serves one
2 slices rye bread
4 slices Swiss cheese
3 slices bacon, encrusted in crushed potato chips, baked in a 350 oven until crisp
enough pear slices to cover bread
salt and pepper to taste
1 tablespoon mayonnaise
1 1/2 tablespoons lingonberry preserves
2 tablespoons butter
1 tablespoon toasted slivered almonds
Mix mayo and jam together. Spread on both slices of
bread. Add almonds on top of mayo mixture on both sides. Assemble the
rest of the ingredients on the bread. Close sammie and butter the
outside of each side. Grill until cheese in melted and bread is golden.
bacon recipe courtesy of: Nancy R (member), Durham, North Carolina, Just A Pinch
Showing posts with label Bosc pears. Show all posts
Showing posts with label Bosc pears. Show all posts
Wednesday, July 10, 2013
Thursday, September 10, 2009
1585. GREEN BEANS and PEARS with BACON
1/2 pound thick sliced bacon, cut into 1 inch pieces
1 pound fresh green beans, trimmed and cut into 1 1/2-inch pieces
3 Bosc pears, cored and cut into quarters
1 quart water
salt and pepper to taste
Cook the bacon in a large, deep skillet over medium-high heat, stirring occasionally, until partially cooked but not brown, 5 to 6 minutes; drain on paper towels. Combine the drained bacon, green beans, and pears in a large saucepan; pour enough water over the mixture to cover. Bring to a boil; reduce the heat to low and simmer until cooked and tender, about 30 minutes. Remove from the pan to a serving dish with a slotted spoon, draining excess water. Season with salt and pepper to serve.
bacon recipe courtesy of: Marilyn Perzik, All recipes.com
1 pound fresh green beans, trimmed and cut into 1 1/2-inch pieces
3 Bosc pears, cored and cut into quarters
1 quart water
salt and pepper to taste
Cook the bacon in a large, deep skillet over medium-high heat, stirring occasionally, until partially cooked but not brown, 5 to 6 minutes; drain on paper towels. Combine the drained bacon, green beans, and pears in a large saucepan; pour enough water over the mixture to cover. Bring to a boil; reduce the heat to low and simmer until cooked and tender, about 30 minutes. Remove from the pan to a serving dish with a slotted spoon, draining excess water. Season with salt and pepper to serve.
bacon recipe courtesy of: Marilyn Perzik, All recipes.com
Monday, January 12, 2009
1344. BACON-WRAPPED TURKEY with PEAR CIDER GRAVY
makes 8 to 10 servings
For the turkey:
1 (18- to 20-pound) fresh turkey
3 tablespoons vegetable oil
2 medium white onions, peeled and halved
3 medium celery stalks, halved crosswise
10 medium cloves garlic, peeled
6 medium ripe pears, such as Anjou or Bosc
1 pound thinly sliced smoked bacon
For the gravy:
6 tablespoons unsalted butter (3/4 stick)
6 tablespoons all-purpose flour
3 cups low-sodium chicken broth, at room temperature
8 medium fresh sage leaves
5 sprigs fresh thyme
1 medium dried bay leaf
1 1/2 cups hard pear cider such as Ace Perry Cider or Wyder’s
For the turkey:
Heat the oven to 400°F. Remove the turkey from the refrigerator and let come to room temperature for 30 minutes.
Remove giblets and neck; reserve neck. Rinse out the turkey’s cavity and thoroughly pat dry with paper towels. Trim most of the excess fat and skin from the neck and cavity, and make 3-inch slits through the skin where the legs meet the breast.
Rub turkey all over with 2 tablespoons of the vegetable oil, then season generously with salt and freshly ground black pepper. Season the cavity with salt and pepper, and place 1 onion half, 1 celery piece, and 2 garlic cloves inside.
Place turkey in a large roasting pan. Arrange neck and remaining onions, celery pieces, and garlic cloves in the pan, and place in the oven. Roast turkey for 30 minutes, then lower the temperature to 350°F. Every 45 minutes, baste bird with pan drippings.
About 45 minutes before turkey is finished or when the internal temperature of the inner thigh reaches 145°F, cut pears in half and remove cores and stems. Brush each half with remaining 1 tablespoon vegetable oil and season well with salt and freshly ground black pepper. Remove turkey from the oven and overlap bacon strips across breast and around legs. If desired, secure bacon strips about 1 inch from edges with toothpicks. Arrange pear halves in the roasting pan and return turkey to the oven.
Roast turkey until the internal temperature of the inner thigh reaches 155°F. Remove from the oven and let rest uncovered while you prepare the gravy, or at least 30 minutes before carving. Remove pears to a serving platter, reserve onions, and discard any remaining solids in the roasting pan.
For the gravy:
Place 4 reserved pear halves and 1 reserved onion half in a food processor and purée until smooth, about 2 minutes. Reserve.
Make a roux by melting butter in a large saucepan over medium heat. When butter foams, add flour and whisk continuously until well combined. Cook until flour loses its raw flavor and starts to emit a toasty aroma, about 2 minutes. Whisk in chicken broth until smooth, add herbs and pear purée, and bring to a simmer.
