3805. KALE TEMPURA with CANDIED BACON

1 bunch of kale

8 cups canola oil

tempura batter (recipe below or use a box mix)

1/2 cup fish sauce dressing (recipe below)

3 strips candied bacon, chopped (recipe below)

2 tablespoons chopped cilantro

2 tablespoons chopped mint

Tempura Batter

2 cups rice flour

1 egg

1 cup cold seltzer water

Dash of salt

Tempura Batter: Whisk all ingredients until they just come together.

Candied Bacon

3 strips thick cut bacon

2 tablespoons brown sugar

Candied Bacon: In a rimmed baking dish cover the strips of bacon with the brown sugar on both sides. Place in cold oven, then turn oven to 375°. Check bacon after 25 minutes, it should be done in about 25-35 minutes. The time will vary depending on the thickness of the bacon. Remove from oven and place on a parchment lined surface to cool.

Fish Sauce Dressing

1/2 cup fish sauce

1/4 cup water

2 tablespoons rice wine vinegar

6 tablespoons sugar

1 lime, juiced

1 garlic clove minced

1 Serrano chile minced (keep the seeds if you like things spicy)

Fish Sauce Dressing: Whisk all ingredients together. Stored in the fridge, this will keep for a couple of weeks.

Main recipe: Bring a pot of salted water to boil. Tear kale leaves off of the stems, and cut larger leaves in half. Boil kale in salted water for 1 minute. Strain into colander and spread out onto a sheet tray. When cool enough to handle squeeze out all of the water from the kale.

In a large bowl put fish sauce dressing, cilantro, mint, and bacon. 

Heat 8 cups of canola oil in a wide high-sided pot to 350º. Prepare your work area by having a shallow dish of dry tempura mix (about a cup) and your tempura batter in a bowl near the stove. Also have a dish with paper towel ready for your tempura pieces as they come out of the oil.

Dip the kale into the dry tempura, then dip into the tempura batter, place into the oil. It is important to try and separate the leaves as it goes in the oil to avoid clumping. Fry for a minute or two. Using a spider (or chop sticks) take kale out of oil and place into the large bowl. 

In a large serving bowl toss the kale with the fish sauce dressing, fresh herbs and bacon so all the ingredients coat it.

bacon recipe source: Mary McDonald, Pixels + Crumbs (@pixelsandcrumbs), August 5, 2014

3802. GREEN CURRY and TARO STEM SOUP with BACON

serves four


2 oz. slab bacon, cut into 1⁄4-inch lardons

1⁄4 cup finely chopped cilantro stems and leaves

1 tbsp. prahok (or other Asian fish or shrimp paste)

6 kaffir lime leaves, thinly shredded

4 cloves garlic, roughly chopped

3 small shallots, roughly chopped

2 serrano chiles, stemmed, seeded, and finely chopped

2 stalks lemongrass, inner cores thinly sliced

1 1⁄2 inches galangal, peeled and thinly sliced

1 tbsp. long-grain white rice

Kosher salt

2 (12-inch-long) taro stems or 4 oz. water spinach or Swiss chard stems, peeled, halved lengthwise and cut into 3-inch pieces

1⁄2 cup cooked white rice

1 tbsp. finely grated palm sugar or light brown sugar

1 tbsp. fish sauce

1⁄2 cup 1⁄2-inch cubed white sweet potato

2 tbsp. vegetable oil

4 cups chicken stock

1 cup unsweetened coconut milk

Thinly sliced long beans, mung bean sprouts, and thinly shredded basil leaves, for serving

Whole Vietnamese mint and sawtooth herb leaves, to garnish

In a small skillet, heat the bacon over medium and cook, stirring, until browned and crisp and its fat renders, about 6 minutes. Using a slotted spoon, transfer the bacon to paper towels to cool and discard the fat. Meanwhile, in a food processor, combine the cilantro with the fish paste, kaffir lime leaves, garlic, shallots, chiles, lemongrass, and galangal and purée into a lightly chunky curry paste.

