serves four
1/2 cup Wanjashan organic ponzu
2 tablespoons agave nectar, honey is good substitute
2 tablespoons chopped chives, save a little for garnish
8 U-15 shrimp, tail-on
8 slices of bacon, thick-cut
1 head radicchio, leaves separated
Togarashi to garnish
Kosher salt and freshly ground black pepper to taste
Pre-heat the oven to high broil and place rack in the upper middle. In a bowl, combine ponzu, agave nectar and chives. Wrap the strip of bacon around each lightly seasoned shrimp. On an oven-proof dish, lay out the radicchio leaves. Dip each shrimp in ponzu-agave mixture and place on bed of radicchio. Drizzle the mixture on exposed radicchio, too. Place in oven, turn shrimp once when browned, about 3 minutes per side. Serve on same dish and garnish with togarashi.
bacon recipe courtesy of: Ming Tsai, Ming Tsai, Episode 702: Ponzu/Bacon
Sunday, July 31, 2011
Saturday, July 30, 2011
2274. BRUSSELS SPROUTS with BACON, PONZU, FRIED GARLIC and BONITO FLAKES
Brussels sprouts, approx. 4+ heads
1/4 lb bacon
fried garlic
ponzu sauce
soy dashi
butter
olive oil
shichimi or togarashi spice
bonito flakes
Slice garlic and fry in oil until it starts to brown. Cut the Brussels sprouts into quarters, so that the roots stay intact. Boil water in a large pot with some salt. When it’s boiling, put your brussels sprouts in to blanch. When they turn bright green, remove from water and immediately put them in an ice bath. While the brussels sprouts are boiling and sitting in the ice bath, cook up the bacon. Once cooled, crumble. Coat a frying pan in olive oil and put 1 tablespoon of butter in. Toss your brussels sprouts in and turn the heat up to high. Let them brown. Add the bacon. Add in the ponzu and soy dashi (or whatever you’re using). The pan will probably start sizzling when you add them in. Use as much or as little as you like. Let the liquid reduce as much as you want. Top with the shichimi/togarashi, fried garlic, and bonito flakes.
bacon recipe courtesy of: We are not Martha, February 4, 2010
1/4 lb bacon
fried garlic
ponzu sauce
soy dashi
butter
olive oil
shichimi or togarashi spice
bonito flakes
Slice garlic and fry in oil until it starts to brown. Cut the Brussels sprouts into quarters, so that the roots stay intact. Boil water in a large pot with some salt. When it’s boiling, put your brussels sprouts in to blanch. When they turn bright green, remove from water and immediately put them in an ice bath. While the brussels sprouts are boiling and sitting in the ice bath, cook up the bacon. Once cooled, crumble. Coat a frying pan in olive oil and put 1 tablespoon of butter in. Toss your brussels sprouts in and turn the heat up to high. Let them brown. Add the bacon. Add in the ponzu and soy dashi (or whatever you’re using). The pan will probably start sizzling when you add them in. Use as much or as little as you like. Let the liquid reduce as much as you want. Top with the shichimi/togarashi, fried garlic, and bonito flakes.
bacon recipe courtesy of: We are not Martha, February 4, 2010
Friday, July 29, 2011
2273. FRIED UDON with BACON, BROCCOLI and MUSHROOMS
serves two
200 grams udon noodles
2 rashes of bacon
1/2 onion, small
4 florets broccoli
100 grams oyster mushroom
1 clove garlic
2 tablespoons water
2 tablespoons soy sauce
1 tablespoon oyster sauce
bonito flake (optional)
Boil a pan of water and cook udon noodle. Drain, and set aside. Slice onion and garlic. Cut broccoli into small pieces. Cut the stem from the mushroom and separate. Trim bacon, and chop up. Heat 1 tablespoon of oil in a frying pan. Fry bacon for 2 minutes. Add onion, garlic and mushroom. Saute over medium heat for 2 minutes. Add broccoli, then water to the pan. Turn up the heat to high. Loosen up the udon noodle under running water, drain, and add to the pan. Add soy sauce and oyster sauce. Stir-fry until combined. Mix through the bonito flake, or garnish on top.
bacon recipe courtesy of: umeboss, September 6, 2010
200 grams udon noodles
2 rashes of bacon
1/2 onion, small
4 florets broccoli
100 grams oyster mushroom
1 clove garlic
2 tablespoons water
2 tablespoons soy sauce
1 tablespoon oyster sauce
bonito flake (optional)
Boil a pan of water and cook udon noodle. Drain, and set aside. Slice onion and garlic. Cut broccoli into small pieces. Cut the stem from the mushroom and separate. Trim bacon, and chop up. Heat 1 tablespoon of oil in a frying pan. Fry bacon for 2 minutes. Add onion, garlic and mushroom. Saute over medium heat for 2 minutes. Add broccoli, then water to the pan. Turn up the heat to high. Loosen up the udon noodle under running water, drain, and add to the pan. Add soy sauce and oyster sauce. Stir-fry until combined. Mix through the bonito flake, or garnish on top.
bacon recipe courtesy of: umeboss, September 6, 2010
Thursday, July 28, 2011
2272. SOBA NOODLES with BACON and SWISS CHARD
6 oz Soba noodles
4 oz bacon, cut crosswise into 1/2” slices
thinly sliced leeks about 1/4 cup (substitute with red onion)
1 tablespoon chopped garlic
1 large bunch of Swiss chard, stemmed and chopped, about 3 cups
1 tablespoon tamari sauce/light soy sauce
1 tablespoon toasted sesame oil
salt and pepper to taste
Cook the soba noodles according to the directions on the packet. Reserve about 1/4 cup of the cooking liquid. Rinse well with cold water and drain and keep aside.
In a large heavy pan, cook bacon for about 6 minutes until crisp. Transfer the bacon to paper towels to drain. Pour out all but 2 tbsp of bacon fat from the pan. Add onion or leek to the pan and saute over medium heat for about 6 minutes until soft. Add the garlic and Swiss chard and season with salt and pepper. Add the reserved liquid to the pan and toss till the chard is tender and wilted. Add the tamari sauce and cook for one more minute.
Add the cooked noodles and toasted sesame oil to the pan and toss to coat. Garnish with chives or green onions and serve hot.
bacon recipe courtesy of: Live to Eat, May 4, 2008
4 oz bacon, cut crosswise into 1/2” slices
thinly sliced leeks about 1/4 cup (substitute with red onion)
1 tablespoon chopped garlic
1 large bunch of Swiss chard, stemmed and chopped, about 3 cups
1 tablespoon tamari sauce/light soy sauce
1 tablespoon toasted sesame oil
salt and pepper to taste
Cook the soba noodles according to the directions on the packet. Reserve about 1/4 cup of the cooking liquid. Rinse well with cold water and drain and keep aside.
In a large heavy pan, cook bacon for about 6 minutes until crisp. Transfer the bacon to paper towels to drain. Pour out all but 2 tbsp of bacon fat from the pan. Add onion or leek to the pan and saute over medium heat for about 6 minutes until soft. Add the garlic and Swiss chard and season with salt and pepper. Add the reserved liquid to the pan and toss till the chard is tender and wilted. Add the tamari sauce and cook for one more minute.
Add the cooked noodles and toasted sesame oil to the pan and toss to coat. Garnish with chives or green onions and serve hot.
bacon recipe courtesy of: Live to Eat, May 4, 2008
Wednesday, July 27, 2011
2271. BACON-WRAPPED LARGE MOUTH BASS SANDWICH
2 lb. bacon
2 large onions, sliced
4 large mouth bass fillets
blackening seasoning
roll or bread
salt, to taste
pepper, to taste
American cheese
Line bottom of baking pan with bacon. Place layer of onions on top of bacon, then place fillets on top of onions. Lightly sprinkle fillets with blackening seasoning. Bake at 350F for 20 to 30 minutes. Remove fillet from pan and place on roll or bread. Top with salt, pepper and slice of American cheese.
bacon recipe courtesy of: eleminity0277, for MN Fish Finder: Minnesota Fishing Reports, Maps, News & Hotspots
2 large onions, sliced
4 large mouth bass fillets
blackening seasoning
roll or bread
salt, to taste
pepper, to taste
American cheese
Line bottom of baking pan with bacon. Place layer of onions on top of bacon, then place fillets on top of onions. Lightly sprinkle fillets with blackening seasoning. Bake at 350F for 20 to 30 minutes. Remove fillet from pan and place on roll or bread. Top with salt, pepper and slice of American cheese.
bacon recipe courtesy of: eleminity0277, for MN Fish Finder: Minnesota Fishing Reports, Maps, News & Hotspots
Tuesday, July 26, 2011
2270. BACON FRIED RICE-STUFFED OMELETTE
8 eggs (two per omelette)
one onion, finely chopped
one carrot, finely chopped
one spring onion, finely chopped
cooked rice, approx 4 small Chinese bowls full
3 strips of bacon
3 hot dogs, firm German ones are good
corn from 1 cob
salt, pepper, cooking oil, sesame oil, ketchup
Collect together and chop your ingredients. Fry the bacon until brown. Add in the Hot Dogs. Then the onions and carrots. After they have softened a little add the sweetcorn. Now make room in the frying pan to add a little oil and a good squirt of ketchup. Mix that up and fry it all together. Now add the rice, be careful not to squash it when you stir, keep it light and fluffy. When it looks mixed well, you can add the chopped spring onions and give it a last stir before setting this fried rice aside in a bowl. Now make an omelette with two eggs. When the omelette is just about ready spoon a serving of fried rice onto it and slide it out of the pan, just as the omelette is nearly out of the pan flip the edge over to make a nice fold, as you can see in the picture, it’s folded in half. Serve with a little garnish, ketchup or brown sauce
bacon recipe courtesy of: Taiwan Duck, May 29, 2011
one onion, finely chopped
one carrot, finely chopped
one spring onion, finely chopped
cooked rice, approx 4 small Chinese bowls full
3 strips of bacon
3 hot dogs, firm German ones are good
corn from 1 cob
salt, pepper, cooking oil, sesame oil, ketchup
Collect together and chop your ingredients. Fry the bacon until brown. Add in the Hot Dogs. Then the onions and carrots. After they have softened a little add the sweetcorn. Now make room in the frying pan to add a little oil and a good squirt of ketchup. Mix that up and fry it all together. Now add the rice, be careful not to squash it when you stir, keep it light and fluffy. When it looks mixed well, you can add the chopped spring onions and give it a last stir before setting this fried rice aside in a bowl. Now make an omelette with two eggs. When the omelette is just about ready spoon a serving of fried rice onto it and slide it out of the pan, just as the omelette is nearly out of the pan flip the edge over to make a nice fold, as you can see in the picture, it’s folded in half. Serve with a little garnish, ketchup or brown sauce
bacon recipe courtesy of: Taiwan Duck, May 29, 2011
Monday, July 25, 2011
2269. CREAMY LIMA BEAN SOUP with BACON
makes about 3 cups, serving 2
3 slices of lean bacon
1 small onion, chopped fine
1 cup chicken broth
a 10-ounce package frozen lima beans
1/3 cup thinly sliced scallion green
In a skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it to paper towels to drain, and crumble it. Transfer 1 tablespoon of the fat to a heavy saucepan and in it cook the onion over moderately low heat, stirring, until it is softened. Add the broth, 1 cup water, and the lima beans, simmer the mixture for 8 minutes, or until the beans are tender, and season it with salt and pepper. In a food processor purée the soup, return it to the pan, and heat it over moderate heat until it is hot. Ladle the soup into 2 bowls and sprinkle the scallion green and the bacon over it.
