3979. SPINACH SALAD with MUSTARD CURRY VINAIGRETTE and BACON

1 – 10 Oz. Package Washed Baby Spinach

1 Recipe Candied Pecans (recipe below)

1 Recipe Mustard Curry Vinaigrette (recipe below)

12 Strips Bacon

Fry the bacon until crisp and lay it out on a paper towel. Pat the excess fat with more paper towels. Keep in a warm place until ready to serve.

Place the spinach attractively and evenly onto salad bowls. Top the salad with salad dressing, to taste. Sprinkle the candied pecans evenly over the salads. Cross two pieces of warm bacon on top of each of the salads. Serve while bacon is still warm.

CANDIED PECANS

1 Cup Pecan Halves

¼ Cup Brown Sugar

1 tsp. Butter

Heat the brown sugar and butter until it is very hot and starts to bubble. Add in the pecans. Shake and toss the pecans in the sugar mixture until coated evenly and most of the mixture has disappeared. Pour the nuts onto a buttered piece of parchment. Separate the nuts with a spoon while they are still very hot.

MUSTARD CURRY VINAIGRETTE

1 tsp. Dry Mustard

2 tsp. Dijon Style Mustard

1 Tbsp. Honey

1 Tbsp. Water

1 Tbsp. Madras Curry Powder

⅓ Cup Red Wine Vinegar

⅔ Cup Olive Oil

Whisk together the dry mustard, dijon mustard, honey, curry powder and water. Whisk the red wine into the mixture. Whisk the olive oil into the mixture.

bacon recipe source: Euphemia Haye Restaurant & Haye Loft (@EuphemiaHaye), 5540 Gulf of Mexico Drive, Longboat Key, Florida 34228

3581. STIR-FRIED PASTA with ORANGE, BACON and CURRY

serves four


3 tablespoons olive oil
3 tablespoons finely chopped garlic
1 tablespoon finely chopped fresh root ginger
1 small onion, peeled, chopped
2 tablespoons finely grated orange zest
6 bacon rashers, chopped
2 red peppers, seeds removed, cut into ½in pieces
2 yellow peppers, seeds removed, cut into ½in pieces
2 teaspoons sugar
10½fl oz chicken stock
1 x 14oz can chopped tomatoes
3 tablespoons Madras curry paste
2 tablespoons tomato purée
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 lb. dried Italian pasta, such as farfalle, cooked according to packet instructions, drained

To serve
1 handful chopped fresh basil leaves
1 handful chopped fresh chives

Heat the oil in a lidded wok (or saucepan) over a high heat until smoking. Add the garlic, ginger, onion and orange zest and stir-fry for 1-2 minutes.

Add the chopped bacon and stir-fry for 3-4 minutes, or until the vegetables have softened and the bacon is golden-brown.

Add the red and yellow peppers, sugar, stock, chopped tomatoes, curry paste and tomato purée, then season, to taste, with salt and freshly ground black pepper. Stir well.

Reduce the heat until the mixture is simmering, then cover the wok with a lid and continue to simmer for 30 minutes, or until the sauce is thick and the peppers are tender.

Add the drained pasta to the sauce and mix well until coated and warmed through.

To serve, divide the stir-fried pasta equally among four serving plates and sprinkle over the chopped basil and chives.


bacon recipe source: Ken Hom, Saturday Kitchen Best Bites, BBC Food

3580. BACON CANDY and CURRIED CASHEWS

feeds four as a snack


6 slices applewood-smoked bacon, diced
2 tablespoons sugar
1 cup cashews
2 teaspoons Madras curry powder
1/4 teaspoon cayenne pepper
pinch each of salt and freshly ground pepper

Preheat the oven to 350F.

Heat a large skillet over medium heat. Add the diced bacon and cook for 5 to 6 minutes, until most of the fat has been rendered and the bacon has started to get crispy. Drain off all but about a tablespoon of the bacon fat into a small bowl; reserve.

Add the sugar to the skillet and cook, stirring, for 2 to 3 minutes, until it has coated the bacon and the bacon starts to look shiny. Add the cashews, curry powder, cayenne, salt and black pepper and toss together to coat the nuts. If they seem a little dry, add another teaspoon of bacon fat and toss to coat.

Spread the nuts out on a baking sheet lined with parchment paper. Bake for 12 minutes, or until lightly toasted. Let cool to room temperature. Store in an airtight container at room temperature for up to a week.


bacon recipe source: The Mind of a Chef; Food Thinkers by Breville (@BrevilleUSA)

1981. LIGHT LETTUCE CREAM, BACON FOAM, BRAISED LETTUCE and ESCARGOTS

yields four servings

Light cream
2 nice 600 g (1 1/3 lb.) heads of lettuce
2/3 oz. white onion
2/3 oz. leek, white part only
22/3 oz. smoked pork rind
1 bouquet garni
2 cups light chicken stock
1 clove of garlic
4 tsp. butter
1 cup crème fraîche
salt

Smoked bacon foam
8 tsp. liquid cream
1/3 oz. finely diced smoked bacon
a pinch of curry powder, salt and pepper

Braised lettuce ribs and leaves
Use the ribs and a few leaves from the light cream ingredients
4 tsp. butter
2/3 oz. carrot, in very small dice
3/4 cup light chicken stock
a pinch of chopped parsley
a clove of garlic, peeled and a few thyme flowers
2/3 oz. smoked bacon simmered for 30 minutes with onion, clove and bouquet garni

Escargots (you may substitute chicken "oysters")
20 small snails cooked in court-bouillon
4 tsp. butter
1 shallot, finely chopped
a pinch of chopped parsley
a touch of garlic
a pinch of fine breadcrumbs
a drizzle of lemon juice
1 drop of pastis
a pinch of Madras curry powder

Fried leek
3 oz. leek (white part), julienned
4 cups grapeseed oil for frying
a blend of salt and curry powder
4 sprigs of chervil

Light cream: In a high-sided saucepan, sweat the onions, leek white, garlic, bacon rind and bouquet garni in foaming butter. Finally, add the well-washed lettuce, having set aside the ribs and tender green leaves. Add the hot chicken stock and salt lightly. Cook quickly for 15 minutes, then add the cream and cook 5 minutes longer. Finally, add a few nice green leaves to the cream and blend at high speed for 6-8 minutes to obtain a light green color. Keep hot.

