1 lb. radiatori
4 tablespoons shallot, finely chopped
8 oz. bacon
1-1.5 lbs. butternut squash (4 cups when peeled and chopped)
3 cups chanterelle mushrooms
2 cups white wine
a few sprigs of fresh thyme
Kosher salt to taste
Freshly grated parmesan and flat leaf parsley for garnish
Peel and chop a butternut squash into ½” pieces. You will need 4 cups worth, (this may only take a ½ a squash.) Set aside squash pieces. Fill a large pot with salted water, and bring it to a boil. While you are waiting for the water to boil, chop the bacon into ½” pieces. Add the bacon to a large (preferably non-stick pan). Cook it over medium heat until all of the fat has rendered and the
bacon is crispy. Remove the bacon from the pan and let it drain on a
napkin. Add the shallots to the bacon fat and sweat the shallots over medium heat until they are soft and tender, about 5 minutes. Add the butternut squash and the thyme, and toss to coat with the shallots and fat. Add the white wine to the pan and let the squash simmer in the wine until tender, about 15-20 minutes. When the squash has 10 minutes left, add the mushrooms to the pan. This is also the time to put the pasta into the boiling water. Drain the pasta in a colander, reserving about a ½ cup of the pasta water. Add the pasta to the large sauté pan and toss the pasta with all the
mushrooms and squash. If it seems dry, add the reserved pasta water. Add the bacon and some minced parsley. Add freshly grated parmesan and stir to combine. Season to taste with kosher salt and black pepper.
bacon recipe courtesy of: Heather Christo, October 6, 2010
Saturday, August 31, 2013
Friday, August 30, 2013
3035. CHEESE-STUFFED BACON MEATBALLS
yields four servings
Meatballs:
Meatballs:
8 to 10 slices applewood smoked bacon
1 pound ground chuck
1 tablespoon Worcestershire sauce
1 package onion soup mix
1/2 cup panko bread crumbs
1 tablespoon coarse black pepper
1 tablespoon beef stock
8 to 10 bocconcini mozzarella balls
Marinara:
1 pound ground chuck
1 tablespoon Worcestershire sauce
1 package onion soup mix
1/2 cup panko bread crumbs
1 tablespoon coarse black pepper
1 tablespoon beef stock
8 to 10 bocconcini mozzarella balls
Marinara:
1/4 cup olive oil
1 yellow onion, finely diced
2 tablespoons minced garlic
2 tablespoons freshly chopped basil leaves
2 tablespoons freshly chopped oregano leaves
1 tablespoon coarse ground black pepper
2 (14-ounce) cans crushed tomatoes
2 (14-ounce) cans diced tomatoes in puree
1/2 teaspoon crushed red pepper flakes
1 tablespoon chicken bouillon
1 yellow onion, finely diced
2 tablespoons minced garlic
2 tablespoons freshly chopped basil leaves
2 tablespoons freshly chopped oregano leaves
1 tablespoon coarse ground black pepper
2 (14-ounce) cans crushed tomatoes
2 (14-ounce) cans diced tomatoes in puree
1/2 teaspoon crushed red pepper flakes
1 tablespoon chicken bouillon
Meatballs:
Preheat the oven to 400 degrees F.
Arrange the bacon slices on a sheet pan. Put in the oven and bake until crisp, about 8 to 10 minutes. Remove the bacon from the pan to a cutting board and chop. Set aside.
In a large bowl, mix together the beef, Worcestershire, onion soup mix, bread crumbs, black pepper, stock and the chopped bacon.
Form portions of the meat around bocconcini to make smooth balls. Arrange the meatballs on a sheet pan with a rack and bake until thoroughly browned, about 10 to 15 minutes.
Marinara:
Add the oil to a medium saucepan over medium-high heat. When the oil is hot add the onion, garlic, basil, oregano and pepper and saute for a few minutes. Stir in the crushed and diced tomatoes, red pepper flakes and the bouillon. Lower the heat and simmer for 10 to 15 minutes.
Remove the meatballs from the pan to a serving platter and serve with the marinara sauce.
Preheat the oven to 400 degrees F.
Arrange the bacon slices on a sheet pan. Put in the oven and bake until crisp, about 8 to 10 minutes. Remove the bacon from the pan to a cutting board and chop. Set aside.
In a large bowl, mix together the beef, Worcestershire, onion soup mix, bread crumbs, black pepper, stock and the chopped bacon.
Form portions of the meat around bocconcini to make smooth balls. Arrange the meatballs on a sheet pan with a rack and bake until thoroughly browned, about 10 to 15 minutes.
Marinara:
Add the oil to a medium saucepan over medium-high heat. When the oil is hot add the onion, garlic, basil, oregano and pepper and saute for a few minutes. Stir in the crushed and diced tomatoes, red pepper flakes and the bouillon. Lower the heat and simmer for 10 to 15 minutes.
Remove the meatballs from the pan to a serving platter and serve with the marinara sauce.
bacon recipe courtesy of: Aaron McCargo Jr., "Dishes with Dad," Big Daddy's House, Food Network
Thursday, August 29, 2013
3034. CHARRED OKRA with BACON JAM
makes four servings
For the bacon jam:
8 ounces thick-cut bacon, cut crosswise into 2-inch pieces
1/4 medium yellow onion, thinly sliced
3 tablespoons packed dark brown sugar
3 cups low-sodium chicken broth or stock
1 tablespoon honey
1/2 teaspoon ground piment d’Espelette
1/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
For the okra:
12 ounces fresh okra
1/4 teaspoon kosher salt
For the bacon jam:
Place the bacon in a large heavy-bottomed pot or Dutch oven over medium heat and cook, stirring occasionally, until the fat has rendered and the bacon is starting to brown, about 10 to 15 minutes.
Add the onion, season with salt, and cook, stirring occasionally, until the onion has browned, about 5 minutes. Add the sugar and stir to combine.
Add 1 cup of the broth and bring to a simmer, scraping up the browned bits from the bottom of the pot. Continue to simmer, stirring occasionally, until the mixture thickens and almost all of the liquid has evaporated, about 8 to 10 minutes.
Add 1 more cup of the broth and simmer, stirring occasionally, until the mixture thickens and almost all of the liquid has evaporated, about 8 to 10 minutes.
Add the remaining cup of broth, honey, Espelette, measured salt, and black pepper and stir to combine.
Transfer the mixture to a blender and reserve the pot. Blend until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off).
Return the mixture to the reserved pot, place over medium-high heat, and cook, stirring occasionally, until reduced to about 1 1/2 cups, about 6 to 8 minutes. Remove from the heat and stir in the butter; set aside. (At this point, the bacon jam can be cooled to room temperature and then refrigerated in an airtight container for up to 2 weeks. Rewarm before using.)
For the okra:
Trim the stems from the okra and cut each pod in half lengthwise. Place in a large bowl, add the salt, and toss to combine; set aside.
Heat a large, well-seasoned or enameled cast-iron skillet over high heat until very hot, about 3 minutes. Working in 2 to 3 batches so as not to crowd the pan, add the okra, cut-side down in a single layer, and sear undisturbed until charred on the bottom, about 2 to 3 minutes. Flip the okra and cook until crisp-tender, about 30 seconds more. Remove to a medium bowl.
Remove the pan from the heat, add the okra in the bowl and 1/2 cup of the bacon jam to the pan (reserve the remaining bacon jam for another use), and stir to combine. Immediately transfer to a serving dish.
bacon recipe courtesy of: Fire in My Belly: Real Cooking by Kevin Gillespie, with David Joachim; Andrews McMeel Publishing, 2012
For the bacon jam:
8 ounces thick-cut bacon, cut crosswise into 2-inch pieces
1/4 medium yellow onion, thinly sliced
3 tablespoons packed dark brown sugar
3 cups low-sodium chicken broth or stock
1 tablespoon honey
1/2 teaspoon ground piment d’Espelette
1/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
For the okra:
12 ounces fresh okra
1/4 teaspoon kosher salt
For the bacon jam:
Place the bacon in a large heavy-bottomed pot or Dutch oven over medium heat and cook, stirring occasionally, until the fat has rendered and the bacon is starting to brown, about 10 to 15 minutes.
Add the onion, season with salt, and cook, stirring occasionally, until the onion has browned, about 5 minutes. Add the sugar and stir to combine.
Add 1 cup of the broth and bring to a simmer, scraping up the browned bits from the bottom of the pot. Continue to simmer, stirring occasionally, until the mixture thickens and almost all of the liquid has evaporated, about 8 to 10 minutes.
Add 1 more cup of the broth and simmer, stirring occasionally, until the mixture thickens and almost all of the liquid has evaporated, about 8 to 10 minutes.
Add the remaining cup of broth, honey, Espelette, measured salt, and black pepper and stir to combine.
Transfer the mixture to a blender and reserve the pot. Blend until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off).
Return the mixture to the reserved pot, place over medium-high heat, and cook, stirring occasionally, until reduced to about 1 1/2 cups, about 6 to 8 minutes. Remove from the heat and stir in the butter; set aside. (At this point, the bacon jam can be cooled to room temperature and then refrigerated in an airtight container for up to 2 weeks. Rewarm before using.)
For the okra:
Trim the stems from the okra and cut each pod in half lengthwise. Place in a large bowl, add the salt, and toss to combine; set aside.
Heat a large, well-seasoned or enameled cast-iron skillet over high heat until very hot, about 3 minutes. Working in 2 to 3 batches so as not to crowd the pan, add the okra, cut-side down in a single layer, and sear undisturbed until charred on the bottom, about 2 to 3 minutes. Flip the okra and cook until crisp-tender, about 30 seconds more. Remove to a medium bowl.
Remove the pan from the heat, add the okra in the bowl and 1/2 cup of the bacon jam to the pan (reserve the remaining bacon jam for another use), and stir to combine. Immediately transfer to a serving dish.
bacon recipe courtesy of: Fire in My Belly: Real Cooking by Kevin Gillespie, with David Joachim; Andrews McMeel Publishing, 2012
Wednesday, August 28, 2013
3033. OMELETS with POTATOES, BACON and FRESH CHIVES
makes two servings
butter (optional)
Cook potatoes in pot
of boiling salted water until tender, about 30 minutes. Drain. Cool
slightly. Peel, halve, and thinly slice potatoes.