bacon recipe courtesy of: Gourmet, September 1991
3 slices of lean bacon
1 small onion, chopped fine
1 cup chicken broth
a 10-ounce package frozen lima beans
1/3 cup thinly sliced scallion green
In a skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it to paper towels to drain, and crumble it. Transfer 1 tablespoon of the fat to a heavy saucepan and in it cook the onion over moderately low heat, stirring, until it is softened. Add the broth, 1 cup water, and the lima beans, simmer the mixture for 8 minutes, or until the beans are tender, and season it with salt and pepper. In a food processor purée the soup, return it to the pan, and heat it over moderate heat until it is hot. Ladle the soup into 2 bowls and sprinkle the scallion green and the bacon over it.
bacon recipe courtesy of: Gourmet, September 1991
Sunday, July 24, 2011
2268. BACON-WRAPPED SCALLOP TOURNEDOS with SUMMER SUCCOTASH
yields four servings
8 slices thick-cut bacon
2 pounds (about 24) extra large sea scallops
salt and freshly ground black pepper
3 tablespoons unsalted butter
2 cups corn kernels (from 2 ears)
2 cups fresh lima beans, peeled, blanched in boiling salted water for 30 seconds; or thawed frozen lima beans
1 large tomato, cored, cut into small cubes
3 tablespoons chopped fresh sage leaves
8 (8-inch) skewers
Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on one side as on the other. When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook.
In a large skillet, cook the bacon over medium-high heat until it has rendered a good amount of fat, but has not begun color or crinkle up, about 4 minutes (The bacon should be cooked halfway, it should remain pliable). Remove from the heat.
Thread the scallops onto skewers, putting 3 on each skewer, zig-zagging with a piece of bacon around each trio of scallops, securing it at the top and bottom with toothpicks, or secure with a second skewer. Sprinkle the skewers generously with salt and pepper, then place on grill over the side with fewer coals and cook until scallops are opaque all the way through, about 5 to 7 minutes per side.
Melt the butter in a large skillet over medium heat. Add the corn, lima beans, tomato, sage, and salt and pepper, to taste. Cook, stirring occasionally, until all the ingredients are nice and hot, about 5 minutes.
To serve, place about 1/4 of the succotash on each plate, top with 2 skewers.
bacon recipe courtesy of: Chris Schlesinger, "All Fired Up," Sara's Secrets, Food Network
8 slices thick-cut bacon
2 pounds (about 24) extra large sea scallops
salt and freshly ground black pepper
3 tablespoons unsalted butter
2 cups corn kernels (from 2 ears)
2 cups fresh lima beans, peeled, blanched in boiling salted water for 30 seconds; or thawed frozen lima beans
1 large tomato, cored, cut into small cubes
3 tablespoons chopped fresh sage leaves
8 (8-inch) skewers
Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on one side as on the other. When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook.
In a large skillet, cook the bacon over medium-high heat until it has rendered a good amount of fat, but has not begun color or crinkle up, about 4 minutes (The bacon should be cooked halfway, it should remain pliable). Remove from the heat.
Thread the scallops onto skewers, putting 3 on each skewer, zig-zagging with a piece of bacon around each trio of scallops, securing it at the top and bottom with toothpicks, or secure with a second skewer. Sprinkle the skewers generously with salt and pepper, then place on grill over the side with fewer coals and cook until scallops are opaque all the way through, about 5 to 7 minutes per side.
Melt the butter in a large skillet over medium heat. Add the corn, lima beans, tomato, sage, and salt and pepper, to taste. Cook, stirring occasionally, until all the ingredients are nice and hot, about 5 minutes.
To serve, place about 1/4 of the succotash on each plate, top with 2 skewers.
bacon recipe courtesy of: Chris Schlesinger, "All Fired Up," Sara's Secrets, Food Network
Saturday, July 23, 2011
2267. BACON, SPINACH and SOY SAUCE PASTA
serves six
500 grams thin spaghetti
2 tablespoons olive oil
4 eggs, lightly beaten
salt and pepper, to taste
250 grams bacon rashers, thinly sliced
1 zucchini, thinly sliced
1 carrot, thinly sliced
6 green spring onions, thickly sliced
1/2 cup kecap manis (sweet soy sauce)
1 tablespoon light soy sauce
1/4 cup water
120g packet baby spinach leaves
Add spaghetti to a large pot of boiling salted water. Leave pan uncovered, and boil spaghetti for about 12 minutes, or until tender. Drain and set aside. Heat olive oil in a large frying pan. Pour in eggs, then season to taste with salt and pepper. Leave eggs, without stirring, until they start to set, then stir until just cooked. Remove eggs, allow them to cool, then chop coarsely. Using same pan, add bacon and cook over a high heat till it starts to brown. Add zucchini, carrot and spring onions, then stir till just combined. Add pasta and combined sauces and water. Don't stir. Leave for 2 minutes until sauces are reduced. Remove from heat. Stir in spinach and egg.
bacon recipe courtesy of: New Idea Magazine, Australia
500 grams thin spaghetti
2 tablespoons olive oil
4 eggs, lightly beaten
salt and pepper, to taste
250 grams bacon rashers, thinly sliced
1 zucchini, thinly sliced
1 carrot, thinly sliced
6 green spring onions, thickly sliced
1/2 cup kecap manis (sweet soy sauce)
1 tablespoon light soy sauce
1/4 cup water
120g packet baby spinach leaves
Add spaghetti to a large pot of boiling salted water. Leave pan uncovered, and boil spaghetti for about 12 minutes, or until tender. Drain and set aside. Heat olive oil in a large frying pan. Pour in eggs, then season to taste with salt and pepper. Leave eggs, without stirring, until they start to set, then stir until just cooked. Remove eggs, allow them to cool, then chop coarsely. Using same pan, add bacon and cook over a high heat till it starts to brown. Add zucchini, carrot and spring onions, then stir till just combined. Add pasta and combined sauces and water. Don't stir. Leave for 2 minutes until sauces are reduced. Remove from heat. Stir in spinach and egg.
bacon recipe courtesy of: New Idea Magazine, Australia
Friday, July 22, 2011
2266. MIXED SEAFOOD (TUNA, SHRIMP, SCALLOPS, ANCHOVIES) NICOISE SALAD with BACON and POTATOES
Dressing
6 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 1/4 cups olive oil
1 medium white onion, sliced paper thin
4 cloves garlic, minced
3 cups flat leaf parsley, loosely packed and chopped
1 cup mixed herbs, chopped(chives, basil, tarragon)
1/4 cup lemon juice
1/4 cup soy sauce
freshly ground sea salt, to taste
black pepper
water, enough to make to a good consistency
Salad
fresh parmesan cheese, chunked
1 lb fresh tuna, cut into 6 inch pieces
12 large shrimp, cut lengthwise
12 large sea scallops
1 lb green beans, cut into 1/2 inch pieces
1 large squash, cut into 1/4 inch slices
3 roma tomatoes, quartered
2 yellow tomatoes, quartered
5 eggs, hard-boiled,peeled,and halved
1 head red leaf lettuce, torn into bite size pieces
10 anchovy fillets, packed in oil
1/2 lb bacon, fried crisp
1 cup drained nicoise olives
1 red bell pepper, sliced into rings
2 lbs tiny new potatoes, scrubbed
Dressing: Combine all ingredients in a jar with a tight fitting lid and shake until combined. Must be done at least 6 hours in advance. Let stand at room temperature.
Salad: Brush seafood with olive oil and season with salt and pepper. Marinate red pepper and squash in a little salad dressing. Quarter new potatoes and boil 15 minutes; toss in enough dressing to coat. Steam or boil green beans 5 minutes and toss in a little dressing. Grill seafood and red pepper and squash.
Assembly: On a very large platter, place the potatoes in the center, surrounded by the green beans. Surround this with the shredded lettuce. Place the grilled seafood and vegetables atop the lettuce. Arrange eggs, bacon, olives, cheese, and tomatoes on platter. Place one anchovy fillet atop each half of egg. Salt and pepper the entire dish and drizzle with the remaining dressing.
bacon recipe courtesy of: Qwerty Kitchen
6 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 1/4 cups olive oil
1 medium white onion, sliced paper thin
4 cloves garlic, minced
3 cups flat leaf parsley, loosely packed and chopped
1 cup mixed herbs, chopped(chives, basil, tarragon)
1/4 cup lemon juice
1/4 cup soy sauce
freshly ground sea salt, to taste
black pepper
water, enough to make to a good consistency
Salad
fresh parmesan cheese, chunked
1 lb fresh tuna, cut into 6 inch pieces
12 large shrimp, cut lengthwise
12 large sea scallops
1 lb green beans, cut into 1/2 inch pieces
1 large squash, cut into 1/4 inch slices
3 roma tomatoes, quartered
2 yellow tomatoes, quartered
5 eggs, hard-boiled,peeled,and halved
1 head red leaf lettuce, torn into bite size pieces
10 anchovy fillets, packed in oil
1/2 lb bacon, fried crisp
1 cup drained nicoise olives
1 red bell pepper, sliced into rings
2 lbs tiny new potatoes, scrubbed
Dressing: Combine all ingredients in a jar with a tight fitting lid and shake until combined. Must be done at least 6 hours in advance. Let stand at room temperature.
