3988. CABBAGE with BACON and ROOTS

Serves 6


large knob of butter
100g smoked streaky bacon, cut into small pieces
1 garlic clove, finely chopped
few thyme sprigs
1 celeriac, cut into batons
2 carrots, cut into batons
1 Savoy cabbage, shredded
small glass (125ml) white wine

In a large pan melt the butter. Add the bacon and sizzle for 5 mins until golden. Add the garlic and thyme to the pan and stir for 1 min. Take the pan off the heat, remove the bacon mixture and reserve.

Add the celeriac and carrot batons into the now empty pan with a little of the bacon-flavoured butter. Gently cook for 10 mins until soft, then add the cabbage and cook for 5 mins until it starts to soften. Add the bacon and garlic back to the pan, then add the white wine. Allow the wine to evaporate for a few mins then season the mixture and serve. This can be made ahead and left in the pan, then reheated.

bacon recipe source: Matt Tebbutt, Good Food Magazine, February 2010

3861. BRAISED RED CABBAGE with BACON

8 servings


1 medium head red cabbage
6 thick slices applewood-smoked bacon or other smoked bacon, cut into lardons (about 1/4-by-1/4-by-3/4-inch pieces)
1 medium yellow onion, thinly sliced
2 tablespoons packed dark brown sugar
2 tablespoons Dijon mustard
1/3 cup cider vinegar
1 cup low-sodium chicken broth

Slice cabbage in half lengthwise. Use a sharp knife to cut a V-shaped notch around the white core and discard it. Slice both pieces in half again so you have 4 quarters, then thinly slice each piece crosswise into 1/4-inch-thick strips. Set aside.

Place bacon in a large Dutch oven or other large, heavy-bottomed pot with a tightfitting lid over medium heat and cook, stirring occasionally, until browned and most of the fat has rendered.

Add onion and stir to coat in the bacon fat. Season with salt and freshly ground black pepper and cook until the onion softens and the edges begin to brown, about 4 to 5 minutes.

Add the reserved cabbage, stir to coat in bacon fat, and cook until the cabbage begins to wilt, about 4 minutes. Stir in the brown sugar and mustard.

Deglaze the pan with the cider vinegar, scraping up any browned bits from the bottom of the pan with a spatula. Add the chicken broth and season with a few pinches of salt and more freshly ground pepper. Bring to a simmer, then reduce the heat to medium low and cover the pan tightly. Simmer, stirring occasionally, until the cabbage is soft and soupy and the bacon is tender, about 45 minutes. If the cabbage begins to look dry, add more broth or water.


bacon recipe source: Regan Burns, Moktoberfest! menu, Chowhound (@CHOW), October 5, 2006

3850. HOT & SWEET BACON BANH MI

serves four


16 green onions or scallions, greens only, sliced thin in long strips
1 pound slices of thick cut bacon
1 cup light brown sugar
1 tablespoon crushed red pepper flake
1 teaspoon dry ground ginger
1/2 small head cabbage, shredded
1/2 cup rice vinegar
1/4 cup vegetable oil
1 teaspoon toasted sesame oil
1 teaspoon salt
1 teaspoon granulated white sugar
6 small red radishes, sliced thin
1 cup fresh cilantro leaves
1 cup creamy peanut butter
1-1/2 cups boiling water
1 tablespoon peeled fresh ginger, grated
1 tablespoon fresh garlic, minced
2 tablespoons soy sauce
3 tablespoons light brown sugar
4 french baguettes, about 10 inches in length

Scallions: Slice the scallions into thin strips, greens only and place in ice water - this will make them curly after an hour.

Bacon: Preheat oven to 325 degrees. Line 2 baking sheets with aluminum foil. Line the bottom side of 2 smaller baking sheets with aluminum foil. In a medium bowl combine the 1c brown sugar, red pepper flakes and ground ginger. Take each slice of bacon into the bowl and cover it with the mixture patting it on to get as much as possible to adhere to the bacon. Place each slice of bacon onto the larger lined baking sheets. Place the other two baking sheets on top of the bacon. Cook at 325 for 25 minutes. Remove from the oven and place the bacon strips on cooling racks.

