3829. CITRUS PRAWN CEVICHE with BACON DUST

Makes: 6 as canapés or 4 as starters


200 g small prawns, deveined and shelled
1 spring onion, finely chopped
½ tsp (2.5 ml) chillies, finely chopped
¼ tsp (1.25 ml) smoked paprika
pinch of cayenne pepper
zest and juice of 1 orange
zest and juice of 1 grapefruit
1 orange segmented
3 Tbsp (45 ml) lemon juice
½ C (125 ml) coriander leaves, chopped
1 avocado, diced
2 Tbsp (30 ml) cultured cream
6 slices streaky bacon, fried until crispy and finely chopped
micro herbs, for garnish

Toss the prawns, spring onion, chillies, paprika, cayenne pepper, orange juice and zest, grapefruit juice and zest, orange segments and lemon juice together. Place in the fridge for 20-30 minutes. The acidity of citrus juices will ‘cook’ the prawns. They are ready once they are firm and opaque in colour. Stir in the coriander and diced avocado. Season to taste with salt and pepper.

To serve, use a slotted spoon to spoon the mixture into serving glasses. Add a spoonful or two of the citrus liquid. Add a dollop of cultured cream, some bacon bits and garnish with micro herbs.


bacon recipe source: Illanique Van Aswegen, Crush Magazine (@crush_online), (Issue 47), 5th Floor Jaga House, 61 Wale Street, Cape Town, South Africa, 8001

3625. CREAMY FETTUCINE with BACON, ALMONDS and ORANGE

yields four servings


8 oz. dry fettuccine
4 slices bacon, cooked and diced (4 oz)
1/4 cup sliced almonds, toasted
1/2 cup heavy whipping cream
zest of 1 medium orange, plus more for garnish
juice of 1 medium orange
salt and freshly ground black pepper
1/4 cup finely grated Parmesan cheese, plus more for garnish
finely grated Romano cheese, for garnish

Cook fettuccine pasta to al dente according to directions listed on package. Drain cooked pasta, reserving 1/4 cup pasta water.

In a medium saucepan, combine 1/4 cup reserved pasta water, heavy cream, orange juice, and orange zest. Bring mixture to a boil, then reduce heat and stir in cooked pasta. Cook for about 1 minute until sauce coats pasta, then remove from heat and toss in 1/4 cup Parmesan cheese, diced bacon and toasted almonds. Season with salt and pepper to taste. Plate and garnish with additional Parmesan cheese and Romano cheese. Serve immediately.


bacon recipe source: Jaclyn Bell, Cooking Classy (@cookingclassy1), January 30, 2013

3624. BACON, SALAMI, and SWEET POTATO HASH

serves 4 


6 slices bacon, diced

2 medium sweet potatoes, chopped into 1-inch cubes
1 teaspoons kosher salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, chopped
3 cups baby spinach leaves
8 ounces dry salami, casing removed, cut into 1/2-inch cubes
1/2 teaspoon ground nutmeg
Zest of small orange
4 large eggs

Cook bacon in a skillet over medium-high heat, until crisp. Remove the bacon from the pan with a slotted spoon and place on a paper towel. Add sweet potatoes, 1/2 teaspoon salt, and 1/2 teaspoon pepper to the pan. Cook until brown and crisp, about 25 minutes. Remove the potatoes from the pan and place on a paper towel.

Add oil, onion, bell pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook until the vegetables have softened, about 5 minutes. Add spinach, salami, nutmeg, orange zest. Cook until the spinach is wilted. Add bacon and potatoes, stir to combine.

