3721. KIMCHI-BACON QUESADILLAS

serves four


8 flour tortillas
1-1½ cups kimchi, drained and roughly chopped
8 slices thick-cut bacon, chopped into roughly 1" pieces
2 cups grated monterey jack cheese
2 cups grated white cheddar cheese
Nonstick cooking spray

Optional (but recommended) toppings:
1 avocado, thinly sliced
scallions, chopped
queso fresco, crumbled
pico de gallo
gojuchang aioli

Cook bacon over medium heat in a medium pan until golden brown and fat is rendered. Remove bacon to a paper-towel lined plate to drain. Add kimchi to the bacon drippings and cook, stirring ocassionally, until it starts to caramelize, about 6-8 minutes.

Build your quesadillas. Mix cheeses together. Sprinkle approximately ½ cup of cheese onto a tortilla, followed by a bit of kimchi and bacon. Top with another ½ cup of cheese and another tortilla. Repeat three more times with remaining tortillas.

Spray a medium sized skillet (one big enough to fit your tortillas) with nonstick cooking spray and heat over medium heat. Cook quesadillas, one at a time and spraying pan with nonstick spray in between each one, for about 1-2 minutes, until tortilla is golden brown, and then carefully flip and cook 1-2 minutes more.

Cut into wedges and serve immediately with avocado, scallions, queso fresco, pico de gallo, and/or gochujang aioli.


bacon recipe source: Chris, Shared Appetite (@sharedappetite) 

3538. JALAPENO EGG BURGER with BACON AIOLI

serves four

Jalapeno egg burger:

4 (1/4 pound) hamburger patties

seasoning salt

4 eggs

2 tablespoons butter

1 jalapeno, sliced

4 hamburger buns

Bacon aioli:

3 slices bacon 

1/2 cup mayonnaise 

1 tablespoon lemon juice 

1 tablespoon olive oil 

2 garlic cloves, minced 

salt and pepper

Make aioli first. Cook bacon over medium heat until cooked through. Transfer to a paper towel lined plate to cool. Once cool dice into small pieces. 

In a bowl whisk together mayonnaise, lemon juice, olive oil and garlic. Stir in bacon. Season to taste with salt and pepper. Cover and refrigerate until ready to use. 

Season both sides of hamburger patties with seasoning salt. Cook until cooked through. 

While hamburgers are cooking, melt butter in a skillet over medium heat. Cook eggs 1-2 minutes on each side, white should be set but yolk soft. 

Toast hamburger buns. 

To assemble a burger: Place hamburger on bottom bun, top with fried egg and sliced jalapenos. Spread bacon aioli on top bun. Repeat with remaining ingredients. Serve.

bacon recipe source: Deseree Kazda, Life's Ambrosia (@LifesAmbrosia), February 2015

3590. SMOKED AVOCADO, HARISSA SHRIMP and BACON SANDWICH with LEMON AIOLI

makes four sandwiches


Special equipment:
stovetop smoker
applewood chips

Smoke avocado:
2 ripe avocados
1 lemon

Lemon aioli:
1/2 cup mayonnaise
1 clove garlic, minced
1 teaspoon dijon mustard
1 lemon, juice and zest

Arugula:
2 cups arugula
1 tablespoon olive oil
squeeze of lemon juice
2 tablespoons parmesan cheese

Shrimp:
1 lb shrimp, peeled and deveined
2 tablespoons olive oil
1 1/2 tablespoons harissa
8 strips thick cut applewood bacon, cooked crisp
4 sandwich rolls
butter
sea salt and freshly ground pepper

Smoked avocado: Cut avocados in half lengthwise. Remove pit and generously squeeze the juice of 1 lemon all over the avocado meat. Using 1 1/2 tablespoons of apple wood chips, smoke according to your stovetop smoker’s directions for 30 minutes over medium low heat. After 30 minutes, remove the avocados from the smoker, rub with a bit more lemon juice and set aside. While the avocado is smoking, fry the bacon, make the aioli, dress the arugula and cook the shrimp. 



Lemon aioli: In a small bowl, combine mayonnaise, garlic, dijon and the zest of 1/2 a lemon. Add in the juice of 1/2 the lemon and stir to combine. Taste and adjust seasonings. Cover and store in the refrigerator until ready to use.

