3873. BACON-WRAPPED DATES with QUINCE MARMALADE

makes 24


24 medjool dates
12 slices streaky bacon, halved
200g linguica sausage or cooking chorizo, skins removed
1 tbsp soft cheese
manchego finely grated to make 5 tbsp
50g cooked chestnuts, crushed, plus some extra to decorate
salad leaves to decorate
250 g quince paste
1 tbsp sherry vinegar

To make the marmalade, put the quince, vinegar and a splash of water in a small pan. Simmer until melted together. Cool.

Heat the oven to 200C/400F. Mix all the stuffing ingredients together and shape into 24 balls. Open each date and remove the stone. Flatten the date by pressing slightly. Put 1 ball inside each date. The dates won’t be big enough to hold the ball but wrap with bacon and fix with a cocktail stick to hold it in. Bake for 15 minutes. Serve with the marmalade on the side and chestnuts and salad leaves to decorate.


bacon recipe source: olive magazine (@olivemagazine)

3765. BAKED CHESTNUT and MUSHROOM RISOTTO with BACON

serves four

250g wild or good flavourful mushrooms

50g unsalted butter

1 onion peeled and finely chopped

150g diced unsmoked streaky bacon

1 tbsp olive oil

sea salt and black pepper

200g cooked peeled chestnuts halved

300g risotto rice

150ml white wine

1.2 litres chicken stock

To finish

25g unsalted butter

100g freshly grated parmesan plus extra to scatter

handful chopped flat-leaf parsley

Preheat the oven to 400F/200C/180C fan/gas 6. Trim and clean the mushrooms and tear or slice them as necessary.

Melt 25g butter in a large cast-iron casserole over a medium heat and fry the onion and bacon for 8-10 minutes until lightly golden, stirring occasionally.

At the same time melt 25g butter with the olive oil in a large frying pan over a high heat and fry the mushrooms for a few minutes until lightly coloured, stirring frequently and seasoning them at the end. Add these to the onion and bacon.

Stir in the halved chestnuts and the rice and cook for a minute longer, then add the wine, stock and some black pepper. Bring to the boil, cover and cook in the oven for 20-25 minutes. Remove and leave to rest for 5-10 minutes until the juices are almost absorbed. 

To finish, stir in the remaining butter, the parmesan and parsley and taste for seasoning. Serve with extra parmesan scattered over.


bacon recipe source: Annie Bell, MailOnline (@MailOnline)/DailyMail, December 17, 2011

3178. BACON-WRAPPED VENISON LOIN with ALBEMARLE PIPPIN, CHESTNUT and CORNBREAD STUFFING

yields four servings 


For Bacon Wrapped Venison:

1 venison loin, all silver skin removed
1 cup whole milk
3−4 garlic cloves, crushed
Small handful black peppercorns
1 bunch fresh rosemary, picked off the stem, chopped
1 package applewood smoked bacon, sliced
1 pound haricot verts, stems removed, blanched
½ Albemarle Pippin apple, sliced, for garnish

For Apple, Chestnut, and Cornbread Stuffing:
1 pound cornbread, baked the day before (recipe of your choosing)
1 cup cooked chestnuts, toasted, roughly chopped
¾ stick unsalted butter
1 celery rib
1 Vidalia onion, small
¼ cup flat-leaf parsley
2 Albemarle Pippin apples, cored, large diced
1 tablespoon fresh thyme, minced
¼ tablespoon fresh sage, minced
1 egg
¾ cup chicken stock
Salt and pepper to taste

 

For Bourbon and Apple Veal Demi-Glace (yields 6-8 servings):
1 tablespoon vegetable oil
2 shallots
1 garlic clove
2 Albemarle Pippin apples, cored, chopped
1 bunch thyme
1 cup bourbon
1 cup apple cider
2 cups veal demi-glace
Salt and white pepper to taste 

For Bacon Wrapped Venison: Cut the venison in half and soak overnight in refrigerator with whole milk, garlic cloves, black peppercorns, and rosemary. Drain the milk from the venison, discard all other ingredients, and pat venison dry with paper towels. Lay out the bacon strips on a cutting board, slightly overlapping each piece (forming large bacon sheets). Place one half of the loin on the bacon and gently roll the whole piece, covering it in a sheet of bacon. Repeat process with the other half of the loin. Cooking instructions to follow.

