yields 4 sandwiches
12 slices (rustic) bread
8 rashers bacon, trimmed of fat
light, spray olive oil
2 large chicken breasts, skinned and flattened with a meat hammer
1 tsp herbs, mixed, dried
200 g canned sweetcorn (corn kernels), drained and rinsed
small bunch rocket
1 red onion, finely sliced into rings
Heat a griddle pan over a high heat and grill the bread on both sides.
Set it aside and keep warm.
Grill the bacon in the griddle pan until lightly browned then set aside and keep warm.
Spray the pan lightly with oil and cook the chicken breasts for 3 minutes on each side.
Add the herbs to the pan and baste the meat with the juices.
To assemble the sandwich, slice each chicken breast in half.
Lay one piece of chicken on a slice of toasted bread, spoon over some sweetcorn, add another slice of bread then the bacon, rocket, onion and finally another slice of bread.
Secure with cocktail sticks and serve immediately.
bacon recipe source: Fine Dining Lovers (@FineDiningLover)
Showing posts with label sweet corn. Show all posts
Showing posts with label sweet corn. Show all posts
Friday, May 13, 2016
Thursday, February 18, 2016
3832. PAN FRIED MONKFISH with BACON, SWEETCORN and PEAS
Serves: 6
900g skinned, boned monkfish or any other firm white fish, cut into large pieces
Flour for dusting
4 tablespoons extra virgin olive oil
3 rashers rindless bacon, diced 2cm
4 shallots, thinly sliced
75ml dry white wine
1 cup sweetcorn kernels (you'll need one large cob if using fresh; frozen corn is also fine), blanched in boiling water for 3 minutes
1 cup peas
Zest and juice of 1 lemon
100ml cream
1 tablespoon chopped chives
Put a large frying pan over moderate heat. Dust the fish lightly with flour. Add the oil to the pan and when hot but not smoking, panfry the fish until browned and just cooked through.Remove the fish from the pan and keep warm. Pour the fat from the pan and add the bacon and shallots. Fry gently for about 5 minutes until the shallots are soft.
Add the wine and let it bubble for 30 seconds. Add the corn, peas, zest and cream and bring to the boil. Boil for 3 minutes or until the liquid has reduced a little. Add the lemon juice then taste and season with salt and freshly ground black pepper. Serve over the fish, with everything sprinkled with chives.
bacon recipe source: Ray McVinnie, Cuisine, Stuff.co.nz, October 29, 2015
900g skinned, boned monkfish or any other firm white fish, cut into large pieces
Flour for dusting
4 tablespoons extra virgin olive oil
3 rashers rindless bacon, diced 2cm
4 shallots, thinly sliced
75ml dry white wine
1 cup sweetcorn kernels (you'll need one large cob if using fresh; frozen corn is also fine), blanched in boiling water for 3 minutes
1 cup peas
Zest and juice of 1 lemon
100ml cream
1 tablespoon chopped chives
Put a large frying pan over moderate heat. Dust the fish lightly with flour. Add the oil to the pan and when hot but not smoking, panfry the fish until browned and just cooked through.Remove the fish from the pan and keep warm. Pour the fat from the pan and add the bacon and shallots. Fry gently for about 5 minutes until the shallots are soft.
Add the wine and let it bubble for 30 seconds. Add the corn, peas, zest and cream and bring to the boil. Boil for 3 minutes or until the liquid has reduced a little. Add the lemon juice then taste and season with salt and freshly ground black pepper. Serve over the fish, with everything sprinkled with chives.
bacon recipe source: Ray McVinnie, Cuisine, Stuff.co.nz, October 29, 2015
Friday, July 24, 2015
3628. SKILLET CORN and EDAMAME with SPINACH and BACON
1 cup sweet corn
1 cup edamame
2 heaping handfuls of baby spinach
2 scallions, chopped
1/2 red sweet pepper, sliced and diced
1/4 cup cilantro, chopped
1/2 cup red and orange cherry tomatoes
2 slices bacon
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon cumin
In a serving dish, place spinach to cover most of the dish. In a skillet, cook bacon until crispy. Transfer to a dish lined with paper towels to absorb the oil. Break up into bits. Drain the skillet of most of the oil, reserving about a tablespoon. Add scallions to the hot skillet and sautee for about a minute. Add corn, edamame, sweet pepper, salt & pepper and cumin to the skillet. Sautee for about 4 minutes. Add cilantro and fold in gently. Add tomatoes and fold in and allow to warm through for about a minute. Using a large spoon, transfer the contents of the skillet to the bed of spinach. The heat from the salad will cause the spinach to soften nicely. Top the salad with the bacon bits. Serve warm and enjoy.
