Servings: 6
10 medium ears of corn, shucked
3 tablespoons extra-virgin olive oil
2 ounces lean bacon, finely diced (1/2 cup)
1 celery rib, finely diced
1/2 cup finely diced onion
1/2 cup finely diced yellow bell pepper
3 cups whole milk
1 1/2 cups heavy cream
Kosher salt
Pinch of cayenne pepper
1/4 cup sour cream
1 jalapeño, seeded and minced
2 tablespoons chopped cilantro, plus cilantro leaves, for garnish
1/2 teaspoon fresh lemon juice
Freshly ground white pepper
Set a box grater in a wide, shallow bowl and coarsely grate 6 ears of corn; you should have 2 cups of grated corn. Cut the kernels from the remaining 4 ears; you should have 2 cups of kernels.
In a large saucepan, heat 1 tablespoon of the olive oil. Add the bacon, celery, onion and yellow pepper, cover and cook over low heat, stirring a few times, until softened, about 10 minutes. Add the grated corn, the milk and 1 cup of the heavy cream and bring to a boil. Reduce the heat to moderately low and simmer, stirring often, until the soup is thickened, about 20 minutes. Season with salt and the cayenne pepper and keep warm.
Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the corn kernels to the skillet and cook over moderately high heat, stirring a few times, until they are lightly browned, about 7 minutes. Season with salt. Stir the cooked corn kernels into the soup and keep warm.
In a blender, whip the remaining 1/2 cup of heavy cream to soft peaks, about 20 seconds. Add the sour cream, jalapeño, chopped cilantro and lemon juice and blend until thick. Season with salt and white pepper.
Ladle the soup into bowls, top with spoonfuls of jalapeño crema and cilantro leaves and serve at once.
bacon recipe source: Wolfgang Puck, Food & Wine, August 2007
Showing posts with label yellow pepper. Show all posts
Showing posts with label yellow pepper. Show all posts
Saturday, May 28, 2016
Sunday, January 24, 2016
3807. BACON-WRAPPED MEATLOAF with BELL PEPPERS
Serves four to six
1 Tbs. vegetable or olive oil; more for the baking sheet
1 Tbs. vegetable or olive oil; more for the baking sheet
1 cup diced red, yellow, or green bell peppers (or a mix)
1/2 cup finely chopped onion
1-1/2 tsp. minced garlic
3/4 lb. ground beef, 85-percent lean
3/4 lb. ground veal
3/4 lb. ground pork
1/2 cup tomato ketchup
1 Tbs. Dijon-style mustard
1-1/2 tsp. Worcestershire sauce
3/4 cup fresh plain breadcrumbs
1 egg
1-1/2 tsp. salt
3/4 tsp. freshly ground black pepper
1/4 cup finely chopped fresh flat-leaf parsley
About 8 slices raw bacon
Heat the oven to 350°F. In a small skillet, heat the oil; add the peppers and onions and cook over medium heat until soft, about 4 minutes. Add the garlic and sauté another 1 to 2 minutes to soften. Set aside to cool.
In a large mixing bowl, combine all the remaining ingredients except the bacon, and add the cooled onion-garlic mixture. Mix with a rubber spatula or your hands just until the ingredients are combined. Don't overwork the meat.
Oil a rimmed baking sheet or jelly roll pan, turn the meat mixture out onto the pan, and shape it into a large loaf (I like mine to look like a slightly oval loaf of bread). Or divide the mixture into four equal portions (about 6 oz. each) and shape each portion into an individual meatloaf. Wrap strips of bacon around the shaped loaf, tucking the ends under the loaf.
Bake the meatloaf until an instant-read thermometer registers 160°F, 50 to 60 minutes for a large loaf, or 25 to 35 minutes for smaller loaves. Before slicing, let the meatloaf rest for 10 to 15 minutes to allow some carryover cooking and to let the juices redistribute. To serve, slice and spoon some of the pan juices over the slices, if you like.
bacon recipe source: Joseph Verde, Fine Cooking, Issue 31
Friday, February 27, 2015
3581. STIR-FRIED PASTA with ORANGE, BACON and CURRY
serves four
3 tablespoons olive oil
3 tablespoons finely chopped garlic
1 tablespoon finely chopped fresh root ginger
1 small onion, peeled, chopped
2 tablespoons finely grated orange zest
6 bacon rashers, chopped
2 red peppers, seeds removed, cut into ½in pieces
2 yellow peppers, seeds removed, cut into ½in pieces
2 teaspoons sugar
10½fl oz chicken stock
1 x 14oz can chopped tomatoes
3 tablespoons Madras curry paste
2 tablespoons tomato purée
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 lb. dried Italian pasta, such as farfalle, cooked according to packet instructions, drained
To serve
1 handful chopped fresh basil leaves
1 handful chopped fresh chives
Heat the oil in a lidded wok (or saucepan) over a high heat until smoking. Add the garlic, ginger, onion and orange zest and stir-fry for 1-2 minutes.
Add the chopped bacon and stir-fry for 3-4 minutes, or until the vegetables have softened and the bacon is golden-brown.
Add the red and yellow peppers, sugar, stock, chopped tomatoes, curry paste and tomato purée, then season, to taste, with salt and freshly ground black pepper. Stir well.
Reduce the heat until the mixture is simmering, then cover the wok with a lid and continue to simmer for 30 minutes, or until the sauce is thick and the peppers are tender.
Add the drained pasta to the sauce and mix well until coated and warmed through.
