serves two
1 tablespoon groundnut oil
6 long dried chillies
2 teaspoon Sichuan peppercorns
1 whole star anise (optional)
3½oz smoked bacon, cut into 1cm/½in thick pieces
1 red chilli, de-seeded, finely chopped
1-2 tablespoons Shaoxing rice wine or dry sherry
2 tablespoons clear rice vinegar or cider vinegar
2 tablespoons toasted sesame oil
7oz cucumber, halved lengthways, de-seeded and sliced into 1cm/½in thick wedges
pinch sea salt
1-2 pinches dried chilli flakes
1 tablespoon lime juice
1 tablespoon chilli oil
1 small handful fresh coriander leaves, roughly chopped
dry-roasted peanuts (optional)
Heat a wok until smoking and add the groundnut oil, then add the dried chillies and Sichuan peppercorns. Stir fry for a few seconds, or until fragrant. Add the star anise (if using), bacon lardons and chilli and stir fry for 2-3 minutes, or until the lardons have turned golden-brown at the edges. Add the rice wine or sherry, vinegar and sesame oil and stir-fry for a few seconds, then add the cucumber and stir-fry for a few more seconds. Season with sea salt, dried chilli flakes and lime juice, stirring well. Pile the stir-fry onto a serving plate, drizzle over the chilli oil, garnish with the chopped coriander, sprinkle over some peanuts, if using, and serve immediately.
courtesy of: Ching-He Huang, Chinese Food Made Easy, BBC Food
Sunday, November 09, 2008
Saturday, November 08, 2008
1279. BACON SALSA
3 strips of bacon, cooked well
1/2 sweet onion, chopped
1/2 green bell pepper, coarsely chopped
1/4 cup fresh cilantro
5 slices pickled jalapeno peppers, or to taste
6 fresh tomatoes, quartered
2 teaspoons olive oil
2 teaspoons red wine vinegar
1-2 teaspoons of bacon salt
1/2 lime, juiced
dash salt
Eat 1.5 slices of bacon while dicing the remaining 1.5 slices into small pieces. Place onion, bell pepper, cilantro, and jalapeno peppers into a food processor. Pulse until finely chopped. Add tomatoes and bacon, and pulse A FEW TIMES until the tomatoes are coarsely chopped - be careful not to over chop. Place in a plastic bowl/container with a tight fitting lid. In another bowl whip together the oil, vinegar, lime juice, salt and bacon salt. Pour over tomato mixture. Stir well. Refrigerate for at least one hour.
courtesy of: The Official Bacon Salt Blog
1/2 sweet onion, chopped
1/2 green bell pepper, coarsely chopped
1/4 cup fresh cilantro
5 slices pickled jalapeno peppers, or to taste
6 fresh tomatoes, quartered
2 teaspoons olive oil
2 teaspoons red wine vinegar
1-2 teaspoons of bacon salt
1/2 lime, juiced
dash salt
Eat 1.5 slices of bacon while dicing the remaining 1.5 slices into small pieces. Place onion, bell pepper, cilantro, and jalapeno peppers into a food processor. Pulse until finely chopped. Add tomatoes and bacon, and pulse A FEW TIMES until the tomatoes are coarsely chopped - be careful not to over chop. Place in a plastic bowl/container with a tight fitting lid. In another bowl whip together the oil, vinegar, lime juice, salt and bacon salt. Pour over tomato mixture. Stir well. Refrigerate for at least one hour.
courtesy of: The Official Bacon Salt Blog
Friday, November 07, 2008
1278. SKILLET GREEN BEANS, TOMATOES and BACON
makes 8 servings
6 slices bacon, cut into 1-inch pieces
1 large onion, chopped
1 lb. fresh green beans, trimmed, cut into 1-1/2-inch pieces
1/2 cup chicken broth
1/4 teaspoon pepper
4 medium plum tomatoes, chopped
Cook bacon in large skillet on medium heat until crisp, stirring occasionally. Transfer bacon with slotted spoon to paper towels to drain, reserving drippings in skillet.
Add onions to drippings in skillet; cook and stir 6 min. or until lightly browned. Add beans, broth and pepper; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 40 min. or until beans are tender.
Stir in tomatoes; increase heat to medium-high. Cook 3 min. or until tomatoes are heated through. Transfer to serving dish. Sprinkle with bacon. Serve warm.
courtesy of: Kraft Foods
6 slices bacon, cut into 1-inch pieces
1 large onion, chopped
1 lb. fresh green beans, trimmed, cut into 1-1/2-inch pieces
1/2 cup chicken broth
1/4 teaspoon pepper
4 medium plum tomatoes, chopped
Cook bacon in large skillet on medium heat until crisp, stirring occasionally. Transfer bacon with slotted spoon to paper towels to drain, reserving drippings in skillet.
Add onions to drippings in skillet; cook and stir 6 min. or until lightly browned. Add beans, broth and pepper; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 40 min. or until beans are tender.
Stir in tomatoes; increase heat to medium-high. Cook 3 min. or until tomatoes are heated through. Transfer to serving dish. Sprinkle with bacon. Serve warm.
courtesy of: Kraft Foods
Thursday, November 06, 2008
1277. PHEASANT WRAPPED in BACON with BREAD SAUCE, RED CABBAGE and DEVILS ON HORSEBACK
serves 2
1 pheasant
4-5 rashers of bacon
3 sprigs thyme
1 pint milk
½ medium loaf white bread
2-3 pinches of thyme
1 onion, peeled and sliced
5 cloves
2 star anise
6 peppercorns, lightly crushed
1 bay leaf
25 grams butter
½ medium cabbage
125 grams butter
60 ml malt vinegar
170 grams demerara sugar
4 prunes
2 slices bacon
salt and freshly ground black pepper
Preheat oven to 190c. Season the bird well. Wrap the bacon all over to prevent the meat from drying out and secure with either cocktail sticks, or by tying with string. Drizzle a little olive oil over the bird and sprinkle over some fresh thyme. Roast, basting occasionally, for 25 –35 minutes, depending on the size of your bird. Remove the pheasant from the oven and rest the bird breast side down (to catch the juices), set the bacon to one side. Finely slice the cabbage and place in an oven–proof pan. Pour over the vinegar, sugar and butter and mix well. Place on the heat and allow to come to the boil. Cover with a sheet of greaseproof paper and bake in the oven at 180c for approximately 45 minutes – the cabbage should be cooked but still have a bit of bite. Remove from oven, taste and alter seasoning if necessary. Remove the crusts from the bread and cut into rough cubes. Transfer to a food processor, season with a little salt and pepper and ‘pulse’ until well crumbed. Add the thyme flowers and blend again. Sweat the onion in a little butter, add the cloves, star anise, crushed peppercorns and the bay leaf. Pour over the milk and bring to the boil. Taste and season if necessary. Strain the milk through a sieve – using a wooden spoon to push through as much of the flavor as possible. Return the infused milk to the heat and gradually add the breadcrumbs until you’ve reached your preferred consistency. Finally, whisk through the butter to add a little extra richness and gloss. For the devils on horseback, simply slice the bacon in half lengthways and wrap around the prunes securing with a cocktail stick. Pan fry in a little olive oil until the bacon is crispy and prunes have softened. Serve a leg and breast of pheasant along side the bread sauce, red cabbage and devils on horseback.
courtesy of: Gordon Ramsay, The F Word
1 pheasant
4-5 rashers of bacon
3 sprigs thyme
1 pint milk
½ medium loaf white bread
2-3 pinches of thyme
1 onion, peeled and sliced
5 cloves
2 star anise
6 peppercorns, lightly crushed
1 bay leaf
25 grams butter
½ medium cabbage
125 grams butter
60 ml malt vinegar
170 grams demerara sugar
4 prunes
2 slices bacon
salt and freshly ground black pepper
Preheat oven to 190c. Season the bird well. Wrap the bacon all over to prevent the meat from drying out and secure with either cocktail sticks, or by tying with string. Drizzle a little olive oil over the bird and sprinkle over some fresh thyme. Roast, basting occasionally, for 25 –35 minutes, depending on the size of your bird. Remove the pheasant from the oven and rest the bird breast side down (to catch the juices), set the bacon to one side. Finely slice the cabbage and place in an oven–proof pan. Pour over the vinegar, sugar and butter and mix well. Place on the heat and allow to come to the boil. Cover with a sheet of greaseproof paper and bake in the oven at 180c for approximately 45 minutes – the cabbage should be cooked but still have a bit of bite. Remove from oven, taste and alter seasoning if necessary. Remove the crusts from the bread and cut into rough cubes. Transfer to a food processor, season with a little salt and pepper and ‘pulse’ until well crumbed. Add the thyme flowers and blend again. Sweat the onion in a little butter, add the cloves, star anise, crushed peppercorns and the bay leaf. Pour over the milk and bring to the boil. Taste and season if necessary. Strain the milk through a sieve – using a wooden spoon to push through as much of the flavor as possible. Return the infused milk to the heat and gradually add the breadcrumbs until you’ve reached your preferred consistency. Finally, whisk through the butter to add a little extra richness and gloss. For the devils on horseback, simply slice the bacon in half lengthways and wrap around the prunes securing with a cocktail stick. Pan fry in a little olive oil until the bacon is crispy and prunes have softened. Serve a leg and breast of pheasant along side the bread sauce, red cabbage and devils on horseback.
courtesy of: Gordon Ramsay, The F Word
Wednesday, November 05, 2008
1276. SWEETBREAD, BACON and MUSHROOM BROCHETTES
serves eight
1 pound veal sweetbreads, rinsed thoroughly
lightly salted water for soaking
veal or poultry stock to cover
1 tablespoon fresh lemon juice
1½ tablespoons unsalted butter
2 shallots, minced
1½ tablespoons flour
1½ cups brown veal stock
3 tablespoons capers, rinsed
1½ tablespoons malt vinegar
salt and black pepper to taste
8 slices lean smoked bacon, precooked until partially done but still pliable, cut into squares
16 medium crimini or button mushroom caps
8 wooden skewers, soaked in warm water for 30 minutes
½ cup unsalted butter, melted
2 garlic cloves, very finely minced
salt and pepper to taste
1½ tablespoons parsley, chopped
2 teaspoons fresh thyme, chopped
2 ounces dry unseasoned breadcrumbs
Soak the sweetbreads in lightly salted water for 2 hours. Drain, place in a saucepan, cover with veal stock, add the lemon juice, and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes, or until the sweetbreads turn opaque and are firm.
Rinse the sweetbreads under cold running water until cool enough to handle. Remove any gristle and veins and as much membrane as possible.
Place the dressed sweetbreads under a weighted plate for several hours, refrigerated.
Cut the pressed sweetbreads into 1-inch squares and reserve.
Melt the butter in a skillet over medium heat and sauté the shallots until soft. Add the flour and stir well to form a light roux.
Slowly whisk in the stock and bring to a boil while stirring. Reduce the heat to a simmer, then stir in the capers and vinegar. Season with salt and pepper. Reserve warm for service.
To assemble the skewers, alternate the sweetbread cubes, bacon squares and mushroom caps on 8 soaked wooden skewers and reserve.
Mix the butter, garlic, salt and pepper, parsley, and thyme together to form a basting mixture.
Brush the skewers with the basting mixture and broil or grill the skewers for 10 minutes, while basting and turning, using medium heat. Place on a platter and allow to rest 5 minutes.
Place the breadcrumbs in a nonstick skillet over medium heat. Add any remaining basting butter to the crumbs and sauté the crumbs to lightly brown.
For each serving, remove the wooden skewer and place the sweetbreads, mushrooms, and bacon on a small plate. Dust with browned breadcrumbs. Top with warm caper sauce.
courtesy of: The Appetizer Atlas: A World of Small Bites by Arthur L. Meyer and Jon M. Vann. Wiley, 2003
1 pound veal sweetbreads, rinsed thoroughly
lightly salted water for soaking
veal or poultry stock to cover
1 tablespoon fresh lemon juice
1½ tablespoons unsalted butter
2 shallots, minced
1½ tablespoons flour
1½ cups brown veal stock
3 tablespoons capers, rinsed
1½ tablespoons malt vinegar
salt and black pepper to taste
8 slices lean smoked bacon, precooked until partially done but still pliable, cut into squares
16 medium crimini or button mushroom caps
8 wooden skewers, soaked in warm water for 30 minutes
½ cup unsalted butter, melted
2 garlic cloves, very finely minced
salt and pepper to taste
1½ tablespoons parsley, chopped
2 teaspoons fresh thyme, chopped
2 ounces dry unseasoned breadcrumbs
Soak the sweetbreads in lightly salted water for 2 hours. Drain, place in a saucepan, cover with veal stock, add the lemon juice, and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes, or until the sweetbreads turn opaque and are firm.
Rinse the sweetbreads under cold running water until cool enough to handle. Remove any gristle and veins and as much membrane as possible.
Place the dressed sweetbreads under a weighted plate for several hours, refrigerated.
Cut the pressed sweetbreads into 1-inch squares and reserve.
Melt the butter in a skillet over medium heat and sauté the shallots until soft. Add the flour and stir well to form a light roux.
Slowly whisk in the stock and bring to a boil while stirring. Reduce the heat to a simmer, then stir in the capers and vinegar. Season with salt and pepper. Reserve warm for service.
To assemble the skewers, alternate the sweetbread cubes, bacon squares and mushroom caps on 8 soaked wooden skewers and reserve.
Mix the butter, garlic, salt and pepper, parsley, and thyme together to form a basting mixture.
Brush the skewers with the basting mixture and broil or grill the skewers for 10 minutes, while basting and turning, using medium heat. Place on a platter and allow to rest 5 minutes.
Place the breadcrumbs in a nonstick skillet over medium heat. Add any remaining basting butter to the crumbs and sauté the crumbs to lightly brown.
For each serving, remove the wooden skewer and place the sweetbreads, mushrooms, and bacon on a small plate. Dust with browned breadcrumbs. Top with warm caper sauce.
courtesy of: The Appetizer Atlas: A World of Small Bites by Arthur L. Meyer and Jon M. Vann. Wiley, 2003
Tuesday, November 04, 2008
1275. BACON, APPLE and FENNEL STUFFING
makes 10 servings
1 pound applewood-smoked bacon slices, coarsely chopped (about 4 cups)
2 3/4 cups (or more) low-salt chicken broth, divided
1/4 cup (1/2 stick) butter
4 cups finely chopped onions
6 cups 1/2-inch pieces peeled cored sweet-tart heirloom apples (such as Arkansas Black; about 5 large) or other sweet-tart apples (such as Pink Lady)
2 cups finely chopped fresh fennel bulbs
1 cup finely chopped celery
1 teaspoon coarse kosher salt
3/4 teaspoon freshly ground black pepper
3 large eggs, beaten to blend
2/3 cup chopped fresh Italian parsley, divided
Preheat oven to 350°F. Spread bread cubes on 2 large rimmed baking sheets. Toast until light golden and crisp around edges, about 20 minutes. Cool completely.
Preheat oven to 425°F. Combine bacon and 4 cups water in large saucepan; bring to boil. Reduce heat; simmer 10 minutes.
Drain, discarding liquid. Place bacon in large roasting pan. Pour 2 cups chicken broth over. Roast until broth evaporates and bacon begins to crisp around edges, stirring occasionally, about 45 minutes.
Meanwhile, melt butter in large nonstick skillet over medium-high heat. Add onions and 1 cup water; bring to boil. Reduce heat to medium; simmer until water evaporates, stirring occasionally, about 15 minutes. Reduce heat to medium-low; sauté until onions are soft, about 5 minutes longer.
Remove roasting pan with bacon from oven; reduce oven temperature to 375°F. Mix cooked onions, apples, fennel, and celery into bacon in roasting pan. Roast until apples and all vegetables are tender, stirring occasionally, about 1 hour. Cool slightly. DO AHEAD: Can be made 1 day ahead. Store toasted bread in large resealable plastic bags. Chill bacon-apple mixture uncovered until cool, then cover and keep chilled. Let stand at room temperature 1 hour before continuing.
Preheat oven to 375°F. Butter 13x9x2- inch glass baking dish. Combine toasted bread, 3/4 cup chicken broth, and bacon apple mixture in very large bowl. Mix in 1 teaspoon coarse salt and 3/4 teaspoon pepper. Mix in eggs, then 1/2 cup parsley. Add more chicken broth by 1/4 cupfuls if mixture is dry. Transfer to prepared dish. Cover dish with buttered foil; bake 35 minutes. Uncover; bake until top is browned, about 30 minutes longer. Sprinkle with remaining parsley.
courtesy of: Nancy Oakes & Pamela Mazzola, Bon Appétit, November 2008
1 pound applewood-smoked bacon slices, coarsely chopped (about 4 cups)
2 3/4 cups (or more) low-salt chicken broth, divided
1/4 cup (1/2 stick) butter
4 cups finely chopped onions
6 cups 1/2-inch pieces peeled cored sweet-tart heirloom apples (such as Arkansas Black; about 5 large) or other sweet-tart apples (such as Pink Lady)
2 cups finely chopped fresh fennel bulbs
1 cup finely chopped celery
1 teaspoon coarse kosher salt
3/4 teaspoon freshly ground black pepper
3 large eggs, beaten to blend
2/3 cup chopped fresh Italian parsley, divided
Preheat oven to 350°F. Spread bread cubes on 2 large rimmed baking sheets. Toast until light golden and crisp around edges, about 20 minutes. Cool completely.
Preheat oven to 425°F. Combine bacon and 4 cups water in large saucepan; bring to boil. Reduce heat; simmer 10 minutes.
Drain, discarding liquid. Place bacon in large roasting pan. Pour 2 cups chicken broth over. Roast until broth evaporates and bacon begins to crisp around edges, stirring occasionally, about 45 minutes.
Meanwhile, melt butter in large nonstick skillet over medium-high heat. Add onions and 1 cup water; bring to boil. Reduce heat to medium; simmer until water evaporates, stirring occasionally, about 15 minutes. Reduce heat to medium-low; sauté until onions are soft, about 5 minutes longer.
Remove roasting pan with bacon from oven; reduce oven temperature to 375°F. Mix cooked onions, apples, fennel, and celery into bacon in roasting pan. Roast until apples and all vegetables are tender, stirring occasionally, about 1 hour. Cool slightly. DO AHEAD: Can be made 1 day ahead. Store toasted bread in large resealable plastic bags. Chill bacon-apple mixture uncovered until cool, then cover and keep chilled. Let stand at room temperature 1 hour before continuing.
Preheat oven to 375°F. Butter 13x9x2- inch glass baking dish. Combine toasted bread, 3/4 cup chicken broth, and bacon apple mixture in very large bowl. Mix in 1 teaspoon coarse salt and 3/4 teaspoon pepper. Mix in eggs, then 1/2 cup parsley. Add more chicken broth by 1/4 cupfuls if mixture is dry. Transfer to prepared dish. Cover dish with buttered foil; bake 35 minutes. Uncover; bake until top is browned, about 30 minutes longer. Sprinkle with remaining parsley.
courtesy of: Nancy Oakes & Pamela Mazzola, Bon Appétit, November 2008
Monday, November 03, 2008
1274. BACON-WRAPPED SHRIMP SKEWERS with RED ONION, PINEAPPLE and CHIPOTLE PEPPERS
serves 4
8 wood or metal skewers
12 large raw shrimp, peeled and deveined with tail on.
6 slices bacon, cut in half
1 small red onion, cut into 1-inch squares
1 pineapple, peeled, cored and cut into 1-inch cubes
1 to 2 tablespoons vegetable oil
1 cup barbecue sauce
1 to 2 tablespoons puréed canned chipotle peppers
2 tablespoons honey
1/4 cup chopped cilantro
1 lime, cut into wedges
If using wood skewers, soak in water for at least 30 minutes. Wrap each shrimp in a half piece of bacon. Thread 3 shrimp per skewer, for a total of 4 skewers. Alternately thread red onion and pineapple onto the remaining 4 skewers.
Heat a grill or grill pan to medium heat. Brush grill grate lightly with oil. Grill shrimp and bacon skewers about 4 to 5 minutes per side, until bacon is crisp (not burnt) and the shrimp is pink and juicy. Grill pineapple and onion skewers 5 minutes per side, until onions are tender and pineapple is browned and caramelized.
Mix BBQ sauce with chipotle purée and honey. Brush skewers with sauce on both sides, about a minute or two before they are done, leaving them on just long enough for the sugars to caramelize. Garnish with cilantro and lime wedges.
courtesy of: Whole Foods Market, Whole Foods Market, Inc., 550 Bowie Street, Austin, Texas 78703-4644
8 wood or metal skewers
12 large raw shrimp, peeled and deveined with tail on.
6 slices bacon, cut in half
1 small red onion, cut into 1-inch squares
1 pineapple, peeled, cored and cut into 1-inch cubes
1 to 2 tablespoons vegetable oil
1 cup barbecue sauce
1 to 2 tablespoons puréed canned chipotle peppers
2 tablespoons honey
1/4 cup chopped cilantro
1 lime, cut into wedges
If using wood skewers, soak in water for at least 30 minutes. Wrap each shrimp in a half piece of bacon. Thread 3 shrimp per skewer, for a total of 4 skewers. Alternately thread red onion and pineapple onto the remaining 4 skewers.
Heat a grill or grill pan to medium heat. Brush grill grate lightly with oil. Grill shrimp and bacon skewers about 4 to 5 minutes per side, until bacon is crisp (not burnt) and the shrimp is pink and juicy. Grill pineapple and onion skewers 5 minutes per side, until onions are tender and pineapple is browned and caramelized.
