Serves 4
2 rashers streaky bacon
2 sprigs thyme
1 lemon, zested and cut into quarters
50g fresh bread crumbs
4 rainbow trout fillets
2 tbsp olive oil
Heat oven to 425F/220C/fan 200C/gas 7. Finely chop the bacon, then mix together with the thyme, lemon zest and breadcrumbs. Place the fish fillets in a lightly oiled baking dish, then sprinkle a quarter of the breadcrumb mixture over each fillet. Arrange the lemon wedges around the fish and drizzle with the oil. Roast the fish for 8-10 mins until it is cooked through, flakes easily and the topping is golden. Serve with steamed veg and boiled new potatoes.
bacon recipe source: Good Food magazine, BBC, September 2007
Showing posts with label lemon. Show all posts
Showing posts with label lemon. Show all posts
Saturday, June 11, 2016
Tuesday, May 17, 2016
3921. HAKE with BACON-ROASTED LEEKS and MUSHROOMS
serves 4
6 leeks (2 1/4 lb.), white and light green parts only, halved lengthwise
1 lb. cremini mushrooms, halved if large
4 oz. bacon, chopped
2 garlic cloves, finely chopped
6 sage leaves
2 lemons, halved
1/4 cup extra-virgin olive oil, divided
1 tsp. kosher salt
4 6-oz. skinless hake fillets
Chopped chives, optional, for garnish
Preheat the oven to 425ºF.
Combine the leeks, mushrooms, bacon, garlic, sage, lemons, 2 tablespoons of the oil, and 1/2 teaspoon of the salt on a baking sheet and toss to coat. Roast until the leeks are softened, 20 minutes. Rub the fish with the remaining 2 tablespoons of oil and season with the remaining 1/2 teaspoon of salt. Arrange the fish on top of the vegetables and roast until the vegetables are tender, the bacon is crisp, and the fish is cooked through, about 15 minutes more.
Divide the vegetables, fish, and lemon halves (for squeezing) on 4 plates and garnish with chives if desired.
bacon recipe source: Kay Chun, Real Simple (@RealSimple), March 2016
6 leeks (2 1/4 lb.), white and light green parts only, halved lengthwise
1 lb. cremini mushrooms, halved if large
4 oz. bacon, chopped
2 garlic cloves, finely chopped
6 sage leaves
2 lemons, halved
1/4 cup extra-virgin olive oil, divided
1 tsp. kosher salt
4 6-oz. skinless hake fillets
Chopped chives, optional, for garnish
Preheat the oven to 425ºF.
Combine the leeks, mushrooms, bacon, garlic, sage, lemons, 2 tablespoons of the oil, and 1/2 teaspoon of the salt on a baking sheet and toss to coat. Roast until the leeks are softened, 20 minutes. Rub the fish with the remaining 2 tablespoons of oil and season with the remaining 1/2 teaspoon of salt. Arrange the fish on top of the vegetables and roast until the vegetables are tender, the bacon is crisp, and the fish is cooked through, about 15 minutes more.
Divide the vegetables, fish, and lemon halves (for squeezing) on 4 plates and garnish with chives if desired.
bacon recipe source: Kay Chun, Real Simple (@RealSimple), March 2016
Sunday, April 24, 2016
3898. BARN-BURNING BAKED CATFISH wrapped in BACON
Makes 10 servings
6 eggs
1/4 cup Tabasco® brand Green Jalapeño Pepper Sauce
1 (15-ounce) container dry bread crumbs
6 tablespoons garlic powder
6 tablespoons Italian seasoning
10 catfish fillets
2 pounds bacon, preferably maple-flavored
8 lemons
1 (5-ounce) bottle Tabasco® brand Habanero Sauce
Preheat oven to 325°F.
Start by combining the eggs with Tabasco® Green Sauce and blending thoroughly. Pour breadcrumbs into a large mixing bowl with garlic powder and Italian seasoning. Mix thoroughly.
Wrap bacon around fillets of catfish and dip into egg mixture, then place into breadcrumb mixture, making sure every part is covered. Place on a greased pan, then drizzle Tabasco® Habanero Sauce on top of each fillet of fish in an “S” pattern.
Fish normally bakes in about 25 minutes, but with bacon wrapped around it, bake in oven for 45 minutes or until bacon is crispy and fish is flaky. Place on plates and serve with squeezed lemons and the remaining Tabasco® Habanero Sauce.
bacon recipe source: Firefighter James Coppinger, Framingham Fire Department, Massachusetts, second runner up in the 4th national Tabasco® Cook & Ladder® Competition; Tabasco.com
6 eggs
1/4 cup Tabasco® brand Green Jalapeño Pepper Sauce
1 (15-ounce) container dry bread crumbs
6 tablespoons garlic powder
6 tablespoons Italian seasoning
10 catfish fillets
2 pounds bacon, preferably maple-flavored
8 lemons
1 (5-ounce) bottle Tabasco® brand Habanero Sauce
Preheat oven to 325°F.
Start by combining the eggs with Tabasco® Green Sauce and blending thoroughly. Pour breadcrumbs into a large mixing bowl with garlic powder and Italian seasoning. Mix thoroughly.
Wrap bacon around fillets of catfish and dip into egg mixture, then place into breadcrumb mixture, making sure every part is covered. Place on a greased pan, then drizzle Tabasco® Habanero Sauce on top of each fillet of fish in an “S” pattern.
Fish normally bakes in about 25 minutes, but with bacon wrapped around it, bake in oven for 45 minutes or until bacon is crispy and fish is flaky. Place on plates and serve with squeezed lemons and the remaining Tabasco® Habanero Sauce.
bacon recipe source: Firefighter James Coppinger, Framingham Fire Department, Massachusetts, second runner up in the 4th national Tabasco® Cook & Ladder® Competition; Tabasco.com
Tuesday, March 15, 2016
3858. HEARTY SPLIT PEA and SMOKY BACON SOUP with RUSTIC GARLIC-BUTTER CROUTONS
Yield: Serves about 4-6
Canola oil
6 slices thick-cut, apple-smoked bacon, finely chopped
2 tablespoons unsalted butter
1 onion, finely chopped
2 ribs celery, finely diced
2 carrots, peeled and finely diced
2 teaspoons dried marjoram
Salt
½ teaspoon black pepper
4 large cloves garlic, pressed through garlic press
1 pound green split peas, picked through and rinsed
6 cups hot chicken stock
1 tablespoon chopped flat-leaf parsley
1 teaspoon fresh thyme leaves
Squeeze of lemon
Rustic Garlic-Butter Croutons (recipe below)
Place a medium-large or large soup pot over medium-high heat, and add in just a small drizzle of oil; once the oil is hot, add in the chopped bacon, and cook until golden and crispy; remove bacon with a slotted spoon, set aside, and wipe out most of the bacon grease, leaving about 1 tablespoon worth in the pot.
