3779. BACON-WRAPPED ENOKI

makes 2 dozen hors d'oeuvres


12 slices of bacon, halved crosswise

Two 4-ounce packages enoki mushrooms, trimmed and split into 24 bundles

3 scallions, quartered lengthwise and cut into 3-inch lengths

Freshly ground pepper

Preheat the oven to 425°. Line a large rimmed baking sheet with parchment paper and arrange the bacon on it 3 inches apart. Set the mushrooms on the bacon slices. Top with the scallions and season with pepper. Roll up into tight cylinders and secure with toothpicks.

Roast the enoki bundles for 18 minutes, or until the bacon is browned and crisp. Drain the bundles on paper towels, remove the toothpicks and serve.

bacon recipe source: Grace Parisi, Food & Wine, October 2004

2703. CREAMY BACON, MUSHROOM and SEAWEED SOBA

serves two

160 grams soba noodles
6 grams hijiki seaweed
2 bacon rashers
1/4 sheet nori seaweed
1 garlic clove
1/2 onion
50 grams enoki, shimeji or shiitake mushrooms
1 consommé stock cube
300 ml soy milk
salt and pepper to taste

Soak the hijiki and shiitake mushrooms separately in a bowl of water. In the meantime, cut your bacon and nori seaweed into 1cm strips and slice your garlic and onion.

In a pan, boil the soba noodles for five and a half minutes or according to your packets instructions. Grab a large frying pan, add a little oil and soften the garlic, then add the onion, mushrooms and bacon.

Once the bacon and onion are cooked through add the consommé cube and soy milk, mix well, then add the reconstituted hijiki seaweed. Cook for a further 1–2 minutes.

Drain the cooked soba in a colander in the sink, rinse with cold water to remove any stickiness and gently squeeze out any excess water.

Transfer the soba noodles to the frying pan with the sauce and mix together, ensuring the noodles are evenly covered. Cook for a further 1–2 minutes to ensure the soba are heated through.

Serve on a plate with a sprinkling of shredded nori and salt and pepper to taste.


bacon recipe courtesy of: Japan Centre, Japan Centre Group Limited, 14-16 Regent Street, London SW1Y 4PH, England (shop address)

2628. BACON-WRAPPED ENOKI BBQ

makes four servings


4 clusters of enoki mushrooms (each about 1 ounce)
4 slices of bacon (about 4 ounces)
4 pieces of butcher’s string (each 6 inches long)

Cut most of the spongy base off each cluster of enokis, leaving enough intact to hold the mushrooms together. Wrap each cluster crosswise with a slice of bacon, tying it in place with a piece of butcher’s string. Set up the grill for direct grilling and preheat it to medium-high. Leave one section of the grill fire-free for a safety zone. When ready to cook, brush and oil the grill grate. Arrange the enokis on the hot grate and grill them until the bacon and mushrooms are browned on all sides, 2-3 minutes per side, 8-12 minutes in all, turning with tongs. If the dripping bacon fat causes flare-ups, move the enokis to another section of the grill.


bacon recipe courtesy of: Planet Barbecue!: 309 Recipes, 60 Countries, by Steven Raichlen. Workman Publishing Company, 2010

2623. PAN-FRIED ASPARAGUS ENOKI BACON ROLL

asparagus; thin
enoki mushrooms
bacon
ume-shiso

Cut asparagus and enoki to roughly the same length as the bacon. Pan-fry asparagus until 90% cooked. Smash ume-shiso and smear it generously on one end of the bacon slice. Top it with asparagus & enoki and roll it all! Pan-fry the rolls.

NOTES: 1) You can add a bit of tubed ume-shiso paste if you don't have enough umes. 2) If you're using bacon, don't add the ume-shiso paste as it will be way too salty.


bacon recipe courtesy of: grazingrace (member), for Nibbledish

2537. STEAMED BACON ROLLS with ENOKI MUSHROOMS

5 strips of bacon
200 grams enoki mushrooms
5 water chestnuts
1 small stalk broccoli
1 tablespoon garlic, minced
1 tablespoon dark soy sauce
1/2 tablespoon sugar
1 tablespoon sesame oil
2 tablespoon water

Peel water chestnut and cut into strips. Cut the roots from enoki mushrooms, rinse under water. Place some enoki mushrooms and water chestnut strips on top of a slice of bacon. Roll up and secure with tooth picks. Bring water in the steamer to a boil. Steam bacon rolls over high heat for 5 minutes. Cut broccoli into small stalks and cook in boiling water for 2 minutes. Put on a plate together with bacon rolls. Bring seasonings to a boil and drizzle over the bacon rolls to serve.