To serve, divide the stir-fried pasta equally among four serving plates and sprinkle over the chopped basil and chives.
bacon recipe source: Ken Hom, Saturday Kitchen Best Bites, BBC Food
3 tablespoons olive oil
3 tablespoons finely chopped garlic
1 tablespoon finely chopped fresh root ginger
1 small onion, peeled, chopped
2 tablespoons finely grated orange zest
6 bacon rashers, chopped
2 red peppers, seeds removed, cut into ½in pieces
2 yellow peppers, seeds removed, cut into ½in pieces
2 teaspoons sugar
10½fl oz chicken stock
1 x 14oz can chopped tomatoes
3 tablespoons Madras curry paste
2 tablespoons tomato purée
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 lb. dried Italian pasta, such as farfalle, cooked according to packet instructions, drained
To serve
1 handful chopped fresh basil leaves
1 handful chopped fresh chives
Heat the oil in a lidded wok (or saucepan) over a high heat until smoking. Add the garlic, ginger, onion and orange zest and stir-fry for 1-2 minutes.
Add the chopped bacon and stir-fry for 3-4 minutes, or until the vegetables have softened and the bacon is golden-brown.
Add the red and yellow peppers, sugar, stock, chopped tomatoes, curry paste and tomato purée, then season, to taste, with salt and freshly ground black pepper. Stir well.
Reduce the heat until the mixture is simmering, then cover the wok with a lid and continue to simmer for 30 minutes, or until the sauce is thick and the peppers are tender.
Add the drained pasta to the sauce and mix well until coated and warmed through.
To serve, divide the stir-fried pasta equally among four serving plates and sprinkle over the chopped basil and chives.
bacon recipe source: Ken Hom, Saturday Kitchen Best Bites, BBC Food
Saturday, November 29, 2014
3491. TONGUE stuffed with BACON on POLENTA
3 lb beef tongue
1 large onion, chopped coarsely
8 garlic cloves, peeled coarsely chopped
2 parsley stems with leaves
1 teaspoon sofrito
3 cups fresh pumpkin (or butternut squash) cubed
1 red or yellow pepper, cubed
1 large tomato, cubed
2 slices of bacon, cut into pieces
2 tablespoons olive oil
1/2 cup white wine
1 cup broth (reserved from tongue)
red pepper flakes
salt and pepper
Polenta
3 cups broth (reserved from tongue)
1 cup polenta
1/4 cup parmesan cheese
1 tablespoon olive oil
salt and pepper
1 tablespoon chopped parsley
Tongue: Rinse the tongue under cold water. Place in a stock pot with a quarter of the onion, 1 cup of the pumpkin, 2 garlic cloves, parsley stems, sofrito, 1/2 tsp salt and 1/2 tsp pepper. Fill the pot so 2 inches of water cover the tongue. You will need a very large stockpot. Cover, bring to a boil, and lower heat. Simmer for 2 hours. Remove from heat, and let the tongue rest in the water for 30 minutes. Place the tongue on a cutting board. Peel and discard the skin. Make a dozen 1 inch slits all around the tongue. Press the cut pieces of bacon into the slits. Don't forget to strain the broth from the pot, and set aside.
Preheat oven to 350 degrees. Heat stockpot over medium heat with 2 tblsp of olive oil and the remaining onion. Cook until translucent. Add the rest of the vegetables, season with salt, black and red peppers. Cook until tender and deglaze with 1/2 cup of white wine and 1 cup of broth. Season to taste with salt and pepper if necessary. Put the tongue back in the pot, cover with vegetables, and cook in the oven for 1 hour. Baste every 20 minutes. Remove from the oven and let rest for 10 minutes. Cut out the bones at the back of the tongue, slice, and serve over polenta with juices. Oh that juice. Garnish with parsley.
Polenta: Heat 3 cups of stock until boiling. Add the polenta in a thin stream, stirring. Stir constantly until thickened, about 2 minutes. Turn off heat, add cheese, olive oil, salt and pepper to taste.
bacon recipe source: Naomi Donabedian, Cantaloupe Alone (@CantaloupeAlone), October 5, 2009
1 large onion, chopped coarsely
8 garlic cloves, peeled coarsely chopped
2 parsley stems with leaves
1 teaspoon sofrito
3 cups fresh pumpkin (or butternut squash) cubed
1 red or yellow pepper, cubed
1 large tomato, cubed
2 slices of bacon, cut into pieces
2 tablespoons olive oil
1/2 cup white wine
1 cup broth (reserved from tongue)
red pepper flakes
salt and pepper
Polenta
3 cups broth (reserved from tongue)
1 cup polenta
1/4 cup parmesan cheese
1 tablespoon olive oil
salt and pepper
1 tablespoon chopped parsley
Tongue: Rinse the tongue under cold water. Place in a stock pot with a quarter of the onion, 1 cup of the pumpkin, 2 garlic cloves, parsley stems, sofrito, 1/2 tsp salt and 1/2 tsp pepper. Fill the pot so 2 inches of water cover the tongue. You will need a very large stockpot. Cover, bring to a boil, and lower heat. Simmer for 2 hours. Remove from heat, and let the tongue rest in the water for 30 minutes. Place the tongue on a cutting board. Peel and discard the skin. Make a dozen 1 inch slits all around the tongue. Press the cut pieces of bacon into the slits. Don't forget to strain the broth from the pot, and set aside.
