each block of mochi makes 2 skewers
mochi blocks, as needed
sliced bacon, as needed (1 slice of bacon per skewer)
2 tablespoons soy sauce
2 tablespoons mirin
Cut each block into eight equal sized cubes. If the blocks of mochi
are too difficult to cut up as is, heat them up slightly in the
microwave in 20 second increments. Cut slices of bacon in half
lengthwise and then crosswise so that each slice of bacon is in four.
Place the pieces of mochi on a microwave safe place (make sure the
mochi isn’t touching) and microwave for 20 seconds. The mochi should be
slightly softened and easy to pierce with a wooden skewer. If not,
microwave for 20 seconds more.
In a small bowl or glass measuring cup, mix together the soy sauce and mirin.
Wrap each mochi cube with a piece of bacon and skewer, 4
bacon-wrapped mochi pieces to a stick. Grill over medium heat (you can
do this on the barbecue, or in a grill pan indoors), flipping regularly,
and brushing with the soy-mirin mixture until the bacon is crispy and
the mochi is puffed up and browned, 20-30 minutes. The longer you grill, the more puffy and crispy the
mochi will become. When it looks just about right, turn up the heat to
high to give it one last blast for some extra crispiness. Enjoy hot!
bacon recipe source: Stephanie, i am a food blog, December 19, 2013
Tuesday, September 30, 2014
Monday, September 29, 2014
3430. MAPLE BACON SIMMERED HIJIKI SEAWEED
makes eight servings
25 grams (0.8 oz.) dried hijiki seaweed (150 grams (6oz.) rehydrated hijiki seaweed)
3 slices bacon
50 grams (1.8 oz.) carrots
3 dried shiitake mushrooms
3 tablespoons dashi broth, plus reserved soaking liquid of shiitake mushrooms
1 tablespoons soy sauce
1 tablespoons mirin (sweet sake)
1 tablespoons sake
1 tablespoons maple syrup
2 teaspoons cooking oil
Put dried hijiki in a bowl. Wash them and soak in water for about 15 minutes, then drain. Thinly slice bacon. Cut carrot into thin strips. Soak dried shiitake mushrooms in water until soft (reserve the soaking liquid), remove stems, and slice thinly.
Heat cooking oil in a frying pan and saute seaweed, bacon, carrots and mushrooms. Add dashi, soy sauce, mirin, sake and maple syrup, and simmer until the liquid is almost gone.
Serve with rice. Garnish with sliced shiso leaves or chopped scallions (optional).
bacon recipe source: Create Eat Happy :), June 19, 2009
25 grams (0.8 oz.) dried hijiki seaweed (150 grams (6oz.) rehydrated hijiki seaweed)
3 slices bacon
50 grams (1.8 oz.) carrots
3 dried shiitake mushrooms
3 tablespoons dashi broth, plus reserved soaking liquid of shiitake mushrooms
1 tablespoons soy sauce
1 tablespoons mirin (sweet sake)
1 tablespoons sake
1 tablespoons maple syrup
2 teaspoons cooking oil
Put dried hijiki in a bowl. Wash them and soak in water for about 15 minutes, then drain. Thinly slice bacon. Cut carrot into thin strips. Soak dried shiitake mushrooms in water until soft (reserve the soaking liquid), remove stems, and slice thinly.
Heat cooking oil in a frying pan and saute seaweed, bacon, carrots and mushrooms. Add dashi, soy sauce, mirin, sake and maple syrup, and simmer until the liquid is almost gone.
Serve with rice. Garnish with sliced shiso leaves or chopped scallions (optional).
bacon recipe source: Create Eat Happy :), June 19, 2009
Sunday, September 28, 2014
3429. PASTA with BACON and SARDINE CREAM SAUCE
yields four servings
1 pound dried long, thin pasta, such as spaghettini, spaghetti, or linguine
1/4 cup extra virgin olive oil
3 garlic cloves, minced
1/4 cup unseasoned bread crumbs
2 tablespoons finely chopped flat-leaf parsley
Finely grated zest and juice of 1/2 lemon
Kosher salt and freshly ground black pepper
2 slices bacon (about 1 ounce), finely chopped, or 1 additional tablespoon of extra virgin olive oil
1 small white or yellow onion, finely chopped
1 (6.5-ounce) can skinless and boneless sardines packed in olive oil, drained well, or 8 fresh sardine
fillets
2 tablespoons capers, minced
1/2 cup dry white wine or dry white vermouth
1/2 cup heavy cream
1 or 2 tablespoons unsalted butter or additional extra virgin olive oil
In a large pot of heavily salted water, cook the pasta until al dente, about 8 minutes.
While the pasta is cooking, prepare the sauce. In a large frying pan, heat 2 tablespoons of the olive oil over medium-high heat. Add about one third of the garlic and cook for a minute or two, until soft.
Add the bread crumbs, stir to coat with the oil, and cook until the crumbs are lightly toasted. Be careful not to let them burn. Stir in 1 1/2 tablespoons of the chopped parsley and the lemon zest.
Season with salt and pepper. Transfer to a small bowl and set aside.
1 pound dried long, thin pasta, such as spaghettini, spaghetti, or linguine
1/4 cup extra virgin olive oil
3 garlic cloves, minced
1/4 cup unseasoned bread crumbs
2 tablespoons finely chopped flat-leaf parsley
Finely grated zest and juice of 1/2 lemon
Kosher salt and freshly ground black pepper
2 slices bacon (about 1 ounce), finely chopped, or 1 additional tablespoon of extra virgin olive oil
1 small white or yellow onion, finely chopped
1 (6.5-ounce) can skinless and boneless sardines packed in olive oil, drained well, or 8 fresh sardine
fillets
2 tablespoons capers, minced
1/2 cup dry white wine or dry white vermouth
1/2 cup heavy cream
1 or 2 tablespoons unsalted butter or additional extra virgin olive oil
In a large pot of heavily salted water, cook the pasta until al dente, about 8 minutes.
While the pasta is cooking, prepare the sauce. In a large frying pan, heat 2 tablespoons of the olive oil over medium-high heat. Add about one third of the garlic and cook for a minute or two, until soft.
Add the bread crumbs, stir to coat with the oil, and cook until the crumbs are lightly toasted. Be careful not to let them burn. Stir in 1 1/2 tablespoons of the chopped parsley and the lemon zest.
Season with salt and pepper. Transfer to a small bowl and set aside.
Return the pan to the heat and add the remaining 2 tablespoons oil and
the bacon. Cook until the fat has rendered from the meat, about 2
minutes. Add the onion and cook until translucent, about 5 minutes. Add
the remaining garlic and cook for another minute. Add the sardines and
capers and cook, mashing the sardines with a spoon, for another 2
minutes. Pour in the wine and lemon juice and bring to a simmer.
Add the heavy cream to the pan and return to a simmer. Drain the cooked pasta and transfer it to the frying pan along with the butter and the remaining 1/2 tablespoon parsley. Toss to coat the noodles with the sauce. Simmer for a minute or two, until the sauce thickens and adheres to the pasta. Adjust the seasoning with salt and pepper. Transfer to serving bowls and sprinkle with the toasted bread crumb mixture.
bacon recipe source: Mitchell Davis, Executive Vice President, the James Beard Foundation; author of Kitchen Sense (Clarkson Potter, 2006), host of Taste Matters on Heritage Radio Network
Add the heavy cream to the pan and return to a simmer. Drain the cooked pasta and transfer it to the frying pan along with the butter and the remaining 1/2 tablespoon parsley. Toss to coat the noodles with the sauce. Simmer for a minute or two, until the sauce thickens and adheres to the pasta. Adjust the seasoning with salt and pepper. Transfer to serving bowls and sprinkle with the toasted bread crumb mixture.
bacon recipe source: Mitchell Davis, Executive Vice President, the James Beard Foundation; author of Kitchen Sense (Clarkson Potter, 2006), host of Taste Matters on Heritage Radio Network
Saturday, September 27, 2014
3428. BAKED GRAVENSTEIN APPLE with BACON, CORNBREAD and PORCINI STUFFING
15 grams dried porcini mushrooms (about ½ oz.)
¼ cup boiling water
½ cup cornbread crumbles
2 strips applewood bacon
2 green onions
½ stalk celery, small dice
1 leaf fresh sage, chiffonade
6 Gravenstein apples
1 stick butter, salted
1 tablespoon Kosher Salt
1 tablespoon sugar
Soak porcini mushrooms in boiling water. Once softened, remove mushrooms from water, reserving water, and chop into a small dice.
Toast cornbread crumbles in a 350 degree oven until lightly browned (about 8 minutes).
Cut bacon crosswise into ¼ inch sections and render in a skillet over medium heat until crispy.
Remove bacon from pan, reserving the fat in the pan.
Cut green onions into ⅛ inch rings, separating green tops from white bases. Sauté white sections of onions with chopped celery and mushrooms in the reserved bacon fat over medium heat until slightly softened (about 2 minutes). Remove from heat.
Fold toasted cornbread, sage and reserved mushroom liquid into sauté pan and season with salt and pepper to taste.
To assemble apples, using an apple corer, remove cores of all six apples. Cut ¼-inch off of the top of each apple. With a small spoon, carve out the center of each apple three-quarters of the way down, leaving ½-inch sidewalls. Rub apples inside and out with butter and sprinkle with sugar and salt. Fill apples with the stuffing and bake on a sheet pan at 350 degrees for 10 to 15 minutes or until apples soften.
bacon recipe source: Brandon Guenther, Rocker Oysterfeller's, 14415 Shoreline Hwy, Valley Ford, CA 94972; via Sonoma County Tourism, 3637 Westwind Blvd, Santa Rosa, CA 95403, August 8, 2013
¼ cup boiling water
½ cup cornbread crumbles
2 strips applewood bacon
2 green onions
½ stalk celery, small dice
1 leaf fresh sage, chiffonade
6 Gravenstein apples
1 stick butter, salted
1 tablespoon Kosher Salt
1 tablespoon sugar
Soak porcini mushrooms in boiling water. Once softened, remove mushrooms from water, reserving water, and chop into a small dice.
Toast cornbread crumbles in a 350 degree oven until lightly browned (about 8 minutes).
Cut bacon crosswise into ¼ inch sections and render in a skillet over medium heat until crispy.
Remove bacon from pan, reserving the fat in the pan.
Cut green onions into ⅛ inch rings, separating green tops from white bases. Sauté white sections of onions with chopped celery and mushrooms in the reserved bacon fat over medium heat until slightly softened (about 2 minutes). Remove from heat.
Fold toasted cornbread, sage and reserved mushroom liquid into sauté pan and season with salt and pepper to taste.