  

For Apple, Chestnut, and Cornbread Stuffing: Crumble cornbread into chunks. Mix with chestnuts. Preheat oven to 400 degrees. Meanwhile, melt butter in sauté pan over medium heat. Add celery and onion and cook until soft (about 10 minutes). Remove from heat. Add to cornbread/chestnut mixture. Add the parsley, apples, thyme, and sage to cornbread/chestnut mixture. Mix egg and chicken stock together. Pour into mixing bowl with all other ingredients. Bake in a buttered glass Pyrex dish for about 15−20 minutes until cooked through.

For Bourbon and Apple Veal Demi-Glace: Sauté the shallots, garlic, apples, and thyme in the oil until slightly caramelized. Add the bourbon to deglaze. Flame. Add cider. Cook until there is one cup of liquid remaining. Add veal demi-glace and bring down to a sauce consistency. Strain through chinois. Season with salt and pepper.

To Assemble: Make stuffing. Bake. Hold warm. Make bourbon-apple jus. Reserve warm. Season the bacon-wrapped loins with salt and pepper. Place in hot skillet seam side down. Sear for 4−5 minutes until the bacon becomes crispy. Turn venison loin over and sear the other side for same amount of time. With a pair of tongs, continue to turn venison to sear all sides so bacon is crispy throughout. Cook to medium rare. While venison is finishing up, reheat haricot verts in some butter and season with salt and pepper. Pull loins out of skillet and let rest for 2 minutes. Gently slice into medallions. Place stuffing and haricot verts in center of four plates. Fan sliced venison on top. Garnish with sliced apples. Drizzle sauce around.


bacon recipe courtesy of: Chef Walter Bundy, The Local Palate, October 2013 

3147. KALE with BACON and CHESTNUTS

serves six as a side dish, 2-3 as a main course


1 1/2 lb. curly kale (or cavolo nero, or savoy or other winter cabbage)
2 tablespoons canola or olive oil
6 oz. bacon, finely chopped
6 oz. peeled, cooked chestnuts, coarsely chopped
1 tablespoon unsalted butter
sea salt and freshly ground black pepper

Remove the tough stalks from the kale or other greens and coarsely shred the leaves. Cook the kale in a large saucepan of boiling salted water for 3 or 4 minutes, until tender, then drain well and let stand to steam off excess moisture.

Meanwhile, heat a large frying pan, add the oil, then the bacon, and fry over medium heat until it is just starting to become crisp. Toss the chestnuts into the pan, stirring well so they absorb the hot bacon fat. Add the kale, along with the butter and some salt and pepper. Toss well and serve right away.


bacon recipe courtesy of: River Cottage Every Day by Hugh Fearnley-Whittingstall. Berkeley: Ten Speed Press, 2009; page 302

3083. ONE POT PARTRIDGE with BACON and CHESTNUTS

serves four

1 tablespoon juniper berries 

4 oven-ready partridges

salt and freshly ground black pepper 

1 oz. butter 

1 tablespoon sunflower oil 

1 medium onion, finely sliced

4 rashers rindless streaky bacon, cut into 2cm/1in slices

3-4 bushy sprigs fresh thyme 

2 tablespoons plain flour 

5 tablespoons dry gin 

3½fl oz orange juice (about 1 large orange)

7fl oz red wine 

12fl oz chicken stock, fresh or made with 1 stock cube

2 tablespoons cranberry sauce or red currant jelly 

2 teaspoons finely grated orange zest

7 oz. cooked and peeled chestnuts, halved

½ medium Savoy cabbage, tough outer leaves removed

Put the juniper seeds in a pestle and mortar and pound until roughly crushed. Sprinkle the juniper seeds over all the partridges, pressing lightly into the skin, and season with salt and freshly ground black pepper.

Melt the butter with the oil in a large flame-proof casserole or your largest saucepan over a medium heat. Add the partridges to the casserole, breast-side down, and fry for 1-2 minutes, or until nicely browned. Turn and fry on each of the remaining three sides for a further minute until browned all over. Remove from the casserole and put on a plate.

Reduce the heat and add the onion, bacon and thyme to the casserole. Fry gently for 5-6 minutes, or until the onions are softened and the bacon is beginning to brown, stirring regularly.

Sprinkle the flour into the pan and stir well. Cook for about five minutes, then add the gin and orange juice and bubble for a few seconds before slowly stirring in the wine and chicken stock. Spoon the cranberry sauce or redcurrant jelly on top, stir in the orange zest and chestnuts and bring to a simmer, stirring constantly. Gently return the partridges to the pan and cover with a lid. Cook over a low heat for 30 minutes.

