makes two servings
3 rashers bacon
½ bulb fennel, cored and trimmed
250 grams sockeye salmon fillets, no bones or skin
2 teaspoons olive oil
½ cup mayonnaise
¼ cup cilantro, chopped
1 teaspoon lemon juice
salt and pepper
buns
lettuce
red onion
Preheat the oven to 375° F.
Cut the bacon into ¼ strips and dice the fennel. Toss the bacon and fennel together in a small pan, and cook, stirring 3-4 times for 30 minutes, until the bacon is crisp and the fennel tender, but not brown.
Drain the bacon and fennel mixture on paper toweling. When completely cool, stir the mixture into the mayonnaise along with the cilantro and lemon juice. Refrigerate until ready to serve.
Cut the salmon into 1 to 2” cubes, toss with the olive oil, and season generously with salt and pepper.
In the bottom of a double boiler with a steamer insert, bring about 1” of water to the boil. Place the salmon in the steamer, ensuring no pieces overlap. Cover, reduce the heat to med. and steam for about 3 to 4 minutes, until the salmon is firm to the touch and just before beads of white fat appear on its surface (see note). Remove to a plate and cool completely.
Serve on soft rolls with lettuce, red onion and plenty of tartar sauce.
bacon recipe source: Theresa CarleSanders (@islandvittles), Island Vittles, August 28, 2012
Showing posts with label salmon. Show all posts
Showing posts with label salmon. Show all posts
Monday, February 22, 2016
Thursday, January 29, 2015
3552. PANCIT with BACON, SALMON and SHELLFISH
serves ~6
5-6 ounces of dried mung bean threads
dash of oil
12 oz. bacon, cut into strips
1-2 cups seafood mix (comes with shrimp, calamari, and mini scallops; frozen is fine)
5-7 cloves garlic, minced
1 medium onion, chopped or sliced
salt & pepper, to taste
1 tablespoon or so bouillon (vegetable, chicken, or beef)
3/4 cup water or broth (vegetable, chicken, or beef)
1-2 tablespoons tamari or soy sauce
1-2 tablespoons fish sauce aka patis (optional)
1-2 tablespoons Worcestershire sauce
8 ounces dried canton noodles
1/2-1 cup shiitake mushrooms, chopped
1/2 cup of celery, chopped
1/2-1 cup carrots, chopped
1 cup baby broccoli, chopped, stems and florets separated
1/2-1 cup snow peas or snap peas, left whole or cut into bite-sized pieces
2 cups cabbage, shredded
3 scallions, thinly sliced + more for garnish
1/4 cup parsley, chopped (optional)
2 (4-6 oz each) salmon fillets, skin on (pan-sear when ready to eat)
Soak mung bean threads in hot water for about 30 minutes. While soaking the bean threads, you can cook the other components. After the 30 minutes or until softened, drain and set aside.
Cook the bacon in a bit of oil until crispy. Set aside and save the bacon fat.
Using a dash of bacon fat, cook the seafood mix in the same pan as you cooked the bacon. Be careful not to over cook. When done, set aside on a plate.
In the same pan, sauté the onion and garlic, adding a tablespoon more bacon fat or oil if needed. Season with salt & pepper to taste. Mix in bouillon and continue to sauté for about 5 minutes or until onions have softened.
On medium heat, add the water or broth, soy sauce, fish sauce, and Worcestershire sauce. Let it come to a boil. Put the dried canton noodles on top and let it absorb the liquid. Keep tilting the pan and gently pressing on the noodles so that they soften. This will take 3 minutes or so.
After the canton noodles have softened, add the mushrooms, celery, carrots, and broccoli stems. Mix and let cook for a couple of minutes. Add more broth or water if needed.
Add the softened mung bean threads in addition to the snap peas. Mix and cook for a couple more minutes. Turn the heat off and add the cooked bacon (save a handful for garnish), cooked seafood, cabbage, scallions and parsley. Mix well. Adjust seasoning, adding more salt & pepper, soy sauce, fish sauce, or Worcestershire sauce if needed.
When ready to eat, make the pan-seared salmon. Let rest 5-10 minutes. Slice and add to the dish. Alternatively you can slice the raw salmon into bite sized pieces and stir-fry until brown on both sides and fully cooked. Garnish the dish with a little bacon, parsley, and scallions. Serve with calamansi, lemon, or lime.
bacon recipe source: David, food flavor fascination, June 13, 2013
5-6 ounces of dried mung bean threads
dash of oil
12 oz. bacon, cut into strips
1-2 cups seafood mix (comes with shrimp, calamari, and mini scallops; frozen is fine)
5-7 cloves garlic, minced
1 medium onion, chopped or sliced
salt & pepper, to taste
1 tablespoon or so bouillon (vegetable, chicken, or beef)
3/4 cup water or broth (vegetable, chicken, or beef)
1-2 tablespoons tamari or soy sauce
1-2 tablespoons fish sauce aka patis (optional)
1-2 tablespoons Worcestershire sauce
8 ounces dried canton noodles
1/2-1 cup shiitake mushrooms, chopped
1/2 cup of celery, chopped
1/2-1 cup carrots, chopped
1 cup baby broccoli, chopped, stems and florets separated
1/2-1 cup snow peas or snap peas, left whole or cut into bite-sized pieces
2 cups cabbage, shredded
3 scallions, thinly sliced + more for garnish
1/4 cup parsley, chopped (optional)
2 (4-6 oz each) salmon fillets, skin on (pan-sear when ready to eat)
Soak mung bean threads in hot water for about 30 minutes. While soaking the bean threads, you can cook the other components. After the 30 minutes or until softened, drain and set aside.
Cook the bacon in a bit of oil until crispy. Set aside and save the bacon fat.
Using a dash of bacon fat, cook the seafood mix in the same pan as you cooked the bacon. Be careful not to over cook. When done, set aside on a plate.
In the same pan, sauté the onion and garlic, adding a tablespoon more bacon fat or oil if needed. Season with salt & pepper to taste. Mix in bouillon and continue to sauté for about 5 minutes or until onions have softened.
On medium heat, add the water or broth, soy sauce, fish sauce, and Worcestershire sauce. Let it come to a boil. Put the dried canton noodles on top and let it absorb the liquid. Keep tilting the pan and gently pressing on the noodles so that they soften. This will take 3 minutes or so.
After the canton noodles have softened, add the mushrooms, celery, carrots, and broccoli stems. Mix and let cook for a couple of minutes. Add more broth or water if needed.
Add the softened mung bean threads in addition to the snap peas. Mix and cook for a couple more minutes. Turn the heat off and add the cooked bacon (save a handful for garnish), cooked seafood, cabbage, scallions and parsley. Mix well. Adjust seasoning, adding more salt & pepper, soy sauce, fish sauce, or Worcestershire sauce if needed.
