serves eight
12 slices bacon, cut in 1/2″ dice
1 cup onion, finely chopped
1 1/2 pounds sugar snap peas
4 cups corn (fresh or frozen & defrosted)
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1 tablespoon freshly ground black pepper
1/4 cup fresh chives, minced
In a large skillet, cook the bacon until it is crisp; remove to paper towels to drain. Skim off all but 3 teablespoons of fat, then saute the onion for 3 minutes, until it begins to soften, then add peas and saute for 3-4 more minutes, until the peas begin to turn bright green and glossy. Add the corn, mustard, sugar and pepper and toss to combine. Cook for another 3-5 minutes until the corn is cooked through. (It can be made ahead to this point, cooled, covered and refrigerated – reheat in a skillet before serving.) Serve the saute in a large serving bowl garnished with the reserved crumbled bacon and minced chives.
bacon recipe courtesy of: Diane Phillips, on Carolyn T's Tasting Spoons, January 8, 2011
Saturday, December 31, 2011
Friday, December 30, 2011
2426. PANFRIED QUAIL with CREAMED CORN and BACON
serves four
For Creamed Corn
6 ears corn, shucked
6 oz. thick-sliced bacon (4-5 slices), cut crosswise into 1/8-inch-wide strips
1 large bunch scallions
2/3 cup heavy cream
1/4 cup water
1 teaspoon fresh lemon juice
1 tablespoon unsalted butter
salt and freshly ground black pepper
For Quail
6 whole (6- to 8-oz.) jumbo quail, rinsed and patted dry
1 cup all-purpose flour
1 1/2 tablespoons salt
2 teaspoons freshly ground black pepper
1 teaspoon cayenne (optional)
1/2 cup whole milk
about 2 1/2 cups corn or canola oil for frying
Accompaniment: lemon wedges
Make the Creamed Corn: Bring a 6- to 8-quart pot of water to a boil. Add corn and simmer for 4 minutes. With tongs, transfer corn to a large bowl of ice and cold water to stop the cooking. When cool enough to handle, drain and cut kernels from cobs.
Cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until browned, 5 to 8 minutes. Transfer to paper towels to drain.
Thinly slice enough scallions to measure 1 cup.
Combine cream, water, lemon juice, bacon, sliced scallions, and butter in a 3-quart heavy saucepan, bring to a simmer, and simmer, stirring, for 1 minute. Add corn and salt and pepper to taste and cook until liquid is slightly thickened, about 5 minutes. Remove from heat and cover to keep warm.
Cook the Quail: With poultry shears or a sharp knife, cut off necks and first 2 wing joints of each quail and discard. Cut out and discard backbones. Halve each quail lengthwise through breast and cut off legs.
Stir together flour, salt, pepper, and cayenne (if using) in a shallow bowl. Pour milk into another shallow bowl.
Heat 1/2 inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Meanwhile, working with one piece at a time, dip quail in milk, letting excess drip off, then dredge in flour mixture, shake off excess, and place on a tray. Using tongs, put half of pieces, skin sides down, into hot oil. Fry quail, turning several times, until golden brown and just cooked through, about 6 minutes total. Transfer to paper towels to drain and keep warm, covered. Reheat oil and fry remaining quail in same manner. Reheat corn over low heat if necessary.
Serve quail with creamed corn and lemon wedges.
bacon recipe courtesy of: The Gourmet Cookbook edited by Ruth Reichl. Pages 403-404. Houghton Mifflin, 2004
For Creamed Corn
6 ears corn, shucked
6 oz. thick-sliced bacon (4-5 slices), cut crosswise into 1/8-inch-wide strips
1 large bunch scallions
2/3 cup heavy cream
1/4 cup water
1 teaspoon fresh lemon juice
1 tablespoon unsalted butter
salt and freshly ground black pepper
For Quail
6 whole (6- to 8-oz.) jumbo quail, rinsed and patted dry
1 cup all-purpose flour
1 1/2 tablespoons salt
2 teaspoons freshly ground black pepper
1 teaspoon cayenne (optional)
1/2 cup whole milk
about 2 1/2 cups corn or canola oil for frying
Accompaniment: lemon wedges
Make the Creamed Corn: Bring a 6- to 8-quart pot of water to a boil. Add corn and simmer for 4 minutes. With tongs, transfer corn to a large bowl of ice and cold water to stop the cooking. When cool enough to handle, drain and cut kernels from cobs.
Cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until browned, 5 to 8 minutes. Transfer to paper towels to drain.
Thinly slice enough scallions to measure 1 cup.
Combine cream, water, lemon juice, bacon, sliced scallions, and butter in a 3-quart heavy saucepan, bring to a simmer, and simmer, stirring, for 1 minute. Add corn and salt and pepper to taste and cook until liquid is slightly thickened, about 5 minutes. Remove from heat and cover to keep warm.
Cook the Quail: With poultry shears or a sharp knife, cut off necks and first 2 wing joints of each quail and discard. Cut out and discard backbones. Halve each quail lengthwise through breast and cut off legs.
Stir together flour, salt, pepper, and cayenne (if using) in a shallow bowl. Pour milk into another shallow bowl.
Heat 1/2 inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Meanwhile, working with one piece at a time, dip quail in milk, letting excess drip off, then dredge in flour mixture, shake off excess, and place on a tray. Using tongs, put half of pieces, skin sides down, into hot oil. Fry quail, turning several times, until golden brown and just cooked through, about 6 minutes total. Transfer to paper towels to drain and keep warm, covered. Reheat oil and fry remaining quail in same manner. Reheat corn over low heat if necessary.
Serve quail with creamed corn and lemon wedges.
bacon recipe courtesy of: The Gourmet Cookbook edited by Ruth Reichl. Pages 403-404. Houghton Mifflin, 2004
Thursday, December 29, 2011
2425. CHIFFONADE of BRUSSELS SPROUTS with DICED BACON and HAZELNUTS
serves 8-10
2 lb. Brussels sprouts
3 slice bacon, finely diced
1/2 cup chopped toasted hazelnuts
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Trim the stem ends of the Brussels sprouts and remove any yellow or spotted outer leaves. Cut the Brussels sprouts into 1/16-inch slices, and use your fingertips to separate the slices into shreds. Alternatively, shred the Brussels sprouts using a food processor with the coarse shredding disk attached. Place in a bowl and set aside until ready to saute.
Heat a 12-inch saute pan over medium-high heat. Add the bacon and cook until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside. Reserve the bacon fat in the pan.
Just before serving, reheat the bacon fat until hot and add the Brussels sprouts to the pan. Saute until crisp-tender and bright green, about 3 to 5 minutes. Add the bacon, hazelnuts, salt, and pepper, and mix thoroughly. Taste and adjust the seasonings, and serve.
bacon recipe courtesy of: The Thanksgiving Table: Recipes and Ideas to Create Your Own Holiday Tradition by Diane Morgan. Page. 120. Chronicle Books, 2001
2 lb. Brussels sprouts
3 slice bacon, finely diced
1/2 cup chopped toasted hazelnuts
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Trim the stem ends of the Brussels sprouts and remove any yellow or spotted outer leaves. Cut the Brussels sprouts into 1/16-inch slices, and use your fingertips to separate the slices into shreds. Alternatively, shred the Brussels sprouts using a food processor with the coarse shredding disk attached. Place in a bowl and set aside until ready to saute.
Heat a 12-inch saute pan over medium-high heat. Add the bacon and cook until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside. Reserve the bacon fat in the pan.
Just before serving, reheat the bacon fat until hot and add the Brussels sprouts to the pan. Saute until crisp-tender and bright green, about 3 to 5 minutes. Add the bacon, hazelnuts, salt, and pepper, and mix thoroughly. Taste and adjust the seasonings, and serve.
bacon recipe courtesy of: The Thanksgiving Table: Recipes and Ideas to Create Your Own Holiday Tradition by Diane Morgan. Page. 120. Chronicle Books, 2001
Wednesday, December 28, 2011
2424. STEAMED BACON and SMOKED BEAN CURD with WINTER-SACRIFICE BEANS
7 oz. smoked bacon slices, thickly cut, rinds discarded if necessary
7 oz. smoked bean curd
1/2 cup winter-sacrifice beans (SUBSTITUTION NOTE: 2-3 tablespoons black fermented beans and a spoonful or two of chili oil with sediment)
1/2 teaspoon dried chili flakes
1 tablespoon peanut oil or lard
fresh coriander (cilantro) or parsley to garnish (optional)
Place the bacon in a steamer and steam over a high heat for 5-10 minutes, until cooked. Cut each slice into about 3 pieces. Cut the bean curd into thickish slices to complement the bacon.
Lay alternate slices of bacon and bean curd into the bottom and up the side of an earthenware or china bowl. Place any remaining slices on top. Spoon the beans, the chili flakes, and the oil or lard over. (You can prepare up to this stage in advance).
Place the bowl in a steamer and steam for at least 30 minutes, or up to an hour, until the flavors have blended.
You can simply serve the dish in a steaming bowl, and just give everything a good stir with chopsticks before digging in. For greater elegance, however, cover the bowl with a serving dish, swiftly invert, and then serve it unmolded with a garnish of fresh coriander or parsley.
bacon recipe courtesy of: Revolutionary Chinese Cookbook: Recipes from Hunan Province by Fuchsia Dunlop. Page 93. W.W. Norton & Company, 2006
7 oz. smoked bean curd
1/2 cup winter-sacrifice beans (SUBSTITUTION NOTE: 2-3 tablespoons black fermented beans and a spoonful or two of chili oil with sediment)
1/2 teaspoon dried chili flakes
1 tablespoon peanut oil or lard
fresh coriander (cilantro) or parsley to garnish (optional)
Place the bacon in a steamer and steam over a high heat for 5-10 minutes, until cooked. Cut each slice into about 3 pieces. Cut the bean curd into thickish slices to complement the bacon.
Lay alternate slices of bacon and bean curd into the bottom and up the side of an earthenware or china bowl. Place any remaining slices on top. Spoon the beans, the chili flakes, and the oil or lard over. (You can prepare up to this stage in advance).
Place the bowl in a steamer and steam for at least 30 minutes, or up to an hour, until the flavors have blended.
You can simply serve the dish in a steaming bowl, and just give everything a good stir with chopsticks before digging in. For greater elegance, however, cover the bowl with a serving dish, swiftly invert, and then serve it unmolded with a garnish of fresh coriander or parsley.
bacon recipe courtesy of: Revolutionary Chinese Cookbook: Recipes from Hunan Province by Fuchsia Dunlop. Page 93. W.W. Norton & Company, 2006
Tuesday, December 27, 2011
2423. KASHA with BACON and ONIONS
makes four servings
1 1/2 cups kasha
1 tablespoon lard or extra virgin olive oil
1/2 lb. good-quality slab bacon, minced
1 large onion, diced
salt and black pepper to taste
Bring about 1 quart water (or, if you have it, stock) to a boil. Rinse the kasha in a strainer. Put the lard in a deep skillet with a lid over medium heat. A minute later, add the bacon and cook, stirring occasionally, until it is crisp, about 10 minutes. Remove it with a slotted spoon, add the onion, and raise the heat to medium-high. Cook, stirring occasionally, until the onion is brown and crisp, about 10 minutes. Remove with a slotted spoon; keep separate from the bacon so the bacon will remain crisp.