Cole slaw: While the bacon is cooking prepare the coleslaw. In a large bowl combine the rice vinegar, vegetable oil, sesame oil, salt and sugar. Now add the shredded cabbage, sliced radishes and cilantro.

Sauce: In a blender combine the peanut butter, boiling water, grated ginger, garlic, soy sauce and 3T brown sugar until smooth. Pour this mixture into a squirt bottle for convenience or you can spoon it on later.

Building the banh mi: Slice the 4 baguettes horizontally without separating them. Place the scallions in a strainer to drain the water. Fill each baguette with 1/4 of the bacon slices, give that a good squirt of the sauce, about 4 tablespoons. Now, lay on 1 cup of coleslaw and top that with 1/4 of the scallion curls.


bacon recipe source: cookmore.com (Kenmore.com)

3725. SWEET CORN, GREEN CABBAGE and BACON

5 oz slab applewood-smoked bacon
2 tablespoons unsalted butter
1 1/2 cups thinly sliced spring onions, plus 3/4 cup thin diagonal slices spring onion tops
2 teaspoons thyme leaves
1 1/2 cups fresh corn (from about 2 ears)
1/2 small green cabbage, about 1 pound, cored, sliced thinly lengthwise
2 tablespoons chopped flat-leaf parsley
Kosher salt and freshly ground black pepper

Cut the bacon into 3/8-inch-thick slices. Stack them in two piles, then cut the bacon crosswise into 3/8-inch rectangles.

Heat a large saute pan over medium heat for 1 minute. Add the bacon and cook about 5 minutes, stirring often, until tender and lightly crisped. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate, leaving the fat in the pan.

Swirl in the butter, and, when it foams, add the spring onions, thyme, 1/2 teaspoon salt, and a pinch of pepper. Saute over medium heat, about 3 minutes, then add the corn, and continue cooking another 3 minutes, stirring occasionally. Season with 1/2 teaspoon salt and some freshly ground black pepper. Add the cabbage, and cook 2 minutes, stirring occasionally, until the cabbage just wilts. Taste for seasoning, and toss in the spring onion tops and chopped parsley.


bacon recipe source: Sunday Suppers at Luques: Seasonal Recipes from Market to Table, by Suzanne Goin, with Teri Gelber (Knopf, 2013). p. 139

3710. EASY SKILLET CORNED BEEF HASH with CABBAGE, SWISS CHEESE and BACON

serves two


1 can (15 ounces) corned beef hash

2 slices bacon

1 medium head savoy or green cabbage, thinly sliced (6-8 cups)

coarse salt and fresh ground pepper

1/2-1 cup fresh shredded Swiss or cheddar cheese

 

Add the corned beef to a cast iron or non-stick skillet and press it down evenly in the pan. Cook on medium heat until crispy on the bottom, then scrap it up with a sharp metal spatula and turn it over, press down and let it cook until crispy again. Repeat up to 2 more times then remove the hash to a small bowl.

 

In the same pan cook the bacon until crispy. Remove to a paper-lined plate to drain.

 

To the same pan over medium heat add the cabbage along with 1/4 cup water. Put a lid on the pan and cook until cabbage is tender about 10 minutes, check every few minutes and stir, if pan dries up add a little bit more water.

 

After 10 minutes remove the lid and let any excess water cook off, stirring the cabbage often. Turn heat down to low.

 

Add the hash back to the pan and stir it into the cabbage. Let cook until heated through. Season with salt and pepper to taste.

 

Sprinkle the cheese over top and put the lid back on until it melts or stick it under the broiler for a minute. Crumble the bacon and sprinkle it over the top to serve.

 

 

bacon recipe source: Reeni (@cinnamonkitchn), Cinnamon-Spice & Everything Nice, March 13, 2013

3677. BACON PUPUSAS with CURTIDO SLAW

serves four 


1/2 can large flaky corn biscuits or large flaky buttermilk biscuits 
1/2 cup crispy cooked bacon, chopped in pieces 
1 tablespoons fresh green salsa 
6 strips crispy bacon 
1 1/2 cups finely shredded cabbage
1/2 cup diced green onions 
1 tablespoons rice vinegar, seasoned 
1/2 pinch salt

Separate and then flatten biscuits to 5" circles.