Whisk eggs, 1/3 cup
chives, salt, and pepper in bowl. Cook bacon in 10-inch nonstick skillet
over medium heat until crisp. Using slotted spoon, transfer to paper
towels. Reserve 1 tablespoon drippings in skillet; pour remainder into
cup. Return skillet to medium heat. Add half of egg mixture; stir with
back of fork until edges begin to set. Cook without stirring until
omelet is set, lifting edges with spatula to let uncooked egg flow
underneath, about 2 minutes. Spoon half of potatoes and bacon down
center of omelet. Fold both sides of omelet over filling; slide out onto
plate. Repeat with remaining egg mixture, potatoes, and bacon, adding
more bacon drippings or butter to skillet if necessary. Garnish omelets
with 1 tablespoon chives.
bacon recipe courtesy of: Janet Fletcher, Bon Appétit
Tuesday, August 27, 2013
3032. CANTALOUPE BACON PIZZA with GOAT CHEESE and ARUGULA
pizza crust (ready-made or homemade baked and ready to go)
1/4 cantaloupe, sliced
4 pieces of cooked bacon, crumbled
4 oz. crumbled goat cheese
1 cup arugula
3 tablespoons olive oil
sea salt or kosher salt
freshly ground black pepper
Preheat
oven at 350 degrees. Place pizza crust on pan. Prep pizza crust by
bushing with olive oil. Once oven is heated, place pizza crust in oven.
Allow to bake for five minutes. Using a grill pan, brush cantaloupe
slices on both sides with olive oil and grill until marks appear and
cantaloupe is slighted wilted. On heated pizza crust, coat with goat
cheese, crumbled bacon and cantaloupe slices. Return to oven for five
minutes. Remove from oven, sprinkled with salt to taste and top with 1
cup of arugula. Crack freshly ground black pepper on top, serve and
enjoy.
bacon recipe courtesy of: Linda Arceo, Giggles, Gobbles and Gulps, August 13, 2013
Monday, August 26, 2013
3031. BACON-PORK POPS on LEMONGRASS STICKS
yields 12 pops
1/2 pound thin-cut bacon, minced
1/2 pound thin-cut bacon, minced
1 pound ground pork butt
2 cloves garlic, grated
1 tablespoon minced fresh cilantro
1 teaspoon grated peeled ginger
1 teaspoon sugar
2 tablespoons soy sauce
Kosher salt and freshly ground pepper
4 stalks lemongrass, cut into twelve 4-inch sticks
Sweet chili sauce, for dipping
2 cloves garlic, grated
1 tablespoon minced fresh cilantro
1 teaspoon grated peeled ginger
1 teaspoon sugar
2 tablespoons soy sauce
Kosher salt and freshly ground pepper
4 stalks lemongrass, cut into twelve 4-inch sticks
Sweet chili sauce, for dipping
Preheat
the broiler. Lightly mix the bacon, ground pork, garlic, cilantro,
ginger, sugar and soy sauce in a large bowl and season with salt and
pepper.
Dampen your hands. Form the meat into 12 balls. Thread a piece of lemongrass halfway through each ball; press the meat mixture down the stalk to form a sausage-like shape, leaving some of the stalk uncovered for the handle.
Put the pops on a foil-lined broiler pan and broil until golden brown, 3 to 4 minutes per side. Serve with sweet chili sauce.
Dampen your hands. Form the meat into 12 balls. Thread a piece of lemongrass halfway through each ball; press the meat mixture down the stalk to form a sausage-like shape, leaving some of the stalk uncovered for the handle.
Put the pops on a foil-lined broiler pan and broil until golden brown, 3 to 4 minutes per side. Serve with sweet chili sauce.
bacon recipe courtesy of: Billy Rodger, Food Network Magazine
Sunday, August 25, 2013
3030. ROTELLE with BACON and SAUTEED WALNUTS
makes four servings
1 lb. rotelle
1/2 lb. sliced lean bacon, cut into 2-inch pieces
1/2 cup walnuts, halved
4 tablespoons olive oil
4 tablespoons unsalted butter
2 Japanese eggplants, unpeeled and sliced
2 red bell peppers, seeded and cut into strips
2 small zucchini, sliced
coarse kosher salt and freshly ground black pepper to taste
freshly grated parmesan cheese
Cook the pasta in a large pot of boiling salted water until just tender, about 12 minutes. Drain and rinse quickly under cold water. Drain again.
Cook the bacon in a large skillet until brown and crisp. Remove and drain on paper towels, leaving the bacon fat in the pan.
In the same skillet, sauté the walnuts over high heat until nicely browned. Push to one side of the skillet.
In a separate skillet, heat the oil and butter over medium-high heat and quickly sauté, separately, the eggplants, red peppers, and zucchini until brown and tender, about 5 minutes each. Add more oil if necessary.
Add the pasta and vegetables to the skillet with the walnuts. Heat over medium-high heat and toss well. Adjust the seasoning and serve immediately with grated Parmesan cheese.
1 lb. rotelle
1/2 lb. sliced lean bacon, cut into 2-inch pieces
1/2 cup walnuts, halved
4 tablespoons olive oil
4 tablespoons unsalted butter
2 Japanese eggplants, unpeeled and sliced
2 red bell peppers, seeded and cut into strips
2 small zucchini, sliced
coarse kosher salt and freshly ground black pepper to taste
freshly grated parmesan cheese
Cook the pasta in a large pot of boiling salted water until just tender, about 12 minutes. Drain and rinse quickly under cold water. Drain again.
Cook the bacon in a large skillet until brown and crisp. Remove and drain on paper towels, leaving the bacon fat in the pan.
In the same skillet, sauté the walnuts over high heat until nicely browned. Push to one side of the skillet.
In a separate skillet, heat the oil and butter over medium-high heat and quickly sauté, separately, the eggplants, red peppers, and zucchini until brown and tender, about 5 minutes each. Add more oil if necessary.
Add the pasta and vegetables to the skillet with the walnuts. Heat over medium-high heat and toss well. Adjust the seasoning and serve immediately with grated Parmesan cheese.
bacon recipe courtesy of: Martin's; Giant Food Stores, LLC
Saturday, August 24, 2013
3029. BRUSSELS SPROUTS with BACON and RAISINS
makes four servings
1 teaspoon olive oil
2 thick slices bacon
4 cups brussels sprouts (about 1 pound), trimmed, halved
Kosher salt and freshly ground black pepper
1/4 cup golden raisins
1 medium shallot, finely chopped
1 tablespoon unsalted butter
1/2 cup low-salt chicken broth
2 tablespoons apple cider vinegar
Heat oil in a large heavy skillet over medium heat. Add bacon and cook, turning occasionally, until crisp, about 5 minutes. Using tongs, transfer bacon to paper towels to drain. Let cool. Coarsely crumble. (Make sure crumbled bacon is unreachable by children, or it will disappear before you need it again.)
While bacon cools, add brussels sprouts to drippings in skillet; season with salt and pepper. Cook, stirring often, until well browned in spots and beginning to soften, 5–7 minutes. Reduce heat to low and add raisins, shallot, and butter; cook, stirring often, until shallot is soft, about 3 minutes. Add broth to skillet; increase heat and bring to a boil, scraping up browned bits from bottom of pan. Reduce heat to medium-low and simmer until broth has evaporated, 1–2 minutes. Stir in vinegar and crumbled bacon. Season to taste with salt and pepper.
bacon recipe courtesy of: Jenny Rosenstrach & Andy Ward, Bon Appétit
1 teaspoon olive oil
2 thick slices bacon
4 cups brussels sprouts (about 1 pound), trimmed, halved
Kosher salt and freshly ground black pepper
1/4 cup golden raisins
1 medium shallot, finely chopped
1 tablespoon unsalted butter
1/2 cup low-salt chicken broth
2 tablespoons apple cider vinegar
Heat oil in a large heavy skillet over medium heat. Add bacon and cook, turning occasionally, until crisp, about 5 minutes. Using tongs, transfer bacon to paper towels to drain. Let cool. Coarsely crumble. (Make sure crumbled bacon is unreachable by children, or it will disappear before you need it again.)
While bacon cools, add brussels sprouts to drippings in skillet; season with salt and pepper. Cook, stirring often, until well browned in spots and beginning to soften, 5–7 minutes. Reduce heat to low and add raisins, shallot, and butter; cook, stirring often, until shallot is soft, about 3 minutes. Add broth to skillet; increase heat and bring to a boil, scraping up browned bits from bottom of pan. Reduce heat to medium-low and simmer until broth has evaporated, 1–2 minutes. Stir in vinegar and crumbled bacon. Season to taste with salt and pepper.
bacon recipe courtesy of: Jenny Rosenstrach & Andy Ward, Bon Appétit
Friday, August 23, 2013
3028. THREE-CHEESE and BACON SPREAD
makes 8 servings (about 2 tablespoons spread)
1/3 cup shredded reduced-fat Cheddar cheese
4 oz (half of 8-oz package) fat-free cream cheese, softened
1 tablespoon grated Parmesan cheese
2 tablespoons fat-free (skim) milk
1/8 teaspoon paprika
dash pepper
2 tablespoons real bacon bits
1/4 cup raisins
2 medium green onions, thinly sliced (2 tablespoons)
In small bowl, beat Cheddar cheese, cream cheese, Parmesan cheese, milk, paprika and pepper with electric mixer on medium speed until smooth. Stir in bacon bits, raisins and onions until well blended.
bacon recipe courtesy of: Cheerios, General Mills, Inc., P.O. Box 9452, Minneapolis, MN 55440
1/3 cup shredded reduced-fat Cheddar cheese
4 oz (half of 8-oz package) fat-free cream cheese, softened
1 tablespoon grated Parmesan cheese
2 tablespoons fat-free (skim) milk
1/8 teaspoon paprika
dash pepper
2 tablespoons real bacon bits
1/4 cup raisins
2 medium green onions, thinly sliced (2 tablespoons)
In small bowl, beat Cheddar cheese, cream cheese, Parmesan cheese, milk, paprika and pepper with electric mixer on medium speed until smooth. Stir in bacon bits, raisins and onions until well blended.