Arugula: In a medium bowl, toss together arugula, olive oil, a squeeze of lemon juice and 2 tablespoons parmesan cheese. Taste and adjust seasoning with additional lemon juice, sea salt and freshly ground pepper. Set aside.

Shrimp: Combine shrimp, 2 tablespoons olive oil and harissa. Grill just until no longer opaque.  Set aside.

Assemble the sandwiches: Split the bread lengthwise and lightly butter. Broil until toasted, about 3-4 minutes. Spread lemon aioli on one side of the bread. Top with 1/4 of the shrimp and two strips of bacon. Top with 1/4 of the arugula. On the other half of the bread, spread 1/4 of the avocado. Sprinkle with course sea salt and top the other half of the sandwich.


bacon recipe source: Holly, frommyimpossiblytinykitchen (@itsFMITK), April 17, 2014

3511. MUSTARD-AND-BACON-CRUSTED CHICKEN BITES with BACON AIOLI

makes 12-16 bites


Chicken bites 
4 jumbo chicken tenderloins (about 10-12 ounces total)

1/2 cup mustard powder

1 teaspoon chopped flat-leaf Italian parsley

1/2 cup cooked and chopped bacon

2 cups panko breadcrumbs

6 eggs

1 cup canola oil

 

Bacon aioli 

1/2 cup mayonnaise

2 teaspoons fresh squeezed lemon juice

1 teaspoon chopped garlic

4 bacon strips, cooked and roughly chopped

 

Roll chicken tenderloins in mustard powder. Combine chopped parsley, cooked bacon and panko in a separate bowl. In a third bowl, beat eggs with 3 tablespoons water.

 

Dredge the chicken in the egg wash, covering the chicken completely. Remove it from the egg wash, allow any excess liquid to drip off, and roll the chicken in panko mix until completely covered. Remove and place in refrigerator until ready to cook.

 

When ready to cook, heat 1 cup oil in a saucepan over medium heat and cook both sides of chicken until chicken is cooked through, about 2–3 minutes each side (internal temperature of 160°F). Cut chicken into 1/2-inch pieces and serve with bacon aioli.

 

 

bacon recipe source: Food Republic (@foodrepublic), December 13, 2013; adapted from Small Bites Big Flavor: Simple, Savory, and Sophisticated Recipes for Entertaining by Eric Levine (Lyons Press, 2013)

3234. FRIED AVOCADO SANDWICHES with BACON and HOMEMADE LEMON AIOLI

serves four


8 slices good whole-grain bread
8 slices bacon, cooked
1 cup arugula
1 large beefsteak tomato, cut into ¼ inch slices

Aioli:
1 egg yolk
¼ cup olive oil
¼ cup canola oil
2 teaspoons lemon juice, plus more to taste
½ teaspoon lemon zest
¼ teaspoon salt, plus more to taste
Black pepper

Avocado:
1 avocado, pitted and cut into ¼ inch slices
¼ cup panko breadcrumbs
¼ cup plain breadcrumbs
1 egg white + ½ tablespoon water
¼ teaspoon salt
¼ teaspoon garlic powder
1 tablespoon olive oil

To make aioli: Place yolk, lemon juice, salt and zest in the bottom of a blender. Turn on high and VERY slowly drizzle in oils. Blend until the mixture becomes homogeneous and looks similar to mayo. Season to taste with salt, lemon juice, and pepper.

To make avocados: Combine breadcrumbs, salt and garlic powder in a small bowl. Combine egg white and white in a small bowl. Place sliced avocado in bread crumbs, then egg white and then back into bread crumbs. Place on a cooling rack while you prepare the others. Heat one tablespoon of olive oil in a large sauté pan over a medium-high heat. Cook avocados until brown on each side, about 30 seconds per side.

Butter bread and toast in a large sauté pan over a medium-high heat until golden brown.