To assemble apples, using an apple corer, remove cores of all six apples. Cut ¼-inch off of the top of each apple. With a small spoon, carve out the center of each apple three-quarters of the way down, leaving ½-inch sidewalls. Rub apples inside and out with butter and sprinkle with sugar and salt. Fill apples with the stuffing and bake on a sheet pan at 350 degrees for 10 to 15 minutes or until apples soften.
bacon recipe source: Brandon Guenther, Rocker Oysterfeller's, 14415 Shoreline Hwy, Valley Ford, CA 94972; via Sonoma County Tourism, 3637 Westwind Blvd, Santa Rosa, CA 95403, August 8, 2013
Friday, September 26, 2014
3427. GRILLED KING TRUMPET MUSHROOM, KALE, and BACON SALAD with LEMON-HERB VINAIGRETTE
makes 4 to 6 servings
1/2 lb large meaty wild mushrooms such as king trumpet, porcini/bolete, or chanterelle
2 or 3 strips applewood-smoked bacon, chopped
1/4 cup extra-virgin olive oil, plus more for brushing
1 clove garlic, minced
1 tablespoon mixed fresh herbs such as parsley, thyme, oregano, and/or mint
1 bunch lacinato kale, ribs removed and leaves cut into strips crosswise
Kosher salt
Juice of 1/2 lemon
Clean the mushrooms with a damp cloth, trim the stems, and cut into 1/2 thick slices. If the mushrooms are too small to place directly on the cooking grate of your grill, thread them onto skewers or have ready a perforated grilling tray. Prepare a charcoal grill for direct heat grilling over medium heat.
In a frying pan, cook the bacon, stirring, until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.
In a bowl, stir together 1 tbsp of the bacon drippings with the olive oil, garlic, and herbs. Place the kale in a serving bowl, sprinkle with a little salt and the lemon juice, and massage gently with your hands. Set aside.
Brush the cooking grate of the grill clean, then oil the grate. Brush the mushroom slices lightly with the herb-oil mixture. Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Transfer the mushrooms to a plate and brush with a little more of the herb-oil mixture. Chop the mushrooms into bite-sized pieces. Taste and season with a little salt.
Add the bacon and mushrooms to the salad. Drizzle with enough of the herb-oil mixture to lightly coat the salad, a tablespoon or so. Toss to combine and serve right away.
bacon recipe source: Kim Laidlaw, KQED, 2601 Mariposa Street, San Francisco, CA 94110, August 23, 2014
1/2 lb large meaty wild mushrooms such as king trumpet, porcini/bolete, or chanterelle
2 or 3 strips applewood-smoked bacon, chopped
1/4 cup extra-virgin olive oil, plus more for brushing
1 clove garlic, minced
1 tablespoon mixed fresh herbs such as parsley, thyme, oregano, and/or mint
1 bunch lacinato kale, ribs removed and leaves cut into strips crosswise
Kosher salt
Juice of 1/2 lemon
Clean the mushrooms with a damp cloth, trim the stems, and cut into 1/2 thick slices. If the mushrooms are too small to place directly on the cooking grate of your grill, thread them onto skewers or have ready a perforated grilling tray. Prepare a charcoal grill for direct heat grilling over medium heat.
In a frying pan, cook the bacon, stirring, until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.
In a bowl, stir together 1 tbsp of the bacon drippings with the olive oil, garlic, and herbs. Place the kale in a serving bowl, sprinkle with a little salt and the lemon juice, and massage gently with your hands. Set aside.
Brush the cooking grate of the grill clean, then oil the grate. Brush the mushroom slices lightly with the herb-oil mixture. Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Transfer the mushrooms to a plate and brush with a little more of the herb-oil mixture. Chop the mushrooms into bite-sized pieces. Taste and season with a little salt.
Add the bacon and mushrooms to the salad. Drizzle with enough of the herb-oil mixture to lightly coat the salad, a tablespoon or so. Toss to combine and serve right away.
bacon recipe source: Kim Laidlaw, KQED, 2601 Mariposa Street, San Francisco, CA 94110, August 23, 2014
Thursday, September 25, 2014
3426. BACON with CARMELIZED ONION and SUN-DRIED TOMATOES QUESO FUNDIDO
serves six as a light appetizer
3 strips thick-sliced bacon
1 medium white onion, diced
hot green chiles to taste (roughly 1 large jalapeño or 2 serranos), stemmed, seeded if you wish, finely diced
1/4 cup diced recipe ready sun-dried tomatoes
3 tablespoons beer, preferably a full-flavored beer like Negra Modelo
8 ounces Monterey jack cheese, shredded (you’ll have about 2 cups)
1/4 cup chopped cilantro
warm corn or flour tortillas or tortilla chips
Heat the oil in an 8-inch non-stick skillet over medium heat. Add the bacon and cook for 6 to 8 minutes or until browned and crisp. Remove the bacon and tip off most of the fat, leaving about 1 tablespoon in the pan. Once the bacon has cooled, crumble and set aside for the garnish. Raise the heat to medium-high and add the onions. Sauté for about 8 minutes, or until the onion is golden brown. Add the chiles and sun-dried tomatoes and cook for about 1 minute, or until the chile has softened. Pour in the beer and stir until the liquid has evaporated and the mixture is once again dry looking.
Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted—too long over the heat and the cheese will become tough, oily and stringy. Immediately scoop into a warm serving dish (a small fondue dish with a tea light below is ideal) and sprinkle on the crumbled bacon and chopped cilantro. Serve with warm tortillas or tortilla chips.
bacon recipe source: Frontera Fiesta with Chef Rick Bayless; Frontera Foods, Inc., 449 N. Clark Street, Chicago, IL 60654
3 strips thick-sliced bacon
1 medium white onion, diced
hot green chiles to taste (roughly 1 large jalapeño or 2 serranos), stemmed, seeded if you wish, finely diced
1/4 cup diced recipe ready sun-dried tomatoes
3 tablespoons beer, preferably a full-flavored beer like Negra Modelo
8 ounces Monterey jack cheese, shredded (you’ll have about 2 cups)
1/4 cup chopped cilantro
warm corn or flour tortillas or tortilla chips
Heat the oil in an 8-inch non-stick skillet over medium heat. Add the bacon and cook for 6 to 8 minutes or until browned and crisp. Remove the bacon and tip off most of the fat, leaving about 1 tablespoon in the pan. Once the bacon has cooled, crumble and set aside for the garnish. Raise the heat to medium-high and add the onions. Sauté for about 8 minutes, or until the onion is golden brown. Add the chiles and sun-dried tomatoes and cook for about 1 minute, or until the chile has softened. Pour in the beer and stir until the liquid has evaporated and the mixture is once again dry looking.
Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted—too long over the heat and the cheese will become tough, oily and stringy. Immediately scoop into a warm serving dish (a small fondue dish with a tea light below is ideal) and sprinkle on the crumbled bacon and chopped cilantro. Serve with warm tortillas or tortilla chips.
bacon recipe source: Frontera Fiesta with Chef Rick Bayless; Frontera Foods, Inc., 449 N. Clark Street, Chicago, IL 60654
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Wednesday, September 24, 2014
3425. BELUGA LENTILS with BACON and BALSAMIC ROASTED SHALLOTS
¾-1 cup shallots, peeled but left whole
olive oil
balsamic vinegar
1 cup beluga lentils, cleaned and picked over
2 1/2 water
150 grams slab bacon, cut into lardons or strips
1-2 cloves garlic, minced or pressed (through a garlic press)
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
sea salt
freshly cracked black pepper
1/2 teaspoon lemon zest
1 tablespoon chopped parsley
optional: sun-dried or oven-roasted tomatoes, goat’s cheese or cottage cheese
Place shallots in a baking sheet and drizzle with olive oil and balsamic vinegar. Season with salt and pepper. Place in a 350F oven and roast for about 45 minutes to 1 hour, tossing the shallots every so often so they brown evenly.
While your shallots are roasting, place lentils and water in a pan, cover, and cook for about 25-30 minutes. Cook them just until soft, no further. Drain and set aside.
While the shallots are roasting and the lentils are cooking, heat a non-stick skillet over medium high heat. When hot, add the bacon and fry until some of the fat has rendered and the edges are toasty.
In a bowl whisk together the garlic, extra virgin olive oil, 1 teaspoon balsamic vinegar. Add salt and pepper to taste and whisk again. Pour dressing, parsley, and lemon rind over cooked and drained lentils and toss gently, taking care not to smoosh the lentils. Add cooked bacon (and some of the bacon drippings too!) and roasted shallots. Toss gently again. Top with sun-dried tomatoes and cheese if using.
bacon recipe source: 80 Breakfasts, July 17, 2011
olive oil
balsamic vinegar
1 cup beluga lentils, cleaned and picked over
2 1/2 water
150 grams slab bacon, cut into lardons or strips
1-2 cloves garlic, minced or pressed (through a garlic press)
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
sea salt
freshly cracked black pepper
1/2 teaspoon lemon zest
1 tablespoon chopped parsley
optional: sun-dried or oven-roasted tomatoes, goat’s cheese or cottage cheese
Place shallots in a baking sheet and drizzle with olive oil and balsamic vinegar. Season with salt and pepper. Place in a 350F oven and roast for about 45 minutes to 1 hour, tossing the shallots every so often so they brown evenly.
While your shallots are roasting, place lentils and water in a pan, cover, and cook for about 25-30 minutes. Cook them just until soft, no further. Drain and set aside.
While the shallots are roasting and the lentils are cooking, heat a non-stick skillet over medium high heat. When hot, add the bacon and fry until some of the fat has rendered and the edges are toasty.
In a bowl whisk together the garlic, extra virgin olive oil, 1 teaspoon balsamic vinegar. Add salt and pepper to taste and whisk again. Pour dressing, parsley, and lemon rind over cooked and drained lentils and toss gently, taking care not to smoosh the lentils. Add cooked bacon (and some of the bacon drippings too!) and roasted shallots. Toss gently again. Top with sun-dried tomatoes and cheese if using.
bacon recipe source: 80 Breakfasts, July 17, 2011
Tuesday, September 23, 2014
3424. QUESO BLANCO BACON BURGERS with WATERMELON and TOMATO SALSA FRESCA
makes six burgers
1 seeded serrano chile, minced
1 clove garlic, minced
1/2 teaspoon grated lime zest
2 tablespoons lime juice
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup diced watermelon
1/2 cup diced, seeded tomato
1/4 cup diced red onion
1/4 cup minced cilantro
6 slices bacon, diced
2 lbs ground chuck
4 oz. queso blanco (or Monterey Jack) cheese, grated
1/4 cup minced cilantro
2 cloves garlic, minced
1-2 minced chipotle chili peppers in adobo sauce
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons vegetable oil, for brushing grill rack
8 oz. queso blanco (or Monterey Jack) cheese, grated
6 bakery hamburger buns, split
6 leaves Bibb or Boston lettuce
1 clove garlic, minced
1/2 teaspoon grated lime zest
2 tablespoons lime juice
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup diced watermelon
1/2 cup diced, seeded tomato
1/4 cup diced red onion
1/4 cup minced cilantro
6 slices bacon, diced
2 lbs ground chuck
4 oz. queso blanco (or Monterey Jack) cheese, grated
1/4 cup minced cilantro
2 cloves garlic, minced
1-2 minced chipotle chili peppers in adobo sauce
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons vegetable oil, for brushing grill rack
8 oz. queso blanco (or Monterey Jack) cheese, grated
6 bakery hamburger buns, split
6 leaves Bibb or Boston lettuce
Preheat a gas grill to medium-high heat, or prepare a medium-hot fire in a charcoal grill with a cover.
