serves four
1 head Napa cabbage
1 head radicchio
5 thick slices apple wood smoked bacon, chopped fine
1 green apple, peeled
4 ounces crumbled blue or green veined cheese
2 tablespoons neutral oil
for Mustard Sauce
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
cold water to thin
salt and pepper to taste
Cut off bottom of head of cabbage. Pull cabbage leaves apart, wash in cold water and dry. Cut out most of hard stem leaving some for body. Stack leaves and crosscut julienne into 0.25 inch wide slices.
Save four nice outside leaves from radicchio. Wash, dry, and set aside at room temp. Repeat procedure used on the cabbage with the radicchio except crosscut julienne into eighth-inch wide slices.
On medium to high heat, cook oil and bacon pieces in large skillet or sauté pan.
Whisk together ingredients for mustard sauce in a cold bowl.
When bacon is cooked tender, push it to the top of the pan. Back tilt pan letting fat evenly coat-then pool in lower half of pan. Make sure pan is on medium-high heat. Place cabbage into fat then toss once. Add crumbled cheese, radicchio, black pepper to taste, and mustard sauce to taste (2 ounces is plenty).
Toss until everything is coated and cook for about 2 minutes until warmed through but still crisp (must not be too wilted!). One final toss.
Set out radicchio leaves on four plates. Drizzle mustard dressing around plate. Fill radicchio leaves with warm cabbage salad.
Grate some fresh apple over the top using large hole on box grater. Garnish with herb of choice. I like a touch of finely julienned sage.
bacon recipe courtesy of: Chef David Du Bois, Franklin Cafe, 278 Shawmut Avenue, Boston, Massachusetts 02118, 617-350-0010
Friday, June 18, 2010
Thursday, June 17, 2010
1865. KIMCHI BACON DEVILED EGGS
2 eggs
1 tablespoon chopped napa cabbage kimchi
1 bacon rasher fried until crisp and chopped up
2 mint leaves, roughly chopped
1 tablespoon mayonnaise
Hard boil the eggs using your favorite method. I put eggs straight from the fridge into a pot with tap water and bring it to a gentle boil. I start timing when the water starts bubbling: hard boiled eggs usually take about 9-10 minutes.
When your eggs are done, take the pot, put it under the tap and turn on the cold water and let it run until the eggs are cool to the touch.
Gently peel your eggs and let them cool.
Slice eggs in half and pop the yolks into a bowl. Set the whites aside until you are ready to fill them.
Using a fork, break up the yolks until it is in tiny crumbs. Reserve a tiny amount of kimchi, bacon and mint for garnish, then add the rest to the bowl with the egg yolks. Add the mayonnaise and gently mix until the egg yolk mixture comes together. If it looks too dry, add a touch more mayonnaise.
Scoop the filling into the waiting egg white halves and garnish with the reserved bacon, kimchi and mint.
Enjoy!
bacon recipe courtesy of: Momofuku at home, March 30, 2010
1 tablespoon chopped napa cabbage kimchi
1 bacon rasher fried until crisp and chopped up
2 mint leaves, roughly chopped
1 tablespoon mayonnaise
Hard boil the eggs using your favorite method. I put eggs straight from the fridge into a pot with tap water and bring it to a gentle boil. I start timing when the water starts bubbling: hard boiled eggs usually take about 9-10 minutes.
When your eggs are done, take the pot, put it under the tap and turn on the cold water and let it run until the eggs are cool to the touch.
Gently peel your eggs and let them cool.
Slice eggs in half and pop the yolks into a bowl. Set the whites aside until you are ready to fill them.
Using a fork, break up the yolks until it is in tiny crumbs. Reserve a tiny amount of kimchi, bacon and mint for garnish, then add the rest to the bowl with the egg yolks. Add the mayonnaise and gently mix until the egg yolk mixture comes together. If it looks too dry, add a touch more mayonnaise.
Scoop the filling into the waiting egg white halves and garnish with the reserved bacon, kimchi and mint.
Enjoy!
bacon recipe courtesy of: Momofuku at home, March 30, 2010
Wednesday, June 16, 2010
1864. PROSCIUTTO CONSOMME with SHRIMP and BACON-POACHED EGGS
serves four
1/2 pound imported prosciutto, thinly sliced
1 dried bay leaf
5 black peppercorns
4 large eggs, preferably pullet eggs
1 tablespoon rendered bacon fat
coarse salt
8 ounces small shrimp, preferably Maine, peeled and deveined
1/4 cup thinly sliced scallions, green parts only
Preheat oven to 200 degrees. Place prosciutto slices in a single layer on a rimmed baking sheet and transfer to oven. Let prosciutto cook until crisp, about 1 hour. At this point, prosciutto can be used immediately or stored in an airtight container at room temperature for up to 3 weeks. Increase oven temperature to 300 degrees. Fill a large pot with 9 1/2 cups water; bring to a simmer over medium heat. Add dried prosciutto slices, bay leaf, and peppercorns; let simmer for 1 hour. Strain liquid through a coffee filter into a large saucepan; discard solids. Keep consomme hot over medium heat. In a large pot, bring 8 cups of water to a boil. Line a small ramekin with plastic wrap; brush with bacon fat. Crack an egg into prepared ramekin. Pull the four corners of the plastic wrap toward the center and hold them together. Starting just above the egg, pinch plastic wrap together and begin to twist plastic wrap into a rope; tie into a knot just above the egg. Repeat process with remaining eggs. Drop eggs, in the plastic wrap, into the boiling water; cook for 5 minutes. Cut plastic wrap just below the knots and release eggs into four individual ovenproof serving bowls; season with salt. Divide shrimp evenly between serving bowls. Transfer to oven to heat shrimp, 3 to 4 minutes. Remove bowls from oven and add 1 cup hot consomme to each bowl; garnish with scallions and serve immediately.
bacon recipe courtesy of: The Martha Stewart Show, January 2010
1/2 pound imported prosciutto, thinly sliced
1 dried bay leaf
5 black peppercorns
4 large eggs, preferably pullet eggs
1 tablespoon rendered bacon fat
coarse salt
8 ounces small shrimp, preferably Maine, peeled and deveined
1/4 cup thinly sliced scallions, green parts only
Preheat oven to 200 degrees. Place prosciutto slices in a single layer on a rimmed baking sheet and transfer to oven. Let prosciutto cook until crisp, about 1 hour. At this point, prosciutto can be used immediately or stored in an airtight container at room temperature for up to 3 weeks. Increase oven temperature to 300 degrees. Fill a large pot with 9 1/2 cups water; bring to a simmer over medium heat. Add dried prosciutto slices, bay leaf, and peppercorns; let simmer for 1 hour. Strain liquid through a coffee filter into a large saucepan; discard solids. Keep consomme hot over medium heat. In a large pot, bring 8 cups of water to a boil. Line a small ramekin with plastic wrap; brush with bacon fat. Crack an egg into prepared ramekin. Pull the four corners of the plastic wrap toward the center and hold them together. Starting just above the egg, pinch plastic wrap together and begin to twist plastic wrap into a rope; tie into a knot just above the egg. Repeat process with remaining eggs. Drop eggs, in the plastic wrap, into the boiling water; cook for 5 minutes. Cut plastic wrap just below the knots and release eggs into four individual ovenproof serving bowls; season with salt. Divide shrimp evenly between serving bowls. Transfer to oven to heat shrimp, 3 to 4 minutes. Remove bowls from oven and add 1 cup hot consomme to each bowl; garnish with scallions and serve immediately.
bacon recipe courtesy of: The Martha Stewart Show, January 2010
Tuesday, June 15, 2010
1863. TYROLEAN BACON-DUMPLING SOUP
serves eight
1 1⁄2 cups warm milk
6 tablespoons chopped flat-leaf parsley
3 eggs
1 cup finely chopped speck (Tyrolean bacon, about 5 oz.)
3 stale white bread rolls (about 1⁄2 lb.), cut into 1⁄4" cubes
3 tablespoons butter
1 medium yellow onion, finely chopped
1⁄2 cup flour
salt
8 cups beef broth
Whisk together milk, 2 tbsp. of the parsley, and eggs in a large bowl. Add speck and bread; toss to combine. Let moisten for 30 minutes.
Heat butter in a skillet over medium heat. Add onions; cook until softened, 8–10 minutes. Transfer to bread mixture. Mix in flour and salt to taste.
Bring a large pot of salted water to a boil over medium-high heat. Using your hands, form bread mixture into 8 large dumplings. Drop into water; simmer until cooked through, about 20 minutes.
Meanwhile, bring broth to a boil in a large pot over high heat. Using a slotted spoon, divide dumplings between bowls. Ladle broth into bowls and garnish generously with remaining parsley.
bacon recipe courtesy of: Saveur, Issue #96
1 1⁄2 cups warm milk
6 tablespoons chopped flat-leaf parsley
3 eggs
1 cup finely chopped speck (Tyrolean bacon, about 5 oz.)
3 stale white bread rolls (about 1⁄2 lb.), cut into 1⁄4" cubes
3 tablespoons butter
1 medium yellow onion, finely chopped
1⁄2 cup flour
salt
8 cups beef broth
Whisk together milk, 2 tbsp. of the parsley, and eggs in a large bowl. Add speck and bread; toss to combine. Let moisten for 30 minutes.
Heat butter in a skillet over medium heat. Add onions; cook until softened, 8–10 minutes. Transfer to bread mixture. Mix in flour and salt to taste.
Bring a large pot of salted water to a boil over medium-high heat. Using your hands, form bread mixture into 8 large dumplings. Drop into water; simmer until cooked through, about 20 minutes.
Meanwhile, bring broth to a boil in a large pot over high heat. Using a slotted spoon, divide dumplings between bowls. Ladle broth into bowls and garnish generously with remaining parsley.
bacon recipe courtesy of: Saveur, Issue #96
Monday, June 14, 2010
1862. ONE-PAN BRAISED KALE with BACON and NEW POTATOES
makes four servings
2 bunches black or green kale (to end up with about 6 cups of cooked and chopped kale)
16 small new potatoes, or 4 medium regular firm boiling potatoes
3 garlic cloves, peeled
225 grams / 8 oz piece of bacon, cut into cubes
3/4 cup dried cranberries
1 tablespoon soy sauce
1 teaspoon sea salt or to taste
black pepper
Bring a pot of water to a boil. Wash the kale, and rip off the leaves. If you have very long leaves you may want to cut them in half or thirds so they fit in the pot. Put the kale in the boiling water and cook for 4-5 minutes. Drain, and refresh under cold running water. Take bunches of the cooked kale and squeeze out as much water out of them as you can. Chop up finely.
In the meantime, scrub the new potatoes and cut them into half. If you’re using regular potatoes, peel and cut into chunks.
Put the bacon cubes in a large frying pan, and fry them over medium heat until they are crispy-brown on the outside. Take the bacon out, wipe out most of the bacon fat with a paper towel if there’s a lot there, and add the garlic and potatoes. Saute for 5-6 minutes over high heat, until the potatoes are lightly browned. Add 2 cups of water to the pan, and put a lid on. Lower the heat to medium and cook for 10 minutes until the potatoes are tender. Add the chopped kale, and stir and season with salt, pepper and soy sauce. Add the cranberries, and put the lid back on. Let it cook over medium-low heat for another 10 minutes. The garlic cloves should be soft enough to just mash up at this point; do so and stir it into the kale.
Serve hot or cold.
bacon recipe courtesy of: Makiko Itoh, Just Bento
2 bunches black or green kale (to end up with about 6 cups of cooked and chopped kale)
16 small new potatoes, or 4 medium regular firm boiling potatoes
3 garlic cloves, peeled
225 grams / 8 oz piece of bacon, cut into cubes
3/4 cup dried cranberries
1 tablespoon soy sauce
1 teaspoon sea salt or to taste
black pepper
Bring a pot of water to a boil. Wash the kale, and rip off the leaves. If you have very long leaves you may want to cut them in half or thirds so they fit in the pot. Put the kale in the boiling water and cook for 4-5 minutes. Drain, and refresh under cold running water. Take bunches of the cooked kale and squeeze out as much water out of them as you can. Chop up finely.