bacon recipe source: Lyn, Lovely Pantry (@LovelyPantry), January 13, 2013
1 cup edamame
2 heaping handfuls of baby spinach
2 scallions, chopped
1/2 red sweet pepper, sliced and diced
1/4 cup cilantro, chopped
1/2 cup red and orange cherry tomatoes
2 slices bacon
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon cumin
In a serving dish, place spinach to cover most of the dish. In a skillet, cook bacon until crispy. Transfer to a dish lined with paper towels to absorb the oil. Break up into bits. Drain the skillet of most of the oil, reserving about a tablespoon. Add scallions to the hot skillet and sautee for about a minute. Add corn, edamame, sweet pepper, salt & pepper and cumin to the skillet. Sautee for about 4 minutes. Add cilantro and fold in gently. Add tomatoes and fold in and allow to warm through for about a minute. Using a large spoon, transfer the contents of the skillet to the bed of spinach. The heat from the salad will cause the spinach to soften nicely. Top the salad with the bacon bits. Serve warm and enjoy.
bacon recipe source: Lyn, Lovely Pantry (@LovelyPantry), January 13, 2013
Tuesday, April 07, 2015
3620. SWEET CORN and BACON EMPANADAS
yields 16 empanadas
2 large chile peppers (of desired heat)
2 large chile peppers (of desired heat)
3 strips bacon
2 cups frozen yellow sweet corn
1½ cups shredded cheddar cheese
½ cup chopped scallions
1 package pie dough (two 15-oz. sheets)
1 egg yolk
1 tablespoon water
Pinch of smoked paprika
Roast the chile peppers by holding them over an open flame until the skin is completely charred. (Alternate method: Preheat the oven to 400ºF and roast the peppers on a baking sheet for 20 minutes, flipping them over once while roasting).
Place the roasted chiles in a bowl and cover with plastic wrap. Sweat the peppers for 10 minutes.
Peel the chiles then slice them in half, scraping out the seeds and removing the stem.
Dice the chiles and place them in a bowl.
Cook the bacon in a skillet over medium heat until crispy. Remove the cooked bacon and reserve 1 tablespoon of the grease.
Chop the cooked bacon and add it to the bowl with the diced chilies.
Add the corn, along with the reserved bacon grease, into the pan and saute for 8-10 minutes until it begins to brown slightly.
Add the diced chiles, chopped bacon, shredded cheddar cheese and chopped scallions into the pan with the corn. Toss to combine.
Refrigerate the corn mixture until it has completely cooled.
Preheat the oven to 400ºF.
Unroll one sheet of the pie dough onto a lightly floured work surface. Use a cookie cutter (or trace around a large drinking glass) to cut out 3½" circles.
Arrange the dough circles on a baking sheet lined with parchment paper.
Add 1 tablespoon of the corn filling in the center of each dough round then fold the rounds in half.
Use a fork to crimp the edges and seal the empanada closed.
Beat the egg yolk with the water. Brush the tops of the empanadas with the egg wash then sprinkle with a pinch of smoked paprika.
Bake until golden, about 15-18 minutes.
bacon recipe source: Kelly Senyei, Just a Taste (@justataste), September 9, 2009
2 cups frozen yellow sweet corn
1½ cups shredded cheddar cheese
½ cup chopped scallions
1 package pie dough (two 15-oz. sheets)
1 egg yolk
1 tablespoon water
Pinch of smoked paprika
Roast the chile peppers by holding them over an open flame until the skin is completely charred. (Alternate method: Preheat the oven to 400ºF and roast the peppers on a baking sheet for 20 minutes, flipping them over once while roasting).
Place the roasted chiles in a bowl and cover with plastic wrap. Sweat the peppers for 10 minutes.
Peel the chiles then slice them in half, scraping out the seeds and removing the stem.
Dice the chiles and place them in a bowl.
Cook the bacon in a skillet over medium heat until crispy. Remove the cooked bacon and reserve 1 tablespoon of the grease.
Chop the cooked bacon and add it to the bowl with the diced chilies.
Add the corn, along with the reserved bacon grease, into the pan and saute for 8-10 minutes until it begins to brown slightly.
Add the diced chiles, chopped bacon, shredded cheddar cheese and chopped scallions into the pan with the corn. Toss to combine.
Refrigerate the corn mixture until it has completely cooled.
Preheat the oven to 400ºF.
Unroll one sheet of the pie dough onto a lightly floured work surface. Use a cookie cutter (or trace around a large drinking glass) to cut out 3½" circles.
Arrange the dough circles on a baking sheet lined with parchment paper.
Add 1 tablespoon of the corn filling in the center of each dough round then fold the rounds in half.
Use a fork to crimp the edges and seal the empanada closed.