Make four holes in the hash and break an egg into each. Cook until the eggs are cooked through. To cook faster, place a lid over the pan.


bacon recipe source: Lauren Grier, Climbing Grier Mountain (@GrierMountain), October 17, 2012

3581. STIR-FRIED PASTA with ORANGE, BACON and CURRY

serves four


3 tablespoons olive oil
3 tablespoons finely chopped garlic
1 tablespoon finely chopped fresh root ginger
1 small onion, peeled, chopped
2 tablespoons finely grated orange zest
6 bacon rashers, chopped
2 red peppers, seeds removed, cut into ½in pieces
2 yellow peppers, seeds removed, cut into ½in pieces
2 teaspoons sugar
10½fl oz chicken stock
1 x 14oz can chopped tomatoes
3 tablespoons Madras curry paste
2 tablespoons tomato purée
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 lb. dried Italian pasta, such as farfalle, cooked according to packet instructions, drained

To serve
1 handful chopped fresh basil leaves
1 handful chopped fresh chives

Heat the oil in a lidded wok (or saucepan) over a high heat until smoking. Add the garlic, ginger, onion and orange zest and stir-fry for 1-2 minutes.

Add the chopped bacon and stir-fry for 3-4 minutes, or until the vegetables have softened and the bacon is golden-brown.

Add the red and yellow peppers, sugar, stock, chopped tomatoes, curry paste and tomato purée, then season, to taste, with salt and freshly ground black pepper. Stir well.

Reduce the heat until the mixture is simmering, then cover the wok with a lid and continue to simmer for 30 minutes, or until the sauce is thick and the peppers are tender.

Add the drained pasta to the sauce and mix well until coated and warmed through.

To serve, divide the stir-fried pasta equally among four serving plates and sprinkle over the chopped basil and chives.


bacon recipe source: Ken Hom, Saturday Kitchen Best Bites, BBC Food

3489. CRAB ENCHILADAS with BACON and ORANGE SAUCE

serves six

12 corn tortillas (small)
corn oil
bacon and orange sauce (recipe below)
8 oz. cream cheese
1 lb. crab meat
1/2 cup grated parmesan

Bacon Orange Sauce (makes 2 1/2 cups)
4 oz. bacon, diced
6 tablespoons flour
1/4 cup chopped onion
1 teaspoon chili powder
1/2 teaspoon coriander
large pinch black pepper
1 teaspoon garlic
2 cups clam broth or chicken broth
1/2 cup fresh orange juice
1 tablespoon orange zest

In skillet over medium high heat, fry tortillas one at a time, 30-45 seconds (total for both sides). Stack on paper towels.

Bacon orange sauce: Meanwhile, make sauce. In saucepan over medium high, cook bacon until crisp. Remove bacon, add onion and garlic. Cook 5 minutes until translucent. Add flour and seasonings; mix and cook for 1 minute. Whisk in broth and orange juice, zest. Let come to simmer, should slightly thicken, 3-5 minutes. Stir in bacon bits. Proceed with recipe, above.

Enchiladas: Preheat oven to 375. Combine 1/2 cup bacon orange sauce with cream cheese, Parmesan and crab. Put 1/2-1 cup of the sauce in bottom of dish. Roll crab mix into each tortilla, lay in dish. Cover with remaining sauce, sprinkle with Parmesan. Bake 15-25 minutes until sauce is bubbling and cheese is beginning to brown.


bacon recipe source: Janelle, Talk of Tomatoes (@talkoftomatoes), February 14, 2011

3168. SWEET POTATO BACON BITES

makes two dozen


8 slices hickory-smoked bacon
2 long, thin sweet potatoes (about 1 1/2 lbs. total), peeled and cut crosswise into 1/2"-thick rounds
1 tablespoon all-purpose flour
1 teaspoon fine salt, divided
olive spray oil
1/2 cup sour cream
zest of 1 Satsuma tangerine, clementine or small orange
2 green onions, thinly sliced (about 1/4 cup)

Preheat the oven to 400 degrees F. Bake bacon on a foil-lined baking sheet until almost crisp, about 15 minutes. Transfer to a paper towel-lined plate to let drain, and then finely chop. In a large bowl, toss sweet potatoes with flour and 3/4 teaspoon salt. Spray a clean, large baking sheet with oil and then arrange sweet potatoes in a single layer. Spray tops with oil and bake on the bottom third of the oven, flipping once, until golden brown and tender, 20 to 25 minutes; set aside to let cool until warm. In a small bowl, stir together sour cream, remaining 1/4 teaspoon salt and zest. To serve, top each round of sweet potato with sour cream, bacon and green onions.


