3512. COLLARD GREENS, BLUE POTATO and BACON SALAD

makes 8 servings 

 

 

6 ounces thick-cut bacon, cut into 1/4-inch dice 

1 pound baby blue potatoes, quartered  

Kosher salt 

Freshly ground pepper  

1/2 cup chopped walnuts 

8 quail eggs

1/4 cup plus 2 tablespoons extra-virgin olive oil 

2 tablespoons apple cider vinegar  

1 tablespoon Dijon mustard 

pinch of sugar 

1 1/2 pounds young collard greens—stems discarded and leaves halved lengthwise and cut into 1/2-inch-thick ribbons  

4 ounces Stilton cheese, crumbled 

 

Preheat the oven to 400°. In a large skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels.  

 

On a large rimmed baking sheet, toss the quartered potatoes with the rendered bacon fat and season with salt and pepper. Roast for about 40 minutes, stirring once, until the potatoes are tender and browned. Let cool. 

 

Meanwhile, spread the walnuts in a pie plate. Bake for about 12 minutes, until golden and fragrant. Let cool slightly, then roughly chop the walnuts.  

 

In a small saucepan, cover the quail eggs with water. Bring to a boil and cook for 2 minutes. Drain the eggs and cool them under cold running water. Peel the eggs and cut them in half lengthwise. 

 

In a very large bowl, whisk the olive oil with the vinegar, mustard and sugar. Season the dressing with salt and pepper. Add the collards, bacon and potatoes and toss well. Scatter the toasted walnuts, eggs and Stilton on top and serve.

 

 

bacon recipe source: Melia Marden, Food & Wine, April 2014

3120. CRISPY BACON and HASH BROWN QUESADILLAS with FRIED QUAIL EGGS

yields eight servings


Crispy Bacon 
8 ounces thick-cut bacon, cut into lardons and cooked until golden brown

Hash Browns 
2 large Idaho potatoes, scrubbed
Salt and freshly ground black pepper
1/4 cup canola oil, divided
2 large Spanish onions, halved and thinly sliced
1 poblano chile, finely diced
1 tablespoon ancho chile powder
1 teaspoon paprika

Tomato Relish 
2 ripe beefsteak tomatoes or 4 ripe plum tomatoes, diced
1/2 red onion, halved and thinly sliced
1 jalapeno, finely diced
3 tablespoons finely chopped fresh cilantro

2 tablespoons fresh lime juice
2 tablespoon olive oil
2 teaspoons honey
Salt and freshly ground black pepper

Quesadilla
8 (6-inch) flour tortillas
2 1/2 cups grated Monterey Jack cheese
3 tablespoons canola oil
2 teaspoons ancho chile powder

Fried Quail Eggs 
4 tablespoons unsalted butter
8 quail eggs
Salt and freshly ground black pepper
2 tablespoons finely chopped fresh chives

Special equipment: Ramekins 

For the hash browns: Place potatoes in a medium pot of cold, salted water, bring to a boil and cook until fully cooked about 15 to 20 minutes. Drain, let cool slightly, and grate on a grater using the large holes. Heat 2 tablespoons oil or remaining bacon fat, in a large saute pan over medium heat and add the onions, season with salt and pepper and cook until golden brown and caramelized, stirring occasionally. Heat the remaining 2 tablespoons oil in a large nonstick saute pan over high heat, add the potatoes and cook until golden brown. Stir in the onions, poblano chile, ancho chile powder, paprika, and salt and pepper and cook until just warmed through.

For the tomato relish: Combine the diced tomatoes, red onion, jalapeno, cilantro, lime juice, olive oil, honey, salt, and black pepper in a bowl and let sit at room temperature for at least 15 minutes before serving.

For the quesadillas: Preheat the oven to 425 degrees F. Place 4 tortillas on a work surface and top with cheese, hash browns, and bacon. Cover with 4 more tortillas to make 4 2-layer quesadillas. Brush the tops with oil and sprinkle with the ancho powder. Transfer the quesadillas to a large baking sheet and bake in the oven until golden brown and cheese has melted, approximately 8 to 10 minutes. Remove from the oven, and cut each quesadilla into quarters.

For the quail eggs: Heat 2 tablespoons of the butter in a medium nonstick saute pan until it begins to shimmer. Crack each egg into a ramekin and carefully slide into the pan (cook 4 at a time). Season with salt and pepper and cook until the white has set and the yolk is slightly firm, carefully flip over and continue cooking for another minute.