Place the pot back on medium heat, and add in the butter; once melted, add in the onion, celery, and carrot, and saute those for a couple of minutes just until they begin to become tender.
Add in the marjoram, a pinch or two of salt, the black pepper, and the garlic, and stir to combine; cook for a moment or two until the garlic becomes aromatic.
Add in the split peas, along with the stock, and stir to combine; bring the soup up to a rolling simmer/boil, and then cover, and reduce the heat to low, simmering the soup very gently for about 45-50 minutes, stirring occasionally, or until the peas have split and are tender.
Finish the soup by adding in the chopped parsley and the thyme, along with a squeeze of lemon juice, and check to see if any additional salt or pepper is needed.
Ladle the soup into bowls, and garnish with some of the Rustic Garlic-Butter croutons, and a generous sprinkle of the crispy bacon.
Rustic Garlic-Butter Croutons:
4 tablespoons unsalted butter
2 small cloves garlic, pressed through garlic press
Black pepper
Salt
½ teaspoon Italian seasoning
8 ounces ciabatta bread, sliced into ½" thick slices, and then cubed into small cubes
Preheat the oven to 425°, and line a baking sheet with foil.
Melt the butter in a small bowl in the microwave for a few moments; to it add the pressed garlic cloves, a pinch of black pepper, a couple of pinches of salt, and the Italian seasoning, and mix with a fork to combine.
Place the cubed ciabatta into a medium-size bowl, and pour the butter mixture evenly over the cubes; toss to coat, and pour the cubes out in a single layer onto the prepared baking sheet, and bake for about 12-15 minutes, tossing the cubes occasionally for even crisping/browning.
Remove from oven and allow the cubes to cool completely on the baking sheet; use immediately, or keep in a ziplock. (You can re-crisp them, if necessary, in a low-heat toaster oven for about 8-10 minutes.)
bacon recipe source: Ingrid Beer, The Cozy Apron (@TheCozyApron), March 1, 2015
Canola oil
6 slices thick-cut, apple-smoked bacon, finely chopped
2 tablespoons unsalted butter
1 onion, finely chopped
2 ribs celery, finely diced
2 carrots, peeled and finely diced
2 teaspoons dried marjoram
Salt
½ teaspoon black pepper
4 large cloves garlic, pressed through garlic press
1 pound green split peas, picked through and rinsed
6 cups hot chicken stock
1 tablespoon chopped flat-leaf parsley
1 teaspoon fresh thyme leaves
Squeeze of lemon
Rustic Garlic-Butter Croutons (recipe below)
Place a medium-large or large soup pot over medium-high heat, and add in just a small drizzle of oil; once the oil is hot, add in the chopped bacon, and cook until golden and crispy; remove bacon with a slotted spoon, set aside, and wipe out most of the bacon grease, leaving about 1 tablespoon worth in the pot.
Place the pot back on medium heat, and add in the butter; once melted, add in the onion, celery, and carrot, and saute those for a couple of minutes just until they begin to become tender.
Add in the marjoram, a pinch or two of salt, the black pepper, and the garlic, and stir to combine; cook for a moment or two until the garlic becomes aromatic.
Add in the split peas, along with the stock, and stir to combine; bring the soup up to a rolling simmer/boil, and then cover, and reduce the heat to low, simmering the soup very gently for about 45-50 minutes, stirring occasionally, or until the peas have split and are tender.
Finish the soup by adding in the chopped parsley and the thyme, along with a squeeze of lemon juice, and check to see if any additional salt or pepper is needed.
Ladle the soup into bowls, and garnish with some of the Rustic Garlic-Butter croutons, and a generous sprinkle of the crispy bacon.
Rustic Garlic-Butter Croutons:
4 tablespoons unsalted butter
2 small cloves garlic, pressed through garlic press
Black pepper
Salt
½ teaspoon Italian seasoning
8 ounces ciabatta bread, sliced into ½" thick slices, and then cubed into small cubes
Preheat the oven to 425°, and line a baking sheet with foil.
Melt the butter in a small bowl in the microwave for a few moments; to it add the pressed garlic cloves, a pinch of black pepper, a couple of pinches of salt, and the Italian seasoning, and mix with a fork to combine.
Place the cubed ciabatta into a medium-size bowl, and pour the butter mixture evenly over the cubes; toss to coat, and pour the cubes out in a single layer onto the prepared baking sheet, and bake for about 12-15 minutes, tossing the cubes occasionally for even crisping/browning.
Remove from oven and allow the cubes to cool completely on the baking sheet; use immediately, or keep in a ziplock. (You can re-crisp them, if necessary, in a low-heat toaster oven for about 8-10 minutes.)
bacon recipe source: Ingrid Beer, The Cozy Apron (@TheCozyApron), March 1, 2015
Monday, November 23, 2015
3745. ANGEL HAIR PASTA with BRUSSELS SPROUTS, BACON and WALNUTS
1 tablespoon olive oil
1 pound angel hair pasta
1 cup reserved pasta water
1/2 pound bacon (finely diced)
2 cloves garlic (minced)
1/2 cup walnuts (finely sliced)
4 cups Brussels sprouts (thinly shaved or sliced)
1/2 cup parsley (roughly chopped)
1 cup parmesan (grated)
1 lemon (zest and juice)
kosher salt and freshly ground black pepper (to taste)
In a large pot bring 5 quarts of salted water to a boil. Add the pasta and cook to al dente, about 10 minutes. Reserve 1 cup of the pasta water.
Meanwhile, in a large saute pan add the olive oil and bacon and heat over high heat. Cook, stirring occasionally until the bacon is crisp and has rendered most of its fat, about 4-5 minutes. Add garlic, walnuts, Brussels sprouts and cook until wilted. Season with Kosher salt and fresh ground pepper.
Add the pasta and reserved pasta water and combine. Add the parsley and mix. Remove from the heat, add the Parmesan, lemon zest and juice and mix to combine. Serve with extra grated Parmesan, olive oil and fresh black pepper.