Add the kasha, along with some pepper, and cook, stirring, until the mixture smells toasty, about 3 minutes. Carefully add 3 cups of the boiling water, turn the heat to low, then cover and cook for about 15 minutes. If the liquid is absorbed and the kasha is tender but not mushy, it's done. If liquid remains, cook it a little more; if the mixture is dry and the kasha undercooked, add a little more water.
Taste and adjust the seasoning, adding salt and pepper if necessary. Stir in most of the bacon and onion, then garnish with the remaining bacon and onion and serve.
bacon recipe courtesy of: The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home by Mark Bittman. Page 529. Broadway Books, 2005
1 1/2 cups kasha
1 tablespoon lard or extra virgin olive oil
1/2 lb. good-quality slab bacon, minced
1 large onion, diced
salt and black pepper to taste
Bring about 1 quart water (or, if you have it, stock) to a boil. Rinse the kasha in a strainer. Put the lard in a deep skillet with a lid over medium heat. A minute later, add the bacon and cook, stirring occasionally, until it is crisp, about 10 minutes. Remove it with a slotted spoon, add the onion, and raise the heat to medium-high. Cook, stirring occasionally, until the onion is brown and crisp, about 10 minutes. Remove with a slotted spoon; keep separate from the bacon so the bacon will remain crisp.
Add the kasha, along with some pepper, and cook, stirring, until the mixture smells toasty, about 3 minutes. Carefully add 3 cups of the boiling water, turn the heat to low, then cover and cook for about 15 minutes. If the liquid is absorbed and the kasha is tender but not mushy, it's done. If liquid remains, cook it a little more; if the mixture is dry and the kasha undercooked, add a little more water.
Taste and adjust the seasoning, adding salt and pepper if necessary. Stir in most of the bacon and onion, then garnish with the remaining bacon and onion and serve.
bacon recipe courtesy of: The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home by Mark Bittman. Page 529. Broadway Books, 2005
Monday, December 26, 2011
2422. CHESTNUT, BACON, DRIED APPLE and CORN BREAD STUFFING
makes 10 to 12 servings
1/2 pound thick-cut bacon slices, cut crosswise into 1/2-inch-wide strips
4 cups chopped onions
3 cups chopped celery
1 cup chopped dried apples
1 tablespoon chopped fresh thyme
1 1/2 teaspoons dried rubbed sage
2 7.4-ounce jars roasted whole chestnuts, coarsely broken
8 cups dried corn bread stuffing mix (from two 16-ounce packages)
1 3/4 cups (or more) low-salt chicken broth
2 tablespoons (1/4 stick) butter, melted
Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Pour off all but 2 tablespoons drippings from skillet. Add onions and celery to drippings in skillet. Cover and cook over medium heat until vegetables are soft, stirring occasionally, about 12 minutes. Add vegetables to bacon; mix in apples, thyme, and sage, then chestnuts. (Can be made 1 day ahead. Cover and chill. Reheat to lukewarm before continuing.)
Add corn bread stuffing mix to chestnut mixture. Mix in 1 3/4 cups broth. Drizzle with butter.
To bake stuffing in turkey: Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish — alongside turkey or while turkey is resting — until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
To bake stuffing in dish: Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
bacon recipe courtesy of: Aidells Sausage Company, Bon Appétit, November 2002
1/2 pound thick-cut bacon slices, cut crosswise into 1/2-inch-wide strips
4 cups chopped onions
3 cups chopped celery
1 cup chopped dried apples
1 tablespoon chopped fresh thyme
1 1/2 teaspoons dried rubbed sage
2 7.4-ounce jars roasted whole chestnuts, coarsely broken
8 cups dried corn bread stuffing mix (from two 16-ounce packages)
1 3/4 cups (or more) low-salt chicken broth
2 tablespoons (1/4 stick) butter, melted
Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Pour off all but 2 tablespoons drippings from skillet. Add onions and celery to drippings in skillet. Cover and cook over medium heat until vegetables are soft, stirring occasionally, about 12 minutes. Add vegetables to bacon; mix in apples, thyme, and sage, then chestnuts. (Can be made 1 day ahead. Cover and chill. Reheat to lukewarm before continuing.)
Add corn bread stuffing mix to chestnut mixture. Mix in 1 3/4 cups broth. Drizzle with butter.
To bake stuffing in turkey: Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish — alongside turkey or while turkey is resting — until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
To bake stuffing in dish: Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
bacon recipe courtesy of: Aidells Sausage Company, Bon Appétit, November 2002
Sunday, December 25, 2011
2421. CHIPOTLE BACON DEVILED EGGS
makes 24 deviled eggs
12 eggs, hard-cooked
1/2 cup mayonnaise (store-bought or homemade)
2 teaspoons Dijon mustard
2 teaspoons white wine vinegar
1 teaspoon chipotle chile powder
1/4 teaspoon garlic powder
salt, to taste (optional)
6 slices thick-cut bacon, cooked and chopped
smoked paprika for garnish
Cut eggs in half. Arrange egg whites cut side up on a serving plate and put the yolks in a small mixing bowl. Mash yolks with a fork then stir in mayonnaise, mustard, vinegar, chipotle chile, and garlic powder. Mash and stir all ingredients together well. Stir in chopped bacon, reserving some pieces to garnish the top of the eggs if desired. Taste and add salt if necessary. Spoon some of the filling into each egg white half, dividing the mixture as evenly as possible between the eggs. Sprinkle eggs with smoked paprika and garnish with bacon pieces. Serve immediately or refrigerate until ready to serve.
bacon recipe courtesy of: Nicole, Pinch My Salt, Fresno, California, May 20, 2011
12 eggs, hard-cooked
1/2 cup mayonnaise (store-bought or homemade)
2 teaspoons Dijon mustard
2 teaspoons white wine vinegar
1 teaspoon chipotle chile powder
1/4 teaspoon garlic powder
salt, to taste (optional)
6 slices thick-cut bacon, cooked and chopped
smoked paprika for garnish
Cut eggs in half. Arrange egg whites cut side up on a serving plate and put the yolks in a small mixing bowl. Mash yolks with a fork then stir in mayonnaise, mustard, vinegar, chipotle chile, and garlic powder. Mash and stir all ingredients together well. Stir in chopped bacon, reserving some pieces to garnish the top of the eggs if desired. Taste and add salt if necessary. Spoon some of the filling into each egg white half, dividing the mixture as evenly as possible between the eggs. Sprinkle eggs with smoked paprika and garnish with bacon pieces. Serve immediately or refrigerate until ready to serve.
bacon recipe courtesy of: Nicole, Pinch My Salt, Fresno, California, May 20, 2011
Saturday, December 24, 2011
2420. QUESO FRESCO BACON BURGERS with AVOCADO SALSA
6 jalapenos
3/4 pound of bacon
3 pounds ground chuck
1 cup crumbled queso fresco
1/2 cup mayonnaise
1/4 buttermilk
2 tablespoons olive oil
2 avocados, pitted & thinly sliced
1 bunch cilantro, chopped
1/2 onion, thinly sliced
hamburger buns
In a skillet, cook the jalapenos in a little bit of oil until softened and charred. Transfer to a bowl, cover, and let cool slightly. Remove and discard the skin, stem, and seeds; finely chop the chiles.
Fry the bacon until crispy and reserve 1 tablespoon of bacon fat.
In a large bowl, combine the reserved bacon fat, half of the chopped chiles, and crumbled bacon. Then mix in the ground beef. Form into 6 patties and season with salt and pepper.
In a medium bowl, combine the crumbled queso fresco, mayo, buttermilk, 1 tablespoon of olive oil, and the remaining chiles. Season with salt and pepper; refrigerate.
In another bowl, toss together the sliced avocados, onion, cilantro, and remaining tablespoon of olive oil. Set aside.
Grill the burgers, turning once, for about 10 minutes for medium rare, longer if you like them more well done. Just before the burgers are done, toast the buns on the grill (or skillet) for about a minute.
Place a burger on each bun bottom, top with some avocado salsa and queso fresco dressing, and finish with the top half of the bun.
bacon recipe courtesy of: Crystal Light Faulkner, Mrs Happy Homemaker, June 30, 2011
3/4 pound of bacon
3 pounds ground chuck
1 cup crumbled queso fresco
1/2 cup mayonnaise
1/4 buttermilk
2 tablespoons olive oil
2 avocados, pitted & thinly sliced
1 bunch cilantro, chopped
1/2 onion, thinly sliced
hamburger buns
In a skillet, cook the jalapenos in a little bit of oil until softened and charred. Transfer to a bowl, cover, and let cool slightly. Remove and discard the skin, stem, and seeds; finely chop the chiles.
Fry the bacon until crispy and reserve 1 tablespoon of bacon fat.
In a large bowl, combine the reserved bacon fat, half of the chopped chiles, and crumbled bacon. Then mix in the ground beef. Form into 6 patties and season with salt and pepper.
In a medium bowl, combine the crumbled queso fresco, mayo, buttermilk, 1 tablespoon of olive oil, and the remaining chiles. Season with salt and pepper; refrigerate.
In another bowl, toss together the sliced avocados, onion, cilantro, and remaining tablespoon of olive oil. Set aside.
Grill the burgers, turning once, for about 10 minutes for medium rare, longer if you like them more well done. Just before the burgers are done, toast the buns on the grill (or skillet) for about a minute.
Place a burger on each bun bottom, top with some avocado salsa and queso fresco dressing, and finish with the top half of the bun.
bacon recipe courtesy of: Crystal Light Faulkner, Mrs Happy Homemaker, June 30, 2011
Friday, December 23, 2011
2419. BACON EGGPLANT BURRITOS with FRESH SALSA
4 bacon slices
1 small onion
1 large eggplant
2 cloves garlic
1/2 cup crushed tomatoes
1 cup hominy
fresh tomato salsa (recipe below)
olive or corn oil
queso fresco
salt and pepper
corn or flour tortillas
Peel and dice the eggplant. In a medium sized fry pan, cook the bacon to so that it's done but not too crispy. Remove the bacon from the pan and drain on a paper towel. If there is more than a tablespoon of grease in the pan, remove some. If your pan is dry without any bacon grease, then add a good drizzle of olive oil along with the diced onion and eggplant. Cook, tossing often, until both are tender and cooked. Add in the garlic, let that saute for a few minutes and then add in the crushed tomatoes. Cover the pan and let everything simmer for 5 minutes.
Place the eggplant mixture and the bacon in a small food processor, process a few times to blend it all together. Fill each tortilla with a spoon of the eggplant mixture, add in a spoon of hominy and a little queso fresco.
Wrap the burrito and place in shallow pan; you may need to warm the tortillas first to make them easier to wrap. Once you've made all of your burritos, place in a warm oven for about 15 minutes.
Serve with a spoon of the fresh salsa, crumbled queso fresco and a little extra crumbled bacon if desired.
Fresh Tomato Salsa
1 tomato, diced small
2 tablespoons minced red onion
2 tablespoons chopped parsley (or cilantro)
juice of 1 lime
Toss all the ingredients together in a bowl. Spoon over the burritos above.
bacon recipe courtesy of: Monique Costello, Fat and Happy, August 31, 2011
1 small onion
1 large eggplant
2 cloves garlic
1/2 cup crushed tomatoes
1 cup hominy
fresh tomato salsa (recipe below)
olive or corn oil
queso fresco
salt and pepper
corn or flour tortillas
Peel and dice the eggplant. In a medium sized fry pan, cook the bacon to so that it's done but not too crispy. Remove the bacon from the pan and drain on a paper towel. If there is more than a tablespoon of grease in the pan, remove some. If your pan is dry without any bacon grease, then add a good drizzle of olive oil along with the diced onion and eggplant. Cook, tossing often, until both are tender and cooked. Add in the garlic, let that saute for a few minutes and then add in the crushed tomatoes. Cover the pan and let everything simmer for 5 minutes.