When ready to eat, make the pan-seared salmon. Let rest 5-10 minutes. Slice and add to the dish. Alternatively you can slice the raw salmon into bite sized pieces and stir-fry until brown on both sides and fully cooked. Garnish the dish with a little bacon, parsley, and scallions. Serve with calamansi, lemon, or lime.
bacon recipe source: David, food flavor fascination, June 13, 2013
Wednesday, July 30, 2014
3369. SEARED SALMON with SWEET CORN and BACON SAUTE
serves four; serving size: 1/2 cup corn mixture and 1 fillet
Sunday, December 22, 2013
3149. SALMON cooked with FLAGEOLETS, BACON and RED WINE
makes four servings
4 pieces salmon fillet, preferably King, about 6 oz. each and 1 to 1 1/2 inches thick
salt
1 1/3 cups medium-bodied red wine, such as Sangiovese, Pinot Noir, or a light Merlot
3/4 cup chicken stock
3 oz. thickly-sliced bacon or braised bacon, cut into 1/4-inch strips
about 6 tablespoons unsalted butter, sliced and chilled
1/2 cup finely diced carrots (2 oz.)
1/2 cup finely diced celery (2 oz.)
1/2 cup finely diced yellow onions (2 oz.)
2 cups cooked flageolets, drained, cooking liquid reserved
a few sprigs of fresh thyme
1 bay leaf
Seasoning the salmon: [For the best flavor, do this several hours in advance]: Season the salmon evenly with salt. Cover loosely and refrigerate.
Cooking the salmon: Preheat the broiler. Position the rack about 6 inches from the element.
Place the wine in a small saucepan and reduce to about 1/3 cup. Add the chicken stock and return to a simmer. Turn off the heat.
Place the bacon in a 12- or 14-inch ovenproof skillet and lightly brown it in its own fat over medium heat. Reduce the heat slightly and pour off all but a film of the fat. Add about 2 tablespoons of the butter, the carrots, celery, onions, and 1 sprig of the thyme. Cook, stirring, until the vegetables are tender, about 6 minutes.
Add the flageolets, about 1 cup of the red wind-stock mixture, the bay leaf, another sprig of thyme, and about 3 tablespoons of the butter. Raise the heat to medium and swirl as the liquid comes to a simmer. Reduce the heat to low, add the salmon, and swirl and tilt the pan to baste the top of the fish. Make sure no beans, bacon, or bits of vegetables are perched on top of the fish, where they could burn. The pieces of fish should not be touching one another.
Place the pan under the broiler. Cook for about 6 or 7 minutes; the salmon should be quite rare and the whole surface of the dish should be sizzling and beginning to color. Watch closely; if the fish or beans threaten to char at any point, reduce the oven temperature to 500.
While the fish is cooking, set four plates in the oven to heat for a minute or so, then remove.
Transfer the pan to the stovetop. Using a spatula and tongs, transfer the salmon onto the warm plates, where it should reach medium-rare as you finish the sauce. Protect from drafts.
Set the pan over medium heat and bring to a simmer. Taste. If the liquid looks or tastes thin, simmer briefly to reduce and allow the starch from the beans to bind the sauce. If it seems winy, add a splash of the reserved bean cooking liquid. If you want more sauce, add the last splash of red wine-stock mixture and some bean liquid. Correct the salt. Reduce the heat and swirl in some or all of the remaining butter, to your taste.
Spoon the saucy beans over the waiting fish.
bacon recipe courtesy of: The Zuni Cafe Cookbook: A Compendium of Recipes & Cooking Lessons from San Francisco's Beloved Restaurant, by Judy Rodgers; NY: W.W. Norton & Company; pp. 325-326
4 pieces salmon fillet, preferably King, about 6 oz. each and 1 to 1 1/2 inches thick
salt
1 1/3 cups medium-bodied red wine, such as Sangiovese, Pinot Noir, or a light Merlot
3/4 cup chicken stock
3 oz. thickly-sliced bacon or braised bacon, cut into 1/4-inch strips
about 6 tablespoons unsalted butter, sliced and chilled
1/2 cup finely diced carrots (2 oz.)
1/2 cup finely diced celery (2 oz.)
1/2 cup finely diced yellow onions (2 oz.)
2 cups cooked flageolets, drained, cooking liquid reserved
a few sprigs of fresh thyme
1 bay leaf
Seasoning the salmon: [For the best flavor, do this several hours in advance]: Season the salmon evenly with salt. Cover loosely and refrigerate.
Cooking the salmon: Preheat the broiler. Position the rack about 6 inches from the element.
Place the wine in a small saucepan and reduce to about 1/3 cup. Add the chicken stock and return to a simmer. Turn off the heat.
Place the bacon in a 12- or 14-inch ovenproof skillet and lightly brown it in its own fat over medium heat. Reduce the heat slightly and pour off all but a film of the fat. Add about 2 tablespoons of the butter, the carrots, celery, onions, and 1 sprig of the thyme. Cook, stirring, until the vegetables are tender, about 6 minutes.
Add the flageolets, about 1 cup of the red wind-stock mixture, the bay leaf, another sprig of thyme, and about 3 tablespoons of the butter. Raise the heat to medium and swirl as the liquid comes to a simmer. Reduce the heat to low, add the salmon, and swirl and tilt the pan to baste the top of the fish. Make sure no beans, bacon, or bits of vegetables are perched on top of the fish, where they could burn. The pieces of fish should not be touching one another.
Place the pan under the broiler. Cook for about 6 or 7 minutes; the salmon should be quite rare and the whole surface of the dish should be sizzling and beginning to color. Watch closely; if the fish or beans threaten to char at any point, reduce the oven temperature to 500.
While the fish is cooking, set four plates in the oven to heat for a minute or so, then remove.
Transfer the pan to the stovetop. Using a spatula and tongs, transfer the salmon onto the warm plates, where it should reach medium-rare as you finish the sauce. Protect from drafts.
Set the pan over medium heat and bring to a simmer. Taste. If the liquid looks or tastes thin, simmer briefly to reduce and allow the starch from the beans to bind the sauce. If it seems winy, add a splash of the reserved bean cooking liquid. If you want more sauce, add the last splash of red wine-stock mixture and some bean liquid. Correct the salt. Reduce the heat and swirl in some or all of the remaining butter, to your taste.
Spoon the saucy beans over the waiting fish.
bacon recipe courtesy of: The Zuni Cafe Cookbook: A Compendium of Recipes & Cooking Lessons from San Francisco's Beloved Restaurant, by Judy Rodgers; NY: W.W. Norton & Company; pp. 325-326
Wednesday, October 30, 2013
3096. ROAST SALMON with RED WINE, BACON and VEGETABLE MIREPOIX
serves four
4 strips of bacon, diced
1 carrot
1 leek
1 celery stick
4 salmon fillets, 6 oz. each
salt and pepper, to taste
1/2 cup chicken stock
1/4 cup red wine
1 teaspoon fresh thyme, chopped (1/4 teaspoon dried)
1/2 tablespoon flour
2 teaspoons unsalted butter
Preheat oven to 450 degrees F. Fry bacon in a heavy skillet to remove fat and set aside. Make a mirepoix of the vegetables by finely dicing carrots, leek and celery to uniform cubes. Simmer vegetables until crisp tender and place a spoonful of vegetables on top of each fillet in an oiled baking pan. Roast in the oven until the center of the salmon is just pink, approximately 10 minutes.
