Add the drained diced carrot and onion from the marinade (4); continue sautéing, sprinkling the sugar over top, then the flour, and cook uncovered for 5 minutes, stirring with a wooden spatula. Place the quartered pig's feet on top of the mixture. Pour on the Armagnac, flambé, and add the wine from the marinade (4) with the bouquet garni, garlic and chicken stock. Bring to a boil, cover and cook in a low oven at a bare simmer for 1 3/4 hours. A half hour before the end of the cooking time, add the pearl onions and mushrooms, sautéed until golden brown, to the pot.
Finishing and serving: Once everything is cooked, remove the capon pieces, pig's feet, pearl onions, mushrooms and bouquet garni with a skimmer. Remove the toothpicks and keep everything hot. Pour the cooking liquid into a blender with half the diced carrot and onion and the orange peel. Purée to make a smooth sauce. Return the capon, pig's feet and remaining diced vegetables to the Dutch oven (or a more elegant serving dish, if you wish). Strain the sauce through a sieve and pour over the capon. Sprinkle the pearl onions, mushrooms and coarsely-chopped parsley over top. Garnish with 16 little pumpkin balls.
bacon recipe courtesy of: Michel Guérard, Grand Chef Relais & Châteaux, Les Prés d'Eugénie, 40320 Eugénie-Les-Bains, France
Thursday, February 17, 2011
2111. ROAST WOODCOCK with BACON and FOIE GRAS
1 woodcock
fat bacon
3 slices white bread, crusts removed
1/2 oz. foie gras
salt and pepper
1 pinch grated nutmeg
1 teaspoon cognac or armagnac
8 grapes, peeled and seeded
Pluck the woodcock but do not gut it. Truss it, bard it with fat bacon, and spit-roast it over or next to a hot fire for 18-20 min. Remove the entrails and discard all but the intestines. Meanwhile, fry the bread in the dripping pan or else separately in butter. Mince the intestines with foie gras and season this with salt, pepper, nutmeg, and brandy. Spread 2 of the slices of bread, halved, with this mixture and sprinkle a little more pepper over. Gratiner this in a very hot oven for a few minutes. Serve the woodcock atop the third piece of fried bread, with the 4 half-slices of bread around. Garnish with grapes and serve.
bacon recipe courtesy of: TradersCreek.com, 55 East Main Street, Johnstown, NY 12095
fat bacon
3 slices white bread, crusts removed
1/2 oz. foie gras
salt and pepper
1 pinch grated nutmeg
1 teaspoon cognac or armagnac
8 grapes, peeled and seeded
Pluck the woodcock but do not gut it. Truss it, bard it with fat bacon, and spit-roast it over or next to a hot fire for 18-20 min. Remove the entrails and discard all but the intestines. Meanwhile, fry the bread in the dripping pan or else separately in butter. Mince the intestines with foie gras and season this with salt, pepper, nutmeg, and brandy. Spread 2 of the slices of bread, halved, with this mixture and sprinkle a little more pepper over. Gratiner this in a very hot oven for a few minutes. Serve the woodcock atop the third piece of fried bread, with the 4 half-slices of bread around. Garnish with grapes and serve.
bacon recipe courtesy of: TradersCreek.com, 55 East Main Street, Johnstown, NY 12095
Wednesday, February 16, 2011
2110. CHICKEN, ONIONS and BACON braised in ZINFANDEL
makes four servings
3 tablespoons butter
18 very small white onions
1½ cups chicken broth
one 3½-pound chicken, cut into serving pieces
½ cup plus 2 tablespoons all-purpose flour
4 thick slices peppered bacon, cut into 1-inch pieces
1 cup Zinfandel or other spicy red wine
1 tablespoon tomato paste
2 garlic cloves, crushed
herb bouquet (½ teaspoon dried thyme, 1 bay leaf, and 2 sprigs parsley wrapped in cheesecloth)
salt and freshly ground black pepper to taste
In a medium skillet, melt the butter over moderate heat, add the onions, and brown them lightly on all sides. Add ½ cup of the broth, reduce the heat to low, cover, and simmer the onions for 20 minutes. Set aside.
On a plate, dredge the chicken pieces lightly in ½ cup of flour and set aside.
In a large, deep skillet, fry the bacon over moderate heat and drain on paper towels. Add the chicken to the skillet, cook till golden brown on all sides, and transfer to a plate. Add the remaining 2 tablespoons of flour to the fat in the skillet and stir for 5 minutes. Add the wine, increase the heat, and stir to collect the brown bits on the bottom of the pan. Add the remaining 1 cup of broth plus the tomato paste and stir till well blended. Return the chicken to the skillet and add the onions and bacon, the garlic, the herb bouquet, and salt and pepper. Reduce the heat to low, cover, and simmer till the chicken is tender, about 45 minutes, adding more broth if necessary.
Remove and discard the herb bouquet, transfer the chicken, onions, and bacon to a serving platter, and pour the sauce over the top. Serve hot.
bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007
3 tablespoons butter
18 very small white onions
1½ cups chicken broth
one 3½-pound chicken, cut into serving pieces
½ cup plus 2 tablespoons all-purpose flour
4 thick slices peppered bacon, cut into 1-inch pieces
1 cup Zinfandel or other spicy red wine
1 tablespoon tomato paste
2 garlic cloves, crushed
herb bouquet (½ teaspoon dried thyme, 1 bay leaf, and 2 sprigs parsley wrapped in cheesecloth)
salt and freshly ground black pepper to taste
In a medium skillet, melt the butter over moderate heat, add the onions, and brown them lightly on all sides. Add ½ cup of the broth, reduce the heat to low, cover, and simmer the onions for 20 minutes. Set aside.
On a plate, dredge the chicken pieces lightly in ½ cup of flour and set aside.
In a large, deep skillet, fry the bacon over moderate heat and drain on paper towels. Add the chicken to the skillet, cook till golden brown on all sides, and transfer to a plate. Add the remaining 2 tablespoons of flour to the fat in the skillet and stir for 5 minutes. Add the wine, increase the heat, and stir to collect the brown bits on the bottom of the pan. Add the remaining 1 cup of broth plus the tomato paste and stir till well blended. Return the chicken to the skillet and add the onions and bacon, the garlic, the herb bouquet, and salt and pepper. Reduce the heat to low, cover, and simmer till the chicken is tender, about 45 minutes, adding more broth if necessary.