Place the eggplant mixture and the bacon in a small food processor, process a few times to blend it all together. Fill each tortilla with a spoon of the eggplant mixture, add in a spoon of hominy and a little queso fresco.
Wrap the burrito and place in shallow pan; you may need to warm the tortillas first to make them easier to wrap. Once you've made all of your burritos, place in a warm oven for about 15 minutes.
Serve with a spoon of the fresh salsa, crumbled queso fresco and a little extra crumbled bacon if desired.
Fresh Tomato Salsa
1 tomato, diced small
2 tablespoons minced red onion
2 tablespoons chopped parsley (or cilantro)
juice of 1 lime
Toss all the ingredients together in a bowl. Spoon over the burritos above.
bacon recipe courtesy of: Monique Costello, Fat and Happy, August 31, 2011
Thursday, December 22, 2011
2418. GREEN APPLE, BACON, GOUDA and HAVARTI GRILLED CHEESE
serves four
8 slices raisin bread
4 oz (1/2 cup) butter, softened
1/4 cup honey mustard
8 slices Havarti cheese
4 slices Gouda cheese
8 slices applewood-smoked bacon, fried crisp
1 large Granny Smith, sliced thinly
Spread each slice of bread on one side with soft butter. Turn over and generously spread with 1 tablespoon of honey mustard. Place a slice of Havarti on each bread slice. Top half the slices with 2 slices of bacon. Shingle 6 apple slices over the bacon. Top the remaining 4 slices with a slice of Gouda. Assemble the sandwiches, pressing together and leaving the buttered side of the bread exposed.
In a skillet or grill pan, grill over medium heat until golden brown on each side. Cut sandwiches in half or quarters diagonally. Serve immediately.
bacon recipe courtesy of: Becky Bakes, May 4, 2011
8 slices raisin bread
4 oz (1/2 cup) butter, softened
1/4 cup honey mustard
8 slices Havarti cheese
4 slices Gouda cheese
8 slices applewood-smoked bacon, fried crisp
1 large Granny Smith, sliced thinly
Spread each slice of bread on one side with soft butter. Turn over and generously spread with 1 tablespoon of honey mustard. Place a slice of Havarti on each bread slice. Top half the slices with 2 slices of bacon. Shingle 6 apple slices over the bacon. Top the remaining 4 slices with a slice of Gouda. Assemble the sandwiches, pressing together and leaving the buttered side of the bread exposed.
In a skillet or grill pan, grill over medium heat until golden brown on each side. Cut sandwiches in half or quarters diagonally. Serve immediately.
bacon recipe courtesy of: Becky Bakes, May 4, 2011
Wednesday, December 21, 2011
2417. BACON and PEPPERONI CUP
makes six
6 slices of bacon
12 slices of pepperoni
6 eggs
1/4 cup shredded cheese plus 1/2 cup shredded cheese of your choice (for separate purposes)
1/8 teaspoon salt
Preheat oven to 350. Line 6 standard muffin tins with the slices of bacon. Feel free to tear the bacon up as needed to cover the sides and bottom as well as possible. Pop it into the preheated oven and bake for about 10 minutes. If your bacon is thinner than mine was, this will make it crispy. If your bacon was thick like mine was it’ll make sure it is cooked through.
While the bacon is bubbling in merriment, whisk together the eggs, salt, and 1/4 cup of shredded cheese. Set aside and take a few sips of coffee while tapping your fingers on the counter, waiting for the bacon to get done already.
After the 10 minutes, pull out the muffin pan and sop up some of the grease from the cups with a paper towel. If you don’t do this you may have bacon grease run out of the cups and into your hot oven as the eggs rise and you may have a smoky situation in the house like I did. I do know that my smoke detector works, so this is a good thing. See, just goes to show that there aren’t potentially negative situations without something positive happening as a result. But enough philosophizing. Back to bacon. Tuck two pieces of pepperoni between the bacon and the tin, facing each other. I like balance in life, do you? Your bacon may have experienced some shrinkage (thank GOD I don’t have to worry about that) so press it back into shape a bit if you want.
Pour the egg mixture into the tins and put it back in the oven for about 15 minutes, until the eggs are nearly set. Divvy out the 1/2 cup of shredded cheese you set aside earlier and top each bacon and pepperoni cup with about the same amount. Put the tray back in the oven for a couple minutes until the cheese has melted.
Let cool a bit. Eat. Enjoy.
bacon recipe courtesy of: Amber DeGrace, Tickling My Fancy, September 24, 2011
6 slices of bacon
12 slices of pepperoni
6 eggs
1/4 cup shredded cheese plus 1/2 cup shredded cheese of your choice (for separate purposes)
1/8 teaspoon salt
Preheat oven to 350. Line 6 standard muffin tins with the slices of bacon. Feel free to tear the bacon up as needed to cover the sides and bottom as well as possible. Pop it into the preheated oven and bake for about 10 minutes. If your bacon is thinner than mine was, this will make it crispy. If your bacon was thick like mine was it’ll make sure it is cooked through.
While the bacon is bubbling in merriment, whisk together the eggs, salt, and 1/4 cup of shredded cheese. Set aside and take a few sips of coffee while tapping your fingers on the counter, waiting for the bacon to get done already.
After the 10 minutes, pull out the muffin pan and sop up some of the grease from the cups with a paper towel. If you don’t do this you may have bacon grease run out of the cups and into your hot oven as the eggs rise and you may have a smoky situation in the house like I did. I do know that my smoke detector works, so this is a good thing. See, just goes to show that there aren’t potentially negative situations without something positive happening as a result. But enough philosophizing. Back to bacon. Tuck two pieces of pepperoni between the bacon and the tin, facing each other. I like balance in life, do you? Your bacon may have experienced some shrinkage (thank GOD I don’t have to worry about that) so press it back into shape a bit if you want.
Pour the egg mixture into the tins and put it back in the oven for about 15 minutes, until the eggs are nearly set. Divvy out the 1/2 cup of shredded cheese you set aside earlier and top each bacon and pepperoni cup with about the same amount. Put the tray back in the oven for a couple minutes until the cheese has melted.
Let cool a bit. Eat. Enjoy.
bacon recipe courtesy of: Amber DeGrace, Tickling My Fancy, September 24, 2011
Tuesday, December 20, 2011
2416. PAN-ROASTED PINK SNAPPER with GINGER and BACON BOK CHOY and LEMONGRASS KAFFIR LIME BROTH
makes 2-4 servings
pink or red snapper fillets; skin-on
4-6 medium bok choy
4-5 slices of bacon
2 slices of ginger slivers (for sauté only)
4 cloves of minced garlic
3-4 tablespoons of shredded lemongrass stems
1 large leek
Salt & pepper
For Lemongrass & Kaffir Lime Broth
4 cups of water
4-5 soup spoons of Vietnamese fish sauce
2 small lumps of yellow rock sugar
3 cloves of whole garlic
2 slices of ginger
15 – 2″ pieces of lemongrass stalks (more if you’re a lemongrass enthusiast)
Kaffir lime leaves (shredded lime leaves work faster)
Bunch of Thai basil leaves
1-2 thai chilis or 2 red jalapeños
Salt
Marinate the fish in olive oil, salt & pepper, garlic and the shredded lemongrass stems. Marinate for at least 2 hours, no more than a day.
Start making the lemongrass and kaffir lime broth. Add the water, garlic, ginger and lemongrass stalks into a pot and bring to a boil. Once it comes to a boil, lower the heat so you can start doing the taste-testing. Add fish sauce and dissolve 1 small lump of rock sugar first, adding the other lump if needed. Once you have a nice balance of fish sauce, sweetness and aroma from the lemongrass, it’s time to add the kaffir lime leaves to achieve a flavor that resembles a very mild tom yum soup. Add 4 pinches of shredded lime leaves (3-4 leaves) to taste. Then add a few Thai basil leaves at a time to extract the aroma. Add chopped Thai chiles or red jalapeno slices for a little spice kick. Once the broth is complete, turn the heat on low and remove the Thai basil leaves – they will make the soup bitter if you leave it in.
Prepare bok choy by cleaning them properly and cutting off the stem so that the leaves are detached. On high heat, sauté the garlic, ginger slivers and Nueske bacon (for flavor) and salt & pepper to taste. Make sure these are sautéed 50% through as you’ll want them to have some crunch upon service. They will also be sitting in broth and will eventually soften. Set these aside or begin plating.
Optional: Cut 1/8″ diagonal “coins” from the leek stem. Pan fry these on medium heat in oil till they are nice and brown on both sides. It should have a nice crispness to it. Set aside when finished.
Turn oven to 450 degrees. Add salt & pepper on all sides of the snapper fillet. Sear the snapper fillets skin-side down on medium heat with your oil of choice for about 4-5 mintues. Make sure that you get a nice crust on the skin as the snapper skin is a bit more rubbery like chicken skin. Carefully flip the fillets over without ruining the skin and put the skillet in the oven for another 5-7 minutes, depending on your cuts. Take fillets out and set aside.
Bring the lemongrass and kaffir lime broth to a boil and make sure the broth is seasoned well and has not become salty from water loss. Place fish on top of the bed of bok choy and add the broth around the fish, careful not to get the fillets wet. Garnish with leek “coins” and thinly-sliced red jalapeños or Thai chiles. Optional: Put the whole plated dish back into the oven for a good 5 minutes to ensure a super hot plate – it tastes better that way.
bacon recipe courtesy of: Dylan, Eat, Drink + Be Merry., Los Angeles, March 28, 2011
pink or red snapper fillets; skin-on
4-6 medium bok choy
4-5 slices of bacon
2 slices of ginger slivers (for sauté only)
4 cloves of minced garlic
3-4 tablespoons of shredded lemongrass stems
1 large leek
Salt & pepper
For Lemongrass & Kaffir Lime Broth
4 cups of water
4-5 soup spoons of Vietnamese fish sauce
2 small lumps of yellow rock sugar
3 cloves of whole garlic
2 slices of ginger
15 – 2″ pieces of lemongrass stalks (more if you’re a lemongrass enthusiast)
Kaffir lime leaves (shredded lime leaves work faster)
Bunch of Thai basil leaves
1-2 thai chilis or 2 red jalapeños
Salt
Marinate the fish in olive oil, salt & pepper, garlic and the shredded lemongrass stems. Marinate for at least 2 hours, no more than a day.
Start making the lemongrass and kaffir lime broth. Add the water, garlic, ginger and lemongrass stalks into a pot and bring to a boil. Once it comes to a boil, lower the heat so you can start doing the taste-testing. Add fish sauce and dissolve 1 small lump of rock sugar first, adding the other lump if needed. Once you have a nice balance of fish sauce, sweetness and aroma from the lemongrass, it’s time to add the kaffir lime leaves to achieve a flavor that resembles a very mild tom yum soup. Add 4 pinches of shredded lime leaves (3-4 leaves) to taste. Then add a few Thai basil leaves at a time to extract the aroma. Add chopped Thai chiles or red jalapeno slices for a little spice kick. Once the broth is complete, turn the heat on low and remove the Thai basil leaves – they will make the soup bitter if you leave it in.
