Yield: Serves 4
4 fat boneless pork chops
Salt and freshly ground pepper
24 oz / 700 mL chicken stock or broth
2 ears of corn, kernels sliced off, cobs reserved and cut into 3" lengths
2 small Yukon Gold potatoes, peeled and diced into small 1/2" chunks
6 pieces bacon
3 large shallots, chopped
2 garlic cloves, minced
1 red chili pepper, seeds and veins removed, chopped
4 oz / 118 mL marsala wine
2 tsp chopped fresh sage (optional)
2 oz / 60 mL half and half
Handful parsley, chopped
Remove pork chops from fridge and season with salt and pepper about 30 minutes before cooking.
In a medium saucepan, combine stock, corn cobs, and potatoes. Bring to a boil, then reduce heat to low, cover and simmer. Check after about 8 minutes to see if potatoes are done. As soon as they are tender, strain broth into a bowl, discarding corn cobs and reserving potatoes in a separate bowl.
Meanwhile, in a large skillet, cook bacon til crisp. Remove from skillet and chop roughly.
Pour most of the fat from the skillet, reserving it in a bowl. Increase heat to medium-high. Cook pork chops, 4-5 minutes per side depending on thickness. Set aside and cover to keep warm.
Wipe out any burnt bits from skillet, and add a drizzle of bacon fat if the pan is too dry. Reduce heat to medium-low. Cook shallots, garlic and chili til softened, about 2 minutes. Pour in the marsala, scraping the bottom of the skillet to deglaze. Increase heat to medium-high again. Pour in stock, then gently stir in sage, corn and potatoes.
Simmer sauce til slightly thickened and reduced, about five minutes. Turn off heat and swirl in half and half. Add a bit more if you like a creamier sauce. Taste and season with salt and pepper.
To serve, pile some corn, bacon and potatoes on the plate along with a generous pour of sauce. Top with a sprinkle of parsley, then place a pork chop on top with another drizzle of sauce.
bacon recipe source: Borrowed Salt (@BorrowedSalt), October 12, 2014
Showing posts with label Marsala. Show all posts
Showing posts with label Marsala. Show all posts
Tuesday, April 26, 2016
Monday, April 28, 2014
3276. RISOTTO with SPICY PEPPER BACON and MARSALA
serves four as a first course, 2 as an entree
6 thick bacon slice (6 oz. uncooked), cut crosswise into 1-inch pieces
1 cup dry Marsala
3/4 cup minced onion
1 cup Arborio rice
4 to 4 1/2 cups hot chicken broth
3 tablespoons grated Parmigiano-Reggiano cheese
1 tablespoon unsalted butter
coarse (Kosher) salt and freshly ground pepper
In a medium heavy skillet, cook the bacon pieces over low to medium-low heat, turning as needed to achieve uniform crispness. Using a slotted spoon, transfer to a paper towel to drain. Pour off all the bacon drippings, reserving 2 tablespoons in a bowl. Crumble the bacon and set aside.
Set the skillet over medium-high to high heat, pour in 1/2 cup of the Marsala, and deglaze the pan, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Reduce the heat to medium and simmer until the liquid is reduced by half. Set aside.
In a 2- to 2 1/2-quart heavy-bottomed saucepan, heat the reserved drippings over medium heat, add the onion, and saute until translucent, 3-4 minutes. Add the rice and increase the heat to medium-high. Stir vigorously until the kernels are translucent and you see "the eye" at the tip of the kernel. (Do not let the rice brown).
Add the remaining 1/2 cup Marsala to the rice mixture, stirring the rice away from the bottom and sides until the liquid is evaporated. Add the hot broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice does not stick or burn. After you've used half to three-fourths of the broth, stir in the reduced Marsala and half the crumbled bacon. Add the remaining broth, 1/4 cup at a time, stirring constantly.