Monday, August 03, 2015
3638. SMOKED TARAHIKI with CRISPY BACON and MINTED WARM NEW POTATO and FENNEL SALAD
yields four servings
3 cups sliced new potatoes
1 cup sliced fresh fennel bulb
¾ cup creamy mint & anchovy dressing
salt and milled pepper
4 x 120 grams (~4 oz) pieces smoked tarakihi or similar fish
¾ cup water
3 tablespoons olive oil
8 to 10 rashers streaky bacon
fresh lemon or lime wedges
Cook the potato slices in salted water for 8 minutes, before adding the sliced fennel and cooking a further 4 to 5 minutes or until the sliced potatoes are tender. When cooked, drain in a colander and cool before gently tossing in a bowl with the creamy mint dressing.
Place the smoked fish into a pan with the water and olive oil. Cover and bring to a gentle simmer for 4 minutes, then remove from heat. The fish is already cooked, it’s just being warmed gently.
Cook the bacon until crispy.
Serve the steamed smoked fish and crispy bacon with the warm potato and fennel salad and a wedge of lemon or lime.
bacon recipe source: Annabelle White, New Zealand Woman's Weekly (@NZWomansWeekly), January 27, 2012
3 cups sliced new potatoes
1 cup sliced fresh fennel bulb
¾ cup creamy mint & anchovy dressing
salt and milled pepper
4 x 120 grams (~4 oz) pieces smoked tarakihi or similar fish
¾ cup water
3 tablespoons olive oil
8 to 10 rashers streaky bacon
fresh lemon or lime wedges
Cook the potato slices in salted water for 8 minutes, before adding the sliced fennel and cooking a further 4 to 5 minutes or until the sliced potatoes are tender. When cooked, drain in a colander and cool before gently tossing in a bowl with the creamy mint dressing.
Place the smoked fish into a pan with the water and olive oil. Cover and bring to a gentle simmer for 4 minutes, then remove from heat. The fish is already cooked, it’s just being warmed gently.
Cook the bacon until crispy.
Serve the steamed smoked fish and crispy bacon with the warm potato and fennel salad and a wedge of lemon or lime.
bacon recipe source: Annabelle White, New Zealand Woman's Weekly (@NZWomansWeekly), January 27, 2012
Saturday, June 06, 2015
3580. BACON-WRAPPED MONKFISH with PEAS, RADISHES and SALSA VERDE
makes four servings
2 lbs cleaned monkfish tail
2 sheets thinly sliced bacon
2 cups English peas, blanched
1 cups spring radishes, quartered and blanched
2 each romaine lettuce, chiffonade
¼ cup chopped tarragon
¼ cup chopped chives
½ cup chopped parsley
2 sprigs thyme
1 clove garlic
Zest of one lemon
1 lemon, juiced
Olive oil
Salt and pepper
4 tablespoons butter
Lay out the bacon on a piece of plastic wrap, next put the monkfish on the bacon, season with salt and pepper, and roll up tying the ends of the plastic wrap. Poach the monkfish in a pot of simmering water for 8 minutes. Take the monkfish out of the plastic wrap, heat up a sauté pan, coat with oil, then add the fish, 2 tablespoons butter, 2 springs of thyme and one clove of garlic, cook at 375ºF for 7 minutes.
2 lbs cleaned monkfish tail
2 sheets thinly sliced bacon
2 cups English peas, blanched
1 cups spring radishes, quartered and blanched
2 each romaine lettuce, chiffonade
¼ cup chopped tarragon
¼ cup chopped chives
½ cup chopped parsley
2 sprigs thyme
1 clove garlic
Zest of one lemon
1 lemon, juiced
Olive oil
Salt and pepper
4 tablespoons butter
Lay out the bacon on a piece of plastic wrap, next put the monkfish on the bacon, season with salt and pepper, and roll up tying the ends of the plastic wrap. Poach the monkfish in a pot of simmering water for 8 minutes. Take the monkfish out of the plastic wrap, heat up a sauté pan, coat with oil, then add the fish, 2 tablespoons butter, 2 springs of thyme and one clove of garlic, cook at 375ºF for 7 minutes.
In a separate pan, add 2 tablespoons of butter, the peas, radishes,
the romaine and some chopped red onion and sauté. For the salsa verde,
mix the tarragon, chives, parsley, lemon and olive oil. Reserve for
plating.
bacon recipe source: Gavin Kaysen, Today, April 24, 2015
bacon recipe source: Gavin Kaysen, Today, April 24, 2015
Tuesday, March 17, 2015
3599. QUINOA SALAD with PEAS, BACON and GOLDEN RAISINS
yields 4-6 servings
1 cup quinoa
1 cup fresh or frozen green peas
2 lemons, zest and juice reserved
1/4 cup olive oil
2 tablespoons fresh flat leaf parsley, chopped
2 tablespoons fresh basil, chopped
1 tablespoon fresh dill, chopped
1 tablespoon fresh chives, chopped
4 slices thick cut bacon, cooked and crumbled
1/3 cup golden raisins
1/3 cup chopped pecans
Put 2 cups of water in a saucepan and bring to a boil. Add the quinoa and stir. Cover the pan, reduce heat so the water is just simmering, and cook until the quinoa is tender, about 15 minutes. Add the peas to the pan and stir with the quinoa. Cover and cook another 5 minutes. Transfer the quinoa to a large bowl. In
a small bowl, combine the lemon zest, lemon juice, olive oil, parsley,
basil, dill, and chives. Season with salt and pepper. Stir to combine. Pour the dressing over the quinoa. Add the bacon, raisins and chopped pecans and toss to coat. Serve warm, at room temp, or cold from the fridge.
bacon recipe source: Rachael White, Set the Table (@rachaelwhiteSTT), March 2014
Thursday, March 12, 2015
3594. BACON and BROCCOLI with SOBA NOODLES
serves four
8 oz. soba noodles
3 cups broccoli, cut into florets
8 rashers of bacon
1 garlic clove, minced
1 large lemon, zested and juiced
½ teaspoon dried chili flakes
2 tablespoons pine nuts
1/4 cup basil pesto
1/4 cup parmesan, grated
Bring a large pot of salted water to a boil. Add the noodles and cook them for 5 to 6 minutes, or until they are just tender. Add the broccoli to the pan for the last 4 minutes. Cook bacon in a frying pan. Once the bacon is done remove from pan and chop. Be sure not to drain the fat from the pan. Saute the garlic, lemon zest, pine nuts and chilli flakes until garlic is aromatic, about 2 minutes. Add the lemon juice and pesto to the pan and cook for another 2 minutes. Add the noodles, broccoli and bacon to the pan and stir until well mixed. Serve with parmesan cheese.