Prepare bok choy by cleaning them properly and cutting off the stem so that the leaves are detached. On high heat, sauté the garlic, ginger slivers and Nueske bacon (for flavor) and salt & pepper to taste. Make sure these are sautéed 50% through as you’ll want them to have some crunch upon service. They will also be sitting in broth and will eventually soften. Set these aside or begin plating.
Optional: Cut 1/8″ diagonal “coins” from the leek stem. Pan fry these on medium heat in oil till they are nice and brown on both sides. It should have a nice crispness to it. Set aside when finished.
Turn oven to 450 degrees. Add salt & pepper on all sides of the snapper fillet. Sear the snapper fillets skin-side down on medium heat with your oil of choice for about 4-5 mintues. Make sure that you get a nice crust on the skin as the snapper skin is a bit more rubbery like chicken skin. Carefully flip the fillets over without ruining the skin and put the skillet in the oven for another 5-7 minutes, depending on your cuts. Take fillets out and set aside.
Bring the lemongrass and kaffir lime broth to a boil and make sure the broth is seasoned well and has not become salty from water loss. Place fish on top of the bed of bok choy and add the broth around the fish, careful not to get the fillets wet. Garnish with leek “coins” and thinly-sliced red jalapeños or Thai chiles. Optional: Put the whole plated dish back into the oven for a good 5 minutes to ensure a super hot plate – it tastes better that way.
bacon recipe courtesy of: Dylan, Eat, Drink + Be Merry., Los Angeles, March 28, 2011
Monday, December 19, 2011
2415. ROAST CORN-FED CHICKEN BREAST with LAVER BREAD RISOTTO and SMOKED BACON
1 chicken, corn-fed
1 pinch black pepper
3 tablespoons olive oil
1 shallots, diced
1 clove garlic, chopped
100 grams arborio risotto rice
450 ml chicken stock
50 grams laver bread, pureed
40 grams parmesan, grated
30 grams unsalted butter
50 grams bacon
Set the oven to 200C/gas 6. Season the chicken breast with salt and freshly ground black pepper. 2. Heat one tablespoon of olive oil in a frying pan and fry the chicken breasts on each side until light and golden. 3. Transfer the chicken to a baking tray and cook for 12 minutes.4. Heat a further tablespoon of olive oil in a saucepan and fry the shallot and garlic for two minutes. Add the rice. 5. Gradually incorporate the hot chicken stock a little at a time. Stir occasionally until rice is just cooked through, this should take around 12 minutes. 6. Stir in the laver bread puree. 7. Add half of the Parmesan cheese and the butter, and then set aside. 8. Heat the remaining olive oil in a pan and fry the bacon for three to four minutes, or until crisp. 9. Spoon the risotto into a bowl, slice the chicken and put on top, then sprinkle with the bacon and remaining Parmesan.
bacon recipe courtesy of: James Tanner, for Good Food Channel, UKTV/Food
1 pinch black pepper
3 tablespoons olive oil
1 shallots, diced
1 clove garlic, chopped
100 grams arborio risotto rice
450 ml chicken stock
50 grams laver bread, pureed
40 grams parmesan, grated
30 grams unsalted butter
50 grams bacon
Set the oven to 200C/gas 6. Season the chicken breast with salt and freshly ground black pepper. 2. Heat one tablespoon of olive oil in a frying pan and fry the chicken breasts on each side until light and golden. 3. Transfer the chicken to a baking tray and cook for 12 minutes.4. Heat a further tablespoon of olive oil in a saucepan and fry the shallot and garlic for two minutes. Add the rice. 5. Gradually incorporate the hot chicken stock a little at a time. Stir occasionally until rice is just cooked through, this should take around 12 minutes. 6. Stir in the laver bread puree. 7. Add half of the Parmesan cheese and the butter, and then set aside. 8. Heat the remaining olive oil in a pan and fry the bacon for three to four minutes, or until crisp. 9. Spoon the risotto into a bowl, slice the chicken and put on top, then sprinkle with the bacon and remaining Parmesan.
bacon recipe courtesy of: James Tanner, for Good Food Channel, UKTV/Food
Sunday, December 18, 2011
2414. POTATO GNOCCHI, ASPARAGUS, APPLEWOOD SMOKED BACON and PARMESAN
For gnocchi:
2 lbs. russet potatoes
1 1/4-1 1/2 lbs. all-purpose flour
3 large egg yolks
Kosher or sea salt, to taste
For dish:
1 cup applewood smoked bacon, sliced
2 cups asparagus, cut into 1-inch segments and blanched until tender (about 2 minutes)
3 tablespoons unsalted butter
1 teaspoon chopped sage
Salt
Cracked black pepper
Shaved parmesan
For gnocchi: Preheat oven to 350°. Bake the potatoes until they are completely cooked. Cut the potatoes in half, scoop out the flesh and press them through a potato ricer. Place the hot, riced potatoes on a board or counter and make a well in the center. Place a layer of about 1/2 cup of flour in the well, add the egg yolks, then add about 1/2 cup more flour and the salt. Use a bench scraper to chop the potatoes into the flour and egg. This should be done quickly (15-30 seconds), as overworking the dough will make the gnocchi dense and sticky. Add more flour if necessary. The resulting dough should be homogeneous and barely sticky on the outside. Shape the dough into a ball. Roll the dough lightly in flour. Pull off a small hand sized section of the dough and roll it by hand into about 1/2 inch snake. Cut into 1/2 pieces and roll into a ball, then over a gnocchi board or a fork create a barrel shape with indentations. Test one piece by placing it in a pot of salted, boiling water. Once the gnocchi floats to the surface, it is cooked. Taste for seasoning and texture. Re-season dough if necessary and add a little flour if the gnocchi is mushy. Continue rolling and cooking off the gnocchi.
For dish: In a large saute pan, render fat from bacon until crispy. Drain off bacon fat and add butter. Cook until butter is browned. Add gnocchi to pan and saute until lightly browned. Add asparagus and season with salt and black pepper to taste. Toss in the sage. Plate and finish with shaved parmesan.
bacon recipe courtesy of: cshack_21 (Chris Shackelford) for TasteFresno, January 12, 2011
2 lbs. russet potatoes
1 1/4-1 1/2 lbs. all-purpose flour
3 large egg yolks
Kosher or sea salt, to taste
For dish:
1 cup applewood smoked bacon, sliced
2 cups asparagus, cut into 1-inch segments and blanched until tender (about 2 minutes)
3 tablespoons unsalted butter
1 teaspoon chopped sage
Salt
Cracked black pepper
Shaved parmesan
For gnocchi: Preheat oven to 350°. Bake the potatoes until they are completely cooked. Cut the potatoes in half, scoop out the flesh and press them through a potato ricer. Place the hot, riced potatoes on a board or counter and make a well in the center. Place a layer of about 1/2 cup of flour in the well, add the egg yolks, then add about 1/2 cup more flour and the salt. Use a bench scraper to chop the potatoes into the flour and egg. This should be done quickly (15-30 seconds), as overworking the dough will make the gnocchi dense and sticky. Add more flour if necessary. The resulting dough should be homogeneous and barely sticky on the outside. Shape the dough into a ball. Roll the dough lightly in flour. Pull off a small hand sized section of the dough and roll it by hand into about 1/2 inch snake. Cut into 1/2 pieces and roll into a ball, then over a gnocchi board or a fork create a barrel shape with indentations. Test one piece by placing it in a pot of salted, boiling water. Once the gnocchi floats to the surface, it is cooked. Taste for seasoning and texture. Re-season dough if necessary and add a little flour if the gnocchi is mushy. Continue rolling and cooking off the gnocchi.
For dish: In a large saute pan, render fat from bacon until crispy. Drain off bacon fat and add butter. Cook until butter is browned. Add gnocchi to pan and saute until lightly browned. Add asparagus and season with salt and black pepper to taste. Toss in the sage. Plate and finish with shaved parmesan.
bacon recipe courtesy of: cshack_21 (Chris Shackelford) for TasteFresno, January 12, 2011
Saturday, December 17, 2011
2413. WHOLE WHEAT PENNE with LOBSTER and BACON
yields 4 to 6 servings
Kosher salt
Two 4-ounce lobster tails
1 pound whole wheat penne pasta
1 pound thick-cut bacon, cut crosswise into 1/4-inch-wide strips (about 2 1/2 cups)
4 cloves garlic, minced
One 14 1/2-ounce can diced tomatoes
3/4 cup clam juice
3/4 cup heavy cream
1 cup chopped fresh basil
Freshly ground pepper
1 pound large shrimp, peeled and deveined
Bring a large pot of salted water to a boil. Add the lobster tails and cook until they begin to curl, 5 to 7 minutes. Using tongs, remove the lobster tails and set aside until cool enough to handle. Add the pasta to the boiling water and cook, stirring occasionally, until tender but still firm to the bite, 10 to 12 minutes. Drain and place in a large serving bowl.
Using kitchen scissors or a heavy knife, cut along the underside of the lobster tails and remove the meat. Chop the meat into 3/4-inch chunks. Set aside.
In a large nonstick skillet, cook the bacon over medium-high heat until brown and crispy, about 10 minutes. Remove the bacon and drain on paper towels.
In the same skillet, add the garlic and cook until aromatic, about 30 seconds. Add the tomatoes (and juices), clam juice, cream, 1/2 cup basil, 2 teaspoons salt and 1/2 teaspoon pepper. Bring to a boil and scrape up the browned bits from the bottom of the pan with a wooden spoon. Reduce the heat to medium and simmer until slightly thickened, about 5 minutes.
Add the shrimp and cook, stirring occasionally, until just cooked through, about 3 minutes. Add the lobster and bacon. Simmer until warmed through, 1 to 2 minutes.
Pour the tomato mixture over the cooked pasta and toss until coated. Garnish with the remaining 1/2 cup basil and season with salt and pepper.
bacon recipe courtesy of: Giada De Laurentiis, "Surf and Turf," Giada at Home, Food Network
Kosher salt
Two 4-ounce lobster tails
1 pound whole wheat penne pasta
1 pound thick-cut bacon, cut crosswise into 1/4-inch-wide strips (about 2 1/2 cups)
4 cloves garlic, minced
One 14 1/2-ounce can diced tomatoes
3/4 cup clam juice
3/4 cup heavy cream
1 cup chopped fresh basil
Freshly ground pepper
1 pound large shrimp, peeled and deveined
Bring a large pot of salted water to a boil. Add the lobster tails and cook until they begin to curl, 5 to 7 minutes. Using tongs, remove the lobster tails and set aside until cool enough to handle. Add the pasta to the boiling water and cook, stirring occasionally, until tender but still firm to the bite, 10 to 12 minutes. Drain and place in a large serving bowl.
Using kitchen scissors or a heavy knife, cut along the underside of the lobster tails and remove the meat. Chop the meat into 3/4-inch chunks. Set aside.
In a large nonstick skillet, cook the bacon over medium-high heat until brown and crispy, about 10 minutes. Remove the bacon and drain on paper towels.
In the same skillet, add the garlic and cook until aromatic, about 30 seconds. Add the tomatoes (and juices), clam juice, cream, 1/2 cup basil, 2 teaspoons salt and 1/2 teaspoon pepper. Bring to a boil and scrape up the browned bits from the bottom of the pan with a wooden spoon. Reduce the heat to medium and simmer until slightly thickened, about 5 minutes.
Add the shrimp and cook, stirring occasionally, until just cooked through, about 3 minutes. Add the lobster and bacon. Simmer until warmed through, 1 to 2 minutes.