Meanwhile, in a small skillet, heat the uncooked rice over medium and cook, tossing occasionally, until lightly toasted, about 14 minutes. Transfer the rice to a spice grinder, let cool, and then process until finely ground. In a pot of boiling salted water, cook the taro stems until tender, about 10 minutes. Using a slotted spoon, drain the stems and let cool. Squeeze the stems to drain all their water and transfer to a bowl along with the ground toasted rice, cooked rice, palm sugar, and fish sauce and stir until evenly combined. Add the sweet potato to the boiling water and cook until tender, about 5 minutes; drain.

In a large saucepan, heat the oil over medium. Scrape the curry paste into the pan and cook, stirring, until fragrant and beginning to brown, about 6 minutes. Stir in the chicken stock and coconut milk and bring to a boil. Reduce the heat to maintain a simmer and cook, stirring, until reduced slightly, about 10 minutes. Transfer soup to a blender and purée until smooth. Pour the soup through a fine sieve back into the saucepan and keep warm.

To serve, divide the rice mixture among 4 serving bowls, mounding it in the center. Ladle the soup around and then top with the bacon, sweet potatoes, long beans, bean sprouts, and basil, and, if using, garnish with the Vietnamese mint and sawtooth herb leaves.

bacon recipe source: Sok Kimsan & Pol Kimsan, Saveur.com (@SAVEURMAG), December 14, 2015

3643. BACON and BEER BANH XEO

Crepe batter
2 cups rice flour
1/2 teaspoon salt
1 teaspoon turmeric powder
1 cup water
1/2 cup beer
3/4 cup coconut milk
3 scallions, chopped
8 slices thick cut bacon, cut into 1 inch squares
½ lb shrimp, peeled and deveined
1 medium red onion, sliced into thin strips
Approximately ¼ cup vegetable oil

Dipping Sauce
1 tablespoon lemon juice
2 tablespoons fish sauce
4 tablespoons water
3 tablespoons sugar
2 cloves garlic, minced
2 Thai chili peppers, minced
1 tablespoon pickled carrots and daikon (optional)

Garnish
1 head lettuce
1 bunch cilantro
1 bunch mint
1 bunch basil

In a large bowl, whisk together rice flour, salt, turmeric, coconut milk, water,beer, and scallions. Heat a deep skillet on medium high. To the skillet, add in 1/2 teaspoon of vegetable oil, rotating the pan, allowing the oil to coat the entire bottom surface. Add a few pieces of shrimp and bacon to the pan. Once both the shrimp and bacon are fully cooked, scatter them evenly and ladle in ⅓ cup of the crepe batter. When the crepe sides begin to lift and become somewhat crisp, add in the desired amount of sliced onions to the inside of the crepe. Place a lid over the skillet for about 1 minute. Fold over the crepe like an omelet. Repeat until the batter and meat is all used up, re-greasing the pan with a ½ teaspoon of vegetable oil between each crepe. Serve the banh xeo over lettuce with dipping sauce and vegetable garnish.


bacon recipe source: Jenn, The Noshing Bride, February 17, 2013

3591. SHRIMP and BACON RAMEN STIR FRY

serves two


2 instant ramen packages, seasonings discarded
1 teaspoon sesame seed oil
2 teaspoons fish sauce
1 tablespoon chili garlic sauce, or to taste
3 pieces bacon, cut into 1/2-inch pieces
1/2 medium onion, sliced
1/4 pound bay shrimp
1 egg
1/4 cup chopped fresh herbs (Thai basil, mint, cilantro, etc...)

Cook the ramen noodles according to manufacturer instructions. Drain, rinse, and set aside. In a bowl combine the sesame seed oil, fish sauce, and chili garlic sauce. Set aside. Heat a large skillet over medium-high heat. Cook the bacon until nearly golden brown, 3-5 minutes. Stir in the onions and shrimp and cook until the shrimp is cooked through and the onions are softened, about 2 minutes. Stir in the egg and cook until the egg is fully cooked, about 1 minute. Toss the drained ramen noodles with the bacon/shrimp mixture. Stir in the sesame seed-fish sauce-chili garlic sauce mixture until the noodles are coated and heated through. Remove from heat, add the fresh herbs and serve warm.


