yields 8-10 servings
1 cup grade B maple syrup
4 cups half-and-half
1 1/2 cups granulated sugar, divided
5 egg yolks
1/2 pound thick-cut bacon (about 6 slices)
special equipment: candy thermometer, ice cream maker
In a medium saucepan over moderate heat, reduce the maple syrup to 1/2 cup. Set aside. Over moderate heat in a medium saucepan, heat the half-and-half with 1/2 cup sugar until hot and just bubbling around the edges. In a medium bowl, whisk the yolks with 1/2 cup sugar, then add 1 cup hot half-and-half mixture in a slow stream, whisking constantly. Pour the whole egg
mixture back into the saucepan and cook over medium heat, stirring
constantly with a wooden spoon, until the mixture coats the back of the
spoon and registers 170 degrees F on a thermometer. Do not let boil.
Pour the mixture through a fine mesh sieve into a medium bowl and whisk in the maple syrup.
Cover with parchment paper letting the paper touch the surface of the
mixture, to prevent a skin from forming. Chill the mixture until very
cold, at least 6 hours and up to overnight. Preheat the oven to 425 degrees F. Line a rimmed sheet pan with heavy foil. Place a baking rack over the lined sheet pan
and arrange the bacon slices across the rack next to each other. Bake
until crispy, about 15 minutes. When cool enough to handle, finely chop. Line a sheet pan with parchment paper and set aside. Place the
remaining 1/2 cup sugar in the saucepan and cook over medium heat,
stirring with a fork, until the sugar starts to melt. Stop stirring and cook until the sugar is a golden caramel color, about 10 minutes. Add the bacon and stir to coat. Pour onto prepared baking sheet and let harden. Chop the candied bacon into small pieces. Freeze the custard in an ice cream maker according to the manufacturer's instructions, 20 to 30 minutes and at the last minute, add the candied bacon and let churn until just combined. Transfer to an airtight container and freeze.
bacon recipe courtesy of: Claire Robinson, "Beachy Keen," 5 Ingredient Fix, 2011, Food Network
Monday, December 31, 2012
Sunday, December 30, 2012
2792. SOPA DA PANELA (SOUP OF THE KETTLE)
yields eight servings
1 2- to 2 1/2-pound chicken, with giblets
1/4 pound double-smoked slab bacon
6 ounces hot Italian sausages
6 ounces sweet Italian sausages
1/4 pound linguica, chorizo or pepperoni
2 medium yellow onions, peeled
6 large branches parsley
3 quarts cold water
6 ounces day-old French or Italian bread, cut in 1-inch cubes
10 small sprigs mint
3 teaspoons salt
1/4 teaspoon freshly ground black pepper
In a large heavy kettle over moderate heat, bring the chicken, its giblets, the bacon, the whole sausages, the onions, parsley and water to a simmer, skimming off froth. Cover and simmer slowly 1 to 1 1/4 hours until the chicken is very tender. Arrange the bread cubes over the bottom of a 5- to 6-quart shallow heatproof casserole and scatter the mint sprigs evenly on top. When the chicken is done, lift it and all sausages from the kettle and cool until easy to handle. Discard the bacon, onions and parsley, then skim as much fat from the kettle liquid as possible. Add the pepper and 2 teaspoons of the salt, raise heat to high and boil uncovered while you cut up the meats. Slice the sausages 1/4 inch thick and lay in the casserole on top of the mint. Coarsely chop the giblets and scatter over all. Separate the chicken meat from the bones and skin, cut in bite-size pieces, and lay in the casserole. Taste the broth for salt and add more if needed. Pour the boiling broth into the casserole and let stand 5 minutes. Ladle into soup plates and serve.
bacon recipe courtesy of: Jean Anderson, "In Portugal, Cooking Via Moliere," The New York Times, March 4, 1987
1 2- to 2 1/2-pound chicken, with giblets
1/4 pound double-smoked slab bacon
6 ounces hot Italian sausages
6 ounces sweet Italian sausages
1/4 pound linguica, chorizo or pepperoni
2 medium yellow onions, peeled
6 large branches parsley
3 quarts cold water
6 ounces day-old French or Italian bread, cut in 1-inch cubes
10 small sprigs mint
3 teaspoons salt
1/4 teaspoon freshly ground black pepper
In a large heavy kettle over moderate heat, bring the chicken, its giblets, the bacon, the whole sausages, the onions, parsley and water to a simmer, skimming off froth. Cover and simmer slowly 1 to 1 1/4 hours until the chicken is very tender. Arrange the bread cubes over the bottom of a 5- to 6-quart shallow heatproof casserole and scatter the mint sprigs evenly on top. When the chicken is done, lift it and all sausages from the kettle and cool until easy to handle. Discard the bacon, onions and parsley, then skim as much fat from the kettle liquid as possible. Add the pepper and 2 teaspoons of the salt, raise heat to high and boil uncovered while you cut up the meats. Slice the sausages 1/4 inch thick and lay in the casserole on top of the mint. Coarsely chop the giblets and scatter over all. Separate the chicken meat from the bones and skin, cut in bite-size pieces, and lay in the casserole. Taste the broth for salt and add more if needed. Pour the boiling broth into the casserole and let stand 5 minutes. Ladle into soup plates and serve.
bacon recipe courtesy of: Jean Anderson, "In Portugal, Cooking Via Moliere," The New York Times, March 4, 1987
Saturday, December 29, 2012
2791. TOMATILLO GRILLED CHEESE and BACON SANDWICHES
serves 4 to 6
12 slices (1/2-inch thick) ciabatta bread
about 1/4 cup butter, softened
4 oz. sharp cheddar cheese, thinly sliced
about 4 tomatillos (6 oz.), husks removed, rinsed, and cut into 1/4-inch thick slices
8 slices cooked bacon, broken into thirds
1/4 cup cilantro sprigs
6 oz. panela cheese or mozzarella, cut into thin wedges
Spread a side of each bread slice with butter. Turn 6 slices over; top with cheddar, then tomatillos, bacon, cilantro, and panela. Top with remaining bread, buttered side up. Cook sandwiches in a large nonstick frying pan (work in batches or use 2 pans) over medium-low heat until golden on both sides and cheese melts, 7 minutes total.
bacon recipe courtesy of: "In Season," Sunset, August 2012, p. 90
12 slices (1/2-inch thick) ciabatta bread
about 1/4 cup butter, softened
4 oz. sharp cheddar cheese, thinly sliced
about 4 tomatillos (6 oz.), husks removed, rinsed, and cut into 1/4-inch thick slices
8 slices cooked bacon, broken into thirds
1/4 cup cilantro sprigs
6 oz. panela cheese or mozzarella, cut into thin wedges
Spread a side of each bread slice with butter. Turn 6 slices over; top with cheddar, then tomatillos, bacon, cilantro, and panela. Top with remaining bread, buttered side up. Cook sandwiches in a large nonstick frying pan (work in batches or use 2 pans) over medium-low heat until golden on both sides and cheese melts, 7 minutes total.
bacon recipe courtesy of: "In Season," Sunset, August 2012, p. 90
Friday, December 28, 2012
2790. ROASTED BRANZINO with BACON, SHRIMP and FRENCH BEANS
makes two servings
fresh branzino, cleaned and butterflied
2 pieces of good bacon
12 small cleaned shrimp
2 tablespoons good whole grain mustard
1 cup of panko bread crumbs
vegetable oil spray
juice of one fresh lemon
handful French beans ends trimmed
Beans: Steam until tender then sauté with a little butter and lemon juice and season to taste. Add some lemon zest and serve in the fish when ready.
Start by places one strip of bacon on each side of the fish. Now mix together the mustard and the mayo and paint the inside of the fish covering the bacon as well. Place about 12 small cleaned shrimp on the fish scattering evenly and finish with a layer of panko bread crumbs. Preheat your oven to 450 degrees and spray a light coating of vegatable oil on the bread crumbs before putting in the oven. Now roast until the fish is golden brown about 15-20 min and you can see the fat has rendered out of the bacon. Now slid onto a plate and serve with the French beans in the middle and a little more lemon juice.
bacon recipe courtesy of: Benny Doro, February 19, 2011
fresh branzino, cleaned and butterflied
2 pieces of good bacon
12 small cleaned shrimp
2 tablespoons good whole grain mustard
1 cup of panko bread crumbs
vegetable oil spray
juice of one fresh lemon
handful French beans ends trimmed
Beans: Steam until tender then sauté with a little butter and lemon juice and season to taste. Add some lemon zest and serve in the fish when ready.
Start by places one strip of bacon on each side of the fish. Now mix together the mustard and the mayo and paint the inside of the fish covering the bacon as well. Place about 12 small cleaned shrimp on the fish scattering evenly and finish with a layer of panko bread crumbs. Preheat your oven to 450 degrees and spray a light coating of vegatable oil on the bread crumbs before putting in the oven. Now roast until the fish is golden brown about 15-20 min and you can see the fat has rendered out of the bacon. Now slid onto a plate and serve with the French beans in the middle and a little more lemon juice.
bacon recipe courtesy of: Benny Doro, February 19, 2011
Thursday, December 27, 2012
2789. SWEET & SOUR BACON and GREEN BEANS
yields 4-6 servings
1/2 pound bacon, cut into small chunks
1 onion, chopped
2 pounds green beans, ends trimmed and cut into manageable sized pieces
2 tablespoons vinegar
2 tablespoons sugar
salt and pepper to taste
Heat a large skillet over medium heat. Add bacon and fry until crispy. Remove the bacon to a paper-towel lined plate and spoon out several Tablespoons of bacon grease and reserve for another use. Add the onion to the bacon grease and cook until softened. Add the green beans and cook until tender-crispy, or your desired tenderness. Add the sugar and vinegar and stir well. Add the bacon back to the pan and cook, stirring, for another minute or two. Season to taste with salt and pepper.
bacon recipe courtesy of: Cate, Girl Cooks World, October 31, 2011, adapted from Southern Plate: Classic Comfort Food That Makes Everyone Feel Like Family, by Christy Jordan; William Morrow Cookbooks, 2010
1/2 pound bacon, cut into small chunks
1 onion, chopped
2 pounds green beans, ends trimmed and cut into manageable sized pieces
2 tablespoons vinegar
2 tablespoons sugar
salt and pepper to taste
Heat a large skillet over medium heat. Add bacon and fry until crispy. Remove the bacon to a paper-towel lined plate and spoon out several Tablespoons of bacon grease and reserve for another use. Add the onion to the bacon grease and cook until softened. Add the green beans and cook until tender-crispy, or your desired tenderness. Add the sugar and vinegar and stir well. Add the bacon back to the pan and cook, stirring, for another minute or two. Season to taste with salt and pepper.
bacon recipe courtesy of: Cate, Girl Cooks World, October 31, 2011, adapted from Southern Plate: Classic Comfort Food That Makes Everyone Feel Like Family, by Christy Jordan; William Morrow Cookbooks, 2010
Wednesday, December 26, 2012
2788. ONION, BACON and BUTTERNUT TART
serves 6 as a main course, 12 as an appetizer
all-purpose flour for rolling dough
14 ounces whole wheat pizza dough, thawed if frozen
5 slices thick-cut bacon
1 large onion, halved and thinly sliced
2 cloves garlic, thinly sliced
1/2 teaspoon fine sea salt
1 (10 ounces) package frozen diced butternut squash (1 1/2 cups), thawed
1 1/2 cup (about 6 ounces) grated Fontina or Gruyère cheese
2 teaspoons extra-virgin olive oil, divided
1 tablespoon chopped fresh thyme
On a lightly floured surface with a lightly floured rolling pin, roll dough out to a circle about 14 inches in diameter; if the dough pulls back strongly, stop rolling, cover the dough with a kitchen towel and let rest 10 minutes before continuing. Transfer dough to a round pizza pan, stone or large greased baking sheet; reshape dough as needed, but you can leave any edges of the dough hanging over the sides of the pan (they will be folded in later). Cover with a towel and refrigerate.