Slather aioli on bottom of toasted bread, top with tomato (season tomato with salt and pepper), then bacon, followed by the arugula and fried avocado. If desired put a little more aioli on top piece of bread.


bacon recipe courtesy of: Nicole Shoemaker, Cooking for Keeps, April 4, 2013

1838. ROASTED TURKEY, AVOCAO, BACON, ONION RELISH and AIOLI on CIABATTA

makes four sandwiches


For onion relish
2 yellow onions, thinly sliced
1/4 cup dark brown sugar
1/2 cup red-wine vinegar
1/2 cup balsamic vinegar

For aïoli
1 egg yolk
1/2 clove garlic, minced (about 1/2 teaspoon)
1 teaspoon Dijon mustard
1/2 ounce white-wine vinegar
4 ounces grape seed oil
1 ounce olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon pepperoncini or cayenne pepper

For sandwiches
1 pound roasted turkey breast, sliced (use your thanksgiving leftovers!)
4 ciabatta rolls
12 slices bacon
1 avocado, halved, pitted, peeled, and thinly sliced

Make onion relish: In heavy medium pot, combine onions and enough water to cover and bring to boil, then strain. Return onions to pot and add sugar, red wine vinegar, and balsamic vinegar. Place over moderate heat and bring to simmer. Reduce heat to low, and cook, uncovered, stirring occasionally, until onions are completely tender and have no bite left, about one and a half hours. (The liquid should be syrupy and coat the onions.) Remove from heat and cool to room temperature.

Make aïoli: In food processor or blender, purée yolk, garlic, mustard, and vinegar until smooth and creamy, 1 to 2 minutes. Combine oils, then, with motor running, slowly drizzle into processor until completely emulsified, about 2 minutes. (If aïoli gets too thick, add a small amount of warm water, 1 teaspoon at a time.) Sprinkle in salt, pepper, and pepperoncini, cover with plastic wrap, and refrigerate until ready to use.

Preheat oven to 350°F.

Cook bacon: In large, heavy skillet over moderate heat, cook 6 slices bacon, turning occasionally, until crisp, then transfer with tongs to paper towel–lined plate to drain. Repeat with remaining 6 slices. Set aside.

Assemble sandwiches: Slice each ciabatta in half and place on large baking sheet. Place 4 ounces turkey on each of four ciabatta bottoms, then spread onion relish over meat. Lay 3 slices bacon on each of 4 ciabatta tops. Transfer baking sheet to oven and toast until bacon is crispy and edges of ciabatta turn light golden brown, about 5 minutes (the turkey does not have to get hot). Remove from oven and transfer bacon to other side of ciabatta, laying on top of onion relish. Divide avocado slices between sandwiches, placing on top of bacon. Spread aïoli evenly across each ciabatta top, close sandwiches, slice each in half, and serve.


bacon recipe courtesy of: Tom Colicchio, 'wichcraft, New York: (212) 780-0577 / San Francisco: (415) 593-3895 | Epicurious, December 2006

1642. POTATO, BACON and SQUASH HASH

3 cups potatoes, peeled, cut in 1/4-inch dice
6 cups plus 2 tablespoons canola oil
3 cups calabaza pumpkin, peeled, seeded, cut in 1/4-inch dice (or use regular pumpkin for a denser consistency. Any squash will do for flavor)
1/2 teaspoon ground cumin, toasted
1/2 teaspoon ground coriander, toasted
1/2 teaspoon ground black pepper, toasted
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon cinnamon
1/3 cup plus 4 teaspoons orange aioli (recipe follows)
orange oil (recipe follows)
1/4 cup smoked bacon, finely diced
Kosher salt, to taste
freshly ground black pepper, to taste
4 fresh chives, chopped
4 potato gaufrettes (optional)

Orange Aioli and Orange Oil
1 cup freshly squeezed orange juice
1 egg yolk (or substitute 2 1/2 tablespoons pasteurized egg yolks)
2 tablespoons freshly squeezed lemon juice
1/2 tablespoon Dijon mustard
1 cup canola oil
1 to 2 tablespoons water

Combine potatoes and 6 cups oil in heavy saucepan. Cook over medium heat until to 170ºF. Adjust heat to maintain temperature and cook until potatoes are fork tender, 12 to 18 minutes, taking care to maintain temperature. Remove potatoes with slotted spoon. Drain on paper towels, reserving the oil. Set aside to cool.

In mixing bowl, toss pumpkin with cumin, coriander, black pepper, salt, sugar, paprika, cinnamon and remaining 2 tablespoons oil. Bake on sheet pan in preheated 350ºF oven until pumpkin is fork tender, 15 to 20 minutes; cool.