Mix bacon pieces and salsa in medium bowl.

Place 1-2 tablespoons of the bacon salsa filling in center of each dough circle. Enclose filling within the dough, then roll into a ball and flatten again to a circle. Place the filled pupusas on a large cookie sheet, about 2" apart. Bake in 350º oven for 10-14 minutes until golden, flipping once during the baking. (Alternate cooking method for pupusas: Spray a large skillet with cooking spray. Heat to Medium-high heat. Cook pupusas 3-4 minutes each side, flipping until well-browned on both sides.)

Meanwhile, in a medium bowl, mix the cabbage, onions and vinegar. Add a pinch of salt.

To serve, place three slices cooked bacon on top of one pupusa. Top with slaw and fold over if desired.


bacon recipe source: lorimclain (member), cookmore.com

3640. BACON and CABBAGE NYUMEN

note: somen noodles in hot soup is called nyumen

makes two servings


2 bundles of somen
4 slices of bacon
2 cabbage leaves
4 cups water
1 chicken consommé cube
Salt and pepper
Parsley, finely chopped

Boil the somen. Cut the bacon slices into 3-cm width pieces. Chop the cabbage leaves into thin rectangular pieces. Bring water and chicken consommé to a boil in a pot. Add the bacon and the cabbage. When the soup returns to a boil, place the somen into the pot and season with salt and pepper. Arrange in a bowl and sprinkle with chopped parsley.


bacon recipe source: Ibonoito Somen/Hyogo Prefecture Tenobe Somen Association, 219-2, Tominaga, Tatsuno-cho, Tatsuno City, Hyogo 679-4167 Japan

3639. BACON BANBANJI BURGERS

note: banbanji is a Japanese salad traditionally made with chilled chicken and cucumber.

makes six burgers


Patty seasonings:

2 tablespoons reduced sodium soy sauce
2 tablespoons mirin
2 tablespoons grated fresh ginger, including juices
1 tablespoon Sriracha sauce
1 tablespoon pure sesame oil
2 teaspoons cracked black pepper
1 1/2 teaspoons sea salt

Cucumber-Wakame Salad:
1 cup very thinly sliced cucumber, peeled if waxed (about 1/2 medium-sized)
1/3 cup re-hydrated wakame seaweed
1 1/2 cups thinly sliced nappa cabbage
1/4 cup sliced green onion
2 teaspoons toasted black sesame seeds
1/4 cup natural rice vinegar
3 tablespoons fresh lemon juice
1/2 teaspoon hot chili oil

Bacon Sauce:
1/2 cup quality ketchup
2 tablespoons Worcestershire sauce
1 teaspoon Sriracha sauce

Shiitake Sauce:
3 tablespoons red miso
3 tablespoons mirin
1/2 teaspoon pure sesame oil
1 1/2 pounds ground chuck, 80/20
1 pound ground sirloin, 90/10
1/2 cup sliced fresh green onions
12 strips applewood-smoked pepper bacon
3 tablespoons vegetable oil + oil for oiling grill rack
1/2 pound sliced shiitake mushroom caps (no stems)
6 sesame-seeded Kaiser rolls, split

Prepare a medium indirect heat fire in a charcoal grill with a cover, or preheat a gas grill to medium.

To make the patty seasonings, in a small bowl, mix together soy sauce, mirin, ginger, Sriracha, sesame oil, pepper and salt, cover and refrigerate.

To make the salad, in a medium bowl, mix together cucumber, seaweed, cabbage, green onion and sesame seeds, cover and refrigerate. In a small bowl, whisk together vinegar, lemon juice and oil, cover and refrigerate.

To make the bacon sauce, in a small bowl, mix together ketchup, Worcestershire and sesame oil; set aside.

To make the shiitake sauce, in a small bowl, mix together miso, mirin and sesame oil; set aside.

To make the patties, spread the chuck and sirloin out in a large shallow pan. Distribute the chilled patty seasoning mixture and green onions over meat. Using a fork, evenly mix seasoning mixture and green onions into meat. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Refrigerate until ready to grill.