Salad: Brush seafood with olive oil and season with salt and pepper. Marinate red pepper and squash in a little salad dressing. Quarter new potatoes and boil 15 minutes; toss in enough dressing to coat. Steam or boil green beans 5 minutes and toss in a little dressing. Grill seafood and red pepper and squash.
Assembly: On a very large platter, place the potatoes in the center, surrounded by the green beans. Surround this with the shredded lettuce. Place the grilled seafood and vegetables atop the lettuce. Arrange eggs, bacon, olives, cheese, and tomatoes on platter. Place one anchovy fillet atop each half of egg. Salt and pepper the entire dish and drizzle with the remaining dressing.
bacon recipe courtesy of: Qwerty Kitchen
Thursday, July 21, 2011
2265. SARDINES PUTTANESCA with BACON
serves eight
400 grams spaghetti, cooked
1 head garlic, chopped
1 medium onion, chopped
50 grams bacon, sliced into strips
1 bottle (250 grams) sardines in olive oil, drained (reserve oil)
1 can (400 grams) button mushrooms, sliced
500 grams Italian-style spaghetti sauce
1/3 cup water
26 grams (2 tablespoons) capers
75 grams (1/2 cup) black pitted olives, sliced
salt and pepper to taste
2 tablespoons snipped parsley
Sauté garlic, onion, and bacon in sardine oil. Cook while stirring until bacon is brown. Add sardines, mushrooms, spaghetti sauce, water, capers, olives, salt and pepper. Simmer for 5 minutes. Add parsley. Pour over or mix with cooked spaghetti. Top with sardines, as desired.
bacon recipe courtesy of: Del Monte Kitchenomics, for Yummy Magazine online (SUMMIT DIGITAL, 6th Floor Robinsons Cybergate Tower 3, Robinsons Pioneer Complex, Pioneer Street, Mandaluyong City 1550, Philippines), October 27, 2010
400 grams spaghetti, cooked
1 head garlic, chopped
1 medium onion, chopped
50 grams bacon, sliced into strips
1 bottle (250 grams) sardines in olive oil, drained (reserve oil)
1 can (400 grams) button mushrooms, sliced
500 grams Italian-style spaghetti sauce
1/3 cup water
26 grams (2 tablespoons) capers
75 grams (1/2 cup) black pitted olives, sliced
salt and pepper to taste
2 tablespoons snipped parsley
Sauté garlic, onion, and bacon in sardine oil. Cook while stirring until bacon is brown. Add sardines, mushrooms, spaghetti sauce, water, capers, olives, salt and pepper. Simmer for 5 minutes. Add parsley. Pour over or mix with cooked spaghetti. Top with sardines, as desired.
bacon recipe courtesy of: Del Monte Kitchenomics, for Yummy Magazine online (SUMMIT DIGITAL, 6th Floor Robinsons Cybergate Tower 3, Robinsons Pioneer Complex, Pioneer Street, Mandaluyong City 1550, Philippines), October 27, 2010
Wednesday, July 20, 2011
2264. MARINATED SARDINES with CHICKPEAS and BACON
serves six
18 small sardines, cleaned
8 mint leaves, to garnish
For the marinade
4 oranges, juiced
30 ml sherry vinegar
salt
For the stuffing
1 red pepper
1 onion, peeled
1 aubergine
2 tbsp olive oil
For the salad
25 grams lardons of bacon
50 grams croutons
125 grams chickpeas, cooked
2 spring onions, chopped
For the vinaigrette
100 ml extra virgin olive oil
15 grams walnuts, chopped
1 orange, juiced
15 ml sherry vinegar
salt
pepper
First make the marinade. Mix together the orange juice, sherry vinegar and salt. Toss the sardines with the marinade in a large dish and marinate in the refrigerator for at least 6 hours. Preheat the oven to 190°C/gas 5. Toss the red pepper, onion and aubergine in the olive oil in a roasting tray. Roast for 30 minutes until tender. Cut the roasted red pepper, onion and aubergine into short, thin strips and toss together. Fry the bacon in a small, heavy-based frying pan until cooked. In a bowl, mix together the fried bacon, croutons, chick-peas and spring onions. Make the vinaigrette by whisking together the olive oil, walnuts, orange juice and sherry vinegar. Season with salt and freshly ground pepper. Toss the chick-pea mixture with the vinaigrette. Drain the marinated sardines. Stuff each sardine with the roasted vegetables. To serve, spoon the chick-pea salad onto a serving plate. Top with the stuffed sardines, garnish with mint leaves and serve.
bacon recipe courtesy of: Simon Rimmer, Good Food Bites, Good Food Channel, UK-TV
18 small sardines, cleaned
8 mint leaves, to garnish
For the marinade
4 oranges, juiced
30 ml sherry vinegar
salt
For the stuffing
1 red pepper
1 onion, peeled
1 aubergine
2 tbsp olive oil
For the salad
25 grams lardons of bacon
50 grams croutons
125 grams chickpeas, cooked
2 spring onions, chopped
For the vinaigrette
100 ml extra virgin olive oil
15 grams walnuts, chopped
1 orange, juiced
15 ml sherry vinegar
salt
pepper
First make the marinade. Mix together the orange juice, sherry vinegar and salt. Toss the sardines with the marinade in a large dish and marinate in the refrigerator for at least 6 hours. Preheat the oven to 190°C/gas 5. Toss the red pepper, onion and aubergine in the olive oil in a roasting tray. Roast for 30 minutes until tender. Cut the roasted red pepper, onion and aubergine into short, thin strips and toss together. Fry the bacon in a small, heavy-based frying pan until cooked. In a bowl, mix together the fried bacon, croutons, chick-peas and spring onions. Make the vinaigrette by whisking together the olive oil, walnuts, orange juice and sherry vinegar. Season with salt and freshly ground pepper. Toss the chick-pea mixture with the vinaigrette. Drain the marinated sardines. Stuff each sardine with the roasted vegetables. To serve, spoon the chick-pea salad onto a serving plate. Top with the stuffed sardines, garnish with mint leaves and serve.
bacon recipe courtesy of: Simon Rimmer, Good Food Bites, Good Food Channel, UK-TV
Tuesday, July 19, 2011
2263. OXTAIL with BACON, MUSHROOMS and BABY ONIONS
serves six
500 grams small beef shin pieces
125 grams rindless bacon, cubed
2 tablespoons oil
1 tablespoon butter
1-1,25 kg oxtail, trimmed of excess fat
2 teaspoons garlic & herb seasoning
1 teaspoon garlic pepper seasoning
3 large onions, chopped
3 large carrots, sliced
3 cloves garlic, sliced
1 bay leaf
3 tablespoons flour
2 cups red wine
2 cups water
2 tablespoons beef stock powder
2 tablespoons tomato pesto
250 grams whole button mushrooms
500 grams pickling onions
2 tablespoons olive oil
Brown the beef shin and bacon in the oil/butter mixture in a big, heavy-bottomed saucepan. Remove with a slotted spoon and keep aside. Brown the oxtail in batches in the same fat. Keep on one side. Season the meat with garlic & herb seasoning as well as garlic pepper seasoning. Brown the onions in the same pot. When golden-brown, add the carrots, garlic and bay leaf. Stir-fry for 3 minutes. Add the flour and blend in. Add the wine, water, stock powder and tomato pesto. Bring to the boil. Place the browned shin, bacon and oxtail back in the pot, cover and simmer very gently for 2½-3 hours until the meat is fork-tender.
Remove the bay-leaf. Blot off excess fat with a double layer of absorbent kitchen paper. Briefly brown the pickling onions and mushrooms in olive oil in a separate fry pan and add to the meat. Simmer for 15 minutes until onions are just tender. Adjust seasoning to taste.
bacon recipe courtesy of: Ina Paarman, Paarman Foods, Diep River, Cape Town, South Africa
500 grams small beef shin pieces
125 grams rindless bacon, cubed
2 tablespoons oil
1 tablespoon butter
1-1,25 kg oxtail, trimmed of excess fat
2 teaspoons garlic & herb seasoning
1 teaspoon garlic pepper seasoning
3 large onions, chopped
3 large carrots, sliced
3 cloves garlic, sliced
1 bay leaf
3 tablespoons flour
2 cups red wine
2 cups water
2 tablespoons beef stock powder
2 tablespoons tomato pesto
250 grams whole button mushrooms
500 grams pickling onions
2 tablespoons olive oil
Brown the beef shin and bacon in the oil/butter mixture in a big, heavy-bottomed saucepan. Remove with a slotted spoon and keep aside. Brown the oxtail in batches in the same fat. Keep on one side. Season the meat with garlic & herb seasoning as well as garlic pepper seasoning. Brown the onions in the same pot. When golden-brown, add the carrots, garlic and bay leaf. Stir-fry for 3 minutes. Add the flour and blend in. Add the wine, water, stock powder and tomato pesto. Bring to the boil. Place the browned shin, bacon and oxtail back in the pot, cover and simmer very gently for 2½-3 hours until the meat is fork-tender.
