serves six
6 slices bacon
1 onion, chopped
2 garlic cloves, minced
1 bunch kale, washed, stemmed and chopped
1 cup day-old cooked brown rice
1 cup cooked carrots, chopped
¼ cup milk
2 tablespoons water
6 drops Tabasco
5 eggs
¼ teaspoon freshly grated nutmeg
freshly grated pepper
½ cup crumbled feta cheese
¼ cup shredded Parmesan cheese
Garnish: Serve with pico de gallo or salsa if you like
Heat oven to 350F degrees. Mist a 10-inch pie dish with nonstick spray and set aside. Cook bacon in a skillet until crisp. Remove strips to a plate lined
with paper towel to cool. When cool, chop or break into small pieces. In skillet with bacon fat, sauté onion until it begins to brown,
about 7-8 minutes. Add garlic and sauté another minute or two. Scrape
onion mixture into a large mixing bowl. In same skillet, add kale and sauté until wilted, 6-8 minutes,
stirring often. Scrape kale into the bowl with onion. Add cooked rice to
the bowl, along with cooked carrots, if using, and cooked bacon. Stir
to combine everything well. In a 4-cup measuring cup, add 1/4 cup milk, 2 tablespoons water,
Tabasco, eggs, nutmeg and a few grinds of pepper. Whisk to combine. Spoon one-third of the onion-kale mixture into the prepared pie
dish. Sprinkle on half the feta. Spoon half the remaining onion-kale
mixture on, followed by the rest of the feta, and then the rest of the
onion-kale mixture. Pour egg-milk mixture evenly over top (it may look
like it isn’t enough; don’t worry). Sprinkle Parmesan on top. Bake uncovered for 45 minutes, until the quiche browns a bit on top. It will be set in the middle. Remove from oven and allow to cool for 10-15 minutes before cutting
to serve. Alternatively, bake it ahead, cool and then keep refrigerated
until serving time. Reheat slices briefly in the microwave, on 50%
power, if you like. This also is wonderful served at room temperature.
Offer salsa at the table for those who want it.
bacon recipe source: , Shockingly Delicious, July 21, 2013
Wednesday, April 30, 2014
Tuesday, April 29, 2014
3277. SMOKED MACKEREL, BACON and DUCK EGG
serves four
For the bread
200 grams light malthouse bread flour
300 grams white bread flour
300 ml beer
35 grams fresh yeast
10 grams (2/3 tablespoon) butter
20 grams (4 teaspoons) salt
For the topping
2 fillets of smoked mackerel
8 rashers of cooked lean bacon, sliced
4 duck eggs
200 grams watercress leaves
For the mustard dressing
½ teaspoon finely chopped shallot
½ teaspoon English mustard
1 teaspoon cider vinegar
100ml rapeseed oil
For the bread, mix together all the ingredients, except the salt, to form a dough. Knead for five minutes. Add the salt and knead for a further two minutes. Place the dough in a bowl, cover with cling film and leave in a warm place for half an hour. Remove the dough, divide and roll into shape for two loaf tins. Place in the tins and cover with a damp cloth. Leave in a warm place for 45 minutes and preheat the oven to 235°C. Remove the cloth from the loaves, dust with flour and add a splash of water to the top, to create steam in the oven and a crusty top. Bake for 20 minutes. To make the topping, flake the smoked mackerel into large pieces and mix together with the bacon and watercress. Combine the mustard dressing ingredients together and drizzle over the salad. To serve, toast four slices of the beer bread, place the topping on the toast, poach the duck eggs for three minutes, season and add to the bread.
bacon recipe source: The New West Country Cookbook; Stylist Magazine
For the bread
200 grams light malthouse bread flour
300 grams white bread flour
300 ml beer
35 grams fresh yeast
10 grams (2/3 tablespoon) butter
20 grams (4 teaspoons) salt
For the topping
2 fillets of smoked mackerel
8 rashers of cooked lean bacon, sliced
4 duck eggs
200 grams watercress leaves
For the mustard dressing
½ teaspoon finely chopped shallot
½ teaspoon English mustard
1 teaspoon cider vinegar
100ml rapeseed oil
For the bread, mix together all the ingredients, except the salt, to form a dough. Knead for five minutes. Add the salt and knead for a further two minutes. Place the dough in a bowl, cover with cling film and leave in a warm place for half an hour. Remove the dough, divide and roll into shape for two loaf tins. Place in the tins and cover with a damp cloth. Leave in a warm place for 45 minutes and preheat the oven to 235°C. Remove the cloth from the loaves, dust with flour and add a splash of water to the top, to create steam in the oven and a crusty top. Bake for 20 minutes. To make the topping, flake the smoked mackerel into large pieces and mix together with the bacon and watercress. Combine the mustard dressing ingredients together and drizzle over the salad. To serve, toast four slices of the beer bread, place the topping on the toast, poach the duck eggs for three minutes, season and add to the bread.
bacon recipe source: The New West Country Cookbook; Stylist Magazine
Monday, April 28, 2014
3276. RISOTTO with SPICY PEPPER BACON and MARSALA
serves four as a first course, 2 as an entree
6 thick bacon slice (6 oz. uncooked), cut crosswise into 1-inch pieces
1 cup dry Marsala
3/4 cup minced onion
1 cup Arborio rice
4 to 4 1/2 cups hot chicken broth
3 tablespoons grated Parmigiano-Reggiano cheese
1 tablespoon unsalted butter
coarse (Kosher) salt and freshly ground pepper
In a medium heavy skillet, cook the bacon pieces over low to medium-low heat, turning as needed to achieve uniform crispness. Using a slotted spoon, transfer to a paper towel to drain. Pour off all the bacon drippings, reserving 2 tablespoons in a bowl. Crumble the bacon and set aside.
Set the skillet over medium-high to high heat, pour in 1/2 cup of the Marsala, and deglaze the pan, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Reduce the heat to medium and simmer until the liquid is reduced by half. Set aside.
In a 2- to 2 1/2-quart heavy-bottomed saucepan, heat the reserved drippings over medium heat, add the onion, and saute until translucent, 3-4 minutes. Add the rice and increase the heat to medium-high. Stir vigorously until the kernels are translucent and you see "the eye" at the tip of the kernel. (Do not let the rice brown).
Add the remaining 1/2 cup Marsala to the rice mixture, stirring the rice away from the bottom and sides until the liquid is evaporated. Add the hot broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice does not stick or burn. After you've used half to three-fourths of the broth, stir in the reduced Marsala and half the crumbled bacon. Add the remaining broth, 1/4 cup at a time, stirring constantly.
Taste the rice after 20 minutes. It should be tender but firm to the bite, and the mixture slightly moist and porridgelike. If it's not tender enough, continue to cook and taste again in 3 to 5 minutes. Remove from heat and stir in the cheese and butter. Season with salt and pepper to taste. Mound the risotto into warmed shallow bowls, top with the remaining crumbled bacon, and serve steaming hot.
bacon recipe source: Everything Tastes Better with Bacon by Sara Perry, p. 61 (San Francisco: Chronicle Books, 2002)
6 thick bacon slice (6 oz. uncooked), cut crosswise into 1-inch pieces
1 cup dry Marsala
3/4 cup minced onion
1 cup Arborio rice
4 to 4 1/2 cups hot chicken broth
3 tablespoons grated Parmigiano-Reggiano cheese
1 tablespoon unsalted butter
coarse (Kosher) salt and freshly ground pepper
In a medium heavy skillet, cook the bacon pieces over low to medium-low heat, turning as needed to achieve uniform crispness. Using a slotted spoon, transfer to a paper towel to drain. Pour off all the bacon drippings, reserving 2 tablespoons in a bowl. Crumble the bacon and set aside.
Set the skillet over medium-high to high heat, pour in 1/2 cup of the Marsala, and deglaze the pan, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Reduce the heat to medium and simmer until the liquid is reduced by half. Set aside.
In a 2- to 2 1/2-quart heavy-bottomed saucepan, heat the reserved drippings over medium heat, add the onion, and saute until translucent, 3-4 minutes. Add the rice and increase the heat to medium-high. Stir vigorously until the kernels are translucent and you see "the eye" at the tip of the kernel. (Do not let the rice brown).
Add the remaining 1/2 cup Marsala to the rice mixture, stirring the rice away from the bottom and sides until the liquid is evaporated. Add the hot broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice does not stick or burn. After you've used half to three-fourths of the broth, stir in the reduced Marsala and half the crumbled bacon. Add the remaining broth, 1/4 cup at a time, stirring constantly.
Taste the rice after 20 minutes. It should be tender but firm to the bite, and the mixture slightly moist and porridgelike. If it's not tender enough, continue to cook and taste again in 3 to 5 minutes. Remove from heat and stir in the cheese and butter. Season with salt and pepper to taste. Mound the risotto into warmed shallow bowls, top with the remaining crumbled bacon, and serve steaming hot.
bacon recipe source: Everything Tastes Better with Bacon by Sara Perry, p. 61 (San Francisco: Chronicle Books, 2002)
Sunday, April 27, 2014
3275. BACON CHEESEBURGER LASAGNA
makes eight servings
1 1/2 lb. lean (at least 80%) ground beef
2 medium onions, chopped (1 cup)
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (28 oz) chunky tomato sauce
1 cup water
1 egg
1 container (15 oz) ricotta cheese
1 cup shredded Swiss cheese (4 oz)
1/4 cup chopped fresh parsley
8 slices bacon, crisply cooked, crumbled (1/2 cup)
12 uncooked lasagna noodles
2 cups shredded Cheddar cheese (8 oz)
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook beef, onions, salt and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in tomato sauce and water. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 minutes.
In medium bowl, beat egg with fork. Stir in ricotta cheese, Swiss cheese, parsley and 1/4 cup of the bacon.
Spread about 1 cup of the beef mixture in baking dish. Top with 4 uncooked noodles. Spread half of the ricotta mixture, 2 cups beef mixture and 3/4 cup of the Cheddar cheese over noodles. Repeat layers once, starting with 4 noodles. Top with remaining noodles, beef mixture, Cheddar cheese and bacon. Spray 15-inch sheet of foil with cooking spray. Cover lasagna with foil, sprayed side down. Refrigerate at least 2 hours but no longer than 24 hours.
Heat oven to 350°F. Bake covered 45 minutes. Uncover and bake about 30 minutes longer or until bubbly and golden brown. Cover and let stand 10 minutes before cutting.
bacon recipe source: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, MN 55440
1 1/2 lb. lean (at least 80%) ground beef
2 medium onions, chopped (1 cup)
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (28 oz) chunky tomato sauce
1 cup water
1 egg
1 container (15 oz) ricotta cheese
1 cup shredded Swiss cheese (4 oz)
1/4 cup chopped fresh parsley
8 slices bacon, crisply cooked, crumbled (1/2 cup)
12 uncooked lasagna noodles
2 cups shredded Cheddar cheese (8 oz)
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook beef, onions, salt and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in tomato sauce and water. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 minutes.
