serves two
1 onion
1 bacon hock
½ cup chicken stock
1 cup frozen peas
2 cups baby spinach leaves
2 sheets fresh lasagna
2 tablespoons olive oil
4 rashers bacon
Peel onion and cut into quarters. Place onion and bacon hock in a saucepan and cover with water. Simmer for one hour, replenishing water to keep the hock covered. Drain, reserving one cup of cooking liquid. Cut skin from hock and discard. Remove meat from bone. Chop meat roughly. Bring reserved cooking liquid and chicken stock to the boil. Add peas and cook for five minutes. Add spinach and cook a further minute. Cut pasta sheets into 4cm wide, long ribbon lengths. Cook pasta in a saucepan of boiling, salted water for eight minutes. Drain and drizzle with oil. Return pasta to saucepan with pea mixture and bacon hock pieces. Mix to combine. Grill bacon. Remove rind and cut bacon into 4cm pieces. Serve pasta mixture in bowls with crisp bacon pieces.
bacon recipe courtesy of: New Zealand Woman's Weekly, PO Box 90119, Victoria Street West, Auckland 1142, New Zealand
Thursday, June 30, 2011
Wednesday, June 29, 2011
2243. SALAD of RUNNER BEANS, MANGETOUTS, BACON, CAPERS and PARSLEY
serves six
300 grams runner beans, topped and tailed, and cut into 3cm lengths diagonally
300 grams mangetouts, topped and tailed
250 grams rindless unsmoked streaky bacon, diced
45 mls small capers, rinsed
90 mls coarsely chopped flat-leaf parsley
FOR THE DRESSING
15 mls red wine vinegar
5 mls Dijon mustard
1 garlic clove, peeled and crushed to a paste
5 mls caster sugar
sea salt, black pepper
75 mls groundnut oil
30 mls extra virgin olive oil
Bring two large pans of salted water to the boil, cook the runner beans in one pan for 6-7 minutes until tender, and the mangetouts in the other pan for 2 minutes, drain them both into the same colander and briefly refresh under the cold tap.
Heat a large frying pan over a medium heat, add the bacon and fry in its own fat for 9-11 minutes until golden, stirring occasionally and separating the pieces. Drain on kitchen paper and leave to cool.
To make the dressing, whisk the vinegar, mustard, garlic, sugar and some seasoning in a bowl, then gradually whisk in the oils until you have a thick, creamy emulsion.
Combine the beans, bacon, capers and parsley in a large bowl. You can prepare the salad to this point up to a couple of hours in advance, in which case cover everything and set aside, and toss with the vinaigrette shortly before serving.
bacon recipe courtesy of: Annie Bell, Country Living | All About You
300 grams runner beans, topped and tailed, and cut into 3cm lengths diagonally
300 grams mangetouts, topped and tailed
250 grams rindless unsmoked streaky bacon, diced
45 mls small capers, rinsed
90 mls coarsely chopped flat-leaf parsley
FOR THE DRESSING
15 mls red wine vinegar
5 mls Dijon mustard
1 garlic clove, peeled and crushed to a paste
5 mls caster sugar
sea salt, black pepper
75 mls groundnut oil
30 mls extra virgin olive oil
Bring two large pans of salted water to the boil, cook the runner beans in one pan for 6-7 minutes until tender, and the mangetouts in the other pan for 2 minutes, drain them both into the same colander and briefly refresh under the cold tap.
Heat a large frying pan over a medium heat, add the bacon and fry in its own fat for 9-11 minutes until golden, stirring occasionally and separating the pieces. Drain on kitchen paper and leave to cool.
To make the dressing, whisk the vinegar, mustard, garlic, sugar and some seasoning in a bowl, then gradually whisk in the oils until you have a thick, creamy emulsion.
Combine the beans, bacon, capers and parsley in a large bowl. You can prepare the salad to this point up to a couple of hours in advance, in which case cover everything and set aside, and toss with the vinaigrette shortly before serving.
bacon recipe courtesy of: Annie Bell, Country Living | All About You
Tuesday, June 28, 2011
2242. SZECHUAN SMOKY BACON CABBAGE
serves 4-6 as a side dish
1 tablespoon groundnut oil
1 medium red chilli, deseeded and finely chopped
1 teaspoon Szechuan peppercorns
5 smoked streaky bacon rashers, chopped into 1cm pieces
1 teaspoon Shaohsing rice wine
300g pointed cabbage, halved and shredded into 1cm pieces
1 tablespoon black rice vinegar
juice of 1 lemon
1 teaspoon chilli oil
pinch of salt
Heat a wok over a medium heat. Add the groundnut oil and stir-fry the chilli and peppercorns for a few seconds, then add the bacon and stir-fry for 2-3 minutes.
When the bacon browns, add the rice wine and cabbage and stir-fry for a further 3 minutes. Season with black rice vinegar, lemon juice, chilli oil and the salt and toss together well before serving.
bacon recipe courtesy of: Ching-He Huang, delicious magazine
1 tablespoon groundnut oil
1 medium red chilli, deseeded and finely chopped
1 teaspoon Szechuan peppercorns
5 smoked streaky bacon rashers, chopped into 1cm pieces
1 teaspoon Shaohsing rice wine
300g pointed cabbage, halved and shredded into 1cm pieces
1 tablespoon black rice vinegar
juice of 1 lemon
1 teaspoon chilli oil
pinch of salt
Heat a wok over a medium heat. Add the groundnut oil and stir-fry the chilli and peppercorns for a few seconds, then add the bacon and stir-fry for 2-3 minutes.
When the bacon browns, add the rice wine and cabbage and stir-fry for a further 3 minutes. Season with black rice vinegar, lemon juice, chilli oil and the salt and toss together well before serving.
bacon recipe courtesy of: Ching-He Huang, delicious magazine
Monday, June 27, 2011
2241. MOZZARELLA SOUP with ANISE TOAST and BACON OIL
For the bacon oil:
200 g bacon, uncooked
vegetable oil
Cut the bacon in small pieces and put in a pan. Cover the bacon with the vegetable oil and heat to a simmer (don't boil) for about 40 min. Remove the pan from the stove, cover with cling film and let stand at room temperature over night. Reheat the oil the next day for about 40 min again - strain trough a very fine sieve. Remove most of the fat form the bacon and dice the remaining meat, distribute in four soup cups
For the anise toast:
1 toastbread, whole
2 teaspoons anisseed, ground
some pastis
fleur de sel
Remove the crust of the bread and cut lengthwise in to long sticks. Toast the bread on all sides just before serving. Brush with some pastis, sprinkle with aniseed and fleur de sel
For the soup:
1 shallot
1/2 teaspoon butter
5 mozzarella di bufala balls - cut in medium size pieces
8 dl cream (50% fat)
2 dl milk
salt and white pepper
Sweat the shallot in a medium sized pan with the butter, without letting the shallot take color. Add the milk and cream, bring to a boil and reduce the heat until you reached 50C. Add the cheese and slowly(!) let it melt. Season. Strain before serving to remove the unmelted mozzarella. Drizzle some bacon oil on the soup and serve with the anise
bacon recipe courtesy of: Philippe Berthoud, Philippe's Recipes, February 1, 2011
200 g bacon, uncooked
vegetable oil
Cut the bacon in small pieces and put in a pan. Cover the bacon with the vegetable oil and heat to a simmer (don't boil) for about 40 min. Remove the pan from the stove, cover with cling film and let stand at room temperature over night. Reheat the oil the next day for about 40 min again - strain trough a very fine sieve. Remove most of the fat form the bacon and dice the remaining meat, distribute in four soup cups
For the anise toast:
1 toastbread, whole
2 teaspoons anisseed, ground
some pastis
fleur de sel
Remove the crust of the bread and cut lengthwise in to long sticks. Toast the bread on all sides just before serving. Brush with some pastis, sprinkle with aniseed and fleur de sel
For the soup:
1 shallot
1/2 teaspoon butter
5 mozzarella di bufala balls - cut in medium size pieces
8 dl cream (50% fat)
2 dl milk
salt and white pepper
Sweat the shallot in a medium sized pan with the butter, without letting the shallot take color. Add the milk and cream, bring to a boil and reduce the heat until you reached 50C. Add the cheese and slowly(!) let it melt. Season. Strain before serving to remove the unmelted mozzarella. Drizzle some bacon oil on the soup and serve with the anise
bacon recipe courtesy of: Philippe Berthoud, Philippe's Recipes, February 1, 2011
Sunday, June 26, 2011
2240. SPICY BLACK BEANS with ONION and BACON
yields eight servings, about four cups
¼ lb bacon, chopped
1 large onion, chopped
2 large garlic cloves, chopped
two 15oz. cans black beans, rinsed & drained
one 16oz. can diced peeled tomatoes
one 4oz. can diced green chiles
2½ tablespoons chili powder
2 teaspoons dried oregano
¼ teaspoon cayenne pepper
salt and freshly ground black pepper
Cook bacon in heavy, large saucepan over medium heat until light brown, about 10 minutes. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add all remaining ingredients.
Simmer until chili is thick, stirring frequently, about 12 minutes. Season to taste with salt and pepper.
bacon recipe courtesy of: Lori Lange, RecipeGirl.com, March 10, 2007
¼ lb bacon, chopped
1 large onion, chopped
2 large garlic cloves, chopped
two 15oz. cans black beans, rinsed & drained
one 16oz. can diced peeled tomatoes
one 4oz. can diced green chiles
2½ tablespoons chili powder
2 teaspoons dried oregano
¼ teaspoon cayenne pepper
salt and freshly ground black pepper
Cook bacon in heavy, large saucepan over medium heat until light brown, about 10 minutes. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add all remaining ingredients.
Simmer until chili is thick, stirring frequently, about 12 minutes. Season to taste with salt and pepper.
bacon recipe courtesy of: Lori Lange, RecipeGirl.com, March 10, 2007
Saturday, June 25, 2011
2239. BACON, CHEDDAR and CASSAVA STUFFING
yields 1 9” x 13” x 2” baking dish
2 to 3 slices bacon, diced
5 tablespoons butter
2 cups diced onions
1 ½ cups grated cassava
3 cloves garlic, minced
1/3 cup sliced green onions, green and light green parts only
1 ¼ cups shredded cheddar cheese
10 cups day-old white or sourdough bread, cut into 3/4 “ cubes*
1 1/4 cup chicken stock
2 eggs, beaten
Preheat oven to 350°F.
