Servings: 4 to 6
1/2 pound cooked ackee
1/2 pound bacon
1 small onion, diced
1 bunch scallions, diced
1 sprig thyme
1/2 teaspoon freshly pulled thyme
1 red bell pepper
1 green bell pepper
1 teaspoon garlic, chopped
1 habanero pepper, chopped
Salt and freshly ground black pepper to taste
In a frying pan fry the bacon until crisp. Heat the oil in a separate, large frying pan, add the onion, scallions, habanero pepper and garlic. Fry over low heat until the onion is translucent, then add the fresh thyme. Add the bacon and fry, stirring constantly for 3 minutes, and then the tomatoes and ackee. Toss gently so as not to break up the ackee. Sprinkle with salt and pepper before serving.
bacon recipe source: Today, NBC
Showing posts with label habanero. Show all posts
Showing posts with label habanero. Show all posts
Monday, May 09, 2016
Wednesday, April 20, 2016
3894. HABANERO-BACON MARMALADE
2 red onions, chopped
6 cloves garlic, sliced
5 slices bacon, sliced into small lardon strips
5 medium roma tomatoes, peeled and crushed
3 habanero peppers, chopped
1 cup sugar
2 cups cider vinegar
2 tablespoons olive oil
In a large sauté pan, sweat onion and garlic in 2 tablespoons olive oil, until fragrant. Add bacon, cook until crispy. Add tomato and chopped habanero. Stir in sugar and vinegar. Bring a to boil and simmer until desired thickness.
bacon recipe source: Ray Garcia, FIG Restaurant, Santa Monica, CA; Los Angeles Magazine, June 29, 2011
6 cloves garlic, sliced
5 slices bacon, sliced into small lardon strips
5 medium roma tomatoes, peeled and crushed
3 habanero peppers, chopped
1 cup sugar
2 cups cider vinegar
2 tablespoons olive oil
In a large sauté pan, sweat onion and garlic in 2 tablespoons olive oil, until fragrant. Add bacon, cook until crispy. Add tomato and chopped habanero. Stir in sugar and vinegar. Bring a to boil and simmer until desired thickness.
bacon recipe source: Ray Garcia, FIG Restaurant, Santa Monica, CA; Los Angeles Magazine, June 29, 2011
Saturday, January 09, 2016
3792. CANDIED HABANERO BACON
8 slices of streaky bacon
1/3 cup packed or 65g dark brown sugar
1 teaspoon ground habanero or to taste
1 teaspoon ground habanero or to taste
Preheat your oven to 350°F or 180°C and line your baking pan (with sides to catch the rendering fat) with foil. This is just to make cleanup easier. Place your wire rack on top of the baking pan. Just for the record, my pan is 11x16 inches or 28x40cm. Arrange bacon in single layer on top of rack. Bake in the preheated oven for about seven minutes. Meanwhile, mix your brown sugar and ground habanero together in a small bowl. Sprinkle the bacon with half the brown sugar/habanero mixture. Bake 5-7 minutes longer. Turn the bacon over and sprinkle it with the remaining brown sugar and pepper. Bake 3-4 minutes longer or until the sugar is melted and bubbly. Remove from oven. Cool completely, about 15 minutes.
bacon recipe source: Stacy Rushton (@srushton1), Food Lust People Love, August 8, 2014
Saturday, June 13, 2015
3587. BACON HABANERO MOJITO
2 slices bacon cooked
1 habanero, thinly sliced
10 mint leaves
1 lime, cut in 6 wedges
4 tablespoons sugar
3 oz light rum
1 cup club soda
2 cups ice cubes
Squeeze 4 of the lime wedges and then add wedges to a large cup. Add sugar and mint leaves and use the back end of wooden spoon to mash the limes and mint with the sugar, releasing all the oils and flavor. Add rum and club soda and gently mix to combine.
Prepare 2 smaller glasses with ice and a lime wedge. Add half of the habanero to each glass and then equally pour mojito over each cup of ice.
bacon recipe source: Wendy O'Neal, Around My Family Table (@MyFamilyTable), August 2014
1 habanero, thinly sliced
10 mint leaves
1 lime, cut in 6 wedges
4 tablespoons sugar
3 oz light rum
1 cup club soda
2 cups ice cubes
Squeeze 4 of the lime wedges and then add wedges to a large cup. Add sugar and mint leaves and use the back end of wooden spoon to mash the limes and mint with the sugar, releasing all the oils and flavor. Add rum and club soda and gently mix to combine.