In the meantime, scrub the new potatoes and cut them into half. If you’re using regular potatoes, peel and cut into chunks.
Put the bacon cubes in a large frying pan, and fry them over medium heat until they are crispy-brown on the outside. Take the bacon out, wipe out most of the bacon fat with a paper towel if there’s a lot there, and add the garlic and potatoes. Saute for 5-6 minutes over high heat, until the potatoes are lightly browned. Add 2 cups of water to the pan, and put a lid on. Lower the heat to medium and cook for 10 minutes until the potatoes are tender. Add the chopped kale, and stir and season with salt, pepper and soy sauce. Add the cranberries, and put the lid back on. Let it cook over medium-low heat for another 10 minutes. The garlic cloves should be soft enough to just mash up at this point; do so and stir it into the kale.
Serve hot or cold.
bacon recipe courtesy of: Makiko Itoh, Just Bento
Sunday, June 13, 2010
1861. BACON, BRUSSEL SPROUTS and TALEGGIO RISOTTO
serves one
24 oz. vegetable stock
4 oz. risotto rice
2 tablespoons olive oil
1 tablespoon onion
1 oz. white wine
1.5 oz. taleggio cheese, cubed
5 oz. Brussel Sprouts, blanched and quartered
3 oz. bacon, diced
4 tablespoons butter
to taste salt and pepper
Blanch Brussel sprouts in in water till fork tender and cool. Heat butter in pan until browns, turn pan off. Meanwhile quarter Brussel sprouts. When butter is browned place 1 oz of Brussel sprouts in pan and let set. In a two quart sauce pan sweat onion in olive oil with a pinch of salt. Place risotto rice in sauce pan and deglaze with white wine and cook till little liquid left. Add 6 oz of vegetable stock into sauce pan until a little liquid is left then add 6 more oz, until all gone. With little liquid left with the cooked rice place Brussel sprouts, taleggio, bacon, salt, and pepper into the pot and cover and let sit for 5 minutes. Mix ingredients together and place on serving dish. Place brown butter Brussel sprouts on top and drizzle brown butter around and on the risotto.
bacon recipe courtesy of: Kari, Chicago, Illinois | Ocean Mist, 10855 Ocean Mist Parkway, Castroville, California 95012
24 oz. vegetable stock
4 oz. risotto rice
2 tablespoons olive oil
1 tablespoon onion
1 oz. white wine
1.5 oz. taleggio cheese, cubed
5 oz. Brussel Sprouts, blanched and quartered
3 oz. bacon, diced
4 tablespoons butter
to taste salt and pepper
Blanch Brussel sprouts in in water till fork tender and cool. Heat butter in pan until browns, turn pan off. Meanwhile quarter Brussel sprouts. When butter is browned place 1 oz of Brussel sprouts in pan and let set. In a two quart sauce pan sweat onion in olive oil with a pinch of salt. Place risotto rice in sauce pan and deglaze with white wine and cook till little liquid left. Add 6 oz of vegetable stock into sauce pan until a little liquid is left then add 6 more oz, until all gone. With little liquid left with the cooked rice place Brussel sprouts, taleggio, bacon, salt, and pepper into the pot and cover and let sit for 5 minutes. Mix ingredients together and place on serving dish. Place brown butter Brussel sprouts on top and drizzle brown butter around and on the risotto.
bacon recipe courtesy of: Kari, Chicago, Illinois | Ocean Mist, 10855 Ocean Mist Parkway, Castroville, California 95012
Saturday, June 12, 2010
1860. BRAISED SQUASH with BACON, KALE and APPLES
serves four
1 tablespoon olive oil
2 slices of bacon, diced
1/2 small onion, diced
1 acorn squash (other winter squashes could be substituted)
4 sage leaves, chopped
salt and pepper
1/3 cup apple cider (strongbow!)
1 tablespoon apple cider vinegar
1 apple, peeled and diced
2 cups kale, stems removed and roughly chopped
Wash and peel squash. Cut in half and scoop out the seeds then chop into 1″pieces. Heat olive oil in a medium dutch oven to medium low and add bacon. Cook until crisp, stirring to cook evenly. Remove bacon and set aside. Add onions and cook for 3 minutes. Add squash, sage and a pinch of salt and pepper. Stir to coat squash in oil and onion and then add vinegar and cider. Cover and bring to a simmer. Cook for 25 minutes. Add in apple and cook for another 10, then stir in kale. Cook for 10 minutes. With a potato masher, roughly mash it (really rough, think 10 seconds). Taste and add salt as needed. Serve with bacon on top.
bacon recipe courtesy of: Katerina, Daily Unadventures in Cooking, October 9, 2009, dailyunadventures@gmail.com
1 tablespoon olive oil
2 slices of bacon, diced
1/2 small onion, diced
1 acorn squash (other winter squashes could be substituted)
4 sage leaves, chopped
salt and pepper
1/3 cup apple cider (strongbow!)
1 tablespoon apple cider vinegar
1 apple, peeled and diced
2 cups kale, stems removed and roughly chopped
Wash and peel squash. Cut in half and scoop out the seeds then chop into 1″pieces. Heat olive oil in a medium dutch oven to medium low and add bacon. Cook until crisp, stirring to cook evenly. Remove bacon and set aside. Add onions and cook for 3 minutes. Add squash, sage and a pinch of salt and pepper. Stir to coat squash in oil and onion and then add vinegar and cider. Cover and bring to a simmer. Cook for 25 minutes. Add in apple and cook for another 10, then stir in kale. Cook for 10 minutes. With a potato masher, roughly mash it (really rough, think 10 seconds). Taste and add salt as needed. Serve with bacon on top.
bacon recipe courtesy of: Katerina, Daily Unadventures in Cooking, October 9, 2009, dailyunadventures@gmail.com
Friday, June 11, 2010
1859. WARM SALAD of MUSTARD GREENS, BACON and BLACK-EYED PEAS
yields four servings
2 bacon slices, chopped
12 cups torn mustard greens, stems removed (about 12 ounces)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
1/2 cup chopped green onions
2 teaspoons caraway seeds
3 garlic cloves, minced
1 jalapeño pepper, seeded and chopped
1 (16-ounce) can black-eyed peas, rinsed and drained
1/4 cup balsamic vinegar
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add greens; cook 4 minutes or until wilted. Combine greens, salt, and black pepper in a large bowl, set aside. Add oil to pan. Stir in onions, caraway seeds, garlic, and jalapeño; cook 1 minute. Add peas; cook 1 minute. Stir in vinegar, and bring to a boil. Add pea mixture to greens mixture. Sprinkle with reserved bacon.
bacon recipe courtesy of: Mariquita Farm, Watsonville, California 95077-2065
2 bacon slices, chopped
12 cups torn mustard greens, stems removed (about 12 ounces)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
1/2 cup chopped green onions
2 teaspoons caraway seeds
3 garlic cloves, minced
1 jalapeño pepper, seeded and chopped
1 (16-ounce) can black-eyed peas, rinsed and drained
1/4 cup balsamic vinegar
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add greens; cook 4 minutes or until wilted. Combine greens, salt, and black pepper in a large bowl, set aside. Add oil to pan. Stir in onions, caraway seeds, garlic, and jalapeño; cook 1 minute. Add peas; cook 1 minute. Stir in vinegar, and bring to a boil. Add pea mixture to greens mixture. Sprinkle with reserved bacon.
bacon recipe courtesy of: Mariquita Farm, Watsonville, California 95077-2065
Thursday, June 10, 2010
1858. GREEN ASPARAGUS wrapped in BACON with RADISH SOY SAUCE
makes four portions
6 asparagus spears
salt
6 very thin slices of mildly salted bacon
vegetable oil
160 grams grated radish
40 ml soy sauce
10 ml lemon juice
1 red and 1 yellow pepper, thinly sliced
Peel the asparagus and cut off the woody ends. Cook in boiling salted water. Then lift the asparagus out of the water with a slotted spoon, cool with ice-cold water and pat dry with a towel. Wrap the thinly sliced bacon around the asparagus, cut into 4 cm long pieces and place on the skewer. Heat the vegetable oil in a frying pan and fry the asparagus skewers on both sides over a medium flame. Mix the grated radish, soy sauce and the lemon juice in a bowl. Add the thinly sliced peppers. Serve with the kebabs as a dip.
bacon recipe courtesy of: Kikkoman Europe, Theodorstraße 293, 40472 Düsseldorf, Germany
6 asparagus spears
salt
6 very thin slices of mildly salted bacon
vegetable oil
160 grams grated radish
40 ml soy sauce
10 ml lemon juice
1 red and 1 yellow pepper, thinly sliced
Peel the asparagus and cut off the woody ends. Cook in boiling salted water. Then lift the asparagus out of the water with a slotted spoon, cool with ice-cold water and pat dry with a towel. Wrap the thinly sliced bacon around the asparagus, cut into 4 cm long pieces and place on the skewer. Heat the vegetable oil in a frying pan and fry the asparagus skewers on both sides over a medium flame. Mix the grated radish, soy sauce and the lemon juice in a bowl. Add the thinly sliced peppers. Serve with the kebabs as a dip.
bacon recipe courtesy of: Kikkoman Europe, Theodorstraße 293, 40472 Düsseldorf, Germany
Wednesday, June 09, 2010
1857. ROMAINE SALAD with BLUE CHEESE, BACON and RADISHES
makes 6 servings
1 tablespoon minced shallots
2 teaspoons red wine vinegar
½ cup mayonnaise
3/4 cup crumbled blue cheese
2 to 3 tablespoons heavy cream
salt and freshly ground pepper
6 strips thick sliced bacon
3 (6-ounce) hearts of romaine
3 to 4 large radishes, sliced as thin as possible
In a small bowl, macerate the shallots in the vinegar until they soften slightly, about 5 minutes. Add the mayonnaise and blue cheese and stir roughly with a fork, mashing any large clumps of cheese. Stir in just enough cream to make a slightly creamy consistency; the dressing will be very thick. Add salt to taste; because blue cheese can be quite salty, it might not need any. Stir in a generous grinding of pepper and refrigerate tightly covered. Before serving, let warm slightly and stir briskly.
In a large skillet, cook the bacon over medium-low heat, turning once, until brown and crisp. Drain on paper towels.
To make the salad: Discard any tough or faded outer leaves from the romaine. Separate the heads into individual leaves. Rinse well, spin or wipe dry and combine in a large bowl.
Spoon on about ½ cup of the dressing and toss, adding more dressing 1 tablespoon at a time as needed to lightly coat the leaves.
Arrange the romaine on six chilled salad plates, crumble the bacon over top and scatter the sliced radishes over everything.
bacon recipe courtesy of: The Miami Herald, June 3, 2010
1 tablespoon minced shallots
2 teaspoons red wine vinegar
½ cup mayonnaise
3/4 cup crumbled blue cheese
2 to 3 tablespoons heavy cream
salt and freshly ground pepper
6 strips thick sliced bacon
3 (6-ounce) hearts of romaine
3 to 4 large radishes, sliced as thin as possible
In a small bowl, macerate the shallots in the vinegar until they soften slightly, about 5 minutes. Add the mayonnaise and blue cheese and stir roughly with a fork, mashing any large clumps of cheese. Stir in just enough cream to make a slightly creamy consistency; the dressing will be very thick. Add salt to taste; because blue cheese can be quite salty, it might not need any. Stir in a generous grinding of pepper and refrigerate tightly covered. Before serving, let warm slightly and stir briskly.
In a large skillet, cook the bacon over medium-low heat, turning once, until brown and crisp. Drain on paper towels.
To make the salad: Discard any tough or faded outer leaves from the romaine. Separate the heads into individual leaves. Rinse well, spin or wipe dry and combine in a large bowl.
Spoon on about ½ cup of the dressing and toss, adding more dressing 1 tablespoon at a time as needed to lightly coat the leaves.