bacon recipe courtesy of: Cheerios, General Mills, Inc., P.O. Box 9452, Minneapolis, MN 55440
Thursday, August 22, 2013
3027. RHUBARB BACON JAM
400 grams good-quality bacon, chopped into lardons
200 grams fresh rhubarb, finely chopped
200 grams of onion, finely chopped
4 garlic cloves, minced
1/2 cup packed brown sugar
1/2 cup strong espresso
1/4 cup maple syrup
1/2 cup cider vinegar
1-2 tablespoon(s) grainy mustard
Fry bacon over medium-high heat until crisp, but not overdone(fat will be rendered); transfer to paper towel-lined plate. Drain fat, if you have too much; add rhubarb and onions to bacon fat and sauté until onions are translucent and rhubarb begins to soften (no more than 5 minutes). Add garlic and sauté 30 seconds; stir in brown sugar, espresso, syrup, vinegar, and add bacon back into the pan; bring to a simmering boil and cook, uncovered 30 to 45 minutes until reduced to a thick jam-like texture. Add grainy mustard to taste (complement the flavour balance with the mustard, as needed: start small). Store in jar(s) in the fridge or freezer and use as desired: great hot, or cold.
bacon recipe courtesy of: Valerie Lugonja, A Canadian Foodie, June 21, 2013
200 grams fresh rhubarb, finely chopped
200 grams of onion, finely chopped
4 garlic cloves, minced
1/2 cup packed brown sugar
1/2 cup strong espresso
1/4 cup maple syrup
1/2 cup cider vinegar
1-2 tablespoon(s) grainy mustard
Fry bacon over medium-high heat until crisp, but not overdone(fat will be rendered); transfer to paper towel-lined plate. Drain fat, if you have too much; add rhubarb and onions to bacon fat and sauté until onions are translucent and rhubarb begins to soften (no more than 5 minutes). Add garlic and sauté 30 seconds; stir in brown sugar, espresso, syrup, vinegar, and add bacon back into the pan; bring to a simmering boil and cook, uncovered 30 to 45 minutes until reduced to a thick jam-like texture. Add grainy mustard to taste (complement the flavour balance with the mustard, as needed: start small). Store in jar(s) in the fridge or freezer and use as desired: great hot, or cold.
bacon recipe courtesy of: Valerie Lugonja, A Canadian Foodie, June 21, 2013
Wednesday, August 21, 2013
3026. BACON-HAWAIIAN CLUB SANDWICH
serves one
2 slices of cooked bacon
2 slices ham
2 slices turkey breast
1 slice Swiss or Jack cheese
tomato slice(s)
lettuce
1 slice of canned pineapple
1-2 tablespoons of mayonnaise
2 slices of sourdough or other toasted bread
Place the first 4 ingredients (in order) on a slice of toasted bread. Microwave on high for 1 minute. While waiting, spread mayonnaise and place remaining 3 ingredients onto other slice of
toasted bread. Remove sandwich from microwave and carefully place both halves together.
bacon recipe courtesy of: B. Desmond (member), for Smithfield.
2 slices of cooked bacon
2 slices ham
2 slices turkey breast
1 slice Swiss or Jack cheese
tomato slice(s)
lettuce
1 slice of canned pineapple
1-2 tablespoons of mayonnaise
2 slices of sourdough or other toasted bread
Place the first 4 ingredients (in order) on a slice of toasted bread. Microwave on high for 1 minute. While waiting, spread mayonnaise and place remaining 3 ingredients onto other slice of
toasted bread. Remove sandwich from microwave and carefully place both halves together.
bacon recipe courtesy of: B. Desmond (member), for Smithfield.
Tuesday, August 20, 2013
3025. CLAM and BACON FOCACCIA
serves six
1/2 recipe baked focaccia bread (recipe below)
1/2 cup alfredo sauce
1/4 cup torn fresh basil leaves
4 ounces fresh mozzarella cheese, drained and sliced
1 can (6 1/2 oz.) minced clams, drained
3 strips bacon, cooked and crumbled
Preheat oven to 425F.
Prepare and bake focaccia as directed below. Spoon alfredo sauce over focaccia. Top with basil leaves, mozzarella slices, minced clams and crumbled bacon. Bake 8 to 10 minutes in preheated oven.
Focaccia
5 cups unbleached all-purpose flour
2 teaspoons salt
2 cup warm water
1 package dry yeast
3 tablespoons extra-virgin olive oil, plus additional for drizzling
In a large bowl, combine flour and salt; set aside. In another bowl, combine warm water with yeast; stir until yeast dissolves. Whisk in olive oil. Add yeast mixture to flour. Mix on low speed using an electric mixer about 2 minutes or until well combined. Remove dough from bowl; knead until a smooth ball of dough forms. Place dough in bowl; cover and let rise 60 to 90 minutes or until doubled.
Generously oil a 17×13 inch baking sheet with additional olive oil. Place dough in pan; press and stretch dough evenly with oiled fingers to fill pan. Pierce the dough with a fork at 1-inch intervals. Drizzle lightly with olive oil. Cover the focaccia dough and let rise about 45 minutes or until doubled. Preheat oven to 450F. Bake focaccia about 20 minutes or until golden brown. Place on a rack to cool.
bacon recipe courtesy of: Deborah Harroun, Taste and Tell, November 16, 2009
1/2 recipe baked focaccia bread (recipe below)
1/2 cup alfredo sauce
1/4 cup torn fresh basil leaves
4 ounces fresh mozzarella cheese, drained and sliced
1 can (6 1/2 oz.) minced clams, drained
3 strips bacon, cooked and crumbled
Preheat oven to 425F.
Prepare and bake focaccia as directed below. Spoon alfredo sauce over focaccia. Top with basil leaves, mozzarella slices, minced clams and crumbled bacon. Bake 8 to 10 minutes in preheated oven.
Focaccia
5 cups unbleached all-purpose flour
2 teaspoons salt
2 cup warm water
1 package dry yeast
3 tablespoons extra-virgin olive oil, plus additional for drizzling
In a large bowl, combine flour and salt; set aside. In another bowl, combine warm water with yeast; stir until yeast dissolves. Whisk in olive oil. Add yeast mixture to flour. Mix on low speed using an electric mixer about 2 minutes or until well combined. Remove dough from bowl; knead until a smooth ball of dough forms. Place dough in bowl; cover and let rise 60 to 90 minutes or until doubled.
Generously oil a 17×13 inch baking sheet with additional olive oil. Place dough in pan; press and stretch dough evenly with oiled fingers to fill pan. Pierce the dough with a fork at 1-inch intervals. Drizzle lightly with olive oil. Cover the focaccia dough and let rise about 45 minutes or until doubled. Preheat oven to 450F. Bake focaccia about 20 minutes or until golden brown. Place on a rack to cool.
bacon recipe courtesy of: Deborah Harroun, Taste and Tell, November 16, 2009
Monday, August 19, 2013
3024. GOAT CHEESE, DATE and BACON STRUDELS
makes about 36 hors d'oeuvres
six 18-by 14-inch sheets of phyllo, stacked between 2 sheets of wax paper and covered with a dampened kitchen towel
3/4 stick (6 tablespoons) unsalted butter, melted
4 tablespoons sesame seeds, toasted lightly
10 ounces mild goat cheese, softened (about 1 cup)
26 pitted dates, cut crosswise into thirds
8 slices of crisp-cooked bacon, crumbled
2 tablespoons minced scallion
six 18-by 14-inch sheets of phyllo, stacked between 2 sheets of wax paper and covered with a dampened kitchen towel
3/4 stick (6 tablespoons) unsalted butter, melted
4 tablespoons sesame seeds, toasted lightly
10 ounces mild goat cheese, softened (about 1 cup)
26 pitted dates, cut crosswise into thirds
8 slices of crisp-cooked bacon, crumbled
2 tablespoons minced scallion
Preheat the oven to 400°F. On a work surface arrange a
20-inch-long sheet of wax paper with a long side facing you. Put 1 sheet
of the phyllo on the wax paper, brush it with some of the
butter, and sprinkle it with about 2 teaspoons of the sesame seeds. On
this, layer, brush, and sprinkle 1 more sheet of the phyllo in the same manner and lay a third sheet of phyllo
on top. Spread 1/2 cup of the goat cheese along the pastry in a 1-inch
strip about 2 inches above the near long side, leaving a 2-inch border
at each end. Arrange half the date pieces on the cheese and sprinkle
them with half the bacon, half the scallion, and 2 teaspoons of the
remaining sesame seeds. Using the wax paper as a guide, lift the bottom 2
inches of the pastry over the filling, fold in the ends, and roll up
the strudel tightly. Transfer the strudel carefully, seam side down, to a
lightly buttered baking sheet and brush it with some of the remaining
butter. Make another strudel with the remaining ingredients in the same
manner.
Bake the 2 strudels in the lower third of the oven for
15 to 20 minutes, or until they are golden, and let them cool to warm on
the baking sheet on a rack. The strudels may be made 1 day in advance
and kept covered loosely and chilled. Reheat the strudels in a preheated
357°F. oven for 10 minutes. Serve the strudels warm, cut into 1-inch
pieces with a serrated knife.
bacon recipe courtesy of: Gourmet, December 1993
Sunday, August 18, 2013
3023. KENTUCKY BOURBON BACON CHEX MIX®
makes twenty servings
1 bag (15 oz) Chex Mix® traditional snack mix
1 cup pecan halves
1/2 lb. bacon (6 to 8 slices), crisply cooked and crumbled
1/2 cup packed brown sugar
1/2 cup butter
1/4 cup light corn syrup
2 tablespoons bourbon
3/4 teaspoon chipotle chili powder
Heat oven to 300°F. Line two 15x10x1-inch pans with foil. Spray foil with cooking spray. In large bowl, mix snack mix, pecans and bacon. Set aside.