Remove the bay-leaf. Blot off excess fat with a double layer of absorbent kitchen paper. Briefly brown the pickling onions and mushrooms in olive oil in a separate fry pan and add to the meat. Simmer for 15 minutes until onions are just tender. Adjust seasoning to taste.
bacon recipe courtesy of: Ina Paarman, Paarman Foods, Diep River, Cape Town, South Africa
Monday, July 18, 2011
2262. RUSTIC CRANBERRY BACON CHUTNEY with ROSEMARY and PORT
6 slices of bacon
1/2 cup brown sugar, lightly packed
1 tablespoon fresh rosemary, chopped coarsely
pinch of kosher salt
pinch of freshly cracked pepper
1/2 cup orange juice
12 oz. fresh cranberries
1 tablespoon tawny port
Cut the bacon up into a fairly small pieces. Add the bacon to a medium-size saucepan. Set on the stove over medium-high heat. Cook for a few minutes, stirring occasionally. If it starts to burn or smoke, turn your heat down. Your goal is to brown and crisp the bacon. When your bacon is crisp, turn the heat off. Drain off most of the rendered bacon fat, leaving just a teaspoon or two in the pan with the bacon. Save the fat (let it cool, then cover it and stick it in the fridge). Put your pan back on the stove over low heat. Add the brown sugar to the bacon and fat in the pan. Toss in the rosemary, kosher salt, and freshly cracked black pepper. Stir your pot to combine the ingredients well. Break up any lumps of brown sugar against the side of the pot with the back of your spoon. Don’t fret if anything is sticking to the bottom of your pot. Your heat is on low, so it shouldn’t burn. And you’re going to deglaze the pot next. Pour in the orange juice. Watch your face and hands, as the pot may give off a big poof of steam, depending on how hot it is. Stir well, scraping at the bottom of the pot with a wooden spoon to loosen any browned bits. Raise the heat to medium-high so your mixture can start to come up to a simmer. Add the cranberries to the pot. Cranberries freeze really well and can go straight from freezer to pot for this recipe. Give the pot a good stir to combine everything. Add the port. Stir to combine. Cook over medium-high heat until the mixture comes up to a simmer. When it does, turn the heat down a little and cover the pot tightly. Simmer covered for about 5 minutes. Keep an eye on your pot. If it starts to bubble over, turn the heat down a little. After 5 minutes, uncover the pot. Stir the mixture. As you stir, smoosh the cranberries against the side of the pot to pop them. Keep the heat on medium as you do this. It will cook as you stir, evaporating some of the liquid and thickening your chutney. It should be really thick at this point. If you have liquid left in the pot, cook over medium heat for a minute or two more, stirring constantly to evaporate it. Turn the heat off and transfer the chutney to a bowl to cool. When it’s totally cool, cover and stick it in the fridge. The chutney will keep in the fridge for about 3 days.
bacon recipe courtesy of: Jessica B. Konopa, The Hungry Mouse, Salem, Massachusetts, December 11, 2008
1/2 cup brown sugar, lightly packed
1 tablespoon fresh rosemary, chopped coarsely
pinch of kosher salt
pinch of freshly cracked pepper
1/2 cup orange juice
12 oz. fresh cranberries
1 tablespoon tawny port
Cut the bacon up into a fairly small pieces. Add the bacon to a medium-size saucepan. Set on the stove over medium-high heat. Cook for a few minutes, stirring occasionally. If it starts to burn or smoke, turn your heat down. Your goal is to brown and crisp the bacon. When your bacon is crisp, turn the heat off. Drain off most of the rendered bacon fat, leaving just a teaspoon or two in the pan with the bacon. Save the fat (let it cool, then cover it and stick it in the fridge). Put your pan back on the stove over low heat. Add the brown sugar to the bacon and fat in the pan. Toss in the rosemary, kosher salt, and freshly cracked black pepper. Stir your pot to combine the ingredients well. Break up any lumps of brown sugar against the side of the pot with the back of your spoon. Don’t fret if anything is sticking to the bottom of your pot. Your heat is on low, so it shouldn’t burn. And you’re going to deglaze the pot next. Pour in the orange juice. Watch your face and hands, as the pot may give off a big poof of steam, depending on how hot it is. Stir well, scraping at the bottom of the pot with a wooden spoon to loosen any browned bits. Raise the heat to medium-high so your mixture can start to come up to a simmer. Add the cranberries to the pot. Cranberries freeze really well and can go straight from freezer to pot for this recipe. Give the pot a good stir to combine everything. Add the port. Stir to combine. Cook over medium-high heat until the mixture comes up to a simmer. When it does, turn the heat down a little and cover the pot tightly. Simmer covered for about 5 minutes. Keep an eye on your pot. If it starts to bubble over, turn the heat down a little. After 5 minutes, uncover the pot. Stir the mixture. As you stir, smoosh the cranberries against the side of the pot to pop them. Keep the heat on medium as you do this. It will cook as you stir, evaporating some of the liquid and thickening your chutney. It should be really thick at this point. If you have liquid left in the pot, cook over medium heat for a minute or two more, stirring constantly to evaporate it. Turn the heat off and transfer the chutney to a bowl to cool. When it’s totally cool, cover and stick it in the fridge. The chutney will keep in the fridge for about 3 days.
bacon recipe courtesy of: Jessica B. Konopa, The Hungry Mouse, Salem, Massachusetts, December 11, 2008
Sunday, July 17, 2011
2261. SNAILS with BACON and MUSHROOMS
250 grams snails
50 grams cepes (boletus edulis mushrooms)
80 grams fresh bacon
1 big onion
3 garlic cloves
2 branches fresh thyme
salt
olive oil
freshly ground black pepper
First clean, wash and boil the snails as said in this post. Now, cover the surface of a pan with olive oil, when hot, add the bacon in dices. When golden, add the boiled snails (only the snails, not the water you used) and stir for 8 minutes at medium heat. Sprinkle with salt and black ground pepper. Take the snails and bacon out of the pan and reserve in a plate. In the same oil, cook the onion (chopped) until it gets transparent. Add a branch of thyme. Stir and pull it out after 3 minutes. Add the cepes cut in dices to the pan with the onion. Stir for 3 more minutes at medium heat. Pour the snails and bacon back to the pan and cook for 20 minutes approximately at medium/low heat. Stir now and then. Mince the garlic, add to the snails and turn the heat off when fragrant.
bacon recipe courtesy of: Spanish Recipes: easy to cook pic by pic, October 29, 2009
50 grams cepes (boletus edulis mushrooms)
80 grams fresh bacon
1 big onion
3 garlic cloves
2 branches fresh thyme
salt
olive oil
freshly ground black pepper
First clean, wash and boil the snails as said in this post. Now, cover the surface of a pan with olive oil, when hot, add the bacon in dices. When golden, add the boiled snails (only the snails, not the water you used) and stir for 8 minutes at medium heat. Sprinkle with salt and black ground pepper. Take the snails and bacon out of the pan and reserve in a plate. In the same oil, cook the onion (chopped) until it gets transparent. Add a branch of thyme. Stir and pull it out after 3 minutes. Add the cepes cut in dices to the pan with the onion. Stir for 3 more minutes at medium heat. Pour the snails and bacon back to the pan and cook for 20 minutes approximately at medium/low heat. Stir now and then. Mince the garlic, add to the snails and turn the heat off when fragrant.
bacon recipe courtesy of: Spanish Recipes: easy to cook pic by pic, October 29, 2009
Saturday, July 16, 2011
2260. PRAWN, BACON and PAPAYA PIZZA on BUCKWHEAT (GLUTEN-FREE) CRUST
12 large cooked & peeled prawns, marinated as per recipe
1/2 papaya, cut into strips
3 rashers bacon, chopped
1/2 sliced capsicum pepper
chopped shallots
sour cream
tomato puree or pizza sauce
cheese (your choice)
buckwheat pizza base (see below)
MARINADE:
1/4 cup olive oil
1/4 cup warm water
1 teaspoon chopped chili pepper
1 teaspoon crushed garlic
1 tablespoon honey
1 tablespoon chopped coriander
pinch ground black pepper
BUCKWHEAT PIZZA BASE
1 1/2 cups plain gluten-free flour
1/2 cup buckwheat flour
8 grams dry yeast
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons olive oil
3/4 cups warm water
1 pinch Italian herbs
Mix dry ingredients in a bowl, add warm water and mix to form a soft dough. Knead until smooth and elastic. Cover with glad wrap and leave in a warm place for 20minutes to rise(double in size), then knead again. Place on floured surface and roll out to size desired, it is best to make smaller pizzas as this dough will break when lifting if it is to large, be careful when handling. Put dough onto oiled tray and bake for 8mins at 225 degrees C, than add your favorite toppings and bake another 10mins.
In a medium size bowl dissolve honey in warm water and add the rest of the marinade ingredients. Submerse prawns in marinade and set aside. If making your own base + pizza sauce prepare these now. Cover base with sauce, then cheese. Sprinkle over bacon and capsicum then lay out papaya strips & prawns to ensure each cut piece will have some of each. Spoon a small amount of marinade on top of each prawn and then bake approx 20mins at 200 degrees C (or to base directions) until melted and browned. Cut into slices and garnish with shallots and sour cream to serve.
bacon recipe courtesy of: Gluten Free Family Living on the Gold Coast
1/2 papaya, cut into strips
3 rashers bacon, chopped
1/2 sliced capsicum pepper
chopped shallots
sour cream
tomato puree or pizza sauce
cheese (your choice)
buckwheat pizza base (see below)
MARINADE:
1/4 cup olive oil
1/4 cup warm water
1 teaspoon chopped chili pepper
1 teaspoon crushed garlic
1 tablespoon honey
1 tablespoon chopped coriander
pinch ground black pepper
BUCKWHEAT PIZZA BASE
1 1/2 cups plain gluten-free flour
1/2 cup buckwheat flour
8 grams dry yeast
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons olive oil
3/4 cups warm water
1 pinch Italian herbs
Mix dry ingredients in a bowl, add warm water and mix to form a soft dough. Knead until smooth and elastic. Cover with glad wrap and leave in a warm place for 20minutes to rise(double in size), then knead again. Place on floured surface and roll out to size desired, it is best to make smaller pizzas as this dough will break when lifting if it is to large, be careful when handling. Put dough onto oiled tray and bake for 8mins at 225 degrees C, than add your favorite toppings and bake another 10mins.
In a medium size bowl dissolve honey in warm water and add the rest of the marinade ingredients. Submerse prawns in marinade and set aside. If making your own base + pizza sauce prepare these now. Cover base with sauce, then cheese. Sprinkle over bacon and capsicum then lay out papaya strips & prawns to ensure each cut piece will have some of each. Spoon a small amount of marinade on top of each prawn and then bake approx 20mins at 200 degrees C (or to base directions) until melted and browned. Cut into slices and garnish with shallots and sour cream to serve.
bacon recipe courtesy of: Gluten Free Family Living on the Gold Coast
Friday, July 15, 2011
2259. WILD RICE with BACON, ALMONDS and OYSTER MUSHROOMS
makes 4 servings
2 thick slices cob-smoked bacon
1 medium onion, finely chopped
½ pound fresh oyster (or shiitake) mushrooms, washed, patted dry, and coarsely chopped
1 cup wild rice, washed thoroughly
2 cups chicken broth
½ teaspoon salt
¼ cup chopped toasted almonds
freshly ground black pepper to taste
Preheat the oven to 325°F.
