3695. BACON and GOLDEN RAISIN PILAF

serves four


200 grams (7 oz) long grain white rice
300 grams (10 oz) smoked bacon
1 small tube of saffron, or 1 cube of saffron stock
ground red pepper
salt to taste
1 small packet of golden raisins

Cut the bacon into small strips and stir fry them in a pan (using the fats as oil). After about 5 to 10 minutes when the bacon is more or less cooked, add in the ground red pepper. Add in the rice and stir for a while to let the rice absorb the flavours. Add in saffron and 2 cups of water initially, stirring every once in a while. As rice cooks, add as much more water as needed, but in small portions each time until rice achieves consistency you like. Once rice is cooked, add in golden raisins, and stir to make sure they are distributed evenly. Chop parsley and spring onions for garnish.


bacon recipe source: Felicia Lim, Dish by Dish (@_dishbydish), August 11, 2012

3468. ROASTED STRIPED BASS with BACON, MUSSELS, and SHRIMP

yields six servings


2 tablespoons good olive oil

1 cup chopped yellow onions
2 ounces bacon, diced
1 tablespoon chopped garlic
1 (28-ounce) can plum tomatoes, drained and diced
1 teaspoon saffron threads
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine
1/4 cup Pernod, optional
1 (2 to 3-pound) striped bass fillet, skin removed
1 pound large shrimp, shelled and deveined
24 mussels, cleaned and debearded
2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 350 degrees F.

Heat the oil in a medium saute pan and saute the onion and pancetta over medium-low heat for 10 minutes, or until the onion is translucent. Add the garlic and cook for 1 more minute. Add the tomatoes, saffron, salt, pepper, white wine, and Pernod, if using, and simmer over medium heat for 5 minutes.

Meanwhile, lay the fish in a 10-by-14-inch baking dish and sprinkle with salt and pepper. Add the shrimp and mussels to the dish. Pour the sauce over the seafood and bake uncovered for 20 to 30 minutes, until the fish and shrimp are cooked through and the mussels are open. Sprinkle with parsley and serve. 


bacon recipe source: "Friends of Friends" episode, Barefoot Contessa; Food Network

3416. OYSTER STEW with SAFFRON, LEEKS and BACON

serves four


1 cup dry white wine

2 tablespoons minced shallots

8 saffron threads

2 slices bacon, cut into 1/4-inch dice

1 leek, thinly sliced

1 1/2 cups heavy cream

2 tablespoons unsalted butter

24 oysters, shucked (reserve their liquor)

Kosher salt and freshly ground black pepper to taste

Dash of paprika

 

Combine the wine, shallots, and saffron in a 4-quart saucepan over medium-low heat and simmer gently until the liquid is reduced by half. Meanwhile, cook the bacon in an 8-inch skillet until it is crispy, then pour off all but 1 tablespoon of the fat. Add the leeks to the bacon and gently cook until softened. Add the bacon mixture to the reduced wine. Add the cream, butter, and the liquor from the oysters and simmer for 12 to 15 minutes. Add the oysters and simmer until they just begin to curl, about 2 minutes. Season with salt and pepper and garnish with paprika. Serve hot.

 

 

bacon recipe source: Recipes from Home, by Barbara Shinn and David Page (Artisan, 2001); on FreshDirect.com

2627. BAKED SEA BREAM with BACON, TOMATOES and CORIANDER

serves four


4 large potatoes, about 1kg/2lb. 4 oz.
2 garlic cloves, finely chopped
pinch dried chilli flakes
pinch saffron
1 bunch coriander, roughly chopped
4 whole sea bream, cleaned and gutted
1 tablespoon olive oil, plus extra for greasing
juice 2 limes
125ml white wine
handful sundried tomatoes
handful pine nuts, toasted
4 thin slices smoked streaky bacon  

Heat the oven to 200C/180C fan/gas 6. Slice the potatoes thinly, put in a large saucepan and cover with cold salted water. Bring to the boil and drain, then lay onto the base of a lightly oiled large baking tray. Scatter over the garlic, chilli, saffron and a little of the coriander. 