Heat a medium skillet over medium heat. Add diced bacon and cook for 5 to 7 minutes until crispy. Transfer bacon using a slotted spoon to a paper towel-lined plate. Pour out most of the rendered bacon fat save about 2 teaspoons.
Turn heat down to medium-low and add butter. Add onions and cook 3 to 5 minutes until translucent. Add cassava and garlic and cook for another minute. Transfer to a bowl.
Add green onions, cheese, bread, eggs, and chicken stock to onion mixture and combine thoroughly. Pour stuffing mixture into a greased baking dish and bake for 30 to 40 minutes until the outside is lightly browned and the stuffing is warmed through. Serve warm.
bacon recipe courtesy of: Aliya LeeKong, November 8, 2010
2 to 3 slices bacon, diced
5 tablespoons butter
2 cups diced onions
1 ½ cups grated cassava
3 cloves garlic, minced
1/3 cup sliced green onions, green and light green parts only
1 ¼ cups shredded cheddar cheese
10 cups day-old white or sourdough bread, cut into 3/4 “ cubes*
1 1/4 cup chicken stock
2 eggs, beaten
Preheat oven to 350°F.
Heat a medium skillet over medium heat. Add diced bacon and cook for 5 to 7 minutes until crispy. Transfer bacon using a slotted spoon to a paper towel-lined plate. Pour out most of the rendered bacon fat save about 2 teaspoons.
Turn heat down to medium-low and add butter. Add onions and cook 3 to 5 minutes until translucent. Add cassava and garlic and cook for another minute. Transfer to a bowl.
Add green onions, cheese, bread, eggs, and chicken stock to onion mixture and combine thoroughly. Pour stuffing mixture into a greased baking dish and bake for 30 to 40 minutes until the outside is lightly browned and the stuffing is warmed through. Serve warm.
bacon recipe courtesy of: Aliya LeeKong, November 8, 2010
Friday, June 24, 2011
2238. BACON-WRAPPED TOFU TACOS with JALAPENO CREME
yields four servings
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
2 cloves garlic, minced
3 tablespoons olive oil
12 ounce package tofu
1 pound bacon, cooked until done, but not too crispy
3 whole jalapeno peppers, de-seeded and diced small
8 ounces cream cheese, softened
2 cups Monterey jack cheese, shredded
1 cup chicken broth
17 ounces package flour tortillas (fajita or taco size)
In a small bowl combine the cumin, chili powder, paprika, 1 minced clove of garlic and 2 Tablespoons of olive oil. Slice the tofu very thinly, about 1/2 inch per slice, then rub each slice with the spice mixture. Set aside.
Heat about 1 tablespoon of olive oil over medium high heat in a large pan. Add the seasoned tofu, a few slices at a time, watching carefully. Flip after about 1-2 minutes. Cook until done – I let mine cook about 2-3 minutes per side. When done, remove the tofu from the pan and cut each piece in half. Then, wrap each piece of tofu with a piece of bacon. Then set the tofu aside and cover with aluminum foil.
Do NOT wash the pan out. Put it back on the stove, reduce heat to medium and add the remaining minced garlic clove, 1 Tablespoon of olive oil and the diced jalapeno. Saute until the peppers are almost getting a little bit brown and everything is fragrant. Add the cream cheese, 1/2 cup of Monterey Jack cheese and chicken broth. Whisk and bring to a slight boil; reducing the heat if you have to, in order to prevent it from scorching. Once its combined and a sauce consistency, salt and pepper to your taste and pour into a separate bowl; cover.
Bring the heat back up to medium-high, and add another tablespoon of olive oil to the pan. When hot add one tortilla at a time, turning after about 15-20 seconds to the other side. Your end result will be tortillas slightly brown around the edges and a little bubbly in the middle. When tortillas are done, set them aside on a plate and cover the plate so they stay warm.
To serve, stuff a tortilla with bacon-wrapped tofu, and drizzle the jalapeno creme on top and add some Monterey Jack cheese. Feel free to add salsa, lettuce, tomatoes, etc.
bacon recipe courtesy of: dixiechik, Tasty Kitchen, June 18, 2011
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
2 cloves garlic, minced
3 tablespoons olive oil
12 ounce package tofu
1 pound bacon, cooked until done, but not too crispy
3 whole jalapeno peppers, de-seeded and diced small
8 ounces cream cheese, softened
2 cups Monterey jack cheese, shredded
1 cup chicken broth
17 ounces package flour tortillas (fajita or taco size)
In a small bowl combine the cumin, chili powder, paprika, 1 minced clove of garlic and 2 Tablespoons of olive oil. Slice the tofu very thinly, about 1/2 inch per slice, then rub each slice with the spice mixture. Set aside.
Heat about 1 tablespoon of olive oil over medium high heat in a large pan. Add the seasoned tofu, a few slices at a time, watching carefully. Flip after about 1-2 minutes. Cook until done – I let mine cook about 2-3 minutes per side. When done, remove the tofu from the pan and cut each piece in half. Then, wrap each piece of tofu with a piece of bacon. Then set the tofu aside and cover with aluminum foil.
Do NOT wash the pan out. Put it back on the stove, reduce heat to medium and add the remaining minced garlic clove, 1 Tablespoon of olive oil and the diced jalapeno. Saute until the peppers are almost getting a little bit brown and everything is fragrant. Add the cream cheese, 1/2 cup of Monterey Jack cheese and chicken broth. Whisk and bring to a slight boil; reducing the heat if you have to, in order to prevent it from scorching. Once its combined and a sauce consistency, salt and pepper to your taste and pour into a separate bowl; cover.
Bring the heat back up to medium-high, and add another tablespoon of olive oil to the pan. When hot add one tortilla at a time, turning after about 15-20 seconds to the other side. Your end result will be tortillas slightly brown around the edges and a little bubbly in the middle. When tortillas are done, set them aside on a plate and cover the plate so they stay warm.
To serve, stuff a tortilla with bacon-wrapped tofu, and drizzle the jalapeno creme on top and add some Monterey Jack cheese. Feel free to add salsa, lettuce, tomatoes, etc.
bacon recipe courtesy of: dixiechik, Tasty Kitchen, June 18, 2011
Thursday, June 23, 2011
2237. PLUM and BACON CANAPES
yields four portions
2-3 bread rolls (preferably wholemeal)
16-20 slices lean bacon
16-20 prunes
paprika
Slice the rolls into pieces and place a prune wrapped in a thin slice of lean bacon on each. Arrange the canapés on a baking tray and bake at a high temperature.
Serve sprinkled with paprika.
bacon recipe courtesy of: Czech Specials, Regional Specialty: Central Moravia | Czech Tourism
2-3 bread rolls (preferably wholemeal)
16-20 slices lean bacon
16-20 prunes
paprika
Slice the rolls into pieces and place a prune wrapped in a thin slice of lean bacon on each. Arrange the canapés on a baking tray and bake at a high temperature.
Serve sprinkled with paprika.
bacon recipe courtesy of: Czech Specials, Regional Specialty: Central Moravia | Czech Tourism
Wednesday, June 22, 2011
2236. LO BO GAO: DAIKON RADISH CAKE with LA CHONG (CHINESE SAUSAGE) or BACON
1 large daikon radish, peeled & shredded (to make 6 cups)
6 cups water
2 La Chong, aka Chinese sausage, chopped or 4 slices/3 tablespoons chopped bacon
4 dried shiitake mushrooms
1 tablespoon dried shrimp
2 scallions, diced
1/4 cup cilantro, chopped
2 tablespoons dried shallots
1 teaspoon rice wine
1 tablespoon kosher salt
1/2 tablespoon sugar
1/4 teaspoon white pepper
1 3/4 cups rice flour
1 tablespoon vegetable oil
Chinese sweet hot mustard
Sriracha or sambal
Oyster sauce
Shred radish and place in medium pan with 6 cups of water. Bring to a boil; reduce heat to simmer and cook about 20-30 minutes until radish is tender. Strain radish and reserve cooking liquid.
Place shiitake mushrooms and dried shrimp in bowl and cover with hot tap water. Soak for at least 30 minutes.
Chop scallion, cilantro, bacon, softened mushrooms & dried shrimp. Set aside.
Heat 1 tbsp. vegetable oil in skillet over high heat. Add bacon & cook about 2 minutes until bacon is rendered and slightly browned.
Add diced mushrooms, chopped dried shrimp, cilantro, scallions, dried shallots, rice wine, kosher salt, sugar, & white pepper.
Lower heat to medium and add shredded daikon radish. Mix well and turn off heat.
In medium bowl, add 2 cups of rice flour and 1 1/4 cups of the reserved mushroom & dried shrimp soaking liquid (make sure you leave out the sediment/residual stuff at the bottom). If there's not enough liquid to measure 1 1/4 cups, add reserved daikon radish cooking liquid. Consistency of rice flour mixture should be like that of a medium-thin pancake batter.
Pour rice flour mix into daikon radish mixture. Pour into a 9" loaf pan.
Bring steamer up to a rolling boil over high heat. Place loaf pan in steamer, cover, reduce heat to medium and steam for about 1 hour. Remove radish cake pan from steamer and let cool to room temp.
Invert pan on chopping board to remove radish cake. Slice cake into 1/2" slices. Heat 1 tsp. of vegetable oil in skillet over high heat. Add radish cake slices and cook about 2-3 minutes per side until lightly browned (cover pan if necessary).
Serve with Chinese hot mustard, oyster sauce, or chili sauce (sweet chili sauce, sambal olek, or Sriracha).
bacon recipe courtesy of: The Grub Files: Cooking with Camissonia, Murrieta, California, October 3, 2010
6 cups water
2 La Chong, aka Chinese sausage, chopped or 4 slices/3 tablespoons chopped bacon
4 dried shiitake mushrooms
1 tablespoon dried shrimp
2 scallions, diced
1/4 cup cilantro, chopped
2 tablespoons dried shallots
1 teaspoon rice wine
1 tablespoon kosher salt
1/2 tablespoon sugar
1/4 teaspoon white pepper
1 3/4 cups rice flour
1 tablespoon vegetable oil
Chinese sweet hot mustard
Sriracha or sambal
Oyster sauce
Shred radish and place in medium pan with 6 cups of water. Bring to a boil; reduce heat to simmer and cook about 20-30 minutes until radish is tender. Strain radish and reserve cooking liquid.