In medium bowl, beat egg with fork. Stir in ricotta cheese, Swiss cheese, parsley and 1/4 cup of the bacon.
Spread about 1 cup of the beef mixture in baking dish. Top with 4 uncooked noodles. Spread half of the ricotta mixture, 2 cups beef mixture and 3/4 cup of the Cheddar cheese over noodles. Repeat layers once, starting with 4 noodles. Top with remaining noodles, beef mixture, Cheddar cheese and bacon. Spray 15-inch sheet of foil with cooking spray. Cover lasagna with foil, sprayed side down. Refrigerate at least 2 hours but no longer than 24 hours.
Heat oven to 350°F. Bake covered 45 minutes. Uncover and bake about 30 minutes longer or until bubbly and golden brown. Cover and let stand 10 minutes before cutting.
bacon recipe source: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, MN 55440
Saturday, April 26, 2014
3274. SWEET POTATO CLAM CHOWDER with BACON
2 dozen medium clams (such as Manila) or 3 dozen small clams (such as Littlenecks)
1 1/2 cups water
1 12-oz. bottle of clam juice, as needed
1 cup (about 4-5 slices) diced raw applewood smoked bacon
1 tablespoon olive oil
1 medium yellow onion, chopped (1 1/2 cups)
2 stalks celery, chopped
1 bay leaf
3 1/2 cups (about 1/4 lb.) raw sweet potato, peeled and diced into 2-inch chunks
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3 cups half-and-half
Scrub the clams well. Spread them in an even layer in a large 12-inch frying pan with a lid. Add the water, cover, and bring to the water to a boil. Set a heatproof bowl nearby to hold the cooked clams. Cook the clams until the shells open, about 2 to 5 minutes. As a clam opens, remove it from the pan with tongs and plop it into the waiting bowl. Give the clams 5 minutes more to cook, transferring clams as they open. After 5 minutes, turn off the heat and discard any clams that remain closed. Pour the pan liquid through a fine-meshed sieve or cheesecloth to strain out any grit. You should have about 1 1/2 cups clam cooking liquid. If there is less than that, add enough bottled clam juice to equal this amount. Set the liquid aside. Transfer the clams, still in their shells, back to the pan and cover it with a lid to keep the clams from drying out while you finish the chowder.
Cook the bacon in a 3-quart soup pot until crisp and brown. When the bacon is done transfer to a paper-towel lined plate to drain, reserving 1 tablespoon of the bacon fat in the pot. Discard the rest of the bacon fat. Using the same soup pot in which you cooked the bacon, pour back in the 1 tablespoon of bacon fat, add the olive oil and heat over a medium flame for a few seconds; add the onion and celery. Cook vegetables until soft and golden, about 5 minutes. Add the sweet potatoes, clam cooking liquid, the bay leaf, salt and pepper. (Save the cooked bacon to sprinkle over the chowder just before serving.) Cover the pan and simmer just until the sweet potatoes are tender, 8 to 10 minutes.
While the chowder simmers, remove the clams from their shell. You can use a paring knife or even a grapefruit spoon to scrape them out of their shells and into a bowl. Discard the shells. When the sweet potatoes are perfectly done, add the clams to the chowder. Pour in the Half and Half, heat gently until the chowder is piping hot, and ladle it into individual serving bowls. Sprinkle bacon around the edge of the chowder and serve.
bacon recipe source: Cat Cora.com
1 1/2 cups water
1 12-oz. bottle of clam juice, as needed
1 cup (about 4-5 slices) diced raw applewood smoked bacon
1 tablespoon olive oil
1 medium yellow onion, chopped (1 1/2 cups)
2 stalks celery, chopped
1 bay leaf
3 1/2 cups (about 1/4 lb.) raw sweet potato, peeled and diced into 2-inch chunks
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3 cups half-and-half
Scrub the clams well. Spread them in an even layer in a large 12-inch frying pan with a lid. Add the water, cover, and bring to the water to a boil. Set a heatproof bowl nearby to hold the cooked clams. Cook the clams until the shells open, about 2 to 5 minutes. As a clam opens, remove it from the pan with tongs and plop it into the waiting bowl. Give the clams 5 minutes more to cook, transferring clams as they open. After 5 minutes, turn off the heat and discard any clams that remain closed. Pour the pan liquid through a fine-meshed sieve or cheesecloth to strain out any grit. You should have about 1 1/2 cups clam cooking liquid. If there is less than that, add enough bottled clam juice to equal this amount. Set the liquid aside. Transfer the clams, still in their shells, back to the pan and cover it with a lid to keep the clams from drying out while you finish the chowder.
Cook the bacon in a 3-quart soup pot until crisp and brown. When the bacon is done transfer to a paper-towel lined plate to drain, reserving 1 tablespoon of the bacon fat in the pot. Discard the rest of the bacon fat. Using the same soup pot in which you cooked the bacon, pour back in the 1 tablespoon of bacon fat, add the olive oil and heat over a medium flame for a few seconds; add the onion and celery. Cook vegetables until soft and golden, about 5 minutes. Add the sweet potatoes, clam cooking liquid, the bay leaf, salt and pepper. (Save the cooked bacon to sprinkle over the chowder just before serving.) Cover the pan and simmer just until the sweet potatoes are tender, 8 to 10 minutes.
While the chowder simmers, remove the clams from their shell. You can use a paring knife or even a grapefruit spoon to scrape them out of their shells and into a bowl. Discard the shells. When the sweet potatoes are perfectly done, add the clams to the chowder. Pour in the Half and Half, heat gently until the chowder is piping hot, and ladle it into individual serving bowls. Sprinkle bacon around the edge of the chowder and serve.
bacon recipe source: Cat Cora.com
Friday, April 25, 2014
3273. PERCIATELLI with BACON and PEAS
makes 2-4 servings
8 ounces perciatelli pasta
1 teaspoon salt
1 cup frozen peas
1/2 pound bacon, diced
freshly ground black pepper, to taste
freshly grated parmesan, to taste
8 ounces perciatelli pasta
1 teaspoon salt
1 cup frozen peas
1/2 pound bacon, diced
freshly ground black pepper, to taste
freshly grated parmesan, to taste
Fill a large pot 3/4 full of water and add the salt. Bring to a boil
over high heat and add the perciatelli. Cook according to package
directions. Place the peas in a colander in the sink. Drain the pasta
over the peas. Pour the pasta and peas onto a serving platter. While the pasta cooks, sauté the diced bacon in a large skillet over
medium-high heat. When the bacon begins to turn golden-brown, turn off
the heat and set the skillet aside until the pasta is done. Pour
the bacon and drippings over the pasta, top with liberal grindings of
the black pepper and Parmesan, toss, and serve with additional Parmesan
at the table.
bacon recipe source: Viking Range, LLC, 111 Front Street, Greenwood, MS 38930
Thursday, April 24, 2014
3272. BUCATINI with ONION, BACON and TOMATO
serves six
one 28-ounce can Italian plum tomatoes
1/2 teaspoon coarse sea salt or kosher salt, or to taste, plus 1 tablespoon for the pasta pot
4 cups 1/3-inch-thick onion slices (about 3/4 pound)
4 tablespoons extra-virgin olive oil, plus more for serving
4 plump garlic cloves, peeled and crushed
6 ounces bacon, cut in 1/2-inch pieces
1/2 teaspoon peperoncino flakes
1 pound bucatini or perciatelli
1 cup grated Pecorino Romano cheese, plus more for passing
Start heating 6 quarts of water with 1 tablespoon of salt in a large pot, to cook the bucatini.
Put 1/2 cup water in the wide skillet, and set it over medium-high heat. Dump in the sliced onions; spread them out and turn them over in the pan as the water starts to boil. Cook the onions, turning occasionally, for several minutes, until they’re softened and the water is nearly evaporated.
Pour the olive oil over the onions, toss in the crushed garlic cloves, and sprinkle with 1/4 teaspoon salt. Stir well to coat all the onion slices with oil; cook for a couple of minutes or more, until onions and garlic are sizzling.
Clear a space on one side of the skillet and scatter in the cured pork (guanciale, pancetta, or bacon). Heat and stir in the hot spot until they’re rendering fat and sizzling, then stir in with the onions. Sprinkle the peperoncino in the pan, stir, and let everything cook for 4 or 5 minutes, until the onions and pork are caramelized and golden—adjust the heat so nothing burns.
Now spill all the sliced tomatoes and their juices into the skillet, and stir well. Rinse the tomato containers with a couple cups of “slosh” water, and stir that in too; season with salt lightly. Bring the sauce to a boil, stirring frequently, and then lower the heat to keep it simmering actively. Let the sauce cook and thicken for about 20 minutes, or until it has the consistency you like for pasta.
When the tomatoes have been added and the sauce is simmering, you can start cooking the bucatini.
With the water at a rolling boil, slide the bucatini into the pasta pot, letting the strands soften so they don’t break, and fanning them out so they don’t stick together. Stir well, cover the pot to bring the water back to the boil over high heat, then cook partially covered.
Stir the bucatini occasionally, and check doneness frequently. When the sauce has thickened, taste it and adjust seasoning—keep in mind that the Pecorino Romano will add salt.
When the bucatini are cooked through but still al dente, lift them from the cooking pot with tongs, drain for just a moment, then drop them right onto the simmering sauce. Toss together continuously, over moderate heat, for a couple of minutes, until the pasta is perfectly cooked and evenly coated with sauce. If the dish is dry, ladle in a bit of hot pasta water from the cooking pot. If the sauce is soupy, toss over higher heat to concentrate.
Turn off the heat, and toss in the grated cheese. Drizzle over it a final flourish of olive oil, and serve, either directly from the skillet or in a warm serving bowl, passing additional cheese at the table.
bacon recipe source: Lidia's Italy
one 28-ounce can Italian plum tomatoes
1/2 teaspoon coarse sea salt or kosher salt, or to taste, plus 1 tablespoon for the pasta pot
4 cups 1/3-inch-thick onion slices (about 3/4 pound)
4 tablespoons extra-virgin olive oil, plus more for serving
4 plump garlic cloves, peeled and crushed
6 ounces bacon, cut in 1/2-inch pieces
1/2 teaspoon peperoncino flakes
1 pound bucatini or perciatelli
1 cup grated Pecorino Romano cheese, plus more for passing
Recommended equipment
A heavy-bottomed skillet or sauté pan, 13- or 14-inch diameter
Drain the canned tomatoes; save all the juices. Cut each
tomato in quarters lengthwise; slice the quarters in strips, 1/2 inch
wide.
