Yield: makes about 16 biscuits
Biscuits
:
6 slices bacon
2 jalapeno peppers, seeded and chopped (you can leave some seeds if you want more heat)
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons granulated sugar
1/2 teaspoon salt
3/4 cup cold unsalted butter, cut into tiny pieces
8 ounces havarti cheese, freshly grated
1 1/2 cups buttermilk
1/4 cup heavy cream
For serving:
eggs, cooked to your liking
bacon slices
1 to 2 cups of arugula (depends on how many you're serving), tossed with salt, pepper and a drizzle of olive oil
Preheat the oven to 425 degrees F. Heat a large skillet over medium-low heat and add the bacon. Cook until the fat is rendered and the bacon is crispy. Transfer the bacon to a paper towel to drain the grease. Once it's cool, crumble into tiny pieces. In the same skillet, add the chopped jalapeno peppers. Cook for 1 to 2 minutes then turn off the heat and stir for another minute or so.
In a large bowl, combine the flour, baking powder, baking soda, sugar and salt. Using a fork, pastry blender or your hands, add the cold butter pieces to the flour and mix until coarse little crumbles remain. I use my hands and mix for almost 5 minutes. Add in the crumbled bacon, the peppers (a few spoonfuls of bacon grease with the peppers doesn't hurt) and the grated havarti. Make a well in the center and pour in the milk, stirring with a large spoon until just combined, not overmixing. Use your hands if needed to bring the dough together.
Pat the dough into a circle that is about 1 to 1 1/2 inches thick. Using a biscuit/cookie cutter, cut the dough into rounds and place on a nonstick baking sheet. You may need to bring the dough together and flatten it more to get the last few biscuits. Additionally, you could also just drop large spoonfuls of batter on the baking sheet and form them that way. Brush the top of the biscuits with the heavy cream.
Bake the biscuits for 10 to 12 minutes or until they are golden and high. Remove from the oven and let cool slightly. While the biscuits bake, you can cook your eggs and fry any extra bacon!
To serve, add the arugula, bacon slices and egg on the biscuit.
bacon recipe source: Jessica Merchant, How Sweet It Is (@HowSweetBlog), April 15, 2015
Showing posts with label arugula. Show all posts
Showing posts with label arugula. Show all posts
Sunday, May 08, 2016
Saturday, December 19, 2015
3771. TAGLIATELLE with BACON, BURST CHERRY TOMATOES and ARUGULA
Yield: 4 to 6 servings
All-Purpose Pasta Dough:
1 pound all-purpose flour
4 whole eggs, plus 1 egg yolk
1/4 cup extra-virgin olive oil
1 to 2 tablespoons water (or more if needed)
Kosher salt
Extra-virgin olive oil
4 ounces slab bacon, cut into 1/4-inch dice
3 cloves garlic, smashed
Pinch crushed red pepper
1 pint cherry tomatoes, assorted colors
1 1/2 cups chicken stock
Kosher salt
1 recipe all-purpose pasta dough (recipe below), cut into tagliatelle, 1/4-inch wide pasta pieces
1 1/2 cups baby arugula
Big fat finishing oil
1/2 cup freshly grated Parmigiano
4 ounces slab bacon, cut into 1/4-inch dice
3 cloves garlic, smashed
Pinch crushed red pepper
1 pint cherry tomatoes, assorted colors
1 1/2 cups chicken stock
Kosher salt
1 recipe all-purpose pasta dough (recipe below), cut into tagliatelle, 1/4-inch wide pasta pieces
1 1/2 cups baby arugula
Big fat finishing oil
1/2 cup freshly grated Parmigiano
All-Purpose Pasta Dough:
1 pound all-purpose flour
4 whole eggs, plus 1 egg yolk
1/4 cup extra-virgin olive oil
1 to 2 tablespoons water (or more if needed)
Kosher salt
All-Purpose Pasta Dough: Put the all-purpose flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, water and salt.
Using a fork, beat the eggs together with the olive oil, water and salt. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.
When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately do not refrigerate.
Roll and cut the pasta into desired shape.
Coat a large wide pan with olive oil. Toss in the bacon, garlic and red pepper; bring to medium-high heat. When the garlic turns golden and is very aromatic, 2 to 3 minutes, remove it from the pan and ditch it -- it has fulfilled its garlic destiny. Add the cherry tomatoes to the pan and roll them around until coated. Add 1 cup of the stock, season with salt, reduce the heat to medium and let the tomatoes cook until they start to burst, 8 to 10 minutes.
Bring a large pot of well-salted water to a boil. Drop the pasta in the boiling water and cook for 2 to 3 minutes, or until it's tender but toothsome.
Drain the pasta and add it to the veggies along with about 1/2 cup reserved cooking water; toss vigorously to combine. Remove the pan from the heat, toss in the arugula, drizzle with the big fat finishing oil and sprinkle with Parmigiano. Serve immediately.
Using a fork, beat the eggs together with the olive oil, water and salt. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.
When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately do not refrigerate.
Roll and cut the pasta into desired shape.
Coat a large wide pan with olive oil. Toss in the bacon, garlic and red pepper; bring to medium-high heat. When the garlic turns golden and is very aromatic, 2 to 3 minutes, remove it from the pan and ditch it -- it has fulfilled its garlic destiny. Add the cherry tomatoes to the pan and roll them around until coated. Add 1 cup of the stock, season with salt, reduce the heat to medium and let the tomatoes cook until they start to burst, 8 to 10 minutes.
Bring a large pot of well-salted water to a boil. Drop the pasta in the boiling water and cook for 2 to 3 minutes, or until it's tender but toothsome.
