3655. SRIRACHA BACON CARAMEL POPCORN

makes about ten cups; serves ten people


1 1/2 pound thinly sliced bacon
3 tablespoons corn oil
1/2 cup premium popping corn

For the caramel
3/4 cup butter
1 cup brown sugar, packed
1/4 cup corn syrup
1 tablespoon Sriracha chili sauce (optional)
1/2 teaspoon salt
1/4 teaspoon baking soda

Preheat the oven to 350 degrees F. Lay the bacon flat on a sheet pan and cook for 20 minutes. Remove from oven and drain bacon on a plate covered with paper towels. Lower oven temperature to 225 degrees F. When the bacon cools, chop it into small pieces and set aside. Spray a large bowl with non-stick cooking spray. Heat the oil over medium heat in a large heavy Dutch oven with a tight fitting lid. Add the popcorn and cook, shaking often until the corn begins to pop. Cover and continue cooking and shaking until the popping is done. Transfer the popped corn to the bowl.

To make the caramel, melt the butter in a medium saucepan over medium heat. Add the brown sugar and corn syrup and mix well. Cook for 4 minutes until bubbly and hot. Remove from the heat and add the salt, baking soda and Sriracha if desired. Mix well. Working quickly while everything is hot, drizzle the caramel over the popped corn and top it with the bacon. Using two silicone spoons or spatulas fold the popcorn mixture gently until it is all well coated. Wrap a large baking sheet in foil and transfer the popcorn mixture to it. Spread the mixture evenly and put the pan in the oven for 15 minutes. Remove and toss the popcorn and thenreturn it to the oven for another 15 minutes. Remove and transfer the popcorn to two clean baking sheets separating it and spreading it evenly to cool. Let rest for 10 minutes, then eat or store in an airtight container.

 

bacon recipe source: Ray Lampe (aka Dr BBQ), National Pork Board (@allaboutpork), 1776 NW 114th Street, Des Moines, IA 50325

1753. CRISPY HERRING and BACON SALAD

serves four


2 medium herrings, filleted, with as many of the small bones removed as possible, then cut into 2-cm pieces
plain flour for dusting
100-150 ml milk
250 grams herring roes
4 thick rashers of bacon, cut into rough 1/2cm cubes
vegetable oil for frying
butter
60-80 grams curly endive and dandelion (or just curly endive)

For the dressing
1 teaspoon Dijon mustard
1 teaspoon grain mustard
1 shallot, peeled and very finely chopped
1 tablespoon cider vinegar
2 tablespoons vegetable or corn oil
2 tablespoons extra virgin rapeseed or olive oil

Pre-heat the oven to 140C/gas mark 1. Have two shallow dishes ready, one with the flour, seasoned with salt and pepper, and the other with the milk. Put the herring roes and fillets through the flour, dusting off any excess, then through the milk, draining any excess, and through the flour again. Meanwhile, heat a couple of tablespoons of vegetable oil in a heavy-bottomed frying pan and cook the herring and roes (you may need to do this in a couple of batches) for 2-3 minutes on each side until crisp; then remove from the pan and keep warm in the oven. While the herring and roes are cooking, heat a little more oil in another pan and cook the pieces of bacon for 2-3 minutes until crisp, then remove from the pan and keep warm with the herring.

Whisk all of the ingredients together for the dressing and season. Toss the salad leaves in the dressing and arrange on plates with equal quantities of the roes, herring and bacon scattered over.


bacon recipe courtesy of: Mark Hix, The Independent, December 9, 2006

1741. BACON and CHILI CORNBREAD

serves six


1 tablespoon corn oil
12¼ oz. smoked streaky bacon, diced
2 spring onions, finely chopped
4¼ oz. corn kernels
½ teaspoon dried chili flakes
10½ oz. polenta
12¼ oz. plain flour
1 tablespoon caster sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
13½ fl oz. buttermilk
2 eggs, lightly beaten
1 tablespoon maple syrup
½ teaspoon ground black pepper
2 tablespoons unsalted butter, melted

Preheat the oven to 200C/390F/Gas 6. Lightly butter a cake tin. Heat the oil in a frying pan and fry the bacon until it is crisp and releases its fat. Add the spring onions and cook for five minutes, then add the corn kernels and chili flakes and stir to combine. Allow to cool slightly. Combine the polenta, flour, sugar, baking powder, baking soda, and salt. Add the bacon mixture, the buttermilk, eggs, maple syrup, black pepper and half the melted butter. Mix well. Pour the batter into the prepared cake tin and brush the top with the remaining melted butter. Bake until golden (about 20-25 minutes). Serve warm.