Prepare Orange Aioli: In a sauté pan over medium heat, reduce orange juice to 1/4 cup; cool. In small bowl, whisk together egg yolk, lemon juice and mustard; slowly whisk in oil. Add half the reduced orange juice. Thin with water to desired consistency.

Prepare Orange Oil: Transfer remaining reduced orange juice to a bowl and whisk in 1/2 cup reserved oil from cooking potatoes.

In sauté pan over medium heat, slowly render bacon until meaty but not crisp, about 5 minutes. Pour off some of the fat. Add potatoes and pumpkin; season to taste with salt and pepper and heat gently. Remove from heat and stir in 1/3 cup Orange Aioli.

Divide potato mixture among 4 ring molds that have been placed on serving plates. Press gently to compact then carefully remove molds. Top each with 1 teaspoon Orange Aioli; drizzle 1 to 1 1/2 tablespoons Orange Oil around rings. Garnish each with chopped chives and an potato gaufrette.


bacon recipe courtesy of: Idaho Potato Commission, 661 South Rivershore Lane, Eagle, Idaho 83616, 208-334-2350

1068. MACKEREL EGGY BREAD with BACON, WATERCRESS, RADISHES and SAFFRON AIOLI

serves 4


1–2 tablespoons vegetable oil
8 rashers smoked streaky bacon
100 grams watercress, washed and drained
12 radishes, quartered
250 grams smoked mackerel fillets, skinned and mashed with a fork
8 slices white bread, crusts removed
2 tomatoes, thinly sliced
2 large eggs
100ml single cream

Saffron Aioli
a pinch saffron threads
2 teaspoon lemon juice
1 garlic clove, finely chopped
1 large egg
150ml light olive oil or extra virgin rapeseed oil

For the aioli, put the saffron in a small bowl with the lemon juice and leave to soak for 5 minutes. Stir in the garlic and soak for a further 5 minutes. Separate the egg and add the yolk to the saffron mixture. Whisk this with a fork, then add half the white too. Whisk in the oil, ½ tsp at a time, until you’ve used up a quarter of the oil. Now add 1 tsp at a time until you’ve used half of it. Then slowly drizzle the rest in, whisking continuously, until it is all emulsified. If it looks as though the mixture will split, add 1 tsp hot water and whisk for 15 seconds. Season, cover tightly and put in the fridge.

Preheat the oven to 140°C/gas 1. Spread the mackerel thinly over the 8 slices of bread and lay the tomatoes on half of these. Press the remaining 4 slices of bread firmly on top. Whisk the eggs with the cream and a pinch of salt. Dip the mackerel sandwiches in the egg coating on both sides. Place on a tray. Pour over any excess eggy mixture. Heat a frying pan over a medium heat and add the oil. Fry the sandwiches in batches for 3–4 minutes each side, until golden. Place in the oven to keep warm. Wipe the pan and fry the bacon until crisp.

Place the eggy bread on warm plates. Top with the watercress, radish and bacon. Dollop with a spoonful of aioli and serve.


courtesy of: Waitrose, Waitrose Limited, Doncastle Road, Bracknell, Berkshire, RG12 8YA

1067. BRUSSEL SPROUT BEIGNETS with BACON AIOLI

yields 30 beignets


1 pound Brussels sprouts
3 tablespoons olive oil
3 large garlic cloves, minced
1/4 teaspoon dried crushed red pepper
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup milk
vegetable oil
bacon aïoli (see recipe below)

Chop 1/2 pound Brussels sprouts; cut remaining Brussels sprouts in half. Sauté chopped Brussels sprouts in hot olive oil in a large skillet over medium-high heat 7 minutes or until golden; add garlic and crushed red pepper. Sauté 30 seconds. Remove from heat; cool. Combine flour and next 3 ingredients in a large bowl; whisk in milk. Stir in cooked and uncooked Brussels sprouts. Pour vegetable oil to depth of 3 inches into a Dutch oven; heat to 375°. Drop batter by heaping tablespoonfuls into hot oil. Fry beignets 2 minutes on each side or until golden. Drain well on paper towels. Serve with bacon aïoli.