Place shiitake mushrooms and dried shrimp in bowl and cover with hot tap water. Soak for at least 30 minutes.
Chop scallion, cilantro, bacon, softened mushrooms & dried shrimp. Set aside.
Heat 1 tbsp. vegetable oil in skillet over high heat. Add bacon & cook about 2 minutes until bacon is rendered and slightly browned.
Add diced mushrooms, chopped dried shrimp, cilantro, scallions, dried shallots, rice wine, kosher salt, sugar, & white pepper.
Lower heat to medium and add shredded daikon radish. Mix well and turn off heat.
In medium bowl, add 2 cups of rice flour and 1 1/4 cups of the reserved mushroom & dried shrimp soaking liquid (make sure you leave out the sediment/residual stuff at the bottom). If there's not enough liquid to measure 1 1/4 cups, add reserved daikon radish cooking liquid. Consistency of rice flour mixture should be like that of a medium-thin pancake batter.
Pour rice flour mix into daikon radish mixture. Pour into a 9" loaf pan.
Bring steamer up to a rolling boil over high heat. Place loaf pan in steamer, cover, reduce heat to medium and steam for about 1 hour. Remove radish cake pan from steamer and let cool to room temp.
Invert pan on chopping board to remove radish cake. Slice cake into 1/2" slices. Heat 1 tsp. of vegetable oil in skillet over high heat. Add radish cake slices and cook about 2-3 minutes per side until lightly browned (cover pan if necessary).
Serve with Chinese hot mustard, oyster sauce, or chili sauce (sweet chili sauce, sambal olek, or Sriracha).
bacon recipe courtesy of: The Grub Files: Cooking with Camissonia, Murrieta, California, October 3, 2010
Tuesday, June 21, 2011
2235. CARAMELIZED ONION and BACON POTPIE
serves 6 to 8
Savory pot pie crust:
1 1/2 cups plus 2 tablespoons flour
1/2 teaspoon salt
2 tablespoons vegetable shortening
1 stick cold butter, cut into ¼-inch pieces
1/4 cup ice water
Filling:
4 slices bacon, cut into ½-inch pieces
4 small onions, cut in half lengthwise, then sliced into thick half-moons
1 tablespoon plus 1 teaspoon chopped fresh thyme leaves
1 cup whole-milk ricotta
1 egg yolk
Kosher salt
Freshly ground pepper
1/4 cup plus 1 tablespoon Parmigiano-Reggiano cheese
To make the crust: Mix flour and salt in a bowl. Cut in the shortening and butter with a pastry blender until the texture of coarse meal. Add the ice water a tablespoon at a time, and mix with a fork until dough comes together. Pat into a ball, cover in plastic wrap and chill until ready to roll it out and assemble potpie.
To make the filling: Heat oven to 350 degrees. Cook bacon in a skillet until crisp around the edges. Remove to paper towel to drain. Pour off all but 1 tablespoon bacon fat. When bacon cools, crumble it. Add onion to the pan, and cook over medium heat, stirring, until onions begin to brown, about 8 minutes. Turn heat to medium-low, add tablespoon of thyme and continue to cook, stirring now and then, until onions are deep golden brown, 20 to 30 minutes. In a bowl, combine ricotta, egg yolk, ½ teaspoon kosher salt, pinch of pepper, 1 teaspoon thyme and 1/4 cup Parmigiano cheese. Mix well. Roll out piecrust to fit pie pans. Pie can be made in 8-inch pie pan or in ramekins. Fit crust to preferred baking container. Spread ricotta mixture over pie shell. Arrange onions on top of ricotta, and sprinkle with tablespoon of Parmigiano. Sprinkle bacon over top. Place in oven, and bake until edges of filling are golden brown, 30 to 40 minutes.
bacon recipe courtesy of: Marolyn Smith, The Courier-Journal | C-J Recipes, PO Box, Louisville, Kentucky 40201-7431
Savory pot pie crust:
1 1/2 cups plus 2 tablespoons flour
1/2 teaspoon salt
2 tablespoons vegetable shortening
1 stick cold butter, cut into ¼-inch pieces
1/4 cup ice water
Filling:
4 slices bacon, cut into ½-inch pieces
4 small onions, cut in half lengthwise, then sliced into thick half-moons
1 tablespoon plus 1 teaspoon chopped fresh thyme leaves
1 cup whole-milk ricotta
1 egg yolk
Kosher salt
Freshly ground pepper
1/4 cup plus 1 tablespoon Parmigiano-Reggiano cheese
To make the crust: Mix flour and salt in a bowl. Cut in the shortening and butter with a pastry blender until the texture of coarse meal. Add the ice water a tablespoon at a time, and mix with a fork until dough comes together. Pat into a ball, cover in plastic wrap and chill until ready to roll it out and assemble potpie.
To make the filling: Heat oven to 350 degrees. Cook bacon in a skillet until crisp around the edges. Remove to paper towel to drain. Pour off all but 1 tablespoon bacon fat. When bacon cools, crumble it. Add onion to the pan, and cook over medium heat, stirring, until onions begin to brown, about 8 minutes. Turn heat to medium-low, add tablespoon of thyme and continue to cook, stirring now and then, until onions are deep golden brown, 20 to 30 minutes. In a bowl, combine ricotta, egg yolk, ½ teaspoon kosher salt, pinch of pepper, 1 teaspoon thyme and 1/4 cup Parmigiano cheese. Mix well. Roll out piecrust to fit pie pans. Pie can be made in 8-inch pie pan or in ramekins. Fit crust to preferred baking container. Spread ricotta mixture over pie shell. Arrange onions on top of ricotta, and sprinkle with tablespoon of Parmigiano. Sprinkle bacon over top. Place in oven, and bake until edges of filling are golden brown, 30 to 40 minutes.
bacon recipe courtesy of: Marolyn Smith, The Courier-Journal | C-J Recipes, PO Box, Louisville, Kentucky 40201-7431
Monday, June 20, 2011
2234. HAWAIIAN RICE NOODLES with BACON and CRAB MEAT
serves four
200 grams rice noodles
200 grams bacon, diced
200 grams crab meat
100 grams salted peanuts
1 tablespoon of fresh onion, green part only, thinly sliced
2 stalks celery, thinly sliced
1 tablespoon mayonnaise
1 teaspoon Greek yoghurt
1 teaspoon nigella seeds or sesame seeds
salt and pepper
Cook the rice noodles according to package instructions, drain and cool them under cold running water. Cut them with scissors 3 to 4 times, to help you seasoning them.
In a large non-stick pan stir fry the bacon and let it cook until it turns pink. Now add the crab meat thinly sliced and stir for a few minutes with a wooden spoon until the bacon is golden and crisp.
Put the rice noodles in a large bowl, then season them with the bacon and crab meat, the salted peanuts, the sliced celery and the sliced green onion. Add the Greek yoghurt and the mayonnaise. Mix the noodles with your hands to season them evenly.
Just before serving, sprinkle the rice noodles with the nigella seeds or the sesame seeds, preferably the black ones for a nice colour contrast.
bacon recipe courtesy of: Juls' Kitchen, June 9, 2011
200 grams rice noodles
200 grams bacon, diced
200 grams crab meat
100 grams salted peanuts
1 tablespoon of fresh onion, green part only, thinly sliced
2 stalks celery, thinly sliced
1 tablespoon mayonnaise
1 teaspoon Greek yoghurt
1 teaspoon nigella seeds or sesame seeds
salt and pepper
Cook the rice noodles according to package instructions, drain and cool them under cold running water. Cut them with scissors 3 to 4 times, to help you seasoning them.
In a large non-stick pan stir fry the bacon and let it cook until it turns pink. Now add the crab meat thinly sliced and stir for a few minutes with a wooden spoon until the bacon is golden and crisp.
Put the rice noodles in a large bowl, then season them with the bacon and crab meat, the salted peanuts, the sliced celery and the sliced green onion. Add the Greek yoghurt and the mayonnaise. Mix the noodles with your hands to season them evenly.
Just before serving, sprinkle the rice noodles with the nigella seeds or the sesame seeds, preferably the black ones for a nice colour contrast.
bacon recipe courtesy of: Juls' Kitchen, June 9, 2011
Sunday, June 19, 2011
2233. WILD BOAR RAGOUT with BACON DUMPLINGS
serves four
Wild Boar Ragout:
600 grams wild boar leg
250 grams onions
200 ml red wine
150 ml sunflower oil
50 ml hazelnut oil
10 grams juniper berries
20 grams sugar
5 grams cardamom whole
10 grams cinnamon sticks
150 grams frozen cranberries
15 grams fresh thyme
100 grams rose hip jam
salt, to taste
Bacon Dumplings:
200 grams bacon
300 grams flour (hruba mouka)
200 ml milk
250 grams white bread
100 grams onions
30 grams chopped parsley
30 grams butter
salt, pepper, nutmeg to taste
Wild Boar Ragout: Clean the meat and cut in cubes. Heat the casserole and add sunflower oil and hazelnut oil. Sauté the meat until it becomes very brown, then take out. Add sliced onions and all the spices, and sauté until golden. Deglaze the pan with red wine and water. Add the meat back and cook until soft. When ragout is ready, add frozen cranberries and rose hip jam.
Bacon Dumplings: Slice the white bread in small cubes and let dry over night. Slice bacon and onions in small cubes and sauté in same pan. Combine the bread with egg yolk, warm milk, flour, onions with bacon and chopped parsley. Season with salt, pepper, and nutmeg. After all this, slowly mix a whipped egg white inside the mixture.