To prepare bacon, lay bacon strips on a sheet pan lined with foil and place pan on grill rack. Internal grill temperature should be 375ºF. Close cover and cook bacon for 18 to 22 minutes, draining as necessary. Evenly spread slices with half of the bacon sauce and cook, covered, for 10 minutes. Dab or "mop" bacon with remaining sauce, close cover and cook for 8 to 12 minutes longer or until bacon is crisp and the sauce is firm and caramelized. Cut slices in half crosswise, tent with foil and keep warm.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To prepare the shiitakes, heat 3 tablespoons of vegetable oil in a medium skillet on the grill rack. Add the shiitakes and sauté for 5 to 7 minutes, stirring frequently, until mushrooms are tender. Stir in the reserved shiitake sauce, cook for 1 to 2 minutes, remove from heat, cover and keep warm.

Toss salad vegetables with reserved dressing and set aside.

To grill the patties, brush the grill rack with vegetable oil. Place the patties on the grill rack, cover and cook, turning once, until cooked to preference, 5 to 7 minutes per side for medium. During the last few minutes of cooking, add 4 bacon slice halves to each burger and place the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, on each roll bottom, place an equal portion of mushrooms, followed by a bacon-topped patty and an equal portion of salad. Add the roll tops and serve.


bacon recipe source: Sutter Home Family Vineyards (@SutterHome), 277 St. Helena Hwy (Hwy 29), South St. Helena, CA 94574

3605. BACON and AVOCADO KELP NOODLE SALAD

yields four servings


1 package kelp noodles
6 slices bacon, cooked and crumbled
1 avocado, peeled, pitted, and diced
1/4 onion, diced
1 cup shredded red cabbage
1/2 cup mushrooms, sliced
1/2 cup black olives, sliced
extra virgin olive oil, to taste
balsamic vinegar, to taste

In a large mixing bowl, combine all ingredients except for the olive oil and vinegar and toss. Drizzle on oil and vinegar to taste and toss.


bacon recipe source: Heather Resler, Cook it Up Paleo (@CookItUpPaleo), June 1, 2015

3558. CABBAGE and BACON PASTA

yields two servings


1/2 cabbage, cut into 1" squares
4 slices of bacon
1/2 lb. pasta
1 teaspoon garlic (ground)
2 tablespoons soy sauce
1 tablespoon mirin
1/2 teaspoon sesame oil
dash of salt and pepper

Boil pasta al dente. Mix spices in a small bowl (soy sauce, mirin, garlic and sesame oil). Trim fat from bacon and chop. Heat frying pan and cook bacon until it is mouth wateringly crispy. Sop up the grease in the pan with a paper towel then add cabbage and cook for 2 minutes. Add pasta, mixed spices, and stir. Remove from heat, sprinkle salt and pepper, and serve!


bacon recipe source: Mai, Japanese Food Addict (@JapanFoodAddict), Kyoto, Japan

3552. PANCIT with BACON, SALMON and SHELLFISH

serves ~6


5-6 ounces of dried mung bean threads
dash of oil
12 oz. bacon, cut into strips
1-2 cups seafood mix (comes with shrimp, calamari, and mini scallops; frozen is fine)
5-7 cloves garlic, minced
1 medium onion, chopped or sliced
salt & pepper, to taste
1 tablespoon or so bouillon (vegetable, chicken, or beef)
3/4 cup water or broth (vegetable, chicken, or beef)
1-2 tablespoons tamari or soy sauce
1-2 tablespoons fish sauce aka patis (optional)
1-2 tablespoons Worcestershire sauce
8 ounces dried canton noodles
1/2-1 cup shiitake mushrooms, chopped
1/2 cup of celery, chopped
1/2-1 cup carrots, chopped
1 cup baby broccoli, chopped, stems and florets separated
1/2-1 cup snow peas or snap peas, left whole or cut into bite-sized pieces
2 cups cabbage, shredded
3 scallions, thinly sliced + more for garnish
1/4 cup parsley, chopped (optional)
2 (4-6 oz each) salmon fillets, skin on (pan-sear when ready to eat)

Soak mung bean threads in hot water for about 30 minutes. While soaking the bean threads, you can cook the other components. After the 30 minutes or until softened, drain and set aside.