Prepare 2 smaller glasses with ice and a lime wedge. Add half of the habanero to each glass and then equally pour mojito over each cup of ice.
bacon recipe source: Wendy O'Neal, Around My Family Table (@MyFamilyTable), August 2014
Wednesday, December 31, 2014
3523. BACON and PEPPER INFUSED VODKA
serves twenty
2 slices cooked bacon
1 serrano pepper, halved
1 habañero pepper, halved
1 chili pepper, halved
32 ounces vodka
Combine all ingredients in a jar, cover with a lid and let sit in a cool, dark place for 48 hours. Strain, using a coffee filter and/or strainer. Serve with bloody marys.
bacon recipe source: Megan Porta, Pip & Ebby (@pipandebby), January 25, 2011
2 slices cooked bacon
1 serrano pepper, halved
1 habañero pepper, halved
1 chili pepper, halved
32 ounces vodka
Combine all ingredients in a jar, cover with a lid and let sit in a cool, dark place for 48 hours. Strain, using a coffee filter and/or strainer. Serve with bloody marys.
bacon recipe source: Megan Porta, Pip & Ebby (@pipandebby), January 25, 2011
Tuesday, October 14, 2014
3445. BACON HABANERO RANCH BURGER
1 1/2 pounds ground chuck
Kosher salt and freshly ground black pepper
4 slices of white cheddar cheese
bacon, cooked
tomato, sliced
lettuce
Habanero ranch sauceKosher salt and freshly ground black pepper
4 slices of white cheddar cheese
bacon, cooked
tomato, sliced
lettuce
1/4 cup buttermilk
1/4 cup mayonnaise
1 habanero pepper, stemmed and seeded
1 clove garlic
1 green onion
dash white vinegar
salt and pepper, to taste
Habanero Ranch Sauce: Place all ingredients in food processor and puree until smooth.
Burgers: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes. Flip over the burgers. Cook beef burgers until golden brown and
slightly charred on the second side, 4 minutes for medium rare (3
minutes if topping with cheese) or until cooked to desired degree of
doneness. Add the cheese, if using, to the tops of
the burgers during the last minute of cooking and top with a basting
cover, close the grill cover, or tent the burgers with aluminum foil to
melt the cheese. Remove patties from grill, serve on bun, topped with lettuce, tomato, bacon, and habanero ranch sauce.
bacon recipe source: Tommy, SMAK: a food blog, September 11, 2014
Sunday, May 11, 2014
3289. SPICY RED WINE BACON HABANERO SAUCE
2 habanero peppers, diced
2 slices bacon, chopped
1 small onion, chopped
1 cup red wine
2 tablespoons butter
salt to taste
Heat a saute pan to medium heat and bacon slices. Cook about 10 minutes, or until bacon begins to crisp. Add onion and habanero peppers. Stir. Cook about 5 minutes, or until onions are nice and soft. Add red wine and bring to a boil. Reduce heat to medium-low and allow wine to reduce to about 1/4 cup, about 5-6 minutes. Remove from heat. Stir in butter to melt. This will thicken the sauce and make it velvety. Strain into a serving dish and salt to taste. Serve.
bacon recipe source: Habanero Madness.com
2 slices bacon, chopped
1 small onion, chopped
1 cup red wine
2 tablespoons butter
salt to taste
Heat a saute pan to medium heat and bacon slices. Cook about 10 minutes, or until bacon begins to crisp. Add onion and habanero peppers. Stir. Cook about 5 minutes, or until onions are nice and soft. Add red wine and bring to a boil. Reduce heat to medium-low and allow wine to reduce to about 1/4 cup, about 5-6 minutes. Remove from heat. Stir in butter to melt. This will thicken the sauce and make it velvety. Strain into a serving dish and salt to taste. Serve.