Assembly: Top each quesadilla quarter with a fried quail egg and a few heaping tablespoons tomato relish and garnish with chopped chives. Arrange on a platter.


bacon recipe courtesy of: Bobby Flay, "Bite Size Brunch," Brunch at Bobby's, Cooking Channel TV

3079. BACON and EGG CANAPES

makes twelve


For the pastry
5½ oz plain flour

3½ oz cold butter, cut into cubes

1 free-range egg, beaten

For the bacon and egg filling

2 tablespoons sunflower oil

4 thin rashers rindless streaky bacon, cut into 2 inch strips

2 free-range eggs, hard boiled, peeled

4 tablespoons mayonnaise 

salt and fresh ground black pepper 

6 quails’ eggs, hard boiled, peeled

fresh rocket leaves

For the pastry pulse the flour and butter in a food processor until the mixture resembles breadcrumbs. With the motor running, add the beaten egg and blend until the mixture starts to come together in a ball. Shape the dough into a ball and flatten slightly. Roll the pastry out on a floured work surface, and using a 3-inch cutter, cut out 12 rounds. Use them to line a 12 hole muffin tin. Prick the base of the pastry with a fork, and freeze for one hour. Preheat the oven to 400F. Bake the pastry cases for 15-18 minutes or until lightly browned and cooked through. Remove from the oven and transfer to a wire rack to cool. For the bacon and egg filling, heat the oil in a small non-stick frying pan and fry the bacon over a medium heat for 1-2 minutes on each side until crisp. Drain on kitchen paper. Mash the hens’ eggs with the mayonnaise, adding salt and freshly ground black pepper to taste. Spoon the mixture into the pastry cases. Cut the quails’ eggs in half and place on top. Add a strip of bacon to each one and garnish the canapés with rocket leaves.

bacon recipe courtesy of: The Hairy Bikers, The Hairy Bikers' Christmas Party, BBC-Food

2590. PEPPERED BACON and QUAIL EGG BREAKFAST SANDWICH

makes one sandwich


2 strips peppered bacon
10-12 quail eggs
brioche roll or roll of choice
fresh chives or micro chives for garnish (optional)

Get a seasoned cast-iron skillet or sauté pan hot on the stove. Mince the bacon and add to a pan over medium heat briefly to render out some of the remaining fat. Crack the quail eggs into a bowl. Gently pour in the quail eggs and season with salt and pepper. Once the egg whites have set, flip them as one piece with a spatula. Cook briefly until the yolks are cooked to your preference. Cut the egg “patty” as necessary to get it to fit in the bun.  If desired, garnish with chives or micro chives. Serve.


bacon recipe courtesy of: Matthew, for MarxFoods.com, 111 W. John Street, #144, Seattle, Washington 98119, June 18, 2011

1702. GOLDEN STUFFED CHICKEN with BACON, QUAIL'S EGGS and BLACK PUDDING

serves two


For the stuffing
1 shallots, finely chopped
50 grams pork sausage meat
4 basil

For the chicken and bacon
2 x 175 grams corn fed chicken breast supremes
1 tablespoon olive oil
6 slices bacon

For the mashed potato
2 potatoes
2 teaspoons butter
2-3 tablespoons hot milk
salt and black pepper

For the eggs
6 slices black pudding
1 tablespoon olive oil
6 quail's eggs

For the mange tout
50 grams mangetout, shredded
1 teaspoon ginger, finely chopped
2 tablespoons sherry vinegar
6 tablespoons extra virgin olive oil

For the garnish
few sprigs chervil

Preheat the oven to 180C/gas 4. For the stuffing; combine the shallot, sausage meat and shredded basil. Fill the stuffing into the pocket between the skin and the chicken supreme meat.

Heat the olive oil in an ovenproof frying pan and seal the chicken, on both sides, until golden brown. Season well and continue cooking the chicken in the oven for about 10 minutes, until cooked through.

While the chicken is in the oven, stretch the bacon rashers out using the back of a knife - this helps stop them from shrinking as they bake. Lay them on a baking tray and cook in the oven at the same time and temperature as the chicken for about 8 minutes, until crisp.

Peel the potatoes and boil until tender, before draining. Mash well and beat in the butter and milk. Shape into quenelles (small ovals, about 2cm in length) and keep warm.

Warm the black pudding in a frying pan and set aside. Heat the olive oil in the same frying pan and fry the quail eggs until just set. Trim the cooked eggs so that they're the same size as the black pudding, and place on top of each slice.

In the same pan, fry the mangetout and ginger for about 30 seconds. Spoon onto plates and dress with the vinegar and oil.