Taste the rice after 20 minutes. It should be tender but firm to the bite, and the mixture slightly moist and porridgelike. If it's not tender enough, continue to cook and taste again in 3 to 5 minutes. Remove from heat and stir in the cheese and butter. Season with salt and pepper to taste. Mound the risotto into warmed shallow bowls, top with the remaining crumbled bacon, and serve steaming hot.
bacon recipe source: Everything Tastes Better with Bacon by Sara Perry, p. 61 (San Francisco: Chronicle Books, 2002)
6 thick bacon slice (6 oz. uncooked), cut crosswise into 1-inch pieces
1 cup dry Marsala
3/4 cup minced onion
1 cup Arborio rice
4 to 4 1/2 cups hot chicken broth
3 tablespoons grated Parmigiano-Reggiano cheese
1 tablespoon unsalted butter
coarse (Kosher) salt and freshly ground pepper
In a medium heavy skillet, cook the bacon pieces over low to medium-low heat, turning as needed to achieve uniform crispness. Using a slotted spoon, transfer to a paper towel to drain. Pour off all the bacon drippings, reserving 2 tablespoons in a bowl. Crumble the bacon and set aside.
Set the skillet over medium-high to high heat, pour in 1/2 cup of the Marsala, and deglaze the pan, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Reduce the heat to medium and simmer until the liquid is reduced by half. Set aside.
In a 2- to 2 1/2-quart heavy-bottomed saucepan, heat the reserved drippings over medium heat, add the onion, and saute until translucent, 3-4 minutes. Add the rice and increase the heat to medium-high. Stir vigorously until the kernels are translucent and you see "the eye" at the tip of the kernel. (Do not let the rice brown).
Add the remaining 1/2 cup Marsala to the rice mixture, stirring the rice away from the bottom and sides until the liquid is evaporated. Add the hot broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice does not stick or burn. After you've used half to three-fourths of the broth, stir in the reduced Marsala and half the crumbled bacon. Add the remaining broth, 1/4 cup at a time, stirring constantly.
Taste the rice after 20 minutes. It should be tender but firm to the bite, and the mixture slightly moist and porridgelike. If it's not tender enough, continue to cook and taste again in 3 to 5 minutes. Remove from heat and stir in the cheese and butter. Season with salt and pepper to taste. Mound the risotto into warmed shallow bowls, top with the remaining crumbled bacon, and serve steaming hot.
bacon recipe source: Everything Tastes Better with Bacon by Sara Perry, p. 61 (San Francisco: Chronicle Books, 2002)
Monday, February 06, 2012
2464. CHICKEN MUSHROOM and BACON PIE
yields two servings
3 rashers streaky bacon, cut or scissored into 1-inch strips
1 teaspoon garlic infused oil
2 cups chestnut mushrooms, sliced into 1/4-inch pieces
8 ounces chicken thigh fillets cut into 1-inch pieces
2 1/2 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1 tablespoon butter
1 1/4 cups hot chicken stock
1 tablespoon Marsala
1 (13-ounce) 9 by 16-inch sheet all-butter ready-rolled puff pastry
Preheat the oven to 425 degrees F. Fry the bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon.
Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.
Pour in the hot stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.
Make a pastry rim for each of your pots for the pies, by this I mean an approximately 1/2-inch strip curled around the top of the pots. Dampen the edges to make them stick.
Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two.
Dampen the edges again and then pop on the top of each pie sealing the edges with your fingers or the underneath of the prongs of a fork.
Cook the pies for about 20 minutes turning them around half way through cooking. Once cooked, they should puff up magnificently.
bacon recipe courtesy of: Nigella Lawson, "Instant Calmer," Nigella Express, Food Network | Nigella Express: 130 Recipes for Good Food, Fast, 2007
3 rashers streaky bacon, cut or scissored into 1-inch strips
1 teaspoon garlic infused oil
2 cups chestnut mushrooms, sliced into 1/4-inch pieces
8 ounces chicken thigh fillets cut into 1-inch pieces
2 1/2 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1 tablespoon butter
1 1/4 cups hot chicken stock
1 tablespoon Marsala
1 (13-ounce) 9 by 16-inch sheet all-butter ready-rolled puff pastry
Preheat the oven to 425 degrees F. Fry the bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon.
Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.
Pour in the hot stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.
Make a pastry rim for each of your pots for the pies, by this I mean an approximately 1/2-inch strip curled around the top of the pots. Dampen the edges to make them stick.
Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two.
Dampen the edges again and then pop on the top of each pie sealing the edges with your fingers or the underneath of the prongs of a fork.