Beat the egg yolk with the water. Brush the tops of the empanadas with the egg wash then sprinkle with a pinch of smoked paprika.
Bake until golden, about 15-18 minutes.
bacon recipe source: Kelly Senyei, Just a Taste (@justataste), September 9, 2009
Saturday, August 30, 2014
3400. ROASTED SWEET SUMMER CORN with MISO BUTTER, BACON and ROASTED ONIONS
serves four
2 heaping tablespoons shiro (white) miso
2 tablespoons unsalted butter, at room temperature
6 slices smoky bacon, cut crosswise into 1- to 1/2-inch-long batons (1 cup)
1 tablespoon grapeseed or other neutral oil
4 cups corn kernels (cut from 4 to 5 cobs)
heaping 1/4 cup roasted onions
1/2 cup ramen broth
Kosher salt and freshly ground black pepper
1 cup sliced scallions (greens and whites)
Make the miso butter: Combine with the miso with the butter in a small bowl and beat with a wooden spoon until well mixed; the butter should be one color, not a streaky mess. Reserve until needed.
Heat at 10- to 12-inch cast-iron skillet over medium heat for a minute or so, until very warm. Add the bacon and cook, stirring occasionally, until it shrinks to about half its original size and browns but does not overly crisp, about 4 minutes. Remove the bacon with a slotted spoon and drain it on paper towels. Drain the bacon fat from the pan (reserve it for another use if you like) and return the pan to the stove.
Turn the heat to high and add the oil to the pan. When the oil smokes, add the corn to the pan. Saute, agitating the pan or stirring the corn with a spoon, until it turns bright yellow and just a few of the kernels start to brown, 3 to 4 minutes. (If the corn makes a popping noise like popcorn when it hits the pan, ease the heat back down to medium-high.)
Add the bacon and roasted onions to the pan and stir to combine. Add the broth, miso butter, a tiny pinch of salt, and 7 or 8 turns of black pepper. Glaze the corn with the butter and broth by tossing it in the pan or stirring until the butter has melted, the corn is glossy with the sauce, and there's no broth pooled in the bottom of the pan, just a minute or two.
Transfer the corn to serving bowls, scatter with the sliced scallions, and serve hot or warm.
bacon recipe source: Momofuku, by David Chang and Peter Meehan (NY: Clarkson Potters/Publishers, 2009)
2 heaping tablespoons shiro (white) miso
2 tablespoons unsalted butter, at room temperature
6 slices smoky bacon, cut crosswise into 1- to 1/2-inch-long batons (1 cup)
1 tablespoon grapeseed or other neutral oil
4 cups corn kernels (cut from 4 to 5 cobs)
heaping 1/4 cup roasted onions
1/2 cup ramen broth
Kosher salt and freshly ground black pepper
1 cup sliced scallions (greens and whites)
Make the miso butter: Combine with the miso with the butter in a small bowl and beat with a wooden spoon until well mixed; the butter should be one color, not a streaky mess. Reserve until needed.
Heat at 10- to 12-inch cast-iron skillet over medium heat for a minute or so, until very warm. Add the bacon and cook, stirring occasionally, until it shrinks to about half its original size and browns but does not overly crisp, about 4 minutes. Remove the bacon with a slotted spoon and drain it on paper towels. Drain the bacon fat from the pan (reserve it for another use if you like) and return the pan to the stove.
Turn the heat to high and add the oil to the pan. When the oil smokes, add the corn to the pan. Saute, agitating the pan or stirring the corn with a spoon, until it turns bright yellow and just a few of the kernels start to brown, 3 to 4 minutes. (If the corn makes a popping noise like popcorn when it hits the pan, ease the heat back down to medium-high.)
Add the bacon and roasted onions to the pan and stir to combine. Add the broth, miso butter, a tiny pinch of salt, and 7 or 8 turns of black pepper. Glaze the corn with the butter and broth by tossing it in the pan or stirring until the butter has melted, the corn is glossy with the sauce, and there's no broth pooled in the bottom of the pan, just a minute or two.
Transfer the corn to serving bowls, scatter with the sliced scallions, and serve hot or warm.
bacon recipe source: Momofuku, by David Chang and Peter Meehan (NY: Clarkson Potters/Publishers, 2009)
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
Wednesday, June 11, 2014
3320. SMOKED HADDOCK and LEEK CHOWDER with BACON
serves four (generously)
600 grams natural (undyed) smoked haddock
500 ml milk
1 tablespoon olive oil
150 grams diced bacon
2 sticks of celery, thinly sliced
3 medium leeks, washed and sliced
2 bay leaves
2 medium potatoes, peeled and diced into small cubes
500 ml fish or chicken stock
125 grams frozen sweetcorn, thawed
142ml carton single cream
2 tablespoons roughly chopped fresh parsley
Lay the haddock in a deep frying pan and pour over the milk. Cover and bring to the boil. Remove from the heat and leave undisturbed for about 5minutes , until the haddock is just cooked. Lift the haddock from the milk, remove the skin and bones and flake onto a plate. Reserve the milk for later.
