Serves: 30
1 lb andouille sausage
1 lb thin sliced maple flavored bacon
1 ½ cups dark brown sugar, packed
3 Tbs stone ground mustard
3 Tbs sherry vinegar, or any type of wine vinegar
¼ C maple syrup
2 tsp rice wine vinegar
2 tsp black pepper
Garnish: black cracked pepper, parsley or chives
Preheat oven to 375. Line baking sheet with aluminum foil and top with baking rack that has been lightly sprayed with non-stick spray (the Aluminum foil and spray are a MUST – this is a messy recipe).
Cut the Andouille sausage down the middle lengthwise. Then cut each half into 1 inch pieces. Cut the 1 lb of bacon into 3rds. Wrap one bacon around each piece of sausage and secure with a toothpick. Set these aside while you make the glaze.
In a small saucepan, combine all the other ingredients (except the garnish). Heat over low heat and stir constantly until sugar is dissolved. Keep sauced warmed on stove top. Set aside ¼ cup of the glaze for the final glaze application.
Brush each bacon wrapped sausage with the glaze and set on the baking sheet/rack. Bake for a total of 40 minutes, remove the pan from the oven every 15 minutes and baste with the glaze. On removing from the oven, use a spoon and drizzle a small amount of the glaze that you set aside onto each bacon wrapped sausage bite. (don’t use the basting brush you had already been using as it has probably touched the raw bacon you started out with and this application will not be going back in the oven). Serve immediately.
bacon recipe source: Wendi Spraker, Loaves and Dishes (@loavesanddishes), January 4, 2015
Showing posts with label Sherry vinegar. Show all posts
Showing posts with label Sherry vinegar. Show all posts
Saturday, May 21, 2016
Thursday, May 05, 2016
3909. GRILLED FLANK STEAK with BACON ROSEMARY CORN
2 pounds flank steak
2 ears corn (husked and cleaned - kernels removed)
4 ounces thick bacon (diced)
1 stem rosemary (chopped)
3 1/2 ounces shiitake mushrooms (sliced)
2 tablespoons sherry vinegar
4 tablespoons extra virgin olive oil plus extra
pinch of crushed red pepper flakes
Kosher salt
Freshly ground pepper
Season steak with salt, pepper and olive oil, then add to grill. Cook for 5 minutes per side, until meat reaches internal 130 degrees. Remove steak from grill and allow to rest.
Crisp bacon in saute pan with 1 tablespoon of olive oil. Next add sliced mushrooms, then corn. Add rosemary and chile flake. Deglaze pan with water. Add vinegar and olive oil. Slice steak against the grain and top with corn to serve.
bacon recipe source: The Chew, ABC-TV
2 ears corn (husked and cleaned - kernels removed)
4 ounces thick bacon (diced)
1 stem rosemary (chopped)
3 1/2 ounces shiitake mushrooms (sliced)
2 tablespoons sherry vinegar
4 tablespoons extra virgin olive oil plus extra
pinch of crushed red pepper flakes
Kosher salt
Freshly ground pepper
Season steak with salt, pepper and olive oil, then add to grill. Cook for 5 minutes per side, until meat reaches internal 130 degrees. Remove steak from grill and allow to rest.
Crisp bacon in saute pan with 1 tablespoon of olive oil. Next add sliced mushrooms, then corn. Add rosemary and chile flake. Deglaze pan with water. Add vinegar and olive oil. Slice steak against the grain and top with corn to serve.
bacon recipe source: The Chew, ABC-TV
Wednesday, March 30, 2016
3873. BACON-WRAPPED DATES with QUINCE MARMALADE
makes 24
24 medjool dates
12 slices streaky bacon, halved
200g linguica sausage or cooking chorizo, skins removed
1 tbsp soft cheese
manchego finely grated to make 5 tbsp
50g cooked chestnuts, crushed, plus some extra to decorate
salad leaves to decorate
250 g quince paste
1 tbsp sherry vinegar
To make the marmalade, put the quince, vinegar and a splash of water in a small pan. Simmer until melted together. Cool.
Heat the oven to 200C/400F. Mix all the stuffing ingredients together and shape into 24 balls. Open each date and remove the stone. Flatten the date by pressing slightly. Put 1 ball inside each date. The dates won’t be big enough to hold the ball but wrap with bacon and fix with a cocktail stick to hold it in. Bake for 15 minutes. Serve with the marmalade on the side and chestnuts and salad leaves to decorate.
bacon recipe source: olive magazine (@olivemagazine)
24 medjool dates
12 slices streaky bacon, halved
200g linguica sausage or cooking chorizo, skins removed
1 tbsp soft cheese
manchego finely grated to make 5 tbsp
50g cooked chestnuts, crushed, plus some extra to decorate
salad leaves to decorate
250 g quince paste
1 tbsp sherry vinegar
To make the marmalade, put the quince, vinegar and a splash of water in a small pan. Simmer until melted together. Cool.
Heat the oven to 200C/400F. Mix all the stuffing ingredients together and shape into 24 balls. Open each date and remove the stone. Flatten the date by pressing slightly. Put 1 ball inside each date. The dates won’t be big enough to hold the ball but wrap with bacon and fix with a cocktail stick to hold it in. Bake for 15 minutes. Serve with the marmalade on the side and chestnuts and salad leaves to decorate.
bacon recipe source: olive magazine (@olivemagazine)
Sunday, March 13, 2016
3856. GREEN BEANS with GOAT CHEESE, CRANBERRIES and BACON
Servings 8
1/4 pound bacon, roughly chopped
1 1/2 pound green beans, washed and trimmed
2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1/2 teaspoon sea salt
Ground black pepper, to taste
2/3 cup dried cranberries
1 (4-ounce) log goat cheese, crumbled
1/4 cup chopped parsley
Cook bacon in a large skillet over medium heat until crisp, 7 to 8 minutes. Transfer to a paper towel-lined plate to let drain. Meanwhile, bring a large pot of salted water to a boil. Add green beans and cook until just tender, 3 to 4 minutes. Drain well and transfer to a large bowl. Toss with oil, vinegar, salt and pepper and transfer to a large platter. Scatter bacon, cranberries, goat cheese and parsley over the top and serve.
bacon recipe source: Whole Foods Market, Whole Foods Market, Inc., 550 Bowie Street, Austin, Texas 78703-4644
1/4 pound bacon, roughly chopped
1 1/2 pound green beans, washed and trimmed
2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1/2 teaspoon sea salt
Ground black pepper, to taste
2/3 cup dried cranberries
1 (4-ounce) log goat cheese, crumbled
1/4 cup chopped parsley
Cook bacon in a large skillet over medium heat until crisp, 7 to 8 minutes. Transfer to a paper towel-lined plate to let drain. Meanwhile, bring a large pot of salted water to a boil. Add green beans and cook until just tender, 3 to 4 minutes. Drain well and transfer to a large bowl. Toss with oil, vinegar, salt and pepper and transfer to a large platter. Scatter bacon, cranberries, goat cheese and parsley over the top and serve.
bacon recipe source: Whole Foods Market, Whole Foods Market, Inc., 550 Bowie Street, Austin, Texas 78703-4644
Saturday, December 26, 2015
3778. SCALLOP TARTARE with PICKLED BEETROOT, BACON and APPLE
serves four
For the mayonnaise
3 free-range eggs, yolks only
1 tsp English mustard
½ lemon, juice only or 2 tsp white wine vinegar or cider vinegar
300ml/10fl oz light rapeseed oil
sea salt and freshly ground black pepper
For the beetroot
200g/7oz raw beetroot
2 tsp red wine vinegar
pinch salt
3 tsp sherry vinegar
1 shallot, finely chopped
1 garlic clove, finely chopped
1 tsp chopped thyme
salt and freshly ground black pepper
4 tbsp olive oil
For the scallops
4 rashers smoked streaky bacon
12 scallops, cleaned and corals removed, the scallop meat diced into 5mm/¼in pieces
1 apple, peeled, cored, cut into 5mm/¼in dice
1 shallot, finely chopped
2 tsp finely chopped gherkin
2 tsp finely chopped chives
sea salt and freshly ground black pepper
To serve
4 slices sourdough bread
handful rocket leaves
lemon wedges
½ quantity mayonnaise, from above
For the mayonnaise, put the egg yolks, mustard and lemon juice or vinegar into a bowl and whisk together for one minute. Now gradually add the oil, drop by drop to begin with, then in a steady stream, whisking constantly, until the mixture is emulsified and thick.
