3945. BROAD BEAN and MINT RISONI with CRISPY BACON

Serves 4


3 cups broad beans, podded (fresh or frozen)
1 1/3 cups risoni or orzo pasta
1 clove garlic, minced
juice of ½ lemon juice
¾-1 cup parmesan cheese, grated
1 cup mint leaves, finely chopped
3 tablespoons extra-virgin olive oil
3-4 rashers free-range bacon, diced
¼ cup pine nuts

Pour boiling water over broad beans. Stand for one minute then drain and allow to cool before popping their dull skins to reveal the bright green beans.

While you are shelling the broad beans, cook pasta in boiling salted water (as this job takes about the same time for the pasta to cook) until al dente.

Cook shelled broad beans in boiling salted water for 1-2 minutes, then drain. Set aside half of the broad beans whole, and mash the other half of the broad beans with the garlic and lemon juice.

Heat a little olive oil in a fry pan and fry bacon and pine nuts until bacon is crispy, about 3-4 minutes.

Spoon out ½ cup of the pasta cooking water and reserve, before draining the pasta. Tip drained pasta back into the pot with the reserved cooking water, mashed broad beans, whole broad beans, parmesan, mint and olive oil.

Toss together and season with salt and freshly ground black pepper to taste.

To serve, divide between bowls and sprinkle over crispy bacon and pine nuts.


bacon recipe source: Nadia Lim (@nadialimchef)

3808. GRILLED KING TRUMPET MUSHROOM, KALE and BACON SALAD with LEMON-HERB VINAIGRETTE

Makes 4 to 6 servings

1/2 lb large meaty wild mushrooms such as king trumpet, porcini/bolete, or chanterelle

2 or 3 strips applewood-smoked bacon, chopped

1/4 cup extra-virgin olive oil, plus more for brushing

1 clove garlic, minced

1 tbsp mixed fresh herbs such as parsley, thyme, oregano, and/or mint

1 bunch lacinato kale, ribs removed and leaves cut into strips crosswise

Kosher salt

Juice of 1/2 lemon

Clean the mushrooms with a damp cloth, trim the stems, and cut into 1/2 thick slices. If the mushrooms are too small to place directly on the cooking grate of your grill, thread them onto skewers or have ready a perforated grilling tray. Prepare a charcoal grill for direct heat grilling over medium heat.

In a frying pan, cook the bacon, stirring, until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.

In a bowl, stir together 1 tbsp of the bacon drippings with the olive oil, garlic, and herbs. Place the kale in a serving bowl, sprinkle with a little salt and the lemon juice, and massage gently with your hands. Set aside.

Brush the cooking grate of the grill clean, then oil the grate. Brush the mushroom slices lightly with the herb-oil mixture. Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Transfer the mushrooms to a plate and brush with a little more of the herb-oil mixture. Chop the mushrooms into bite-sized pieces. Taste and season with a little salt.

Add the bacon and mushrooms to the salad. Drizzle with enough of the herb-oil mixture to lightly coat the salad, a tablespoon or so. Toss to combine and serve right away.

bacon recipe source: Kim Laidlaw and Wendy Goodfriend, Bay Area Bites (@bayareabites), KQED, August 23, 2014

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

3666. PUMPKIN, BACON and CHICKEN NORI ROLLS

pureed pumpkin
bacon
cooked chicken
grated vegetables (beetroot, carrot, for example)
mint leaves
nori

To puree the pumpkin, simple chop and peel the pumpkin and boil or roast until cooked. Then either mash or use a whiz to make it smooth. Cook bacon, and shred chicken, grate carrot and beetroot Using a sushi kit, line the nori sheets with pumpkin, then the top up with other ingredients. If you find the pumpkin was a bit wet and the sheets ripped, use to sheets.


bacon recipe source: Nicola Smith, Foreverfit.tv (@ForeverfitTV),  New Zealand

3647. BACON LETTUCE TOMATO SPRING ROLL

serves 3-4


fresh lettuce, chopped
2 medium tomatoes (seeded and sliced 1/4" thick)
6 pieces of bacon, fried
fresh basil, mint or other herbs
rice paper

In large bowl, fill it with water and make it warm by adding hot water. Gently dip each rice paper wrapper in warm water for a few seconds till damp. Don't over soak the rice paper. Place rice paper on plate, or working surface. As rice paper begins to absorb the water and become more soft and pliable, begin to add the fillings.