Preheat oven to 475°F and place a rack in the middle of the oven. Cook bacon in a large skillet over medium heat until crisped, 8 to 10 minutes. Transfer bacon to a paper-towel-covered plate to drain. Pour off all but 1 tablespoon of grease left in skillet. Return skillet to medium heat and add onion, garlic and salt. Cook, stirring occasionally, until onion is golden and tender, about 15 minutes. Add squash and cook, tossing gently once or twice, until any excess moisture evaporates, 2 to 3 minutes.
Scrape onion mixture into middle of dough and spread evenly, leaving a 1-inch border around edges. Sprinkle top with cheese. Brush edge of dough with half the oil and fold it over to make a ½-inch rim. Brush rim with remaining oil. Bake until tart is deeply browned and dough is cooked through, 20 to 25 minutes. Sprinkle with thyme and cool 10 minutes, then transfer to a cutting board and cut into wedges or squares for serving.
bacon recipe courtesy of: Whole Foods Market
all-purpose flour for rolling dough
14 ounces whole wheat pizza dough, thawed if frozen
5 slices thick-cut bacon
1 large onion, halved and thinly sliced
2 cloves garlic, thinly sliced
1/2 teaspoon fine sea salt
1 (10 ounces) package frozen diced butternut squash (1 1/2 cups), thawed
1 1/2 cup (about 6 ounces) grated Fontina or Gruyère cheese
2 teaspoons extra-virgin olive oil, divided
1 tablespoon chopped fresh thyme
On a lightly floured surface with a lightly floured rolling pin, roll dough out to a circle about 14 inches in diameter; if the dough pulls back strongly, stop rolling, cover the dough with a kitchen towel and let rest 10 minutes before continuing. Transfer dough to a round pizza pan, stone or large greased baking sheet; reshape dough as needed, but you can leave any edges of the dough hanging over the sides of the pan (they will be folded in later). Cover with a towel and refrigerate.
Preheat oven to 475°F and place a rack in the middle of the oven. Cook bacon in a large skillet over medium heat until crisped, 8 to 10 minutes. Transfer bacon to a paper-towel-covered plate to drain. Pour off all but 1 tablespoon of grease left in skillet. Return skillet to medium heat and add onion, garlic and salt. Cook, stirring occasionally, until onion is golden and tender, about 15 minutes. Add squash and cook, tossing gently once or twice, until any excess moisture evaporates, 2 to 3 minutes.
Scrape onion mixture into middle of dough and spread evenly, leaving a 1-inch border around edges. Sprinkle top with cheese. Brush edge of dough with half the oil and fold it over to make a ½-inch rim. Brush rim with remaining oil. Bake until tart is deeply browned and dough is cooked through, 20 to 25 minutes. Sprinkle with thyme and cool 10 minutes, then transfer to a cutting board and cut into wedges or squares for serving.
bacon recipe courtesy of: Whole Foods Market
Tuesday, December 25, 2012
2787. BACON-BRAISED GOOSE in HONEY MUSTARD SAUCE
1-2 strips of bacon
goose breasts
Honey Mustard Sauce:
1 cup honey
1/2 cup prepared mustard
1/2 cup butter (or margarine)
2 teaspoons salt
2 teaspoons curry powder
Combine the ingredients in a small cooking pot and heat over low to medium heat, stirring continuously until all the ingredients are thoroughly mixed together. The honey mustard sauce will later be poured over the goose prior to baking. Save any leftover sauce in the refrigerator for the next batch of duck or goose.
Braise the Goose Breasts: Cook one or two strips of bacon in a cast iron frying pan. Remove the strips and place the goose breasts in the bacon grease on medium to high heat, braising both sides of the breast for 2 to 3 minutes on each side until golden brown. The bacon grease adds a mouth-watering smoky flavor to the goose that really makes the meat "pop". For a healthy heart version of the recipe use olive oil in lieu of bacon grease.
Place the browned breasts into the bottom of a baking dish and cover halfway with the honey sauce. Cook covered at 375 degrees for 15 to 20 minutes or until goose is medium rare to medium. Slice the breast across the grain and drizzle with honey mustard sauce from the bottom of the cooking dish. This goes great with wild rice and steamed carrots, beans, or broccoli.
bacon recipe courtesy of: Rob Endsley, The Outdoor Line, EXPERT DRIVEN Hunting & Fishing Talk Radio, 710 AM ESPN Seattle, 11713 60th Street NE, Lake Stevens, Washington 98258, December 6, 2009
goose breasts
Honey Mustard Sauce:
1 cup honey
1/2 cup prepared mustard
1/2 cup butter (or margarine)
2 teaspoons salt
2 teaspoons curry powder
Combine the ingredients in a small cooking pot and heat over low to medium heat, stirring continuously until all the ingredients are thoroughly mixed together. The honey mustard sauce will later be poured over the goose prior to baking. Save any leftover sauce in the refrigerator for the next batch of duck or goose.
Braise the Goose Breasts: Cook one or two strips of bacon in a cast iron frying pan. Remove the strips and place the goose breasts in the bacon grease on medium to high heat, braising both sides of the breast for 2 to 3 minutes on each side until golden brown. The bacon grease adds a mouth-watering smoky flavor to the goose that really makes the meat "pop". For a healthy heart version of the recipe use olive oil in lieu of bacon grease.
Place the browned breasts into the bottom of a baking dish and cover halfway with the honey sauce. Cook covered at 375 degrees for 15 to 20 minutes or until goose is medium rare to medium. Slice the breast across the grain and drizzle with honey mustard sauce from the bottom of the cooking dish. This goes great with wild rice and steamed carrots, beans, or broccoli.
bacon recipe courtesy of: Rob Endsley, The Outdoor Line, EXPERT DRIVEN Hunting & Fishing Talk Radio, 710 AM ESPN Seattle, 11713 60th Street NE, Lake Stevens, Washington 98258, December 6, 2009
Monday, December 24, 2012
2786. BACON FAT GINGERSNAPS
makes 3 to 4 dozen cookies
3/4 cup bacon drippings (from 1 1/2 to 2 pounds bacon), at room temperature
1 cup granulated sugar, plus more for the work surface
1/4 cup molasses (not blackstrap) or cane syrup
1 large egg
2 cups all-purpose flour
1 1/2 teaspoons kosher salt
2 teaspoons baking soda
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
Combine all of the ingredients in a food processor and pulse just until a smooth, stiff dough forms. Wrap the dough tightly in plastic wrap and refrigerate for at least a few hours and up to 2 days. Preheat the oven to 350°F (176°C). Line 2 baking sheets with parchment paper. Place about 1/4 cup sugar in a shallow bowl. Break off 1-tablespoon chunks of cookie dough and roll them into balls. Drop them in the sugar, roll to coat, and place them on the baking sheets, spacing them about 2 inches apart. If desired, gently flatten the dough. Bake the cookies for 10 to 12 minutes, until dark brown. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
bacon recipe courtesy of: CookFight: 2 Cooks, 12 Challenges, 125 Recipes, an Epic Battle for Kitchen Dominance, by Julia Moskin and Kim Severson; Ecco, 2012 | Leite's Culinaria, November 30, 2012
3/4 cup bacon drippings (from 1 1/2 to 2 pounds bacon), at room temperature
1 cup granulated sugar, plus more for the work surface
1/4 cup molasses (not blackstrap) or cane syrup
1 large egg
2 cups all-purpose flour
1 1/2 teaspoons kosher salt
2 teaspoons baking soda
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
Combine all of the ingredients in a food processor and pulse just until a smooth, stiff dough forms. Wrap the dough tightly in plastic wrap and refrigerate for at least a few hours and up to 2 days. Preheat the oven to 350°F (176°C). Line 2 baking sheets with parchment paper. Place about 1/4 cup sugar in a shallow bowl. Break off 1-tablespoon chunks of cookie dough and roll them into balls. Drop them in the sugar, roll to coat, and place them on the baking sheets, spacing them about 2 inches apart. If desired, gently flatten the dough. Bake the cookies for 10 to 12 minutes, until dark brown. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
bacon recipe courtesy of: CookFight: 2 Cooks, 12 Challenges, 125 Recipes, an Epic Battle for Kitchen Dominance, by Julia Moskin and Kim Severson; Ecco, 2012 | Leite's Culinaria, November 30, 2012
Sunday, December 23, 2012
2785. BACON KEBOBS with CITRUS-GINGER GLAZE
serves six
1 cup orange juice
2 tablespoons fresh grated ginger root
2-3 cups of large diced pineapple
3 green or red bell peppers, large diced
1 red onion, large diced
12 strips of applewood smoked bacon
3 in. heavy-duty tooth picks
Heat orange juice in small saucepan with ginger and reduce juice by 1/3. Let sauce cool, and pour sauce over pieces of diced pineapple and peppers. In a sauté pan, heat 1 tbsp. olive oil, sauté peppers, onion and pineapple over medium high heat until half cooked (about 1-2 minutes). Cool all ingredients and set aside. Cook bacon in the oven until bacon is cooked but not crisp. (This will make the bacon easier to place on the kebob). Assemble ingredients on a tooth pick starting with the end of a bacon strip, pineapple, pepper, fold bacon back onto tooth pick, add onion, pepper, fold bacon again so the end of the bacon strip is on the tooth pick. Chill until ready to serve. To serve, heat kebobs on a greased cookie sheet in the oven at 350 degrees for 5 minutes or heat on a grill until meat crisps and vegetables and pineapple are hot-serve.