Heat the oil in a large saucepan (preferably non-stick) and gently fry the bacon until starting to brown. Add the celery, leeks, bay leaves and potatoes, and cook for a couple of minutes. Pour in the stock and reserved milk. Bring to the simmer and cook for 10 minutes.
Add the flaked haddock, sweetcorn and cream. Season with pepper (it shouldn’t need salt) and stir in the parsley. Heat through gently, then serve.
bacon recipe source: Jo Pratt, Good Food Magazine, February 2005
600 grams natural (undyed) smoked haddock
500 ml milk
1 tablespoon olive oil
150 grams diced bacon
2 sticks of celery, thinly sliced
3 medium leeks, washed and sliced
2 bay leaves
2 medium potatoes, peeled and diced into small cubes
500 ml fish or chicken stock
125 grams frozen sweetcorn, thawed
142ml carton single cream
2 tablespoons roughly chopped fresh parsley
Lay the haddock in a deep frying pan and pour over the milk. Cover and bring to the boil. Remove from the heat and leave undisturbed for about 5minutes , until the haddock is just cooked. Lift the haddock from the milk, remove the skin and bones and flake onto a plate. Reserve the milk for later.
Heat the oil in a large saucepan (preferably non-stick) and gently fry the bacon until starting to brown. Add the celery, leeks, bay leaves and potatoes, and cook for a couple of minutes. Pour in the stock and reserved milk. Bring to the simmer and cook for 10 minutes.
Add the flaked haddock, sweetcorn and cream. Season with pepper (it shouldn’t need salt) and stir in the parsley. Heat through gently, then serve.
bacon recipe source: Jo Pratt, Good Food Magazine, February 2005
Tuesday, April 15, 2014
3263. SWEET CORN BACON ICE CREAM with CACAO NIBS
serves 6-8
2 cups sweet corn kernels
1 cup heavy cream
2 cups whole milk
⅓ cup light brown sugar
1 teaspoon vanilla
½ teaspoon salt
5 egg yolks
½ lb. bacon, cooked and chopped
⅓ cup cacao nibs
Combine the corn, heavy cream, milk, brown sugar, vanilla and salt in a medium sauce pan. Bring to a simmer for 5 minutes, stirring often. Turn off heat and let sit for an hour.
After an hour, transfer the mixture to a blender and blend on high until smooth.
Pour the mixture through a fine mesh sieve back into the saucepan discarding the solids.
Turn the heat to medium and let the mixture heat back up.
Meanwhile, whisk together the egg yolks in a bowl.
Once the mixture is hot, slowly pour about 1 cup into the egg yolks, whisking constantly.
Pour the egg yolk mixture back into the sauce pan and stir over medium heat until the mixture thickens enough to coat the back of a spoon or spatula.
Transfer to a bowl, bring to room temperature then cover and refrigerate for at least 6 hours until fully chilled.
Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s directions.
Add the chopped bacon and cacao nibs during the last minute of churning.
Transfer the ice cream to a freezer safe container and freeze for 1-2 hours before serving.
bacon recipe source: Gina Matsoukas, Running to the Kitchen, April 9, 2014
2 cups sweet corn kernels
1 cup heavy cream
2 cups whole milk
⅓ cup light brown sugar
1 teaspoon vanilla
½ teaspoon salt
5 egg yolks
½ lb. bacon, cooked and chopped
⅓ cup cacao nibs
Combine the corn, heavy cream, milk, brown sugar, vanilla and salt in a medium sauce pan. Bring to a simmer for 5 minutes, stirring often. Turn off heat and let sit for an hour.
After an hour, transfer the mixture to a blender and blend on high until smooth.
Pour the mixture through a fine mesh sieve back into the saucepan discarding the solids.
Turn the heat to medium and let the mixture heat back up.
Meanwhile, whisk together the egg yolks in a bowl.
Once the mixture is hot, slowly pour about 1 cup into the egg yolks, whisking constantly.
Pour the egg yolk mixture back into the sauce pan and stir over medium heat until the mixture thickens enough to coat the back of a spoon or spatula.
Transfer to a bowl, bring to room temperature then cover and refrigerate for at least 6 hours until fully chilled.
Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s directions.
Add the chopped bacon and cacao nibs during the last minute of churning.