Mix BBQ sauce with chipotle purée and honey. Brush skewers with sauce on both sides, about a minute or two before they are done, leaving them on just long enough for the sugars to caramelize. Garnish with cilantro and lime wedges.
courtesy of: Whole Foods Market, Whole Foods Market, Inc., 550 Bowie Street, Austin, Texas 78703-4644
Sunday, November 02, 2008
1273. BAKED BEANS with BACON and RED ONIONS
yields four servings
6 cups prepared barbecued baked beans, any brand -- the large can
3 slices bacon, chopped, 1/2-inch pieces
1 medium red onion, finely chopped
1/4 cup brown sugar, a couple of handfuls
1 teaspoon coarse black pepper
2 tablespoons chopped parsley leaves, optional
Preheat oven to 425 degrees F. Pour beans into casserole dish and place in oven. In a small nonstick skillet, cook bacon over medium high heat 2 to 3 minutes. Add onions and cook 3 minutes longer. Slide the beans out of the oven. Scatter the onions and bacon around the beans. Sprinkle the brown sugar and black pepper over the onions. Bake beans with toppings 10 minutes longer. Garnish the beans with parsley and serve.
courtesy of: Rachael Ray, "Pennywise and Clock Smart," 30 Minute Meals
6 cups prepared barbecued baked beans, any brand -- the large can
3 slices bacon, chopped, 1/2-inch pieces
1 medium red onion, finely chopped
1/4 cup brown sugar, a couple of handfuls
1 teaspoon coarse black pepper
2 tablespoons chopped parsley leaves, optional
Preheat oven to 425 degrees F. Pour beans into casserole dish and place in oven. In a small nonstick skillet, cook bacon over medium high heat 2 to 3 minutes. Add onions and cook 3 minutes longer. Slide the beans out of the oven. Scatter the onions and bacon around the beans. Sprinkle the brown sugar and black pepper over the onions. Bake beans with toppings 10 minutes longer. Garnish the beans with parsley and serve.
courtesy of: Rachael Ray, "Pennywise and Clock Smart," 30 Minute Meals
Saturday, November 01, 2008
1272. BACON, MACADAMIA and CURRANT STUFFING
60 grams butter, chopped
60 ml olive oil
2 large brown onions, finely chopped
3 garlic cloves, crushed
250 grams bacon, chopped
3/4 cup currants
5 cups fresh breadcrumbs, made from day-old bread
3/4 cup macadamia nuts, roasted, chopped
salt and pepper, to taste
Preheat oven to 390F. Using a large frying pan, heat butter and oil over medium heat. Add onions, garlic and bacon. Cook, stirring occasionally, for 10 minutes or until onions are soft. Add currants and cook another 3 minutes. Combine breadcrumbs and nuts in a large bowl and add bacon mixture. Season with salt and pepper. Mix until combined (use your hands rather than a spoon or other utensil). Press mixture into lightly greased 1/3-cup muffin holes. Bake for 20-25 minutes - stuffing should be firm to touch in the center and golden around the edges. Serve warm or at room temperature with turkey or pork.
courtesy of: Day Recipe
60 ml olive oil
2 large brown onions, finely chopped
3 garlic cloves, crushed
250 grams bacon, chopped
3/4 cup currants
5 cups fresh breadcrumbs, made from day-old bread
3/4 cup macadamia nuts, roasted, chopped
salt and pepper, to taste
Preheat oven to 390F. Using a large frying pan, heat butter and oil over medium heat. Add onions, garlic and bacon. Cook, stirring occasionally, for 10 minutes or until onions are soft. Add currants and cook another 3 minutes. Combine breadcrumbs and nuts in a large bowl and add bacon mixture. Season with salt and pepper. Mix until combined (use your hands rather than a spoon or other utensil). Press mixture into lightly greased 1/3-cup muffin holes. Bake for 20-25 minutes - stuffing should be firm to touch in the center and golden around the edges. Serve warm or at room temperature with turkey or pork.
courtesy of: Day Recipe
Friday, October 31, 2008
1271. HONEY MUSTARD GLAZED SMOKED BACON JOINT
serves four
2 - 3 kg bacon joint
20 or so cloves
Glaze
1 tablespoon runny honey
1 tablespoon brown sugar
1 teaspoon mustard powder
1 teaspoon worcestershire sauce
1 teaspoon tomato puree
1 teaspoon balsamic vinegar
Soak the joint, ideally overnight, in cold water. This helps to remove any excess salt from the curing process. Mix together the glaze ingredients. Drain and rinse in cold water. Place in a pan and cover with fresh water, bring to the boil and simmer covered for 1 hour. Drain and remove from the pan. Cut off the skin and discard leaving a nice covering of fat on the meat. Stud the fat with the cloves then cover the meat with the glaze. You may wish to allow the meat to cool slightly first. If not be careful as the joint will be very hot! Place in a pre-heated oven at 200°C (180° C if it is a fan oven). Roast for another 45 - 60 mins until cooked through. If the top stats to burn turn the oven down a bit.
courtesy of: The Pig Site, 5M Enterprises Ltd., 4 Haywood House, Hydra Business Park, Nether Lane, Sheffield, S35 9ZX, England
2 - 3 kg bacon joint
20 or so cloves
Glaze
1 tablespoon runny honey
1 tablespoon brown sugar
1 teaspoon mustard powder
1 teaspoon worcestershire sauce
1 teaspoon tomato puree
1 teaspoon balsamic vinegar
Soak the joint, ideally overnight, in cold water. This helps to remove any excess salt from the curing process. Mix together the glaze ingredients. Drain and rinse in cold water. Place in a pan and cover with fresh water, bring to the boil and simmer covered for 1 hour. Drain and remove from the pan. Cut off the skin and discard leaving a nice covering of fat on the meat. Stud the fat with the cloves then cover the meat with the glaze. You may wish to allow the meat to cool slightly first. If not be careful as the joint will be very hot! Place in a pre-heated oven at 200°C (180° C if it is a fan oven). Roast for another 45 - 60 mins until cooked through. If the top stats to burn turn the oven down a bit.
courtesy of: The Pig Site, 5M Enterprises Ltd., 4 Haywood House, Hydra Business Park, Nether Lane, Sheffield, S35 9ZX, England
Thursday, October 30, 2008
1270. AMARETTO SCALLOPS with BACON, CORAL FLOWER and ROASTED GARLIC PUREE
6 large scallops with roe
1 small head of garlic, roasted
1 smallish cauliflower
1 small bunch of chives, snipped
A pinch of mace
A splash of milk
A splash of Amaretto liqueur
2 shallots, finely diced
6 rashers smoked streaky bacon
Squeeze of lemon juice
Olive oil
A handful of flaked, toasted almonds, to serve.
Preheat the oven to Gas 400F.
Peel the outside paper from the garlic and cut the top off the bulb to expose the end of each clove. Drizzle with oil, then wrap loosely in foil to make a parcel like a dim sum and roast for around 30 minutes, until the cloves are soft. Fry the roes for around 30 seconds each side until cooked through. Cut the cauliflower into florets and cook in boiling salted water. Gently sauté the shallots until opaque then squeeze the cloves from their jackets and add to a food processor with the cauliflower, shallots and roes. Blend, then add a splash of milk to loosen the mixture, the mace, chives and a squeeze of lemon juice. Grill the bacon until crisp and keep warm. Drizzle some olive oil on the scallops, then add them to a very hot pan. They will need a couple of minutes each side, no more. When you are ready to flambe the scallops (after a minute or so), add a splash of Amaretto and tilt the pan (away from you!) to light the alcohol and then let it burn off. Serve a blob of the puree, some crispy bacon on top and the scallops on top of that. Scatter over the flaked almonds and serve.
courtesy of: Helen Graves, Food Stories: Seasonal Eating in London
1 small head of garlic, roasted
1 smallish cauliflower
1 small bunch of chives, snipped
A pinch of mace
A splash of milk
A splash of Amaretto liqueur
2 shallots, finely diced
6 rashers smoked streaky bacon
Squeeze of lemon juice
Olive oil
A handful of flaked, toasted almonds, to serve.
Preheat the oven to Gas 400F.
Peel the outside paper from the garlic and cut the top off the bulb to expose the end of each clove. Drizzle with oil, then wrap loosely in foil to make a parcel like a dim sum and roast for around 30 minutes, until the cloves are soft. Fry the roes for around 30 seconds each side until cooked through. Cut the cauliflower into florets and cook in boiling salted water. Gently sauté the shallots until opaque then squeeze the cloves from their jackets and add to a food processor with the cauliflower, shallots and roes. Blend, then add a splash of milk to loosen the mixture, the mace, chives and a squeeze of lemon juice. Grill the bacon until crisp and keep warm. Drizzle some olive oil on the scallops, then add them to a very hot pan. They will need a couple of minutes each side, no more. When you are ready to flambe the scallops (after a minute or so), add a splash of Amaretto and tilt the pan (away from you!) to light the alcohol and then let it burn off. Serve a blob of the puree, some crispy bacon on top and the scallops on top of that. Scatter over the flaked almonds and serve.
courtesy of: Helen Graves, Food Stories: Seasonal Eating in London
Wednesday, October 29, 2008
1269. BACON-WRAPPED CHICKEN REMOULADE
4-6 boneless skinless chicken breasts
1 lb. thinly sliced bacon
2 cups of dry white wine
1/2 cup feta cheese
Remoulade Sauce
1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley leaves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper
Combine all ingredients in the bowl of a food processor and process for 30 seconds or until blended. Use immediately or store, will keep for several days in an airtight container in the refrigerator.
Wash chicken and pat dry, dust both sides with dry rub and rub into each breast. Wrap each breast with 2 slices of bacon and place in skillet and brown on all side, (don not cook completely). Place browned breasts in backing dish and pour the Remoulade Sauce
And white wine. Let stand in refrigerator for 1 hour.
Preheat over to 375, cook chicken until done, about an hour.
Pour remaining juices from pan into a sauce pan, bring to a boil, in a cup of water add 1 tbs of corn starch and stir until smooth, pour corn starch mix into sauce a little at a time and stir to combine, until it reaches the desired thinness.
Slice cooked breast and place over pasta or rice, spoon on sauce. For a bit of a twist add crumbled feta cheese to finish off the plating.
courtesy of: Keith's Family Recipes, Greenwell Springs, Louisiana
1 lb. thinly sliced bacon
2 cups of dry white wine
1/2 cup feta cheese
Remoulade Sauce
1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley leaves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper
Combine all ingredients in the bowl of a food processor and process for 30 seconds or until blended. Use immediately or store, will keep for several days in an airtight container in the refrigerator.
Wash chicken and pat dry, dust both sides with dry rub and rub into each breast. Wrap each breast with 2 slices of bacon and place in skillet and brown on all side, (don not cook completely). Place browned breasts in backing dish and pour the Remoulade Sauce
And white wine. Let stand in refrigerator for 1 hour.
Preheat over to 375, cook chicken until done, about an hour.
Pour remaining juices from pan into a sauce pan, bring to a boil, in a cup of water add 1 tbs of corn starch and stir until smooth, pour corn starch mix into sauce a little at a time and stir to combine, until it reaches the desired thinness.
Slice cooked breast and place over pasta or rice, spoon on sauce. For a bit of a twist add crumbled feta cheese to finish off the plating.
courtesy of: Keith's Family Recipes, Greenwell Springs, Louisiana
Tuesday, October 28, 2008
1268. WILTED ESCAROLE and SLAB BACON
2 slices slab bacon, cut 1/4 inch thick
1 garlic clove, sliced
Calabrese red-pepper flakes
1 cup escarole leaves, cleaned and trimmed
1/2 lemon
Balsamic vinegar
Salt
Cook slab bacon in a hot cast-iron skillet on both sides until crisp, but not hard. Remove from pan directly to salad bowl. Do not wipe bacon, as the fat and natural drippings will become the dressing. If there isn’t sufficient bacon fat in the skillet to cook the escarole, add some extra-virgin olive oil. Briefly sauté the garlic, red-pepper flakes, and escarole to quickly wilt the greens. Remove to the salad bowl, and toss with the bacon. Dress the salad with a squeeze of lemon, a drizzle of balsamic vinegar, and salt to taste.
courtesy of: Jimmy Carbone, Jimmy's No. 43, 43 East 7th Street, New York, New York 10003 | "Escarole," by Robin Raisfeld & Rob Patronite, New York, October 12, 2008
1 garlic clove, sliced
Calabrese red-pepper flakes
1 cup escarole leaves, cleaned and trimmed
1/2 lemon
Balsamic vinegar
Salt
Cook slab bacon in a hot cast-iron skillet on both sides until crisp, but not hard. Remove from pan directly to salad bowl. Do not wipe bacon, as the fat and natural drippings will become the dressing. If there isn’t sufficient bacon fat in the skillet to cook the escarole, add some extra-virgin olive oil. Briefly sauté the garlic, red-pepper flakes, and escarole to quickly wilt the greens. Remove to the salad bowl, and toss with the bacon. Dress the salad with a squeeze of lemon, a drizzle of balsamic vinegar, and salt to taste.
courtesy of: Jimmy Carbone, Jimmy's No. 43, 43 East 7th Street, New York, New York 10003 | "Escarole," by Robin Raisfeld & Rob Patronite, New York, October 12, 2008
Monday, October 27, 2008
1267. HOT SOYBEAN and BACON SALAD
makes 4 servings
3 slices bacon, diced
1 medium onion, diced
4 oz (125g) shelled, cooked soybeans
4 oz (125g) green beans, bias cut
1 red or green bell pepper, diced
In a medium hot skillet, cook bacon until crisp. Remove bacon and set aside. Reduce heat and saute onion in bacon fat until golden brown. Add soybeans, green beans, bell pepper and bacon to pan, and cook until peppers are tender crisp. Dress with a sharp vinaigrette dressing.
courtesy of: Manitoba Agriculture, Food & Rural Initiatives
3 slices bacon, diced
1 medium onion, diced
4 oz (125g) shelled, cooked soybeans
4 oz (125g) green beans, bias cut
1 red or green bell pepper, diced
In a medium hot skillet, cook bacon until crisp. Remove bacon and set aside. Reduce heat and saute onion in bacon fat until golden brown. Add soybeans, green beans, bell pepper and bacon to pan, and cook until peppers are tender crisp. Dress with a sharp vinaigrette dressing.
courtesy of: Manitoba Agriculture, Food & Rural Initiatives
Sunday, October 26, 2008
1266. CREAM OF MUSHROOM with BACON SOUP
serves 4-6
1 lb. brown or white beech mushrooms
4 slices bacon
1 small onion, chopped
4 cups potatoes, diced
2 cups water
2 cups light cream
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
1/2 cup red peppers, diced
8 oz. clam juice
1/2 cup white wine
Chop mushrooms with stems. Cut bacon into 1-in. strips; fry to brown, remove from pan and drain. Brown onion in bacon fat; remove half the fat. Add potatoes, mushrooms, water, salt, wine, red pepper, and clam juice. Cover and boil gently 30 min. Add bacon pieces, butter, and cream. Season with black pepper and salt. Serve immediately.
courtesy of: Golden Gourmet Mushrooms, San Marcos, California
1 lb. brown or white beech mushrooms
4 slices bacon
1 small onion, chopped
4 cups potatoes, diced
2 cups water
2 cups light cream
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
1/2 cup red peppers, diced
8 oz. clam juice
1/2 cup white wine
Chop mushrooms with stems. Cut bacon into 1-in. strips; fry to brown, remove from pan and drain. Brown onion in bacon fat; remove half the fat. Add potatoes, mushrooms, water, salt, wine, red pepper, and clam juice. Cover and boil gently 30 min. Add bacon pieces, butter, and cream. Season with black pepper and salt. Serve immediately.
courtesy of: Golden Gourmet Mushrooms, San Marcos, California
Saturday, October 25, 2008
1265. GRILLED TERIYAKI BACON stuffed with SHIMEJI and ASPARAGUS
serves 2
6 slices bacon
shimeji or enoki mushrooms, bottom ends trimmed
thin asparagus, a few stalks, cut to 2 inch length
Sauce:
1 tablespoon light soy sauce
1 tablespoon water
2 tablespoons brown sugar
1 teaspoon white cooking wine/sake
1/2 tablespoon finely chopped english parsley
Mix the ingredients for the sauce evenly in a bowl. Marinade the bacon in the sauce for at least 15 minutes. Wrap a handful of mushrooms and a few stalks of asparagus in each bacon slice and seal off with a toothpick (or you can also tie with spring onions - the leafy part). Pour the sauce over the bacon rolls and grill for about 8 minutes on each side. When cooked, lay the bacon on serving plates and pour the sauce over.
courtesy of: Noob Cook
6 slices bacon
shimeji or enoki mushrooms, bottom ends trimmed
thin asparagus, a few stalks, cut to 2 inch length
Sauce:
1 tablespoon light soy sauce
1 tablespoon water
2 tablespoons brown sugar
1 teaspoon white cooking wine/sake
1/2 tablespoon finely chopped english parsley
Mix the ingredients for the sauce evenly in a bowl. Marinade the bacon in the sauce for at least 15 minutes. Wrap a handful of mushrooms and a few stalks of asparagus in each bacon slice and seal off with a toothpick (or you can also tie with spring onions - the leafy part). Pour the sauce over the bacon rolls and grill for about 8 minutes on each side. When cooked, lay the bacon on serving plates and pour the sauce over.
courtesy of: Noob Cook
Friday, October 24, 2008
1264. MOLASSES-CURED PORK SHOULDER BACON
makes about 4 1/2 lbs
1 (4- to 6-lb) boneless pork shoulder Boston roast (Boston butt)
6 cups water
1 cup kosher salt
2/3 cup packed dark brown sugar
2 1/2 tablespoons Instacure No. 1 (available at The Sausage Maker, 888-490-8525)
1/2 cup mild molasses
3 cups ice cubes
4 tablespoons coarsely ground black pepper (optional)
Special equipment: a 1- to 2-gallon plastic storage tub or stainless-steel bowl; a 221/2-inch covered kettle grill with a hinged top rack; a 12- by 8- by 2-inch disposable aluminum roasting pan; 3 lb hardwood sawdust*; charcoal briquettes; a chimney starter; long metal tongs; an instant-read thermometer
Put pork butt, fat side up, on a work surface, then halve horizontally with a sharp large knife.
Stir together water, salt, brown sugar, and Instacure in storage tub until solids are dissolved, about 3 minutes, then add molasses and stir until dissolved. Add ice and stir until cure is cold (ice may not be completely melted; keeping liquid cold slows salt absorption).
Add pork to cure, then weight with a large plate to keep submerged. Chill, tub covered with a lid or plastic wrap, 36 hours.
Rinse pork and pat dry, then discard brine. Sprinkle pork evenly with pepper (if using).
Prepare grill and smoke bacon: See preceding recipe.
Cut bacon crosswise into 1/8-inch-thick slices with a sharp knife, then fry in a heavy skillet over moderately low heat, turning, until browned. Transfer to paper towels to drain.
courtesy of: Gourmet, June 2002
1 (4- to 6-lb) boneless pork shoulder Boston roast (Boston butt)
6 cups water
1 cup kosher salt
2/3 cup packed dark brown sugar
2 1/2 tablespoons Instacure No. 1 (available at The Sausage Maker, 888-490-8525)
1/2 cup mild molasses
3 cups ice cubes
4 tablespoons coarsely ground black pepper (optional)
Special equipment: a 1- to 2-gallon plastic storage tub or stainless-steel bowl; a 221/2-inch covered kettle grill with a hinged top rack; a 12- by 8- by 2-inch disposable aluminum roasting pan; 3 lb hardwood sawdust*; charcoal briquettes; a chimney starter; long metal tongs; an instant-read thermometer
Put pork butt, fat side up, on a work surface, then halve horizontally with a sharp large knife.
Stir together water, salt, brown sugar, and Instacure in storage tub until solids are dissolved, about 3 minutes, then add molasses and stir until dissolved. Add ice and stir until cure is cold (ice may not be completely melted; keeping liquid cold slows salt absorption).
Add pork to cure, then weight with a large plate to keep submerged. Chill, tub covered with a lid or plastic wrap, 36 hours.
Rinse pork and pat dry, then discard brine. Sprinkle pork evenly with pepper (if using).
Prepare grill and smoke bacon: See preceding recipe.
Cut bacon crosswise into 1/8-inch-thick slices with a sharp knife, then fry in a heavy skillet over moderately low heat, turning, until browned. Transfer to paper towels to drain.
courtesy of: Gourmet, June 2002
Thursday, October 23, 2008
1263. BEEF STEW with BACON and MARJORAM DUMPLINGS
serves four
Braised beef:
25 grams unsalted butter
1 tablespoon vegetable oil
900 grams chuck steak, trimmed and diced
sea salt, black pepper
1 Spanish onion, peeled, halved and sliced
2 garlic cloves, peeled and smashed
1 bay leaf
minute pinch each of ground cinnamon and cloves
400ml red wine
To serve:
25 grams unsalted butter
4 tablespoons marjoram leaves
Dumplings:
15 grams unsalted butter
1 tablespoon finely chopped onion
1 tablespoon fresh marjoram leaves
110 grams unsmoked back bacon, rind and fat removed, sliced
75 grams breadcrumbs
1 garlic clove, peeled and chopped
1 tablespoon freshly grated Parmesan
1 tablespoon plain white flour, sifted
1 medium egg yolk
To make the stew, heat the oven to 170C fan oven/180C or 350F electric oven/Gas 4. Heat the butter and oil over a high heat in a medium-size flameproof casserole. Once it is sizzling, add half the meat and colour on all sides. Remove to a bowl and repeat with the remaining meat. Add to the bowl and season. Add the onion to the casserole, turn the heat down to medium and sweat for 10 minutes until soft and lightly golden, adding the garlic, bay leaf and spices towards the end. Return the meat to the casserole and pour over the wine. Bring to a simmer, cover with a lid and cook in the oven for 1 1/4 hours, stirring occasionally. By this time, the meat should be tender and the sauce well-flavoured. The stew can be made in advance and reheated.
While the stew is cooking make the dumplings. Melt the butter in a frying pan and sweat the onion with the marjoram until it is nicely scented and soft. Place the bacon in a processor and reduce to a coarsely chopped mass. Add the breadcrumbs, garlic, Parmesan, flour and the sweated marjoram, and whizz to a crumb-like mixture. Add the egg yolk to bind. Shape into balls a little smaller than a walnut, place on a plate, cover with clingfilm and chill until required.