bacon recipe courtesy of: The Whole Deal, Whole Foods Market, November/December 2013

3102. SMOKED RACK OF BACON with RED CURRANT JELLY

serves 6


1 x 1½kg rack of bacon, bone-in and smoked if possible
6 peppercorns
1 bay leaf
1 onion, peeled and chopped

Glaze
zest and juice of 1 orange
2 tablespoon whole-grain mustard
4 tablespoon redcurrant jelly

Place the bacon in a saucepan with the peppercorns, bay leaf and onion and cover with cold water and a lid. Bring to boil, then turn the heat down to a gently simmer and cook for one hour. Meanwhile prepare the glaze – place all the glaze ingredients in a small saucepan over a low heat.  Stir until the redcurrant jelly melts. Preheat the oven to Gas Mark 4, 180°C (350°F). Place the bacon from the water and place in a baking dish and allow to cool a little. Then remove the rind and excess fat. Brush over one third of the glaze and reserve the rest to serve with the bacon. Place in the oven for approximately 20 minutes until golden brown. Remove from the oven,  cover loosely with foil and allow to rest while you stir-fry the cabbage. Thinly slice a head of cabbage. Place in a saucepan and barely cover with water. Cook for a couple of minutes then drain. Heat a little oil and butter in a frying pan. Add the cabbage and stir-fry for a couple of minutes. Season and serve with the bacon and reserved glaze.


bacon recipe courtesy of: Bord Bia: Irish Food Board, Clanwilliam Court, Lower Mount St, Dublin, Ireland

3083. ONE POT PARTRIDGE with BACON and CHESTNUTS

serves four

1 tablespoon juniper berries 

4 oven-ready partridges

salt and freshly ground black pepper 

1 oz. butter 

1 tablespoon sunflower oil 

1 medium onion, finely sliced

4 rashers rindless streaky bacon, cut into 2cm/1in slices

3-4 bushy sprigs fresh thyme 

2 tablespoons plain flour 

5 tablespoons dry gin 

3½fl oz orange juice (about 1 large orange)

7fl oz red wine 

12fl oz chicken stock, fresh or made with 1 stock cube

2 tablespoons cranberry sauce or red currant jelly 

2 teaspoons finely grated orange zest

7 oz. cooked and peeled chestnuts, halved

½ medium Savoy cabbage, tough outer leaves removed

Put the juniper seeds in a pestle and mortar and pound until roughly crushed. Sprinkle the juniper seeds over all the partridges, pressing lightly into the skin, and season with salt and freshly ground black pepper.

Melt the butter with the oil in a large flame-proof casserole or your largest saucepan over a medium heat. Add the partridges to the casserole, breast-side down, and fry for 1-2 minutes, or until nicely browned. Turn and fry on each of the remaining three sides for a further minute until browned all over. Remove from the casserole and put on a plate.

Reduce the heat and add the onion, bacon and thyme to the casserole. Fry gently for 5-6 minutes, or until the onions are softened and the bacon is beginning to brown, stirring regularly.

Sprinkle the flour into the pan and stir well. Cook for about five minutes, then add the gin and orange juice and bubble for a few seconds before slowly stirring in the wine and chicken stock. Spoon the cranberry sauce or redcurrant jelly on top, stir in the orange zest and chestnuts and bring to a simmer, stirring constantly. Gently return the partridges to the pan and cover with a lid. Cook over a low heat for 30 minutes.