Arrange the romaine on six chilled salad plates, crumble the bacon over top and scatter the sliced radishes over everything.
bacon recipe courtesy of: The Miami Herald, June 3, 2010
Tuesday, June 08, 2010
1856. BACON QUINOA with ALMONDS and HERBS
makes four servings
1/3 cup slivered almonds
1 teaspoon vegetable oil
2 thick slices of applewood-smoked bacon, cut into 1/4-inch dice
1 small shallot, minced
1 cup quinoa, rinsed
2 cups chicken stock
1 sage sprig
1 tablespoon minced chives
1 tablespoon chopped parsley
salt and freshly ground white pepper
Preheat the oven to 350°. Spread the almonds in a pie plate and toast in the oven until golden brown, 4 minutes; let cool.
In a medium saucepan, heat the oil. Add the bacon and cook over moderately high heat until the fat has rendered, about 2 minutes. Add the shallot and cook, stirring a few times, until softened but not browned, about 1 minute. Add the quinoa, stock and sage and bring to a boil. Cover and cook over low heat until the stock has been absorbed, about 17 minutes. Remove the quinoa from the heat and let stand, covered, for 5 minutes. Discard the sage and fluff the quinoa with a fork. Stir in the chives, parsley and toasted almonds. Season the quinoa with salt and pepper and serve.
bacon recipe courtesy of: Bruce Sherman, "Cruising with a Naturalist Cook," Food & Wine, November 2009
1/3 cup slivered almonds
1 teaspoon vegetable oil
2 thick slices of applewood-smoked bacon, cut into 1/4-inch dice
1 small shallot, minced
1 cup quinoa, rinsed
2 cups chicken stock
1 sage sprig
1 tablespoon minced chives
1 tablespoon chopped parsley
salt and freshly ground white pepper
Preheat the oven to 350°. Spread the almonds in a pie plate and toast in the oven until golden brown, 4 minutes; let cool.
In a medium saucepan, heat the oil. Add the bacon and cook over moderately high heat until the fat has rendered, about 2 minutes. Add the shallot and cook, stirring a few times, until softened but not browned, about 1 minute. Add the quinoa, stock and sage and bring to a boil. Cover and cook over low heat until the stock has been absorbed, about 17 minutes. Remove the quinoa from the heat and let stand, covered, for 5 minutes. Discard the sage and fluff the quinoa with a fork. Stir in the chives, parsley and toasted almonds. Season the quinoa with salt and pepper and serve.
bacon recipe courtesy of: Bruce Sherman, "Cruising with a Naturalist Cook," Food & Wine, November 2009
Monday, June 07, 2010
1855. BACON, SWEET ONION, GOAT CHEESE and POTATO GALETTES
serves eight
1/2 cup bacon, cooked and roughly chopped
1/2 cup goat cheese, crumbled
1 cup parmesan cheese grated
1/2 cup sweet onions, very thinly sliced
2 russet potatoes, scrubbed and very thinly sliced on a mandolin
2 cloves garlic minced
1 tablespoon thyme leaves
1/2 cup (1 stick) butter, melted
2 teaspoons salt
2 teaspoon pepper
Preheat oven to 375 F. Brush a nonstick saute pan with a generous amount of melted butter. Mix the remaining melted butter, garlic, thyme, salt and pepper with the potatoes and toss gently.
Arrange one layer of potato slices in the bottom of the pan, overlapping each slice by about half, like fish scales. Top the potato layer with half of the bacon, onions and cheeses. Repeat with the potatoes, the filling and end with a third layer of potatoes. Press the top layer with your hands to compress the ingredients.
Cook the galette on top of the stove for about 15 to 20 minutes on medium heat until the potatoes are crispy on the bottom and the sides begin to pull away. Using a baking sheet, flip the galette out of the pan. Slide it back in the pan on the uncooked potato side and cook for another 15 minutes, until the potatoes are brown and crispy.
Put the pan in the oven to finish cooking for about 10 minutes or until you can easily slide a knife into the wedge. Let it rest for a few minutes. Invert the galette onto a plate and cut into wedges. Serve hot.
bacon recipe courtesy of: Caroline Fey, Mariposa Kitchen, San Francisco, California | from the foodhoe files
1/2 cup bacon, cooked and roughly chopped
1/2 cup goat cheese, crumbled
1 cup parmesan cheese grated
1/2 cup sweet onions, very thinly sliced
2 russet potatoes, scrubbed and very thinly sliced on a mandolin
2 cloves garlic minced
1 tablespoon thyme leaves
1/2 cup (1 stick) butter, melted
2 teaspoons salt
2 teaspoon pepper
Preheat oven to 375 F. Brush a nonstick saute pan with a generous amount of melted butter. Mix the remaining melted butter, garlic, thyme, salt and pepper with the potatoes and toss gently.
Arrange one layer of potato slices in the bottom of the pan, overlapping each slice by about half, like fish scales. Top the potato layer with half of the bacon, onions and cheeses. Repeat with the potatoes, the filling and end with a third layer of potatoes. Press the top layer with your hands to compress the ingredients.
Cook the galette on top of the stove for about 15 to 20 minutes on medium heat until the potatoes are crispy on the bottom and the sides begin to pull away. Using a baking sheet, flip the galette out of the pan. Slide it back in the pan on the uncooked potato side and cook for another 15 minutes, until the potatoes are brown and crispy.
Put the pan in the oven to finish cooking for about 10 minutes or until you can easily slide a knife into the wedge. Let it rest for a few minutes. Invert the galette onto a plate and cut into wedges. Serve hot.
bacon recipe courtesy of: Caroline Fey, Mariposa Kitchen, San Francisco, California | from the foodhoe files
Sunday, June 06, 2010
1854. FRESH ANGEL HAIR PASTA with BACON and PEAS
serves 4 to 6
coarse salt and ground pepper
4 slices bacon, sliced crosswise into 1/2-inch pieces
2 shallots, halved and thinly sliced
1 box (10 ounces) frozen peas, thawed
1 cup half-and-half
18 ounces fresh angel-hair pasta
Set a large pot of salted water to boil. In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain (leave fat in skillet).
Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes.
Cook pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Pour sauce over pasta; toss to combine, adding some reserved pasta water a little at a time to coat. Sprinkle with bacon, and serve immediately.
bacon recipe courtesy of: Everyday Food, March 2008
coarse salt and ground pepper
4 slices bacon, sliced crosswise into 1/2-inch pieces
2 shallots, halved and thinly sliced
1 box (10 ounces) frozen peas, thawed
1 cup half-and-half
18 ounces fresh angel-hair pasta
Set a large pot of salted water to boil. In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain (leave fat in skillet).
Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes.
Cook pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Pour sauce over pasta; toss to combine, adding some reserved pasta water a little at a time to coat. Sprinkle with bacon, and serve immediately.
bacon recipe courtesy of: Everyday Food, March 2008
Saturday, June 05, 2010
1853. BRUSSELS SPOURTS, BACON and FIGS
2 pounds brussels sprouts
6 strips of bacon, diced
4 fresh figs, cut into small pieces
salt and pepper to taste
Wash the brussels sprouts and drain them. Carefully slice the sprouts lenghthwise into thin strips (it will resemble confetti).
In a skillet over medium high heat, add the diced bacon and cook thoroughly. Remove the bacon bits from the skillet but leave the bacon grease. If the bacon produces an excessive amount of grease, remove some of it. You want enough to coat the pan and add flavor, but you don’t want the end result to be greasy.
Add the brussels sprouts to the pan and then season with the salt and pepper. Add the fig pieces and stir to coat everything. Cook for about four minutes and then add the bacon. Once the sprouts become a vibrant green and begin to wilt slightly, the dish is done. Remove it from the heat and serve.
bacon recipe courtesy of: Adventures in Shaw, Washington, DC, September 25, 2009, adventuresinshaw@gmail.com
6 strips of bacon, diced
4 fresh figs, cut into small pieces
salt and pepper to taste
Wash the brussels sprouts and drain them. Carefully slice the sprouts lenghthwise into thin strips (it will resemble confetti).
In a skillet over medium high heat, add the diced bacon and cook thoroughly. Remove the bacon bits from the skillet but leave the bacon grease. If the bacon produces an excessive amount of grease, remove some of it. You want enough to coat the pan and add flavor, but you don’t want the end result to be greasy.
Add the brussels sprouts to the pan and then season with the salt and pepper. Add the fig pieces and stir to coat everything. Cook for about four minutes and then add the bacon. Once the sprouts become a vibrant green and begin to wilt slightly, the dish is done. Remove it from the heat and serve.
bacon recipe courtesy of: Adventures in Shaw, Washington, DC, September 25, 2009, adventuresinshaw@gmail.com
Friday, June 04, 2010
1852. MUSSELS in HARD CIDER with WALLA WALLA ONIONS and BACON
yields 2 main-course servings or 4 side-dish servings
2 tablespoons unsalted butter
1 medium Walla Walla onion, cut in half, then into very thin slices
2 pounds mussels, cleaned
3 slices cooked, good-quality bacon, drained and broken into 1-inch pieces
1 cup hard cider
1/2 cup creme fraiche
salt
freshly ground black pepper
1/2 bunch flat-leaf parsley, chopped, for serving
Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion and cook for 6 to 8 minutes, stirring often, until translucent.
Rinse and drain the mussels; discard any whose shells are broken or damaged.
Add the bacon and mussels; stir to coat with the butter, then add the cider and creme fraiche and stir to coat. Cover and cook for about 4 minutes, until the mussels have opened. Discard any that have not opened.
Season with salt and pepper to taste, then add the parsley and stir to combine. Divide among individual wide, shallow bowls. Serve hot.
bacon recipe courtesy of: The Washington Post, July 15, 2009 | Jamie Guerin, Whitehouse-Crawford, 55 West Cherry Street, Walla Walla, Washington 99362
2 tablespoons unsalted butter
1 medium Walla Walla onion, cut in half, then into very thin slices
2 pounds mussels, cleaned
3 slices cooked, good-quality bacon, drained and broken into 1-inch pieces
1 cup hard cider
1/2 cup creme fraiche
salt
freshly ground black pepper
1/2 bunch flat-leaf parsley, chopped, for serving
Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion and cook for 6 to 8 minutes, stirring often, until translucent.
Rinse and drain the mussels; discard any whose shells are broken or damaged.
Add the bacon and mussels; stir to coat with the butter, then add the cider and creme fraiche and stir to coat. Cover and cook for about 4 minutes, until the mussels have opened. Discard any that have not opened.