Transfer the ice cream to a freezer safe container and freeze for 1-2 hours before serving.
bacon recipe source: Gina Matsoukas, Running to the Kitchen, April 9, 2014
Saturday, August 03, 2013
3008. BACON, CORN and MASCARPONE TAGLIATELLE
yields four servings
2 tablespoons olive oil, 2 turns of the pan
1/3 pound lean, thick cut bacon, diced
1 small onion, chopped
4 cloves garlic, chopped
4 to 6 ears fresh sweet corn on the cob, kernels scraped
2 tablespoons thyme, chopped
1 cup chicken stock
1/2 cup Mascarpone cheese
black pepper, espelette or cayenne pepper, to taste
1 pound egg tagliatelle or fettuccine
chopped flat-leaf parsley and chives
grated Parmigiano-Reggiano, for serving
Bring a large pot of water to a boil. Heat olive oil over medium high heat in large skillet, add bacon and crisp. Remove to a plate; add onions to the drippings and reduce heat a bit. Cook to soften then add garlic, corn and thyme; cook until corn just begins to lightly brown. Add stock, bring to a bubble and reduce a minute or so. Stir in mascarpone cheese and reduce heat to low. Salt boiling water and cook pasta to al dente. Add a ladle of starchy cooking water to the sauce, drain pasta and add to pan. Toss with corn sauce, bacon and a handful of cheese. Toss vigorously to combine and serve in shallow bowls with parsley and chives on top; pass extra cheese at table.
bacon recipe courtesy of: Rachael Ray, Rachael Ray Show, July 19, 2013
2 tablespoons olive oil, 2 turns of the pan
1/3 pound lean, thick cut bacon, diced
1 small onion, chopped
4 cloves garlic, chopped
4 to 6 ears fresh sweet corn on the cob, kernels scraped
2 tablespoons thyme, chopped
1 cup chicken stock
1/2 cup Mascarpone cheese
black pepper, espelette or cayenne pepper, to taste
1 pound egg tagliatelle or fettuccine
chopped flat-leaf parsley and chives
grated Parmigiano-Reggiano, for serving
Bring a large pot of water to a boil. Heat olive oil over medium high heat in large skillet, add bacon and crisp. Remove to a plate; add onions to the drippings and reduce heat a bit. Cook to soften then add garlic, corn and thyme; cook until corn just begins to lightly brown. Add stock, bring to a bubble and reduce a minute or so. Stir in mascarpone cheese and reduce heat to low. Salt boiling water and cook pasta to al dente. Add a ladle of starchy cooking water to the sauce, drain pasta and add to pan. Toss with corn sauce, bacon and a handful of cheese. Toss vigorously to combine and serve in shallow bowls with parsley and chives on top; pass extra cheese at table.
bacon recipe courtesy of: Rachael Ray, Rachael Ray Show, July 19, 2013
Wednesday, June 12, 2013
2956. SWEET CORN BEIGNETS with BACON-SUGAR DUST
yields four dozen
1 package (1/4 ounce) active dry yeast
1 cup warm 2% milk (110° to 115°)
1-1/4 cups fresh or frozen corn, thawed
1/4 cup sugar
2 eggs
1/4 cup butter, melted
1 teaspoon salt
1 teaspoon vanilla extract
4-1/2 to 5 cups all-purpose flour
2 cups confectioners' sugar
6 cooked bacon strips
Oil for deep-fat frying
In a large bowl, dissolve yeast in warm milk. Add the corn,
sugar, eggs, butter, salt, vanilla and 4-1/2 cups flour. Beat until smooth.
Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn
onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease the top. Cover and let rise in
a warm place until doubled, about 1 hour. Meanwhile, in a food processor,
combine confectioners' sugar and bacon. Process until combined; set aside. Punch
dough down. Turn onto a lightly floured surface; roll into a 16-in. x 12-in.
rectangle. Cut into 2-in. squares. In an electric skillet or deep-fat fryer, heat oil to 375°.
Fry squares, a few at a time, until golden brown, about 1-1/2 minutes on each
side. Drain on paper towels. Dust with bacon-sugar mixture. Serve warm.
bacon recipe courtesy of: Country Woman, February/March
2012, page 45
Monday, January 14, 2013
2807. SWEET CORN PANNA COTTA with BACON and BLUE CHEESE
makes eight 4-oz. servings
2 cups whole milk, divided
2 teaspoons powdered gelatin
1 cup heavy cream
3 ears sweet corn, husked, kernels sliced off
1/4-1/2 cup sugar (to taste, depending on sweetness of corn)
crumbled blue cheese
crumbled crispy bacon
Pour 1/2 cup of whole milk in a small bowl and sprinkle gelatin evenly over the top to soften it. Set the bowl aside. Combine the heavy cream, remaining 1 1/2 cups milk, sugar and corn in a large saucepan over medium heat. Bring to a simmer (not a boil) and stir occasionally for 5 minutes. Remove from heat, whisk in the milk/gelatin mixture, and let steep for 20-30 minutes. Strain the mixture through a fine-mesh strainer into a pitcher with a pour spout. Pour the mixture into 6-8 ramekins or fancy glasses and refrigerate for at least 4 hours or overnight. When ready to serve, scatter blue cheese and bacon over the top.