Alternatively, you can make the mayonnaise in a blender or food processor, blending the egg yolks, mustard and lemon juice or vinegar for one minute and then adding the oil slowly through the funnel with the motor running.
Season the mayonnaise with salt and pepper to taste. Cover and refrigerate until ready to serve. It will keep in the fridge for a couple of days.
For the beetroot, place the beetroot in a saucepan, pour on water to cover and add the wine vinegar. Bring to a simmer, add a pinch of salt and cook for 25 minutes.
Leave the beetroot to cool in the water until you are able to handle it, then remove and peel off the skin. Cut the beetroot into 1cm/½in dice, using a sharp knife.
Place in a bowl with the sherry vinegar, shallot, garlic and thyme. Season with salt and pepper and drizzle over the olive oil. Mix well and then cover and leave to marinate for at least two hours.
For the scallops, preheat the grill to high.
Lay the bacon on a grill tray and grill on both sides until very crispy. Allow to cool down and then chop the bacon into small pieces.
Put the scallops and apple into a bowl with the shallot, gherkin, bacon and chives. Add two teaspoons of mayonnaise and mix well. Taste for seasoning and add salt and pepper as required.
To serve, toast the bread on both sides and place on four serving plates. Spoon the scallop tartare neatly on top. Spoon some of the marinated beetroot with a little of its dressing alongside. Scatter over the rocket and serve with lemon wedges and mayonnaise in a bowl on the side for guests to help themselves.
bacon recipe source: Nathan Outlaw, Saturday Kitchen, BBC Food
Sunday, September 27, 2015
3688. DUCK in RED WINE-CURRANT SAUCE with CRACKLINGS and BACON
yields four servings
2 small boneless duck breasts, skin removed and reserved
2 slices bacon, cut across into thin strips
½ teaspoon salt
Freshly ground pepper to taste
3 tablespoons finely chopped shallots
1 cup red wine
½ cup chicken broth, homemade or low-sodium canned
1 tablespoon sherry vinegar
3 tablespoons currants
2 teaspoons unsalted butter
Julienne half of the duck skin and discard the rest. Heat a large heavy skillet over medium-high heat. Add the duck skin and bacon and cook, stirring constantly, pouring off and reserving rendered fat as it accumulates, until skin and bacon are well browned, about 6 to 7 minutes. Remove with a slotted spoon, drain on paper towels and set aside. Save 2 teaspoons of fat and discard the rest.
Season the duck with salt and pepper to taste. Place 1 teaspoon of the fat in the skillet. Sear duck until browned on the outside and medium rare inside, about 2 minutes per side. Set aside and keep warm.
Add the remaining fat and the shallots to the skillet and cook for 30 seconds. Stir in the wine, broth, vinegar and currants and simmer until reduced to 1/2 cup, about 10 minutes.
Remove pan from heat and whisk in butter. Season with 1/2 teaspoon of salt and pepper to taste. Cut the duck on the diagonal into thin strips and fan out onto 4 plates. Spoon the sauce over the duck, sprinkle with the reserved duck skin and bacon and serve immediately.
bacon recipe source: Molly O'Neill, The New York Times/Cooking (@nytfood)
2 small boneless duck breasts, skin removed and reserved
2 slices bacon, cut across into thin strips
½ teaspoon salt
Freshly ground pepper to taste
3 tablespoons finely chopped shallots
1 cup red wine
½ cup chicken broth, homemade or low-sodium canned
1 tablespoon sherry vinegar
3 tablespoons currants
2 teaspoons unsalted butter
Julienne half of the duck skin and discard the rest. Heat a large heavy skillet over medium-high heat. Add the duck skin and bacon and cook, stirring constantly, pouring off and reserving rendered fat as it accumulates, until skin and bacon are well browned, about 6 to 7 minutes. Remove with a slotted spoon, drain on paper towels and set aside. Save 2 teaspoons of fat and discard the rest.
Season the duck with salt and pepper to taste. Place 1 teaspoon of the fat in the skillet. Sear duck until browned on the outside and medium rare inside, about 2 minutes per side. Set aside and keep warm.
Add the remaining fat and the shallots to the skillet and cook for 30 seconds. Stir in the wine, broth, vinegar and currants and simmer until reduced to 1/2 cup, about 10 minutes.
Remove pan from heat and whisk in butter. Season with 1/2 teaspoon of salt and pepper to taste. Cut the duck on the diagonal into thin strips and fan out onto 4 plates. Spoon the sauce over the duck, sprinkle with the reserved duck skin and bacon and serve immediately.
bacon recipe source: Molly O'Neill, The New York Times/Cooking (@nytfood)
Wednesday, August 26, 2015
3661. LAMB'S TONGUES, TURNIPS and BACON
serves four
6 lamb’s tongues (give them a rinse with cold water)
7 cups chicken stock
1 head of garlic, separated and peeled
a bundle of fresh thyme and parsley tied together
6 young turnips with healthy greens chopped off but kept
2 dollops of duck fat or unsalted butter
16 shallots, peeled and left whole
1 1/4 pound piece of smoked streaky bacon, skinned and cut into chunks
sea salt and freshly ground pepper
sherry vinegar or red wine vinegar
In a pot cover the lamb’s tongues with the chicken stock. Add the garlic and herbs, bring to a boil, then reduce to a gentle simmer and cook for approximately 2 hours, until the tongues are giving. Remove the tongues and allow to cool, just to a handleable temperature as they are much easier to peel when warm. While doing this cook your turnips in the stock.
When cooked remove the turnips from the stock, take it off the heat, and return the peeled tongues to the cooling stock.
In an ovenproof frying pan, melt the duck fat or butter and fry the shallots just enough to color them, not burn them. Then pop them into a medium to hot 375 degree oven to roast for 15 minutes, again watching that they do not burn. When soft, sweet, and giving, remove them from the oven.
Now remove the tongues from the stock and slice them in half lengthwise.
Heat a deep frying pan that has a lid, or a shallow saucepan. Melt a spot of duck fat, fry the bacon in this so as to slightly color it, add the tongue and turnips, allow these to color it, add the tongue and turnips, all these to color, then add the shallots and a healthy splash of the stock to half-cover the pan’s contents.