On the 1/3 section of the rice paper wrapper closest to you, start layering your fillings of lettuce, tomatoes and bacon. You can just have 1 bacon per spring roll but if you want to make it extra flavorful and decadent, add 2 slices of bacon.

Start rolling the wrapper over the fillings away from you, tucking and rolling the wrapper with your fingers, making sure all the fillings remain right and round within the rice paper wrapper.

Serve immediately, or cover with plastic wrap to eat a few hours later. 


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

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

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

3627. ROASTED ASPARAGUS SPRING ROLLS with BACON

yields about 10 rolls 

 

 

1 bunch tender baby asparagus (about 1⁄2 pound) 

1 tablespoon olive oil

Freshly cracked black pepper

12 slices bacon, crisped

1 cucumber, cut into matchsticks

1 medium carrot, cut into matchsticks (optional)

Lettuce leaves


Fresh basil or mint leaves

Rice paper wrappers

 

Preheat the oven to 400°F. Trim any dry or tough ends from the asparagus spears. On a sheet pan, toss the asparagus with the oil. Add pepper to taste. (Do not salt the asparagus because the bacon will be salty.) Roast until tender, 10 to 15 minutes. (Cooking time will vary depending on the size and thickness of the asparagus.) Gather the asparagus, bacon, cucumber, carrot (if using), lettuce leaves, herb leaves, and rice paper wrappers and prepare to roll.

 

To roll: Fill a large bowl with warm (bath-temperature) water. Gently dip each rice paper wrapper in the water for a few seconds, just until damp. (Don’t oversoak.) Place the wrapper on a plate or wooden board. As the wrapper begins to absorb the water and becomes softer and pliable (10 to 30 seconds, depending on the thickness of the wrappers and the water temperature), begin to add the fillings. On the one-third of the wrapper closest to you, place a layer of each filling (asparagus, one slice of bacon, cucumber, carrot, lettuce, and herb leaves). Start rolling the wrapper over the fillings, away from you, tucking and rolling the wrapper with your fingers, making sure all the fillings remain within the wrapper and tucking in the sides as you roll. 

 

 

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

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

3427. GRILLED KING TRUMPET MUSHROOM, KALE, and BACON SALAD with LEMON-HERB VINAIGRETTE

makes 4 to 6 servings


1/2 lb large meaty wild mushrooms such as king trumpet, porcini/bolete, or chanterelle
2 or 3 strips applewood-smoked bacon, chopped
1/4 cup extra-virgin olive oil, plus more for brushing
1 clove garlic, minced
1 tablespoon mixed fresh herbs such as parsley, thyme, oregano, and/or mint
1 bunch lacinato kale, ribs removed and leaves cut into strips crosswise
Kosher salt
Juice of 1/2 lemon

Clean the mushrooms with a damp cloth, trim the stems, and cut into 1/2 thick slices. If the mushrooms are too small to place directly on the cooking grate of your grill, thread them onto skewers or have ready a perforated grilling tray. Prepare a charcoal grill for direct heat grilling over medium heat.

In a frying pan, cook the bacon, stirring, until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.

In a bowl, stir together 1 tbsp of the bacon drippings with the olive oil, garlic, and herbs. Place the kale in a serving bowl, sprinkle with a little salt and the lemon juice, and massage gently with your hands. Set aside.

Brush the cooking grate of the grill clean, then oil the grate. Brush the mushroom slices lightly with the herb-oil mixture. Grill the mushrooms, turning frequently, until tender and browned, 6–8 minutes. Transfer the mushrooms to a plate and brush with a little more of the herb-oil mixture. Chop the mushrooms into bite-sized pieces. Taste and season with a little salt.