Brush a cake form with butter or lay out with baking paper, and place the mixture inside and bake at 140°C for 20 minutes. When slightly cooled, slice and serve with the ragout.
bacon recipe courtesy of: Chef Marek Fichtner, Le Grill at Kempinski Hybernská, Prague
Wild Boar Ragout:
600 grams wild boar leg
250 grams onions
200 ml red wine
150 ml sunflower oil
50 ml hazelnut oil
10 grams juniper berries
20 grams sugar
5 grams cardamom whole
10 grams cinnamon sticks
150 grams frozen cranberries
15 grams fresh thyme
100 grams rose hip jam
salt, to taste
Bacon Dumplings:
200 grams bacon
300 grams flour (hruba mouka)
200 ml milk
250 grams white bread
100 grams onions
30 grams chopped parsley
30 grams butter
salt, pepper, nutmeg to taste
Wild Boar Ragout: Clean the meat and cut in cubes. Heat the casserole and add sunflower oil and hazelnut oil. Sauté the meat until it becomes very brown, then take out. Add sliced onions and all the spices, and sauté until golden. Deglaze the pan with red wine and water. Add the meat back and cook until soft. When ragout is ready, add frozen cranberries and rose hip jam.
Bacon Dumplings: Slice the white bread in small cubes and let dry over night. Slice bacon and onions in small cubes and sauté in same pan. Combine the bread with egg yolk, warm milk, flour, onions with bacon and chopped parsley. Season with salt, pepper, and nutmeg. After all this, slowly mix a whipped egg white inside the mixture.
Brush a cake form with butter or lay out with baking paper, and place the mixture inside and bake at 140°C for 20 minutes. When slightly cooled, slice and serve with the ragout.
bacon recipe courtesy of: Chef Marek Fichtner, Le Grill at Kempinski Hybernská, Prague
Saturday, June 18, 2011
2232. SMOKED MACKEREL and BACON CAKES
serves four
400 grams floury potatoes
150 grams smoked streaky bacon
3 spring onions
1 tablespoon melted bacon fat
250 grams smoked mackerel flesh
oil for cooking
flour for dusting
lemon halves, to serve
Peel the potatoes and boil them in deep, salted water. When they are tender, drain and mash them thoroughly.
Discard the rind from the bacon rashers. Put the bacon into the bowl of a food processor with the roughly chopped spring onions. Blitz till you have a rough, crumbly mixture. Pour the oil into a shallow pan and fry the onions and bacon till golden and fragrant. Tip into the mashed potato.
Crush the mackerel lightly with a fork and stir it into the mash. Check the seasoning, adding salt and black pepper as you think fit, then, with floured hands, make 8 thick patties with the mixture. Leave them on a floured tray for 20 minutes in a cold place.
Heat a couple of tablespoons of oil in a frying pan. Dust each cake with flour then slide into the hot oil. Fry for a few minutes on each side till golden. They will probably take about 8 minutes. Serve with the lemon halves.
bacon recipe courtesy of: Nigel Slater, The Observer, March 14, 2010
400 grams floury potatoes
150 grams smoked streaky bacon
3 spring onions
1 tablespoon melted bacon fat
250 grams smoked mackerel flesh
oil for cooking
flour for dusting
lemon halves, to serve
Peel the potatoes and boil them in deep, salted water. When they are tender, drain and mash them thoroughly.
Discard the rind from the bacon rashers. Put the bacon into the bowl of a food processor with the roughly chopped spring onions. Blitz till you have a rough, crumbly mixture. Pour the oil into a shallow pan and fry the onions and bacon till golden and fragrant. Tip into the mashed potato.
Crush the mackerel lightly with a fork and stir it into the mash. Check the seasoning, adding salt and black pepper as you think fit, then, with floured hands, make 8 thick patties with the mixture. Leave them on a floured tray for 20 minutes in a cold place.
Heat a couple of tablespoons of oil in a frying pan. Dust each cake with flour then slide into the hot oil. Fry for a few minutes on each side till golden. They will probably take about 8 minutes. Serve with the lemon halves.
bacon recipe courtesy of: Nigel Slater, The Observer, March 14, 2010
Friday, June 17, 2011
2231. BACON, LEEK and CREME FRAICHE TAGLIATELLE
serves two
1 leek
4 strips of bacon
2/3 tablespoons creme fraiche
big handful of peas (frozen are fine)
5-6 tagliatelle nests
Chop and wash the leeks and saute gently in a pan with olive oil and a little butter. Turn the heat right down and cook, covered, very gently for 25 minutes, stirring every few minutes. You should only be able to hear the whisper of a sizzle. After 10-15 minutes slice the bacon width-ways into thin strips and add to leek pan, don’t put the lid back on, do turn the heat up a bit. After 20 minutes, cook the pasta in boiling water for 5 or so minutes. Put peas in pasta pan for last 2 minutes. Drain pasta & peas and mix all ingredients in pan, dolloping in creme fraiche. Serve with a crisp side salad.
bacon recipe courtesy of: Urban Foodie, London, UK, January 13, 2009
1 leek
4 strips of bacon
2/3 tablespoons creme fraiche
big handful of peas (frozen are fine)
5-6 tagliatelle nests
Chop and wash the leeks and saute gently in a pan with olive oil and a little butter. Turn the heat right down and cook, covered, very gently for 25 minutes, stirring every few minutes. You should only be able to hear the whisper of a sizzle. After 10-15 minutes slice the bacon width-ways into thin strips and add to leek pan, don’t put the lid back on, do turn the heat up a bit. After 20 minutes, cook the pasta in boiling water for 5 or so minutes. Put peas in pasta pan for last 2 minutes. Drain pasta & peas and mix all ingredients in pan, dolloping in creme fraiche. Serve with a crisp side salad.
bacon recipe courtesy of: Urban Foodie, London, UK, January 13, 2009
Thursday, June 16, 2011
2230. BACON, MUSHROOM and BEEF STEW
1/2 pound thick-cut bacon, cut into small pieces
3 pounds lean stew meat, cut into 2-inch chunks
1 sliced carrot
1 sliced onion
2 tablespoons flour
1 teaspoon salt
1 teaspoon pepper
3 cups good quality, rich red wine
2-3 cup good quality beef broth
1 tablespoon tomato paste
2 cloves garlic, smashed
1/2 teaspoon dried thyme
1 bay leaf
1 bag frozen pearl onions, defrosted and drained
1 pound sliced crimini mushrooms
parsley for garnish
Preheat the oven to 325 degrees. Pat meat thoroughly dry with paper towels and set aside. In a large Dutch oven over medium heat, cook the bacon, stirring occasionally, until fat is rendered and bacon is beginning to crisp. Remove bacon, and set aside in a medium bowl. When the bacon fat is very hot, but not quite smoking, place about 1/4 of the meat into it, browning quickly on all sides, taking care not to crowd or it won't color well. Continue cooking the meat in this way, until it is all browned, removing the meat from the pan each time and placing it in the same bowl with the bacon. Add the carrot and onion to the pan and cook for 5 minutes, or until slightly tender. Remove to the same bowl as the meat and bacon. Drain the fat from the pot. Return the bacon, beef and vegetables to the pan and sprinkle on the flour, salt and pepper and toss to coat. Add the wine, broth, tomato paste, garlic, thyme and bay leaf and bring to a boil. Place in the oven and cook for 2 1/2-3 hours. While the meat is baking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onions and cook, stirring occasionally, until they are golden brown, about 5 minutes. Set aside. Add another tablespoon of oil to the skillet. Add the mushrooms and cook, stirring occasionally, until liquid has evaporated and mushrooms are tender, about 10 minutes. Set aside. After the stew has cooked for 2 hours, stir in the mushrooms and onions. Return to the oven and continue baking until meat is tender and easily pierced with a fork. Taste for seasoning. At this point, if you are serving immediately, skim any fat from the top, sprinkle with parsley and serve over noodles, mashed potatoes or boiled potatoes. If you are making it ahead, cool to room temperature and refrigerate. When ready to reheat, skim any fat from the top, and bring to a simmer, stirring occasionally, over low heat. This should take about 30 minutes.
bacon recipe courtesy of: Alison Needham, on Disney Family.com
3 pounds lean stew meat, cut into 2-inch chunks
1 sliced carrot
1 sliced onion
2 tablespoons flour
1 teaspoon salt
1 teaspoon pepper
3 cups good quality, rich red wine
2-3 cup good quality beef broth
1 tablespoon tomato paste
2 cloves garlic, smashed
1/2 teaspoon dried thyme
1 bay leaf
1 bag frozen pearl onions, defrosted and drained
1 pound sliced crimini mushrooms
parsley for garnish
Preheat the oven to 325 degrees. Pat meat thoroughly dry with paper towels and set aside. In a large Dutch oven over medium heat, cook the bacon, stirring occasionally, until fat is rendered and bacon is beginning to crisp. Remove bacon, and set aside in a medium bowl. When the bacon fat is very hot, but not quite smoking, place about 1/4 of the meat into it, browning quickly on all sides, taking care not to crowd or it won't color well. Continue cooking the meat in this way, until it is all browned, removing the meat from the pan each time and placing it in the same bowl with the bacon. Add the carrot and onion to the pan and cook for 5 minutes, or until slightly tender. Remove to the same bowl as the meat and bacon. Drain the fat from the pot. Return the bacon, beef and vegetables to the pan and sprinkle on the flour, salt and pepper and toss to coat. Add the wine, broth, tomato paste, garlic, thyme and bay leaf and bring to a boil. Place in the oven and cook for 2 1/2-3 hours. While the meat is baking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onions and cook, stirring occasionally, until they are golden brown, about 5 minutes. Set aside. Add another tablespoon of oil to the skillet. Add the mushrooms and cook, stirring occasionally, until liquid has evaporated and mushrooms are tender, about 10 minutes. Set aside. After the stew has cooked for 2 hours, stir in the mushrooms and onions. Return to the oven and continue baking until meat is tender and easily pierced with a fork. Taste for seasoning. At this point, if you are serving immediately, skim any fat from the top, sprinkle with parsley and serve over noodles, mashed potatoes or boiled potatoes. If you are making it ahead, cool to room temperature and refrigerate. When ready to reheat, skim any fat from the top, and bring to a simmer, stirring occasionally, over low heat. This should take about 30 minutes.
bacon recipe courtesy of: Alison Needham, on Disney Family.com
Wednesday, June 15, 2011
2229. FRIED KOMATSUNA, BACON and SHIMEJI MUSHROOMS
serves two
1 bunch komatsuna (Japanese mustard spinach)
1 pack shimeji mushrooms
2 slice bacon
vegetable oil
salt and pepper
Cut the komatsuna into 3-cm lengthwise pieces, cut the stem of shimeji mushroom and 3㎝ lengthwise pieces. Cut the bacon into strips. Heat the oil in a frying pan. Add the bacon, komatsuna and shimeji mushroom and fry. Season with salt and pepper.
bacon recipe courtesy of: Naoko, Cooking Japanese Style, May 23, 2011
1 bunch komatsuna (Japanese mustard spinach)
1 pack shimeji mushrooms
2 slice bacon
vegetable oil
salt and pepper
Cut the komatsuna into 3-cm lengthwise pieces, cut the stem of shimeji mushroom and 3㎝ lengthwise pieces. Cut the bacon into strips. Heat the oil in a frying pan. Add the bacon, komatsuna and shimeji mushroom and fry. Season with salt and pepper.
bacon recipe courtesy of: Naoko, Cooking Japanese Style, May 23, 2011
Tuesday, June 14, 2011
2228. KOHLRABI and BACON TART
serves six
4 tablespoons butter
4 small kohlrabies, peeled and shredded
salt and freshly ground white pepper
1/4 cup water
1/4 pound sliced bacon
1 large sweet onion, coarsely chopped
1 teaspoon sugar
3 large eggs
1 cup medium or whipping cream
6 ounces Gruyère cheese, grated
9-inch pastry shell, partially baked (recipe below)
2 tablespoons freshly grated Parmesan cheese
Melt the butter in a large skillet. Add the kohlrabies and toss to coat. Season with salt and pepper. Add the water and stir over medium heat until the kohlrabies are limp and the liquid is evaporated. Remove from the heat.