Cut the cabbage into four wedges and remove the tough central core. Remove the casserole from the heat and turn the partridges over. Nestle the cabbage between the birds, cover and continue to cook for a further 30-40 minutes, or until the birds are very tender, the cabbage has softened and the sauce has thickened. Pick out the thyme stalks and adjust the seasoning to taste.

bacon recipe courtesy of: The Hairy Bikers, The Hairy Bikers' Cook Off, BBC-Food

2970. SALAMI, BACON and SPINACH HASH

yields four servings


8 ounces apple-smoked bacon (5 to 6 slices), cut into 1/2-inch pieces

2 medium russet potatoes (about 1 1/2 pounds), peeled and chopped into 1-inch cubes
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 red bell pepper, cored, seeded and cut into 1/2-inch pieces
3 cups baby spinach leaves
5 ounces dry salami, peeled and cut into 1/2-inch cubes
1/2 teaspoon ground nutmeg
Zest of 1/2 medium orange
4 large eggs, at room temperature

 

Cook the bacon over medium-high heat in a 12-inch nonstick skillet, stirring occasionally, until crisp, 10 to 12 minutes. Remove the bacon using a slotted spoon and drain on paper towels.

Add the potatoes, 1 teaspoon salt and 1/4 teaspoon pepper to the pan juices. Cook, stirring frequently, until brown and crisp, about 25 minutes. Remove the potatoes using a slotted spoon and drain on paper towels.

Add the oil, onion, bell pepper, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the spinach, salami, nutmeg, orange zest, the remaining 1/4 teaspoon of salt and pepper. Cook until the spinach is wilted, about 4 minutes. Stir in the bacon and potatoes.

Make 4 indentations in the hash and break an egg into each. Cook until the eggs are cooked through, 5 to 6 minutes.

 

 

bacon recipe courtesy of: Giada De Laurentiis, "LA Hot Spots: Breakfast," Giada at Home, Food Network

2509. BACON and CHILI OIL CHOCOLATE TORTE

Bacon and Orange Zest Crust
1 cup chocolate wafers crumbs
¼ cup walnuts
4 strips (1/3 cup) bacon, diced
2 teaspoons orange zest (about 1 orange)
1 tablespoon grated dark chocolate
2 tablespoons brown sugar
1/3 cup salted melted butter
Pinch salt
Pinch red pepper flakes

Heat a skillet over medium-high heat. When it is hot, add the bacon and 1 tablespoon of the brown sugar. Keep the bacon moving around until it is cooked and crispy. Remove the bacon from the pan and drain on a paper towel. Then, in the same pan, brown the walnuts (about 5 minutes of stirring continually). In a food processor, add walnuts, cookies, and bacon. Process until all are in very fine crumbs. Place the walnuts, cookie and bacon crumbs in a large mixing bowl. Add orange zest, grated chocolate, the other tablespoon of brown sugar, butter, salt, and pepper flakes. Stir until it forms a loose mixture. Scoop mixture into a 9-in pie pan and mold into a pie crust. With a fork, make pricks in the crust to allow air to escape. Place in a 350°F oven and cook for 10 minutes. Set aside and let cool.


Chocolate and Chili Oil Filling
1 cup heavy cream
1/2 cup milk
10 ounces semisweet chocolate, chopped
2 tablespoons brown sugar
1/4 teaspoon salt
2 large eggs, at room temperature
1 teaspoon chili oil
Pinch of Himalayan pink salt

In a pot over medium-low heat, bring milk and cream to a gentle simmer. Then, remove from burner and stir in the chocolate, chili oil, and salt. When the chocolate is melted, add a little bit of the mixture to a bowl in which you have beaten the eggs. Keep whisking to keep the eggs from cooking. Now that the temperature of the eggs is warm, add the egg mixture into the pan with the milk and chocolate. Keep whisking until the mixture is completely incorporated. Add filling to the chocolate and bacon crumb shell. Place in a 325°F oven and cook for 15-20 minutes, until chocolate is set. When the pie is finished cooking, remove from oven and let cool. Once cool, add some Himalayan pink salt on the top.


