3583. BARBACOA SLIDERS with BACON JAM

makes 24 sliders


2 dozen slider buns
2 tablespoons butter, melted
bacon jam (recipe below)
braised beef cheeks (recipe below)
pickled onion (recipe below)
1 bunch cilantro leaves
½ cup cotija cheese, grated
2 jalapenos, thinly sliced with stems removed
salt, to taste

For the braised beef cheeks:
5 lbs. beef cheeks
2 tablespoons vegetable oil
1 carrot, sliced into ½” rounds
1 stick celery, sliced into ½” slices
1 medium onion, sliced
½ tablespoon ground cumin
1 tablespoon Ancho chile powder
1 bottle red wine
2 cups demi glace
1 small stick cinnamon
1 clove
6 cloves garlic, crushed
1 tablespoon chipotle en adobo

For the pickled onion:
1 red onion, peeled and sliced thinly
1 tablespoon salt
1 cup cider vinegar
1 tablespoon vegetable oil

For the bacon jam:
1 red onion, sliced
8 garlic cloves, crushed lightly
2 large tomatoes, diced large
1 lb. bacon, cooked until crisp, with fat drained
¼ cup molasses
¼ cup brown sugar
¼ cup balsamic vinegar
salt, paprika and black pepper to taste

For the braised beef cheeks: Heat a large saucepan, over high heat. Pour in the vegetable oil and sear the cheeks to a nice brown. Add the vegetables and cook until lightly coloured. Add the cumin and ancho chile powder and toast for about a minutes. Deglaze with red wine, then add all of the remaining ingredients.

For the pickled onion: In a small bowl, season the sliced onion heavily with salt. Let sit for about 15 minutes then rinse the salt off with water. Strain the onion. Pour cider vinegar over the onions, and toss. Let sit for another 15 minutes then strain. Add a little vegetable oil and toss until shiny. Reserve.

For the bacon jam: Add all ingredients to a large pot and cook for about 30 to 45 minutes at a gentle simmer. Pour into the bowl of a food processor and blend until only small chunks remain. Serve on top of our as a side with beef sliders.

To assemble, slice slider buns in half and brush each side with melted butter. Toast until lightly golden. Warm beef cheeks in a saucepan, with a little of the braising jus. Season to taste with salt. Spread a spoonful of the bacon jam onto the bottom bun and place a little of the beef cheeks on top. Top with pickled onion slices, cilantro leaves and sprinkle with cotija cheese. Cover with the top bun, and place a thin slice of jalapeno on top.


bacon recipe source: TRIO (@TRIOAustin), 98 San Jacinto Boulevard, Austin, Texas 78701 

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 

3042. NEW YORK STRIP STEAK with BACON, JALAPENO and CORN PUREE

yields 4 servings


Bacon & Jalapeno Condiment:
5 lbs bacon, chopped
3 onions, chopped
1 head garlic, peeled and chopped
6 jalapenos, seeds removed, chopped
1 cup balsamic vinegar

Corn Purée:
6 ears fresh corn, off the cob
1 lb frozen corn
4 oz butter
1 oz sugar
1 teaspoon turmeric 
Milk, to cover 
Salt, to taste

Red Wine Jus:
1 bottle red wine
2 cups demi glace
1 bunch fresh thyme

Vidalia Onions:
1 cup flour
1 cup cornstarch
1 egg yolk
1 cup soda water
1 Vidalia onion, sliced into rings

NY Strip Steak:
4 (or 16 oz) New York strip steaks
Salt and pepper, to taste

For the Bacon & Jalapeno Condiment: Render bacon in a pan and add onions, garlic, and jalapenos. Cover with balsamic vinegar and cook slowly until vinegar is reduced and jam consistency.

For the Corn Purée: Place corn, butter, sugar, turmeric, and salt in a pot. Cover with milk and cook slowly until milk has been reduced by half. Purée until smooth.

For the Red Wine Jus: Put red wine in a pan and reduce to au sec. Then add demi glace and thyme. Reduce to sauce consistency.

For the Vidalia Onions: Mix flour, cornstarch, egg yolk, and soda water to make a tempura batter. Dip onions in batter and deep fry at 350-degrees F until golden and crispy.