Drain the pasta and add it to the veggies along with about 1/2 cup reserved cooking water; toss vigorously to combine. Remove the pan from the heat, toss in the arugula, drizzle with the big fat finishing oil and sprinkle with Parmigiano. Serve immediately.
bacon recipe source: Anne Burrell, "Revisit Your Past Before the Last," Worst Cooks in America, Food Network
Friday, July 31, 2015
3635. BRIE and BACON PIADINA with BALSAMIC FIG and ONION MARMALADE
Piadina Dough (makes 4 piadinas)
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
1/2 cup water
1 teaspoon lemon juice
1 log of brie, sliced into 1/4-inch slices
8 slices of bacon, cooked until crisp and sliced into 1/2-inch slices
Roughly 1 cups of arugula, chopped, or arugula sprouts
1/2 cup balsamic fig and onion marmalade (recipe below)
Balsamic Onion and Fig Marmalade (makes about 3/4-1 cup):
1 large sweet onion (Walla-Walla), sliced thinly
2 tablespoons olive oil
2 teaspoons brown sugar
1/4 cup balsamic vinegar
6 brown figs, roughly chopped
1 teaspoon water, or more
First make the dough: In a large bowl or stand mixer, add the flour, make a well in the center and add all the remaining ingredients. Mix with a spoon or a fork (or the dough hook on your mixer), until the dough begins to come together. If you are working with your stand mixer, you can mix with the dough hook for about 5 more minutes on medium speed. If kneading by hand, turn out the dough ball onto a lightly floured surface, and knead for at least 5 more minutes, or until the dough feels smooth and elastic. Form the dough into a ball, lightly oil it, and wrap it in plastic wrap. Let it rest for 30 minutes, or overnight in the fridge. To grill your piadinas, prepare a cast iron skillet, heavy bottomed pan, or griddle over high heat. The surface should be very very hot. Take your piadina dough, and divide it into four pieces; then roll out one piece at a time into rounds about 8 inches in diameter (they should be very thin). Place the piadina on the surface of the skillet, and if it is hot enough, the dough will not stick. Grill the piadinas for a few minutes or until bubbles begin to form on the surface, and the underside has charred spots. Turn the piadina over, and cook for just a few minutes more, until the bottom is light brown. Remove from heat and cover. To complete your piadina, preheat your oven to 400ºF, and place a rack in the top 1/3 of your oven. Take a rimmed baking sheet, turn it over, and place the grilled piadina on the bottom. Place 5-6 slices of brie down the center of the piadina, and slide the baking sheet into the preheated oven for just about 2-3 minutes, or until the brie is just melting. Take it out of the oven, top the brie with the about 2 tablespoons marmalade, followed by 2 pieces of sliced bacon, and about 1/4 cup arugula. Fold in each side the piadina to close, and serve immediately.
Balsamic Onion and Fig Marmalade: In a large skillet, heat the olive oil over medium heat; then add the onions, and brown sugar, and stir to dissolve the sugar. Continue to cook the onions over medium heat for about 15 more minutes, stirring occasionally, until they are soft, translucent, and light brown. Add the balsamic vinegar, turn the heat to low, and continue to cook the onions, stirring occasionally, for about 10 more minutes. When they are done, they will be deep, dark brown and will have absorbed all the vinegar. Remove from heat and let cool slightly, then transfer to a microwave-safe bowl. Add the chopped figs and water, cover the bowl with plastic wrap (or a lid for the bowl), and microwave on high heat for about 2 minutes to steam the figs. Remove the bowl from the microwave, and the figs should be soft enough that they can be mashed with a fork. Mix the figs together with the balsamic onions, and let cool slightly before serving.
bacon recipe source: The Cilantropist, October 17, 2010
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
1/2 cup water
1 teaspoon lemon juice
1 log of brie, sliced into 1/4-inch slices
8 slices of bacon, cooked until crisp and sliced into 1/2-inch slices
Roughly 1 cups of arugula, chopped, or arugula sprouts
1/2 cup balsamic fig and onion marmalade (recipe below)
Balsamic Onion and Fig Marmalade (makes about 3/4-1 cup):
1 large sweet onion (Walla-Walla), sliced thinly
2 tablespoons olive oil
2 teaspoons brown sugar
1/4 cup balsamic vinegar
6 brown figs, roughly chopped
1 teaspoon water, or more
First make the dough: In a large bowl or stand mixer, add the flour, make a well in the center and add all the remaining ingredients. Mix with a spoon or a fork (or the dough hook on your mixer), until the dough begins to come together. If you are working with your stand mixer, you can mix with the dough hook for about 5 more minutes on medium speed. If kneading by hand, turn out the dough ball onto a lightly floured surface, and knead for at least 5 more minutes, or until the dough feels smooth and elastic. Form the dough into a ball, lightly oil it, and wrap it in plastic wrap. Let it rest for 30 minutes, or overnight in the fridge. To grill your piadinas, prepare a cast iron skillet, heavy bottomed pan, or griddle over high heat. The surface should be very very hot. Take your piadina dough, and divide it into four pieces; then roll out one piece at a time into rounds about 8 inches in diameter (they should be very thin). Place the piadina on the surface of the skillet, and if it is hot enough, the dough will not stick. Grill the piadinas for a few minutes or until bubbles begin to form on the surface, and the underside has charred spots. Turn the piadina over, and cook for just a few minutes more, until the bottom is light brown. Remove from heat and cover. To complete your piadina, preheat your oven to 400ºF, and place a rack in the top 1/3 of your oven. Take a rimmed baking sheet, turn it over, and place the grilled piadina on the bottom. Place 5-6 slices of brie down the center of the piadina, and slide the baking sheet into the preheated oven for just about 2-3 minutes, or until the brie is just melting. Take it out of the oven, top the brie with the about 2 tablespoons marmalade, followed by 2 pieces of sliced bacon, and about 1/4 cup arugula. Fold in each side the piadina to close, and serve immediately.
Balsamic Onion and Fig Marmalade: In a large skillet, heat the olive oil over medium heat; then add the onions, and brown sugar, and stir to dissolve the sugar. Continue to cook the onions over medium heat for about 15 more minutes, stirring occasionally, until they are soft, translucent, and light brown. Add the balsamic vinegar, turn the heat to low, and continue to cook the onions, stirring occasionally, for about 10 more minutes. When they are done, they will be deep, dark brown and will have absorbed all the vinegar. Remove from heat and let cool slightly, then transfer to a microwave-safe bowl. Add the chopped figs and water, cover the bowl with plastic wrap (or a lid for the bowl), and microwave on high heat for about 2 minutes to steam the figs. Remove the bowl from the microwave, and the figs should be soft enough that they can be mashed with a fork. Mix the figs together with the balsamic onions, and let cool slightly before serving.
bacon recipe source: The Cilantropist, October 17, 2010
Sunday, July 05, 2015
3609. TORTELLINI with BACON and GREENS
serves four
1 pound cheese or meat tortellini
1 pound cheese or meat tortellini
4 ounces sliced bacon
6 tablespoons unsalted butter
2 cups arugula (about 1 bunch)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Cook the tortellini according to the package directions. Meanwhile,
cook the bacon in a large skillet over medium heat until crisp, 7 to 8
minutes. Reserve the bacon and discard the drippings. Wipe out
the skillet and return it to medium heat. Add the butter and swirl or
stir with a wooden spoon as it starts to foam and sputter. Remove from
heat as soon as it begins to turn golden brown and smells nutty, about 1
minute. Break the bacon into small pieces and add to the
skillet with the arugula, salt, pepper, and cooked tortellini; toss
well. Divide among individual bowls.