bacon recipe courtesy of: Down Home Foodie, February 15, 2012

2112. BACON-WRAPPED ARMAGNAC-DRUNKEN CAPON with PIG'S FEET and PUMPKIN BALLS

four servings


1 young capon, about 2.8 kg/6 lb.
2 large pig's feet, pre-cooked and quartered
9 oz. smoked bacon, in 16 thin slices
3 tablespoons butter
4 tablespoons olive oil
salt and freshly ground pepper

Marinade
14 oz. carrot
7 oz. onion
3 cups red Madiran wine
1 large bouquet garni
6 cloves of garlic
2 large pieces of orange zest

Sauce and garnish
1 1/4 cups Armagnac
4 cups chicken stock
2 tablespoons powdered sugar
2 oz. flour
salt and pepper
16 balls of pumpkin, cooked in salted water
32 pearl onions
32 small white mushrooms
1 bunch of parsley

Marinating the capon - the day before: Cut the capon up into 16 pieces. Lay them out on a work surface and season with a few grindings of pepper; the salt will be provided by the bacon. Wrap each piece of capon in a slice of bacon. Fasten each bacon slice with a toothpick to keep it in place. Place the bacon-wrapped capon pieces in a bowl; cover with the diced carrot and onion, bouquet garni, garlic cloves, orange peel and Madiran wine.

Cooking the capon: The next day, drain the capon pieces and pat dry with a cloth. Heat the olive oil in a large skillet. When it begins to smoke, brown the capon pieces for 5 minutes on each side. Drain the capon pieces and transfer to a preheated Dutch oven containing 50 g (3 tbsp.) of heated butter. Add the drained diced carrot and onion from the marinade (4); continue sautéing, sprinkling the sugar over top, then the flour, and cook uncovered for 5 minutes, stirring with a wooden spatula. Place the quartered pig's feet on top of the mixture. Pour on the Armagnac, flambé, and add the wine from the marinade (4) with the bouquet garni, garlic and chicken stock. Bring to a boil, cover and cook in a low oven at a bare simmer for 1 3/4 hours. A half hour before the end of the cooking time, add the pearl onions and mushrooms, sautéed until golden brown, to the pot.

Finishing and serving: Once everything is cooked, remove the capon pieces, pig's feet, pearl onions, mushrooms and bouquet garni with a skimmer. Remove the toothpicks and keep everything hot. Pour the cooking liquid into a blender with half the diced carrot and onion and the orange peel. Purée to make a smooth sauce. Return the capon, pig's feet and remaining diced vegetables to the Dutch oven (or a more elegant serving dish, if you wish). Strain the sauce through a sieve and pour over the capon. Sprinkle the pearl onions, mushrooms and coarsely-chopped parsley over top. Garnish with 16 little pumpkin balls.


bacon recipe courtesy of: Michel Guérard, Grand Chef Relais & Châteaux, Les Prés d'Eugénie, 40320 Eugénie-Les-Bains, France

1709. BANANA and BACON STUFFED FRENCH TOAST

serves six


1 lb. bacon, cooked until crisp
1(500 grams) loaf of brioche (substitute egg bread)
3-4 bananas, sliced lengthwise (each banana should yield 4 slices)
1 pkg. of mascarpone (substitute cream cheese)
6 eggs
1/2 cup milk
1/2 cup heavy cream
1/8 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1 teapoon orange zest
pinch of salt
pinch of pepper
6 tablespoons butter
fresh maple syrup, warm
1 pint of fresh berries for garnish
powdered sugar for dusting

Slice brioche into 6 slices approximately 1" wide. Cut each slice almost all the way in half leaving a "hinged" edge. Spread a thin layer of mascarpone cheese on the inside of one side of each slice. Place two banana slices atop the mascarpone and finally, add two slices of the cooked bacon. Press together. In a large bowl add eggs, milk, cream, cinnamon, vanilla, orange zest, salt and pepper. Whisk to combine. Working in batches in a large skillet or on a griddle, melt the butter. Dip each stuffed bread into the egg mixture, being careful not to allow the bacon and bananas to fall out. Grill on each side until golden brown.