bacon recipe source: Laura Hunter, Small Wallet Big Appetite (@wallet_appetite), July 9, 2013
8 oz. soba noodles
3 cups broccoli, cut into florets
8 rashers of bacon
1 garlic clove, minced
1 large lemon, zested and juiced
½ teaspoon dried chili flakes
2 tablespoons pine nuts
1/4 cup basil pesto
1/4 cup parmesan, grated
Bring a large pot of salted water to a boil. Add the noodles and cook them for 5 to 6 minutes, or until they are just tender. Add the broccoli to the pan for the last 4 minutes. Cook bacon in a frying pan. Once the bacon is done remove from pan and chop. Be sure not to drain the fat from the pan. Saute the garlic, lemon zest, pine nuts and chilli flakes until garlic is aromatic, about 2 minutes. Add the lemon juice and pesto to the pan and cook for another 2 minutes. Add the noodles, broccoli and bacon to the pan and stir until well mixed. Serve with parmesan cheese.
bacon recipe source: Laura Hunter, Small Wallet Big Appetite (@wallet_appetite), July 9, 2013
Sunday, March 08, 2015
3590. SMOKED AVOCADO, HARISSA SHRIMP and BACON SANDWICH with LEMON AIOLI
makes four sandwiches
Special equipment:
stovetop smoker
applewood chips
Smoke avocado:
2 ripe avocados
1 lemon
Lemon aioli:
1/2 cup mayonnaise
1 clove garlic, minced
1 teaspoon dijon mustard
1 lemon, juice and zest
Arugula:
2 cups arugula
1 tablespoon olive oil
squeeze of lemon juice
2 tablespoons parmesan cheese
Shrimp:
1 lb shrimp, peeled and deveined
2 tablespoons olive oil
1 1/2 tablespoons harissa
8 strips thick cut applewood bacon, cooked crisp
4 sandwich rolls
butter
sea salt and freshly ground pepper
Smoked avocado: Cut avocados in half lengthwise. Remove pit and generously squeeze the juice of 1 lemon all over the avocado meat. Using 1 1/2 tablespoons of apple wood chips, smoke according to your stovetop smoker’s directions for 30 minutes over medium low heat. After 30 minutes, remove the avocados from the smoker, rub with a bit more lemon juice and set aside. While the avocado is smoking, fry the bacon, make the aioli, dress the arugula and cook the shrimp.
Lemon aioli: In a small bowl, combine mayonnaise, garlic, dijon and the zest of 1/2 a lemon. Add in the juice of 1/2 the lemon and stir to combine. Taste and adjust seasonings. Cover and store in the refrigerator until ready to use.
Arugula: In a medium bowl, toss together arugula, olive oil, a squeeze of lemon juice and 2 tablespoons parmesan cheese. Taste and adjust seasoning with additional lemon juice, sea salt and freshly ground pepper. Set aside.
Shrimp: Combine shrimp, 2 tablespoons olive oil and harissa. Grill just until no longer opaque. Set aside.
Assemble the sandwiches: Split the bread lengthwise and lightly butter. Broil until toasted, about 3-4 minutes. Spread lemon aioli on one side of the bread. Top with 1/4 of the shrimp and two strips of bacon. Top with 1/4 of the arugula. On the other half of the bread, spread 1/4 of the avocado. Sprinkle with course sea salt and top the other half of the sandwich.
bacon recipe source: Holly, frommyimpossiblytinykitchen (@itsFMITK), April 17, 2014
Special equipment:
stovetop smoker
applewood chips
Smoke avocado:
2 ripe avocados
1 lemon
Lemon aioli:
1/2 cup mayonnaise
1 clove garlic, minced
1 teaspoon dijon mustard
1 lemon, juice and zest
Arugula:
2 cups arugula
1 tablespoon olive oil
squeeze of lemon juice
2 tablespoons parmesan cheese
Shrimp:
1 lb shrimp, peeled and deveined
2 tablespoons olive oil
1 1/2 tablespoons harissa
8 strips thick cut applewood bacon, cooked crisp
4 sandwich rolls
butter
sea salt and freshly ground pepper
Smoked avocado: Cut avocados in half lengthwise. Remove pit and generously squeeze the juice of 1 lemon all over the avocado meat. Using 1 1/2 tablespoons of apple wood chips, smoke according to your stovetop smoker’s directions for 30 minutes over medium low heat. After 30 minutes, remove the avocados from the smoker, rub with a bit more lemon juice and set aside. While the avocado is smoking, fry the bacon, make the aioli, dress the arugula and cook the shrimp.
Lemon aioli: In a small bowl, combine mayonnaise, garlic, dijon and the zest of 1/2 a lemon. Add in the juice of 1/2 the lemon and stir to combine. Taste and adjust seasonings. Cover and store in the refrigerator until ready to use.
Arugula: In a medium bowl, toss together arugula, olive oil, a squeeze of lemon juice and 2 tablespoons parmesan cheese. Taste and adjust seasoning with additional lemon juice, sea salt and freshly ground pepper. Set aside.
Shrimp: Combine shrimp, 2 tablespoons olive oil and harissa. Grill just until no longer opaque. Set aside.
Assemble the sandwiches: Split the bread lengthwise and lightly butter. Broil until toasted, about 3-4 minutes. Spread lemon aioli on one side of the bread. Top with 1/4 of the shrimp and two strips of bacon. Top with 1/4 of the arugula. On the other half of the bread, spread 1/4 of the avocado. Sprinkle with course sea salt and top the other half of the sandwich.
bacon recipe source: Holly, frommyimpossiblytinykitchen (@itsFMITK), April 17, 2014
Monday, November 10, 2014
3472. BAKED BACON-WRAPPED SEA BASS stuffed with ONIONS
for one fish
1 sea bass fish
several thin slices bacon
2 medium onions
1 lemon
fresh dill for garnish
fresh parsley for garnish
salt and pepper to taste
sunflower oil
Clean and gut the sea bass. Then add salt, pepper and sprinkle with lemon juice. Cut the onions in half rings, chop the greens and stuff the sea bass with it. Wrap all the fish with bacon and fry in a little bit of vegetable oil in a frying pan on both sides. This is necessary so that the bacon becomes crispy. At this time, preheat the oven up to 180C (355F) (with convection). Next, tightly wrap the fish in foil and bake for 30 minutes. After this time, take out the package with fish, unfold and serve sprinkled with greenery.