Bacon Aïoli

yields 1 1/4 cups

5 slices bacon
1 garlic clove, chopped
1/3 cup egg substitute
2 tablespoons fresh lemon juice
1/2 cup vegetable oil

Cook bacon in a large skillet until crisp; drain on paper towels, reserving 1 tablespoon drippings. Crumble bacon. Process reserved bacon drippings, garlic, egg substitute, and lemon juice in a food processor until smooth, stopping once to scrape down sides. With processor running, pour oil through food chute in a slow, steady stream. Stir in bacon.


courtesy of: Coastal Living, November 2001

796. BLTs on TOASTED BRIOCHE with AIOLI and BASIL

makes 6 sandwiches


24 thick slices of applewood-smoked bacon (1 3/4 pounds)
2 large egg yolks
1 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 large garlic clove, pounded to a paste in a mortar or minced
Salt and freshly ground pepper
Cayenne
3 tomatoes, sliced 1/4 inch thick
1/3 cup thinly sliced basil, preferably opal
Twelve 1/2-inch-thick slices of brioche
4 tablespoons unsalted butter, softened
12 small Boston lettuce leaves

Preheat the oven to 450°. Arrange the bacon slices on 2 large rimmed baking sheets and bake for about 15 minutes, or until browned and chewy. Drain on paper towels.
In a medium bowl, whisk the egg yolks. Very gradually whisk in 1 cup of the olive oil; start with small drizzles, then whisk in the oil in a thin stream until the mayonnaise is very thick. Whisk in the lemon juice and garlic paste and season with salt, pepper and cayenne.

Spread the tomato slices on a large plate. Season with salt and pepper and sprinkle with the basil and the remaining 2 tablespoons of olive oil.
Heat a large cast-iron skillet. Spread each slice of brioche with 1 teaspoon of butter and set 2 slices in the skillet, buttered side down. Toast over high heat until browned and crisp. Turn and toast the other side. Repeat with the remaining slices of brioche.

Set the brioche toasts on a work surface, buttered side up. Spread each toast with 1 tablespoon of the mayonnaise. Top 6 of the toast slices with 2 lettuce leaves, 2 tomato slices and 4 bacon strips and close the sandwiches. Carefully cut the BLTs in half and serve.

MAKE AHEAD: The garlicky mayonnaise can be refrigerated for up to 2 days.

NOTES BEER: A crisp American beer will stand up to the smoky bacon and the spicy cayenne. Try the Samuel Adams Boston Lager or Pete's Wicked Ale.


courtesy of: Suzanne Goin, "Tomato Paradise," Food & Wine, August 2004

681. SMOKY TUNA and BACON BURGERS with LEMONGRASS AIOLI

serves 4


1 pound tuna steak, well chilled
1 strip of bacon, minced
1/4 cup plus 1 tablespoon Lemongrass Wet Rub (recipe below)
salt and freshly ground pepper
vegetable oil, for brushing
1/4 cup mayonnaise
4 brioche rolls or hamburger buns
sliced red onion, for serving

Light a grill. On a work surface, using a sharp knife, cut the tuna into thin strips. Stack the strips and cut them into cubes. Add the minced bacon and chop until the tuna is fine and the bacon is evenly mixed in. Transfer the tuna mixture to a bowl. Stir in 1/4 cup of the lemongrass rub and season lightly with salt and pepper. Using slightly moistened hands, form the tuna mixture into four 4-inch patties. Brush the tuna patties with oil and season with salt and pepper. Grill the burgers over moderately high heat, turning once, until browned on the outside, about 6 minutes.

Meanwhile, combine the mayonnaise with the remaining 1 tablespoon of the lemongrass rub and season with salt and pepper. Set the tuna burgers on the rolls and serve with the aioli and onion slices.

MAKE AHEAD: The uncooked tuna patties can be refrigerated for up to 6 hours.


Lemongrass Wet Rub

makes a scant 1/2 cup


2 stalks of fresh lemongrass, the bottom 5 inches of the inner bulb only, thinly sliced
1/4 cup chopped fresh ginger
1 garlic clove
1 medium jalapeño, halved
2 tablespoons vegetable oil
2 tablespoons cilantro leaves
salt

In a food processor, combine the sliced lemongrass with the fresh ginger, garlic and halved jalapeño and pulse until finely chopped. Add the vegetable oil and process to a coarse paste. Add the cilantro leaves and process until fairly smooth. Season the wet rub generously with salt.