In 2-quart saucepan, heat brown sugar, butter and corn syrup over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes, stirring occasionally; remove from heat. Cool 2 minutes. Carefully stir in bourbon and chipotle chili powder. Pour over snack mixture; toss until evenly coated.
Spread snack mixture on pans. Bake 15 minutes, stirring every 5 minutes, to caramelize mixture. Cool completely, about 1 hour. Break into pieces. Store covered in refrigerator.
bacon recipe courtesy of: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, MN 55440
1 bag (15 oz) Chex Mix® traditional snack mix
1 cup pecan halves
1/2 lb. bacon (6 to 8 slices), crisply cooked and crumbled
1/2 cup packed brown sugar
1/2 cup butter
1/4 cup light corn syrup
2 tablespoons bourbon
3/4 teaspoon chipotle chili powder
Heat oven to 300°F. Line two 15x10x1-inch pans with foil. Spray foil with cooking spray. In large bowl, mix snack mix, pecans and bacon. Set aside.
In 2-quart saucepan, heat brown sugar, butter and corn syrup over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes, stirring occasionally; remove from heat. Cool 2 minutes. Carefully stir in bourbon and chipotle chili powder. Pour over snack mixture; toss until evenly coated.
Spread snack mixture on pans. Bake 15 minutes, stirring every 5 minutes, to caramelize mixture. Cool completely, about 1 hour. Break into pieces. Store covered in refrigerator.
bacon recipe courtesy of: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, MN 55440
Saturday, August 17, 2013
3022. BBQ PULLED PORK SANDWICHES with STRAWBERRY BACON SALSA
makes eight servings
2 lb. pork shoulder or Boston butt
12 oz. ginger ale
1 cup barbecue sauce
1/4 cup strawberry jelly
2 tablespoons apple cider or balsamic vinegar
2 tablespoons chipotle hot sauce
1 1/4 cup diced strawberries
3 strips cooked and crumbled bacon
1/4 cup finely chopped red onion
1/4 cup finely chopped cucumber
1 tablespoon seeded and minced fresh jalapeño
2 tablespoons minced fresh cilantro
1 tablespoon lemon juice
1 pinch salt
1 pinch ground black pepper
8 sourdough of French sandwich rolls
8 tablespoons chive and onion cream cheese, or herbed boursin cheese
Place the pork in a slow cooker. Pour ginger ale over pork, cover & cook on high for 4 hours or until meat is tender. Drain & shred using 2 forks. Meanwhile, in the last few minutes of cooking add the barbecue sauce, jelly, vinegar & hot sauce to a sauce pan. Bring mixture to a simmer, stirring constantly. Keep warm. Stir into shredded pork. In a bowl, place the strawberries, bacon, onion, cucumber, jalapeño, cilantro, lemon juice, salt & pepper. Toss until combined. Split rolls. Spread roll tops with cheese. Spoon pork over bottom rolls. Top with salsa. Replace top rolls.
bacon recipe courtesy of: Thecatladycooks (member), BetterRecipes.com
2 lb. pork shoulder or Boston butt
12 oz. ginger ale
1 cup barbecue sauce
1/4 cup strawberry jelly
2 tablespoons apple cider or balsamic vinegar
2 tablespoons chipotle hot sauce
1 1/4 cup diced strawberries
3 strips cooked and crumbled bacon
1/4 cup finely chopped red onion
1/4 cup finely chopped cucumber
1 tablespoon seeded and minced fresh jalapeño
2 tablespoons minced fresh cilantro
1 tablespoon lemon juice
1 pinch salt
1 pinch ground black pepper
8 sourdough of French sandwich rolls
8 tablespoons chive and onion cream cheese, or herbed boursin cheese
Place the pork in a slow cooker. Pour ginger ale over pork, cover & cook on high for 4 hours or until meat is tender. Drain & shred using 2 forks. Meanwhile, in the last few minutes of cooking add the barbecue sauce, jelly, vinegar & hot sauce to a sauce pan. Bring mixture to a simmer, stirring constantly. Keep warm. Stir into shredded pork. In a bowl, place the strawberries, bacon, onion, cucumber, jalapeño, cilantro, lemon juice, salt & pepper. Toss until combined. Split rolls. Spread roll tops with cheese. Spoon pork over bottom rolls. Top with salsa. Replace top rolls.
bacon recipe courtesy of: Thecatladycooks (member), BetterRecipes.com
Friday, August 16, 2013
3021. JASMINE TEA GLAZED ALASKAN SALMON with HOISIN-BRAISED BACON, GREEN RICE and ORANGE-CASHEW SALAD
yields eight servings
Jasmine tea glaze:
1 cup mirin
1/2 cup sake
2 tablespoons sugar
3 bags black jasmine tea
2 tablespoons soy sauce
Hoisin-braised bacon:
1 lb. slab bacon
4 tablespoons vegetable oil
1 cup chicken stock, hot
1/3 cup hoisin sauce
Green rice:
3 cups chicken stock, hot
1/4 cup chopped fresh basil
1/4 cup chopped fresh chives
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1 small onion, diced
1 tablespoon extra-virgin olive oil
1 1/2 cups basmati rice
2 tablespoons unsalted butter
salt and freshly ground black pepper
Orange-cashew salad:
1/4 cup rice vinegar
1 tablespoon whole-grain mustard
1 teaspoon sweet soy sauce
1/2 cup olive oil
1 cup julienned napa cabbage
1 cup julienned radicchio
3/4 cup toasted cashews
2 oranges, peeled and segmented
8 pieces wild Alaskan salmon, about 8 oz. each
salt and freshly ground black pepper
1/4 cup olive oil
For the jasmine tea glaze: Combine the mirin, sake and sugar in a pot and simmer over medium heat until reduced by two-thirds to a syrupy consistency. Remove from the heat and steep the tea bags for 5 minutes. Stir in the soy and set aside.
For the hoisin-braised bacon: Preheat the oven to 275 degrees F. Score the fat side of the bacon in a crisscross pattern. Heat the oil over high heat in a skillet, add the bacon fat-side down, reduce the heat to medium-low and cook until a rich brown color is obtained, 10 minutes. Flip and cook for 10 minutes more. Drain off the fat and add the chicken stock to come two-thirds of the way up the bacon slab. Braise in the oven for 45 minutes, and then brush with the hoisin and cook for 30 minutes more. Try to keep the level of chicken broth the same throughout braising.
Remove and let cool in the pan, and then remove the bacon and cut into 1/4-inch-thick slices. Strain the liquid and return to the pan. Cook until reduced to a thick glaze, about 30 minutes, and then stir in bacon. Cook until the bacon crisps and is well coated. Remove and let cool.
For the green rice: Puree 1 cup stock, the basil, chives, cilantro and mint in a food processor until smooth. Saute the onions in the oil in a saucepan until softened, and then add the rice and lightly toast. Add the butter, herb puree, remaining stock and some salt and black pepper, stir, and bring to a boil. Reduce the heat to a low simmer and cook until the liquid is absorbed and the rice is fluffy. Remove from the heat and keep covered.
For the salad: Combine the vinegar, mustard, sweet soy and some salt and black pepper in a bowl. Whisk in the oil in a slow stream. Toss in the cabbage, radicchio, cashews and oranges.
For the salmon: Sprinkle the salmon with salt and pepper. Heat the oil in large skillet over high heat and saute the salmon over medium-high heat for 2 minutes per side. Add the tea glaze and cook for 45 seconds. Arrange the salmon over bacon slices, pour over more tea glaze, and serve with orange-cashew salad and timbales of the green rice.
bacon recipe courtesy of: Peggy Magister, "Crazy Water," America's Best Bite, Cooking Channel
Jasmine tea glaze:
1 cup mirin
1/2 cup sake
2 tablespoons sugar
3 bags black jasmine tea
2 tablespoons soy sauce
Hoisin-braised bacon:
1 lb. slab bacon
4 tablespoons vegetable oil
1 cup chicken stock, hot
1/3 cup hoisin sauce
Green rice:
3 cups chicken stock, hot
1/4 cup chopped fresh basil
1/4 cup chopped fresh chives
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1 small onion, diced
1 tablespoon extra-virgin olive oil
1 1/2 cups basmati rice
2 tablespoons unsalted butter
salt and freshly ground black pepper
Orange-cashew salad:
1/4 cup rice vinegar
1 tablespoon whole-grain mustard
1 teaspoon sweet soy sauce
1/2 cup olive oil
1 cup julienned napa cabbage
1 cup julienned radicchio
3/4 cup toasted cashews
2 oranges, peeled and segmented
8 pieces wild Alaskan salmon, about 8 oz. each
salt and freshly ground black pepper
1/4 cup olive oil
For the jasmine tea glaze: Combine the mirin, sake and sugar in a pot and simmer over medium heat until reduced by two-thirds to a syrupy consistency. Remove from the heat and steep the tea bags for 5 minutes. Stir in the soy and set aside.
For the hoisin-braised bacon: Preheat the oven to 275 degrees F. Score the fat side of the bacon in a crisscross pattern. Heat the oil over high heat in a skillet, add the bacon fat-side down, reduce the heat to medium-low and cook until a rich brown color is obtained, 10 minutes. Flip and cook for 10 minutes more. Drain off the fat and add the chicken stock to come two-thirds of the way up the bacon slab. Braise in the oven for 45 minutes, and then brush with the hoisin and cook for 30 minutes more. Try to keep the level of chicken broth the same throughout braising.
Remove and let cool in the pan, and then remove the bacon and cut into 1/4-inch-thick slices. Strain the liquid and return to the pan. Cook until reduced to a thick glaze, about 30 minutes, and then stir in bacon. Cook until the bacon crisps and is well coated. Remove and let cool.
For the green rice: Puree 1 cup stock, the basil, chives, cilantro and mint in a food processor until smooth. Saute the onions in the oil in a saucepan until softened, and then add the rice and lightly toast. Add the butter, herb puree, remaining stock and some salt and black pepper, stir, and bring to a boil. Reduce the heat to a low simmer and cook until the liquid is absorbed and the rice is fluffy. Remove from the heat and keep covered.