Preheat oven to 350 degrees. Heat stockpot over medium heat with 2 tblsp of olive oil and the remaining onion. Cook until translucent. Add the rest of the vegetables, season with salt, black and red peppers. Cook until tender and deglaze with 1/2 cup of white wine and 1 cup of broth. Season to taste with salt and pepper if necessary. Put the tongue back in the pot, cover with vegetables, and cook in the oven for 1 hour. Baste every 20 minutes. Remove from the oven and let rest for 10 minutes. Cut out the bones at the back of the tongue, slice, and serve over polenta with juices. Oh that juice. Garnish with parsley.
Polenta: Heat 3 cups of stock until boiling. Add the polenta in a thin stream, stirring. Stir constantly until thickened, about 2 minutes. Turn off heat, add cheese, olive oil, salt and pepper to taste.
bacon recipe source: Naomi Donabedian, Cantaloupe Alone (@CantaloupeAlone), October 5, 2009
Monday, May 26, 2014
3304. COCONUT CURRY CARROT and APPLE SOUP with BACON, APPLE and CASHEW TOPPING
serves 6-8 as a main course
2 tablespoons butter
1 ½ teaspoons ginger
1 ½ teaspoons garlic
1 teaspoon lemongrass paste
1 teaspoon coriander
2 teaspoons mild curry
1 teaspoon cumin powder
1 tablespoon red curry paste
2 tablespoons brown sugar
1 ½ teaspoons sea salt
1 pound carrots, peeled and coarsely chopped (or use a 1 pound bag of baby carrots)
1 medium onion, coarsely chopped
1 medium yellow bell pepper, seeds removed, and coarsely chopped
2 medium apples, cored and coarsely chopped
6 cups low sodium chicken broth
1 can coconut milk
Topping/garnish:
4 strips bacon, sliced into 1/4 inch pieces
½ medium Granny Smith apple, cored and julienne-cut into tiny 1 inch strips
1 teaspoon brown sugar
¼ cup coarsely chopped cashews
fresh thyme leaves, for garnish
Soup: In a large pot over medium-low heat, melt the butter and sauté the garlic, ginger and lemongrass just until fragrant, about 1 minute. Add the coriander, curry powder, cumin, curry paste and brown sugar and cook another 30 seconds. Add carrots, onion, bell pepper and apple and continue cooking until veggies start to soften, about 5 more minutes.
Add salt and chicken broth to the pot and increase the heat. Bring the soup to a boil and then reduce to a low, constant simmer. Cook for about 25-30 minutes or until veggies are very soft and tender. Add coconut milk and simmer for another 5 minutes.
Purée the soup until smooth using either a regular blender or an immersion (stick) blender. If using a regular blender, let the soup cool down a bit before blending. Then purée in batches to prevent the soup from splattering. You can also remove the center piece of the blender lid and place a clean dishtowel or paper towel over the opening while blending. This will allow the steam to escape and prevent spattering.
Topping: While soup is simmering, cook bacon in a small pot until deep, golden brown and crisp. Remove with a slotted spoon and place on several thicknesses of paper towels to drain. Pour off all but 1 teaspoon of the bacon fat and discard. Add apple to pan and cook over medium low heat for a minute or two until just slightly softened. Add brown sugar, bacon and cashews and cook for another 30 seconds. Place a tablespoon of topping in a shallow bowl. Gently ladle soup around topping. Add a bit more of the apple topping to create a small mound on top of soup. Serve immediately.
bacon recipe source: Chris Scheuer, The Café Sucré Farine, September 7, 2013
2 tablespoons butter
1 ½ teaspoons ginger
1 ½ teaspoons garlic
1 teaspoon lemongrass paste
1 teaspoon coriander
2 teaspoons mild curry
1 teaspoon cumin powder
1 tablespoon red curry paste
2 tablespoons brown sugar
1 ½ teaspoons sea salt
1 pound carrots, peeled and coarsely chopped (or use a 1 pound bag of baby carrots)
1 medium onion, coarsely chopped
1 medium yellow bell pepper, seeds removed, and coarsely chopped
2 medium apples, cored and coarsely chopped
6 cups low sodium chicken broth
1 can coconut milk
Topping/garnish:
4 strips bacon, sliced into 1/4 inch pieces
½ medium Granny Smith apple, cored and julienne-cut into tiny 1 inch strips
1 teaspoon brown sugar
¼ cup coarsely chopped cashews
fresh thyme leaves, for garnish
Soup: In a large pot over medium-low heat, melt the butter and sauté the garlic, ginger and lemongrass just until fragrant, about 1 minute. Add the coriander, curry powder, cumin, curry paste and brown sugar and cook another 30 seconds. Add carrots, onion, bell pepper and apple and continue cooking until veggies start to soften, about 5 more minutes.
Add salt and chicken broth to the pot and increase the heat. Bring the soup to a boil and then reduce to a low, constant simmer. Cook for about 25-30 minutes or until veggies are very soft and tender. Add coconut milk and simmer for another 5 minutes.
Purée the soup until smooth using either a regular blender or an immersion (stick) blender. If using a regular blender, let the soup cool down a bit before blending. Then purée in batches to prevent the soup from splattering. You can also remove the center piece of the blender lid and place a clean dishtowel or paper towel over the opening while blending. This will allow the steam to escape and prevent spattering.