bacon recipe courtesy of: Kris Hase, Twin Cities Taste, Minnesota Monthly, September 6, 2011
2 cups whole milk, divided
2 teaspoons powdered gelatin
1 cup heavy cream
3 ears sweet corn, husked, kernels sliced off
1/4-1/2 cup sugar (to taste, depending on sweetness of corn)
crumbled blue cheese
crumbled crispy bacon
Pour 1/2 cup of whole milk in a small bowl and sprinkle gelatin evenly over the top to soften it. Set the bowl aside. Combine the heavy cream, remaining 1 1/2 cups milk, sugar and corn in a large saucepan over medium heat. Bring to a simmer (not a boil) and stir occasionally for 5 minutes. Remove from heat, whisk in the milk/gelatin mixture, and let steep for 20-30 minutes. Strain the mixture through a fine-mesh strainer into a pitcher with a pour spout. Pour the mixture into 6-8 ramekins or fancy glasses and refrigerate for at least 4 hours or overnight. When ready to serve, scatter blue cheese and bacon over the top.
bacon recipe courtesy of: Kris Hase, Twin Cities Taste, Minnesota Monthly, September 6, 2011
Sunday, November 20, 2011
2386. SWEET CORN PUREE with BACON and FRESH CORN SALSA
makes four servings
4 cups chicken stock
3 large ears of fresh sweet corn
1/2 teaspoon chopped garlic
2 tablespoons chopped yellow onion
Pinch of fresh thyme
1 1/2 cups heavy whipping cream
2 tablespoons cornstarch
2 tablespoons cold water
8 slices bacon, cooked and crumbled
fresh corn salsa for garnish (recipe below)
In a Dutch oven, bring the chicken stock to a simmer over medium heat. Slice the corn kernels from the cobs and add to the chicken stock along with the garlic, onion, and thyme. Cover and simmer over low heat for 30 minutes. Puree the corn mixture using a blender or hand mixer and return the puree to the Dutch oven. Add the cream and bring to a simmer over low heat. Mix the cornstarch and cold water in a small cup and add to the puree. Stir to thicken. Divide the soup among four bowls. Top with crumbled bacon and Fresh Corn Salsa.
FRESH CORN SALSA
makes about 2 cups
2 large ears fresh sweet corn
2 ‘Roma’ tomatoes, seeded and chopped
1 jalapeño pepper, chopped
2 tablespoons chopped red onion
2 cloves garlic, minced
1 poblano pepper, roasted, peeled, seeded, and chopped
2 tablespoons chopped cilantro
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon red wine vinegar
3 tablespoons olive oil
Slice the corn kernels from the cobs and place in a medium-sized bowl. Combine the corn with the remaining ingredients. Refrigerate at least 1 hour before serving.
bacon recipe courtesy of: Organic Gardening, 400 South Tenth Street, Emmaus, Pennsylvania 18098-0099
4 cups chicken stock
3 large ears of fresh sweet corn
1/2 teaspoon chopped garlic
2 tablespoons chopped yellow onion
Pinch of fresh thyme
1 1/2 cups heavy whipping cream
2 tablespoons cornstarch
2 tablespoons cold water
8 slices bacon, cooked and crumbled
fresh corn salsa for garnish (recipe below)
In a Dutch oven, bring the chicken stock to a simmer over medium heat. Slice the corn kernels from the cobs and add to the chicken stock along with the garlic, onion, and thyme. Cover and simmer over low heat for 30 minutes. Puree the corn mixture using a blender or hand mixer and return the puree to the Dutch oven. Add the cream and bring to a simmer over low heat. Mix the cornstarch and cold water in a small cup and add to the puree. Stir to thicken. Divide the soup among four bowls. Top with crumbled bacon and Fresh Corn Salsa.