Put 1/2 cup water in the wide skillet, and set it over medium-high heat. Dump in the sliced onions; spread them out and turn them over in the pan as the water starts to boil. Cook the onions, turning occasionally, for several minutes, until they’re softened and the water is nearly evaporated.
Pour the olive oil over the onions, toss in the crushed garlic cloves, and sprinkle with 1/4 teaspoon salt. Stir well to coat all the onion slices with oil; cook for a couple of minutes or more, until onions and garlic are sizzling.
Clear a space on one side of the skillet and scatter in the cured pork (guanciale, pancetta, or bacon). Heat and stir in the hot spot until they’re rendering fat and sizzling, then stir in with the onions. Sprinkle the peperoncino in the pan, stir, and let everything cook for 4 or 5 minutes, until the onions and pork are caramelized and golden—adjust the heat so nothing burns.
Now spill all the sliced tomatoes and their juices into the skillet, and stir well. Rinse the tomato containers with a couple cups of “slosh” water, and stir that in too; season with salt lightly. Bring the sauce to a boil, stirring frequently, and then lower the heat to keep it simmering actively. Let the sauce cook and thicken for about 20 minutes, or until it has the consistency you like for pasta.
When the tomatoes have been added and the sauce is simmering, you can start cooking the bucatini.
With the water at a rolling boil, slide the bucatini into the pasta pot, letting the strands soften so they don’t break, and fanning them out so they don’t stick together. Stir well, cover the pot to bring the water back to the boil over high heat, then cook partially covered.
Stir the bucatini occasionally, and check doneness frequently. When the sauce has thickened, taste it and adjust seasoning—keep in mind that the Pecorino Romano will add salt.
When the bucatini are cooked through but still al dente, lift them from the cooking pot with tongs, drain for just a moment, then drop them right onto the simmering sauce. Toss together continuously, over moderate heat, for a couple of minutes, until the pasta is perfectly cooked and evenly coated with sauce. If the dish is dry, ladle in a bit of hot pasta water from the cooking pot. If the sauce is soupy, toss over higher heat to concentrate.
Turn off the heat, and toss in the grated cheese. Drizzle over it a final flourish of olive oil, and serve, either directly from the skillet or in a warm serving bowl, passing additional cheese at the table.
bacon recipe source: Lidia's Italy
Wednesday, April 23, 2014
3271. RED CABBAGE, TANGERINE and BACON SALAD with BACON VINAIGRETTE
serves six
1 small head red cabbage (about 1 1/2 pounds)
2 tangerines
6 slices lean bacon
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
salt and freshly ground black pepper to taste
3 tablespoons peanut oil
2 scallions (part of green tops included), thinly sliced
Quarter the cabbage, remove the core, shred the leaves, and place in a large salad bowl. Peel, section, and seed the tangerines, removing as much white pith as possible. Add the sections to the cabbage, toss, and set aside.
In a large skillet, fry the bacon over moderate heat till crisp. Drain on paper towels and crumble coarsely. Pour off all but about 2 tablespoons of fat from the skillet, add the vinegar, and boil down till reduced by half. Add the mustard and stir till well incorporated. Remove from the heat, add the salt and pepper, and then gradually add the oil, stirring briskly to form a smooth dressing.
Pour the vinaigrette over the salad in the bowl, add the crumbled bacon and the scallions, and toss till the ingredients are well coated with the dressing. Chill briefly or serve at room temperature.
bacon recipe source: Pig: King of the Southern Table by James Villas (Houghton Mifflin Harcourt, 2010); Serious Eats weekly recipe newsletter, May 19, 2010
1 small head red cabbage (about 1 1/2 pounds)
2 tangerines
6 slices lean bacon
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
salt and freshly ground black pepper to taste
3 tablespoons peanut oil
2 scallions (part of green tops included), thinly sliced
Quarter the cabbage, remove the core, shred the leaves, and place in a large salad bowl. Peel, section, and seed the tangerines, removing as much white pith as possible. Add the sections to the cabbage, toss, and set aside.
In a large skillet, fry the bacon over moderate heat till crisp. Drain on paper towels and crumble coarsely. Pour off all but about 2 tablespoons of fat from the skillet, add the vinegar, and boil down till reduced by half. Add the mustard and stir till well incorporated. Remove from the heat, add the salt and pepper, and then gradually add the oil, stirring briskly to form a smooth dressing.
Pour the vinaigrette over the salad in the bowl, add the crumbled bacon and the scallions, and toss till the ingredients are well coated with the dressing. Chill briefly or serve at room temperature.
bacon recipe source: Pig: King of the Southern Table by James Villas (Houghton Mifflin Harcourt, 2010); Serious Eats weekly recipe newsletter, May 19, 2010
Tuesday, April 22, 2014
3270. BOURBON and BACON CARAMEL BANANA SPLIT
makes five servings
1 cup diced bacon
3 tablespoons brown sugar
1/4 cup plus 2 tablespoons bourbon
1 cup plus 3 to 4 tablespoons heavy cream
2 tablespoons vanilla extract
8 oz. milk chocolate almond candy bar
5 whole bananas
granulated sugar
5 good quality maraschino cherries
shaved chocolate
vanilla ice cream
Heat a medium sauté pan over medium heat and add the bacon. Cook the bacon until crunchy, about 6 minutes. Once crispy, pour off the excess fat and add the brown sugar, stir to dissolve. Deglaze with the bourbon and add 3 to 4 tablespoons of heavy cream. Heat through and keep warm while you make the whipped cream.
Add the cup of heavy cream to a large bowl and whisk in the brown sugar and vanilla. Whisk until soft peaks form, about 5 minutes. Set aside.
Melt the milk chocolate almond candy bar.
Cut the banana in half lengthwise and place on a flame resistant surface. Cover the flat portion of the banana in sugar and apply a flame. Let the sugar caramelize. NOTE: you can also put the bananas in the broiler to caramelize if you don’t have blow torch. Place them on a platter and top with the vanilla ice cream, bacon caramel, whipped cream, maraschino cherries, and shaved chocolate. Repeat with the remaining bananas.
bacon recipe source: Michael Symon, The Chew, ABC-TV
1 cup diced bacon
3 tablespoons brown sugar
1/4 cup plus 2 tablespoons bourbon
1 cup plus 3 to 4 tablespoons heavy cream
2 tablespoons vanilla extract
8 oz. milk chocolate almond candy bar
5 whole bananas
granulated sugar
5 good quality maraschino cherries
shaved chocolate
vanilla ice cream
Heat a medium sauté pan over medium heat and add the bacon. Cook the bacon until crunchy, about 6 minutes. Once crispy, pour off the excess fat and add the brown sugar, stir to dissolve. Deglaze with the bourbon and add 3 to 4 tablespoons of heavy cream. Heat through and keep warm while you make the whipped cream.
Add the cup of heavy cream to a large bowl and whisk in the brown sugar and vanilla. Whisk until soft peaks form, about 5 minutes. Set aside.
Melt the milk chocolate almond candy bar.
Cut the banana in half lengthwise and place on a flame resistant surface. Cover the flat portion of the banana in sugar and apply a flame. Let the sugar caramelize. NOTE: you can also put the bananas in the broiler to caramelize if you don’t have blow torch. Place them on a platter and top with the vanilla ice cream, bacon caramel, whipped cream, maraschino cherries, and shaved chocolate. Repeat with the remaining bananas.
bacon recipe source: Michael Symon, The Chew, ABC-TV
Monday, April 21, 2014
3269. BACON LOVERS CHICKEN ALFREDO with FETTUCCINE and BROCCOLI
serves eight
1 lb thick cut bacon
1 lb boneless skinless chicken breast
½ teaspoon kosher salt
1 teaspoon fresh ground black pepper
8 tablespoons unsalted butter
1 cup heavy cream
4 oz fresh parmesan cheese
8 oz dried fettuccine
2 cups frozen broccoli florets
Preheat a large (12") skillet over high heat.
Fill large stock pot with water, add pasta when water boils. Cover pot and bring to a boil over high heat. Once pasta is pliable (no longer breaks if you try to bend it) add broccoli. Cook until pasta is just shy of al dente. Remove from heat.
Meanwhile: Grate cheese and set aside.
Once skillet is hot; use clean scissors to cut bite size pieces of bacon into skillet. Cook, stirring occasionally until bacon is cooked through (adjust heat as necessary). Cook time about 10 minutes.
Meanwhile; wash and chop chicken into bite size pieces. Set aside.
Remove cooked bacon from skillet with a slotted spoon. Place on a plate. Drain most of bacon grease from skillet, leave about 1 Tbsp (do not wash skillet). Add chicken to skillet. Return to stove and medium-high heat. Sprinkle with salt and pepper. Cook until cooked through, stirring occasionally. Remove chicken from skillet, about 5 minutes.
Drain drippings from pan. Return to stove, over medium heat. Cut butter into 8 pieces and add to skillet. Once butter is mostly melted add cream and whisk until combined. Add cheese and whisk until your alfredo sauce is smooth, keep sauce at a bubble.
Using tongs, remove pasta and broccoli from water and add to alfredo sauce. Twist the pasta in the sauce to coat. Add chicken and bacon, toss with and tongs. Heat until sauce is absorbed and coats the pasta, about 5 minutes. Serve.
bacon recipe source:
1 lb thick cut bacon
1 lb boneless skinless chicken breast
½ teaspoon kosher salt
1 teaspoon fresh ground black pepper
8 tablespoons unsalted butter
1 cup heavy cream
4 oz fresh parmesan cheese
8 oz dried fettuccine
2 cups frozen broccoli florets
Preheat a large (12") skillet over high heat.
Fill large stock pot with water, add pasta when water boils. Cover pot and bring to a boil over high heat. Once pasta is pliable (no longer breaks if you try to bend it) add broccoli. Cook until pasta is just shy of al dente. Remove from heat.
Meanwhile: Grate cheese and set aside.
Once skillet is hot; use clean scissors to cut bite size pieces of bacon into skillet. Cook, stirring occasionally until bacon is cooked through (adjust heat as necessary). Cook time about 10 minutes.
Meanwhile; wash and chop chicken into bite size pieces. Set aside.
Remove cooked bacon from skillet with a slotted spoon. Place on a plate. Drain most of bacon grease from skillet, leave about 1 Tbsp (do not wash skillet). Add chicken to skillet. Return to stove and medium-high heat. Sprinkle with salt and pepper. Cook until cooked through, stirring occasionally. Remove chicken from skillet, about 5 minutes.