While salmon is baking combine the stock, wine and thyme and bring to a boil. Reduce this by one half. Prepare a roux by kneading together the flour and butter, forming small balls. Add roux balls, one at a time to simmering sauce until it has reached the consistency of heavy cream. Add the diced bacon and serve over fillets.
bacon recipe courtesy of: Maritime Flavours: Guidebook & Cookbook, by Elaine Elliot and Virginia Lee, p. 61. Halifax and Boston: Formac Publishing Company Limited, 1997
4 strips of bacon, diced
1 carrot
1 leek
1 celery stick
4 salmon fillets, 6 oz. each
salt and pepper, to taste
1/2 cup chicken stock
1/4 cup red wine
1 teaspoon fresh thyme, chopped (1/4 teaspoon dried)
1/2 tablespoon flour
2 teaspoons unsalted butter
Preheat oven to 450 degrees F. Fry bacon in a heavy skillet to remove fat and set aside. Make a mirepoix of the vegetables by finely dicing carrots, leek and celery to uniform cubes. Simmer vegetables until crisp tender and place a spoonful of vegetables on top of each fillet in an oiled baking pan. Roast in the oven until the center of the salmon is just pink, approximately 10 minutes.
While salmon is baking combine the stock, wine and thyme and bring to a boil. Reduce this by one half. Prepare a roux by kneading together the flour and butter, forming small balls. Add roux balls, one at a time to simmering sauce until it has reached the consistency of heavy cream. Add the diced bacon and serve over fillets.
bacon recipe courtesy of: Maritime Flavours: Guidebook & Cookbook, by Elaine Elliot and Virginia Lee, p. 61. Halifax and Boston: Formac Publishing Company Limited, 1997
Monday, October 28, 2013
3094. SEAFOOD CHOWDER with BACON, DILLISK and CARRAGEEN (SEAWEED)
serves 6-8
1 lb. pollock, cod, or other white fish fillets
8 oz. shellfish (mussels, cockles, prawns)
4 oz. salmon, cubed
1/4 stick butter
2 oz. streaky bacon, cut into matchstick strips
2 lb. mixed vegetables (onions, leeks, carrots, celery, waxy potatoes), diced
2 1/4 cups water
1/4 oz. dillisk (purple-reddish seaweed)
1/4 oz. Carrageen, a.k.a. Irish moss
2 1/4 cups milk
Garnish: fresh parsley and chives
Cook the bacon strips in butter until crisp. Add all the vegetables except the potatoes. Season with a little salt and freshly ground black pepper and cook slowly without coloring for 5 minutes. Add water, dilisk and Carrageen and cook for 10 minutes. Add the potatoes and milk and cook until potatoes are soft. Add fish and shellfish and cook for 3-5 minutes. Check seasoning and serve sprinkled with chopped parsley and chives.
bacon recipe courtesy of: Best of Irish Potato Recipes by Biddy White Lennon, pp. 62-63. Dublin: The O'Brien Press, 12 Terenure Road East, Rathgar, Dublin 6, Ireland, 2002
1 lb. pollock, cod, or other white fish fillets
8 oz. shellfish (mussels, cockles, prawns)
4 oz. salmon, cubed
1/4 stick butter
2 oz. streaky bacon, cut into matchstick strips
2 lb. mixed vegetables (onions, leeks, carrots, celery, waxy potatoes), diced
2 1/4 cups water
1/4 oz. dillisk (purple-reddish seaweed)
1/4 oz. Carrageen, a.k.a. Irish moss
2 1/4 cups milk
Garnish: fresh parsley and chives
Cook the bacon strips in butter until crisp. Add all the vegetables except the potatoes. Season with a little salt and freshly ground black pepper and cook slowly without coloring for 5 minutes. Add water, dilisk and Carrageen and cook for 10 minutes. Add the potatoes and milk and cook until potatoes are soft. Add fish and shellfish and cook for 3-5 minutes. Check seasoning and serve sprinkled with chopped parsley and chives.
bacon recipe courtesy of: Best of Irish Potato Recipes by Biddy White Lennon, pp. 62-63. Dublin: The O'Brien Press, 12 Terenure Road East, Rathgar, Dublin 6, Ireland, 2002
Friday, August 16, 2013
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
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
Thursday, May 23, 2013
2936. BROCHETTE of SALMON with BACON
yields four servings
1 1/2 pounds skinless, boneless salmon
salt to taste if desired
1 large sweet red pepper
6 slices bacon
1 red onion
1 tablespoon olive oil
3 tablespoons butter
1 tablespoon lemon juice
3 tablespoons shredded fresh basil leaves
Preheat a charcoal grill or oven broiler to high. Soak 8 wooden skewers in cold water to cover until ready to use. Cut the salmon into 1 1/2-inch cubes. There should be 24 pieces. Sprinkle the pieces with salt and pepper. Cut away and discard the pepper core and veins. Discard the seeds. Cut the pepper into 16 pieces of equal size. Cut the bacon into 16 rectangles of equal size. Cut the onion into 16 1/2-inch cubes. Put any remaining onion to another use. Heat a nonstick skillet and add the bacon pieces in one layer. Scatter the sweet pepper and onion cubes over the bacon. Cook, shaking the pieces and stirring for about 1 minute. Drain and let cook slightly. Drain the bacon mixture. Arrange the various foods on each of the skewers as follows: 1 sweet pepper cube, a piece of bacon, 1 piece of salmon, a cube of onion, a piece of salmon, a cube of onion, a piece of bacon, a piece of salmon and a cube of pepper. Brush brochettes all over with olive oil. Sprinkle with salt and pepper. If the brochettes are to be cooked under the broiler, arrange them on a rack. Place them about 4 inches from the source of heat and leave the door slightly ajar. Cook 3 minutes on one side and turn the brochettes to the other side. Cook 2 minutes. If the brochettes are to be cooked on a charcoal grill, place them on the grill and cook 3 minutes. Turn and cook on the other side about 2 minutes. Meanwhile, heat the butter and add the lemon juice and basil. Stir and pour or brush the sauce over the brochettes.
bacon recipe courtesy of: Pierre Franey, 60-Minute Gourmet, The New York Times, August 27, 1986
1 1/2 pounds skinless, boneless salmon
salt to taste if desired
1 large sweet red pepper
6 slices bacon
1 red onion
1 tablespoon olive oil
3 tablespoons butter
1 tablespoon lemon juice
3 tablespoons shredded fresh basil leaves
Preheat a charcoal grill or oven broiler to high. Soak 8 wooden skewers in cold water to cover until ready to use. Cut the salmon into 1 1/2-inch cubes. There should be 24 pieces. Sprinkle the pieces with salt and pepper. Cut away and discard the pepper core and veins. Discard the seeds. Cut the pepper into 16 pieces of equal size. Cut the bacon into 16 rectangles of equal size. Cut the onion into 16 1/2-inch cubes. Put any remaining onion to another use. Heat a nonstick skillet and add the bacon pieces in one layer. Scatter the sweet pepper and onion cubes over the bacon. Cook, shaking the pieces and stirring for about 1 minute. Drain and let cook slightly. Drain the bacon mixture. Arrange the various foods on each of the skewers as follows: 1 sweet pepper cube, a piece of bacon, 1 piece of salmon, a cube of onion, a piece of salmon, a cube of onion, a piece of bacon, a piece of salmon and a cube of pepper. Brush brochettes all over with olive oil. Sprinkle with salt and pepper. If the brochettes are to be cooked under the broiler, arrange them on a rack. Place them about 4 inches from the source of heat and leave the door slightly ajar. Cook 3 minutes on one side and turn the brochettes to the other side. Cook 2 minutes. If the brochettes are to be cooked on a charcoal grill, place them on the grill and cook 3 minutes. Turn and cook on the other side about 2 minutes. Meanwhile, heat the butter and add the lemon juice and basil. Stir and pour or brush the sauce over the brochettes.
bacon recipe courtesy of: Pierre Franey, 60-Minute Gourmet, The New York Times, August 27, 1986
Friday, March 22, 2013
2874. PACIFIC COAST SALMON ROLLS with BACON and FENNEL TARTAR SAUCE
yields two servings
3 rashers bacon
1/2 bulb fennel, cored and trimmed
250 grams sockeye salmon fillet, no bones or skin
2 teaspoons olive oil
1/2 cup mayonnaise
1/4 cup cilantro, chopped
1 teaspoon lemon juice
salt and pepper
buns
lettuce
red onion
Preheat the oven to 375° F.