Saturday, June 27, 2015
3601. BACON CHEESEBURGER with THOUSAND ISLAND DRESSING (aka 25 DEGREES BURGER)
serves four
2 pounds of ground beef 80% lean/20% fat blend
2 pounds of ground beef 80% lean/20% fat blend
8 slices of apple wood smoked bacon
8 ounces Crescenza cheese
8 ounces Gorgonzola cheese
4 brioche buns, or alternative artisanal bread, toasted
8 tablespoons of Thousand Island dressing (recipe below)
Handful of washed wild arugula
Thousand Island dressing
1/4 cup mayonnaise
1/2 ounce pickles, minced
1/2 ounce shallots, minced
1 tablespoon of red wine vinegar
2 tablespoons lemon juice
Heat a griddle or sauté pan over medium high heat, coat with olive oil. In a bowl, combine beef and salt and pepper to taste to form four 5-inch patties. Cook patties for about 8-9 minutes in pan, flipping once, to desired doneness. While burgers are cooking, place all the bacon in a skillet, cook for about 5 minutes on each side, reserve. Just before patties are cooked, place the Crescenza and Gorgonzola on top until melted; remove from heat and let rest.
Mix ingredients for the Thousand Island dressing in a bowl and set aside.
Halve the toasted brioche buns, then spread dressing on each side. Layer the bacon and arugula to complete the burger. Serve warm.
bacon recipe source: 25 Degrees Restaurant, 412 Walnut Ave, Huntington Beach, CA 92648; Katherine Spiers, KCET, May 7, 2013
8 ounces Crescenza cheese
8 ounces Gorgonzola cheese
4 brioche buns, or alternative artisanal bread, toasted
8 tablespoons of Thousand Island dressing (recipe below)
Handful of washed wild arugula
Thousand Island dressing
1/4 cup mayonnaise
1/2 ounce pickles, minced
1/2 ounce shallots, minced
1 tablespoon of red wine vinegar
2 tablespoons lemon juice
Heat a griddle or sauté pan over medium high heat, coat with olive oil. In a bowl, combine beef and salt and pepper to taste to form four 5-inch patties. Cook patties for about 8-9 minutes in pan, flipping once, to desired doneness. While burgers are cooking, place all the bacon in a skillet, cook for about 5 minutes on each side, reserve. Just before patties are cooked, place the Crescenza and Gorgonzola on top until melted; remove from heat and let rest.
Mix ingredients for the Thousand Island dressing in a bowl and set aside.
Halve the toasted brioche buns, then spread dressing on each side. Layer the bacon and arugula to complete the burger. Serve warm.
bacon recipe source: 25 Degrees Restaurant, 412 Walnut Ave, Huntington Beach, CA 92648; Katherine Spiers, KCET, May 7, 2013
Monday, May 11, 2015
3554. STRAWBERRY-BACON PIZZA
makes four servings
5 slices bacon
1/2 cup balsamic vinegar
1 tablespoon honey
2 4.4 oz. whole-grain naan or one 12-inch whole wheat pizza crust
3 ounces goat cheese crumbled (about 3/4 cup)
1 1/2 cups sliced fresh strawberries
1 1/2 cups baby arugula or baby spinach
1/2 cup chopped fresh basil (optional)
Preheat the oven to 375ºF if using naan or 450 degrees if using pizza crust. Lay bacon in a small skillet and cook over medium-high heat until crisp, 5 to 7 minutes, turning once. Transfer to a plate lined with paper towels to drain. Let cool slightly, then crumble. Meanwhile, bring vinegar to a boil over medium-high heat in a small nonstick saucepan. Reduce heat to low and simmer until reduced by half, about 10 minutes. Remove from heat and stir in honey. Return to heat and simmer 3 minutes more; set aside. Top naan or pizza crust with goat cheese, strawberries and bacon. Bake 8 to 10 minutes or until cheese is melted. Top pizza with arugula or spinach and, if desired, basil; drizzle with 2 tablespoons balsamic sauce.
bacon recipe source: Alison Lewis, Fitness Magazine (@FitnessMagazine)
5 slices bacon
1/2 cup balsamic vinegar
1 tablespoon honey
2 4.4 oz. whole-grain naan or one 12-inch whole wheat pizza crust
3 ounces goat cheese crumbled (about 3/4 cup)
1 1/2 cups sliced fresh strawberries
1 1/2 cups baby arugula or baby spinach
1/2 cup chopped fresh basil (optional)
Preheat the oven to 375ºF if using naan or 450 degrees if using pizza crust. Lay bacon in a small skillet and cook over medium-high heat until crisp, 5 to 7 minutes, turning once. Transfer to a plate lined with paper towels to drain. Let cool slightly, then crumble. Meanwhile, bring vinegar to a boil over medium-high heat in a small nonstick saucepan. Reduce heat to low and simmer until reduced by half, about 10 minutes. Remove from heat and stir in honey. Return to heat and simmer 3 minutes more; set aside. Top naan or pizza crust with goat cheese, strawberries and bacon. Bake 8 to 10 minutes or until cheese is melted. Top pizza with arugula or spinach and, if desired, basil; drizzle with 2 tablespoons balsamic sauce.
bacon recipe source: Alison Lewis, Fitness Magazine (@FitnessMagazine)
Sunday, May 10, 2015
3553. WATERMELON BACON SALAD
serves four
4 cups of watermelon, cubed
1 cup strawberries
1 ear of corn, kernels sliced off
½ cup baby arugula
¼ cup basil, chopped
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
salt & pepper, to taste
2 pieces bacon, cooked until crisp and crumbled
Combine everything except bacon in a large bowl and toss to combine. Plate and top with a portion of the bacon.