Combine chile, garlic, lime zest, lime juice, sugar, and salt in a medium non-reactive bowl and mix well. Stir in watermelon, tomato, onion, and cilantro. Cover and refrigerate while preparing burgers.
Place bacon in a large, heavy non-stick fire-proof skillet on the grill; cook until crisp. Reserving dripping, use slotted spoon to transfer bacon pieces to paper towels. Place ground chuck, cheese, cilantro, garlic, chipotle pepper, salt, black pepper, and bacon pieces in a large bowl; drizzle with 2 Tablespoons reserved bacon drippings. Mix lightly, handling as little as possible. Shape into 6 patties to fit buns.
When grill is ready, brush grill rack with oil. Place patties on the rack and cover. Cook, turning once, until done to preference; about 5-7 minutes per side for medium. Sprinkle cheese on patties during last 3 minutes of grilling. Place buns, cut side down, around outer edges of grill during last 2 minutes of grilling.
To assemble burgers, place lettuce on buns, top with equally divided salsa fresca, followed by patties. Add bun tops and serve.
bacon recipe source: Sutter Home Family Vineyards, 277 St. Helena Hwy (Hwy 29), South St. Helena, CA 94574
Combine chile, garlic, lime zest, lime juice, sugar, and salt in a medium non-reactive bowl and mix well. Stir in watermelon, tomato, onion, and cilantro. Cover and refrigerate while preparing burgers.
Place bacon in a large, heavy non-stick fire-proof skillet on the grill; cook until crisp. Reserving dripping, use slotted spoon to transfer bacon pieces to paper towels. Place ground chuck, cheese, cilantro, garlic, chipotle pepper, salt, black pepper, and bacon pieces in a large bowl; drizzle with 2 Tablespoons reserved bacon drippings. Mix lightly, handling as little as possible. Shape into 6 patties to fit buns.
When grill is ready, brush grill rack with oil. Place patties on the rack and cover. Cook, turning once, until done to preference; about 5-7 minutes per side for medium. Sprinkle cheese on patties during last 3 minutes of grilling. Place buns, cut side down, around outer edges of grill during last 2 minutes of grilling.
To assemble burgers, place lettuce on buns, top with equally divided salsa fresca, followed by patties. Add bun tops and serve.
bacon recipe source: Sutter Home Family Vineyards, 277 St. Helena Hwy (Hwy 29), South St. Helena, CA 94574
Monday, September 22, 2014
3423. BACON BEER BEEF and IRISH POTATOES
serves four
Bacon Beer Beef:
4 strips thick cut bacon
2 tablespoons olive oil
1.5 lbs beef chuck, cut into cubes
salt and pepper, to taste
1 medium yellow onion, thinly sliced
2 tablespoons all purpose flour
½ teaspoon smoked paprika
12 ounces stout beer
2 cups beef broth (or stock)
Irish Potatoes:
2 lbs russet potatoes, peeled and chopped
6 tablespoons unsalted butter
2 cups cabbage (or kale), chopped
½ cup green onions, chopped
1 cup whole milk
salt and pepper, to taste
In a Dutch oven over medium heat, cook the bacon. Remove the bacon from the pot. Chop and set aside. Pour off bacon grease until about 2 tablespoons of bacon grease remain in the pot. Add 2 tablespoons of olive oil to the pot. Sprinkle the beef cubes with salt and pepper. Add to the pot, sear on all sides until browned, and remove from pot (beef will not be cooked through). Add the onions. Cook until lightly caramelized, about ten minutes. Sprinkle with flour, stir until flour has turned brown, about 1 minute. Add the stout and stir, scraping to deglaze the pan. Pour in the broth. Add the beef cubes and bacon back into the pot. Add the lid at a slight vent and reduce heat to maintain a low simmer. Allow to simmer until beef is fork tender, 1 ½ to 2 hours. While the beef is cooking, make the potatoes: Add the potatoes to a pot of salted water, bring to a boil and allow to cook until potatoes are fork tender. Drain, remove potatoes from the pot and return the empty pot to heat. Melt the butter in the pot. Add the cabbage (or kale) and cook until wilted, about 2 minutes. Stir in the green onions. Remove from heat, and add in the milk and the potatoes. Mash and stir until well combined. Add salt and pepper to taste.
bacon recipe source: Jackie Todd (@TheBeeroness), Parade, March 11, 2014
Bacon Beer Beef:
4 strips thick cut bacon
2 tablespoons olive oil
1.5 lbs beef chuck, cut into cubes
salt and pepper, to taste
1 medium yellow onion, thinly sliced
2 tablespoons all purpose flour
½ teaspoon smoked paprika
12 ounces stout beer
2 cups beef broth (or stock)
Irish Potatoes:
2 lbs russet potatoes, peeled and chopped
6 tablespoons unsalted butter
2 cups cabbage (or kale), chopped
½ cup green onions, chopped
1 cup whole milk
salt and pepper, to taste
In a Dutch oven over medium heat, cook the bacon. Remove the bacon from the pot. Chop and set aside. Pour off bacon grease until about 2 tablespoons of bacon grease remain in the pot. Add 2 tablespoons of olive oil to the pot. Sprinkle the beef cubes with salt and pepper. Add to the pot, sear on all sides until browned, and remove from pot (beef will not be cooked through). Add the onions. Cook until lightly caramelized, about ten minutes. Sprinkle with flour, stir until flour has turned brown, about 1 minute. Add the stout and stir, scraping to deglaze the pan. Pour in the broth. Add the beef cubes and bacon back into the pot. Add the lid at a slight vent and reduce heat to maintain a low simmer. Allow to simmer until beef is fork tender, 1 ½ to 2 hours. While the beef is cooking, make the potatoes: Add the potatoes to a pot of salted water, bring to a boil and allow to cook until potatoes are fork tender. Drain, remove potatoes from the pot and return the empty pot to heat. Melt the butter in the pot. Add the cabbage (or kale) and cook until wilted, about 2 minutes. Stir in the green onions. Remove from heat, and add in the milk and the potatoes. Mash and stir until well combined. Add salt and pepper to taste.
bacon recipe source: Jackie Todd (@TheBeeroness), Parade, March 11, 2014
Sunday, September 21, 2014
3422. BACON, ARUGULA and NECTARINE SANDWICH
serves four
¼ cup balsamic vinegar
12 strips applewood-smoked bacon
2 cups arugula
2-3 nectarines, peeled and sliced
8 slices bread
mayonnaise
red onions, thinly sliced (optional)
Simmer the vinegar in a small saucepan until it has reduced by half and become quite thick and syrupy. Cook the bacon however you like. Toast the bread. Build the sandwiches. Spread each piece of bread with mayonnaise. Top with a handful of arugula and sprinkle with coarsely ground black pepper. Top with nectarine slices, red onions (if desired), and a drizzle of the reduced balsamic vinegar. Place the bacon over the nectarines and sandwich with the second piece of bread.
bacon recipe source: Sarah, strawberryplum, July 15, 2013
¼ cup balsamic vinegar
12 strips applewood-smoked bacon
2 cups arugula
2-3 nectarines, peeled and sliced
8 slices bread
mayonnaise
red onions, thinly sliced (optional)
Simmer the vinegar in a small saucepan until it has reduced by half and become quite thick and syrupy. Cook the bacon however you like. Toast the bread. Build the sandwiches. Spread each piece of bread with mayonnaise. Top with a handful of arugula and sprinkle with coarsely ground black pepper. Top with nectarine slices, red onions (if desired), and a drizzle of the reduced balsamic vinegar. Place the bacon over the nectarines and sandwich with the second piece of bread.
bacon recipe source: Sarah, strawberryplum, July 15, 2013
Saturday, September 20, 2014
3421. BACON-STOUT CHOCOLATE CHEESECAKE
serves twelve
Crust
4 standard sized graham crackers
1 cup pretzel rods
2 tablespoons granulated sugar
6 tablespoons butter, melted
Filling
7 oz dark chocolate (60%)
1 cup stout
3 (8 oz) packages of cream cheese, softened
1 1/4 cup sugar
3 eggs
2 tablespoons flour
1/3 cup cocoa powder
1 tablespoon espresso powder
3/4 cup beer-candied bacon, finely chopped
Topping
2/3 cup hot fudge sauce
1/2 cup beer-candied bacon, finely chopped
1 cup heavy cream
2 tablespoons granulated sugar
Place one oven rack in the middle position, with one rack below. Preheat oven to 350°F.
Crust: In a food processor add the graham crackers, sugar and the pretzels and process until it’s the consistency of crumbs. Turn the food processor on, and slowly stream in the butter and process until it resembles wet sand.
Spray the inside of a 9-inch spring form pan with non-stick cooking spray. Pour the processed crumbs into the spring form pan.
Using the bottom of a heavy, flat bottom glass, press the crust very well into the bottom of the pan until well compacted.
Filling: In a pot over medium high heat, add the beer and the chocolate, stir until melted and remove from heat. Allow to cool.
In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and the sugar and mix until smooth.
One at a time, add the eggs, scraping the bottom of the bowl between additions.
Pour the cooled chocolate into the mixer and beat until well combined.
Lift the head of the mixer and add flour, cocoa powder, espresso powder, and bacon over the batter, stir on low speed until just combined.
Pour the batter into the pan over the crust.
Place the pan in the oven in the middle position. Place a baking dish on the rack below the cheesecake, fill with water.
Bake the cheesecake until the center no longer jiggles when you shake the rack, about 45-50 minutes. This isn’t a situation where a tooth pick inserted in the middle should come out clean, you just need the center to set and it will continue to set as it cools. Remove from oven.
Topping: For the topping, warm your hot fudge sauce so that it is pourable.
Pour onto the center of the cheesecake carefully, and allow to sit and solidify for 15 minutes. Top the chocolate with the chopped bacon.
In a stand mixer fitted with a whisk attachment, whip the whipping cream until soft peaks form. Add the sugar, and continue whipping on high until stiff peaks form.
Place in piping bag fitted with a decorative tip and pipe border of whipped cream around the edge.
bacon recipe source: Laura Davis, Tide and Thyme, Maryland; on Craft Beer.com
Crust
4 standard sized graham crackers
1 cup pretzel rods
2 tablespoons granulated sugar
6 tablespoons butter, melted
Filling
7 oz dark chocolate (60%)
1 cup stout
3 (8 oz) packages of cream cheese, softened
1 1/4 cup sugar
3 eggs
2 tablespoons flour
1/3 cup cocoa powder
1 tablespoon espresso powder
3/4 cup beer-candied bacon, finely chopped
Topping
2/3 cup hot fudge sauce
1/2 cup beer-candied bacon, finely chopped
1 cup heavy cream
2 tablespoons granulated sugar
Place one oven rack in the middle position, with one rack below. Preheat oven to 350°F.