In a 2-quart flameproof casserole, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble. Add the onion and mushrooms to the fat in the casserole and stir till softened, about 5 minutes. Add the wild rice and stir till well coated. Add the broth and salt and bring to a boil, stirring. Cover the casserole, place in the oven, and bake till the rice is tender but not gummy, about 50 minutes. Remove from the oven and let rest about 10 minutes. Add the bacon, almonds, and pepper, toss till well blended, and serve immediately.
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
2 thick slices cob-smoked bacon
1 medium onion, finely chopped
½ pound fresh oyster (or shiitake) mushrooms, washed, patted dry, and coarsely chopped
1 cup wild rice, washed thoroughly
2 cups chicken broth
½ teaspoon salt
¼ cup chopped toasted almonds
freshly ground black pepper to taste
Preheat the oven to 325°F.
In a 2-quart flameproof casserole, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble. Add the onion and mushrooms to the fat in the casserole and stir till softened, about 5 minutes. Add the wild rice and stir till well coated. Add the broth and salt and bring to a boil, stirring. Cover the casserole, place in the oven, and bake till the rice is tender but not gummy, about 50 minutes. Remove from the oven and let rest about 10 minutes. Add the bacon, almonds, and pepper, toss till well blended, and serve immediately.
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
Thursday, July 14, 2011
2258. BACON-WRAPPED COD with HOMINY CAKE
makes six servings
Hominy
2 1/2 cups hominy
2 large egg yolks, lightly beaten
2 tablespoons all-purpose flour
1 teaspoon sugar
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon sweet paprika
1 teaspoon baking powder
2 egg whites
1/2 cup canola oil, divided
Cod
6 (6-ounce) cod fillets
6 strips thick-cut smoked bacon
2 tablespoon canola oil
2 tablespoons unsalted butter
For the hominy: Combine the hominy, egg yolks, flour, sugar, salt, pepper, paprika and baking powder in a bowl and mix. In another bowl, beat the egg whites to stiff peaks. Gently fold the egg whites into the hominy mixture. Heat 1/4 cup of the canola oil in a nonstick saute pan. Spoon one-sixth of the hominy into the pan, flipping the cake when golden brown and firm to the touch on one side, about 1 minute per side. Cook the remaining hominy cakes, adding more canola oil when needed. Place the cakes on a cookie sheet while making the entire batch.
For the cod: Wrap each piece of cod in a slice of bacon. Heat the canola oil in a large nonstick saute pan over medium heat. Add the butter and when melted and foaming, add the cod. Saute until the bacon is lightly crisp and the cod is cooked through, about 5 minutes on each side. Place one hominy cake on each plate and top with the bacon-wrapped cod. Serve.
bacon recipe courtesy of: Maine Classics: More Than 150 Delicious Recipes from Down East by Mark Gaier and Clark Frasier. Running Press, 2011
Hominy
2 1/2 cups hominy
2 large egg yolks, lightly beaten
2 tablespoons all-purpose flour
1 teaspoon sugar
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon sweet paprika
1 teaspoon baking powder
2 egg whites
1/2 cup canola oil, divided
Cod
6 (6-ounce) cod fillets
6 strips thick-cut smoked bacon
2 tablespoon canola oil
2 tablespoons unsalted butter
For the hominy: Combine the hominy, egg yolks, flour, sugar, salt, pepper, paprika and baking powder in a bowl and mix. In another bowl, beat the egg whites to stiff peaks. Gently fold the egg whites into the hominy mixture. Heat 1/4 cup of the canola oil in a nonstick saute pan. Spoon one-sixth of the hominy into the pan, flipping the cake when golden brown and firm to the touch on one side, about 1 minute per side. Cook the remaining hominy cakes, adding more canola oil when needed. Place the cakes on a cookie sheet while making the entire batch.
For the cod: Wrap each piece of cod in a slice of bacon. Heat the canola oil in a large nonstick saute pan over medium heat. Add the butter and when melted and foaming, add the cod. Saute until the bacon is lightly crisp and the cod is cooked through, about 5 minutes on each side. Place one hominy cake on each plate and top with the bacon-wrapped cod. Serve.
bacon recipe courtesy of: Maine Classics: More Than 150 Delicious Recipes from Down East by Mark Gaier and Clark Frasier. Running Press, 2011
Wednesday, July 13, 2011
2257. ROASTED ASPARAGUS, EGG, BACON and COS LETTUCE
serves four
400 grams fresh asparagus
¼ cup avocado oil
4 hard-boiled eggs
6 slices bacon
170 grams bag cos lettuce
½ cup shaved Parmesan cheese
Wash asparagus and place in a baking dish. Drizzle with avocado oil. Bake at 200 degrees C for 30 minutes or until golden. Peel eggs and cut into quarters. Grill bacon until crisp. Remove rind and chop bacon roughly. Place cos lettuce in a serving bowl with asparagus, egg and bacon. Drizzle with dressing and scatter over shaved cheese.
Dressing
1 clove garlic
6 anchovy fillets
1 tablespoon lemon juice
½ teaspoon iodised salt
¼ cup avocado oil
Crush garlic, peel and chop finely. Mash anchovies and mix with garlic. Add lemon juice, salt and oil and combine well.
bacon recipe courtesy of: New Zealand Woman's Weekly, PO Box 90119, Victoria Street West, Auckland 1142, New Zealand
400 grams fresh asparagus
¼ cup avocado oil
4 hard-boiled eggs
6 slices bacon
170 grams bag cos lettuce
½ cup shaved Parmesan cheese
Wash asparagus and place in a baking dish. Drizzle with avocado oil. Bake at 200 degrees C for 30 minutes or until golden. Peel eggs and cut into quarters. Grill bacon until crisp. Remove rind and chop bacon roughly. Place cos lettuce in a serving bowl with asparagus, egg and bacon. Drizzle with dressing and scatter over shaved cheese.
Dressing
1 clove garlic
6 anchovy fillets
1 tablespoon lemon juice
½ teaspoon iodised salt
¼ cup avocado oil
Crush garlic, peel and chop finely. Mash anchovies and mix with garlic. Add lemon juice, salt and oil and combine well.
bacon recipe courtesy of: New Zealand Woman's Weekly, PO Box 90119, Victoria Street West, Auckland 1142, New Zealand
Tuesday, July 12, 2011
2256. CHORIZO, BACON and TONGUE TACOS with GUACAMOLE and PICKLED ONIONS
yields 100 tacos!
4 medium tongues, rinsed
4 pounds bacon, cut into 1/2 inch pieces
4 pounds white onions, diced
3 pounds chorizo, casing removed
7 pounds creamy boiling potatoes, cut into 2 inch pieces
queso anejo and cilantro (for garnish)
GUACAMOLE
3 pounds tomatillos, husked, rinsed and quartered
6 Serrano chiles, stemmed
18 avocados, flesh scooped from skins
2 bunches cilantro, chopped, plus extra for garnish
2 large white onions, finely diced
4 large red onions, thinly sliced
100 4 1/2-inch corn tortillas
TACOS: Simmer tongues in salted water until. Tender, then cool, peel and clean cartilage, chop remainder into 1/4 inch cubes. Fry bacon, remove and drain. Add onions to fat and caramelize. Separately, cook chorizo until cooked through and browned. Separately boil potatoes in salted water, drain and roughly chop into small (1/4 inch) bits. Add potatoes and chorizo to onions and cook until crusty like hash browns. Separately brown tongue in a little fat until crispy. Combine with potato-chorizo mixture. Season with salt.
GUACAMOLE: Puree tomatillos and Serranos, mix into avocados, along with cilantro and onions. Sprinkle with salt. Cover red onion with very cold water. Salt generously. Let stand 10 minutes and drain. Warm tortillas on slightly oily griddle. Top with tongue mixture, guacamole, onion, queso anejo and cilantro.
bacon recipe courtesy of: Rick Bayless, Top Chef Masters, Season 1, Episode 3, Elimination Challenge Winner, Bravo TV
4 medium tongues, rinsed
4 pounds bacon, cut into 1/2 inch pieces
4 pounds white onions, diced
3 pounds chorizo, casing removed
7 pounds creamy boiling potatoes, cut into 2 inch pieces
queso anejo and cilantro (for garnish)
GUACAMOLE
3 pounds tomatillos, husked, rinsed and quartered
6 Serrano chiles, stemmed
18 avocados, flesh scooped from skins
2 bunches cilantro, chopped, plus extra for garnish
2 large white onions, finely diced
4 large red onions, thinly sliced
100 4 1/2-inch corn tortillas
TACOS: Simmer tongues in salted water until. Tender, then cool, peel and clean cartilage, chop remainder into 1/4 inch cubes. Fry bacon, remove and drain. Add onions to fat and caramelize. Separately, cook chorizo until cooked through and browned. Separately boil potatoes in salted water, drain and roughly chop into small (1/4 inch) bits. Add potatoes and chorizo to onions and cook until crusty like hash browns. Separately brown tongue in a little fat until crispy. Combine with potato-chorizo mixture. Season with salt.
GUACAMOLE: Puree tomatillos and Serranos, mix into avocados, along with cilantro and onions. Sprinkle with salt. Cover red onion with very cold water. Salt generously. Let stand 10 minutes and drain. Warm tortillas on slightly oily griddle. Top with tongue mixture, guacamole, onion, queso anejo and cilantro.
bacon recipe courtesy of: Rick Bayless, Top Chef Masters, Season 1, Episode 3, Elimination Challenge Winner, Bravo TV
Monday, July 11, 2011
2255. BACON-WRAPPED SHARK and SCALLOP KEBABS with JACK DANIELS GLAZE
serves four
1 lb. shark, cut into 2 oz. chunks
1 lb. jumbo scallops
¼ cup BBQ seasoning
2 tablespoons cilantro, chopped
1 tablespoon sage, chopped
1 orange, segmented and juiced
¼ cup butter
2 shallots, chopped
2 tablespoons garlic
¼ cup brown sugar
2 tablespoons honey
4 oz. Jack Daniels
16 slices bacon, cooked
Cut shark meat into 2 inch chunks approximately 2 oz each.
In a bowl combine, shark chunks, scallops, bbq seasoning, cilantro, sage and orange juice. Mix gently to coat and let stand for 15 minutes.