bacon recipe source: Gina Matsoukas, Running to the Kitchen (@runtothekitchen), June 19, 2012
4 cups of watermelon, cubed
1 cup strawberries
1 ear of corn, kernels sliced off
½ cup baby arugula
¼ cup basil, chopped
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
salt & pepper, to taste
2 pieces bacon, cooked until crisp and crumbled
Combine everything except bacon in a large bowl and toss to combine. Plate and top with a portion of the bacon.
bacon recipe source: Gina Matsoukas, Running to the Kitchen (@runtothekitchen), June 19, 2012
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)
Wednesday, April 15, 2015
3628. BACON, LEEK and TOMATO BRISKET
serves four
1 tablespoon extra virgin olive oil
1/3 to 1/2 pound thick-cut, smoky bacon, chopped
salt and ground black pepper
1 3-pound beef brisket
2 large leeks, thinly sliced
2 pints grape tomatoes
2 to 3 cloves garlic, finely chopped or grated
1 bay leaf
1 cup beef stock or broth
2 tablespoons fresh thyme, chopped
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons honey
To serve on top:
watercress or arugula salad
parmesan garlic croutons
Place a large skillet over medium heat with olive oil, one turn of the pan. Add bacon to the pan and cook until golden brown, about 5 minutes. Remove bacon with a slotted spoon and reserve. Return the skillet to medium-high heat with the bacon fat. Season both sides of the brisket with salt and pepper, and sear on all sides until golden brown, 3 to 4 minutes per side. While the meat is searing, add the reserved bacon, leeks, tomatoes, garlic, bay leaf, beef stock or broth, thyme, tomato paste, Worcestershire sauce and honey to the crock of a slow cooker. Season with salt and pepper and stir to combine. Add the seared meat to the crock pot and cover. Cook on high for 7 hours or low for 9 to 10 hours until the meat is tender. Serve in shallow bowls with croutons and salad on top.
bacon recipe source: The Rachael Ray Show (@RachaelRayShow), January 11, 2012
1 tablespoon extra virgin olive oil
1/3 to 1/2 pound thick-cut, smoky bacon, chopped
salt and ground black pepper
1 3-pound beef brisket
2 large leeks, thinly sliced
2 pints grape tomatoes
2 to 3 cloves garlic, finely chopped or grated
1 bay leaf
1 cup beef stock or broth
2 tablespoons fresh thyme, chopped
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons honey
To serve on top:
watercress or arugula salad
parmesan garlic croutons
Place a large skillet over medium heat with olive oil, one turn of the pan. Add bacon to the pan and cook until golden brown, about 5 minutes. Remove bacon with a slotted spoon and reserve. Return the skillet to medium-high heat with the bacon fat. Season both sides of the brisket with salt and pepper, and sear on all sides until golden brown, 3 to 4 minutes per side. While the meat is searing, add the reserved bacon, leeks, tomatoes, garlic, bay leaf, beef stock or broth, thyme, tomato paste, Worcestershire sauce and honey to the crock of a slow cooker. Season with salt and pepper and stir to combine. Add the seared meat to the crock pot and cover. Cook on high for 7 hours or low for 9 to 10 hours until the meat is tender. Serve in shallow bowls with croutons and salad on top.
bacon recipe source: The Rachael Ray Show (@RachaelRayShow), January 11, 2012
Tuesday, March 24, 2015
3606. GRILLED BACON, ARTICHOKE, ARUGULA and GOAT CHEESE FLATBREAD PIZZA
1 16 oz. package of pre-made pizza dough
handful of grape tomatoes, cut in half
artichoke hearts, quartered
½ red onion, sliced thinly
6 strips of applewood smoked bacon, fried extra crispy and crumbled
1 cup of arugula
½ cup of mozzarella
crumbled goat cheese
1½ teaspoon of olive oil + extra for grilling
1½ teaspoon of balsamic vinaigrette
salt and pepper
Follow directions accordingly to prepare the dough. Cook and crumble the bacon, cut the tomatoes, artichoke hearts, and onion. In a separate bowl, toss the arugula with 1½ teaspoon of olive oil and 1½ teaspoon of balsamic vinaigrette so that the arugula is lightly coated. Sprinkle in some salt and pepper to taste.
Heat the grill or grill pan to medium-high heat so that it’s nice and hot. Cut the dough in half (so there is about 8 oz. of dough for each pizza) and stretch the dough until it’s about ½ an inch thick. Lightly drizzle olive oil over one side of the dough and spread evenly with a pastry brush so that it lightly coats the top of the dough. Place the dough on the grill pan olive oil side down. Let it cook for about 5 minutes or until the bottom is getting nice grill marks.
While the first side is cooking, drizzle olive oil on the second side and brush the entire surface of dough with the olive oil evenly. After the bottom has dark grill marks, flip the dough over. Add the tomatoes, artichoke hearts, onion, and bacon. Top with the mozzarella cheese and a little bit of goat cheese. Let cook for about 4 minutes. Close grill lid or cover grill pan for about 1 minute–just long enough for the cheese to melt slightly. Remove from grill, top with arugula and more goat cheese.
Repeat all steps for second individual sized pizza.
bacon recipe source: Life Tastes Like Food (@LifeIsLikeFood), July 14, 2011
handful of grape tomatoes, cut in half
artichoke hearts, quartered
½ red onion, sliced thinly
6 strips of applewood smoked bacon, fried extra crispy and crumbled
1 cup of arugula
½ cup of mozzarella
crumbled goat cheese
1½ teaspoon of olive oil + extra for grilling
1½ teaspoon of balsamic vinaigrette
salt and pepper
Follow directions accordingly to prepare the dough. Cook and crumble the bacon, cut the tomatoes, artichoke hearts, and onion. In a separate bowl, toss the arugula with 1½ teaspoon of olive oil and 1½ teaspoon of balsamic vinaigrette so that the arugula is lightly coated. Sprinkle in some salt and pepper to taste.
Heat the grill or grill pan to medium-high heat so that it’s nice and hot. Cut the dough in half (so there is about 8 oz. of dough for each pizza) and stretch the dough until it’s about ½ an inch thick. Lightly drizzle olive oil over one side of the dough and spread evenly with a pastry brush so that it lightly coats the top of the dough. Place the dough on the grill pan olive oil side down. Let it cook for about 5 minutes or until the bottom is getting nice grill marks.