Remove and discard the herb bouquet, transfer the chicken, onions, and bacon to a serving platter, and pour the sauce over the top. Serve hot.
bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007
Tuesday, February 15, 2011
2109. CRAWFISH SWEET POTATO CHOWDER with BACON and ROASTED CHILES
makes eight servings
1 large red bell pepper
4 large poblano peppers
1 large jalapeño pepper
6 slices thick-cut bacon, diced
2 cups onion, chopped
1 cup celery, chopped
1 tablespoon garlic, minced
4 tablespoons all-purpose flour
5 cups chicken stock
2 cups half and half
1 cup whole milk
1 can mashed sweet potatoes, 15.5 ounces
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 bay leaf
1 teaspoon paprika
1 tablespoon Creole mustard
2 tablespoons Worcestershire sauce
1 15 ounce can sweet potatoes, cut into 1-inch dice
1 1/2 pounds crawfish tails
Garnishes:
parmesan croutons
bacon pieces from above recipe
chopped scallions
Place bell, poblano, and jalapeño peppers on a foil-lined baking sheet and place under oven broiler on top rack. Turn peppers so that all sides blister and blacken. Remove peppers from the oven, place in a large bowl and cover tightly with plastic wrap so that the peppers steam. When peppers have cooled enough to handle, remove the blackened skins, stems, seeds and ribs and chop coarsely. Set aside.
In a 6-quart, heavy-bottomed Dutch oven, cook bacon over low heat until crisp. Remove with a slotted spoon and drain on paper towels. (Bacon will be part of the garnish.)
In remaining bacon fat, add onion, celery and garlic and cook until softened, 3 to 4 minutes. Whisk in flour and cook for 1 minute. Gradually whisk in chicken stock until flour mixture is smoothly incorporated into the stock. Add half and half, milk, mashed sweet potatoes and roasted peppers. Add salt, pepper, thyme, bay leaf, paprika, mustard, and Worchestershire sauce. Bring to a simmer and cook, stirring often, for 10 to 15 minutes.
Add diced sweet potatoes and crawfish and allow to heat through, 1 to 2 minutes. Just before serving, garnish with Parmesan croutons, bacon and scallions.
bacon recipe courtesy of: Penelope Malcolm, Americus, Georgia, 1st Place Winner (Soups Category), Sweet Rewards Recipe Contest, Louisiana Sweet Potato Commission and Louisiana Cookin Magazine
1 large red bell pepper
4 large poblano peppers
1 large jalapeño pepper
6 slices thick-cut bacon, diced
2 cups onion, chopped
1 cup celery, chopped
1 tablespoon garlic, minced
4 tablespoons all-purpose flour
5 cups chicken stock
2 cups half and half
1 cup whole milk
1 can mashed sweet potatoes, 15.5 ounces
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 bay leaf
1 teaspoon paprika
1 tablespoon Creole mustard
2 tablespoons Worcestershire sauce
1 15 ounce can sweet potatoes, cut into 1-inch dice
1 1/2 pounds crawfish tails
Garnishes:
parmesan croutons
bacon pieces from above recipe
chopped scallions
Place bell, poblano, and jalapeño peppers on a foil-lined baking sheet and place under oven broiler on top rack. Turn peppers so that all sides blister and blacken. Remove peppers from the oven, place in a large bowl and cover tightly with plastic wrap so that the peppers steam. When peppers have cooled enough to handle, remove the blackened skins, stems, seeds and ribs and chop coarsely. Set aside.
In a 6-quart, heavy-bottomed Dutch oven, cook bacon over low heat until crisp. Remove with a slotted spoon and drain on paper towels. (Bacon will be part of the garnish.)
In remaining bacon fat, add onion, celery and garlic and cook until softened, 3 to 4 minutes. Whisk in flour and cook for 1 minute. Gradually whisk in chicken stock until flour mixture is smoothly incorporated into the stock. Add half and half, milk, mashed sweet potatoes and roasted peppers. Add salt, pepper, thyme, bay leaf, paprika, mustard, and Worchestershire sauce. Bring to a simmer and cook, stirring often, for 10 to 15 minutes.
Add diced sweet potatoes and crawfish and allow to heat through, 1 to 2 minutes. Just before serving, garnish with Parmesan croutons, bacon and scallions.
bacon recipe courtesy of: Penelope Malcolm, Americus, Georgia, 1st Place Winner (Soups Category), Sweet Rewards Recipe Contest, Louisiana Sweet Potato Commission and Louisiana Cookin Magazine
Monday, February 14, 2011
2108. GOUDA, BACON and LEEK PANCAKE
serves four
8 bacon slices
2 large leeks (white and light green parts only), coarsely chopped
3 eggs
3/4 cup milk
1/2 cup all purpose flour
1 tablespoon Dijon mustard
1/2 teaspoon sugar
1 cup firmly packed shredded Gouda (about 4 ounces)
Preheat oven to 425°F. Using heavy 10-inch nonstick ovenproof skillet, fry bacon over medium-high heat until brown and crisp. Transfer to paper towels to drain. Crumble bacon. Pour off all but 2 tablespoons bacon drippings from skillet. Add leeks to skillet and sauté over medium heat until tender and beginning to brown, about 8 minutes.
Combine eggs, milk, flour, mustard and sugar in processor and blend until smooth. Season with salt and pepper.
Scatter bacon over leeks in skillet. Pour egg mixture over. Sprinkle Gouda over. Transfer to oven and bake until pancake puffs and cheese melts, about 15 minutes. Loosen pancake from skillet. Cut into wedges and serve.
bacon recipe courtesy of: Bon Appétit, October 1991
8 bacon slices
2 large leeks (white and light green parts only), coarsely chopped
3 eggs
3/4 cup milk
1/2 cup all purpose flour
1 tablespoon Dijon mustard
1/2 teaspoon sugar
1 cup firmly packed shredded Gouda (about 4 ounces)
Preheat oven to 425°F. Using heavy 10-inch nonstick ovenproof skillet, fry bacon over medium-high heat until brown and crisp. Transfer to paper towels to drain. Crumble bacon. Pour off all but 2 tablespoons bacon drippings from skillet. Add leeks to skillet and sauté over medium heat until tender and beginning to brown, about 8 minutes.
