a meal for one; a snack or side for two or three
4 slices bacon
1 thumb fresh ginger, peeled & minced
1 finger fresh turmeric, peeled & minced (optional)
½ cup chopped rhubarb (about 3 small stalks)
Juice & pulp of 1 orange
1½ lbs bok choy, chopped
Fry bacon on low heat to caramelize. When brown & crisp, set aside on paper towel. Add the ginger, turmeric (if using) & rhubarb to the hot bacon fat & sauté on low until softened. Turn up the heat & add the contents of the orange: juice & pulp. Scrape the brown bits from the pan as it bubbles. Add the chopped bok choy stalks & stir-fry for about 5 minutes
until softened. Add the chopped bok choy greens & continue to
stir-fry until bright green & just wilted. Serve immediately, topped with crumbled bacon.
bacon recipe source: petra8paleo, April 1, 2014
Showing posts with label bok choy. Show all posts
Showing posts with label bok choy. Show all posts
Wednesday, October 28, 2015
Tuesday, December 30, 2014
3522. BABY BOK CHOY with BACON, ONION and BUTTER BEANS
yields four servings
4 slices bacon, cut into 1/4-inch pieces (about 4 ounces)
bacon recipe source: Food Network Kitchen (@foodnetwork)
4 slices bacon, cut into 1/4-inch pieces (about 4 ounces)
1 pound baby bok choy (about 4 heads)
1/2 onion, thinly sliced
One 15-ounce can butter beans, drained and rinsed
1 tablespoon white balsamic vinegar
Kosher salt
Add the bacon to a large skillet and cook over medium heat, stirring occasionally, until brown and crisp, about 6 minutes. While the bacon cooks, cut the stems from the bok choy into 1-inch pieces and the leafy tops into 3-inch pieces.
Add the onion to the bacon and cook, stirring, until softened slightly, 4 to 5 minutes. Toss in the beans and stir until heated through, about 2 minutes. Transfer the vegetables with a slotted spoon to a bowl, leaving the fat in the pan.
Add the bok choy stems to the pan, increase the heat to medium-high and cook, stirring, until slightly softened, about 2 minutes. Add the bok choy leaves and cook, stirring, until wilted, about 1 minute. Remove the pan from the heat and stir in the vinegar. Return the onion-bean mixture back to the pan and season with salt. Serve warm or at room temperature.
1/2 onion, thinly sliced
One 15-ounce can butter beans, drained and rinsed
1 tablespoon white balsamic vinegar
Kosher salt
Add the bacon to a large skillet and cook over medium heat, stirring occasionally, until brown and crisp, about 6 minutes. While the bacon cooks, cut the stems from the bok choy into 1-inch pieces and the leafy tops into 3-inch pieces.
Add the onion to the bacon and cook, stirring, until softened slightly, 4 to 5 minutes. Toss in the beans and stir until heated through, about 2 minutes. Transfer the vegetables with a slotted spoon to a bowl, leaving the fat in the pan.
Add the bok choy stems to the pan, increase the heat to medium-high and cook, stirring, until slightly softened, about 2 minutes. Add the bok choy leaves and cook, stirring, until wilted, about 1 minute. Remove the pan from the heat and stir in the vinegar. Return the onion-bean mixture back to the pan and season with salt. Serve warm or at room temperature.
bacon recipe source: Food Network Kitchen (@foodnetwork)
Thursday, December 11, 2014
3503. BOK CHOY with BACON and ONIONS
serves four
4 slices bacon
2 pounds baby bok choy
1 teaspoon olive oil
¼ cup diced onion
1 teaspoon red pepper flakes
2 cloves garlic, minced
salt to taste
Cut the 4 slices of bacon into a large dice. Fry it up in a skillet over med-high heat until it's all happy and browned and crispy. Meanwhile, dice the onions and mince the garlic. Wash your bok choy, cut off the root and hard stems, and chop into big pieces. Put the crispy bacon a paper towel and set aside. Add a splash of olive oil to the pan and reduce the heat to med-low. Sauté the onion, red pepper flakes and garlic until they're all nice and sweet and tender and lightly browned. Add the bok choy or whatever greens you like. Cover and cook over low med-heat for about 5 minutes. Then remove the lid, turn the heat back up to medium, and stir it around. Let it cook another few minutes until it's tender. Return the bacon to the pan, mix it up and season to taste. Serve immediately.