While the first side is cooking, drizzle olive oil on the second side and brush the entire surface of dough with the olive oil evenly. After the bottom has dark grill marks, flip the dough over. Add the tomatoes, artichoke hearts, onion, and bacon. Top with the mozzarella cheese and a little bit of goat cheese. Let cook for about 4 minutes. Close grill lid or cover grill pan for about 1 minute–just long enough for the cheese to melt slightly. Remove from grill, top with arugula and more goat cheese.
Repeat all steps for second individual sized pizza.
bacon recipe source: Life Tastes Like Food (@LifeIsLikeFood), July 14, 2011
Sunday, March 08, 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
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
Friday, December 12, 2014
3504. TOMATO, BACON, AVOCADO with ARUGULA PESTO TEA SANDWICH
makes 16 finger sandwiches
8 slices of rustic bread
1 1/2 pounds of bacon (about 24 slices), cooked
1 ripe firm-ripe avocado
1 teaspoon of fresh lemon juice
2 medium size tomatoes, halved and sliced thin
6 tablespoons (1/4 stick) of unsalted butter, room temperature
1 bunch or 1/4 cup of arugula, cleaned and trimmed
1/2 garlic clove
3 tablespoons of finely grated parmesan cheese
1 tablespoon of pine nuts
Salt and pepper to taste
Cook bacon in a 12-inch heavy skillet over moderate heat, turning occasionally, until crisp. Using tongs, transfer bacon to paper towels to drain. To make the pesto butter: Combine butter, arugula, garlic, Parmesan and pine nuts in the bowl of a food processor fitted with a metal blade. Process until blended. Set aside. Salt and pepper to taste. Halve, pit, and peel avocado, then slice lengthwise. Gently toss slices with lemon juice. Spread a thin layer of pesto across each slice of bread. Layer with tomato, bacon and avocado and top with a slice of bread with pesto. Cover with damp paper towels until ready to serve. Trim crusts off edges of sandwiches and cut into halves, quarters, or triangles.
bacon recipe source: Laura Klein, Organic Authority (@OrganicAuthorit), October 27, 2006
8 slices of rustic bread
1 1/2 pounds of bacon (about 24 slices), cooked
1 ripe firm-ripe avocado
1 teaspoon of fresh lemon juice
2 medium size tomatoes, halved and sliced thin
6 tablespoons (1/4 stick) of unsalted butter, room temperature
1 bunch or 1/4 cup of arugula, cleaned and trimmed
1/2 garlic clove
3 tablespoons of finely grated parmesan cheese
1 tablespoon of pine nuts
Salt and pepper to taste
Cook bacon in a 12-inch heavy skillet over moderate heat, turning occasionally, until crisp. Using tongs, transfer bacon to paper towels to drain. To make the pesto butter: Combine butter, arugula, garlic, Parmesan and pine nuts in the bowl of a food processor fitted with a metal blade. Process until blended. Set aside. Salt and pepper to taste. Halve, pit, and peel avocado, then slice lengthwise. Gently toss slices with lemon juice. Spread a thin layer of pesto across each slice of bread. Layer with tomato, bacon and avocado and top with a slice of bread with pesto. Cover with damp paper towels until ready to serve. Trim crusts off edges of sandwiches and cut into halves, quarters, or triangles.
bacon recipe source: Laura Klein, Organic Authority (@OrganicAuthorit), October 27, 2006
Thursday, October 23, 2014
3454. SEAFOOD MAPLE BACON DASHI BOUILLABAISE
½ cup bonito flakes
30 grams kombu
1 liter water
150 ml maple syrup
200 grams (~1/2 lb.) double smoked bacon
1 cup carrots, diced
1 cup celery, diced
1 lb. russet potatoes, peeled and diced
4 cloves of garlic, sliced
3 shallots, diced
2 cups 35% cooking cream
1 cup 3.25% milk
½ lb. littleneck clams
3 lbs. hake fish
micro arugula
parsley
chervil
olive oil
Wipe away any dirt from the kombu with a paper towel, being careful not to rub off the white powdery deposits on the seaweed. Place the kombu and water in a saucepan, and allow it to soak for 30 minutes to become soft.
Remove the kombu from the water, and cut several lengthwise slits into the leaf. Return the kombu to the water with maple syrup, and bring it to a boil. As soon as the water begins to boil, remove the kombu to prevent the stock from becoming bitter.
Stir the bonito flakes into the kombu-flavoured water, bring back to a boil, and take the pan off the heat. Allow the water to cool. When the bonito flakes have settled to the bottom, strain the dashi through a strainer lined with cheesecloth or a coffee filter.
In another pot, render the bacon and add the potatoes, carrots, shallots, garlic and celery. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.
Add thicker pieces of fish to soup and simmer, covered, 2 minutes. Stir in clams and simmer, covered, until they are just cooked through and clams open wide, about 5 minutes.
Add cream and milk bring to a boil. Carefully remove the fish and clams to a soup bowl and ladle broth and vegetables on top.
Garnish with chervil, parsley and chives and a drizzle of olive oil.
bacon recipe source: Chef Danny Smiles, Canada AM, May 27, 2014; CTV Television Network, P.O. Box 9, Station O, Toronto, Ontario, Canada M4A 2M9
30 grams kombu
1 liter water
150 ml maple syrup
200 grams (~1/2 lb.) double smoked bacon
1 cup carrots, diced
1 cup celery, diced
1 lb. russet potatoes, peeled and diced
4 cloves of garlic, sliced
3 shallots, diced
2 cups 35% cooking cream
1 cup 3.25% milk
½ lb. littleneck clams
3 lbs. hake fish
micro arugula
parsley
chervil
olive oil
Wipe away any dirt from the kombu with a paper towel, being careful not to rub off the white powdery deposits on the seaweed. Place the kombu and water in a saucepan, and allow it to soak for 30 minutes to become soft.
Remove the kombu from the water, and cut several lengthwise slits into the leaf. Return the kombu to the water with maple syrup, and bring it to a boil. As soon as the water begins to boil, remove the kombu to prevent the stock from becoming bitter.