Cook the bacon in a bit of oil until crispy. Set aside and save the bacon fat.

Using a dash of bacon fat, cook the seafood mix in the same pan as you cooked the bacon. Be careful not to over cook. When done, set aside on a plate.

In the same pan, sauté the onion and garlic, adding a tablespoon more bacon fat or oil if needed. Season with salt & pepper to taste. Mix in bouillon and continue to sauté for about 5 minutes or until onions have softened.

On medium heat, add the water or broth, soy sauce, fish sauce, and Worcestershire sauce. Let it come to a boil. Put the dried canton noodles on top and let it absorb the liquid. Keep tilting the pan and gently pressing on the noodles so that they soften. This will take 3 minutes or so.

After the canton noodles have softened, add the mushrooms, celery, carrots, and broccoli stems. Mix and let cook for a couple of minutes. Add more broth or water if needed.

Add the softened mung bean threads in addition to the snap peas. Mix and cook for a couple more minutes. Turn the heat off and add the cooked bacon (save a handful for garnish), cooked seafood, cabbage, scallions and parsley. Mix well. Adjust seasoning, adding more salt & pepper, soy sauce, fish sauce, or Worcestershire sauce if needed.

When ready to eat, make the pan-seared salmon. Let rest 5-10 minutes. Slice and add to the dish. Alternatively you can slice the raw salmon into bite sized pieces and stir-fry until brown on both sides and fully cooked. Garnish the dish with a little bacon, parsley, and scallions. Serve with calamansi, lemon, or lime.


bacon recipe source: David, food flavor fascination, June 13, 2013

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

3462. BRAISED NAPA CABBAGE with APPLE and BACON

makes 6 servings


1 tablespoon caraway seeds
6 strips bacon, finely chopped (about 1 cup)
1 medium yellow onion, thinly sliced
1 Granny Smith apple, peeled and cored, cut into 1/2-inch dice
4 garlic cloves, finely chopped
1 small red cabbage, thinly sliced (about 4 cups)
1 medium Napa cabbage, thinly sliced (about 5 cups)
1 cup apple juice
1/2 cup red wine
2 tablespoons red wine vinegar
2 tablespoons brown sugar
2 bay leaves
1 tablespoon chopped fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Place the caraway seeds in a small saucepan over medium heat. Cook until seeds are lightly toasted and fragrant, about 5 minutes. Set aside.

Place the bacon in a large pot over medium heat and cook until crispy, about 5 minutes. Drain all but 2 tablespoons of the fat. Add the onions, apple, and garlic. Cover and cook, stirring occasionally, until onions are slightly tender, 3 to 5 minutes. Add the rest of the ingredients; cover and reduce the heat to medium low. Simmer until the cabbage is tender and the braising liquid has reduced by two thirds, 25 to 30 minutes. Remove the bay leaves and discard. Serve immediately.


bacon recipe source: Chef Bradley Ogden, February 7, 2013

3423. BACON BEER BEEF and IRISH POTATOES

serves four


Bacon Beer Beef: 
4 strips thick cut bacon 
2 tablespoons olive oil 
1.5 lbs beef chuck, cut into cubes 
salt and pepper, to taste 
1 medium yellow onion, thinly sliced 
2 tablespoons all purpose flour 
½ teaspoon smoked paprika 
12 ounces stout beer 
2 cups beef broth (or stock)

Irish Potatoes: 
2 lbs russet potatoes, peeled and chopped 
6 tablespoons unsalted butter 
2 cups cabbage (or kale), chopped 
½ cup green onions, chopped 
1 cup whole milk 
salt and pepper, to taste