Cut the bacon into ¼ strips and dice the fennel. Toss the bacon and fennel together in a small pan, and cook, stirring 3-4 times for 30 minutes, until the bacon is crisp and the fennel tender, but not brown.
Drain the bacon and fennel mixture on paper toweling. When completely cool, stir the mixture into the mayonnaise along with the cilantro and lemon juice. Refrigerate until ready to serve.
Cut the salmon into 1 to 2” cubes, toss with the olive oil, and season generously with salt and pepper.
In the bottom of a double boiler with a steamer insert, bring about 1” of water to the boil. Place the salmon in the steamer, ensuring no pieces overlap. Cover, reduce the heat to med. and steam for about 3 to 4 minutes, until the salmon is firm to the touch and just before beads of white fat appear on its surface (see note). Remove to a plate and cool completely.
Serve on soft rolls with lettuce, red onion and plenty of tartar sauce.
bacon recipe courtesy of: Theresa Carle-Sanders, Island Vittles: Quick Bites from Pender Island, BC, August 28, 2012
3 rashers bacon
1/2 bulb fennel, cored and trimmed
250 grams sockeye salmon fillet, no bones or skin
2 teaspoons olive oil
1/2 cup mayonnaise
1/4 cup cilantro, chopped
1 teaspoon lemon juice
salt and pepper
buns
lettuce
red onion
Preheat the oven to 375° F.
Cut the bacon into ¼ strips and dice the fennel. Toss the bacon and fennel together in a small pan, and cook, stirring 3-4 times for 30 minutes, until the bacon is crisp and the fennel tender, but not brown.
Drain the bacon and fennel mixture on paper toweling. When completely cool, stir the mixture into the mayonnaise along with the cilantro and lemon juice. Refrigerate until ready to serve.
Cut the salmon into 1 to 2” cubes, toss with the olive oil, and season generously with salt and pepper.
In the bottom of a double boiler with a steamer insert, bring about 1” of water to the boil. Place the salmon in the steamer, ensuring no pieces overlap. Cover, reduce the heat to med. and steam for about 3 to 4 minutes, until the salmon is firm to the touch and just before beads of white fat appear on its surface (see note). Remove to a plate and cool completely.
Serve on soft rolls with lettuce, red onion and plenty of tartar sauce.
bacon recipe courtesy of: Theresa Carle-Sanders, Island Vittles: Quick Bites from Pender Island, BC, August 28, 2012
Monday, November 19, 2012
2751. TILAPIA with BACON HORSERADISH SAUCE
makes four servings
1 lb tilapia, catfish, red snapper or salmon fillets, 1/2 inch (1 cm) thick
Arrange fish on foil-lined rimmed baking
sheet; brush with oil. Roast in 400°F oven until fish flakes
easily when tested, about 15 minutes. Meanwhile, in skillet, cook bacon over medium heat until slightly
crisp, about 5 minutes; drain off fat. Add onion and garlic; cook until
softened, about 2 minutes. Add chicken stock and horseradish; cook over
high heat, stirring, until slightly thickened, about 4 minutes. Stir in
half of the chopped parsley. Arrange fish on plate; spoon sauce over top. Sprinkle with remaining chopped parsley.
bacon recipe courtesy of: The Canadian Living Test Kitchen, Canadian Living Magazine, August 2002
1 lb tilapia, catfish, red snapper or salmon fillets, 1/2 inch (1 cm) thick
1 tablespoon vegetable oil
4 slices bacon, chopped
Half onion, diced
2 cloves garlic, minced
3/4 cup chicken stock
2 tablespoons prepared horseradish
1/4 cup chopped fresh parsley
bacon recipe courtesy of: The Canadian Living Test Kitchen, Canadian Living Magazine, August 2002
Saturday, March 03, 2012
2490. BACON-WRAPPED SALMON CAKES with TARTAR SAUCE
3 - 7.5 oz cans of wild-caught Alaskan salmon, drained
2 tablespoons butter
1/3 of a white onion, chopped
1 cup pine nuts
2 garlic cloves, chopped
2 tablespoons homemade mayo
1 tablespoon Parmesan cheese
1.5 teaspoon dijon mustard
3/4 teaspoon Old Bay seasoning
2 teaspoons dried parsley
1/2 teaspoon dried dill
2 teaspoons dill pickle juice or lemon juice
1/4 teaspoon Celtic sea salt
freshly ground pepper, to taste
1 egg white
8 oz bacon
tartar sauce
In a small skillet, saute the onion in butter until soft and translucent. Add pine nuts and stir frequently until pine nuts are starting to turn light brown (be careful as they will burn easily). Add garlic and saute for 30 seconds, until fragrant. Remove from heat and allow to cool.
Once cooled, dump onion mixture into food processor. Add mayo, Parmesan cheese, egg white, dijon, Old Bay seasoning, and all other seasonings to food processor. Pulse until well mixed and chopped. Add canned salmon and give a few pulses (if you pulse too much, the consistency will get very smooth instead of slightly chunky). Stir if necessary to ensure mixture is well-combined. Refrigerate for at least one hour, or preferably several hours (overnight would be fine as well).
Cut bacon in half (so the slices are half as long). Scoop 3 tablespoonos salmon mixture onto each slice of bacon, and wrap tightly. Place into glass baking dish (you will need either two 8X8 square baking dish, or one 9X13 dish). Bake in 325 degree oven for about 40-50 minutes, turning once to allow bacon to crisp on top and bottom. Remove from oven and allow to cool slightly. Serve with tartar sauce.
bacon recipe courtesy of: Sarah Smith, Nourished and Nurtured, February 6, 2011
2 tablespoons butter
1/3 of a white onion, chopped
1 cup pine nuts
2 garlic cloves, chopped
2 tablespoons homemade mayo
1 tablespoon Parmesan cheese
1.5 teaspoon dijon mustard
3/4 teaspoon Old Bay seasoning
2 teaspoons dried parsley
1/2 teaspoon dried dill
2 teaspoons dill pickle juice or lemon juice
1/4 teaspoon Celtic sea salt
freshly ground pepper, to taste
1 egg white
8 oz bacon
tartar sauce
In a small skillet, saute the onion in butter until soft and translucent. Add pine nuts and stir frequently until pine nuts are starting to turn light brown (be careful as they will burn easily). Add garlic and saute for 30 seconds, until fragrant. Remove from heat and allow to cool.