Pour off as much grease as you can from the roasting pan without removing any of the pan juices and set the pan over two burners over medium heat. When the pan juices begin to sizzle, slowly pour in pear cider and cook, scraping up any browned bits with a flat spatula. Add cider mixture to gravy and stir to combine. Simmer until thickened slightly, about 15 minutes. Season with salt and freshly ground black pepper; strain gravy through a fine mesh strainer. Carve turkey and serve with gravy.
courtesy of: Kate Ramos and Aïda Mollenkamp, Chow
For the turkey:
1 (18- to 20-pound) fresh turkey
3 tablespoons vegetable oil
2 medium white onions, peeled and halved
3 medium celery stalks, halved crosswise
10 medium cloves garlic, peeled
6 medium ripe pears, such as Anjou or Bosc
1 pound thinly sliced smoked bacon
For the gravy:
6 tablespoons unsalted butter (3/4 stick)
6 tablespoons all-purpose flour
3 cups low-sodium chicken broth, at room temperature
8 medium fresh sage leaves
5 sprigs fresh thyme
1 medium dried bay leaf
1 1/2 cups hard pear cider such as Ace Perry Cider or Wyder’s
For the turkey:
Heat the oven to 400°F. Remove the turkey from the refrigerator and let come to room temperature for 30 minutes.
Remove giblets and neck; reserve neck. Rinse out the turkey’s cavity and thoroughly pat dry with paper towels. Trim most of the excess fat and skin from the neck and cavity, and make 3-inch slits through the skin where the legs meet the breast.
Rub turkey all over with 2 tablespoons of the vegetable oil, then season generously with salt and freshly ground black pepper. Season the cavity with salt and pepper, and place 1 onion half, 1 celery piece, and 2 garlic cloves inside.
Place turkey in a large roasting pan. Arrange neck and remaining onions, celery pieces, and garlic cloves in the pan, and place in the oven. Roast turkey for 30 minutes, then lower the temperature to 350°F. Every 45 minutes, baste bird with pan drippings.
About 45 minutes before turkey is finished or when the internal temperature of the inner thigh reaches 145°F, cut pears in half and remove cores and stems. Brush each half with remaining 1 tablespoon vegetable oil and season well with salt and freshly ground black pepper. Remove turkey from the oven and overlap bacon strips across breast and around legs. If desired, secure bacon strips about 1 inch from edges with toothpicks. Arrange pear halves in the roasting pan and return turkey to the oven.
Roast turkey until the internal temperature of the inner thigh reaches 155°F. Remove from the oven and let rest uncovered while you prepare the gravy, or at least 30 minutes before carving. Remove pears to a serving platter, reserve onions, and discard any remaining solids in the roasting pan.
For the gravy:
Place 4 reserved pear halves and 1 reserved onion half in a food processor and purée until smooth, about 2 minutes. Reserve.
Make a roux by melting butter in a large saucepan over medium heat. When butter foams, add flour and whisk continuously until well combined. Cook until flour loses its raw flavor and starts to emit a toasty aroma, about 2 minutes. Whisk in chicken broth until smooth, add herbs and pear purée, and bring to a simmer.
Pour off as much grease as you can from the roasting pan without removing any of the pan juices and set the pan over two burners over medium heat. When the pan juices begin to sizzle, slowly pour in pear cider and cook, scraping up any browned bits with a flat spatula. Add cider mixture to gravy and stir to combine. Simmer until thickened slightly, about 15 minutes. Season with salt and freshly ground black pepper; strain gravy through a fine mesh strainer. Carve turkey and serve with gravy.
courtesy of: Kate Ramos and Aïda Mollenkamp, Chow
Saturday, October 06, 2007
879. GRILLED PEAR SALAD with BACON, ROQUEFORT and PORT VINAIGRETTE
makes 6 servings
1 cup walnut halves, toasted
8 ounces sliced bacon
3 Bosc pears, sliced
Nonstick vegetable oil spray
2 cups ruby Port
1 shallot, sliced
1 cup olive oil
3 tablespoons red wine vinegar
12 cups mixed baby greens
3/4 cup crumbled Roquefort cheese
Preheat oven to 350°F. Spread walnuts on baking sheet. Bake until toasted, about 5 minutes. Cook bacon in heavy medium nonstick skillet over medium-high heat until crisp and brown, about 5 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Coarsely chop bacon. Prepare barbecue (medium heat) or preheat broiler. Cut pears into 1/4-inch slices and spray lightly with nonstick spray. Grill or broil pear slices until brown in spots, about 2 minutes per side.
Bring Port and shallot to boil in heavy medium saucepan; reduce heat to medium-low and simmer until reduced to 1/2 cup, about 10 minutes. Strain into large bowl; cool. Whisk oil and vinegar into Port. Season with salt and pepper.
Add greens, cheese, walnuts, bacon and pears to dressing in bowl and toss to coat. Divide among plates and serve.
courtesy of: Al Biernat's, 4217 Oaklawn Avenue, Dallas, Texas 75219, (214) 219-2201 / Bon Appétit August 2000
1 cup walnut halves, toasted
8 ounces sliced bacon
3 Bosc pears, sliced
Nonstick vegetable oil spray
2 cups ruby Port
1 shallot, sliced
1 cup olive oil
3 tablespoons red wine vinegar
12 cups mixed baby greens
3/4 cup crumbled Roquefort cheese
Preheat oven to 350°F. Spread walnuts on baking sheet. Bake until toasted, about 5 minutes. Cook bacon in heavy medium nonstick skillet over medium-high heat until crisp and brown, about 5 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Coarsely chop bacon. Prepare barbecue (medium heat) or preheat broiler. Cut pears into 1/4-inch slices and spray lightly with nonstick spray. Grill or broil pear slices until brown in spots, about 2 minutes per side.
Bring Port and shallot to boil in heavy medium saucepan; reduce heat to medium-low and simmer until reduced to 1/2 cup, about 10 minutes. Strain into large bowl; cool. Whisk oil and vinegar into Port. Season with salt and pepper.
Add greens, cheese, walnuts, bacon and pears to dressing in bowl and toss to coat. Divide among plates and serve.
courtesy of: Al Biernat's, 4217 Oaklawn Avenue, Dallas, Texas 75219, (214) 219-2201 / Bon Appétit August 2000
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