FRESH CORN SALSA
makes about 2 cups
2 large ears fresh sweet corn
2 ‘Roma’ tomatoes, seeded and chopped
1 jalapeño pepper, chopped
2 tablespoons chopped red onion
2 cloves garlic, minced
1 poblano pepper, roasted, peeled, seeded, and chopped
2 tablespoons chopped cilantro
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon red wine vinegar
3 tablespoons olive oil
Slice the corn kernels from the cobs and place in a medium-sized bowl. Combine the corn with the remaining ingredients. Refrigerate at least 1 hour before serving.
bacon recipe courtesy of: Organic Gardening, 400 South Tenth Street, Emmaus, Pennsylvania 18098-0099
Wednesday, April 20, 2011
2173. CRISPY BACON and CORN MAQUE CHOUX
yields four servings
1/2 pound bacon, chopped
6 ears young sweet corn
2 tablespoons vegetable oil
1 1/2 cups chopped onions
1 cup chopped green bell peppers
salt
cayenne
2 cups chopped, peeled, and seeded tomatoes, or 1 cup chopped canned tomatoes
1 cup milk
1/4 cup chopped green onions
In a large skillet, over medium heat, render the bacon until crispy. Drain the bacon on paper towels and set aside. Pour off all of the bacon fat except for 2 tablespoons. Cut the corn off the cob by thinly slicing across the tops of the kernels and then cutting across a second time to release the milk from the corn. Scrape the cob once or twice to extract the milk. You should have about 4 cups of corn with the milk. To the pan, over medium heat, add the oil, onions and bell peppers. Season with salt and cayenne. Saute for 2 minutes. Add the corn. Season with salt and cayenne. Continue to saute for 10 minutes. Add the tomatoes and cook, stirring occasionally, for 15 minutes, or until the corn is tender. Stir in the milk and remove from heat. Stir in the crispy bacon and green onions. Serve immediately.
bacon recipe courtesy: Emeril Lagasse, "Thanksgiving on the Side," Emeril Live, 1999
1/2 pound bacon, chopped
6 ears young sweet corn
2 tablespoons vegetable oil
1 1/2 cups chopped onions
1 cup chopped green bell peppers
salt
cayenne
2 cups chopped, peeled, and seeded tomatoes, or 1 cup chopped canned tomatoes
1 cup milk
1/4 cup chopped green onions
In a large skillet, over medium heat, render the bacon until crispy. Drain the bacon on paper towels and set aside. Pour off all of the bacon fat except for 2 tablespoons. Cut the corn off the cob by thinly slicing across the tops of the kernels and then cutting across a second time to release the milk from the corn. Scrape the cob once or twice to extract the milk. You should have about 4 cups of corn with the milk. To the pan, over medium heat, add the oil, onions and bell peppers. Season with salt and cayenne. Saute for 2 minutes. Add the corn. Season with salt and cayenne. Continue to saute for 10 minutes. Add the tomatoes and cook, stirring occasionally, for 15 minutes, or until the corn is tender. Stir in the milk and remove from heat. Stir in the crispy bacon and green onions. Serve immediately.
bacon recipe courtesy: Emeril Lagasse, "Thanksgiving on the Side," Emeril Live, 1999
Wednesday, October 27, 2010
1998. SPIRAL PASTA with MUSHROOMS, BACON and SWEET CORN
2 cups spiral pasta
1 small can mushrooms
1 onion, chopped
1 teaspoon olive oil
100 grams bacon slices
100 grams sweet corn
200 ml Béchamel Sauce
100 ml milk cream
150 grams cheese
Cook pasta in salted water (+/- 10 minutes) and reserve. Fry chopped onion, bacon slices and mushrooms in olive oil. Mix pasta with mushrooms & bacon. Put the mixture in a large oven tray. Add sweet corn, cheese, Béchamel sauce, milk cream and sprinkle with dry oregano leafs (optional). Take it to hot oven (220ºC) for 20 minutes, until the cheese melts well, and it's ready to serve.
bacon recipe courtesy of: Portuguese Menu, June 20, 2010
1 small can mushrooms
1 onion, chopped
1 teaspoon olive oil
100 grams bacon slices
100 grams sweet corn
200 ml Béchamel Sauce
100 ml milk cream
150 grams cheese
Cook pasta in salted water (+/- 10 minutes) and reserve. Fry chopped onion, bacon slices and mushrooms in olive oil. Mix pasta with mushrooms & bacon. Put the mixture in a large oven tray. Add sweet corn, cheese, Béchamel sauce, milk cream and sprinkle with dry oregano leafs (optional). Take it to hot oven (220ºC) for 20 minutes, until the cheese melts well, and it's ready to serve.
bacon recipe courtesy of: Portuguese Menu, June 20, 2010
Friday, September 25, 2009
1600. COUNTRY FRIED CORN with BACON
yields six servings
4 slices smoked bacon
1/2 small onion, finely chopped
8 ears fresh sweet corn
salt and pepper to taste
Fry the bacon until crisp, drain it on paper towels and pour off all but 2 tablespoons of fat. Cut the bacon into small strips or crumble it and reserve. Add the onion to the fat in the skillet and fry until it softens. Husk the corn, cut the kernels from the ears and scrape the cobs to get all the milk. Add the corn with its milk to the onions in the skillet and cook for 2-3 minutes. Add bacon, season with salt and pepper as needed and serve.