Fry the bacon until crisp and transfer to absorbent paper. Pour off all but 2 tablespoons of the fat from the pan. Add the onion and toss to coat. Sprinkle on the sugar and stir over medium heat until the onion is golden. Mix in the kohlrabies.
Preheat the oven to 350°. Break the cooked bacon into bite-size pieces and set aside. In a large mixing bowl, beat the eggs and cream. Stir in the kohlrabi mixture, bacon, and Gruyere cheese. Pour the mixture into the prepared pastry shell and bake for 25 minutes or until the surface is partially set. Sprinkle the tart with Parmesan cheese and continue baking for 5 to 10 minutes or until a knife inserted in the center comes out clean.
Pastry Shell
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons butter
2 tablespoons solid shortening
3 to 4 tablespoons cold water
To prepare the pastry shell, combine the flour, baking powder, and salt in a large mixing bowl. Whisk to blend thoroughly and add the butter and shortening. Cut in with a knife or pastry blender until the lumps of fat are reduced to the size of tiny peas.
Gradually sprinkle in the water, tossing the mixture constantly. When the mixture begins to hold together, gather it into a ball and roll it around the inside of the bowl to pick up any stray particles. Enclose in plastic wrap and refrigerate for 20 minutes.
Preheat the oven to 425°. Roll out the dough and transfer to a 9-inch tart pan or quiche dish. Prick the bottom and sides with a fork and line the pastry with aluminum foil. Pour in 1 pound of dried beans or distribute pie weights over the foil. Bake for 8 minutes. Remove the weights and foil and set the pastry shell aside. Do not prick a second time.
bacon recipe courtesy of: Yankee Magazine, Yankee Publishing Inc., P.O. Box 520, Dublin, New Hampshire 03444
4 tablespoons butter
4 small kohlrabies, peeled and shredded
salt and freshly ground white pepper
1/4 cup water
1/4 pound sliced bacon
1 large sweet onion, coarsely chopped
1 teaspoon sugar
3 large eggs
1 cup medium or whipping cream
6 ounces Gruyère cheese, grated
9-inch pastry shell, partially baked (recipe below)
2 tablespoons freshly grated Parmesan cheese
Melt the butter in a large skillet. Add the kohlrabies and toss to coat. Season with salt and pepper. Add the water and stir over medium heat until the kohlrabies are limp and the liquid is evaporated. Remove from the heat.
Fry the bacon until crisp and transfer to absorbent paper. Pour off all but 2 tablespoons of the fat from the pan. Add the onion and toss to coat. Sprinkle on the sugar and stir over medium heat until the onion is golden. Mix in the kohlrabies.
Preheat the oven to 350°. Break the cooked bacon into bite-size pieces and set aside. In a large mixing bowl, beat the eggs and cream. Stir in the kohlrabi mixture, bacon, and Gruyere cheese. Pour the mixture into the prepared pastry shell and bake for 25 minutes or until the surface is partially set. Sprinkle the tart with Parmesan cheese and continue baking for 5 to 10 minutes or until a knife inserted in the center comes out clean.
Pastry Shell
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons butter
2 tablespoons solid shortening
3 to 4 tablespoons cold water
To prepare the pastry shell, combine the flour, baking powder, and salt in a large mixing bowl. Whisk to blend thoroughly and add the butter and shortening. Cut in with a knife or pastry blender until the lumps of fat are reduced to the size of tiny peas.
Gradually sprinkle in the water, tossing the mixture constantly. When the mixture begins to hold together, gather it into a ball and roll it around the inside of the bowl to pick up any stray particles. Enclose in plastic wrap and refrigerate for 20 minutes.
Preheat the oven to 425°. Roll out the dough and transfer to a 9-inch tart pan or quiche dish. Prick the bottom and sides with a fork and line the pastry with aluminum foil. Pour in 1 pound of dried beans or distribute pie weights over the foil. Bake for 8 minutes. Remove the weights and foil and set the pastry shell aside. Do not prick a second time.
bacon recipe courtesy of: Yankee Magazine, Yankee Publishing Inc., P.O. Box 520, Dublin, New Hampshire 03444
Monday, June 13, 2011
2227. SPICY FRITTATA with BACON, ONIONS, CHEDDAR CHEESE and PEPPERONCINI PEPPERS
serves two
4 slices bacon, chopped and cooked until crisp
1 small onion, peeled and chopped
4 large eggs, beaten
4-5 pepperoncini peppers, sliced crosswise, stems discarded
approx. 1 cup grated cheddar cheese
toast for serving along side
For one frittata, peel and chop 1 small onion, thinly slice 4-5 pepperoncini peppers and grate about 1 cup cheddar cheese. Also chop 4 slices of bacon into bite size pieces and crisp those up in a medium size saute pan.
When the bacon is nice and crisp, drain it on paper towels and pour off about half the bacon fat. Cook the chopped onion in that same pan until it softens up quite a bit.
When you are happy with the onions, add 4 large beaten eggs to the pan, add the bacon back to the pan....the sliced pepperoncini peppers....let it cook on low heat for a minute or two, sprinkle the grated cheddar cheese over the top and then finish it on the top rack of the oven underneath the broiler.
It helps to use a nonstick pan for this and you want to let it cook along underneath the broiler until the eggs are cooked through and the cheese has melted.
bacon recipe courtesy of: Dan Eaton, YNN: Your News Now, TWEAN News Channel of Syracuse, 815 Erie Boulevard East, Syracuse, New York 13210, August 8, 2010
4 slices bacon, chopped and cooked until crisp
1 small onion, peeled and chopped
4 large eggs, beaten
4-5 pepperoncini peppers, sliced crosswise, stems discarded
approx. 1 cup grated cheddar cheese
toast for serving along side
For one frittata, peel and chop 1 small onion, thinly slice 4-5 pepperoncini peppers and grate about 1 cup cheddar cheese. Also chop 4 slices of bacon into bite size pieces and crisp those up in a medium size saute pan.
When the bacon is nice and crisp, drain it on paper towels and pour off about half the bacon fat. Cook the chopped onion in that same pan until it softens up quite a bit.
When you are happy with the onions, add 4 large beaten eggs to the pan, add the bacon back to the pan....the sliced pepperoncini peppers....let it cook on low heat for a minute or two, sprinkle the grated cheddar cheese over the top and then finish it on the top rack of the oven underneath the broiler.
It helps to use a nonstick pan for this and you want to let it cook along underneath the broiler until the eggs are cooked through and the cheese has melted.
bacon recipe courtesy of: Dan Eaton, YNN: Your News Now, TWEAN News Channel of Syracuse, 815 Erie Boulevard East, Syracuse, New York 13210, August 8, 2010
Sunday, June 12, 2011
2226. GRILLED BACON-WRAPPED RED SNAPPER
serves two
1 (2.5 pound) whole red snapper, scaled, gutted and fins removed
salt and freshly ground black pepper
handful of mixed herbs, parsley and thyme are delicious
1 lemon, thinly sliced
6-8 slices good bacon
lemon wedges for serving
Turn the grill on high. Check that the fish has been scaled fully, and remove any stray scales. Salt and pepper the inside cavity of the fish and fill with herbs and lemon slices. Salt and pepper the outside of the fish and then wrap in bacon, overlapping each slice with other slices (to ensure that everything stays put). Grill 7 minutes on each side, or until the fish is opaque and tender and the bacon is crisp and beginning to blacken. Fillet and serve with lemon wedges.
bacon recipe courtesy of: Melissa Lieser, for Diabetes Magazine/ASweetLife, March 4, 2011
1 (2.5 pound) whole red snapper, scaled, gutted and fins removed
salt and freshly ground black pepper
handful of mixed herbs, parsley and thyme are delicious
1 lemon, thinly sliced
6-8 slices good bacon
lemon wedges for serving
Turn the grill on high. Check that the fish has been scaled fully, and remove any stray scales. Salt and pepper the inside cavity of the fish and fill with herbs and lemon slices. Salt and pepper the outside of the fish and then wrap in bacon, overlapping each slice with other slices (to ensure that everything stays put). Grill 7 minutes on each side, or until the fish is opaque and tender and the bacon is crisp and beginning to blacken. Fillet and serve with lemon wedges.
bacon recipe courtesy of: Melissa Lieser, for Diabetes Magazine/ASweetLife, March 4, 2011
Saturday, June 11, 2011
2225. CORN FRITTERS with BACON, CAMEMBERT and GOLDEN SYRUP
makes twelve fritters
1½ cups plain flour
1 cup mealie meal
1 cup dry polenta
salt
4 teaspoons baking powder
330 ml beer or soda water
oil for frying
1 410 grams tin of corn kernels or use fresh if you have - drained
250 grams streaky bacon, cooked until crispy
1 small ripe Camembert cheese
golden or maple syrup for serving
Mix all the dry ingredients for the fritters, add the beer or soda water and stir. If it needs a little more liquid, just add a little water. Add the corn and mix through. Heat enough oil in a pan and fry spoonfuls of the batter until golden brown. When the fritters are done, drain on kitchen toweling and call the family, these babies need to be eaten warm. Place a slice of Camembert on each fritter and allow the cheese to melt and become all creamy and gooey. Top with the bacon and drizzle some golden or maple syrup over the top.