For the salad: Combine the vinegar, mustard, sweet soy and some salt and black pepper in a bowl. Whisk in the oil in a slow stream. Toss in the cabbage, radicchio, cashews and oranges.
For the salmon: Sprinkle the salmon with salt and pepper. Heat the oil in large skillet over high heat and saute the salmon over medium-high heat for 2 minutes per side. Add the tea glaze and cook for 45 seconds. Arrange the salmon over bacon slices, pour over more tea glaze, and serve with orange-cashew salad and timbales of the green rice.
bacon recipe courtesy of: Peggy Magister, "Crazy Water," America's Best Bite, Cooking Channel
Thursday, August 15, 2013
3020. BACON BANH MI
makes four sandwiches
1 large carrot, cut into 2-inch matchsticks 1/8 inch thick (about 2 cups)
1 small daikon radish, cut into 2-inch matchsticks 1/8 inch thick (about 2 cups)
3/4 cup plus 2 teaspoons sugar
Kosher salt
1/2 cup white vinegar
16 slices thick-cut bacon
4 Vietnamese baguettes or high-quality hero rolls
1 teaspoon Vietnamese or Thai fish sauce
1 teaspoon Maggi seasoning sauce
1 teaspoon soy sauce
4 tablespoons mayonnaise
1 cucumber, peeled, seeded, and cut lengthwise into 8 strips
1 jalapeño pepper, stemmed, seeded, and cut lengthwise into matchsticks
1 bunch fresh cilantro (about 16 sprigs)
freshly ground black pepper
Place the carrot, daikon, 1/4 cup of sugar, and 1 tablespoon of salt in a medium mixing bowl. Using your hands, massage the salt and sugar into the vegetables until they begin to soften and exude liquid. Set the bowl aside at room temperature for 30 minutes, then drain the vegetables. Meanwhile, combine the vinegar, 1/2 cup of sugar, and 1/2 cup of water in a small bowl or Tupperware container and mix until the sugar is dissolved. Pour the vinegar mixture over the drained vegetables, and refrigerate until ready to use, at least 1 hour. (The vegetables should last at least 10 days, and will get better with time.)
Remove the foil from the baking sheet and discard it, then place the four baguettes on the now-empty baking sheet. Toast for 3 minutes until the exterior is crispy. Meanwhile, in a small bowl, combine the fish sauce, Maggi seasoning sauce, soy sauce, and the remaining 2 teaspoons of sugar.
With a bread knife, slit the baguettes lengthwise, leaving a hinge to keep the two halves connected. Spread 1 tablespoon of mayonnaise evenly inside each baguette. Stuff the baguettes with four slices of bacon, a quarter cup of the pickled vegetables, two cucumber strips, a few slices of jalapeño, and four sprigs of cilantro. Drizzle with the fish sauce mixture and season with salt and pepper. Close the sandwiches and serve.
bacon recipe courtesy of: Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are, by Ed Levine & Serious Eats, Clarkson Potter, 2011
1 large carrot, cut into 2-inch matchsticks 1/8 inch thick (about 2 cups)
1 small daikon radish, cut into 2-inch matchsticks 1/8 inch thick (about 2 cups)
3/4 cup plus 2 teaspoons sugar
Kosher salt
1/2 cup white vinegar
16 slices thick-cut bacon
4 Vietnamese baguettes or high-quality hero rolls
1 teaspoon Vietnamese or Thai fish sauce
1 teaspoon Maggi seasoning sauce
1 teaspoon soy sauce
4 tablespoons mayonnaise
1 cucumber, peeled, seeded, and cut lengthwise into 8 strips
1 jalapeño pepper, stemmed, seeded, and cut lengthwise into matchsticks
1 bunch fresh cilantro (about 16 sprigs)
freshly ground black pepper
Place the carrot, daikon, 1/4 cup of sugar, and 1 tablespoon of salt in a medium mixing bowl. Using your hands, massage the salt and sugar into the vegetables until they begin to soften and exude liquid. Set the bowl aside at room temperature for 30 minutes, then drain the vegetables. Meanwhile, combine the vinegar, 1/2 cup of sugar, and 1/2 cup of water in a small bowl or Tupperware container and mix until the sugar is dissolved. Pour the vinegar mixture over the drained vegetables, and refrigerate until ready to use, at least 1 hour. (The vegetables should last at least 10 days, and will get better with time.)
Remove the foil from the baking sheet and discard it, then place the four baguettes on the now-empty baking sheet. Toast for 3 minutes until the exterior is crispy. Meanwhile, in a small bowl, combine the fish sauce, Maggi seasoning sauce, soy sauce, and the remaining 2 teaspoons of sugar.
With a bread knife, slit the baguettes lengthwise, leaving a hinge to keep the two halves connected. Spread 1 tablespoon of mayonnaise evenly inside each baguette. Stuff the baguettes with four slices of bacon, a quarter cup of the pickled vegetables, two cucumber strips, a few slices of jalapeño, and four sprigs of cilantro. Drizzle with the fish sauce mixture and season with salt and pepper. Close the sandwiches and serve.
bacon recipe courtesy of: Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are, by Ed Levine & Serious Eats, Clarkson Potter, 2011
Wednesday, August 14, 2013
3019. CRISPY OYSTER and PAD THAI with BACON
serves four
1 pound Pad Thai noodles
1 cup Pad Thai sauce, (recipe follows)
vegetable oil for deep frying plus a little extra for stir frying
dozen shucked oysters
rice flour for dusting
1 Thai chile, thinly sliced
1 bunch scallions, green part only, cut into 2 inch lengths
1 thinly sliced red onion
1/2 cup bacon lardons, cooked until crispy
1/2 cup julienned carrots
1/2 cup bean sprouts
¼ cup preserved radish
2 tablespoons roughly chopped peanuts
2 large eggs, beaten lightly
cilantro leaves, basil leaves (preferably Thai basil), and lime wedges for garnish
Pad Thai Sauce
1 tablespoon minced garlic
2 tablespoons minced shallots
1 tablespoon vegetable oil
1 tablespoon finely minced lemongrass
1/2 cup water
½ cup sherry vinegar
2 cups fish sauce
1 cup sugar
1 tablespoon sriracha
1 cup tamarind concentrate
1 tablespoon paprika
2 kaffir lime leaves
In a large saucepan cook the garlic and shallot in the oil over low heat, stirring occasionally until translucent. Add the lemongrass and cook until aromatic. Add remaining ingredients, bring to a boil and simmer for 20 minutes. Strain and reserve. Note: This is a huge batch. You will only need 1 cup for the recipe, so keep the rest in the fridge for future recipes.
Put the noodles in a large bowl, cover them with cold water. Cover and chill them overnight. Make the Pad Thai sauce.
Heat 2 inches oil in a deep saucepan over moderately high heat until 365 F. When the oil is hot, coat the oysters in the rice flour, shaking off the excess. Add them to the oil carefully and fry until very crispy. Transfer with a slotted spoon to a paper towel to drain and sprinkle lightly with salt.
Combine the chile, scallions, onion, bacon, carrots, bean sprouts, preserved radish and peanuts in one bowl.
In a wok or large skillet heat a little vegetable oil over high heat. Add the eggs and stir constantly until they are almost scrambled about 30 seconds. Add the bowl of ingredients and stir fry 1 minute. Add Pad Thai noodles and stir fry until soft and wilted. Add Pad Thai sauce and toss. Add cilantro and basil and stir to combine well. Remove from wok and spoon into bowls. Garnish with lime.
bacon recipe courtesy of: Sara Moulton, Sara's Weeknight Meals, Episode 305, Season 3; January 30, 2013
1 pound Pad Thai noodles
1 cup Pad Thai sauce, (recipe follows)
vegetable oil for deep frying plus a little extra for stir frying
dozen shucked oysters
rice flour for dusting
1 Thai chile, thinly sliced
1 bunch scallions, green part only, cut into 2 inch lengths
1 thinly sliced red onion
1/2 cup bacon lardons, cooked until crispy
1/2 cup julienned carrots
1/2 cup bean sprouts
¼ cup preserved radish
2 tablespoons roughly chopped peanuts
2 large eggs, beaten lightly
cilantro leaves, basil leaves (preferably Thai basil), and lime wedges for garnish
Pad Thai Sauce
1 tablespoon minced garlic
2 tablespoons minced shallots
1 tablespoon vegetable oil
1 tablespoon finely minced lemongrass
1/2 cup water
½ cup sherry vinegar
2 cups fish sauce
1 cup sugar
1 tablespoon sriracha
1 cup tamarind concentrate
1 tablespoon paprika
2 kaffir lime leaves
In a large saucepan cook the garlic and shallot in the oil over low heat, stirring occasionally until translucent. Add the lemongrass and cook until aromatic. Add remaining ingredients, bring to a boil and simmer for 20 minutes. Strain and reserve. Note: This is a huge batch. You will only need 1 cup for the recipe, so keep the rest in the fridge for future recipes.
Put the noodles in a large bowl, cover them with cold water. Cover and chill them overnight. Make the Pad Thai sauce.
Heat 2 inches oil in a deep saucepan over moderately high heat until 365 F. When the oil is hot, coat the oysters in the rice flour, shaking off the excess. Add them to the oil carefully and fry until very crispy. Transfer with a slotted spoon to a paper towel to drain and sprinkle lightly with salt.
Combine the chile, scallions, onion, bacon, carrots, bean sprouts, preserved radish and peanuts in one bowl.