bacon recipe source: Jo-Lynne Shane (@JoLynneShane), May 23, 2012
4 slices bacon
2 pounds baby bok choy
1 teaspoon olive oil
¼ cup diced onion
1 teaspoon red pepper flakes
2 cloves garlic, minced
salt to taste
Cut the 4 slices of bacon into a large dice. Fry it up in a skillet over med-high heat until it's all happy and browned and crispy. Meanwhile, dice the onions and mince the garlic. Wash your bok choy, cut off the root and hard stems, and chop into big pieces. Put the crispy bacon a paper towel and set aside. Add a splash of olive oil to the pan and reduce the heat to med-low. Sauté the onion, red pepper flakes and garlic until they're all nice and sweet and tender and lightly browned. Add the bok choy or whatever greens you like. Cover and cook over low med-heat for about 5 minutes. Then remove the lid, turn the heat back up to medium, and stir it around. Let it cook another few minutes until it's tender. Return the bacon to the pan, mix it up and season to taste. Serve immediately.
bacon recipe source: Jo-Lynne Shane (@JoLynneShane), May 23, 2012
Wednesday, December 10, 2014
3502. SABAW NG MONGGO (MUNG BEAN SOUP with BACON)
1 cup monggo or mung beans (dried)
8-10 bacon strips
2 tablespoons vegetable or corn oil
4 cloves garlic, minced
1 whole onion, chopped
2 medium tomatoes, chopped
1 inch fresh ginger, peeled, sliced in slivers
8-10 cups soup stock (vegetable or chicken)
1 tablespoons patis (Filipino fish sauce)
2 cups coarsely shredded bok choy or Chinese cabbage
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
boiled white rice, for serving
In a medium bowl, pre-soak the monggo/mung beans in water for about 30 minutes. The water should be enough to cover the beans.
Transfer the water and mung beans to a medium stock pot. Have enough liquid to cover the beans (add more water or else vegetable or chicken soup stock if desired). Over medium high heat, bring this to a boil, then adjust the heat to a low. Simmer and cook for about 45 to 50 minutes till monggo is soft. Add more water if liquid evaporates. The beans should soften while immersed in liquid. Stir the mung beans every now and then so they do not stick to the bottom of the stock pot. Some beans may even pop open in the process. When soft and cooked, set aside till ready to saute.
Pre-cook the bacon strips for 8 to 10 minutes in a skillet over medium heat. When cooked, drain bacon strips on parchment paper or paper towels to remove excess oil.
Use a different medium stock pot. Over medium high heat, add the vegetable or corn oil. (Or you may use the bacon drippings if desired). Saute the garlic, onions and fresh ginger. Cook for 1 to 2 minutes till onions soften. Add the tomatoes and patis (fish sauce). Continue to cook for 2 to 3 minutes till tomatoes soften.
Add the boiled monggo together with the liquid. Add more soup stock (vegetable or chicken) to the stock pot. Simmer for about 10 minutes for flavors to blend. Toss in the chopped bok choy pieces and cook for 1 to 2 minutes more. Season with salt and black pepper.
Crumble the cooked bacon and sprinkle it on top of the monggo. Serve with boiled white rice.
bacon recipe source: Elizabeth Quirino (@Mango_Queen), Asian in America: January 16, 2014
8-10 bacon strips
2 tablespoons vegetable or corn oil
4 cloves garlic, minced
1 whole onion, chopped
2 medium tomatoes, chopped
1 inch fresh ginger, peeled, sliced in slivers
8-10 cups soup stock (vegetable or chicken)
1 tablespoons patis (Filipino fish sauce)
2 cups coarsely shredded bok choy or Chinese cabbage
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
boiled white rice, for serving
In a medium bowl, pre-soak the monggo/mung beans in water for about 30 minutes. The water should be enough to cover the beans.
Transfer the water and mung beans to a medium stock pot. Have enough liquid to cover the beans (add more water or else vegetable or chicken soup stock if desired). Over medium high heat, bring this to a boil, then adjust the heat to a low. Simmer and cook for about 45 to 50 minutes till monggo is soft. Add more water if liquid evaporates. The beans should soften while immersed in liquid. Stir the mung beans every now and then so they do not stick to the bottom of the stock pot. Some beans may even pop open in the process. When soft and cooked, set aside till ready to saute.
Pre-cook the bacon strips for 8 to 10 minutes in a skillet over medium heat. When cooked, drain bacon strips on parchment paper or paper towels to remove excess oil.