Add the bacon and mushrooms to the salad. Drizzle with enough of the herb-oil mixture to lightly coat the salad, a tablespoon or so. Toss to combine and serve right away.


bacon recipe source: Kim Laidlaw, KQED, 2601 Mariposa Street, San Francisco, CA 94110, August 23, 2014

3355. ROAST LAMB RUMP with PEA PUREE, LEMON THYME and BACON SAUCE

Roast lamb rump

6 lamb rump cap on 

 

Pea & mint puree 

500 grams peas frozen

Handful of fresh mint

100 grams butter

100ml chicken stock

1 small onion, finely diced

Red wine sauce 

500ml red wine

3 springs of thyme

2 cloves of crushed garlic

¼ bay leaf

2 peppercorns

500 ml veal jus

Lemon thyme & bacon sauce 

300ml red wine sauce

1 tablespoon picked lemon thyme leaves

100 grams fresh peas

100 grams diced Kaiser flesh (double-smoked bacon)

Roast lamb rump: Season lamb rumps and sear in a hot pan till caramelised completely. Place in a 200 degree oven and 12 minutes and allow to rest for 15 minutes. Reheat for 1-2 minutes then slice and lay on puree. 

 

Pea & mint puree: Sweat onions in the butter over gentle heat, when transparent, add mint and chicken stock. Turn up the heat and bring to the boil. Add peas and salt and pepper to taste. Cover with a lid and boil for 3-4 minutes. Blend til smooth and pass through a fine sieve. Serve immediately.

 

Red wine sauce: Put all ingredients except for the veal jus into a heavy-based saucepan and bring to the boil over a high heat. Boil rapidly to reduce the alcohol, taking care as it may ignite.

When reduced to a thick syrup-about 60ml add the veal jus. Lower the heat and gently simmer for 8 minutes, skimming frequently. Remove from the heat and pour through a fine sieve. Don’t press the contents to extract more liquid as it will make the sauce cloudy and grainy. Serve immediately.
 

Lemon thyme & bacon sauce: Bring to the boil for 2 minutes then ladle over meat.


bacon recipe source: Chef Neale White, Papa Goose Restaurant, 91 Flinders Ln, Melbourne VIC 3000, Australia

3217. BELGIAN PORK ROLLS with CHUTNEY, MINT and BACON

serves four as a main course


1 1/2 lbs. pork tenderloin
coarse salt (Kosher or sea) and freshly ground black pepper
about 3/4 cup mango chutney
1 bunch fresh mint, rinsed, shaken dry, and stems removed
1/2 lb. smoky bacon, cut crosswise into 4-inch strips
wooden toothpicks

Thinly slice the pork tenderloin crosswise sharply on the diagonal into pieces that are about 3 inches long, 2 inches wide, and 1/8-inch thick. NOTE: If necessary, pound the pork slices between sheets of plastic wrap with a meat pounder or rolling pin to obtain an 1/8-inch thickness. The meat will be easier to slice if it is partially frozen first. Generously season each slice of pork with salt and pepper on both sides.

Spread the top of each slice of pork with some of the mango chutney. Place a mint leaf on top. Tightly roll up each pork slice, starting from one of the wider sides. Wrap a strip of bacon around each pork roll and secure it with a toothpick.

Set up the grill for direct grilling and preheat it to medium-high. Leave one section of the grill fire-free for a safety zone.