Crust: In a food processor add the graham crackers, sugar and the pretzels and process until it’s the consistency of crumbs. Turn the food processor on, and slowly stream in the butter and process until it resembles wet sand.
Spray the inside of a 9-inch spring form pan with non-stick cooking spray. Pour the processed crumbs into the spring form pan.
Using the bottom of a heavy, flat bottom glass, press the crust very well into the bottom of the pan until well compacted.
Filling: In a pot over medium high heat, add the beer and the chocolate, stir until melted and remove from heat. Allow to cool.
In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and the sugar and mix until smooth.
One at a time, add the eggs, scraping the bottom of the bowl between additions.
Pour the cooled chocolate into the mixer and beat until well combined.
Lift the head of the mixer and add flour, cocoa powder, espresso powder, and bacon over the batter, stir on low speed until just combined.
Pour the batter into the pan over the crust.
Place the pan in the oven in the middle position. Place a baking dish on the rack below the cheesecake, fill with water.
Bake the cheesecake until the center no longer jiggles when you shake the rack, about 45-50 minutes. This isn’t a situation where a tooth pick inserted in the middle should come out clean, you just need the center to set and it will continue to set as it cools. Remove from oven.
Topping: For the topping, warm your hot fudge sauce so that it is pourable.
Pour onto the center of the cheesecake carefully, and allow to sit and solidify for 15 minutes. Top the chocolate with the chopped bacon.
In a stand mixer fitted with a whisk attachment, whip the whipping cream until soft peaks form. Add the sugar, and continue whipping on high until stiff peaks form.
Place in piping bag fitted with a decorative tip and pipe border of whipped cream around the edge.
bacon recipe source: Laura Davis, Tide and Thyme, Maryland; on Craft Beer.com
Friday, September 19, 2014
3420. WARM BIBB and BACON SALAD with MALTY-BEER VINAIGRETTE
serves four
6 bacon slices, chopped into ¼-inch slices
½ large red onion, finely chopped
1 tablespoon dark brown sugar
1 teaspoon aniseed
½ cup stout beer (or dark beer)
¼ cup balsamic vinegar
1 cup cherry tomatoes
Kosher salt and freshly ground black pepper
1 large head of Bibb lettuce, washed and leaves torn
Sauté bacon in a large skillet over medium-high heat until crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels and drain.
Reduce the skillet heat to moderate and leave approximately ⅓ of the bacon drippings in the pan. Add the onion and cook until tender, about 3 minutes.
When the onion is ready, add the sugar and aniseed, and cook until the onion is caramelized. Deglaze the pan by adding the beer and balsamic vinegar, and simmer until sauce slightly thickens, about 3 minutes. Add the cherry tomatoes and cook until they are softened slightly but still firm, about 2 minutes. Taste and adjust seasoning with salt and pepper.
To serve, arrange the Bibb lettuce on a plate, and top with the tomato and vinaigrette mix. Sprinkle with bacon and serve.
6 bacon slices, chopped into ¼-inch slices
½ large red onion, finely chopped
1 tablespoon dark brown sugar
1 teaspoon aniseed
½ cup stout beer (or dark beer)
¼ cup balsamic vinegar
1 cup cherry tomatoes
Kosher salt and freshly ground black pepper
1 large head of Bibb lettuce, washed and leaves torn
Sauté bacon in a large skillet over medium-high heat until crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels and drain.
Reduce the skillet heat to moderate and leave approximately ⅓ of the bacon drippings in the pan. Add the onion and cook until tender, about 3 minutes.
When the onion is ready, add the sugar and aniseed, and cook until the onion is caramelized. Deglaze the pan by adding the beer and balsamic vinegar, and simmer until sauce slightly thickens, about 3 minutes. Add the cherry tomatoes and cook until they are softened slightly but still firm, about 2 minutes. Taste and adjust seasoning with salt and pepper.
To serve, arrange the Bibb lettuce on a plate, and top with the tomato and vinaigrette mix. Sprinkle with bacon and serve.
Thursday, September 18, 2014
3419. DEVILED EGGS with CANDIED BACON
yields 6 to 8 servings
1 1/2 tablespoons light brown sugar
cayenne pepper
pinch ground cinnamon
1/8 pound thick-cut bacon (about 3 strips)
8 large eggs, straight from the refrigerator
1/4 to 1/2 cup mayonnaise, or as much as desired
2 teaspoons whole grain mustard
1 tablespoon finely chopped fresh dill, plus more for garnish
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
2 scallions, minced
1/2 teaspoon kosher salt
paprika, for garnish
In a small bowl, mix together the brown sugar, a pinch of cayenne and the cinnamon. Place the bacon on a wire rack set over a rimmed baking sheet. Sprinkle each slice of bacon with some of the spiced sugar and bake, about 10 minutes. Flip the bacon, sprinkle with the remaining spiced sugar and continue to cook until crispy, about 10 more minutes. Remove the bacon from the oven and allow to cool. When the bacon is cool, mince it and set aside, reserving a quarter of it for garnishing the eggs.
Put the cold eggs in the bottom of a medium saucepan and cover with cold water. Bring water to a boil and remove the pan from the heat. Cover the pan with a lid and let stand for 12 minutes. Drain the eggs and rinse with cold water. Let the eggs cool a bit and then peel when they are still warm (eggs are much easier to peel when they are warm). After they are peeled, you can then store them, covered, in the fridge.
Mix together the mayonnaise, mustard, dill, cider vinegar, Worcestershire sauce, 1/4 teaspoon cayenne, the scallions and the minced bacon in a medium mixing bowl. Season with the salt.
Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of the yolk to pop it out of the white. Add the yolks to the bowl with the mayonnaise mixture. Mash together, using a fork, until smooth.
Put the filling in a re-sealable bag. Cut one end off and pipe the filling into the egg whites. Sprinkle with the paprika, extra bacon bits and dill before serving.
1 1/2 tablespoons light brown sugar
cayenne pepper
pinch ground cinnamon
1/8 pound thick-cut bacon (about 3 strips)
8 large eggs, straight from the refrigerator
1/4 to 1/2 cup mayonnaise, or as much as desired
2 teaspoons whole grain mustard
1 tablespoon finely chopped fresh dill, plus more for garnish
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
2 scallions, minced
1/2 teaspoon kosher salt
paprika, for garnish
In a small bowl, mix together the brown sugar, a pinch of cayenne and the cinnamon. Place the bacon on a wire rack set over a rimmed baking sheet. Sprinkle each slice of bacon with some of the spiced sugar and bake, about 10 minutes. Flip the bacon, sprinkle with the remaining spiced sugar and continue to cook until crispy, about 10 more minutes. Remove the bacon from the oven and allow to cool. When the bacon is cool, mince it and set aside, reserving a quarter of it for garnishing the eggs.
Put the cold eggs in the bottom of a medium saucepan and cover with cold water. Bring water to a boil and remove the pan from the heat. Cover the pan with a lid and let stand for 12 minutes. Drain the eggs and rinse with cold water. Let the eggs cool a bit and then peel when they are still warm (eggs are much easier to peel when they are warm). After they are peeled, you can then store them, covered, in the fridge.
Mix together the mayonnaise, mustard, dill, cider vinegar, Worcestershire sauce, 1/4 teaspoon cayenne, the scallions and the minced bacon in a medium mixing bowl. Season with the salt.
Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of the yolk to pop it out of the white. Add the yolks to the bowl with the mayonnaise mixture. Mash together, using a fork, until smooth.
Put the filling in a re-sealable bag. Cut one end off and pipe the filling into the egg whites. Sprinkle with the paprika, extra bacon bits and dill before serving.
bacon recipe source: Kelsey Nixon, "Small Plate Party," Kelsey's Essentials, Cooking Channel TV
Wednesday, September 17, 2014
3418. GRILLED PEACH SALAD with BALSAMIC BACON VINAIGRETTE
yields 2 servings
nonstick cooking spray
bacon recipe source: Patrick and Gina Neely, "Memphis Madness," Down Home with the Neelys, Food Network
nonstick cooking spray
5 slices bacon, chopped
1 shallot, finely chopped
1 teaspoon Dijon mustard
1/4 cup balsamic vinegar
1 teaspoon sugar
Kosher salt and freshly ground black pepper
3 firm, ripe large peaches, pitted and quartered
extra-virgin olive oil
5 ounces baby spinach
1/2 red onion, thinly sliced
Preheat the grill to medium-high heat and spray with nonstick spray.
Cook the bacon in a skillet over medium heat until crisp. Remove to a paper towel lined plate
Add the shallots to the skillet and saute until tender. Stir in the mustard, vinegar and sugar and season with salt and pepper, to taste.
Brush the peaches with olive oil and season with salt and pepper. Grill until golden and has grill char marks, about 1 to 2 minutes on each side.
Add the spinach and the sliced red onion to a large serving bowl. Add the peaches, the vinaigrette and the chopped bacon. Toss and serve.
1 shallot, finely chopped
1 teaspoon Dijon mustard
1/4 cup balsamic vinegar
1 teaspoon sugar
Kosher salt and freshly ground black pepper
3 firm, ripe large peaches, pitted and quartered
extra-virgin olive oil
5 ounces baby spinach
1/2 red onion, thinly sliced
Preheat the grill to medium-high heat and spray with nonstick spray.
Cook the bacon in a skillet over medium heat until crisp. Remove to a paper towel lined plate
Add the shallots to the skillet and saute until tender. Stir in the mustard, vinegar and sugar and season with salt and pepper, to taste.
Brush the peaches with olive oil and season with salt and pepper. Grill until golden and has grill char marks, about 1 to 2 minutes on each side.