Once cooled, dump onion mixture into food processor. Add mayo, Parmesan cheese, egg white, dijon, Old Bay seasoning, and all other seasonings to food processor. Pulse until well mixed and chopped. Add canned salmon and give a few pulses (if you pulse too much, the consistency will get very smooth instead of slightly chunky). Stir if necessary to ensure mixture is well-combined. Refrigerate for at least one hour, or preferably several hours (overnight would be fine as well).
Cut bacon in half (so the slices are half as long). Scoop 3 tablespoonos salmon mixture onto each slice of bacon, and wrap tightly. Place into glass baking dish (you will need either two 8X8 square baking dish, or one 9X13 dish). Bake in 325 degree oven for about 40-50 minutes, turning once to allow bacon to crisp on top and bottom. Remove from oven and allow to cool slightly. Serve with tartar sauce.
bacon recipe courtesy of: Sarah Smith, Nourished and Nurtured, February 6, 2011
Thursday, August 04, 2011
2279. CREAMY SOCKEYE SALMON with BACON and BULGUR CHOWDER
serves 4-6
2 slices bacon, chopped
1 leek, sliced
1 medium fennel (white bulb portion only), chopped
3 tablespoons dry vermouth
1 (14.5 oz) can reduced-sodium chicken broth
1 cup water
1/2 cup uncooked bulgur
1 teaspoon sage
1/2 lb. Fresh sockeye (or any fresh variety) salmon, cubed
1/2 cup lowfat yogurt
1 (15 oz) can cream-style corn
2 tablespoons chopped parsley
Salt and pepper, to taste
Place bacon in large nonstick saucepan. Cook until nearly crisp, 7-8 minutes. Remove bacon and set aside. Drain off bacon excess fat, leaving only about 1/2 teaspoon in pan. 2. Add leeks and fennel; cook until softened. Sprinkle bulgur into pan and cook for 1-2 minute. Remove pan from heat and add vermouth. Gradually add broth and water. Return to medium-high heat and bring to boil. Return bacon to the pan along with the bulgur and sage. Reduce heat to low; simmer, uncovered, for 25-30 minutes. 3. Stir in yogurt and corn. Gently add salmon cubes and simmer covered for 8-10 minutes. Salt and pepper to taste. Ladle serving into soup bowls and garnish with parsley.
bacon recipe courtesy of: CorvieT, Better Recipes with Kristina Vanni
2 slices bacon, chopped
1 leek, sliced
1 medium fennel (white bulb portion only), chopped
3 tablespoons dry vermouth
1 (14.5 oz) can reduced-sodium chicken broth
1 cup water
1/2 cup uncooked bulgur
1 teaspoon sage
1/2 lb. Fresh sockeye (or any fresh variety) salmon, cubed
1/2 cup lowfat yogurt
1 (15 oz) can cream-style corn
2 tablespoons chopped parsley
Salt and pepper, to taste
Place bacon in large nonstick saucepan. Cook until nearly crisp, 7-8 minutes. Remove bacon and set aside. Drain off bacon excess fat, leaving only about 1/2 teaspoon in pan. 2. Add leeks and fennel; cook until softened. Sprinkle bulgur into pan and cook for 1-2 minute. Remove pan from heat and add vermouth. Gradually add broth and water. Return to medium-high heat and bring to boil. Return bacon to the pan along with the bulgur and sage. Reduce heat to low; simmer, uncovered, for 25-30 minutes. 3. Stir in yogurt and corn. Gently add salmon cubes and simmer covered for 8-10 minutes. Salt and pepper to taste. Ladle serving into soup bowls and garnish with parsley.
bacon recipe courtesy of: CorvieT, Better Recipes with Kristina Vanni
Wednesday, January 05, 2011
2068. GRILLED SALMON with SHIITAKE MUSHROOMS, BACON and OYSTER SAUCE
serves four
1 lb. salmon fillet(s)
salt and pepper to taste
5 slices bacon cut into 1” squares
1 cup fresh shiitake mushrooms, roughly chopped
1 clove garlic, minced
2 tablespoons minced fresh Italian parsley
3 tablespoons Chinese oyster sauce
½ cup low-sodium chicken broth
2 tablespoons chopped parsley or chervil
Prepare your grill for direct heat (coals directly underneath the fish). Season the salmon with olive oil, salt and pepper and return to refrigerator until ready to grill (it’s almost always best to grill fish cold, but meat at room temperature).
In a bowl, combine the oyster sauce and the chicken broth. Set aside. Heat a heavy sauté pan over medium high heat for two or three minutes, then add the bacon. When crispy but not too dark, place bacon in a mesh strainer to drain the fat, and reserve 1-2 Tbsp of the fat in the pan.
To the pan add the shiitake mushrooms and sauté until golden brown. Reduce heat to medium and stir in the parsley. After 1-2 minutes add the minced garlic and cook another 30 seconds, being careful not to burn the garlic. Add the oyster sauce/chicken broth mixture and reduce over medium-high heat for several minutes. Keep warm.
Mop your hot charcoal grill with oil and then quickly put the salmon on the grill – if you have skin on your salmon fillets, place the non-skin side down first, cooking for a long minute before flipping to the skin-side down. Grill the salmon until done to your liking – I like to use a fairly high heat so the skin gets crispy and the center is still pink and moist. Note, salmon often takes longer to cook than is often thought.
Meanwhile, back on your stove top - crumble the bacon into the sauce and combine. Top each salmon fillet with sauce and garnish with chopped parsley or chervil.
bacon recipe courtesy of: Dave the Wine Merchant, 3053 Fillmore Street #183, San Francisco, California 94123, June 22, 2010
1 lb. salmon fillet(s)
salt and pepper to taste
5 slices bacon cut into 1” squares
1 cup fresh shiitake mushrooms, roughly chopped
1 clove garlic, minced
2 tablespoons minced fresh Italian parsley
3 tablespoons Chinese oyster sauce
½ cup low-sodium chicken broth
2 tablespoons chopped parsley or chervil
Prepare your grill for direct heat (coals directly underneath the fish). Season the salmon with olive oil, salt and pepper and return to refrigerator until ready to grill (it’s almost always best to grill fish cold, but meat at room temperature).
In a bowl, combine the oyster sauce and the chicken broth. Set aside. Heat a heavy sauté pan over medium high heat for two or three minutes, then add the bacon. When crispy but not too dark, place bacon in a mesh strainer to drain the fat, and reserve 1-2 Tbsp of the fat in the pan.
To the pan add the shiitake mushrooms and sauté until golden brown. Reduce heat to medium and stir in the parsley. After 1-2 minutes add the minced garlic and cook another 30 seconds, being careful not to burn the garlic. Add the oyster sauce/chicken broth mixture and reduce over medium-high heat for several minutes. Keep warm.
Mop your hot charcoal grill with oil and then quickly put the salmon on the grill – if you have skin on your salmon fillets, place the non-skin side down first, cooking for a long minute before flipping to the skin-side down. Grill the salmon until done to your liking – I like to use a fairly high heat so the skin gets crispy and the center is still pink and moist. Note, salmon often takes longer to cook than is often thought.