Season with salt and pepper to taste, then add the parsley and stir to combine. Divide among individual wide, shallow bowls. Serve hot.
bacon recipe courtesy of: The Washington Post, July 15, 2009 | Jamie Guerin, Whitehouse-Crawford, 55 West Cherry Street, Walla Walla, Washington 99362
Thursday, June 03, 2010
1851. SCALLOP with BACON and ROMESCO SAUCE
yields 1 serving
5 large scallops, cleaned
10 slices bacon, thinly sliced
10 2-inch brioche croutes
30 ml romesco sauce
25 ml olive oil
Romesco Sauce
1 dried romesco pepper, soaked
1 red pepper
100 grams tomatoes
2 cloves garlic, peeled
25 grams almonds, blanched
30 ml white wine vinegar
130 ml olive oil
seasoning
Place the red pepper, almonds, garlic and tomatoes on a tray and bake in a medium oven. When soft and lightly browned, peel the pepper and tomatoes and seed them. Blend all the ingredients together with the romesco pepper and gradually add the vinegar, olive oil and seasoning. Brush the brioche croutes with the romesco sauce and bake in a hot oven until golden brown. Cut the scallops in half and wrap around the bacon and secure with a cocktail stick. Heat the olive oil in a frying pan until very hot. Place the scallops in the pan and cook on each side for 20 seconds. Remove from the pan and place on the croute. Spoon on a little more of the romesco sauce.
bacon recipe courtesy of: Steve Murch, Big Oven.com, Seattle, Washington
5 large scallops, cleaned
10 slices bacon, thinly sliced
10 2-inch brioche croutes
30 ml romesco sauce
25 ml olive oil
Romesco Sauce
1 dried romesco pepper, soaked
1 red pepper
100 grams tomatoes
2 cloves garlic, peeled
25 grams almonds, blanched
30 ml white wine vinegar
130 ml olive oil
seasoning
Place the red pepper, almonds, garlic and tomatoes on a tray and bake in a medium oven. When soft and lightly browned, peel the pepper and tomatoes and seed them. Blend all the ingredients together with the romesco pepper and gradually add the vinegar, olive oil and seasoning. Brush the brioche croutes with the romesco sauce and bake in a hot oven until golden brown. Cut the scallops in half and wrap around the bacon and secure with a cocktail stick. Heat the olive oil in a frying pan until very hot. Place the scallops in the pan and cook on each side for 20 seconds. Remove from the pan and place on the croute. Spoon on a little more of the romesco sauce.
bacon recipe courtesy of: Steve Murch, Big Oven.com, Seattle, Washington
Wednesday, June 02, 2010
1850. PORK CHEEKS with WHITE BEANS and BACON
makes four servings
300 grams white dry beans
4 pork cheeks
100 grams fresh bacon
1 onion
4 ripe tomatoes
2 green peppers
1 garlic head
2 thyme springs
1 bay leaf
1 carrot
1 leek
some parsley
olive oil
salt
The night before, have the beans in cold water (double their height). Have a big casserole with some olive oil in its bottom and fry the bacon and cheeks (salted) until they get golden. Once they are golden take away from the casserole and reserve in a plate. Cut the onion and convert the ripe tomatoes into a sauce (no peels) and start a sofrito. In the same oil you cooked the cheeks and bacon, throw the onion and once it’s transparent add the tomatoes sauce. Have the heat medium/low and keep on stirring until you get the perfect sofrito: Tomato seems to disappear and it gets oily again. Take the cheeks and bacon back to the casserole and stir so that all flavors mix (1 minute). Then add cold mineral water till you cover the cheeks and then add the strained beans, the peppers, carrot, garlic head, leek, thyme and bay leaf (all cleaned). Don’t add salt!!!! The beans could become too hard and not soft at all. We want them to be very soft. It’s no good for the beans to boil, so we we'll keep the casserole hot, nearly boiling for 3 hours, if anytime, you see it boiling, add some cold water to stop the process. When beans are new and not from last years’ maybe they will be cooked in 2 hours, just keep an eye on them.It's always better to use the latest harvest beans. 2 Minutes before turning off the heat, add salt to your taste.
Prepare the dish with the green pepper, beans, cheek without the bone and some sauce.
bacon recipe courtesy of: Eve Fox, The Garden of Eating, Berkeley, California, January 23, 2008 | Nuria, Spanish Recipes, Barcelona, Spain, nuriafarregut@gmail.com
300 grams white dry beans
4 pork cheeks
100 grams fresh bacon
1 onion
4 ripe tomatoes
2 green peppers
1 garlic head
2 thyme springs
1 bay leaf
1 carrot
1 leek
some parsley
olive oil
salt
The night before, have the beans in cold water (double their height). Have a big casserole with some olive oil in its bottom and fry the bacon and cheeks (salted) until they get golden. Once they are golden take away from the casserole and reserve in a plate. Cut the onion and convert the ripe tomatoes into a sauce (no peels) and start a sofrito. In the same oil you cooked the cheeks and bacon, throw the onion and once it’s transparent add the tomatoes sauce. Have the heat medium/low and keep on stirring until you get the perfect sofrito: Tomato seems to disappear and it gets oily again. Take the cheeks and bacon back to the casserole and stir so that all flavors mix (1 minute). Then add cold mineral water till you cover the cheeks and then add the strained beans, the peppers, carrot, garlic head, leek, thyme and bay leaf (all cleaned). Don’t add salt!!!! The beans could become too hard and not soft at all. We want them to be very soft. It’s no good for the beans to boil, so we we'll keep the casserole hot, nearly boiling for 3 hours, if anytime, you see it boiling, add some cold water to stop the process. When beans are new and not from last years’ maybe they will be cooked in 2 hours, just keep an eye on them.It's always better to use the latest harvest beans. 2 Minutes before turning off the heat, add salt to your taste.
Prepare the dish with the green pepper, beans, cheek without the bone and some sauce.
bacon recipe courtesy of: Eve Fox, The Garden of Eating, Berkeley, California, January 23, 2008 | Nuria, Spanish Recipes, Barcelona, Spain, nuriafarregut@gmail.com
Tuesday, June 01, 2010
1849. ROASTED SWEET POTATOES with MAPLE SMOKED BACON and BEER
serves four
2 large orange-fleshed sweet potatoes or Garnet yams
olive oil to brush on the flesh
6 strips maple smoked bacon
1 tablespoon butter
1 yellow onion, thinly sliced
2 teaspoons light brown sugar
2/3 cup beer, preferably dark ale
2 tablespoons maple syrup
freshly ground black pepper
Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil, for easy clean up. Wash potatoes and pat dry. Brush flesh with a little bit of olive oil. Place flesh side down on the prepared baking sheet.
In a large skillet over medium heat, add bacon. Cook, turning frequently, until browned and crisp, about 6-8 minutes. Transfer to a paper-toweled lined plate to drain. Cool completely. Chop finely, reserving one slice for garnish.
Once the potatoes are cooked, remove from oven and cool for 5-10 minutes. Scoop out the flesh and set aside.
In a large skillet over medium-low heat, melt 1 tablespoon butter. Add sliced onions and brown sugar; stir occasionally, until the onions caramelize and turn a deep golden brown, about 10-12 minutes. Add beer and cook 2 minutes. Add maple syrup. Stir well and cook 3-4 minutes. Add roasted potatoes and bacon to skillet. Stir well. Season with freshly ground black pepper. Garnish with reserved bacon.
bacon recipe courtesy of: Susan, Food Blogga, San Diego, California, November 10, 2009, FoodBlogga@yahoo.com
2 large orange-fleshed sweet potatoes or Garnet yams
olive oil to brush on the flesh
6 strips maple smoked bacon
1 tablespoon butter
1 yellow onion, thinly sliced
2 teaspoons light brown sugar
2/3 cup beer, preferably dark ale
2 tablespoons maple syrup
freshly ground black pepper
Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil, for easy clean up. Wash potatoes and pat dry. Brush flesh with a little bit of olive oil. Place flesh side down on the prepared baking sheet.
In a large skillet over medium heat, add bacon. Cook, turning frequently, until browned and crisp, about 6-8 minutes. Transfer to a paper-toweled lined plate to drain. Cool completely. Chop finely, reserving one slice for garnish.
Once the potatoes are cooked, remove from oven and cool for 5-10 minutes. Scoop out the flesh and set aside.
In a large skillet over medium-low heat, melt 1 tablespoon butter. Add sliced onions and brown sugar; stir occasionally, until the onions caramelize and turn a deep golden brown, about 10-12 minutes. Add beer and cook 2 minutes. Add maple syrup. Stir well and cook 3-4 minutes. Add roasted potatoes and bacon to skillet. Stir well. Season with freshly ground black pepper. Garnish with reserved bacon.
bacon recipe courtesy of: Susan, Food Blogga, San Diego, California, November 10, 2009, FoodBlogga@yahoo.com
Monday, May 31, 2010
1848. CHICORY roasted with THYME and BACON
serves four
4 large heads of white chicory
4 tbsp olive oil
6 bay leaves
6 thyme sprigs
12 peeled whole garlic cloves
6 slices dry-cured back bacon
Preheat the oven to fan 180C/conventional 200C/gas 6. Trim away the stalk ends of the heads of chicory, discard any limp outer leaves and quarter the vegetables lengthways.
Brush a shallow baking dish with 2 tbsp olive oil, then add the chicory. Tuck the bay leaves and thyme sprigs in between the chicory, scatter the peeled whole garlic cloves on top and drizzle over 2 more tbsp olive oil and salt and pepper to taste. Cover with foil and bake for 30 minutes.
Cut the bacon into strips and scatter over the chicory, then return the dish, uncovered, to the oven for about 30 minutes until the bacon is crisp. Serve straight from the oven, with hunks of wholemeal bread.
bacon recipe courtesy of: Geraldene Holt, BBC Good Food magazine
4 large heads of white chicory
4 tbsp olive oil
6 bay leaves
6 thyme sprigs
12 peeled whole garlic cloves
6 slices dry-cured back bacon
Preheat the oven to fan 180C/conventional 200C/gas 6. Trim away the stalk ends of the heads of chicory, discard any limp outer leaves and quarter the vegetables lengthways.
Brush a shallow baking dish with 2 tbsp olive oil, then add the chicory. Tuck the bay leaves and thyme sprigs in between the chicory, scatter the peeled whole garlic cloves on top and drizzle over 2 more tbsp olive oil and salt and pepper to taste. Cover with foil and bake for 30 minutes.
Cut the bacon into strips and scatter over the chicory, then return the dish, uncovered, to the oven for about 30 minutes until the bacon is crisp. Serve straight from the oven, with hunks of wholemeal bread.
bacon recipe courtesy of: Geraldene Holt, BBC Good Food magazine
Sunday, May 30, 2010
1847. GRILLED CORNISH HENS with BACON and MUSTARD
makes four servings
2 strips of bacon, coarsely chopped
2 large garlic cloves, smashed
2 tablespoons Dijon mustard
2 teaspoons thyme leaves
cayenne pepper
2 large Cornish game hens (about 1 1/2 pounds each), backbones removed
salt and freshly ground pepper
Light a grill. In a mini-processor, combine the bacon, garlic, mustard, thyme and a large pinch of cayenne and process to a coarse paste.
Lay the hens, skin side up, on a work surface. Press down firmly on the breastbones to flatten the hens. Using your fingers, carefully loosen the skin over the breasts and spread the bacon stuffing under the skin. Season the hens with salt and pepper.
Lay the hens on the grill, skin side down. Set a foil-wrapped brick or a cast-iron skillet on each hen and grill over a medium-low fire for about 25 minutes, or until the skin is deeply browned and crisp. Check occasionally so that the hens don't burn. Turn the birds, replace the bricks and grill for about 25 minutes longer, or until the thighs are cooked through and the skin is crisp.
Transfer the hens to a platter, cover with foil and let rest for 10 minutes. Halve the birds lengthwise and serve.
bacon recipe courtesy of: Jan Newberry, "Ready, Set, Grill," Food & Wine, June 1998
2 strips of bacon, coarsely chopped
2 large garlic cloves, smashed
2 tablespoons Dijon mustard
2 teaspoons thyme leaves
cayenne pepper
2 large Cornish game hens (about 1 1/2 pounds each), backbones removed
salt and freshly ground pepper
Light a grill. In a mini-processor, combine the bacon, garlic, mustard, thyme and a large pinch of cayenne and process to a coarse paste.
Lay the hens, skin side up, on a work surface. Press down firmly on the breastbones to flatten the hens. Using your fingers, carefully loosen the skin over the breasts and spread the bacon stuffing under the skin. Season the hens with salt and pepper.
Lay the hens on the grill, skin side down. Set a foil-wrapped brick or a cast-iron skillet on each hen and grill over a medium-low fire for about 25 minutes, or until the skin is deeply browned and crisp. Check occasionally so that the hens don't burn. Turn the birds, replace the bricks and grill for about 25 minutes longer, or until the thighs are cooked through and the skin is crisp.