Cut the cabbage into four wedges and remove the tough central core. Remove the casserole from the heat and turn the partridges over. Nestle the cabbage between the birds, cover and continue to cook for a further 30-40 minutes, or until the birds are very tender, the cabbage has softened and the sauce has thickened. Pick out the thyme stalks and adjust the seasoning to taste.

bacon recipe courtesy of: The Hairy Bikers, The Hairy Bikers' Cook Off, BBC-Food

3082. PAN-FRIED TURBOT with RED WINE BUTTER, BACON, PUMPKIN and CHESTNUTS

serves four 


12 small shallots, blanched until soft 
300 grams pumpkin, flesh only, cut into bite sized chunks 
120 grams chunky lardons of bacon 
12 cooked chestnuts 
1 tablespoon vegetable oil 
2 tablespoons unsalted butter

For the red wine butter 

200 ml red wine 

2 tablespoons red wine vinegar 

2 tablespoons soy sauce 

2 shallots, peeled and finely diced 

1 tablespoon whipping cream 

120 grams unsalted butter 

sea salt and freshly ground black pepper 

sugar, to taste 

For the turbot 

1 tablespoon vegetable oil 

4 turbot fillets, each about 160g each, skin removed 

2 tablespoons unsalted butter 

10 sprigs flat leaf parsley, leaves picked 

Preheat the oven to 190C/gas 5. Blanch the shallots and pumpkin chunks for 3-4 minutes, until just softened.

Place the bacon, shallots, pumpkin, and chestnuts on a baking tray that is just large enough to hold them. Add the vegetable oil, season with salt and pepper and toss until well coated. Dot the butter over the top and roast for 12-15 minutes until golden.

For the red wine sauce: pour the red wine, red wine vinegar and soy sauce into a saucepan and add the shallots. Cook over a medium heat for several minutes, until the liquid has reduced to about 4 tablespoons. Whisk in the cream.

Add 100g of the butter, a little at a time, stirring constantly. Do not let the sauce boil.

Season to taste with salt, black pepper and sugar (you shouldn't need much salt because of the soy). Keep warm.

For the turbot: heat the oil in a large frying pan. Season the turbot and fry for 1 minute over a very high heat.

Add the butter, lower the heat slightly and fry for a further 2 minutes. Turn and fry for 3 minutes more.

Once the fish is cooked, stir the parsley into the bacon mixture.

Spoon the red wine butter onto four plates, put the fish in the middle and scatter the bacon mixture over the top. Serve immediately.


bacon recipe courtesy of: Alex Mackay, Market Kitchen, Good Food Channel, UK TV

2422. CHESTNUT, BACON, DRIED APPLE and CORN BREAD STUFFING

makes 10 to 12 servings


1/2 pound thick-cut bacon slices, cut crosswise into 1/2-inch-wide strips
4 cups chopped onions
3 cups chopped celery
1 cup chopped dried apples
1 tablespoon chopped fresh thyme
1 1/2 teaspoons dried rubbed sage
2 7.4-ounce jars roasted whole chestnuts, coarsely broken
8 cups dried corn bread stuffing mix (from two 16-ounce packages)
1 3/4 cups (or more) low-salt chicken broth
2 tablespoons (1/4 stick) butter, melted

Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Pour off all but 2 tablespoons drippings from skillet. Add onions and celery to drippings in skillet. Cover and cook over medium heat until vegetables are soft, stirring occasionally, about 12 minutes. Add vegetables to bacon; mix in apples, thyme, and sage, then chestnuts. (Can be made 1 day ahead. Cover and chill. Reheat to lukewarm before continuing.)

Add corn bread stuffing mix to chestnut mixture. Mix in 1 3/4 cups broth. Drizzle with butter.

To bake stuffing in turkey: Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish — alongside turkey or while turkey is resting — until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.

To bake stuffing in dish: Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.


bacon recipe courtesy of: Aidells Sausage Company, Bon Appétit, November 2002

1986. ROAST LEG of RABBIT wrapped in STREAKY BACON and served with CHESTNUTS

serves four


4 rabbit legs, each with the thigh-bone removed
1 pinches black pepper
12 rashers of streaky bacon
2 tablespoons olive oil
500 grams pickling onions, peeled
500 grams potatoes, peeled and diced into 1cm cubes
500 grams boiled, peeled chestnuts
1 tablespoon chopped thyme
0.5 bay leaves
60 ml white wine
500 ml dark chicken stock, or fresh rabbit stock

Preheat the oven to 180ºC/gas 4. Season the inside of the rabbit legs with salt and freshly ground pepper.

Place three slices of streaky bacon on a board, top with a rabbit leg and wrap with the bacon as tightly as possible. Repeat the process until each leg has been wrapped up.

Heat a large ovenproof tray or frying pan on a hob, add the olive oil and heat through, then add the rabbit legs and fry gently on all sides until a light golden colour.