About 20 minutes before the stew is ready, bring a pan of water to the boil. Turn it down to a simmer, lower the dumplings into the water using a slotted spoon and poach for five minutes, taking care that the water doesn't boil vigorously. Just before they're cooked, heat the 25g of butter in a frying pan and sweat the marjoram leaves until they turn crisp. Remove the dumplings to a plate, using a slotted spoon. Serve the stew with the dumplings on top, scattered with the marjoram.
courtesy of: the Independent, Independent House, 191 Marsh Wall, London E14 9RS, UK, Saturday, December 8, 2001
Braised beef:
25 grams unsalted butter
1 tablespoon vegetable oil
900 grams chuck steak, trimmed and diced
sea salt, black pepper
1 Spanish onion, peeled, halved and sliced
2 garlic cloves, peeled and smashed
1 bay leaf
minute pinch each of ground cinnamon and cloves
400ml red wine
To serve:
25 grams unsalted butter
4 tablespoons marjoram leaves
Dumplings:
15 grams unsalted butter
1 tablespoon finely chopped onion
1 tablespoon fresh marjoram leaves
110 grams unsmoked back bacon, rind and fat removed, sliced
75 grams breadcrumbs
1 garlic clove, peeled and chopped
1 tablespoon freshly grated Parmesan
1 tablespoon plain white flour, sifted
1 medium egg yolk
To make the stew, heat the oven to 170C fan oven/180C or 350F electric oven/Gas 4. Heat the butter and oil over a high heat in a medium-size flameproof casserole. Once it is sizzling, add half the meat and colour on all sides. Remove to a bowl and repeat with the remaining meat. Add to the bowl and season. Add the onion to the casserole, turn the heat down to medium and sweat for 10 minutes until soft and lightly golden, adding the garlic, bay leaf and spices towards the end. Return the meat to the casserole and pour over the wine. Bring to a simmer, cover with a lid and cook in the oven for 1 1/4 hours, stirring occasionally. By this time, the meat should be tender and the sauce well-flavoured. The stew can be made in advance and reheated.
While the stew is cooking make the dumplings. Melt the butter in a frying pan and sweat the onion with the marjoram until it is nicely scented and soft. Place the bacon in a processor and reduce to a coarsely chopped mass. Add the breadcrumbs, garlic, Parmesan, flour and the sweated marjoram, and whizz to a crumb-like mixture. Add the egg yolk to bind. Shape into balls a little smaller than a walnut, place on a plate, cover with clingfilm and chill until required.
About 20 minutes before the stew is ready, bring a pan of water to the boil. Turn it down to a simmer, lower the dumplings into the water using a slotted spoon and poach for five minutes, taking care that the water doesn't boil vigorously. Just before they're cooked, heat the 25g of butter in a frying pan and sweat the marjoram leaves until they turn crisp. Remove the dumplings to a plate, using a slotted spoon. Serve the stew with the dumplings on top, scattered with the marjoram.
courtesy of: the Independent, Independent House, 191 Marsh Wall, London E14 9RS, UK, Saturday, December 8, 2001
Wednesday, October 22, 2008
1262. CARROT SOUP with BACON and DILL DUMPLINGS
yields 4 servings
for Dumplings
4 bacon strips, cut small
1 onion, finely chopped
1 teaspoon salt
1 teaspoon freshly-ground black pepper
1 boned chicken breast, cut into chunks
1/2 teaspoon ground allspice
1 large potato, peeled, boiled and riced
1 egg
1/4 cup heavy cream
1/2 teaspoon freshly-ground black pepper
1/2 cup minced fresh dill
for Soup
2 tablespoons unsalted butter
1 1/2 onions, sliced
2 teaspoons salt
4 cups chicken stock
3/4 lb carrots, peeled
1 cup milk
Prepare the dumplings: Cook bacon in a skillet over low heat until tender, not crisp. Add onions, salt, and pepper. Cook over low heat until onions are soft, about 7 to 10 minutes. Reserve. Place chicken in a food processor fitted with the metal blade, along with the allspice, potato and egg. Process until chicken is ground, about 2 minutes. Add the cream and process until mixture is thick and sticky. Stir in the reserved sauteed onion and bacon, along with the dill. Place mixture in a bowl, cover, and refrigerate for 30 minutes. Meanwhile, prepare the soup: Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onions with salt and pepper until soft, about 5 minutes. Add the chicken stock and cook over moderate heat, uncovered, about 15 minutes. Meanwhile, finely chop carrots in a food processor fitted with the metal blade. Add carrots to soup. Bring to a boil, return to a simmer, and cook, uncovered, until the carrots are soft, about 10 minutes. Puree soup in a blender or food processor until smooth. Strain back into pot, pressing with the back of a ladle to extract all the juices. Shape dumplings with 2 oval soup spoons dipped in hot water or with slightly wet hands. They should be ovals or balls, about 1 1/2-inches in diameter. Drop dumplings carefully into simmering soup and cook for 5 to 6 minutes or until they float to the surface. Add milk, bring to a boil and remove from heat. Serve immediately.
courtesy of: Too Hot Tamales World Tour, with Susan Feniger and Mary Sue Milliken, Food Network
for Dumplings
4 bacon strips, cut small
1 onion, finely chopped
1 teaspoon salt
1 teaspoon freshly-ground black pepper
1 boned chicken breast, cut into chunks
1/2 teaspoon ground allspice
1 large potato, peeled, boiled and riced
1 egg
1/4 cup heavy cream
1/2 teaspoon freshly-ground black pepper
1/2 cup minced fresh dill
for Soup
2 tablespoons unsalted butter
1 1/2 onions, sliced
2 teaspoons salt
4 cups chicken stock
3/4 lb carrots, peeled
1 cup milk
Prepare the dumplings: Cook bacon in a skillet over low heat until tender, not crisp. Add onions, salt, and pepper. Cook over low heat until onions are soft, about 7 to 10 minutes. Reserve. Place chicken in a food processor fitted with the metal blade, along with the allspice, potato and egg. Process until chicken is ground, about 2 minutes. Add the cream and process until mixture is thick and sticky. Stir in the reserved sauteed onion and bacon, along with the dill. Place mixture in a bowl, cover, and refrigerate for 30 minutes. Meanwhile, prepare the soup: Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onions with salt and pepper until soft, about 5 minutes. Add the chicken stock and cook over moderate heat, uncovered, about 15 minutes. Meanwhile, finely chop carrots in a food processor fitted with the metal blade. Add carrots to soup. Bring to a boil, return to a simmer, and cook, uncovered, until the carrots are soft, about 10 minutes. Puree soup in a blender or food processor until smooth. Strain back into pot, pressing with the back of a ladle to extract all the juices. Shape dumplings with 2 oval soup spoons dipped in hot water or with slightly wet hands. They should be ovals or balls, about 1 1/2-inches in diameter. Drop dumplings carefully into simmering soup and cook for 5 to 6 minutes or until they float to the surface. Add milk, bring to a boil and remove from heat. Serve immediately.
courtesy of: Too Hot Tamales World Tour, with Susan Feniger and Mary Sue Milliken, Food Network
Tuesday, October 21, 2008
1261. KABOCHA SQUASH and BACON
serves two
10 crescent-cut kabocha squash pieces
4 slices of bacon cut into bite size
3-4 shimeji mushrooms
2 tablespoons of butter
2 tablespoons of sake
Cook the slices of bacon on low to medium heat to your preference. My wife likes it crispy and I like it not crispy, so we compromise and cook until they are slightly crispy. When the bacon is done, your pan should be filled with bacon grease so dump those out to a bowl or container. Don't use the paper towl to completely soak all of the grease. You need a bit of oil in there.
Keep the bacon in the pan, and turn the heat back to medium and stirfry the kabocha slices and mushrooms for 3 to 5 minutes until the kabocha starts to turn slightly brown.
Splash about 2 table spoon of sake in the pan (be careful!) and let the alcohol burn off. I said to use the real sake instead of cooking sake because cooking sake usually has some salt in it, and that could make this dish taste slightly salty.
When most of the liquid has evaporated, lower the heat to low, and add butter. Stir the pan gently so the melting butter can spread around evenly. When most of the butter has melted, seal the pan with a lid, and let it simmer for about 3 minutes until kabocha gets soft.
courtesy of: JW's Easy Japanese Recipes, Seattle, Washington
10 crescent-cut kabocha squash pieces
4 slices of bacon cut into bite size
3-4 shimeji mushrooms
2 tablespoons of butter
2 tablespoons of sake
Cook the slices of bacon on low to medium heat to your preference. My wife likes it crispy and I like it not crispy, so we compromise and cook until they are slightly crispy. When the bacon is done, your pan should be filled with bacon grease so dump those out to a bowl or container. Don't use the paper towl to completely soak all of the grease. You need a bit of oil in there.
Keep the bacon in the pan, and turn the heat back to medium and stirfry the kabocha slices and mushrooms for 3 to 5 minutes until the kabocha starts to turn slightly brown.
Splash about 2 table spoon of sake in the pan (be careful!) and let the alcohol burn off. I said to use the real sake instead of cooking sake because cooking sake usually has some salt in it, and that could make this dish taste slightly salty.
When most of the liquid has evaporated, lower the heat to low, and add butter. Stir the pan gently so the melting butter can spread around evenly. When most of the butter has melted, seal the pan with a lid, and let it simmer for about 3 minutes until kabocha gets soft.
courtesy of: JW's Easy Japanese Recipes, Seattle, Washington
Monday, October 20, 2008
1260. QUAIL and SPINACH SALAD with HONEY MUSTARD and BACON DRESSING
Spinach Salad
1 smoked quail per person
1 handful spinach per person
sliced mushrooms, julienned green apples, and red onions for garnish
Hot Honey Mustard and Bacon Dressing
1 cup Creole mustard or coarse-grained tarragon mustard
½ cup Hudson's champagne herb vinegar
½ cup honey
1 cup bacon, diced into bits
Cook the bacon in a single layer, drain and crumble. Mix the bacon, vinegar, ½ cup honey and mustard together in a saucepan and bring to a light simmer.
Honey Cilantro Ginger Glaze
1-1/2 cups honey
¼ cup soy sauce
¼ cup Worcestershire sauce
1/3 cup fresh ginger, minced
¼ cup garlic, minced
¼ cup shallots, minced
2 bunches cilantro, leaves only
Salt and pepper to taste, 1 teaspoon minimum
¼ lb. sweet butter
Combine all glaze ingredients in a saucepan and bring to a simmer over medium heat; simmer for 4 minutes. Hold on warm, at 180º or less.
Smoke quail. This can be done earlier in the day. Re-warm quail in a 250º oven for 5 minutes after dipping it in the glaze.
To assemble salad, toss hot dressing onto cold spinach, ¼ cup per salad.
Garnish with sliced mushrooms, julienned apples, and red onions.
Dip quail in glaze one more time. Rest quail, glazed and hot, atop the wilted spinach salad.
courtesy of: Texas Parks & Wildlife Department, 200 Smith School Road, Austin, Texas 78744, (800) 792-1112
1 smoked quail per person
1 handful spinach per person
sliced mushrooms, julienned green apples, and red onions for garnish
Hot Honey Mustard and Bacon Dressing
1 cup Creole mustard or coarse-grained tarragon mustard
½ cup Hudson's champagne herb vinegar
½ cup honey
1 cup bacon, diced into bits
Cook the bacon in a single layer, drain and crumble. Mix the bacon, vinegar, ½ cup honey and mustard together in a saucepan and bring to a light simmer.
Honey Cilantro Ginger Glaze
1-1/2 cups honey
¼ cup soy sauce
¼ cup Worcestershire sauce
1/3 cup fresh ginger, minced
¼ cup garlic, minced
¼ cup shallots, minced
2 bunches cilantro, leaves only
Salt and pepper to taste, 1 teaspoon minimum
¼ lb. sweet butter
Combine all glaze ingredients in a saucepan and bring to a simmer over medium heat; simmer for 4 minutes. Hold on warm, at 180º or less.
Smoke quail. This can be done earlier in the day. Re-warm quail in a 250º oven for 5 minutes after dipping it in the glaze.
To assemble salad, toss hot dressing onto cold spinach, ¼ cup per salad.
Garnish with sliced mushrooms, julienned apples, and red onions.
Dip quail in glaze one more time. Rest quail, glazed and hot, atop the wilted spinach salad.
courtesy of: Texas Parks & Wildlife Department, 200 Smith School Road, Austin, Texas 78744, (800) 792-1112
Sunday, October 19, 2008
1259. BRUSSELS SPROUTS with CHESTNUT BACON BUTTER
serves 8
6 rashers streaky bacon, cut into pieces
100 grams chestnuts, chopped
140 grams butter, at room temperature
1kg small Brussels sprouts, trimmed of outer leaves
Fry bacon in a hot pan without any oil for 10 mins until crisp. Add chestnuts and fry until they are beginning to colour and coated in the fat. Pour away excess fat, then tip bacon and chestnuts into a bowl to cool. Beat butter to soften with a spatula, then stir in the bacon and chestnuts. Season with black pepper, then store in fridge. This can be made up to 3 days ahead or frozen for 1 month. Defrost in fridge overnight.
To serve, place sprouts in a microwaveable bowl, pour in 100ml water, cover with cling film and pierce a few times. Microwave on High (850W) for 16-18 mins, stirring twice during cooking, or cook in a pan of boiling water for 5 mins. Drain and tip into a warm serving dish, then dot the butter over to melt. Toss through and serve.
courtesy of: Cathryn Evans, Good Food, December 2006
6 rashers streaky bacon, cut into pieces
100 grams chestnuts, chopped
140 grams butter, at room temperature
1kg small Brussels sprouts, trimmed of outer leaves
Fry bacon in a hot pan without any oil for 10 mins until crisp. Add chestnuts and fry until they are beginning to colour and coated in the fat. Pour away excess fat, then tip bacon and chestnuts into a bowl to cool. Beat butter to soften with a spatula, then stir in the bacon and chestnuts. Season with black pepper, then store in fridge. This can be made up to 3 days ahead or frozen for 1 month. Defrost in fridge overnight.
To serve, place sprouts in a microwaveable bowl, pour in 100ml water, cover with cling film and pierce a few times. Microwave on High (850W) for 16-18 mins, stirring twice during cooking, or cook in a pan of boiling water for 5 mins. Drain and tip into a warm serving dish, then dot the butter over to melt. Toss through and serve.
courtesy of: Cathryn Evans, Good Food, December 2006
Saturday, October 18, 2008
1258. CIDER-BRINED PORK CHOPS with WALNUT-BACOON BUTTER and APPLE and BUTTERNUT SQUASH
makes 6 servings
Pork:
5 cups apple cider
2 cups water
1/3 cup kosher salt
6 (8-ounce) bone-in center-cut pork chops, trimmed
Tian:
1 teaspoon extra-virgin olive oil
3 cups coarsely chopped Swiss chard
1 teaspoon minced seeded jalapeño pepper
2 garlic cloves, minced
8 ounces butternut squash, peeled and cut into 1/8-inch-thick slices
1 large Rome apple, peeled, cored, and cut into 1/8-inch-thick slices (about 6 1/2 ounces)
1 pound Yukon gold potatoes, peeled and cut into 1/8-inch-thick slices
cooking spray
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 cup apple cider
1/4 cup fat-free, less-sodium chicken broth
1 (1-ounce) slice white bread
1/4 cup (1 ounce) shredded Gruyère cheese
Butter:
2 tablespoons finely chopped walnuts, toasted
2 tablespoons unsalted butter, softened
1/2 teaspoon grated orange rind
1/4 teaspoon freshly ground black pepper
dash of ground nutmeg
1 slice applewood-smoked bacon, cooked and finely crumbled
Remaining ingredient:
1/4 teaspoon freshly ground black pepper
To prepare pork, combine 5 cups apple cider, 2 cups water, and 1/3 cup kosher salt in a large bowl; stir until salt dissolves. Add pork chops to cider mixture; cover and refrigerate 2 hours.
Preheat oven to 425°.
To prepare the tian, heat oil in a large nonstick skillet over medium-high heat. Add chard, jalapeño, and garlic to pan; sauté 3 minutes or until chard wilts, stirring occasionally. Layer half of squash, apple, potatoes, and chard mixture in a shallow 2-quart broiler-safe baking dish coated with cooking spray. Sprinkle vegetables with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Repeat the layers with remaining squash, apple, potato, chard mixture, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Combine 1/2 cup cider and broth; pour mixture into baking dish. Cover dish with foil. Bake at 425° for 50 minutes or until vegetables are tender.
Preheat broiler.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine breadcrumbs and cheese; sprinkle over vegetable mixture. Broil 2 minutes or until breadcrumbs are browned. Remove from broiler, and keep warm.
To prepare butter, combine walnuts and next 5 ingredients (through bacon) in a bowl, stirring well.
Remove pork from brine mixture; discard brine mixture. Pat pork dry with paper towels. Sprinkle pork with 1/4 teaspoon black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 5 minutes on each side or until a thermometer registers 155° or until desired degree of doneness. Place about 1 cup tian on each of 6 plates; top each serving with 1 pork chop. Divide butter mixture evenly among pork chops.
courtesy of: Joanne Weir, Cooking Light, October 2008
Pork:
5 cups apple cider
2 cups water
1/3 cup kosher salt
6 (8-ounce) bone-in center-cut pork chops, trimmed
Tian:
1 teaspoon extra-virgin olive oil
3 cups coarsely chopped Swiss chard
1 teaspoon minced seeded jalapeño pepper
2 garlic cloves, minced
8 ounces butternut squash, peeled and cut into 1/8-inch-thick slices
1 large Rome apple, peeled, cored, and cut into 1/8-inch-thick slices (about 6 1/2 ounces)
1 pound Yukon gold potatoes, peeled and cut into 1/8-inch-thick slices
cooking spray
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 cup apple cider
1/4 cup fat-free, less-sodium chicken broth
1 (1-ounce) slice white bread
1/4 cup (1 ounce) shredded Gruyère cheese
Butter:
2 tablespoons finely chopped walnuts, toasted
2 tablespoons unsalted butter, softened
1/2 teaspoon grated orange rind
1/4 teaspoon freshly ground black pepper
dash of ground nutmeg
1 slice applewood-smoked bacon, cooked and finely crumbled
Remaining ingredient:
1/4 teaspoon freshly ground black pepper
To prepare pork, combine 5 cups apple cider, 2 cups water, and 1/3 cup kosher salt in a large bowl; stir until salt dissolves. Add pork chops to cider mixture; cover and refrigerate 2 hours.
Preheat oven to 425°.
To prepare the tian, heat oil in a large nonstick skillet over medium-high heat. Add chard, jalapeño, and garlic to pan; sauté 3 minutes or until chard wilts, stirring occasionally. Layer half of squash, apple, potatoes, and chard mixture in a shallow 2-quart broiler-safe baking dish coated with cooking spray. Sprinkle vegetables with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Repeat the layers with remaining squash, apple, potato, chard mixture, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Combine 1/2 cup cider and broth; pour mixture into baking dish. Cover dish with foil. Bake at 425° for 50 minutes or until vegetables are tender.
Preheat broiler.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine breadcrumbs and cheese; sprinkle over vegetable mixture. Broil 2 minutes or until breadcrumbs are browned. Remove from broiler, and keep warm.
To prepare butter, combine walnuts and next 5 ingredients (through bacon) in a bowl, stirring well.
Remove pork from brine mixture; discard brine mixture. Pat pork dry with paper towels. Sprinkle pork with 1/4 teaspoon black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 5 minutes on each side or until a thermometer registers 155° or until desired degree of doneness. Place about 1 cup tian on each of 6 plates; top each serving with 1 pork chop. Divide butter mixture evenly among pork chops.
courtesy of: Joanne Weir, Cooking Light, October 2008
Friday, October 17, 2008
1257. SMOKED BACON BUTTER
1 lb. butter
1 lb. smoked bacon
1 tablespoon honey
1 bunch thinly sliced green onions
Salt and pepper to taste
Render bacon. Whip butter. Add bacon and fat to butter. Add all other ingredients. Whip until thoroughly mixed. Adjust.
courtesy of: Grandma's Recipe Box, Indigo.org
1 lb. smoked bacon
1 tablespoon honey
1 bunch thinly sliced green onions
Salt and pepper to taste
Render bacon. Whip butter. Add bacon and fat to butter. Add all other ingredients. Whip until thoroughly mixed. Adjust.
courtesy of: Grandma's Recipe Box, Indigo.org
Thursday, October 16, 2008
1256. ABALONE CHOWDER with BACON
serves 8
1 quart water
1 teaspoon salt
4 large red potatoes, (about 2 pounds)
1 pound raw tenderized abalone, cut into ¼ inch cubes
6 slices bacon, chopped
¼ cup all-purpose flour
½ teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme leaves
3 cups milk
1 small bay leaf
2 cups Half and Half
2 tablespoons sesame oil
In a skillet, heat the oil and quickly fry the abalone cubes until golden brown, about 30 seconds and set aside. Heat the water in a 2-quart saucepan until boiling. Add 1 teaspoon salt and the potatoes, return to boiling, then reduce heat and simmer until potatoes are tender, about 30 minutes. Drain and cool the potatoes, then peel and cut into ½ inch cubes and set aside.
In a dutch oven, over medium-high heat, cook the bacon until crisp, stirring occasionally. Remove with a slotted spoon and set aside. Add the onion, then cook and stir until tender, about 2 minutes. Reduce to medium heat and stir in milk, flour, ½ teaspoon salt, pepper and thyme. Cook, stirring constantly until thickened and bubbly. Reduce heat to low, blend in the Half-and-Half, and add the potato cubes and abalone. Cook over low heat, gently stirring, for 12 to 13 minutes more. Garnish with sliced green onion, if desired.
courtesy of: The Abalone Lover's Cookbook by Jeri Siegel and Michael Hill
1 quart water
1 teaspoon salt
4 large red potatoes, (about 2 pounds)
1 pound raw tenderized abalone, cut into ¼ inch cubes
6 slices bacon, chopped
¼ cup all-purpose flour
½ teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme leaves
3 cups milk
1 small bay leaf
2 cups Half and Half
2 tablespoons sesame oil
In a skillet, heat the oil and quickly fry the abalone cubes until golden brown, about 30 seconds and set aside. Heat the water in a 2-quart saucepan until boiling. Add 1 teaspoon salt and the potatoes, return to boiling, then reduce heat and simmer until potatoes are tender, about 30 minutes. Drain and cool the potatoes, then peel and cut into ½ inch cubes and set aside.