Pour the tomato mixture over the cooked pasta and toss until coated. Garnish with the remaining 1/2 cup basil and season with salt and pepper.
bacon recipe courtesy of: Giada De Laurentiis, "Surf and Turf," Giada at Home, Food Network
Friday, December 16, 2011
2412. PESTO MUSHROOM and BACON FOCACCIA
serves four
4 rashers thin bacon, rind removed, halved
400 grams flat mushrooms
2 round focaccia, split
1/3 cup basil pesto
125 grams mozzarella, thinly sliced
small basil leaves, to serve
salt and ground black pepper
Preheat a grill on medium. Thread the bacon onto 8 small wooden skewers in a concertina fashion. Place onto grill tray. Grill for 3 minutes on each side or until light golden. Cool slightly. Carefully remove bacon from skewer. Place mushrooms onto grill tray. Cook for 3 minutes each side until tender. Slice.
Spread each focaccia with pesto. Top with half the mozzarella. Top with bacon, mushrooms and remaining mozzarella.
Place a baking tray under grill until hot. Place the focaccia on hot tray, grill for 4 to 5 minutes or until cheese is melted and bread is warm. Top with basil leaves, season with salt and pepper and serve.
bacon recipe courtesy of: More to Mushrooms, Mushroom Bureau, c/o McCann Manchester, Bonis Hall, Bonis Hall Lane, Macclesfield SK10 4EF England
4 rashers thin bacon, rind removed, halved
400 grams flat mushrooms
2 round focaccia, split
1/3 cup basil pesto
125 grams mozzarella, thinly sliced
small basil leaves, to serve
salt and ground black pepper
Preheat a grill on medium. Thread the bacon onto 8 small wooden skewers in a concertina fashion. Place onto grill tray. Grill for 3 minutes on each side or until light golden. Cool slightly. Carefully remove bacon from skewer. Place mushrooms onto grill tray. Cook for 3 minutes each side until tender. Slice.
Spread each focaccia with pesto. Top with half the mozzarella. Top with bacon, mushrooms and remaining mozzarella.
Place a baking tray under grill until hot. Place the focaccia on hot tray, grill for 4 to 5 minutes or until cheese is melted and bread is warm. Top with basil leaves, season with salt and pepper and serve.
bacon recipe courtesy of: More to Mushrooms, Mushroom Bureau, c/o McCann Manchester, Bonis Hall, Bonis Hall Lane, Macclesfield SK10 4EF England
Thursday, December 15, 2011
2411. BACON and PEAR FRITTATA with HOISIN SAUCE
3 rashers bacon, cut into 2 cm squares
1 medium brown onion, sliced
1/2 bunch broccolini
4 medium eggs
1/2 small pear, peeled, cored and diced
1/2 cup Italian parsley, roughly chopped
1/2 cup grated Parmesan (half for the egg mixture/half for the top)
50 ml extra virgin olive oil
4 tablespoons hoisin sauce
2 cups rocket
2 tablespoons dressing
Heat a grill pan and add the olive oil. Add the bacon and onions, cook for several minutes, then stir fry the roughly chopped broccolini. Combine in a bowl the eggs, half the Parmesan, the diced pear, Italian parsley and seasoning. Add this to the bacon and broccolini then gently stir as it begins to set. When almost set swirl half the hoisin sauce through the top and sprinkle with the remainder of the cheese. Finish under the grill or in a hot oven. Present with a drizzle of the hoisin sauce, olive oil and a little dressed rocket.
bacon recipe courtesy of: IGA Supermarkets, Australia
1 medium brown onion, sliced
1/2 bunch broccolini
4 medium eggs
1/2 small pear, peeled, cored and diced
1/2 cup Italian parsley, roughly chopped
1/2 cup grated Parmesan (half for the egg mixture/half for the top)
50 ml extra virgin olive oil
4 tablespoons hoisin sauce
2 cups rocket
2 tablespoons dressing
Heat a grill pan and add the olive oil. Add the bacon and onions, cook for several minutes, then stir fry the roughly chopped broccolini. Combine in a bowl the eggs, half the Parmesan, the diced pear, Italian parsley and seasoning. Add this to the bacon and broccolini then gently stir as it begins to set. When almost set swirl half the hoisin sauce through the top and sprinkle with the remainder of the cheese. Finish under the grill or in a hot oven. Present with a drizzle of the hoisin sauce, olive oil and a little dressed rocket.
bacon recipe courtesy of: IGA Supermarkets, Australia
Wednesday, December 14, 2011
2410. BACON CHOCOLATE GNACHE
1 part bacon grease
1 part butter, melted
2 parts dark chocolate
Chopped up bacon to taste
Cook the bacon and measure the bacon grease in grams. Melt and equivalent amount of butter in the same pan (uncleaned to pick up more bacon flavor) you cooked the bacon in. Add in the two parts of chocolate and melt.
Once all is melted and combined, set aside to cool. We opted to cool ours covered in the freezer stirring frequently. Chop a few pieces of cooked bacon into tiny pieces, and set aside. We like it extra crispy for texture.
Once the mixture has cooled to a spreadable consistency, spoon it out into a stand mixture and whip at a high speed until it is light and fluffy. Fold in bacon pieces.
bacon recipe courtesy of: Cherry Tea Cakes, August 2010
1 part butter, melted
2 parts dark chocolate
Chopped up bacon to taste
Cook the bacon and measure the bacon grease in grams. Melt and equivalent amount of butter in the same pan (uncleaned to pick up more bacon flavor) you cooked the bacon in. Add in the two parts of chocolate and melt.
Once all is melted and combined, set aside to cool. We opted to cool ours covered in the freezer stirring frequently. Chop a few pieces of cooked bacon into tiny pieces, and set aside. We like it extra crispy for texture.
Once the mixture has cooled to a spreadable consistency, spoon it out into a stand mixture and whip at a high speed until it is light and fluffy. Fold in bacon pieces.
bacon recipe courtesy of: Cherry Tea Cakes, August 2010
Tuesday, December 13, 2011
2409. SMOKY BACON, MUSHROOM and COTSWOLD QUESADILLAS
makes four quesadillas
8 flour tortillas
smoked streaky bacon
1 medium-sized white onion, diced
50 grams mushrooms, peeled and sliced
200 grams cotswold cheese, grated
olive oil for frying
Place mushrooms, onions and chopped bacon into a frying pan and gently cook until onions turn golden brown and the bacon and mushrooms are cooked through. Place a small amount of olive oil in a frying pan and gently heat on the hob. Place one tortilla wrap into the oil and allow to heat through, as the wrap heats through small air pockets will begin to form. Once air pockets have begun to form place a small layer of grated cheese onto the wrap and then add some of the pre prepared bacon and vegetable mix to the frying pan ensuring that the mixture does not go right to the sides of the wrap and does not get piled too high. Allow the cheese to melt and once melted fold the tortilla wrap in half, ensuring that the quesadilla is brown. Remove from the pan, cut into wedges and serve with immediately.
bacon recipe courtesy of: Long Clawson Dairy, Melton Mowbray, Leicestershire, England LE14 4PJ
8 flour tortillas
smoked streaky bacon
1 medium-sized white onion, diced
50 grams mushrooms, peeled and sliced
200 grams cotswold cheese, grated
olive oil for frying
Place mushrooms, onions and chopped bacon into a frying pan and gently cook until onions turn golden brown and the bacon and mushrooms are cooked through. Place a small amount of olive oil in a frying pan and gently heat on the hob. Place one tortilla wrap into the oil and allow to heat through, as the wrap heats through small air pockets will begin to form. Once air pockets have begun to form place a small layer of grated cheese onto the wrap and then add some of the pre prepared bacon and vegetable mix to the frying pan ensuring that the mixture does not go right to the sides of the wrap and does not get piled too high. Allow the cheese to melt and once melted fold the tortilla wrap in half, ensuring that the quesadilla is brown. Remove from the pan, cut into wedges and serve with immediately.
bacon recipe courtesy of: Long Clawson Dairy, Melton Mowbray, Leicestershire, England LE14 4PJ
Monday, December 12, 2011
2408. FETTUCINE with SHAVED BRUSSELS SPROUTS, MARCONA ALMONDS and BACON
serves two
1/4 lb bacon, cut in small pieces
1 large or 2 small shallots, diced finely
6-8 oz Brussels sprouts, cleaned, trimmed, and thinly sliced
1/4 cup white wine
zest of 1 lemon
1 tablespoon heavy cream
1/4 cup grated parmesan
3 tablespoons Marcona almonds, chopped coarsely
8 oz fresh or dried fettucine
Bring a pot of salted water to a boil for the fettucine. Meanwhile, cook the bacon in a large saute pan over medium low heat until crisp. Remove to paper towels with a slotted spoon. Pour bacon grease out of the pan, leaving about a tablespoon of grease still in the pan. Increase heat to medium and put shallots and Brussels sprouts in the pan. Season with salt and pepper to taste. Cook, stirring every few minutes, until sprouts are browning and shallots are translucent, about 5-7 minutes. While shallots and sprouts are browning, bring the fettucine water back to the boil and add noodles to cook. When they are cooked al dente, remove them to a bowl with tongs, reserving the pasta water. When the Brussels sprouts and shallots are browned, add white wine and lemon zest. Cook until wine evaporates. Add cream and parmesan and cook about 30 seconds, just to heat through and combine. Add about 1/2 cup of pasta water and cook, stirring, until sauce is creamy. Add almonds and bacon and stir to heat and combine. Toss sauce with pasta. Garnish with parmesan and almonds and serve immediately.
bacon recipe courtesy of: off the (meat)hook, February 2011
1/4 lb bacon, cut in small pieces
1 large or 2 small shallots, diced finely
6-8 oz Brussels sprouts, cleaned, trimmed, and thinly sliced
1/4 cup white wine
zest of 1 lemon
1 tablespoon heavy cream
1/4 cup grated parmesan
3 tablespoons Marcona almonds, chopped coarsely
8 oz fresh or dried fettucine
Bring a pot of salted water to a boil for the fettucine. Meanwhile, cook the bacon in a large saute pan over medium low heat until crisp. Remove to paper towels with a slotted spoon. Pour bacon grease out of the pan, leaving about a tablespoon of grease still in the pan. Increase heat to medium and put shallots and Brussels sprouts in the pan. Season with salt and pepper to taste. Cook, stirring every few minutes, until sprouts are browning and shallots are translucent, about 5-7 minutes. While shallots and sprouts are browning, bring the fettucine water back to the boil and add noodles to cook. When they are cooked al dente, remove them to a bowl with tongs, reserving the pasta water. When the Brussels sprouts and shallots are browned, add white wine and lemon zest. Cook until wine evaporates. Add cream and parmesan and cook about 30 seconds, just to heat through and combine. Add about 1/2 cup of pasta water and cook, stirring, until sauce is creamy. Add almonds and bacon and stir to heat and combine. Toss sauce with pasta. Garnish with parmesan and almonds and serve immediately.
bacon recipe courtesy of: off the (meat)hook, February 2011
Sunday, December 11, 2011
2407. ENDIVE "CHIPS" with BLUE CHEESE DIP and BACON DUST
serves ten
2 strip of bacon (2 oz.)