Combine eggs, milk, flour, mustard and sugar in processor and blend until smooth. Season with salt and pepper.
Scatter bacon over leeks in skillet. Pour egg mixture over. Sprinkle Gouda over. Transfer to oven and bake until pancake puffs and cheese melts, about 15 minutes. Loosen pancake from skillet. Cut into wedges and serve.
bacon recipe courtesy of: Bon Appétit, October 1991
Sunday, February 13, 2011
2107. ROAST BEEF and BACON CLUB SANDWICH
serves four
1 pound roast beef, thinly sliced
1 French baguette, cut into four equal servings and sliced in half
2 teaspoons olive oil
4 ounces blue cheese
1/4 cup finely chopped fresh chives
mayonnaise
12 slices bacon
1 tomato, thinly sliced
1/2 red onion, thinly sliced
fresh ground black pepper to taste
Preheat oven to 350ºF. Brush French bread with olive oil and toast cut side up. Remove from oven and cool slightly, spread blue cheese on one half of each sandwich. Add chopped chives and fresh ground pepper. Spread mayonnaise on remaining slices. To assemble, arrange 4 ounces of roast beef on blue cheese side of sandwich. Top with bacon, tomato and red onion. Slice each sandwich in half and serve.
bacon recipe courtesy of: Certified Angus Beef® , Certified Angus Beef LLC, 206 Riffel Road, Wooster, Ohio 44691
1 pound roast beef, thinly sliced
1 French baguette, cut into four equal servings and sliced in half
2 teaspoons olive oil
4 ounces blue cheese
1/4 cup finely chopped fresh chives
mayonnaise
12 slices bacon
1 tomato, thinly sliced
1/2 red onion, thinly sliced
fresh ground black pepper to taste
Preheat oven to 350ºF. Brush French bread with olive oil and toast cut side up. Remove from oven and cool slightly, spread blue cheese on one half of each sandwich. Add chopped chives and fresh ground pepper. Spread mayonnaise on remaining slices. To assemble, arrange 4 ounces of roast beef on blue cheese side of sandwich. Top with bacon, tomato and red onion. Slice each sandwich in half and serve.
bacon recipe courtesy of: Certified Angus Beef® , Certified Angus Beef LLC, 206 Riffel Road, Wooster, Ohio 44691
Saturday, February 12, 2011
2106. TOMATO, BASIL and BACON CLAM CHOWDER
makes 4 servings
4 thick slices streaky bacon, cut into pieces
1 medium onion, finely chopped
2 celery ribs, finely chopped
3 dozen littleneck clams, shucked and chopped, with liquor reserved
2 cups water
½ cup dry vermouth
1 tablespoon tomato paste
1 medium red potato, peeled and diced
4 medium ripe tomatoes, seeded and chopped
2 tablespoons finely chopped fresh basil leaves
salt
In a 4- to 5-quart pot, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble. Pour all but about 2 tablespoons of fat from the pot, add the onion and celery, and stir till softened, about 5 minutes.
In a bowl, whisk together 1 cup of the reserved clam liquor, the water, vermouth, and tomato paste and add to the onion mixture. Add the potato, tomatoes, basil, and salt and pepper, stir well, reduce the heat to low, cover, and simmer till the potato is tender, 10 to 15 minutes. Add the clams, stir well, cover, and continue to simmer 2 to 3 minutes. (Do not overcook the clams.)
To serve, ladle the hot chowder into heavy soup plates or bowls and sprinkle crumbled bacon over the tops.
bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007
4 thick slices streaky bacon, cut into pieces
1 medium onion, finely chopped
2 celery ribs, finely chopped
3 dozen littleneck clams, shucked and chopped, with liquor reserved
2 cups water
½ cup dry vermouth
1 tablespoon tomato paste
1 medium red potato, peeled and diced
4 medium ripe tomatoes, seeded and chopped
2 tablespoons finely chopped fresh basil leaves
salt
In a 4- to 5-quart pot, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble. Pour all but about 2 tablespoons of fat from the pot, add the onion and celery, and stir till softened, about 5 minutes.
In a bowl, whisk together 1 cup of the reserved clam liquor, the water, vermouth, and tomato paste and add to the onion mixture. Add the potato, tomatoes, basil, and salt and pepper, stir well, reduce the heat to low, cover, and simmer till the potato is tender, 10 to 15 minutes. Add the clams, stir well, cover, and continue to simmer 2 to 3 minutes. (Do not overcook the clams.)
To serve, ladle the hot chowder into heavy soup plates or bowls and sprinkle crumbled bacon over the tops.
bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007
Friday, February 11, 2011
2105. BABY ARUGULA SALAD with BACON, BOURSIN, POACHED EGGS and CIDER VINAIGRETTE
serves two
4 cups baby arugula
4 slices bacon, cooked, diced
1/4 cup herbed Boursin cheese, crumbled
4 eggs, poached
1/4 cup olive oil
3 tablespoons cider vinegar
2 tablespoons shallots, minced
2 teaspoons Dijon mustard
salt and ground pepper, to taste
cayenne pepper, to taste
Toss the arugula, bacon, and boursin to combine. Re-warm the poached eggs in barely simmering water, if needed. In a small bowl, whisk the olive oil, vinegar, shallots, and mustard together to combine. Season with salt and pepper. Pour the dressing over the arugula mixture, and toss to coat. Top the salad with poached eggs. Finish with a pinch of cayenne.
bacon recipe courtesy of: Erin, The Apartment Kitchen, October 15, 2009
4 cups baby arugula
4 slices bacon, cooked, diced
1/4 cup herbed Boursin cheese, crumbled
4 eggs, poached
1/4 cup olive oil
3 tablespoons cider vinegar
2 tablespoons shallots, minced
2 teaspoons Dijon mustard
salt and ground pepper, to taste
cayenne pepper, to taste
Toss the arugula, bacon, and boursin to combine. Re-warm the poached eggs in barely simmering water, if needed. In a small bowl, whisk the olive oil, vinegar, shallots, and mustard together to combine. Season with salt and pepper. Pour the dressing over the arugula mixture, and toss to coat. Top the salad with poached eggs. Finish with a pinch of cayenne.