Meanwhile, back on your stove top - crumble the bacon into the sauce and combine. Top each salmon fillet with sauce and garnish with chopped parsley or chervil.
bacon recipe courtesy of: Dave the Wine Merchant, 3053 Fillmore Street #183, San Francisco, California 94123, June 22, 2010
Wednesday, October 13, 2010
1984. ALASKA SALMON RICE PILAF with BACON, PEAS and MINT
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack salmon or 2 cans pouches (6 to 7.1 oz. each) skinless, boneless salmon
2 teaspoons olive oil
½ cup finely chopped onion
1 garlic clove, minced
4 slices bacon, cut into pieces
1-1/4 cup long grain rice
1 teaspoon ground cumin
1 teaspoon ground chili powder
2 chicken or vegetable stock cubes, dissolved in 3-3/4 cups hot water
¾ cup frozen peas
1 tablespoon chopped fresh parsley or mint
Salt and freshly ground black pepper
2 tablespoons finely grated Gruyere, Parmesan, or Cheddar cheese, if desired
Drain salmon, reserving liquid. Discard skin and bones (if any). Break salmon into chunks and set aside. Heat olive oil in a large frying pan. Add onion, garlic, and bacon. Cook over medium heat for 5 to 6 minutes, until onion is browned. Stir in rice, cumin, and chili powder. Cook, uncover, stirring occasionally for another 3 to 3 minutes.
Pour in stock and reserved salmon liquid. Bring to boil. Reduce heat and simmer gently for 15 to 20 minutes, until the rice is tender and the liquid is absorbed. Gently stir peas and salmon into the rice (try to avoid breaking the chunks of salmon) and cook for a minute or two. Fold in parsley and season with salt and pepper to taste. Sprinkle with grated cheese and serve.
bacon recipe courtesy of: In My Kitchen
2 teaspoons olive oil
½ cup finely chopped onion
1 garlic clove, minced
4 slices bacon, cut into pieces
1-1/4 cup long grain rice
1 teaspoon ground cumin
1 teaspoon ground chili powder
2 chicken or vegetable stock cubes, dissolved in 3-3/4 cups hot water
¾ cup frozen peas
1 tablespoon chopped fresh parsley or mint
Salt and freshly ground black pepper
2 tablespoons finely grated Gruyere, Parmesan, or Cheddar cheese, if desired
Drain salmon, reserving liquid. Discard skin and bones (if any). Break salmon into chunks and set aside. Heat olive oil in a large frying pan. Add onion, garlic, and bacon. Cook over medium heat for 5 to 6 minutes, until onion is browned. Stir in rice, cumin, and chili powder. Cook, uncover, stirring occasionally for another 3 to 3 minutes.
Pour in stock and reserved salmon liquid. Bring to boil. Reduce heat and simmer gently for 15 to 20 minutes, until the rice is tender and the liquid is absorbed. Gently stir peas and salmon into the rice (try to avoid breaking the chunks of salmon) and cook for a minute or two. Fold in parsley and season with salt and pepper to taste. Sprinkle with grated cheese and serve.
bacon recipe courtesy of: In My Kitchen
Sunday, September 12, 2010
1953. ROAST BRILL with LINGUINE with BACON, SMOKED SALMON and CAPERS
serves one
1 brill fillet
black pepper
1 tbsp plain flour
25 g butter
100 g linguine
3 rashers dry-cured bacon, shredded
4 tbsp double cream
1 tbsp white wine
85 g smoked salmon, shredded
half tbsp capers
1 tbsp grated parmesan
half tbsp chopped parsley
olive oil or herb oil, for drizzling
watercress salad, to serve
Preheat the oven to 190ºC/gas 5. Season the brill with salt and freshly ground pepper. Coat the brill in the flour. Heat 15g of butter in a small frying pan. Fry the brill briefly until golden on both sides. Transfer the brill onto an oiled baking sheet and dot with the remaining butter. Roast the brill until cooked through, around 5 minutes. Meanwhile, bring a large saucepan of salted water to the boil. Add the linguine and cook until al dente; drain and keep warm. Meanwhile, fry the shredded bacon in a non-stick frying pan for 2-3 minutes. Add the cream and white wine. Cook briskly, stirring often, until reduced by half. Toss the drained linguine with the cream mixture, adding the smoked salmon, capers, Parmesan and parsley and mixing well. Place the linguine mixture in a warm serving dish, top with the roast brill and drizzle with a little olive oil or herb oil. Serve at once with a watercress salad.
bacon recipe courtesy of: Paul Merrett, Good Food Live, UKTV-Food
1 brill fillet
black pepper
1 tbsp plain flour
25 g butter
100 g linguine
3 rashers dry-cured bacon, shredded
4 tbsp double cream
1 tbsp white wine
85 g smoked salmon, shredded
half tbsp capers
1 tbsp grated parmesan
half tbsp chopped parsley
olive oil or herb oil, for drizzling
watercress salad, to serve
Preheat the oven to 190ºC/gas 5. Season the brill with salt and freshly ground pepper. Coat the brill in the flour. Heat 15g of butter in a small frying pan. Fry the brill briefly until golden on both sides. Transfer the brill onto an oiled baking sheet and dot with the remaining butter. Roast the brill until cooked through, around 5 minutes. Meanwhile, bring a large saucepan of salted water to the boil. Add the linguine and cook until al dente; drain and keep warm. Meanwhile, fry the shredded bacon in a non-stick frying pan for 2-3 minutes. Add the cream and white wine. Cook briskly, stirring often, until reduced by half. Toss the drained linguine with the cream mixture, adding the smoked salmon, capers, Parmesan and parsley and mixing well. Place the linguine mixture in a warm serving dish, top with the roast brill and drizzle with a little olive oil or herb oil. Serve at once with a watercress salad.
bacon recipe courtesy of: Paul Merrett, Good Food Live, UKTV-Food
Wednesday, April 28, 2010
1815. CANADIAN SALMON, POTATO and BACON TORTE
makes six servings
4½ cups all-purpose flour
4 teaspoons baking powder
2 teaspoons salt
2 cups lard, diced
¾ cup boiling water
4 teaspoons lemon juice
1 large egg, beaten
2 tablespoons butter
6 medium slices bacon, cut into 1-inch pieces
1 medium onion, chopped
2 cups peeled potatoes cut into ½-inch cubes
One 1-pound salmon steak, boned, skinned, and cut into ½-inch pieces
salt and freshly ground black pepper to taste
In a large mixing bowl, combine the flour, baking powder, salt, and half of the diced lard and mix till well blended. Place the remaining 1 cup of lard in a small bowl, add the boiling water, stir well till lard is melted, and let cool slightly. Add the lemon juice and egg, blend well, pour the mixture over the flour mixture, and stir thoroughly to form a smooth dough. Turn out the dough on a lightly floured surface, knead lightly, wrap in plastic wrap, and chill for 1 hour.
Preheat the oven to 400°F. Butter a 9-by-2-inch baking dish and set aside.
In a large, heavy skillet, melt the butter over moderate heat, add the bacon, and stir till slightly browned. Add the onion and stir 2 minutes. Add the potatoes and stir for 1 minute. Add just enough water to cover, bring to a low boil, and cook till the potatoes are tender and some of the water has evaporated, about 15 minutes. Remove from the heat, add the salmon and salt and pepper, stir, and let the mixture cool.