Let this start to boil, add the greens and season with salt and pepper, then cover the pan and turn the heat down to a simmer and cook for 2 minutes. With a slotted spoon remove the ingredients to a hot deep plate, then ladle some of the liquor in the pan over, making it as dry or as brothy as you wish. Just before eating sprinkle the dish with a little vinegar.
bacon recipe source: Fergus Henderson, The Whole Beast (Ecco Press, 2004); Shadowcook, September 17, 2009
6 lamb’s tongues (give them a rinse with cold water)
7 cups chicken stock
1 head of garlic, separated and peeled
a bundle of fresh thyme and parsley tied together
6 young turnips with healthy greens chopped off but kept
2 dollops of duck fat or unsalted butter
16 shallots, peeled and left whole
1 1/4 pound piece of smoked streaky bacon, skinned and cut into chunks
sea salt and freshly ground pepper
sherry vinegar or red wine vinegar
In a pot cover the lamb’s tongues with the chicken stock. Add the garlic and herbs, bring to a boil, then reduce to a gentle simmer and cook for approximately 2 hours, until the tongues are giving. Remove the tongues and allow to cool, just to a handleable temperature as they are much easier to peel when warm. While doing this cook your turnips in the stock.
When cooked remove the turnips from the stock, take it off the heat, and return the peeled tongues to the cooling stock.
In an ovenproof frying pan, melt the duck fat or butter and fry the shallots just enough to color them, not burn them. Then pop them into a medium to hot 375 degree oven to roast for 15 minutes, again watching that they do not burn. When soft, sweet, and giving, remove them from the oven.
Now remove the tongues from the stock and slice them in half lengthwise.
Heat a deep frying pan that has a lid, or a shallow saucepan. Melt a spot of duck fat, fry the bacon in this so as to slightly color it, add the tongue and turnips, allow these to color it, add the tongue and turnips, all these to color, then add the shallots and a healthy splash of the stock to half-cover the pan’s contents.
Let this start to boil, add the greens and season with salt and pepper, then cover the pan and turn the heat down to a simmer and cook for 2 minutes. With a slotted spoon remove the ingredients to a hot deep plate, then ladle some of the liquor in the pan over, making it as dry or as brothy as you wish. Just before eating sprinkle the dish with a little vinegar.
bacon recipe source: Fergus Henderson, The Whole Beast (Ecco Press, 2004); Shadowcook, September 17, 2009
Tuesday, July 14, 2015
3618. SAUTEED SUGAR SNAP PEAS with MUSHROOMS and BACON
serves 4-6
3 slices thickly sliced bacon, cut into strips
3 cloves garlic, smashed
2 tablespoons olive oil
3/4 lb. sugar snap peas, ends trimmed
Kosher salt
10 oz. small white mushrooms, halved (or large white mushrooms, quartered)
1/3 cup dry sherry
1 teaspoon sherry vinegar
1-1/2 tablespoons coarsely chopped fresh tarragon
In a large (12-inch) skillet over medium heat, cook the bacon and garlic with 1 Tbs. oil until the bacon lightly browns and renders most of its fat, about 6 minutes. Transfer the bacon to a plate lined with paper towels; let it drain and cool, and then crumble it. Discard the garlic from the skillet.
Raise the heat to medium high; add the snap peas, sprinkle with 3/4 tsp. salt, and cook, stirring, until they turn bright green and start to brown in places, about 2 minutes. Transfer the peas to a plate.
Add the remaining Tbs. oil and the mushrooms to the pan, sprinkle with 1/2 tsp. salt, and cook, stirring, until the mushrooms brown and start to soften, about 5 minutes. Add the sherry and cook, stirring, until the liquid almost completely reduces, about 2 minutes. Return the snap peas to the skillet, drizzle in the sherry vinegar, and cook, tossing, for 1 minute. Transfer to a serving dish, toss with the tarragon, and sprinkle with the bacon just before serving.
bacon recipe source: Tony Rosenfeld, Fine Cooking (@finecooking)
Tuesday, May 19, 2015
3562. WAX BEANS with BACON VINAIGRETTE
yields four servings
2 pounds wax beans
4 ounces bacon ends and pieces
2 tablespoons olive oil
1 shallot, minced
2 cloves garlic, minced
2 tablespoons sherry vinegar
1 pint cherry tomatoes
1/4 cup fresh basil, minced
Kosher salt and freshly ground pepper, to taste
Snap the ends off the wax beans (the part that connects to the stem) and then snap the beans in half again.
Blanch the beans in a large pot of boiling water for 2 minutes, then transfer to a bowl of ice water. When cool, drain.
Chop bacon into small cubes. In large skillet, cook bacon over medium high heat, stirring frequently. When it starts to brown, reduce heat to medium and continue to cook until all the pieces are done, about 20 minutes.
Transfer the cooked bacon pieces to a paper towel covered plate. Drain off excess grease in pan reserving anything that sticks to the pan. Over medium heat, cook the shallots and garlic until tender, about 5 minutes. Add sherry vinegar, stir, and cook for another two minutes. Add cooked bacon, tomatoes and blanched wax beans to the skillet and cook until warm.
Toss in basil, salt and pepper prior to serving.
bacon recipe source: Krissy Allori, Self Proclaimed Foodie (@SP_Foodie), November 19, 2014
2 pounds wax beans
4 ounces bacon ends and pieces
2 tablespoons olive oil
1 shallot, minced
2 cloves garlic, minced
2 tablespoons sherry vinegar
1 pint cherry tomatoes
1/4 cup fresh basil, minced
Kosher salt and freshly ground pepper, to taste
Snap the ends off the wax beans (the part that connects to the stem) and then snap the beans in half again.
Blanch the beans in a large pot of boiling water for 2 minutes, then transfer to a bowl of ice water. When cool, drain.
Chop bacon into small cubes. In large skillet, cook bacon over medium high heat, stirring frequently. When it starts to brown, reduce heat to medium and continue to cook until all the pieces are done, about 20 minutes.
Transfer the cooked bacon pieces to a paper towel covered plate. Drain off excess grease in pan reserving anything that sticks to the pan. Over medium heat, cook the shallots and garlic until tender, about 5 minutes. Add sherry vinegar, stir, and cook for another two minutes. Add cooked bacon, tomatoes and blanched wax beans to the skillet and cook until warm.
Toss in basil, salt and pepper prior to serving.
bacon recipe source: Krissy Allori, Self Proclaimed Foodie (@SP_Foodie), November 19, 2014
Wednesday, May 06, 2015
3549. RED GRAPE SALAD with BACON and a SHERRY VINAIGRETTE
Dressing:
1/2 cup sherry vinegar
1/2 cup extra virgin olive oil
1 tablespoon grainy mustard
Scant 1 tablespoon coconut sugar or white sugar
Salt and pepper, to taste
Everything else:
4 strips of bacon
1/2 medium red onion, sliced thinly
5 ounces baby arugula
1/2 cup roughly chopped walnuts, toasted and cooled
1 1/2 cups red grapes, rinsed and dried
To make the dressing, add the vinegar, olive oil, mustard, and sugar to a mason jar with a few pinches of salt and some freshly ground black pepper. Screw the lid on the jar and shake well. If you don’t have a jar, just whisk everything together in a bowl until emulsified. Give the dressing a taste, but when you are adjusting the salt, keep in mind that you’re eating this on bacon, which will add saltiness of its own.
In a large cast-iron skillet, cook the bacon until crisp, then set aside. While the bacon is cooling, turn down the heat to low and add the red onions. Cook them long enough so that they wilt and lose a little volume, then remove from the pan and set aside.