bacon recipe source: Mike Yarmish, Foodienarium, May 16, 2013
1 sea bass fish
several thin slices bacon
2 medium onions
1 lemon
fresh dill for garnish
fresh parsley for garnish
salt and pepper to taste
sunflower oil
Clean and gut the sea bass. Then add salt, pepper and sprinkle with lemon juice. Cut the onions in half rings, chop the greens and stuff the sea bass with it. Wrap all the fish with bacon and fry in a little bit of vegetable oil in a frying pan on both sides. This is necessary so that the bacon becomes crispy. At this time, preheat the oven up to 180C (355F) (with convection). Next, tightly wrap the fish in foil and bake for 30 minutes. After this time, take out the package with fish, unfold and serve sprinkled with greenery.
bacon recipe source: Mike Yarmish, Foodienarium, May 16, 2013
Tuesday, August 05, 2014
3375. SMOKY PAPRIKA SOFT-SHELL CRAB SANDWICH with BACON and CHIPOTLE REMOULADE
makes two servings
2 soft-shell crabs cleaned, rinsed and pat dry
1 teaspoon smoky paprika
1 teaspoon garlic powder
1/4 cup flour
3 tablespoons unsalted butter
3 tablespoons vegetable oil
1/2 lemon
4 slices fried thick cut smoked bacon
2 Portuguese rolls
4 slices tomato
4 romaine lettuce leaves
Salt & pepper
Chipotle Remoulade
1 chipotle pepper in adobo sauce
3 tablespoons mayonnaise
1 garlic clove
1 teaspoon fresh lemon juice
2 tablespoons cilantro leaves, stemmed
Season both sides of soft-shell crabs with a pinch of salt and pepper. Combine flour, paprika, garlic powder, pinch of salt in a bowl and fold. Place crabs one at a time in mixture to lightly dust. Use a skillet large enough to hold both crabs, placing skillet over medium high heat adding butter and oil allowing to melt, about 2 minutes. Place crabs in skillet with juice of 1/2 lemon and sauté on each side for 4-minutes per side only turning once (sauté longer if large crabs). To make chipotle remoulade combine all ingredients in a blender and puree until smooth (add more chipotle peppers and adobo sauce if you like it hot). Serve soft-shell crab on Portuguese roll or roll of choice with chipotle remoulade and two slices of bacon. Add lettuce and sliced tomato (optional)
bacon recipe source: Michael Van Horn (The Social Chef), September 13, 2013
2 soft-shell crabs cleaned, rinsed and pat dry
1 teaspoon smoky paprika
1 teaspoon garlic powder
1/4 cup flour
3 tablespoons unsalted butter
3 tablespoons vegetable oil
1/2 lemon
4 slices fried thick cut smoked bacon
2 Portuguese rolls
4 slices tomato
4 romaine lettuce leaves
Salt & pepper
Chipotle Remoulade
1 chipotle pepper in adobo sauce
3 tablespoons mayonnaise
1 garlic clove
1 teaspoon fresh lemon juice
2 tablespoons cilantro leaves, stemmed
Season both sides of soft-shell crabs with a pinch of salt and pepper. Combine flour, paprika, garlic powder, pinch of salt in a bowl and fold. Place crabs one at a time in mixture to lightly dust. Use a skillet large enough to hold both crabs, placing skillet over medium high heat adding butter and oil allowing to melt, about 2 minutes. Place crabs in skillet with juice of 1/2 lemon and sauté on each side for 4-minutes per side only turning once (sauté longer if large crabs). To make chipotle remoulade combine all ingredients in a blender and puree until smooth (add more chipotle peppers and adobo sauce if you like it hot). Serve soft-shell crab on Portuguese roll or roll of choice with chipotle remoulade and two slices of bacon. Add lettuce and sliced tomato (optional)
bacon recipe source: Michael Van Horn (The Social Chef), September 13, 2013
Tuesday, July 08, 2014
3347. POMELO, ESCAROLE and CANDIED BACON SALAD with MEYER LEMON DRESSING
makes six servings
2/3 cup packed light brown sugar
12 slices bacon, preferably applewood-smoked
1 large clove garlic, finely chopped
1/4 teaspoon salt
1/2 teaspoon Dijon-style mustard
Freshly squeezed juice from 1 or 2 Meyer lemons (1/4 cup)
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 head (16 ounces) escarole, cleaned and torn into bite-size pieces
1/2 medium sweet red bell pepper, stemmed, seeded and cut into 1/2-inch pieces
1 (32 ounces) pomelo, peeled (removing pith), then cut into bite-size pieces
Preheat the oven to 350 degrees. Place a rack in a roasting pan that's large enough to hold all of the bacon.
2/3 cup packed light brown sugar
12 slices bacon, preferably applewood-smoked
1 large clove garlic, finely chopped
1/4 teaspoon salt
1/2 teaspoon Dijon-style mustard
Freshly squeezed juice from 1 or 2 Meyer lemons (1/4 cup)
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 head (16 ounces) escarole, cleaned and torn into bite-size pieces
1/2 medium sweet red bell pepper, stemmed, seeded and cut into 1/2-inch pieces
1 (32 ounces) pomelo, peeled (removing pith), then cut into bite-size pieces
Preheat the oven to 350 degrees. Place a rack in a roasting pan that's large enough to hold all of the bacon.
Spread
the brown sugar evenly over a large piece of wax paper. Press the bacon
slices on half of the sugar so the sugar sticks. Arrange the coated
bacon in a single layer, sugar side up, on the rack. Bake for 15
minutes, then remove from the oven, turn the slices over and sprinkle
them with the remaining brown sugar. Bake for about 10 minutes or until
the bacon is crisp.
Transfer the bacon to a plate. Use paper towels to dab away some of the fat on both sides; do not drain the slices on layers of paper towels or the bacon will stick to them.
Use the back of a spoon to mash the garlic and salt together in a medium bowl. Whisk in the mustard, then the lemon juice and oil to form an emulsified dressing. Season with black pepper to taste.
Toss together the escarole, red bell pepper and dressing in a large bowl. Divide among individual plates, then scatter equal amounts of the pomelo pieces over each portion. Top each serving with 2 slices of the candied bacon.
Serve right away.
bacon recipe source: Elinor Klivans, The Washington Post, January 18, 2012
Transfer the bacon to a plate. Use paper towels to dab away some of the fat on both sides; do not drain the slices on layers of paper towels or the bacon will stick to them.