In a wok or large skillet heat a little vegetable oil over high heat. Add the eggs and stir constantly until they are almost scrambled about 30 seconds. Add the bowl of ingredients and stir fry 1 minute. Add Pad Thai noodles and stir fry until soft and wilted. Add Pad Thai sauce and toss. Add cilantro and basil and stir to combine well. Remove from wok and spoon into bowls. Garnish with lime.
bacon recipe courtesy of: Sara Moulton, Sara's Weeknight Meals, Episode 305, Season 3; January 30, 2013
Tuesday, August 13, 2013
3018. BACON, CHEESE and JALAPENO TACOS
makes eight tacos
4 jalapeños
1/2 pound thick-cut smoked bacon, cut crosswise into 1/2-inch pieces
2 ounces shredded smoked Gouda cheese (1 cup)
2 ounces shredded asadero or Monterey Jack cheese (1 cup)
2 ounces finely grated Cotija cheese or ricotta salata (1/2 cup)
8 corn tortillas
salsa verde and sour cream, for serving
Roast the jalapeños directly over a gas flame or under a preheated broiler, turning, until charred all over. Let cool. Using a paper towel, rub off the skins and discard the stems. Thinly slice the chiles crosswise, keeping most of the seeds.
Heat a large rimmed cast-iron griddle or a cast-iron skillet. Add the bacon to the griddle and cook over moderate heat, stirring occasionally, until the fat is rendered and the bacon is nearly crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all of the fat and wipe the griddle clean.
Meanwhile, in a bowl, toss the Gouda with the asadero and Cotija cheeses.
Warm the tortillas on the griddle over moderate heat, turning once, until pliable, about 1 minute. Transfer the tortillas to a work surface. Fill the tortillas with the bacon, jalapeños and mixed cheeses and fold in half. Griddle the tacos, turning once and pressing gently with a spatula, until browned in spots and the cheese is melted, 3 to 4 minutes. Transfer the tacos to a platter and serve with salsa verde and sour cream.
bacon recipe courtesy of: Rayme Rossello, Food & Wine, May 2013
4 jalapeños
1/2 pound thick-cut smoked bacon, cut crosswise into 1/2-inch pieces
2 ounces shredded smoked Gouda cheese (1 cup)
2 ounces shredded asadero or Monterey Jack cheese (1 cup)
2 ounces finely grated Cotija cheese or ricotta salata (1/2 cup)
8 corn tortillas
salsa verde and sour cream, for serving
Roast the jalapeños directly over a gas flame or under a preheated broiler, turning, until charred all over. Let cool. Using a paper towel, rub off the skins and discard the stems. Thinly slice the chiles crosswise, keeping most of the seeds.
Heat a large rimmed cast-iron griddle or a cast-iron skillet. Add the bacon to the griddle and cook over moderate heat, stirring occasionally, until the fat is rendered and the bacon is nearly crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all of the fat and wipe the griddle clean.
Meanwhile, in a bowl, toss the Gouda with the asadero and Cotija cheeses.
Warm the tortillas on the griddle over moderate heat, turning once, until pliable, about 1 minute. Transfer the tortillas to a work surface. Fill the tortillas with the bacon, jalapeños and mixed cheeses and fold in half. Griddle the tacos, turning once and pressing gently with a spatula, until browned in spots and the cheese is melted, 3 to 4 minutes. Transfer the tacos to a platter and serve with salsa verde and sour cream.
bacon recipe courtesy of: Rayme Rossello, Food & Wine, May 2013
Monday, August 12, 2013
3017. PEAR and BACON GALETTE
For the crust:
1 1/8 cup all purpose flour
1/2 teaspoon salt
1 teaspoon sugar
8 tablespoons cold, unsalted butter, cut into pieces
4 tablespoons ice water
For the filling:
5 slices bacon, chopped into 1/2-inch pieces
2 pears, peeled
1 lemon
1/4 teaspoon cinnamon
1 teaspoon sugar
Place flour, salt, and sugar in a food processor and pulse once or twice to get everything combined. Add the cold butter, and process until the mixture becomes the consistency of cornmeal.
Transfer mixture to a bowl, and sprinkle the ice water over it. Using a rubber spatula or your hands, mix in water and create a ball shape out of the dough. Wrap in plastic wrap and flatten to a small disk, then place in the freezer for 10 minutes while you make the filling.
Preheat the oven to 350. Cook bacon over medium heat in a skillet until almost crispy; transfer bacon to a plate layered with paper towels. Save bacon fat to grease your baking sheet.
Chop peeled pears in half and scoop out the core, then slice into thin (1/8 inch thick) slices lengthwise. Place pears in a bowl, and add sugar and cinnamon. Zest your lemon over top, then cut in half and squeeze the juice into the bowl. Using your hands or a spatula, toss the pears in the juice and spices. When bacon has cooled a bit, add bacon and toss again.
Remove crust from freezer. Unwrap the plastic wrap to expose the dough, and layer another piece of plastic over top, to make a plastic-dough-plastic sandwich. Using a rolling pin, roll the dough out to about 1/4 inch thick, making a large circle. Carefully remove the top layer of plastic wrap, then flip crust onto a bacon-greased baking sheet. Peel off the other plastic wrap.
Scoop filling onto the middle of the crust and spread out, leaving 2 inches of crust all around. Fold excess crust over to contain the filling.
Bake for 40-45 minutes at 350, until crust is lightly browned. Let cool for 10 minutes and enjoy!
bacon recipe courtesy of: Mallory, Total Noms, March 6, 2011
1 1/8 cup all purpose flour
1/2 teaspoon salt
1 teaspoon sugar
8 tablespoons cold, unsalted butter, cut into pieces
4 tablespoons ice water
For the filling:
5 slices bacon, chopped into 1/2-inch pieces
2 pears, peeled
1 lemon
1/4 teaspoon cinnamon
1 teaspoon sugar
Place flour, salt, and sugar in a food processor and pulse once or twice to get everything combined. Add the cold butter, and process until the mixture becomes the consistency of cornmeal.
Transfer mixture to a bowl, and sprinkle the ice water over it. Using a rubber spatula or your hands, mix in water and create a ball shape out of the dough. Wrap in plastic wrap and flatten to a small disk, then place in the freezer for 10 minutes while you make the filling.
Preheat the oven to 350. Cook bacon over medium heat in a skillet until almost crispy; transfer bacon to a plate layered with paper towels. Save bacon fat to grease your baking sheet.
Chop peeled pears in half and scoop out the core, then slice into thin (1/8 inch thick) slices lengthwise. Place pears in a bowl, and add sugar and cinnamon. Zest your lemon over top, then cut in half and squeeze the juice into the bowl. Using your hands or a spatula, toss the pears in the juice and spices. When bacon has cooled a bit, add bacon and toss again.
Remove crust from freezer. Unwrap the plastic wrap to expose the dough, and layer another piece of plastic over top, to make a plastic-dough-plastic sandwich. Using a rolling pin, roll the dough out to about 1/4 inch thick, making a large circle. Carefully remove the top layer of plastic wrap, then flip crust onto a bacon-greased baking sheet. Peel off the other plastic wrap.
Scoop filling onto the middle of the crust and spread out, leaving 2 inches of crust all around. Fold excess crust over to contain the filling.
Bake for 40-45 minutes at 350, until crust is lightly browned. Let cool for 10 minutes and enjoy!
bacon recipe courtesy of: Mallory, Total Noms, March 6, 2011
Sunday, August 11, 2013
3016. CONCHIGLIE with DELICATA SQUASH, BACON, LEEKS and ESCAROLE
3 small or 2 large delicata squash, cut into 1/2 inch thick rings, seeds removed
extra virgin olive oil
1/2 pound bacon, cut into 1/2 inch wide strips
2 large leeks, thinly sliced and washed (see note above)
1/2 head of escarole, washed and thinly sliced
1/2 pound fresh ricotta
1 pound conchiglie
Preheat over to 400°. Put a large pot of water on to boil for the pasta.
Toss delicata rings with olive oil and salt and pepper. Arrange on a single layer on a baking sheet and roast for about 25 minutes, or until golden brown on both sides (you will need to turn the rings halfway through cooking) and tender. When squash is cool enough to handle cut rings into bitesize pieces. (You can return the squash to the oven to keep it warm if you finish this step before the rest of the dish is ready.)
In the meanwhile saute the bacon in a large skillet until crisp. Trasfer to a plate, reserving the fat. Cook leeks in bacon fat until very wilted and begining to carmelize. Add escarole and continue cooking until very soft. Taste for seasoning and add salt and pepper if needed.
Cook the pasta until al dente while sauteeing the greens. Drain it in a colander and return to the pot. Stir in ricotta until pasta is well coated. Add greens, squash, and bacon and stir. Serve immediately.
bacon recipe courtesy of: Eclectic Mom, October 23, 2012
extra virgin olive oil
1/2 pound bacon, cut into 1/2 inch wide strips
2 large leeks, thinly sliced and washed (see note above)
1/2 head of escarole, washed and thinly sliced
1/2 pound fresh ricotta
1 pound conchiglie
Preheat over to 400°. Put a large pot of water on to boil for the pasta.
Toss delicata rings with olive oil and salt and pepper. Arrange on a single layer on a baking sheet and roast for about 25 minutes, or until golden brown on both sides (you will need to turn the rings halfway through cooking) and tender. When squash is cool enough to handle cut rings into bitesize pieces. (You can return the squash to the oven to keep it warm if you finish this step before the rest of the dish is ready.)
In the meanwhile saute the bacon in a large skillet until crisp. Trasfer to a plate, reserving the fat. Cook leeks in bacon fat until very wilted and begining to carmelize. Add escarole and continue cooking until very soft. Taste for seasoning and add salt and pepper if needed.