bacon recipe courtesy of: Erin, The Apartment Kitchen, October 15, 2009
Thursday, February 10, 2011
2104. HOT BACON and OAT COBBLER
1 or 2 cans concentrated vegetable soup
2 oz. butter or margarine
salt and pepper to taste
grated cheese
3-4 rashers bacon
6 oz. self raising flour
2 oz. rolled oats
1 egg
milk to make
1/4 pint with the egg
Cut bacon into small pieces and fry. Sieve flour and seasonings into basin. Add rolled oats. Mix thoroughly. Rub margarine in lightly. Add bacon. Beat egg and milk together. Pour over dry ingredients. Mix with palette knife. Roll out on floured board to about 1/2 inch thick. Cut into rounds. Put the vegetable soup into a casserole and meanwhile heat for about 10 minutes in a moderately hot oven (400°F). Arrange rounds of scone on top, sprinkle with grated cheese to give them an attractive glaze. Bake for approximately 12-15 minutes in a hot oven (425-450° F).
bacon recipe courtesy of: ifood.tv, Silicon Valley/New York/India
2 oz. butter or margarine
salt and pepper to taste
grated cheese
3-4 rashers bacon
6 oz. self raising flour
2 oz. rolled oats
1 egg
milk to make
1/4 pint with the egg
Cut bacon into small pieces and fry. Sieve flour and seasonings into basin. Add rolled oats. Mix thoroughly. Rub margarine in lightly. Add bacon. Beat egg and milk together. Pour over dry ingredients. Mix with palette knife. Roll out on floured board to about 1/2 inch thick. Cut into rounds. Put the vegetable soup into a casserole and meanwhile heat for about 10 minutes in a moderately hot oven (400°F). Arrange rounds of scone on top, sprinkle with grated cheese to give them an attractive glaze. Bake for approximately 12-15 minutes in a hot oven (425-450° F).
bacon recipe courtesy of: ifood.tv, Silicon Valley/New York/India
Wednesday, February 09, 2011
2103. FILLET STEAK in MADEIRA SAUCE with BACON MASHED POTATO, CARROTS and GREEN BEANS
serves one
For the bacon mashed potato
2 potatoes, peeled and sliced
2 tablespoons butter
3½ fl oz double cream
small handful fresh chives, chopped
1¾ oz bacon, chopped
salt and freshly ground black pepper
For the green beans
3½ oz green beans, trimmed
2 free-range egg yolks
2 tablespoons red wine vinegar
2 tablespoons red wine
3 fl oz double cream
1 tablespoon butter
½ onion, finely chopped
1 garlic clove, finely chopped
½ beef stock cube, crumbled
small handful fresh chopped parsley leaves
salt and freshly ground black pepper
For the carrots
5 baby carrots, scrubbed and trimmed
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons caster sugar
pinch salt
freshly ground black pepper
For the fillet steak
1 x 7 oz fillet steak
salt and freshly ground black pepper
1 tablespoon butter
2 fl oz Madeira wine
For the Madeira sauce
1 tablespoon butter
1 shallot, finely chopped
4¾ fl oz Madeira wine
3½ fl oz red wine
2 tablespoons butter, cut into cubes
salt and freshly ground black pepper
Preheat the oven to 200C/400F/Gas 6.
For the mashed potato, cook the potatoes in boiling, salted water for 12-15 minutes, or until tender. Drain well, add the butter and mash until smooth, then stir in the cream and chopped chives.
Heat a frying pan over a medium heat, add the chopped bacon and fry for 3-4 minutes, or until crisp and golden-brown. Drain. Stir the bacon into the mashed potato. Season, to taste, with salt and freshly ground black pepper.
For the green beans, bring a pan of salted water to the boil. Add the green beans and cook for 2-3 minutes, or until just tender. Drain well, refresh in cold water and set aside.
In a bowl, whisk the egg yolks, red wine vinegar and red wine together. Add the cream and continue whisking until the mixture is smooth and well combined.
Melt the butter in a frying pan over a medium heat until foaming. Add the onion and garlic and fry for 2-3 minutes, or until softened.
Add the cooked beans and the crumbled stock cube, then pour in the egg mixture and stir well to coat all of the beans. Sprinkle with chopped parsley, then season, to taste, with salt and freshly ground black pepper.
Blanch the carrots by bringing a separate pan of salted water to the boil. Add the carrots and cook for 3-4 minutes, or until just tender, then drain and refresh in cold water.
Heat the butter and oil in a separate frying pan over a medium heat, then add the blanched carrots and sugar and fry for 1-2 minutes, or until golden-brown. Season, to taste, with salt and freshly ground black pepper.
For the fillet steak, season the steak, to taste, with salt and freshly ground black pepper. Heat the butter in a frying pan over a high heat until foaming, then add the steak and fry for 1-2 minutes on each side, or until golden-brown on both sides.
Pour the Madeira wine over the steak and continue to cook for 3-4 minutes. Remove the fillet steak from the pan, reserving the pan and any juices.
Transfer the fillet steak to a baking tray and cook in the oven for a further 2-3 minutes, or until cooked to your liking.
For the Madeira sauce, heat the butter in a frying pan over a medium heat. Add the shallots and fry for 2-3 minutes, or until softened.
Add 3½fl oz of the Madeira wine to the pan and simmer for 2-3 minutes, or until the volume of liquid has reduced by half.
Add the red wine and continue to simmer for a further 2-3 minutes, or until the volume of liquid has reduced by one third.
Add the remaining Madeira wine and a tablespoon of water to the reserved pan juices in the pan the steak was cooked in. Heat the wine for 1-2 minutes over a medium heat, scraping any browned bits up from the bottom of the pan with a wooden spoon. Sieve the juices, reserving the liquid.
Add the sieved juices to the Madeira sauce. Whisk in the butter until it has melted, then season, to taste, with salt and freshly ground black pepper.