Remove the rabbit legs and reserve. Add the pickling onions to the pan and fry until golden, then mix in the potatoes, chestnuts, thyme and bay leaf, and fry for 1 minute.

Place the legs of rabbit on top of the fried onion mixture, season with salt and freshly ground pepper and pour over the wine. Bring to the boil and then add the stock.

Place in the oven and roast for 20-25 minutes, taking care to stir the vegetables now and then during the cooking to avoid them getting burnt.

Once cooked, remove the rabbit legs and leave to rest for a couple of minutes. Divide the onion mixture among 4 plates. Slice each leg into four pieces, place three slices in the middle of each plate, over the garnish and the drumstick bone on the top.

Slightly reduce the leftover sauce. Season if necessary and drizzle the sauce over the legs. Serve at once.


bacon recipe courtesy of: Michel Lemoine, Good Food Live, Good Food Channel, UK-TV

1916. HARICOTS VERTS with BACON and CHESTNUTS

makes 6 servings


1 1/2 pounds haricots verts or other thin green beans, trimmed
4 bacon slices
1 tablespoon unsalted butter
1 cup bottled peeled roasted whole chestnuts, coarsely crumbled

Cook beans in a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water), uncovered, until crisp-tender, 4 to 6 minutes. Drain and plunge into an ice bath to stop cooking. Drain well and pat dry.

Cook bacon in a large heavy skillet over medium heat until crisp. Drain on paper towels, reserving fat in skillet, then crumble. Add butter to fat in skillet along with beans, chestnuts, bacon, and 1/4 teaspoon each of salt and pepper. Cook, stirring frequently, until heated through, 2 to 3 minutes.


bacon recipe courtesy of: Ruth Cousineau, Gourmet, November 2008

1630. CERVENA VENISON and FOIE GRAS WELLINGTON with BACON, CHESTNUT MUSHROOM DUXELLE and RED WINE JUS

serves four


For the Cervena Venison Foie Gras Wellington:
1 600 gram Cervena venison loin
salt and pepper
3 tablespoons olive oil
175 grams foie gras, cut in to 1-inch by 3-inch rectangles
16 thin slices double smoked bacon
400 grams puff pastry
2 eggs yolks for egg wash

Chestnut Mushroom Duxelle:
1 tablespoon olive oil
1 clove garlic, finely chopped
1 shallot, brunoise
2 tablespoons thyme, finely chopped
150 grams chanterelles, cleaned and dry, finely chopped
150 grams oyster mushroom, cleaned and dry, finely chopped
150 grams button mushroom, cleaned and dry, finely chopped
150 grams king oyster mushroom, cleaned and dry, finely chopped
6 chestnuts, roasted, peeled and pureed
3 tablespoons chicken stock
2 tablespoons butter
salt & pepper

For the Red Wine Jus:
2 cups red wine
3 shallots, julienne
1/6 bunch cleaned thyme
2 cups strained veal jus
4-6 tablespoons cold butter, cut in to 1-inch cubes
salt & pepper

For the Vegetables:
200 grams chanterelles, cleaned and cut in half
12-16 assorted variety baby heirloom carrots, cleaned, halved lengthwise, and blanched
20-24 crosnes, lightly scrubbed, and kept in dark container to avoid light
1 tablespoon olive oil
3 tablespoons unsalted butter
2 bunches rainbow chard, cleaned and torn in to 2-inch pieces
salt & pepper

Garnish
2-3 teaspoons pine nut oil
1/2 cup trimmed arugula seedlings

For the Chestnut Mushroom Duxelle: Heat olive oil in skillet over medium heat, add the garlic and shallots, cook without colouring, approximately 5 minutes. Add the thyme and mushrooms, cooking until there is no moisture remaining. Remove from heat and dry on towel, squeeze out any excess moisture, reserving liquid for jus.

Score and roast the chestnuts for 30 minutes at 350F. Allow to cool, then peel and roughly chop. Puree in food processor until smooth, adding a little chicken stock to loosen slightly. Add Chestnut mix to mushroom mix, season with salt and pepper, and mix thoroughly.

Heat olive oil in skillet over medium heat, add the garlic and shallots, cook without colouring, approximately 5 minutes. Add the thyme and mushrooms, cooking until there is no moisture remaining. Remove from heat and dry on towel, squeeze out any excess moisture, reserving liquid for jus.

Score and roast the chestnuts for 30 minutes at 350F. Allow to cool, then peel and roughly chop. Puree in food processor until smooth, adding a little chicken stock to loosen slightly. Add Chestnut mix to mushroom mix, season with salt and pepper, and mix thoroughly.