bacon recipe courtesy of: Patrick Cudahy, One Sweet Apple-Wood Lane, Cudahy, Wisconsin 53110
1 cup orange juice
2 tablespoons fresh grated ginger root
2-3 cups of large diced pineapple
3 green or red bell peppers, large diced
1 red onion, large diced
12 strips of applewood smoked bacon
3 in. heavy-duty tooth picks
Heat orange juice in small saucepan with ginger and reduce juice by 1/3. Let sauce cool, and pour sauce over pieces of diced pineapple and peppers. In a sauté pan, heat 1 tbsp. olive oil, sauté peppers, onion and pineapple over medium high heat until half cooked (about 1-2 minutes). Cool all ingredients and set aside. Cook bacon in the oven until bacon is cooked but not crisp. (This will make the bacon easier to place on the kebob). Assemble ingredients on a tooth pick starting with the end of a bacon strip, pineapple, pepper, fold bacon back onto tooth pick, add onion, pepper, fold bacon again so the end of the bacon strip is on the tooth pick. Chill until ready to serve. To serve, heat kebobs on a greased cookie sheet in the oven at 350 degrees for 5 minutes or heat on a grill until meat crisps and vegetables and pineapple are hot-serve.
bacon recipe courtesy of: Patrick Cudahy, One Sweet Apple-Wood Lane, Cudahy, Wisconsin 53110
Saturday, December 22, 2012
2784. MUSSELS with BACON and RAPINI
yields four portions
8 oz. thick-cut bacon, diced
4 thick slices crusty bread
1 teaspoon pepper
1 teaspoon salt
1 teaspoon steak spice
1 tablespoon vegetable oil
1/2 head rapini
1 tablespoon olive oil
1 medium-size Spanish onion, halved and sliced
2 cups whole red cherry tomatoes
3/4 cup white wine
2 pounds mussels, scrubbed and debearded
3/4 cup water
1/4 cup chopped fresh dill
1/4 cup chopped fresh chives
2 tablespoons butter
lemon juice
salt and freshly ground black pepper
In a large skillet, cook the bacon over medium heat until crispy, about 7 minutes. Remove from pan and set aside. Add the cubed up bread to the skillet to soak up all the excess bacon fat, add pepper and let it go on medium to low heat until bread crisps up. Remove from pan and set aside.
8 oz. thick-cut bacon, diced
4 thick slices crusty bread
1 teaspoon pepper
1 teaspoon salt
1 teaspoon steak spice
1 tablespoon vegetable oil
1/2 head rapini
1 tablespoon olive oil
1 medium-size Spanish onion, halved and sliced
2 cups whole red cherry tomatoes
3/4 cup white wine
2 pounds mussels, scrubbed and debearded
3/4 cup water
1/4 cup chopped fresh dill
1/4 cup chopped fresh chives
2 tablespoons butter
lemon juice
salt and freshly ground black pepper
In a large skillet, cook the bacon over medium heat until crispy, about 7 minutes. Remove from pan and set aside. Add the cubed up bread to the skillet to soak up all the excess bacon fat, add pepper and let it go on medium to low heat until bread crisps up. Remove from pan and set aside.
For the croutons: Chop up the bread into thick cubes. Toss with the seasonings and oil. Bake until golden and crispy.
For the mussels: Bring a large pot of water to boil for 30 seconds. Add the whole rapini and blanch for 45 seconds. Remove and plunge into a bowl of ice water. Drain and roughly chop. Set aside.
In another pan, add and the olive oil and onions and cook for 2 minutes, then add the cherry tomatoes and continue cooking for 5 minutes. Add the wine, cover, and cook for 2 minutes then add mussels and water and cook until they begin to open, about 5 to 7 minutes. Add the rapini to the pan of muscles and cook for 2 minutes. Remove from heat, discard unopened mussels, add bacon, dill, chives, butter, lemon juice, to taste, salt, and pepper and serve with croutons on top.
bacon recipe courtesy of: Chuck Hughes, "The Locksmiths," Chuck's Day Off, Cooking Channel TV
For the mussels: Bring a large pot of water to boil for 30 seconds. Add the whole rapini and blanch for 45 seconds. Remove and plunge into a bowl of ice water. Drain and roughly chop. Set aside.
In another pan, add and the olive oil and onions and cook for 2 minutes, then add the cherry tomatoes and continue cooking for 5 minutes. Add the wine, cover, and cook for 2 minutes then add mussels and water and cook until they begin to open, about 5 to 7 minutes. Add the rapini to the pan of muscles and cook for 2 minutes. Remove from heat, discard unopened mussels, add bacon, dill, chives, butter, lemon juice, to taste, salt, and pepper and serve with croutons on top.
bacon recipe courtesy of: Chuck Hughes, "The Locksmiths," Chuck's Day Off, Cooking Channel TV
Friday, December 21, 2012
2783. APPLEWOOD-SMOKED BACON BEIGNETS with BLACK WASABI and AGAVE NECTAR
Beignets
2 quarts canola oil
¼ lb butter, medium diced
1/2 cup water
1/2 cup milk
1 cup all-purpose flour
4 eggs
¼ lb bacon, chopped, cooked crispy
1 tablespoon aonori (dried powder Japanese seaweed)
2 tablespoons chives
Black Wasabi
1 cup Dijon mustard
4 tablespoons fresh lemon juice
2 tablespoons wasabi paste
4 tablespoons olive oil
2 packages squid ink
Pinch of salt
Pinch of pepper, black ground
Agave nectar (to drizzle on the beignets, to taste)
Black Wasabi: Thoroughly mix all the ingredients for the black wasabi and place in refrigerator to chill.
Beignets: Place the canola oil in a stockpot and preheat to 350 degrees F. In a medium sized pot bring the butter, water and milk to a simmer. Sauté bacon until crispy. Place on paper towels to drain. Add the flour to the milk mixture and mix thoroughly by hand for 5 minutes or until the dough falls from the sides of the pot. Remove and place dough in a mixer immediately. Turn the mixer on medium and gradually add one egg at a time. Mix thoroughly. Add the cooked bacon, aonori and chives. Mix thoroughly. Place teaspoon-size scoops of dough immediately into the fryer. Constantly stir the beignets while they are frying to achieve even browning (about 5-7 minutes). Remove fried beignets from the fryer and top them with the black wasabi sauce and agave nectar. Serve immediately.
bacon recipe courtesy of: Chef Mike Potowski, Benjy's (on Washington), 5922 Washington Avenue, Houston, TX 77007 | Cleverly Stone, Talk 650-CBS Radio Houston & Fox 26 Morning News | HoustonTexasFood.com, April 23, 2010
2 quarts canola oil
¼ lb butter, medium diced
1/2 cup water
1/2 cup milk
1 cup all-purpose flour
4 eggs
¼ lb bacon, chopped, cooked crispy
1 tablespoon aonori (dried powder Japanese seaweed)
2 tablespoons chives
Black Wasabi
1 cup Dijon mustard
4 tablespoons fresh lemon juice
2 tablespoons wasabi paste
4 tablespoons olive oil
2 packages squid ink
Pinch of salt
Pinch of pepper, black ground
Agave nectar (to drizzle on the beignets, to taste)
Black Wasabi: Thoroughly mix all the ingredients for the black wasabi and place in refrigerator to chill.
Beignets: Place the canola oil in a stockpot and preheat to 350 degrees F. In a medium sized pot bring the butter, water and milk to a simmer. Sauté bacon until crispy. Place on paper towels to drain. Add the flour to the milk mixture and mix thoroughly by hand for 5 minutes or until the dough falls from the sides of the pot. Remove and place dough in a mixer immediately. Turn the mixer on medium and gradually add one egg at a time. Mix thoroughly. Add the cooked bacon, aonori and chives. Mix thoroughly. Place teaspoon-size scoops of dough immediately into the fryer. Constantly stir the beignets while they are frying to achieve even browning (about 5-7 minutes). Remove fried beignets from the fryer and top them with the black wasabi sauce and agave nectar. Serve immediately.
bacon recipe courtesy of: Chef Mike Potowski, Benjy's (on Washington), 5922 Washington Avenue, Houston, TX 77007 | Cleverly Stone, Talk 650-CBS Radio Houston & Fox 26 Morning News | HoustonTexasFood.com, April 23, 2010
Thursday, December 20, 2012
2782. BACON and TOMATO HASH
serves one
4 rashers streaky bacon
2 teaspoons garlic-infused oil
1 tomato, diced
2 teaspoons Worcestershire sauce
scattering of chopped parsley (about 2 tablespoons)
ground black pepper
Cut each rasher into three or four pieces, and fry in the garlic oil until crispy (the bacon will also give up flavorsome fat of its own). Remove the bacon bits to a piece of kitchen towel.
Tip the chopped tomato, with all its seeded, gluey interior, into the hot oily pan, which will cause a great spitting and sizzling, and stir for a couple of minutes. Add the Worcestershire sauce and stir again, then put the bacon back into the pan, mixing it into the tomato before transferring to a plate.
Scatter with some parsley and lots of freshly ground pepper, and serve with bread to dip in the oily juices.
bacon recipe courtesy of: Feast: Food That Celebrates Life, by Nigella Lawson. London: Chatto & Windus, 2004; p. 416
4 rashers streaky bacon
2 teaspoons garlic-infused oil
1 tomato, diced
2 teaspoons Worcestershire sauce
scattering of chopped parsley (about 2 tablespoons)
ground black pepper
Cut each rasher into three or four pieces, and fry in the garlic oil until crispy (the bacon will also give up flavorsome fat of its own). Remove the bacon bits to a piece of kitchen towel.
Tip the chopped tomato, with all its seeded, gluey interior, into the hot oily pan, which will cause a great spitting and sizzling, and stir for a couple of minutes. Add the Worcestershire sauce and stir again, then put the bacon back into the pan, mixing it into the tomato before transferring to a plate.