bacon recipe courtesy of: Nina, Nina's Kitchen/my-easy-cooking.com, South Africa, April 15, 2011
1½ cups plain flour
1 cup mealie meal
1 cup dry polenta
salt
4 teaspoons baking powder
330 ml beer or soda water
oil for frying
1 410 grams tin of corn kernels or use fresh if you have - drained
250 grams streaky bacon, cooked until crispy
1 small ripe Camembert cheese
golden or maple syrup for serving
Mix all the dry ingredients for the fritters, add the beer or soda water and stir. If it needs a little more liquid, just add a little water. Add the corn and mix through. Heat enough oil in a pan and fry spoonfuls of the batter until golden brown. When the fritters are done, drain on kitchen toweling and call the family, these babies need to be eaten warm. Place a slice of Camembert on each fritter and allow the cheese to melt and become all creamy and gooey. Top with the bacon and drizzle some golden or maple syrup over the top.
bacon recipe courtesy of: Nina, Nina's Kitchen/my-easy-cooking.com, South Africa, April 15, 2011
Friday, June 10, 2011
2224. BRUSSELS SPROUTS with KIMCHI PUREE and BACON
serves four
1 pound brussels sprouts, trimmed and outer leaves removed and discarded
1/4 pound smoky bacon, cut into 1-to-1 1/2-inch-long pieces
2 tablespoons unsalted butter
1 cup kimchi, pureed
Coarse salt and freshly ground black pepper
1 cup julienned carrots
Preheat oven to 400 degrees. Halve brussels sprouts through core; set aside. Place bacon in a wide, ovenproof skillet and cook over medium heat, stirring occasionally, until almost crisp, about 4 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate; set aside. Drain most of the fat from skillet and add brussels sprouts, cut side-down. Increase heat to medium-high and cook until sprouts begin to sizzle. Transfer skillet to oven and roast until sprouts are deep brown in color, about 8 minutes. Shake skillet to redistribute sprouts, and continue roasting until bright green and tender, 10 to 15 minutes more. Return skillet to stovetop and turn heat to medium. Stir in butter and bacon; season with salt and pepper. Toss sprouts to coat. Divide kimchi among 4 shallow bowls, using the back of a spoon to spread out kimchi so it covers the bottom of each bowl. Divide brussels sprouts evenly among bowls, arranging on top of kimchi. Garnish with carrots and serve.
bacon recipe courtesy of: Momofuku by David Chang and Peter Meehan. Clarkson Potter, 2009
1 pound brussels sprouts, trimmed and outer leaves removed and discarded
1/4 pound smoky bacon, cut into 1-to-1 1/2-inch-long pieces
2 tablespoons unsalted butter
1 cup kimchi, pureed
Coarse salt and freshly ground black pepper
1 cup julienned carrots
Preheat oven to 400 degrees. Halve brussels sprouts through core; set aside. Place bacon in a wide, ovenproof skillet and cook over medium heat, stirring occasionally, until almost crisp, about 4 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate; set aside. Drain most of the fat from skillet and add brussels sprouts, cut side-down. Increase heat to medium-high and cook until sprouts begin to sizzle. Transfer skillet to oven and roast until sprouts are deep brown in color, about 8 minutes. Shake skillet to redistribute sprouts, and continue roasting until bright green and tender, 10 to 15 minutes more. Return skillet to stovetop and turn heat to medium. Stir in butter and bacon; season with salt and pepper. Toss sprouts to coat. Divide kimchi among 4 shallow bowls, using the back of a spoon to spread out kimchi so it covers the bottom of each bowl. Divide brussels sprouts evenly among bowls, arranging on top of kimchi. Garnish with carrots and serve.
bacon recipe courtesy of: Momofuku by David Chang and Peter Meehan. Clarkson Potter, 2009
Thursday, June 09, 2011
2223. ASPARAGUS BUNDLES with BACON, PANKO and CHILI MAYONNAISE
serves 4-6 as an appetizer
200 grams thin asparagus
about 200 grams thinly sliced bacon
2 eggs, lightly beaten
1 cup of panko breadcrumbs (more or less)
300-400 ml sunflower oil for frying
For the chili mayonnaise
1/4 cup mayonnaise (homemade or store-bought)
2 tablespoons sweet chili sauce
The asparagus should be about 20cm long (8 inches or so, or less). This makes it easier to wrap in the bacon and to fry. Group the asparagus in bundles of five. Wrap each bundle with one or two slices of bacon, keeping the asparagus tips exposed. Basically there should be two layers of bacon to keep the bundle together. Place the egg in a shallow dish, and the panko in a separate shallow dish. Dip each bundle first in the egg, then the panko. Heat the oil in a saucepan to 325 degrees F (160 C). Fry the bundles in batches, turning them with tongs as they become golden. Each bundle shouldn’t take more than 2-3 minutes. Slice each bundle into two pieces. Combine the mayo and chili sauce. Serve immediately.
bacon recipe courtesy of: Sheryl Cababa, crispywaffle, The Hague, Netherlands, April 1, 2010
200 grams thin asparagus
about 200 grams thinly sliced bacon
2 eggs, lightly beaten
1 cup of panko breadcrumbs (more or less)
300-400 ml sunflower oil for frying
For the chili mayonnaise
1/4 cup mayonnaise (homemade or store-bought)
2 tablespoons sweet chili sauce
The asparagus should be about 20cm long (8 inches or so, or less). This makes it easier to wrap in the bacon and to fry. Group the asparagus in bundles of five. Wrap each bundle with one or two slices of bacon, keeping the asparagus tips exposed. Basically there should be two layers of bacon to keep the bundle together. Place the egg in a shallow dish, and the panko in a separate shallow dish. Dip each bundle first in the egg, then the panko. Heat the oil in a saucepan to 325 degrees F (160 C). Fry the bundles in batches, turning them with tongs as they become golden. Each bundle shouldn’t take more than 2-3 minutes. Slice each bundle into two pieces. Combine the mayo and chili sauce. Serve immediately.
bacon recipe courtesy of: Sheryl Cababa, crispywaffle, The Hague, Netherlands, April 1, 2010
Wednesday, June 08, 2011
2222. BRAISED TURBOT in SHERRY VINEGAR with BROWN SHRIMP and BACON
6 turbot fillets
For the braising liquor
90 grams smoked bacon, rind removed, cut into small strips
60 grams shallots, finely chopped
30 ml olive oil
60 grams unsalted butter
1 sprigs thyme
60 ml sherry vinegar
2 cloves garlic, crushed
210 ml fish stock
For the sauce
30 ml whipping cream
60 grams unsalted butter
lemon juice, to taste
180 grams brown shrimps, cooked and peeled
2 plum tomatoes
15 grams parsley
To serve
buttered spinach
creamed mashed potatoes
Preheat the oven to 160C/gas 3.
For the braising liquor: put the bacon strips in a small saucepan, cover with cold water and bring to the boil. As it boils it will throw a scum or froth: remove this with a ladle and discard. Boil the bacon for 2 minutes. Drain and set aside.
In a shallow ovenproof pan, heat the olive oil and add the butter. As soon as the butter has melted add the chopped shallot and cook for about 2 minutes, or until tender but with no colour.
Add the thyme and stir in the blanched bacon strips. Cook for a further 2 minutes. Pour in the sherry vinegar and boil to reduce its volume by two thirds or until syrupy.
Add the garlic and stir in the fish stock. Bring the stock back up to the boil and stir in all the surfacing fat with a small ladle.
Turn down the heat to a gentle simmer and carefully place the turbot (flat or skin side down) into the pan. Cover with buttered baking paper, cover with a lid and cook in the oven for 10 minutes.
When cooked remove the turbot from the braising liquor to a tray. Cover with the butter paper and keep warm above the stove.
For the sauce: strain the braising liquor through a fine mesh strainer into a clean pan and bring the liquid to the boil. Reduce by half.
Add the cream and bring back to the boil. Dice the butter and whisk into the sauce piece by piece. When the butter has been fully incorporated strain the sauce.
Check the seasoning adding salt, pepper and lemon juice to taste. Add the shrimps, tomatoes and parsley.
Pour any liquid that has leached out of the turbot into the sauce. Serve with the turbot, buttered spinach and mashed potato.
bacon recipe courtesy of: John Burton Race, Market Kitchen, Good Food Channel, UK-TV
For the braising liquor
90 grams smoked bacon, rind removed, cut into small strips
60 grams shallots, finely chopped
30 ml olive oil
60 grams unsalted butter
1 sprigs thyme
60 ml sherry vinegar
2 cloves garlic, crushed
210 ml fish stock
For the sauce
30 ml whipping cream
60 grams unsalted butter
lemon juice, to taste
180 grams brown shrimps, cooked and peeled
2 plum tomatoes
15 grams parsley
To serve
buttered spinach
creamed mashed potatoes
Preheat the oven to 160C/gas 3.
For the braising liquor: put the bacon strips in a small saucepan, cover with cold water and bring to the boil. As it boils it will throw a scum or froth: remove this with a ladle and discard. Boil the bacon for 2 minutes. Drain and set aside.
In a shallow ovenproof pan, heat the olive oil and add the butter. As soon as the butter has melted add the chopped shallot and cook for about 2 minutes, or until tender but with no colour.
Add the thyme and stir in the blanched bacon strips. Cook for a further 2 minutes. Pour in the sherry vinegar and boil to reduce its volume by two thirds or until syrupy.
Add the garlic and stir in the fish stock. Bring the stock back up to the boil and stir in all the surfacing fat with a small ladle.
Turn down the heat to a gentle simmer and carefully place the turbot (flat or skin side down) into the pan. Cover with buttered baking paper, cover with a lid and cook in the oven for 10 minutes.
When cooked remove the turbot from the braising liquor to a tray. Cover with the butter paper and keep warm above the stove.
For the sauce: strain the braising liquor through a fine mesh strainer into a clean pan and bring the liquid to the boil. Reduce by half.