MAKE AHEAD: The rub can be refrigerated for up to 3 days.


courtesy of: Grace Parisi, "Speedy Rubs, Pastes, & Sauces," Food & Wine, June, 2006

662. COLD POTATO SALAD with GRILLED SWEET SLAB BACON

5 pounds fingerling potatoes
1 pint smoked paprika aioli (recipe follows)
1 bunch scallions, finely chopped
2 pounds slab bacon
About ¼ cup brown sugar
About ¼ cup honey

Cook fingerling potatoes in salted boiling water until tender. Drain and allow potatoes to cool. Split potatoes lengthwise and toss with paprika aioli and scallions. Refrigerate until potato salad is completely chilled. Slowly render slab bacon in a large roasting pan over medium heat. Halfway through rendering, coat slab with brown sugar and honey, and grill over medium heat to finish. Allow to cool. Slice bacon against the grain and layer slices on a large platter. Spoon the chilled potato over and serve.

Smoked Paprika Aioli

serves 10-15

12 large garlic cloves, minced or pressed
1 Tbs. lemon juice
3 egg yolks
2 tsp. coarse sea salt
2 cups extra-virgin olive oil
Smoked paprika to taste

All ingredients should be at room temperature. In a blender or food processor, place egg and chopped garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the lemon juice and salt. Season to taste with smoked paprika.


courtesy of: Todd English and Victor LaPlaca, Olives, New York, New York / Avalon Wine, 201 SW 2nd Street, Corvallis, Oregon 97333, 541-752-7418

637. ROASTED TURKEY, AVOCADO, BACON, ONION RELISH, and AIOLI on CIABATTA

makes 4 sandwiches


For onion relish
2 yellow onions, thinly sliced
1/4 cup dark brown sugar
1/2 cup red-wine vinegar
1/2 cup balsamic vinegar

For aïoli
1 egg yolk
1/2 clove garlic, minced (about 1/2 teaspoon)
1 teaspoon Dijon mustard
1/2 ounce white-wine vinegar
4 ounces grape seed oil
1 ounce olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon pepperoncini or cayenne pepper

For sandwiches
1 pound roasted turkey breast, sliced (use your thanksgiving leftovers!)
4 ciabatta rolls
12 slices bacon
1 avocado, halved, pitted, peeled, and thinly sliced

Make onion relish: In heavy medium pot, combine onions and enough water to cover and bring to boil, then strain. Return onions to pot and add sugar, red wine vinegar, and balsamic vinegar. Place over moderate heat and bring to simmer. Reduce heat to low, and cook, uncovered, stirring occasionally, until onions are completely tender and have no bite left, about one and a half hours. (The liquid should be syrupy and coat the onions.) Remove from heat and cool to room temperature.

Make aïoli: In food processor or blender, purée yolk, garlic, mustard, and vinegar until smooth and creamy, 1 to 2 minutes. Combine oils, then, with motor running, slowly drizzle into processor until completely emulsified, about 2 minutes. (If aïoli gets too thick, add a small amount of warm water, 1 teaspoon at a time.) Sprinkle in salt, pepper, and pepperoncini, cover with plastic wrap, and refrigerate until ready to use.

Preheat oven to 350°F.

Cook bacon: In large, heavy skillet over moderate heat, cook 6 slices bacon, turning occasionally, until crisp, then transfer with tongs to paper towel–lined plate to drain. Repeat with remaining 6 slices. Set aside.