1/4 cup Greek yogurt
1/4 cup crumbled gorgonzola cheese
1 teaspoon fresh rosemary, chopped
1/4 teaspoon pepper
endive leaves
Chop bacon and cook in a frying pan (not nonstick) over high heat until crisp, about 4 minutes. Drain on a paper towel. Pulse in a food processor to make fine crumbs; put in serving bowl. In another bowl, mix yogurt, gorgonzola cheese, 1/2 teaspoon rosemary and pepper. Sprinkle with an additional 1/2 teaspoon chopped rosemary. Pile endive leaves in a wide bowl; serve with dip and bacon dust.
bacon recipe courtesy of: "Retro Punch Party," Sunset, December 2011, page 75
2 strip of bacon (2 oz.)
1/4 cup Greek yogurt
1/4 cup crumbled gorgonzola cheese
1 teaspoon fresh rosemary, chopped
1/4 teaspoon pepper
endive leaves
Chop bacon and cook in a frying pan (not nonstick) over high heat until crisp, about 4 minutes. Drain on a paper towel. Pulse in a food processor to make fine crumbs; put in serving bowl. In another bowl, mix yogurt, gorgonzola cheese, 1/2 teaspoon rosemary and pepper. Sprinkle with an additional 1/2 teaspoon chopped rosemary. Pile endive leaves in a wide bowl; serve with dip and bacon dust.
bacon recipe courtesy of: "Retro Punch Party," Sunset, December 2011, page 75
Saturday, December 10, 2011
2406. FLOUNDER FILLETS with BACON, RED ONION and CITRUS over WILTED SPINACH
serves four
4 flounder fillets, 6 to 7 oz. each
2 oranges (or 12 to 16 segments)
2 grapefruit (or 12 to 16 segments)
8 slices lean bacon, diced into 1/4-in. pieces
1/2 teaspoon salt
1/4 teaspoon white pepper
1 large or 2 medium red onions, sliced as thin as possible
1 tablespoon chopped fresh tarragon
1 to 1 1/4 lb. fresh spinach, washed and drained
Trim the edges of the flounder to remove any traces of skin. Prepare the citrus by cutting away the rind and pith, then cut individual segments away from the membrane. Put into a bowl and set aside. Saute the bacon slowly in a heavy skillet until golden and crispy, stirring occasionally. Drain on paper towels and set aside. Reserve the bacon fat for cooking the fish and spinach later.
Using the same heavy skillet, bring 2 tablespoons of the bacon fat up to temperature over high heat. Lightly salt and pepper the fillets and place them in the hot skillet. Sear well on one side, about 1 minute, and then turn the fish. Sprinkle the sliced onion around the fish. Add the fruit and its juice, the bacon, and the tarragon. Cover with a tight-fitting lid. Remove from the heat and let steam for 5 to 6 minutes, depending on the thickness of the fillet.
Meanwhile, in another skillet heat 2 tablespoon reserved bacon fat over a medium-high setting. (If you run out of bacon fat, supplement with vegetable oil.) Once the fat is hot, add the spinach. Toss it with a spatula just until the spinach is warm and has begun to wilt.
TO SERVE: Arrange the spinach on warm plates. By this time the flounder should be done. Lay it on the spinach and place fruit segments and onions loosely over the fish. Spoon the bacon, the tarragon, and the pan juices over each portion.
bacon recipe courtesy of: Fine Cooking Magazine, Issue 01, January 2008
4 flounder fillets, 6 to 7 oz. each
2 oranges (or 12 to 16 segments)
2 grapefruit (or 12 to 16 segments)
8 slices lean bacon, diced into 1/4-in. pieces
1/2 teaspoon salt
1/4 teaspoon white pepper
1 large or 2 medium red onions, sliced as thin as possible
1 tablespoon chopped fresh tarragon
1 to 1 1/4 lb. fresh spinach, washed and drained
Trim the edges of the flounder to remove any traces of skin. Prepare the citrus by cutting away the rind and pith, then cut individual segments away from the membrane. Put into a bowl and set aside. Saute the bacon slowly in a heavy skillet until golden and crispy, stirring occasionally. Drain on paper towels and set aside. Reserve the bacon fat for cooking the fish and spinach later.
Using the same heavy skillet, bring 2 tablespoons of the bacon fat up to temperature over high heat. Lightly salt and pepper the fillets and place them in the hot skillet. Sear well on one side, about 1 minute, and then turn the fish. Sprinkle the sliced onion around the fish. Add the fruit and its juice, the bacon, and the tarragon. Cover with a tight-fitting lid. Remove from the heat and let steam for 5 to 6 minutes, depending on the thickness of the fillet.
Meanwhile, in another skillet heat 2 tablespoon reserved bacon fat over a medium-high setting. (If you run out of bacon fat, supplement with vegetable oil.) Once the fat is hot, add the spinach. Toss it with a spatula just until the spinach is warm and has begun to wilt.
TO SERVE: Arrange the spinach on warm plates. By this time the flounder should be done. Lay it on the spinach and place fruit segments and onions loosely over the fish. Spoon the bacon, the tarragon, and the pan juices over each portion.
bacon recipe courtesy of: Fine Cooking Magazine, Issue 01, January 2008
Friday, December 09, 2011
2405. FIG, GRAPE and APPLEWOOD BACON TART
serves eight
1 tablespoon olive oil
1 yellow onion, thinly sliced
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 sheet puff pastry, thawed according to package directions
8 fresh figs, thinly sliced
12 seedless grapes, halved
3/4 cup champagne grapes
6 slices bacon, diced and cooked
fresh thyme, for garnish
In a sauté pan, warm oil over medium heat. Add onion, dried thyme, salt, and pepper; cook until onion caramelizes, 10 to 15 minutes.
Preheat oven to 400° (or temperature on puff pastry package directions). Unfold pastry sheet on a lightly floured work surface and roll out into a 9" x 13" rectangle, about inch thick. Cut in half lengthwise into 2 long, skinny rectangles and transfer to a rimmed baking sheet. Using a fork, prick each rectangle all over. Pinch and fold over 1/2 inch of pastry along all edges of each rectangle to create a border.
Arrange onions on tart shells, then cover evenly with figs and grapes. Sprinkle with bacon. Bake until tarts are puffed and golden brown, about 20 minutes. Remove from oven, garnish with a few fresh thyme leaves, cut each tart into 4 pieces, and serve.
bacon recipe courtesy of: Alison Attenborough, O, The Oprah Magazine, November 2010
1 tablespoon olive oil
1 yellow onion, thinly sliced
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 sheet puff pastry, thawed according to package directions
8 fresh figs, thinly sliced
12 seedless grapes, halved
3/4 cup champagne grapes
6 slices bacon, diced and cooked
fresh thyme, for garnish
In a sauté pan, warm oil over medium heat. Add onion, dried thyme, salt, and pepper; cook until onion caramelizes, 10 to 15 minutes.
Preheat oven to 400° (or temperature on puff pastry package directions). Unfold pastry sheet on a lightly floured work surface and roll out into a 9" x 13" rectangle, about inch thick. Cut in half lengthwise into 2 long, skinny rectangles and transfer to a rimmed baking sheet. Using a fork, prick each rectangle all over. Pinch and fold over 1/2 inch of pastry along all edges of each rectangle to create a border.
Arrange onions on tart shells, then cover evenly with figs and grapes. Sprinkle with bacon. Bake until tarts are puffed and golden brown, about 20 minutes. Remove from oven, garnish with a few fresh thyme leaves, cut each tart into 4 pieces, and serve.
bacon recipe courtesy of: Alison Attenborough, O, The Oprah Magazine, November 2010
Thursday, December 08, 2011
2404. BACON and SPINACH-STUFFED RIB-EYE ROAST
makes 8–10 servings
Stuffing:
1 pound sliced applewood-smoked bacon, cut crosswise into 1/2" pieces
1/2 cup finely chopped celery
1/2 cup finely chopped shallots
3 garlic cloves, chopped
2 1/2 cups cooked (or three 10-ounce bags frozen, thawed) spinach, squeezed dry, finely chopped
1/4 cup crème fraîche or sour cream
2 cups coarse fresh breadcrumbs made from day-old white bread
1/2 cup finely chopped scallions
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
1/4 teaspoon nutmeg, preferably freshly grated
Kosher salt and freshly ground black pepper
2 large eggs, whisked to blend
Roast:
1 5-bone standing beef rib-eye roast (10–13 pounds), chine bone removed, fat trimmed to 1/4" thickness
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/4 cup finely chopped fresh thyme
For stuffing: Pulse bacon several times in a food processor to coarsely chop. Scrape into a large skillet; cook over medium heat, stirring often, until bacon is browned but not crisp, about 10 minutes. Transfer to a paper towel–lined plate to drain. Pour off and reserve 2 tablespoons bacon drippings for another use. Return pan to medium heat. Add celery, shallots, and garlic; cover and cook, stirring occasionally, until vegetables are soft, about 5 minutes. Stir in spinach and crème fraîche; cook, stirring occasionally, 2–3 minutes longer. Scrape mixture into a medium bowl.
Stir breadcrumbs, scallions, sage, thyme, and nutmeg into stuffing mixture. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap and refrigerate. Stir in eggs. Spread stuffing out on a rimmed baking sheet; cover with plastic wrap and refrigerate until stuffing is firm, about 1 hour.
For roast: Let meat stand at room temperature for 4 hours.
Arrange a rack in lower third of oven and preheat to 450°F. Set a V-shaped rack inside a large roasting pan. Place roast on a work surface with bones standing straight up. Using a knife, cut along bones so only 1" of meat is attached at base of bones.
Pull bones away from meat to create a 3"–4"-wide pocket at the top. Lightly pack stuffing into pocket. Starting at one end, tie kitchen twine horizontally around the bones to keep them in place and secure the stuffing. Tie the roast vertically between each bone.
Season the roast (including the bones) generously with salt and pepper, rub with oil, and sprinkle with thyme. Place roast, bones facing up, in prepared pan; wrap bone tips in foil to prevent burning.
Roast beef for 20 minutes. Reduce heat to 350°F and continue roasting for about 3 hours—beginning to probe center of roast at the 2-hour mark—until an instant-read thermometer inserted into the thickest part of roast registers 110°F–115°F for rare and 120°F–125°F for medium-rare.
Transfer the roast to a carving board; tent loosely with foil. Let rest for at least 20 minutes and up to 1 hour. Remove the twine.
Carving option 1: Cut between the ribs to make 5 large bone-in steaks to be shared.
Carving option 2: Spoon stuffing into a serving bowl. Slice off rib rack by cutting through strip of meat at base of bones. Slice between bones and transfer ribs to a platter. Place meat on a work surface; cut into 1/4"–1/2"-thick slices. Transfer slices to platter with ribs and serve with small spoonfuls of stuffing on the side.
bacon recipe courtesy of: Bruce Aidells, Bon Appétit, December 2011
Stuffing:
1 pound sliced applewood-smoked bacon, cut crosswise into 1/2" pieces
1/2 cup finely chopped celery
1/2 cup finely chopped shallots
3 garlic cloves, chopped
2 1/2 cups cooked (or three 10-ounce bags frozen, thawed) spinach, squeezed dry, finely chopped
1/4 cup crème fraîche or sour cream
2 cups coarse fresh breadcrumbs made from day-old white bread
1/2 cup finely chopped scallions
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
1/4 teaspoon nutmeg, preferably freshly grated
Kosher salt and freshly ground black pepper
2 large eggs, whisked to blend
Roast:
1 5-bone standing beef rib-eye roast (10–13 pounds), chine bone removed, fat trimmed to 1/4" thickness
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/4 cup finely chopped fresh thyme
For stuffing: Pulse bacon several times in a food processor to coarsely chop. Scrape into a large skillet; cook over medium heat, stirring often, until bacon is browned but not crisp, about 10 minutes. Transfer to a paper towel–lined plate to drain. Pour off and reserve 2 tablespoons bacon drippings for another use. Return pan to medium heat. Add celery, shallots, and garlic; cover and cook, stirring occasionally, until vegetables are soft, about 5 minutes. Stir in spinach and crème fraîche; cook, stirring occasionally, 2–3 minutes longer. Scrape mixture into a medium bowl.