Cook the pies for about 20 minutes turning them around half way through cooking. Once cooked, they should puff up magnificently.
bacon recipe courtesy of: Nigella Lawson, "Instant Calmer," Nigella Express, Food Network | Nigella Express: 130 Recipes for Good Food, Fast, 2007
Saturday, April 11, 2009
1433. CHICKEN MARSALA with BACON
olive oil
4 thin chicken breast cutlets
2 ounces low salt bacon, cut into 1/4-inch pieces
1/2 cup all-purpose flour
coarse salt
freshly ground pepper
1/2 cup dry Marsala wine
2 to 4 tablespoons heavy cream
minced fresh flat-leaf parsley
Coat a large skillet lightly with olive oil and set over medium-high heat. Add bacon and cook just until crisp and lightly browned. Remove with a slotted spoon; set aside. Leave fat in pan.
Put flour on a plate. Pat cutlets dry. Season lightly with salt and pepper, then dredge in flour.
Heat pan with bacon fat over medium-high heat. Add a touch more olive oil if necessary to make approximately 2 tablespoons. When fat is hot, shake excess flour off cutlets and place in pan. Saute, turning once until browned on both sides. Thin cutlets should only take a few minutes per side. Remove cutlets. Pour excess fat from pan. With pan over medium-high heat, add the Marsala and scrape up the browned bits from the bottom of the pan. Cook Marsala until it is reduced by one quarter.
Stir in cream and simmer until you get a nicely thickened sauce. Return the chicken and bacon to the pan and turn the cutlets to coat and reheat for a minute. Serve with the sauce over the top, with a sprinkling of parsley.
bacon recipe courtesy of: Buca di Beppo, 11200 West 87th Street, Lenexa, Kansas 66214, (913) 894-8259
4 thin chicken breast cutlets
2 ounces low salt bacon, cut into 1/4-inch pieces
1/2 cup all-purpose flour
coarse salt
freshly ground pepper
1/2 cup dry Marsala wine
2 to 4 tablespoons heavy cream
minced fresh flat-leaf parsley
Coat a large skillet lightly with olive oil and set over medium-high heat. Add bacon and cook just until crisp and lightly browned. Remove with a slotted spoon; set aside. Leave fat in pan.
Put flour on a plate. Pat cutlets dry. Season lightly with salt and pepper, then dredge in flour.
Heat pan with bacon fat over medium-high heat. Add a touch more olive oil if necessary to make approximately 2 tablespoons. When fat is hot, shake excess flour off cutlets and place in pan. Saute, turning once until browned on both sides. Thin cutlets should only take a few minutes per side. Remove cutlets. Pour excess fat from pan. With pan over medium-high heat, add the Marsala and scrape up the browned bits from the bottom of the pan. Cook Marsala until it is reduced by one quarter.
Stir in cream and simmer until you get a nicely thickened sauce. Return the chicken and bacon to the pan and turn the cutlets to coat and reheat for a minute. Serve with the sauce over the top, with a sprinkling of parsley.
bacon recipe courtesy of: Buca di Beppo, 11200 West 87th Street, Lenexa, Kansas 66214, (913) 894-8259
Wednesday, January 21, 2009
1353. PARTRIDGE ROAST with CABBAGE, BACON and MARSALA
serves four
4 crowns of partridge, (breasts still attached to the bone, but wings and legs removed)
salt and pepper
4 sprigs thyme
12 slices bacon
25 grams butter, plus extra for deglazing
2 tablespoons olive oil
2 onions, finely chopped
100 grams pancetta lardons
4 garlic cloves, crushed
1 savoy cabbage, sliced
100ml chicken stock
200ml marsala
Preheat the oven to 200C/gas 6. Season the partridge crowns and lay a sprig of thyme on each, then wrap them in 3 slices of bacon each, securing with cotton string. Heat the butter and oil in a heavy ovenproof pan, and sear the breasts until they are a good golden color. Remove from the pan and set aside.