Transfer the hens to a platter, cover with foil and let rest for 10 minutes. Halve the birds lengthwise and serve.
bacon recipe courtesy of: Jan Newberry, "Ready, Set, Grill," Food & Wine, June 1998
Saturday, May 29, 2010
1846. BREADED, PAN-FRIED GOAT CHEESE with a SALAD of MESCLUN with RED ONIONS, CRISP BACON and BALSAMIC VINAIGRETTE
serves 6 as a main course
For the pan-fried cheese:
1 egg, beaten with 2 tablespoons water
3/4 cup dried breadcrumbs, preferably homemade
scant 1/3 cup freshly grated Parmigiano-Reggiano cheese
Kosher or sea salt and freshly ground black pepper, to taste
1 1/2 pounds (24 ounces) mild-flavored goat cheese logs, well chilled
olive oil or clarified butter, as needed
For the dressing:
1 tablespoon Dijon mustard (regular or whole grain)
3 cloves garlic, minced
1 teaspoon kosher or sea salt
1 tablespoon honey
1/3 cup balsamic vinegar
2/3 cup olive oil (mix pure and extra-virgin)
For the salad:
1 pound slab bacon, cut into 1/3-inch cubes, fried until crisp and drained
1 pound (14 to 16 cups) mesclun, rinsed and spun dry
1 small red onion, sliced into thin wedges (optional)
Suggested dressing: Balsamic Vinaigrette, close to room temperature
To bread the cheese: Mix the egg and water in a shallow bowl. Whisk the bread crumbs and Parmesan cheese together, on a plate, and place it next to the egg. Season the crumbs with salt and black pepper. Place a sheet of wax paper on a shallow tray and place it next to the crumbs. Take the logs of goat cheese out of the refrigerator and unwrap them. Using unflavored dental floss, cut the goat cheese into generous 1-inch thick slices. Dip each slice in the beaten egg, coating on both sides, and then coat each slice evenly in the crumb mixture. As each slice is coated, place it on the prepared tray. When finished, cover the plate with plastic wrap and refrigerate for at least one hour and as much as 24 hours, before continuing.
To make the dressing: Combine all the dressing ingredients, using a whisk, in a nonreactive bowl. If not serving right away, cover the bowl and refrigerate. Take the dressing out of the refrigerator 1 hour before serving.
To cook the bacon: Cook the bacon, over medium-heat, until crisp. Drain on paper towels. Set aside until ready to rewarm the bacon and serve.
To pan-fry the cheese: Just before you’re ready to serve, pan-fry the cheese. First place a wire cooling rack on a shallow baking sheet and place the sheet close to the stove. Heat a 12-inch heavy-bottomed nonstick skillet over high heat and, when hot, add a thin layer of olive oil, or melt a few tablespoons of clarified butter. When the fat is hot, add the breaded goat cheese, in a single layer, without crowding. Fry on both sides until golden and hot throughout, turning once. When golden, transfer each slice to the wire rack. (Don’t use paper towels, as any oozing cheese will stick to it.)
To assemble the salad: Rewarm the bacon, either wrapped loosely in foil, in a preheated 350F oven for 10 to 12 minutes, or in a microwavable plate or bowl, lined with a doubled sheet of paper towel, on high, for 1 to 2 minutes. Blot any fat off bacon and set aside. Combine the greens and the onions, in a large mixing bowl and add enough dressing to coat the greens lightly. Sprinkle the greens lightly with salt and gently mix the dressing throughout. Divide generous portions of salad between six dinner plates and scatter each serving with an equal amount of bacon. Place 2 slices of fried cheese to one side of the salad and serve immediately. Pass a pepper mill with a bowl of extra dressing, at the table.
bacon recipe courtesy of: Lauren Groveman, Lauren Groveman's Kitchen, Larchmont, New York
For the pan-fried cheese:
1 egg, beaten with 2 tablespoons water
3/4 cup dried breadcrumbs, preferably homemade
scant 1/3 cup freshly grated Parmigiano-Reggiano cheese
Kosher or sea salt and freshly ground black pepper, to taste
1 1/2 pounds (24 ounces) mild-flavored goat cheese logs, well chilled
olive oil or clarified butter, as needed
For the dressing:
1 tablespoon Dijon mustard (regular or whole grain)
3 cloves garlic, minced
1 teaspoon kosher or sea salt
1 tablespoon honey
1/3 cup balsamic vinegar
2/3 cup olive oil (mix pure and extra-virgin)
For the salad:
1 pound slab bacon, cut into 1/3-inch cubes, fried until crisp and drained
1 pound (14 to 16 cups) mesclun, rinsed and spun dry
1 small red onion, sliced into thin wedges (optional)
Suggested dressing: Balsamic Vinaigrette, close to room temperature
To bread the cheese: Mix the egg and water in a shallow bowl. Whisk the bread crumbs and Parmesan cheese together, on a plate, and place it next to the egg. Season the crumbs with salt and black pepper. Place a sheet of wax paper on a shallow tray and place it next to the crumbs. Take the logs of goat cheese out of the refrigerator and unwrap them. Using unflavored dental floss, cut the goat cheese into generous 1-inch thick slices. Dip each slice in the beaten egg, coating on both sides, and then coat each slice evenly in the crumb mixture. As each slice is coated, place it on the prepared tray. When finished, cover the plate with plastic wrap and refrigerate for at least one hour and as much as 24 hours, before continuing.
To make the dressing: Combine all the dressing ingredients, using a whisk, in a nonreactive bowl. If not serving right away, cover the bowl and refrigerate. Take the dressing out of the refrigerator 1 hour before serving.
To cook the bacon: Cook the bacon, over medium-heat, until crisp. Drain on paper towels. Set aside until ready to rewarm the bacon and serve.
To pan-fry the cheese: Just before you’re ready to serve, pan-fry the cheese. First place a wire cooling rack on a shallow baking sheet and place the sheet close to the stove. Heat a 12-inch heavy-bottomed nonstick skillet over high heat and, when hot, add a thin layer of olive oil, or melt a few tablespoons of clarified butter. When the fat is hot, add the breaded goat cheese, in a single layer, without crowding. Fry on both sides until golden and hot throughout, turning once. When golden, transfer each slice to the wire rack. (Don’t use paper towels, as any oozing cheese will stick to it.)
To assemble the salad: Rewarm the bacon, either wrapped loosely in foil, in a preheated 350F oven for 10 to 12 minutes, or in a microwavable plate or bowl, lined with a doubled sheet of paper towel, on high, for 1 to 2 minutes. Blot any fat off bacon and set aside. Combine the greens and the onions, in a large mixing bowl and add enough dressing to coat the greens lightly. Sprinkle the greens lightly with salt and gently mix the dressing throughout. Divide generous portions of salad between six dinner plates and scatter each serving with an equal amount of bacon. Place 2 slices of fried cheese to one side of the salad and serve immediately. Pass a pepper mill with a bowl of extra dressing, at the table.
bacon recipe courtesy of: Lauren Groveman, Lauren Groveman's Kitchen, Larchmont, New York
Friday, May 28, 2010
1845. SMOKED GOUDA GRILLED CHEESE with APPLES and BACON
smoked gouda cheese (optional: cut into small pieces)
apples, cored and very thinly sliced
favorite bread
3 strips bacon, cooked and cut in half
butter
Preheat grill pan or skillet over medium heat.
Butter one side of each slice of bread. Arrange half of the cheese slices on the un-buttered side of once slice of bread. Then layer on the bacon, sliced apples, and finally the other half of the cheese carefully on top. Top with the other slice of bread, and gently transfer to the skillet.
Cook sandwich on both sides until golden brown and the cheese has begun to melt, about 2-3 minutes per side.
bacon recipe courtesy of: Ali, gimme some oven, Kansas City, Missouri, September 28, 2009
apples, cored and very thinly sliced
favorite bread
3 strips bacon, cooked and cut in half
butter
Preheat grill pan or skillet over medium heat.
Butter one side of each slice of bread. Arrange half of the cheese slices on the un-buttered side of once slice of bread. Then layer on the bacon, sliced apples, and finally the other half of the cheese carefully on top. Top with the other slice of bread, and gently transfer to the skillet.
Cook sandwich on both sides until golden brown and the cheese has begun to melt, about 2-3 minutes per side.
bacon recipe courtesy of: Ali, gimme some oven, Kansas City, Missouri, September 28, 2009
Thursday, May 27, 2010
1844. GRILLED BRIE and GOAT CHEESE with BACON and GREEN TOMATO
makes four servings
16 slices center-cut bacon, cut into 1/2-inch thick pieces
2 sticks unsalted butter, at room temperature
8 slices Pullman bread, sliced 1-inch thick
8 to 12 ounces really good quality brie
2 green tomatoes, sliced 1/4-inch thick
watercress
8 ounces soft goat cheese, cut into 8 slices (recommended: Boucheron goat cheese)
salt and freshly ground black pepper
Place the bacon in a large skillet or griddle and cook until golden brown and crisp. Remove to a paper towel-lined plate. Break each piece into fourths and set aside.
Heat a cast iron griddle or cast iron pan over medium heat.
Spread butter on 1 side of each slice of bread. Layer 4 of the slices of the bread with 3 to 4 slices of brie, 2 tomato slices, watercress, 2 slices goat cheese, and 4 slices of broken up bacon and season with salt and freshly ground black pepper. Place the remaining bread slices on top, butter side up and cook on the griddle until golden brown on both sides and the brie has melted.
bacon recipe courtesy of: Bobby Flay, "Grilled Cheese," Throwdown with Bobby Flay, 2008
16 slices center-cut bacon, cut into 1/2-inch thick pieces
2 sticks unsalted butter, at room temperature
8 slices Pullman bread, sliced 1-inch thick
8 to 12 ounces really good quality brie
2 green tomatoes, sliced 1/4-inch thick
watercress
8 ounces soft goat cheese, cut into 8 slices (recommended: Boucheron goat cheese)
salt and freshly ground black pepper
Place the bacon in a large skillet or griddle and cook until golden brown and crisp. Remove to a paper towel-lined plate. Break each piece into fourths and set aside.
Heat a cast iron griddle or cast iron pan over medium heat.
Spread butter on 1 side of each slice of bread. Layer 4 of the slices of the bread with 3 to 4 slices of brie, 2 tomato slices, watercress, 2 slices goat cheese, and 4 slices of broken up bacon and season with salt and freshly ground black pepper. Place the remaining bread slices on top, butter side up and cook on the griddle until golden brown on both sides and the brie has melted.
bacon recipe courtesy of: Bobby Flay, "Grilled Cheese," Throwdown with Bobby Flay, 2008
Wednesday, May 26, 2010
1843. DUCK and BACON PATE
serves 12-14 as an appetizer
2 duck breasts (about 1 lb.), trimmed of skin and fat
3 cloves garlic
2 tablespoons orange liqueur,such as Grand Marnier
2 tablespoons extra-virgin olive oil
9 fresh or dried bay leaves
1 lb. boneless pork shoulder, chilled
3⁄4 lb. fatback, chilled
1⁄4 lb. chicken livers
2 eggs, beaten
1 tablespoon chopped thyme leaves plus 8 sprigs
1⁄2 teaspoon ground cloves
1⁄2 teaspoon ground ginger
1⁄4 teaspoon ground nutmeg
1⁄4 teaspoon piment d'Espelette or paprika
4 1⁄2 teaspoons kosher salt
1⁄3 cup shelled pistachios
3 tablespoons dried green peppercorns
12–15 slices bacon
Cut the duck breasts into 1⁄2" cubes. Transfer duck, 1 finely chopped clove garlic, orange liqueur, 1 tbsp. of the olive oil, and 3 torn bay leaves to a small bowl; stir to coat the duck pieces. Cover and refrigerate for at least 1 day and up to 3 days, to allow the flavors to come together. (The longer the duck marinates, the better the pâté will taste.) Cut the pork shoulder and the fatback into thin sheets. Cut sheets lengthwise into 1⁄8"-wide strips. Cut strips crosswise into 1⁄8" cubes. Mound the pork and fatback into separate piles on the cutting board and finely chop them by running a chef's knife over the piles several times; transfer pork and fat to bowls and set aside in the refrigerator to let chill.
Meanwhile, in the bowl of a food processor, finely chop the remaining garlic. Scrape the sides of the bowl with rubber spatula. Add chicken livers and pulse until puréed. Add reserved pork and fat. In short bursts, pulse until the mixture resembles coarse hamburger meat, about 20 pulses. Transfer pork–liver mixture to a large bowl. Add eggs, chopped thyme, cloves, ginger, nutmeg, piment d'Espelette, and salt. Mix the ingredients together with your hands until well combined. Test the mixture for seasoning by heating remaining olive oil in an 8" skillet over medium-high heat. Transfer a pinch of the mixture to skillet and cook, flipping once, until golden brown, about 3 minutes. Taste; adjust seasoning accordingly. Cover bowl with plastic wrap and refrigerate for at least 1 day and up to 3 days, to allow the meats to cure and the flavors to come together.