For the NY Strip Steak: Season steaks and grill to medium rare. Let rest before slicing.

To Serve: Place corn purée on plate. Slice steak and layer on top. Spoon bacon & jalapeno condiment over steak. Top with fried tempura onions. Drizzle red wine jus around the plate.


bacon recipe courtesy of: Kevin Sbraga, Top Chef, Season 7, Episode 12, Elimination Challenge; Bravo TV

1728. SMOKED-BACON COMPOTE

1/2 cup marinade
1 cup veal demiglace
1 cup smoked slab bacon cut into 1/2-inch cubes
1 tablespoon vegetable oil
2 cups wild mushrooms, such as brown Italian or shiitake, cut to about size of pearl onions
2 tablespoons unsalted butter
1 cup sweet-potato balls (prepare with melon baller before cooking)
1/2-3/4 cup pearl onions, peeled
1 tablespoon brown sugar
2 tablespoons cider vinegar
1/2 cup glazed pecans
Salt to taste
Fresh lemon juice to taste

Place marinade in saucepan over medium heat and reduce by half. Add demiglace and bring to boil. Reduce heat and simmer 5 minutes, or until sauce coats back of spoon. Remove from heat and keep warm.

Render bacon in sauté pan over medium heat for 5 to 7 minutes, or until golden brown. Drain and set aside.

Heat vegetable oil in sauté pan over medium heat and cook mushrooms 3 minutes. Set aside.

Preheat oven to 350 degrees. Melt butter in medium ovenproof saute pan over medium heat. Add sweet-potato balls and pearl onions and cook 3 minutes. Stir in sugar and vinegar and cook another 2 minutes, then put pan in oven and cook 7 minutes, stirring occasionally.

Remove from oven and add reduced marinade mixture, bacon, mushrooms, and glazed pecans. Stir and season with salt and lemon juice; serve with beef tenderloin.


bacon recipe courtesy of: Dean Fearing, Mansion on Turtle Creek, 2821 Turtle Creek Boulevard, Dallas, Texas 75219 | "A Texas Style Christmas: Feast Meets West, Texas Monthly, December 1992

1635. PAN-ROASTED SQUAB with SAVOY CABBAGE, SMOKED BACON and POTATO PUREE

serves four


3 tablespoons canola oil
2 ounces ventrèche cut into small pieces
1/3 cup chopped onion
1 tablespoon crushed garlic
1½ cups chicken stock
1 small carrot, cut in ¼-inch dice
1 (1-pound) head Savoy cabbage, outer leaves discarded, cut into ½-inch wide shreds
¼ cup heavy cream
3 tablespoons unsalted butter
Coarse or Kosher salt and freshly ground white pepper to taste
Potato Purée (recipe follows)
4 squab, 2 wing joints, neck, giblets, and backbones removed and reserved
2 shallots, finely minced
½ cup dry red wine
¾ cup duck and veal demi-glace

Heat 1 tablespoon of oil in a medium saucepan over medium-high heat. Add bacon and cook until very lightly browned, about 5 minutes. Add onion and garlic, reduce heat to medium-low, cover, and cook until onion softens, about 7 minutes. Drain off any fat. Add stock, and bring to a boil over high heat. Cook until reduced to 1 cup, about 10 minutes. Remove pan from heat and let stand for 20 minutes. Strain stock into a medium bowl. Dice and reserve bacon.

Meanwhile, cook carrots in a pot of salted boiling water until barely tender, about 2 minutes. Drain and set aside. Cook cabbage in boiling salted water over high heat until barely tender, 3 to 4 minutes. Drain and shock in ice water. Squeeze out all excess moisture from cabbage with your hands.

Bring chicken-bacon stock and cream to a boil in a medium saucepan over high heat. Add cabbage, reserved bacon, and carrots. Reduce heat to low and simmer for 10 minutes. Gently stir in 2 tablespoons of the butter and season with salt and pepper. Set aside.

Begin preparing Potato Purée (below).

Place squab, breast side up, on work surface. Press down on breast with the heal of your hand to crack the breast keel bone. Coarsely chop reserved bones, gizzards and hearts (not livers), and set aside. Blot birds dry.