In the same pan, fry the onions until beginning to soften, then add the pancetta lardons and cook until beginning to brown. Add the crushed garlic and sliced cabbage to the pan and sauté for a few minutes. Pour in the stock and lay the partridge on top of the cabbage. Cover with foil and cook in a preheated oven for 10 minutes. Remove the foil and make sure the birds are just cooked (the juices should run clear); if they are not give them 5 minutes more.
Remove the birds and cabbage from the pan and set aside to rest. Bring the pan to the heat and deglaze with a glass of Marsala. Add a knob of butter to the pan and incorporate into the wine.
To serve, pile some cabbage on a plate and lay a partridge crown on top. Pour a tablespoon or so of the intense Marsala sauce over each one and enjoy!
courtesy of: Wild Flavours: Real Produce, Real Food, Real Cooking by Mike Robinson. Cassell Illustrated, 2006
4 crowns of partridge, (breasts still attached to the bone, but wings and legs removed)
salt and pepper
4 sprigs thyme
12 slices bacon
25 grams butter, plus extra for deglazing
2 tablespoons olive oil
2 onions, finely chopped
100 grams pancetta lardons
4 garlic cloves, crushed
1 savoy cabbage, sliced
100ml chicken stock
200ml marsala
Preheat the oven to 200C/gas 6. Season the partridge crowns and lay a sprig of thyme on each, then wrap them in 3 slices of bacon each, securing with cotton string. Heat the butter and oil in a heavy ovenproof pan, and sear the breasts until they are a good golden color. Remove from the pan and set aside.
In the same pan, fry the onions until beginning to soften, then add the pancetta lardons and cook until beginning to brown. Add the crushed garlic and sliced cabbage to the pan and sauté for a few minutes. Pour in the stock and lay the partridge on top of the cabbage. Cover with foil and cook in a preheated oven for 10 minutes. Remove the foil and make sure the birds are just cooked (the juices should run clear); if they are not give them 5 minutes more.
Remove the birds and cabbage from the pan and set aside to rest. Bring the pan to the heat and deglaze with a glass of Marsala. Add a knob of butter to the pan and incorporate into the wine.
To serve, pile some cabbage on a plate and lay a partridge crown on top. Pour a tablespoon or so of the intense Marsala sauce over each one and enjoy!
courtesy of: Wild Flavours: Real Produce, Real Food, Real Cooking by Mike Robinson. Cassell Illustrated, 2006
Sunday, August 12, 2007
824. BACON-WRAPPED CHICKEN LEGS stuffed with PORK and PISTACHIO served with PEA and BROAD BEAN RISOTTO
makes 6 servings
6 boned-out chicken legs or thighs
sea salt and pepper
approximately 24 rashers, rindless streaky bacon
3 tablespoons olive oil
1 tablespoon sherry vinegar
2 tablespoons Marsala
ladleful of brown chicken stock
Stuffing
350 grams good-quality pork sausage meat
handful of skinned pistachio nuts, roughly chopped
1 egg yolk
4 thyme sprigs, leaves stripped and chopped
handful flat parsley, chopped
Risotto
400 grams risotto rice (such as arborio or carnaroli)
1 liter brown chicken (or vegetable) stock
150 grams shelled broad beans
150 grams peas (or petits pois), thawed if frozen
50 grams freshly grated Parmesan, plus extra shavings to serve
25 grams butter, cut into cubes
handful fresh chives(optional), chopped
sea salt and freshly ground black pepper
To make the stuffing, mix the sausage meat with the pistachio nuts, egg yolk, thyme and parsley. Season well with salt and pepper.
Open out the chicken legs or thighs, season with pepper and divide the stuffing between them. Roll up to enclose. Lay about four bacon rashers on a board, overlapping them slightly. Put one stuffed chicken portion on top and wrap the bacon around to cover completely. Repeat with the rest of the chicken.
Cut six very large pieces of foil. Wrap each chicken parcel tightly in foil, twisting the ends to seal. Roll back and forth to even the shape. Poach the chicken parcels, two or three at a time, in a large pan of boiling water for 25-30 minutes, until the chicken is cooked. Allow to cool in the foil, then refrigerate for 30 minutes (this helps the bacon to ‘set’ around the chicken). Remove the foil and pat dry to remove any excess moisture.