To serve, place the fillet steak into the centre of a serving plate. Spoon the carrots, green beans and mashed potato alongside. Drizzle over the Madeira sauce.
bacon recipe courtesy of: James Tanner, Step Up to the Plate, BBC Food
For the bacon mashed potato
2 potatoes, peeled and sliced
2 tablespoons butter
3½ fl oz double cream
small handful fresh chives, chopped
1¾ oz bacon, chopped
salt and freshly ground black pepper
For the green beans
3½ oz green beans, trimmed
2 free-range egg yolks
2 tablespoons red wine vinegar
2 tablespoons red wine
3 fl oz double cream
1 tablespoon butter
½ onion, finely chopped
1 garlic clove, finely chopped
½ beef stock cube, crumbled
small handful fresh chopped parsley leaves
salt and freshly ground black pepper
For the carrots
5 baby carrots, scrubbed and trimmed
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons caster sugar
pinch salt
freshly ground black pepper
For the fillet steak
1 x 7 oz fillet steak
salt and freshly ground black pepper
1 tablespoon butter
2 fl oz Madeira wine
For the Madeira sauce
1 tablespoon butter
1 shallot, finely chopped
4¾ fl oz Madeira wine
3½ fl oz red wine
2 tablespoons butter, cut into cubes
salt and freshly ground black pepper
Preheat the oven to 200C/400F/Gas 6.
For the mashed potato, cook the potatoes in boiling, salted water for 12-15 minutes, or until tender. Drain well, add the butter and mash until smooth, then stir in the cream and chopped chives.
Heat a frying pan over a medium heat, add the chopped bacon and fry for 3-4 minutes, or until crisp and golden-brown. Drain. Stir the bacon into the mashed potato. Season, to taste, with salt and freshly ground black pepper.
For the green beans, bring a pan of salted water to the boil. Add the green beans and cook for 2-3 minutes, or until just tender. Drain well, refresh in cold water and set aside.
In a bowl, whisk the egg yolks, red wine vinegar and red wine together. Add the cream and continue whisking until the mixture is smooth and well combined.
Melt the butter in a frying pan over a medium heat until foaming. Add the onion and garlic and fry for 2-3 minutes, or until softened.
Add the cooked beans and the crumbled stock cube, then pour in the egg mixture and stir well to coat all of the beans. Sprinkle with chopped parsley, then season, to taste, with salt and freshly ground black pepper.
Blanch the carrots by bringing a separate pan of salted water to the boil. Add the carrots and cook for 3-4 minutes, or until just tender, then drain and refresh in cold water.
Heat the butter and oil in a separate frying pan over a medium heat, then add the blanched carrots and sugar and fry for 1-2 minutes, or until golden-brown. Season, to taste, with salt and freshly ground black pepper.
For the fillet steak, season the steak, to taste, with salt and freshly ground black pepper. Heat the butter in a frying pan over a high heat until foaming, then add the steak and fry for 1-2 minutes on each side, or until golden-brown on both sides.
Pour the Madeira wine over the steak and continue to cook for 3-4 minutes. Remove the fillet steak from the pan, reserving the pan and any juices.
Transfer the fillet steak to a baking tray and cook in the oven for a further 2-3 minutes, or until cooked to your liking.
For the Madeira sauce, heat the butter in a frying pan over a medium heat. Add the shallots and fry for 2-3 minutes, or until softened.
Add 3½fl oz of the Madeira wine to the pan and simmer for 2-3 minutes, or until the volume of liquid has reduced by half.
Add the red wine and continue to simmer for a further 2-3 minutes, or until the volume of liquid has reduced by one third.
Add the remaining Madeira wine and a tablespoon of water to the reserved pan juices in the pan the steak was cooked in. Heat the wine for 1-2 minutes over a medium heat, scraping any browned bits up from the bottom of the pan with a wooden spoon. Sieve the juices, reserving the liquid.
Add the sieved juices to the Madeira sauce. Whisk in the butter until it has melted, then season, to taste, with salt and freshly ground black pepper.
To serve, place the fillet steak into the centre of a serving plate. Spoon the carrots, green beans and mashed potato alongside. Drizzle over the Madeira sauce.
bacon recipe courtesy of: James Tanner, Step Up to the Plate, BBC Food
Tuesday, February 08, 2011
2102. ROASTED WILD RABBIT and BACON with LEMON, THYME and PARSLEY STUFFING
serves four
1 lb 4 oz (560 g) wild rabbit joints, or boneless rabbit, same weight
12 rashers dry-cure streaky bacon, derinded and cut in half
1 large onion, peeled and sliced finely into rings
2 cloves garlic, crushed
1 level tablespoon fresh chopped thyme, plus a few sprigs
10 fresh sage leaves dipped in olive oil
salt and freshly milled black pepper
For the stuffing:
grated zest ½ small lemon
½ level tablespoon fresh chopped thyme
1 level tablespoon fresh chopped parsley
6 oz (175 g) pork sausage
1 heaped dessert spoon fresh white breadcrumbs
½ onion, finely chopped
2 oz (50 g) Bramley apple, peeled and very finely chopped
salt and freshly milled black pepper
For the sauce:
5 fl oz (150 ml) Sercial (dry) Madeira (or dry cider)
Preheat the oven to gas mark 7, 425°F (220°C).
Spread the onion rings all over the baking tray in a single layer then scatter over the crushed garlic and thyme. Now season the rabbit joints and arrange them on the bed of onions. After that, drape the bacon rashers over the rabbit pieces.
Next, make the stuffing by mixing all the ingredients together and forming the mixture into 12 small balls. Place these among the rabbit joints then tuck in the thyme sprigs here and there. Place the baking tray in the oven on a high shelf and cook for 20 minutes. Then top each piece of rabbit with a sage leaf dipped in olive oil. Roast for another 15-20 minutes or until the bacon and sage are crispy and the rabbit is cooked.
Now remove everything to a warmed serving dish, place the roasting tray over direct heat and add the Sercial Madeira to the juices. Bring to a simmer and bubble for about 5 minutes until reduced by about a third. Check the seasoning then pour the sauce over the rabbit and stuffing. Serve with crisp roast potatoes and a green vegetable.
bacon recipe courtesy of: Delia Online, NC Internet Ltd, PO Box 1124, Knaphill GU21 9AA, London, UK
1 lb 4 oz (560 g) wild rabbit joints, or boneless rabbit, same weight
12 rashers dry-cure streaky bacon, derinded and cut in half
1 large onion, peeled and sliced finely into rings
2 cloves garlic, crushed
1 level tablespoon fresh chopped thyme, plus a few sprigs
10 fresh sage leaves dipped in olive oil
salt and freshly milled black pepper
For the stuffing:
grated zest ½ small lemon
½ level tablespoon fresh chopped thyme
1 level tablespoon fresh chopped parsley
6 oz (175 g) pork sausage
1 heaped dessert spoon fresh white breadcrumbs
½ onion, finely chopped
2 oz (50 g) Bramley apple, peeled and very finely chopped
salt and freshly milled black pepper
For the sauce:
5 fl oz (150 ml) Sercial (dry) Madeira (or dry cider)
Preheat the oven to gas mark 7, 425°F (220°C).