Cook the pasta until al dente while sauteeing the greens. Drain it in a colander and return to the pot. Stir in ricotta until pasta is well coated. Add greens, squash, and bacon and stir. Serve immediately.
bacon recipe courtesy of: Eclectic Mom, October 23, 2012
Saturday, August 10, 2013
3015. WATERMELON SALAD with BACON VINAIGRETTE
3 cups watermelon, cubed
3 large ripe tomatoes, chopped
1/3 cup fresh mozzarella, cubed
4 ounces bacon
3 tablespoons olive oil
1 medium shallot, chopped
splash, sherry vinegar
black pepper
basil (garnish)
In a large bowl combine 3 cups cubed watermelon, 3 large ripe tomatoes, chopped, and 1/3 cup cubed mozzarella. For the vinaigrette, render 4 ounces chopped bacon in olive oil until crisp. Add some chopped shallot, a splash of sherry vinegar, and lots of black pepper. Toss with the watermelon and tomatoes. Garnish with fresh basil.
bacon recipe courtesy of: Mark Bittman, for Today Food, NBC News
3 large ripe tomatoes, chopped
1/3 cup fresh mozzarella, cubed
4 ounces bacon
3 tablespoons olive oil
1 medium shallot, chopped
splash, sherry vinegar
black pepper
basil (garnish)
In a large bowl combine 3 cups cubed watermelon, 3 large ripe tomatoes, chopped, and 1/3 cup cubed mozzarella. For the vinaigrette, render 4 ounces chopped bacon in olive oil until crisp. Add some chopped shallot, a splash of sherry vinegar, and lots of black pepper. Toss with the watermelon and tomatoes. Garnish with fresh basil.
bacon recipe courtesy of: Mark Bittman, for Today Food, NBC News
Friday, August 09, 2013
3014. GARGANELLI MACARONI & CHEESE with ROASTED JALAPENOS and BACON
makes 6 appetizer servings
2 fresh jalapeno peppers
2 fresh jalapeno peppers
4 ounces applewood-smoked bacon, diced
3/4 cup panko breadcrumbs
2 tablespoons unsalted butter
2 tablespoons unbleached all-purpose flour
2 cups whole milk, heated to just below simmer
12 ounces cheddar, grated (about 3 cups)
salt to taste
8 ounces dry garganelli or penne pasta
3/4 cup panko breadcrumbs
2 tablespoons unsalted butter
2 tablespoons unbleached all-purpose flour
2 cups whole milk, heated to just below simmer
12 ounces cheddar, grated (about 3 cups)
salt to taste
8 ounces dry garganelli or penne pasta
Roast jalapenos directly
over stovetop gas burner or under preheated broiler, turning with tongs,
until skins are blistered all over. Transfer peppers to small plastic bag and let stand. When cool enough
to handle, remove and discard stems, skin and seeds. Chop flesh into
fine dice and set aside. Cook bacon in skillet until lightly browned; transfer with slotted
spoon to small bowl. Add breadcrumbs, along with small amount of bacon
fat to moisten, combining well. In medium saucepan, melt butter over low heat. Add flour and whisk to combine. Let cook, stirring, for 2 minutes. Gradually whisk in milk. Continue cooking, stirring often, until
sauce is simmering and thickened. Let sauce bubble gently until quite
thick, about 10 minutes longer, stirring often so it doesn't scorch on
bottom. Remove from heat and stir in cheddar; when cheese is melted, season sauce with salt as needed. Preheat oven to 350°F. Cook pasta in large pot of boiling salted
water until al dente; drain and return to pot. Add cheese sauce and
reserved jalapenos and stir together. Transfer pasta to 2-quart baking dish or six individual ramekins. Top
with breadcrumb mixture. Bake for 25 to 30 minutes or until browned on
top and bubbling throughout.
bacon recipe courtesy of: Chef Josh Rollins, The Pitcher Inn, 275 Main Street, Warren, Vermont.
Thursday, August 08, 2013
3013. TILAPIA with BACON TOMATO BUTTER
2 cups water
1 tablespoon Kosher salt
2 teaspoons sugar
4 tilapia filets
4 slices uncooked bacon, finely chopped
1 clove garlic, thinly sliced
1/2 teaspoon smoked paprika
1 pint cherry or grape tomatoes, halved
1 tablespoon Kosher salt
2 teaspoons sugar
4 tilapia filets
4 slices uncooked bacon, finely chopped
1 clove garlic, thinly sliced
1/2 teaspoon smoked paprika
1 pint cherry or grape tomatoes, halved
2 tablespoons butter
Combine
the water, kosher salt and sugar in a shallow baking dish. Mix until
dissolved. Add the tilapia and let stand 20 minutes. Heat a medium
skillet over medium heat. Add the chopped bacon and cook 3-5 minutes
until almost crisp. Add the garlic and cook an additional two minutes,
stirring frequently. Add the paprika and stir for 30 seconds. Add the
tomatoes and cook until just softened, about 3 minutes. Remove from
heat and stir in butter. Transfer the bacon tomato butter to a small
bowl. Return skillet to
medium heat. Remove the fish from the water mixture and pat dry with
paper towels. Cook the tilapia fillets 3-5 minutes per side. Transfer the tilapia to plates, then top with the bacon tomato butter, about 2 tablespoons per filet.
bacon recipe courtesy of: The Jey of Cooking, July 27, 2012
Wednesday, August 07, 2013
3012. GEMELLI with CLAMS, CORN and BACON
makes four servings
2 cans (5 oz. each) whole baby clams
3/4 lb. gemelli
6 slices bacon, cut crosswise into 1-cm wide strips
1 shallot, finely chopped
1 clove garlic, finely chopped
2 plum tomatoes, seeded and diced
1 cup fresh or frozen corn kernels (about 1 ear)
1/2 cup white wine
1/2 cup 35% cream
1/4 cup chopped flat-leaf parsley
salt and pepper
Drain the clams and reserve the juice.
2 cans (5 oz. each) whole baby clams
3/4 lb. gemelli
6 slices bacon, cut crosswise into 1-cm wide strips
1 shallot, finely chopped
1 clove garlic, finely chopped
2 plum tomatoes, seeded and diced
1 cup fresh or frozen corn kernels (about 1 ear)
1/2 cup white wine
1/2 cup 35% cream
1/4 cup chopped flat-leaf parsley
salt and pepper
Drain the clams and reserve the juice.
In a large pot of salted boiling water, cook the pasta until al dente. Drain and coat lightly with olive oil. Set aside.
Meanwhile, in a large skillet over medium heat, fry the bacon
until crisp. Remove the bacon with a slotted spoon, leaving the fat
behind. Set the bacon aside.
In the same skillet, soften the shallot and garlic in the bacon
fat. Add the tomatoes, corn and clams and cook for about 2 minutes.
Season with salt and pepper. Deglaze with the wine, raise the heat to
medium-high and reduce until nearly all the liquid has evaporated. Add
the clam juice and cream and reduce by half. Add the pasta and parsley
and heat through. Adjust the seasoning.
Scatter the crisp bacon on top and serve.
bacon recipe courtesy of: Ricardo Cuisine.com
Tuesday, August 06, 2013
3011. PAPPARDELLE with PUMPKIN, BACON and TORN BREAD
makes four servings
400 grams peeled, seeded, butternut pumpkin
200 grams piece sourdough bread
4 slices rindless short-cut bacon
1/3 cup extra virgin olive oil
2 tablespoons baby capers
2 cloves garlic
1/2 bunch flat-leaf parsley
375 grams fresh pappardelle
1 lemon
150 grams fresh ricotta
Preheat oven to 220C fan-forced. Bring a large saucepan of salted water to the boil. Meanwhile, coarsely grate pumpkin. Cut crusts from bread, then tear into small pieces. Thinly slice bacon.
Line a large oven tray with baking paper. Place pumpkin on tray, drizzle with 1 tbs oil and scatter over capers. Season with salt and pepper, then toss to combine. Spread mixture to cover half the tray. Place bread and bacon on other half of tray. Drizzle with 1 tbs oil and toss bread mixture to combine. Bake, stirring each mixture halfway through, for 12 minutes or until bread is golden and pumpkin is tender.
400 grams peeled, seeded, butternut pumpkin
200 grams piece sourdough bread
4 slices rindless short-cut bacon
1/3 cup extra virgin olive oil
2 tablespoons baby capers
2 cloves garlic
1/2 bunch flat-leaf parsley
375 grams fresh pappardelle
1 lemon
150 grams fresh ricotta
Preheat oven to 220C fan-forced. Bring a large saucepan of salted water to the boil. Meanwhile, coarsely grate pumpkin. Cut crusts from bread, then tear into small pieces. Thinly slice bacon.
Line a large oven tray with baking paper. Place pumpkin on tray, drizzle with 1 tbs oil and scatter over capers. Season with salt and pepper, then toss to combine. Spread mixture to cover half the tray. Place bread and bacon on other half of tray. Drizzle with 1 tbs oil and toss bread mixture to combine. Bake, stirring each mixture halfway through, for 12 minutes or until bread is golden and pumpkin is tender.
Meanwhile, thinly slice garlic and
roughly chop parsley, reserving a few leaves to serve. Add pasta to
boiling water, return to the boil, then cook for 2 minutes or until al
dente. Drain, reserving 180ml (3/4 cup) cooking water.
Heat remaining 2 tbs oil in a
saucepan over medium heat. Add garlic and cook, stirring, for 1 1/2
minutes or until golden. Add pasta, reserved cooking water, pumpkin and
bread mixtures. Squeeze over juice from lemon, tear over half the
parsley, then toss to combine.
Divide pasta among bowls, then top with small spoonfuls of ricotta. Tear over reserved parsley to serve.
bacon recipe courtesy of: Sophia Young & Jessica Brook, MasterChef, August 2012
Monday, August 05, 2013
3010. BACON and BLUE BRUSSELS SPROUTS with POMEGRANATE
makes 4 side dish servings
4 slices uncooked bacon, diced
2 shallots, thinly sliced
4 cups Brussels sprouts, halved
Salt and pepper
1/4 cup blue cheese crumbles
1/4 cup pomegranate arils
In a large sauté pan, cook the bacon pieces over medium-high heat, stirring frequently until just beginning to crisp. Add in the shallots and stir to incorporate before adding in the Brussels sprouts. Sprinkle lightly with a pinch of salt and pepper. Cook for 8-10 minutes, stirring occasionally, until Brussels sprouts are golden brown around the edges and on the flat side. Sprinkle 2 tablespoons of water over the top and stir until the water is absorbed into a natural sauce.