Drain drippings from pan. Return to stove, over medium heat. Cut butter into 8 pieces and add to skillet. Once butter is mostly melted add cream and whisk until combined. Add cheese and whisk until your alfredo sauce is smooth, keep sauce at a bubble.
Using tongs, remove pasta and broccoli from water and add to alfredo sauce. Twist the pasta in the sauce to coat. Add chicken and bacon, toss with and tongs. Heat until sauce is absorbed and coats the pasta, about 5 minutes. Serve.
bacon recipe source:
Sunday, April 20, 2014
3268. SIRLOIN SLIDERS with CRISPY BACON and CREAMY HORSERADISH MAYO
yields 12 mini hamburgers, 4 to 6 servings
3/4 pound ground chuck
bacon recipe source: Emeril Lagasse, "Tailgate," The Essence of Emeril, Food Network
3/4 pound ground chuck
3/4 pound ground sirloin
2 teaspoons minced garlic
1/4 cup minced onion
1 1/4 teaspoons salt
1/2 plus 1/8 teaspoon freshly ground black pepper
1/2 cup mayonnaise
2 tablespoons sour cream
3 tablespoons prepared horseradish
12 dinner roll-sized small brioche buns, split in 1/2 crosswise
2 tablespoons melted butter for brushing buns
6 slices bacon, cooked crisp, drained, and broken into 2-inch pieces
2 teaspoons minced garlic
1/4 cup minced onion
1 1/4 teaspoons salt
1/2 plus 1/8 teaspoon freshly ground black pepper
1/2 cup mayonnaise
2 tablespoons sour cream
3 tablespoons prepared horseradish
12 dinner roll-sized small brioche buns, split in 1/2 crosswise
2 tablespoons melted butter for brushing buns
6 slices bacon, cooked crisp, drained, and broken into 2-inch pieces
In
a mixing bowl, combine the chuck, sirloin, garlic, onion, 1 teaspoon of
the salt, and 1/2 teaspoon of the pepper and mix gently but thoroughly
to combine. Using a 2-ounce ice cream scoop, divide the mixture into 12
scant 2-ounce balls of meat. Using your hands, shape to form small
patties about 3 inches wide and 3/8-inch thick. Place on a plate and
cover with plastic wrap. Allow to sit, refrigerated, at least 1 hour and
up to overnight for flavors to mingle.
In a small bowl whisk together the mayonnaise, sour cream and horseradish and season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper. Place in a nonreactive bowl and refrigerate until ready to serve, up to 3 days in advance.
When you are ready to cook the burgers, preheat a grill to high and lightly butter the cut sides of the buns with the melted butter. Wrap the buns in aluminum foil and place on the coolest part of the grill to warm while you grill the burgers.
Grill the burgers about 2 minutes per side for medium. Transfer to the warmed buns and garnish with pieces of the crispy bacon. Spoon a dollop of the horseradish mayonnaise on top of the bacon, then place the top portion of the bun over all. Serve the sliders hot.
In a small bowl whisk together the mayonnaise, sour cream and horseradish and season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper. Place in a nonreactive bowl and refrigerate until ready to serve, up to 3 days in advance.
When you are ready to cook the burgers, preheat a grill to high and lightly butter the cut sides of the buns with the melted butter. Wrap the buns in aluminum foil and place on the coolest part of the grill to warm while you grill the burgers.
Grill the burgers about 2 minutes per side for medium. Transfer to the warmed buns and garnish with pieces of the crispy bacon. Spoon a dollop of the horseradish mayonnaise on top of the bacon, then place the top portion of the bun over all. Serve the sliders hot.
bacon recipe source: Emeril Lagasse, "Tailgate," The Essence of Emeril, Food Network
Saturday, April 19, 2014
3267. BACON, MUSHROOM and EGG RAMEN CHICKEN NOODLE SOUP
6 packages of chicken ramen
3 tablespoons olive oil
8 stalks of green onion, sliced
8 garlic cloves, smashed
8 slices ginger
1/2 lb. of bacon
4 chicken breasts
1 cup frozen mushrooms
parsley, dry
In a medium size frying pan add 1 tablespoon olive oil. Then add the green onions, garlic gloves, and ginger. Saute until warm. In a second frying pan begin cooking the bacon. Once done leave in pan. Remove the seasoning mixture from the first frying pan and set aside. Use this pan to cook your chicken. Once your chicken is done, remove from pan and set aside. In a large stock pot, fill half way with water. Bring to a boil. Crumble the cooled bacon. Add the bacon fat, bacon, green onion, garlic and ginger mixture. Add the ramen noodles and flavor packet. Reduce heat to low. Stir. While this is cooking shred or dice your chicken. Add the chicken. Allow the soup to simmer for a few minutes but do not overcook or your noodles will get mushy. Place soup in bowls and garnish with parsley. For the mushroom and egg variety, add the cooked mushrooms to the bowl. Fry an egg and add it to the top of the soup.
bacon recipe source: Chrystal Mahan, YUM eating, January 15, 2014
3 tablespoons olive oil
8 stalks of green onion, sliced
8 garlic cloves, smashed
8 slices ginger
1/2 lb. of bacon
4 chicken breasts
1 cup frozen mushrooms
parsley, dry
In a medium size frying pan add 1 tablespoon olive oil. Then add the green onions, garlic gloves, and ginger. Saute until warm. In a second frying pan begin cooking the bacon. Once done leave in pan. Remove the seasoning mixture from the first frying pan and set aside. Use this pan to cook your chicken. Once your chicken is done, remove from pan and set aside. In a large stock pot, fill half way with water. Bring to a boil. Crumble the cooled bacon. Add the bacon fat, bacon, green onion, garlic and ginger mixture. Add the ramen noodles and flavor packet. Reduce heat to low. Stir. While this is cooking shred or dice your chicken. Add the chicken. Allow the soup to simmer for a few minutes but do not overcook or your noodles will get mushy. Place soup in bowls and garnish with parsley. For the mushroom and egg variety, add the cooked mushrooms to the bowl. Fry an egg and add it to the top of the soup.
bacon recipe source: Chrystal Mahan, YUM eating, January 15, 2014
Friday, April 18, 2014
3266. CHICKEN and BACON LO MEIN
1/2 pound sliced bacon, diced
2 boneless skinless chicken breast cut into bite sized pieces
2 tablespoons canola oil, divided
1 cup broccoli florets, cut into pieces
1 cup cauliflower, cut into pieces
1 medium carrot, cut into thin 2-inch strips
1 small onion, cut into wedges
2 garlic cloves, minced
1/4 teaspoon ground ginger
1 cup sliced fresh mushrooms
1 tablespoon chicken bouillon granules
1 cup boiling water
1/4 cup soy sauce
3 tablespoons cornstarch
3/4 cup cold water
1/2 pound thin spaghetti, cooked and drained
In a large skillet, cook bacon until crisp; remove to paper towels to drain. Discard drippings. In the same skillet, stir-fry chicken in 1 tablespoon oil until no longer pink, about 2 minutes.
Remove chicken and pan juices.
In the skillet, saute broccoli, cauliflower, carrot, onion, garlic and ginger in remaining oil for 3 minutes. Add mushrooms and cook and stir 2 minutes longer.
Dissolve bouillon in boiling water; stir into vegetables. Stir in soy sauce and chicken with pan juices.
Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in bacon and spaghetti. Serve immediately.
bacon recipe source: Lynn's Kitchen Adventures, March 2009
2 boneless skinless chicken breast cut into bite sized pieces
2 tablespoons canola oil, divided
1 cup broccoli florets, cut into pieces
1 cup cauliflower, cut into pieces
1 medium carrot, cut into thin 2-inch strips
1 small onion, cut into wedges
2 garlic cloves, minced
1/4 teaspoon ground ginger
1 cup sliced fresh mushrooms
1 tablespoon chicken bouillon granules
1 cup boiling water
1/4 cup soy sauce
3 tablespoons cornstarch
3/4 cup cold water
1/2 pound thin spaghetti, cooked and drained
In a large skillet, cook bacon until crisp; remove to paper towels to drain. Discard drippings. In the same skillet, stir-fry chicken in 1 tablespoon oil until no longer pink, about 2 minutes.
Remove chicken and pan juices.
In the skillet, saute broccoli, cauliflower, carrot, onion, garlic and ginger in remaining oil for 3 minutes. Add mushrooms and cook and stir 2 minutes longer.
Dissolve bouillon in boiling water; stir into vegetables. Stir in soy sauce and chicken with pan juices.
Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in bacon and spaghetti. Serve immediately.
bacon recipe source: Lynn's Kitchen Adventures, March 2009
Thursday, April 17, 2014
3265. BIG EGG, BACON and BEAN SALAD
serves 6
750 (1.5 lb.) grams salad potatoes
3 eggs
200 (1/2 lb.) grams fine green beans, trimmed
6 rashers smoked streaky or back bacon
100 (3.5 oz.) grams Kalamata olives, stones in or out, it's up to you
100 (3.5 oz.) grams bag baby spinach
For the dressing
1 garlic clove, crushed
3 tablespoons olive oil
1 tablespoon white wine, red wine or cider vinegar
1 teaspoon Dijon mustard
2 teaspoons capers, drained
2 anchovy fillets, finely chopped (optional)
handful shop-bought croutons, to serve
Bring a large pan of water to the boil, add salt, then drop in the potatoes and set the timer for 20 mins. With 8 mins to go, add the eggs to the pan, making sure they’re submerged. With 4 mins to go, add the green beans. When the cooking time is up, drain everything together in a colander, then cool under cold water.
While everything boils, heat the grill to high. Grill the bacon for about 8 mins, turning halfway, until crisp and golden. Snip into bite-size pieces. Whisk all the dressing ingredients together with some seasoning in an airtight container. Peel the eggs and cut the potatoes in half. Layer up the potatoes, beans, olives, spinach and bacon, in that order, in a large lidded container, then tuck the eggs around. Chill until needed.
Just before eating, lift out the eggs and cut in half. Shake or whisk the dressing again, then toss the salad with most of the dressing. Scatter the eggs and croutons on top, drizzle the rest of the dressing over the cut eggs, then tuck in.
bacon recipe source: Jane Hornby, Good Food Magazine, BBC, August 2010
750 (1.5 lb.) grams salad potatoes
3 eggs
200 (1/2 lb.) grams fine green beans, trimmed
6 rashers smoked streaky or back bacon
100 (3.5 oz.) grams Kalamata olives, stones in or out, it's up to you
100 (3.5 oz.) grams bag baby spinach
For the dressing
1 garlic clove, crushed
3 tablespoons olive oil
1 tablespoon white wine, red wine or cider vinegar
1 teaspoon Dijon mustard
2 teaspoons capers, drained
2 anchovy fillets, finely chopped (optional)
handful shop-bought croutons, to serve
Bring a large pan of water to the boil, add salt, then drop in the potatoes and set the timer for 20 mins. With 8 mins to go, add the eggs to the pan, making sure they’re submerged. With 4 mins to go, add the green beans. When the cooking time is up, drain everything together in a colander, then cool under cold water.