Pour warm maple syrup on a large plate and place one piece of stuffed bread on the syrup. Sprinkle fresh berries on top of the bread and dust the entire plate with powdered sugar.


bacon recipe courtesy of: Paula Deen, Paula's Kitchen, Smithfield

1337. CHARD with ORANGE and BACON

makes four servings


2 pounds Swiss chard, stems discarded and leaves coarsely chopped
3 tablespoons unsalted butter
4 thin slices of lean-cut bacon, sliced crosswise 1/2 inch thick
1 cup fresh orange juice
1/4 teaspoon finely grated orange zest
salt

In a large pot of boiling salted water, cook the chard until bright green and tender, about 2 minutes. Drain, squeezing out any excess water from the leaves. In a skillet, melt 1 tablespoon of the butter. Add the bacon and cook over moderate heat until crisp, 5 minutes. Transfer all but 1 tablespoon of the bacon to a plate. Pour the orange juice into the skillet and boil over high heat until reduced to 1/4 cup, about 4 minutes. Stir in the remaining 2 tablespoons of butter. Add the orange zest and the chard, season with salt and stir to coat. Transfer to a bowl, top with the reserved bacon and serve.


courtesy of: Marcia Kiesel, "Bargain Bordeaux & Luxurious Dinners: Right Bank," Food & Wine, February 2008

1334. PEANUT BUTTER, JELLY and BACON WAFFLE-WICH

makes 5 servings


10 strips bacon
8 oz. whipped cream cheese
2 tablespoons honey
1 teaspoon orange zest
1/2 cup peanut butter
10 waffles
1/3 cup strawberry preserves
3 bananas, sliced

In a medium mixing bowl, combine cream cheese, honey, orange zest, and peanut butter. Mix until well incorporated. Heat bacon according to package instructions. To build a waffle sandwich, toast 2 waffles until golden brown. Spread peanut butter cream cheese mixture onto 5 waffles. Top with strawberry preserves, 2 bacon strips and banana slices. Top with remaining waffles and serve.


courtesy of: Alan's Kitchen, Alan's Kitchen Foundation, Inc., PO Box 498, Litchfield Park, Arizona 85340-0498

1310. BUTTERMILK BACON PRALINES

1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup buttermilk
1 tablespoon light corn syrup
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
4 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1 cup chopped pecans
1 cup whole pecans
1/2 teaspoon orange zest
4 slices bacon, cooked crisp and crumbled-make using the microwave for crispier bacon.

Again using a heavy bottomed deep saucepan, combine the sugars, buttermilk, baking soda and salt. Cook slowly over medium to medium high heat for about 20 minutes till the thermometer measures 240 degrees.

Remove from the heat and add the butter, vanilla, pecans, orange zest and bacon. Beat the mixture like the dickens using a wooden spoon until it gets smooth and creamy. Just be careful as the mixture is hot and you dont’ want to burn yourself. Drop by teaspoons onto waxed paper or a silicone mat. Let stand for about 30 minutes till cool and firm. Store in an airtight container with wax paper between layers.


courtesy of: Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook, by Martha Hall Foose | A Yankee in a Southern Kitchen

890. ROAST PHEASANT with BACON and WHISKEY CUMBERLAND SAUCE

1/4 cup Scotch whiskey
2 oranges, cut into 1/8ths
4 sprigs fresh thyme
2 (2 to 2 1/2-pound) pheasants
Salt
Freshly ground black pepper
6 slices bacon, halved

Whiskey-Cumberland Sauce:
1 cup Scotch whiskey
1/2 cup fresh orange juice
2 tablespoons grated orange zest
1 cup red currant jelly
1/4 teaspoon salt
Pinch cayenne

Serving suggestion: Wild rice

For the pheasant: Preheat oven to 375 degrees F.