When you're ready to assemble the pâté, remove bay leaves from duck mixture; discard. Using a spoon, fold duck mixture and any juices from marinade into the forcemeat along with the pistachios and peppercorns; set aside in the refrigerator.
Meanwhile, line the bottom of a 1 1⁄2-qt. rectangular terrine mold with 4 evenly spaced thyme sprigs and 3 bay leaves. Place bacon crosswise along the bottom and up the sides of the mold, covering the herbs.
Spoon the meat–duck mixture into the terrine mold and gently smooth the top with the back of a spoon. Lay 4 strips bacon lengthwise across the top of the pâté. Cover bacon with remaining thyme sprigs and bay leaves. Cover the top of the pâté with 2 sheets of aluminum foil; crimp foil around edges of the mold to form a tight seal.
Heat oven to 325°. Transfer terrine mold to a 9" x 13" baking dish. Transfer dish to middle rack of the oven. Pour in enough boiling water that it reaches 1⁄2" up the sides of the terrine. Bake the pâté until an instant-read thermometer inserted into center reads 158°, about 2 hours. Transfer baking dish to a rack; remove foil. Cut out 2 rectangles of cardboard to fit inside rim of terrine mold. Wrap cardboard rectangles in foil and place them over pâté. Place three 15-oz. soup cans atop cardboard; let sit in water bath for 1 hour; remove. (Weighting makes the pâté easier to slice.) Refrigerate pâté (in its mold) for at least 1 day and up to 4 days. To serve, slide a knife along edges of pâté to loosen it. Invert the pâté onto a cutting board and slide a butter knife along one short edge to free the pâté from the mold. Cut into 3⁄4" slices and serve with baguette, dijon mustard, and cornichons.
bacon recipe courtesy of: Saveur, Issue #116
2 duck breasts (about 1 lb.), trimmed of skin and fat
3 cloves garlic
2 tablespoons orange liqueur,such as Grand Marnier
2 tablespoons extra-virgin olive oil
9 fresh or dried bay leaves
1 lb. boneless pork shoulder, chilled
3⁄4 lb. fatback, chilled
1⁄4 lb. chicken livers
2 eggs, beaten
1 tablespoon chopped thyme leaves plus 8 sprigs
1⁄2 teaspoon ground cloves
1⁄2 teaspoon ground ginger
1⁄4 teaspoon ground nutmeg
1⁄4 teaspoon piment d'Espelette or paprika
4 1⁄2 teaspoons kosher salt
1⁄3 cup shelled pistachios
3 tablespoons dried green peppercorns
12–15 slices bacon
Cut the duck breasts into 1⁄2" cubes. Transfer duck, 1 finely chopped clove garlic, orange liqueur, 1 tbsp. of the olive oil, and 3 torn bay leaves to a small bowl; stir to coat the duck pieces. Cover and refrigerate for at least 1 day and up to 3 days, to allow the flavors to come together. (The longer the duck marinates, the better the pâté will taste.) Cut the pork shoulder and the fatback into thin sheets. Cut sheets lengthwise into 1⁄8"-wide strips. Cut strips crosswise into 1⁄8" cubes. Mound the pork and fatback into separate piles on the cutting board and finely chop them by running a chef's knife over the piles several times; transfer pork and fat to bowls and set aside in the refrigerator to let chill.
Meanwhile, in the bowl of a food processor, finely chop the remaining garlic. Scrape the sides of the bowl with rubber spatula. Add chicken livers and pulse until puréed. Add reserved pork and fat. In short bursts, pulse until the mixture resembles coarse hamburger meat, about 20 pulses. Transfer pork–liver mixture to a large bowl. Add eggs, chopped thyme, cloves, ginger, nutmeg, piment d'Espelette, and salt. Mix the ingredients together with your hands until well combined. Test the mixture for seasoning by heating remaining olive oil in an 8" skillet over medium-high heat. Transfer a pinch of the mixture to skillet and cook, flipping once, until golden brown, about 3 minutes. Taste; adjust seasoning accordingly. Cover bowl with plastic wrap and refrigerate for at least 1 day and up to 3 days, to allow the meats to cure and the flavors to come together.
When you're ready to assemble the pâté, remove bay leaves from duck mixture; discard. Using a spoon, fold duck mixture and any juices from marinade into the forcemeat along with the pistachios and peppercorns; set aside in the refrigerator.
Meanwhile, line the bottom of a 1 1⁄2-qt. rectangular terrine mold with 4 evenly spaced thyme sprigs and 3 bay leaves. Place bacon crosswise along the bottom and up the sides of the mold, covering the herbs.
Spoon the meat–duck mixture into the terrine mold and gently smooth the top with the back of a spoon. Lay 4 strips bacon lengthwise across the top of the pâté. Cover bacon with remaining thyme sprigs and bay leaves. Cover the top of the pâté with 2 sheets of aluminum foil; crimp foil around edges of the mold to form a tight seal.
Heat oven to 325°. Transfer terrine mold to a 9" x 13" baking dish. Transfer dish to middle rack of the oven. Pour in enough boiling water that it reaches 1⁄2" up the sides of the terrine. Bake the pâté until an instant-read thermometer inserted into center reads 158°, about 2 hours. Transfer baking dish to a rack; remove foil. Cut out 2 rectangles of cardboard to fit inside rim of terrine mold. Wrap cardboard rectangles in foil and place them over pâté. Place three 15-oz. soup cans atop cardboard; let sit in water bath for 1 hour; remove. (Weighting makes the pâté easier to slice.) Refrigerate pâté (in its mold) for at least 1 day and up to 4 days. To serve, slide a knife along edges of pâté to loosen it. Invert the pâté onto a cutting board and slide a butter knife along one short edge to free the pâté from the mold. Cut into 3⁄4" slices and serve with baguette, dijon mustard, and cornichons.
bacon recipe courtesy of: Saveur, Issue #116
Tuesday, May 25, 2010
1842. TOASTED CASHEW and BACON BRITTLE
makes 8 to 10 servings (about 1 pound)
2/3 cup raw cashews (about 4 ounces)
8 ounces bacon
2 cups granulated sugar
3/4 cup water
1/4 teaspoon kosher salt
Heat the oven to 400°F and arrange a rack in the middle. While the oven is heating, place cashews on a baking sheet and toast in the oven, stirring occasionally, until deep brown, about 12 to 15 minutes. Cool slightly on a cutting board, then coarsely chop; set aside.
When the oven is ready, place bacon on a baking sheet and roast until deep brown and well done, about 15 minutes. Remove to a paper-towel-lined plate to cool; reserve 1 tablespoon of the rendered bacon fat. Line a baking sheet with parchment paper, coat the paper with a thin layer of the reserved fat, and place the baking sheet on a cooling rack. Crumble bacon into bite-sized pieces; set aside.
Combine sugar and water in a medium saucepan over high heat and stir until sugar has dissolved, about 3 minutes. Cook, swirling the pan occasionally (do not stir), until mixture is deep amber and registers 350°F on a candy thermometer, about 10 to 15 minutes. Immediately remove the pan from heat.
Carefully add cashews, bacon, and salt to the caramel and stir to combine. Immediately pour mixture onto the center of the prepared baking sheet. Let sit at room temperature until hardened, about 20 minutes. Let cool completely, then break into shards.
bacon recipe courtesy of: Aida Mollenkamp, Chow, 235 Second Street, First Floor, San Francisco, California 94105, 415-344-2000
2/3 cup raw cashews (about 4 ounces)
8 ounces bacon
2 cups granulated sugar
3/4 cup water
1/4 teaspoon kosher salt
Heat the oven to 400°F and arrange a rack in the middle. While the oven is heating, place cashews on a baking sheet and toast in the oven, stirring occasionally, until deep brown, about 12 to 15 minutes. Cool slightly on a cutting board, then coarsely chop; set aside.
When the oven is ready, place bacon on a baking sheet and roast until deep brown and well done, about 15 minutes. Remove to a paper-towel-lined plate to cool; reserve 1 tablespoon of the rendered bacon fat. Line a baking sheet with parchment paper, coat the paper with a thin layer of the reserved fat, and place the baking sheet on a cooling rack. Crumble bacon into bite-sized pieces; set aside.
Combine sugar and water in a medium saucepan over high heat and stir until sugar has dissolved, about 3 minutes. Cook, swirling the pan occasionally (do not stir), until mixture is deep amber and registers 350°F on a candy thermometer, about 10 to 15 minutes. Immediately remove the pan from heat.
Carefully add cashews, bacon, and salt to the caramel and stir to combine. Immediately pour mixture onto the center of the prepared baking sheet. Let sit at room temperature until hardened, about 20 minutes. Let cool completely, then break into shards.
bacon recipe courtesy of: Aida Mollenkamp, Chow, 235 Second Street, First Floor, San Francisco, California 94105, 415-344-2000
Monday, May 24, 2010
1841. CORAL TROUT with ASIAN-STYLE CABBAGE, FENNEL and BACON
serves four
4 x 200 grams coral trout or snapper fillets with skin
2 tablespoons olive oil
2 tablespoons gluten-free tamari
3 rindless bacon rashers, fat trimmed, cut into thin matchsticks
1 baby fennel bulb, thinly sliced
1/4 savoy cabbage, thinly shredded
1/2 teaspoon cumin seeds
2 teaspoons honey
Spring onion, sliced on an angle, to serve
Preheat oven to 180°C. Score the fish skin to prevent fish from curling, then season. Heat 1 tbs of the oil in a non-stick frypan over medium-high heat. Cook fish, skinside down, for 3-4 minutes until crisp. Place skin-side up on a lightly oiled baking tray and drizzle with 1 tablespoon tamari. Bake for 5 minutes or until just cooked.
Meanwhile, heat remaining 1 tbs oil in the pan over medium-high heat. Cook bacon and fennel for 2-3 minutes, stirring, until bacon starts to crisp. Add cabbage and cumin and cook for 2-3 minutes until cabbage starts to wilt. Add honey and remaining tamari and stir to combine. Divide cabbage among plates, top with fish and drizzle with any pan juices. Garnish with spring onion and serve immediately.
bacon recipe courtesy of: Valli Little, delicious., March 2008, page 80
4 x 200 grams coral trout or snapper fillets with skin
2 tablespoons olive oil
2 tablespoons gluten-free tamari
3 rindless bacon rashers, fat trimmed, cut into thin matchsticks
1 baby fennel bulb, thinly sliced
1/4 savoy cabbage, thinly shredded
1/2 teaspoon cumin seeds
2 teaspoons honey
Spring onion, sliced on an angle, to serve
Preheat oven to 180°C. Score the fish skin to prevent fish from curling, then season. Heat 1 tbs of the oil in a non-stick frypan over medium-high heat. Cook fish, skinside down, for 3-4 minutes until crisp. Place skin-side up on a lightly oiled baking tray and drizzle with 1 tablespoon tamari. Bake for 5 minutes or until just cooked.
Meanwhile, heat remaining 1 tbs oil in the pan over medium-high heat. Cook bacon and fennel for 2-3 minutes, stirring, until bacon starts to crisp. Add cabbage and cumin and cook for 2-3 minutes until cabbage starts to wilt. Add honey and remaining tamari and stir to combine. Divide cabbage among plates, top with fish and drizzle with any pan juices. Garnish with spring onion and serve immediately.
bacon recipe courtesy of: Valli Little, delicious., March 2008, page 80
Sunday, May 23, 2010
1840. CURD with CHIVE and BREAD CRUST with BACON
serves four
Curd
1/3 lb. curd
1.8 oz. double cream
salt and pepper
1 bunch of minced chives
2 teaspoon vinaigrette, composed of walnut oil, red wine vinegar, salt, pepper and a pinch of sugar
4 small dandelions, washed
4 small round forms of 1.6 in, oiled
The bacon bread crusts
3 oz. liquid leaven (sour dough)
2 slices of smoked bacon
butter
onion compote
1/2 lb. hacked onions
3/4 oz. butter
2/5 cups red wine vinegar
2/5 cups water
salt and pepper
The reduction:
2/5 cups port wine
2/5 cups red wine
Curd preparation: Mix the curd with double cream. Season with salt and pepper and fill the 4 round forms. Season the 4 dandelions with some vinaigrette. Pour the remaining vinaigrette over the chive and put is on the curd forms. Store it cold.