Spread the onion rings all over the baking tray in a single layer then scatter over the crushed garlic and thyme. Now season the rabbit joints and arrange them on the bed of onions. After that, drape the bacon rashers over the rabbit pieces.
Next, make the stuffing by mixing all the ingredients together and forming the mixture into 12 small balls. Place these among the rabbit joints then tuck in the thyme sprigs here and there. Place the baking tray in the oven on a high shelf and cook for 20 minutes. Then top each piece of rabbit with a sage leaf dipped in olive oil. Roast for another 15-20 minutes or until the bacon and sage are crispy and the rabbit is cooked.
Now remove everything to a warmed serving dish, place the roasting tray over direct heat and add the Sercial Madeira to the juices. Bring to a simmer and bubble for about 5 minutes until reduced by about a third. Check the seasoning then pour the sauce over the rabbit and stuffing. Serve with crisp roast potatoes and a green vegetable.
bacon recipe courtesy of: Delia Online, NC Internet Ltd, PO Box 1124, Knaphill GU21 9AA, London, UK
Monday, February 07, 2011
2101. WOMBOK with BACON and GREEN BEANS
serves four
olive oil spray
6 short cut bacon rashers, coarsely chopped
250 grams green beans, topped, halved diagonally
1 garlic clove, crushed
1 fresh red birdseye chili, deseeded, finely chopped
240 grams (4 cups) finely shredded wombok (Chinese cabbage)
salt & freshly ground black pepper
fresh coriander leaves, to serve
Spray a large non-stick frying pan with olive oil spray and place over medium heat. Add the bacon and cook, stirring, for 2 minutes or until brown. Add the beans, garlic and chilli and cook, stirring, for 3-4 minutes or until beans are bright green and tender crisp. Remove from heat. Add the wombok and gently toss until wombok just wilts. Taste and season with salt and pepper.
Divide wombok mixture among serving plates and sprinkle with coriander. Top with sesame pork and serve immediately.
bacon recipe courtesy of: Kim Meredith, Good Taste, April 2006
olive oil spray
6 short cut bacon rashers, coarsely chopped
250 grams green beans, topped, halved diagonally
1 garlic clove, crushed
1 fresh red birdseye chili, deseeded, finely chopped
240 grams (4 cups) finely shredded wombok (Chinese cabbage)
salt & freshly ground black pepper
fresh coriander leaves, to serve
Spray a large non-stick frying pan with olive oil spray and place over medium heat. Add the bacon and cook, stirring, for 2 minutes or until brown. Add the beans, garlic and chilli and cook, stirring, for 3-4 minutes or until beans are bright green and tender crisp. Remove from heat. Add the wombok and gently toss until wombok just wilts. Taste and season with salt and pepper.
Divide wombok mixture among serving plates and sprinkle with coriander. Top with sesame pork and serve immediately.
bacon recipe courtesy of: Kim Meredith, Good Taste, April 2006
Sunday, February 06, 2011
2100. CAESAR SALAD with MAPLE-BRUSHED BACON
serves six
½ ciabatta loaf
about 250ml olive oil
200 grams rindless streaky bacon
2-3 tablespoons maple syrup
3 little gem lettuces
about 100 grams marinated anchovy fillets (not tightly packed in oil)
about 100 grams thin shavings parmesan cheese
sea salt and freshly ground black pepper
Dressing:
1 fat clove garlic, roughly crushed
2 tablespoons grated fresh parmesan
1 large free-range egg
2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
3 anchovy fillets, from above
1 tablespoon Worcestershire sauce
Make the croutons first. Cut the bread into approximately 1.5cm cubes and put into a shallow bowl. Trickle over about 100ml of the oil and toss well into the cubes. Spread on a baking sheet.
Heat the oven to 190C/Gas 5, and bake the bread cubes for about 10-15 minutes, stirring once or twice until golden-brown. Remove to cool and crisp.
Lay the bacon on a sheet of nonstick baking parchment in a single layer. Top with another layer of paper and another baking sheet. Bake the bacon for about 10 minutes, then remove the top sheet and paper layer. Brush the rashers with the maple syrup and return to the oven for another 5 minutes or so until crisp and glazed. Remove, cool and break into bite-sized pieces. Set aside with the cubes.
Separate out the lettuce leaves, wash and spin if necessary, then tip into a large food bag and chill until ready to serve.
Reserve three anchovy fillets for the dressing, and separate out the others, ready for serving.
To make the dressing, put everything into a blender from the garlic to the Worcestershire sauce. Blitz until smooth and creamy, then slowly, with the blades still running, trickle in the remaining 150ml oil to a smooth emulsion. Add some hot water to thin the dressing down a little so it mixes into the leaves nicely.
When ready to serve, divide the leaves between six medium-sized plates. Trickle over the dressing, and scatter on the bread cubes, anchovies and crispy bacon. Top each serving with parmesan shavings.
bacon recipe courtesy of: Gordon Ramsay, The Times, London, UK, October 3, 2007
½ ciabatta loaf
about 250ml olive oil
200 grams rindless streaky bacon
2-3 tablespoons maple syrup
3 little gem lettuces
about 100 grams marinated anchovy fillets (not tightly packed in oil)
about 100 grams thin shavings parmesan cheese
sea salt and freshly ground black pepper
Dressing:
1 fat clove garlic, roughly crushed
2 tablespoons grated fresh parmesan
1 large free-range egg
2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
3 anchovy fillets, from above
1 tablespoon Worcestershire sauce
Make the croutons first. Cut the bread into approximately 1.5cm cubes and put into a shallow bowl. Trickle over about 100ml of the oil and toss well into the cubes. Spread on a baking sheet.