Arrange the quail eggs and black pudding on plates. Surround with the bacon, chicken, quenelles and mangetout. Scatter over the chervil and shitzu shoots before serving.


bacon recipe courtesy of: Andrew Nutter, Market Kitchen, Good Food Channel, UKTV

1665. APPLE, BACON and BLACK PUDDING SALAD with GRIBICHE DRESSING

serves four


1 apple, de-cored and cut into rounds
8 rashers of streaky bacon
handful mixed leaves
8 slices black pudding
4 quails' eggs

For the gribiche dressing:
2 teaspoons of capers
2 teaspoons of gherkins, finely chopped
2 teaspoons of balsamic vinegar
1 tablespoon olive oil
2 teaspoons of red onion, finely chopped

Pan-fry the apple, black pudding and bacon rashers. Then place the apple on a plate and layer it using leaves, black pudding, bacon and then more black pudding. Finally fry the quails' eggs and place on top of the layered salad.

To make the dressing mix the capers, gherkins, balsamic vinegar, olive oil and red onion and drizzle over the apple, bacon and black pudding salad.


bacon recipe courtesy of: Paul Merrett, Saturday Kitchen, BBC Food

1550. SEARED HAKE with LENTILS, BACON, OYSTER MUSHROOMS and MUSTARD EMULSION

makes 6 servings


7 tablespoons grapeseed oil
1/2 cup bacon, diced
6 tablespoons butter
1/2 cup carrot, diced
1/2 cup shallots, diced
1/2 cup leek, whites only diced
1/2 cup celery root, diced
2 garlic cloves, diced
1 pound le puy lentils, soaked in water over night, strained and blanched
salt, pepper, sugar and cayenne for seasoning
1 ounce balsamic vinegar
3 cups chicken stock
1/2 cup white wine (dry)
1/2 ounce whole grain mustard
6 pieces hake (3 ounce each)
1 1/2 cups oyster mushrooms, sliced
1 1/2 ounce bacon strips
3 tablespoons toasted and chopped pecans
1 tablespoon parsley, chopped
6 quail eggs
Chervil for garnish

Make the lentils. Heat 2 tablespoons grapeseed oil in a pot and add the bacon, searing for 2 minutes. Add 1 tablespoon butter, carrots, shallots, leek, celery root and garlic and saute for another 2-3 minutes. Add the lentils and cook 1 minute more. Season with salt and pepper and deglaze with the balsamic vinegar. Let reduce for 3 minutes and add 2 cups chicken stock. Let it simmer for about 15 to 20 minutes.

Strain the liquid and combine with 1/4 of the lentils in a blender to make a lentil sauce. Pour the lentil sauce over the remaining lentils and let sit.

Make the Sauce Combine 1 cup chicken stock with white wine, salt, sugar and cayenne. Let simmer until it is reduced by 1/3; mix in 3 tablespoons butter to emulsify the sauce; finish with mustard. Reserve.

Make the fish. Season the fish with salt and cayenne. Heat up a frying pan, add 2 tablespoons grapeseed oil, and sear the fish for about 2 minutes on each side. Add 1 tablespoon butter to finish and remove from heat; let sit in the pan for 1 minute more then remove to a platter.

Make the Mushrooms. Heat a frying pan and add 2 tablespoons grapeseed oil. Add the mushrooms and bacon and saute for about 2 minutes. Add the pecans and season with salt and pepper. Finish with parsley and remove from heat.

Fry the quail eggs. Heat up a frying pan over medium heat. Add 1 tablespoon grapeseed oil and crack the eggs into the pan. Cook for 1 minute and remove.

Plating: Divide the lentil stew amongst 6 plates. Arrange a piece of fish and then top with a quail egg. Pour 1 spoonful of sauce around the lentils and garnish with chervil.


bacon recipe courtesy of: Chef Martin Brock, Behind The Burner

1095. QUAIL and QUAIL EGG TARTLETS with CONFIT ONIONS, TRUFFLES, BACON and WILD MUSHROOMS

makes 4 servings


4 quails
16 poached quail eggs
7 oz. chopped mushroom caps
3 1/2 oz. summer truffles and other mushrooms

Confit onions
4 onions, sliced
2 oz. bacon, in small pieces
3 1/2 oz. heavy cream
3 tablespoons butter
salt and pepper
vegetable oil

4 tartlet shells
8 oz. white flour
2 oz. butter
1 egg yolk
2 oz. water
2 tablespoons sugar
1 teaspoon salt

Making the pastry: Make the pastry 4 hours in advance so that it firms up and loses some of its elasticity. Rub the butter and flour together until crumbly. In a bowl, combine the other ingredients; gradually blend into the first butter/flour mixture. Roll into a ball; cover with plastic wrap and refrigerate. Roll out the pastry on a lightly floured surface. Line 4 well-buttered brioche molds with pastry. Refrigerate until completely chilled or until ready to use. Bake in a 325°F. oven for 15-20 minutes. Remove from the oven; cool and unmold.

