3962. BRUSSELS SPROUTS with BACON and MACADAMIA NUTS

4 servings


1/4 cup macadamia nuts

1 tbsp olive oil

100g hickory smoked bacon, trimmed, chopped

500g brussels sprouts, trimmed, halved

10g butter

Heat a frying pan over medium heat. Cook macadamias for 2-3 mins or until toasted. Chop.

Meanwhile, heat oil in a large frying pan over medium-high heat. Cook bacon, stirring, for 3 mins or until well browned. Use a slotted spoon to transfer to a plate. Cook brussels sprouts in the pan, stirring, for 4 mins or until starting to brown. Add 1/3 cup water. Cover and reduce heat to medium. Cook for 4 mins or until brussels sprouts are just tender. Add butter and toss until melted. Toss through bacon and macadamia and season.

bacon recipe source: Coles Supermarkets (@Coles), PO Box 480, Glen Iris VIC 3146, Australia; Taste.com.au

3171. BACON, WHITE CHOCOLATE and MACADAMIA NUT COOKIES

yields four servings


8 tablespoons butter, softened
4 tablespoons bacon fat, chilled
3/4 cup brown sugar
3/4 cup sugar
2 eggs, room temperature
2 teaspoons vanilla
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
12 ounces white chocolate chips
3/4 cup macadamia nuts
1 cup bacon, cooked and chopped

Preheat oven to 350 degrees F. Cream together butter, bacon fat, brown sugar and sugar with a mixer. Beat until smooth. Scrape the sides. Gently incorporate eggs, add vanilla and continue beating for a couple of seconds. In a separate bowl, whisk together flour, salt and baking soda. Pour flour mixture into butter, sugar and egg mix and whisk until all of the flour is incorporated. Scrape down the sides with a spatula. Add white chocolate chips and macadamia nuts to the mixture. Mix until chocolate and nuts are evenly distributed throughout batter. Add chopped bacon pieces, then chill batter for 10-20 minutes in refrigerator. Cut batter into uniform portions, and place on cookie sheet. Place in preheated oven for 12-16 minutes based on thickness of cookies. Rotate the pan halfway through. Let cool before serving.


bacon recipe courtesy of: Hatfield Quality Meats, 2700 Clemens Road, P.O. Box 902, Hatfield, PA 19440, May 10, 2013

2680. BACON-WRAPPED SCALLOPS with MACADAMIA NUT JASMINE RICE

4 tablespoons guava jelly
1 tablespoon honey
1/2 cup water
1 tablespoon hoisin sauce
1/2 cup teriyaki sauce
16 large scallops
thick-sliced maple bacon
bamboo skewers
jasmine rice
macadamia nuts
green onions
salt
pepper

Guava Sauce: Bring water to simmer, add guava jelly, honey and water wisk until blended. Simmer about 8 min. Sauce will thicken. Keep sauce warm. Teriyaki sauce: Wisk hoisin and teriyaki sauces together and simmer 8 min. Keep sauce warm. Rice: Cook desired amount of rice, chop coarsely mac nuts and add desired amount to cooked rice, chop green onions and add desired amount to cooked rice, season with small amounts salt and peppa. Scallops: Partially cook bacon and wrap scallop (be sure to remove foot from scallop), then skewer, two per skewer. Place in preheated 450' oven until they are done, time will vary. To serve: Place rice in center of plate lay two skewers crossing each other. Drizzle guava and teriyaki sauce over scallops and serve.


bacon recipe courtesy of: Mark (contributor), for AlohaWorld.com, Recipe Number 1188420606

2195. BACON MACADAMIA CINNAMON ROLLS

serves 2-4


12 ounces bacon, cut into approx 1/2 inch pieces
1/2 cup chopped macadamia nuts
12.4 ounce package of refrigerated cinnamon roll dough
butter

Cook the bacon pieces until quite crisp; remove from pan with a slotted spoon and drain on paper towels. Add the macadamias to the pan and toast them briefly until they just start to color, about 1-2 minutes (be careful not to toast them too much or they’ll turn bitter.) Remove them from the pan and drain on paper towels. Mix the bacon and macadamias together.