Scatter with some parsley and lots of freshly ground pepper, and serve with bread to dip in the oily juices.
bacon recipe courtesy of: Feast: Food That Celebrates Life, by Nigella Lawson. London: Chatto & Windus, 2004; p. 416
Wednesday, December 19, 2012
2781. BACON-TOPPED PETITE TURKEY MEATLOAF with BARBECUE SAUCE
makes five servings
3/4 cup grated zucchini, all moisture squeezed dry with paper towel
2 tablespoons onion, minced
2 tablespoons diced red pepper
1/2 cup seasoned breadcrumbs
1/4 cup barbecue sauce
1 large egg
1 teaspoon smoked paprika
1 teaspoon kosher salt
1.3 lb raw 93% lean ground turkey
5 slices center cut bacon, cut in half
2 1/2 tablespoons barbecue sauce
Preheat the oven to 350°. Lightly spray a petite loaf pan
with oil (if you don't have a petite loaf pan you could use a muffin tin). In a large bowl, mix the zucchini, onion, red pepper, breadcrumbs, BBQ sauce, egg, paprika and salt. Add the turkey and combine until mixed through. Create 5 equal loafs and place them into the loaf pan. Place the 2 bacon halves over each loaf and top each with 1/2 tbsp additional BBQ sauce. Bake about 25 minutes or until cooked through.
bacon recipe courtesy of: Gina Homolka, Skinnytaste, July 11, 2012
3/4 cup grated zucchini, all moisture squeezed dry with paper towel
2 tablespoons onion, minced
2 tablespoons diced red pepper
1/2 cup seasoned breadcrumbs
1/4 cup barbecue sauce
1 large egg
1 teaspoon smoked paprika
1 teaspoon kosher salt
1.3 lb raw 93% lean ground turkey
5 slices center cut bacon, cut in half
2 1/2 tablespoons barbecue sauce
Preheat the oven to 350°. Lightly spray a petite loaf pan
with oil (if you don't have a petite loaf pan you could use a muffin tin). In a large bowl, mix the zucchini, onion, red pepper, breadcrumbs, BBQ sauce, egg, paprika and salt. Add the turkey and combine until mixed through. Create 5 equal loafs and place them into the loaf pan. Place the 2 bacon halves over each loaf and top each with 1/2 tbsp additional BBQ sauce. Bake about 25 minutes or until cooked through.bacon recipe courtesy of: Gina Homolka, Skinnytaste, July 11, 2012
Tuesday, December 18, 2012
2780. BACON, POTATO, ROSEMARY and FONTINA PIZZA
yields 1 (13 by 18-inch) pizza
1 recipe fresh pizza dough (recipe below)
3 to 4 baby Yukon gold fingerling potatoes, finely sliced
1/2 small onion, finely sliced
6 slices applewood smoked bacon, finely chopped
2 tablespoons rosemary leaves
1/4 cup extra-virgin olive oil, plus extra to grease pan
Kosher salt and freshly ground black pepper
1 cup shredded fontina cheese
1 cup baby arugula, optional
1/2 lemon, juiced
Fresh Pizza Dough:
2 packages active dry yeast
2 teaspoons sugar
2 cups warm water (100 to 110 degrees F.)
2 tablespoons kosher salt
6 cups unbleached all-purpose flour, plus more for dusting
2 tablespoons extra-virgin olive oil, plus extra for bowl
In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes. If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic. If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes. Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.
Pizza: Preheat the oven to 450 degrees F. Put a jelly roll pan or half sheet pan in the oven. In a large mixing bowl, combine the fingerling potatoes, onion, bacon, and rosemary leaves. Add 1/4 cup of olive oil and season with salt and pepper, to taste. Toss together to coat with olive oil. Take the preheated jelly roll pan out of the oven and drizzle some olive oil over entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan so the dough comes up the sides to form a crust on the rim. Pour the potato mixture onto the pizza dough, then sprinkle with shredded fontina. Bake for 20 to 25 minutes until crispy and golden, about 20 to 25 minutes. Garnish with arugula and drizzle the lemon juice over the top. Serve immediately.
bacon recipe courtesy of: Tyler Florence, "Pizza," Tyler's Ultimate, Food Network
1 recipe fresh pizza dough (recipe below)
3 to 4 baby Yukon gold fingerling potatoes, finely sliced
1/2 small onion, finely sliced
6 slices applewood smoked bacon, finely chopped
2 tablespoons rosemary leaves
1/4 cup extra-virgin olive oil, plus extra to grease pan
Kosher salt and freshly ground black pepper
1 cup shredded fontina cheese
1 cup baby arugula, optional
1/2 lemon, juiced
Fresh Pizza Dough:
2 packages active dry yeast
2 teaspoons sugar
2 cups warm water (100 to 110 degrees F.)
2 tablespoons kosher salt
6 cups unbleached all-purpose flour, plus more for dusting
2 tablespoons extra-virgin olive oil, plus extra for bowl
In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes. If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic. If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes. Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.
Pizza: Preheat the oven to 450 degrees F. Put a jelly roll pan or half sheet pan in the oven. In a large mixing bowl, combine the fingerling potatoes, onion, bacon, and rosemary leaves. Add 1/4 cup of olive oil and season with salt and pepper, to taste. Toss together to coat with olive oil. Take the preheated jelly roll pan out of the oven and drizzle some olive oil over entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan so the dough comes up the sides to form a crust on the rim. Pour the potato mixture onto the pizza dough, then sprinkle with shredded fontina. Bake for 20 to 25 minutes until crispy and golden, about 20 to 25 minutes. Garnish with arugula and drizzle the lemon juice over the top. Serve immediately.
bacon recipe courtesy of: Tyler Florence, "Pizza," Tyler's Ultimate, Food Network
Monday, December 17, 2012
2779. BAKED FLOUNDER ROLLS with TOMATO, BELL PEPPER, and BACON
serves six
6 slices of lean bacon, chopped fine
1/4 cup finely chopped shallot
2/3 cup minced green bell pepper
1/2 cup dry white wine
a 28-ounce can tomatoes including the juice, chopped
1/2 teaspoon crumbled dried basil
six 1/2-pound flounder fillets, halved lengthwise and seasoned with salt and pepper
1/2 cup fine fresh bread crumbs
2 tablespoons finely chopped fresh parsley leaves
1 tablespoon olive oil
In a skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and discard all but 2 tablespoons of the fat. In the fat remaining in the skillet cook the shallot and the bell pepper over moderately low heat, stirring, for 3 minutes, add the wine, and boil the mixture, scraping up the brown bits, for 1 minute. Add the tomatoes with the juice, the basil, and salt and pepper to taste and simmer the sauce, stirring occasionally, for 10 minutes, or until it is thickened.
6 slices of lean bacon, chopped fine
1/4 cup finely chopped shallot
2/3 cup minced green bell pepper
1/2 cup dry white wine
a 28-ounce can tomatoes including the juice, chopped
1/2 teaspoon crumbled dried basil
six 1/2-pound flounder fillets, halved lengthwise and seasoned with salt and pepper
1/2 cup fine fresh bread crumbs
2 tablespoons finely chopped fresh parsley leaves
1 tablespoon olive oil
In a skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and discard all but 2 tablespoons of the fat. In the fat remaining in the skillet cook the shallot and the bell pepper over moderately low heat, stirring, for 3 minutes, add the wine, and boil the mixture, scraping up the brown bits, for 1 minute. Add the tomatoes with the juice, the basil, and salt and pepper to taste and simmer the sauce, stirring occasionally, for 10 minutes, or until it is thickened.
On a work surface arrange the flounder fillet halves,
skinned sides up, beginning with the narrow end roll up each fillet half
jelly-roll fashion, and secure each roll with a wooden pick.
In an oiled flameproof baking pan, 15 by 10 by 2 inches,
arrange the fish rolls, seam sides down and not touching each other,
pour the sauce evenly over them, and bake the mixture in the middle of a
preheated 400°F. oven for 10 minutes. In a bowl stir together the bread
crumbs, the parsley, the bacon, and salt and pepper to taste and
sprinkle the topping over the rolls. Drizzle the fish rolls with the oil
and bake the mixture for 10 minutes, or until the fish just flakes.
(For a crisper topping, the cooked mixture may be broiled under a
preheated broiler about 4 inches from the heat for 1 to 2 minutes.)
Transfer the fish rolls to a heated platter and spoon the sauce and
topping over them.
bacon recipe courtesy of: Gourmet, May 1992
Sunday, December 16, 2012
2778. GRILLED FLANK STEAK with BACON BALSAMIC GLAZE
yields four servings
Cooking spray
2 tablespoons triple peppercorn
1 flank steak, about 1 1/4 pounds
Salt
2 teaspoons garlic flakes
4 slices bacon, diced
1/2 cup balsamic vinegar
1/2 cup reduced-sodium beef broth
2 teaspoons cornstarch
2 tablespoons chopped fresh parsley leaves
Heat a stove-top grill pan or griddle with cooking spray over medium-high heat to preheat. Place peppercorns in a plastic bag and smash with the flat side of a meat mallet, or bottom of a heavy skillet, until finely crushed. Season both sides of flank steak with crushed peppercorns, salt and garlic flakes.
Cooking spray
2 tablespoons triple peppercorn
1 flank steak, about 1 1/4 pounds
Salt
2 teaspoons garlic flakes
4 slices bacon, diced
1/2 cup balsamic vinegar
1/2 cup reduced-sodium beef broth
2 teaspoons cornstarch
2 tablespoons chopped fresh parsley leaves
Heat a stove-top grill pan or griddle with cooking spray over medium-high heat to preheat. Place peppercorns in a plastic bag and smash with the flat side of a meat mallet, or bottom of a heavy skillet, until finely crushed. Season both sides of flank steak with crushed peppercorns, salt and garlic flakes.
Place steak on hot pan and cook 5 minutes per side for medium
doneness. Remove from heat and let steak rest 10 minutes. Slice meat
crosswise into 1/4-inch thick slices.
While the steak is cooking, Place diced bacon in a large skillet over medium heat until browned and crisp. Add vinegar and bring to a simmer for 5 minutes, or until liquid reduces. In a small bowl, add broth and cornstarch, whisking until cornstarch is completely dissolved, and add to skillet. Simmer 2 minutes bringing to a full boil, until sauce thickens. Remove from heat, spoon sauce over steak slices and top with parsley.
bacon recipe courtesy of: Robin Miller, "Glaze, Bake, Wrap and Dunk," Quick Fix Meals with Robin Miller, Food Network, 2007
While the steak is cooking, Place diced bacon in a large skillet over medium heat until browned and crisp. Add vinegar and bring to a simmer for 5 minutes, or until liquid reduces. In a small bowl, add broth and cornstarch, whisking until cornstarch is completely dissolved, and add to skillet. Simmer 2 minutes bringing to a full boil, until sauce thickens. Remove from heat, spoon sauce over steak slices and top with parsley.
bacon recipe courtesy of: Robin Miller, "Glaze, Bake, Wrap and Dunk," Quick Fix Meals with Robin Miller, Food Network, 2007
Saturday, December 15, 2012
2777. BLACKBERRY APPLE COBBLER with BACON-SAGE CRUST
yields twelve servings
2 cups fresh or frozen blackberries, stems removed
8 apples peeled, cored, cut into wedges
1/2 cup plus 3 tablespoons sugar
1 tablespoon lemon juice
freshly grated zest of 1/2 lemon
2 cups whole wheat pastry flour or all-purpose flour
pinch of salt
1 tablespoon baking powder
scant 1/2 cup unsalted butter
1 egg
1/3 cup milk
4 slices bacon, cooked and crumbled into 1/2″ pieces
2 fresh sage leaves, chopped very finely, or 1/4 teaspoon ground dried sage
Preheat oven to 425. Butter a 9 x 13 inch baking pan and set aside. Combine berries, apples, 1/2 cup sugar, lemon juice and lemon zest in the prepared pan. In a medium bowl, combine the flour, salt, baking powder and 1 tablespoon of the sugar. Work in the butter with a pastry blender or your fingertips. Lightly beat the egg and milk together, and slowly but firmly (you don’t want too many strokes) stir into the flour mixture. Stir in the chopped bacon and sage. Knead lightly, sprinkling on a bit more flour as necessary to form a smooth dough. Break off portions of the dough and place them on top of the fruit in the pan, pressing and spreading the dough as you go. Cover the entire surface. Sprinkle remaining sugar over the dough and bake until well browned, 35-45 minutes. Serve immediately, with ice cream of course.