bacon recipe courtesy of: Sharon, Easy Chinese Food Recipes, February 5, 2012

1338. BACON ROLLED ENOKI OBIAKI ENOKI

1 pound fresh enokitake mushrooms
6 rindless smoked bacon strips
4 lemon wedges
ground white pepper to taste

Cut off the root part of the enoki cluster about 3/4 inches from the end. Do not separate the stems. Divide the enoki into 12 bunches. Take a bunch, place the middle if it near the end of one bacon strip leaving 1 inch of enoki showing. Roll up the bunch of enoki with the bacon. Tuck any extra stems into the bacon. Secure the end of the bacon with a toothpick. Repeat with each bunch. Preheat the grill to high. Place the enoki rolls on an oiled wire rack. Grill both sides until the bacon is crisp and the enoki start to burn (about 10 min). Remove the enoki roll and place on a board. Using a fork and knife chop each roll in half in the middle of the bacon belt. Arrange top part of the enoki roll standing upright. Server with lemon wedge and white pepper.


courtesy of: Friends Eat

1265. GRILLED TERIYAKI BACON stuffed with SHIMEJI and ASPARAGUS

serves 2


6 slices bacon
shimeji or enoki mushrooms, bottom ends trimmed
thin asparagus, a few stalks, cut to 2 inch length

Sauce:
1 tablespoon light soy sauce
1 tablespoon water
2 tablespoons brown sugar
1 teaspoon white cooking wine/sake
1/2 tablespoon finely chopped english parsley

Mix the ingredients for the sauce evenly in a bowl. Marinade the bacon in the sauce for at least 15 minutes. Wrap a handful of mushrooms and a few stalks of asparagus in each bacon slice and seal off with a toothpick (or you can also tie with spring onions - the leafy part). Pour the sauce over the bacon rolls and grill for about 8 minutes on each side. When cooked, lay the bacon on serving plates and pour the sauce over.


courtesy of: Noob Cook

966. PAN-SEARED COD with ENOKI MUSHROOMS and BACON in a CURRIED CARROT BROTH

serves 6


2 tablespoons curry powder
1 stick unsalted butter, softened
1 quart fresh carrot juice
6 slices thick-cut bacon, cut into cubes
1 pound fresh spinach, stemmed, shredded
Salt and freshly ground pepper
2 cups mixed fresh mushrooms (chanterelles, enoki, or whatever looks fresh), thinly sliced
6 thick hake fillets (about 1/2 pound each; cod or another firm, flaky fish can be substituted)
1 tablespoon flour
1/4 cup canola oil
12 whole chives

Warm the curry powder in a small skillet over medium-high heat until it becomes aromatic, then remove from heat and allow it to cool. Combine with softened butter, and refrigerate in a covered bowl until needed.

Boil carrot juice in a medium saucepan until reduced by half, skimming off any solids that rise to the surface. Set aside.

Sauté the bacon cubes in a skillet until nicely brown but not crisp. Remove bacon, drain on paper towels, and set aside. Pour half the bacon fat into a bowl, leaving the rest in the skillet. Add spinach, and sauté until wilted. Season to taste with pepper, and set aside. Add reserved bacon fat and mushrooms to the skillet, and sauté until they are just cooked. Set aside.

Preheat oven to 400 degrees.

Using a sifter, very lightly dust each fish fillet with flour, and season well with salt and pepper. Heat oil in a large sauté pan over medium-high heat until ripples form. Add three fish fillets to the pan, and brown for about 2 minutes on each side, or until they take on a golden color. Repeat with remaining fish. Place fish on a rack in a large baking pan and cook in the oven 5 to 6 minutes, or until slightly firm. Remove from oven, and cover the pan with a clean towel.

Reheat carrot broth to a fast simmer. Remove from heat, whisk in 1/2 the curry butter (the remainder can be rolled in wax paper and frozen), and season to taste with salt and pepper. Keep warm.

To serve, set out six large, shallow soup bowls, place a generous mound of spinach in the center of each, and set the fish on top. Place teaspoons of bacon at six and twelve o’clock on the bowl, followed by a generous tablespoon of mushrooms at three and nine. Ladle about 1/4 cup carrot broth into the bowl. Garnish with 2 chives.


courtesy of: Chef Jason Wright / New York Magazine