Add the spinach and the sliced red onion to a large serving bowl. Add the peaches, the vinaigrette and the chopped bacon. Toss and serve.
bacon recipe source: Patrick and Gina Neely, "Memphis Madness," Down Home with the Neelys, Food Network
Tuesday, September 16, 2014
3417. BACON PANCAKES with MAPLE-PEANUT BUTTER SYRUP
makes five servings
Maple-Peanut Butter Syrup
3 tablespoons peanut butter
Maple-Peanut Butter Syrup
3 tablespoons peanut butter
1 tablespoon butter or margarine, softened
1/2
cup maple syrup
Pancakes
2 cups Original Bisquick™ mix
3/4 cup milk
1/4 cup maple syrup
2 eggs
1/2 cup bacon, cooked and chopped
In
small bowl, beat peanut butter and butter with electric mixer on low
speed until smooth. Beat in 1/2 cup syrup until well mixed. Heat nonstick griddle to 350°F or heat 12-inch nonstick skillet over medium-low heat. In medium bowl, stir all pancake ingredients except bacon with wire whisk or fork until blended. Stir in bacon. For
each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
Cook 2 to 3 minutes or until edges are dry. Turn; cook other sides until
golden brown. Serve pancakes with syrup.
bacon recipe courtesy of: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, MN 55440
Monday, September 15, 2014
3416. OYSTER STEW with SAFFRON, LEEKS and BACON
serves four
1 cup dry white wine
1 cup dry white wine
2 tablespoons minced shallots
8 saffron threads
2 slices bacon, cut into 1/4-inch dice
1 leek, thinly sliced
1 1/2 cups heavy cream
2 tablespoons unsalted butter
24 oysters, shucked (reserve their liquor)
Kosher salt and freshly ground black pepper to taste
Dash of paprika
Combine the wine, shallots, and saffron in a 4-quart saucepan over medium-low heat
and simmer gently until the liquid is reduced by half. Meanwhile, cook the bacon in an 8-inch skillet until it is crispy, then pour off all but 1
tablespoon of the fat. Add the leeks to the bacon and gently cook until softened. Add the bacon mixture to the reduced wine. Add the cream, butter, and the liquor from
the oysters and simmer for 12 to 15 minutes. Add the oysters and simmer until they just begin
to curl, about 2 minutes. Season with salt and pepper and garnish with paprika. Serve hot.
bacon recipe source: Recipes from Home, by Barbara Shinn and David Page (Artisan, 2001); on FreshDirect.com
Sunday, September 14, 2014
3415. MUSHROOM SOUP with BACON
yields 6 to 8 servings
5 slices bacon, cut crosswise into 1/2-inch lengths
5 slices bacon, cut crosswise into 1/2-inch lengths
2 tablespoons butter
1 onion, cut into 1/4-inch dice
Kosher salt
1 clove garlic, smashed and finely chopped
1 1/2 pounds mixed mushrooms, stems removed and sliced (recommended: shiitake, cremini, or oyster)
2 medium Yukon gold potatoes, diced
2 tablespoons all-purpose flour
1/2 cup dry sherry
4 cups chicken or vegetable stock
1/2 cup heavy cream
2 tablespoons finely chopped fresh flat-leaf parsley, for garnish
1 onion, cut into 1/4-inch dice
Kosher salt
1 clove garlic, smashed and finely chopped
1 1/2 pounds mixed mushrooms, stems removed and sliced (recommended: shiitake, cremini, or oyster)
2 medium Yukon gold potatoes, diced
2 tablespoons all-purpose flour
1/2 cup dry sherry
4 cups chicken or vegetable stock
1/2 cup heavy cream
2 tablespoons finely chopped fresh flat-leaf parsley, for garnish
Add
the bacon and butter to a wide, large pot and bring it to a medium
heat. Cook the bacon, stirring frequently until it gets crispy and has
released a lot of fat. Reserve the bacon and set aside.
To the bacon fat, add the diced onions and another pat of butter, if needed. Season the onions with salt and cook until they are soft and very aromatic, about 7 to 8 minutes. Add the garlic and cook for 2 to 3 more minutes. Add the mushrooms to the pan, season with salt and cook until they are soft and have released their juices, about 6 to 7 minutes. Scoop 1/3 of the mushroom mixture into a bowl and reserve.
To the pot, add the diced potato and sprinkle with 2 tablespoons flour. Add the sherry and cook until it has reduced by 1/2. Add the stock and bring to a boil and reduce to a simmer. Taste the stock and season with salt, if needed. Simmer the soup for 30 minutes. Add the cream and simmer for 10 minutes more.
Using a blender or immersion blender, puree the soup until smooth. Return the soup to the pot and add the reserved bacon and mushrooms. Taste the soup and adjust the seasoning, if needed.
To the bacon fat, add the diced onions and another pat of butter, if needed. Season the onions with salt and cook until they are soft and very aromatic, about 7 to 8 minutes. Add the garlic and cook for 2 to 3 more minutes. Add the mushrooms to the pan, season with salt and cook until they are soft and have released their juices, about 6 to 7 minutes. Scoop 1/3 of the mushroom mixture into a bowl and reserve.
To the pot, add the diced potato and sprinkle with 2 tablespoons flour. Add the sherry and cook until it has reduced by 1/2. Add the stock and bring to a boil and reduce to a simmer. Taste the stock and season with salt, if needed. Simmer the soup for 30 minutes. Add the cream and simmer for 10 minutes more.
Using a blender or immersion blender, puree the soup until smooth. Return the soup to the pot and add the reserved bacon and mushrooms. Taste the soup and adjust the seasoning, if needed.
Garnish the soup with the chopped fresh parsley
bacon recipe source: Anne Burrell, "The Secret of Shepherd's Pie," Secrets of a Restaurant Chef, Food Network
Saturday, September 13, 2014
3414. FRENCH LENTIL and VEGETABLE SOUP with BACON
makes six servings
3 slices bacon, finely chopped
3 slices bacon, finely chopped
1 tablespoon olive oil
1 large yellow onion, finely chopped
1 stalk celery, finely chopped
2 medium carrots, diced
3 cloves garlic, minced
1 14.5 oz can diced tomatoes
6 cups chicken broth, best quality such as Swanson
1 cup French lentils (lentilles du Puy), or common brown or green lentils
1/2 teaspoon dried thyme
2 bay leaves
1 teaspoon salt
1/4 teaspoon ground black pepper
a few tablespoons chopped fresh parsley, for garnish (optional)
Fry the bacon in a large pot over medium heat,
stirring frequently, until the fat is rendered and the bacon is crisp,
4-5 minutes. Add the olive oil, onions and celery and cook, stirring
occasionally, until the onions are soft and translucent, about 5
minutes. Add the carrots and garlic, stirring constantly, and cook 1
minute more. Add the diced tomatoes (with their juices), chicken broth,
lentils, thyme, bay leaves, salt and pepper and bring to a boil. Cover
partially, reduce heat to low and simmer until the lentils are tender,
45-50 minutes (less for common lentils). Fish out bay leaves and
discard.
Use an immersion blender to purée the soup until
the broth is slightly thickened, or to desired consistency. (Do not
purée too much or the soup will get too thick, and you'll lose the
integrity of the lentils.) If you don't have an immersion blender,
transfer about 2 cups of the soup to a blender and purée until smooth,
then return the blended soup to the pot. Garnish with fresh chopped
parsley if desired and serve. (Note: The soup may thicken as it sits;
thin with a bit of water if necessary.)
Friday, September 12, 2014
3413. CORN CHOWDER with BACON and THYME
serves four
1 yellow onion
2 (about 1 pound) Yukon Gold potatoes
4 strips bacon
4 cups (1 quart) whole milk
2 teaspoons fresh thyme leaves (about 2 sprigs)
1 tablespoon all-purpose flour
1 16-ounce bag frozen corn (or 3 cups fresh corn)
1½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper (optional)
Place a large pot on the stove.
On a large cutting board, chop the onion; push to one side. Wash the potatoes (no need to peel). To cut the potatoes into pieces, first slice them into ½-inch thick rounds. Then stack a few slices and cut them into 6 to 8 triangles like a pizza; repeat. Place this cutting board next to your pot on the stove.
On a separate small cutting board, cut the bacon crosswise into ½-inch wide pieces.
Turn the heat under your pot to medium. Add the bacon and cook, stirring often with a wooden spoon, until crisp, 6 to 8 minutes. While the bacon cooks, measure the milk. Wash the thyme and pull leaves from their sprigs.
Once the bacon is cooked, remove pot from heat. Using tongs, take out the bacon and place on a paper towel-lined plate, leaving the drippings in the pot.
Return the pot to medium-high heat. Add the onion and cook, stirring often, until it begins to soften, 4 to 5 minutes.
Stir in the flour and cook 1 minute then add the milk, scraping the bottom of the pan as you slowly pour. Add the potatoes, corn, thyme, salt, black pepper (about 12 turns on pepper mill), and cayenne pepper. Increase heat to high and bring to a boil.
Lower the heat to medium-low and simmer (low boil), stirring occasionally, until the potatoes are tender, 18 to 20 minutes. If you like a creamier soup, puree about half of the soup in a blender or use an immersion blender to get the consistency you like. Stir in the bacon and serve.
bacon recipe source: do it Delicious, with Jessica Seinfeld
1 yellow onion
2 (about 1 pound) Yukon Gold potatoes
4 strips bacon
4 cups (1 quart) whole milk
2 teaspoons fresh thyme leaves (about 2 sprigs)
1 tablespoon all-purpose flour
1 16-ounce bag frozen corn (or 3 cups fresh corn)
1½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper (optional)
Place a large pot on the stove.
On a large cutting board, chop the onion; push to one side. Wash the potatoes (no need to peel). To cut the potatoes into pieces, first slice them into ½-inch thick rounds. Then stack a few slices and cut them into 6 to 8 triangles like a pizza; repeat. Place this cutting board next to your pot on the stove.
On a separate small cutting board, cut the bacon crosswise into ½-inch wide pieces.
Turn the heat under your pot to medium. Add the bacon and cook, stirring often with a wooden spoon, until crisp, 6 to 8 minutes. While the bacon cooks, measure the milk. Wash the thyme and pull leaves from their sprigs.
Once the bacon is cooked, remove pot from heat. Using tongs, take out the bacon and place on a paper towel-lined plate, leaving the drippings in the pot.
Return the pot to medium-high heat. Add the onion and cook, stirring often, until it begins to soften, 4 to 5 minutes.
Stir in the flour and cook 1 minute then add the milk, scraping the bottom of the pan as you slowly pour. Add the potatoes, corn, thyme, salt, black pepper (about 12 turns on pepper mill), and cayenne pepper. Increase heat to high and bring to a boil.
Lower the heat to medium-low and simmer (low boil), stirring occasionally, until the potatoes are tender, 18 to 20 minutes. If you like a creamier soup, puree about half of the soup in a blender or use an immersion blender to get the consistency you like. Stir in the bacon and serve.
bacon recipe source: do it Delicious, with Jessica Seinfeld
Thursday, September 11, 2014
3412. BACON-STUFFED JUMBO CINNAMON ROLLS
yields 5 cinnamon rolls
1 (5 count) package refrigerated jumbo cinnamon rolls
5 thick slices bacon
Preheat oven to 375 degrees F and line a baking sheet with a Silpat liner or parchment paper, set aside. Open the container and set the frosting aside. Unroll each cinnamon roll and lay a slice of bacon onto the dough. Roll the cinnamon roll back up and place onto the prepared baking sheet. Bake for about 20 minutes until fully cooked and spread frosting over the warm rolls. Serve warm.
bacon recipe source: Brandy O'Neill, She Knows, September 10, 2013
1 (5 count) package refrigerated jumbo cinnamon rolls
5 thick slices bacon
Preheat oven to 375 degrees F and line a baking sheet with a Silpat liner or parchment paper, set aside. Open the container and set the frosting aside. Unroll each cinnamon roll and lay a slice of bacon onto the dough. Roll the cinnamon roll back up and place onto the prepared baking sheet. Bake for about 20 minutes until fully cooked and spread frosting over the warm rolls. Serve warm.
bacon recipe source: Brandy O'Neill, She Knows, September 10, 2013
Wednesday, September 10, 2014
3411. ESPRESSO and CARDAMOM GLAZED BACON
serves 4
12 strips of bacon
1/2 cup maple syrup
1 shot of espresso
1 cardamon pod
Place the bacon on a parchment lined baking sheet. Combine espresso, maple and smashed cardamon pod Brush each strip with syrup mixture and bake at 400 degrees for 10-15 minutes until crispy.