While everything boils, heat the grill to high. Grill the bacon for about 8 mins, turning halfway, until crisp and golden. Snip into bite-size pieces. Whisk all the dressing ingredients together with some seasoning in an airtight container. Peel the eggs and cut the potatoes in half. Layer up the potatoes, beans, olives, spinach and bacon, in that order, in a large lidded container, then tuck the eggs around. Chill until needed.
Just before eating, lift out the eggs and cut in half. Shake or whisk the dressing again, then toss the salad with most of the dressing. Scatter the eggs and croutons on top, drizzle the rest of the dressing over the cut eggs, then tuck in.
bacon recipe source: Jane Hornby, Good Food Magazine, BBC, August 2010
Wednesday, April 16, 2014
3264. SMOTHERED GREEN CHILE BREAKFAST BURRITOS with BACON and POTATOES
makes six servings
Green Chile Sauce
2 teaspoons canola oil
3/4 cup minced onion
2 cloves garlic, minced
1 tablespoon all-purpose flour
2 cups chopped roasted mild-to-medium New Mexican green chiles, preferably fresh
2 cups reduced-sodium chicken broth
Burritos
3 slices bacon
1/2 cup chopped onion
1 clove garlic, minced
4 cups precooked shredded potatoes or frozen hash browns
2 large eggs, lightly beaten
6 8-inch whole-wheat tortillas, warmed if desired
3/4 cup finely shredded sharp Cheddar cheese (4 ounces)
To prepare sauce: Heat oil in a medium saucepan over medium heat. Add minced onion and 2 cloves garlic and cook, stirring, until very soft, about 4 minutes. Sprinkle flour over the mixture and cook, stirring, for 1 minute more. Add chiles and broth; bring to a boil. Reduce heat to a low simmer and cook until thickened but still easily spoonable, 15 to 20 minutes. Set aside.
To prepare burritos: Meanwhile, cook bacon in a large skillet, preferably cast-iron, over medium-high heat until crisp, about 4 minutes. Transfer to a plate lined with paper towel. Crumble when cooled.
Add chopped onion and 1 clove garlic to the pan and cook, stirring, for 1 minute. Stir in potatoes. Pat the mixture down evenly and cook, without stirring, for 2 minutes. Scrape up the browned bits, pat back down again and continue cooking without stirring for about 2 minutes more. Repeat until the potatoes are golden brown with some crisp edges, about 2 minutes more.
Reduce heat to low. Stir 1/4 cup sauce and eggs into the potato mixture and cook, stirring frequently, until the eggs are just set, 1 to 2 minutes. Stir in the bacon and remove from the heat.
Divide the potato-egg mixture among tortillas. Roll each into a burrito and arrange seam-down on plates or a platter. Reheat the sauce, spoon over the burritos and sprinkle with cheese. Serve immediately.
bacon recipe source: Eating Well, September/October 2010
Green Chile Sauce
2 teaspoons canola oil
3/4 cup minced onion
2 cloves garlic, minced
1 tablespoon all-purpose flour
2 cups chopped roasted mild-to-medium New Mexican green chiles, preferably fresh
2 cups reduced-sodium chicken broth
Burritos
3 slices bacon
1/2 cup chopped onion
1 clove garlic, minced
4 cups precooked shredded potatoes or frozen hash browns
2 large eggs, lightly beaten
6 8-inch whole-wheat tortillas, warmed if desired
3/4 cup finely shredded sharp Cheddar cheese (4 ounces)
To prepare sauce: Heat oil in a medium saucepan over medium heat. Add minced onion and 2 cloves garlic and cook, stirring, until very soft, about 4 minutes. Sprinkle flour over the mixture and cook, stirring, for 1 minute more. Add chiles and broth; bring to a boil. Reduce heat to a low simmer and cook until thickened but still easily spoonable, 15 to 20 minutes. Set aside.
To prepare burritos: Meanwhile, cook bacon in a large skillet, preferably cast-iron, over medium-high heat until crisp, about 4 minutes. Transfer to a plate lined with paper towel. Crumble when cooled.
Add chopped onion and 1 clove garlic to the pan and cook, stirring, for 1 minute. Stir in potatoes. Pat the mixture down evenly and cook, without stirring, for 2 minutes. Scrape up the browned bits, pat back down again and continue cooking without stirring for about 2 minutes more. Repeat until the potatoes are golden brown with some crisp edges, about 2 minutes more.
Reduce heat to low. Stir 1/4 cup sauce and eggs into the potato mixture and cook, stirring frequently, until the eggs are just set, 1 to 2 minutes. Stir in the bacon and remove from the heat.
Divide the potato-egg mixture among tortillas. Roll each into a burrito and arrange seam-down on plates or a platter. Reheat the sauce, spoon over the burritos and sprinkle with cheese. Serve immediately.
bacon recipe source: Eating Well, September/October 2010
Tuesday, April 15, 2014
3263. SWEET CORN BACON ICE CREAM with CACAO NIBS
serves 6-8
2 cups sweet corn kernels
1 cup heavy cream
2 cups whole milk
⅓ cup light brown sugar
1 teaspoon vanilla
½ teaspoon salt
5 egg yolks
½ lb. bacon, cooked and chopped
⅓ cup cacao nibs
Combine the corn, heavy cream, milk, brown sugar, vanilla and salt in a medium sauce pan. Bring to a simmer for 5 minutes, stirring often. Turn off heat and let sit for an hour.
After an hour, transfer the mixture to a blender and blend on high until smooth.
Pour the mixture through a fine mesh sieve back into the saucepan discarding the solids.
Turn the heat to medium and let the mixture heat back up.
Meanwhile, whisk together the egg yolks in a bowl.
Once the mixture is hot, slowly pour about 1 cup into the egg yolks, whisking constantly.
Pour the egg yolk mixture back into the sauce pan and stir over medium heat until the mixture thickens enough to coat the back of a spoon or spatula.
Transfer to a bowl, bring to room temperature then cover and refrigerate for at least 6 hours until fully chilled.
Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s directions.
Add the chopped bacon and cacao nibs during the last minute of churning.
Transfer the ice cream to a freezer safe container and freeze for 1-2 hours before serving.
bacon recipe source: Gina Matsoukas, Running to the Kitchen, April 9, 2014
2 cups sweet corn kernels
1 cup heavy cream
2 cups whole milk
⅓ cup light brown sugar
1 teaspoon vanilla
½ teaspoon salt
5 egg yolks
½ lb. bacon, cooked and chopped
⅓ cup cacao nibs
Combine the corn, heavy cream, milk, brown sugar, vanilla and salt in a medium sauce pan. Bring to a simmer for 5 minutes, stirring often. Turn off heat and let sit for an hour.
After an hour, transfer the mixture to a blender and blend on high until smooth.
Pour the mixture through a fine mesh sieve back into the saucepan discarding the solids.
Turn the heat to medium and let the mixture heat back up.
Meanwhile, whisk together the egg yolks in a bowl.
Once the mixture is hot, slowly pour about 1 cup into the egg yolks, whisking constantly.
Pour the egg yolk mixture back into the sauce pan and stir over medium heat until the mixture thickens enough to coat the back of a spoon or spatula.
Transfer to a bowl, bring to room temperature then cover and refrigerate for at least 6 hours until fully chilled.
Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s directions.
Add the chopped bacon and cacao nibs during the last minute of churning.
Transfer the ice cream to a freezer safe container and freeze for 1-2 hours before serving.
bacon recipe source: Gina Matsoukas, Running to the Kitchen, April 9, 2014
Monday, April 14, 2014
3262. CHIPOTLE MACARONI and CHEESE with BACON
2 cups of dry elbow pasta
2 cups of milk
1 cup of cottage cheese
1 chipotle chile in adobo
1 teaspoon mustard powder
1 clove of garlic, roughly chopped
Pinch of cumin
Salt and black pepper to taste
3 cups of shredded cheese, a mix of cheddar and Monterey Jack
1/4 cup of crumbled cotija cheese (optional)
4 pieces of cooked bacon, chopped
1 tablespoon of butter
Heat the oven to 375 degrees.
Grease a 9-inch cast-iron skillet or a 9-inch square or round baking pan with the butter. Add the dry pasta.
In a blender, mix together the milk, cottage cheese, chipotle chile, mustard powder, garlic, cumin, salt and black pepper until it’s smooth. Pour mixture over dry pasta and stir until sauce is evenly distributed.
Stir in two cups of the shredded cheese, cover the pan with foil and bake for 30 minutes.
After 30 minutes, remove the foil and stir the macaroni and cheese a couple of times. Top with the remaining 1 cup of shredded cheese and chopped bacon and cook for another 25 minutes uncovered or until brown and bubbling.
Remove from oven, sprinkle with cotija and serve.
bacon recipe source: Lisa, Homesick Texan, February 24, 2010
2 cups of milk
1 cup of cottage cheese
1 chipotle chile in adobo
1 teaspoon mustard powder
1 clove of garlic, roughly chopped
Pinch of cumin
Salt and black pepper to taste
3 cups of shredded cheese, a mix of cheddar and Monterey Jack
1/4 cup of crumbled cotija cheese (optional)
4 pieces of cooked bacon, chopped
1 tablespoon of butter
Heat the oven to 375 degrees.
Grease a 9-inch cast-iron skillet or a 9-inch square or round baking pan with the butter. Add the dry pasta.
In a blender, mix together the milk, cottage cheese, chipotle chile, mustard powder, garlic, cumin, salt and black pepper until it’s smooth. Pour mixture over dry pasta and stir until sauce is evenly distributed.
Stir in two cups of the shredded cheese, cover the pan with foil and bake for 30 minutes.
After 30 minutes, remove the foil and stir the macaroni and cheese a couple of times. Top with the remaining 1 cup of shredded cheese and chopped bacon and cook for another 25 minutes uncovered or until brown and bubbling.