Use a different medium stock pot. Over medium high heat, add the vegetable or corn oil. (Or you may use the bacon drippings if desired). Saute the garlic, onions and fresh ginger. Cook for 1 to 2 minutes till onions soften. Add the tomatoes and patis (fish sauce). Continue to cook for 2 to 3 minutes till tomatoes soften.
Add the boiled monggo together with the liquid. Add more soup stock (vegetable or chicken) to the stock pot. Simmer for about 10 minutes for flavors to blend. Toss in the chopped bok choy pieces and cook for 1 to 2 minutes more. Season with salt and black pepper.
Crumble the cooked bacon and sprinkle it on top of the monggo. Serve with boiled white rice.
bacon recipe source: Elizabeth Quirino (@Mango_Queen), Asian in America: January 16, 2014
Thursday, September 19, 2013
3055. SEARED BOK CHOY with BACON VINAIGRETTE
makes four servings
1 1/2 to 2 pounds Shanghai or (baby) bok choy, parboiled and shocked
6 ounces bacon, finely chopped
3 tablespoons sherry vinegar or white wine vinegar
Salt and freshly ground black pepper
5 tablespoons neutral oil, like grapeseed or corn
Cut the bok choy in half lengthwise and put the cut side down on paper towels to drain. Meanwhile, put the bacon in a small pan over medium-high heat. When it starts to sizzle, reduce the heat to medium and cook until crisp and the fat is rendered, about 10 minutes. Turn off the heat, add the vinegar, sprinkle with salt and a good amount of pepper, and then whisk in 3 tablespoons of the oil (it won’t fully emulsify). Set aside.
Put a large, wide skillet over high heat. When it’s very hot, add the remaining neutral oil and put a few pieces of bok choy, cut side down, in the pan (it will spatter, so be careful). Do not overcrowd the pan; you want at least an inch on all sides between the pieces. Cook the bok choy without moving it until the cut side is dark brown and slightly charred. Continue cooking the bok choy in batches.
Pile the seared bok choy on a platter in a serving bowl; give the bacon vinaigrette a stir and drizzle it over the bok choy. Serve warm or at room temperature.
bacon recipe courtesy of: Mark Bittman's How to Cook Everything: 2,000 Simple Recipes for Great Food; Mark Bittman.com, March 25, 2011
1 1/2 to 2 pounds Shanghai or (baby) bok choy, parboiled and shocked
6 ounces bacon, finely chopped
3 tablespoons sherry vinegar or white wine vinegar
Salt and freshly ground black pepper
5 tablespoons neutral oil, like grapeseed or corn
Cut the bok choy in half lengthwise and put the cut side down on paper towels to drain. Meanwhile, put the bacon in a small pan over medium-high heat. When it starts to sizzle, reduce the heat to medium and cook until crisp and the fat is rendered, about 10 minutes. Turn off the heat, add the vinegar, sprinkle with salt and a good amount of pepper, and then whisk in 3 tablespoons of the oil (it won’t fully emulsify). Set aside.
Put a large, wide skillet over high heat. When it’s very hot, add the remaining neutral oil and put a few pieces of bok choy, cut side down, in the pan (it will spatter, so be careful). Do not overcrowd the pan; you want at least an inch on all sides between the pieces. Cook the bok choy without moving it until the cut side is dark brown and slightly charred. Continue cooking the bok choy in batches.
Pile the seared bok choy on a platter in a serving bowl; give the bacon vinaigrette a stir and drizzle it over the bok choy. Serve warm or at room temperature.
bacon recipe courtesy of: Mark Bittman's How to Cook Everything: 2,000 Simple Recipes for Great Food; Mark Bittman.com, March 25, 2011
Wednesday, April 17, 2013
2900. RAMEN with BACON, EGG, BOK CHOY and CHAR-SIU PORK
2 slices of bacon, chopped width-wise into thin 1/8-inch strips
1 clove of garlic, minced
6 cups hot water
1 large egg
1 helping of char-siu pork
1 package of your favorite instant ramen
2 cups of baby bok choy, leaves separated and washed
1 stalk of green onion, finely chopped (optional)
In a 4-quart pot or larger over high heat, cook the strips of bacon for about 3 minutes or until crispy brown, stirring occasionally. Add the garlic and continue stirring for about a minute.