To make the risotto, wash the rice in cold water and strain off. Put into a pan with 500ml of chicken stock, 500ml water and a generous pinch of salt. Bring the liquid to a simmer and blanch the rice for 7 minutes. Drain well and spread out on a lightly oiled tray to cool down.
Heat the olive oil in a large frying pan and carefully sauté the chicken parcels until the bacon is brown and crisp on all sides. Transfer to a warm platter and rest in a warm place.
Deglaze the pan with the sherry vinegar, then add the Marsala and stock. Let bubble to reduce by half, then skim off excess fat and check the seasoning.
To finish the risotto, place the blanched rice in a shallow pan and pour in just enough chicken stock to cover. Bring to the boil quickly and cook until nearly all of the stock has evaporated. Taste the risotto to see if is al dente, adding a little more stock if it needs a bit more cooking. Add the broad beans, peas, Parmesan and a few knobs of butter. Cook for a further few minutes until the beans are tender. Season to taste. Finally add the fresh chives if desired.
Cut the chicken into thick slices and arrange over the risotto. Pour over the Marsala mix and serve immediately.
courtesy of: Gordon Ramsay's Sunday Lunch: And Other Recipes from the "F Word" by Gordon Ramsay (author) and Jill Mead (photographer). Quadrille Publishing, 2006
6 boned-out chicken legs or thighs
sea salt and pepper
approximately 24 rashers, rindless streaky bacon
3 tablespoons olive oil
1 tablespoon sherry vinegar
2 tablespoons Marsala
ladleful of brown chicken stock
Stuffing
350 grams good-quality pork sausage meat
handful of skinned pistachio nuts, roughly chopped
1 egg yolk
4 thyme sprigs, leaves stripped and chopped
handful flat parsley, chopped
Risotto
400 grams risotto rice (such as arborio or carnaroli)
1 liter brown chicken (or vegetable) stock
150 grams shelled broad beans
150 grams peas (or petits pois), thawed if frozen
50 grams freshly grated Parmesan, plus extra shavings to serve
25 grams butter, cut into cubes
handful fresh chives(optional), chopped
sea salt and freshly ground black pepper
To make the stuffing, mix the sausage meat with the pistachio nuts, egg yolk, thyme and parsley. Season well with salt and pepper.
Open out the chicken legs or thighs, season with pepper and divide the stuffing between them. Roll up to enclose. Lay about four bacon rashers on a board, overlapping them slightly. Put one stuffed chicken portion on top and wrap the bacon around to cover completely. Repeat with the rest of the chicken.
Cut six very large pieces of foil. Wrap each chicken parcel tightly in foil, twisting the ends to seal. Roll back and forth to even the shape. Poach the chicken parcels, two or three at a time, in a large pan of boiling water for 25-30 minutes, until the chicken is cooked. Allow to cool in the foil, then refrigerate for 30 minutes (this helps the bacon to ‘set’ around the chicken). Remove the foil and pat dry to remove any excess moisture.
To make the risotto, wash the rice in cold water and strain off. Put into a pan with 500ml of chicken stock, 500ml water and a generous pinch of salt. Bring the liquid to a simmer and blanch the rice for 7 minutes. Drain well and spread out on a lightly oiled tray to cool down.
Heat the olive oil in a large frying pan and carefully sauté the chicken parcels until the bacon is brown and crisp on all sides. Transfer to a warm platter and rest in a warm place.
Deglaze the pan with the sherry vinegar, then add the Marsala and stock. Let bubble to reduce by half, then skim off excess fat and check the seasoning.
To finish the risotto, place the blanched rice in a shallow pan and pour in just enough chicken stock to cover. Bring to the boil quickly and cook until nearly all of the stock has evaporated. Taste the risotto to see if is al dente, adding a little more stock if it needs a bit more cooking. Add the broad beans, peas, Parmesan and a few knobs of butter. Cook for a further few minutes until the beans are tender. Season to taste. Finally add the fresh chives if desired.
Cut the chicken into thick slices and arrange over the risotto. Pour over the Marsala mix and serve immediately.
courtesy of: Gordon Ramsay's Sunday Lunch: And Other Recipes from the "F Word" by Gordon Ramsay (author) and Jill Mead (photographer). Quadrille Publishing, 2006
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