Slash the fish through the flesh down to the bone - this allows it to cook evenly and quicker than normal. Season and rub with the olive oil. Lay the fish on the potatoes and top with the lime juice, wine, tomatoes and pine nuts. Lay the pancetta slices over the fish and bake for 20-25 mins or until the fish is cooked through. Check by pulling out one of the fins on the back, it should come away easily. Serve the fish scattered with the remaining coriander.


bacon recipe courtesy of: Matt Tebbutt, Good Food magazine, July 2010

2181. BRAISED ARTICHOKES with BACON and BLACK TRUMPET MUSHROOMS

serves 2-4


8 large artichokes
juice of 4 lemons
2 tablespoons olive oil
6 oz. applewood-smoked slab bacon, cut into 1/2-inch pieces
4 shallots, sliced
2 carrots, cut into 1/4-inch slices
5 cloves garlic, minced
2 sprigs thyme
2 bay leaves
pinch of saffron threads
1 cup white wine
2 cups chicken or vegetable stock
1/4 lb. black trumpet mushrooms
2 tablespoons unsalted butter
2 tablespoons chopped fresh flat-leaf parsley

To clean the artichokes, fill a large bowl with 4 quarts of cold water and add the lemon juice. Peel of the outer leaves of the artichokes and use a paring knife to trim the base of the stem. Cut around the outside of the artichoke near the base. Continue trimming the base to remove all of the hard green outer parts. Since along the pointed top of the artichoke, exposing the choke about 1/4 inch above the top of the base. Use a tablespoon to scoop out the fuzzy choke, and place the cleaned artichoke heart into the lemon water. Depending on how quickly you work with the artichokes, they may begin to oxidize. This will be less noticeable once they are cooked.

Heat the olive oil in a wide saute pan over low heat. Add the bacon pieces and cook until the fat begins to render. Add the shallots, carrot, garlic, thyme, bay leaves, and saffron. Continue cooking on low heat for 5 to 10 minutes to soften the ingredients, and but don't let them caramelize.

Add the cleaned artichokes and increase the heat to medium. Stir in the white wine and simmer for 2 to 3 minutes. Add the chicken stock and mushrooms and simmer gently until the artichokes are tender, about 30 minutes.

Remove the artichokes from the pan and set aside. Increase the heat to medium-high and simmer the liquid until it is reduced by two-thirds. Add the butter and parsley and reduce for 5 more minutes. Remove the sauce from the heat and let it rest for 5 minutes, then pour it over the artichokes and serve.


bacon recipe courtesy of: Executive Chef Jason Berthold, Rn74, 301 Mission Street # Rn74, San Francisco, California 94105-6665, (415) 543-7474 | I Love Bacon! by Jayne Rockmill. Andrews McMeel, 2010

1962. DOUBLE CHICKEN CLUB SANDWICH with BACON and SAFFRON AIOLI

makes 4 servings


Pinch of saffron threads, crumbled (4 to 5 threads)
2 teaspoons warm water
1/2 cup reduced-fat mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
Ground black pepper, to taste
6 ounces bacon
8 slices whole-grain sandwich bread
8 ounces sliced cooked chicken breast
2 cups arugula or leaf lettuce
1 large tomato, sliced
1/2 small avocado, sliced (optional)

In a small bowl, combine the saffron and warm water. Let stand for 5 minutes.

In a blender or mini food processor, combine the saffron mixture, mayonnaise, lemon juice, mustard and garlic, then blend until smooth. Season with pepper to taste. Set aside. The aioli can be store, covered, in the refrigerator, for up to 1 week.

Cook the bacon according to package instructions. Toast the bread.
To assemble the sandwiches, spread some of the saffron aioli on each piece of toast. Divide the bacon, sliced chicken breast, arugula (or lettuce), tomato and avocado (if using) among 4 slices of toast; top with the remaining toast.


bacon recipe courtesy of: Jim Romanoff, for the Associated Press | The Seattle Times, July 27, 2010

1961. TAGLIATELLE with SAFFRON, BACON and PEAS

serves two


few slices of bacon
1 pinch of saffron
olive oil
1 garlic clove
200 ml of white wine
2 tbsp of mascarpone
1 lemon, zested
150 grams frozen peas, defrosted
100 grams tagliatelle
basil, chopped to serve
freshly grated parmesan

In a non stick frying pan (preferably a deep one) heat the olive oil and cook the garlic and the bacon until golden. Crush the saffron in a small bowl and add 1 tbsp of boiling water. Allow to sit for 1 minute and then add to the pan. Pour in the wine and season well.