Add the cream and bring back to the boil. Dice the butter and whisk into the sauce piece by piece. When the butter has been fully incorporated strain the sauce.
Check the seasoning adding salt, pepper and lemon juice to taste. Add the shrimps, tomatoes and parsley.
Pour any liquid that has leached out of the turbot into the sauce. Serve with the turbot, buttered spinach and mashed potato.
bacon recipe courtesy of: John Burton Race, Market Kitchen, Good Food Channel, UK-TV
Tuesday, June 07, 2011
2221. FARRO PENNE with BACON and RADICCHIO
serves 6 to 8
2 heads garlic, roasted with 1 teaspoon olive oil (yields about 3/4 cup softened garlic after peeling)
1 8-ounce package farro penne (about 5 cups cooked)
4 slices bacon (about 3 ounces)
1/2 large yellow or white onion, thinly sliced (about 1 cup)
4 cups radicchio, sliced chiffonade (thin ribbons)
1/2 cup chicken or vegetable broth
1 tablespoon dried oregano
4 cups (packed) spinach
1 tablespoon olive oil
2/3 cup grated parmesan cheese
12 leaves fresh basil, sliced chiffonade (thin ribbons)
salt and freshly ground black pepper, to taste
Preheat oven to 350 degrees F. Cut off the pointed end of each head of garlic, drizzle with the 1 teaspoon of olive oil, and wrap tightly in foil. Bake 30-40 minutes until soft. Let cool before handling.
Cook the penne in salted boiling water 9 to 10 minutes. Drain and cool.
Cut the bacon into small pieces and cook in a large skillet over medium heat, stirring often. When the bacon is crisp, add the onion and radicchio, stirring to coat the vegetables evenly with the bacon grease. Add the Parmesan Stock (or broth) to the pan, then the oregano and spinach. Toss or stir well and cook until spinach has wilted, 2 to 3 minutes. Set aside while peeling the garlic.
Squeeze the softened roasted garlic from the peel. Toss together with the penne, the bacon-radicchio mixture, olive oil, parmesan cheese, and basil. Taste to check seasonings; add salt and pepper, if needed.
Serve warm or at room temperature.
bacon recipe courtesy of: Executive Chef Sarah LaCasse, Earthbound Farm Organic, 1721 San Juan Highway, San Juan Bautista, California 95045
2 heads garlic, roasted with 1 teaspoon olive oil (yields about 3/4 cup softened garlic after peeling)
1 8-ounce package farro penne (about 5 cups cooked)
4 slices bacon (about 3 ounces)
1/2 large yellow or white onion, thinly sliced (about 1 cup)
4 cups radicchio, sliced chiffonade (thin ribbons)
1/2 cup chicken or vegetable broth
1 tablespoon dried oregano
4 cups (packed) spinach
1 tablespoon olive oil
2/3 cup grated parmesan cheese
12 leaves fresh basil, sliced chiffonade (thin ribbons)
salt and freshly ground black pepper, to taste
Preheat oven to 350 degrees F. Cut off the pointed end of each head of garlic, drizzle with the 1 teaspoon of olive oil, and wrap tightly in foil. Bake 30-40 minutes until soft. Let cool before handling.
Cook the penne in salted boiling water 9 to 10 minutes. Drain and cool.
Cut the bacon into small pieces and cook in a large skillet over medium heat, stirring often. When the bacon is crisp, add the onion and radicchio, stirring to coat the vegetables evenly with the bacon grease. Add the Parmesan Stock (or broth) to the pan, then the oregano and spinach. Toss or stir well and cook until spinach has wilted, 2 to 3 minutes. Set aside while peeling the garlic.
Squeeze the softened roasted garlic from the peel. Toss together with the penne, the bacon-radicchio mixture, olive oil, parmesan cheese, and basil. Taste to check seasonings; add salt and pepper, if needed.
Serve warm or at room temperature.
bacon recipe courtesy of: Executive Chef Sarah LaCasse, Earthbound Farm Organic, 1721 San Juan Highway, San Juan Bautista, California 95045
Monday, June 06, 2011
2220. DRIED CHERRY, BACON and FARRO HOT DISH with ROAST CHICKEN
serves six
4 pound chicken, whole, giblets removed for another use
2 tablespoons butter, unsalted, softened
salt to taste
fresh ground pepper, to taste
2 oranges, zested, 1 juiced, the other cut in small cubes
2 cups whole emmer farro
6 cups chicken stock
2 tablespoons extra virgin olive oil
1 cup onion, small diced
1 cup fennel, small diced
4 slices bacon, small diced
1/2 cup cherries, dried, unsweetened, chopped
1/2 cup white wine
1/4 cup pistachios, toasted
2 eggs
1 pinch red chile flakes
1 tablespoons balsamic vinegar
1 tablespoons thyme, chopped, fresh
2 tablespoons parsley, chopped, for garnish
Preheat the oven to 350 degrees. Mix the softened butter with the salt and orange zest. Rub liberally on the chicken skin and under the skin on top of the meat (you'll have to use your fingers to get the butter to all corners.) Grind pepper and sprinkle all over the chicken. Place the bird on its side on a v-rack or in the bottom of a roasting pan. Cook for 15 minutes. Turn the chicken over onto its other side and cook for another 15 minutes. Increase the heat to 450 degrees and roast breast-side up until a thermometer in the thigh reads 165 degrees. While the chicken is cooking, prepare the farro. Heat the chicken stock, add farro, a pinch of salt and bring to the boil. Reduce the heat to a simmer and cover. Cook for approximately 50 minutes or until the liquid has absorbed into the grain. In a large saute pan, heat the olive oil over medium heat. Add the onion, fennel and bacon and cook until the bacon fat is rendered and the onions and fennel soften, about 10 minutes. Deglaze the pan with the white wine and juice from one of the oranges. In a large bowl, mix the farro, cooked vegetables and bacon, dried cherries, pistachios, eggs, chile flakes, balsamic, thyme and reserved chopped orange pieces. Transfer to a casserole dish and cover. Bake in a hot oven (450 is fine if chicken is still cooking, if chicken is out of the oven, lower heat to 400) for 20 minutes covered, remove cover, mix and continue to cook for about 15 minutes more, until all liquid has absorbed into farro. Remove from the oven and pour any reserved pan juices from the chicken into the farro. Mix well and serve dish alongside roast chicken, garnished with parsley leaves.
bacon recipe courtesy of: Chef Becky Selengut, Cornucopia Cuisine, Seattle, Washington | on JacquelineChurch.com, December 2, 2009
4 pound chicken, whole, giblets removed for another use
2 tablespoons butter, unsalted, softened
salt to taste
fresh ground pepper, to taste
2 oranges, zested, 1 juiced, the other cut in small cubes
2 cups whole emmer farro
6 cups chicken stock
2 tablespoons extra virgin olive oil
1 cup onion, small diced
1 cup fennel, small diced
4 slices bacon, small diced
1/2 cup cherries, dried, unsweetened, chopped
1/2 cup white wine
1/4 cup pistachios, toasted
2 eggs
1 pinch red chile flakes
1 tablespoons balsamic vinegar
1 tablespoons thyme, chopped, fresh
2 tablespoons parsley, chopped, for garnish
Preheat the oven to 350 degrees. Mix the softened butter with the salt and orange zest. Rub liberally on the chicken skin and under the skin on top of the meat (you'll have to use your fingers to get the butter to all corners.) Grind pepper and sprinkle all over the chicken. Place the bird on its side on a v-rack or in the bottom of a roasting pan. Cook for 15 minutes. Turn the chicken over onto its other side and cook for another 15 minutes. Increase the heat to 450 degrees and roast breast-side up until a thermometer in the thigh reads 165 degrees. While the chicken is cooking, prepare the farro. Heat the chicken stock, add farro, a pinch of salt and bring to the boil. Reduce the heat to a simmer and cover. Cook for approximately 50 minutes or until the liquid has absorbed into the grain. In a large saute pan, heat the olive oil over medium heat. Add the onion, fennel and bacon and cook until the bacon fat is rendered and the onions and fennel soften, about 10 minutes. Deglaze the pan with the white wine and juice from one of the oranges. In a large bowl, mix the farro, cooked vegetables and bacon, dried cherries, pistachios, eggs, chile flakes, balsamic, thyme and reserved chopped orange pieces. Transfer to a casserole dish and cover. Bake in a hot oven (450 is fine if chicken is still cooking, if chicken is out of the oven, lower heat to 400) for 20 minutes covered, remove cover, mix and continue to cook for about 15 minutes more, until all liquid has absorbed into farro. Remove from the oven and pour any reserved pan juices from the chicken into the farro. Mix well and serve dish alongside roast chicken, garnished with parsley leaves.
bacon recipe courtesy of: Chef Becky Selengut, Cornucopia Cuisine, Seattle, Washington | on JacquelineChurch.com, December 2, 2009
Sunday, June 05, 2011
2219. WILD RICE STUFFING with CRANBERRIES, BACON and PECANS
serves eight
1 1/4 cup wild rice, uncooked
4 slices bacon, cut into 1-inch pieces
1 cup onion, chopped
1 14-oz can chicken broth
1/2 cup water
2 tablespoons dry sherry
1 teaspoon dried thyme leaves, crushed
2 cups fennel or celery, chopped
3/4 cup dried cranberries or chopped dried apricots
1/2 cup pecans, chopped and toasted
Rinse wild rice in cold water. Drain well; set aside. In a large saucepan, cook bacon over medium heat until crisp. Remove bacon, reserving 1 tablespoon drippings in saucepan. Drain bacon; set aside. Add onion to saucepan; cook until tender, stirring occasionally. Add wild rice; cook and stir for 3 minutes. Add chicken broth, water, sherry and thyme. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Remove from heat. Stir in fennel and dried cranberries. Meanwhile, heat oven to 350 degrees F. Transfer rice mixture to a 2-quart casserole. Cover and bake for 45 to 55 minutes or until rice is tender and liquid is absorbed, stirring once. Stir in pecans and bacon.