Heat remaining 2 tablespoons of oil in a 12-inch skillet over medium-high heat. Season squab with salt and pepper, and place in pan, skin side down, and add the remaining butter. Cook, basting occasionally, until squabs are browned, about 8 minutes. Turn, and continue cooking, basting occasionally, until other side is browned, and breasts are medium-rare, about 4 minutes. Remove to plate, pull out remaining rib bones, and add them to reserved bones. Cover loosely with aluminum foil to keep warm.

Pour off all but 1 tablespoon of fat from skillet. Add reserved bones and cook over medium-high heat, stirring occasionally, until browned, about 10 minutes. Add shallots and stir until they soften, about 1 minute. Add wine and bring to a boil, scraping up any browned bits in the bottom of the pan with a wooden spoon. Cook until wine is reduced to ¼ cup, about 5 minutes.

Add stock and collected juices from plate with squab, and bring to a simmer. Reduce heat to low and simmer to concentrate flavors, 3 minutes. Strain sauce through a fine strainer, pressing hard on the solids. Season with salt and pepper.

Spoon potato purée just off center on 4 warmed plates. Place squab next to potatoes, and spoon cabbage next to it. Spoon sauce around plate and serve.


for Potato Puree
2¼ pounds Idaho or Russet baking potatoes, peeled and quartered
8 to 10 tablespoons unsalted butter, cut up, (or less, according to personal taste)
½ cup sour cream Coarse or Kosher salt and freshly ground white pepper to taste

Cover potatoes with water, bring to a boil, and cook until tender, 15 to 20 minutes, then drain well.

Return potatoes to saucepan, and cook over medium heat, stirring often, until excess moisture evaporates, and they begin to stick slightly to the bottom of pan, about 3 minutes. Pass through a potato ricer or food mill into a larger bowl or, using a potato masher, mash potatoes with butter and sour cream. Season with salt and pepper. If necessary, keep warm in the top of a double boiler set over simmering water.


bacon recipe courtesy of: Alfred Portale, executive chef-owner, Gotham Bar & Grill, 12 East 12th Street, New York, New York 10003-4498, (212) 620-4020 | D'Artagnan's Glorious Game Cookbook by Ariane Daguin, George Faison, and Joanna Pruess

1551. ALSATIAN CHOUCROUTE and DUCK CONFIT with BACON

makes 4 servings


4 duck leg confit
1 lb. (2 packs) bacon, small dice
1 lb. ventréche, large dice
4 Boudin Blanc
4 knockwurst
2 bags sauerkraut rinsed and drained
3 medium white onions, sliced thin
10 juniper berries, crushed
2 tablespoons fresh thyme leaves
4 bay leaves
3 cups dark beer
duck fat
1/3 cup veal demi-glace
salt and pepper
butter

Preheat the oven to 300°. In a heavy bottomed rondeau or oven-proof casserole, sauté the bacon, ventréche and onions in about 2 tablespoons duck fat, trying not to pick up too much color.

Add sauerkraut to the onions, juniper berries, bay leaves, thyme and season to taste with salt and pepper. Stir all of the ingredients in the pan to combine and heat through. Add the beer and cover with parchment or waxed paper buttered on one side (butter side down). Place in the oven for 2 1/3 to 3 hours or until all the liquid is about gone.

Add about 2 tablespoons of duck fat to a sauté pan and cook the duck leg confit skin side down until crisp and brown over medium heat. Remove to a baking sheet skin side up. In the same sauté pan, brown the sausages and add to the baking sheet. Place the sheet in the oven at 300° F. for 12 to 15 minutes.

Heat the demi-glace in a sauce pan and add about 4 tablespoons of butter over low heat. Swirl the pan constantly to incorporate both ingredients until the butter is just melted.

Place a quantity of the sauerkraut mixture in the center of each plate bracketed on each side with one boudin blanc and one knockwurst.