Preparation of the bacon bread crust: Butter a cake form and, using a brush, spread the liquid leaven over a dimension of 4.7- 1.6 in. Mince the bacon slice and spread them, diagonally, on the bread crusts. Cook in the oven at 428 degrees F, like for sugared biscuit.
Preparation of the onion compote: Sweat the hacked onions in butter with salt and pepper. Deice with red wine vinegar and water. Let it very gently cook on the flame, until the onions turn into a compote.
Reduction preparation: Boil down the port wine and red wine until obtaining a syrup-like consistency.
Ending and presentation: Place a small curd with chive in a concave dish. Remove the circle. Put a nice scoop of onion compote and a dandelion at the side. Sting a bread crust in the curd and pour some drops of the reduction around it.
bacon recipe courtesy of: Chef Georges Wenger, Hotel-Restaurant Georges W, 2, rue de la gare, Le Noirmont, France
Curd
1/3 lb. curd
1.8 oz. double cream
salt and pepper
1 bunch of minced chives
2 teaspoon vinaigrette, composed of walnut oil, red wine vinegar, salt, pepper and a pinch of sugar
4 small dandelions, washed
4 small round forms of 1.6 in, oiled
The bacon bread crusts
3 oz. liquid leaven (sour dough)
2 slices of smoked bacon
butter
onion compote
1/2 lb. hacked onions
3/4 oz. butter
2/5 cups red wine vinegar
2/5 cups water
salt and pepper
The reduction:
2/5 cups port wine
2/5 cups red wine
Curd preparation: Mix the curd with double cream. Season with salt and pepper and fill the 4 round forms. Season the 4 dandelions with some vinaigrette. Pour the remaining vinaigrette over the chive and put is on the curd forms. Store it cold.
Preparation of the bacon bread crust: Butter a cake form and, using a brush, spread the liquid leaven over a dimension of 4.7- 1.6 in. Mince the bacon slice and spread them, diagonally, on the bread crusts. Cook in the oven at 428 degrees F, like for sugared biscuit.
Preparation of the onion compote: Sweat the hacked onions in butter with salt and pepper. Deice with red wine vinegar and water. Let it very gently cook on the flame, until the onions turn into a compote.
Reduction preparation: Boil down the port wine and red wine until obtaining a syrup-like consistency.
Ending and presentation: Place a small curd with chive in a concave dish. Remove the circle. Put a nice scoop of onion compote and a dandelion at the side. Sting a bread crust in the curd and pour some drops of the reduction around it.
bacon recipe courtesy of: Chef Georges Wenger, Hotel-Restaurant Georges W, 2, rue de la gare, Le Noirmont, France
Saturday, May 22, 2010
1839. GERMAN FENNEL and BACON SOUP
makes six servings
1 large fennel bulb (about 1½ pounds)
2 ounces double-smoked slab bacon, cut into ¼-inch cubes
1 tablespoon butter
2 large onions, coarsely chopped
1 large potato, peeled and coarsely chopped
1 teaspoon fennel seeds
¼ teaspoon aniseed
1 bay leaf
¼ teaspoon ground nutmeg
4 cups chicken broth
1 teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup heavy cream
Remove, rinse, and dry the feathery fennel tops, chop them moderately fine, and reserve ½ cup of them. Discard any discolored fennel stalks, coarsely chop the remaining stalks, and set aside.
In a large pot, fry the bacon over moderate heat till crisp and drain on paper towels. Melt the butter in the bacon fat, add the onion, chopped fennel stalks, potato, fennel seeds, aniseed, bay leaf, and nutmeg and stir about 2 minutes. Reduce the heat to low, cover, and steam about 15 minutes. Add the broth, bring to a low simmer, cover, and cook till the vegetables are very soft, about 1½ hours. Remove and discard the bay leaf. Cool the mixture, then, in batches, purée it in a food processor.
Return the mixture to the pot, add the salt, pepper, and cream, and bring to a low simmer. Stir in the fennel tops and bacon, then ladle the hot soup into soup plates or bowls.
bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007
1 large fennel bulb (about 1½ pounds)
2 ounces double-smoked slab bacon, cut into ¼-inch cubes
1 tablespoon butter
2 large onions, coarsely chopped
1 large potato, peeled and coarsely chopped
1 teaspoon fennel seeds
¼ teaspoon aniseed
1 bay leaf
¼ teaspoon ground nutmeg
4 cups chicken broth
1 teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup heavy cream
Remove, rinse, and dry the feathery fennel tops, chop them moderately fine, and reserve ½ cup of them. Discard any discolored fennel stalks, coarsely chop the remaining stalks, and set aside.
In a large pot, fry the bacon over moderate heat till crisp and drain on paper towels. Melt the butter in the bacon fat, add the onion, chopped fennel stalks, potato, fennel seeds, aniseed, bay leaf, and nutmeg and stir about 2 minutes. Reduce the heat to low, cover, and steam about 15 minutes. Add the broth, bring to a low simmer, cover, and cook till the vegetables are very soft, about 1½ hours. Remove and discard the bay leaf. Cool the mixture, then, in batches, purée it in a food processor.
Return the mixture to the pot, add the salt, pepper, and cream, and bring to a low simmer. Stir in the fennel tops and bacon, then ladle the hot soup into soup plates or bowls.
bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007
Friday, May 21, 2010
1838. ROASTED TURKEY, AVOCAO, BACON, ONION RELISH and AIOLI on CIABATTA
makes four sandwiches
For onion relish
2 yellow onions, thinly sliced
1/4 cup dark brown sugar
1/2 cup red-wine vinegar
1/2 cup balsamic vinegar
For aïoli
1 egg yolk
1/2 clove garlic, minced (about 1/2 teaspoon)
1 teaspoon Dijon mustard
1/2 ounce white-wine vinegar
4 ounces grape seed oil
1 ounce olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon pepperoncini or cayenne pepper
For sandwiches
1 pound roasted turkey breast, sliced (use your thanksgiving leftovers!)
4 ciabatta rolls
12 slices bacon
1 avocado, halved, pitted, peeled, and thinly sliced
Make onion relish: In heavy medium pot, combine onions and enough water to cover and bring to boil, then strain. Return onions to pot and add sugar, red wine vinegar, and balsamic vinegar. Place over moderate heat and bring to simmer. Reduce heat to low, and cook, uncovered, stirring occasionally, until onions are completely tender and have no bite left, about one and a half hours. (The liquid should be syrupy and coat the onions.) Remove from heat and cool to room temperature.
Make aïoli: In food processor or blender, purée yolk, garlic, mustard, and vinegar until smooth and creamy, 1 to 2 minutes. Combine oils, then, with motor running, slowly drizzle into processor until completely emulsified, about 2 minutes. (If aïoli gets too thick, add a small amount of warm water, 1 teaspoon at a time.) Sprinkle in salt, pepper, and pepperoncini, cover with plastic wrap, and refrigerate until ready to use.
Preheat oven to 350°F.
Cook bacon: In large, heavy skillet over moderate heat, cook 6 slices bacon, turning occasionally, until crisp, then transfer with tongs to paper towel–lined plate to drain. Repeat with remaining 6 slices. Set aside.
Assemble sandwiches: Slice each ciabatta in half and place on large baking sheet. Place 4 ounces turkey on each of four ciabatta bottoms, then spread onion relish over meat. Lay 3 slices bacon on each of 4 ciabatta tops. Transfer baking sheet to oven and toast until bacon is crispy and edges of ciabatta turn light golden brown, about 5 minutes (the turkey does not have to get hot). Remove from oven and transfer bacon to other side of ciabatta, laying on top of onion relish. Divide avocado slices between sandwiches, placing on top of bacon. Spread aïoli evenly across each ciabatta top, close sandwiches, slice each in half, and serve.
bacon recipe courtesy of: Tom Colicchio, 'wichcraft, New York: (212) 780-0577 / San Francisco: (415) 593-3895 | Epicurious, December 2006
For onion relish
2 yellow onions, thinly sliced
1/4 cup dark brown sugar
1/2 cup red-wine vinegar
1/2 cup balsamic vinegar
For aïoli
1 egg yolk
1/2 clove garlic, minced (about 1/2 teaspoon)
1 teaspoon Dijon mustard
1/2 ounce white-wine vinegar
4 ounces grape seed oil
1 ounce olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon pepperoncini or cayenne pepper
For sandwiches
1 pound roasted turkey breast, sliced (use your thanksgiving leftovers!)
4 ciabatta rolls
12 slices bacon
1 avocado, halved, pitted, peeled, and thinly sliced
Make onion relish: In heavy medium pot, combine onions and enough water to cover and bring to boil, then strain. Return onions to pot and add sugar, red wine vinegar, and balsamic vinegar. Place over moderate heat and bring to simmer. Reduce heat to low, and cook, uncovered, stirring occasionally, until onions are completely tender and have no bite left, about one and a half hours. (The liquid should be syrupy and coat the onions.) Remove from heat and cool to room temperature.
Make aïoli: In food processor or blender, purée yolk, garlic, mustard, and vinegar until smooth and creamy, 1 to 2 minutes. Combine oils, then, with motor running, slowly drizzle into processor until completely emulsified, about 2 minutes. (If aïoli gets too thick, add a small amount of warm water, 1 teaspoon at a time.) Sprinkle in salt, pepper, and pepperoncini, cover with plastic wrap, and refrigerate until ready to use.
Preheat oven to 350°F.
Cook bacon: In large, heavy skillet over moderate heat, cook 6 slices bacon, turning occasionally, until crisp, then transfer with tongs to paper towel–lined plate to drain. Repeat with remaining 6 slices. Set aside.
Assemble sandwiches: Slice each ciabatta in half and place on large baking sheet. Place 4 ounces turkey on each of four ciabatta bottoms, then spread onion relish over meat. Lay 3 slices bacon on each of 4 ciabatta tops. Transfer baking sheet to oven and toast until bacon is crispy and edges of ciabatta turn light golden brown, about 5 minutes (the turkey does not have to get hot). Remove from oven and transfer bacon to other side of ciabatta, laying on top of onion relish. Divide avocado slices between sandwiches, placing on top of bacon. Spread aïoli evenly across each ciabatta top, close sandwiches, slice each in half, and serve.
bacon recipe courtesy of: Tom Colicchio, 'wichcraft, New York: (212) 780-0577 / San Francisco: (415) 593-3895 | Epicurious, December 2006
Thursday, May 20, 2010
1837. GIGANTES BEANS with BACON and CRETAN GRAVIERA CHEESE (Γίγαντες με Μπέικον και Γραβιέρα)
makes four servings
½ lb. dried Gigantes beans
¼ lb. Cretan Graviera cheese
2-3 slices extra-thick cut bacon
1 medium sized onion
1 red bell pepper (diced)
1 cup strained tomato pulp/sauce
½ cup olive oil
3 garlic cloves
A small bunch of parsley, finely chopped
1 tablespoon boukovo or red pepper (chili) flakes
1 tablespoon dried Greek oregano
salt and pepper
Soak the dried Gigantes beans overnight (use at least a 3:1 ratio of water to beans). Rinse and add rehydrated beans to a generous pot of boiling water and cook for 45 minutes over a medium heat, until the beans are soft. Using a large spoon, periodically skim away any surface foam that may develop. In a large sized skillet/pan, fry off the bacon until cooked but not completely crisped, then remove the bacon from pan but retain the fat. Cut the bacon into thin strips and set aside. Add the diced onion to the pan with the bacon fat and sauté until soft. Press and add garlic to the pan along with two tablespoonfuls of olive oil; stir for a few turns and then add the diced red pepper for several turns/tosses. Season with oregano, salt and pepper to taste. Stir in the tomato sauce along with 1 cup of water and half the bacon strips along with the chopped parsley and boukovo, bring to a boil, then lower heat to medium-low and let simmer for 15 – 20 minutes. Preheat oven to 375°F/190°C and place an earthenware / stoneware / clay baking vessel in the oven to warm. When the beans are cooked (i.e. soft), drain them and add them to the pan with the sauce to combine. Take the heated vessel out of the oven, add the beans to it, pour the remaining olive oil over top and return to oven. Bake for 35 minutes. Remove baking vessel from oven; add cubed cheese and bacon strips over top of the beans and bake for another 10 minutes until the cheese has melted. Serve immediately along with some chewy sourdough village-style bread.