Stir breadcrumbs, scallions, sage, thyme, and nutmeg into stuffing mixture. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap and refrigerate. Stir in eggs. Spread stuffing out on a rimmed baking sheet; cover with plastic wrap and refrigerate until stuffing is firm, about 1 hour.
For roast: Let meat stand at room temperature for 4 hours.
Arrange a rack in lower third of oven and preheat to 450°F. Set a V-shaped rack inside a large roasting pan. Place roast on a work surface with bones standing straight up. Using a knife, cut along bones so only 1" of meat is attached at base of bones.
Pull bones away from meat to create a 3"–4"-wide pocket at the top. Lightly pack stuffing into pocket. Starting at one end, tie kitchen twine horizontally around the bones to keep them in place and secure the stuffing. Tie the roast vertically between each bone.
Season the roast (including the bones) generously with salt and pepper, rub with oil, and sprinkle with thyme. Place roast, bones facing up, in prepared pan; wrap bone tips in foil to prevent burning.
Roast beef for 20 minutes. Reduce heat to 350°F and continue roasting for about 3 hours—beginning to probe center of roast at the 2-hour mark—until an instant-read thermometer inserted into the thickest part of roast registers 110°F–115°F for rare and 120°F–125°F for medium-rare.
Transfer the roast to a carving board; tent loosely with foil. Let rest for at least 20 minutes and up to 1 hour. Remove the twine.
Carving option 1: Cut between the ribs to make 5 large bone-in steaks to be shared.
Carving option 2: Spoon stuffing into a serving bowl. Slice off rib rack by cutting through strip of meat at base of bones. Slice between bones and transfer ribs to a platter. Place meat on a work surface; cut into 1/4"–1/2"-thick slices. Transfer slices to platter with ribs and serve with small spoonfuls of stuffing on the side.
bacon recipe courtesy of: Bruce Aidells, Bon Appétit, December 2011
Wednesday, December 07, 2011
2403. CHOCOLATE BREAD PUDDING with BACON CREME ANGLAISE
yields eight servings
For the bread pudding:
1 loaf of favorite bread
3 cups heavy cream
140 grams granulated sugar
38 grams 61% chocolate
38 grams 72% chocolate
100 grams yolks
1 pinch salt
For the bacon créme anglaise:
makes approx. 1 quart of sauce
2 cups Half & Half
4 strips of favorite bacon
100 grams yolks
75 grams granulated sugar
For the bread pudding: Preheat oven to 350 degrees F. Cut off crusts of bread. Dice bread into 1/2-inch cubes. Place bread into 4 oz ramekins, about 1/2 full. In large sauce pot, boil the heavy cream and sugar. Add the chocolate to the hot cream and whisk until even and smooth. Add yolks and salt, and whisk until uniform. Using a ladle or measuring cup, pour the chocolate mixture over the bread until about 1/4-inch from the rim. Bake puddings in oven for approximately 30 min, or until they jiggle.
For the bacon créme anglaise: Cook the bacon in a skillet until well caramelized. Boil the Half & Half in a small saucepot. Add the strips of bacon, but not the excess grease, to the Half & Half. Cover with plastic wrap or foil and let the bacon infuse for 15 minutes. Prepare an ice bath by placing an empty bowl on a bath of ice water. Add sugar to the Half & Half and boil mixture. Pour about half of the mixture over the yolks, and whisk together, then pour back into the saucepot. Continuously stir the custard mix over medium-high heat with a wooden spoon until the custard no longer looks watery when a finger is drawn across the back of the spoon. Strain the custard into the empty bowl on the ice bath and let it cool to room temperature. Chill in the fridge until cold. Store for up to 3 days.
bacon recipe courtesy of: Chef Jerome Chang, DessertTruck Works, 6 Clinton Street, New York, New York 10002 | for TasteBook
For the bread pudding:
1 loaf of favorite bread
3 cups heavy cream
140 grams granulated sugar
38 grams 61% chocolate
38 grams 72% chocolate
100 grams yolks
1 pinch salt
For the bacon créme anglaise:
makes approx. 1 quart of sauce
2 cups Half & Half
4 strips of favorite bacon
100 grams yolks
75 grams granulated sugar
For the bread pudding: Preheat oven to 350 degrees F. Cut off crusts of bread. Dice bread into 1/2-inch cubes. Place bread into 4 oz ramekins, about 1/2 full. In large sauce pot, boil the heavy cream and sugar. Add the chocolate to the hot cream and whisk until even and smooth. Add yolks and salt, and whisk until uniform. Using a ladle or measuring cup, pour the chocolate mixture over the bread until about 1/4-inch from the rim. Bake puddings in oven for approximately 30 min, or until they jiggle.
For the bacon créme anglaise: Cook the bacon in a skillet until well caramelized. Boil the Half & Half in a small saucepot. Add the strips of bacon, but not the excess grease, to the Half & Half. Cover with plastic wrap or foil and let the bacon infuse for 15 minutes. Prepare an ice bath by placing an empty bowl on a bath of ice water. Add sugar to the Half & Half and boil mixture. Pour about half of the mixture over the yolks, and whisk together, then pour back into the saucepot. Continuously stir the custard mix over medium-high heat with a wooden spoon until the custard no longer looks watery when a finger is drawn across the back of the spoon. Strain the custard into the empty bowl on the ice bath and let it cool to room temperature. Chill in the fridge until cold. Store for up to 3 days.
bacon recipe courtesy of: Chef Jerome Chang, DessertTruck Works, 6 Clinton Street, New York, New York 10002 | for TasteBook
Tuesday, December 06, 2011
2402. ALL-DAY BAKED BEANS with BACON, RUM and HONEY
serves six
3/4 pound thick-cut bacon (8 slices), diced
1 pound Rockwell or red kidney beans, cooked until just tender
1/2 cup mild molasses
1/2 cup dark rum
2 tablespoons Dijon mustard
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
Freshly ground pepper
1/4 cup spicy (such as fireweed or mesquite) honey, or to taste
Preheat the oven to 325 degrees. Place the bacon at the bottom of a large, heavy, ovenproof pot, such as a Dutch oven. Mix the beans, molasses, rum, mustard, red pepper flakes, salt, and pepper to taste in a bowl, and pour on top of the bacon. Carefully add water to cover the beans to about twice their depth, and cook for 2 hours, uncovered. (The liquid should be at a bare simmer.) Stir, then continue baking, checking the beans every half hour or so and stirring any caramelized pieces back under, until the water is totally absorbed, the beans are plump and creamy and the top of the dish is caramelized, for at least 3 hours and up to 8 hours. (If the beans aren’t completely gooey and soft, add more water and keep cooking.) Season with honey and additional salt and pepper, if necessary, and serve hot. Beans can be made a day ahead and reheated before serving.
bacon recipe courtesy of: Edible Seattle, March/April 2010
3/4 pound thick-cut bacon (8 slices), diced
1 pound Rockwell or red kidney beans, cooked until just tender
1/2 cup mild molasses
1/2 cup dark rum
2 tablespoons Dijon mustard
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
Freshly ground pepper
1/4 cup spicy (such as fireweed or mesquite) honey, or to taste
Preheat the oven to 325 degrees. Place the bacon at the bottom of a large, heavy, ovenproof pot, such as a Dutch oven. Mix the beans, molasses, rum, mustard, red pepper flakes, salt, and pepper to taste in a bowl, and pour on top of the bacon. Carefully add water to cover the beans to about twice their depth, and cook for 2 hours, uncovered. (The liquid should be at a bare simmer.) Stir, then continue baking, checking the beans every half hour or so and stirring any caramelized pieces back under, until the water is totally absorbed, the beans are plump and creamy and the top of the dish is caramelized, for at least 3 hours and up to 8 hours. (If the beans aren’t completely gooey and soft, add more water and keep cooking.) Season with honey and additional salt and pepper, if necessary, and serve hot. Beans can be made a day ahead and reheated before serving.
bacon recipe courtesy of: Edible Seattle, March/April 2010
Monday, December 05, 2011
2401. CHEWY PISTACHIO COOKIES with BACON CREAM CHEESE FILLING
serves eight
3/4 cups pistachio meat
1 1/4 cups powdered sugar
tartar, 2 pinches
pinch salt
3 large egg whites at room temperature
1 drop green food coloring
4 oz. Neufchatel or reduced fat cream cheese
1/2 teaspoon vanilla
1 tablespoons crushed cooked bacon
Blanche pistachios is boiling water for several minutes and remove any loose skins with a towel or by hand. Pulse pistachios in blender or food processor until it’s a coarsely ground paste. In large bowl, whip egg whites with hand mixer, when they start getting stiff, slowly add 3/4 cup powdered sugar, tartar and salt. Fold in pistachio paste and food coloring, making sure you break up any chunks without collapsing the egg whites. Fill a piping bag with mixture and pipe into desired shape onto a parchment lined baking sheet. Bake at 300 degrees for 18 minutes, rotating halfway trough. To make the cream cheese filling, mix 4 oz. Neufchatel with 1/2 cup powdered sugar and vanilla using a handmixer until smooth. Fold in bacon. When cookies have cooled, gently peel them off parchment. Coat one side of a cookie with cream cheese filling and sandwich with another cookie.
bacon recipe courtesy of/adapted from: Vianessa Castaños, Sound Bites, September 3, 2011
3/4 cups pistachio meat
1 1/4 cups powdered sugar
tartar, 2 pinches
pinch salt
3 large egg whites at room temperature
1 drop green food coloring
4 oz. Neufchatel or reduced fat cream cheese
1/2 teaspoon vanilla
1 tablespoons crushed cooked bacon
Blanche pistachios is boiling water for several minutes and remove any loose skins with a towel or by hand. Pulse pistachios in blender or food processor until it’s a coarsely ground paste. In large bowl, whip egg whites with hand mixer, when they start getting stiff, slowly add 3/4 cup powdered sugar, tartar and salt. Fold in pistachio paste and food coloring, making sure you break up any chunks without collapsing the egg whites. Fill a piping bag with mixture and pipe into desired shape onto a parchment lined baking sheet. Bake at 300 degrees for 18 minutes, rotating halfway trough. To make the cream cheese filling, mix 4 oz. Neufchatel with 1/2 cup powdered sugar and vanilla using a handmixer until smooth. Fold in bacon. When cookies have cooled, gently peel them off parchment. Coat one side of a cookie with cream cheese filling and sandwich with another cookie.
bacon recipe courtesy of/adapted from: Vianessa Castaños, Sound Bites, September 3, 2011
Sunday, December 04, 2011
2400. CHILLED GOLDEN POTATO SOUP with BACON, SOUR CREAM and GREEN ONIONS
serves six
1/2 lb. bacon, cooked crisp and chopped (reserve grease)
2 tablespoons bacon grease
1 medium sweet onion, chopped
2 cups chicken stock
3 yukon gold potatoes, peeled and sliced
1/2 cup sour cream
1/2 cup half & half
1 pinch ground nutmeg
2/3 crumbled bacon
1/4 cup green onions, sliced thinly on bias
1/2 cup sour cream
In a medium soup pot, cook bacon until crisp then remove and reserve bacon leaving about 2 tablespoons of bacon grease in pot. Chop and crumble bacon and set aside. Saute onion in bacon grease until transparent and tender. Do not brown. Add chicken stock and potatoes and gently simmer until potatoes are tender. Turn off heat and allow the soup to cool. In a blender, puree the cooled soup mixture. Strain if desired afterward and chill. Add half and half and sour cream to the chilled soup mixture and season with nutmeg, salt and pepper. (Thin with additional chicken stock if desired.) Portion soup in bowls and garnish with crisp bacon, green onions and a dollop of sour cream.