Remove from oven, sprinkle with cotija and serve.
bacon recipe source: Lisa, Homesick Texan, February 24, 2010
Sunday, April 13, 2014
3261. FRIED CHICKEN and BACON GRAVY SLIDERS
serves four
For the fried chicken:
For the fried chicken:
2 boneless skinless chicken breasts
½ teaspoon ground black pepper
¼ teaspoon salt
¾ cup flour
4 tablespoons canola oil
2 teaspoons bacon bits
For the bacon gravy:
drippings from the fried chicken skillet
1 1/2 tablespoons flour
2 tablespoons butter
½ cup milk
½ cup water
3 dashes ground black pepper
3 dashes salt (or salt to taste)
For the slider:
4 pieces of fried chicken breast
bacon gravy
4 potato rolls (or slider, dinner rolls of your choice)
For the fried chicken: Cut the chicken breasts in half widthwise. Add the salt and pepper to each side of the chicken. Put the flour in a shallow bowl or large plate. Then put a piece of the chicken in the flour and generously coat all sides with the flour. Next, repeat with the rest of the pieces of chicken. Set the pieces of chicken on a plate for just a moment.
Heat a medium size skillet on medium heat. Add the canola oil. Then add the real bacon bits and spread them around in the skillet. When the bacon starts to fry, add the chicken to the skillet. Keep an eye on the side of the chicken that’s facing down and when it turns a light golden color, turn the chicken over. Then after the other side of the chicken turns a light golden color, turn the chicken to the other side again.
After that side turns a little bit darker, turn the chicken again. The idea is to not let the chicken cook or brown too fast. If you notice that the drippings in the pan are turning a darker brown color, turn the heat down just a bit. When all sides of the chicken are a light golden brown (about 7 minutes) turn off the heat, remove the chicken from the pan, set each piece on a rack or plate, and set aside.
For the bacon gravy: Over or close to the kitchen sink, very carefully tilt the skillet slightly and pour out just the oil into a mug, empty can, or heat tolerant bowl (when the oil cools, discard it in the trash). Pour out the oil so that just the yummy crunchies and bacon are left in the pan. Heat the skillet with the drippings on low to medium heat. Add the butter and flour, then stir until the mixture thickens up (about 2 minutes). Next add the milk, water, salt, and pepper, and stir. Continue stirring until the gravy is at the desired consistency (about 5 minutes).
For the sliders: Lay the bottom side of each slider roll on the serving plates with the inside of the roll facing up. Ladle some gravy over the roll. Then add a piece of the fried chicken, and ladle more gravy over the fried chicken. Add the top piece of the slider roll. Serve while warm.
bacon recipe source: Nancy, Coupon Clipping Cook, August 23, 2012
½ teaspoon ground black pepper
¼ teaspoon salt
¾ cup flour
4 tablespoons canola oil
2 teaspoons bacon bits
For the bacon gravy:
drippings from the fried chicken skillet
1 1/2 tablespoons flour
2 tablespoons butter
½ cup milk
½ cup water
3 dashes ground black pepper
3 dashes salt (or salt to taste)
For the slider:
4 pieces of fried chicken breast
bacon gravy
4 potato rolls (or slider, dinner rolls of your choice)
For the fried chicken: Cut the chicken breasts in half widthwise. Add the salt and pepper to each side of the chicken. Put the flour in a shallow bowl or large plate. Then put a piece of the chicken in the flour and generously coat all sides with the flour. Next, repeat with the rest of the pieces of chicken. Set the pieces of chicken on a plate for just a moment.
Heat a medium size skillet on medium heat. Add the canola oil. Then add the real bacon bits and spread them around in the skillet. When the bacon starts to fry, add the chicken to the skillet. Keep an eye on the side of the chicken that’s facing down and when it turns a light golden color, turn the chicken over. Then after the other side of the chicken turns a light golden color, turn the chicken to the other side again.
After that side turns a little bit darker, turn the chicken again. The idea is to not let the chicken cook or brown too fast. If you notice that the drippings in the pan are turning a darker brown color, turn the heat down just a bit. When all sides of the chicken are a light golden brown (about 7 minutes) turn off the heat, remove the chicken from the pan, set each piece on a rack or plate, and set aside.
For the bacon gravy: Over or close to the kitchen sink, very carefully tilt the skillet slightly and pour out just the oil into a mug, empty can, or heat tolerant bowl (when the oil cools, discard it in the trash). Pour out the oil so that just the yummy crunchies and bacon are left in the pan. Heat the skillet with the drippings on low to medium heat. Add the butter and flour, then stir until the mixture thickens up (about 2 minutes). Next add the milk, water, salt, and pepper, and stir. Continue stirring until the gravy is at the desired consistency (about 5 minutes).
For the sliders: Lay the bottom side of each slider roll on the serving plates with the inside of the roll facing up. Ladle some gravy over the roll. Then add a piece of the fried chicken, and ladle more gravy over the fried chicken. Add the top piece of the slider roll. Serve while warm.
bacon recipe source: Nancy, Coupon Clipping Cook, August 23, 2012
Saturday, April 12, 2014
3260. SPINACH BACON CREPES with HOLLANDAISE SAUCE
Crepes
1 1/2 cups milk
3 eggs
1 1/2 cups flour
2 tablespoons vegetable oil
Filling
3 tablespoons butter
2 cups fresh sliced mushrooms
1/2 medium sweet onion, finely diced
1/2 lb. bacon, cooked and finely chopped
1 cup frozen chopped spinach, well drained before measuring
1/3 cup crumbled feta cheese
1/2 cup Parmesan cheese
1/2 cup heavy cream
Hollandaise sauce
1/2 cup butter
2 egg yolks
3 tablespoons fresh lemon juice
Crepes: Put milk, eggs, flour and vegetable oil in blender until blend until smooth. Make crepes however you desire and set crepes aside. I use a crepe maker.
Filling: Saute mushrooms and onions in 3 Tablespoons butter. Add cooked and finely chopped bacon, spinach, feta, parmesan cheese and cream. Take off heat and set aside.
Fill crepes with the spinich mixture and Place in a 9x13 baking pan. Bake at 350 degrees F for 15 minutes. Take out and pour hollandaise sauce over crepes and serve.
While crepes are cooking, make hollandaise sauce: In sauce pan on low heat, melt 1/4 cup butter with the lemon juice. Slowly add and temper egg yolk and cook on low until thickened slightly. Slowly stir in the rest of the butter. Take off heat and pour over crepes.
bacon recipe source: Nikki, Chef in Training, January 4, 2014
1 1/2 cups milk
3 eggs
1 1/2 cups flour
2 tablespoons vegetable oil
Filling
3 tablespoons butter
2 cups fresh sliced mushrooms
1/2 medium sweet onion, finely diced
1/2 lb. bacon, cooked and finely chopped
1 cup frozen chopped spinach, well drained before measuring
1/3 cup crumbled feta cheese
1/2 cup Parmesan cheese
1/2 cup heavy cream
Hollandaise sauce
1/2 cup butter
2 egg yolks
3 tablespoons fresh lemon juice
Crepes: Put milk, eggs, flour and vegetable oil in blender until blend until smooth. Make crepes however you desire and set crepes aside. I use a crepe maker.
Filling: Saute mushrooms and onions in 3 Tablespoons butter. Add cooked and finely chopped bacon, spinach, feta, parmesan cheese and cream. Take off heat and set aside.
Fill crepes with the spinich mixture and Place in a 9x13 baking pan. Bake at 350 degrees F for 15 minutes. Take out and pour hollandaise sauce over crepes and serve.
While crepes are cooking, make hollandaise sauce: In sauce pan on low heat, melt 1/4 cup butter with the lemon juice. Slowly add and temper egg yolk and cook on low until thickened slightly. Slowly stir in the rest of the butter. Take off heat and pour over crepes.
bacon recipe source: Nikki, Chef in Training, January 4, 2014
Friday, April 11, 2014
3259. DEEP-FRIED DOUGHNUTS with a BROWN BUTTER MAPLE GLAZE, BACON and CHOCOLATE SUACE
yields 4-8 servings
1 (48 oz.) bottle vegetable oil
1 package bacon
1 (48 oz.) sleeve of homestyle biscuits
For the glaze:
1 cup powdered sugar, sifted
1/4 cup unsalted butter, browned
2 tablespoons pure maple syrup
2 tablespoons milk
hot fudge sauce for drizzling
In a medium sized pot, empty a full container of vegetable oil. Attach a candy thermometer to the size of the pot. Heat oil over medium heat until it reach 360-375° F. Turn your heat down slightly to prevent the oil from getting too hot. Use extreme caution, oil will be very hot.
While oil is heating, preheat oven to 425°F. Line a baking sheet with tin foil. Make sure it is a baking sheet with raised edges. Spread bacon out over baking sheet and bake for 18-20 minutes until desired crispness. About halfway through, remove from oven and pour out excess oil. Caution, bacon and oil will be very hot! When bacon is done, put on a paper towel to absorb excess grease. When cooled, chop into small pieces. Set aside.
Remove biscuits from container and cut into fourths lengthwise. With your hands, roll each cutting into a long string, about the thickness of a pencil. Cut in half if necessary.
Once oil is heated, slowly drop biscuits into oil. Bake for about 20-30 second a side until golden brown. Remove with a pair of tongs and set on a paper towel lined plate to drain the excess oil. When finished deep frying, leave your candy thermometer in the oil until it is completely cooled.
For the glaze: Sift powered sugar. This step is necessary to create a smooth glaze. Melt butter in a saucepan. Once melted, continue to stir until butter turns a golden brown. Pour melted butter over powdered sugar. Add maple syrup and milk. Whisk until smooth. For a thicker glaze, add only 1 tablespoon of milk instead of two. Or add additional powered sugar. To make glaze thinner, add additional milk.
Heat fudge sauce in the microwave for 30-60 seconds until thin.
To assemble the fries, please bottom layer of donut fries on the plate and drizzle maple glaze and chocolate syrup. Sprinkle with bacon. Repeat for as many layers as you want to make.
bacon recipe source: Julianne, Beyond Frosting, January 26, 2014
1 (48 oz.) bottle vegetable oil
1 package bacon
1 (48 oz.) sleeve of homestyle biscuits
For the glaze:
1 cup powdered sugar, sifted
1/4 cup unsalted butter, browned
2 tablespoons pure maple syrup
2 tablespoons milk
hot fudge sauce for drizzling
In a medium sized pot, empty a full container of vegetable oil. Attach a candy thermometer to the size of the pot. Heat oil over medium heat until it reach 360-375° F. Turn your heat down slightly to prevent the oil from getting too hot. Use extreme caution, oil will be very hot.
While oil is heating, preheat oven to 425°F. Line a baking sheet with tin foil. Make sure it is a baking sheet with raised edges. Spread bacon out over baking sheet and bake for 18-20 minutes until desired crispness. About halfway through, remove from oven and pour out excess oil. Caution, bacon and oil will be very hot! When bacon is done, put on a paper towel to absorb excess grease. When cooled, chop into small pieces. Set aside.