For the Cervena Venison Foie Gras Wellington: Season Cervena venison loin with salt and pepper. Heat olive oil in cast iron pan at high heat and sear venison loins on all sides to color, remove from heat to wire rack.

When venison has cooled, use a sharp knife to make a cut along the length of the top of the loin from end to end 3/4 of the depth of the loin. Open loin and place the Foie Gras rectangles along the incision, fold the two flaps over the foie gras and return to the fridge.

Lay the 6 slices bacon side by side on wax paper, positioning them to run north south. Cover the bacon with duxelle mixture, place venison loin at the bottom of the layered sheet of bacon, and roll the bacon around the loin. Allow to chill in fridge 10 minutes.

Meanwhile, roll out the puff pastry large enough to accommodate the loin. Remove loin from fridge, place in centre of puff pastry and egg wash around the loin. Fold the puff pastry over the loin to cover on all sides, trim excess pastry from ends and pinch seams together, place and baking sheet, seam side down, and set aside.

Egg wash the Cervena Venison Wellington, and score the top side with a knife at equal intervals. Bake at 200C until internal temperature reaches 50C and pastry is golden brown. Remove from oven and let rest 5 minutes before slicing.

For the Red Wine Jus: In a sauce pot add the red wine, shallots and thyme. Reduce by two thirds. Add the veal jus, and reduce at high heat until bubbling appears rapid and small. Add the diced cold butter to the rapidly boiling jus. Add the reserved mushroom liquid. Cook until sauce coats the back of a spoon, but do not let jus get syrupy. Strain through fine chinois and set aside in warm spot.

For the Vegetables: Saute the chanterelles in the olive oil and one tablespoon of the butter until cooked. Add blanched carrots and crosnes, continue cooking for 1-2 minutes. Meanwhile in a separate pan, heat butter the remaining butter until just foaming. Reduce heat, add rainbow chard, and cook until tender.

To Finish: Cut Cervena Venison Wellington in four equal portions, across the grain, trimming off the pastry from the two ends. Divide swiss chard evenly between four warm plates. Place Wellington on top of chard so the cut side of meat is facing up, gently spoon the finished jus around the Wellington. Randomly place carrots, chanterelles, and crosnes around Wellington. Finish with drizzle of Pine Nut oil and Arugula Seedlings.


bacon recipe courtesy of: Damian Wills, Sous Chef, Stone Road Grill, 17 Lower Canada Drive RR#3, Niagara-on-the-Lake, Ontario LOS 1J0 Canada

1416. PEARL BARLEY with BROWN ALE, CARAMELIZED BRUSSEL SPROUTS, SMOKED BACON and ROASTED CHESTNUTS

1¼ cups pearl barley
1½ cups brown ale
1¼ cups chicken stock or water
½lb chestnuts (directions follow)
1/3 lb smoked bacon, ¼ inch pieces
1 small onion, diced
2 cups brussel sprouts, outside leaves trimmed away and quartered
salt and pepper

In a medium size pot cover barley with 1¼ cups of beer (reserve ¼ cup) and water and season with salt and pepper. Bring to a boil, reduce to a simmer and cover with a lid. Cook on low until all liquid has been absorbed, approximately 15 minutes.

In a frying pan, cook bacon on medium heat until fat has rendered and bacon is crispy. Using a slotted spoon, transfer bacon to a plate covered with paper towel and remove all but 1 tsp of bacon fat from the pan. Add onions and sauté on medium heat until slightly brown. Add brussel sprouts, season with salt and pepper and roast in the pan on medium low heat until sprouts are tender and slightly caramelized, approximately ten minutes. Add remaining beer and cook for three minutes then add bacon and chestnuts and toss until thoroughly mixed.

To serve, spoon barley into a serving dish and top with brussel sprout mixture.


Chestnut directions: Preheat oven to 450 degrees and place one cookie tray inside. Using a sharp knife, score an "X" in the round end of the chestnut, making sure to go through both the shell and husk. Place chestnuts in boiling water for 2 minutes. Remove from water and immediately place on hot tray that is in the oven. Roast chestnuts for four minutes. Remove chestnuts from the oven and allow to cool slightly. Peel chestnuts and discard shell and husk. Serve with pearl barley and brussel sprout dish.


courtesy of: Ontario Craft Brewers, 1-75 Horner Avenue, Toronto Ontario M8Z 4X5, 416-494-2766 | Chef Ezra Title, Chez Vous Dining

1387. BRAISED VENISON with BACON, CHESTNUTS and WILD MUSHROOMS in a RICH MADEIRA SAUCE

serves four to six


2 lb cubed shoulder of venison
8 oz. bacon
1 x 200 grams pack cooked and peeled whole chestnuts
¾ oz dried porcini mushrooms
1 pint rich Madeira
2 tablespoons olive oil
2 medium onions, sliced
2 cloves garlic, sliced
6 oz small dark-gilled chestnut mushrooms
1 rounded tablespoon plain flour
a few sprigs fresh thyme
2 bay leaves
salt and freshly milled black pepper

Pre-heat the oven to 275°F. You will also need a 6 pint lidded flameproof casserole.