Place the arugula, walnuts, and grapes in a large bowl. Drizzle some dressing over the salad, a little at a time, and toss lightly with your hands. You only want to use enough dressing so that it lightly clings to the leaves without any excess puddling at the bottom of the bowl. Add the onions and bacon and toss again. Serve immediately.
bacon recipe source: Nicole Elizabeth, The Fresh Kitchen (@TheFreshKitchen)
1/2 cup sherry vinegar
1/2 cup extra virgin olive oil
1 tablespoon grainy mustard
Scant 1 tablespoon coconut sugar or white sugar
Salt and pepper, to taste
Everything else:
4 strips of bacon
1/2 medium red onion, sliced thinly
5 ounces baby arugula
1/2 cup roughly chopped walnuts, toasted and cooled
1 1/2 cups red grapes, rinsed and dried
To make the dressing, add the vinegar, olive oil, mustard, and sugar to a mason jar with a few pinches of salt and some freshly ground black pepper. Screw the lid on the jar and shake well. If you don’t have a jar, just whisk everything together in a bowl until emulsified. Give the dressing a taste, but when you are adjusting the salt, keep in mind that you’re eating this on bacon, which will add saltiness of its own.
In a large cast-iron skillet, cook the bacon until crisp, then set aside. While the bacon is cooling, turn down the heat to low and add the red onions. Cook them long enough so that they wilt and lose a little volume, then remove from the pan and set aside.
Place the arugula, walnuts, and grapes in a large bowl. Drizzle some dressing over the salad, a little at a time, and toss lightly with your hands. You only want to use enough dressing so that it lightly clings to the leaves without any excess puddling at the bottom of the bowl. Add the onions and bacon and toss again. Serve immediately.
bacon recipe source: Nicole Elizabeth, The Fresh Kitchen (@TheFreshKitchen)
Thursday, November 13, 2014
3475. POLLOCK with BACON and SEAWEED CONSOMME
serves four
For bacon & seaweed consommé
2 3"x5" pieces konbu seaweed
6 cups spring water
1/2 lb. applewood smoked slab bacon
For pickled wild mushrooms
1/4 cup sherry vinegar
1/2 cup water
1 teaspoon kosher salt
3 tablespoons sugar
1/2 cup wild mushrooms
For turnip purée
1 large turnip
Salt (to taste)
Water (enough to cover turnip in pot)
Butter (to taste)
For pollock
4 5-oz. pollock filets
Salt and pepper
2 cups wondra flour
2 tablespoons olive oil
Prepare bacon & seaweed consommé: Rinse the konbu seaweed in water, then rip it into strips and place it in a pot over medium heat, with enough water to cover it thoroughly. Cut the bacon into approximately 2" squares and add to the pot. Bring to a boil, then reduce to a simmer and let cook. After 5 minutes, remove konbu from the pot. Let the bacon continue to cook for 30-45 minutes. Remove the bacon from the pot, then put the liquid in the refrigerator for a few hours, or until the fat has solidified. Remove and discard the layer of fat. The remaining liquid is the consommé.
Prepare pickled wild mushrooms: Combine vinegar, water, salt, and sugar in a pot and stir until combined. Bring to a boil. Pour into bowl of mushrooms and let sit for 45 minutes.
Prepare turnip purée: Peel and chop the turnip and place in a pot with salt. Cover with water and bring to a boil, then reduce to a high simmer and cook until the turnips offer little resistance, if any. Drain and mash the turnip (put into a blender for smoother texture) and season with more salt and butter. Serve warm.
Prepare pollock: Sprinkle salt and pepper on pollock filets. Coat skin side of filets with Wondra flour. Add a thin layer of olive oil to hot pan, then place the pollock filet in, flour-side down. Do not touch it; let it sit and cook. Sear the fish for 4-5 minutes in a hot pan, or until it is roughly 80% cooked through.
To Serve: Place a small mound of turnip purée in bowl (or plate with rounded edges that will not let the consommé spill over). Place the cooked fish on top and garnish with the pickled mushrooms. Pour a few tablespoons of warm consommé onto the plate over the fish.
bacon recipe source: Chef Rich Garcia, for Neighborhood Kitchens, WGBH, 1 Guest Street, Boston, MA 02135; Renaissance Boston Waterfront Hotel, 606 Congress Street, Boston, MA
For bacon & seaweed consommé
2 3"x5" pieces konbu seaweed
6 cups spring water
1/2 lb. applewood smoked slab bacon
For pickled wild mushrooms
1/4 cup sherry vinegar
1/2 cup water
1 teaspoon kosher salt
3 tablespoons sugar
1/2 cup wild mushrooms
For turnip purée
1 large turnip
Salt (to taste)
Water (enough to cover turnip in pot)
Butter (to taste)
For pollock
4 5-oz. pollock filets
Salt and pepper
2 cups wondra flour
2 tablespoons olive oil
Prepare bacon & seaweed consommé: Rinse the konbu seaweed in water, then rip it into strips and place it in a pot over medium heat, with enough water to cover it thoroughly. Cut the bacon into approximately 2" squares and add to the pot. Bring to a boil, then reduce to a simmer and let cook. After 5 minutes, remove konbu from the pot. Let the bacon continue to cook for 30-45 minutes. Remove the bacon from the pot, then put the liquid in the refrigerator for a few hours, or until the fat has solidified. Remove and discard the layer of fat. The remaining liquid is the consommé.
Prepare pickled wild mushrooms: Combine vinegar, water, salt, and sugar in a pot and stir until combined. Bring to a boil. Pour into bowl of mushrooms and let sit for 45 minutes.
Prepare turnip purée: Peel and chop the turnip and place in a pot with salt. Cover with water and bring to a boil, then reduce to a high simmer and cook until the turnips offer little resistance, if any. Drain and mash the turnip (put into a blender for smoother texture) and season with more salt and butter. Serve warm.
Prepare pollock: Sprinkle salt and pepper on pollock filets. Coat skin side of filets with Wondra flour. Add a thin layer of olive oil to hot pan, then place the pollock filet in, flour-side down. Do not touch it; let it sit and cook. Sear the fish for 4-5 minutes in a hot pan, or until it is roughly 80% cooked through.
To Serve: Place a small mound of turnip purée in bowl (or plate with rounded edges that will not let the consommé spill over). Place the cooked fish on top and garnish with the pickled mushrooms. Pour a few tablespoons of warm consommé onto the plate over the fish.
bacon recipe source: Chef Rich Garcia, for Neighborhood Kitchens, WGBH, 1 Guest Street, Boston, MA 02135; Renaissance Boston Waterfront Hotel, 606 Congress Street, Boston, MA
Wednesday, July 30, 2014
3369. SEARED SALMON with SWEET CORN and BACON SAUTE
serves four; serving size: 1/2 cup corn mixture and 1 fillet
Saturday, July 05, 2014
3344. ASPARAGUS with BACON and HARD-BOILED EGGS
makes 8 servings
4 ounces bacon (about 4 slices)
2 bunches green and/or white asparagus (about 2 pounds), trimmed, ends peeled if thick
Kosher salt
1/2 small shallot, finely chopped
3 tablespoons Sherry vinegar
1 tablespoon pure maple syrup
1 teaspoon whole grain mustard
2 tablespoons olive oil
1 tablespoon vegetable oil
Freshly ground black pepper
4 hard-boiled large eggs, whites and yolks separated, chopped
2 tablespoons chopped fresh tender herbs (such as chives and/or tarragon)
Cook bacon in a large skillet over medium heat, turning once, until browned and crisp, 5-8 minutes. Transfer to paper towels to drain; let cool, then crumble.