Drain on a wire rack and serve.
bacon recipe source: Karen, Sunday Suppers, April 25, 2014; adapted from Toby's Estate, 125 North 6th Street, Brooklyn, NY 11249
12 strips of bacon
1/2 cup maple syrup
1 shot of espresso
1 cardamon pod
Place the bacon on a parchment lined baking sheet. Combine espresso, maple and smashed cardamon pod Brush each strip with syrup mixture and bake at 400 degrees for 10-15 minutes until crispy.
Drain on a wire rack and serve.
bacon recipe source: Karen, Sunday Suppers, April 25, 2014; adapted from Toby's Estate, 125 North 6th Street, Brooklyn, NY 11249
Tuesday, September 09, 2014
3410. TWO-BITE BACON-HERB SCONES
makes about 32 scones
1 1/2 cups sour cream
1/2 cup cooked, finely crumbled bacon
1/2 cup butter, melted
1/4 cup finely chopped assorted fresh herbs
2 green onions, chopped
1/2 teaspoon pepper
2 cups self-rising flour
6 oz. cream cheese, softened
garnishes: assorted fresh herbs, cooked and crumbled bacon
Preheat oven to 375º. Stir together first 7 ingredients. Stir in flour until blended. (Mixture will be thick.) Spoon batter into lightly greased miniature muffin pans, filling completely full.
Bake at 375º for 26 to 28 minutes or until golden brown. Remove scones from pans to wire rack, and cool completely (about 30 minutes). Spread or pipe tops of scones with cream cheese. Garnish, if desired.
bacon recipe source: Bourbon & Bacon: The Ultimate Guide to the South's Favorite Food Groups, by Morgan Murphy (@_MorganMurphy) and the Editors of Southern Living Magazine (Oxmoor House/Southern Living/Time House Entertainment, Inc., 2014)
1 1/2 cups sour cream
1/2 cup cooked, finely crumbled bacon
1/2 cup butter, melted
1/4 cup finely chopped assorted fresh herbs
2 green onions, chopped
1/2 teaspoon pepper
2 cups self-rising flour
6 oz. cream cheese, softened
garnishes: assorted fresh herbs, cooked and crumbled bacon
Preheat oven to 375º. Stir together first 7 ingredients. Stir in flour until blended. (Mixture will be thick.) Spoon batter into lightly greased miniature muffin pans, filling completely full.
Bake at 375º for 26 to 28 minutes or until golden brown. Remove scones from pans to wire rack, and cool completely (about 30 minutes). Spread or pipe tops of scones with cream cheese. Garnish, if desired.
bacon recipe source: Bourbon & Bacon: The Ultimate Guide to the South's Favorite Food Groups, by Morgan Murphy (@_MorganMurphy) and the Editors of Southern Living Magazine (Oxmoor House/Southern Living/Time House Entertainment, Inc., 2014)
Monday, September 08, 2014
3409. MASHED RED SKIN POTATOES with SMOKED BACON and ASIAGO CHEESE, baked in PHYLLO DOUGH
makes 8-16 servings
1 cup mashed red skin potatoes
1/4 cup crispy smoked bacon chopped
1/4 cup whole milk
6 tablespoons butter
2 tablespoons minced shallots
2 tablespoon sour cream (optional)
1/4 cup Asiago cheese grated
approximately 12 sheets of phyllo dough thawed
salt and pepper
Fry bacon until crispy and transfer to a draining paper reserving bacon grease in pan. Using the same pan over medium heat add shallots and sauté for 5 minutes or until soft. Meanwhile dice bacon into small pieces. Boil red skin potatoes in a pot of salted water until cooked through and drain leaving skin on. Over medium high heat using a small pot bring milk to a simmer. Add two tablespoons butter and whisk together. If you have a ricer pass potatoes through ricer into pot with heated milk and stir adding a pinch of salt or as needed. If no ricer simply use a potato masher. Add sour cream, Asiago cheese, bacon and shallots and fold until blended remove from stove and hold. Melt remaining butter in a small pot. Preheat oven to 375. Using a small muffin tin, take a pastry brush and very lightly brush each muffin cup. Take 2 sheets of phyllo dough and cut into 4 inch squares, a total of 4 sheets per muffin cup. Place 2 phyllo dough squares in each cup and gently brush with a little melted butter. Add another 2 phyllo squares and place on top and again gently coat with melted butter. Using a tablespoon fill each cup with desired amount of potato mixture, and fold phyllo over top. Gently brush a little butter on top and bake until golden brown, about 30 minutes.
bacon recipe source: Michael Van Horn, The Social Chef, September 5, 2014
1 cup mashed red skin potatoes
1/4 cup crispy smoked bacon chopped
1/4 cup whole milk
6 tablespoons butter
2 tablespoons minced shallots
2 tablespoon sour cream (optional)
1/4 cup Asiago cheese grated
approximately 12 sheets of phyllo dough thawed
salt and pepper
Fry bacon until crispy and transfer to a draining paper reserving bacon grease in pan. Using the same pan over medium heat add shallots and sauté for 5 minutes or until soft. Meanwhile dice bacon into small pieces. Boil red skin potatoes in a pot of salted water until cooked through and drain leaving skin on. Over medium high heat using a small pot bring milk to a simmer. Add two tablespoons butter and whisk together. If you have a ricer pass potatoes through ricer into pot with heated milk and stir adding a pinch of salt or as needed. If no ricer simply use a potato masher. Add sour cream, Asiago cheese, bacon and shallots and fold until blended remove from stove and hold. Melt remaining butter in a small pot. Preheat oven to 375. Using a small muffin tin, take a pastry brush and very lightly brush each muffin cup. Take 2 sheets of phyllo dough and cut into 4 inch squares, a total of 4 sheets per muffin cup. Place 2 phyllo dough squares in each cup and gently brush with a little melted butter. Add another 2 phyllo squares and place on top and again gently coat with melted butter. Using a tablespoon fill each cup with desired amount of potato mixture, and fold phyllo over top. Gently brush a little butter on top and bake until golden brown, about 30 minutes.
bacon recipe source: Michael Van Horn, The Social Chef, September 5, 2014
Sunday, September 07, 2014
3408. WHITE BEANS with BACON, POACHED EGGS and HARISSA BUTTER
makes two servings
2 teaspoons distilled white vinegar
2 eggs
1 thick-cut bacon strip, cut into ¼-inch pieces
1 cup roughly chopped broccoli rabe
Kosher salt
One 14-ounce can cannellini beans or other white beans, rinsed and drained
8 cherry tomatoes
2 tablespoons unsalted butter
1 teaspoon harissa
Maldon or other flaked sea salt, for finishing
Line a plate with paper towels and set aside. Fill a saucepan two-thirds full with water and add the vinegar. Bring the water to a boil, then reduce it to a simmer. Crack the eggs one at a time into a small bowl, then slide them into the simmering water. Poach until the whites are set but the yolks are still runny, about 4 minutes. Using a slotted spoon, transfer the eggs to the paper-towel-lined plate and set aside.
In a medium skillet set over medium-high heat, cook the bacon until crispy, about 5 minutes. Transfer the bacon to the paper-towel-lined plate, leaving the drippings in the skillet. Add the broccoli rabe and a pinch of salt, and cook, stirring frequently, until the color brightens and the rabe softens a little, about 2 minutes. Transfer the rabe to a small bowl and set aside.
Add the reserved bacon, beans and tomatoes to the skillet, reduce the heat to medium, and cook, stirring occasionally, until hot, about 2 minutes. (Don’t over-stir the mixture or you’ll crush the beans.)
Meanwhile, in a separate skillet set over medium-high heat, melt the butter and cook, swirling the skillet occasionally, until the butter solids are brown and have a toasty aroma, about 5 minutes. Remove the skillet from the heat and stir in the harissa until combined.
Divide the bean mixture between two bowls and top with the rabe and the eggs. Drizzle the harissa butter over the eggs. Sprinkle each serving with a bit of flaked sea salt and serve immediately.
bacon recipe source: kvagner (member), epicurious.com, October 28, 2013; adapted from Put an Egg on It: 70 Delicious Dishes That Deserve a Sunny Topping, by Lara Ferroni (Sasquatch Books, 2013)
2 teaspoons distilled white vinegar
2 eggs
1 thick-cut bacon strip, cut into ¼-inch pieces
1 cup roughly chopped broccoli rabe
Kosher salt
One 14-ounce can cannellini beans or other white beans, rinsed and drained
8 cherry tomatoes
2 tablespoons unsalted butter
1 teaspoon harissa
Maldon or other flaked sea salt, for finishing
Line a plate with paper towels and set aside. Fill a saucepan two-thirds full with water and add the vinegar. Bring the water to a boil, then reduce it to a simmer. Crack the eggs one at a time into a small bowl, then slide them into the simmering water. Poach until the whites are set but the yolks are still runny, about 4 minutes. Using a slotted spoon, transfer the eggs to the paper-towel-lined plate and set aside.
In a medium skillet set over medium-high heat, cook the bacon until crispy, about 5 minutes. Transfer the bacon to the paper-towel-lined plate, leaving the drippings in the skillet. Add the broccoli rabe and a pinch of salt, and cook, stirring frequently, until the color brightens and the rabe softens a little, about 2 minutes. Transfer the rabe to a small bowl and set aside.
Add the reserved bacon, beans and tomatoes to the skillet, reduce the heat to medium, and cook, stirring occasionally, until hot, about 2 minutes. (Don’t over-stir the mixture or you’ll crush the beans.)
Meanwhile, in a separate skillet set over medium-high heat, melt the butter and cook, swirling the skillet occasionally, until the butter solids are brown and have a toasty aroma, about 5 minutes. Remove the skillet from the heat and stir in the harissa until combined.
Divide the bean mixture between two bowls and top with the rabe and the eggs. Drizzle the harissa butter over the eggs. Sprinkle each serving with a bit of flaked sea salt and serve immediately.
bacon recipe source: kvagner (member), epicurious.com, October 28, 2013; adapted from Put an Egg on It: 70 Delicious Dishes That Deserve a Sunny Topping, by Lara Ferroni (Sasquatch Books, 2013)
Saturday, September 06, 2014
3407. HONEY MUSTARD BACON-WRAPPED FILET MIGNON
serves two
2 filet mignon
4 pieces of bacon
⅛ teaspoon garlic powder
salt and pepper, to taste
2 tablespoons spicy brown mustard
1 tablespoon raw honey
1 tablespoon orange juice
goat cheese, to garnish (optional)
Preheat oven to 375 degrees.
Wrap each filet mignon with two pieces of bacon to cover all parts of the sides of filet mignon. Secure with toothpicks to help hold bacon in place.
Sprinkle garlic powder, salt and pepper on the tops and bottoms of each filet mignon.