In a Dutch oven over medium heat, cook the bacon. Remove the bacon from the pot. Chop and set aside. Pour off bacon grease until about 2 tablespoons of bacon grease remain in the pot. Add 2 tablespoons of olive oil to the pot. Sprinkle the beef cubes with salt and pepper. Add to the pot, sear on all sides until browned, and remove from pot (beef will not be cooked through). Add the onions. Cook until lightly caramelized, about ten minutes. Sprinkle with flour, stir until flour has turned brown, about 1 minute. Add the stout and stir, scraping to deglaze the pan. Pour in the broth. Add the beef cubes and bacon back into the pot. Add the lid at a slight vent and reduce heat to maintain a low simmer. Allow to simmer until beef is fork tender, 1 ½ to 2 hours. While the beef is cooking, make the potatoes: Add the potatoes to a pot of salted water, bring to a boil and allow to cook until potatoes are fork tender. Drain, remove potatoes from the pot and return the empty pot to heat. Melt the butter in the pot. Add the cabbage (or kale) and cook until wilted, about 2 minutes. Stir in the green onions. Remove from heat, and add in the milk and the potatoes. Mash and stir until well combined. Add salt and pepper to taste.


bacon recipe source: Jackie Todd (@TheBeeroness), Parade, March 11, 2014

3397. BACON COLLAR with CIDER and APPLE BUTTER

serves 4-6 


1-2 tablespoons olive oil  
2.25 kg bacon collar, rolled and tied 
1 bottles cider 
500 ml chicken stock 
3 bay leaves 
3 sprigs thyme 
120 grams butter 
2 onions, finely chopped 
6 Granny Smith apples, peeled, cored and chopped into chunks 
200 grams Savoy cabbage, thinly sliced

Preheat the oven to 160C/325F.

Heat the olive oil in an ovenproof casserole dish. Season the bacon collar with salt and freshly ground black pepper and sear in the hot dish until golden-brown all over.

Pour in two-thirds of the cider and all of the stock. Bring to a simmer and add two of the bay leaves and the leaves from two sprigs of the thyme. Place into the oven and cook for an hour and a half, or until the bacon collar is tender. Remove from the oven and set aside to rest.

Melt 20g (1 1/3 tablespoons) of the butter in a large frying pan and fry the onions for 2-3 minutes, or until softened. Add the apples and the remaining herbs and season with salt and freshly ground black pepper. Pour in the remaining cider and simmer until most of the liquid has evaporated and the apples have broken down.

Add a few spoonfuls of the cooking juices from the pork into the pan with the apples. Beat 80g of the butter into the apples until well combined.

Meanwhile, tip the cabbage into a large pan and place over a high heat. Add a dash of water along with the remaining butter and season with salt and freshly ground black pepper. Cook for 2-3 minutes, until the leaves begin to soften.

Remove the pork from the casserole and slice. Serve with the buttered cabbage and a few spoonfuls of the apple butter. Drizzle over some more bacon cooking juices.


bacon recipe source: Matt Tebbutt, Market Kitchen, Good Food Channel/UK-TV

3363. CABBAGE with BACON and JUNIPER BERRIES

1 tablespoon dried juniper berries, crushed in a pestle and mortar 
2 garlic cloves, peeled and crushed  
2 tablespoons oil for frying 
4 rashers of rindless streaky bacon, finely chopped 
1 small to medium cabbage (Savoy or January King are good), tough core removed, leaves shredded

Use a pestle and mortar (or a rolling pin and small sturdy bowl) to crush the juniper berries, garlic and a teaspoon of salt together. Heat the oil in a large pan, add the bacon and fry until it is just starting to brown. Add the cabbage and juniper mixture and fry until the cabbage is just starting to soften but still has some bite (about 5 minutes or so). Season to taste.


bacon recipe source: Riverford Organic Farms, Buckfastleigh, Devon, TQ11 0JU, UK

3338. CURLY KALE with CRISPY BACON

serves six 


1 kilogram curly kale or 1.4 kg Savoy cabbage, quartered, cored and coarsely shredded 

salt and ground black pepper

1 3/4 tablespoons butter 

6 rashers dry cure, rindless streaky bacon, cut into strips 

 

Remove and discard any tough or discolored outer leaves from the curly kale. Blanch the curly kale for 20 seconds in boiling, salted water; blanch the cabbage for 1-2 minutes. Drain and immediately plunge into cold water to stop further cooking. Drain again and tip out on to kitchen paper to dry. Set aside. Melt the butter in a wok or large frying pan. Add the bacon and fry gently for 3-4 minutes or until turning golden brown. Toss in the curly kale or cabbage and stir-fry for 3-4 minutes until coated with butter and heated through. Season well and serve.