4 ounces bacon (about 4 slices)
2 bunches green and/or white asparagus (about 2 pounds), trimmed, ends peeled if thick
Kosher salt
1/2 small shallot, finely chopped
3 tablespoons Sherry vinegar
1 tablespoon pure maple syrup
1 teaspoon whole grain mustard
2 tablespoons olive oil
1 tablespoon vegetable oil
Freshly ground black pepper
4 hard-boiled large eggs, whites and yolks separated, chopped
2 tablespoons chopped fresh tender herbs (such as chives and/or tarragon)
Cook bacon in a large skillet over medium heat, turning once, until browned and crisp, 5-8 minutes. Transfer to paper towels to drain; let cool, then crumble.
Meanwhile, cook asparagus in a large pot of boiling
salted water until crisp-tender, 3-5 minutes, depending on thickness.
(If using both green and white asparagus, cook white asparagus first to
keep them from turning green.) Drain and transfer to a large bowl of ice
water to cool. Drain and pat dry.
Whisk shallot, vinegar, maple syrup, and mustard in a medium bowl. Gradually whisk in olive oil until emulsified, then whisk in vegetable oil; season with salt and pepper.
Serve asparagus drizzled with vinaigrette and topped with eggs, herbs, and bacon.
Do Ahead: Vinaigrette can be made 2 days ahead; cover and chill. Asparagus can be cooked 1 day ahead. Cover and chill.
Whisk shallot, vinegar, maple syrup, and mustard in a medium bowl. Gradually whisk in olive oil until emulsified, then whisk in vegetable oil; season with salt and pepper.
Serve asparagus drizzled with vinaigrette and topped with eggs, herbs, and bacon.
Do Ahead: Vinaigrette can be made 2 days ahead; cover and chill. Asparagus can be cooked 1 day ahead. Cover and chill.
bacon recipe source: Lou Lambert and Larry McGuire, Bon Appétit, July 2014
Friday, June 20, 2014
3329. WARM YELLOW WAX BEANS in BACON VINAIGRETTE
yields 6-8 servings
2 pounds yellow wax beans, trimmed
3 tablespoons extra-virgin olive oil
4 ounces thickly sliced bacon, cut into lardons (1 cup)
2 tablespoons sherry vinegar
10 ounces cherry tomatoes, halved
1 small shallot, very finely chopped
2 garlic cloves, very finely chopped
1/3 cup chopped basil
Kosher salt
freshly ground pepper
Cook the beans in a large pot of salted boiling water until crisp-tender, about 5 minutes. Drain the beans and cool them under cold running water. Drain well and pat dry; transfer the beans to a large bowl.
In a large skillet, heat the olive oil. Add the bacon and cook over moderate heat, stirring, until golden, 7 to 8 minutes. Remove the skillet from the heat and stir in the vinegar, tomatoes, shallot, garlic and basil. Scrape the bacon vinaigrette over the beans, season with salt and pepper and toss to evenly coat. Serve warm.
bacon recipe source: Jody Williams, Food & Wine, April 2014
2 pounds yellow wax beans, trimmed
3 tablespoons extra-virgin olive oil
4 ounces thickly sliced bacon, cut into lardons (1 cup)
2 tablespoons sherry vinegar
10 ounces cherry tomatoes, halved
1 small shallot, very finely chopped
2 garlic cloves, very finely chopped
1/3 cup chopped basil
Kosher salt
freshly ground pepper
Cook the beans in a large pot of salted boiling water until crisp-tender, about 5 minutes. Drain the beans and cool them under cold running water. Drain well and pat dry; transfer the beans to a large bowl.
In a large skillet, heat the olive oil. Add the bacon and cook over moderate heat, stirring, until golden, 7 to 8 minutes. Remove the skillet from the heat and stir in the vinegar, tomatoes, shallot, garlic and basil. Scrape the bacon vinaigrette over the beans, season with salt and pepper and toss to evenly coat. Serve warm.
bacon recipe source: Jody Williams, Food & Wine, April 2014
Friday, March 28, 2014
3245. BACON-WRAPPED SHRIMP with CHUNKY TOMATILLO SALSA and TOMATO VINAIGRETTE
serves four
Tomatillo salsa:
6 tomatillos, husked, rinsed, and cut in chunks
2 avocados, peeled and cut in chunks
2 jalapeños, cut in circles
1/2 bunch fresh cilantro, coarsely chopped
1/2 red onion, diced
Juice of 3 limes
2 tablespoons canola oil
sea salt and freshly ground black pepper
Tomato vinaigrette:
1 ripe tomato, halved, seeds squeezed out
1 canned chipotle pepper in adobo
1 garlic clove
Zest and juice of 1 lime
1 tablespoon sherry vinegar
1 teaspoon sugar
1/2 teaspoon sea salt
2 tablespoons canola oil
Shrimp:
20 large shrimp (about 2 pounds), peeled and deveined, tails on
10 bacon slices, halved
Extra-virgin olive oil
2 green onions, thinly sliced on the diagonal, for garnish
Chopped fresh cilantro, for garnish
For the tomatillo salsa, toss the tomatillos, avocados, jalapeños, cilantro, and onion together in a large bowl. Add the lime juice and canola oil, and turn to coat; season with salt and black pepper. Turn the mixture over a few times until the avocados are slightly mashed and the salsa is creamy. Cover and refrigerate while you prepare everything else.
Puree the tomato, chipotle, garlic, lime zest, lime juice, sherry vinegar, sugar, and salt in a blender until smooth. Pour in the oil and puree again until emulsified and slightly thickened. Refrigerate.
Wrap each shrimp in a piece of bacon, overlapping the ends so they stick together. Place a large skillet over medium heat, drizzle with a 1/2-count of oil, and heat just to the smoking point. Lay the shrimp in the pan (do this in batches if it’s crowded) and sauté until the bacon is crisp, tossing so the shrimp cook evenly. To serve, spoon a mound of the tomatillo salsa on each plate. Drizzle a pool of the tomato vinaigrette and top with 5 shrimp. Garnish with green onion and cilantro leaves.
bacon recipe source: Tyler Florence.com, October 9, 2009
Tomatillo salsa:
6 tomatillos, husked, rinsed, and cut in chunks
2 avocados, peeled and cut in chunks
2 jalapeños, cut in circles
1/2 bunch fresh cilantro, coarsely chopped
1/2 red onion, diced
Juice of 3 limes
2 tablespoons canola oil
sea salt and freshly ground black pepper
Tomato vinaigrette:
1 ripe tomato, halved, seeds squeezed out
1 canned chipotle pepper in adobo
1 garlic clove
Zest and juice of 1 lime
1 tablespoon sherry vinegar
1 teaspoon sugar
1/2 teaspoon sea salt
2 tablespoons canola oil
Shrimp:
20 large shrimp (about 2 pounds), peeled and deveined, tails on
10 bacon slices, halved
Extra-virgin olive oil
2 green onions, thinly sliced on the diagonal, for garnish
Chopped fresh cilantro, for garnish
For the tomatillo salsa, toss the tomatillos, avocados, jalapeños, cilantro, and onion together in a large bowl. Add the lime juice and canola oil, and turn to coat; season with salt and black pepper. Turn the mixture over a few times until the avocados are slightly mashed and the salsa is creamy. Cover and refrigerate while you prepare everything else.