Remove biscuits from container and cut into fourths lengthwise. With your hands, roll each cutting into a long string, about the thickness of a pencil. Cut in half if necessary.
Once oil is heated, slowly drop biscuits into oil. Bake for about 20-30 second a side until golden brown. Remove with a pair of tongs and set on a paper towel lined plate to drain the excess oil. When finished deep frying, leave your candy thermometer in the oil until it is completely cooled.
For the glaze: Sift powered sugar. This step is necessary to create a smooth glaze. Melt butter in a saucepan. Once melted, continue to stir until butter turns a golden brown. Pour melted butter over powdered sugar. Add maple syrup and milk. Whisk until smooth. For a thicker glaze, add only 1 tablespoon of milk instead of two. Or add additional powered sugar. To make glaze thinner, add additional milk.
Heat fudge sauce in the microwave for 30-60 seconds until thin.
To assemble the fries, please bottom layer of donut fries on the plate and drizzle maple glaze and chocolate syrup. Sprinkle with bacon. Repeat for as many layers as you want to make.
bacon recipe source: Julianne, Beyond Frosting, January 26, 2014
Thursday, April 10, 2014
3258. BACON-WRAPPED REDFISH
2 redfish fillets cut in half
8 slices thick sliced bacon
1 medium onion, chopped
1 medium tomato, chopped
3 cloves garlic, chopped
1 rib celery, chopped
1/2 cup Italian dressing
Salt and pepper for seasoning
Chopped Parsley for garnish
Marinate fillets at least 4 hours in Italian dressing. Preheat oven to 350 F. In medium skillet, fry bacon until just beginning to curl and set aside, reserving grease. In skillet with bacon grease, sauté vegetables until soft. Meanwhile, drain fillets and wrap each fillet piece with 2 strips of bacon. Place on oven proof pan sprayed with non-stick spray and cook in preheated oven for 8-10 minutes or until fish flakes with fork. Serve fish on preheated plate after spooning generous amounts of sautéed vegetables over each fillet, sprinkle with parsley. Serve with garnished toasted French bread.
bacon recipe source: Reggie and Kay Howell, Outdoors with Don Dubuc
1 medium onion, chopped
1 medium tomato, chopped
3 cloves garlic, chopped
1 rib celery, chopped
1/2 cup Italian dressing
Salt and pepper for seasoning
Chopped Parsley for garnish
Marinate fillets at least 4 hours in Italian dressing. Preheat oven to 350 F. In medium skillet, fry bacon until just beginning to curl and set aside, reserving grease. In skillet with bacon grease, sauté vegetables until soft. Meanwhile, drain fillets and wrap each fillet piece with 2 strips of bacon. Place on oven proof pan sprayed with non-stick spray and cook in preheated oven for 8-10 minutes or until fish flakes with fork. Serve fish on preheated plate after spooning generous amounts of sautéed vegetables over each fillet, sprinkle with parsley. Serve with garnished toasted French bread.
bacon recipe source: Reggie and Kay Howell, Outdoors with Don Dubuc
Wednesday, April 09, 2014
3257. COCKLE and SMOKED BACON PIE
serves two
1 oz. butter
1 oz. butter
8 oz. smoked bacon
Half clove garlic, chopped fine
1 onion, chopped
1 onion, chopped
1¾ oz. plain flour
1 egg yolk
17½ oz. fresh cockles cooked, cooled (reserve the cooking liquid)
2 tablespoons (¼ oz.) spring onions
Puff pastry
Melt butter in a pan, add the bacon, onion and garlic and sauté until caramelised. Add the flour and cook for a few minutes, stirring all the time. Slowly pour in the liquid from the cockles bit by bit until all incorporated and you have a thickened, smooth sauce. Leave to cook on a low heat for 20 minutes. Then leave to cool. Add the shelled cockles and spring onions. Put this mixture into two deep soup bowls then cut a puff pastry ring to fit the lip of the chosen bowls. Brush with egg yolk, then cut out a disc of puff pastry to fit as a lid. Brush with egg yolk and make a little hole in the middle of the pastry lid. Cook in oven for 25 minutes at 325F until the pastry is golden brown and has properly risen. Serve with hot crusty bread such as sourdough.
bacon recipe source: Nigel Godwin, St. David's Day recipes, The Telegraph, February 27, 2009
1 egg yolk
17½ oz. fresh cockles cooked, cooled (reserve the cooking liquid)
2 tablespoons (¼ oz.) spring onions
Puff pastry
Melt butter in a pan, add the bacon, onion and garlic and sauté until caramelised. Add the flour and cook for a few minutes, stirring all the time. Slowly pour in the liquid from the cockles bit by bit until all incorporated and you have a thickened, smooth sauce. Leave to cook on a low heat for 20 minutes. Then leave to cool. Add the shelled cockles and spring onions. Put this mixture into two deep soup bowls then cut a puff pastry ring to fit the lip of the chosen bowls. Brush with egg yolk, then cut out a disc of puff pastry to fit as a lid. Brush with egg yolk and make a little hole in the middle of the pastry lid. Cook in oven for 25 minutes at 325F until the pastry is golden brown and has properly risen. Serve with hot crusty bread such as sourdough.
bacon recipe source: Nigel Godwin, St. David's Day recipes, The Telegraph, February 27, 2009
Tuesday, April 08, 2014
3256. BACON CHOP with PICKLED RHUBARB
serves four
4 bacon chops, weighing about 180-200g
4 bacon chops, weighing about 180-200g
200 grams rhubarb, trimmed
2 shallots, peeled, halved and thinly sliced
150 ml cider vinegar
1 tablespoon caster sugar
Salt and freshly ground black pepper. Dissolve the sugar in the vinegar. Thinly slice the sticks of rhubarb on the angle and mix with the shallots in a non-reactive bowl; season to taste. Cover with clingfilm and leave for 3-4 hours, or overnight. Heat a ribbed griddle or heavy frying pan and cook the chop for 4-5 minutes on each side. Drain the liquid from the rhubarb and serve separately, or on the plate with the chop.
bacon recipe source: Mark Hix, The Independent, February 8, 2014; Independent Print Ltd, 2 Derry Street, London W8 5HF, UK
2 shallots, peeled, halved and thinly sliced
150 ml cider vinegar
1 tablespoon caster sugar
Salt and freshly ground black pepper. Dissolve the sugar in the vinegar. Thinly slice the sticks of rhubarb on the angle and mix with the shallots in a non-reactive bowl; season to taste. Cover with clingfilm and leave for 3-4 hours, or overnight. Heat a ribbed griddle or heavy frying pan and cook the chop for 4-5 minutes on each side. Drain the liquid from the rhubarb and serve separately, or on the plate with the chop.
bacon recipe source: Mark Hix, The Independent, February 8, 2014; Independent Print Ltd, 2 Derry Street, London W8 5HF, UK
Monday, April 07, 2014
3255. SMOKED BACON, OKA CHEESE and SWEET POTATO GRATIN
serves four
1 cup diced onion
2 cloves garlic
6 slices smoky bacon, minced
1 tablespoon olive oil
1 cup chicken broth
1/2 cup heavy cream
2 lbs. peeled sweet potatoes in lengthwise slices, 1/8 inch thick
1 1/2 cups oka cheese
4 tablespoons butter
1 cup bread crumbs
In a saucepan saute onion, garlic and bacon in oil until the onions are slightly browned. In a separate pot bring chicken broth and cream to boil. Set aside.
Grease a casserole dish with a little butter or oil and layer in with sliced sweet potatoes. After each layer, sprinkle some bacon and onion mixture and a little cheese. Moisten each layer with 2 tablespoons of chicken broth and cream. Repeat the layering until the potatoes are about 1/2 an inch from the top.
In a separate frying pan, melt butter and combine with bread crumbs. Sprinkle this mixture over the sweet potatoes. Place casserole dish in 350°F oven for about 1 hour. Do not cover. If bread crumbs become to dark, simply lower the oven to 300°F and continue cooking until a knife is easily inserted through the sweet potatoes.
bacon recipe source: Laura (member/cook), Alberta, Canada; TasteBook.com
1 cup diced onion
2 cloves garlic
6 slices smoky bacon, minced
1 tablespoon olive oil
1 cup chicken broth
1/2 cup heavy cream
2 lbs. peeled sweet potatoes in lengthwise slices, 1/8 inch thick
1 1/2 cups oka cheese
4 tablespoons butter
1 cup bread crumbs
In a saucepan saute onion, garlic and bacon in oil until the onions are slightly browned. In a separate pot bring chicken broth and cream to boil. Set aside.
Grease a casserole dish with a little butter or oil and layer in with sliced sweet potatoes. After each layer, sprinkle some bacon and onion mixture and a little cheese. Moisten each layer with 2 tablespoons of chicken broth and cream. Repeat the layering until the potatoes are about 1/2 an inch from the top.
In a separate frying pan, melt butter and combine with bread crumbs. Sprinkle this mixture over the sweet potatoes. Place casserole dish in 350°F oven for about 1 hour. Do not cover. If bread crumbs become to dark, simply lower the oven to 300°F and continue cooking until a knife is easily inserted through the sweet potatoes.
bacon recipe source: Laura (member/cook), Alberta, Canada; TasteBook.com
Sunday, April 06, 2014
3254. RAVIOLI with APPLES, BACON and SPINACH
serves four
16 ounces fresh or frozen cheese ravioli
16 ounces fresh or frozen cheese ravioli
6
slices
bacon
2
tablespoons
olive oil
2
cloves
garlic, thinly sliced
1
crisp red apple (Braeburn or Gala), quartered and thinly sliced
1
bunch
fresh spinach, thick stems discarded
Kosher salt and pepper
1
tablespoon
fresh lemon juice
Cook the ravioli according to package directions. Meanwhile, cook the bacon in a
skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a
paper towel–lined plate; break into pieces when cool. Wipe out the skillet; heat the
oil over medium heat. Add the garlic; cook, stirring occasionally,
until golden brown, 1 to 2 minutes. Add the apple; cook, tossing, for 1
minute. Add the spinach, 1/2 teaspoon
salt, and 1/4 teaspoon pepper; cook, tossing, until beginning to wilt, 1
to 2 minutes. Fold in the lemon juice and bacon. Serve over the
ravioli.
bacon recipe source: Woman's Day Kitchen, 300 W 57th Street, 28th Floor, New York, NY 10019
Saturday, April 05, 2014
3253. TOMATO PANNA COTTA with BACON FOAM
Tomato Panna Cotta
1 ¼ cup heavy cream
5 tablespoons homemade heirloom tomato paste (or store bought)
2 teaspoons orange blossom honey
½ teaspoon lavender
1 ½ teaspoon kosher salt
1/8 teaspoon ground black pepper
1/8 teaspoon Tabasco
1/8 teaspoon red wine vinegar
2 silver sheet gelatin, bloomed in cold water and squeezed dry
Candied Tomatoes
Heirloom Toy box tomatoes
Extra fine sugar
Bacon foam
½ lb apple wood smoked bacon
1 smoked ham hock
1 small onion
2 carrots
3 ribs celery
3 cloves garlic
4 cups chicken stock
Bacon bits
4 slices bacon
Tomato Panna Cotta: In a saucepan, heat heavy cream over low heat. In a bowl whisk tomato paste, honey, lavender, salt, pepper, and Tabasco. Slowly add warm cream into tomato paste mixture. Add in red wine vinegar and whisk until combined. Add in bloomed gelatin. Divide into 4-4 oz. ramekins and chill in refrigerator.