bacon recipe courtesy of: Cheryl Herrick, CrankyCakes, September 12, 2009 | adapted from The New Basics Cookbook by Julee Rosso and Sheila Lukins
2 cups fresh or frozen blackberries, stems removed
8 apples peeled, cored, cut into wedges
1/2 cup plus 3 tablespoons sugar
1 tablespoon lemon juice
freshly grated zest of 1/2 lemon
2 cups whole wheat pastry flour or all-purpose flour
pinch of salt
1 tablespoon baking powder
scant 1/2 cup unsalted butter
1 egg
1/3 cup milk
4 slices bacon, cooked and crumbled into 1/2″ pieces
2 fresh sage leaves, chopped very finely, or 1/4 teaspoon ground dried sage
Preheat oven to 425. Butter a 9 x 13 inch baking pan and set aside. Combine berries, apples, 1/2 cup sugar, lemon juice and lemon zest in the prepared pan. In a medium bowl, combine the flour, salt, baking powder and 1 tablespoon of the sugar. Work in the butter with a pastry blender or your fingertips. Lightly beat the egg and milk together, and slowly but firmly (you don’t want too many strokes) stir into the flour mixture. Stir in the chopped bacon and sage. Knead lightly, sprinkling on a bit more flour as necessary to form a smooth dough. Break off portions of the dough and place them on top of the fruit in the pan, pressing and spreading the dough as you go. Cover the entire surface. Sprinkle remaining sugar over the dough and bake until well browned, 35-45 minutes. Serve immediately, with ice cream of course.
bacon recipe courtesy of: Cheryl Herrick, CrankyCakes, September 12, 2009 | adapted from The New Basics Cookbook by Julee Rosso and Sheila Lukins
Friday, December 14, 2012
2776. STRIP STEAK with BACON and MUSHROOM SHERRY SAUCE
2 boneless strip steaks, about 10-12 oz.
4 slices bacon, cut in 1″ pieces
1/2 lb. mushrooms, sliced
1/8 cup steak sauce
1/8 cup dry sherry
1 teaspoons brown sugar
1/4 teaspoon garlic powder
2-3 sprigs of fresh rosemary (save some for garnish)
salt
freshly ground pepper
Cook the bacon in a large fry pan on medium heat until crisp. Remove bacon from pan and place on paper towels, reserving 2 tablespoons of the drippings in the pan. Add mushrooms to bacon drippings and cook until tender (about 5 minutes) stirring occasionally. Add the bacon, steak sauce, sherry, garlic powder and sugar to the pan and mix well. Bring to a boil, reduce heat to medium low and simmer for 5 minutes. Add a few pieces of the fresh rosemary. Cover to keep warm. Salt and pepper both sides of steak. Sear steaks on both sides and then cook to desired doneness (about 10-12 minutes for medium rare). Plate the steaks on warmed plates and top with the sauce, garnish with sprigs of fresh rosemary.
bacon recipe courtesy of: Kathleen, "Deja Vu" Cook, July 12, 2012
4 slices bacon, cut in 1″ pieces
1/2 lb. mushrooms, sliced
1/8 cup steak sauce
1/8 cup dry sherry
1 teaspoons brown sugar
1/4 teaspoon garlic powder
2-3 sprigs of fresh rosemary (save some for garnish)
salt
freshly ground pepper
Cook the bacon in a large fry pan on medium heat until crisp. Remove bacon from pan and place on paper towels, reserving 2 tablespoons of the drippings in the pan. Add mushrooms to bacon drippings and cook until tender (about 5 minutes) stirring occasionally. Add the bacon, steak sauce, sherry, garlic powder and sugar to the pan and mix well. Bring to a boil, reduce heat to medium low and simmer for 5 minutes. Add a few pieces of the fresh rosemary. Cover to keep warm. Salt and pepper both sides of steak. Sear steaks on both sides and then cook to desired doneness (about 10-12 minutes for medium rare). Plate the steaks on warmed plates and top with the sauce, garnish with sprigs of fresh rosemary.
bacon recipe courtesy of: Kathleen, "Deja Vu" Cook, July 12, 2012
Thursday, December 13, 2012
2775. APPLE BACON FRITTERS with MAPLE BOURBON GLAZE
yields one dozen fritters
4 ounces water, heated to 110F
1/4 ounce dry active yeast
1 cup diced tart apple
2 tablespoons sugar
1/2 teaspoon cinnamon
3 slices bacon, cooked crisp and chopped
3/4 ounce vegetable shortening
1 ounce sugar
1/8 ounce salt
1/8 teaspoon mace or nutmeg
1/2 ounce non-fat dry milk
1 egg
8 1/2 ounces bread flour
Vegetable oil for frying
Maple Bourbon Glaze (enough to glaze 12 fritters or doughnuts)
1/4 teaspoon gelatin
3 tablespoons water
2 tablespoons bourbon
1/4 cup maple syrup
1 teaspoon vanilla
1 pound powdered sugar
In the bowl of a mixer combine the yeast and the water. Allow to sit for ten minutes.
While the yeast activates mix the apples, bacon, two tablespoons of sugar, and cinnamon. Set aside.
In the same bowl as the yeast mixture mix the shortening, one ounce of sugar, salt, mace or nutmeg, dry milk, egg, and bread flour. Mix with the dough hook on low speed for three minutes. Check the hydration of the dough by touching it; if it is sticky but does not stick it is ready. Mix on medium speed for six minutes.
Add the apples mixture to the bowl and mix on low speed for three minutes, until the apples and bacon are well combined.
Transfer the dough to an oiled bowl and cover with plastic wrap. Allow to ferment for two hours, or until the dough has doubled in size.
Once the dough has fermented turn out onto a well floured board and with the palm of your hand press out the dough into a large rectangle. Cut the dough into the desired shapes, I find squares work well for me, and cover with plastic for thirty minutes.
While the fritters proof heat at least three inches of oil in a deep pot, allowing for two inches of space at the top of the pan to prevent overflow, to 375 F.
Once proofed, fry the fritters in the hot oil for one minute per side. Once fried drain on paper towels while you fry the remaining fritters.
Let the fritters cool slightly while you prepare the glaze.
In a small bowl mix the gelatin with the water. Allow to bloom for ten minutes. Once bloomed heat in the microwave for 10 seconds until it is melted.
In a large bowl mix the gelatin with the remaining ingredients and mix until smooth.
Dip the warm fritters into the glaze and turn to coat. Let the excess drip off before transferring to a rack to dry.
Enjoy warm, or at room temperature.
bacon recipe courtesy of: Kelly Jaggers, Evil Shenanigans, September 11, 2009
4 ounces water, heated to 110F
1/4 ounce dry active yeast
1 cup diced tart apple
2 tablespoons sugar
1/2 teaspoon cinnamon
3 slices bacon, cooked crisp and chopped
3/4 ounce vegetable shortening
1 ounce sugar
1/8 ounce salt
1/8 teaspoon mace or nutmeg
1/2 ounce non-fat dry milk
1 egg
8 1/2 ounces bread flour
Vegetable oil for frying
Maple Bourbon Glaze (enough to glaze 12 fritters or doughnuts)
1/4 teaspoon gelatin
3 tablespoons water
2 tablespoons bourbon
1/4 cup maple syrup
1 teaspoon vanilla
1 pound powdered sugar
In the bowl of a mixer combine the yeast and the water. Allow to sit for ten minutes.
While the yeast activates mix the apples, bacon, two tablespoons of sugar, and cinnamon. Set aside.
In the same bowl as the yeast mixture mix the shortening, one ounce of sugar, salt, mace or nutmeg, dry milk, egg, and bread flour. Mix with the dough hook on low speed for three minutes. Check the hydration of the dough by touching it; if it is sticky but does not stick it is ready. Mix on medium speed for six minutes.
Add the apples mixture to the bowl and mix on low speed for three minutes, until the apples and bacon are well combined.
Transfer the dough to an oiled bowl and cover with plastic wrap. Allow to ferment for two hours, or until the dough has doubled in size.
Once the dough has fermented turn out onto a well floured board and with the palm of your hand press out the dough into a large rectangle. Cut the dough into the desired shapes, I find squares work well for me, and cover with plastic for thirty minutes.
While the fritters proof heat at least three inches of oil in a deep pot, allowing for two inches of space at the top of the pan to prevent overflow, to 375 F.
Once proofed, fry the fritters in the hot oil for one minute per side. Once fried drain on paper towels while you fry the remaining fritters.
Let the fritters cool slightly while you prepare the glaze.
In a small bowl mix the gelatin with the water. Allow to bloom for ten minutes. Once bloomed heat in the microwave for 10 seconds until it is melted.
In a large bowl mix the gelatin with the remaining ingredients and mix until smooth.
Dip the warm fritters into the glaze and turn to coat. Let the excess drip off before transferring to a rack to dry.
Enjoy warm, or at room temperature.
bacon recipe courtesy of: Kelly Jaggers, Evil Shenanigans, September 11, 2009
Wednesday, December 12, 2012
2774. SQUID with BACON and GARLIC OIL
yields 4 appetizer servings
8 ounces slab bacon, cut into lardons
6 cloves garlic, finely chopped
2 tablespoons olive oil
2 pounds fresh squid, cleaned and sliced into rings
salt and freshly ground pepper
3 tablespoons chopped fresh parsley leaves
1 tablespoon freshly chopped thyme leaves
Place the bacon in a medium saute pan over medium heat and cook until lightly golden brown and the fat has been rendered. Increase the heat to high and add the garlic, olive oil, and squid, and season with salt and pepper, to taste. Cook the squid for 2 to 3 minutes or until just cooked through. Stir in the herbs and serve.
bacon recipe courtesy of: Bobby Flay, "Tapas," Boy Meets Grill, Food Network
8 ounces slab bacon, cut into lardons
6 cloves garlic, finely chopped
2 tablespoons olive oil
2 pounds fresh squid, cleaned and sliced into rings
salt and freshly ground pepper
3 tablespoons chopped fresh parsley leaves
1 tablespoon freshly chopped thyme leaves
Place the bacon in a medium saute pan over medium heat and cook until lightly golden brown and the fat has been rendered. Increase the heat to high and add the garlic, olive oil, and squid, and season with salt and pepper, to taste. Cook the squid for 2 to 3 minutes or until just cooked through. Stir in the herbs and serve.
bacon recipe courtesy of: Bobby Flay, "Tapas," Boy Meets Grill, Food Network
Tuesday, December 11, 2012
2773. POLENTA with BACON-WRAPPED SHRIMP and PORT WINE FIG SAUCE
1 cup polenta
6 thick slices bacon, chopped into chunks
1 shallot, chopped
2 1/2 cups whole milk
1 cup heavy cream
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons butter
Port Wine Fig Sauce:
1 teaspoon butter
1 shallot, chopped
1 cup dried figs, chopped
1/4 cup red onion, chopped
1 teaspoon salt
1/4 cup sugar
3 cup port wine
1 1/2 cups red wine
1 cinnamon stick
6 cloves
10 whole Allspice
10 whole black peppercorns
4 pieces star anise
Bacon Wrapped Shrimp:
6 slices thin cut bacon
12 large shrimp, tail on shelled and deveined
1 tablespoon thyme, picked
Salt and pepper, to taste
Oil, as needed
Garnish:
Frisee greens (for example arugula)
Extra virgin olive oil, as needed
Salt and pepper, to taste
Polenta: Render bacon and caramelize the shallots, then strain the contents and reserve the bacon fat. Add the milk, cream, salt and pepper. Bring to a simmer then whisk in the polenta. Simmer on low until most of the liquid has cooked out and the polenta is soft. Stir in the butter.