Smoked bacon foam: Bring the 30 g cream to a boil with the finely diced smoked bacon, curry, salt and pepper. Cook for 6-8 minutes and blend everything to obtain a bacon and curry-flavored cream. Let rest. Once cooled, add in 10 g (1/3 oz.) whipped cream. Set aside.

Braised lettuce ribs and leaves: In a sauté pan, sauté in butter the finely diced carrot with the cooked smoked bacon, garlic and thyme flowers; add the lettuce ribs and chicken stock and cook, covered, for a few minutes. Finally, add the tender green leaves and chopped parsley. Set aside.

Escargots: In a sauté pan, sauté the well-drained snails in butter, add the chopped shallot and cook for 3-4 minutes. Deglaze with a drop of pastis and a squeeze of lemon juice. Finally, add a touch of garlic, a little chopped parsley and a sprinkling of bread crumbs, salt, pepper and Madras curry powder. Set aside.

Fried leeks: Heat the oil to 140° C (280° F). Fry the thinly sliced leeks for a few minutes, stirring constantly. Drain on paper towels. Season with salt, pepper and curry. Keep hot.

Presentation: In wide-rimmed bowls, place a 6 cm (2 1/2") metal ring. Place the braised lettuce ribs and leaves inside. On top, place the snails in a circle around the perimeter of the ring. Drizzle the cream around the outside of the ring. Top with the bacon foam. Place the fried leeks on the snails and add a few sprigs of chervil. Remove the ring and serve immediately.


bacon recipe courtesy of: Patrick Henriroux, Grand Chef Relais & Châteaux, La Pyramide, 14, boulevard Fernand Point, 38200 Vienne (Isère), France

1758. LENTIL and SWEET POTATO SOUP with BACON and CILANTRO

makes six to eight servings


5 thick slices applewood smoked bacon, cut into 1/2-inch strips
1 large yellow onion (or 2 small), diced
2 large carrots, diced
3 medium sized sweet potatoes, peeled and diced
2 cups French lentils (lentils de puy)
8 cups chicken stock
1 teaspoon Madras Curry powder (or other yellow curry powder)
2 tablespoons sherry vinegar
salt & pepper
1 large handful of cilantro leaves

Set a very large pot over medium-low heat and cook the bacon until the fat renders and it begins to crisp. Remove with a slotted spoon and reserve the bacon. Add the onions and carrots to the pot and cook in the bacon fat until soft – about 10 minutes.

Add the sweet potatoes, lentils, chicken stock and curry powder and bring to a simmer. Reduce the heat to medium-low or low and cook for 30 – 40 minutes, or until the potatoes and lentils are tender. To thicken soup, mash the soup with a potato masher (or ricer) about 15 times. (This is optional.)

Add the sherry vinegar and taste the soup. Add salt and pepper as needed. Ladle into bowl and sprinkle with bacon bits and fresh cilantro leaves.


bacon recipe courtesy of: Melissa Camero Ainslie, Bitchincamero, Miami, Florida, January 6, 2010 | Ad Hoc at Home by Thomas Keller. Artisan, 2009

1615. BACON-WRAPPED DUCK LIVER with WATER CHESTNUTS and SCALLION

serves eight


1½ pounds duck liver, cut into 1-ounce pieces and soaked in milk for 10 minutes
12 slices smoked bacon, cut in half and cooked half done
12 whole water chestnuts (fresh, if available), cut in half
24 scallions, white parts only, cut into 1½-inch segments
8 wooden skewers, soaked in water for 30 minutes if char grilling
½ cup soy sauce
2 tablespoons brown sugar
2 garlic cloves, minced
½ teaspoon grated ginger
½ teaspoon Madras curry powder
¼ teaspoon cayenne (optional)
½ teaspoon dark sesame oil
1 scallion, minced
¼ cup minced scallion greens, for garnish

Place a piece of duck liver on top of a section of bacon. Top with half a water chestnut. Wrap the bundle tightly with the bacon and place on a skewer.

Skewer a scallion portion and repeat until 3 bundles are in place. Repeat to make 8 skewers, each with 3 rumaki bundles. Place the skewers in a resealable plastic bag.

Combine the soy sauce, brown sugar, garlic, ginger, curry powder, cayenne, if using, sesame oil, and scallion and mix well to blend. Pour the marinade over the skewers in the bag and marinate at least 4 hours, refrigerated.

Drain and reserve the marinade. Place the skewers on a parchment-lined baking sheet.

Bake at 375°F [190°C] for 12 to 15 minutes, turning halfway through the cooking process, or until done. The bacon should be crisp and the liver cooked medium.

While the skewers are baking, heat the marinade to a boil and reduce the volume by half. Reserve.

Garnish with the minced scallion greens and serve the skewers hot, 1 skewer per person, brushed with the reduced marinade.


bacon recipe courtesy of: The Appetizer Atlas: A World of Small Bites by Arthur L. Meyer and Jon M. Vann. Wiley, 2003