In a bowl, toss the oranges with 3 tablespoons of the whisky. Rub the pheasants with the remaining 1 tablespoon of whisky and lightly season with salt and pepper. Stuff each pheasant with the oranges and 1 sprig of fresh thyme, and close the cavities with skewers. Wrap the breast of each pheasant with the bacon and set in a roasting pan. Roast the pheasants until an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F., about 45 minutes. Remove from the oven and let stand 10 minutes.

For the Whiskey Cumberland Sauce: In a medium saucepan, combine the whisky, orange juice, and orange zest, and bring to a boil. Lower the heat and simmer, stirring occasionally, until reduced by 50 percent in volume to about 3/4 cup. Add the currant jelly, salt, and cayenne, and stir well.

Cook until thickened, about 2 to 3 minutes. Remove from the heat and pour into a decorative bowl. Cool slightly before serving.

Remove the bacon from the pheasant breasts, if desired, and cut each bird in half. Discard the oranges and thyme in the cavity. Serve hot with Whisky-Cumberland Sauce and wild rice.


courtesy of: Emeril Lagasse, "Single Malt Whiskey," Emeril Live,, 2001

859. STIR FRY RICE with SMOKED BACON

1 cup raw jasmine rice (white), cooked
4 slices smoked bacon, diced
1 teaspoon chopped ginger
1 teaspoon orange zest
1/2 cup butternut squash, small diced, blanched
1/2 cup carrot, small diced, blanched
1/2 cup turnip, small diced, blanched
5 scallions, sliced
2 tablespoons soy sauce
2 eggs, beaten
salt & pepper to taste

Cook bacon in a large sauté pan, add ginger, orange zest, all vegetables, and soy sauce. Stir in cooked rice. Sauté until warm. Whisk in the beaten eggs. Cook and stir a few minutes until eggs are set. Season to taste and serve.


courtesy of: Lowell Farms, El Campo, Texas

736. OVEN-FRIED POTATO and SWEET POTATO CHIPS with CREAMY OVEN-COOKED BACON DIP

yields about 1 1/2 cups


1/4 cup olive oil
1 (6 to 8-ounce)medium Idaho potato
1 (6 to 8-ounce) medium sweet potato, peeled
1 teaspoon kosher salt
1 teaspoon finely chopped rosemary
1 teaspoon very finely grated lemon zest
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1 teaspoon very finely grated orange zest
1 teaspoon sugar
1/8 teaspoon grated nutmeg
1/8 teaspoon ground ginger
Creamy Oven-Cooked Bacon Dip, recipe follows

Preheat the oven to 400 degrees F. Using a pastry brush, lightly grease 2 large baking sheets with 1 teaspoon of oil each and set aside.

Using a mandoline slicer, or heavy, sharp knife, cut the potatoes and sweet potatoes as thinly as possible. On 1 baking sheet, arrange the cut potatoes in 1 layer. On the second sheet, arrange the cut sweet potatoes in 1 layer. With a pastry brush, lightly coat the top side of both potatoes with the olive oil. Bake until golden and crisp, rotating the pans halfway through the cooking time, about 10 minutes. Remove from the oven.
While the potatoes are cooking, In a small bowl, combine the salt, rosemary, lemon zest, and black pepper.

In another bowl, combine the cinnamon, orange zest, sugar, nutmeg, and ginger.

Remove the potatoes from the oven and transfer to paper towels. While still warm, sprinkle the potatoes with the lemon salt mixture, and the sweet potatoes with the cinnamon mixture. Serve warm or at room temperature with the Creamy Oven Cooked Bacon Dip.


Creamy Oven-Cooked Bacon Dip:
8 slices bacon
6 ounces cream cheese
1/2 cup sour cream
1/4 cup plus 1 tablespoon chopped fresh chives
2 tablespoons prepared horseradish
1/2 teaspoon fresh lemon juice
1/4 teaspoon salt
Hot pepper sauce, to taste

Preheat the oven to 350 degrees F.