Port Wine Fig Sauce: In a medium saucepan, heat the butter and sauté the shallot, dried fig and red onion. Season with the salt. When the mixture has sweat out, add the sugar and turn the heat to high. Caramelize the sugar, then add the port, red wine, cinnamon, cloves, allspice, black peppercorns and star anise. Bring to a boil, then reduce the heat to a simmer. Reduce the sauce until it is sauce consistency, nape. Strain the sauce through a fine mesh strainer. Turn the heat off, then let the halved figs sit in the sauce to reconstitute.
Bacon Wrapped Shrimp: Cut the bacon strips in half, lay them all out and sprinkle the thyme on each strip. Wrap the shrimp, thyme on the inside, starting at the head end of the shrimp. Then, in a large sauté pan over medium high heat, using a bit of oil, sauté the bacon wrapped shrimp. The pan needs to be hot enough that the bacon doesn't stick to the pan but not too high because you don’t want the bacon to brown before the shrimp is cooked through. When the bacon is golden brown the shrimp should be done. Season to taste.
Assembly: Place the polenta in the center of a small plate, then place the shrimp on top of it in an interlocking position. Drizzle the sauce and place the figs. Two shrimp and two figs per plate. Garnish with some frisee greens tossed with extra virgin olive oil, salt and pepper.
bacon recipe courtesy of: Grayson Schmitz, Top Chef, Season 9, Episode 2, Elimination Challenge; Bravo
6 thick slices bacon, chopped into chunks
1 shallot, chopped
2 1/2 cups whole milk
1 cup heavy cream
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons butter
Port Wine Fig Sauce:
1 teaspoon butter
1 shallot, chopped
1 cup dried figs, chopped
1/4 cup red onion, chopped
1 teaspoon salt
1/4 cup sugar
3 cup port wine
1 1/2 cups red wine
1 cinnamon stick
6 cloves
10 whole Allspice
10 whole black peppercorns
4 pieces star anise
Bacon Wrapped Shrimp:
6 slices thin cut bacon
12 large shrimp, tail on shelled and deveined
1 tablespoon thyme, picked
Salt and pepper, to taste
Oil, as needed
Garnish:
Frisee greens (for example arugula)
Extra virgin olive oil, as needed
Salt and pepper, to taste
Polenta: Render bacon and caramelize the shallots, then strain the contents and reserve the bacon fat. Add the milk, cream, salt and pepper. Bring to a simmer then whisk in the polenta. Simmer on low until most of the liquid has cooked out and the polenta is soft. Stir in the butter.
Port Wine Fig Sauce: In a medium saucepan, heat the butter and sauté the shallot, dried fig and red onion. Season with the salt. When the mixture has sweat out, add the sugar and turn the heat to high. Caramelize the sugar, then add the port, red wine, cinnamon, cloves, allspice, black peppercorns and star anise. Bring to a boil, then reduce the heat to a simmer. Reduce the sauce until it is sauce consistency, nape. Strain the sauce through a fine mesh strainer. Turn the heat off, then let the halved figs sit in the sauce to reconstitute.
Bacon Wrapped Shrimp: Cut the bacon strips in half, lay them all out and sprinkle the thyme on each strip. Wrap the shrimp, thyme on the inside, starting at the head end of the shrimp. Then, in a large sauté pan over medium high heat, using a bit of oil, sauté the bacon wrapped shrimp. The pan needs to be hot enough that the bacon doesn't stick to the pan but not too high because you don’t want the bacon to brown before the shrimp is cooked through. When the bacon is golden brown the shrimp should be done. Season to taste.
Assembly: Place the polenta in the center of a small plate, then place the shrimp on top of it in an interlocking position. Drizzle the sauce and place the figs. Two shrimp and two figs per plate. Garnish with some frisee greens tossed with extra virgin olive oil, salt and pepper.
bacon recipe courtesy of: Grayson Schmitz, Top Chef, Season 9, Episode 2, Elimination Challenge; Bravo
Monday, December 10, 2012
2772. MACARONI and CHEESE PIE with a BACON CRUST
1 3/4 pounds bacon
8 ounces uncooked cellentani (corkscrew-shaped) macaroni
1/4 cup plus 2 tablespoons butter, divided
2 1/2 tablespoons all-purpose flour
2 cups milk
4 cups (16 ounces) shredded sharp colby jack cheese
1/2 cup (about 1 ounce) grated parmesan cheese
1/2 cup bread crumbs
1 pinch ground nutmeg
1 pinch fresh basil, chopped
Take 1 pound of bacon and tightly weave it into a square, alternating over and under with the strips of bacon, that is roughly the size of your pie tin. Flip the bacon weave into your pie tin and press down, conforming the bacon to the shape of the tin. Place another pie tin on top of the bacon and press down firmly. This will help your bacon pie crust keep its shape while cooking. Create another bacon weave using the remaining 3/4 pound of bacon. This will be the lattice top for the pie, so with this one you’ll want to leave some space in between the slices of bacon. Place the bacon pie crust and lattice top on separate baking sheets and cook at 400°F for 15 minutes. Meanwhile, cook the macaroni according to the package directions, drain it and set aside. In a saucepan, melt 1/4 cup butter over medium heat and stir in the flour. Add milk to the mix slowly while stirring constantly. Stir in the cheeses and cook over low heat until the cheese is melted and the sauce is slightly thick. Melt remaining 2 tablespoons butter in a skillet over medium heat. Add breadcrumbs and brown. When the bacon is done cooking remove the second pie tin from the top of the crust and let it cool for a few minutes. (Pat the bacon gently with paper towel to absorb any excess grease.) Spoon the macaroni mixture into your bacon pie crust and sprinkle the breadcrumbs over the macaroni and cheese. Sprinkle with nutmeg and basil leaves. Cover your pie with the bacon lattice top and cook at 400°F for 15 minutes. Once your pie is done cooking let it cool and then dig in and enjoy!
bacon recipe courtesy of: Nick, DudeFoods.com | 30 Days 30 Ways with Macaroni & Cheese, Wisconsin Cheese/Wisconsin Milk Marketing Board, 8418 Excelsior Drive, Madison, Wisconsin 53717
8 ounces uncooked cellentani (corkscrew-shaped) macaroni
1/4 cup plus 2 tablespoons butter, divided
2 1/2 tablespoons all-purpose flour
2 cups milk
4 cups (16 ounces) shredded sharp colby jack cheese
1/2 cup (about 1 ounce) grated parmesan cheese
1/2 cup bread crumbs
1 pinch ground nutmeg
1 pinch fresh basil, chopped
Take 1 pound of bacon and tightly weave it into a square, alternating over and under with the strips of bacon, that is roughly the size of your pie tin. Flip the bacon weave into your pie tin and press down, conforming the bacon to the shape of the tin. Place another pie tin on top of the bacon and press down firmly. This will help your bacon pie crust keep its shape while cooking. Create another bacon weave using the remaining 3/4 pound of bacon. This will be the lattice top for the pie, so with this one you’ll want to leave some space in between the slices of bacon. Place the bacon pie crust and lattice top on separate baking sheets and cook at 400°F for 15 minutes. Meanwhile, cook the macaroni according to the package directions, drain it and set aside. In a saucepan, melt 1/4 cup butter over medium heat and stir in the flour. Add milk to the mix slowly while stirring constantly. Stir in the cheeses and cook over low heat until the cheese is melted and the sauce is slightly thick. Melt remaining 2 tablespoons butter in a skillet over medium heat. Add breadcrumbs and brown. When the bacon is done cooking remove the second pie tin from the top of the crust and let it cool for a few minutes. (Pat the bacon gently with paper towel to absorb any excess grease.) Spoon the macaroni mixture into your bacon pie crust and sprinkle the breadcrumbs over the macaroni and cheese. Sprinkle with nutmeg and basil leaves. Cover your pie with the bacon lattice top and cook at 400°F for 15 minutes. Once your pie is done cooking let it cool and then dig in and enjoy!
bacon recipe courtesy of: Nick, DudeFoods.com | 30 Days 30 Ways with Macaroni & Cheese, Wisconsin Cheese/Wisconsin Milk Marketing Board, 8418 Excelsior Drive, Madison, Wisconsin 53717
Sunday, December 09, 2012
2771. PANETTONE PANZANELLA with BACON and BRUSSELS SPROUTS
Apple Vinaigrette:
2 tablespoons butter
1 Granny Smith apple, peeled, quarter, cored, cut into 1/2 inch thick slices
1/2 cup extra virgin olive oil
1/3 cup apple cider vinegar
1/4 cup sweet onion, diced
1 teaspoon honey
1/2 cup apple cider (may not need all of this)
Croutons:
9 cups 3/4" cubes Panettone
1/4 cup butter
2 cloves garlic, minced
1 tablespoon fresh sage, chopped
2 teaspoons fresh thyme, chopped
6 tablespoons grated Parmesan cheese
salt and pepper
Salad:
1 10 oz head of radicchio, halved cored, sliced
12 ounces center cut bacon, cooked crisp, crumbled
1 pound Brussels sprouts, trimmed, halved
2 tablespoons olive oil
For the vinaigrette: In a medium heavy skillet melt butter over medium heat. Add apples and diced onion and saute until brown, turning occasionally, about 6 minutes. Cover and cook until apples are completely cooked and soft. Place apples, onions and pan juices into a blender and let cool for a bit. Add honey, oil and vinegar and process until smooth. Add cider a little bit at a time until desired consistency is reached. Season with salt and pepper.