bacon recipe source: Habanero Madness.com
Sunday, February 27, 2011
2121. SPICY SQUID SALAD with BACON, WATERCRESS and LIMA BEANS
makes four servings
1/4 cup extra-virgin olive oil
4 garlic cloves, minced
1 jalapeño, seeded and finely chopped
1/2 habanero chile, seeded and minced
1/2 teaspoon finely grated lemon zest
1 1/4 pounds cleaned squid, bodies cut into 1/4-inch-thick rings and large tentacles halved
1/2 pound dried large lima beans, soaked overnight and drained
1 bay leaf
4 thin strips of lean bacon, cut crosswise into 1/2-inch pieces
2 teaspoons Jan's Spice Mix (recipe below)
1/2 cup Calamata olives, pitted and halved
Lemon–Shallot Vinaigrette (recipe below)
1 pound watercress, large stems discarded (12 packed cups)
++++++++++++++++++++++++++++++++++++++++++
Jan's Spice Mix
makes about 1 cup
7 tablespoons kosher salt
2 tablespoons cayenne pepper
2 tablespoons sweet Hungarian paprika
2 tablespoons freshly ground black pepper
1 tablespoon ancho chile powder
1 tablespoon dry mustard
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon freshly ground white pepper
Mix all of the spices in a small jar. Cover tightly and store at room temperature for up to 1 month.
++++++++++++++++++++++++++++++++++++++++++
Lemon-Shallot Vinaigrette
makes about 1/2 cup
1/2 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
2 tablespoons minced shallots
1 1/4 teaspoons Dijon mustard
1 1/4 teaspoons white wine vinegar
1 small garlic clove, minced
1/3 cup extra-virgin olive oil
salt and freshly ground pepper
In a blender, combine the lemon zest and juice, shallots, mustard, vinegar and garlic and puree until smooth. With the machine on, slowly add the olive oil until emulsified. Pour the vinaigrette into a bowl and season with salt and pepper.
++++++++++++++++++++++++++++++++++++++++++
In a large glass baking dish, combine 3 tablespoons of the olive oil with the garlic, jalapeño, habanero and lemon zest. Add the squid and toss to coat. Cover and refrigerate for 1 hour.
Meanwhile, in a medium saucepan, cover the lima beans with 2 inches of water. Add the bay leaf, cover partially and simmer over low heat until the beans are tender, 40 to 50 minutes. Remove from the heat and let the beans stand in their cooking liquid. Drain just before using and discard the bay leaf.
In a large, deep skillet, heat the remaining 1 tablespoon of olive oil. Add the bacon and cook over moderate heat until crisp, about 4 minutes. Transfer the bacon to a plate. Increase the heat to high and cook the bacon fat until sizzling. Add the squid and its marinade in an even layer and cook, without stirring, until the squid begins to turn white, about 1 minute. Sprinkle the spice mix over the squid and cook, stirring, until just tender, about 1 minute. Gently fold in the bacon, lima beans and olives and cook just until warmed through. Stir in half of the Lemon-Shallot Vinaigrette and remove from the heat.
In a large bowl, toss the watercress with the remaining vinaigrette and transfer to plates. Top with the warm squid salad and serve at once.
bacon recipe courtesy of: Jan Birnbaum "A Cook's Guide to Wine Pairings, Editor’s Picks: Marcia Kiesel’s Favorite F&W Recipes, California Wine Guide: Napa," Food & Wine, October 2002
1/4 cup extra-virgin olive oil
4 garlic cloves, minced
1 jalapeño, seeded and finely chopped
1/2 habanero chile, seeded and minced
1/2 teaspoon finely grated lemon zest
1 1/4 pounds cleaned squid, bodies cut into 1/4-inch-thick rings and large tentacles halved
1/2 pound dried large lima beans, soaked overnight and drained
1 bay leaf
4 thin strips of lean bacon, cut crosswise into 1/2-inch pieces
2 teaspoons Jan's Spice Mix (recipe below)
1/2 cup Calamata olives, pitted and halved
Lemon–Shallot Vinaigrette (recipe below)
1 pound watercress, large stems discarded (12 packed cups)
++++++++++++++++++++++++++++++++++++++++++
Jan's Spice Mix
makes about 1 cup
7 tablespoons kosher salt
2 tablespoons cayenne pepper
2 tablespoons sweet Hungarian paprika
2 tablespoons freshly ground black pepper
1 tablespoon ancho chile powder
1 tablespoon dry mustard
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon freshly ground white pepper
Mix all of the spices in a small jar. Cover tightly and store at room temperature for up to 1 month.