In a dutch oven, over medium-high heat, cook the bacon until crisp, stirring occasionally. Remove with a slotted spoon and set aside. Add the onion, then cook and stir until tender, about 2 minutes. Reduce to medium heat and stir in milk, flour, ½ teaspoon salt, pepper and thyme. Cook, stirring constantly until thickened and bubbly. Reduce heat to low, blend in the Half-and-Half, and add the potato cubes and abalone. Cook over low heat, gently stirring, for 12 to 13 minutes more. Garnish with sliced green onion, if desired.
courtesy of: The Abalone Lover's Cookbook by Jeri Siegel and Michael Hill
Wednesday, October 15, 2008
1255. BACON and CHIVE WHITE SAUCE
yields 1 serving
2 slices bacon, cooked and crumbled
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon chives, chopped
1/2 teaspoon salt
Prepare bacon and set aside. Melt butter in a 1-quart glass measuring pitcher in microwave oven (about 30 seconds at High). Add flour; mix until smooth. Add milk gradually, stirring constantly. Cook uncovered in microwave oven 4 minutes at High, or until thickened; stir after 2 minutes, then every 30 seconds. Add crumbled bacon, chives and salt; stir. Serve over fresh vegetables.
courtesy of: Adventures in Microwave Cooking, Montgomery Ward Culinary Arts & Services
2 slices bacon, cooked and crumbled
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon chives, chopped
1/2 teaspoon salt
Prepare bacon and set aside. Melt butter in a 1-quart glass measuring pitcher in microwave oven (about 30 seconds at High). Add flour; mix until smooth. Add milk gradually, stirring constantly. Cook uncovered in microwave oven 4 minutes at High, or until thickened; stir after 2 minutes, then every 30 seconds. Add crumbled bacon, chives and salt; stir. Serve over fresh vegetables.
courtesy of: Adventures in Microwave Cooking, Montgomery Ward Culinary Arts & Services
Tuesday, October 14, 2008
1254. ROAST STINGRAY WINGS with BACON, CHERVIL and CAPERS
4 stringray wings, on the bone
2 tablespoons plain flour
25 grams unsalted butter
2 teaspoons parsley, chopped
the juice of one lemon
150 ml. red wine
6 rashers of bacon, chopped
125 grams capers
2 tablespoons chervil, chopped
salt and pepper
Preheat the oven to 400F. Season the stingray wings and lightly dust with the flour.
Heat a large pan and add the butter. Place the fish into the hot pan (presentation side down first) and cook until golden brown, turn over. Scatter the chopped bacon over the fish, squeeze over the lemon and capers and place in the oven for around 10-12 minutes. Once cooked remove the fish from the pan and keep warm. Return the pan back to the heat and add the red wine, chopped chervil and parsley. Reduce and adjust seasoning. Add a knob of butter to enrich the sauce if required. Place the stingray on to a plate and pour over the pan juices.
courtesy of: Yum Recipes
2 tablespoons plain flour
25 grams unsalted butter
2 teaspoons parsley, chopped
the juice of one lemon
150 ml. red wine
6 rashers of bacon, chopped
125 grams capers
2 tablespoons chervil, chopped
salt and pepper
Preheat the oven to 400F. Season the stingray wings and lightly dust with the flour.
Heat a large pan and add the butter. Place the fish into the hot pan (presentation side down first) and cook until golden brown, turn over. Scatter the chopped bacon over the fish, squeeze over the lemon and capers and place in the oven for around 10-12 minutes. Once cooked remove the fish from the pan and keep warm. Return the pan back to the heat and add the red wine, chopped chervil and parsley. Reduce and adjust seasoning. Add a knob of butter to enrich the sauce if required. Place the stingray on to a plate and pour over the pan juices.
courtesy of: Yum Recipes
Monday, October 13, 2008
1253. SHRIMP and BACON COUSCOUS
makes 4 servings
32 jumbo shrimp, frozen
5 pieces bacon
1/2 cup fresh green peas
1/2 cup water
1 teaspoon butter
1 small green onion
1/3 cup couscous
3 cloves garlic
2 medium green onions
2 medium celery stalks
1 medium tomato
fresh ground black pepper to taste
ground nutmeg to taste
In a 3-quart pan, bring water, peas, onion, and butter to a boil. Cover tightly. Remove from heat and quickly stir in couscous, cover and set aside.
While the couscous is absorbing water, chop garlic, onions, celery, and tomato. (Note: Keep tomatoes in a separate prep bowl. Also, keep green onion tops separate to use as topping later.)
In a large skillet, fry bacon until extra crispy. Remove skillet from heat. Open lid to couscous and add chopped tomatoes and crumble bacon into pan. Remove 2 Tbs of bacon drippings and set aside.
Return skillet to medium heat and add the celery, garlic, chopped onion bulbs and cook until almost soft. Remove skillet from heat, and add to couscous pan.
Return skillet to medium-high heat, coat with bacon dripping and generously sprinkle the bottom of the pan with ground black pepper and nutmeg. Increase heat to high and add shrimp. Quickly brown shrimp front and back, 3-5 minutes. Remove from heat, and add couscous mixture to skillet and toss. Cover for 10 minutes and then serve topped with reserved green onions.
courtesy of: Zorba Paster on Your Health, Wisconsin Public Radio, 821 University Avenue, Madison, Wisconsin 53706
32 jumbo shrimp, frozen
5 pieces bacon
1/2 cup fresh green peas
1/2 cup water
1 teaspoon butter
1 small green onion
1/3 cup couscous
3 cloves garlic
2 medium green onions
2 medium celery stalks
1 medium tomato
fresh ground black pepper to taste
ground nutmeg to taste
In a 3-quart pan, bring water, peas, onion, and butter to a boil. Cover tightly. Remove from heat and quickly stir in couscous, cover and set aside.
While the couscous is absorbing water, chop garlic, onions, celery, and tomato. (Note: Keep tomatoes in a separate prep bowl. Also, keep green onion tops separate to use as topping later.)
In a large skillet, fry bacon until extra crispy. Remove skillet from heat. Open lid to couscous and add chopped tomatoes and crumble bacon into pan. Remove 2 Tbs of bacon drippings and set aside.
Return skillet to medium heat and add the celery, garlic, chopped onion bulbs and cook until almost soft. Remove skillet from heat, and add to couscous pan.
Return skillet to medium-high heat, coat with bacon dripping and generously sprinkle the bottom of the pan with ground black pepper and nutmeg. Increase heat to high and add shrimp. Quickly brown shrimp front and back, 3-5 minutes. Remove from heat, and add couscous mixture to skillet and toss. Cover for 10 minutes and then serve topped with reserved green onions.
courtesy of: Zorba Paster on Your Health, Wisconsin Public Radio, 821 University Avenue, Madison, Wisconsin 53706
Sunday, October 12, 2008
1252. TOASTED ORZO with PEAS, ONION and BACON
makes 6 servings
1 1/2 cups orzo (rice-shaped pasta)
1 1/4 cups chopped onion
5 bacon slices, chopped
3 1/4 cups (or more) canned low-salt chicken broth
1 1/2 cups frozen peas, thawed
Heat large nonstick skillet over medium heat. Add orzo and stir until beginning to color, about 10 minutes. Transfer orzo to small bowl. Add onion and bacon to same skillet. Sauté until bacon browns and onion is tender, about 15 minutes. Add 3 1/4 cups broth and orzo and bring to boil. Reduce heat to medium-low, cover and simmer until broth is absorbed and orzo is tender, about 18 minutes. Mix in peas. Add more broth if mixture is dry. Cover and cook until peas are just warmed through, about 2 minutes. Season to taste with salt and pepper and serve.
courtesy of: Gail Conde, Deerfield Beach, Florida | Bon Appétit, March 2000
1 1/2 cups orzo (rice-shaped pasta)
1 1/4 cups chopped onion
5 bacon slices, chopped
3 1/4 cups (or more) canned low-salt chicken broth
1 1/2 cups frozen peas, thawed
Heat large nonstick skillet over medium heat. Add orzo and stir until beginning to color, about 10 minutes. Transfer orzo to small bowl. Add onion and bacon to same skillet. Sauté until bacon browns and onion is tender, about 15 minutes. Add 3 1/4 cups broth and orzo and bring to boil. Reduce heat to medium-low, cover and simmer until broth is absorbed and orzo is tender, about 18 minutes. Mix in peas. Add more broth if mixture is dry. Cover and cook until peas are just warmed through, about 2 minutes. Season to taste with salt and pepper and serve.
courtesy of: Gail Conde, Deerfield Beach, Florida | Bon Appétit, March 2000
Saturday, October 11, 2008
1251. PAN ROASTED WALLEYE PIKE with SAVOY CABBAGE, BACON and VANILLA SAUCE
yields four servings
Pike preparation
2 pounds fresh walleye pike fillets, with bone removed and skin on
2 tablespoons high quality canola or grapeseed oil
3 tablespoons butter
Preheat oven to 375 degrees. Twenty minutes before serving place pike fillets skin side down on paper towels. This will help dry the skin so that it will crisp up better. Season skin side only with salt and white pepper. Preheat a nonstick sauté pan to medium-high and add two teaspoons of the oil. Add fish and cook for two to three minutes or until skin is crispy. Flip over and place in the oven for three to four minutes.
Cabbage Preparation
1 head savoy cabbage
1 gallon water
Salt
Bring gallon of water to boil and season with salt. Prepare an ice water bath. (A bowl of cold water and ice cubes…in which to “shock” the cabbage to stop it from cooking when you remove it from the boiling water.) Pull off the layers of cabbage, wash and cut into 4 x 4- shaped squares. Blanch in water in batches until just tender. Remove and immediately place in an ice bath. Take out and set aside.
Vanilla Sauce
2 tablespoons canola oil
1 shallot, chopped
1/4 cup coarsely chopped fresh lemongrass
2 sprigs thyme
1/4 vanilla bean
1 cup heavy cream
1 cup coconut milk
1 quart chicken broth
2 teaspoons canola oil
Warm canola oil over medium heat in a sauce pan. Add shallot and cook until shallot is transparent. Add lemongrass and sprigs of thyme and continue to cook until aromatic. Add the vanilla bean, coconut milk, heavy cream and chicken broth. Let simmer until sauce has slightly thickened. Remove from heat and strain, ensuring that liquid is smooth. Season to taste with salt, set aside and keep warm.
Final Preparation
1/2 pound thick-cut applewood smoked bacon, in slices
2 tablespoons butter
3/4 cup sunchoke or Jerusalem artichoke, julienned (water chestnuts may be substituted, if necessary)
4 tablespoons chopped chives
In a separate pan cook bacon until just on cusp of becoming crispy. Remove and drain bacon on paper towels. Reduce heat to low. Place reserved cabbage in pan with bacon juices. Add butter, sunchokes and two tablespoons of chives, stirring occasionally and heating thoroughly. Before plating, quickly drain cabbage mixture to remove any excess liquid.
On four warmed plates, place a mound of the cabbage mixture in center. Place slices of the bacon over cabbage. Remove fish from the oven and let the pan cool slightly. Add a tablespoon of butter on top of each filet, letting the butter baste the fish. When done remove from the pan and place on top of the bacon. Drizzle vanilla sauce over fish and garnish with the rest of the chives. Serve immediately.
courtesy of: Chef David Murphy, Wave, W Chicago Lakeshore Hotel, 644 N Lake Shore Drive, Chicago, Illinois 60611, (312) 943-9200 | Lake Magazine, 713 State Street, LaPorte, Indiana 46350, 877-362-8592
Pike preparation
2 pounds fresh walleye pike fillets, with bone removed and skin on
2 tablespoons high quality canola or grapeseed oil
3 tablespoons butter
Preheat oven to 375 degrees. Twenty minutes before serving place pike fillets skin side down on paper towels. This will help dry the skin so that it will crisp up better. Season skin side only with salt and white pepper. Preheat a nonstick sauté pan to medium-high and add two teaspoons of the oil. Add fish and cook for two to three minutes or until skin is crispy. Flip over and place in the oven for three to four minutes.
Cabbage Preparation
1 head savoy cabbage
1 gallon water
Salt
Bring gallon of water to boil and season with salt. Prepare an ice water bath. (A bowl of cold water and ice cubes…in which to “shock” the cabbage to stop it from cooking when you remove it from the boiling water.) Pull off the layers of cabbage, wash and cut into 4 x 4- shaped squares. Blanch in water in batches until just tender. Remove and immediately place in an ice bath. Take out and set aside.
Vanilla Sauce
2 tablespoons canola oil
1 shallot, chopped
1/4 cup coarsely chopped fresh lemongrass
2 sprigs thyme
1/4 vanilla bean
1 cup heavy cream
1 cup coconut milk
1 quart chicken broth
2 teaspoons canola oil
Warm canola oil over medium heat in a sauce pan. Add shallot and cook until shallot is transparent. Add lemongrass and sprigs of thyme and continue to cook until aromatic. Add the vanilla bean, coconut milk, heavy cream and chicken broth. Let simmer until sauce has slightly thickened. Remove from heat and strain, ensuring that liquid is smooth. Season to taste with salt, set aside and keep warm.
Final Preparation
1/2 pound thick-cut applewood smoked bacon, in slices
2 tablespoons butter
3/4 cup sunchoke or Jerusalem artichoke, julienned (water chestnuts may be substituted, if necessary)
4 tablespoons chopped chives
In a separate pan cook bacon until just on cusp of becoming crispy. Remove and drain bacon on paper towels. Reduce heat to low. Place reserved cabbage in pan with bacon juices. Add butter, sunchokes and two tablespoons of chives, stirring occasionally and heating thoroughly. Before plating, quickly drain cabbage mixture to remove any excess liquid.
On four warmed plates, place a mound of the cabbage mixture in center. Place slices of the bacon over cabbage. Remove fish from the oven and let the pan cool slightly. Add a tablespoon of butter on top of each filet, letting the butter baste the fish. When done remove from the pan and place on top of the bacon. Drizzle vanilla sauce over fish and garnish with the rest of the chives. Serve immediately.
courtesy of: Chef David Murphy, Wave, W Chicago Lakeshore Hotel, 644 N Lake Shore Drive, Chicago, Illinois 60611, (312) 943-9200 | Lake Magazine, 713 State Street, LaPorte, Indiana 46350, 877-362-8592
Friday, October 10, 2008
1250. POACHED SMOKED SABLEFISH with BACON, CLAMS and CABBAGE
serves 4
Poached Smoked Sablefish
4 cups milk
4 5-oz pieces wild sablefish (black cod)
2 tablespoons parsley, finely chopped
Fish Velouté Sauce
16 savoy cabbage leaves
1 large carrot, cut into sticks
1 1/2 oz butter
1 tablespoons flour
1 cup fish stock
salt and pepper, to taste
1 tablespoon grainy mustard
20 clams
1 sprig thyme
1 bay leaf
juice of 1 lemon
Bacon Garnish
12 thin strips of bacon
Preheat oven to 350 F. Place bacon between 2 sheets of parchment paper on baking sheet. Top with a second baking sheet and bake in oven until bacon is crisp, about 7 to 10 minutes. Set aside.
For fish velouté sauce, fill large saucepan with water, add salt to taste, and bring to boil. Add cabbage and carrot and boil until just cooked, about 3 to 5 minutes. Set aside.
Melt butter, stir in flour, and cook over low heat until mixture browns slightly. Gradually add fish stock and blend until smooth. Bring to boil, stirring occasionally, until sauce thickens. Simmer 10 minutes and season with salt and pepper to taste.
Place cabbage and carrots in medium saucepan with fish velouté sauce and mustard. Add clams, thyme, and bay leaf and cook over low heat, simmering until clams open. Remove clams and vegetables and set them aside. Continue to cook sauce until reduced by half and it coats back of spoon. Season with lemon juice.
To poach sablefish, in a separate saucepan, bring milk to simmer over medium-high heat. Add sablefish and cook until fish flakes with a fork, about 7 minutes.
Arrange vegetables on a plate and top with sablefish. Drizzle with sauce and garnish with parsley and crisp bacon.
courtesy of: Alive Magazine, 100-12751 Vulcan Way, Richmond, British Columbia V6V 3C8 CANADA, 1-800-663-6580
Poached Smoked Sablefish
4 cups milk
4 5-oz pieces wild sablefish (black cod)
2 tablespoons parsley, finely chopped
Fish Velouté Sauce
16 savoy cabbage leaves
1 large carrot, cut into sticks
1 1/2 oz butter
1 tablespoons flour
1 cup fish stock
salt and pepper, to taste
1 tablespoon grainy mustard
20 clams
1 sprig thyme
1 bay leaf
juice of 1 lemon
Bacon Garnish
12 thin strips of bacon
Preheat oven to 350 F. Place bacon between 2 sheets of parchment paper on baking sheet. Top with a second baking sheet and bake in oven until bacon is crisp, about 7 to 10 minutes. Set aside.
For fish velouté sauce, fill large saucepan with water, add salt to taste, and bring to boil. Add cabbage and carrot and boil until just cooked, about 3 to 5 minutes. Set aside.
Melt butter, stir in flour, and cook over low heat until mixture browns slightly. Gradually add fish stock and blend until smooth. Bring to boil, stirring occasionally, until sauce thickens. Simmer 10 minutes and season with salt and pepper to taste.
Place cabbage and carrots in medium saucepan with fish velouté sauce and mustard. Add clams, thyme, and bay leaf and cook over low heat, simmering until clams open. Remove clams and vegetables and set them aside. Continue to cook sauce until reduced by half and it coats back of spoon. Season with lemon juice.
To poach sablefish, in a separate saucepan, bring milk to simmer over medium-high heat. Add sablefish and cook until fish flakes with a fork, about 7 minutes.
Arrange vegetables on a plate and top with sablefish. Drizzle with sauce and garnish with parsley and crisp bacon.
courtesy of: Alive Magazine, 100-12751 Vulcan Way, Richmond, British Columbia V6V 3C8 CANADA, 1-800-663-6580
Thursday, October 09, 2008
1249. APPLE SMOKED BACON, WHITE CHEDDAR and POTATO OMELET
yields 2 servings
2 tablespoons unsalted butter
1 large Idaho potatoes, peeled and grated
salt
freshly ground white pepper
6 large eggs
1/2 pound apple smoked bacon, cooked until crispy
3 ounces white cheddar cheese, grated
2 tablespoons chopped fresh chives
Preheat a stove top or electric griddle, over medium high heat. Using a hand grater, grate the potato onto a clean cloth towel. Squeeze out any liquid into a bowl. Melt the butter on the griddle. Place an even layer of the potatoes over the griddle. Season with salt and pepper. Using a metal spatula, flip the potatoes over occasionally until the potatoes are crispy and golden, about 2 to 3 minutes. Meanwhile, place the eggs, in a blender. Season with salt and pepper. Blend until the eggs are frothy. Pour the eggs over the potatoes. Cook for about 1 minute. Sprinkle the bacon and cheese over the egg potato mixture and continue to cook for about 1 minute. Using the metal spatula, fold the omelet into thirds. Continue to cook for about 30 seconds on both sides. Remove from the griddle. Slice the omelet in half and place on serving plates. Garnish with chives.
courtesy of: Emeril Lagasse, Emeril's, Emeril Live
2 tablespoons unsalted butter
1 large Idaho potatoes, peeled and grated
salt
freshly ground white pepper
6 large eggs
1/2 pound apple smoked bacon, cooked until crispy
3 ounces white cheddar cheese, grated
2 tablespoons chopped fresh chives
Preheat a stove top or electric griddle, over medium high heat. Using a hand grater, grate the potato onto a clean cloth towel. Squeeze out any liquid into a bowl. Melt the butter on the griddle. Place an even layer of the potatoes over the griddle. Season with salt and pepper. Using a metal spatula, flip the potatoes over occasionally until the potatoes are crispy and golden, about 2 to 3 minutes. Meanwhile, place the eggs, in a blender. Season with salt and pepper. Blend until the eggs are frothy. Pour the eggs over the potatoes. Cook for about 1 minute. Sprinkle the bacon and cheese over the egg potato mixture and continue to cook for about 1 minute. Using the metal spatula, fold the omelet into thirds. Continue to cook for about 30 seconds on both sides. Remove from the griddle. Slice the omelet in half and place on serving plates. Garnish with chives.
courtesy of: Emeril Lagasse, Emeril's, Emeril Live
Wednesday, October 08, 2008
1248. RIGATONI with BACON, ONION, TOMATO and BAY LEAVES
yields 4 servings
1 pound rigatoni with lines
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oi
8 slices bacon, chopped
1 large onion, chopped
1 fresh bay leaf
6 cloves garlic, chopped
1/2 cup chicken stock
1 28-ounce can crushed San Marzano tomatoes
1/2 cup grated Parmigano Reggiano, plus some to pass at the table
1/4 cup flat-leaf parsley leaves, chopped (about a handful)
Place a large pot filled with water over high heat and bring up to a boil. Once boiling, add some salt and the pasta, and cook according to package directions until al dente. Drain and reserve.
While the pasta water is coming up to a boil, heat a large skillet over medium-high heat with 1 turn of the pan of olive oil, about 1 tablespoon. Once hot, add the bacon and cook until crispy, about 3-4 minutes. Add the onion, bay leaf and garlic, and continue to cook for about 3-4 more minutes. Add the chicken stock and the tomatoes, bring up to a simmer and cook for 5-10 minutes.
Transfer the cooked pasta to a large serving bowl, top with the sauce and the cheese and toss to coat. Serve with some cheese to pass at the table.
courtesy of: Shelley, Shelley's Recipe Box, Nashville, Tennessee
1 pound rigatoni with lines
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oi
8 slices bacon, chopped
1 large onion, chopped
1 fresh bay leaf
6 cloves garlic, chopped
1/2 cup chicken stock
1 28-ounce can crushed San Marzano tomatoes
1/2 cup grated Parmigano Reggiano, plus some to pass at the table
1/4 cup flat-leaf parsley leaves, chopped (about a handful)
Place a large pot filled with water over high heat and bring up to a boil. Once boiling, add some salt and the pasta, and cook according to package directions until al dente. Drain and reserve.