Begin by heating half the oil in the casserole and, when it’s hot, add the onions and cook them for about 6 minutes, till they’re dark and caramelised at the edges. Then add the garlic, stir and cook for a further minute before removing the whole lot to a plate, using a draining spoon.

Next, add the bacon to the casserole, toss them around in the hot fat till they turn golden, then transfer them, too, to the plate.

Now add the rest of the oil and, keeping the heat high, brown the cubes of meat, about 6 at a time, removing them to join the onions as you go. After that, add the fresh mushrooms and toss them around in the hot juices for another minute, then return everything from the plate back to the casserole.

Stir well now, add a good seasoning of salt and pepper, then sprinkle in the flour, stirring again to soak up the juices, then gradually add the Madeira, still stirring. Finally, add the thyme, the bay leaves, chestnuts and the dried porcini (having rinsed them first under a tap and broken up any extra-large pieces).

As soon as the whole thing reaches simmering point, put a lid on and transfer it to the oven to braise slowly for 2½ hours. Then remove the braised venison from the oven and, when it’s absolutely cold, transfer it to a plastic freezer box and freeze till needed.


courtesy of: Delia Online, NC Internet Ltd, PO Box 1124, Knaphill, GU21 9AA

1259. BRUSSELS SPROUTS with CHESTNUT BACON BUTTER

serves 8


6 rashers streaky bacon, cut into pieces
100 grams chestnuts, chopped
140 grams butter, at room temperature
1kg small Brussels sprouts, trimmed of outer leaves

Fry bacon in a hot pan without any oil for 10 mins until crisp. Add chestnuts and fry until they are beginning to colour and coated in the fat. Pour away excess fat, then tip bacon and chestnuts into a bowl to cool. Beat butter to soften with a spatula, then stir in the bacon and chestnuts. Season with black pepper, then store in fridge. This can be made up to 3 days ahead or frozen for 1 month. Defrost in fridge overnight.

To serve, place sprouts in a microwaveable bowl, pour in 100ml water, cover with cling film and pierce a few times. Microwave on High (850W) for 16-18 mins, stirring twice during cooking, or cook in a pan of boiling water for 5 mins. Drain and tip into a warm serving dish, then dot the butter over to melt. Toss through and serve.


courtesy of: Cathryn Evans, Good Food, December 2006

1246. GRILLED DUCK BACON WRAP

makes 6 servings


duck breast cut in cubes
fresh sliced jalapeños
soy sauce
steak sauce
1 can water chestnuts
1 pound bacon
spicy mustard

Cube duck. Cut the bacon slices in half. Season duck to taste. Roll in bacon one duck cube, one water chestnut and one slice jalapeño; hold together with a toothpick. After you have rolled up the duck cubes, marinate them with soy sauce, spicy mustard and the steak sauce. This may be done a few hours ahead of time (day before) and placed in refrigerator. When grill is hot, place duck on grill and cook until bacon is crispy done.


courtesy of: Brandon Abshire & Chrissy LeMaire, Real Cajun Recipes

963. BRUSSEL SPROUTS with BACON and CHESTNUTS

makes 6 servings


1/2 pound chestnuts
1 pound Brussels sprouts
2 slices thick-cut bacon
1 shallot, minced
3 tablespoons red wine vinegar
salt
freshly ground black pepper

Roast the chestnuts: Heat the oven to 350 degrees. With a small knife, score the chestnuts with an "X" on the flat side of the shell. Roast them on a baking sheet until the shells curl and darken where they have been scored, 25 to 30 minutes.

Remove the chestnuts from the oven and immediately cover them with a towel that has been soaked in ice water and wrung out. When the chestnuts are just cool enough to handle, peel away the shells and the thin skin covering the chestnut meat. Cut the chestnuts in quarters and set aside.

Trim the Brussels sprouts: Cut off the hard surface of the stem; remove any loose or yellowing leaves and cut a deep "X" in the base to allow the heat to penetrate to the center.