Topping: While soup is simmering, cook bacon in a small pot until deep, golden brown and crisp. Remove with a slotted spoon and place on several thicknesses of paper towels to drain. Pour off all but 1 teaspoon of the bacon fat and discard. Add apple to pan and cook over medium low heat for a minute or two until just slightly softened. Add brown sugar, bacon and cashews and cook for another 30 seconds. Place a tablespoon of topping in a shallow bowl. Gently ladle soup around topping. Add a bit more of the apple topping to create a small mound on top of soup. Serve immediately.
bacon recipe source: Chris Scheuer, The Café Sucré Farine, September 7, 2013
Wednesday, January 02, 2013
2795. BAKED EGGPLANT with BACON and MOZZARELLA
1 large eggplant
1 clove of garlic, minced
1 small onion, diced
1 15oz can of diced tomatoes
1/2 pack of bacon, diced
1 pepper (yellow or green), diced
6 slices of fresh mozzarella cheese
Salt and pepper
6 basil leaves, cut into chiffonades
Preheat oven to 375°F. Cut the eggplant in half, lengthwise, and scoop out the insides. Dice the insides. Place the hollowed eggplant “boats” on a non stick baking sheet. Heat a medium pan on medium heat. Stir-fry the bacon until done. Drain the fat from the bacon. Add the garlic, onion, and diced eggplant to the bacon in the pan. Cook until onions and eggplant are soft. Add the tomatoes and pepper. Cook the mixture down for around 10 minutes. Add salt and pepper to taste. Fill the eggplant “boats” with the mixture and cover with mozzarella slices. Bake for 25 minutes. Serve with basil on top.
bacon recipe courtesy of: Fork + Canvas, January 18, 2012
1 clove of garlic, minced
1 small onion, diced
1 15oz can of diced tomatoes
1/2 pack of bacon, diced
1 pepper (yellow or green), diced
6 slices of fresh mozzarella cheese
Salt and pepper
6 basil leaves, cut into chiffonades
Preheat oven to 375°F. Cut the eggplant in half, lengthwise, and scoop out the insides. Dice the insides. Place the hollowed eggplant “boats” on a non stick baking sheet. Heat a medium pan on medium heat. Stir-fry the bacon until done. Drain the fat from the bacon. Add the garlic, onion, and diced eggplant to the bacon in the pan. Cook until onions and eggplant are soft. Add the tomatoes and pepper. Cook the mixture down for around 10 minutes. Add salt and pepper to taste. Fill the eggplant “boats” with the mixture and cover with mozzarella slices. Bake for 25 minutes. Serve with basil on top.
bacon recipe courtesy of: Fork + Canvas, January 18, 2012
Tuesday, December 14, 2010
2046. HERB-MARINATED MONKFISH and BACON BROCHETTE
serves six
2 tablespoons finely chopped coriander
2 tablespoons lemon juice
2 tablespoons olive oil
salt and freshly ground black pepper
800 grams monkfish fillet, cut into 5cm dice
10 slices dry-cured back bacon
1 large red onion, cut into small wedges
2 tablespoons finely chopped parsley
Roasted pepper dressing
2 tablespoons white wine vinegar
2 red and 2 yellow peppers, quartered and seeded
1 clove garlic, finely chopped
2 tablespoons finely chopped parsley
2 tablespoons finely chopped coriander
6 tablespoons extra virgin olive oil
Mix together 2 tablespoons chopped parsley and 2 tablespoons chopped coriander with the lemon juice, olive oil and a little black pepper. Mix in the fish, making sure it is well coated. Cover and chill until needed. Set the grill to high and prepare the sauce by placing the peppers, skin side up, underneath. As soon as their skin blisters and blackens, remove to a bowl and cover. Once cool enough to handle, peel and cut into small diamonds. Whisk together the parsley, coriander, garlic, vinegar and olive oil, add the prepared roasted pepper and season to taste.
If not already hot, preheat the grill to high. Trim the bacon of excess fat and cut into large squares. When ready, assemble your brochettes by alternating chunks of marinated monkfish with bacon and the red onion on skewers. Drizzle with a little extra olive oil and place under the grill. Cook for 4-6 minutes then turn and cook for a further 4-6 minutes on the other side. Serve with the sauce.
bacon recipe courtesy of: Waitrose.com: Online Grocery Shopping, Waitrose Limited, Doncastle Road, Bracknell, Berkshire RG12 8YA, January, 2001
2 tablespoons finely chopped coriander
2 tablespoons lemon juice
2 tablespoons olive oil
salt and freshly ground black pepper
800 grams monkfish fillet, cut into 5cm dice
10 slices dry-cured back bacon
1 large red onion, cut into small wedges
2 tablespoons finely chopped parsley
Roasted pepper dressing
2 tablespoons white wine vinegar
2 red and 2 yellow peppers, quartered and seeded
1 clove garlic, finely chopped
2 tablespoons finely chopped parsley
2 tablespoons finely chopped coriander
6 tablespoons extra virgin olive oil
Mix together 2 tablespoons chopped parsley and 2 tablespoons chopped coriander with the lemon juice, olive oil and a little black pepper. Mix in the fish, making sure it is well coated. Cover and chill until needed. Set the grill to high and prepare the sauce by placing the peppers, skin side up, underneath. As soon as their skin blisters and blackens, remove to a bowl and cover. Once cool enough to handle, peel and cut into small diamonds. Whisk together the parsley, coriander, garlic, vinegar and olive oil, add the prepared roasted pepper and season to taste.