bacon recipe courtesy of: Betty Fussell, "Crazy for Corn," Atlanta Journal
4 slices smoked bacon
1/2 small onion, finely chopped
8 ears fresh sweet corn
salt and pepper to taste
Fry the bacon until crisp, drain it on paper towels and pour off all but 2 tablespoons of fat. Cut the bacon into small strips or crumble it and reserve. Add the onion to the fat in the skillet and fry until it softens. Husk the corn, cut the kernels from the ears and scrape the cobs to get all the milk. Add the corn with its milk to the onions in the skillet and cook for 2-3 minutes. Add bacon, season with salt and pepper as needed and serve.
bacon recipe courtesy of: Betty Fussell, "Crazy for Corn," Atlanta Journal
Wednesday, July 15, 2009
1528. BACON and COFFEE CHEESEBURGERS with COUNTRY SLAW
makes six burgers
Slaw
1/3 cup salad dressing
¼ cup barbecue sauce
1 tablespoon red wine vinegar
2 tablespoons sugar
1 tablespoon minced red onion
1 cup thinly shredded/sliced purple cabbage
1 ½ cups thinly shredded/sliced green cabbage
Mix salad dressing, BBQ sauce, vinegar, sugar and red onion in medium bowl. Add cabbage and mix well; keep cool.
Burgers
2 lbs. 85% lean ground beef
2 teaspoons salt
½ cup grated cotija cheese
½ cup chopped roasted peeled poblano chiles
¼ cup finely chopped sweet onion
1 ½ cups whole kernel sweet corn
1 tablespoon blackstrap molasses
¼ cup strongly brewed coffee
2 teaspoons ground black pepper, divided
Olive or vegetable oil for grill
9 strips pepper bacon, cut in half
4 oz. goat cheese, thinly sliced
6 large split onion rolls
2 tablespoons salad dressing
Heat grill to medium heat. Crumble beef into large bowl. Add salt, cotija cheese, chiles, onion, corn, and ½ teaspoon black pepper. Mix gently and form into 6 patties.
Mix molasses, coffee and remaining black pepper. Brush over burgers and let rest 5 minutes, or until slightly dried on surface. Rub grill with oil.
Grill patties and bacon 6-8 minutes per side, or until medium (or desired doneness) and bacon is done. Last minute of cooking, top patties with cheese and lightly toast cut side of rolls on outer edges of grill.
Spread bottom halves of rolls lightly with salad dressing and place hot patty on each. Lightly press three pieces of bacon into the cheese on each patty. Spread about 1/3 cup slaw on top of patty and finish with the top of the roll. Serve immediately.
bacon recipe courtesy of: Leah Lyon, Ada, Oklahoma | MIO Recipe Roundup Contest 2009 1st Place Mouthwatering Main Entrée
Slaw
1/3 cup salad dressing
¼ cup barbecue sauce
1 tablespoon red wine vinegar
2 tablespoons sugar
1 tablespoon minced red onion
1 cup thinly shredded/sliced purple cabbage
1 ½ cups thinly shredded/sliced green cabbage
Mix salad dressing, BBQ sauce, vinegar, sugar and red onion in medium bowl. Add cabbage and mix well; keep cool.
Burgers
2 lbs. 85% lean ground beef
2 teaspoons salt
½ cup grated cotija cheese
½ cup chopped roasted peeled poblano chiles
¼ cup finely chopped sweet onion
1 ½ cups whole kernel sweet corn
1 tablespoon blackstrap molasses
¼ cup strongly brewed coffee
2 teaspoons ground black pepper, divided
Olive or vegetable oil for grill
9 strips pepper bacon, cut in half
4 oz. goat cheese, thinly sliced
6 large split onion rolls
2 tablespoons salad dressing
Heat grill to medium heat. Crumble beef into large bowl. Add salt, cotija cheese, chiles, onion, corn, and ½ teaspoon black pepper. Mix gently and form into 6 patties.
Mix molasses, coffee and remaining black pepper. Brush over burgers and let rest 5 minutes, or until slightly dried on surface. Rub grill with oil.
Grill patties and bacon 6-8 minutes per side, or until medium (or desired doneness) and bacon is done. Last minute of cooking, top patties with cheese and lightly toast cut side of rolls on outer edges of grill.
Spread bottom halves of rolls lightly with salad dressing and place hot patty on each. Lightly press three pieces of bacon into the cheese on each patty. Spread about 1/3 cup slaw on top of patty and finish with the top of the roll. Serve immediately.
bacon recipe courtesy of: Leah Lyon, Ada, Oklahoma | MIO Recipe Roundup Contest 2009 1st Place Mouthwatering Main Entrée
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