In a vegetable steamer, steam the Brussels sprouts, tightly covered, until they are just beginning to become tender, 6 to 7 minutes. They should still be slightly crisp at the center and bright green. Remove from the heat and set aside. (The dish can be made to this point up to 2 days in advance and the chestnuts and Brussels sprouts refrigerated tightly sealed.)

Cut the bacon crosswise into thin strips. In a dry medium skillet, cook the bacon over medium heat until the strips have rendered their fat and browned, about 6 to 8 minutes. Add the minced shallot and cook until it softens, about 2 to 3 minutes. Add the red wine vinegar and cook until it is reduced by half, about 1 1/2 minutes.

Add the Brussels sprouts and chestnuts to the skillet and toss to coat with the deglazed juices. Season to taste with one-fourth teaspoon salt and a pinch of black pepper and, if necessary, a little more red wine vinegar (the acidity pulls the flavors into focus). Serve immediately.


courtesy of: Russ Parsons / Los Angeles Times, November 14, 2007

698. BOBWHITE QUAIL with CHESTNUT, WILD RICE and APPLE STUFFING, BACON, BOUDIN BLANC, BRUSSEL SPROUTS, BLUE PLUM MUSTARD and ROSEMARY

Serves 4

4 ea. bob white quail, boneless
1 c cooked wild rice
2 oz roasted chestnuts, chopped
2 oz dehydrated apples, brunoise
¼ tsp rubbed sage
½ tsp thyme leaves
¼ tsp minced rosemary
½ tsp garlic, minced
12 ea brussel sprouts, stemmed removed and quartered
1 tbl applewood bacon finely minced
1/4 cup chicken stock
4 ea 2 oz boudin blanc sausages or any fowl sausage
4 oz blue plum mustard (see recipe below)
4 oz quail-rosemary jus
pork crepinette
salt and pepper to taste

Remove the breast (french the wing bones) and legs from the carcass of the quail, reserve the carcasses for sauce.

Mix together wild rice, chestnuts, apples and herbs. Season the breasts with salt and pepper; stuff with the rice mixture and wrap the breasts with crepinette and tie.

In a medium hot sauté pan, pan roast the squab breast, rendering the crepinette,

When finished add boudin and baste until golden brown.

Add bacon to the rendered fat from the quail. Cook until crispy, add brussel sprouts, degrease the pan, add chicken stock and reduce to glaze the sprouts.

Place a dollop of plum mustard on a plate, using the back of a spoon or a small palate knife; spread the mustard to desired thickness. Arrange the quail on one end of the mustard, arrange brussel sprouts on the other end. Place boudin on the brussel sprouts. Drizzle quail jus over the quail and on the plate.


Blue Plum Mustard

18 ea blue plums, stones removed
2 c sugar (less/more to desired sweetness)
2 c red wine
1 c violet mustard

In a heavy bottom sauce pot, add plums, sugar and red wine. Simmer mixture for 1 hour and purée in a blender. Place back into the pot simmer to reduce to jam consistency, add mustard and cool.


courtesy of: R.J. Cooper III, Chef de Cuisine, Vidalia Restaurant, 1990 M Street, NW, Washington, DC 20036, 202.659.1990

632. CHESTNUT PANCAKES with BACON and CREME FRAICHE

makes about 24 pancakes


6 slices thick-cut bacon, chopped
3/4 cup milk
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups coarsely chopped jarred steamed chestnuts (7 to 8 ounces), divided
Créme fraîche or sour cream
Chopped chives or maple syrup

Cook bacon in large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Transfer 2 tablespoons bacon drippings to blender; add milk and next 3 ingredients, then 1 cup chestnuts. Blend until batter is smooth. Pour batter into bowl; stir in remaining 1/2 cup chestnuts.

Pour remaining drippings into small bowl. Brush same skillet with some drippings; heat over medium heat. Drop in batter by rounded tablespoonfuls. Cook pancakes until brown and cooked through, about 3 minutes per side. Transfer to plates. Top with créme fraîche and bacon, then chives or maple syrup.


courtesy of: Bon Appétit, February 2007

590. POUSSIN STUFFED with CHESTNUT, RED CABBAGE and BACON

yields 4 servings


FOR THE STUFFING
5 oz. whole chestnut
3¼ oz. chestnut purée
8 oz. sliced red cabbage
1¾ oz. slab bacon, diced and cooked
3 tablespoons finely chopped garlic
3 tablespoons chopped onions
10 grams fresh marjoram
10 grams fresh thyme
1 tablespoon olive oil
1 tablespoon butter
Salt and pepper

FOR THE POUSSIN
4 grain fed poussin
2 tablespoons oil
2 tablespoons butter
8 bacon slices for wrapping the poussin
Salt and pepper

Preheat the oven to 375 degrees Fahrenheit.