Reduce by half and then add the mascarpone, lemon and peas and heat through. Cook the pasta according to package instructions. Drain well and add to the pan with the sauce. Serve with basil and grate some fresh parmesan on top.


bacon recipe courtesy of: Simone van den Berg, Junglefrog Cooking, February 24, 2010

1557. CHICKEN, BEEF and BACON SOUP with SAFFRON

3 1/3 lb beef silverside
1 fat boiling fowl
1 1/2 lb gammon
1 salt
1 black pepper; freshly ground
4 carrots
4 leeks
2 small turnips
3 onions

Le Mourtayrol
1/2 teaspoon saffron
1 loaf french bread
2 tablespoon olive oil

Put the silverside, chicken and gammon into a large pot. Cover generously with water. Add a little salt, but not too much as the gammon is salty, and plenty of pepper. Bring slowly to the boil. Skim off the scum and add the whole vegetables. Reduce the heat, partly cover the pot and gently simmer, with just the occasional bubble bursting on the surface, for 4 hours. After 2 1/2 hours remove 1 pint of stock from the pot, add the saffron to it and leave it to infuse for 20 minutes. Meanwhile, cut the bread into slices, toast them lightly and arrange them in a stoneware pot or in a heavy casserole. Pour on the stock and saffron, cover the pot and cook gently for 1 hour either on top of the stove, using a heat diffuser, or in a moderately low oven. Stir occasionally so that the bread dissolves into a creamy yellow paste. If it becomes too dry, add a little more stock from the pot. Finally stir in the oil. Remove the meats and the vegetables from the soup to serve later as the main course. Strain the soup and ladle it into individual soup bowls. Add a large spoonful of the mourtayrol to each bowl and serve.


bacon recipe courtesy of: Buanzo's Recipe Website

1556. LUMP CRABMEAT REMICK with BACON and SAFFRON RICE PILAF

yields six servings


1 tablespoon butter
1 tablespoon olive oil
1/2 cup minced onions
1/4 cup minced green bell peppers
1/4 cup minced celery
salt
freshly ground white pepper
2 teaspoons chopped garlic
2 pinches of saffron threads
1 cup long-grain white rice
2 cups chicken stock
6 ounces bacon, chopped
1 large egg
1 tablespoon chopped garlic
3 tablespoons ketchup
3 tablespoons finely chopped fresh parsley leaves
2 teaspoon dry mustard
1 tablespoon paprika
1/4 cup tarragon vinegar
hot pepper sauce, to taste
1 cup vegetables oil
1 pound lump crabmeat, picked over for shells and cartilage
6 lemon twists

Preheat the oven to 400 degrees F. Butter 6 individual round au gratin ramekins and place on a baking sheet. Heat the oil in a large skillet over medium heat. Add the onions, bell peppers, and celery. Season with salt and pepper. Cook, stirring, for 1 minute. Add the garlic and saffron, and continue to cook, stirring, for 1 minute. Add the rice and stock. Cover and cook for 20 minutes, or until the water is completely absorbed. (This makes about 3 cups of cooked rice.) Remove from the heat and set aside.

Cook the bacon in a small skillet over medium heat until crispy, 6 to 8 minutes. Remove, drain on paper towels, and set aside. In a food processor fitted with a metal blade, combine the egg, garlic, ketchup, 2 tablespoons of the parsley, the dry mustard, paprika and vinegar. Process until smooth. Season with hot pepper sauce, salt and pepper. With the machine running, slowly add the oil in a steady stream. Season with salt and pepper.