If not already hot, preheat the grill to high. Trim the bacon of excess fat and cut into large squares. When ready, assemble your brochettes by alternating chunks of marinated monkfish with bacon and the red onion on skewers. Drizzle with a little extra olive oil and place under the grill. Cook for 4-6 minutes then turn and cook for a further 4-6 minutes on the other side. Serve with the sauce.
bacon recipe courtesy of: Waitrose.com: Online Grocery Shopping, Waitrose Limited, Doncastle Road, Bracknell, Berkshire RG12 8YA, January, 2001
Thursday, June 10, 2010
1858. GREEN ASPARAGUS wrapped in BACON with RADISH SOY SAUCE
makes four portions
6 asparagus spears
salt
6 very thin slices of mildly salted bacon
vegetable oil
160 grams grated radish
40 ml soy sauce
10 ml lemon juice
1 red and 1 yellow pepper, thinly sliced
Peel the asparagus and cut off the woody ends. Cook in boiling salted water. Then lift the asparagus out of the water with a slotted spoon, cool with ice-cold water and pat dry with a towel. Wrap the thinly sliced bacon around the asparagus, cut into 4 cm long pieces and place on the skewer. Heat the vegetable oil in a frying pan and fry the asparagus skewers on both sides over a medium flame. Mix the grated radish, soy sauce and the lemon juice in a bowl. Add the thinly sliced peppers. Serve with the kebabs as a dip.
bacon recipe courtesy of: Kikkoman Europe, Theodorstraße 293, 40472 Düsseldorf, Germany
6 asparagus spears
salt
6 very thin slices of mildly salted bacon
vegetable oil
160 grams grated radish
40 ml soy sauce
10 ml lemon juice
1 red and 1 yellow pepper, thinly sliced
Peel the asparagus and cut off the woody ends. Cook in boiling salted water. Then lift the asparagus out of the water with a slotted spoon, cool with ice-cold water and pat dry with a towel. Wrap the thinly sliced bacon around the asparagus, cut into 4 cm long pieces and place on the skewer. Heat the vegetable oil in a frying pan and fry the asparagus skewers on both sides over a medium flame. Mix the grated radish, soy sauce and the lemon juice in a bowl. Add the thinly sliced peppers. Serve with the kebabs as a dip.
bacon recipe courtesy of: Kikkoman Europe, Theodorstraße 293, 40472 Düsseldorf, Germany
Wednesday, September 16, 2009
1591. GREEN BEAN, YELLOW PEPPER and BACON SALAD with OREGANO VINAIGRETTE
serves 8 to 10
1 1/2 pounds green beans, trimmed
1 tablespoon red-wine vinegar
1 teaspoon Dijon-style mustard
1/2 teaspoon dried orégano, crumbled
1/4 cup extra-virgin olive oil
1 small yellow bell pepper, cut into paper-thin strips
6 slices of lean bacon, cooked until crisp and drained
In a kettle of boiling water cook the beans for 2 to 4 minutes, or until they are crisp-tender, drain them, and refresh them in a bowl of ice and cold water. In a large bowl whisk together the vinegar, the mustard, and the orégano and add the oil in a stream, whisking until the vinaigrette is emulsified. To the vinaigrette add the beans, drained well, the yellow pepper, and the bacon, crumbled, toss the salad, and season it with salt and black pepper. The salad may be made 8 hours in advance.
bacon recipe courtesy of: Gourmet, July 1990
1 1/2 pounds green beans, trimmed
1 tablespoon red-wine vinegar
1 teaspoon Dijon-style mustard
1/2 teaspoon dried orégano, crumbled
1/4 cup extra-virgin olive oil
1 small yellow bell pepper, cut into paper-thin strips
6 slices of lean bacon, cooked until crisp and drained
In a kettle of boiling water cook the beans for 2 to 4 minutes, or until they are crisp-tender, drain them, and refresh them in a bowl of ice and cold water. In a large bowl whisk together the vinegar, the mustard, and the orégano and add the oil in a stream, whisking until the vinaigrette is emulsified. To the vinaigrette add the beans, drained well, the yellow pepper, and the bacon, crumbled, toss the salad, and season it with salt and black pepper. The salad may be made 8 hours in advance.
bacon recipe courtesy of: Gourmet, July 1990
Monday, February 04, 2008
1000. SEARED LANAI VENISON with FOIE GRAS SWEET POTATO and BACON HASH
6 oz. Okinawan sweet potato, medium dice
6 oz. sweet potato, medium dice
6 oz. Yukon gold potato, medium dice
1/2 cup red pepper, medium dice
1/2 cup cup green pepper, medium dice
1/2 cup cup yellow pepper, medium dice
1/2 cup cup Maui onion, medium dice
2 oz. foie gras, medium dice
2 oz. smoked apple bacon, medium dice
olive oil
1 oz. butter
Place all the potatoes into boiling salted water and cook for 4 minutes. Drain and set aside. Heat the oil and better and saut� the peppers, onion and half of the bacon. Add the potatoes and season.
Venison:
4 pieces Strip Loin of Lanai Venison (6 ounces each)
olive oil
seasoning
Season the venison and brush with olive oil. Place on the grill and cook for three minutes. Turn the venison and brush with oil. Cook for another three minutes or until medium rare.
Sauce:
1 cup beef broth
1/2 cup merlot wine
1 oz. smoked apple bacon
2 oz. foie gras
1 oz. butter
Heat a sauce pan until very hot. Add the foie gras and cook for one minute. Take out the foie gras and add it to the potatoes. Add the bacon the hot pan and cook for two minutes. Add the wine and reduce by half then add the broth and again reduce by half. Finish with butter and season.