Puree the tomato, chipotle, garlic, lime zest, lime juice, sherry vinegar, sugar, and salt in a blender until smooth. Pour in the oil and puree again until emulsified and slightly thickened. Refrigerate.
Wrap each shrimp in a piece of bacon, overlapping the ends so they stick together. Place a large skillet over medium heat, drizzle with a 1/2-count of oil, and heat just to the smoking point. Lay the shrimp in the pan (do this in batches if it’s crowded) and sauté until the bacon is crisp, tossing so the shrimp cook evenly. To serve, spoon a mound of the tomatillo salsa on each plate. Drizzle a pool of the tomato vinaigrette and top with 5 shrimp. Garnish with green onion and cilantro leaves.
bacon recipe source: Tyler Florence.com, October 9, 2009
Tuesday, February 25, 2014
3214. SEARED DIVER SCALLOPS and MONTEREY ABALONE, MASTIC-POACHED MATSUTAKES, CRISPY FARRO, and BACON CONSOMME
Bacon Consommé:
3 pounds slab bacon, cut into 1-inch chunks
6 large shallots, sliced
1 head garlic, halved
1 cup maple syrup
¼ cup Sherry vinegar
agar agar
Farro:
1 cup farro piccolo
4 cups hot water
salt
fryer oil
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon parsley
Matsutake mushrooms:
½ cup high quality mastic tears
¼ cup lemon juice
1 pound #1 grade matsutake mushrooms, cleaned
salt
Abalone and scallops:
4, ⅓-pound abalone
8 U-10 diver scallop
2 tablespoons butter
1 tablespoons lemon juice
1 tablespoons chopped parsley
For the Bacon Consommé: In a large pot, combine bacon, shallots, garlic, maple syrup, and
vinegar; add water to cover. Bring to a simmer, and cook 45 minutes,
until the broth is infused with bacon flavor. Strain the liquid and
weigh. Scale 2 percent agar agar based on total weight of liquid. Stir
the agar agar into the liquid, pour back into pot, and bring to a
simmer. Simmer for a few minutes, whisking constantly, to disperse the
agar. Strain the mixture and chill. When the mix begins to set, stir it
slightly to break up the structure. Once set, hang the mixture in
cheesecloth to clarify. The resulting liquid should be crystal clear
and taste of bacon.
For the Farro: In a pot combine, water, farro, and salt and bring to a simmer. Simmer until the farro is tender, drain excess water, and chill. Heat oil to 355ºF; fry farro until crisp. Toss the crispy farro with lemon juice, zest, and parsley. Season with salt. Reserve in an airtight container with silica gel to preserve texture.
For the Matsutake Mushrooms: In a large pot, dilute mastic tears in water and lemon juice. Season with salt and bring to a simmer. Poach mushrooms until tender and cooked through. Chill mushrooms in the broth, which can be reused multiple times.
For the Abalone and Scallops: Remove abalone from the shell. Remove the liver and innards with a small knife. Rinse the abalone under cold water. Lightly pound the abalone with a meat hammer. Remove feet from the scallops and rinse. Pat dry with paper towels. In a sauté pan, lightly brown the butter. Add scallops and caramelize on one side. Flip the scallops and add the abalone. Once abalone are browned, flip and add matsutake mushrooms. Add the lemon juice and salt and quickly baste in the pan. Remove everything from pan and reserve on a side dish for plating.
To Assemble and Serve: In a shallow bowl, plate the abalone and scallops and matsutake mushrooms, arranging faro around. Warm the bacon consommé and pour into bowls.
bacon recipe courtesy of: Chef Marty Cattaneo, on StarChefs.com, May 2013
Thursday, January 09, 2014
3167. SAVORY BREAD PUDDING with TUSCAN KALE, BACON, SCALLIONS and MAPLE
serves six
2 tablespoons unsalted butter, plus more for the baking dish
1/2 lb. challah (about 1/2 loaf), cut into 1-inch cubes
3 tablespoons pure maple syrup
Kosher salt
1 bunch (about 10 oz.) Tuscan kale, ribs removed and leaves chopped into 1-inch pieces
5 strips bacon, halved to fit in the pan (if necessary)
1 bunch scallions (white and green parts), cut crosswise into thin slices (about 1 cup)
8 large eggs
2 cups whole milk
1 cup heavy cream
1/2 teaspoon sherry vinegar
freshly ground pepper
1/2 cup coarsely grated parmigiano-reggiano
Preheat the oven to 375 degrees F. Position a rack in the center of the oven. Rub a 13x9-inch baking dish all over with a little butter.
Arrange the bread cubes in a single layer on a rimmed baking sheet and bake until lightly toasted, 8 to 10 minutes. (They will be starting to turn golden around the edges). Let the bread cubes cool for a few minutes on the sheet and then transfer them to a large bowl.
In a small saucepan, melt the 2 tablespoons butter over medium-low heat. After the butter has melted, continue to cook it, swirling the pan occasionally, until the milk solids turn nutty brown. (This can take anywhere from 3 to 6 minutes, depending on the pan you're using). Remove the pan from the heat and stir in 2 tablespoons of the maple syrup. Drizzle the brown butter-maple mixture over the bread cubes, stirring the bread as you drizzle, and toss well. Sprinkle the bread crumbs with a little salt and toss again.
Fill a wide, large pot two-thirds full of water. Add 2 teaspoons salt and bring to a boil. Add the kale to the boiling water and start timing immediately. Taste a leaf after 4 minutes. It should not be tough or rubbery. If it is, cook for 1 to 2 minutes longer. Drain the kale very thoroughly in a fine-mesh colander in the sink. Rinse with cool water until cool enough to handle. Squeeze handfuls of the kale to remove as much excess liquid as possible and then use your fingers to loosen and separate the kale so that it isn't clumped together.
In a medium heavy nonstick skillet, cook the bacon over medium-low heat until crisp and browned, 10 to 14 minutes. Transfer the bacon to a paper towel-lined plate and let cool. When the bacon is cool enough to handle, break it up into smaller pieces. Pour off half of the bacon fat. Add the scallions to the skillet and cook, stirring, until softened and beginning to brown, about 2 minutes. Add the kale, stir well to coat the kale with the scallions and pan dripping, and remove the pan from the heat.
In a large mixing bowl, whisk together the eggs, milk, cream, remaining 1 tablespoon maple syrup, sherry vinegar, several grinds of pepper, and 3/4 teaspoon salt until well combined.
Arrange half of the bread cubes in a single layer in the prepared baking dish. Top with half of the bacon (including any crumbs), half of the kale and scallion mixture, and one-third of the Parmigiano. Repeat with the remaining bread, bacon, and veggies, and another third of the cheese. Pour the egg mixture evenly over everything. (Start at one end and pour slowly back and forth). Using your hands, gently press down on the bread and veggies to force the custard to evenly surround everything. Top with the remaining Parmigiano. Let sit for about 20 minutes and gently press down again.