++++++++++++++++++++++++++++++++++++++++++
Lemon-Shallot Vinaigrette
makes about 1/2 cup
1/2 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
2 tablespoons minced shallots
1 1/4 teaspoons Dijon mustard
1 1/4 teaspoons white wine vinegar
1 small garlic clove, minced
1/3 cup extra-virgin olive oil
salt and freshly ground pepper
In a blender, combine the lemon zest and juice, shallots, mustard, vinegar and garlic and puree until smooth. With the machine on, slowly add the olive oil until emulsified. Pour the vinaigrette into a bowl and season with salt and pepper.
++++++++++++++++++++++++++++++++++++++++++
In a large glass baking dish, combine 3 tablespoons of the olive oil with the garlic, jalapeño, habanero and lemon zest. Add the squid and toss to coat. Cover and refrigerate for 1 hour.
Meanwhile, in a medium saucepan, cover the lima beans with 2 inches of water. Add the bay leaf, cover partially and simmer over low heat until the beans are tender, 40 to 50 minutes. Remove from the heat and let the beans stand in their cooking liquid. Drain just before using and discard the bay leaf.
In a large, deep skillet, heat the remaining 1 tablespoon of olive oil. Add the bacon and cook over moderate heat until crisp, about 4 minutes. Transfer the bacon to a plate. Increase the heat to high and cook the bacon fat until sizzling. Add the squid and its marinade in an even layer and cook, without stirring, until the squid begins to turn white, about 1 minute. Sprinkle the spice mix over the squid and cook, stirring, until just tender, about 1 minute. Gently fold in the bacon, lima beans and olives and cook just until warmed through. Stir in half of the Lemon-Shallot Vinaigrette and remove from the heat.
In a large bowl, toss the watercress with the remaining vinaigrette and transfer to plates. Top with the warm squid salad and serve at once.
bacon recipe courtesy of: Jan Birnbaum "A Cook's Guide to Wine Pairings, Editor’s Picks: Marcia Kiesel’s Favorite F&W Recipes, California Wine Guide: Napa," Food & Wine, October 2002
Sunday, January 09, 2011
2072. BACON and HABANERO INFUSED VODKA
makes 1 liter
6 strips of bacon
3 habanero chili peppers
2 serrano chile peppers
1 liter good quality vodka
Add strips of bacon to a dry, cold, large skillet. Warm the skillet over low heat. Cook bacon until crispy, flipping the bacon several times throughout the process. Transfer cooked bacon to a paper towel lined plate and set aside to cool.
Remove the stems from each chili pepper and slice in half lengthwise. Add peppers (with seeds) to a large, airtight jar. Once cooled, add bacon to the same jar. Fill the jar with vodka to cover the bacon and peppers. Seal the jar and let steep for 7 days in the refrigerator. (see note)
After 7 days, strain the vodka through a cheese cloth lined fine mesh basket strainer into a clean jar or bottle. If you see any major particles floating in the vodka, strain a second time. Discard the bacon and peppers. Store in the refrigerator.
NOTE: Letting the vodka steep with the chili peppers for 7 days will result in an extremely spicy infusion. If you have a low heat tolerance, steep for a shorter period of time. You can start tasting half way through and strain the infusion once you reach your desired heat level. Keep in mind that this vodka will be used in a bloody mary. You want it to be overly spicy because the tomato juice will turn down the heat level a bit.
bacon recipe courtesy of: Brandon Matzek, Kitchen Konfidence, San Diego, California, December 9, 2010 | Croce’s Restaurant & Jazz Bar, 802 5th Avenue, San Diego, California 92101
6 strips of bacon
3 habanero chili peppers
2 serrano chile peppers
1 liter good quality vodka
Add strips of bacon to a dry, cold, large skillet. Warm the skillet over low heat. Cook bacon until crispy, flipping the bacon several times throughout the process. Transfer cooked bacon to a paper towel lined plate and set aside to cool.
Remove the stems from each chili pepper and slice in half lengthwise. Add peppers (with seeds) to a large, airtight jar. Once cooled, add bacon to the same jar. Fill the jar with vodka to cover the bacon and peppers. Seal the jar and let steep for 7 days in the refrigerator. (see note)
After 7 days, strain the vodka through a cheese cloth lined fine mesh basket strainer into a clean jar or bottle. If you see any major particles floating in the vodka, strain a second time. Discard the bacon and peppers. Store in the refrigerator.