Candied tomatoes: Preheat oven to 350°. Lightly spray a sheet pan with oil. Cut tomatoes in half and toss in enough sugar to lightly coat. Put tomatoes cut side up on prepared pan and bake for 8 minutes. Cool in refrigerator.
Bacon foam: In a heavy bottomed stock pot brown off the bacon and ham hock. Add vegetables and brown 5 minutes more. Deglaze with chicken stock and bring to a boil. Reduce heat and let simmer for 2 hours repalciong with water if it gets to dry. Strain and refrigerate. When cold remove fat and measure out 1 cup. Add ¼ cup heavy cream. Adjust seasoning with kosher salt. Put in a syphon dispenser and add 1 cartridge Co2. Shake well before dispensing.
Bacon bits: Cut bacon or grind through a meat grinder. In a small frying pan, render off the bacon until golden brown. Strain. Put on paper towels to absorb extra fat.
Put bacon foam on panna cotta. Top with candied tomato, bacon bits, and a sprig of basil.
bacon recipe source: Vintners Inn, Santa Rosa Hotel, 4350 Barnes Road, Santa Rosa, CA 95403
1 ¼ cup heavy cream
5 tablespoons homemade heirloom tomato paste (or store bought)
2 teaspoons orange blossom honey
½ teaspoon lavender
1 ½ teaspoon kosher salt
1/8 teaspoon ground black pepper
1/8 teaspoon Tabasco
1/8 teaspoon red wine vinegar
2 silver sheet gelatin, bloomed in cold water and squeezed dry
Candied Tomatoes
Heirloom Toy box tomatoes
Extra fine sugar
Bacon foam
½ lb apple wood smoked bacon
1 smoked ham hock
1 small onion
2 carrots
3 ribs celery
3 cloves garlic
4 cups chicken stock
Bacon bits
4 slices bacon
Tomato Panna Cotta: In a saucepan, heat heavy cream over low heat. In a bowl whisk tomato paste, honey, lavender, salt, pepper, and Tabasco. Slowly add warm cream into tomato paste mixture. Add in red wine vinegar and whisk until combined. Add in bloomed gelatin. Divide into 4-4 oz. ramekins and chill in refrigerator.
Candied tomatoes: Preheat oven to 350°. Lightly spray a sheet pan with oil. Cut tomatoes in half and toss in enough sugar to lightly coat. Put tomatoes cut side up on prepared pan and bake for 8 minutes. Cool in refrigerator.
Bacon foam: In a heavy bottomed stock pot brown off the bacon and ham hock. Add vegetables and brown 5 minutes more. Deglaze with chicken stock and bring to a boil. Reduce heat and let simmer for 2 hours repalciong with water if it gets to dry. Strain and refrigerate. When cold remove fat and measure out 1 cup. Add ¼ cup heavy cream. Adjust seasoning with kosher salt. Put in a syphon dispenser and add 1 cartridge Co2. Shake well before dispensing.
Bacon bits: Cut bacon or grind through a meat grinder. In a small frying pan, render off the bacon until golden brown. Strain. Put on paper towels to absorb extra fat.
Put bacon foam on panna cotta. Top with candied tomato, bacon bits, and a sprig of basil.
bacon recipe source: Vintners Inn, Santa Rosa Hotel, 4350 Barnes Road, Santa Rosa, CA 95403
Friday, April 04, 2014
3252. FRIED RICE with KOREAN BURDOCK ROOTS and BACON (우엉볶음밥)
makes 2-3 servings
1½-2 cups cooked rice, cold
1½-2 cups cooked rice, cold
Thursday, April 03, 2014
3251. BACON-WRAPPED FILET MIGNON with BLUE CHEESE BUTTER
serves eight
Bacon-wrapped filet mignon
8 8-10 oz. filet mignons, 3-inches thick
8 bacon slices
salt and pepper to taste
Blue cheese butter
1 stick butter
2 tablespoons minced garlic
¼ teaspoon onion powder
¼ teaspoon steak seasoning
75 grams blue cheese
¼ teaspoon dried thyme
Blue Cheese Butter: Soften the butter, either in the microwave or with time, and add to a food processor. Add the rest of the butter ingredients except the blue cheese. Mince the mixture until blended. Add the blue cheese and mix again. Transfer to a tupperware container and refrigerate, can be prepared ahead of time.
Bacon-wrapped filet mignon: Remove meat from the refrigerator and bring to room temperature (30 min). Salt and pepper both sides. Wrap with bacon, securing with a toothpick. Sear on high heat in an oven proof skillet for three minutes a side. Transfer to a 450 degree oven and cook until done. For a 3 inch filet mignon this will be 8-10 minutes but you should check with a thermometer for your desired finish level and meat thickness.
bacon recipe source: Caveman Keto.com
Bacon-wrapped filet mignon
8 8-10 oz. filet mignons, 3-inches thick
8 bacon slices
salt and pepper to taste
Blue cheese butter
1 stick butter
2 tablespoons minced garlic
¼ teaspoon onion powder
¼ teaspoon steak seasoning
75 grams blue cheese
¼ teaspoon dried thyme
Blue Cheese Butter: Soften the butter, either in the microwave or with time, and add to a food processor. Add the rest of the butter ingredients except the blue cheese. Mince the mixture until blended. Add the blue cheese and mix again. Transfer to a tupperware container and refrigerate, can be prepared ahead of time.
Bacon-wrapped filet mignon: Remove meat from the refrigerator and bring to room temperature (30 min). Salt and pepper both sides. Wrap with bacon, securing with a toothpick. Sear on high heat in an oven proof skillet for three minutes a side. Transfer to a 450 degree oven and cook until done. For a 3 inch filet mignon this will be 8-10 minutes but you should check with a thermometer for your desired finish level and meat thickness.
bacon recipe source: Caveman Keto.com
Wednesday, April 02, 2014
3250. BACON CAPRESE SALAD with KOMBUCHA VINAIGRETTE
Bacon Caprese Salad
2 slices bacon, cooked and crumbled
1 ripe tomato
4 thick slices fresh mozzarella
4 large basil leaves, slivered
1-2 tablespoons extra virgin olive oil
Kombucha Reduction Sauce
2 cups kombucha vinegar
2 teaspoons coconut sugar
Kombucha Reduction Sauce: In a small saucepan over med/high heat, mix sugar and kombucha and reduce to about 1/2 cup. Set aside and let cool.
Bacon Caprese Salad: Slice tomato into 4-5 thick slices. Place a piece of cheese between each slice along with a sprinkle of bacon and basil. Pour olive oil and kombucha sauce over the top.
bacon recipe source: Pickle Me Too, April 16, 2013
Tuesday, April 01, 2014
3249. WATERMELON and CANDIED BACON SALAD
serves six
¼ cup avocado oil or favorite salad oil
zest and juice of one lime
⅛ teaspoon kosher salt
8 thick slices applewood smoked bacon
1 egg white
¼ cup turbinado sugar
⅛-1/4 teaspoon cayenne pepper
5 cups ½ inch cubed watermelon
5 ounces organic baby romaine lettuce
Whisk together oil, lime juice and zest, and salt. Set aside.
Place bacon in a single layer on a foil lined shallow pan with edges. Place in a cold oven and turn the oven on to 400 degrees. Cook until bacon is crispy, but not burnt. About 15-20 minutes depending on how quickly your oven heats. Drain bacon on paper towels and pat the tops with a paper towel too.
Reduce oven heat to 250 degrees. You may have to open you oven for a minute to get that temp down.
Beat the egg white until stiff peaks form then fold in sugar and cayenne pepper. Break bacon into ½ inch pieces and fold it in as well until all the pieces are coated.
Remove foil from pan and replace it with a piece of parchment paper. Rub a little bacon grease over the parchment paper. Spread bacon mixture into a single layer on the parchment. Bake in oven until the egg mixture on the bacon is dry, not sticky or spongy, and is beginning to get crispy. Mine took 20 minutes.
Remove from oven and using a metal spatula, remove bacon to a wire rack to cool and set.
To assemble salad, on a serving platter lay out lettuce. Toss watermelon with the lime dressing and pour over the lettuce. Break up the bacon candy and sprinkle over the watermelon. Serve immediately.
bacon recipe source: Robin Sue Joss, Big Red Kitchen, June 20, 2012
¼ cup avocado oil or favorite salad oil
zest and juice of one lime
⅛ teaspoon kosher salt
8 thick slices applewood smoked bacon
1 egg white
¼ cup turbinado sugar
⅛-1/4 teaspoon cayenne pepper
5 cups ½ inch cubed watermelon
5 ounces organic baby romaine lettuce
Whisk together oil, lime juice and zest, and salt. Set aside.
Place bacon in a single layer on a foil lined shallow pan with edges. Place in a cold oven and turn the oven on to 400 degrees. Cook until bacon is crispy, but not burnt. About 15-20 minutes depending on how quickly your oven heats. Drain bacon on paper towels and pat the tops with a paper towel too.
Reduce oven heat to 250 degrees. You may have to open you oven for a minute to get that temp down.
Beat the egg white until stiff peaks form then fold in sugar and cayenne pepper. Break bacon into ½ inch pieces and fold it in as well until all the pieces are coated.
Remove foil from pan and replace it with a piece of parchment paper. Rub a little bacon grease over the parchment paper. Spread bacon mixture into a single layer on the parchment. Bake in oven until the egg mixture on the bacon is dry, not sticky or spongy, and is beginning to get crispy. Mine took 20 minutes.
Remove from oven and using a metal spatula, remove bacon to a wire rack to cool and set.
To assemble salad, on a serving platter lay out lettuce. Toss watermelon with the lime dressing and pour over the lettuce. Break up the bacon candy and sprinkle over the watermelon. Serve immediately.
bacon recipe source: Robin Sue Joss, Big Red Kitchen, June 20, 2012
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