Stir the bonito flakes into the kombu-flavoured water, bring back to a boil, and take the pan off the heat. Allow the water to cool. When the bonito flakes have settled to the bottom, strain the dashi through a strainer lined with cheesecloth or a coffee filter.
In another pot, render the bacon and add the potatoes, carrots, shallots, garlic and celery. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.
Add thicker pieces of fish to soup and simmer, covered, 2 minutes. Stir in clams and simmer, covered, until they are just cooked through and clams open wide, about 5 minutes.
Add cream and milk bring to a boil. Carefully remove the fish and clams to a soup bowl and ladle broth and vegetables on top.
Garnish with chervil, parsley and chives and a drizzle of olive oil.
bacon recipe source: Chef Danny Smiles, Canada AM, May 27, 2014; CTV Television Network, P.O. Box 9, Station O, Toronto, Ontario, Canada M4A 2M9
Monday, October 13, 2014
3444. BLT PIZZA on NAAN BREAD
yields four pizzas
3 tablespoons mayonnaise
1/2 tablespoon extra virgin olive oil
1/2 tablespoon garlic, minced
4 pieces naan bread, frozen
1 teaspoon oregano, dried
1 cup tomatoes, sliced
3 slices bacon, cooked, broken into pieces
1/2 cup mozzarella cheese, lite, shredded
3 tablespoons mayonnaise
1/2 tablespoon extra virgin olive oil
1/2 tablespoon garlic, minced
4 pieces naan bread, frozen
1 teaspoon oregano, dried
1 cup tomatoes, sliced
3 slices bacon, cooked, broken into pieces
1/2 cup mozzarella cheese, lite, shredded
1 handful arugula
In a small bowl, mix together mayonnaise, olive oil and garlic; mix until combined. Spread
mayonnaise mixture over naan and sprinkle with oregano. Evenly
divide the bacon and tomatoes over naan. Top with mozzarella
cheese. Place
the pizzas on a cookie sheet; bake in the oven for 5-7 minutes, until naan is cooked and cheese is melted. Top with fresh arugula.
bacon recipe source: Jennifer (@JenatPBandP), Peanut Butter and Peppers, June 20, 2014
Thursday, October 09, 2014
3440. SAUTEED MUSHROOM BUTTER and BACON TEA SANDWICHES
m
1 cup (2 sticks) unsalted butter, softened
1 tablespoon olive oil
1 pound shiitake mushrooms, cleaned, tough ends of stems removed, diced
Coarse salt and freshly ground pepper
1/4 cup Madeira or sherry
24 thin slices whole-wheat bread
1 1/2 pounds (about 24 slices) bacon, cooked
1 bunch arugula, cleaned and trimmed
In a large skillet over medium heat, heat 2 tablespoons butter and the oil. Add mushrooms, and season with salt and pepper; saute until mushrooms begin to soften and juices evaporate, about 8 minutes. Add Madeira, and remove from heat; deglaze
pan, stirring with a wooden spoon until liquid has evaporated. Let
cool, and place in the bowl of a food processor fitted with the metal
blade. Add remaining butter; pulse until mushrooms are finely chopped,
about 1 minute.
Thinly spread two slices of bread with mushroom butter; cover one slice with
a single layer each of bacon and arugula, and top with other bread slice. Use a serrated knife to trim crusts and cut in half diagonally into two triangles. Cover with damp paper towels until ready to serve. Repeat with remaining ingredients.
bacon recipe source: Martha Stewart, Annual Recipes 2003
1/2 cup unflavored whey protein powder (see Note 1 below for subs)
2 strips cooked bacon (grilled until crispy and then chopped)
4 tablespoons coconut flour
1/4 cup cocoa nibs (see Note 2 below for subs)
2 tablespoons xylitol (or granulated stevia)
1/2 cup milk (I used cartoned coconut milk but almond or rice would be nice too)
1 teaspoon red chili powder
Directions:
1.
Blend all ingredients together, except for the bacon which you should
add after blending so as to retain it’s texture. Meanwhile, melt 1/2 bar
(50g) of 85% dark chocolate in a bain marie (i.e. a glass bowl on top
of a pot of boiling water). Once blended, shape the mixture into bars
and then dip the bars into 1/2 bar of melted dark chocolate.
2. Once your bars are coated with chocolate, transfer them to the freezer for 30 minutes and… that’s it. Your bars are done.
- See more at: http://proteinpow.com/2013/06/bacon-and-chili-dark-chocolate-protein.html#sthash.tUAeMPi9.dpuf
2 strips cooked bacon (grilled until crispy and then chopped)
4 tablespoons coconut flour
1/4 cup cocoa nibs (see Note 2 below for subs)
2 tablespoons xylitol (or granulated stevia)
1/2 cup milk (I used cartoned coconut milk but almond or rice would be nice too)1 teaspoon red chili powder
Directions:
1.
Blend all ingredients together, except for the bacon which you should
add after blending so as to retain it’s texture. Meanwhile, melt 1/2 bar
(50g) of 85% dark chocolate in a bain marie (i.e. a glass bowl on top
of a pot of boiling water). Once blended, shape the mixture into bars
and then dip the bars into 1/2 bar of melted dark chocolate.2. Once your bars are coated with chocolate, transfer them to the freezer for 30 minutes and… that’s it. Your bars are done.
- See more at: http://proteinpow.com/2013/06/bacon-and-chili-dark-chocolate-protein.html#sthash.tUAeMPi9.dpuf
Sunday, September 21, 2014
3422. BACON, ARUGULA and NECTARINE SANDWICH
serves four
¼ cup balsamic vinegar
12 strips applewood-smoked bacon
2 cups arugula
2-3 nectarines, peeled and sliced
8 slices bread
mayonnaise
red onions, thinly sliced (optional)
Simmer the vinegar in a small saucepan until it has reduced by half and become quite thick and syrupy. Cook the bacon however you like. Toast the bread. Build the sandwiches. Spread each piece of bread with mayonnaise. Top with a handful of arugula and sprinkle with coarsely ground black pepper. Top with nectarine slices, red onions (if desired), and a drizzle of the reduced balsamic vinegar. Place the bacon over the nectarines and sandwich with the second piece of bread.