bacon recipe courtesy of: The National Pork Board/Pork: Be Inspired
1 1/4 cup wild rice, uncooked
4 slices bacon, cut into 1-inch pieces
1 cup onion, chopped
1 14-oz can chicken broth
1/2 cup water
2 tablespoons dry sherry
1 teaspoon dried thyme leaves, crushed
2 cups fennel or celery, chopped
3/4 cup dried cranberries or chopped dried apricots
1/2 cup pecans, chopped and toasted
Rinse wild rice in cold water. Drain well; set aside. In a large saucepan, cook bacon over medium heat until crisp. Remove bacon, reserving 1 tablespoon drippings in saucepan. Drain bacon; set aside. Add onion to saucepan; cook until tender, stirring occasionally. Add wild rice; cook and stir for 3 minutes. Add chicken broth, water, sherry and thyme. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Remove from heat. Stir in fennel and dried cranberries. Meanwhile, heat oven to 350 degrees F. Transfer rice mixture to a 2-quart casserole. Cover and bake for 45 to 55 minutes or until rice is tender and liquid is absorbed, stirring once. Stir in pecans and bacon.
bacon recipe courtesy of: The National Pork Board/Pork: Be Inspired
Saturday, June 04, 2011
2218. BACON-WRAPPED JALAPENO SNOW GOOSE
makes 12 wraps
6 strips bacon
6 teaspoons cream cheese
1 average sized snow goose breast
pickled sliced jalapeno peppers
Cut the bacon strips in half, so you have 12 pieces of bacon. Clean the goose breast of any silver skin or fat. Slice the breast across the grain into strips about ¼ inch by 1 ½ inches. You should have about 12 pieces. Lay four of the bacon strips down on a cutting board. Place one slice of goose across each strip of bacon. On top of the goose place one heaping teaspoon of cream cheese. On top of the cream cheese place one (or two, if you like it a bit hotter) pickled jalapeno slices. Roll the bacon around the goose, cream cheese and jalapeno. Skewer with a tooth pick to hold together. Repeat with remaining 8 slices of bacon and goose breast. Heat barbeque grill on high. When grill is hot, place wraps on grill. Cook about 5 minutes on each side and until the bacon is done the way you like it, but do not cook too long as the goose will become tough. Remove from grill and serve.
bacon recipe courtesy of: Churchill Wild: Arctic Adventure Travel Blog, November 9, 2009
6 strips bacon
6 teaspoons cream cheese
1 average sized snow goose breast
pickled sliced jalapeno peppers
Cut the bacon strips in half, so you have 12 pieces of bacon. Clean the goose breast of any silver skin or fat. Slice the breast across the grain into strips about ¼ inch by 1 ½ inches. You should have about 12 pieces. Lay four of the bacon strips down on a cutting board. Place one slice of goose across each strip of bacon. On top of the goose place one heaping teaspoon of cream cheese. On top of the cream cheese place one (or two, if you like it a bit hotter) pickled jalapeno slices. Roll the bacon around the goose, cream cheese and jalapeno. Skewer with a tooth pick to hold together. Repeat with remaining 8 slices of bacon and goose breast. Heat barbeque grill on high. When grill is hot, place wraps on grill. Cook about 5 minutes on each side and until the bacon is done the way you like it, but do not cook too long as the goose will become tough. Remove from grill and serve.
bacon recipe courtesy of: Churchill Wild: Arctic Adventure Travel Blog, November 9, 2009
Friday, June 03, 2011
2217. DEEP-FRIED TALEGGIO with BACON and TOMATO CHUTNEY
serves two
For the deep-fried Taleggio
7oz Taleggio cheese, in two pieces
2 rashers streaky bacon
3½oz plain flour
1 free-range egg, lightly beaten
3½oz fresh breadcrumbs
½ pint vegetable oil, for deep frying
For the tomato chutney
1 tablespoon olive oil
½ onion, chopped
2 rashers streaky bacon, chopped
7oz canned tomatoes
1 tablespoon balsamic vinegar
For the deep-fried Taleggio, wrap each piece of cheese in a rasher of bacon. Dredge the cheese parcels in plain flour, then dip into the beaten egg and roll in breadcrumbs to coat. Repeat the process to coat in more flour, egg and breadcrumbs.
Place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Carefully place the cheese into the hot oil and deep fry until crisp and golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper.
For the chutney, heat the oil in a frying pan and fry the onion until softened.
Add the bacon and fry until crisp.
Add the tomatoes and simmer for 3-4 minutes, until slightly thickened.
Add the balsamic vinegar and simmer for a further 2-3 minutes.
To serve, place the deep-fried Taleggio onto a serving plate with a dollop of chutney.
bacon recipe courtesy of: Brian Turner, Ready Steady Cook, BBC Food
For the deep-fried Taleggio
7oz Taleggio cheese, in two pieces
2 rashers streaky bacon
3½oz plain flour
1 free-range egg, lightly beaten
3½oz fresh breadcrumbs
½ pint vegetable oil, for deep frying
For the tomato chutney
1 tablespoon olive oil
½ onion, chopped
2 rashers streaky bacon, chopped
7oz canned tomatoes
1 tablespoon balsamic vinegar
For the deep-fried Taleggio, wrap each piece of cheese in a rasher of bacon. Dredge the cheese parcels in plain flour, then dip into the beaten egg and roll in breadcrumbs to coat. Repeat the process to coat in more flour, egg and breadcrumbs.
Place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Carefully place the cheese into the hot oil and deep fry until crisp and golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper.
For the chutney, heat the oil in a frying pan and fry the onion until softened.
Add the bacon and fry until crisp.
Add the tomatoes and simmer for 3-4 minutes, until slightly thickened.
Add the balsamic vinegar and simmer for a further 2-3 minutes.
To serve, place the deep-fried Taleggio onto a serving plate with a dollop of chutney.
bacon recipe courtesy of: Brian Turner, Ready Steady Cook, BBC Food
Thursday, June 02, 2011
2216. OCEAN TROUT, BACON and COLESLAW
serves four
8 thin slices streaky bacon
3 tablespoons mayonnaise
3 tablespoons vinaigrette dressing
¼ red cabbage, finely sliced
1 small red onion, finely sliced
1 cup flat-leaf parsley leaves
50g parmesan cheese, shaved
salt
pepper
4 ocean trout fillets, skin on and pin-boned
Preheat oven to 150C. Place bacon between two layers of baking paper and then between two baking trays. Bake for 15 minutes or until golden and crisp. Remove to paper towel. Mix mayonnaise and vinaigrette in a large bowl. Add cabbage, onion, parsley and parmesan and toss well. Season trout and grill or pan fry to your liking. Just before serving with the trout, layer bacon with coleslaw so it remains crispy.
bacon recipe courtesy of: Jane and Jeremy Strode, The Sydney Morning Herald, GPO Box 506, Sydney NSW 2001, Australia, Friday August 21, 2009
8 thin slices streaky bacon
3 tablespoons mayonnaise
3 tablespoons vinaigrette dressing
¼ red cabbage, finely sliced
1 small red onion, finely sliced
1 cup flat-leaf parsley leaves
50g parmesan cheese, shaved
salt
pepper
4 ocean trout fillets, skin on and pin-boned
Preheat oven to 150C. Place bacon between two layers of baking paper and then between two baking trays. Bake for 15 minutes or until golden and crisp. Remove to paper towel. Mix mayonnaise and vinaigrette in a large bowl. Add cabbage, onion, parsley and parmesan and toss well. Season trout and grill or pan fry to your liking. Just before serving with the trout, layer bacon with coleslaw so it remains crispy.
bacon recipe courtesy of: Jane and Jeremy Strode, The Sydney Morning Herald, GPO Box 506, Sydney NSW 2001, Australia, Friday August 21, 2009
Wednesday, June 01, 2011
2215. APPLE-BACON BARBECUE SAUCE and MOP
yields enough sauce and mop for 2 racks St. Louis-style spareribs or 3 racks baby back ribs
1/4 lb. (4 to 5 slices) bacon
3/4 cup apple juice
5 tablespoons apple cider vinegar
1/2 cup ketchup
2 teaspoons Worcestershire sauce
1/2 teaspoon ancho chile powder
1/2 teaspoon sweet paprika, preferably Hungarian
1/4 teaspoon ground cumin
1/4 teaspoon celery seed
1/4 teaspoon freshly ground black pepper
Cook the bacon in a medium skillet over medium-low heat until browned and crisp, 10 to 15 minutes, turning occasionally. Drain the bacon on paper towels and eat it whenever you like. Pour about one-half the bacon fat into a small saucepan and reserve the remaining fat in the skillet for the barbecue sauce. To the saucepan, add 1/2 cup of the apple juice and 2 Tbs. of the cider vinegar. Bring to a simmer over medium heat and then remove from the heat (this is the mop).
Add the remaining 1/4 cup apple juice, 3 Tbs. cider vinegar, and the ketchup, Worcestershire sauce, chile powder, paprika, cumin, celery seed, and pepper to the bacon fat in the skillet. Cook over medium-low heat, whisking until smooth. As soon as the barbecue sauce simmers, remove the skillet from the heat.
bacon recipe courtesy of: Jamie Purviance, Fine Cooking, May 7, 2008
1/4 lb. (4 to 5 slices) bacon
3/4 cup apple juice
5 tablespoons apple cider vinegar
1/2 cup ketchup
2 teaspoons Worcestershire sauce
1/2 teaspoon ancho chile powder
1/2 teaspoon sweet paprika, preferably Hungarian
1/4 teaspoon ground cumin
1/4 teaspoon celery seed
1/4 teaspoon freshly ground black pepper
Cook the bacon in a medium skillet over medium-low heat until browned and crisp, 10 to 15 minutes, turning occasionally. Drain the bacon on paper towels and eat it whenever you like. Pour about one-half the bacon fat into a small saucepan and reserve the remaining fat in the skillet for the barbecue sauce. To the saucepan, add 1/2 cup of the apple juice and 2 Tbs. of the cider vinegar. Bring to a simmer over medium heat and then remove from the heat (this is the mop).
Add the remaining 1/4 cup apple juice, 3 Tbs. cider vinegar, and the ketchup, Worcestershire sauce, chile powder, paprika, cumin, celery seed, and pepper to the bacon fat in the skillet. Cook over medium-low heat, whisking until smooth. As soon as the barbecue sauce simmers, remove the skillet from the heat.
bacon recipe courtesy of: Jamie Purviance, Fine Cooking, May 7, 2008
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