Use the back of a spoon to mash the garlic and salt together in a medium bowl. Whisk in the mustard, then the lemon juice and oil to form an emulsified dressing. Season with black pepper to taste.
Toss together the escarole, red bell pepper and dressing in a large bowl. Divide among individual plates, then scatter equal amounts of the pomelo pieces over each portion. Top each serving with 2 slices of the candied bacon.
Serve right away.
bacon recipe source: Elinor Klivans, The Washington Post, January 18, 2012
Monday, June 23, 2014
3332. CHILE and GARLIC PRAWN LINGUINE with BACON, ZUCCHINI and LEMON
70–100 grams linguine 6–8 large prawns
2 rashers of smoked streaky bacon, finely chopped
2 small or 1 large zucchini, sliced into ribbons using a potato peeler, then cut into smaller strips
1 clove of garlic, crushed
half a green chile finely cut
a splash of cream and 50 grams mozzarella (optional)
a few sprigs of thyme or chopped parsley
lemon zest to taste
lemon juice to taste
olive oil
salt and pepper
Cook the pasta in salted boiling water. Just before the pasta is ready, add the zucchini strips to the water and cook for about 2 minutes, then strain in a colander, set aside. Heat a pan and fry the bacon until crispy, remove and set aside. In the same pan, with a bit of the bacon fat lining it, very quickly fry the prawns until just starting to turn pink. As they turn pink, add the garlic and chilli to the pan and toss around a bit. Then squeeze over a bit of lemon juice and a few grates of zest along with the thyme or chopped parsley (or both). Add the bacon back, along with the pasta and zucchini and mix it about ensuring all the ingredients are heated. Add the cream and mozzarella if you want a more indulgent pasta, otherwise its a lovely, lighter and zesty dish. Add salt and black pepper if necessary and serve.
bacon recipe source: Sam Linsell, Drizzle & Dip, July 31, 2011
2 rashers of smoked streaky bacon, finely chopped
2 small or 1 large zucchini, sliced into ribbons using a potato peeler, then cut into smaller strips
1 clove of garlic, crushed
half a green chile finely cut
a splash of cream and 50 grams mozzarella (optional)
a few sprigs of thyme or chopped parsley
lemon zest to taste
lemon juice to taste
olive oil
salt and pepper
Cook the pasta in salted boiling water. Just before the pasta is ready, add the zucchini strips to the water and cook for about 2 minutes, then strain in a colander, set aside. Heat a pan and fry the bacon until crispy, remove and set aside. In the same pan, with a bit of the bacon fat lining it, very quickly fry the prawns until just starting to turn pink. As they turn pink, add the garlic and chilli to the pan and toss around a bit. Then squeeze over a bit of lemon juice and a few grates of zest along with the thyme or chopped parsley (or both). Add the bacon back, along with the pasta and zucchini and mix it about ensuring all the ingredients are heated. Add the cream and mozzarella if you want a more indulgent pasta, otherwise its a lovely, lighter and zesty dish. Add salt and black pepper if necessary and serve.
bacon recipe source: Sam Linsell, Drizzle & Dip, July 31, 2011
Saturday, May 10, 2014
3288. SNAP PEA, PARMESAN and BACON SALAD with DIJON DRESSING
serves 8-10 as a side
2 lbs sugar snap peas
Juice and zest of 4 lemons
good extra virgin olive oil (about equivalent to the amount of lemon juice)
1 (heaping) tablespoon Dijon mustard
1/2 cup finely grated parmesan, or more to taste
6 thick slices (about 1/2 lb) good bacon, cooked crisp and crumbled
Bring a large pot of water to boil. Meanwhile, prepare a large bowl with ice water.
When water boils, add snap peas, cooking until just tender and very bright green, about 30-60 seconds. Turn off heat. Immediately remove peas to ice water with a slotted spoon to stop cooking.
In another large bowl, whisk together lemon juice, zest and Dijon. While whisking, slowly stream in olive oil until dressing thickens slightly. (A 1:1 ratio of lemon juice to olive oil will preserve the bright flavor of the lemon, but adjust to your own taste.) Season liberally with salt and pepper.
Drain cooled snap peas and roughly julienne on an angle to create pretty, diagonal shards. Add to dressing bowl with parmesan and toss. Top with crumbled bacon and extra black pepper to taste.
bacon recipe source: Emily Stoffel, The Pig & Quill, August 31, 2013
2 lbs sugar snap peas
Juice and zest of 4 lemons
good extra virgin olive oil (about equivalent to the amount of lemon juice)
1 (heaping) tablespoon Dijon mustard
1/2 cup finely grated parmesan, or more to taste
6 thick slices (about 1/2 lb) good bacon, cooked crisp and crumbled
Bring a large pot of water to boil. Meanwhile, prepare a large bowl with ice water.
When water boils, add snap peas, cooking until just tender and very bright green, about 30-60 seconds. Turn off heat. Immediately remove peas to ice water with a slotted spoon to stop cooking.
In another large bowl, whisk together lemon juice, zest and Dijon. While whisking, slowly stream in olive oil until dressing thickens slightly. (A 1:1 ratio of lemon juice to olive oil will preserve the bright flavor of the lemon, but adjust to your own taste.) Season liberally with salt and pepper.
Drain cooled snap peas and roughly julienne on an angle to create pretty, diagonal shards. Add to dressing bowl with parmesan and toss. Top with crumbled bacon and extra black pepper to taste.
bacon recipe source: Emily Stoffel, The Pig & Quill, August 31, 2013
Monday, March 17, 2014
3234. FRIED AVOCADO SANDWICHES with BACON and HOMEMADE LEMON AIOLI
serves four
8 slices good whole-grain bread
8 slices bacon, cooked
1 cup arugula
1 large beefsteak tomato, cut into ¼ inch slices
Aioli:
1 egg yolk
¼ cup olive oil
¼ cup canola oil
2 teaspoons lemon juice, plus more to taste
½ teaspoon lemon zest
¼ teaspoon salt, plus more to taste
Black pepper
Avocado:
1 avocado, pitted and cut into ¼ inch slices
¼ cup panko breadcrumbs
¼ cup plain breadcrumbs
1 egg white + ½ tablespoon water
¼ teaspoon salt
¼ teaspoon garlic powder
1 tablespoon olive oil
To make aioli: Place yolk, lemon juice, salt and zest in the bottom of a blender. Turn on high and VERY slowly drizzle in oils. Blend until the mixture becomes homogeneous and looks similar to mayo. Season to taste with salt, lemon juice, and pepper.