Meanwhile in a small saucepot melt the butter over medium high heat. Add the shallots and garlic and sauté for 2 to 3 minutes until tender. Add the brown sugar, honey and Jack Daniel’s and bring to a boil. Reduce heat too low and simmer for 10 minutes. Remove from heat and let cool slightly.
Wrap each scallop and each chunk of shark meat with a slice of partially cooked bacon and skewer alternating scallop and shark onto metal or bamboo skewers. Two of each per skewer.
Grill for 4 to 5 minutes per side until just cooked through basting with reserved Jack Daniel’s sauce.
bacon recipe courtesy of: Fishing the Flats with Henry Waszczuk, 1299 Gillespie Avenue, North Port, Florida 34286
1 lb. shark, cut into 2 oz. chunks
1 lb. jumbo scallops
¼ cup BBQ seasoning
2 tablespoons cilantro, chopped
1 tablespoon sage, chopped
1 orange, segmented and juiced
¼ cup butter
2 shallots, chopped
2 tablespoons garlic
¼ cup brown sugar
2 tablespoons honey
4 oz. Jack Daniels
16 slices bacon, cooked
Cut shark meat into 2 inch chunks approximately 2 oz each.
In a bowl combine, shark chunks, scallops, bbq seasoning, cilantro, sage and orange juice. Mix gently to coat and let stand for 15 minutes.
Meanwhile in a small saucepot melt the butter over medium high heat. Add the shallots and garlic and sauté for 2 to 3 minutes until tender. Add the brown sugar, honey and Jack Daniel’s and bring to a boil. Reduce heat too low and simmer for 10 minutes. Remove from heat and let cool slightly.
Wrap each scallop and each chunk of shark meat with a slice of partially cooked bacon and skewer alternating scallop and shark onto metal or bamboo skewers. Two of each per skewer.
Grill for 4 to 5 minutes per side until just cooked through basting with reserved Jack Daniel’s sauce.
bacon recipe courtesy of: Fishing the Flats with Henry Waszczuk, 1299 Gillespie Avenue, North Port, Florida 34286
Sunday, July 10, 2011
2254. SAUTEED BITTER MELON with BACON FAT
makes four servings
20 grams bacon fat
2 cloves garlic, minced
1 small onion, chopped
2 tomatoes, chopped
4 cups bitter melon
1/8 teaspoon salt
ground pepper to taste
In a skillet or wok under medium heat, add bacon fat then saute garlic until fragrant, onions until translucent, tomatoes until soft. Sliced bitter gourd, season with salt and pepper. You may stir-fry bitter gourd slices for 3 minutes (crisp-tender) or cook covered for 10 minutes. Serve over steamed rice.
bacon recipe courtesy of: Calorie Counter, submitted by thedailypalette
20 grams bacon fat
2 cloves garlic, minced
1 small onion, chopped
2 tomatoes, chopped
4 cups bitter melon
1/8 teaspoon salt
ground pepper to taste
In a skillet or wok under medium heat, add bacon fat then saute garlic until fragrant, onions until translucent, tomatoes until soft. Sliced bitter gourd, season with salt and pepper. You may stir-fry bitter gourd slices for 3 minutes (crisp-tender) or cook covered for 10 minutes. Serve over steamed rice.
bacon recipe courtesy of: Calorie Counter, submitted by thedailypalette
Saturday, July 09, 2011
2253. SKIRT STEAK SANDWICHES on BACON WAFFLE BREAD
yields six servings
6 tablespoons mayonnaise
1 1/2 teaspoons fresh lemon juice
3 tablespoons dijon mustard
salt and pepper
1 1/2 pounds skirt steak, cut into 6 pieces
extra-virgin olive oil, for brushing
6 slices cooked bacon, crumbled
3 cups pancake mix (gluten-free, if desired), prepared according to package directions
cooking spray
6 leaves iceberg lettuce
3 tomatoes, thinly sliced
In a small bowl, combine the mayonnaise, lemon juice and 1 1/2 tablespoons mustard. Season with salt; refrigerate.
Preheat a grill or grill pan to high. Brush the skirt steak with olive oil, season with salt and pepper and grill, turning once, for about 8 minutes for medium-rare; let sit. Thinly slice against the grain.
Meanwhile, preheat a waffle iron to medium-high. In a large bowl, stir the bacon and the remaining 1 1/2 tablespoons mustard into the prepared pancake batter.
Grease the waffle iron with cooking spray and, working in batches, pour in enough batter to barely fill each square; close and cook according to manufacturer’s instructions until golden. Spread each waffle with some of the lemon mayonnaise. Top with a lettuce leaf, tomato slices, steak slices and another waffle bread slice, mayo side down.
bacon recipe courtesy of: Silvana Nardone, Everyday with Rachael Ray, September 2010
6 tablespoons mayonnaise
1 1/2 teaspoons fresh lemon juice
3 tablespoons dijon mustard
salt and pepper
1 1/2 pounds skirt steak, cut into 6 pieces
extra-virgin olive oil, for brushing
6 slices cooked bacon, crumbled
3 cups pancake mix (gluten-free, if desired), prepared according to package directions
cooking spray
6 leaves iceberg lettuce
3 tomatoes, thinly sliced
In a small bowl, combine the mayonnaise, lemon juice and 1 1/2 tablespoons mustard. Season with salt; refrigerate.
Preheat a grill or grill pan to high. Brush the skirt steak with olive oil, season with salt and pepper and grill, turning once, for about 8 minutes for medium-rare; let sit. Thinly slice against the grain.
Meanwhile, preheat a waffle iron to medium-high. In a large bowl, stir the bacon and the remaining 1 1/2 tablespoons mustard into the prepared pancake batter.
Grease the waffle iron with cooking spray and, working in batches, pour in enough batter to barely fill each square; close and cook according to manufacturer’s instructions until golden. Spread each waffle with some of the lemon mayonnaise. Top with a lettuce leaf, tomato slices, steak slices and another waffle bread slice, mayo side down.
bacon recipe courtesy of: Silvana Nardone, Everyday with Rachael Ray, September 2010
Friday, July 08, 2011
2252. SNAILS with TOMATO, CHORIZO and STREAKY BACON
serves six
2 kilograms of snails
150 grams of chorizo
150 grams cured ham
150 grams streaky bacon
1 liter unsalted tomato sauce
3 cloves of garlic
1 dried chili pepper
1 onion
oil
salt
Wash the snails several times in plenty of cold water until all the froth is removed and the water comes out clean. Then place them in a pot covered with cold water and cook them at a medium temperature, gradually increasing the strength of the heat until the snails' bodies come out of the shells.. Next, cook them over a strong heat for 8 minutes. When this time is up, dry them well and remove the snails that have not come out of their shells. Put the rest back in a pot with water and this time let them cook for 1 hour 30 minutes over a moderate heat. When they are cooked, dry them well. Chop the onion and slice the garlic and cook them in an earthenware dish with a little oil. Cut up the chorizo, bacon and ham into small pieces and add them to the dish, together with the chili pepper, when the onion and garlic have changed color. Finally, add the snails and the tomato sauce and stir. Cook everything for 30 minutes and check the salt.
bacon recipe courtesy of: Turespana: Instituto de Turismo de Espana, Jose Lázaro Galdiano, 6, 28071 Madrid, Spain
2 kilograms of snails
150 grams of chorizo
150 grams cured ham
150 grams streaky bacon
1 liter unsalted tomato sauce
3 cloves of garlic
1 dried chili pepper
1 onion
oil
salt
Wash the snails several times in plenty of cold water until all the froth is removed and the water comes out clean. Then place them in a pot covered with cold water and cook them at a medium temperature, gradually increasing the strength of the heat until the snails' bodies come out of the shells.. Next, cook them over a strong heat for 8 minutes. When this time is up, dry them well and remove the snails that have not come out of their shells. Put the rest back in a pot with water and this time let them cook for 1 hour 30 minutes over a moderate heat. When they are cooked, dry them well. Chop the onion and slice the garlic and cook them in an earthenware dish with a little oil. Cut up the chorizo, bacon and ham into small pieces and add them to the dish, together with the chili pepper, when the onion and garlic have changed color. Finally, add the snails and the tomato sauce and stir. Cook everything for 30 minutes and check the salt.
bacon recipe courtesy of: Turespana: Instituto de Turismo de Espana, Jose Lázaro Galdiano, 6, 28071 Madrid, Spain
Thursday, July 07, 2011
2251. BEEF HEART, BACON, BUTTER and ONION
1 beef heart, cut up into cubes, remove stringy tissue
6-10 slices bacon
1 onion
2 tablespoons butter
garlic
salt & pepper
Cook bacon in a cast iron skillet. Once done, set aside and cut/break into pieces. Place in a large dish. Sprinkle salt, pepper and garlic over beef heart pieces. Cook heart in bacon grease left in the skillet. Add to bacon pieces and toss. In a separate pan, saute onions in butter. Once done, add to bacon & beef, toss to mix. Serve with some random veggies and enjoy!
bacon recipe courtesy of: Kat's Food Blog, February 5, 2010
6-10 slices bacon
1 onion
2 tablespoons butter
garlic
salt & pepper
Cook bacon in a cast iron skillet. Once done, set aside and cut/break into pieces. Place in a large dish. Sprinkle salt, pepper and garlic over beef heart pieces. Cook heart in bacon grease left in the skillet. Add to bacon pieces and toss. In a separate pan, saute onions in butter. Once done, add to bacon & beef, toss to mix. Serve with some random veggies and enjoy!
bacon recipe courtesy of: Kat's Food Blog, February 5, 2010
Wednesday, July 06, 2011
2250. RAMEN of BACON, BEEF and CHICKEN DASHI, PORK BELLY SOUS VIDE and PICKLED SHIITAKE MUSHROOMS
serves roughly ten
For the dashi:
2 pounds beef neck bones
2 pounds pork neck bones
2 large pieces of Kombu
1 pound chicken backs or bones
1 pound chicken feet
2 pig trotters
1 pound smoky bacon, the smokiest you can get
2 ounces dried shiitake mushrooms
2 onions, diced
2 carrots, peeled and diced
1 bunch scallions, sliced
2 star anise
1/2 cup cane vinegar, or to taste
1/2 cup soy sauce, or to taste
Heat oven to 400°. Put beef and pork neck bones on sheet pan and roast in oven for 30 minutes. Flip bones and roast for an additional 15-30 minutes, until bones are deeply roasted.