To assemble, spoon 1/2 cup of the rice filling evenly over the ramekins. Season the crabmeat with salt and pepper. Place a sixth of the crabmeat over each ramekin of rice filling. Spread the Remick dressing evenly over each ramekin of crabmeat. Place in the oven and cook for 6 to 8 minutes or until the top is golden and bubbly. Remove from the oven and garnish with the crispy bacon, the remaining parsley, and lemon twists.


bacon recipe courtesy of: Emeril Lagasse, Emeril Live

1477. COD CHOWDER with BACON, SAFFRON and FINGERLING POTATOES

makes 6 servings


4 thick-cut slices bacon (about 1/4 pound), cut into 2-inch pieces
1 1/2 cups chopped leeks (white and pale green parts only; about 2 leeks)
3 8-ounce bottles clam juice
1 pound fingerling or baby Dutch yellow potatoes, cut crosswise into 1/4-inch-thick rounds
1/2 cup water
1 teaspoon chopped fresh thyme
1/2 teaspoon crumbled saffron threads
1/2 cup whipping cream
6 5-ounce cod fillets

Cook bacon in heavy large pot over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Add leeks to same pot. Cover and cook until leeks are very tender, stirring frequently, about 4 minutes. Add clam juice, potatoes, 1/2 cup water, thyme, and saffron. Bring to boil; reduce heat to medium and cover. Simmer until potatoes are just tender, stirring occasionally, about 7 minutes. Stir in cream and reserved bacon. Season chowder to taste with salt and pepper.

Sprinkle cod with salt and pepper; place atop chowder. Cover and cook until cod is opaque in center, about 10 minutes.

Using slotted spoon, transfer 1 cod fillet to each of 6 bowls. Ladle chowder over fish and serve.


bacon recipe courtesy of: Bon Appétit, October 2004

1452. BACON-WRAPPED MEATLOAF and BLACK TRUFFLE-SAFFRON MACARONI and CHEESE

Meatloaf

2 lbs ground meat (we used 1 lb of ground chuck, 80% lean, and 1 lb of spicy pork sausage)
2 slices of wheat bread, crumbled
2 eggs
2 tablespoons ketchup or to taste
1 large clove minced garlic
1 1/4 cup sliced onion (sweated)
2 tablespoons minced parsley
Worcestershire sauce to taste
cayenne pepper to taste
salt and black pepper to taste

Mix meat, eggs, breat, ketchup, garlic, parsley, Worcestershire sauce, cayenne pepper, salt, and black pepper with hands in a large bowl. Meanwhile, sweat onions until translucent but not brown. Allow onions to cool and add to meat-mixture. Cover bowl with plastic wrap and move to refrigerator.

—–

Black Truffle-Saffron Macaroni and Cheese

1 lb elbow macaroni
1 lb extra sharp cheddar cheese
4 oz Romano cheese
4 oz Asiago cheese
8 oz organic heavy cream
3 cups organic whole milk
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 small black truffle
pinch saffron threads
white pepper to taste
nutmeg to taste
salt and black pepper to taste

Boil macaroni in a large amount of salted water until al dente. Drain and rinse with cold water. Set aside. In a large saucepan, melt butter. Over medium-low heat, whisk flour into butter, making a roux. Whisk heavy cream and milk into roux until thoroughly combined. Add saffron. Add cheese slowly, whisking constantly. Adding the cheese too fast or slacking on the whisk will result in a gross, lumpy disaster. Add shaved truffle, nutmeg, salt, and pepper. Fold macaroni into cheese sauce.

—–

Bacon wrapped meatloaf and black truffle-saffron macaroni and cheese

Meatloaf (recipe above)
Black truffle-saffron macaroni and cheese (recipe above)
8 slices apple wood smoked bacon

Preheat oven to 375f. Lay bacon across the width of a loaf pan. The bacon should be long enough to drape over the sides of the pan while lying flat across the bottom. If this is unclear, see the picture below. Press a layer of meat into the bottom of the pan, on top of the bacon. This layer should fill exactly 1/3 of the loaf pan. Scoop some of the macaroni and cheese into the loaf pan, making sure to press out any air bubbles. This layer should also fill 1/3 of the loaf pan. Form a slab of meat in the approximate size and shape of the remaining 1/3 of the loaf pan. Transfer the slab to the loaf pan. Add or remove meat as necessary to ensure a snug fit. Fold strips of bacon back over the top of the meatloaf. Roast until internal temperature reads 160f.