Arrange the bacon in a layer on a broiler rack set over the broiler pan. Bake until crisp and brown, 15 to 20 minutes. Remove from the oven and drain on paper towels. When cool enough to handle, crumble or chop into small pieces.

In a bowl, cream together the remaining ingredients. Add the crumbled bacon and mix. Cover and refrigerate until chilled, about 1 hour.
Serve with the oven baked potato chips.


courtesy of: Emeril Lagasse, "Baked, Not Fried," Emeril Live 2002

107. APPLE SPICE CAKE with CHEDDAR BACON CRUMBLE and MAPLE PECAN ICE CREAM

yields 8 servings


Apple filling:
8 Gala apples
½ cup sugar
2 cups cider
1 vanilla bean
2 cinnamon sticks

Cake:
2 cups cake flour
1 cup sugar
2 Tablespoons brown sugar
1 ½ teaspoons baking powder
1 Tablespoon cinnamon
1 vanilla bean
1 orange zest
Pinch fresh nutmeg
Pinch of salt
5 eggs
1 Tablespoon lavender honey
7 ounces melted butter

Streusel:
9 ounces butter
1 ¾ cups brown sugar
2 ½ cups cake flour
1 cup almond flour
1 Tablespoon cinnamon

Pecan pralines:
1 pound pecans
½ cup water
1 ¾ cups sugar
1 teaspoon of cinnamon

Ice cream:
5 cups maple syrup
1 quart cream
2 quarts milk
20 yolks
½ cup trimoline

Garnish:
1/2 cup grated cheddar cheese
2 slices thick-cut bacon, roasted crisp and crumbled
Maple syrup

For apple filling: Cut the apples into a ½-inch dice and let rest unwrapped in the refrigerator overnight to partially dehydrate. The next day, combine the apples with sugar, cider, vanilla bean and cinnamon sticks and arrange in a roasting pan. Cover with foil and roast at 350°F until the apples are soft and tender but not falling apart.

For cake: In a large bowl, mix all the dry ingredients together. Add the eggs and honey, and slowly add the butter to incorporate. Pour batter into a half sheet pan and let rest overnight. The following day, preheat oven to 350°F and bake until cake springs back lightly when touched, about 10 minutes. Cool completely and then cut cake into discs using a 3-inch cookie cutter.

For streusel: In an electric stand mixer fitted with the paddle attachment, mix all ingredients together until large chunks form. Spread out streusel in a half sheet pan, cover with plastic wrap and let rest in the freezer overnight. The following day, preheat oven to 325°F and bake until golden brown, about 10 minutes.

For the pecan pralines: Place the pecans, water and sugar in a large pot and let mixture come to a boil, stirring occasionally. Continue to stir vigorously as water evaporates and crystals of sugar begin to form. When the crystals start to melt to caramel remove from heat, stir in the cinnamon and pour out onto a baking pan to cool. Chop pralines into bits and store in an airtight container.

For ice cream: Reduce the maple syrup by half in a large, heavy-bottomed saucepot over medium heat. Deglaze with the cream. Add the milk and bring back to a boil. In a large bowl, whisk egg yolks and trimoline. Pour some of the hot cream mixture into the eggs, whisking constantly to combine. Place tempered eggs into the remaining hot cream mixture, whisking constantly until mixture coast the back of a wooden spoon. Strain custard through a fine mesh strainer and chill overnight. Process in an ice cream maker according to manufacturer’s instructions. Stir in pecan pralines into the freshly run ice cream and reserve in the freezer.

To assemble: Place a piece of cake into the bottom of a 3-inch ring mold. Top with some of the apple filling and press to remove the liquid until you have a nice, compact mold. Top with some streusel and grated cheddar cheese. Place in a 350°F oven to melt the cheese and heat through. Unmold onto a plate. Garnish each plate with a scoop of maple ice cream, a drizzle of maple syrup, and bits of crumbled bacon.


courtesy of: Chef Nicole Kaplan, Eleven Madison Park, New York, New York