Place the potatoes in the middle of the plate, next slice the venison in half and present it on top. Spoon the sauce over and around the plate.
courtesy of: Puna Fresh Foods, Keaau Shopping Center, 16-586 Old Volcano Road, Keaau, Hawaii 96749-8115
6 oz. sweet potato, medium dice
6 oz. Yukon gold potato, medium dice
1/2 cup red pepper, medium dice
1/2 cup cup green pepper, medium dice
1/2 cup cup yellow pepper, medium dice
1/2 cup cup Maui onion, medium dice
2 oz. foie gras, medium dice
2 oz. smoked apple bacon, medium dice
olive oil
1 oz. butter
Place all the potatoes into boiling salted water and cook for 4 minutes. Drain and set aside. Heat the oil and better and saut� the peppers, onion and half of the bacon. Add the potatoes and season.
Venison:
4 pieces Strip Loin of Lanai Venison (6 ounces each)
olive oil
seasoning
Season the venison and brush with olive oil. Place on the grill and cook for three minutes. Turn the venison and brush with oil. Cook for another three minutes or until medium rare.
Sauce:
1 cup beef broth
1/2 cup merlot wine
1 oz. smoked apple bacon
2 oz. foie gras
1 oz. butter
Heat a sauce pan until very hot. Add the foie gras and cook for one minute. Take out the foie gras and add it to the potatoes. Add the bacon the hot pan and cook for two minutes. Add the wine and reduce by half then add the broth and again reduce by half. Finish with butter and season.
Place the potatoes in the middle of the plate, next slice the venison in half and present it on top. Spoon the sauce over and around the plate.
courtesy of: Puna Fresh Foods, Keaau Shopping Center, 16-586 Old Volcano Road, Keaau, Hawaii 96749-8115
Tuesday, November 06, 2007
910. STEAMED MANILA CLAMS with SOFRITO, SWEET SAKE, BACON and FRIED GINGER
serves six
3 tablespoons extra-virgin olive oil plus additional for drizzling
1/4 cup julienne of fresh ginger
1/4 cup chopped bacon
1 cup diced white onion
4 cloves garlic, minced
1/2 cup 1/4-inch diced red peppers
1/2 cup 1/4-inch diced yellow peppers
1/2 cup 1/4-inch diced poblano peppers
2 tablespoons chopped fresh thyme
48 Manila clams (New Zealand cockles can be substituted)
1/2 cup sweet sake
Salt and freshly ground black pepper
Heat the oil in a small frying pan, add the julienne of ginger, and cook until golden. Drain and set the ginger on a paper towel to dry.
Add the bacon to a large, hot frying pan and cook until the fat is rendered and the bacon is cooked and crisp. Add the onions and garlic and cook until onions are translucent. Add all the peppers and cook until they are soft, then sprinkle in the thyme. Add the clams and sweet sake to the sofrito in the pan, and cook until the clams have steamed open. Season to taste with salt and pepper.
Place 8 steamed clams in each bowl and spoon the sofrito mixture on top. Garnish with the fried ginger and drizzle with extra virgin olive oil.
courtesy of: Michael Cressotti and Taka, Sushi Samba 7, 87 Seventh Avenue South, New York, New York 10014
3 tablespoons extra-virgin olive oil plus additional for drizzling
1/4 cup julienne of fresh ginger
1/4 cup chopped bacon
1 cup diced white onion
4 cloves garlic, minced
1/2 cup 1/4-inch diced red peppers
1/2 cup 1/4-inch diced yellow peppers
1/2 cup 1/4-inch diced poblano peppers
2 tablespoons chopped fresh thyme
48 Manila clams (New Zealand cockles can be substituted)
1/2 cup sweet sake
Salt and freshly ground black pepper
Heat the oil in a small frying pan, add the julienne of ginger, and cook until golden. Drain and set the ginger on a paper towel to dry.
Add the bacon to a large, hot frying pan and cook until the fat is rendered and the bacon is cooked and crisp. Add the onions and garlic and cook until onions are translucent. Add all the peppers and cook until they are soft, then sprinkle in the thyme. Add the clams and sweet sake to the sofrito in the pan, and cook until the clams have steamed open. Season to taste with salt and pepper.
Place 8 steamed clams in each bowl and spoon the sofrito mixture on top. Garnish with the fried ginger and drizzle with extra virgin olive oil.
courtesy of: Michael Cressotti and Taka, Sushi Samba 7, 87 Seventh Avenue South, New York, New York 10014
Thursday, September 20, 2007
863. PEPPERED BACON BACK STRAP
1 onion, sliced
1 yellow sweet pepper, sliced
1 green sweet bell pepper, sliced
1 cup sliced mushrooms
1/4 teaspoon hickory smoked salt
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1/4 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper
3 feet of butcher's string
1/2 pound peppered bacon
1 back strap, butterflied
Lay backstrap down opened like a butterfly. Lay 2 strips of peppered bacon down the center. Add bell peppers, onions, mushrooms and yellow peppers on in layers. Fold back strap closed so to resemble a taco. Begin tying butcher string around back strap so your loops are around 1/2 inch to 1 inch apart. After tying, wrap strips of bacon around back strap so no meat is showing. Place into oven, pre-heated to 250 to 300 degrees F. Cook until tender. Serve and enjoy!
courtesy of: Dwayne Sisco, Good Morning West Virginia, WCHS-TV8, 1301 Piedmont Road, Charleston, West Virginia 25301
1 yellow sweet pepper, sliced
1 green sweet bell pepper, sliced
1 cup sliced mushrooms
1/4 teaspoon hickory smoked salt
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1/4 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper
3 feet of butcher's string
1/2 pound peppered bacon
1 back strap, butterflied
Lay backstrap down opened like a butterfly. Lay 2 strips of peppered bacon down the center. Add bell peppers, onions, mushrooms and yellow peppers on in layers. Fold back strap closed so to resemble a taco. Begin tying butcher string around back strap so your loops are around 1/2 inch to 1 inch apart. After tying, wrap strips of bacon around back strap so no meat is showing. Place into oven, pre-heated to 250 to 300 degrees F. Cook until tender. Serve and enjoy!