bacon recipe source: Todd Porter & Diane Cu, White on Rice Couple (@WhiteOnRice), September 2014

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

3499. ADOBO CHICKEN with BACON and BAY LEAVES

makes six servings 


3 ounces thick-cut bacon, cut into 1/4-inch matchsticks 
6 large chicken thighs (about 8 ounces each) 
salt 
freshly ground black pepper 
6 garlic cloves, minced 
1 large shallot, thinly sliced 
1/4 cup plus 2 tablespoons coconut vinegar or cider vinegar
3 cups low-sodium chicken broth 
1 1/2 tablespoons fish sauce 
1 1/2 tablespoons shiro shoyu (white soy sauce) 
6 bay leaves 
pinch of cayenne

 

In a large, deep skillet, cook the bacon over moderate heat until browned, 3 minutes. Transfer the bacon to a plate, leaving the fat in the skillet. Season the chicken lightly with salt and pepper and add it to the skillet, skin side up. Cook over moderately low heat, turning once, until browned all over, 12 minutes. Transfer the chicken to a plate. 

 

Spoon off all but 2 tablespoons of the fat from the skillet. Add the garlic and shallot and cook over low heat, stirring, until softened, about 3 minutes. Add the vinegar and cook until reduced by half, scraping up any bits stuck to the pan, about 2 minutes. Add the broth, fish sauce, shiro shoyu, bay leaves and cayenne and bring to a simmer.  

 

Return the chicken and bacon to the skillet and cook over moderately low heat, turning once or twice, until the chicken is cooked through and the sauce is reduced by half, about 30 minutes. Discard the bay leaves, spoon off the excess fat and serve.

Note: The adobo chicken can be refrigerated overnight or frozen for 2 weeks.

 

 

bacon recipe source: Paul Qui, Food & Wine, May 2013 

3465. KALE, KOHLRABI and MINT STIR FRY with BACON and FRIED EGG

2 bacon slices, diced
2 bunches Lacinato (Italian) kale, thinly sliced into ribbons
1 bulb kohlrabi, peeled and thinly sliced into ribbons
Juice of 1 lemon
⅓ cup coarsely chopped fresh mint
1 tablespoon (or more) fish sauce
olive oil
2 eggs

Heat a large skillet over medium-high heat until hot. Add deiced bacon; cook and stir until bacon is crisp. Remove bacon from skillet. Remove all but 1 tablespoon bacon grease from pan. Add kale and kohlrabi ribbons to hot grease; cook and stir just until wilted, about 3 minutes. Meanwhile, heat a skillet over medium heat until hot. Add olive oil. Crack eggs into hot oil and fry to desired doneness. Remove kale mixture from heat and stir in bacon, lemon juice, mint, and fish sauce. Season to taste with salt and freshly ground black pepper. Divide kale mixture between two serving plates. Top each plate with fried egg and serve.


bacon recipe source: Marissa, Pinch and Swirl (@pinchandswirl), February 16, 2014

3447. BARBECUED OYSTERS with BACON-CHILI-TAMARIND SAUCE

serves 8-10 people

230 grams (½ lb.) bacon rashers

80 grams (3 oz.) tamarind pulp, soaked in ¾ cup hot water for 30 minutes

160 grams (5.5 oz.) light palm sugar, crushed  

1 tablespoons fish sauce  

5 small red chillies, crushed in a mortar and pestle  

24 unopened oysters  

3 golden shallots, thinly sliced, to serve 

½ bunch Thai basil leaves, to serve To serve: lime halves

 

Remove rind from bacon and cook rind in a frying pan over medium-high heat until fat renders (5-10 minutes). Remove crackling from pan (it can be discarded or eaten by the cook). Finely chop remaining bacon, add to pan, stir occasionally until crisp and golden (10-15 minutes), then set aside on absorbent paper to drain.

 

Meanwhile, pass tamarind liquid through a sieve into a bowl (discard solids), add palm sugar and stir to dissolve. Add fish sauce and chilli and set aside.