While the pasta water is coming up to a boil, heat a large skillet over medium-high heat with 1 turn of the pan of olive oil, about 1 tablespoon. Once hot, add the bacon and cook until crispy, about 3-4 minutes. Add the onion, bay leaf and garlic, and continue to cook for about 3-4 more minutes. Add the chicken stock and the tomatoes, bring up to a simmer and cook for 5-10 minutes.
Transfer the cooked pasta to a large serving bowl, top with the sauce and the cheese and toss to coat. Serve with some cheese to pass at the table.
courtesy of: Shelley, Shelley's Recipe Box, Nashville, Tennessee
Tuesday, October 07, 2008
1247. CABBAGE, BACON and MASCARPONE FETTUCCINE
300 grams diced bacon
600 grams thinly shredded white cabbage
250 grams mascarpone cheese
fettucine, or pasta of your choice
Add the bacon to a large pan or wok, and fry it until it’s crispy. Add the shredded cabbage and toss it with the bacon while it cooks. When the cabbage wilts down, add the mascarpone cheese (or the cream) and let it melt totally. If you feel the sauce is still too thick, you can add a bit of milk, but be careful not to overcook the cheese, as it will start to separate. Serve it with the fettucine, or a pasta of your choice.
courtesy of: Patricia Furtado, UK, mail@patriciafurtado.net
600 grams thinly shredded white cabbage
250 grams mascarpone cheese
fettucine, or pasta of your choice
Add the bacon to a large pan or wok, and fry it until it’s crispy. Add the shredded cabbage and toss it with the bacon while it cooks. When the cabbage wilts down, add the mascarpone cheese (or the cream) and let it melt totally. If you feel the sauce is still too thick, you can add a bit of milk, but be careful not to overcook the cheese, as it will start to separate. Serve it with the fettucine, or a pasta of your choice.
courtesy of: Patricia Furtado, UK, mail@patriciafurtado.net
Monday, October 06, 2008
1246. GRILLED DUCK BACON WRAP
makes 6 servings
duck breast cut in cubes
fresh sliced jalapeños
soy sauce
steak sauce
1 can water chestnuts
1 pound bacon
spicy mustard
Cube duck. Cut the bacon slices in half. Season duck to taste. Roll in bacon one duck cube, one water chestnut and one slice jalapeño; hold together with a toothpick. After you have rolled up the duck cubes, marinate them with soy sauce, spicy mustard and the steak sauce. This may be done a few hours ahead of time (day before) and placed in refrigerator. When grill is hot, place duck on grill and cook until bacon is crispy done.
courtesy of: Brandon Abshire & Chrissy LeMaire, Real Cajun Recipes
duck breast cut in cubes
fresh sliced jalapeños
soy sauce
steak sauce
1 can water chestnuts
1 pound bacon
spicy mustard
Cube duck. Cut the bacon slices in half. Season duck to taste. Roll in bacon one duck cube, one water chestnut and one slice jalapeño; hold together with a toothpick. After you have rolled up the duck cubes, marinate them with soy sauce, spicy mustard and the steak sauce. This may be done a few hours ahead of time (day before) and placed in refrigerator. When grill is hot, place duck on grill and cook until bacon is crispy done.
courtesy of: Brandon Abshire & Chrissy LeMaire, Real Cajun Recipes
Sunday, October 05, 2008
1245. COTTAGE CHEESE with EGG BREAKFAST MUFFINS with MUSHROOMS, BACON and GREEN ONIONS
1 1/2 cups fresh mushrooms, diced
1 tablespoon butter
1 1/3 cup cottage cheese
1 cup grated parmesan cheese
1/2 cup white whole wheat flour
1 cup almond meal
2 teaspoon baking powder
1 teaspoon salt
6 tablespoons water
8 eggs, beaten
1/2 cup real bacon bits
2 green onions, thinly sliced
Preheat oven to 400 F. In a medium skillet, sauté mushrooms until tender. Remove from heat.
In mixing bowl, combine cottage cheese, parmesan cheese, white whole wheat flour, almond meal, baking powder, salt, water, and beaten egg. Mix well. Gently mix in mushrooms, bacon and green onion, until well distributed in batter.
Spray 18 muffin tins with nonstick cooking spray. Bake 25 -30 minutes, until muffins are firm and lightly browned. Serve hot or room temperature.
These will keep well a few days in the refrigerator, or you can freeze them and thaw in the fridge. Reheat in the microwave for no more than 30 seconds, or they'll get tough.
courtesy of: Cyndi's Recipes, Cyndi, Forest Falls, California
1 tablespoon butter
1 1/3 cup cottage cheese
1 cup grated parmesan cheese
1/2 cup white whole wheat flour
1 cup almond meal
2 teaspoon baking powder
1 teaspoon salt
6 tablespoons water
8 eggs, beaten
1/2 cup real bacon bits
2 green onions, thinly sliced
Preheat oven to 400 F. In a medium skillet, sauté mushrooms until tender. Remove from heat.
In mixing bowl, combine cottage cheese, parmesan cheese, white whole wheat flour, almond meal, baking powder, salt, water, and beaten egg. Mix well. Gently mix in mushrooms, bacon and green onion, until well distributed in batter.
Spray 18 muffin tins with nonstick cooking spray. Bake 25 -30 minutes, until muffins are firm and lightly browned. Serve hot or room temperature.
These will keep well a few days in the refrigerator, or you can freeze them and thaw in the fridge. Reheat in the microwave for no more than 30 seconds, or they'll get tough.
courtesy of: Cyndi's Recipes, Cyndi, Forest Falls, California
Saturday, October 04, 2008
1244. BACON-WRAPPED FIGS with GOAT'S CURD, SPINACH and WALNUT DRESSING
serves 4
200 grams toasted, chopped walnuts
half a bunch coarsely chopped coriander leaves
a quarter of a red onion
1 tablespoon lemon juice
12 fresh figs
12 slices bacon
100 grams trimmed baby spinach leaves
100 grams fresh goat's curd
For dressing: Combine 200 grams toasted, chopped walnuts, half a bunch coarsely chopped coriander leaves, a quarter of a red onion, finely chopped, half a seeded red chili, finely chopped, 50ml extra virgin olive oil and 1 tbsp lemon juice in a small bowl and stir well.
Take 12 fresh figs, make a criss-cross incision in the top of each and wrap in a slice of trimmed shortcut rindless bacon. Bake at 180C for 10-12 minutes or until bacon is cooked and figs are warm.
To serve: Divide 100 grams trimmed baby spinach leaves between four serving plates and top with walnut dressing. Dollop 100g fresh goat's curd on each plate. Place figs on top of curd, season with salt flakes and cracked black pepper and drizzle each plate with 2 tsp extra virgin olive oil.
courtesy of: Whip It Up, by Lynne Mullins
200 grams toasted, chopped walnuts
half a bunch coarsely chopped coriander leaves
a quarter of a red onion
1 tablespoon lemon juice
12 fresh figs
12 slices bacon
100 grams trimmed baby spinach leaves
100 grams fresh goat's curd
For dressing: Combine 200 grams toasted, chopped walnuts, half a bunch coarsely chopped coriander leaves, a quarter of a red onion, finely chopped, half a seeded red chili, finely chopped, 50ml extra virgin olive oil and 1 tbsp lemon juice in a small bowl and stir well.
Take 12 fresh figs, make a criss-cross incision in the top of each and wrap in a slice of trimmed shortcut rindless bacon. Bake at 180C for 10-12 minutes or until bacon is cooked and figs are warm.
To serve: Divide 100 grams trimmed baby spinach leaves between four serving plates and top with walnut dressing. Dollop 100g fresh goat's curd on each plate. Place figs on top of curd, season with salt flakes and cracked black pepper and drizzle each plate with 2 tsp extra virgin olive oil.
courtesy of: Whip It Up, by Lynne Mullins
Friday, October 03, 2008
1243. BACON-WRAPPED CHERRY TOMATOES
12 oz. cherry tomatoes
12 oz. bacon
Toothpicks (soak the toothpicks in water for a few hours)
Nanami Togarashi (Japanese assorted chili pepper)
Cut the bacon strip into half-length. Put the cherry tomato towards the end of the bacon strip and wrap tight. Hold the cherry tomato with a toothpick, set aside. Sprinkle some Nanami Togarashi onto the bacon. Heat up an indoor grill and grill until the bacon turns brown and crisp. For an outdoor grill, use low heat. Serve immediately.
courtesy of: Rasa Malaysia: Asian Cooking & Recipes
12 oz. bacon
Toothpicks (soak the toothpicks in water for a few hours)
Nanami Togarashi (Japanese assorted chili pepper)
Cut the bacon strip into half-length. Put the cherry tomato towards the end of the bacon strip and wrap tight. Hold the cherry tomato with a toothpick, set aside. Sprinkle some Nanami Togarashi onto the bacon. Heat up an indoor grill and grill until the bacon turns brown and crisp. For an outdoor grill, use low heat. Serve immediately.
courtesy of: Rasa Malaysia: Asian Cooking & Recipes
Thursday, October 02, 2008
1242. BRUSSEL SPROUTS with BACON-HORSERADISH CREAM
makes 6 servings, 1 cup each
1 1/2 pounds Brussels sprouts, trimmed and halved
4 strips crisp-cooked bacon, finely chopped
1/4 cup reduced-fat sour cream
2 teaspoons prepared horseradish
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put Brussels sprouts in the basket and steam until tender, 6 to 8 minutes. Mix bacon, sour cream, horseradish, salt and pepper in a medium bowl. Add the Brussels sprouts and toss to coat.
courtesy of: EatingWell Magazine, November/December 2007
1 1/2 pounds Brussels sprouts, trimmed and halved
4 strips crisp-cooked bacon, finely chopped
1/4 cup reduced-fat sour cream
2 teaspoons prepared horseradish
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put Brussels sprouts in the basket and steam until tender, 6 to 8 minutes. Mix bacon, sour cream, horseradish, salt and pepper in a medium bowl. Add the Brussels sprouts and toss to coat.
courtesy of: EatingWell Magazine, November/December 2007
Wednesday, October 01, 2008
1241. BROILED GROUSE wrapped in BACON
2 dressed grouse
4 slices bacon
2 tablespoons cooking oil
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon paprika
Split the grouse down the back and press them out flat, then rub them on both sides with oil salt, pepper and paprika. Next, place the grouse breast side down on a large broiler pan, and place the pan under a preheated broiler and let them cook for fifteen minutes. Now slide the rack out and turn each grouse half breast side up and drape each one with a bacon strip, then continue to broil until bacon become well done.
courtesy of: Dennis Guldan, Bird Dog & Retriever News, PO Box 120089, New Brighton, Minnesota 55112
4 slices bacon
2 tablespoons cooking oil
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon paprika
Split the grouse down the back and press them out flat, then rub them on both sides with oil salt, pepper and paprika. Next, place the grouse breast side down on a large broiler pan, and place the pan under a preheated broiler and let them cook for fifteen minutes. Now slide the rack out and turn each grouse half breast side up and drape each one with a bacon strip, then continue to broil until bacon become well done.
courtesy of: Dennis Guldan, Bird Dog & Retriever News, PO Box 120089, New Brighton, Minnesota 55112
Tuesday, September 30, 2008
1240. BRAISED SQUAB with TINY PEAS, BACON and ASPARAGUS
2 tablespoons unsalted butter
2 ounces lean smoked slab bacon, cut into 1/2 inch strips, blanched for 2 minutes in boiling water
16 pearl onions, blanched for 1 minute in boiling water and peeled
4 squabs (3/4 to 1 pound each), rinsed and patted dry
salt and freshly ground black pepper to taste
2 tablespoons Cognac
1/2 cup dry white wine
1/2 cup chicken broth, preferabley homemade
1 pound fresh peas (1-1/2 to 2 cups), shelled
1 pound thinnest asparagus, peeled and cut into 2-inch pieces
1 tablespoon finely minced fresh parsley
1 tablespoon finely minced fresh chervil or 1 teaspoon finely minced fresh tarragon
Melt the butter in a large, deep, heavy skillet over medium heat. Add the bacon and onions; cook, stirring occasionally, until the onions are light brown and the bacon is crispy, about 7 minutes. Remove the onions and bacon with a slotted spoon and set aside.
Sprinkle the cavities of the squabs with salt and pepper. Saute the squabs in the same skillet over medium heat until browned on both sides, 4 to 5 minutes total. Season with salt and pepper and drizzle the cognac over the squabs. Remove from the skillet and set aside.
Pour the white wine and chicken broth into the skillet and deglaze the pan over high heat, scraping up all the brown bits on the bottom with a wooden spoon.
Reduce the heat to low and add the peas, asparagus, onions, and bacon. Arrange the squabs on top of the vegetables. Simmer, partially covered, until the juice runs clear when the bird is pricked with a knife in the thigh joint, 20 to 25 minutes.
Arrange the squabs on a warmed serving platter with the vegetables around them. Reduce the sauce over high heat by one-third, about 5 minutes. Taste and adjust the seasoning and stir in the parsley and chervil. Pour the sauce over the squabs and vegetables and serve immediately.
courtesy of: Recipe Hound, 2008
2 ounces lean smoked slab bacon, cut into 1/2 inch strips, blanched for 2 minutes in boiling water
16 pearl onions, blanched for 1 minute in boiling water and peeled
4 squabs (3/4 to 1 pound each), rinsed and patted dry
salt and freshly ground black pepper to taste
2 tablespoons Cognac
1/2 cup dry white wine
1/2 cup chicken broth, preferabley homemade
1 pound fresh peas (1-1/2 to 2 cups), shelled
1 pound thinnest asparagus, peeled and cut into 2-inch pieces
1 tablespoon finely minced fresh parsley
1 tablespoon finely minced fresh chervil or 1 teaspoon finely minced fresh tarragon
Melt the butter in a large, deep, heavy skillet over medium heat. Add the bacon and onions; cook, stirring occasionally, until the onions are light brown and the bacon is crispy, about 7 minutes. Remove the onions and bacon with a slotted spoon and set aside.
Sprinkle the cavities of the squabs with salt and pepper. Saute the squabs in the same skillet over medium heat until browned on both sides, 4 to 5 minutes total. Season with salt and pepper and drizzle the cognac over the squabs. Remove from the skillet and set aside.
Pour the white wine and chicken broth into the skillet and deglaze the pan over high heat, scraping up all the brown bits on the bottom with a wooden spoon.
Reduce the heat to low and add the peas, asparagus, onions, and bacon. Arrange the squabs on top of the vegetables. Simmer, partially covered, until the juice runs clear when the bird is pricked with a knife in the thigh joint, 20 to 25 minutes.
Arrange the squabs on a warmed serving platter with the vegetables around them. Reduce the sauce over high heat by one-third, about 5 minutes. Taste and adjust the seasoning and stir in the parsley and chervil. Pour the sauce over the squabs and vegetables and serve immediately.
courtesy of: Recipe Hound, 2008
Monday, September 29, 2008
1239. BACON WALNUT SNOW PEA SALAD
serves 12
750 grams snow peas
200 grams bacon, cut in small strips
100 grams walnuts
a handful of fresh parsley
2 tablespoons walnut oil
2 tablespoons basil olive oil
2 tablespoons balsamic vinegar
salt and pepper
Cook the snow peas until tender but still crunchy, preferably in a steam basket to retain the nutrients and color. Cook the bacon strips in a large skillet for about ten minutes, until they've released some of their fat and they start to turn golden and crispy. Remove them from the skillet with a slotted spoon. Chop the walnuts, not too finely. Wash and dry the parsley, pick the leaves and chop them. In a salad bowl, mix together the vinegar, the basil olive oil and the walnut oil. Notice that you're running out of both oils. Experience a slight panic at the thought. Caress the cheering idea of getting hazelnut oil instead. Add the snow peas, walnuts, bacon and fresh herbs in the bowl, and toss to coat and even out the goodies.
courtesy of: Clotilde Dusoulier, Chocolate & Zucchini
750 grams snow peas
200 grams bacon, cut in small strips
100 grams walnuts
a handful of fresh parsley
2 tablespoons walnut oil
2 tablespoons basil olive oil
2 tablespoons balsamic vinegar
salt and pepper
Cook the snow peas until tender but still crunchy, preferably in a steam basket to retain the nutrients and color. Cook the bacon strips in a large skillet for about ten minutes, until they've released some of their fat and they start to turn golden and crispy. Remove them from the skillet with a slotted spoon. Chop the walnuts, not too finely. Wash and dry the parsley, pick the leaves and chop them. In a salad bowl, mix together the vinegar, the basil olive oil and the walnut oil. Notice that you're running out of both oils. Experience a slight panic at the thought. Caress the cheering idea of getting hazelnut oil instead. Add the snow peas, walnuts, bacon and fresh herbs in the bowl, and toss to coat and even out the goodies.
courtesy of: Clotilde Dusoulier, Chocolate & Zucchini
Sunday, September 28, 2008
1238. CREAMY POTATO SALAD with BACON and PIMENTOS
yields 12 servings
5 lbs. potatoes
2 cups mayonnaise
1/4 cup mustard
1/4 cup milk
8 slices bacon
1-1/4 cups celery, chopped
1 large white onion, diced
4-oz. jar diced pimientos, drained
salt and pepper to taste
Peel potatoes. Dice into 3/4-inch cubes and boil until tender enough to pierce with a fork. Drain and allow to cool. In a small bowl, mix mayonnaise, mustard and milk and set aside. Fry bacon, drain on paper towels and crumble. In a large bowl, mix cooled potatoes, celery, onion, bacon, pimientos and mayonnaise mixture. Salt and pepper to taste.
courtesy of: Cleveland Seniors, 3150 Payne Avenue, Cleveland, Ohio 44114, 216-781-4131
5 lbs. potatoes
2 cups mayonnaise
1/4 cup mustard
1/4 cup milk
8 slices bacon
1-1/4 cups celery, chopped
1 large white onion, diced
4-oz. jar diced pimientos, drained
salt and pepper to taste
Peel potatoes. Dice into 3/4-inch cubes and boil until tender enough to pierce with a fork. Drain and allow to cool. In a small bowl, mix mayonnaise, mustard and milk and set aside. Fry bacon, drain on paper towels and crumble. In a large bowl, mix cooled potatoes, celery, onion, bacon, pimientos and mayonnaise mixture. Salt and pepper to taste.
courtesy of: Cleveland Seniors, 3150 Payne Avenue, Cleveland, Ohio 44114, 216-781-4131
Saturday, September 27, 2008
1237. BOSTON BIBB SALAD with ROASTED ACORN SQUASH, GEORGIA PECANS, BLUE CHEESE and WARM BACON-BROWN SUGAR VINAIGRETTE
yields 6 large salads
1 recipe Warm Bacon-Brown Sugar Vinaigrette, recipe follows
1 large acorn squash, quartered and seeded
1 large yellow onion, peeled and both ends trimmed
1 1/2 tablespoons olive oil
3 large heads Bibb lettuce
3/4 cup cooked black-eyed peas, drained
3/4 cup roasted pecan pieces
6 ounces crumbled blue cheese
Salt
Freshly ground black pepper
Preheat the oven to 450 degrees F.
Place the acorn squash halves and onion on a baking sheet lined with aluminum foil and rub with the olive oil. Season with salt and pepper and roast until the squash is just tender and lightly browned, about 20 to 25 minutes. Remove the squash to a plate to cool and return the onion to the oven until golden brown and a toothpick inserted into the onion goes in easily, about 20 minutes longer. Remove and set aside to cool completely along with the squash. When cooled, remove the skin from the squash and cut into large dice. Cut the onion into julienne and reserve separately.
Cut each head of Bibb lettuce in half and place each half, cut side up, onto a large salad or a dinner plate. Press lightly on the lettuce to flatten and open up the leaves a bit. Divide the diced squash, julienned onion, black-eyed peas, pecans, and blue cheese evenly among the tops of the salads. Drizzle the warm vinaigrette over the tops of the salads, season lightly with salt and pepper, and serve immediately.
Warm Bacon-Brown Sugar Vinaigrette:
yields 1 cup
1/2 cup (6 ounces) diced smoked bacon, cooked until crisp, drained (about 6 thick-cut slices)
1/2 cup vegetable oil
1 1/2 tablespoons balsamic vinegar
1/4 cup dark brown sugar
1 1/2 teaspoons Creole mustard
2 tablespoons minced shallots
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Combine all ingredients in a small saucepan and heat gently until sugar is melted, about 2 minutes. Serve warm over salad.
courtesy of: Emeril Lagasse, "Emeril's Atlanta," Emeril Live, 2006
1 recipe Warm Bacon-Brown Sugar Vinaigrette, recipe follows
1 large acorn squash, quartered and seeded
1 large yellow onion, peeled and both ends trimmed
1 1/2 tablespoons olive oil
3 large heads Bibb lettuce
3/4 cup cooked black-eyed peas, drained
3/4 cup roasted pecan pieces
6 ounces crumbled blue cheese
Salt
Freshly ground black pepper
Preheat the oven to 450 degrees F.
Place the acorn squash halves and onion on a baking sheet lined with aluminum foil and rub with the olive oil. Season with salt and pepper and roast until the squash is just tender and lightly browned, about 20 to 25 minutes. Remove the squash to a plate to cool and return the onion to the oven until golden brown and a toothpick inserted into the onion goes in easily, about 20 minutes longer. Remove and set aside to cool completely along with the squash. When cooled, remove the skin from the squash and cut into large dice. Cut the onion into julienne and reserve separately.
Cut each head of Bibb lettuce in half and place each half, cut side up, onto a large salad or a dinner plate. Press lightly on the lettuce to flatten and open up the leaves a bit. Divide the diced squash, julienned onion, black-eyed peas, pecans, and blue cheese evenly among the tops of the salads. Drizzle the warm vinaigrette over the tops of the salads, season lightly with salt and pepper, and serve immediately.