courtesy of: Dwayne Sisco, Good Morning West Virginia, WCHS-TV8, 1301 Piedmont Road, Charleston, West Virginia 25301
Sunday, September 02, 2007
845. BLACK EYED PEA, BACON and CRAB SALAD with RUBY GRAPEFRUIT
1 1/2 cups black eyed peas; soaked overnight; drained
1 quart ham hock broth or water
salt to taste
4 slices bacon; diced
1 pound fresh lump crab meat
1 red bell pepper; seeded, finely diced
1 yellow bell pepper; seeded, finely diced
1 green bell pepper; seeded, finely diced
1 purple onion; minced
3 whole scallions; thinly sliced
1 tomato; seeded and diced
1 teaspoon fresh thyme; chopped
1 teaspoon fresh marigold mint or tarragon; chopped
1 teaspoon fresh chervil; chopped
1 cup Grapefruit Vinaigrette; separate recipe
4 whole ruby grapefruit; peeled; sectioned
8 whole fresh cilantro sprigs for garnish
Place the drained black eyed peas in a saucepan with the ham hock broth or water and bring to a boil. Reduce the heat and simmer until tender, 45 minutes to 1 hour. Toward the end of the cooking time, taste the peas and season with salt. Drain and set aside. In a skillet, cook the bacon over medium high heat until all the fat is rendered. Transfer the bacon to a large mixing bowl and add the crab meat, vegetables, peas and herbs. Mix together until thoroughly combined. Combine the salad with the vinaigrette. Mound the tossed salad on a large serving platter, leaving at least 2 inches around the edge of the platter. Arrange the grapefruit sections around the salad and garnish the grapefruit sections with the cilantro sprigs.
Vinaigrette Dressing
1 cup fresh squeezed grapefruit juice
1/3 cup vinegar
4 tablespoons water
2 garlic cloves; crushed
1/2 teaspoon basil
1/4 teaspoon thyme
1 teaspoon parsley sprigs
1/4 teaspoon ground pepper
Place all ingredients in a jar with a tight fitting lid. Shake until well mixed. Store in refrigerator.
courtesy of: Niki, Ohio / Nikibone.com
1 quart ham hock broth or water
salt to taste
4 slices bacon; diced
1 pound fresh lump crab meat
1 red bell pepper; seeded, finely diced
1 yellow bell pepper; seeded, finely diced
1 green bell pepper; seeded, finely diced
1 purple onion; minced
3 whole scallions; thinly sliced
1 tomato; seeded and diced
1 teaspoon fresh thyme; chopped
1 teaspoon fresh marigold mint or tarragon; chopped
1 teaspoon fresh chervil; chopped
1 cup Grapefruit Vinaigrette; separate recipe
4 whole ruby grapefruit; peeled; sectioned
8 whole fresh cilantro sprigs for garnish
Place the drained black eyed peas in a saucepan with the ham hock broth or water and bring to a boil. Reduce the heat and simmer until tender, 45 minutes to 1 hour. Toward the end of the cooking time, taste the peas and season with salt. Drain and set aside. In a skillet, cook the bacon over medium high heat until all the fat is rendered. Transfer the bacon to a large mixing bowl and add the crab meat, vegetables, peas and herbs. Mix together until thoroughly combined. Combine the salad with the vinaigrette. Mound the tossed salad on a large serving platter, leaving at least 2 inches around the edge of the platter. Arrange the grapefruit sections around the salad and garnish the grapefruit sections with the cilantro sprigs.
Vinaigrette Dressing
1 cup fresh squeezed grapefruit juice
1/3 cup vinegar
4 tablespoons water
2 garlic cloves; crushed
1/2 teaspoon basil
1/4 teaspoon thyme
1 teaspoon parsley sprigs
1/4 teaspoon ground pepper
Place all ingredients in a jar with a tight fitting lid. Shake until well mixed. Store in refrigerator.
courtesy of: Niki, Ohio / Nikibone.com
Tuesday, June 19, 2007
770. BACON and HORSERADISH EGG SALAD
4 hard-boiled eggs, peeled and chopped
¼ cup mayonnaise
2 celery stalks (no ends or leaves), finely chopped
1 green onion or scallion sliced - white end & ½ of the green
3 or 4 strips bacon - cut into 1” squares, cooked crisp & drained
1 (up to) 2 tablespoons white horseradish, drained well
2 tablespoons fresh parsley, finely chopped
1 tablespoon red, orange or yellow pepper, finely chopped
salt & freshly ground black pepper (about 1/8 to 1/4 tsp of each)
Gently toss the eggs, celery, onions, bacon & chopped pepper together in a medium-size bowl to combine. Mix the horseradish, half of the parsley and mayonnaise together in a small bowl then fold into the rest of the ingredients. Season to taste with the salt & ground black pepper. Garnish with the rest of the parsley.
courtesy of: The Egg Salad Gourmet
¼ cup mayonnaise
2 celery stalks (no ends or leaves), finely chopped
1 green onion or scallion sliced - white end & ½ of the green
3 or 4 strips bacon - cut into 1” squares, cooked crisp & drained
1 (up to) 2 tablespoons white horseradish, drained well
2 tablespoons fresh parsley, finely chopped
1 tablespoon red, orange or yellow pepper, finely chopped
salt & freshly ground black pepper (about 1/8 to 1/4 tsp of each)
Gently toss the eggs, celery, onions, bacon & chopped pepper together in a medium-size bowl to combine. Mix the horseradish, half of the parsley and mayonnaise together in a small bowl then fold into the rest of the ingredients. Season to taste with the salt & ground black pepper. Garnish with the rest of the parsley.