 

Preheat barbecue to high heat, add oysters and barbecue until they pop open (3-5 minutes). Separate oyster lids from bases with a knife, top oysters with a little bacon, a drizzle of tamarind sauce, a scattering of shallot and a few Thai basil leaves and serve with lime halves.

 

 

bacon recipe source: Lisa Featherby, Gourmet Traveler (Sydney, NSW 2001 Australia), November 2013

3209. BACON PHO BROTH with SEARED SCALLOP and SWEET CARROT PUREE

Bacon Pho:

1/2 lb. slab bacon, cubed

1/2 lb. cherry smoked bacon, diced

1 large piece of ginger, sliced

1/2 bunch scallions, chopped

1/2 yellow onion, sliced

1 stick cinnamon 

1/2 star anise 

1 cup fish sauce 

5 cups water 

salt and pepper, to taste

 

Carrot Puree:

5 baby carrots, peeled and chopped

1 cup veggie stock 

1-inch piece of lime zest 

1 teaspoon lime juice 

salt, to taste 

 

Seared Scallops:

4 scallops 

4 oz. butter 

salt, to taste

 

To make the pho: Place all ingredients in a pressure cooker, lock lid and boil for 20 minutes. Season to taste.

 

To make the carrot puree: In small pot combine carrots, veggie stock and salt. Boil until soft. Place carrots in a blender and add enough stock to create smooth puree. Add lime juice and zest and blend until smooth. Season to taste.

 

To cook the scallops: Clean scallops and dry thoroughly on paper towels. In a hot cast iron skillet add 1 Tbsp. oil. Season scallops with salt and place in pan. Sear hard on one side until golden brown. Flip scallops, turn off the stove and add butter. Baste until scallops are cooked to desired taste.

 

 

bacon recipe courtesy of: Travis Masar, Top Chef Season 11, Episode 3, Quickfire Challenge, Bravo TV

3020. BACON BANH MI

makes four sandwiches


1 large carrot, cut into 2-inch matchsticks 1/8 inch thick (about 2 cups)
1 small daikon radish, cut into 2-inch matchsticks 1/8 inch thick (about 2 cups)
3/4 cup plus 2 teaspoons sugar
Kosher salt
1/2 cup white vinegar
16 slices thick-cut bacon
4 Vietnamese baguettes or high-quality hero rolls
1 teaspoon Vietnamese or Thai fish sauce
1 teaspoon Maggi seasoning sauce
1 teaspoon soy sauce
4 tablespoons mayonnaise
1 cucumber, peeled, seeded, and cut lengthwise into 8 strips
1 jalapeño pepper, stemmed, seeded, and cut lengthwise into matchsticks
1 bunch fresh cilantro (about 16 sprigs) 
freshly ground black pepper

Place the carrot, daikon, 1/4 cup of sugar, and 1 tablespoon of salt in a medium mixing bowl. Using your hands, massage the salt and sugar into the vegetables until they begin to soften and exude liquid. Set the bowl aside at room temperature for 30 minutes, then drain the vegetables. Meanwhile, combine the vinegar, 1/2 cup of sugar, and 1/2 cup of water in a small bowl or Tupperware container and mix until the sugar is dissolved. Pour the vinegar mixture over the drained vegetables, and refrigerate until ready to use, at least 1 hour. (The vegetables should last at least 10 days, and will get better with time.)

Remove the foil from the baking sheet and discard it, then place the four baguettes on the now-empty baking sheet. Toast for 3 minutes until the exterior is crispy. Meanwhile, in a small bowl, combine the fish sauce, Maggi seasoning sauce, soy sauce, and the remaining 2 teaspoons of sugar.