bacon recipe courtesy of: Antony Worrall Thompson, Saturday Brunch, BBC-Food

1145. CHERRY BACON and DUCK TAMALES with SWEET CHERRY-ANCHO VEGETABLE RELISH

yields 12 servings


SWEET CHERRY ANCHO RELISH:
4½ dry ancho peppers
1½ lbs. frozen sweet cherries
3 cups carrots, diced
3 cups corn
3 bunches scallions
4½ tablespoons vegetable oil

DUCK MEAT AND SPICES:
4 quarts chicken stock
6 legs duck (2 lb. average)
2 lbs. cherry hardwood bacon
¼ cup corn oil
¼ cup rendered bacon fat (from the 2 lbs. bacon above)
3 tablespoons garlic powder
1½ tablespoons ground cumin
4 tablespoons dark chili powder
½ tablespoon ground black pepper
1 tablespoon table salt

MASA AND SPICES:
2 lb. bag corn masa
3 tablespoons sea salt
½ tablespoon ground cumin
3 tablespoons dark chili powder
3 tablespoons paprika
3 tablespoons garlic powder
2 cups corn oil
24 corn shucks (husks)
1 bunch fresh chives

For the relish: Slice open peppers, remove seeds and toast on griddle until you see light wisps of smoke. Place peppers in water and soak until they become fleshy (about 30 minutes). Remove and scrape the flesh from the skin with a spoon; reserve flesh and discard skin. Slack sweet cherries to room temperature and drain in a colander, reserving liquid. In sauté pan over medium high heat, cook carrots, corn and scallions in vegetable oil until fork tender. Add peppers and evenly combine. Add sweet cherries and half their liquid. Bring to boil and simmer until it thickens. Reserve to serve with tamales.

For the duck: Bring chicken stock to a boil and cook duck legs for 40-60 minutes. Allow legs to cook slightly; reserve stock for the masa. Cut bacon strips into 2-in. pieces and then render (not too crispy); reserve rendered bacon fat. Reserve 1 cup cooked bacon for garnish. Remove skin from duck legs and discard; pull off duck meat and shred it.

Mix ¼ cup corn oil, ¼ cup rendered bacon fat, and duck spices (garlic powder through table salt) in sauté pan and warm over low heat (do not cook). Pour warmed mixture over duck and remaining bacon in a medium bowl; toss until completely coated. Refrigerate duck mixture until ready to fill tamales.

For the masa: Bring reserved stock to warm temperature over low heat (do not boil). Place masa in a separate, large bowl and mix in masa spices (sea salt through garlic powder) until fully incorporated. Add 2 cups of corn oil and begin to slowly work in 2 qts. of stock, about 1 cup at a time, working mixture by hand to make the dough. (If mixture is too dry, continue to add broth 1 cup at a time until it is spreadable like thick peanut butter; if it is too thin, add more masa.)

Soak corn shucks in warm water for 1 hour or until soft. Carefully separate and pat shucks with paper towel. Fill each with ½ cup of masa mixture. Cover the bottom ⅔ of each shuck, leaving uncovered the top ⅓ and ½-in. along one side. Lay shucks out on sheet pan or cutting board as you go. Evenly cover the masa with about 2-3 Tbsps. of seasoned bacon and duck mixture. Starting on the side where the masa goes to the edge, roll the tamales all the way to the opposite side and fold the empty part over the top like an envelope, leaving tamales flap side folded under (you may flatten tamales, if desired, at this point).

Cook tamales fold-side down, packed horizontally in a steamer, maintaining about 3 cups of water for 45 to 90 minutes, or until the masa is just firm and not raw (do not allow water to boil away). When done, remove tamales and cool on sheet pan or serve immediately. Chill or freeze finished tamales in plastic wrap for later use (may be reheated in a steamer or microwave).

Blanch 1 bunch fresh chives, then use as ribbons for tying around each tamale. TO SERVE: Sprinkle each plate with reserved crushed bacon. Add 2 tamales and garnish with cherry ancho relish.


courtesy of: Jones Dairy Farm/National Sweet Cherry Growers Industry Foundation