bacon recipe source: Sarah, strawberryplum, July 15, 2013
¼ cup balsamic vinegar
12 strips applewood-smoked bacon
2 cups arugula
2-3 nectarines, peeled and sliced
8 slices bread
mayonnaise
red onions, thinly sliced (optional)
Simmer the vinegar in a small saucepan until it has reduced by half and become quite thick and syrupy. Cook the bacon however you like. Toast the bread. Build the sandwiches. Spread each piece of bread with mayonnaise. Top with a handful of arugula and sprinkle with coarsely ground black pepper. Top with nectarine slices, red onions (if desired), and a drizzle of the reduced balsamic vinegar. Place the bacon over the nectarines and sandwich with the second piece of bread.
bacon recipe source: Sarah, strawberryplum, July 15, 2013
Thursday, August 21, 2014
3391. ARUGULA TARTINE with BACON, FETA and TARRAGON VINAIGRETTE
makes 1 serving
1 large egg
1 thick slice sourdough bread
2 oz feta
3 strips bacon, cooked and crumbled
1/2 cup arugula
1 tablespoon tarragon vinaigrette (recipe below)
Tartine assembly: Toast sourdough bread until slightly browned and crispy. In a small bowl, toss arugula with tarragon vinaigrette until coated. Top sourdough bread with arugula, and sprinkle with bacon and cheese.
Fried egg: Heat a small nonstick skillet over medium heat. Cook egg until whites are set and edges begin to curl. At this point the yolk will still be slightly runny. Place egg atop tartine and serve warm.
Tarragon Vinaigrette Dressing
1 tablespoon fresh shallot, minced
4 teaspoons champagne vinegar
1 teaspoon dijon mustard
2 teaspoons fresh tarragon, minced
1/4 cup good quality olive oil
salt and pepper to taste
In a small non reactive bowl, whisk to combine vinegar, mustard, shallot, tarragon, and a generous seasoning of salt and pepper. Slowly pour in olive oil and whisk to emulsify.
bacon recipe source: a Better Happiness St. Sebastian, July 1, 2014
1 large egg
1 thick slice sourdough bread
2 oz feta
3 strips bacon, cooked and crumbled
1/2 cup arugula
1 tablespoon tarragon vinaigrette (recipe below)
Tartine assembly: Toast sourdough bread until slightly browned and crispy. In a small bowl, toss arugula with tarragon vinaigrette until coated. Top sourdough bread with arugula, and sprinkle with bacon and cheese.
Fried egg: Heat a small nonstick skillet over medium heat. Cook egg until whites are set and edges begin to curl. At this point the yolk will still be slightly runny. Place egg atop tartine and serve warm.
Tarragon Vinaigrette Dressing
1 tablespoon fresh shallot, minced
4 teaspoons champagne vinegar
1 teaspoon dijon mustard
2 teaspoons fresh tarragon, minced
1/4 cup good quality olive oil
salt and pepper to taste
In a small non reactive bowl, whisk to combine vinegar, mustard, shallot, tarragon, and a generous seasoning of salt and pepper. Slowly pour in olive oil and whisk to emulsify.
bacon recipe source: a Better Happiness St. Sebastian, July 1, 2014
Monday, August 04, 2014
3374. EGGS BENEDICT with BACON and ARUGULA
makes four servings
8 large whole eggs
4 large egg yolks
2 tablespoons dry white wine
Salt
1 stick unsalted butter, melted
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon Tabasco
8 slices of applewood-smoked bacon, halved crosswise
5 ounces baby arugula
2 tablespoons distilled white vinegar
4 English muffins, split and toasted
In a heatproof bowl set over a pot of barely simmering water, whisk the 4 egg yolks with the wine and a pinch of salt until doubled in volume and slightly thickened, about 2 minutes. Gradually add the melted butter, whisking constantly, until a thick, creamy sauce forms, about 5 minutes. Whisk in the lemon juice and Tabasco and season the hollandaise with salt. Keep the hollandaise sauce warm, whisking occasionally.
In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Transfer to a paper towel–lined plate. Pour off all but 1 tablespoon of the fat in the skillet. Add the arugula, toss quickly in the hot oil and transfer to a plate; season with salt.
Bring a large, deep skillet of water to a simmer over moderate heat and add the vinegar. One at a time, break the eggs into a small bowl and pour them into the simmering water, leaving plenty of space between them. Poach the eggs until the whites are set and the yolks are still runny, about 4 minutes. Using a slotted spoon, carefully transfer the eggs to a paper towel-lined plate.
Arrange the toasted English muffin halves on plates and top with the bacon, poached eggs, arugula and hollandaise sauce. Serve immediately.
bacon recipe source: Tara Lazar, Food & Wine, October 2012
8 large whole eggs
4 large egg yolks
2 tablespoons dry white wine
Salt
1 stick unsalted butter, melted
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon Tabasco
8 slices of applewood-smoked bacon, halved crosswise
5 ounces baby arugula
2 tablespoons distilled white vinegar
4 English muffins, split and toasted
In a heatproof bowl set over a pot of barely simmering water, whisk the 4 egg yolks with the wine and a pinch of salt until doubled in volume and slightly thickened, about 2 minutes. Gradually add the melted butter, whisking constantly, until a thick, creamy sauce forms, about 5 minutes. Whisk in the lemon juice and Tabasco and season the hollandaise with salt. Keep the hollandaise sauce warm, whisking occasionally.
In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Transfer to a paper towel–lined plate. Pour off all but 1 tablespoon of the fat in the skillet. Add the arugula, toss quickly in the hot oil and transfer to a plate; season with salt.
Bring a large, deep skillet of water to a simmer over moderate heat and add the vinegar. One at a time, break the eggs into a small bowl and pour them into the simmering water, leaving plenty of space between them. Poach the eggs until the whites are set and the yolks are still runny, about 4 minutes. Using a slotted spoon, carefully transfer the eggs to a paper towel-lined plate.
Arrange the toasted English muffin halves on plates and top with the bacon, poached eggs, arugula and hollandaise sauce. Serve immediately.
bacon recipe source: Tara Lazar, Food & Wine, October 2012
Tuesday, July 22, 2014
3361. BACON, PEACH and ARUGULA SANDWICHES
makes 4 servings
8 slices thick-cut bacon
1/4 cup packed fresh basil
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon or lime juice
Kosher salt and freshly ground pepper
3 tablespoons mayonnaise
8 thick slices multigrain bread
2 peaches, halved, pitted and thinly sliced
Baby arugula, for topping
Cornichons or other pickles, for serving (optional)
Cook the bacon in a large skillet over medium heat, turning a few times until crisp, about 8 minutes. Transfer to a paper towel-lined plate to drain, then cut each slice in half.