With a bread knife, slit the baguettes lengthwise, leaving a hinge to keep the two halves connected. Spread 1 tablespoon of mayonnaise evenly inside each baguette. Stuff the baguettes with four slices of bacon, a quarter cup of the pickled vegetables, two cucumber strips, a few slices of jalapeño, and four sprigs of cilantro. Drizzle with the fish sauce mixture and season with salt and pepper. Close the sandwiches and serve.


bacon recipe courtesy of: Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are, by Ed Levine & Serious Eats, Clarkson Potter, 2011

2706. FRIED KALE with FISH SAUCE, MINT and BACON

serves four


1 bunch of kale
8 cups canola oil
tempura batter (recipe follows)
½ cup fish sauce dressing (recipe follows)
¼ cup chopped, cooked thick-cut bacon
2 tablespoons chopped cilantro
2 tablespoons chopped mint

Tempura Batter
2 cups rice flour
1 egg
1 cup cold seltzer water
Dash of salt

Whisk all ingredients until they just come together.

Fish Sauce Dressing
½ cup fish sauce
¼ cup water
2 tablespoons rice wine vinegar
6 tablespoons sugar
1 lime, juiced
1 garlic clove minced
1 Serrano chile
minced

Whisk all ingredients together.
Stored in the fridge, this will keep for a couple of weeks.

Bring a pot of salted water to boil.
Tear kale leaves off of the stems, and cut larger leaves in half.
Boil kale in salted water for 1 minute.
Strain into colander and spread out onto a sheet tray.
When cool enough to handle squeeze out all of the water from the kale.

Heat 8 cups of canola oil in a wide high-sided pot to 350º.
In a large bowl put fish sauce dressing, cilantro, mint, and bacon.
Dip the kale into the tempura and place into the oil.
It is important to try and separate the leaves as it goes in the oil to avoid clumping.
Fry for 30 seconds.
Using a spider,
take kale out of oil and place into the large bowl.
Toss the kale so all the ingredients coat it.
Place into individual bowls.


bacon recipe courtesy of: Johanna Ware, Smallwares, 4605 NE Fremont Street, Portland, Oregon | via Edible Manhattan, the edible blog, September 6, 2012

2705. MUNG BEAN SOUP with BACON and PORK CHICHARON

1 cup munggo (split mung beans)

100 grams pork, boiled, cut into strips
150 grams shrimp, shelled, deveined
1 bunch baby spinach
1/2 head garlic, chopped
3-5 pieces green long chili
1 medium size onion, chopped
1 medium size tomato, chopped
1 thumb size ginger, cut into strips
1/2 cup fish sauce
fried bacon squares
pork chicharon
cooking oil
salt

 

Wash mung beans, check and remove stones that might have mixed with the beans. Put in a medium size pot and add water to cover, bring to a boil for 2 to 3 minutes drain and discard first boiled liquid. Add fresh water up to half full and bring to a boil. Simmer for 30 to 45 minutes or until beans disintegrate, scoop out empty bean skins that rises, add more water as necessary. In another sauce pan sauté garlic, ginger onion and tomato. Add in the pork and fish sauce, stir cook for 1 to 2 minutes. Add in the shrimp and continue to stir cook for another 1 to 2 minutes. Add the sautéed ingredients to the boiling pot of mung beans and simmer for 3 to 5 minutes. Add in the green long chili, continue to simmer for 1 to 2 minutes. Season with salt if required. Add in the baby spinach and continue cooking for another minute. Serve hot with pork chicharon and bacon garnish.

 

 

bacon recipe courtesy of: Overseas Pinoy Cooking, December 1, 2011

2470. BRUSSEL SPROUTS with BACON, ASIAN FISH SAUCE and TOGARASHI

1 lb Brussel sprouts, trimmed and cut in half
2 slices bacon, julienned
1 teaspoon ginger, finely chopped
3 cloves garlic, finely chopped
1 1/2 teaspoon togarashi
1/8 cup sugar
1/4 cup fish sauce
1/4 cup water

Heat a large skillet over medium heat and add julienned bacon. Cook until bacon pieces are crisp and remove them onto a paper towel.

Add the ginger and garlic to the skillet, stirring and scraping the bottom of the pan to remove any cooked on bacon bits. Cook until garlic and ginger are browned but not burnt.

Add Brussel sprouts to the skillet, sprinkle with togarashi, tossing well to coat the sprouts evenly. Cook until they begin to brown, about 8 minutes, stirring occasionally.