Confit onions: Gently cook the onions in butter with a pinch of salt; drain in a strainer to remove the excess liquid and butter. Sauté the bacon bits in a few drops of oil until browned; drain. Pour the cream into the same skillet and reduce by half; add the onions and bacon; season with salt and pepper.

Preparing the quails and finishing: Roast the quails in a 400°F. oven for 6 minutes; let rest for 10 minutes; cut in half; debone the breast but leave the bone in the leg. Poach the quail eggs by breaking them into boiling water to which a little vinegar has been added. Remove with a strainer once the white begins to coagulate; refresh in cold water and set aside. Just before serving, reheat briefly by immersing them in boiling water for a few seconds with a strainer. Cook the spinach and drain. Divide among the tartlets. Sauté the mushrooms and summer truffles; season with salt and pepper; place on the spinach. Add a spoonful of confit onions and cover with 4 quail eggs. Garnish with boned quail and serve immediately.


courtesy of: Michael Caines, Gidleigh Park, Great Britain

920. BOILED BACON SHANK, BROAD BEANS and LOVAGE SALAD with CRISPY QUAIL EGG

serves 4


1 bacon shank
4 quail eggs
20 lovage leaves, picked
breadcrumbs
salt
cayenne pepper
flour
one beaten egg, with a dash of milk
75 grams pork fat, 1 cm cubes
100ml whipping cream
125 grams broad beans, cooked and picked
10 leaves flat-leaf parsley
300 grams mixed salad leaves
vinaigrette

Boil the bacon shank for at least two hours and reserve in the cooking liquor, to keep moist and finish cooking. Carefully poach quail eggs for one minute, refresh in iced water and drain - they should be firm but spongy. Mix breadcrumbs with a little finely chopped lovage, a pinch of salt and a good pinch of the cayenne. Dip quail eggs in the flour, then the beaten egg, then the breadcrumbs. Reserve for deep-frying. Shred the bacon into chunks, place in a saucepan with a little of the cooking liquor and warm through. Pan-fry the pork fat until golden to make little croûtons, and season. Make a lovage cream by bringing the cream to the boil, and add 10 of the lovage leaves and the parsley. Season, and blitz with a hand blender until bright green. Dress the salad leaves, add the warm pieces of bacon, beans, pork fat and the rest of the lovage, shredded. Place in centre of plate. Deep-fry the quail eggs until crispy and place on top of the salad. Spoon the lovage cream around.


courtesy of: James Mackenzie, chef-proprietor, Pipe and Glass Inn, South Dalton, East Yorkshire

626. BACON and AVOCADO KEDGEREE

serves 6


500ml chicken stock
1 1/2 cups long-grain rice
50g butter
1 onion, finely chopped
8 rashers rindless bacon, chopped
6 fresh curry leaves*
1/2 teaspoon ground cumin
2 teaspoons panch phora* (optional)
1/2 teaspoon paprika
Pinch of curry powder
4 tablespoons cream
2 avocados, cubed
3 tablespoons chopped fresh chives
4 hard-boiled hen or 12 quail eggs*, halved

Place the stock in a saucepan over high heat and bring to the boil. Reduce heat to medium and add the rice and 1 teaspoon of salt. Cook for 10 minutes or until tender. Drain and refresh under cold water. Set aside (this is best done the night before).

Heat the butter in a frying pan over medium heat and add the onion and bacon.

Cook, stirring, for 3-4 minutes or until onion is soft and bacon starts to crisp. Add the curry leaves, cumin, panch phora, paprika and the curry powder and cook for a further 30 seconds to allow the flavours to develop. Add the rice and cook, stirring, for about 1 minute to heat through. Add the cream and avocado and stir through 2 tablespoons of chives and the eggs.

Garnish with remaining chives and serve warm.


*Fresh curry leaves are available from good greengrocers. Panch phora is an Indian spice blend also known as "Indian five spices" and is available from specialist herb and spice stores. Quail eggs are available from farmers' markets and good delis.
Source


courtesy of: Valli Little, delicious., January 2002, p. 50