While the bacon is cooking, pulse the basil, olive oil, lemon juice, 1 tablespoon water, 1/4 teaspoon salt, and pepper to taste in a mini food processor (or finely chop the basil and whisk with the other ingredients) until smooth. Add the mayonnaise and pulse until just combined.
Toast the bread and spread evenly with the basil mayonnaise. Divide the peaches, bacon and arugula among half of the bread slices; top with the remaining bread slices. Serve with cornichons.
1/4 cup packed fresh basil
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon or lime juice
Kosher salt and freshly ground pepper
3 tablespoons mayonnaise
8 thick slices multigrain bread
2 peaches, halved, pitted and thinly sliced
Baby arugula, for topping
Cornichons or other pickles, for serving (optional)
Cook the bacon in a large skillet over medium heat, turning a few times until crisp, about 8 minutes. Transfer to a paper towel-lined plate to drain, then cut each slice in half.
While the bacon is cooking, pulse the basil, olive oil, lemon juice, 1 tablespoon water, 1/4 teaspoon salt, and pepper to taste in a mini food processor (or finely chop the basil and whisk with the other ingredients) until smooth. Add the mayonnaise and pulse until just combined.
Toast the bread and spread evenly with the basil mayonnaise. Divide the peaches, bacon and arugula among half of the bread slices; top with the remaining bread slices. Serve with cornichons.
bacon recipe source: Food Network Magazine/Food Network Kitchen
Thursday, June 19, 2014
3328. CHARRED OCTOPUS SALAD with BACON and TANGERINE SAUCE
yields 5 to 6 servings
1 bottle red wine, such as Merlot
1 bottle red wine, such as Merlot
2 heads garlic, halved
1/3 cup black peppercorns
one 2-pound octopus
4 bacon slices, cut into lardons
1/3 cup black peppercorns
one 2-pound octopus
4 bacon slices, cut into lardons
tangerine sauce (recipe follows)
Kosher salt and freshly ground black pepper
1/4 cup pink peppercorns, crushed
3 sprigs fresh oregano, leaves picked, for garnish
microgreens, for garnish
micro baby arugula, for garnish
extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
1/4 cup pink peppercorns, crushed
3 sprigs fresh oregano, leaves picked, for garnish
microgreens, for garnish
micro baby arugula, for garnish
extra-virgin olive oil, for drizzling
Tangerine sauce:
2 cups tangerine juice
1 tablespoon honey
2 tablespoons red wine vinegar
1/2 tablespoon Dijon mustard
2 anchovies
1 half finger chile
canola oil, for drizzling
Kosher salt and freshly ground black pepper
2 cups tangerine juice
1 tablespoon honey
2 tablespoons red wine vinegar
1/2 tablespoon Dijon mustard
2 anchovies
1 half finger chile
canola oil, for drizzling
Kosher salt and freshly ground black pepper
Tangerine Sauce: Reduce
the juice and honey in a saute pan over medium heat until syrupy. Allow
to cool slightly. Combine in a food processor with the red wine
vinegar, mustard, anchovies and chile and process until smooth. While
processing, drizzle in enough canola oil to create an emulsified sauce.
Season with salt and pepper.
Octopus salad: Combine the red wine, garlic, black peppercorns and 2 quarts of water in a large pot and bring to a boil over high heat.
Dip the octopus in the boiling liquid for 10 seconds and lift it back out. Repeat the process 3 times. Finally, submerge the octopus in the liquid and reduce the heat to a simmer. Cover with a lid and allow the octopus to poach in the liquid until tender, about 90 minutes.
Heat a large saute pan over medium-high heat. Add the bacon and cook until crisp. Transfer the bacon to a paper towel-lined plate and reserve the fat in the pan.
Preheat the oven to 425 degrees F. Preheat a grill to high heat. Warm up half of the Tangerine Sauce in a saute pan on medium heat.
Remove the octopus from the poaching liquid and allow to cool before handling, about 10 minutes. Remove the head and discard. Cut off the tentacles from the body and reserve the body for another use. Dip the tentacles into the reserved bacon fat, and place on the hot grill to char very briefly. Season with salt and pepper. Transfer the tentacles to a large ovenproof saute pan, toss with the heated Tangerine Sauce and place in the oven for 5 minutes.
To serve, drizzle some of the remaining Tangerine Sauce on each plate. Sprinkle some of the crushed peppercorns and oregano leaves around each plate. Place a tentacle on each plate and sprinkle with some of the bacon. Garnish with the Bulls Blood microgreens and micro arugula. Finish with a drizzle of oil and some freshly ground black pepper.
Octopus salad: Combine the red wine, garlic, black peppercorns and 2 quarts of water in a large pot and bring to a boil over high heat.
Dip the octopus in the boiling liquid for 10 seconds and lift it back out. Repeat the process 3 times. Finally, submerge the octopus in the liquid and reduce the heat to a simmer. Cover with a lid and allow the octopus to poach in the liquid until tender, about 90 minutes.
Heat a large saute pan over medium-high heat. Add the bacon and cook until crisp. Transfer the bacon to a paper towel-lined plate and reserve the fat in the pan.
Preheat the oven to 425 degrees F. Preheat a grill to high heat. Warm up half of the Tangerine Sauce in a saute pan on medium heat.
Remove the octopus from the poaching liquid and allow to cool before handling, about 10 minutes. Remove the head and discard. Cut off the tentacles from the body and reserve the body for another use. Dip the tentacles into the reserved bacon fat, and place on the hot grill to char very briefly. Season with salt and pepper. Transfer the tentacles to a large ovenproof saute pan, toss with the heated Tangerine Sauce and place in the oven for 5 minutes.
To serve, drizzle some of the remaining Tangerine Sauce on each plate. Sprinkle some of the crushed peppercorns and oregano leaves around each plate. Place a tentacle on each plate and sprinkle with some of the bacon. Garnish with the Bulls Blood microgreens and micro arugula. Finish with a drizzle of oil and some freshly ground black pepper.
bacon recipe source: Bobby Flay, "Timer's Up," Worst Cooks in America, Food Network
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