Mix fish sauce, sugar and water together and pour over Brussel sprouts. Return bacon bits to the skillet. Cook until sauce reduces by half, about another 6 minutes.


bacon recipe courtesy of: Jill & Margo, Saucy Cooks, December 28, 2011

2416. PAN-ROASTED PINK SNAPPER with GINGER and BACON BOK CHOY and LEMONGRASS KAFFIR LIME BROTH

makes 2-4 servings


pink or red snapper fillets; skin-on
4-6 medium bok choy
4-5 slices of bacon
2 slices of ginger slivers (for sauté only)
4 cloves of minced garlic
3-4 tablespoons of shredded lemongrass stems
1 large leek
Salt & pepper

For Lemongrass & Kaffir Lime Broth
4 cups of water
4-5 soup spoons of Vietnamese fish sauce
2 small lumps of yellow rock sugar
3 cloves of whole garlic
2 slices of ginger
15 – 2″ pieces of lemongrass stalks (more if you’re a lemongrass enthusiast)
Kaffir lime leaves (shredded lime leaves work faster)
Bunch of Thai basil leaves
1-2 thai chilis or 2 red jalapeños
Salt

Marinate the fish in olive oil, salt & pepper, garlic and the shredded lemongrass stems. Marinate for at least 2 hours, no more than a day.

Start making the lemongrass and kaffir lime broth. Add the water, garlic, ginger and lemongrass stalks into a pot and bring to a boil. Once it comes to a boil, lower the heat so you can start doing the taste-testing. Add fish sauce and dissolve 1 small lump of rock sugar first, adding the other lump if needed. Once you have a nice balance of fish sauce, sweetness and aroma from the lemongrass, it’s time to add the kaffir lime leaves to achieve a flavor that resembles a very mild tom yum soup. Add 4 pinches of shredded lime leaves (3-4 leaves) to taste. Then add a few Thai basil leaves at a time to extract the aroma. Add chopped Thai chiles or red jalapeno slices for a little spice kick. Once the broth is complete, turn the heat on low and remove the Thai basil leaves – they will make the soup bitter if you leave it in.

Prepare bok choy by cleaning them properly and cutting off the stem so that the leaves are detached. On high heat, sauté the garlic, ginger slivers and Nueske bacon (for flavor) and salt & pepper to taste. Make sure these are sautéed 50% through as you’ll want them to have some crunch upon service. They will also be sitting in broth and will eventually soften. Set these aside or begin plating.

Optional: Cut 1/8″ diagonal “coins” from the leek stem. Pan fry these on medium heat in oil till they are nice and brown on both sides. It should have a nice crispness to it. Set aside when finished.

Turn oven to 450 degrees. Add salt & pepper on all sides of the snapper fillet. Sear the snapper fillets skin-side down on medium heat with your oil of choice for about 4-5 mintues. Make sure that you get a nice crust on the skin as the snapper skin is a bit more rubbery like chicken skin. Carefully flip the fillets over without ruining the skin and put the skillet in the oven for another 5-7 minutes, depending on your cuts. Take fillets out and set aside.

Bring the lemongrass and kaffir lime broth to a boil and make sure the broth is seasoned well and has not become salty from water loss. Place fish on top of the bed of bok choy and add the broth around the fish, careful not to get the fillets wet. Garnish with leek “coins” and thinly-sliced red jalapeños or Thai chiles. Optional: Put the whole plated dish back into the oven for a good 5 minutes to ensure a super hot plate – it tastes better that way.


bacon recipe courtesy of: Dylan, Eat, Drink + Be Merry., Los Angeles, March 28, 2011

2373. SWEET CHILI GREEN BEANS with BACON

1 lb. green beans, trimmed
4 strips of bacon, chopped
1 onion, thinly sliced
1-inch piece of ginger, peeled and minced
3 thai chiles, minced
2 tablespoons sweet chili sauce
1 teaspoon fish sauce
1/4 cup water
sesame oil, optional
toasted black sesame seeds, optional

Bring a large pot of salted water to a boil. Add green beans and cook for about 3 minutes, or until beans are a bright green. Drain and set aside.