Place a large saute pan over high heat. Once pan is hot, place each filet bacon side down on the pan. Cook the bacon on all sides. Once cooked, sear both top and bottom of the filet mignon for 2-3 minutes per side in the bacon fat, then place in oven and bake for 9-10 minutes for medium cooked.
While the meat is in the oven, mix together mustard, honey, and orange juice.
Top cooked filet mignon with goat cheese then pour sauce over each filet.
bacon recipe source: Angie Arnott, Aegis Team Crossfit, 6413 Burden Blvd., Pasco, Washington 99301, May 23, 2014
2 filet mignon
4 pieces of bacon
⅛ teaspoon garlic powder
salt and pepper, to taste
2 tablespoons spicy brown mustard
1 tablespoon raw honey
1 tablespoon orange juice
goat cheese, to garnish (optional)
Preheat oven to 375 degrees.
Wrap each filet mignon with two pieces of bacon to cover all parts of the sides of filet mignon. Secure with toothpicks to help hold bacon in place.
Sprinkle garlic powder, salt and pepper on the tops and bottoms of each filet mignon.
Place a large saute pan over high heat. Once pan is hot, place each filet bacon side down on the pan. Cook the bacon on all sides. Once cooked, sear both top and bottom of the filet mignon for 2-3 minutes per side in the bacon fat, then place in oven and bake for 9-10 minutes for medium cooked.
While the meat is in the oven, mix together mustard, honey, and orange juice.
Top cooked filet mignon with goat cheese then pour sauce over each filet.
bacon recipe source: Angie Arnott, Aegis Team Crossfit, 6413 Burden Blvd., Pasco, Washington 99301, May 23, 2014
Friday, September 05, 2014
3406. BACON BAKLAVA with BOURBON HONEY SYRUP
makes 24 servings
3 cups pecan halves
1 cup pistachios
1/2 teaspoon ground cinnamon
1 2/3 cups sugar, divided
3/4 cup cooked and crumbled bacon slices
1 (16-oz.) package frozen phyllo pastry, thawed
1 cup unsalted butter, melted
3/4 cup honey
1 (4- x 2-inch) lemon peel strip
1 tablespoon fresh lemon juice
1 (3-inch) cinnamon stick
1/4 cup bourbon
Preheat oven to 325º. Process first 3 ingredients and 2/3 cup sugar in a food processor until the texture of coarse meal. Add bacon; pulse 3 times.
Place 2 phyllo sheets in bottom of a lightly greased 13- x 9-inch pan. Brush well with melted butter. Repeat with 10 sheets, brushing with butter between every 2 sheets. Sprinkle half of nut mixture (about 2 1/2 cups) over phyllo. Repeat phyllo layering with 12 sheets, brushing with butter between every 2 sheets. Sprinkle with remaining nut mixture. Top with 15 sheets, brushing with butter between every 2 sheets. Brush top with butter. Using a sharp knife, score baklava into 1 1/2-inch squares. Bake at 325º for 30 minutes. Reduce temperature to 300º, and bake 50 minutes or until golden brown.
Meanwhile, combine 1 cup water, honey, next 3 ingredients, and remaining 1 cup sugar in a heavy saucepan. Bring to a boil over medium-high heat; reduce heat to low, and simmer, uncovered, 10 minutes, stirring occasionally. Remove from heat; let stand 15 minutes. Strain mixture into a 1-quart glass measuring cup. Stir in bourbon; cool completely (about 1 hour).
Pour syrup evenly over baked baklava. Cool to room temperature. Cover loosely with foil; let stand at room temperature at least 2 hours or overnight before serving.
bacon recipe source: Bourbon & Bacon: The Ultimate Guide to the South's Favorite Food Groups, by Morgan Murphy (@_MorganMurphy) and the Editors of Southern Living Magazine (Oxmoor House/Southern Living/Time House Entertainment, Inc., 2014)
3 cups pecan halves
1 cup pistachios
1/2 teaspoon ground cinnamon
1 2/3 cups sugar, divided
3/4 cup cooked and crumbled bacon slices
1 (16-oz.) package frozen phyllo pastry, thawed
1 cup unsalted butter, melted
3/4 cup honey
1 (4- x 2-inch) lemon peel strip
1 tablespoon fresh lemon juice
1 (3-inch) cinnamon stick
1/4 cup bourbon
Preheat oven to 325º. Process first 3 ingredients and 2/3 cup sugar in a food processor until the texture of coarse meal. Add bacon; pulse 3 times.
Place 2 phyllo sheets in bottom of a lightly greased 13- x 9-inch pan. Brush well with melted butter. Repeat with 10 sheets, brushing with butter between every 2 sheets. Sprinkle half of nut mixture (about 2 1/2 cups) over phyllo. Repeat phyllo layering with 12 sheets, brushing with butter between every 2 sheets. Sprinkle with remaining nut mixture. Top with 15 sheets, brushing with butter between every 2 sheets. Brush top with butter. Using a sharp knife, score baklava into 1 1/2-inch squares. Bake at 325º for 30 minutes. Reduce temperature to 300º, and bake 50 minutes or until golden brown.
Meanwhile, combine 1 cup water, honey, next 3 ingredients, and remaining 1 cup sugar in a heavy saucepan. Bring to a boil over medium-high heat; reduce heat to low, and simmer, uncovered, 10 minutes, stirring occasionally. Remove from heat; let stand 15 minutes. Strain mixture into a 1-quart glass measuring cup. Stir in bourbon; cool completely (about 1 hour).
Pour syrup evenly over baked baklava. Cool to room temperature. Cover loosely with foil; let stand at room temperature at least 2 hours or overnight before serving.
bacon recipe source: Bourbon & Bacon: The Ultimate Guide to the South's Favorite Food Groups, by Morgan Murphy (@_MorganMurphy) and the Editors of Southern Living Magazine (Oxmoor House/Southern Living/Time House Entertainment, Inc., 2014)
Thursday, September 04, 2014
3405. PIOPPINI MUSHROOM, BACON and COMTE FLATBREAD with FRESH SAGE
makes two flatbreads
Dough
1 package (2 ¼ teaspoons) active dry yeast
¾ cup warm water (105° F to 115° F)
1 teaspoon honey
2 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
olive oil for bowls
Toppings
1 head garlic, top ¼ cut off
3 strips thick cut bacon
½ cup olive oil, divided
1 medium sweet onion, cut in half and thinly sliced
½ teaspoon salt
½ cup dry white wine
½ lb pioppini mushrooms, bottom ends trimmed
1½ cups Comté cheese, grated
1 tablespoon fresh sage, finely chopped or chiffonade
fine cornmeal
Tools: Large pizza stone, pizza paddle
Preheat the oven to 450° F.
Dough: Whisk the yeast, warm water and honey together with two tablespoons of flour in a large bowl. Let rest until foamy, about 5 minutes. (If the mixture doesn’t foam, throw it away and start again with fresh yeast.)
Add the remaining flour and salt. Stir with a wooden spoon or rubber spatula until the dough comes together in a ball. Kneed the dough for a few minutes in the bowl. Cut the dough in half and drizzle about 3 tablespoons of olive oil in the bottom of two medium-size mixing bowls. Place one piece of dough in each bowl and roll it around to evenly coat with oil. Cover each bowl loosely with plastic wrap and let rest in a draft-free spot for 45 minutes to 1 hour, or until doubled in size.
Toppings: Place the garlic head on a piece of foil, drizzle with ¼ cup olive oil and wrap tightly. Roast on the top shelf of the oven for 30 to 45 minutes until soft and golden. Cool slightly, then squeeze each clove to remove garlic.
Lay the bacon on a cutting board horizontally and cut it into ¼-inch strips. Heat a sauté pan over medium-high heat and cook bacon, stirring occasionally, until crisp and golden. Using a slotted spoon transfer the bacon to a paper towel lined plate. Add 1 tablespoon olive oil and onion to the bacon fat and cook over medium heat until the onions are soft and golden brown, 10 to 12 minutes. Add about 5 cloves of roasted garlic, white wine and salt and scrape up the bits from the bottom of the pan. Cook for 4 to 6 minutes or until the onions are a deep golden color. Transfer to a bowl.
Add the remaining 3 tablespoons olive oil to the same pan and sauté the mushrooms with a pinch of salt over medium-high heat until soft, 4 to 6 minutes. Transfer to a bowl.
To Serve: Lightly flour your work surface and scoop the dough out onto it. Cut the dough in half and gently round each piece out. Cover one dough ball loosely with plastic.
Roll the dough into a 1/8-inch thick round with a flour-dusted rolling pin. Lightly cover the pizza paddle with cornmeal and gently lay the dough on top. Slide the paddle back and forth to make sure the dough isn’t sticking anywhere. Cover the flatbread with half of the toppings and shake one more time to make sure you can easily slide the dough off the paddle. If it’s sticking anywhere, lift the dough in that area and add a little more cornmeal under the dough.
Place the paddle at a slight angle with the tip at the back of the pizza stone and gently shake the dough off the paddle onto the stone. Bake for 10 to 15 minutes, or until crust is golden and cheese is bubbling.
Remove from the oven and top with fresh sage. Let the flatbread cool slightly before cutting it.
bacon recipe source: Caroline Fey, The City Kitchen (San Francisco), October 31, 2011
Dough
1 package (2 ¼ teaspoons) active dry yeast
¾ cup warm water (105° F to 115° F)
1 teaspoon honey
2 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
olive oil for bowls
Toppings
1 head garlic, top ¼ cut off
3 strips thick cut bacon
½ cup olive oil, divided
1 medium sweet onion, cut in half and thinly sliced
½ teaspoon salt
½ cup dry white wine
½ lb pioppini mushrooms, bottom ends trimmed
1½ cups Comté cheese, grated
1 tablespoon fresh sage, finely chopped or chiffonade
fine cornmeal
Tools: Large pizza stone, pizza paddle
Preheat the oven to 450° F.
Dough: Whisk the yeast, warm water and honey together with two tablespoons of flour in a large bowl. Let rest until foamy, about 5 minutes. (If the mixture doesn’t foam, throw it away and start again with fresh yeast.)
Add the remaining flour and salt. Stir with a wooden spoon or rubber spatula until the dough comes together in a ball. Kneed the dough for a few minutes in the bowl. Cut the dough in half and drizzle about 3 tablespoons of olive oil in the bottom of two medium-size mixing bowls. Place one piece of dough in each bowl and roll it around to evenly coat with oil. Cover each bowl loosely with plastic wrap and let rest in a draft-free spot for 45 minutes to 1 hour, or until doubled in size.
Toppings: Place the garlic head on a piece of foil, drizzle with ¼ cup olive oil and wrap tightly. Roast on the top shelf of the oven for 30 to 45 minutes until soft and golden. Cool slightly, then squeeze each clove to remove garlic.