Note: It may be necessary to pull the loaf out every 30 minutes or so to drain the fat. This keeps the loaf from turning into a greasy mess.


bacon recipe courtesy of: Beyond the Zero: The art and science of food, photography and web zen

1225. ROASTED COD wrapped in BACON with SAFFRON CRUSHED POTATOES and SAUCE VIERGE

serves one


For the cod
1 x 150g/5½oz cod fillet, skin removed
3 rashers smoked streaky bacon
1 tablespoon olive oil

For the saffron crushed potatoes
1 large potato, peeled and chopped
300ml/½ pint hot vegetable stock
pinch saffron strands
25g/1oz butter
salt and freshly ground black pepper

For the sauce vierge
1 tablespoon chopped fresh parsley
1 tomato, finely chopped
1 tablespoon olive oil
1 teaspoon white wine vinegar
salt and freshly ground black pepper

Preheat the oven to 350F. For the roasted cod, wrap the cod in the streaky bacon. Heat the oil in an ovenproof frying pan and fry the cod for 2-3 minutes on each side, until the bacon is lightly browned. Transfer to the oven and roast for five minutes, or until completely cooked through.

For the saffron crushed potatoes, place the potatoes into a pan with the vegetable stock and saffron. Bring to the boil and cook for eight minutes, or until the potatoes are tender. Drain, then return the potatoes to the pan. Add the butter, season well with salt and freshly ground black pepper and roughly crush.

For the sauce vierge, place all the sauce ingredients into a small bowl and mix together.

To serve, pile the crushed potatoes up on a serving plate, top with the cod and pour over the sauce.


courtesy of: Paul Rankin, Ready Steady Cook, BBC Food

1068. MACKEREL EGGY BREAD with BACON, WATERCRESS, RADISHES and SAFFRON AIOLI

serves 4


1–2 tablespoons vegetable oil
8 rashers smoked streaky bacon
100 grams watercress, washed and drained
12 radishes, quartered
250 grams smoked mackerel fillets, skinned and mashed with a fork
8 slices white bread, crusts removed
2 tomatoes, thinly sliced
2 large eggs
100ml single cream

Saffron Aioli
a pinch saffron threads
2 teaspoon lemon juice
1 garlic clove, finely chopped
1 large egg
150ml light olive oil or extra virgin rapeseed oil

For the aioli, put the saffron in a small bowl with the lemon juice and leave to soak for 5 minutes. Stir in the garlic and soak for a further 5 minutes. Separate the egg and add the yolk to the saffron mixture. Whisk this with a fork, then add half the white too. Whisk in the oil, ½ tsp at a time, until you’ve used up a quarter of the oil. Now add 1 tsp at a time until you’ve used half of it. Then slowly drizzle the rest in, whisking continuously, until it is all emulsified. If it looks as though the mixture will split, add 1 tsp hot water and whisk for 15 seconds. Season, cover tightly and put in the fridge.

Preheat the oven to 140°C/gas 1. Spread the mackerel thinly over the 8 slices of bread and lay the tomatoes on half of these. Press the remaining 4 slices of bread firmly on top. Whisk the eggs with the cream and a pinch of salt. Dip the mackerel sandwiches in the egg coating on both sides. Place on a tray. Pour over any excess eggy mixture. Heat a frying pan over a medium heat and add the oil. Fry the sandwiches in batches for 3–4 minutes each side, until golden. Place in the oven to keep warm. Wipe the pan and fry the bacon until crisp.

Place the eggy bread on warm plates. Top with the watercress, radish and bacon. Dollop with a spoonful of aioli and serve.


courtesy of: Waitrose, Waitrose Limited, Doncastle Road, Bracknell, Berkshire, RG12 8YA

941. WHITE BEAN, BACON and HALIBUT STEW

makes 4 servings


4 thick-cut bacon slices, chopped
1 cup sliced shallots
3 tablespoons extra-virgin olive oil
6 garlic cloves, chopped
1 14 1/2-ounce can petite diced tomatoes in juice
1 8-ounce bottle clam juice
1/3 cup dry white wine
1/2 teaspoon (scant) saffron threads
2 15-ounce cans small white beans, drained
1 1/2 pounds halibut fillets, cut into 1 1/2-inch chunks