For the croutons: Preheat oven to 400 degrees. Spray a baking sheet with cooking spray. Place Panettone cubes into a large bowl. In a small skillet, melt butter then add garlic, sage and thyme. Saute for a minute or two, until fragrant. Pour butter mixture over the Panettone and toss to coast. Sprinkle cheese over all and season with salt and pepper. Spread cubes onto prepared baking sheet. Bake until pale golden, about 6-8 minutes, stirring halfway through bake time. Do not over brown these. You'll want them golden and crispy on the outside, but still soft on the inside. Cool on baking sheet.
For the salad: Place radicchio in a large bowl of ice water. Chill for at least an hour. Oven roast the Brussels sprouts at the same time you're toasting your croutons. Toss Brussels sprouts with the 2 tablespoons olive oil and season with salt and pepper. Place on baking sheet and roast for 30-35 minutes or until lightly caramelized. Remove from oven and set aside until ready to use. You'll want these at room temperature. Combine croutons, bacon and Brussels sprouts in a large bowl. Drain radicchio very well and then add to salad. Add vinaigrette to coat, tossing to blend well.
bacon recipe courtesy of: Maggie Lauer, The Other Side of Fifty, October 21, 2009
2 tablespoons butter
1 Granny Smith apple, peeled, quarter, cored, cut into 1/2 inch thick slices
1/2 cup extra virgin olive oil
1/3 cup apple cider vinegar
1/4 cup sweet onion, diced
1 teaspoon honey
1/2 cup apple cider (may not need all of this)
Croutons:
9 cups 3/4" cubes Panettone
1/4 cup butter
2 cloves garlic, minced
1 tablespoon fresh sage, chopped
2 teaspoons fresh thyme, chopped
6 tablespoons grated Parmesan cheese
salt and pepper
Salad:
1 10 oz head of radicchio, halved cored, sliced
12 ounces center cut bacon, cooked crisp, crumbled
1 pound Brussels sprouts, trimmed, halved
2 tablespoons olive oil
For the vinaigrette: In a medium heavy skillet melt butter over medium heat. Add apples and diced onion and saute until brown, turning occasionally, about 6 minutes. Cover and cook until apples are completely cooked and soft. Place apples, onions and pan juices into a blender and let cool for a bit. Add honey, oil and vinegar and process until smooth. Add cider a little bit at a time until desired consistency is reached. Season with salt and pepper.
For the croutons: Preheat oven to 400 degrees. Spray a baking sheet with cooking spray. Place Panettone cubes into a large bowl. In a small skillet, melt butter then add garlic, sage and thyme. Saute for a minute or two, until fragrant. Pour butter mixture over the Panettone and toss to coast. Sprinkle cheese over all and season with salt and pepper. Spread cubes onto prepared baking sheet. Bake until pale golden, about 6-8 minutes, stirring halfway through bake time. Do not over brown these. You'll want them golden and crispy on the outside, but still soft on the inside. Cool on baking sheet.
For the salad: Place radicchio in a large bowl of ice water. Chill for at least an hour. Oven roast the Brussels sprouts at the same time you're toasting your croutons. Toss Brussels sprouts with the 2 tablespoons olive oil and season with salt and pepper. Place on baking sheet and roast for 30-35 minutes or until lightly caramelized. Remove from oven and set aside until ready to use. You'll want these at room temperature. Combine croutons, bacon and Brussels sprouts in a large bowl. Drain radicchio very well and then add to salad. Add vinaigrette to coat, tossing to blend well.
bacon recipe courtesy of: Maggie Lauer, The Other Side of Fifty, October 21, 2009
Saturday, December 08, 2012
2770. ESPRESSO-MAPLE LACQUERED BACON
makes ½ pound of bacon and 1 cup of espresso-maple syrup
½ pound thick-cut, nitrate-free smoked bacon (about 6–8 slices)
3 shots espresso
½ cup pure maple syrup
6 whole cardamom pods
Stir together the espresso and the syrup. Add the cardamom pods and let steep together in the fridge overnight. Remove the cardamom pods.
Preheat oven to 350°. Lay the bacon out on a sheet pan. Bake, turning once until the bacon is mostly crisp but not too dry. Remove from the pan. Brush ½ teaspoon of the espresso-maple syrup on each slice of bacon and let cool a bit before devouring.
bacon recipe courtesy of: Toby’s Estate Coffee, 125 N. Sixth Street, Brooklyn, NY 11249 | Edible Brooklyn: The Edible Blog, October 18, 2012
½ pound thick-cut, nitrate-free smoked bacon (about 6–8 slices)
3 shots espresso
½ cup pure maple syrup
6 whole cardamom pods
Stir together the espresso and the syrup. Add the cardamom pods and let steep together in the fridge overnight. Remove the cardamom pods.
Preheat oven to 350°. Lay the bacon out on a sheet pan. Bake, turning once until the bacon is mostly crisp but not too dry. Remove from the pan. Brush ½ teaspoon of the espresso-maple syrup on each slice of bacon and let cool a bit before devouring.
bacon recipe courtesy of: Toby’s Estate Coffee, 125 N. Sixth Street, Brooklyn, NY 11249 | Edible Brooklyn: The Edible Blog, October 18, 2012
Friday, December 07, 2012
2769. DRIED PLUM and BACON STRATA
serves eight
no-stick cooking spray
no-stick cooking spray
1 pound bacon, cut into 1-inch pieces
6 cups French bread, cut into 1 1/2-inch cubes
1 cup (about 6 ounces) quartered dried plums
1 cup shredded Swiss cheese
3 cups milk
8 large eggs
1 teaspoon Italian herb seasoning
1 teaspoon salt
Lightly coat 13 x 9-inch baking dish with cooking spray; set aside. In large nonstick skillet, add bacon; cook and stir 8 minutes over medium-high heat or until bacon is crisp. Drain. In large bowl, combine bread, dried plums, cheese and bacon. Arrange in baking dish; set aside. In medium bowl, whisk together milk, eggs, Italian herb seasoning and salt until well blended; pour over bread mixture. Cover with aluminum foil and refrigerate 4 hours or overnight. Heat oven to 350ºF. Bake, covered, 55 to 65 minutes or until top is golden brown and knife inserted into center comes out clean. Serve warm.
bacon recipe courtesy of: California Dried Plums Board, 3840 Rosin Court, Sacramento, California 95834
6 cups French bread, cut into 1 1/2-inch cubes
1 cup (about 6 ounces) quartered dried plums
1 cup shredded Swiss cheese
3 cups milk
8 large eggs
1 teaspoon Italian herb seasoning
1 teaspoon salt
Lightly coat 13 x 9-inch baking dish with cooking spray; set aside. In large nonstick skillet, add bacon; cook and stir 8 minutes over medium-high heat or until bacon is crisp. Drain. In large bowl, combine bread, dried plums, cheese and bacon. Arrange in baking dish; set aside. In medium bowl, whisk together milk, eggs, Italian herb seasoning and salt until well blended; pour over bread mixture. Cover with aluminum foil and refrigerate 4 hours or overnight. Heat oven to 350ºF. Bake, covered, 55 to 65 minutes or until top is golden brown and knife inserted into center comes out clean. Serve warm.
bacon recipe courtesy of: California Dried Plums Board, 3840 Rosin Court, Sacramento, California 95834
Thursday, December 06, 2012
2768. FIERY HOT BACON-SWISS DIP with MELBA ROUNDS
makes four servings
2 cups shredded Swiss cheese
8 oz. cream cheese, softened to room temperature
1/4 cup mayonnaise
1/2 of a 3 oz. package of real bacon pieces (fully cooked, or make your own)
green onion tops, chopped (about 1/2 of a bunch)
Ritz crackers, crushed (about 2/3 of an inner packet)
2 to 3 tablespoons melted butter or margarine
Melba toast rounds
In a medium-sized mixing bowl, mix together 2 cups shredded Swiss cheese, 8 oz. softened cream cheese, 1/4 cup mayonnaise, and 1/2 package of real bacon pieces. Stir ingredients completely. Now, add 1/2 bunch chopped green onion tops, and gently fold them in. Spread the mixture evenly into an oven-proof baking dish. Make your cracker crumb topping by mixing 2/3 inner packet of Ritz cracker crumbs with 2 to 3 tablespoons melted butter or margarine, until the mixture is crumbly. Sprinkle the crumb mixture evenly over the top of the bacon-Swiss cheese mixture. Bake at 350 degrees for 15 minutes, or until the cheese is beginning to bubble, and the topping is beginning to brown. Remove from the oven, and serve with Melba toast rounds.
2 cups shredded Swiss cheese
8 oz. cream cheese, softened to room temperature
1/4 cup mayonnaise
1/2 of a 3 oz. package of real bacon pieces (fully cooked, or make your own)
green onion tops, chopped (about 1/2 of a bunch)
Ritz crackers, crushed (about 2/3 of an inner packet)
2 to 3 tablespoons melted butter or margarine
Melba toast rounds
In a medium-sized mixing bowl, mix together 2 cups shredded Swiss cheese, 8 oz. softened cream cheese, 1/4 cup mayonnaise, and 1/2 package of real bacon pieces. Stir ingredients completely. Now, add 1/2 bunch chopped green onion tops, and gently fold them in. Spread the mixture evenly into an oven-proof baking dish. Make your cracker crumb topping by mixing 2/3 inner packet of Ritz cracker crumbs with 2 to 3 tablespoons melted butter or margarine, until the mixture is crumbly. Sprinkle the crumb mixture evenly over the top of the bacon-Swiss cheese mixture. Bake at 350 degrees for 15 minutes, or until the cheese is beginning to bubble, and the topping is beginning to brown. Remove from the oven, and serve with Melba toast rounds.
Wednesday, December 05, 2012
2767. CROSTINI with WILD MUSHROOM, BACON and ROSEMARY
makes 10-15 crostini
1/4 pound bacon, diced into small pieces
1/4 pound bacon, diced into small pieces
1 shallot or small red onion, minced
1 teaspoon fresh rosemary, chopped
1 pound wild mushrooms, cleaned and sliced or torn
1/4 cup of vermouth
salt and pepper to taste
2 tablespoons flat-leaf parsley, minced
1 teaspoon fresh rosemary, chopped
1 pound wild mushrooms, cleaned and sliced or torn
1/4 cup of vermouth
salt and pepper to taste
2 tablespoons flat-leaf parsley, minced
olive oil, for brushing on crostini
1 baguette, sliced 1/2” thick
1 baguette, sliced 1/2” thick
Heat
a large sauté pan over high heat. Add the bacon, turn the heat down to
medium and render the fat out of the bacon. After a few minutes, add
the shallot and rosemary and stir. Cook for another few minutes. Add
the mushrooms to the pan, raise the heat and stir until a lot of the
water has evaporated out of the mushrooms, about 5 minutes. Leave the
mushrooms to brown and caramelize on the bottom of the pan and then
deglaze the pan with the vermouth, scraping up any browned bits. Season
with salt and pepper to taste.