On a work surface, roll out half the chilled dough about ¼ inch thick, line the prepared baking dish with the dough, and fill the shell with the salmon mixture. Roll out the remaining dough, lay it over the filling, seal the edges by pressing them down with a fork, and cut several slits on top. Bake the torte for 15 minutes, reduce the heat to 350°F, and continue baking till the crust is golden, about 30 minutes longer.
Cut and serve the hot torte in wedges.
bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007
4½ cups all-purpose flour
4 teaspoons baking powder
2 teaspoons salt
2 cups lard, diced
¾ cup boiling water
4 teaspoons lemon juice
1 large egg, beaten
2 tablespoons butter
6 medium slices bacon, cut into 1-inch pieces
1 medium onion, chopped
2 cups peeled potatoes cut into ½-inch cubes
One 1-pound salmon steak, boned, skinned, and cut into ½-inch pieces
salt and freshly ground black pepper to taste
In a large mixing bowl, combine the flour, baking powder, salt, and half of the diced lard and mix till well blended. Place the remaining 1 cup of lard in a small bowl, add the boiling water, stir well till lard is melted, and let cool slightly. Add the lemon juice and egg, blend well, pour the mixture over the flour mixture, and stir thoroughly to form a smooth dough. Turn out the dough on a lightly floured surface, knead lightly, wrap in plastic wrap, and chill for 1 hour.
Preheat the oven to 400°F. Butter a 9-by-2-inch baking dish and set aside.
In a large, heavy skillet, melt the butter over moderate heat, add the bacon, and stir till slightly browned. Add the onion and stir 2 minutes. Add the potatoes and stir for 1 minute. Add just enough water to cover, bring to a low boil, and cook till the potatoes are tender and some of the water has evaporated, about 15 minutes. Remove from the heat, add the salmon and salt and pepper, stir, and let the mixture cool.
On a work surface, roll out half the chilled dough about ¼ inch thick, line the prepared baking dish with the dough, and fill the shell with the salmon mixture. Roll out the remaining dough, lay it over the filling, seal the edges by pressing them down with a fork, and cut several slits on top. Bake the torte for 15 minutes, reduce the heat to 350°F, and continue baking till the crust is golden, about 30 minutes longer.
Cut and serve the hot torte in wedges.
bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007
Thursday, November 12, 2009
1648. BROILED SALMON FILLET with BACON, WILD MUSHROOMS and OYSTER SAUCE
makes four servings
1 salmon fillet, 1 lb., about 1" thick
5 slices smoky bacon
1 cup diced fresh shiitake mushrooms, very firmly packed
1 teaspoon finely-chopped garlic
2 tablespoons chopped parsley
2 tablespoons Chinese oyster sauce
1 pinch freshly grated nutmeg
Pre-heat broiler. Season the salmon fillet well with salt and pepper. Wrap 3 of the bacon slices, proportionately spaced, around the salmon filet. Place fillet on roasting pan, and place underbroiler. Cook till just done (about 10 min).
Meanwhile, prepare the sauce. Cut the remaining two slices of bacon into small squares. Place in a heavy saute/fry pan over high heat. Cook till medium-brown, about 2 min. Spill out all but 1 tsp. of the bacon fat. Lower heat to medium-high. Add in the shiitake mushrooms, stir well, and saute/fry till mushrooms become golden brown-brown, about 3 min. Turn heat down to medium, and stir in garlic and parsley. Cook for one minute. In a bowl, combine the oyster sauce with 1/4 c. of warm water. Blend, and add in to saute/fry pan. Cook one minute over medium heat. Season well with nutmeg.
To serve, remove the wrapped bacon from the salmon (you may throw away the bacon, or possibly use it as a garnish). Delicately slice the salmon along the natural separations, and divide among 4 plates. Top each with a quarter of the sauce, and with a flat parsley leaf for garnish.
bacon recipe courtesy of: CookEatShare.com, Global Cookbook, London, UK
1 salmon fillet, 1 lb., about 1" thick
5 slices smoky bacon
1 cup diced fresh shiitake mushrooms, very firmly packed
1 teaspoon finely-chopped garlic
2 tablespoons chopped parsley
2 tablespoons Chinese oyster sauce
1 pinch freshly grated nutmeg
Pre-heat broiler. Season the salmon fillet well with salt and pepper. Wrap 3 of the bacon slices, proportionately spaced, around the salmon filet. Place fillet on roasting pan, and place underbroiler. Cook till just done (about 10 min).
Meanwhile, prepare the sauce. Cut the remaining two slices of bacon into small squares. Place in a heavy saute/fry pan over high heat. Cook till medium-brown, about 2 min. Spill out all but 1 tsp. of the bacon fat. Lower heat to medium-high. Add in the shiitake mushrooms, stir well, and saute/fry till mushrooms become golden brown-brown, about 3 min. Turn heat down to medium, and stir in garlic and parsley. Cook for one minute. In a bowl, combine the oyster sauce with 1/4 c. of warm water. Blend, and add in to saute/fry pan. Cook one minute over medium heat. Season well with nutmeg.
To serve, remove the wrapped bacon from the salmon (you may throw away the bacon, or possibly use it as a garnish). Delicately slice the salmon along the natural separations, and divide among 4 plates. Top each with a quarter of the sauce, and with a flat parsley leaf for garnish.
bacon recipe courtesy of: CookEatShare.com, Global Cookbook, London, UK
Monday, July 06, 2009
1519. SALMON and CRISPY BACON TARTE TATIN with SORREL SAUCE and BUTTER CARAMEL SAUCE
serves four
4 x 100 grams salmon fillet portions
100 grams puff pastry, cut into 4"" discs
100 grams streaky bacon
1 bulb fennel
150 grams leaf spinach
For the sorrel sauce:
½ onion, finely chopped
100ml white wine
100ml fish stock
250ml double cream
1 bunch sorrel
For the butter caramel sauce:
100 grams sugar
100 grams butter
50 ml water
For the sorrel sauce: Pick the sorrel leafs and chop stalks. Keep the leaves to one side. Fry the onions and sorrel stalks in a saucepan, add the fish stock and white wine, reduce down by half. Add the cream and boil until pouring consistency. Taste and season. Pass through a fine sieve.
For the butter caramel sauce: Mix sugar and water together in a bowl. Place in a saucepan. Put over heat and boil until the sugar has turned a golden brown. Remove from the heat and let cool for 1 minute. Carefully whisk in the butter. The sugar will bubble up so great care must be taken. Pour into small blini pans or tart moulds and allow to harden.
Cut fennel into quarters and blanch. Place the salmon on top of the caramel and then the fennel. Push the puff pastry around and cook in the oven at 350F. Slice bacon and cook between two baking trays.
Pan-fry spinach.
To serve, slice the sorrel leaves into fine stips and fold into the sauce. Turn out the tatin and place on a large white plate. Bundle spinach onto the plate and place the bacon on top. Drizzle the sorrel sauce around the plate.
bacon recipe courtesy of: Salmon Recipes.net, Stewart Building, Esplanade, Lerwick, Shetland, ZE1 0LL, United Kingdom
4 x 100 grams salmon fillet portions
100 grams puff pastry, cut into 4"" discs
100 grams streaky bacon
1 bulb fennel
150 grams leaf spinach
For the sorrel sauce:
½ onion, finely chopped
100ml white wine
100ml fish stock
250ml double cream
1 bunch sorrel
For the butter caramel sauce:
100 grams sugar
100 grams butter
50 ml water
For the sorrel sauce: Pick the sorrel leafs and chop stalks. Keep the leaves to one side. Fry the onions and sorrel stalks in a saucepan, add the fish stock and white wine, reduce down by half. Add the cream and boil until pouring consistency. Taste and season. Pass through a fine sieve.