In a large skillet over medium to medium high heat, cook the bacon until crisp, about 5 to 8 minutes. Drain on paper towel-lined plate and set aside. Remove all but 1 tablespoon of the bacon grease from the pan and add onion. Cook until softened, about 3 to 5 minutes.

Stir in the ginger, Thai chiles, sweet chili sauce, fish sauce, and water. Add green beans and toss to coat. Saute for 5-10 minutes, until water evaporates, the sauce thickens, and the beans become tender.

Stir in bacon and sprinkle with sesame oil and sesame seeds.


bacon recipe courtesy of: Peggy, My Fiance Likes It So It Must Be Good!, Louisville, Kentucky, August 12, 2011

2040. SQUID INK PASTA with PRAWNS, SQUID and BACON

100 grams plain flour
1 egg
1 egg yolk
pinch sea salt
1 teaspoon squid ink
1 teaspoon olive oil

300 grams cleaned squid tubes, sliced 1/2 cm thick
2 tablespoons diced speck or smoky bacon
12 medium green prawns, peeled, de-veined and cut into thirds
1 wild green chili
1 teaspoon squid ink
1/4 cup chicken stock
1 tablespoon fish sauce
pinch sea salt
Juice of 1/2 lemon
1/2 punnet cherry tomatoes sliced in half
2 tablespoons coriander leaves

To make the pasta, sift the flour in to a large bowl, add the salt, egg, additional egg yolk, olive oil. Mix the squid ink with a tablespoon warm water then add to the bowl. Mix everything into a dough and knead gently, then wrap in gladwrap and rest for 30 minutes.

Once rested, pass through a pasta machine (keep well floured) until at the desired thickness, then slice in to strips about 1.5cm wide. Set aside.

Bring a pot of water to the boil.

Heat a large frying pan, add a dash of olive oil then add the squid, speck (bacon), prawns, chilli and garlic. Toss quickly for about a minute then take the pan off the heat.

Blanch the noodles until al dente and add them to the pan & return the pan to the heat. Add the squid ink, chicken stock, fish sauce, salt & lemon juice. Taste and adjust seasoning.

Turn off the heat, add the coriander & cherry tomatoes & serve immediately.


bacon recipe courtesy of: Rockpool, 107 George Street, The Rocks NSW 2000, Australia, adapted by Nicholas Leach, June 13, 2010

1776. SESAME-CRUSTED TUNA SALAD NICOISE with BACON, SUGAR-SNAP PEAS and TOMATOES

serves four


For the Dressing
1/2 cup Asian fish sauce
1/2 cup fresh lime juice
1/4 cup toasted sesame oil
4 tablespoons sesame paste (tahini)
4 tablespoons light brown sugar
1 2-inch piece fresh gingerroot
1 stalk lemongrass, trimmed, tough outer leaves removed, roughly chopped
1 large clove garlic
1/2 jalapeno chile with seeds and membranes removed, coarsely chopped
2 tablespoons each chopped basil and cilantro leaves + coarsely chopped leaves to garnish

For the Salad
2 cups arugula, watercress, or field greens, chilled
1 small head frisee or chicory, broken into bites, chilled
1/3 pound sugar-snap peas, strings removed and blanched
8 cherry tomatoes, split
4 slices thick-sliced bacon, cut cross-wise into 1-inch pieces, cooked until crisp and blotted on paper towels
1 yellow bell pepper with seeds and membranes removed, cut thinly into lengthwise slices
4 tablespoons each black and white sesame seeds
1-1 1/4 pounds sushi-grade tuna steaks, about 1 1/4-inches thick
salt and freshly ground black pepper
oil to brush pan
2 scallions, including most of green parts, thinly sliced
1 hard cooked egg, finely chopped

Make the dressing: Combine the dressing ingredients in the jar of an electric blender and puree until smooth. Pour through a fine strainer into a clean bowl, pressing to extract as much liquid as possible. Set aside.

Make the salad: Combine the lettuces, blanched sugar-snap peas, tomatoes, bacon, and sliced pepper in a large bowl.