When ready to cook, brush and oil the grill grate. Place the pork rolls on the hot grate and grill them until nicely browned on the outside and cooked through, 2 to 4 minutes per side. Because you're grilling bacon, you're likely to get flare-ups. If this occurs, move the pork rolls to the safety zone to keep them from burning. Transfer to the pork rolls to a platter or plates and serve.


bacon recipe courtesy of: Steven Raichlen's Planet Barbecue! New York: Workman Publishing, p. 258

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

3124. SPUDS, BACON and BEETS

serves 2-3


2 beetroot

8 new potatoes

4 rashers smoked streaky bacon 

groundnut oil, for frying

2 tablespoons grated fresh horseradish 

handful mint

Place the beetroot and new potatoes into a steamer for 10 minutes. Cut the bacon into postage stamp-sized shapes and fry in a little groundnut oil until crisp. Add the horseradish into the pan. Peel the skin from the beetroot, then cut into quarters. Add to the bacon pan. Cut the potatoes in half and add to the bacon pan. Add a handful of mint to the pan and stir them into in the bacon oil. Mix together and serve.

bacon recipe courtesy of: Nigel Slater, Nigel Slater's Dish of the Day, BBC Food

3061. BLUE COD wrapped in SMOKED BACON

2 x 100-150 gram blue cod fillets

2-3 rashers smoked bacon
80 ml cream
80 ml white wine
1 tablespoon chopped fresh seasonal herbs (parsley, rosemary, thyme, mint, coriander)

3-5 cockles

 

Preheat oven to 180°C. Wrap cod in bacon, place on a baking tray and bake 10-15 minutes until fish is opaque and cooked through. Meanwhile, combine cream, wine and herbs in a small pan, add cockles and simmer until liquid is reduced to a thin sauce consistency and cockles have opened. To serve, place wrapped cod on a plate, surround with cockles and pour over sauce from pan.

 

 

bacon recipe courtesy of: Fleur Sullivan, for NZ House & Garden; Fairfax Magazines, 317 New North Road, Eden Terrace, PO Box 6341 Wellesley St, Auckland, New Zealand

3050. GRAVLAX CLUB SANDWICH

yields 8 sandwiches


16 thin slices grain bread

16 slices bacon, halved crosswise
2 red onions, cut into small dice
2 medium tomatoes, cut into 1/4-inch dice
8 sprigs cilantro, roughly chopped
2 cloves garlic, minced
16 mint leaves
2 jalapeno peppers, cut into small dice
4 avocados, cut into 1/2-inch cubes
4 limes, juiced
8 thin slices gravlax, plus 2 more slices cut into 16 strips crosswise and rolled into rosettes

 

Preheat oven to 350 degrees F. Toast the bread slices and let cool.

Roast the bacon in oven until crisp.

Chop red onion, tomato, cilantro, garlic, mint leaves, and jalapeno finely. Put in a bowl. Add the avocado and pour in lime juice. Toss the avocado mixture and season well with salt and pepper.

Place 1 tablespoon avocado mixture on each slice of gravlax. Fold the gravlax into a square, so that the avocado is wrapped in the center. Place the bacon and gravlax between 2 slices of bread. Cut the sandwich diagonally. Place a rosette on top each half and place 2 pieces of bacon on top of the rosette.

bacon recipe courtesy of: Marcus Samuelsson, "Midsummer Swedish Buffet," Sara's Secrets, Food Network

3021. JASMINE TEA GLAZED ALASKAN SALMON with HOISIN-BRAISED BACON, GREEN RICE and ORANGE-CASHEW SALAD

yields eight servings


Jasmine tea glaze:
1 cup mirin
1/2 cup sake
2 tablespoons sugar
3 bags black jasmine tea
2 tablespoons soy sauce

Hoisin-braised bacon:
1 lb. slab bacon
4 tablespoons vegetable oil
1 cup chicken stock, hot
1/3 cup hoisin sauce

Green rice:
3 cups chicken stock, hot
1/4 cup chopped fresh basil
1/4 cup chopped fresh chives
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1 small onion, diced
1 tablespoon extra-virgin olive oil
1 1/2 cups basmati rice
2 tablespoons unsalted butter
salt and freshly ground black pepper

Orange-cashew salad:
1/4 cup rice vinegar
1 tablespoon whole-grain mustard
1 teaspoon sweet soy sauce
1/2 cup olive oil
1 cup julienned napa cabbage
1 cup julienned radicchio
3/4 cup toasted cashews
2 oranges, peeled and segmented
8 pieces wild Alaskan salmon, about 8 oz. each
salt and freshly ground black pepper
1/4 cup olive oil

For the jasmine tea glaze: Combine the mirin, sake and sugar in a pot and simmer over medium heat until reduced by two-thirds to a syrupy consistency. Remove from the heat and steep the tea bags for 5 minutes. Stir in the soy and set aside.