To make avocados: Combine breadcrumbs, salt and garlic powder in a small bowl. Combine egg white and white in a small bowl. Place sliced avocado in bread crumbs, then egg white and then back into bread crumbs. Place on a cooling rack while you prepare the others. Heat one tablespoon of olive oil in a large sauté pan over a medium-high heat. Cook avocados until brown on each side, about 30 seconds per side.
Butter bread and toast in a large sauté pan over a medium-high heat until golden brown.
Slather aioli on bottom of toasted bread, top with tomato (season tomato with salt and pepper), then bacon, followed by the arugula and fried avocado. If desired put a little more aioli on top piece of bread.
bacon recipe courtesy of: Nicole Shoemaker, Cooking for Keeps, April 4, 2013
8 slices good whole-grain bread
8 slices bacon, cooked
1 cup arugula
1 large beefsteak tomato, cut into ¼ inch slices
Aioli:
1 egg yolk
¼ cup olive oil
¼ cup canola oil
2 teaspoons lemon juice, plus more to taste
½ teaspoon lemon zest
¼ teaspoon salt, plus more to taste
Black pepper
Avocado:
1 avocado, pitted and cut into ¼ inch slices
¼ cup panko breadcrumbs
¼ cup plain breadcrumbs
1 egg white + ½ tablespoon water
¼ teaspoon salt
¼ teaspoon garlic powder
1 tablespoon olive oil
To make aioli: Place yolk, lemon juice, salt and zest in the bottom of a blender. Turn on high and VERY slowly drizzle in oils. Blend until the mixture becomes homogeneous and looks similar to mayo. Season to taste with salt, lemon juice, and pepper.
To make avocados: Combine breadcrumbs, salt and garlic powder in a small bowl. Combine egg white and white in a small bowl. Place sliced avocado in bread crumbs, then egg white and then back into bread crumbs. Place on a cooling rack while you prepare the others. Heat one tablespoon of olive oil in a large sauté pan over a medium-high heat. Cook avocados until brown on each side, about 30 seconds per side.
Butter bread and toast in a large sauté pan over a medium-high heat until golden brown.
Slather aioli on bottom of toasted bread, top with tomato (season tomato with salt and pepper), then bacon, followed by the arugula and fried avocado. If desired put a little more aioli on top piece of bread.
bacon recipe courtesy of: Nicole Shoemaker, Cooking for Keeps, April 4, 2013
Sunday, February 23, 2014
3212. ASPARAGUS, BACON and HALLOUMI SALAD with MINT and HAZELNUT VINAIGRETTE
serves two
8 asparagus spears, woody ends removed
4 rashers bacon
8 slices haloumi
Handful of mint leaves, finely chopped
3 tablespoons extra virgin olive oil (plus extra)
1 tablespoon lemon juice
1 teaspoon mustard (Dijon or wholegrain)
1 teaspoon honey
Large handful of hazelnuts, roasted skins removed
Lemon wedges, to serve
Preheat oven to 180° and line an oven tray with baking paper. Place asparagus and bacon on oven tray and drizzle the asparagus with a little olive oil, season. Bake for 12 to 15 minutes or until the bacon is golden. Meanwhile, place mint leaves, olive oil, lemon juice, mustard and honey in a small jar and shake until combined. Heat a fry pan over medium heat, fry the haloumi on each side until golden and crispy (usually 1-2 minutes). Remove from pan and set aside.
To assemble the salad: place asparagus on plate, top with bacon and haloumi, drizzle with vinaigrette and sprinkle over hazelnuts.
bacon recipe courtesy of: Kayla Marie's Kitchen, Brisbane, Australia, March 11, 2011
8 asparagus spears, woody ends removed
4 rashers bacon
8 slices haloumi
Handful of mint leaves, finely chopped
3 tablespoons extra virgin olive oil (plus extra)
1 tablespoon lemon juice
1 teaspoon mustard (Dijon or wholegrain)
1 teaspoon honey
Large handful of hazelnuts, roasted skins removed
Lemon wedges, to serve
Preheat oven to 180° and line an oven tray with baking paper. Place asparagus and bacon on oven tray and drizzle the asparagus with a little olive oil, season. Bake for 12 to 15 minutes or until the bacon is golden. Meanwhile, place mint leaves, olive oil, lemon juice, mustard and honey in a small jar and shake until combined. Heat a fry pan over medium heat, fry the haloumi on each side until golden and crispy (usually 1-2 minutes). Remove from pan and set aside.
To assemble the salad: place asparagus on plate, top with bacon and haloumi, drizzle with vinaigrette and sprinkle over hazelnuts.
bacon recipe courtesy of: Kayla Marie's Kitchen, Brisbane, Australia, March 11, 2011
Saturday, February 08, 2014
3197. TANGY SORREL and POTATO SOUP with BACON
makes four servings
2 tablespoons unsalted butter
1/4 pound French baguette, crusts removed, bread cut into 1/2-inch dice
2 ounces smoky bacon, cut into 1/4-inch dice
1 medium onion, cut into 1/4-inch dice
1/2 cup dry white wine
1 1/2 quarts chicken stock or canned low-sodium broth
1 garlic clove, minced
1/2 pound Yukon Gold potatoes, peeled and cut into 1/4-inch dice
Salt and freshly ground pepper
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon finely grated lemon zest
3 tablespoons crème fraîche or heavy cream
1/2 pound sorrel, stems discarded, leaves coarsely chopped
Melt 1 tablespoon of the butter in a large skillet. Add the diced baguette and cook over moderately low heat until browned on the bottom, about 3 minutes. Stir the croutons and cook until crisp all over, about 2 minutes longer. Transfer to a plate to cool.
Melt the remaining 1 tablespoon of butter in a large saucepan. Add the bacon and cook over moderately low heat until lightly browned, about 4 minutes. Add the onion and cook until softened, about 7 minutes. Add the wine and simmer until almost evaporated, about 4 minutes. Add the stock and garlic and bring to a simmer. Add the potatoes, season with salt and pepper and cook until tender, about 10 minutes. Stir in the lemon juice and zest and the crème fraîche and simmer for 2 minutes. Remove from the heat and stir in the sorrel. Season with salt and pepper. Ladle the soup into bowls and serve; pass the croutons at the table.