Preheat the oven to 400 degrees (or whatever temperature the package directions recommend.) On a non-stick surface, carefully remove the cinnamon rolls from the package, keeping them in their original configuration. Unroll them together (side by side) on your work surface, top them with the bacon/macadamia mix, spread it out to the edges and press it firmly into place.

Working carefully and with the aid of a spreader or similar long flat tool, lift up the bottom edge of the cinnamon roll dough and re-roll it. Try to keep it as tight as possible.

Using a sharp knife, cut the cinnamon rolls apart and place them, sides touching, in a pie tin or similar baking pan that’s been coated with cooking spray. Bake for 12-16 minutes or until golden brown. Spread with softened butter and return to the oven for another minute or two. Remove and top with icing.


bacon recipe courtesy of: Doug DuCap, Hugging the Coast: a Celebration of Coastal Food, October 20, 2009

1272. BACON, MACADAMIA and CURRANT STUFFING

60 grams butter, chopped
60 ml olive oil
2 large brown onions, finely chopped
3 garlic cloves, crushed
250 grams bacon, chopped
3/4 cup currants
5 cups fresh breadcrumbs, made from day-old bread
3/4 cup macadamia nuts, roasted, chopped
salt and pepper, to taste

Preheat oven to 390F. Using a large frying pan, heat butter and oil over medium heat. Add onions, garlic and bacon. Cook, stirring occasionally, for 10 minutes or until onions are soft. Add currants and cook another 3 minutes. Combine breadcrumbs and nuts in a large bowl and add bacon mixture. Season with salt and pepper. Mix until combined (use your hands rather than a spoon or other utensil). Press mixture into lightly greased 1/3-cup muffin holes. Bake for 20-25 minutes - stuffing should be firm to touch in the center and golden around the edges. Serve warm or at room temperature with turkey or pork.


courtesy of: Day Recipe

1047. MACADAMIA NUT, BACON and CHICKEN STUFFING

1 3 pound chicken
1/2 cup macadamia nuts, chopped
1/3 cup milk
2 bacon strips, chopped
2 1/2 cups fresh bread crumbs
1 onion, grated
1 clove garlic, crushed
1 egg beaten
salt and pepper
1/4 teaspoon mixed spice
1/4 teaspoon oregano

Place nuts in moderate oven until golden brown. Combine bacon, bread crumbs, onion, garlic and spices with the macadamia nuts and bind together with egg and milk. Wash chicken, drain, dry the outside thoroughly with paper towels. There are two sections that can be stuffed; the top neck section and the inside of the bird. After doing these, either stitch up cavity vents or pin with poultry pins. Rub chicken with oil and bake in a preheated oven for 1 1/2 to 2 hours, basting frequently. This can be eaten hot or cold. This stuffing is delicious for turkey. Depending on size, double or triple quantities.


courtesy of: Nikibone.com

312. BACON-WRAPPED, SHRIMP-STUFFED PRUNES

12 prunes, pitted
1/2 cup Burgundy wine
1 bay leaf
1/4 cup soy sauce
2 cloves garlic
1/4 teaspoon crushed red pepper
12 shrimp, uncooked
12 macadamia nuts
Dijon mustard
6 lean bacon strips, cut in half

Pit prunes and let soak overnight in wine, bay, soy sauce, and garlic. Peel uncooked shrimp and stuff into prune with a macadamia nut and a dollop of mustard. Wrap in bacon, secure with toothpick and broil until bacon is crisp and shrimp is cooked. Let cool and eat as an appetizer.


courtesy of: Secrets of the Tsil Cafe: A Novel with Recipes, by Thomas Fox Averil. Blue Hen Books, 2002.