Stir in the Italian parsley and keep warm. Heat
a broiler or grill. Lightly brush olive oil onto the sliced bread and
cook under the broiler or grill until lightly browned, 1-2 minutes. Top
each piece of crostini with some of the mushroom mixture, garnishing
with rosemary flowers if you have them.
bacon recipe courtesy of: Becky Selengut, Cornucopia Cuisine, Seattle, Washington
Tuesday, December 04, 2012
2766. ORECCHIETTE with ARTICHOKES and BACON
serves six
¼ teaspoon kosher salt, plus more for pasta pot
1 pound orecchiette
6 medium artichokes
2 lemons
8 ounces bacon, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
6 garlic cloves, crushed and peeled
¼ teaspoon peperoncino flakes
⅓ cup chopped fresh Italian parsley
1 cup grated Pecorino Romano
Bring a large pot of salted water to boil. Once it is boiling, plop in the orecchiette and cook until al dente. Clean and prepare the artichokes as detailed on page 18. Then cut all of the artichokes into ½- inch-thick slices, and leave in the water while you start the sauce. Put the bacon, 1 tablespoon of the olive oil, and the crushed garlic in a large straight- sided skillet over medium heat. Cook the bacon until most of the fat has rendered, about 5 minutes. Drain the artichokes, pat dry, and add to the skillet along with the juice of the remaining lemon. Season with the salt and peperoncino. Cover, and let the artichokes cook gently until they begin to soften and caramelize, about 10 minutes. Uncover, and add about 1 cup pasta water, then bring to a simmer and cook, uncovered, until the artichokes are tender, about 10 minutes more. When the pasta is al dente, scoop it out of the water and add to the sauce. Drizzle with the remaining 2 tablespoons olive oil, and add the chopped parsley. Cook, tossing to coat the pasta with the sauce. Remove from heat, sprinkle with the grated Pecorino Romano, and toss. Serve.
bacon recipe courtesy of: Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali, Knopf, 2011 | Lidia's Italy
¼ teaspoon kosher salt, plus more for pasta pot
1 pound orecchiette
6 medium artichokes
2 lemons
8 ounces bacon, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
6 garlic cloves, crushed and peeled
¼ teaspoon peperoncino flakes
⅓ cup chopped fresh Italian parsley
1 cup grated Pecorino Romano
Bring a large pot of salted water to boil. Once it is boiling, plop in the orecchiette and cook until al dente. Clean and prepare the artichokes as detailed on page 18. Then cut all of the artichokes into ½- inch-thick slices, and leave in the water while you start the sauce. Put the bacon, 1 tablespoon of the olive oil, and the crushed garlic in a large straight- sided skillet over medium heat. Cook the bacon until most of the fat has rendered, about 5 minutes. Drain the artichokes, pat dry, and add to the skillet along with the juice of the remaining lemon. Season with the salt and peperoncino. Cover, and let the artichokes cook gently until they begin to soften and caramelize, about 10 minutes. Uncover, and add about 1 cup pasta water, then bring to a simmer and cook, uncovered, until the artichokes are tender, about 10 minutes more. When the pasta is al dente, scoop it out of the water and add to the sauce. Drizzle with the remaining 2 tablespoons olive oil, and add the chopped parsley. Cook, tossing to coat the pasta with the sauce. Remove from heat, sprinkle with the grated Pecorino Romano, and toss. Serve.
bacon recipe courtesy of: Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali, Knopf, 2011 | Lidia's Italy
Monday, December 03, 2012
2765. STAR ANISE BACON SOUP
serves 3-4
1-2 tablespoons butter
12 oz. bacon, cut into 1/2" pieces
1/2 - 1 cup onions
1 teaspoon garlic powder
1 teaspoon ground ginger
1 bag cole slaw veggie mix (shredded cabbage and carrots)
1/2 teaspoon black pepper
5-6 dried star anise stars
2 cups or more other vegetables and/or mushrooms
salt or tamari to taste, if desired
To a large soup pot on high heat, add butter, bacon, onions, garlic powder, and ginger. Stir continuously until onions sizzle and turn translucent. Add cole slaw mix, black pepper, star anise stars, and continue to stir for about 2 more minutes. Add water and other vegetables, and cook an additional 10-15 minutes, or until all vegetables are tender. Pick out star anise stars, and serve hot.
bacon recipe courtesy of: Primal Kitchen: A Family Grokumentary, November 22, 2010
1-2 tablespoons butter
12 oz. bacon, cut into 1/2" pieces
1/2 - 1 cup onions
1 teaspoon garlic powder
1 teaspoon ground ginger
1 bag cole slaw veggie mix (shredded cabbage and carrots)
1/2 teaspoon black pepper
5-6 dried star anise stars
2 cups or more other vegetables and/or mushrooms
salt or tamari to taste, if desired
To a large soup pot on high heat, add butter, bacon, onions, garlic powder, and ginger. Stir continuously until onions sizzle and turn translucent. Add cole slaw mix, black pepper, star anise stars, and continue to stir for about 2 more minutes. Add water and other vegetables, and cook an additional 10-15 minutes, or until all vegetables are tender. Pick out star anise stars, and serve hot.
bacon recipe courtesy of: Primal Kitchen: A Family Grokumentary, November 22, 2010
Sunday, December 02, 2012
2764. BACON, ASPARAGUS and BUTTER LETTUCE SALAD
serves 4-6
8 oz. asparagus spears
1 bunch butter lettuce, torn in pieces
1 handful of arugula leaves
3 ripe tomatoes, cut into wedges
12 black pitted olives
1/4 cup pine nuts, toasted
8 slices bacon, fried medium crisp and crumbled (divided)
1/4 cup fresh mozzarella, cubed 1/4 inch
Dressing:
1 teaspoon lemon extract
1 tablespoon olive oil
1 teaspoon whole grain mustard
2 tablespoons balsamic vinegar
sea salt
black pepper
Steam asparagus for 4 minutes. Rinse in cold water. Cut into 1 to 2 inch pieces. Toss all the ingredients together and arrange on salad plates. Drizzle dressing over top. Top with a few reserved bacon crumbles.
bacon recipe courtesy of: Nueske's, 203 N. Genesee Street, Wittenberg, Wisconsin 54499
8 oz. asparagus spears
1 bunch butter lettuce, torn in pieces
1 handful of arugula leaves
3 ripe tomatoes, cut into wedges
12 black pitted olives
1/4 cup pine nuts, toasted
8 slices bacon, fried medium crisp and crumbled (divided)
1/4 cup fresh mozzarella, cubed 1/4 inch
Dressing:
1 teaspoon lemon extract
1 tablespoon olive oil
1 teaspoon whole grain mustard
2 tablespoons balsamic vinegar
sea salt
black pepper
Steam asparagus for 4 minutes. Rinse in cold water. Cut into 1 to 2 inch pieces. Toss all the ingredients together and arrange on salad plates. Drizzle dressing over top. Top with a few reserved bacon crumbles.
bacon recipe courtesy of: Nueske's, 203 N. Genesee Street, Wittenberg, Wisconsin 54499
Saturday, December 01, 2012
2763. QUINOA, BACON, and BLUE CHEESE FRITTERS with HORSERADISH-YOGURT SAUCE
makes two dozen fritters
1/3 cup red quinoa, or a mix of red and white, rinsed
2/3 cup water
1 cup quinoa flour
1/2 teaspoon kosher salt
1 1/2 teaspoons baking powder
1 large egg
3/4 cup whole milk
4 slices cooked bacon, crumbled
1/2 cup crumbled blue cheese (3 ounces)
2 tablespoons chopped flat-leaf parsley
1/2 to 1 cup canola oil, as needed for frying
1/2 cup plain low-fat yogurt
1 tablespoon bottled horseradish
1 tablespoon minced chives
In a small saucepan over high heat, bring the quinoa and water to a boil. Reduce the heat to low, cover, and cook until the water has been absorbed and the quinoa is tender, 18 to 20 minutes. Turn off the heat and let the quinoa sit for 5 minutes. Fluff with a fork. Preheat the oven to 200°F. In a small bowl, stir together the quinoa flour, salt, and baking powder. In another small bowl, whisk the egg, then add the milk and whisk to combine. Pour the egg mixture into the quinoa flour mixture and whisk to combine. Fold in the bacon, quinoa, blue cheese, and parsley. Line a rimmed baking sheet with paper towels. Pour enough oil into a large nonstick skillet to cover the bottom by about 1/4 inch. Heat the oil over medium heat until it shimmers. Test the oil's temperature by dropping in a tiny bit of batter; if it sizzles, it's hot enough. Spoon heaping teaspoons of batter into the skillet. Do not overcrowd. Fry until browned, about 3 minutes on the first side and 2 minutes on the second side. Transfer to the prepared baking sheet and repeat with the remaining batter and additional oil, as needed. Keep cooked fritters warm in a 200°F oven. Stir together the yogurt, horseradish, and chives in a small bowl, and serve with the fritters for dipping. Fritters should be served hot, as soon as possible after frying.
1/3 cup red quinoa, or a mix of red and white, rinsed
2/3 cup water
1 cup quinoa flour
1/2 teaspoon kosher salt
1 1/2 teaspoons baking powder
1 large egg
3/4 cup whole milk
4 slices cooked bacon, crumbled
1/2 cup crumbled blue cheese (3 ounces)
2 tablespoons chopped flat-leaf parsley
1/2 to 1 cup canola oil, as needed for frying
1/2 cup plain low-fat yogurt
1 tablespoon bottled horseradish
1 tablespoon minced chives
In a small saucepan over high heat, bring the quinoa and water to a boil. Reduce the heat to low, cover, and cook until the water has been absorbed and the quinoa is tender, 18 to 20 minutes. Turn off the heat and let the quinoa sit for 5 minutes. Fluff with a fork. Preheat the oven to 200°F. In a small bowl, stir together the quinoa flour, salt, and baking powder. In another small bowl, whisk the egg, then add the milk and whisk to combine. Pour the egg mixture into the quinoa flour mixture and whisk to combine. Fold in the bacon, quinoa, blue cheese, and parsley. Line a rimmed baking sheet with paper towels. Pour enough oil into a large nonstick skillet to cover the bottom by about 1/4 inch. Heat the oil over medium heat until it shimmers. Test the oil's temperature by dropping in a tiny bit of batter; if it sizzles, it's hot enough. Spoon heaping teaspoons of batter into the skillet. Do not overcrowd. Fry until browned, about 3 minutes on the first side and 2 minutes on the second side. Transfer to the prepared baking sheet and repeat with the remaining batter and additional oil, as needed. Keep cooked fritters warm in a 200°F oven. Stir together the yogurt, horseradish, and chives in a small bowl, and serve with the fritters for dipping. Fritters should be served hot, as soon as possible after frying.
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