Pour the sesame seeds into a flat dish. Season the tuna with salt and pepper and press into the seeds, covering all sides. Heat a non-stick skillet over medium-high heat and brush it with oil. Saute the tuna on both sides until medium-rare, turning once, about 2 to 2 1/2 minutes per side. Remove and set aside.

Pour the vinaigrette over the vegetables, toss, and blend well. Divide the salad among 4 plates. Slice the tuna across the grain into 1/2-inch slices and divide among the plates. Sprinkle on the scallions, chopped basil, cilantro, and hard-cooked egg and serve.


bacon recipe courtesy of: Seduced by Bacon: Recipes & Lore About America's Favorite Indulgence by Joanna Pruess with Bob Lape. Guilford, Connecticut: The Lyons Press, 2006, page 68

1137. APPLE and SMOKED-BACON SALAD with LYCHEES and CHILI NUTS

makes 8 (first course) servings


For chili nuts
1 cup unsalted dry-roasted peanuts
2 tablespoons Asian fish sauce (preferably Tiparos brand)
1 teaspoon chili powder
1/8 teaspoon cayenne

For salad
1 1/2 pounds Winesap or Gala apples (3 to 4)
1 1/2 pounds Mutsu (also called Crispin) or Golden Delicious apples (3 to 4)
1/2 pound slab bacon, any rind discarded, cut crosswise into 1/2-inch lardons (sticks)
3 tablespoons fresh lime juice
16 canned lychees (from a 20-ounce can), drained and quartered, at warm room temperature
1/2 cup chopped scallions at room temperature

Equipment
an adjustable-blade slicer

Make chili nuts: Preheat oven to 350°F with rack in middle.

Stir together all chili nut ingredients in a metal pie plate. Bake, stirring occasionally, until liquid is absorbed and nuts are coated with spice mixture and dry, about 20 minutes. Cool to room temperature, stirring occasionally.

Make salad while nuts bake: Warm apples in a large bowl of warm water, turning occasionally, about 15 minutes, then drain and pat dry.

Meanwhile, cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until browned and crisp, about 12 minutes. Transfer with a slotted spoon to paper towels to drain and reserve 6 tablespoons fat in skillet.

Using slicer, cut apples into 1/8-inch-thick slices into a large bowl, rotating apple a quarter turn each time you reach core, then continuing to slice until left with nothing but core. Gently toss with lime juice.

Heat fat in skillet over medium heat until hot, then pour over apples and gently toss with bacon and 1/4 teaspoon pepper. Divide among 8 shallow bowls and sprinkle with lychees, scallions, and chili nuts.


courtesy of: David Chang, Gourmet, October 2007

1076. TILAPIA with RHUBARB, BACON and SCALLIONS

yields 4 servings


1 tablespoon white miso paste
1 tablespoon soy sauce
1 teaspoon Thai fish sauce
1 cup fish stock
1 1/2 pounds tilapia (3 to 4 fillets)
2 teaspoons cornstarch
Freshly ground black pepper
1/2 cup peanut oil
2 ounces slab bacon, finely diced
1 tablespoon minced fresh ginger
1 cup rhubarb, in 1/2-inch dice
5 scallions, trimmed, in 1-inch slant-cut pieces
1 teaspoon toasted sesame oil
1 tablespoon minced chives.

Dissolve miso in soy sauce. Add fish sauce and stock. Set aside. Cut each fillet in half along seam, then slice each piece on the bias in strips 1 inch wide. Place in a bowl, dust with cornstarch and pepper and turn to coat.

Heat oil to very hot in a wok or skillet, add fish and stir-fry, turning gently, until just starting to brown, 3 to 4 minutes. Remove fish to a plate, draining well. Discard oil.

Lower heat to medium, add bacon and ginger and sauté until bacon starts to color. Add rhubarb and scallions. Stir-fry a couple of minutes, until rhubarb starts to soften.

Return fish to pan, add miso mixture and cook a minute or two, stirring gently, until ingredients are well mixed and sauce thickens. Add sesame oil, sprinkle with chives and serve.


courtesy of: "Dining and Wine," The New York Times, April 18, 2007