bacon recipe courtesy of: Nino Salvaggio: International Marketplace, 6835 Rochester Road, Troy, Michigan 48085
1/2 lb. bacon, cooked crisp and chopped (reserve grease)
2 tablespoons bacon grease
1 medium sweet onion, chopped
2 cups chicken stock
3 yukon gold potatoes, peeled and sliced
1/2 cup sour cream
1/2 cup half & half
1 pinch ground nutmeg
2/3 crumbled bacon
1/4 cup green onions, sliced thinly on bias
1/2 cup sour cream
In a medium soup pot, cook bacon until crisp then remove and reserve bacon leaving about 2 tablespoons of bacon grease in pot. Chop and crumble bacon and set aside. Saute onion in bacon grease until transparent and tender. Do not brown. Add chicken stock and potatoes and gently simmer until potatoes are tender. Turn off heat and allow the soup to cool. In a blender, puree the cooled soup mixture. Strain if desired afterward and chill. Add half and half and sour cream to the chilled soup mixture and season with nutmeg, salt and pepper. (Thin with additional chicken stock if desired.) Portion soup in bowls and garnish with crisp bacon, green onions and a dollop of sour cream.
bacon recipe courtesy of: Nino Salvaggio: International Marketplace, 6835 Rochester Road, Troy, Michigan 48085
Saturday, December 03, 2011
2399. BACON, CHEESE and SCRAMBLED EGG SANDWICHES with HOLLANDAISE
makes four servings
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
four 1/4-inch-thick slices of bacon (3 ounces), cut into 1/4-inch dice
1/2 cup sliced pitted kalamata olives
2 pickled jalapeños, seeded and diced
1 tomato, diced
6 large eggs, lightly beaten
1 cup shredded Gruyère cheese (3 1/2 ounces)
salt and freshly ground pepper
4 split English muffins, toasted
Hollandaise Sauce
1 tablespoon snipped chives
In a large nonstick skillet, heat the oil. Add the onion and cook over high heat until softened, about 4 minutes. Add the bacon and cook, stirring, until very lightly browned, about 2 minutes. Add the olives, jalapeños and tomato and cook, stirring, for 1 minute. Add the eggs and scramble, scraping down the sides with a rubber spatula, until just set, about 2 minutes. Add the Gruyère and stir just until melted. Season lightly with salt and pepper.
Arrange the toasted English muffins on 4 plates. Spoon the scrambled eggs on the muffins and top with the Classic Hollandaise Sauce. Garnish with the chives and serve right away.
bacon recipe courtesy of: Greg and Shelley Lindgren, "Best Recipes of 2007: Best Breakfast and Lunch, Recipe of the Day: April 2011, San Francisco’s New Tastemakers," Food & Wine, April 2007
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
four 1/4-inch-thick slices of bacon (3 ounces), cut into 1/4-inch dice
1/2 cup sliced pitted kalamata olives
2 pickled jalapeños, seeded and diced
1 tomato, diced
6 large eggs, lightly beaten
1 cup shredded Gruyère cheese (3 1/2 ounces)
salt and freshly ground pepper
4 split English muffins, toasted
Hollandaise Sauce
1 tablespoon snipped chives
In a large nonstick skillet, heat the oil. Add the onion and cook over high heat until softened, about 4 minutes. Add the bacon and cook, stirring, until very lightly browned, about 2 minutes. Add the olives, jalapeños and tomato and cook, stirring, for 1 minute. Add the eggs and scramble, scraping down the sides with a rubber spatula, until just set, about 2 minutes. Add the Gruyère and stir just until melted. Season lightly with salt and pepper.
Arrange the toasted English muffins on 4 plates. Spoon the scrambled eggs on the muffins and top with the Classic Hollandaise Sauce. Garnish with the chives and serve right away.
bacon recipe courtesy of: Greg and Shelley Lindgren, "Best Recipes of 2007: Best Breakfast and Lunch, Recipe of the Day: April 2011, San Francisco’s New Tastemakers," Food & Wine, April 2007
Friday, December 02, 2011
2398. BACON SNICKERDOODLES
For the dough, makes eighteen 3-inch cookies
1 cup all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/8 teaspoon salt
6 tablespoons unsalted butter, softened
3/4 cup sugar
1 egg
For the cinnamon-sugar coating
1/8 cup sugar
2 teaspoons ground cinnamon
For the bacon
a few strips of bacon
Preheat the oven to 350 degrees F.
Mix thoroughly the dry ingredients: flour, cream of tartar, baking soda and salt in a small bowl until well blended. Using a wooden spoon, mix thoroughly the softened butter and sugar in a large bowl until it becomes a well blended paste. Add the egg and mix until well combined. Stir in the flour mixture. Stir it in incrementally so you won’t have flour all over the place. Mix thoroughly and set aside.
In a small bowl, combine the sugar and cinnamon for the coating.
Slice the bacon strips widthwise into 1/2-inch wide slices.
Shape the dough into 1-1/4-inch balls. It’s a bit sticky so I ended up scooping the dough with a spoon instead of shaping it by hand. Roll them in the cinnamon-sugar coating, and arrange about 2-3/4 inches apart on the cookie sheets. Place the bacon slices on top of each ball, right in the middle. Gently press down the bacon. This will flatten the dough a bit, but just a tiny bit. Doing this makes sure that the bacon stays in the middle of the cookie as it bakes. The first time I tried baking these cookies, I just laid the bacon strips on top of the dough without pressing it down gently. The bacon did not stay in the center and it flowed toward the edge of the cookie as it baked.
Bake one sheet at a time, until the cookies are light golden brown at the edges, 12 to 14 minutes. Let the cookies stand briefly then place them on racks to cool.
bacon recipe courtesy of: Jun Belen, Jun-blog, February 3, 2010 | adapted from The Joy of Cooking by Irma Rombauer
1 cup all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/8 teaspoon salt
6 tablespoons unsalted butter, softened
3/4 cup sugar
1 egg
For the cinnamon-sugar coating
1/8 cup sugar
2 teaspoons ground cinnamon
For the bacon
a few strips of bacon
Preheat the oven to 350 degrees F.
Mix thoroughly the dry ingredients: flour, cream of tartar, baking soda and salt in a small bowl until well blended. Using a wooden spoon, mix thoroughly the softened butter and sugar in a large bowl until it becomes a well blended paste. Add the egg and mix until well combined. Stir in the flour mixture. Stir it in incrementally so you won’t have flour all over the place. Mix thoroughly and set aside.
In a small bowl, combine the sugar and cinnamon for the coating.
Slice the bacon strips widthwise into 1/2-inch wide slices.
Shape the dough into 1-1/4-inch balls. It’s a bit sticky so I ended up scooping the dough with a spoon instead of shaping it by hand. Roll them in the cinnamon-sugar coating, and arrange about 2-3/4 inches apart on the cookie sheets. Place the bacon slices on top of each ball, right in the middle. Gently press down the bacon. This will flatten the dough a bit, but just a tiny bit. Doing this makes sure that the bacon stays in the middle of the cookie as it bakes. The first time I tried baking these cookies, I just laid the bacon strips on top of the dough without pressing it down gently. The bacon did not stay in the center and it flowed toward the edge of the cookie as it baked.
Bake one sheet at a time, until the cookies are light golden brown at the edges, 12 to 14 minutes. Let the cookies stand briefly then place them on racks to cool.
bacon recipe courtesy of: Jun Belen, Jun-blog, February 3, 2010 | adapted from The Joy of Cooking by Irma Rombauer
Thursday, December 01, 2011
2397. BACON and CHEESE CURD BURGER
makes 4 servings
4 thick bacon slices
1/4 cup packed brown sugar
2 pounds 85 percent lean ground chuck or 90 percent lean ground sirloin
3/4 cup cheese curds or string cheese, chopped
salt and ground black pepper
4 good quality hamburger buns
4 1/4 inch thick slices ripe tomato (optional)
4 thin slices white onion (optional)
4 Iceberg lettuce leaves (optional)
Place bacon slices on the unheated rack of a broiler pan. Sprinkle each slice with brown sugar. Bake in a 450 degree F oven for 10 minutes or until crisp. When cool enough to handle, chop bacon; set aside.
Divide beef into eight equal portions. Pat beef portions into patties approximately 4 inches in diameter and about 3/4-inch thick.
Equally divide and place the bacon and 3 tablespoons of the cheese curds in the middle of four of the patties, leaving 1/2 inch around the edge of the patty. Top each with the remaining 4 patties. Pinch edges of top and bottom patties together to form one large burger patty. Chill, covered, in the refrigerator for at least 1 hour.
Season burgers with salt and black pepper. For a charcoal grill, place the patties on the well-oiled rack of an uncovered grill directly over medium coals for 10 minutes. Turn with a wide spatula and grill 10 to 12 minutes more, until meat is cooked and an instant-read thermometer inserted into patties registers 160 degrees F. Toast buns, cut side down, on grill during last 1 to 2 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack and cover and grill as above.)
To serve, place a cooked burger on bottom half of each bun. If you like, top each with tomato, onion, and lettuce. Makes 4 servings.
bacon recipe courtesy of: Chef John McClure, Starker's Restaurant, 201 W 47th Street, Kansas City, Missouri, for Midwest Living Magazine
4 thick bacon slices
1/4 cup packed brown sugar
2 pounds 85 percent lean ground chuck or 90 percent lean ground sirloin
3/4 cup cheese curds or string cheese, chopped
salt and ground black pepper
4 good quality hamburger buns
4 1/4 inch thick slices ripe tomato (optional)
4 thin slices white onion (optional)
4 Iceberg lettuce leaves (optional)
Place bacon slices on the unheated rack of a broiler pan. Sprinkle each slice with brown sugar. Bake in a 450 degree F oven for 10 minutes or until crisp. When cool enough to handle, chop bacon; set aside.
Divide beef into eight equal portions. Pat beef portions into patties approximately 4 inches in diameter and about 3/4-inch thick.
Equally divide and place the bacon and 3 tablespoons of the cheese curds in the middle of four of the patties, leaving 1/2 inch around the edge of the patty. Top each with the remaining 4 patties. Pinch edges of top and bottom patties together to form one large burger patty. Chill, covered, in the refrigerator for at least 1 hour.
Season burgers with salt and black pepper. For a charcoal grill, place the patties on the well-oiled rack of an uncovered grill directly over medium coals for 10 minutes. Turn with a wide spatula and grill 10 to 12 minutes more, until meat is cooked and an instant-read thermometer inserted into patties registers 160 degrees F. Toast buns, cut side down, on grill during last 1 to 2 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack and cover and grill as above.)
To serve, place a cooked burger on bottom half of each bun. If you like, top each with tomato, onion, and lettuce. Makes 4 servings.
bacon recipe courtesy of: Chef John McClure, Starker's Restaurant, 201 W 47th Street, Kansas City, Missouri, for Midwest Living Magazine
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