As the garlic begins to brown, add the hot water to the bacon and garlic and bring to a boil. Once boiling, crack the egg into the water and poach until desired doneness (3 minutes for soft, 6 minutes for hard). Turn heat to medium. With a slotted spoon, transfer the cooked egg to a bowl.
Add the noodles and seasoning packet(s). When the water boils again, cook for another 3 minutes or until desired tenderness. Using a slotted spoon or chopsticks, transfer only the noodles and pork into the bowl with the waiting egg.
Bring the water back to a rapid boil. Add the leaves of baby bok choy. Stir and let it come back to a boil. Cook for another minute or until white stalks are slightly translucent and tender.
Ladle in the bok choy and broth, garnish with chopped green onions and serve.
bacon recipe courtesy of: FoodiFotos, April 12, 2010
1 clove of garlic, minced
6 cups hot water
1 large egg
1 helping of char-siu pork
1 package of your favorite instant ramen
2 cups of baby bok choy, leaves separated and washed
1 stalk of green onion, finely chopped (optional)
In a 4-quart pot or larger over high heat, cook the strips of bacon for about 3 minutes or until crispy brown, stirring occasionally. Add the garlic and continue stirring for about a minute.
As the garlic begins to brown, add the hot water to the bacon and garlic and bring to a boil. Once boiling, crack the egg into the water and poach until desired doneness (3 minutes for soft, 6 minutes for hard). Turn heat to medium. With a slotted spoon, transfer the cooked egg to a bowl.
Add the noodles and seasoning packet(s). When the water boils again, cook for another 3 minutes or until desired tenderness. Using a slotted spoon or chopsticks, transfer only the noodles and pork into the bowl with the waiting egg.
Bring the water back to a rapid boil. Add the leaves of baby bok choy. Stir and let it come back to a boil. Cook for another minute or until white stalks are slightly translucent and tender.
Ladle in the bok choy and broth, garnish with chopped green onions and serve.
bacon recipe courtesy of: FoodiFotos, April 12, 2010
Thursday, August 23, 2012
2663. CHICKEN with BOK CHOY and BACON
1 1/2 boneless skinless chicken breasts, cut into slices 1/8″ thick by 1/4″ by 1″
1 tablespoon premium light soy sauce
1 teaspoon Shao Hsing wine
1 tablespoon cornstarch
2 tablespoons peanut or canola oil
4-6 slices smoked thick bacon, cut crossways into 1/2 slices
1 tablespoon raw sugar
5 cloves garlic, minced finely
1 1/2 inch cube fresh ginger, peeled and minced finely
6 large scallions, white and light green parts only, thinly sliced on the diagonal
1 1/2 tablespoons premium light soy sauce
1 tablespoon Shao Hsing wine
1 teaspoon rice vinegar
1 pound Shanghai or baby bok choy, rinsed, bottom trimmed away and cut into 1″ chunks
3/4 cup chicken stock or broth into which 1 teaspoon of cornstarch has been dissolved
dark green tops of the scallions, cut into thin slices on the diagonal
1 teaspoon sesame oil
Gently toss chicken breast slices with the first measures of light soy sauce, Shao hsing wine and cornstarch, and allow to marinate at least twenty minutes. Heat wok on high heat until a thin ribbon of smoke spirals up from the hot metal. Add peanut or canola oil, and let it heat for thirty seconds. Add the bacon, and stir well to separate each piece out from the others. Cook, stirring, until the bacon has rendered its fat and is done but not crispy. Remove from the wok and set aside. To the wok add the chicken, spreading it out into a single layer against the bottom of the wok. Sprinkle with the sugar, garlic, ginger and scallion slices. Leave the chicken undisturbed for a minute or so, until the bottom of the chicken begins to brown, then cook, stirring until 2/3 of the chicken is no longer pink, but white and brown. Sprinkle the chicken with the soy sauce, wine and vinegar and stir, scraping up any browned bits from the bottom and sides of the wok. Add the bacon back to the wok. Add the bok choy and the broth or stock and cook, stirring, and scraping any more browned bits from the bottom of the wok, until the bok choy wilts slightly and a sauce forms. Sprinkle with the scallion tops, drizzle with sesame oil, and give the whole thing a final stir before scraping it out of the wok into a warmed serving. Serve with steamed rice and really good Chinese tea.