Assemble sandwiches: Slice each ciabatta in half and place on large baking sheet. Place 4 ounces turkey on each of four ciabatta bottoms, then spread onion relish over meat. Lay 3 slices bacon on each of 4 ciabatta tops. Transfer baking sheet to oven and toast until bacon is crispy and edges of ciabatta turn light golden brown, about 5 minutes (the turkey does not have to get hot). Remove from oven and transfer bacon to other side of ciabatta, laying on top of onion relish. Divide avocado slices between sandwiches, placing on top of bacon. Spread aïoli evenly across each ciabatta top, close sandwiches, slice each in half, and serve.


courtesy of: Tom Colicchio, "Wichcraft," Epicurious.com, December 2006

604. STEAMED WELLFLEET CLAMS with BACON and SAVOY CABBAGE

serves four


1/2 lb. fingerling potatoes, cut into 1/2-inch rounds
Kosher salt
1/4 cup extra-virgin olive oil
4 oz. smoked bacon, cut into 1/4-inch dice
1 large white onion, cut into 1/4-inch dice, about 1 1/4 c.
1 small Savoy cabbage, core removed and cut into 1/2-inch strips
4 cloves garlic, chopped
1/4 tsp. fennel seed
1/4 tsp. hot red pepper flakes
2 bay leaves
36 littleneck clams, scrubbed
1/4 cup Pernod
2 cups white wine
1/2 cup chopped parsley
1/2 cup aioli
4 thick slices crusty bread

Put the potato slices in a small saucepan and cover with cold water. Season with salt. Bring to a boil and simmer until the potatoes are just done, four to five minutes. Drain and spread out in a single layer to cool.

Heat the oil with the bacon in a large saucepan over medium heat. Cook the bacon until it has rendered, about four minutes. Transfer the bacon temporarily to a plate. Add the onions and cook until tender, about six minutes. Increase the heat to high, add the cabbage, and cook until golden brown. Season with salt. Add the garlic, fennel seeds, hot red pepper flakes, and bay leaves, and cook two minutes. Add the clams, cooked bacon, Pernod, and white wine. Cover and cook until the clams have opened, eight to 10 minutes.

Add the parsley and potatoes to the pan and toss well to heat through. Spoon the clams into warm bowls and serve with the aioli and big slabs of crusty bread for sopping up the juices.


courtesy of: Jody Adams, Boston Magazine, January 2005

461. LOBSTER BLT

Makes 2 very generous sandwiches


For the lobster salad and sandwich
two 1 1/4-pound live lobsters, or 1 3/4 cups cooked lobster meat
Salt
4 ounces great-quality thick-sliced smoked bacon (3 to 4 slices)
1 stalk celery, finely diced
1 tablespoon fresh lemon juice
Sea salt and freshly ground black pepper
4 slices brioche bread, white bread, a crusty roll, or your favorite bread
4 Romaine or Buttercrunch lettuce leaves
2 to 4 thick slices vine-ripened tomato

For the basil aïoli
1 cup mayonnaise
1/4 cup thinly sliced basil leaves
2 1/2 teaspoons olive oil
Salt and freshly ground black pepper to taste

To cook the lobsters: Fill a large pot with enough water to come about 2 inches up the sides of the pot. Bring to a boil over high heat. Add a pinch of salt. Add the lobsters, shell side down, cover, and let steam for 12 minutes. Drain the lobsters and let cool.

When the lobster is cool enough to handle, remove the meat from the tails and claws and very coarsely chop. You should have between 1 2/3 and 1 3/4 cups of meat. Set aside in a medium bowl. )Save the bodies and shells for snacking on or for making a lobster broth).

Cook the bacon in a skillet until crisp on both sides, about 10 minutes. Drain on paper towels and set aside.

To make the basil aïoli: In a small bowl, whisk together the mayonnaise, basil, and oil. Season to taste with salt and pepper. Cover and refrigerate; the aïoli will keep for several days. (You will have more aïoli than you need here; save for use in chicken sandwiches, chickensalad, roast beef and cheddar cheese sandwiches, and more.)

Add the celery to the lobster. Fold in 2 tablespoons of the aïoli and the lemon juice to lightly coat the ingredients. Season with salt and pepper. Store in the refrigerator for up to 6 hours if not making the BLTs at once.

To assemble a BLT: Lightly toast the bread. Spread the toast with a light dollop of the basil aïoli, just under a tablespoon on each piece of bread. Divide the bacon, lettuce leaves, tomato slices, and lobster salad between 2 slices of the toast. Cover with the remaining 2 slices toast. Slice the sandwiches in half on the diagonal.

courtesy of: Stonewall Kitchen Favorites, by Jonathan King, Jim Stott, and Kathy Gunst, Clarkson Potter