 

 

bacon recipe source: allaboutyou.com

3271. RED CABBAGE, TANGERINE and BACON SALAD with BACON VINAIGRETTE

serves six


1 small head red cabbage (about 1 1/2 pounds)
2 tangerines
6 slices lean bacon
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
salt and freshly ground black pepper to taste
3 tablespoons peanut oil 
2 scallions (part of green tops included), thinly sliced

Quarter the cabbage, remove the core, shred the leaves, and place in a large salad bowl. Peel, section, and seed the tangerines, removing as much white pith as possible. Add the sections to the cabbage, toss, and set aside.

In a large skillet, fry the bacon over moderate heat till crisp. Drain on paper towels and crumble coarsely. Pour off all but about 2 tablespoons of fat from the skillet, add the vinegar, and boil down till reduced by half. Add the mustard and stir till well incorporated. Remove from the heat, add the salt and pepper, and then gradually add the oil, stirring briskly to form a smooth dressing.

Pour the vinaigrette over the salad in the bowl, add the crumbled bacon and the scallions, and toss till the ingredients are well coated with the dressing. Chill briefly or serve at room temperature.


bacon recipe source: Pig: King of the Southern Table by James Villas (Houghton Mifflin Harcourt, 2010); Serious Eats weekly recipe newsletter, May 19, 2010

3154. POT-ROAST PHEASANT with CIDER and BACON

serves four


50 grams butter 

2 pheasants, cleaned

100 grams bacon lardons

1 onion, chopped

1 celery stick, chopped

4 sage sprigs, leaves chopped

2 eating apples, cored and cut into large chunks

500 ml cider

300 ml chicken stock

1 savoy cabbage, finely shredded

100 ml double cream

mashed potato, to serve (optional)

Heat oven to 375 degrees F. Melt the butter in a large non-stick flameproof dish. Season the pheasants, add to the dish and brown on all sides. Remove from the dish and set aside. 

Add the bacon, onion, celery and sage to the dish and cook for 10 minutes until the onion is soft and the bacon is crisp. Carefully pour off any excess fat. 

Return the pheasants to the dish and scatter over the apples. Pour over the cider and the chicken stock, bring to a simmer, cover with a lid and cook in the oven for 25 minutes until the birds are cooked through. 

Remove the birds from the dish and keep warm. Return dish to the hob over a high heat. Let the liquid bubble until reduced by half, then add the cabbage, cover with a lid and cook for 3 minutes. Add the cream, check the seasoning, and continue cooking for 1 minute more. Serve the pheasant on top of the cabbage mixture with some mashed potato, if you like.

bacon recipe courtesy of: James Martin, Good Food Magazine, October 2012

3127. FILLET OF HAKE with SAVOY CABBAGE, TOASTED ALMOND and BACON VINAIGRETTE

5 x 160g hake fillets (pan-fry skin side in a little olive oil, season with sea salt)
1 small head of savoy cabbage 
1 medium carrot 
2 red onions, peeled and sliced
dash of olive oil
knob of butter 
1 clove of chopped garlic
dash of cream

Vinaigrette: 
4 streaky bacon rashers, cut into small pieces
knob of butter 
25 grams flaked almonds, toasted
pinch of cumin 
40 ml dry white wine 
50 ml olive oil

Remove the first few dark green leaves of cabbage, remove the stalk and finely shred the savoy cabbage. Wash in cold water and drain. Peel and cut the carrot into fine strips. Heat a large sauce pan, add the olive oil, lightly fry, without colour, the onions and garlic. Add the cabbage and carrot, season with salt and pepper and cover with a lid. Stir every few minutes, the cabbage will take about 4 minutes to cook. Remove the lid add the butter and cream and check the seasoning. Heat the butter in a pan add the bacon and slowly cook until golden brown add the cumin and diced shallot, and continue to fry until shallot is soft. Next add the white wine and boil until all the sediment is removed from the pan add the almonds and olive oil warm and check the seasoning.


bacon recipe courtesy of: David McCann, The Afternoon Show, RTÉ, Donnybrook, Dublin 4