Lay the bacon on a cutting board horizontally and cut it into ¼-inch strips. Heat a sauté pan over medium-high heat and cook bacon, stirring occasionally, until crisp and golden. Using a slotted spoon transfer the bacon to a paper towel lined plate. Add 1 tablespoon olive oil and onion to the bacon fat and cook over medium heat until the onions are soft and golden brown, 10 to 12 minutes. Add about 5 cloves of roasted garlic, white wine and salt and scrape up the bits from the bottom of the pan. Cook for 4 to 6 minutes or until the onions are a deep golden color. Transfer to a bowl.
Add the remaining 3 tablespoons olive oil to the same pan and sauté the mushrooms with a pinch of salt over medium-high heat until soft, 4 to 6 minutes. Transfer to a bowl.
To Serve: Lightly flour your work surface and scoop the dough out onto it. Cut the dough in half and gently round each piece out. Cover one dough ball loosely with plastic.
Roll the dough into a 1/8-inch thick round with a flour-dusted rolling pin. Lightly cover the pizza paddle with cornmeal and gently lay the dough on top. Slide the paddle back and forth to make sure the dough isn’t sticking anywhere. Cover the flatbread with half of the toppings and shake one more time to make sure you can easily slide the dough off the paddle. If it’s sticking anywhere, lift the dough in that area and add a little more cornmeal under the dough.
Place the paddle at a slight angle with the tip at the back of the pizza stone and gently shake the dough off the paddle onto the stone. Bake for 10 to 15 minutes, or until crust is golden and cheese is bubbling.
Remove from the oven and top with fresh sage. Let the flatbread cool slightly before cutting it.
bacon recipe source: Caroline Fey, The City Kitchen (San Francisco), October 31, 2011
Wednesday, September 03, 2014
3404. ADZUKI BEANS with BACON, MISO and KALE
makes 2 entrees or 4 side dishes
1 1/4 cups dried adzuki beans (or 2 cups cooked)
3 slices smoked bacon, cut into lardons
1 onion diced
2–3 large garlic cloves
1/2 Serrano pepper, finely minced
1 teaspoon miso paste
1 1/2 tablespoons rice vinegar
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 cups raw shredded kale
feta or ricotta salada cheese
pinch of dried red pepper flakes
Soak beans overnight for a super quick simmer. Rinse the dried beans and place them in a large pot. Add enough water come up two inches above the beans, cover the pot, and go to bed. The following morning, drain off the beans, reserving the water. The water makes a great base for a vegetable broth, and in a pinch I’ve used it instead of broth. Cover the beans with water again, by about 1 inch, and simmer for 30 – 45 minutes, or until al dente. Drain, rinse, and set aside.
1 1/4 cups dried adzuki beans (or 2 cups cooked)
3 slices smoked bacon, cut into lardons
1 onion diced
2–3 large garlic cloves
1/2 Serrano pepper, finely minced
1 teaspoon miso paste
1 1/2 tablespoons rice vinegar
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 cups raw shredded kale
feta or ricotta salada cheese
pinch of dried red pepper flakes
Soak beans overnight for a super quick simmer. Rinse the dried beans and place them in a large pot. Add enough water come up two inches above the beans, cover the pot, and go to bed. The following morning, drain off the beans, reserving the water. The water makes a great base for a vegetable broth, and in a pinch I’ve used it instead of broth. Cover the beans with water again, by about 1 inch, and simmer for 30 – 45 minutes, or until al dente. Drain, rinse, and set aside.
Fry the bacon lardons until crispy.
Drain off all by 2 tablespoons of bacon grease,
and add the onion, garlic, and Serrano pepper. Sauté unless softened.
Add the cooked beans, and miso paste, being sure to distribute the paste
through the mixture. Stir for about one minute, and remove from the
heat.
Add the rice vinegar, salt, and ground pepper.
Remove the center tough vein of the kale leaves
and thinly slice the leaves horizontally. Stir the kale into the beans
so that the heat of the beans wilts the leaves.
Optional: Sprinkle a little feta cheese and dried red pepper flakes on top.
bacon recipe source: , The Wimpy Vegetarian, March 2013
Tuesday, September 02, 2014
3403. BOILED PEANUT SOUP with BACON
serves four
1/4 lb. slab bacon or 4 slices thick-cut bacon, finely diced
1 1/2 cups chopped yellow onion (1 1/2 large onions)
3 cups chicken broth
2 cups boiled peanuts, shelled
1 tablespoon plus 1 teaspoon fresh thyme (from twelve 5-inch sprigs)
1 1/2 cups two-percent milk
2 teaspoons white wine vinegar
Kosher salt to taste
finely ground white pepper to taste
Scatter the diced bacon in a 12-inch skillet and saute over medium-high heat, moving the pieces around with a slotted spoon until the bacon is firm and just golden brown, about 3 minutes. Transfer the bacon to a small bowl. Pour off all but 2 tablespoons of the bacon fat and discard.
Add the onion to the skillet and saute until softened and translucent, about 5 minutes. Add the broth, peanuts, and 2 teaspoons thyme, increase the heat to high, and bring to a boil. Reduce the heat to low and simmer vigorously, uncovered, until the peanuts have slipped their skins and the broth is reduced by one quarter, about 10 minutes.
Transfer some of the soup to a food processor or blender and puree until smooth, about 3 minutes. Repeat, processing in batches until all the soup is pureed. Pass the soup through a fine-mesh strainer into the pot; you should have about 3 cups. Add the milk and vinegar and season to taste with salt and pepper.
Ladle into bowls and garnish each bowl with pinches of the remaining thyme leaves.
bacon recipe source: The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-Be Southerners, by Matt Lee & Ted Lee (NY: W.W. Norton & Company, 2006)
1/4 lb. slab bacon or 4 slices thick-cut bacon, finely diced
1 1/2 cups chopped yellow onion (1 1/2 large onions)
3 cups chicken broth
2 cups boiled peanuts, shelled
1 tablespoon plus 1 teaspoon fresh thyme (from twelve 5-inch sprigs)
1 1/2 cups two-percent milk
2 teaspoons white wine vinegar
Kosher salt to taste
finely ground white pepper to taste
Scatter the diced bacon in a 12-inch skillet and saute over medium-high heat, moving the pieces around with a slotted spoon until the bacon is firm and just golden brown, about 3 minutes. Transfer the bacon to a small bowl. Pour off all but 2 tablespoons of the bacon fat and discard.
Add the onion to the skillet and saute until softened and translucent, about 5 minutes. Add the broth, peanuts, and 2 teaspoons thyme, increase the heat to high, and bring to a boil. Reduce the heat to low and simmer vigorously, uncovered, until the peanuts have slipped their skins and the broth is reduced by one quarter, about 10 minutes.
Transfer some of the soup to a food processor or blender and puree until smooth, about 3 minutes. Repeat, processing in batches until all the soup is pureed. Pass the soup through a fine-mesh strainer into the pot; you should have about 3 cups. Add the milk and vinegar and season to taste with salt and pepper.
Ladle into bowls and garnish each bowl with pinches of the remaining thyme leaves.
bacon recipe source: The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-Be Southerners, by Matt Lee & Ted Lee (NY: W.W. Norton & Company, 2006)
Monday, September 01, 2014
3402. PORK TENDERLOIN with BLUEBERRY-BACON BARBECUE SAUCE
serves six
For the sauce:
3 slices thick cut bacon, diced
1/2 cup minced shallots
1 jalapeno, seeded and minced
2 cups fresh blueberries
1/2 cup packed golden brown sugar
1/4 cup balsamic vinegar
1 tablespoon Dijon stone ground mustard
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
2 tablespoons lemon juice
For the pork:
2 (1-1-1/4 pounds) pork tenderloins (2-2-1/4 pounds in all)
Kosher salt
Fresh ground pepper
1 tablespoon olive oil
Fry bacon on low until slightly crispy; remove bacon to a paper towel leaving the bacon grease in the pan. Saute shallots and jalapeno in the bacon grease over medium heat until soft, about 2 minutes. Add blueberries, sugar, vinegar, mustard, garlic powder, salt, lemon juice and cooked bacon. Simmer until blueberries have split and sauce thickens slightly, about 3 minutes.
Transfer mixture to a blender or food processor; pulse until pureed. Return sauce to pan so you can warm it slightly when the meat comes out of the oven.
For the pork, remove the silver skin, if any, from the pork tenderloin and season the meat generously with salt and freshly ground pepper.
Preheat oven to 425o F. Heat a large oven proof skillet (if you don’t have an oven proof skillet use a regular one, you will just have to transfer pork to a baking tray or dish for the oven) over high heat, then add oil. Add pork and sear on all sides, turning meat with tongs, about 2 minutes total.
Place meat thermometor in the thickest part of the tenderloin and place skillet or baking tray into the oven. Cook until thermometor reads 155o F (about 20 to 25 minutes) depending on the thickness of the tenderloin.
During the last 5 minutes of cooking, brush a little of the sauce on the tops of the tenderloins, just enough to adhere to the meat. Serve the rest of the sauce on the side.
Remove tenderloin from the oven and loosely tent with foil and let sit at least 5 minutes before cutting on a diagonal into 1/2″ thick pieces and serve.
bacon recipe source: Cathy Pollak, Noble Pig, March 13, 2012
For the sauce:
3 slices thick cut bacon, diced
1/2 cup minced shallots
1 jalapeno, seeded and minced
2 cups fresh blueberries
1/2 cup packed golden brown sugar
1/4 cup balsamic vinegar
1 tablespoon Dijon stone ground mustard
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
2 tablespoons lemon juice
For the pork:
2 (1-1-1/4 pounds) pork tenderloins (2-2-1/4 pounds in all)
Kosher salt
Fresh ground pepper
1 tablespoon olive oil
Fry bacon on low until slightly crispy; remove bacon to a paper towel leaving the bacon grease in the pan. Saute shallots and jalapeno in the bacon grease over medium heat until soft, about 2 minutes. Add blueberries, sugar, vinegar, mustard, garlic powder, salt, lemon juice and cooked bacon. Simmer until blueberries have split and sauce thickens slightly, about 3 minutes.
Transfer mixture to a blender or food processor; pulse until pureed. Return sauce to pan so you can warm it slightly when the meat comes out of the oven.
For the pork, remove the silver skin, if any, from the pork tenderloin and season the meat generously with salt and freshly ground pepper.
Preheat oven to 425o F. Heat a large oven proof skillet (if you don’t have an oven proof skillet use a regular one, you will just have to transfer pork to a baking tray or dish for the oven) over high heat, then add oil. Add pork and sear on all sides, turning meat with tongs, about 2 minutes total.
Place meat thermometor in the thickest part of the tenderloin and place skillet or baking tray into the oven. Cook until thermometor reads 155o F (about 20 to 25 minutes) depending on the thickness of the tenderloin.
During the last 5 minutes of cooking, brush a little of the sauce on the tops of the tenderloins, just enough to adhere to the meat. Serve the rest of the sauce on the side.
Remove tenderloin from the oven and loosely tent with foil and let sit at least 5 minutes before cutting on a diagonal into 1/2″ thick pieces and serve.
bacon recipe source: Cathy Pollak, Noble Pig, March 13, 2012
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