bacon recipe courtesy of: Barbara, Tigers & Strawberries, January 26, 2009
1 tablespoon premium light soy sauce
1 teaspoon Shao Hsing wine
1 tablespoon cornstarch
2 tablespoons peanut or canola oil
4-6 slices smoked thick bacon, cut crossways into 1/2 slices
1 tablespoon raw sugar
5 cloves garlic, minced finely
1 1/2 inch cube fresh ginger, peeled and minced finely
6 large scallions, white and light green parts only, thinly sliced on the diagonal
1 1/2 tablespoons premium light soy sauce
1 tablespoon Shao Hsing wine
1 teaspoon rice vinegar
1 pound Shanghai or baby bok choy, rinsed, bottom trimmed away and cut into 1″ chunks
3/4 cup chicken stock or broth into which 1 teaspoon of cornstarch has been dissolved
dark green tops of the scallions, cut into thin slices on the diagonal
1 teaspoon sesame oil
Gently toss chicken breast slices with the first measures of light soy sauce, Shao hsing wine and cornstarch, and allow to marinate at least twenty minutes. Heat wok on high heat until a thin ribbon of smoke spirals up from the hot metal. Add peanut or canola oil, and let it heat for thirty seconds. Add the bacon, and stir well to separate each piece out from the others. Cook, stirring, until the bacon has rendered its fat and is done but not crispy. Remove from the wok and set aside. To the wok add the chicken, spreading it out into a single layer against the bottom of the wok. Sprinkle with the sugar, garlic, ginger and scallion slices. Leave the chicken undisturbed for a minute or so, until the bottom of the chicken begins to brown, then cook, stirring until 2/3 of the chicken is no longer pink, but white and brown. Sprinkle the chicken with the soy sauce, wine and vinegar and stir, scraping up any browned bits from the bottom and sides of the wok. Add the bacon back to the wok. Add the bok choy and the broth or stock and cook, stirring, and scraping any more browned bits from the bottom of the wok, until the bok choy wilts slightly and a sauce forms. Sprinkle with the scallion tops, drizzle with sesame oil, and give the whole thing a final stir before scraping it out of the wok into a warmed serving. Serve with steamed rice and really good Chinese tea.
bacon recipe courtesy of: Barbara, Tigers & Strawberries, January 26, 2009
Wednesday, August 22, 2012
2662. CRAB and BACON TERRINE
1 teaspoon finely grated lime rind
1 teaspoon finely grated lemon rind
200 grams freshly picked crab meat
1 egg
1 tablespoon chopped parsley
1 tablespoon chopped chives
1 tablespoon chopped dill
1 tablespoon sour cream
1 bok choy, leaves separated
1 bacon rasher, halved
½ cup fresh herb leaves, to serve
Extra virgin olive oil
Preheat oven 200°C fan-forced. Combine lime and lemon rinds with the crab meat in a medium bowl. Add egg, herbs, sour cream, season with salt and pepper, mix well. Cook bok choy in a large saucepan of boiling water until tender, drain and refresh in cold water, drain well. Line a square ramekin with the bacon rasher, top with 1-2 bok choy leaves and crab mixture, fold the bacon over the crab mixture to enclose. Cook for 8-12 minutes or until bacon is crisp and filling is set. Turn the terrine onto a plate, top with herbs, drizzle with oil, serve immediately.
bacon recipe courtesy of: Dominique Rizzo, for Ready Steady Cook, Channel Ten, Australia, June 25, 2008
200 grams freshly picked crab meat
1 egg
1 tablespoon chopped parsley
1 tablespoon chopped chives
1 tablespoon chopped dill
1 tablespoon sour cream
1 bok choy, leaves separated
1 bacon rasher, halved
½ cup fresh herb leaves, to serve
Extra virgin olive oil
Preheat oven 200°C fan-forced. Combine lime and lemon rinds with the crab meat in a medium bowl. Add egg, herbs, sour cream, season with salt and pepper, mix well. Cook bok choy in a large saucepan of boiling water until tender, drain and refresh in cold water, drain well. Line a square ramekin with the bacon rasher, top with 1-2 bok choy leaves and crab mixture, fold the bacon over the crab mixture to enclose. Cook for 8-12 minutes or until bacon is crisp and filling is set. Turn the terrine onto a plate, top with herbs, drizzle with oil, serve immediately.