Warm Bacon-Brown Sugar Vinaigrette:
yields 1 cup
1/2 cup (6 ounces) diced smoked bacon, cooked until crisp, drained (about 6 thick-cut slices)
1/2 cup vegetable oil
1 1/2 tablespoons balsamic vinegar
1/4 cup dark brown sugar
1 1/2 teaspoons Creole mustard
2 tablespoons minced shallots
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Combine all ingredients in a small saucepan and heat gently until sugar is melted, about 2 minutes. Serve warm over salad.
courtesy of: Emeril Lagasse, "Emeril's Atlanta," Emeril Live, 2006
Friday, September 26, 2008
1236. BEEF TONGUE in BACON-FRIED TOMATO SAUCE
1 beef tongue
2 fresh tomatoes
salt and pepper to taste
1/2 onion
bacon drippings for frying
1 slice of crumbled bread
Cook the beef tongue in boiling salted water until tender. Dice the tomatoes and onions and fry in the bacon grease with the bread crumbs. Slice the tongue and place in a serving dish. Pour the tomato/onion mix over the beef and serve. Serve with a green salad.
courtesy of: About.com: South America Travel
2 fresh tomatoes
salt and pepper to taste
1/2 onion
bacon drippings for frying
1 slice of crumbled bread
Cook the beef tongue in boiling salted water until tender. Dice the tomatoes and onions and fry in the bacon grease with the bread crumbs. Slice the tongue and place in a serving dish. Pour the tomato/onion mix over the beef and serve. Serve with a green salad.
courtesy of: About.com: South America Travel
Thursday, September 25, 2008
1235. MELTED CHEDDAR, JALAPENO, BACON and TOMATILLO SLIDERS
yields 4 to 6 servings
12 thin slices sandwich bread, preferably a brioche loaf, crusts removed
1 small clove garlic, minced
1 teaspoon lemon juice
1/3 cup mayonnaise
3 ounces white Cheddar cheese, preferably artisanal, shredded
6 slices country bacon, preferably peppered
4 to 5 tomatillos, husked
3 tablespoons flour
3 to 4 pickled jalapeños
24 cilantro leaves
Use a 2-inch biscuit or cookie cutter to cut 24 rounds of bread. You should be able to cut 2 rounds from each slice. Lightly toast. Set toasted rounds on a cutting board. Mash garlic and lemon juice to a paste in a mortar or on a flat surface. Mix with mayonnaise. Spread seasoned mayonnaise on toast rounds. Top half the rounds with cheese.
Fry bacon. Cut each slice in four. Slice tomatillos in 12 fairly thin slices, dip in flour and fry in bacon fat until lightly browned. Cut jalapeños to make 24 thin slices. Place 2 cilantro leaves on cheese, add 2 pieces bacon, a fried tomatillo slice and 2 slices jalapeño. Top sandwiches with remaining rounds, mayonnaise side down.
To serve, preheat oven to 375 degrees. Line a baking sheet with foil, place sandwiches on sheet, and bake about 5 minutes, just until cheese melts and ingredients are warmed. Secure each sandwich with a toothpick, and serve.
courtesy of: "In Manhattan, Sliders for All Tastes," The New York Times, July 16, 2008
12 thin slices sandwich bread, preferably a brioche loaf, crusts removed
1 small clove garlic, minced
1 teaspoon lemon juice
1/3 cup mayonnaise
3 ounces white Cheddar cheese, preferably artisanal, shredded
6 slices country bacon, preferably peppered
4 to 5 tomatillos, husked
3 tablespoons flour
3 to 4 pickled jalapeños
24 cilantro leaves
Use a 2-inch biscuit or cookie cutter to cut 24 rounds of bread. You should be able to cut 2 rounds from each slice. Lightly toast. Set toasted rounds on a cutting board. Mash garlic and lemon juice to a paste in a mortar or on a flat surface. Mix with mayonnaise. Spread seasoned mayonnaise on toast rounds. Top half the rounds with cheese.
Fry bacon. Cut each slice in four. Slice tomatillos in 12 fairly thin slices, dip in flour and fry in bacon fat until lightly browned. Cut jalapeños to make 24 thin slices. Place 2 cilantro leaves on cheese, add 2 pieces bacon, a fried tomatillo slice and 2 slices jalapeño. Top sandwiches with remaining rounds, mayonnaise side down.
To serve, preheat oven to 375 degrees. Line a baking sheet with foil, place sandwiches on sheet, and bake about 5 minutes, just until cheese melts and ingredients are warmed. Secure each sandwich with a toothpick, and serve.
courtesy of: "In Manhattan, Sliders for All Tastes," The New York Times, July 16, 2008
Wednesday, September 24, 2008
1234. BACON-BIT BURGERS with SMOKED GOUDA and STEAK HOUSE-SMOTHERED ONIONS
makes 4 burgers
6 slices of smoked bacon, cut into 1/2-inch pieces
3 tablespoons extra-virgin olive oil, 3 turns of the pan, plus more for drizzling
2 yellow onions, 1/4 finely chopped and 1 3/4 thinly sliced
1 1/2 pounds ground sirloin
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1 tablespoon grill seasoning
4 crusty poppy seed or plain kaiser rolls, split
4 slices smoked Gouda cheese
1/4 cup steak sauce
Preheat the broiler. Heat a large nonstick skillet over medium-high heat, then add the bacon and a drizzle of olive oil and cook until the bacon is crisp, 4 to 5 minutes. Transfer the bacon to a paper towel–lined plate and drain off all but 1 tablespoon of the fat from the skillet. Return the skillet to medium-low heat and sweat the finely chopped onion in the bacon fat for 2 to 3 minutes. Combine the onion with the reserved bacon in a small bowl and let cool. Turn off the heat and set the skillet aside.
In a medium nonstick skillet, heat 2 tablespoons of the olive oil, 2 turns of the pan, over medium heat. When the olive oil is hot, add the thinly sliced onions and cover them with a lid that fits inside the skillet. Cook until browned, 10 minutes, stirring occasionally.
While the onions are cooking, place the sirloin in a large bowl and top with the Worcestershire sauce, hot sauce and grill seasoning. Stir in the cooled chopped onions and bacon until evenly combined. Divide the meat into 4 even sections and form 4 large patties. Add the remaining 1 tablespoon of olive oil, 1 turn of the pan, to the large skillet and heat over medium-high heat. Add the burgers and cook for 4 minutes on each side for medium-rare and 6 minutes on each side for medium-well.
Toast the split rolls under the hot broiler until golden. Place the patties on the bun bottoms and top with the smoked Gouda. Remove the bun tops from the broiler pan. Return the burgers to the broiler to melt the cheese, about 30 seconds. Stir the steak sauce into the smothered onions. Top the burgers with the onions and set the bun tops in place. Transfer to plates and serve.
courtesy of: Rachael Ray, Every Day with Rachael Ray, April-May 2006
6 slices of smoked bacon, cut into 1/2-inch pieces
3 tablespoons extra-virgin olive oil, 3 turns of the pan, plus more for drizzling
2 yellow onions, 1/4 finely chopped and 1 3/4 thinly sliced
1 1/2 pounds ground sirloin
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1 tablespoon grill seasoning
4 crusty poppy seed or plain kaiser rolls, split
4 slices smoked Gouda cheese
1/4 cup steak sauce
Preheat the broiler. Heat a large nonstick skillet over medium-high heat, then add the bacon and a drizzle of olive oil and cook until the bacon is crisp, 4 to 5 minutes. Transfer the bacon to a paper towel–lined plate and drain off all but 1 tablespoon of the fat from the skillet. Return the skillet to medium-low heat and sweat the finely chopped onion in the bacon fat for 2 to 3 minutes. Combine the onion with the reserved bacon in a small bowl and let cool. Turn off the heat and set the skillet aside.
In a medium nonstick skillet, heat 2 tablespoons of the olive oil, 2 turns of the pan, over medium heat. When the olive oil is hot, add the thinly sliced onions and cover them with a lid that fits inside the skillet. Cook until browned, 10 minutes, stirring occasionally.
While the onions are cooking, place the sirloin in a large bowl and top with the Worcestershire sauce, hot sauce and grill seasoning. Stir in the cooled chopped onions and bacon until evenly combined. Divide the meat into 4 even sections and form 4 large patties. Add the remaining 1 tablespoon of olive oil, 1 turn of the pan, to the large skillet and heat over medium-high heat. Add the burgers and cook for 4 minutes on each side for medium-rare and 6 minutes on each side for medium-well.
Toast the split rolls under the hot broiler until golden. Place the patties on the bun bottoms and top with the smoked Gouda. Remove the bun tops from the broiler pan. Return the burgers to the broiler to melt the cheese, about 30 seconds. Stir the steak sauce into the smothered onions. Top the burgers with the onions and set the bun tops in place. Transfer to plates and serve.
courtesy of: Rachael Ray, Every Day with Rachael Ray, April-May 2006
Tuesday, September 23, 2008
1233. CHEESY BACON and SAGE MASHED POTATOES
makes 8 to 10 servings
5 large Yukon Gold or russet potatoes, peeled and cut into 1-inch pieces
2 to 3 14.5-ounce cans chicken broth
3 tablespoons butter
2 1/2 cups shredded smoked gouda cheese
4 slices bacon, fried until crisp and drained
2 tablespoons finely chopped fresh sage
Salt
Freshly ground black pepper
Place the potatoes and enough broth to barely cover them in a large saucepan and bring to a boil. Cover, reduce the heat to medium-low and simmer just until tender, 10 to 15 minutes. Drain the potatoes, reserving the cooking liquid.
Return the potatoes and 1 cup of the cooking liquid to the pot and, using a potato masher or the back of a wooden spoon, mash until smooth. Add the butter and gouda and stir until incorporated and melted; do not overmix. If necessary, add more broth to attain the desired consistency. Stir in the bacon, sage and salt and pepper to taste. Serve immediately.
courtesy of: Robin Kline, The Washington Post, November 12, 2003
5 large Yukon Gold or russet potatoes, peeled and cut into 1-inch pieces
2 to 3 14.5-ounce cans chicken broth
3 tablespoons butter
2 1/2 cups shredded smoked gouda cheese
4 slices bacon, fried until crisp and drained
2 tablespoons finely chopped fresh sage
Salt
Freshly ground black pepper
Place the potatoes and enough broth to barely cover them in a large saucepan and bring to a boil. Cover, reduce the heat to medium-low and simmer just until tender, 10 to 15 minutes. Drain the potatoes, reserving the cooking liquid.
Return the potatoes and 1 cup of the cooking liquid to the pot and, using a potato masher or the back of a wooden spoon, mash until smooth. Add the butter and gouda and stir until incorporated and melted; do not overmix. If necessary, add more broth to attain the desired consistency. Stir in the bacon, sage and salt and pepper to taste. Serve immediately.
courtesy of: Robin Kline, The Washington Post, November 12, 2003
Monday, September 22, 2008
1232. VEAL SCALLOPS with BACON a la CUBANA
serves two (big eaters)
8 to 12 oz of veal scallops
6 strips of bacon (4 oz)
1 or 2 limes
1 large onion (or 2 medium ones)
4~6 garlic cloves
1 large green pepper (2 medium ones)
1 teaspoon of olive oil
pickled sweet red pepper (for final dressing)
salt
The day before frying, marinate the (veal) scallops as follows:
Squeeze the lime, spreading its juice on both sides of the meat. Crush the garlic cloves together with salt and apply to the scallops using your fingers. Cut the onion and pepper in small dice. Mix them. Use 1/2 of this mix to make a layer on a dish and cover it with the scallops as a second layer. Cover the scallops with a third layer of onion-and-pepper. You can squeeze the extra lime over the whole. Cover with plastic or an adequate lid, not in contact with the food. Put in the lower part of the fridge (over the vegetables drawer) for 12~24 hours.
Frying: Use medium-high fire at all times. Cut the bacon in pieces of about 2 inches long. Put a very small amount of olive oil (no more than 1/2 teaspoon) on a frying pan. If you are using a Teflon pan, don't use oil at all. When the pan is hot, put the bacon and fry on its own melting lard until crispy. Add the onion-and-pepper used for marinating the scallops and sauté until the onion is transparent. With the frying spoon, clear a space at the centre of the pan and put the scallops to fry in contact with the melted grease. Spread the bacon and the sauté onion-and-pepper over the scallops and fry for a few minutes according to your desire (light, medium, well done). Turn around the scallops at the middle of the frying process, spreading again the bacon with onion-and-pepper on it.
(Tips for) Serving:
Save the grease apart.
Immediately after frying, serve the (veal) scallops on one-half of each dish and cover them with the fried onion-and-pepper. Use the bacon strips to form a ring around. Some strips of pickled sweet red pepper on top will dress it nicely.
Serve fluffy white rice mixed with asleep black beans on the other half of the dish. Pour a small amount of the frying grease on the rice and beans.
Fried green plantain bananas "a puñetazos" will do be the best side dish.
A salad with lettuce and ripe tomatoes, dressed exclusively with olive oil, white vinegar and salt, is the final Cuban touch on your table. If you have radish on hand, please add a few slices to the salad.
courtesy of: Cocina Cubana | Yahoo! Groups | Taste of Cuba
8 to 12 oz of veal scallops
6 strips of bacon (4 oz)
1 or 2 limes
1 large onion (or 2 medium ones)
4~6 garlic cloves
1 large green pepper (2 medium ones)
1 teaspoon of olive oil
pickled sweet red pepper (for final dressing)
salt
The day before frying, marinate the (veal) scallops as follows:
Squeeze the lime, spreading its juice on both sides of the meat. Crush the garlic cloves together with salt and apply to the scallops using your fingers. Cut the onion and pepper in small dice. Mix them. Use 1/2 of this mix to make a layer on a dish and cover it with the scallops as a second layer. Cover the scallops with a third layer of onion-and-pepper. You can squeeze the extra lime over the whole. Cover with plastic or an adequate lid, not in contact with the food. Put in the lower part of the fridge (over the vegetables drawer) for 12~24 hours.
Frying: Use medium-high fire at all times. Cut the bacon in pieces of about 2 inches long. Put a very small amount of olive oil (no more than 1/2 teaspoon) on a frying pan. If you are using a Teflon pan, don't use oil at all. When the pan is hot, put the bacon and fry on its own melting lard until crispy. Add the onion-and-pepper used for marinating the scallops and sauté until the onion is transparent. With the frying spoon, clear a space at the centre of the pan and put the scallops to fry in contact with the melted grease. Spread the bacon and the sauté onion-and-pepper over the scallops and fry for a few minutes according to your desire (light, medium, well done). Turn around the scallops at the middle of the frying process, spreading again the bacon with onion-and-pepper on it.
(Tips for) Serving:
Save the grease apart.
Immediately after frying, serve the (veal) scallops on one-half of each dish and cover them with the fried onion-and-pepper. Use the bacon strips to form a ring around. Some strips of pickled sweet red pepper on top will dress it nicely.
Serve fluffy white rice mixed with asleep black beans on the other half of the dish. Pour a small amount of the frying grease on the rice and beans.
Fried green plantain bananas "a puñetazos" will do be the best side dish.
A salad with lettuce and ripe tomatoes, dressed exclusively with olive oil, white vinegar and salt, is the final Cuban touch on your table. If you have radish on hand, please add a few slices to the salad.
courtesy of: Cocina Cubana | Yahoo! Groups | Taste of Cuba
Sunday, September 21, 2008
1231. PERIWINKLE SOUP with BACON
1 cup chicken stock
2 potatoes, diced
1/2 teaspoon tarragon
1 teaspoon paprika
salt & pepper
2 onions, chopped
1 stalk celery, chopped
3 slices bacon, chopped
1/2 cup dry white wine
1 C milk
1/4 cup butter
1 1/2 cup cleaned periwinkles
1/2 cup light cream
pinch cayenne pepper
In a large soup pot, heat chicken stock, potatoes, tarragon, paprika, salt & pepper. Melt butter in a skillet, and lightly sauté the cleaned periwinkle meat (see below), onion, celery, and bacon.
Add to stock mixture. Stir in wine and simmer until potatoes are cooked. Do not boil. Add milk and cream slowly, stirring constantly; do not boil or it will curdle. Add cayenne.
To clean periwinkles: take a sauce pan full of water and throw in a small amount of salt. Bring to a boil and toss in the snails. Let them simmer for a few minutes, remove and use a toothpick to pull the meat from the shells. The salt water serves to both shrink and toughen the meat, making it easier to remove. Don’t boil them too long or you will end up with a very tough and chewy meal.
courtesy of: Recipes Wiki
2 potatoes, diced
1/2 teaspoon tarragon
1 teaspoon paprika
salt & pepper
2 onions, chopped
1 stalk celery, chopped
3 slices bacon, chopped
1/2 cup dry white wine
1 C milk
1/4 cup butter
1 1/2 cup cleaned periwinkles
1/2 cup light cream
pinch cayenne pepper
In a large soup pot, heat chicken stock, potatoes, tarragon, paprika, salt & pepper. Melt butter in a skillet, and lightly sauté the cleaned periwinkle meat (see below), onion, celery, and bacon.
Add to stock mixture. Stir in wine and simmer until potatoes are cooked. Do not boil. Add milk and cream slowly, stirring constantly; do not boil or it will curdle. Add cayenne.
To clean periwinkles: take a sauce pan full of water and throw in a small amount of salt. Bring to a boil and toss in the snails. Let them simmer for a few minutes, remove and use a toothpick to pull the meat from the shells. The salt water serves to both shrink and toughen the meat, making it easier to remove. Don’t boil them too long or you will end up with a very tough and chewy meal.
courtesy of: Recipes Wiki
Saturday, September 20, 2008
1230. LIMPET and BACON PIE
limpets
shortcrust pastry
4oz. bacon
2 hardboiled eggs
1 onion
milk or egg (optional)
Cook the limpets until just tender. Cut the bacon into cubes and fry lightly. Peel and thinly slice the onions. Pre-heat oven to 350°F. Line a pie dish with thinly rolled short crust pastry. Fill dish with alternate layers of limpets, bacon, sliced egg and onion. Cover with a pastry lid, brush with milk or beaten egg. Bake for 30 minutes. Reduce the heat to low and cook for a further 30 minutes.
courtesy of: Ken Howells, Birmingham, England, The Foody
shortcrust pastry
4oz. bacon
2 hardboiled eggs
1 onion
milk or egg (optional)
Cook the limpets until just tender. Cut the bacon into cubes and fry lightly. Peel and thinly slice the onions. Pre-heat oven to 350°F. Line a pie dish with thinly rolled short crust pastry. Fill dish with alternate layers of limpets, bacon, sliced egg and onion. Cover with a pastry lid, brush with milk or beaten egg. Bake for 30 minutes. Reduce the heat to low and cook for a further 30 minutes.
courtesy of: Ken Howells, Birmingham, England, The Foody
Friday, September 19, 2008
1229. BACON-LINED MUTTON, ONION and MINT TERRINE with BEETROOT CHUTNEY and CRUSTY BREAD
serves 8
For the terrine
1 tablespoon olive oil
2 onions, finely sliced
salt and freshly ground black pepper
3 tablespoons finely chopped fresh mint
11oz streaky bacon
1lb 11oz leg of mutton, thinly sliced
For the beetroot chutney
1 tablespoon olive oil
1 red onion, finely chopped
1 garlic clove, finely chopped
¾in piece fresh ginger, grated
1 teaspoon mustard seeds
11oz ready-cooked beetroot, chopped
2oz caster sugar
3fl oz sherry vinegar
To serve
1 baguette, thickly sliced
Preheat the oven to 365F. Heat a frying pan until hot, then add the olive oil and onions. Fry the onions for 3-4 minutes, until just beginning to soften, then season well with salt and freshly ground black pepper and add the mint. Stir well, then remove from the heat and set to aside to cool. Use the bacon to line the base and sides of a 1 litre/2 pint pudding basin, leaving some of the bacon slices hanging over the top of the bowl. Place a little of the sliced mutton into the bottom of the bacon-lined bowl, then season with salt and freshly ground black pepper. Top the layer of mutton with some of the onions, then repeat with alternate layers of mutton and onions, until the bowl is three-quarters full. Fold the excess bacon over the filling to cover and press down firmly. Cover the top with aluminium foil and place the bowl into a deep baking dish three-quarters-filled with hot water (this is a bain-marie). Transfer to the oven to bake for two hours, then remove and allow to cool for 15-20 minutes. Place a couple of cans of tomatoes or beans (or any reasonably weighty objects) on top of the foil over the terrine and place into the fridge until cold.
Meanwhile, for the beetroot chutney, heat a frying pan until hot, then add the olive oil, red onion, garlic and ginger. Fry for 2-3 minutes, until just softened. Add the mustard seeds and cook until they pop. Add the beetroot, sugar and vinegar and cook for 4-5 minutes, or until the chutney has thickened. Season, to taste, with salt and freshly ground black pepper and allow to cool.
To serve, turn the terrine out of the basin. Cut out wedges of terrine and place onto plates with a spoonful of chutney and a hunk of crusty bread alongside.
courtesy of: James Martin, Saturday Kitchen, BBC Food
For the terrine
1 tablespoon olive oil
2 onions, finely sliced
salt and freshly ground black pepper
3 tablespoons finely chopped fresh mint
11oz streaky bacon
1lb 11oz leg of mutton, thinly sliced
For the beetroot chutney
1 tablespoon olive oil
1 red onion, finely chopped
1 garlic clove, finely chopped
¾in piece fresh ginger, grated
1 teaspoon mustard seeds
11oz ready-cooked beetroot, chopped
2oz caster sugar
3fl oz sherry vinegar
To serve
1 baguette, thickly sliced
Preheat the oven to 365F. Heat a frying pan until hot, then add the olive oil and onions. Fry the onions for 3-4 minutes, until just beginning to soften, then season well with salt and freshly ground black pepper and add the mint. Stir well, then remove from the heat and set to aside to cool. Use the bacon to line the base and sides of a 1 litre/2 pint pudding basin, leaving some of the bacon slices hanging over the top of the bowl. Place a little of the sliced mutton into the bottom of the bacon-lined bowl, then season with salt and freshly ground black pepper. Top the layer of mutton with some of the onions, then repeat with alternate layers of mutton and onions, until the bowl is three-quarters full. Fold the excess bacon over the filling to cover and press down firmly. Cover the top with aluminium foil and place the bowl into a deep baking dish three-quarters-filled with hot water (this is a bain-marie). Transfer to the oven to bake for two hours, then remove and allow to cool for 15-20 minutes. Place a couple of cans of tomatoes or beans (or any reasonably weighty objects) on top of the foil over the terrine and place into the fridge until cold.