NOTE: Letting the vodka steep with the chili peppers for 7 days will result in an extremely spicy infusion. If you have a low heat tolerance, steep for a shorter period of time. You can start tasting half way through and strain the infusion once you reach your desired heat level. Keep in mind that this vodka will be used in a bloody mary. You want it to be overly spicy because the tomato juice will turn down the heat level a bit.
bacon recipe courtesy of: Brandon Matzek, Kitchen Konfidence, San Diego, California, December 9, 2010 | Croce’s Restaurant & Jazz Bar, 802 5th Avenue, San Diego, California 92101
Saturday, September 22, 2007
865. BACON-WRAPPED CHICKEN with RICE and MOLASSES COFFEE GLAZE
serves 6
1 tomato, sliced thin
1 white onion, sliced thin
1/4 cup olive oil
Salt and pepper to taste
3 sprigs of thyme, leaves removed
1 bottle mojo criollo marinade
6 boneless/skinless chicken breasts, cut through the side for stuffing
1/2 lb bacon, sliced
1 box basmati rice, follow instructions
2 large pinches of saffron threads
3 tomatillos
2 cups green peas, frozen
1 large red tomato, quartered
3 habaneros
1 onion, diced
Salt and pepper to taste
1/4 cup white vinegar
1/2 cup water
1 shallot
2 garlic cloves
1 small onion, diced
1 vanilla bean
2 cups black coffee
1 cup molasses
Cornstarch
Heat oven to 300 degrees. Arrange tomato and onion slices on a sheet of parchment paper. Season with drizzle of olive oil, salt and pepper, thyme leaves and mojo criollo. Bake until almost cooked through. Let cool. Cut almost through chicken breast from the side of the thickest part. Season with salt and pepper. Stuff tomato and onion into chicken breast. Wrap each chicken breast in one slice raw bacon.
Prepare rice using package directions and adding saffron.
Toss tomatillos, peas, tomato, habaneros, and onion in a drizzle of oil and salt and pepper. Roast for 15 minutes. Blend in mixer with vinegar and water.
In a saucepan, sauté shallot, garlic and onion with two slices bacon. Add sliced open vanilla bean, coffee, molasses and cornstarch. Cook down. Slurry about 1 tablespoon into sauce, strain and set aside.
In hot sauté pan in a drizzle of olive oil, sear chicken breast. Brown on both sides. Finish chicken in the oven.
Serve with rice and sauces.
courtesy of: Top Chef, Season 3: Miami / Bravo TV
1 tomato, sliced thin
1 white onion, sliced thin
1/4 cup olive oil
Salt and pepper to taste
3 sprigs of thyme, leaves removed
1 bottle mojo criollo marinade
6 boneless/skinless chicken breasts, cut through the side for stuffing
1/2 lb bacon, sliced
1 box basmati rice, follow instructions
2 large pinches of saffron threads
3 tomatillos
2 cups green peas, frozen
1 large red tomato, quartered
3 habaneros
1 onion, diced
Salt and pepper to taste
1/4 cup white vinegar
1/2 cup water
1 shallot
2 garlic cloves
1 small onion, diced
1 vanilla bean
2 cups black coffee
1 cup molasses
Cornstarch
Heat oven to 300 degrees. Arrange tomato and onion slices on a sheet of parchment paper. Season with drizzle of olive oil, salt and pepper, thyme leaves and mojo criollo. Bake until almost cooked through. Let cool. Cut almost through chicken breast from the side of the thickest part. Season with salt and pepper. Stuff tomato and onion into chicken breast. Wrap each chicken breast in one slice raw bacon.
Prepare rice using package directions and adding saffron.
Toss tomatillos, peas, tomato, habaneros, and onion in a drizzle of oil and salt and pepper. Roast for 15 minutes. Blend in mixer with vinegar and water.
In a saucepan, sauté shallot, garlic and onion with two slices bacon. Add sliced open vanilla bean, coffee, molasses and cornstarch. Cook down. Slurry about 1 tablespoon into sauce, strain and set aside.
In hot sauté pan in a drizzle of olive oil, sear chicken breast. Brown on both sides. Finish chicken in the oven.
Serve with rice and sauces.
courtesy of: Top Chef, Season 3: Miami / Bravo TV
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