bacon recipe courtesy of: Dominique Rizzo, for Ready Steady Cook, Channel Ten, Australia, June 25, 2008
Wednesday, July 25, 2012
2634. BACON and BOK CHOY CHOW MEIN
makes 2-4 servings
5 oz. uncooked dry chow mein, egg or oil noodles
5 oz. uncooked dry chow mein, egg or oil noodles
4 slices bacon, chopped in 1/2" pieces
4 cups chopped bok choy
1/4 cup oyster sauce
1/2 teaspoon minced garlic
Cook the noodles as per package instructions, drain and rinse in cold water or follow the no-boil method for 15 minutes, then drain and rinse in cold water. Set aside. In a large nonstick pan or wok, cook the chopped bacon on medium heat until it softens. Add the chopped bok choy and continue cooking until the white stalks are translucent and the bacon is cooked through. Add the cooked noodles, oyster sauce and garlic to the wok. Cook and stir, for about 2 minutes until the noodles are heated through and coated with oyster sauce. Serve immediately.
bacon recipe courtesy of: Canadian House & Home, 511 King Street West, Suite 120, Toronto, Ontario M5V 2Z4
4 cups chopped bok choy
1/4 cup oyster sauce
1/2 teaspoon minced garlic
Cook the noodles as per package instructions, drain and rinse in cold water or follow the no-boil method for 15 minutes, then drain and rinse in cold water. Set aside. In a large nonstick pan or wok, cook the chopped bacon on medium heat until it softens. Add the chopped bok choy and continue cooking until the white stalks are translucent and the bacon is cooked through. Add the cooked noodles, oyster sauce and garlic to the wok. Cook and stir, for about 2 minutes until the noodles are heated through and coated with oyster sauce. Serve immediately.
bacon recipe courtesy of: Canadian House & Home, 511 King Street West, Suite 120, Toronto, Ontario M5V 2Z4
Tuesday, December 20, 2011
2416. PAN-ROASTED PINK SNAPPER with GINGER and BACON BOK CHOY and LEMONGRASS KAFFIR LIME BROTH
makes 2-4 servings
pink or red snapper fillets; skin-on
4-6 medium bok choy
4-5 slices of bacon
2 slices of ginger slivers (for sauté only)
4 cloves of minced garlic
3-4 tablespoons of shredded lemongrass stems
1 large leek
Salt & pepper
For Lemongrass & Kaffir Lime Broth
4 cups of water
4-5 soup spoons of Vietnamese fish sauce
2 small lumps of yellow rock sugar
3 cloves of whole garlic
2 slices of ginger
15 – 2″ pieces of lemongrass stalks (more if you’re a lemongrass enthusiast)
Kaffir lime leaves (shredded lime leaves work faster)
Bunch of Thai basil leaves
1-2 thai chilis or 2 red jalapeños
Salt
Marinate the fish in olive oil, salt & pepper, garlic and the shredded lemongrass stems. Marinate for at least 2 hours, no more than a day.
Start making the lemongrass and kaffir lime broth. Add the water, garlic, ginger and lemongrass stalks into a pot and bring to a boil. Once it comes to a boil, lower the heat so you can start doing the taste-testing. Add fish sauce and dissolve 1 small lump of rock sugar first, adding the other lump if needed. Once you have a nice balance of fish sauce, sweetness and aroma from the lemongrass, it’s time to add the kaffir lime leaves to achieve a flavor that resembles a very mild tom yum soup. Add 4 pinches of shredded lime leaves (3-4 leaves) to taste. Then add a few Thai basil leaves at a time to extract the aroma. Add chopped Thai chiles or red jalapeno slices for a little spice kick. Once the broth is complete, turn the heat on low and remove the Thai basil leaves – they will make the soup bitter if you leave it in.
Prepare bok choy by cleaning them properly and cutting off the stem so that the leaves are detached. On high heat, sauté the garlic, ginger slivers and Nueske bacon (for flavor) and salt & pepper to taste. Make sure these are sautéed 50% through as you’ll want them to have some crunch upon service. They will also be sitting in broth and will eventually soften. Set these aside or begin plating.
Optional: Cut 1/8″ diagonal “coins” from the leek stem. Pan fry these on medium heat in oil till they are nice and brown on both sides. It should have a nice crispness to it. Set aside when finished.
Turn oven to 450 degrees. Add salt & pepper on all sides of the snapper fillet. Sear the snapper fillets skin-side down on medium heat with your oil of choice for about 4-5 mintues. Make sure that you get a nice crust on the skin as the snapper skin is a bit more rubbery like chicken skin. Carefully flip the fillets over without ruining the skin and put the skillet in the oven for another 5-7 minutes, depending on your cuts. Take fillets out and set aside.