Meanwhile, for the beetroot chutney, heat a frying pan until hot, then add the olive oil, red onion, garlic and ginger. Fry for 2-3 minutes, until just softened. Add the mustard seeds and cook until they pop. Add the beetroot, sugar and vinegar and cook for 4-5 minutes, or until the chutney has thickened. Season, to taste, with salt and freshly ground black pepper and allow to cool.
To serve, turn the terrine out of the basin. Cut out wedges of terrine and place onto plates with a spoonful of chutney and a hunk of crusty bread alongside.
courtesy of: James Martin, Saturday Kitchen, BBC Food
Thursday, September 18, 2008
1228. PAN-FRIED BLUE COD on BUTTERED LEEKS with a scattering of CRISP BACON
serves two people
for the bacon:
2-4 rashers streaky bacon, shaved or thinly sliced
splash peanut oil
Cut the bacon across into slivers and put in a medium sized heavy frying pan with a splash of peanut oil. Fry over low to medium heat until the slivers of bacon are very crisp. Remove pan from heat and use a fish slice to remove the bacon and place on paper towels to drain. Set the pan aside so that it will be ready for frying the fish later.
for the buttered leeks:
2 slender leeks
good knob of butter
salt and pepper
splash of cream
lots of freshly chopped parsley
Cut off the toughest of the leek leaves and pull off the outer layer. Slit the leeks down the middle and put in a sink of cold water, wash well, making sure that there is no mud hiding between the layers. Put the leeks on a chopping board and cut across into 2 cm sections. Transfer leeks and the water clinging to them to a heavy saucepan and add a knob of butter and a little salt and pepper. Cover with a lid and put over gentle heat for a few minutes until the leeks are fork-tender but still bright green. There should be almost no liquid in the bottom of the saucepan. Add a splash of cream and set aside while you cook the fish. When ready to serve, reheat gently, adding lots of freshly chopped parsley.
for the pan-fried blue cod:
2 blue cod fillets, (or tarakihi or butterfish)
seasoned flour for dusting
splash of peanut oil
dab of butter
squeeze of lemon
Cut the blue cod fillets into 3 - 4 pieces. Put seasoned flour on a plate, or in a plastic bag and lightly dust the fish in it. Add a little more peanut oil to the frying pan used for the bacon and a dab of butter. Put over high heat and when the butter foams add the pieces of fish. Fry on one side until golden brown on the bottom and showing translucence at the edges. Turn over and lower the heat, or turn the heat off if the pieces of fish are thin. Squeeze a little lemon juice over the fish and leave to coddle in the gentle heat until only just cooked.
courtesy of: Lois Daish, Nine to Noon, Radio New Zealand, August 13, 2007
for the bacon:
2-4 rashers streaky bacon, shaved or thinly sliced
splash peanut oil
Cut the bacon across into slivers and put in a medium sized heavy frying pan with a splash of peanut oil. Fry over low to medium heat until the slivers of bacon are very crisp. Remove pan from heat and use a fish slice to remove the bacon and place on paper towels to drain. Set the pan aside so that it will be ready for frying the fish later.
for the buttered leeks:
2 slender leeks
good knob of butter
salt and pepper
splash of cream
lots of freshly chopped parsley
Cut off the toughest of the leek leaves and pull off the outer layer. Slit the leeks down the middle and put in a sink of cold water, wash well, making sure that there is no mud hiding between the layers. Put the leeks on a chopping board and cut across into 2 cm sections. Transfer leeks and the water clinging to them to a heavy saucepan and add a knob of butter and a little salt and pepper. Cover with a lid and put over gentle heat for a few minutes until the leeks are fork-tender but still bright green. There should be almost no liquid in the bottom of the saucepan. Add a splash of cream and set aside while you cook the fish. When ready to serve, reheat gently, adding lots of freshly chopped parsley.
for the pan-fried blue cod:
2 blue cod fillets, (or tarakihi or butterfish)
seasoned flour for dusting
splash of peanut oil
dab of butter
squeeze of lemon
Cut the blue cod fillets into 3 - 4 pieces. Put seasoned flour on a plate, or in a plastic bag and lightly dust the fish in it. Add a little more peanut oil to the frying pan used for the bacon and a dab of butter. Put over high heat and when the butter foams add the pieces of fish. Fry on one side until golden brown on the bottom and showing translucence at the edges. Turn over and lower the heat, or turn the heat off if the pieces of fish are thin. Squeeze a little lemon juice over the fish and leave to coddle in the gentle heat until only just cooked.
courtesy of: Lois Daish, Nine to Noon, Radio New Zealand, August 13, 2007
Wednesday, September 17, 2008
1227. BACON CHEDDAR QUICK BREAD with DRIED PEARS
makes 8 to 10 servings
5 bacon slices, chopped
1 cup coarsely grated extra-sharp cheddar cheese plus 1/2 cup 1/4-inch cubes extra-sharp cheddar cheese (about 6 ounces total)
1/2 cup finely chopped moist dried pears (about 3 1/2 ounces)
1/3 cup walnuts, toasted , chopped
1 tablespoon minced fresh sage
1 3/4 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 large eggs
1/3 cup whole milk
1/3 cup extra-virgin olive oil
Position rack in center of oven and preheat to 350°F. Generously butter 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pan. Cook bacon in large skillet over medium heat until crisp. Transfer bacon to paper towels to drain.
Combine bacon, all cheese, dried pears, walnuts, and sage in medium bowl. Whisk flour, baking powder, salt, and black pepper in large bowl to blend. Whisk eggs, milk, and olive oil in another medium bowl to blend. Pour egg mixture over flour mixture and stir just until dry ingredients are moistened. Add bacon-cheese mixture and stir until incorporated (dough will be very sticky). Transfer dough to prepared loaf pan; spread evenly.
Bake bread until golden on top and slender knife inserted into center of bread comes out clean, about 55 minutes. Cool bread in pan 5 minutes, then turn out onto rack and cool completely.
DO AHEAD: Can be made 1 day ahead. Wrap in plastic, then foil, and store at room temperature.
courtesy of: Dorie Greenspan, Bon Appétit, October 2008
5 bacon slices, chopped
1 cup coarsely grated extra-sharp cheddar cheese plus 1/2 cup 1/4-inch cubes extra-sharp cheddar cheese (about 6 ounces total)
1/2 cup finely chopped moist dried pears (about 3 1/2 ounces)
1/3 cup walnuts, toasted , chopped
1 tablespoon minced fresh sage
1 3/4 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 large eggs
1/3 cup whole milk
1/3 cup extra-virgin olive oil
Position rack in center of oven and preheat to 350°F. Generously butter 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pan. Cook bacon in large skillet over medium heat until crisp. Transfer bacon to paper towels to drain.
Combine bacon, all cheese, dried pears, walnuts, and sage in medium bowl. Whisk flour, baking powder, salt, and black pepper in large bowl to blend. Whisk eggs, milk, and olive oil in another medium bowl to blend. Pour egg mixture over flour mixture and stir just until dry ingredients are moistened. Add bacon-cheese mixture and stir until incorporated (dough will be very sticky). Transfer dough to prepared loaf pan; spread evenly.
Bake bread until golden on top and slender knife inserted into center of bread comes out clean, about 55 minutes. Cool bread in pan 5 minutes, then turn out onto rack and cool completely.
DO AHEAD: Can be made 1 day ahead. Wrap in plastic, then foil, and store at room temperature.
courtesy of: Dorie Greenspan, Bon Appétit, October 2008
Tuesday, September 16, 2008
1226. GRILLED BACON and BURDOCK
serves two people
1 half burdock
2 piece of broccoli
8 slices of bacon
1 half of an onion
salt and freshly ground pepper
1 tablespoon of tomato ketchup
1 tablespoon of BBQ sauce
Cut the burdock and put them in the bowl and boil it for a while. Roll the burdock up by the bacon. Stab it on a skewer. Grill with sliced onion and butter. Brush with 1 1/2 cup mixture of water, ketchup, and BBQ sauce. Grill for 15 minutes. Season with salt and pepper to taste.
courtesy of: Ninja Foods: Japanese Food Community
1 half burdock
2 piece of broccoli
8 slices of bacon
1 half of an onion
salt and freshly ground pepper
1 tablespoon of tomato ketchup
1 tablespoon of BBQ sauce
Cut the burdock and put them in the bowl and boil it for a while. Roll the burdock up by the bacon. Stab it on a skewer. Grill with sliced onion and butter. Brush with 1 1/2 cup mixture of water, ketchup, and BBQ sauce. Grill for 15 minutes. Season with salt and pepper to taste.
courtesy of: Ninja Foods: Japanese Food Community
Monday, September 15, 2008
1225. ROASTED COD wrapped in BACON with SAFFRON CRUSHED POTATOES and SAUCE VIERGE
serves one
For the cod
1 x 150g/5½oz cod fillet, skin removed
3 rashers smoked streaky bacon
1 tablespoon olive oil
For the saffron crushed potatoes
1 large potato, peeled and chopped
300ml/½ pint hot vegetable stock
pinch saffron strands
25g/1oz butter
salt and freshly ground black pepper
For the sauce vierge
1 tablespoon chopped fresh parsley
1 tomato, finely chopped
1 tablespoon olive oil
1 teaspoon white wine vinegar
salt and freshly ground black pepper
Preheat the oven to 350F. For the roasted cod, wrap the cod in the streaky bacon. Heat the oil in an ovenproof frying pan and fry the cod for 2-3 minutes on each side, until the bacon is lightly browned. Transfer to the oven and roast for five minutes, or until completely cooked through.
For the saffron crushed potatoes, place the potatoes into a pan with the vegetable stock and saffron. Bring to the boil and cook for eight minutes, or until the potatoes are tender. Drain, then return the potatoes to the pan. Add the butter, season well with salt and freshly ground black pepper and roughly crush.
For the sauce vierge, place all the sauce ingredients into a small bowl and mix together.
To serve, pile the crushed potatoes up on a serving plate, top with the cod and pour over the sauce.
courtesy of: Paul Rankin, Ready Steady Cook, BBC Food
For the cod
1 x 150g/5½oz cod fillet, skin removed
3 rashers smoked streaky bacon
1 tablespoon olive oil
For the saffron crushed potatoes
1 large potato, peeled and chopped
300ml/½ pint hot vegetable stock
pinch saffron strands
25g/1oz butter
salt and freshly ground black pepper
For the sauce vierge
1 tablespoon chopped fresh parsley
1 tomato, finely chopped
1 tablespoon olive oil
1 teaspoon white wine vinegar
salt and freshly ground black pepper
Preheat the oven to 350F. For the roasted cod, wrap the cod in the streaky bacon. Heat the oil in an ovenproof frying pan and fry the cod for 2-3 minutes on each side, until the bacon is lightly browned. Transfer to the oven and roast for five minutes, or until completely cooked through.
For the saffron crushed potatoes, place the potatoes into a pan with the vegetable stock and saffron. Bring to the boil and cook for eight minutes, or until the potatoes are tender. Drain, then return the potatoes to the pan. Add the butter, season well with salt and freshly ground black pepper and roughly crush.
For the sauce vierge, place all the sauce ingredients into a small bowl and mix together.
To serve, pile the crushed potatoes up on a serving plate, top with the cod and pour over the sauce.
courtesy of: Paul Rankin, Ready Steady Cook, BBC Food
Sunday, September 14, 2008
1224. DEEP-FRIED CHEESE-STUFFED BURGER made from BACON
Equipment
Meat grinder (or stand-mixer meat-grinder attachment )
Deep-fryer (or a stockpot with boil basket )
Deep-fry or candy thermometer (preferably one that clips on to side of pot)
Meat thermometer
Ingredients
1 pound bacon
1 to 2 sticks mozzarella string cheese, cut into small pieces
Packaged beer-batter mix
A neutral-flavored oil, for frying (safflower oil, peanut oil, or vegetable shortening work well)
Your favorite hamburger bun
The cheese of your choice
The condiments of your choice
Run the bacon through the meat grinder once—and then a second time, to evenly distribute fat and meat.
Form two equal-size patties, making an indentation in the center of one to hold the cheese. Place the cheese in the indentation of the bottom patty, cover with the top patty, and crimp the edges tightly to seal. Make sure seal is tight so cheese does not leak out.
Place oil in your deep-fryer, and allow it to come to frying temperature. If you don’t have a deep-fryer, use a stockpot with a boil basket, along with a deep-fry thermometer that clips to the side. Heat oil over high heat to 365°F. (Note: Depending on the oil, it will begin to burn between 400 and 450°F and will catch fire around 500°F. So be very careful to monitor temperature.) Once the oil reaches 365°F, reduce heat to low and monitor temperature, keeping oil at 365°F.
Meanwhile, prepare the beer-batter mix according to package instructions. Dredge patty in mix. Place patty in boil basket and lower gently into hot oil. Cook until patty’s internal temperature registers 160°F on a meat thermometer.
Remove from oil, drain on paper towels. Serve on bun, topped with the cheese and condiments of your choice. (Note: Be careful not to bite into this too soon after cooking. The molten cheese could deliver quite a scalding.)
courtesy of: Beer (& More) In Food
Meat grinder (or stand-mixer meat-grinder attachment )
Deep-fryer (or a stockpot with boil basket )
Deep-fry or candy thermometer (preferably one that clips on to side of pot)
Meat thermometer
Ingredients
1 pound bacon
1 to 2 sticks mozzarella string cheese, cut into small pieces
Packaged beer-batter mix
A neutral-flavored oil, for frying (safflower oil, peanut oil, or vegetable shortening work well)
Your favorite hamburger bun
The cheese of your choice
The condiments of your choice
Run the bacon through the meat grinder once—and then a second time, to evenly distribute fat and meat.
Form two equal-size patties, making an indentation in the center of one to hold the cheese. Place the cheese in the indentation of the bottom patty, cover with the top patty, and crimp the edges tightly to seal. Make sure seal is tight so cheese does not leak out.
Place oil in your deep-fryer, and allow it to come to frying temperature. If you don’t have a deep-fryer, use a stockpot with a boil basket, along with a deep-fry thermometer that clips to the side. Heat oil over high heat to 365°F. (Note: Depending on the oil, it will begin to burn between 400 and 450°F and will catch fire around 500°F. So be very careful to monitor temperature.) Once the oil reaches 365°F, reduce heat to low and monitor temperature, keeping oil at 365°F.
Meanwhile, prepare the beer-batter mix according to package instructions. Dredge patty in mix. Place patty in boil basket and lower gently into hot oil. Cook until patty’s internal temperature registers 160°F on a meat thermometer.
Remove from oil, drain on paper towels. Serve on bun, topped with the cheese and condiments of your choice. (Note: Be careful not to bite into this too soon after cooking. The molten cheese could deliver quite a scalding.)
courtesy of: Beer (& More) In Food
Saturday, September 13, 2008
1223. CAULIFLOWER with BACON, PIMENTOS and SUNFLOWER SEEDS
makes 4 to 6 servings
8 lean slices streaky bacon
1 medium head cauliflower (about 2 pounds), trimmed and washed
2 tablespoons lemon juice
2½ cups milk, scalded
1 teaspoon salt
Freshly ground black pepper to taste
½ cup toasted sunflower seeds
One 4-ounce jar pimento strips, drained
6 tablespoons (¾ stick) butter, melted
In a skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble.
Place the cauliflower bottom side down in a heavy pot, sprinkle with the lemon juice, and pour the milk over the top. Bring the milk to a very low boil, cover the pot, and simmer till the cauliflower is tender, about 25 minutes.
Remove the cauliflower from the pot, drain well, and place in a serving bowl. Season with salt and pepper, then scatter the sunflower seeds over the top. Arrange the pimento strips attractively over the top, spoon the melted butter over the entire head, and sprinkle the crumbled bacon over the top. Serve the cauliflower florets hot.
courtesy of The Bacon Cookbook by James Villas. Wiley Publishing, Inc. 2007
8 lean slices streaky bacon
1 medium head cauliflower (about 2 pounds), trimmed and washed
2 tablespoons lemon juice
2½ cups milk, scalded
1 teaspoon salt
Freshly ground black pepper to taste
½ cup toasted sunflower seeds
One 4-ounce jar pimento strips, drained
6 tablespoons (¾ stick) butter, melted
In a skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble.
Place the cauliflower bottom side down in a heavy pot, sprinkle with the lemon juice, and pour the milk over the top. Bring the milk to a very low boil, cover the pot, and simmer till the cauliflower is tender, about 25 minutes.
Remove the cauliflower from the pot, drain well, and place in a serving bowl. Season with salt and pepper, then scatter the sunflower seeds over the top. Arrange the pimento strips attractively over the top, spoon the melted butter over the entire head, and sprinkle the crumbled bacon over the top. Serve the cauliflower florets hot.
courtesy of The Bacon Cookbook by James Villas. Wiley Publishing, Inc. 2007
Friday, September 12, 2008
1222. BACON and LEEK POTATO BISQUE
8 slices bacon
2 leeks, sliced
1 lb. butter
1 cup flour
1 quart water
1 tablespoon chicken stock or 2-3 bouillon cubes
4 small potatoes, peeled and diced
1 pint heavy cream
salt to taste
white pepper to taste
dash of nutmeg
Saute bacon and leeks in a stockpot. Pour off half the bacon grease, and add butter until butter melts. Add flour, and cook for 2 minutes. Stir in water, chicken base, potatoes, and cream. Add salt, white pepper, and nutmeg to taste. bake at 325F until potatoes are tender. Remove from oven, and cool slightly. Puree mixture until smooth.
courtesy of: Food Down Under Recipe Database
2 leeks, sliced
1 lb. butter
1 cup flour
1 quart water
1 tablespoon chicken stock or 2-3 bouillon cubes
4 small potatoes, peeled and diced
1 pint heavy cream
salt to taste
white pepper to taste
dash of nutmeg
Saute bacon and leeks in a stockpot. Pour off half the bacon grease, and add butter until butter melts. Add flour, and cook for 2 minutes. Stir in water, chicken base, potatoes, and cream. Add salt, white pepper, and nutmeg to taste. bake at 325F until potatoes are tender. Remove from oven, and cool slightly. Puree mixture until smooth.
courtesy of: Food Down Under Recipe Database
Thursday, September 11, 2008
1221. PAN-FRIED PARTRIDGE with BACON and a DELICATE PEARL BARLEY, PEA and LETTUCE STEW
4 ounces pearl barley
Olive oil
1 red onion, peeled and finely chopped
Sea salt and freshly ground black pepper
8 ounces frozen peas
2 cups good chicken or vegetable stock
1 heaping tablespoon all-purpose flour
2 tablespoons butter
2 partridges, washed and patted dry, broken into legs and breasts
4 ounces thick bacon, cut into pieces
A few sprigs fresh thyme, leaves picked and chopped
A handful romaine lettuce leaves, washed and spun dry
A handful arugula, washed and spun dry
Cook the pearl barley in boiling, salted water for about 50 minutes, or until tender but still with a little bite, then drain and leave to steam dry.
Next, heat a glug of olive oil in a frying pan and add the onion and a pinch of salt. Cook slowly on a low heat for about 10 minutes, without coloring too much. Add the barley and the peas. Cover with the stock and bring to the boil. Simmer for 10 minutes, stirring every now and then.
On a board, mash the flour and butter together with a fork until you have a paste. This is called a "beurre manie" and it's a great way of thickening stews or sauces without having to stir the flour in directly, which could give you lumps. Stir half of the paste into the peas and barley and continue to simmer until the liquid begins to thicken. If, after 5 minutes, it's not thick enough, add some more of your beurre manie. What you want to achieve is a silky smooth broth. Continue to simmer for another 10 minutes, adding a little extra stock if it gets too dry, while you cook your partridges.
Put some olive oil into another frying pan. Season the partridge legs with salt and pepper and add them to the pan. (The legs go in first because they're tougher than the breasts and need longer to cook.) Shake them about and, after a few minutes, when they're lightly golden, add the bacon bits and stir gently to stop them catching on the bottom. Meanwhile, lay the partridge breasts out, sprinkle over the chopped thyme and press onto both sides with a good pinch of seasoning. When the bacon is lightly golden, push it to 1 side of the pan with the partridge legs and lay the breasts in, skin side down. Cook for 4 minutes, then turn and cook on the other side for a minute to give you crispy skin and moist meat. You can cook them for longer if you like your meat well done.
When the breasts are done, taste the barley broth and adjust the seasoning, then stir in the lettuce and arugula - they only need a minute or so to cook. Serve the barley, peas and lettuce with the partridge breasts and legs on top and sprinkle with the bacon pieces. Spoon the broth juices over the top. Lovely homey cooking!
courtesy of: Jamie at Home by Jamie Oliver, Hyperion, 2008
Olive oil
1 red onion, peeled and finely chopped
Sea salt and freshly ground black pepper
8 ounces frozen peas
2 cups good chicken or vegetable stock
1 heaping tablespoon all-purpose flour
2 tablespoons butter
2 partridges, washed and patted dry, broken into legs and breasts
4 ounces thick bacon, cut into pieces
A few sprigs fresh thyme, leaves picked and chopped
A handful romaine lettuce leaves, washed and spun dry
A handful arugula, washed and spun dry
Cook the pearl barley in boiling, salted water for about 50 minutes, or until tender but still with a little bite, then drain and leave to steam dry.
Next, heat a glug of olive oil in a frying pan and add the onion and a pinch of salt. Cook slowly on a low heat for about 10 minutes, without coloring too much. Add the barley and the peas. Cover with the stock and bring to the boil. Simmer for 10 minutes, stirring every now and then.
On a board, mash the flour and butter together with a fork until you have a paste. This is called a "beurre manie" and it's a great way of thickening stews or sauces without having to stir the flour in directly, which could give you lumps. Stir half of the paste into the peas and barley and continue to simmer until the liquid begins to thicken. If, after 5 minutes, it's not thick enough, add some more of your beurre manie. What you want to achieve is a silky smooth broth. Continue to simmer for another 10 minutes, adding a little extra stock if it gets too dry, while you cook your partridges.