While bones are roasting, put kombu in large stock pot and cover with 20 cups of cold water. Bring to a boil, then remove from heat. Let steep for 10 minutes. Remove kombu and discard or save for another use.
Put raw chicken backs or bones, chicken feet, pig trotters and bacon into the kombu water and return to the stove over medium heat.
When the beef and pork bones are done roasting, pour off any melted fat and save for another use. Add roasted bones to the water. Put roasting pan over a high flame and pour a cup or so of water into the pan to deglaze it. Scrape the pan with a spoon or spatula to remove any flavorful bits that are stuck to the bottom of the pan. Pour all of this goodness into the stockpot with the bones. Be sure bones are submerged. If more water is required to submerge bones, add whatever it takes.
Bring stock just to a simmer, and allow to simmer slowly (a bubble or two every couple of seconds) overnight, occasionally skimming any scum that forms on top. Naturally, water will evaporate from the pot, so take note of the liquid’s starting level and replenish every hour or so as necessary.
Add mushrooms, onions, carrots, scallions and star anise. Simmer for one more hour.
Remove from heat and let fully cool under refrigeration or, if it is winter in Chicago, on a porch/stoop/fire escape. When cooled, the stock will be separated into solid fat at the top and gelatin beneath the fat. Scrape solidified fat from the top of the stock and discard, or save for another use, then reheat the stock until it is liquid again. Strain the stock through the finest strainer available. Reserve mushrooms for the pickled shiitake mushrooms and discard everything else.
Taste stock and add cane vinegar and soy sauce. Stir stock completely and taste again. Adjust flavor using additional amounts of these two seasoning agents. This broth should last about seven days.
For the pork belly:
2 pounds boneless pork belly, skin off
2 stalks celery, thinly sliced
3 cloves garlic, peeled and smashed
1 star anise
Salt and pepper to taste
Place all ingredients in plastic bag designed to be vacuum sealed, evenly spacing ingredients. Vacuum seal bag, then place in an immersion circulator set around 142 degrees and cook for 12 hours. Let pork belly cool, then place in a pan, still in the bag. Cover with another pan, then weigh this pan down with heavy cans and refrigerate overnight. The idea is to compress the pork belly into a compact “block”. After pressing, remove belly from its bag. When ready to serve, sear pork belly on a hot cast iron pan over medium high heat, 3 minutes per side. Let cool slightly, then cut into thin slices.
For the pickled shiitake mushrooms:
Reserved shiitake mushrooms from dashi, sliced thin
1/4 cup dashi
1/2 cup cane vinegar
1/4 cup soy sauce
1 tablespoon sambal (chile paste)
1 tablespoon freshly grated ginger
Bring all ingredients but the mushrooms to a boil. Pour over mushrooms and let cool. Cover and keep refrigerated. This’ll keep for about a week.
To assemble dish:
Good quality packaged or homemade ramen noodles
pork, beef and chicken dashi
pork belly sous vide
pickled shiitake mushrooms
scallions, sliced
radish Sprouts
nori
Simmer noodles until cooked, then rinse in a bowl of very hot water. Drain, then place in a bowl. Add a few slices of pork belly and a few pickled shiitake mushrooms, arranging in an attractive manner. Sprinkle scallions and radish sprouts in bowl. Place a piece of nori in the bowl. Present to your guests. At the table, ladle hot dashi into each bowl. Serve with chopsticks.
bacon recipe courtesy of: Hugh Amano, Soup and Bread, Chicago, Illinois, April 5, 2011
For the dashi:
2 pounds beef neck bones
2 pounds pork neck bones
2 large pieces of Kombu
1 pound chicken backs or bones
1 pound chicken feet
2 pig trotters
1 pound smoky bacon, the smokiest you can get
2 ounces dried shiitake mushrooms
2 onions, diced
2 carrots, peeled and diced
1 bunch scallions, sliced
2 star anise
1/2 cup cane vinegar, or to taste
1/2 cup soy sauce, or to taste
Heat oven to 400°. Put beef and pork neck bones on sheet pan and roast in oven for 30 minutes. Flip bones and roast for an additional 15-30 minutes, until bones are deeply roasted.
While bones are roasting, put kombu in large stock pot and cover with 20 cups of cold water. Bring to a boil, then remove from heat. Let steep for 10 minutes. Remove kombu and discard or save for another use.
Put raw chicken backs or bones, chicken feet, pig trotters and bacon into the kombu water and return to the stove over medium heat.
When the beef and pork bones are done roasting, pour off any melted fat and save for another use. Add roasted bones to the water. Put roasting pan over a high flame and pour a cup or so of water into the pan to deglaze it. Scrape the pan with a spoon or spatula to remove any flavorful bits that are stuck to the bottom of the pan. Pour all of this goodness into the stockpot with the bones. Be sure bones are submerged. If more water is required to submerge bones, add whatever it takes.
Bring stock just to a simmer, and allow to simmer slowly (a bubble or two every couple of seconds) overnight, occasionally skimming any scum that forms on top. Naturally, water will evaporate from the pot, so take note of the liquid’s starting level and replenish every hour or so as necessary.
Add mushrooms, onions, carrots, scallions and star anise. Simmer for one more hour.
Remove from heat and let fully cool under refrigeration or, if it is winter in Chicago, on a porch/stoop/fire escape. When cooled, the stock will be separated into solid fat at the top and gelatin beneath the fat. Scrape solidified fat from the top of the stock and discard, or save for another use, then reheat the stock until it is liquid again. Strain the stock through the finest strainer available. Reserve mushrooms for the pickled shiitake mushrooms and discard everything else.
Taste stock and add cane vinegar and soy sauce. Stir stock completely and taste again. Adjust flavor using additional amounts of these two seasoning agents. This broth should last about seven days.
For the pork belly:
2 pounds boneless pork belly, skin off
2 stalks celery, thinly sliced
3 cloves garlic, peeled and smashed
1 star anise
Salt and pepper to taste
Place all ingredients in plastic bag designed to be vacuum sealed, evenly spacing ingredients. Vacuum seal bag, then place in an immersion circulator set around 142 degrees and cook for 12 hours. Let pork belly cool, then place in a pan, still in the bag. Cover with another pan, then weigh this pan down with heavy cans and refrigerate overnight. The idea is to compress the pork belly into a compact “block”. After pressing, remove belly from its bag. When ready to serve, sear pork belly on a hot cast iron pan over medium high heat, 3 minutes per side. Let cool slightly, then cut into thin slices.
For the pickled shiitake mushrooms:
Reserved shiitake mushrooms from dashi, sliced thin
1/4 cup dashi
1/2 cup cane vinegar
1/4 cup soy sauce
1 tablespoon sambal (chile paste)
1 tablespoon freshly grated ginger
Bring all ingredients but the mushrooms to a boil. Pour over mushrooms and let cool. Cover and keep refrigerated. This’ll keep for about a week.
To assemble dish:
Good quality packaged or homemade ramen noodles
pork, beef and chicken dashi
pork belly sous vide
pickled shiitake mushrooms
scallions, sliced
radish Sprouts
nori
Simmer noodles until cooked, then rinse in a bowl of very hot water. Drain, then place in a bowl. Add a few slices of pork belly and a few pickled shiitake mushrooms, arranging in an attractive manner. Sprinkle scallions and radish sprouts in bowl. Place a piece of nori in the bowl. Present to your guests. At the table, ladle hot dashi into each bowl. Serve with chopsticks.
bacon recipe courtesy of: Hugh Amano, Soup and Bread, Chicago, Illinois, April 5, 2011
Tuesday, July 05, 2011
2249. PORTUGUESE LIVER with BACON and ONIONS
1 large onion, cut in rings
1/2 cup dry red wine
1 tablespoon red wine vinegar
1/4 teaspoon salt
dash of pepper
3 cloves garlic, finely chopped
2 bay leaves, crumbled
1 pound calf liver, sliced 1/4 to 1/2-inch thick
1 tablespoon olive oil
4 slices bacon, cut into 1-inch pieces
minced parsley
Mix wine, vinegar, salt, pepper, garlic and bay leaves; pour over liver in shallow glass or plastic dish. Cover and refrigerate 1 hour. Drain liver; strain. Reserve wine mixture. Pat liver dry. Heat oil in 12-inch skillet until hot. Fry onions until translucent and set to one side. Fry bacon in oil over medium heat until crisp; remove with slotted spoon and drain. Cook liver in oil and bacon fat until brown, about 4 minutes on each side. Arrange liver on platter; keep warm. Drain fat from skillet. Add reserved wine mixture to skillet. Heat to boiling, stirring constantly to loosen browned bits; reduce heat. Add the onions. Simmer uncovered until liquid is reduced to about 1/4 cup. Pour sauce over liver; sprinkle with bacon and parsley.
bacon recipe courtesy of: Ruth, I love flavour, me!, June 9, 2009
1/2 cup dry red wine
1 tablespoon red wine vinegar
1/4 teaspoon salt
dash of pepper
3 cloves garlic, finely chopped
2 bay leaves, crumbled
1 pound calf liver, sliced 1/4 to 1/2-inch thick
1 tablespoon olive oil
4 slices bacon, cut into 1-inch pieces
minced parsley
Mix wine, vinegar, salt, pepper, garlic and bay leaves; pour over liver in shallow glass or plastic dish. Cover and refrigerate 1 hour. Drain liver; strain. Reserve wine mixture. Pat liver dry. Heat oil in 12-inch skillet until hot. Fry onions until translucent and set to one side. Fry bacon in oil over medium heat until crisp; remove with slotted spoon and drain. Cook liver in oil and bacon fat until brown, about 4 minutes on each side. Arrange liver on platter; keep warm. Drain fat from skillet. Add reserved wine mixture to skillet. Heat to boiling, stirring constantly to loosen browned bits; reduce heat. Add the onions. Simmer uncovered until liquid is reduced to about 1/4 cup. Pour sauce over liver; sprinkle with bacon and parsley.
bacon recipe courtesy of: Ruth, I love flavour, me!, June 9, 2009
Monday, July 04, 2011
2248. BACON and EGG MACARONI SALAD
yields six servings
6 large eggs
1 pound macaroni
1 pound good quality bacon
about 1/4 cup grated onion and its juice
1 clove garlic, grated or pasted
1 rounded tablespoon Dijon mustard
about 3 tablespoons white balsamic vinegar or white wine vinegar
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 teaspoon hot sauce
1 (4-ounce) jar chopped pimientos, drained
1/2 cup chopped flat-leaf parsley
Preheat the oven to 375 degrees F.