Bake in the preheated oven until the bread pudding has risen and is set and dry in the middle (it will be golden all over), 40 to 45 minutes. Let settle for a few minutes and serve hot or very warm.
bacon recipe courtesy of: The Fresh & Green Table: Delicious Ideas for Bringing Vegetables Into Every Meal, by Susie Middleton; San Francisco: Chronicle Books, 2012; pp. 92-93
2 tablespoons unsalted butter, plus more for the baking dish
1/2 lb. challah (about 1/2 loaf), cut into 1-inch cubes
3 tablespoons pure maple syrup
Kosher salt
1 bunch (about 10 oz.) Tuscan kale, ribs removed and leaves chopped into 1-inch pieces
5 strips bacon, halved to fit in the pan (if necessary)
1 bunch scallions (white and green parts), cut crosswise into thin slices (about 1 cup)
8 large eggs
2 cups whole milk
1 cup heavy cream
1/2 teaspoon sherry vinegar
freshly ground pepper
1/2 cup coarsely grated parmigiano-reggiano
Preheat the oven to 375 degrees F. Position a rack in the center of the oven. Rub a 13x9-inch baking dish all over with a little butter.
Arrange the bread cubes in a single layer on a rimmed baking sheet and bake until lightly toasted, 8 to 10 minutes. (They will be starting to turn golden around the edges). Let the bread cubes cool for a few minutes on the sheet and then transfer them to a large bowl.
In a small saucepan, melt the 2 tablespoons butter over medium-low heat. After the butter has melted, continue to cook it, swirling the pan occasionally, until the milk solids turn nutty brown. (This can take anywhere from 3 to 6 minutes, depending on the pan you're using). Remove the pan from the heat and stir in 2 tablespoons of the maple syrup. Drizzle the brown butter-maple mixture over the bread cubes, stirring the bread as you drizzle, and toss well. Sprinkle the bread crumbs with a little salt and toss again.
Fill a wide, large pot two-thirds full of water. Add 2 teaspoons salt and bring to a boil. Add the kale to the boiling water and start timing immediately. Taste a leaf after 4 minutes. It should not be tough or rubbery. If it is, cook for 1 to 2 minutes longer. Drain the kale very thoroughly in a fine-mesh colander in the sink. Rinse with cool water until cool enough to handle. Squeeze handfuls of the kale to remove as much excess liquid as possible and then use your fingers to loosen and separate the kale so that it isn't clumped together.
In a medium heavy nonstick skillet, cook the bacon over medium-low heat until crisp and browned, 10 to 14 minutes. Transfer the bacon to a paper towel-lined plate and let cool. When the bacon is cool enough to handle, break it up into smaller pieces. Pour off half of the bacon fat. Add the scallions to the skillet and cook, stirring, until softened and beginning to brown, about 2 minutes. Add the kale, stir well to coat the kale with the scallions and pan dripping, and remove the pan from the heat.
In a large mixing bowl, whisk together the eggs, milk, cream, remaining 1 tablespoon maple syrup, sherry vinegar, several grinds of pepper, and 3/4 teaspoon salt until well combined.
Arrange half of the bread cubes in a single layer in the prepared baking dish. Top with half of the bacon (including any crumbs), half of the kale and scallion mixture, and one-third of the Parmigiano. Repeat with the remaining bread, bacon, and veggies, and another third of the cheese. Pour the egg mixture evenly over everything. (Start at one end and pour slowly back and forth). Using your hands, gently press down on the bread and veggies to force the custard to evenly surround everything. Top with the remaining Parmigiano. Let sit for about 20 minutes and gently press down again.
Bake in the preheated oven until the bread pudding has risen and is set and dry in the middle (it will be golden all over), 40 to 45 minutes. Let settle for a few minutes and serve hot or very warm.
bacon recipe courtesy of: The Fresh & Green Table: Delicious Ideas for Bringing Vegetables Into Every Meal, by Susie Middleton; San Francisco: Chronicle Books, 2012; pp. 92-93
Sunday, December 29, 2013
3156. GRILLED and SMOKED MACKEREL with WATERCRESS, BACON and WALNUT DRESSING
makes two servings
2 fresh mackerel fillets, trimmed and cut into 3 pieces
2 smoked mackerel fillets, lightly broken
100 ml olive oil
2 grams thyme leaves
2 grams coarse sea salt
8 turns fresh black pepper
40 ml sherry wine vinegar
1 teaspoon caster sugar
For the salad:
50 ml vegetable oil
100 grams smoked bacon cut into 2mm slices then cut into neat lardons or cubes
Bacon and Sherry Vinaigrette:
250 ml vegetable oil
110 grams smoked bacon lardons
4 banana shallot, finely sliced
12 turns of milled pepper
50 grams walnuts, roughly chopped
3 garlic cloves, finely chopped
1 teaspoon thyme leaves
160 ml sherry wine vinegar
40 grams soft brown sugar
10 grams Dijon mustard
2 egg yolks
50 ml single cream
1 tablespoon parsley, chopped
To finish the salad:
100 grams walnuts halves, lightly toasted and chopped
6 spring onions, coarsely sliced
350 grams baby watercress, washed
Mix together the olive oil, thyme, salt, pepper, sherry vinegar and the sugar. Place the fresh mackerel fillets onto an oiled baking tray and brush with the olive oil mixture.
Heat a non-stick saute pan on a high heat then add the oil. When hot add the bacon and cook for 3-4 minutes till nice and crispy. Tip the bacon into a sieve and keep all the oil. Drain the bacon onto some kitchen paper.
Pour the oil from the drained bacon into a non stick saute pan along with the extra 100ml oil. Heat the pan and add the smoked bacon lardons. Cook gently, add the shallots, pepper, walnuts, garlic and thyme. Cook for 2 minutes until they are soft.
Drain the bacon lardons and shallots into a sieve keeping all the oil from all the cooked bacon too.
Place the pan back onto the stove with the bacon, shallots and garlic mix then add 100ml sherry vinegar, soft brown sugar and reduce until it has all evaporated, keep aside in a bowl.
Place the mustard, remaining vinegar, egg yolks and freshly milled pepper into a bowl. Whisk for a minute until it thickens. Add the oil from the cooked bacon and the remaining vegetable oil. Whisk all the time as it starts to thicken. If the dressing is too thick add a little warm water. Add the cream and parsley and check the seasoning.
Place the mackerel under a hot grill to cook and cook for approx 3-4 minutes till golden.
Put the watercress in a bowl, with the sliced spring onions, chopped walnuts, first cooked bacon and shallot mix. Add enough of the dressing to bind the salad together, taste the salad then add a little salt and pepper if required.
Mix the salad well and add the smoked mackerel. Place into a bowl or plate, top with the cooked mackerel and sprinkle over the top the remaining crispy bacon and serve.
bacon recipe courtesy of: Tom Aikens for Selfridges; via River Cottage
2 fresh mackerel fillets, trimmed and cut into 3 pieces
2 smoked mackerel fillets, lightly broken
100 ml olive oil
2 grams thyme leaves
2 grams coarse sea salt
8 turns fresh black pepper
40 ml sherry wine vinegar
1 teaspoon caster sugar
For the salad:
50 ml vegetable oil
100 grams smoked bacon cut into 2mm slices then cut into neat lardons or cubes
Bacon and Sherry Vinaigrette:
250 ml vegetable oil
110 grams smoked bacon lardons
4 banana shallot, finely sliced
12 turns of milled pepper
50 grams walnuts, roughly chopped
3 garlic cloves, finely chopped
1 teaspoon thyme leaves
160 ml sherry wine vinegar
40 grams soft brown sugar
10 grams Dijon mustard
2 egg yolks
50 ml single cream
1 tablespoon parsley, chopped
To finish the salad:
100 grams walnuts halves, lightly toasted and chopped
6 spring onions, coarsely sliced
350 grams baby watercress, washed
Mix together the olive oil, thyme, salt, pepper, sherry vinegar and the sugar. Place the fresh mackerel fillets onto an oiled baking tray and brush with the olive oil mixture.