Sauté bacon and shallots in large pot over medium-high heat until bacon is crisp, about 7 minutes. Add olive oil and garlic; stir 1 minute. Add tomatoes with juice, clam juice, wine, and saffron; bring to boil. Reduce heat; simmer 5 minutes. Add beans and fish; bring to simmer. Cover; simmer until fish is just opaque in center, about 5 minutes. Season stew to taste with salt and pepper.


courtesy of: Bon Appétit, December 2007

865. BACON-WRAPPED CHICKEN with RICE and MOLASSES COFFEE GLAZE

serves 6


1 tomato, sliced thin
1 white onion, sliced thin
1/4 cup olive oil
Salt and pepper to taste
3 sprigs of thyme, leaves removed
1 bottle mojo criollo marinade
6 boneless/skinless chicken breasts, cut through the side for stuffing
1/2 lb bacon, sliced

1 box basmati rice, follow instructions
2 large pinches of saffron threads

3 tomatillos
2 cups green peas, frozen
1 large red tomato, quartered
3 habaneros
1 onion, diced
Salt and pepper to taste
1/4 cup white vinegar
1/2 cup water

1 shallot
2 garlic cloves
1 small onion, diced
1 vanilla bean
2 cups black coffee
1 cup molasses
Cornstarch

Heat oven to 300 degrees. Arrange tomato and onion slices on a sheet of parchment paper. Season with drizzle of olive oil, salt and pepper, thyme leaves and mojo criollo. Bake until almost cooked through. Let cool. Cut almost through chicken breast from the side of the thickest part. Season with salt and pepper. Stuff tomato and onion into chicken breast. Wrap each chicken breast in one slice raw bacon.

Prepare rice using package directions and adding saffron.

Toss tomatillos, peas, tomato, habaneros, and onion in a drizzle of oil and salt and pepper. Roast for 15 minutes. Blend in mixer with vinegar and water.

In a saucepan, sauté shallot, garlic and onion with two slices bacon. Add sliced open vanilla bean, coffee, molasses and cornstarch. Cook down. Slurry about 1 tablespoon into sauce, strain and set aside.

In hot sauté pan in a drizzle of olive oil, sear chicken breast. Brown on both sides. Finish chicken in the oven.

Serve with rice and sauces.


courtesy of: Top Chef, Season 3: Miami / Bravo TV

46. OYSTER and BACON SANDWICH with HORSERADISH-YOGURT SAUCE

yields 4 Servings

1 Italian bread loaf

2 teaspoons olive oil
1 clove garlic, finely chopped
3 ounces, bacon
1 teaspoon chopped fresh tarragon leaves
½ cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon black pepper
15 ounces jar of shucked oysters, strained, liquid reserved
1 tablespoon chopped fresh parsley
2 tablespoon lemon juice
3 plum tomatoes, halved lengthwise

½ cup strained yogurt
1 teaspoon horseradish
A pinch of ground saffron
Reserved oyster juice

Slice open the Italian bread loaf down one side. Scoop out the center of the loaf, leaving ½ inch of bread all around.

The filling: Pour the oil into a large skillet and fry the garlic on medium heat for 30 seconds. Add the bacon and fry for 1 minute. Stir in the tarragon and remove from the heat.

Preheat the oven to 450F. Measure the flour, salt, and pepper into a plastic bag and shake to mix well. Put about 3 oysters into the bag at the same tome, shake until well coated, then lay on top of the cooked bacon mixture. When all the oysters are coated and in the skillet, return to the heat and fry for 3 minutes on each side. Sprinkle with the parsley, lemon juice and a small amount of pepper. Spoon into the hollowed out bread.

In the same skillet, fry the tomatoes for 1 minute on each side – just to soak up the pan juices. Place the tomatoes on top of the oysters, cut side down. Close the sandwich, wrap tightly with aluminum foil, place on a baking sheet and bake for 10 minutes. Open the foil and bake for 5 minutes to crisp the bread.

The sauce: While the loaf is baking, deglaze the skillet with the reserved oyster juices. Strain and mix the liquid with the strained yogurt, horseradish, and saffron.

Remove the loaf from the oven and place on a carving board. Open the sandwich and pour the creamy sauce over the oysters, and close. Cut into 6 serving pieces.


courtesy of: Graham Kerr’s Kitchen by Graham Kerr: G.P. Putnam’s Sons, 1994