1 lb Brussel sprouts, trimmed and cut in half
2 slices bacon, julienned
1 teaspoon ginger, finely chopped
3 cloves garlic, finely chopped
1 1/2 teaspoon togarashi
1/8 cup sugar
1/4 cup fish sauce
1/4 cup water
Heat a large skillet over medium heat and add julienned bacon. Cook until bacon pieces are crisp and remove them onto a paper towel.
Add the ginger and garlic to the skillet, stirring and scraping the bottom of the pan to remove any cooked on bacon bits. Cook until garlic and ginger are browned but not burnt.
Add Brussel sprouts to the skillet, sprinkle with togarashi, tossing well to coat the sprouts evenly. Cook until they begin to brown, about 8 minutes, stirring occasionally.
Mix fish sauce, sugar and water together and pour over Brussel sprouts. Return bacon bits to the skillet. Cook until sauce reduces by half, about another 6 minutes.
bacon recipe courtesy of: Jill & Margo, Saucy Cooks, December 28, 2011
Showing posts with label togarashi spice. Show all posts
Showing posts with label togarashi spice. Show all posts
Sunday, February 12, 2012
Sunday, July 31, 2011
2275. PONZU-GLAZED BACON and SHRIMP
serves four
1/2 cup Wanjashan organic ponzu
2 tablespoons agave nectar, honey is good substitute
2 tablespoons chopped chives, save a little for garnish
8 U-15 shrimp, tail-on
8 slices of bacon, thick-cut
1 head radicchio, leaves separated
Togarashi to garnish
Kosher salt and freshly ground black pepper to taste
Pre-heat the oven to high broil and place rack in the upper middle. In a bowl, combine ponzu, agave nectar and chives. Wrap the strip of bacon around each lightly seasoned shrimp. On an oven-proof dish, lay out the radicchio leaves. Dip each shrimp in ponzu-agave mixture and place on bed of radicchio. Drizzle the mixture on exposed radicchio, too. Place in oven, turn shrimp once when browned, about 3 minutes per side. Serve on same dish and garnish with togarashi.
bacon recipe courtesy of: Ming Tsai, Ming Tsai, Episode 702: Ponzu/Bacon
1/2 cup Wanjashan organic ponzu
2 tablespoons agave nectar, honey is good substitute
2 tablespoons chopped chives, save a little for garnish
8 U-15 shrimp, tail-on
8 slices of bacon, thick-cut
1 head radicchio, leaves separated
Togarashi to garnish
Kosher salt and freshly ground black pepper to taste
Pre-heat the oven to high broil and place rack in the upper middle. In a bowl, combine ponzu, agave nectar and chives. Wrap the strip of bacon around each lightly seasoned shrimp. On an oven-proof dish, lay out the radicchio leaves. Dip each shrimp in ponzu-agave mixture and place on bed of radicchio. Drizzle the mixture on exposed radicchio, too. Place in oven, turn shrimp once when browned, about 3 minutes per side. Serve on same dish and garnish with togarashi.
bacon recipe courtesy of: Ming Tsai, Ming Tsai, Episode 702: Ponzu/Bacon
Saturday, July 30, 2011
2274. BRUSSELS SPROUTS with BACON, PONZU, FRIED GARLIC and BONITO FLAKES
Brussels sprouts, approx. 4+ heads
1/4 lb bacon
fried garlic
ponzu sauce
soy dashi
butter
olive oil
shichimi or togarashi spice
bonito flakes
Slice garlic and fry in oil until it starts to brown. Cut the Brussels sprouts into quarters, so that the roots stay intact. Boil water in a large pot with some salt. When it’s boiling, put your brussels sprouts in to blanch. When they turn bright green, remove from water and immediately put them in an ice bath. While the brussels sprouts are boiling and sitting in the ice bath, cook up the bacon. Once cooled, crumble. Coat a frying pan in olive oil and put 1 tablespoon of butter in. Toss your brussels sprouts in and turn the heat up to high. Let them brown. Add the bacon. Add in the ponzu and soy dashi (or whatever you’re using). The pan will probably start sizzling when you add them in. Use as much or as little as you like. Let the liquid reduce as much as you want. Top with the shichimi/togarashi, fried garlic, and bonito flakes.
bacon recipe courtesy of: We are not Martha, February 4, 2010
1/4 lb bacon
fried garlic
ponzu sauce
soy dashi
butter
olive oil
shichimi or togarashi spice
bonito flakes
Slice garlic and fry in oil until it starts to brown. Cut the Brussels sprouts into quarters, so that the roots stay intact. Boil water in a large pot with some salt. When it’s boiling, put your brussels sprouts in to blanch. When they turn bright green, remove from water and immediately put them in an ice bath. While the brussels sprouts are boiling and sitting in the ice bath, cook up the bacon. Once cooled, crumble. Coat a frying pan in olive oil and put 1 tablespoon of butter in. Toss your brussels sprouts in and turn the heat up to high. Let them brown. Add the bacon. Add in the ponzu and soy dashi (or whatever you’re using). The pan will probably start sizzling when you add them in. Use as much or as little as you like. Let the liquid reduce as much as you want. Top with the shichimi/togarashi, fried garlic, and bonito flakes.
bacon recipe courtesy of: We are not Martha, February 4, 2010
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