For the hoisin-braised bacon: Preheat the oven to 275 degrees F. Score the fat side of the bacon in a crisscross pattern. Heat the oil over high heat in a skillet, add the bacon fat-side down, reduce the heat to medium-low and cook until a rich brown color is obtained, 10 minutes. Flip and cook for 10 minutes more. Drain off the fat and add the chicken stock to come two-thirds of the way up the bacon slab. Braise in the oven for 45 minutes, and then brush with the hoisin and cook for 30 minutes more. Try to keep the level of chicken broth the same throughout braising.

Remove and let cool in the pan, and then remove the bacon and cut into 1/4-inch-thick slices. Strain the liquid and return to the pan. Cook until reduced to a thick glaze, about 30 minutes, and then stir in bacon. Cook until the bacon crisps and is well coated. Remove and let cool.

For the green rice: Puree 1 cup stock, the basil, chives, cilantro and mint in a food processor until smooth. Saute the onions in the oil in a saucepan until softened, and then add the rice and lightly toast. Add the butter, herb puree, remaining stock and some salt and black pepper, stir, and bring to a boil. Reduce the heat to a low simmer and cook until the liquid is absorbed and the rice is fluffy. Remove from the heat and keep covered.

For the salad: Combine the vinegar, mustard, sweet soy and some salt and black pepper in a bowl. Whisk in the oil in a slow stream. Toss in the cabbage, radicchio, cashews and oranges.

For the salmon: Sprinkle the salmon with salt and pepper. Heat the oil in large skillet over high heat and saute the salmon over medium-high heat for 2 minutes per side. Add the tea glaze and cook for 45 seconds. Arrange the salmon over bacon slices, pour over more tea glaze, and serve with orange-cashew salad and timbales of the green rice.


bacon recipe courtesy of: Peggy Magister, "Crazy Water," America's Best Bite, Cooking Channel

2994. SWORDFISH with OLIVE-RAISIN TAPENADE with BROCCOLINI and BACON

yields four servings


1 cup olives, chopped
½ cup raisins, plumped in hot water
½ cup tomatoes, small diced
2 tablespoons garlic, minced
2 tablespoons fresh basil, chiffonade
2 tablespoons fresh mint, chiffonade
4 oz olive oil
2 oz balsamic vinegar
¼ cup pine nuts, toasted
salt and pepper, to taste

Broccolini:
2 bunches broccolini, cleaned
1 tablespoon garlic, minced
2 oz olive oil
salt and pepper, to taste

Eggplant Puree:
3 eggplants, whole
1 lemon, juiced
3 oz olive oil
2 tablespoons fresh basil, finely chopped
1 tablespoon fresh mint, finely chopped
salt and pepper, to taste

Swordfish:
4 (6 oz) swordfish fillets 
olive oil, to coat
salt and pepper, to taste

For the Olive and Raisin Tapenade: Toss together ingredients and season to taste.

For the Broccolini: Blanch broccolini in salted water, shock in ice bath, and drain off excess water. Heat sauté pan with olive oil and slightly brown garlic. Add broccolini and heat through. Season with salt and pepper.

For the Eggplant Puree: Char eggplant over open grill until soft. Peel skin off eggplant and put in food processor. Add lemon juice, olive oil, salt, and pepper. Blend until smooth. Mix in bowl with basil and mint.

For the Swordfish: Season swordfish with olive oil, salt, and pepper. Sear until golden on both sides. Let rest.

To Plate: Place broccolini on plate. Make a line of eggplant puree. Lay swordfish across both. Top with tapenade.


bacon recipe courtesy of: Tiffany Derry, Top Chef, Season 7, Episode 7