Heat the oven to 190C/Gas 5, and bake the bread cubes for about 10-15 minutes, stirring once or twice until golden-brown. Remove to cool and crisp.
Lay the bacon on a sheet of nonstick baking parchment in a single layer. Top with another layer of paper and another baking sheet. Bake the bacon for about 10 minutes, then remove the top sheet and paper layer. Brush the rashers with the maple syrup and return to the oven for another 5 minutes or so until crisp and glazed. Remove, cool and break into bite-sized pieces. Set aside with the cubes.
Separate out the lettuce leaves, wash and spin if necessary, then tip into a large food bag and chill until ready to serve.
Reserve three anchovy fillets for the dressing, and separate out the others, ready for serving.
To make the dressing, put everything into a blender from the garlic to the Worcestershire sauce. Blitz until smooth and creamy, then slowly, with the blades still running, trickle in the remaining 150ml oil to a smooth emulsion. Add some hot water to thin the dressing down a little so it mixes into the leaves nicely.
When ready to serve, divide the leaves between six medium-sized plates. Trickle over the dressing, and scatter on the bread cubes, anchovies and crispy bacon. Top each serving with parmesan shavings.
bacon recipe courtesy of: Gordon Ramsay, The Times, London, UK, October 3, 2007
Saturday, February 05, 2011
2099. ROAST PORK CHOP with MUSHROOM, BACON, CORNICHONS and CREAM SAUCE
serves four
4 1" thick pork chops
2 cups white wine
2 cups chicken stock, may substitute with veal stock
1 cup heavy cream
1 medium onion medium diced
4 bacon strips cut medium dice
button mushrooms, cut in quarters
6 each cornichons, medium dice
1 teaspoon sugar
1 tablespoon fresh tarragon
a pinch of thyme
2 bay leaves
2 tablespoons chopped parsley, for garnish
Sauté bacon until crisp, then add onion, mushrooms, tarragon, cornichons, thyme and bay leaf. Toss briefly to coat; add wine and reduce by 1/2. Add chicken stock; reduce by 1/2. Add cream and sugar; reduce. Season and set aside. Preheat oven to 400.
While reducing sauce, sauté both sides of the pork chops quickly over high heat to seal the meat and color it, and place the chops in an oven proof casserole and, when the sauce is reduced, pour over the chops enough to cover. Let chops cook for 15 to 20 minutes. Remaining sauce to be ladled over chops at time of service.
bacon recipe courtesy of: the former La Bohème Restaurant of Carmel, California, as listed in the United States Restaurant Guide, 1998
4 1" thick pork chops
2 cups white wine
2 cups chicken stock, may substitute with veal stock
1 cup heavy cream
1 medium onion medium diced
4 bacon strips cut medium dice
button mushrooms, cut in quarters
6 each cornichons, medium dice
1 teaspoon sugar
1 tablespoon fresh tarragon
a pinch of thyme
2 bay leaves
2 tablespoons chopped parsley, for garnish
Sauté bacon until crisp, then add onion, mushrooms, tarragon, cornichons, thyme and bay leaf. Toss briefly to coat; add wine and reduce by 1/2. Add chicken stock; reduce by 1/2. Add cream and sugar; reduce. Season and set aside. Preheat oven to 400.
While reducing sauce, sauté both sides of the pork chops quickly over high heat to seal the meat and color it, and place the chops in an oven proof casserole and, when the sauce is reduced, pour over the chops enough to cover. Let chops cook for 15 to 20 minutes. Remaining sauce to be ladled over chops at time of service.
bacon recipe courtesy of: the former La Bohème Restaurant of Carmel, California, as listed in the United States Restaurant Guide, 1998
Friday, February 04, 2011
2098. BACON NACHOS
yields four servings
8 slices bacon
8 oz tortilla chips
8 oz cheddar cheese, shredded
1 cup green enchilada sauce (or red enchilada sauce)
1 tablespoon cilantro, minced
1 large tomato, diced
1 avocado
1 jalapeno, fresh, sliced
4 tablespoons light sour cream
Chop bacon strips into 1/2 inch pieces. cook bacon pieces over medium to medium high heat, depending on your stove, until evenly browned. Drain bacon pieces and set aside. Prepare all remaining ingredients and set aside. Place tortilla chips on an oven safe dish. Top with cheddar cheese and drizzle with green chili enchilada sauce. Place nachos under a broiler for about 1 minute or until cheese has melted. Immediately top nachos with remaining ingredients and serve.
bacon recipe courtesy of: Brenda Beaman | adapted by Bacon Freak, 207 West Los Angeles Avenue, #346, Moorpark, California 93021
8 slices bacon
8 oz tortilla chips
8 oz cheddar cheese, shredded
1 cup green enchilada sauce (or red enchilada sauce)
1 tablespoon cilantro, minced
1 large tomato, diced
1 avocado
1 jalapeno, fresh, sliced
4 tablespoons light sour cream
Chop bacon strips into 1/2 inch pieces. cook bacon pieces over medium to medium high heat, depending on your stove, until evenly browned. Drain bacon pieces and set aside. Prepare all remaining ingredients and set aside. Place tortilla chips on an oven safe dish. Top with cheddar cheese and drizzle with green chili enchilada sauce. Place nachos under a broiler for about 1 minute or until cheese has melted. Immediately top nachos with remaining ingredients and serve.
bacon recipe courtesy of: Brenda Beaman | adapted by Bacon Freak, 207 West Los Angeles Avenue, #346, Moorpark, California 93021
Thursday, February 03, 2011
2097. ESCAROLE with BACON, DATES and WARM WALNUT VINAIGRETTE
yields four servings
1 7- to 8-ounce head of escarole, coarsely torn
6 Medjool dates, halved, pitted, diced
1/2 cup walnut pieces, toasted
5 bacon slices, cut crosswise into strips
1/3 cup walnut oil or extra-virgin olive oil
1 large shallot, chopped
2 tablespoons red wine vinegar
fine sea salt
Combine escarole, dates, and walnuts in large bowl. Cook bacon in medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bacon to bowl with salad.