Spoon a little of the demi-glace/butter emulsion over and around the sauerkraut. Remove the thigh and leg bones from the confit leaving the meat in one piece and place skin side up over the top of the sauerkraut and serve.


bacon recipe courtesy of: D'Artagan, 280 Wilson Avenue, Newark, New Jersey 07105, (800) 327-8246 ext. 0

1374. ALBERTA BISON FILET wrapped in SMOKED BACON with RED WINE SAUCE and MAPLE WHISKY BUTTER

serves six


6 - 6 oz bison tenderloin filets
6 smoked bacon slices
Salt and pepper to taste

Preheat oven to 450 F. Wrap each bison tenderloin with a slice of bacon and secure with butcher’s string or a toothpick. Season bison with salt and freshly cracked pepper. In a heavy, ovenproof pan, sear bison over medium-high heat for about 1 minute per side. Put pan in the oven for 5 to 6 minutes for medium rare. Take care not to overcook as this toughens bison considerably. Remove and set aside, covering with foil.

When ready to serve, spoon a small amount of red wine sauce on each plate and top with bison filet. Mount each bison filet while hot with a pat of maple whisky butter. Roasted fingerling potatoes and grilled vegetables work well as simple sides.


Red Wine Sauce
1 tablespoons vegetable oil
2 tablespoons shallots, minced
2 cup red wine
4 cups demi-glace
salt and pepper to taste

Heat vegetable oil over medium-high and sauté shallots until transparent, about 2 minutes. Add red wine and stir until liquid is reduced by about three-quarters. Add demi-glace and let cook and reduce for about 30 minutes. Season with salt and pepper as desired. Strain the sauce and keep warm.


Maple Whisky Butter
1/2 lb unsalted butter, softened
1 tablespoons fresh parsley, finely chopped
1 teaspoon thyme, finely chopped
1 1/2 teaspoon chives, finely chopped
1 teaspoon shallots, finely chopped and sautéed
1 tablespoons maple syrup
1/3 cup maple whisky
Salt and pepper to taste

Combine all ingredients, fill a ramekin. Refrigerate to firm until ready for use.


courtesy of: alive Magazine, 100-12751 Vulcan Way, Richmond, British Columbia, V6V 3C8 CANADA

693. ROAST PORK with GINGERBREAD and CELERY ROOT with BACON

makes 8 servings


8 oz. thick-sliced bacon
5 lb. celery root
1 center-cut pork loin rib roast (4 1/2-5lb.), bones cracked and fat trimmed to 1/8-inch thick
Kosher salt and fresh-ground pepper
gingersnaps, optional
thin orange slices
gingerbread sauce (recipe follows)

Preheat oven to 350F. Cut the bacon crosswise into 1/4-inch-wide strips. In a 10- to 12-inch frying pan over medium-high heat, stir bacon until lightly browned and slightly crisp, 6 to 8 minutes. With a slotted spoon, transfer to paper towels to drain. Discard all but 2 tablespoons fat in pan.

Peel celery root and cut into about 1/2-inch cubes (see notes). In a 12- by 17-inch roasting pan, mix celery root and the 2 tablespoons reserved bacon fat. Bake for 30 minutes.

Meanwhile, rinse pork and pat dry. Sprinkle lightly all over with salt and pepper. Stir celery root, then set a rack above mixture (it can rest on pan rim). Set roast, fat side up, on rack.

Bake in the 350F oven until a thermometer inserted in center of thickest part or roast reaches 155F, 1 3/4 to 2 hours. Transfer roast to a platter or board and let rest in a warm place, 10 to 15 minutes. Meanwhile, stir bacon into celery root and return to oven; bake until celery root is lightly browned and tender when pierced, 8 to 15 minutes longer. Add salt and pepper to the mixture to taste. Wrap gingersnaps in foil and warm in oven, 8 to 10 minutes, then break into wedges.

Spoon celery root alongside pork roast. Garnish with orange slices and serve with gingerbread sauce and snaps.

NOTE: You can cut the celery root (also called celeriac) up to 1 day ahead; immerse in a bowl of water, cover, and chill. Drain well before using.