2 tablespoons unsalted butter
1/4 pound French baguette, crusts removed, bread cut into 1/2-inch dice
2 ounces smoky bacon, cut into 1/4-inch dice
1 medium onion, cut into 1/4-inch dice
1/2 cup dry white wine
1 1/2 quarts chicken stock or canned low-sodium broth
1 garlic clove, minced
1/2 pound Yukon Gold potatoes, peeled and cut into 1/4-inch dice
Salt and freshly ground pepper
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon finely grated lemon zest
3 tablespoons crème fraîche or heavy cream
1/2 pound sorrel, stems discarded, leaves coarsely chopped
Melt 1 tablespoon of the butter in a large skillet. Add the diced baguette and cook over moderately low heat until browned on the bottom, about 3 minutes. Stir the croutons and cook until crisp all over, about 2 minutes longer. Transfer to a plate to cool.
Melt the remaining 1 tablespoon of butter in a large saucepan. Add the bacon and cook over moderately low heat until lightly browned, about 4 minutes. Add the onion and cook until softened, about 7 minutes. Add the wine and simmer until almost evaporated, about 4 minutes. Add the stock and garlic and bring to a simmer. Add the potatoes, season with salt and pepper and cook until tender, about 10 minutes. Stir in the lemon juice and zest and the crème fraîche and simmer for 2 minutes. Remove from the heat and stir in the sorrel. Season with salt and pepper. Ladle the soup into bowls and serve; pass the croutons at the table.
Make Ahead:
The croutons can be made a day ahead. Store in an airtight container.
The soup can be made without the sorrel and refrigerated overnight.
Bring to a simmer and add the coarsely chopped sorrel just before
serving.
bacon recipe courtesy of: Eberhard Müller, "Cooking Seasonal: Spring Dishes from Eberhard Müller," Food & Wine, April 2001
Wednesday, February 05, 2014
3194. BACON-WRAPPED RICE CAKES with a JALAPENO PONZU
6 cylinder-shaped rice cakes, cut in half
1 tablespoon sesame oil
6 slices bacon, cut in half
1 cup soy sauce
¼ cup seasoned rice wine vinegar
2 tablespoons mirin
2 tablespoons granulated sugar
2 oranges, juiced
2 lemons, juiced
2 limes, juiced
2 cloves garlic
1 jalapeño, slit in half, with seeds
3 jalapeño rings, for garnish
1 tablespoon chopped chives, for garnish
1 tablespoon roasted and salted sesame seeds, for garnish
6 wooden skewers, soaked in cold water for 30 minutes
Drain and drizzle the rice cakes with the sesame oil to prevent them from sticking. In a small stockpot, whisk together all ingredients for the ponzu and
bring to a low boil for about 15 minutes. Drain in a cheesecloth or
strainer and cool down in an ice bath. Place in a serving sauce dish and
garnish with the jalapeño slices. Cover with plastic wrap and
refrigerate until serving. To assemble the skewers, take 1 piece of bacon and slice it in half
vertically right down the middle. Wrap one half around each rice cake.
Spear with a skewer, and repeat with the second half of the bacon to
make 2 rice cakes per skewer. Cook each skewer in a nonstick pan over medium-high heat for 4 to 5
minutes per side, or until the bacon is crispy and thoroughly cooked. Transfer the skewers to a serving platter. Garnish with the chives
and sesame seeds. Serve immediately with the Jalapeño Ponzu on the side.
bacon recipe courtesy of: Seoultown Kitchen by Debbie Lee, Kyle Books, 2011; Kitchen Daily
Sunday, February 02, 2014
3191. BROWN BUTTER LOBSTER with BACON and CRISPY KALE, and FONTINA PASTA
makes four servings
4 slices thick cut bacon
4 (4-8 ounce) lobster tails
6 tablespoon butter, divided
2 cloves garlic, minced or grated
1 bunch kale, leaves torn away from the stem
2 tablespoon olive oil
2 tablespoons parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper
1 pound angel pasta
1/2 lemon, juiced
1 pint grape tomatoes, halved
6-7 ounces fontina cheese, cubed
4 slices thick cut bacon
4 (4-8 ounce) lobster tails
6 tablespoon butter, divided
2 cloves garlic, minced or grated
1 bunch kale, leaves torn away from the stem
2 tablespoon olive oil
2 tablespoons parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper
1 pound angel pasta
1/2 lemon, juiced
1 pint grape tomatoes, halved
6-7 ounces fontina cheese, cubed
1/4 cup fresh basil or parsley or both, chopped
Preheat
oven to 350 degrees. In a large bowl, add kale, olive oil, parmesan
cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat with
your hands and massage kale for about 1 minute. Spread on a baking sheet
and bake for 15-18 minutes, tossing 1-2 times while cooking, until
crispy. Remove and set aside.
Bring pasta water to a boil and prepare pasta according to directions.
While
the kale is cooking and the water comes to a boil start working on the
bacon. Cook the bacon in a large skillet over medium heat until the fat
has rendered and the bacon is crispy, about 7 minutes. Remove bacon from
pan and set aside on paper towels to drain. Once cooled, crumble.
Drain all but 1 tablespoon of bacon fat.
To
prepare the lobster, lay the lobster tails flat on a cutting board with
the shell side facing upward. Using a very sharp, large knife, cut the
tail in half lengthwise and slice all the way through the shell. Season
the meat side lightly with salt and pepper.
Bring
the skillet used for bacon back to medium-high heat. Once it’s hot, add
1 tablespoon butter and swirl to coat. Place the lobster tails
meat-side down in the pan and sear for 5 minutes or until the shells
turn bright red. Remove tails from the pan and set aside.
To
the same skillet add another tablespoon of butter. Add the garlic and
cook for 30 seconds, add the pasta, crushed red pepper, cayenne and a
pinch of salt and pepper. Toss well and cook for 2 minutes, just until
the pasta is hot. Once the pasta is hot add the tomatoes and cubed
fontina cheese. Then remove the pasta from the heat, drizzle with lemon
juice and toss well. Add in the crispy kale.
In
a separate small skillet melt 4 tablespoons butter over medium heat
until just browned. Butter will melt, foam and froth, then begin to
brown along the bottom. Whisk browned bits off of the bottom of the pan.
Pop
the lobster meat out of the shells and divide the pasta among plates or
bowls. Top each plate with lobster meat and a sprinkle of chopped
basil. Drizzle with browned butter and top with the crumbled bacon.
bacon recipe courtesy of: Tieghan, Half Baked Harvest, September 4, 2013
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