Discard drippings from skillet; add walnut oil. Place over low heat. Add shallot; sauté until soft, about 3 minutes. Remove skillet from heat; add vinegar and whisk to blend. Season vinaigrette with sea salt and black pepper. Gradually add warm dressing to salad, tossing to coat. Divide among plates.
bacon recipe courtesy of: Myra Goodman and Sarah LaCasse, Bon Appétit, February 2011
1 7- to 8-ounce head of escarole, coarsely torn
6 Medjool dates, halved, pitted, diced
1/2 cup walnut pieces, toasted
5 bacon slices, cut crosswise into strips
1/3 cup walnut oil or extra-virgin olive oil
1 large shallot, chopped
2 tablespoons red wine vinegar
fine sea salt
Combine escarole, dates, and walnuts in large bowl. Cook bacon in medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bacon to bowl with salad.
Discard drippings from skillet; add walnut oil. Place over low heat. Add shallot; sauté until soft, about 3 minutes. Remove skillet from heat; add vinegar and whisk to blend. Season vinaigrette with sea salt and black pepper. Gradually add warm dressing to salad, tossing to coat. Divide among plates.
bacon recipe courtesy of: Myra Goodman and Sarah LaCasse, Bon Appétit, February 2011
Wednesday, February 02, 2011
2096. BUFFALO TERIYAKI and BACON WINGS
Marinade:
1/4 cup Frank’s Red Hot sauce
1/4 cup teriyaki sauce
Sauce:
1/4 cup Frank’s Red Hot sauce
1/2 stick butter
1/4 cup teriyaki sauce
1/4 cup brown sugar
1 teaspoon ground cayenne
2 strips of bacon (preferably smoked), cooked very crisply, crumbled.
10-15 chicken wings (about 2 lbs)
Combine 1/4 cup Frank’s Red Hot and 1/4 cup of the teriyaki sauce in a ziplock bag big enough to hold the wings. Add the wings, and give it a good shake to coat everything. Let it marinate for as long as you can.
When you are ready to make the wings, pull them out of the marinade an hour before baking. Arrange them on a baking sheet and let them dry in the fridge for at least an hour. Again, this is optional, but the more time they have to dry, the crispier they will be.
Heat the oven to 425. Bake the wings for about 40 minutes, until golden brown. If you have an elevated wire rack, arrange the chicken on the rack with a pan underneath. If not, you can do them right on the pan and flip halfway through. Drumsticks will take longer than wings, so keep that in mind if you are doing drumsticks as well.
Make the sauce. In a small saucepan combine the Frank’s, Teriyaki, butter, brown sugar, and cayenne. If you want a milder wing you can leave out the cayenne. Heat on medium low to melt the butter and the brown sugar. Adjust your heat level to taste with cayenne, or more Frank’s. Cook for 5-10 minutes on low to thicken.
Cook a strip or two of bacon. Crumble or dice. When the wings are done, pull them out of the oven. Add the bacon bits to the sauce and give it a quick stir. Toss the wings with the sauce, and serve.
bacon recipe courtesy of: Drew, Le Chef's Kitchen, February 10, 2010
1/4 cup Frank’s Red Hot sauce
1/4 cup teriyaki sauce
Sauce:
1/4 cup Frank’s Red Hot sauce
1/2 stick butter
1/4 cup teriyaki sauce
1/4 cup brown sugar
1 teaspoon ground cayenne
2 strips of bacon (preferably smoked), cooked very crisply, crumbled.
10-15 chicken wings (about 2 lbs)
Combine 1/4 cup Frank’s Red Hot and 1/4 cup of the teriyaki sauce in a ziplock bag big enough to hold the wings. Add the wings, and give it a good shake to coat everything. Let it marinate for as long as you can.
When you are ready to make the wings, pull them out of the marinade an hour before baking. Arrange them on a baking sheet and let them dry in the fridge for at least an hour. Again, this is optional, but the more time they have to dry, the crispier they will be.
Heat the oven to 425. Bake the wings for about 40 minutes, until golden brown. If you have an elevated wire rack, arrange the chicken on the rack with a pan underneath. If not, you can do them right on the pan and flip halfway through. Drumsticks will take longer than wings, so keep that in mind if you are doing drumsticks as well.
Make the sauce. In a small saucepan combine the Frank’s, Teriyaki, butter, brown sugar, and cayenne. If you want a milder wing you can leave out the cayenne. Heat on medium low to melt the butter and the brown sugar. Adjust your heat level to taste with cayenne, or more Frank’s. Cook for 5-10 minutes on low to thicken.
Cook a strip or two of bacon. Crumble or dice. When the wings are done, pull them out of the oven. Add the bacon bits to the sauce and give it a quick stir. Toss the wings with the sauce, and serve.
bacon recipe courtesy of: Drew, Le Chef's Kitchen, February 10, 2010
Tuesday, February 01, 2011
2095. FIDDLEHEAD FERN, BACON and SWISS CHEESE QUICHE
serves 6-8
Crust:
non-sweet pie crust or a homemade crust
Filling:
6 slices bacon, crisped
3 eggs, slightly beaten
1 cup milk
1/2 cup heavy cream
2 tablespoons minced scallion or onion
salt, pepper
1 cup grated Swiss cheese
1 pint fiddlehead ferns
Cook crust according to directions. Combine eggs, milk and cream in a bowl. Add scallion and seasonings. Sprinkle half the cheese in the bottom of the shell, lay bacon and pour egg mixture over. Sprinkle rest of Swiss cheese, arrange Ferns on top and grate nutmeg over top. Bake at 375º for 30-40 minutes until set. Cool slightly and serve.
bacon recipe courtesy of: Forest Mushrooms, Inc., 14715 County Road 51, Saint Joseph, Minnesota 56374
Crust:
non-sweet pie crust or a homemade crust
Filling:
6 slices bacon, crisped
3 eggs, slightly beaten
1 cup milk
1/2 cup heavy cream
2 tablespoons minced scallion or onion
salt, pepper
1 cup grated Swiss cheese
1 pint fiddlehead ferns
Cook crust according to directions. Combine eggs, milk and cream in a bowl. Add scallion and seasonings. Sprinkle half the cheese in the bottom of the shell, lay bacon and pour egg mixture over. Sprinkle rest of Swiss cheese, arrange Ferns on top and grate nutmeg over top. Bake at 375º for 30-40 minutes until set. Cool slightly and serve.
bacon recipe courtesy of: Forest Mushrooms, Inc., 14715 County Road 51, Saint Joseph, Minnesota 56374
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