Place the eggs in a small pot and cover with water. Bring to a boil over high heat, cover the pot, turn off the heat, and let the eggs stand for 10 minutes. Submerge the eggs in cold water to shock them. Crack the eggs and soak in the cold water. When cool, peel and chop.
Meanwhile, bring a large pot of water to a boil to cook the macaroni. Arrange all but 6 slices of bacon on a slotted baking sheet and put into the hot oven. Bake for 15 minutes, or until bacon is crisp. When cool enough to handle, chop and reserve.
Chop the remaining bacon and add to the boiling water along with the macaroni. Cook until the pasta is al dente. Drain, rinse, and discard the boiled bits of bacon from the pasta.
While the pasta cooks, add the grated onion, garlic, Dijon, and vinegar to a mixing bowl. Whisk in the extra-virgin olive oil and season with lots of salt, pepper, and hot sauce. Add the pasta, chopped eggs, pimiento, parsley, and chopped crisp bacon pieces. Toss to combine and serve.
bacon recipe courtesy of: Rachael Ray, "She Got Game," 30 Minute Meals
6 large eggs
1 pound macaroni
1 pound good quality bacon
about 1/4 cup grated onion and its juice
1 clove garlic, grated or pasted
1 rounded tablespoon Dijon mustard
about 3 tablespoons white balsamic vinegar or white wine vinegar
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 teaspoon hot sauce
1 (4-ounce) jar chopped pimientos, drained
1/2 cup chopped flat-leaf parsley
Preheat the oven to 375 degrees F.
Place the eggs in a small pot and cover with water. Bring to a boil over high heat, cover the pot, turn off the heat, and let the eggs stand for 10 minutes. Submerge the eggs in cold water to shock them. Crack the eggs and soak in the cold water. When cool, peel and chop.
Meanwhile, bring a large pot of water to a boil to cook the macaroni. Arrange all but 6 slices of bacon on a slotted baking sheet and put into the hot oven. Bake for 15 minutes, or until bacon is crisp. When cool enough to handle, chop and reserve.
Chop the remaining bacon and add to the boiling water along with the macaroni. Cook until the pasta is al dente. Drain, rinse, and discard the boiled bits of bacon from the pasta.
While the pasta cooks, add the grated onion, garlic, Dijon, and vinegar to a mixing bowl. Whisk in the extra-virgin olive oil and season with lots of salt, pepper, and hot sauce. Add the pasta, chopped eggs, pimiento, parsley, and chopped crisp bacon pieces. Toss to combine and serve.
bacon recipe courtesy of: Rachael Ray, "She Got Game," 30 Minute Meals
Sunday, July 03, 2011
2247. FOCACCIA with CRISPY BACON, VIDALIA ONION, ROSEMARY and FETA CHEESE
makes one 10x16-inch focaccia
1 1/2 – 2 pounds store bought pizza dough
olive oil as needed
6-7 slices bacon
1/2 cup thinly chopped Vidalia onion
1 tablespoons chopped fresh rosemary
1/2-3/4 cup sliced halved cherry or grape tomatoes
1/2 cup sliced pitted black olives
approx. 1/2 cup crumbled feta cheese
Roll the dough out on a floured surface into a 9 x 12-inch rectangle.
Add a generous amount of olive oil to a large baking tray. Add the dough and cover with plastic wrap or a piece of parchment paper and let it rise a bit in a warm place.
Crisp up 6-7 slices of bacon. Drain on paper towels, then pour off most of the rendered bacon fat and add about 1/2 cup thinly chopped onion and 1 tablespoon finely chopped fresh rosemary and cook to soften.
Once the onions have softened, let them cool down completely. Preheat the oven to 400 degrees.
Crumble the cooked bacon and combine that with the cooked onions. Add a few sliced grape tomatoes, a few sliced pitted black olives and a handful of crumbled feta cheese.
Toss that together and add it to the top of the focaccia dough, pressing it in with your fingers and pressing outward as you go.
Place the tray on the center rack of the preheated oven. Let it go for about 10 minutes, then take it out of the oven and brush a little olive oil around the outside edge of the dough. Place it back into the oven, rotating the tray halfway. Let it finish baking and browning up. It'll take approx. 25 minute's total. Cool on a cooling rack to help keep the bottom crust nice and crisp.
bacon recipe courtesy of: Dan Eaton, YNN Rochester, 71 Mt. Hope Avenue, Rochester, New York 14620, June 7, 2011
1 1/2 – 2 pounds store bought pizza dough
olive oil as needed
6-7 slices bacon
1/2 cup thinly chopped Vidalia onion
1 tablespoons chopped fresh rosemary
1/2-3/4 cup sliced halved cherry or grape tomatoes
1/2 cup sliced pitted black olives
approx. 1/2 cup crumbled feta cheese
Roll the dough out on a floured surface into a 9 x 12-inch rectangle.
Add a generous amount of olive oil to a large baking tray. Add the dough and cover with plastic wrap or a piece of parchment paper and let it rise a bit in a warm place.
Crisp up 6-7 slices of bacon. Drain on paper towels, then pour off most of the rendered bacon fat and add about 1/2 cup thinly chopped onion and 1 tablespoon finely chopped fresh rosemary and cook to soften.
Once the onions have softened, let them cool down completely. Preheat the oven to 400 degrees.
Crumble the cooked bacon and combine that with the cooked onions. Add a few sliced grape tomatoes, a few sliced pitted black olives and a handful of crumbled feta cheese.
Toss that together and add it to the top of the focaccia dough, pressing it in with your fingers and pressing outward as you go.
Place the tray on the center rack of the preheated oven. Let it go for about 10 minutes, then take it out of the oven and brush a little olive oil around the outside edge of the dough. Place it back into the oven, rotating the tray halfway. Let it finish baking and browning up. It'll take approx. 25 minute's total. Cool on a cooling rack to help keep the bottom crust nice and crisp.
bacon recipe courtesy of: Dan Eaton, YNN Rochester, 71 Mt. Hope Avenue, Rochester, New York 14620, June 7, 2011
Saturday, July 02, 2011
2246. BACON SQUID BUNDLES with SQUID INK VINAIGRETTE
serves four
1 large squid, cleaned, prepared and cut into fine juilienne
8 slices of cured bacon
Olive oil for frying
1 teaspoon of squid ink
100 mils of sunflower oil
Cut each slice of bacon in two lengthways. Wrap thin strips of bacon around the middle of bunches of julienned squid to form little bundles and then fix with toothpicks. Sauté the bundles in a little oil on a medium heat until the bacon is crisp. Drain on kitchen paper and transfer to a serving plate. Make the vinaigrette by mixing the squid ink with the sunflower oil. Drizzle over the bundles. Serve immediately.
bacon recipe courtesy of: Vernon Grant, for Spanish Food World (owned and operated by The Tapas Lunch Company Ltd., Unit 1, Johnston Logistics UK, Harling Road, Snetterton, Norwich, NR16 2JU)
1 large squid, cleaned, prepared and cut into fine juilienne
8 slices of cured bacon
Olive oil for frying
1 teaspoon of squid ink
100 mils of sunflower oil
Cut each slice of bacon in two lengthways. Wrap thin strips of bacon around the middle of bunches of julienned squid to form little bundles and then fix with toothpicks. Sauté the bundles in a little oil on a medium heat until the bacon is crisp. Drain on kitchen paper and transfer to a serving plate. Make the vinaigrette by mixing the squid ink with the sunflower oil. Drizzle over the bundles. Serve immediately.
bacon recipe courtesy of: Vernon Grant, for Spanish Food World (owned and operated by The Tapas Lunch Company Ltd., Unit 1, Johnston Logistics UK, Harling Road, Snetterton, Norwich, NR16 2JU)
Friday, July 01, 2011
2245. TORTELLINI PASTA SALAD with BACON, BROCCOLI and BASIL
serves six
16 oz. cheese tortellini
6 slices bacon
4 cups broccoli florets
Vinaigrette:
1/4 cup white wine vinegar
2 tablespoons fresh lemon juice
1 1/2 teaspoons honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
6 large basil leaves, chiffonaded (rolled and thinly sliced)
Set a large pot of salted water over high heat and bring to a boil. Cook tortellini according to package instructions. Drain and immediately rinse with cold water. Drain again. Transfer to a large serving bowl.
In a large nonstick skillet set over medium heat, cook bacon until crunchy. Set aside on a piece of paper towel to drain. When cool, crumble the bacon (not too small) and reserve.
Pour out all but 2 teaspoons of the bacon grease from the pan, increase the heat to medium-high, and add the broccoli florets. Saute until the broccoli is tender-crisp, about 2 minutes. Remove from heat and stir into tortellini.
Vinaigrette:
In a medium bowl, whisk together white wine vinegar, lemon juice, honey, salt, and pepper. While whisking constantly, slow pour in olive oil until combined.
Pour the vinaigrette over the tortellini and gently toss. Stir the basil into the pasta salad. Serve.
bacon recipe courtesy of: Dara Michalski, Cookin Canuck, June 14, 2011
16 oz. cheese tortellini
6 slices bacon
4 cups broccoli florets
Vinaigrette:
1/4 cup white wine vinegar
2 tablespoons fresh lemon juice
1 1/2 teaspoons honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
6 large basil leaves, chiffonaded (rolled and thinly sliced)
Set a large pot of salted water over high heat and bring to a boil. Cook tortellini according to package instructions. Drain and immediately rinse with cold water. Drain again. Transfer to a large serving bowl.
In a large nonstick skillet set over medium heat, cook bacon until crunchy. Set aside on a piece of paper towel to drain. When cool, crumble the bacon (not too small) and reserve.
Pour out all but 2 teaspoons of the bacon grease from the pan, increase the heat to medium-high, and add the broccoli florets. Saute until the broccoli is tender-crisp, about 2 minutes. Remove from heat and stir into tortellini.
Vinaigrette:
In a medium bowl, whisk together white wine vinegar, lemon juice, honey, salt, and pepper. While whisking constantly, slow pour in olive oil until combined.
Pour the vinaigrette over the tortellini and gently toss. Stir the basil into the pasta salad. Serve.
bacon recipe courtesy of: Dara Michalski, Cookin Canuck, June 14, 2011
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