Melt the butter and the oil together in a hot sautéing pan over a medium-high heat. Caramelize the onions, the garlic the leeks then add the bacon and cook for about 2 minutes. Slice the cabbage and lightly sauté it in some butter, in a medium pan over a medium heat for about 4 minutes. Remove the bacon mixture from pan add the chestnut purée and the chestnut pieces and set aside to cool. Once cool, add the marjoram and thyme. Separate the stuffing into 4 equal parts.

Take the poussin and season the inside. Stuff it with the mixture. Close it by wrapping the bird with the bacon slices.

Melt the oil and butter in a hot roasting pan. Sear the poussin on all sides until golden. Put it in the oven and cook for 20 to 25 minutes.

Cut the poussin in two to show the chestnut stuffing. Serve with Brussels sprouts and pan jus poured around.


courtesy of: Chef Georges Laurier, Executive Chef & owner of Laurier Sur Montcalm, Hull, Quebec

554. CHESTNUT SOUP with BACON and THYME CROUTONS

Serves 4


8 oz (225 g) peeled chestnuts – approximately 1 lb (450 g) unpeeled weight
1 stick celery, chopped
1 small onion, chopped
1 small carrot, chopped
2 pints (1.2 litres) Ham Bone Stock (click here for recipe)
salt and freshly milled black pepper

For the croutons:
4 oz (110 g) stale white bread, cut into small cubes
4 tablespoons olive oil
1 rasher bacon, very finely chopped
½ level teaspoon finely chopped fresh thyme leaves

To make the soup, you simply place all the ingredients in a large saucepan, season discreetly with salt and pepper, bring up to simmering point, then put a lid on and simmer very gently for 45 minutes.

While that's happening you can prepare the croutons. Heat the oil in a large frying pan and cook the bacon gently for 5 minutes, then turn the heat up to its highest setting, add the cubes of bread together with the thyme, and toss them around (keeping them constantly on the move) until they, and the bacon, have turned a deep golden brown colour and become very crisp and crunchy.

Turn them out on to some absorbent kitchen paper. Then, as soon as the soup is ready, transfer it to a blender and purée until smooth. Re-heat it in the rinsed-out pan and serve in warmed soup bowls, with the croutons, bacon and thyme sprinkled over.


courtesy of: Delia Smith, Delia Smith’s Christmas and The Delia Collection: Soup

541. SPAGHETTI SQUASH with BACON-BRAISED, GLAZED CHESTNUTS

Serves 4


1 spaghetti squash, approximately 2 1/2 lbs.
1 tablespoon extra-virgin olive oil
Sea salt to taste
Freshly ground black pepper to taste
4 tablespoons butter
Grapeseed oil to sauté
Pinch cayenne pepper
20 to 25 large fresh chestnuts
Canola oil to fry
1 1/4 cup chicken stock or water
1 ounce bacon, cubed

For the squash: Preheat oven to 350. Split spaghetti squash lengthwise. Scoop out seeds and fibers, reserving seeds. Drizzle squash with olive oil, and season with salt and pepper. Wrap squash in foil, and bake for approximately 11/4 hours. (Meanwhile, start on the chestnuts.) Remove squash from oven, and, using a fork, scrape the strands of squash flesh free from the shell; let cool. In a medium skillet, brown 2 tablespoons of butter and sauté the squash strands for about five minutes. Wash squash seeds and dry them in a toaster oven at 250 for about an hour. In a small skillet, sauté seeds in grapeseed oil over low heat for a couple of minutes. Season with salt and cayenne, and set aside on a paper towel.

For the chestnuts: With paring knife, carve an x in the flat side of each chestnut to facilitate peeling them later. Over medium heat, (1) fry chestnuts in large skillet with canola oil for about five minutes until skin starts to curl away from the x. Remove chestnuts and (2) let cool slightly before (3) removing skin and inner peel. Return peeled chestnuts to covered skillet, and braise with chicken stock or water, bacon, remaining butter, and salt for approximately 30 to 40 minutes, until chestnuts are soft. Remove lid, raise heat, and glaze the chestnuts until liquid is reduced.

To serve: Place squash on platter, arrange chestnuts on top, and sprinkle with seeds.


courtesy of: New York Magazine, November 28, 2005 / Laurent Gras, Bistro du Vent, 411 W. 42nd St., (near Ninth Ave.), New York, New York, 10036, 212-239-3060