Bring the lemongrass and kaffir lime broth to a boil and make sure the broth is seasoned well and has not become salty from water loss. Place fish on top of the bed of bok choy and add the broth around the fish, careful not to get the fillets wet. Garnish with leek “coins” and thinly-sliced red jalapeños or Thai chiles. Optional: Put the whole plated dish back into the oven for a good 5 minutes to ensure a super hot plate – it tastes better that way.
bacon recipe courtesy of: Dylan, Eat, Drink + Be Merry., Los Angeles, March 28, 2011
pink or red snapper fillets; skin-on
4-6 medium bok choy
4-5 slices of bacon
2 slices of ginger slivers (for sauté only)
4 cloves of minced garlic
3-4 tablespoons of shredded lemongrass stems
1 large leek
Salt & pepper
For Lemongrass & Kaffir Lime Broth
4 cups of water
4-5 soup spoons of Vietnamese fish sauce
2 small lumps of yellow rock sugar
3 cloves of whole garlic
2 slices of ginger
15 – 2″ pieces of lemongrass stalks (more if you’re a lemongrass enthusiast)
Kaffir lime leaves (shredded lime leaves work faster)
Bunch of Thai basil leaves
1-2 thai chilis or 2 red jalapeños
Salt
Marinate the fish in olive oil, salt & pepper, garlic and the shredded lemongrass stems. Marinate for at least 2 hours, no more than a day.
Start making the lemongrass and kaffir lime broth. Add the water, garlic, ginger and lemongrass stalks into a pot and bring to a boil. Once it comes to a boil, lower the heat so you can start doing the taste-testing. Add fish sauce and dissolve 1 small lump of rock sugar first, adding the other lump if needed. Once you have a nice balance of fish sauce, sweetness and aroma from the lemongrass, it’s time to add the kaffir lime leaves to achieve a flavor that resembles a very mild tom yum soup. Add 4 pinches of shredded lime leaves (3-4 leaves) to taste. Then add a few Thai basil leaves at a time to extract the aroma. Add chopped Thai chiles or red jalapeno slices for a little spice kick. Once the broth is complete, turn the heat on low and remove the Thai basil leaves – they will make the soup bitter if you leave it in.
Prepare bok choy by cleaning them properly and cutting off the stem so that the leaves are detached. On high heat, sauté the garlic, ginger slivers and Nueske bacon (for flavor) and salt & pepper to taste. Make sure these are sautéed 50% through as you’ll want them to have some crunch upon service. They will also be sitting in broth and will eventually soften. Set these aside or begin plating.
Optional: Cut 1/8″ diagonal “coins” from the leek stem. Pan fry these on medium heat in oil till they are nice and brown on both sides. It should have a nice crispness to it. Set aside when finished.
Turn oven to 450 degrees. Add salt & pepper on all sides of the snapper fillet. Sear the snapper fillets skin-side down on medium heat with your oil of choice for about 4-5 mintues. Make sure that you get a nice crust on the skin as the snapper skin is a bit more rubbery like chicken skin. Carefully flip the fillets over without ruining the skin and put the skillet in the oven for another 5-7 minutes, depending on your cuts. Take fillets out and set aside.
Bring the lemongrass and kaffir lime broth to a boil and make sure the broth is seasoned well and has not become salty from water loss. Place fish on top of the bed of bok choy and add the broth around the fish, careful not to get the fillets wet. Garnish with leek “coins” and thinly-sliced red jalapeños or Thai chiles. Optional: Put the whole plated dish back into the oven for a good 5 minutes to ensure a super hot plate – it tastes better that way.
bacon recipe courtesy of: Dylan, Eat, Drink + Be Merry., Los Angeles, March 28, 2011
Friday, January 30, 2009
1362. LEEK and BACON STIR FRY with CASHEW
serves four
450 grams leeks, trimmed and cut into matchstick strips
4 rashers lean smoked back bacon, cut into fine strips
1 tablespoons light and mild olive oil
1 teaspoon sesame oil
clove garlic, crushed
1-inch piece fresh root ginger, peeled and finely chopped
250 grams pak choi leaves, roughly torn
75 grams baby plum tomatoes, halved
225g cooked noodles
1 tablespoons light soy sauce
1 tablespoons sweet chili sauce
50 grams cashew nuts
Stir fry the leeks and bacon with the garlic and ginger in the olive oil and sesame oil over a high heat for 3-4 minutes until just beginning to brown. Stir in the pak choi leaves and baby plum tomatoes cook for a further 2 minutes or until the leaves begin to wilt. Add the cooked noodles, soy and chili sauce and nuts and cook for 2 minutes. Serve immediately.