courtesy of: The Egg Salad Gourmet
Thursday, March 02, 2006
298. TRI-COLOR PEPPERS with SMOKED BACON
serves 6
5 slices smoked bacon, diced
2 green peppers, cut into ¼-inch strips
1 red pepper, cut into ¼-inch strips
1 yellow pepper, cut into ¼-inch strips
1 small onion, chopped (about ¼ cup)
2 tomatoes, chopped
1 teaspoon cumin seed
1 teaspoon dried oregano leaves
1 teaspoon salt
¼ teaspoon pepper
½ cup sour cream
Fresh cilantro, snipped
Fry bacon until crisp, remove from pan and drain. Reserve 2 tablespoons of bacon fat in pan. Add colored peppers and onion, frying over medium high heat for 2 minutes. Add diced bacon and remaining ingredients, except sour cream and cilantro. Heat to boiling; reduce heat and simmer uncovered for 5 minutes. Remove from heat, stir in sour cream, sprinkle with cilantro. Serve warm.
courtesy of: Nueske's Applewood Smoked Meats, Rural Route #2, P.O. Box D, Wittenberg, WI 54499, 1-800-720-1153
5 slices smoked bacon, diced
2 green peppers, cut into ¼-inch strips
1 red pepper, cut into ¼-inch strips
1 yellow pepper, cut into ¼-inch strips
1 small onion, chopped (about ¼ cup)
2 tomatoes, chopped
1 teaspoon cumin seed
1 teaspoon dried oregano leaves
1 teaspoon salt
¼ teaspoon pepper
½ cup sour cream
Fresh cilantro, snipped
Fry bacon until crisp, remove from pan and drain. Reserve 2 tablespoons of bacon fat in pan. Add colored peppers and onion, frying over medium high heat for 2 minutes. Add diced bacon and remaining ingredients, except sour cream and cilantro. Heat to boiling; reduce heat and simmer uncovered for 5 minutes. Remove from heat, stir in sour cream, sprinkle with cilantro. Serve warm.
courtesy of: Nueske's Applewood Smoked Meats, Rural Route #2, P.O. Box D, Wittenberg, WI 54499, 1-800-720-1153
Tuesday, January 24, 2006
260. CRISPY BACON & CHEDDAR CAKES
makes about 12 cakes; serves 4
8 slices bacon
1½ cups grated sharp white cheddar cheese (4 ounces)
½ cup sour cream
1 small yellow bell pepper, cut into ¼-inch dice
2 scallions, white and pale-green parts only, thinly sliced
¼ cup all-purpose flour
½ teaspoon dry mustard
coarse salt and freshly ground black pepper
pinch of cayenne pepper
2 large eggs, separated
2 tablespoons vegetable oil, plus more if necessary (optional)
Cook bacon in a large skillet over medium heat until crisp, about 5 minutes per side. Transfer to paper towels to drain. Pour off fat into a bowl. Wipe skillet clean with a paper towel, and set aside.
Stir together, cheese, sour cream, bell pepper, scallions, flour, mustard, ½ teaspoon salt, ¼ teaspoon pepper, cayenne, and egg yolks in a large bowl; set aside. In another large bowl, beat egg whites until stiff peaks form. Fold beaten egg whites into reserved batter.
Heat 2 tablespoons reserved fat (or vegetable oil) in skillet over medium heat until hot but not smoking. Working in batches of 3 or 4, pour 2 tablespoons batter into skillet for each cake; cook, turning once, until crisp, 8 to 10 minutes (add more fat or oil if skillet seems dry). Season with salt and pepper. Serve hot with reserved bacon.
courtesy of: Martha Stewart Living Annual Recipes 2005, from the editors of Martha Stewart Living. New York: Martha Stewart Living Omnimedia, Inc., 2004. p. 191.
8 slices bacon
1½ cups grated sharp white cheddar cheese (4 ounces)
½ cup sour cream
1 small yellow bell pepper, cut into ¼-inch dice
2 scallions, white and pale-green parts only, thinly sliced
¼ cup all-purpose flour
½ teaspoon dry mustard
coarse salt and freshly ground black pepper
pinch of cayenne pepper
2 large eggs, separated
2 tablespoons vegetable oil, plus more if necessary (optional)
Cook bacon in a large skillet over medium heat until crisp, about 5 minutes per side. Transfer to paper towels to drain. Pour off fat into a bowl. Wipe skillet clean with a paper towel, and set aside.
Stir together, cheese, sour cream, bell pepper, scallions, flour, mustard, ½ teaspoon salt, ¼ teaspoon pepper, cayenne, and egg yolks in a large bowl; set aside. In another large bowl, beat egg whites until stiff peaks form. Fold beaten egg whites into reserved batter.
Heat 2 tablespoons reserved fat (or vegetable oil) in skillet over medium heat until hot but not smoking. Working in batches of 3 or 4, pour 2 tablespoons batter into skillet for each cake; cook, turning once, until crisp, 8 to 10 minutes (add more fat or oil if skillet seems dry). Season with salt and pepper. Serve hot with reserved bacon.
courtesy of: Martha Stewart Living Annual Recipes 2005, from the editors of Martha Stewart Living. New York: Martha Stewart Living Omnimedia, Inc., 2004. p. 191.
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