Put some olive oil into another frying pan. Season the partridge legs with salt and pepper and add them to the pan. (The legs go in first because they're tougher than the breasts and need longer to cook.) Shake them about and, after a few minutes, when they're lightly golden, add the bacon bits and stir gently to stop them catching on the bottom. Meanwhile, lay the partridge breasts out, sprinkle over the chopped thyme and press onto both sides with a good pinch of seasoning. When the bacon is lightly golden, push it to 1 side of the pan with the partridge legs and lay the breasts in, skin side down. Cook for 4 minutes, then turn and cook on the other side for a minute to give you crispy skin and moist meat. You can cook them for longer if you like your meat well done.
When the breasts are done, taste the barley broth and adjust the seasoning, then stir in the lettuce and arugula - they only need a minute or so to cook. Serve the barley, peas and lettuce with the partridge breasts and legs on top and sprinkle with the bacon pieces. Spoon the broth juices over the top. Lovely homey cooking!
courtesy of: Jamie at Home by Jamie Oliver, Hyperion, 2008
Wednesday, September 10, 2008
1220. SOUR HORSE ROAST with BACON and VEGETABLES
serves 4
2-1/2 lbs. horse meat roast
4 strips bacon
Soup vegetables: carrot, celery, leek, parsley root, onion
1 cup red wine vinegar
1 pint red wine (optional)
1 garlic clove
2 bay leaves
1 tablespoons juniper berries
3 allspice corns and/or cloves
3 peppercorns
1 thyme branch
1/4 cup pork lard
1 tablespoon flour (optional)
1/2 cup raisins
salt
pepper
maple syrup (to taste)
Vigorously rub the roast with the bacon. Clean and wash the vegetables and cut them into pieces. Bring the vinegar to boil with some water or stock, then let it cool down a bit and add the meat, garlic, spices, and the vegetables. Let it marinade in a closed bowl for several days (but at least 24 hours) in a cool place. Remove the horse meat from the marinade and roast it in the lard. Then slowly add the marinade, together with the vegetables and the spices. Braise it in the oven for 2 to 21/2 hours at 350 degrees. Remove the bay leaves, the cloves and the juniper berries from the gravy. Strain the gravy, and perhaps thicken it with some flour. Add the raisins and season it with salt, pepper, and maple syrup.
courtesy of: Cure Zone
2-1/2 lbs. horse meat roast
4 strips bacon
Soup vegetables: carrot, celery, leek, parsley root, onion
1 cup red wine vinegar
1 pint red wine (optional)
1 garlic clove
2 bay leaves
1 tablespoons juniper berries
3 allspice corns and/or cloves
3 peppercorns
1 thyme branch
1/4 cup pork lard
1 tablespoon flour (optional)
1/2 cup raisins
salt
pepper
maple syrup (to taste)
Vigorously rub the roast with the bacon. Clean and wash the vegetables and cut them into pieces. Bring the vinegar to boil with some water or stock, then let it cool down a bit and add the meat, garlic, spices, and the vegetables. Let it marinade in a closed bowl for several days (but at least 24 hours) in a cool place. Remove the horse meat from the marinade and roast it in the lard. Then slowly add the marinade, together with the vegetables and the spices. Braise it in the oven for 2 to 21/2 hours at 350 degrees. Remove the bay leaves, the cloves and the juniper berries from the gravy. Strain the gravy, and perhaps thicken it with some flour. Add the raisins and season it with salt, pepper, and maple syrup.
courtesy of: Cure Zone
Tuesday, September 09, 2008
1219. BACON and JICAMA MELT
1/2 jicama, 1/2 red onion, 1/2 green pepper diced
2 oz bacon, cooked
1 oz shredded cheese
garlic salt
Pam non-stick cooking spray
Heat large skillet with Pam non-stick cooking spray, add onion after a few minutes add green pepper until tender, then jicama until browned..adding garlic salt and spraying with Pam periodically so it doesn't burn. Add cooked bacon until heated heated then cheese just until melted. Serve.
courtesy of: Happy2BeMe.com
2 oz bacon, cooked
1 oz shredded cheese
garlic salt
Pam non-stick cooking spray
Heat large skillet with Pam non-stick cooking spray, add onion after a few minutes add green pepper until tender, then jicama until browned..adding garlic salt and spraying with Pam periodically so it doesn't burn. Add cooked bacon until heated heated then cheese just until melted. Serve.
courtesy of: Happy2BeMe.com
Monday, September 08, 2008
1218. EGG, CHEESE and BACON BISCUIT PANINI
makes 4 servings
6 eggs
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried basil
1 package large refrigerated dough biscuits (i.e., Pillsbury Grands)
4 slices fully-cooked bacon, cut in half cross-wise
4 slices mild cheddar cheese
Prepare the refrigerated dough biscuits according to the package instructions. Set aside to cool. To prepare the omelet, heat oven to 400 degrees. Whisk together eggs, milk, salt, pepper and basil. Spray an oven-proof 8″ saute pan with cooking spray and cook egg mixture over medium heat until the bottom of the omelet is done. Transfer pan tot he oven and bake another 5 minutes until the top is set. Invert the omelet onto a cutting board and, with a knife, divide it into four equal sections. Heat the panini grill to 350 degrees.
To assemble the sandwiches, slice 4 of the baked biscuits in half lengthwise. Starting from the bottom of the sandwich, layer the bottom half of the biscuit, a section of omelet, 2 half-slices of bacon, a slice of cheese and the top half of the biscuit. Grill for 3 minutes on a medium-high grill height until the cheese has melted and the biscuits are toasted. Serve hot.
courtesy of: Panini Happy by "Panini" Kathy
6 eggs
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried basil
1 package large refrigerated dough biscuits (i.e., Pillsbury Grands)
4 slices fully-cooked bacon, cut in half cross-wise
4 slices mild cheddar cheese
Prepare the refrigerated dough biscuits according to the package instructions. Set aside to cool. To prepare the omelet, heat oven to 400 degrees. Whisk together eggs, milk, salt, pepper and basil. Spray an oven-proof 8″ saute pan with cooking spray and cook egg mixture over medium heat until the bottom of the omelet is done. Transfer pan tot he oven and bake another 5 minutes until the top is set. Invert the omelet onto a cutting board and, with a knife, divide it into four equal sections. Heat the panini grill to 350 degrees.
To assemble the sandwiches, slice 4 of the baked biscuits in half lengthwise. Starting from the bottom of the sandwich, layer the bottom half of the biscuit, a section of omelet, 2 half-slices of bacon, a slice of cheese and the top half of the biscuit. Grill for 3 minutes on a medium-high grill height until the cheese has melted and the biscuits are toasted. Serve hot.
courtesy of: Panini Happy by "Panini" Kathy
Sunday, September 07, 2008
1217. KABOCHA SALAD with GREENS, BACON, CHEESE and PECAS
yields 6 servings
½ cup pecan halves
6 tablespoons plus 1 teaspoon extra virgin olive oil
Kosher salt
2 pounds kabocha squash
1 tablespoon thyme leaves
1 2/3 pound slab good quality bacon
Freshly ground black pepper
3 tablespoons sherry vinegar
8 ounces young dandelion greens, cleaned
¼ cup sliced shallots
¼ pound Roncal, Manchego or pecorino cheese.
Preheat oven to 375 degrees. Spread pecans on baking sheet and toast about 10 minutes, stirring once or twice, until fragrant. Toss with 1 teaspoon oil and a pinch of salt. Cut squash in half lengthwise and remove seeds. Place squash, cut side down, on cutting board, and peel with knife. Slice lengthwise into ¾ inch wedges. Turn up oven to 425 degrees. Toss squash with ¼ cup oil, 2 teaspoons salt, some pepper and thyme. Roast, flat on baking sheet, about 30 minutes, until tender. Meanwhile, cut bacon crosswise into 3/8 inch slices and then into even-sided rectangles. Whisk together vinegar, 2 tablespoons olive oil and ¼ teaspoon salt. Place greens, torn up if too large, in large salad bowl. Heat large pan over high heat for 1 minute. Add bacon, stirring occasionally, about 5 minutes, until just beginning to brown. Lower heat to medium, add shallots and toss to combine. Remove from heat, swirl in vinaigrette and add to greens with squash. Season with ¼ teaspoon salt and pinch of pepper, and toss gently. Taste for seasoning. Arrange half the salad on platter. Shave some cheese over salad, sprinkle on half the nuts, top with remaining salad, more cheese shavings and rest of the nuts.
courtesy of: Sunday Suppers at Lucques: Seasonal Recipes from Market to Table by Suzanne Goin and Teri Gelber. Knopf, 2005 | The New York Times,, November 9, 2005
½ cup pecan halves
6 tablespoons plus 1 teaspoon extra virgin olive oil
Kosher salt
2 pounds kabocha squash
1 tablespoon thyme leaves
1 2/3 pound slab good quality bacon
Freshly ground black pepper
3 tablespoons sherry vinegar
8 ounces young dandelion greens, cleaned
¼ cup sliced shallots
¼ pound Roncal, Manchego or pecorino cheese.
Preheat oven to 375 degrees. Spread pecans on baking sheet and toast about 10 minutes, stirring once or twice, until fragrant. Toss with 1 teaspoon oil and a pinch of salt. Cut squash in half lengthwise and remove seeds. Place squash, cut side down, on cutting board, and peel with knife. Slice lengthwise into ¾ inch wedges. Turn up oven to 425 degrees. Toss squash with ¼ cup oil, 2 teaspoons salt, some pepper and thyme. Roast, flat on baking sheet, about 30 minutes, until tender. Meanwhile, cut bacon crosswise into 3/8 inch slices and then into even-sided rectangles. Whisk together vinegar, 2 tablespoons olive oil and ¼ teaspoon salt. Place greens, torn up if too large, in large salad bowl. Heat large pan over high heat for 1 minute. Add bacon, stirring occasionally, about 5 minutes, until just beginning to brown. Lower heat to medium, add shallots and toss to combine. Remove from heat, swirl in vinaigrette and add to greens with squash. Season with ¼ teaspoon salt and pinch of pepper, and toss gently. Taste for seasoning. Arrange half the salad on platter. Shave some cheese over salad, sprinkle on half the nuts, top with remaining salad, more cheese shavings and rest of the nuts.
courtesy of: Sunday Suppers at Lucques: Seasonal Recipes from Market to Table by Suzanne Goin and Teri Gelber. Knopf, 2005 | The New York Times,, November 9, 2005
Saturday, September 06, 2008
1216. PURSLANE and BACON SALAD
serves 4
6 slices bacon
4 cups shredded lettuce, such as romaine
2 cups purslane, rinsed and snipped into small pieces
6 small white mushrooms, thinly sliced
2 green onions, finely chopped
2 tablespoons honey
1 tablespoon ketchup
2 teaspoons red wine vinegar
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt, or to taste
In a skillet, cook the bacon until crisp and brown. Drain on paper towels. When cool, crumble coarsely. Reserve. Put the lettuce, purslane, mushrooms, and onions in a large bowl. In a small bowl put the remaining ingredients, and whisk well to mix. Pour the dressing over the salad and toss to mix. Serve the salad at once sprinkled with the bacon.
courtesy of: 1,000 Mexican Recipes by Marge Poore. Wiley Publishing, Inc., 2001
6 slices bacon
4 cups shredded lettuce, such as romaine
2 cups purslane, rinsed and snipped into small pieces
6 small white mushrooms, thinly sliced
2 green onions, finely chopped
2 tablespoons honey
1 tablespoon ketchup
2 teaspoons red wine vinegar
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt, or to taste
In a skillet, cook the bacon until crisp and brown. Drain on paper towels. When cool, crumble coarsely. Reserve. Put the lettuce, purslane, mushrooms, and onions in a large bowl. In a small bowl put the remaining ingredients, and whisk well to mix. Pour the dressing over the salad and toss to mix. Serve the salad at once sprinkled with the bacon.
courtesy of: 1,000 Mexican Recipes by Marge Poore. Wiley Publishing, Inc., 2001
Friday, September 05, 2008
1215. STIR-FRIED BACON with BAMBOO SHOOTS
100g fresh bamboo shoots
2 fresh red chilies
150g streaky smoked bacon, cut into 4cm strips
3 tablespoons groundnut oil, or lard for frying
1 teaspoon finely chopped garlic
1 teaspoon finely chopped ginger
1 teaspoon dried chili flakes
1 tablespoon light soy sauce
1 handful chives, preferably Chinese, or spring onion greens, cut into 4cm strips
1 teaspoon sesame oil
If using fresh bamboo shoot, remove the husk from the bamboo shoot and cut into thin slices to match the bacon.
Blanch the slices in a pan of boiling water for 2-3 minutes, then drain. If you are using tinned winter bamboo, simply cut into thin slices and blanch in boiling water for 2-3 minutes, then drain.
Cut the chillies at an angle into thin slices , discarding the seeds and stalks.
Add the groundnut oil to a wok. Add bamboo slices and allow to sizzle. Then add the bacon, garlic, ginger, chilli flakes and fresh chilli and stir-fry until fragrant, seasoning with light soy sauce to taste.
Add the Chinese chives and stir-fry briefly until cooked. Remove from the heat, stir in the sesame oil and serve immediately with steamed rice.
courtesy of: Fuchsia Dunlop, Great Food Live, UKTV Food | Sky Channel 249, Virgin TV 260
2 fresh red chilies
150g streaky smoked bacon, cut into 4cm strips
3 tablespoons groundnut oil, or lard for frying
1 teaspoon finely chopped garlic
1 teaspoon finely chopped ginger
1 teaspoon dried chili flakes
1 tablespoon light soy sauce
1 handful chives, preferably Chinese, or spring onion greens, cut into 4cm strips
1 teaspoon sesame oil
If using fresh bamboo shoot, remove the husk from the bamboo shoot and cut into thin slices to match the bacon.
Blanch the slices in a pan of boiling water for 2-3 minutes, then drain. If you are using tinned winter bamboo, simply cut into thin slices and blanch in boiling water for 2-3 minutes, then drain.
Cut the chillies at an angle into thin slices , discarding the seeds and stalks.
Add the groundnut oil to a wok. Add bamboo slices and allow to sizzle. Then add the bacon, garlic, ginger, chilli flakes and fresh chilli and stir-fry until fragrant, seasoning with light soy sauce to taste.
Add the Chinese chives and stir-fry briefly until cooked. Remove from the heat, stir in the sesame oil and serve immediately with steamed rice.
courtesy of: Fuchsia Dunlop, Great Food Live, UKTV Food | Sky Channel 249, Virgin TV 260
Thursday, September 04, 2008
1214. GUINEA FOWL, LEMON THYME, BACON and ASIAN GALANGAL
1 guinea fowl
500 ml chicken stock
2 rashers smoked bacon
10 grams lemon thyme, picked over and washed
1 whole lemon, washed and thinly sliced
1 stem galangal, washed and cut into thick batons
4 lime leaves
2 stems lemongrass, cut and slightly crushed
salt and freshly ground black pepper to taste
For Salad
amaranth
tatsoi
mizuna
pea asparagus
purple ruffled basil
burnett
baby spinach
red sorrel
chickweed
Flowers
broad bean flowers
Chinese leek flowers
red mustard
nasturtium flowers
chives
For Dressing
virgin olive oil
1 lemon, squeezed
Take the fowl and separate the legs from the main carcass. Cut the legs through the knee bone joint and reserve aside. Take the wishbone out at the front of the bird and continue to cut the remaining breasts of the guinea fowl off the carcass. Cut through the wing joint, thus retaining it on the breast. Lift the exposed breast fillet and place a quarter of the prepared lemon thyme underneath it. Take the rashers of bacon and stretch them out with the aid of a rolling pin so they attain twice their original length. Wrap the individual breasts with a bacon rasher securing with a wooden cocktail stick. Place the entire guinea fowl meat into a roasting dish with sides high enough to hold the chicken stock. Place the other ingredients alongside the meat, lightly season. Bring the bouillon to a gentle boil, place in a preheated oven 200C and cook for about 15 minutes.
courtesy of: bigoven: share your cooking
500 ml chicken stock
2 rashers smoked bacon
10 grams lemon thyme, picked over and washed
1 whole lemon, washed and thinly sliced
1 stem galangal, washed and cut into thick batons
4 lime leaves
2 stems lemongrass, cut and slightly crushed
salt and freshly ground black pepper to taste
For Salad
amaranth
tatsoi
mizuna
pea asparagus
purple ruffled basil
burnett
baby spinach
red sorrel
chickweed
Flowers
broad bean flowers
Chinese leek flowers
red mustard
nasturtium flowers
chives
For Dressing
virgin olive oil
1 lemon, squeezed
Take the fowl and separate the legs from the main carcass. Cut the legs through the knee bone joint and reserve aside. Take the wishbone out at the front of the bird and continue to cut the remaining breasts of the guinea fowl off the carcass. Cut through the wing joint, thus retaining it on the breast. Lift the exposed breast fillet and place a quarter of the prepared lemon thyme underneath it. Take the rashers of bacon and stretch them out with the aid of a rolling pin so they attain twice their original length. Wrap the individual breasts with a bacon rasher securing with a wooden cocktail stick. Place the entire guinea fowl meat into a roasting dish with sides high enough to hold the chicken stock. Place the other ingredients alongside the meat, lightly season. Bring the bouillon to a gentle boil, place in a preheated oven 200C and cook for about 15 minutes.
courtesy of: bigoven: share your cooking
Wednesday, September 03, 2008
1213. GRILLED BACON-WRAPPED SHRIMP stuffed with ASADERO CHEESE and BASIL
12 ounces asadero cheese
20 large shrimp
20 strips bacon
1 bunch fresh basil leaves
Peel and vein the shrimp. Slice along the backside as far down as possible with out it falling apart. Lay shrimp flat on their backs. Separate the asadero cheese, two slices at a time, and cut into 1/4" rectangles. Place a piece of cheese and a basil leaf in the middle of the shrimp and fold over. Wrap with a strip of bacon, overlapping each wrap and secure with a toothpick. Grill on a hot grill until bacon is cooked. (You could also pan broil).
courtesy of: divine.ca: Canada's online women's magazine
20 large shrimp
20 strips bacon
1 bunch fresh basil leaves
Peel and vein the shrimp. Slice along the backside as far down as possible with out it falling apart. Lay shrimp flat on their backs. Separate the asadero cheese, two slices at a time, and cut into 1/4" rectangles. Place a piece of cheese and a basil leaf in the middle of the shrimp and fold over. Wrap with a strip of bacon, overlapping each wrap and secure with a toothpick. Grill on a hot grill until bacon is cooked. (You could also pan broil).
courtesy of: divine.ca: Canada's online women's magazine
Tuesday, September 02, 2008
1212. CHICKEN SCHNITZEL stuffed with MUSHROOMS, BACON and PARSLEY
serves four
1 teaspoon butter
2 rashers bacon, chopped
75 grams mushrooms, sliced
1 tablespoon chopped parsley
8 slices chicken schnitzel
1 tablespoon oil
Toothpicks
Preheat the oven to 200˚C. Melt the butter in a small frying pan. Add the bacon and cook until crisp. Add the mushrooms and cook for a further 2-3 minutes or until mushrooms are lightly browned. Stir in the parsley. Lay each slice of schnitzel out flat. Place some of the mushroom mixture on one end of each schnitzel. Roll up and secure underneath with a toothpick. Place schnitzel in a baking dish. Drizzle with the oil. Bake for 20-25 minutes or until cooked through.
courtesy of: Tegel NZ, Tegel Foods Ltd, Level 5, Tower B, 100 Carlton Gore Road, Newmarket, Auckland, Private Bag 99927
1 teaspoon butter
2 rashers bacon, chopped
75 grams mushrooms, sliced
1 tablespoon chopped parsley
8 slices chicken schnitzel
1 tablespoon oil
Toothpicks
Preheat the oven to 200˚C. Melt the butter in a small frying pan. Add the bacon and cook until crisp. Add the mushrooms and cook for a further 2-3 minutes or until mushrooms are lightly browned. Stir in the parsley. Lay each slice of schnitzel out flat. Place some of the mushroom mixture on one end of each schnitzel. Roll up and secure underneath with a toothpick. Place schnitzel in a baking dish. Drizzle with the oil. Bake for 20-25 minutes or until cooked through.
courtesy of: Tegel NZ, Tegel Foods Ltd, Level 5, Tower B, 100 Carlton Gore Road, Newmarket, Auckland, Private Bag 99927
Monday, September 01, 2008
1211. BAKED SCROD with PIQUANT ONION and BACON CRUST
serves two
2 slices of bacon, chopped
1/2 cup finely chopped onion
1/2 cup coarse fresh bread crumbs
1 1/2 tablespoons minced dill pickle
3/4 pound scrod (young cod or haddock) fillet
1 teaspoon mayonnaise
Preheat the oven to 400°F. In a skillet cook the bacon over moderate heat, stirring, until it is crisp, add the onion, and cook the mixture, stirring, until the onion is softened. Transfer the mixture to a bowl and stir in the bread crumbs, the pickle, and salt and pepper to taste. Arrange the scrod in a foil-lined shallow baking dish, spread the top with the mayonnaise, and cover the fish with the crumb mixture, pressing it in gently. Bake the scrod in the upper third of the oven for 15 to 20 minutes, or until it just flakes.
courtesy of: Gourmet, 1993
2 slices of bacon, chopped
1/2 cup finely chopped onion
1/2 cup coarse fresh bread crumbs
1 1/2 tablespoons minced dill pickle
3/4 pound scrod (young cod or haddock) fillet
1 teaspoon mayonnaise
Preheat the oven to 400°F. In a skillet cook the bacon over moderate heat, stirring, until it is crisp, add the onion, and cook the mixture, stirring, until the onion is softened. Transfer the mixture to a bowl and stir in the bread crumbs, the pickle, and salt and pepper to taste. Arrange the scrod in a foil-lined shallow baking dish, spread the top with the mayonnaise, and cover the fish with the crumb mixture, pressing it in gently. Bake the scrod in the upper third of the oven for 15 to 20 minutes, or until it just flakes.
courtesy of: Gourmet, 1993
Subscribe to:
Posts (Atom)