GINGERBREAD SAUCE

makes about 1 1/2 cups; 8 servings


In a 3- to 4-quart pan, combine 1 1/2 cups Merlot or other dry red wine, 3/4 cup tawny Port, and 2/3 cup orange juice, Bring to a boil over high heat and stir occasionally until reduced to 1 1/4 cups, 12 to 15 minutes. Meanwhile, in a small bowl, combine 1/4 cup hot water and 1 1/2 tablespoons concentrated veal or veal and beef demi-glace. Crumble enough of the gingersnaps to make 2/3 cup. Add gingersnaps and demi-glace mixture to wine mixture; let stand until gingersnaps have softened, 3 to 5 minutes. Pour into a blender. Add 1/4 cup whipping cream and whirl until smooth. Return to pan. Stir over low heat until hot. Whisk in 1 tablespoon butter until blended and smooth. Add salt to taste.


courtesy of: Sunset, December 2005, pp. 123-124

417. RABBIT and WILD MUSHROOM TERRINE with BACON and ONION MARMALADE

Yields 1 terrine, 8 to 10 servings


Two 2 1/2-pound rabbits, dressed
6 tablespoons unsalted butter
2 pounds assorted wild mushrooms, trimmed and wiped clean, sliced
3 teaspoons salt
2 teaspoons freshly ground black pepper
1/4 cup brandy or Cognac
1/2 cup demi-glace or veal reduction
3/4 cup finely chopped yellow onion
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/2 pound bacon, diced
1/3 pound unsalted fat back (pork fat), diced
2 tablespoons minced garlic
2 teaspoons ground coriander
2 teaspoons chili powder
1 teaspoon kosher salt
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
1 large egg
1/4 cup heavy cream
1 slice white bread, crust removed, torn into pieces

ONION MARMALADE:
1/4 cup olive oil
10 large yellow onions, thinly sliced (about 12 - 14 cups)
3/4 cup light brown sugar
4 teaspoons minced fresh thyme
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
3/4 cup red wine vinegar, or to taste
1/2 cup water

Remove the meat from the rabbits, tear or cut into small pieces, and set aside. Discard the bones or reserve for another use.

In a large sauté pan, melt the butter over medium-high heat. Add the onions, celery and bell peppers, and cook until soft, 4 to 5 minutes. Add the mushrooms, salt and 1 teaspoon of the pepper, and cook, stirring, until soft and they have given up their liquid, about 6 minutes. Add the brandy and stir to deglaze the pan. Add the veal stock and cook until thickened, about 2 minutes. Remove from the heat and let cool completely.

In a large bowl, combine the rabbit meat, cooled onion mixture, the bacon, fat back, garlic, coriander, chili powder, kosher salt, remaining teaspoon of pepper, basil, oregano and thyme. Stir well to mix. Tightly cover with plastic wrap and refrigerate at least 6 hours, or overnight.

Preheat the oven to 325° F. Line a 12- x 3- x 4-inch terrine with plastic wrap. Bring a kettle of water to the boil.

In a small bowl, beat the egg with the heavy cream. Add the bread and soak until dissolved. Combine with the rabbit mixture.

In 2 batches in a food processor (or with a meat grinder, or the grinder attachment on a mixer), pulse to grind the rabbit mixture to a coarse texture. Pour into the prepared terrine and cover with the plastic wrap.

Wrap the terrine with a 2nd sheet of plastic, and then tightly in a heavy aluminum foil to make airtight.

Place the terrine in a medium roasting pan and transfer to the middle rack of the oven. Pour the hot water into the pan, reaching halfway up the sides of the terrine.

Bake until the terrine is cooked through, 1 hour and 45 minutes to 2 hours.

Carefully remove the pan from the oven and remove the terrine from the pan. Unwrap the foil to allow the terrine to cool to room temperature, or refrigerate before slicing.


ONION MARMALADE:
In a large, regular surface (not non-stick) sauté pan, heat the oil over high heat. Add the onions, sugar, thyme, salt and pepper, and sauté until starting to caramelize, about 10 minutes. As the onions caramelize, add the vinegar and water in stages, stirring and scraping the edges of the pan, until the onions are very soft and completely caramelized, about 30 minutes.

Remove from the heat and cool at least 15 minutes before serving with the terrine.

Yield: about 3 cups


courtesy of: Emeril Lagasse