courtesy of: British Leeks, Leek Growers' Association
450 grams leeks, trimmed and cut into matchstick strips
4 rashers lean smoked back bacon, cut into fine strips
1 tablespoons light and mild olive oil
1 teaspoon sesame oil
clove garlic, crushed
1-inch piece fresh root ginger, peeled and finely chopped
250 grams pak choi leaves, roughly torn
75 grams baby plum tomatoes, halved
225g cooked noodles
1 tablespoons light soy sauce
1 tablespoons sweet chili sauce
50 grams cashew nuts
Stir fry the leeks and bacon with the garlic and ginger in the olive oil and sesame oil over a high heat for 3-4 minutes until just beginning to brown. Stir in the pak choi leaves and baby plum tomatoes cook for a further 2 minutes or until the leaves begin to wilt. Add the cooked noodles, soy and chili sauce and nuts and cook for 2 minutes. Serve immediately.
courtesy of: British Leeks, Leek Growers' Association
Thursday, March 09, 2006
305. BOK CHOY with HOT BACON SAUCE
1-2 tablespoons sugar
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
1/4 cup Chili sauce
6 slices bacon, cooked and crumbled
2 tablespoon cooking oil
3 cups chopped bok choy
Combine first six ingredients in a wok or skillet; simmer 5 minutes. Add bok choy; stir fry until crisp tender. Serve, with more chili sauce on the side.
courtesy of: Richard Karnesky, Evanston, Illinois /
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
1/4 cup Chili sauce
6 slices bacon, cooked and crumbled
2 tablespoon cooking oil
3 cups chopped bok choy
Combine first six ingredients in a wok or skillet; simmer 5 minutes. Add bok choy; stir fry until crisp tender. Serve, with more chili sauce on the side.
courtesy of: Richard Karnesky, Evanston, Illinois /
Monday, February 13, 2006
280. BOK CHOY and BACON QUICHE
yields 2 servings
2 tablespoons butter
1 1/2 cups frozen hashed brown potatoes
1/2 teaspoon pepper
6-7 eggs
1/2 cup half and half
1/2 teaspoon baking powder
4 stalks Bok Choy; thick white part, diced and reserving leafy green part
1/2 cup leafy green part of Bok Choy
4-5 slices of bacon, fried crisp and crumbled
1 cup shredded Jack Cheese
Melt butter in 8 inch skillet over medium heat. Add potatoes; lower flame to prevent quick browning. Sprinkle with pepper if desired. Whip eggs with half and half and baking powder and set aside. Layer Bok Choy over potatoes, white stalks and then greens. Pour egg mixture over the vegetables and sprinkle the bacon on top. Spread shredded cheese over entire mixture. Cook over burner until mixture is almost set, then place in 400 degree hot oven for 6-7 minutes. Remove from oven; let sit 5 minutes. Serve with sliced tomatoes and hot bread.
courtesy of: Cavanagh Inn, Innkeepers Ray & Jeanne Farris, 10 Keller Street, Petaluma, CA 94952, 707-765-4657
2 tablespoons butter
1 1/2 cups frozen hashed brown potatoes
1/2 teaspoon pepper
6-7 eggs
1/2 cup half and half
1/2 teaspoon baking powder
4 stalks Bok Choy; thick white part, diced and reserving leafy green part
1/2 cup leafy green part of Bok Choy
4-5 slices of bacon, fried crisp and crumbled
1 cup shredded Jack Cheese
Melt butter in 8 inch skillet over medium heat. Add potatoes; lower flame to prevent quick browning. Sprinkle with pepper if desired. Whip eggs with half and half and baking powder and set aside. Layer Bok Choy over potatoes, white stalks and then greens. Pour egg mixture over the vegetables and sprinkle the bacon on top. Spread shredded cheese over entire mixture. Cook over burner until mixture is almost set, then place in 400 degree hot oven for 6-7 minutes. Remove from oven; let sit 5 minutes. Serve with sliced tomatoes and hot bread.
courtesy of: Cavanagh Inn, Innkeepers Ray & Jeanne Farris, 10 Keller Street, Petaluma, CA 94952, 707-765-4657
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