Remove the pan from the heat. Stir in the blue cheese. Pour the sprouts into the serving dish. Sprinkle with pomegranate arils and serve immediately.
bacon recipe courtesy of: Shaina Olmanson, Food for My Family, December 13, 2012
4 slices uncooked bacon, diced
2 shallots, thinly sliced
4 cups Brussels sprouts, halved
Salt and pepper
1/4 cup blue cheese crumbles
1/4 cup pomegranate arils
In a large sauté pan, cook the bacon pieces over medium-high heat, stirring frequently until just beginning to crisp. Add in the shallots and stir to incorporate before adding in the Brussels sprouts. Sprinkle lightly with a pinch of salt and pepper. Cook for 8-10 minutes, stirring occasionally, until Brussels sprouts are golden brown around the edges and on the flat side. Sprinkle 2 tablespoons of water over the top and stir until the water is absorbed into a natural sauce.
Remove the pan from the heat. Stir in the blue cheese. Pour the sprouts into the serving dish. Sprinkle with pomegranate arils and serve immediately.
bacon recipe courtesy of: Shaina Olmanson, Food for My Family, December 13, 2012
Sunday, August 04, 2013
3009. GRILLED SWEET POTATO SALAD with SWEET & SOUR BACON DRESSING
yields 4-6 servings
3 medium or 2 large sweet potatoes, peeled and cut into one inch thick slices
3 tablespoons vegetable oil
salt and freshly cracked black pepper to taste
4 slices bacon, diced medium
1 medium red onion, peeled and thinly sliced
1 tablespoon minced garlic
1/3 cup white wine vinegar
1/3 cup extra virgin olive oil
¼ cup sugar
salt and freshly cracked black pepper to taste
3 medium or 2 large sweet potatoes, peeled and cut into one inch thick slices
3 tablespoons vegetable oil
salt and freshly cracked black pepper to taste
4 slices bacon, diced medium
1 medium red onion, peeled and thinly sliced
1 tablespoon minced garlic
1/3 cup white wine vinegar
1/3 cup extra virgin olive oil
¼ cup sugar
salt and freshly cracked black pepper to taste
¼ cup chopped fresh parsley
Blanch
sweet potato slices in a large pot of boiling salted water, about 8-10
minutes. They should be firm and cooked but not mushy. Drain and cool
to room temperature.
In
a small bowl combine potato slices, oil, salt and pepper and toss.
Place on a hot grill and cook until well browned, about 3-5 minutes.
Remove and place in a medium bowl. Set aside.
In
a large sauté pan, cook bacon until they just start to crisp, about 6
minutes. Remove the bacon to paper towels and leave all but 2
tablespoons of bacon fat in the pan.
Add
the onion slices and cook for 2 minutes stirring occasionally. Add the
garlic and cook for 2 more minutes. Remove pan from heat and stir in
the vinegar, oil, sugar, cooked bacon, salt and pepper. Pour this
mixture over the grilled sweet potatoes, top with chopped parsley and
serve.
bacon recipe courtesy of: Martha, A Family Feast, July 26, 2013
Saturday, August 03, 2013
3008. BACON, CORN and MASCARPONE TAGLIATELLE
yields four servings
2 tablespoons olive oil, 2 turns of the pan
1/3 pound lean, thick cut bacon, diced
1 small onion, chopped
4 cloves garlic, chopped
4 to 6 ears fresh sweet corn on the cob, kernels scraped
2 tablespoons thyme, chopped
1 cup chicken stock
1/2 cup Mascarpone cheese
black pepper, espelette or cayenne pepper, to taste
1 pound egg tagliatelle or fettuccine
chopped flat-leaf parsley and chives
grated Parmigiano-Reggiano, for serving
Bring a large pot of water to a boil. Heat olive oil over medium high heat in large skillet, add bacon and crisp. Remove to a plate; add onions to the drippings and reduce heat a bit. Cook to soften then add garlic, corn and thyme; cook until corn just begins to lightly brown. Add stock, bring to a bubble and reduce a minute or so. Stir in mascarpone cheese and reduce heat to low. Salt boiling water and cook pasta to al dente. Add a ladle of starchy cooking water to the sauce, drain pasta and add to pan. Toss with corn sauce, bacon and a handful of cheese. Toss vigorously to combine and serve in shallow bowls with parsley and chives on top; pass extra cheese at table.
bacon recipe courtesy of: Rachael Ray, Rachael Ray Show, July 19, 2013
2 tablespoons olive oil, 2 turns of the pan
1/3 pound lean, thick cut bacon, diced
1 small onion, chopped
4 cloves garlic, chopped
4 to 6 ears fresh sweet corn on the cob, kernels scraped
2 tablespoons thyme, chopped
1 cup chicken stock
1/2 cup Mascarpone cheese
black pepper, espelette or cayenne pepper, to taste
1 pound egg tagliatelle or fettuccine
chopped flat-leaf parsley and chives
grated Parmigiano-Reggiano, for serving
Bring a large pot of water to a boil. Heat olive oil over medium high heat in large skillet, add bacon and crisp. Remove to a plate; add onions to the drippings and reduce heat a bit. Cook to soften then add garlic, corn and thyme; cook until corn just begins to lightly brown. Add stock, bring to a bubble and reduce a minute or so. Stir in mascarpone cheese and reduce heat to low. Salt boiling water and cook pasta to al dente. Add a ladle of starchy cooking water to the sauce, drain pasta and add to pan. Toss with corn sauce, bacon and a handful of cheese. Toss vigorously to combine and serve in shallow bowls with parsley and chives on top; pass extra cheese at table.
bacon recipe courtesy of: Rachael Ray, Rachael Ray Show, July 19, 2013
Friday, August 02, 2013
3007. MINI BACON CHEESECAKES
yields about 24 mini cheesecakes
For the bacon and crust:
4 strips bacon, cut into 1-inch pieces
3 tablespoons sugar
12 chocolate wafer cookies
2 tablespoons unsalted butter, melted
Pinch of salt
For the cheesecakes:
3 tablespoons sugar
12 chocolate wafer cookies
2 tablespoons unsalted butter, melted
Pinch of salt
For the cheesecakes:
1 8-ounce package cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1 large egg
1/3 cup sugar
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1 large egg
Make
the bacon: Preheat the oven to 350 degrees F. Line a 24-cup mini muffin
pan with paper liners. Put the bacon pieces in a large skillet and cook
over medium heat, stirring occasionally, until almost completely
browned, about 4 minutes. Pour off the drippings and reserve. Sprinkle 1
tablespoon sugar over the bacon and cook, stirring, until the bacon is
crisp and glazed, about 3 more minutes. Transfer the candied bacon to a
plate; set aside until ready to use.
Make the crust: Pulse the cookies, butter, the remaining 2 tablespoons sugar, 1 tablespoon bacon drippings, and the salt in a food processor until finely ground. Firmly press 1 heaping teaspoon of the crumb mixture into each mini muffin liner. Bake until the crust is set, about 12 minutes. Let cool in the pan on a rack.
Make the cheesecakes: Reduce the oven temperature to 325 degrees F. Combine the cream cheese, sugar and vanilla in a stand mixer fitted with the paddle attachment; mix on medium-high speed until light and smooth, 4 to 5 minutes. Add the flour and egg and mix until just incorporated, scraping down the bowl as needed. Fill each mini muffin cup with about 2 teaspoons batter and bake until set, about 20 minutes. Let cool in the pan on a rack, then transfer the pan to the refrigerator and chill at least 4 hours. Top each cheesecake with a piece of candied bacon.
Make the crust: Pulse the cookies, butter, the remaining 2 tablespoons sugar, 1 tablespoon bacon drippings, and the salt in a food processor until finely ground. Firmly press 1 heaping teaspoon of the crumb mixture into each mini muffin liner. Bake until the crust is set, about 12 minutes. Let cool in the pan on a rack.
Make the cheesecakes: Reduce the oven temperature to 325 degrees F. Combine the cream cheese, sugar and vanilla in a stand mixer fitted with the paddle attachment; mix on medium-high speed until light and smooth, 4 to 5 minutes. Add the flour and egg and mix until just incorporated, scraping down the bowl as needed. Fill each mini muffin cup with about 2 teaspoons batter and bake until set, about 20 minutes. Let cool in the pan on a rack, then transfer the pan to the refrigerator and chill at least 4 hours. Top each cheesecake with a piece of candied bacon.
bacon recipe courtesy of: Food Network Magazine
Thursday, August 01, 2013
3006. BACON TOMATO BISQUE
serves 4-6
6 strips bacon, chopped
2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup flour
28 oz can diced tomatoes
1.5 cups chicken or vegetable stock
1 bay leaf
1 teaspoon coarse ground black pepper
2 teaspoons sugar
3/4 cup heavy cream
1 cup finely grated cheddar cheese (optional)
6 strips bacon, chopped
2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup flour
28 oz can diced tomatoes
1.5 cups chicken or vegetable stock
1 bay leaf
1 teaspoon coarse ground black pepper
2 teaspoons sugar
3/4 cup heavy cream
1 cup finely grated cheddar cheese (optional)
salt, to taste
Heat
up a big soup pot over medium heat and add the bacon. Cook, stirring
occasionally, until crisp, about 10 minutes. Remove the bacon with a
slotted spoon to a paper towel, but leave the bacon fat in the pan and
add the butter. Add the onion and celery and cook for 5 minutes over
medium heat.
Add the flour and cook, stirring frequently for 3 minutes.
Add
the diced tomatoes,chicken stock, bay leaf, black pepper, and sugar.
Bring to a boil, reduce to a simmer, and cook for 30 minutes, giving the
bottom of the pan a good scrape every 5 minutes (since there's flour in
here and that will want to burn).
Add
the heavy cream to cool the soup slightly, remove the bay let, then
blend up all of the soup in small batches (be careful when blending hot
liquids, if you add too much to the blender it might explode). Strain
the blended soup through a fine meshed sieve, and return the strained
liquid to a pot set over medium heat. Add the cheddar, if using, heat
until warmed, then make any necessary salt adjustments, to taste. Serve
with the crumbled bacon on top.
bacon recipe courtesy of: Joanne Ozug, Fifteen Spatulas, June 11, 2012
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