Heat a non-stick saute pan on a high heat then add the oil. When hot add the bacon and cook for 3-4 minutes till nice and crispy. Tip the bacon into a sieve and keep all the oil. Drain the bacon onto some kitchen paper.
Pour the oil from the drained bacon into a non stick saute pan along with the extra 100ml oil. Heat the pan and add the smoked bacon lardons. Cook gently, add the shallots, pepper, walnuts, garlic and thyme. Cook for 2 minutes until they are soft.
Drain the bacon lardons and shallots into a sieve keeping all the oil from all the cooked bacon too.
Place the pan back onto the stove with the bacon, shallots and garlic mix then add 100ml sherry vinegar, soft brown sugar and reduce until it has all evaporated, keep aside in a bowl.
Place the mustard, remaining vinegar, egg yolks and freshly milled pepper into a bowl. Whisk for a minute until it thickens. Add the oil from the cooked bacon and the remaining vegetable oil. Whisk all the time as it starts to thicken. If the dressing is too thick add a little warm water. Add the cream and parsley and check the seasoning.
Place the mackerel under a hot grill to cook and cook for approx 3-4 minutes till golden.
Put the watercress in a bowl, with the sliced spring onions, chopped walnuts, first cooked bacon and shallot mix. Add enough of the dressing to bind the salad together, taste the salad then add a little salt and pepper if required.
Mix the salad well and add the smoked mackerel. Place into a bowl or plate, top with the cooked mackerel and sprinkle over the top the remaining crispy bacon and serve.
bacon recipe courtesy of: Tom Aikens for Selfridges; via River Cottage
Friday, November 22, 2013
3119. BACON-WRAPPED HALIBUT with LIME SCALLION SAUCE
yields six servings
Bacon Wrapped Halibut
6 6 ounce skinless boneless halibut filet (cut in 5” by 2” rectangles)
12 pieces of double smoked bacon
Zest of 2 lemons
Pepper
2 large bunches of fresh watercress
Toothpicks soaked in water for 30 minutes and drained
Dressing
2 egg yolks
¼ cup sherry vinegar
1 teaspoon Dijon mustard
1 tablespoon lime juice
¾ cup chopped scallions green parts only
1 tablespoon cilantro leaves
1 cup olive oil
Bacon Wrapped Halibut: Ask your fishmonger to cut your filets as rectangular as possible (preferably 5” by 2”). Place a drip pan under the burners. Preheat the barbeque to medium high heat 375-400°F (190-205°C). To prepare the fish, pat it well with paper towel. Season with pepper and sprinkle with lemon zest. Place 2 slices of bacon on the cutting board, overlapping the edge making a thick band. Wrap the halibut with the bacon and secure with a soaked toothpick. Place fish down on the hot grill over the drip pan. Cook fish for 4-5 minutes per side or until the bacon is golden brown. Remove fish from the grill and serve with lime scallion sauce and watercress.
Dressing: To prepare the dressing, place all ingredients (except oil) in a blender. Turn the blender on and gradually add the oil until you reach a consistency you like. Reserve.
bacon recipe courtesy of: Matt Dunigan, Road Grill, Food Network Canada
Bacon Wrapped Halibut
6 6 ounce skinless boneless halibut filet (cut in 5” by 2” rectangles)
12 pieces of double smoked bacon
Zest of 2 lemons
Pepper
2 large bunches of fresh watercress
Toothpicks soaked in water for 30 minutes and drained
Dressing
2 egg yolks
¼ cup sherry vinegar
1 teaspoon Dijon mustard
1 tablespoon lime juice
¾ cup chopped scallions green parts only
1 tablespoon cilantro leaves
1 cup olive oil
Bacon Wrapped Halibut: Ask your fishmonger to cut your filets as rectangular as possible (preferably 5” by 2”). Place a drip pan under the burners. Preheat the barbeque to medium high heat 375-400°F (190-205°C). To prepare the fish, pat it well with paper towel. Season with pepper and sprinkle with lemon zest. Place 2 slices of bacon on the cutting board, overlapping the edge making a thick band. Wrap the halibut with the bacon and secure with a soaked toothpick. Place fish down on the hot grill over the drip pan. Cook fish for 4-5 minutes per side or until the bacon is golden brown. Remove fish from the grill and serve with lime scallion sauce and watercress.
Dressing: To prepare the dressing, place all ingredients (except oil) in a blender. Turn the blender on and gradually add the oil until you reach a consistency you like. Reserve.
bacon recipe courtesy of: Matt Dunigan, Road Grill, Food Network Canada
Sunday, November 10, 2013
3107. EDAM BACON FONDUE
1/2 lb. Edam cheese in 1/2-inch cubes (younger cheese best)
1/2 lb. Monterey Jack cheese in 1/2-inch cubes
2 tablespoons cornstarch
3 slices thick cut bacon, 1/4-inch dice
1/2 medium sweet onion, diced small
1 small jar pimento pieces, well drained
1 large clove garlic, minced
1 1/2 cups dry white wine
2 tablespoons sherry vinegar
1-3 teaspoons Tabasco or your favorite
crisp, tart apple pieces
crisp pear pieces
toasted dense bread cubes
roasted pork tenderloin cubes
firmly cooked potato pieces
cold boiled shrimp
Cube the cheeses, combine in a bowl with the cornstarch. Dice the bacon, onion and garlic; drain the pimentos.
Sauté the bacon in a large frying pan over medium heat until beginning to brown; add the onion and cook until softened but don’t brown. Add the garlic and cook until fragrant (no more than a minute). Spoon off the visible rendered bacon drippings.
Add the white wine, sherry vinegar and hot sauce; mix well and bring to a simmer. Add the cheese mixture in four or five additions, mixing well until all the cheese has fully melted and everything is well combined.
Pour into your fondue pot, turn it to low or light the heat source and get after it.
bacon recipe courtesy of: Jack P. in Virginia; Mark McGlothlin, Chi Wulff, October 11, 2013
1/2 lb. Monterey Jack cheese in 1/2-inch cubes
2 tablespoons cornstarch
3 slices thick cut bacon, 1/4-inch dice
1/2 medium sweet onion, diced small
1 small jar pimento pieces, well drained
1 large clove garlic, minced
1 1/2 cups dry white wine
2 tablespoons sherry vinegar
1-3 teaspoons Tabasco or your favorite
crisp, tart apple pieces
crisp pear pieces
toasted dense bread cubes
roasted pork tenderloin cubes
firmly cooked potato pieces
cold boiled shrimp
Cube the cheeses, combine in a bowl with the cornstarch. Dice the bacon, onion and garlic; drain the pimentos.
Sauté the bacon in a large frying pan over medium heat until beginning to brown; add the onion and cook until softened but don’t brown. Add the garlic and cook until fragrant (no more than a minute). Spoon off the visible rendered bacon drippings.
Add the white wine, sherry vinegar and hot sauce; mix well and bring to a simmer. Add the cheese mixture in four or five additions, mixing well until all the cheese has fully melted and everything is well combined.
Pour into your fondue pot, turn it to low or light the heat source and get after it.
bacon recipe courtesy of: Jack P. in Virginia; Mark McGlothlin, Chi Wulff, October 11, 2013
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