For the butter caramel sauce: Mix sugar and water together in a bowl. Place in a saucepan. Put over heat and boil until the sugar has turned a golden brown. Remove from the heat and let cool for 1 minute. Carefully whisk in the butter. The sugar will bubble up so great care must be taken. Pour into small blini pans or tart moulds and allow to harden.
Cut fennel into quarters and blanch. Place the salmon on top of the caramel and then the fennel. Push the puff pastry around and cook in the oven at 350F. Slice bacon and cook between two baking trays.
Pan-fry spinach.
To serve, slice the sorrel leaves into fine stips and fold into the sauce. Turn out the tatin and place on a large white plate. Bundle spinach onto the plate and place the bacon on top. Drizzle the sorrel sauce around the plate.
bacon recipe courtesy of: Salmon Recipes.net, Stewart Building, Esplanade, Lerwick, Shetland, ZE1 0LL, United Kingdom
Thursday, June 25, 2009
1508. FIVE SPICE CRUSTED SALMON with SAUERKRAUT, IRISH BACON and CARAWAY SEEDS
makes 4 to 6 servings
Sauerkraut:
1/2 pound Irish bacon
1 tablespoon caraway seeds
1 large onion, peeled and sliced very thinly
1 plum tomato, chopped, with seeds and skin
2 pounds sauerkraut, drained if necessary
12 ounces lager beer
In a large sauce pan sweat the bacon, caraway seeds and onions for five to seven minutes or until soft, but not colored. Add the tomato, sauerkraut and beer and bring to a boil. Lower the heat to simmer and cook, covered for one hour. Let cool and reserve until needed. It will keep, refrigerated, for up to a week without spoiling.
Salmon:
1/4 cup coriander seeds
1/4 cup cumin seeds
1/4 cup fennel seeds
1/4 cup black onion seeds
1/4 cup black mustard seeds
4 to 6 pieces of salmon fillet, about 6 ounces each, skin on, cut from the center portion
1/4 cup vegetable oil, such as canola oil
Blend each spice briefly in a blender to break up, but not pulverize to a powder. Mix all of them well together in a bowl.
Wet each piece of salmon with water on the skin side. Dredge each piece, skin side down, in the spice mix. Set aside.
Meanwhile, preheat a heavy saute pan or skillet. Add the oil and then add the salmon pieces, skin side down and cover with a tight fitting lid. Let them cook for four minutes on one side only, for rare fish. Cook longer if desired. Uncover the pan and remove the fish to paper towels to drain.
Serve with the hot sauerkraut.
bacon recipe courtesy of: Sara Moulton | Gourmet
Sauerkraut:
1/2 pound Irish bacon
1 tablespoon caraway seeds
1 large onion, peeled and sliced very thinly
1 plum tomato, chopped, with seeds and skin
2 pounds sauerkraut, drained if necessary
12 ounces lager beer
In a large sauce pan sweat the bacon, caraway seeds and onions for five to seven minutes or until soft, but not colored. Add the tomato, sauerkraut and beer and bring to a boil. Lower the heat to simmer and cook, covered for one hour. Let cool and reserve until needed. It will keep, refrigerated, for up to a week without spoiling.
Salmon:
1/4 cup coriander seeds
1/4 cup cumin seeds
1/4 cup fennel seeds
1/4 cup black onion seeds
1/4 cup black mustard seeds
4 to 6 pieces of salmon fillet, about 6 ounces each, skin on, cut from the center portion
1/4 cup vegetable oil, such as canola oil
Blend each spice briefly in a blender to break up, but not pulverize to a powder. Mix all of them well together in a bowl.
Wet each piece of salmon with water on the skin side. Dredge each piece, skin side down, in the spice mix. Set aside.
Meanwhile, preheat a heavy saute pan or skillet. Add the oil and then add the salmon pieces, skin side down and cover with a tight fitting lid. Let them cook for four minutes on one side only, for rare fish. Cook longer if desired. Uncover the pan and remove the fish to paper towels to drain.
Serve with the hot sauerkraut.
bacon recipe courtesy of: Sara Moulton | Gourmet
Wednesday, June 03, 2009
1486. BACON-WRAPPED HOISIN-GINGER SALMON, NOODLES and PEAS
yields four servings
4-5 boneless, skinless salmon fillets, approximately 6 oz each
8-10 bacon strips
toothpicks
1/4 teaspoon Mrs. Dash original seasoning, per fillet
1/3 cup hoisin sauce
1/3 cup maple syrup
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons ketchup
1 tablespoon garlic
1 tablespoon ginger
3/4 pounds Cantonese Noodles (medium size rice noodles)
4 cups frozen baby peas
Preheat oven to 425 degrees F. Spray a broiler pan with cooking spray. Wash salmon under cold water and pat dry with paper towel. Wrap each filet with 2 strips of bacon and secure with toothpicks. Add spice. Fill a kettle with water and bring to a boil. Combine hoisin sauce, maple syrup, soy sauce, rice vinegar, ketchup, garlic, and ginger together in a small bowl. Place salmon on broiler pan and cover with half the prepared sauce. Place in preheated oven and set timer for 10 minutes.
Meanwhile: Place Rice noodles in large bowl. Pour boiling water over top of noodles. Set timer for 4 minutes Rinse peas in colander. Place in microwave-safe pot or casserole. Cover and microwave at high for 3 minutes. When noodles are ready, rinse, return to bowl and toss with a little sesame oil if you wish. Remove salmon from oven and place on noodles and pour remaining sauce over top.
bacon recipe courtesy of: Sandi Richard, "Old Meets New," Fixing Dinner, Food Network Canada
4-5 boneless, skinless salmon fillets, approximately 6 oz each
8-10 bacon strips
toothpicks
1/4 teaspoon Mrs. Dash original seasoning, per fillet
1/3 cup hoisin sauce
1/3 cup maple syrup
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons ketchup
1 tablespoon garlic
1 tablespoon ginger
3/4 pounds Cantonese Noodles (medium size rice noodles)
4 cups frozen baby peas
Preheat oven to 425 degrees F. Spray a broiler pan with cooking spray. Wash salmon under cold water and pat dry with paper towel. Wrap each filet with 2 strips of bacon and secure with toothpicks. Add spice. Fill a kettle with water and bring to a boil. Combine hoisin sauce, maple syrup, soy sauce, rice vinegar, ketchup, garlic, and ginger together in a small bowl. Place salmon on broiler pan and cover with half the prepared sauce. Place in preheated oven and set timer for 10 minutes.
Meanwhile: Place Rice noodles in large bowl. Pour boiling water over top of noodles. Set timer for 4 minutes Rinse peas in colander. Place in microwave-safe pot or casserole. Cover and microwave at high for 3 minutes. When noodles are ready, rinse, return to bowl and toss with a little sesame oil if you wish. Remove salmon from oven and place on noodles and pour remaining sauce over top.
bacon recipe courtesy of: Sandi Richard, "Old Meets New," Fixing Dinner, Food Network Canada
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