bacon recipe courtesy of: Sam Sotiropoulos, Greek Gourmand™: Greek Food Recipes and Reflections, January 7, 2010
½ lb. dried Gigantes beans
¼ lb. Cretan Graviera cheese
2-3 slices extra-thick cut bacon
1 medium sized onion
1 red bell pepper (diced)
1 cup strained tomato pulp/sauce
½ cup olive oil
3 garlic cloves
A small bunch of parsley, finely chopped
1 tablespoon boukovo or red pepper (chili) flakes
1 tablespoon dried Greek oregano
salt and pepper
Soak the dried Gigantes beans overnight (use at least a 3:1 ratio of water to beans). Rinse and add rehydrated beans to a generous pot of boiling water and cook for 45 minutes over a medium heat, until the beans are soft. Using a large spoon, periodically skim away any surface foam that may develop. In a large sized skillet/pan, fry off the bacon until cooked but not completely crisped, then remove the bacon from pan but retain the fat. Cut the bacon into thin strips and set aside. Add the diced onion to the pan with the bacon fat and sauté until soft. Press and add garlic to the pan along with two tablespoonfuls of olive oil; stir for a few turns and then add the diced red pepper for several turns/tosses. Season with oregano, salt and pepper to taste. Stir in the tomato sauce along with 1 cup of water and half the bacon strips along with the chopped parsley and boukovo, bring to a boil, then lower heat to medium-low and let simmer for 15 – 20 minutes. Preheat oven to 375°F/190°C and place an earthenware / stoneware / clay baking vessel in the oven to warm. When the beans are cooked (i.e. soft), drain them and add them to the pan with the sauce to combine. Take the heated vessel out of the oven, add the beans to it, pour the remaining olive oil over top and return to oven. Bake for 35 minutes. Remove baking vessel from oven; add cubed cheese and bacon strips over top of the beans and bake for another 10 minutes until the cheese has melted. Serve immediately along with some chewy sourdough village-style bread.
bacon recipe courtesy of: Sam Sotiropoulos, Greek Gourmand™: Greek Food Recipes and Reflections, January 7, 2010
Wednesday, May 19, 2010
1836. SWISS CHEESE SAUCED PASTA SHELLS with CRUMBLED BACON
makes four servings
1 cup frozen green peas
10 ounces uncooked medium shell pasta
2-1/2 cups fat-free (skim) milk
3 tablespoons all-purpose flour
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/8 teaspoon black pepper
3 ounces sliced reduced-fat Swiss cheese
4 slices reduced-sodium bacon, crisp-cooked and crumbled
1 tablespoon grated Parmesan cheese
Preheat oven to 325°F. Spray 12X8-inch baking pan with nonstick cooking spray; set aside. Place peas in colander. Cook pasta according to package directions, omitting salt. Drain over peas in colander; set aside.
Meanwhile, whisk together milk, flour, mustard, salt and pepper in large skillet. Cook over medium heat, stirring constantly, 5 minutes or until thickened. Remove from heat; add Swiss cheese and whisk until smooth.
Place peas and pasta in bottom of prepared pan. Pour sauce evenly over pasta and peas; top with crumbled bacon. Bake 22 minutes. Remove from oven. Sprinkle with Parmesan cheese; let stand 5 minutes before serving.
bacon recipe courtesy of: The Learning Channel, Cooking | the Editors of Publications International, Ltd.
1 cup frozen green peas
10 ounces uncooked medium shell pasta
2-1/2 cups fat-free (skim) milk
3 tablespoons all-purpose flour
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/8 teaspoon black pepper
3 ounces sliced reduced-fat Swiss cheese
4 slices reduced-sodium bacon, crisp-cooked and crumbled
1 tablespoon grated Parmesan cheese
Preheat oven to 325°F. Spray 12X8-inch baking pan with nonstick cooking spray; set aside. Place peas in colander. Cook pasta according to package directions, omitting salt. Drain over peas in colander; set aside.
Meanwhile, whisk together milk, flour, mustard, salt and pepper in large skillet. Cook over medium heat, stirring constantly, 5 minutes or until thickened. Remove from heat; add Swiss cheese and whisk until smooth.
Place peas and pasta in bottom of prepared pan. Pour sauce evenly over pasta and peas; top with crumbled bacon. Bake 22 minutes. Remove from oven. Sprinkle with Parmesan cheese; let stand 5 minutes before serving.
bacon recipe courtesy of: The Learning Channel, Cooking | the Editors of Publications International, Ltd.
Tuesday, May 18, 2010
1835. BLACKENED MANGROVE SNAPPER over CREAMY WHITE CHEDDAR BACON GRITS
Blackened Mangrove Snapper
¼ stick unsalted butter
bacon grease
3 tablespoons olive oil
4 to 6 mangrove snapper fillets (depending on the size)
salt
pepper
cayenne pepper
paprika
garlic powder
thyme
cajun seasoning
Creamy White Cheddar Bacon Grits
½ stick unsalted butter
1 cup heavy cream
3 ½ cups water
4 to 6 strips of bacon
2 cups quick grits
4 ounces sharp white cheddar cheese (shredded or thinly sliced)
salt (to taste)
pepper (to taste)
paprika (to taste)
Grits: Cook bacon in a non-stick frying pan until crispy brown and set the remaining grease aside. Bring water and heavy cream to a boil. Lower heat to medium low and add the grits, stirring often. Cook for ten minutes and stir in ¼ stick of butter. If the grits appear too thick add water until it reaches your desired consistency. Cook for another ten minutes or until the grits are soft but still preserve their texture, and remove from heat. Add the cheese, bacon, remaining butter, salt, pepper and paprika and stir until everything is well mixed together. Cover until the fish is ready.
Fish: Check the fillets for bones and trim as much of the bloodline from the fish as you can without damaging the fillet or tearing the white meat. Combine equal parts salt, pepper, cayenne, paprika, garlic powder, Cajun seasoning and thyme in a dish. Coat the outside of the fillets with a good amount of seasoning, rubbing the spices softly into the meat.
In a cast iron skillet, on medium high heat, combine butter, olive oil, and the reserved bacon grease. When the oil is hot, but not smoking, place the fillets in the pan. Cook for 4 to 5 minutes per side. Remove fish and serve directly over grits.
bacon recipe courtesy of: Drew, From The Yak, the Florida Keys, July 16, 2009
¼ stick unsalted butter
bacon grease
3 tablespoons olive oil
4 to 6 mangrove snapper fillets (depending on the size)
salt
pepper
cayenne pepper
paprika
garlic powder
thyme
cajun seasoning
Creamy White Cheddar Bacon Grits
½ stick unsalted butter
1 cup heavy cream
3 ½ cups water
4 to 6 strips of bacon
2 cups quick grits
4 ounces sharp white cheddar cheese (shredded or thinly sliced)
salt (to taste)
pepper (to taste)
paprika (to taste)
Grits: Cook bacon in a non-stick frying pan until crispy brown and set the remaining grease aside. Bring water and heavy cream to a boil. Lower heat to medium low and add the grits, stirring often. Cook for ten minutes and stir in ¼ stick of butter. If the grits appear too thick add water until it reaches your desired consistency. Cook for another ten minutes or until the grits are soft but still preserve their texture, and remove from heat. Add the cheese, bacon, remaining butter, salt, pepper and paprika and stir until everything is well mixed together. Cover until the fish is ready.
Fish: Check the fillets for bones and trim as much of the bloodline from the fish as you can without damaging the fillet or tearing the white meat. Combine equal parts salt, pepper, cayenne, paprika, garlic powder, Cajun seasoning and thyme in a dish. Coat the outside of the fillets with a good amount of seasoning, rubbing the spices softly into the meat.
In a cast iron skillet, on medium high heat, combine butter, olive oil, and the reserved bacon grease. When the oil is hot, but not smoking, place the fillets in the pan. Cook for 4 to 5 minutes per side. Remove fish and serve directly over grits.
bacon recipe courtesy of: Drew, From The Yak, the Florida Keys, July 16, 2009
Monday, May 17, 2010
1834. ROASTED CELERY ROOT with CELERY, ONIONS and BACON
yields six side-dish servings
5 slices bacon, cut into 1-inch pieces
5 pounds celery root, peeled and cut into 2-inch wedges (about 1/3-inch thick)
1 stalk celery, trimmed and cut into 2 1/2-inch pieces
2 small onions, cut into 3/4-inch pieces
1 tablespoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon fresh lemon juice
Preheat oven to 450°F. Cook bacon to desired crispness, drain, and reserve 3 tablespoons rendered fat. Set bacon aside. In a medium bowl, toss celery root, celery, onions, rosemary, salt, and pepper together with reserved fat and lemon juice. Spread vegetables in a single layer on a baking pan, cover loosely with aluminum foil, and roast until tender, about 20 minutes. Remove foil and continue to roast until vegetables are browned, about 20 more minutes. Toss in bacon.
bacon recipe courtesy of: Country Living
5 slices bacon, cut into 1-inch pieces
5 pounds celery root, peeled and cut into 2-inch wedges (about 1/3-inch thick)
1 stalk celery, trimmed and cut into 2 1/2-inch pieces
2 small onions, cut into 3/4-inch pieces
1 tablespoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon fresh lemon juice
Preheat oven to 450°F. Cook bacon to desired crispness, drain, and reserve 3 tablespoons rendered fat. Set bacon aside. In a medium bowl, toss celery root, celery, onions, rosemary, salt, and pepper together with reserved fat and lemon juice. Spread vegetables in a single layer on a baking pan, cover loosely with aluminum foil, and roast until tender, about 20 minutes. Remove foil and continue to roast until vegetables are browned, about 20 more minutes. Toss in bacon.
bacon recipe courtesy of: Country Living
Sunday, May 16, 2010
1833. IRISH OATMEAL, BACON and CHEDDAR SOUFFLE
4 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 cup milk
3/4 cup quick cook Irish oatmeal
1/2 cup grated Irish cheddar cheese
1/3 cup low fat cream cheese
1/2 cup crisply fried bacon, chopped
4 large egg yolks, beaten
1 tablespoon chopped fresh flat leaf parsley
1 teaspoon prepared mustard
1/4 teaspoon salt, to taste
1/2 teaspoon cayenne pepper
freshly ground black pepper, to taste
4 large egg whites, stiffly beaten
Using 2 tablespoons butter, generously grease an 8" souffle dish. Dust with flour and set aside.
Place milk and remaining butter in a medium saucepan over medium high heat and heat until almost boiling.
Slowly stir in oatmeal. Cook, stirring constantly, for about 4 minutes or until thick.
Remove from heat and beat in the cheeses. When well combined, stir in bacon, then egg yolks, parsley, mustard, salt and pepper.
Fold beaten egg whites in thirds into the souffle mix taking care not to deflate the egg whites. When well incorporated but not overly mixed, spoon into prepared souffle dish.
Place in cold oven. Turn heat on to 350 degrees and bake, undisturbed, for about 40 minutes or until center is still slightly soft but souffle has risen and set.
Serve immediately.
bacon recipe courtesy of: Good Morning America | Irish Central, 875 Sixth Avenue, New York, New York 10001
1 tablespoon all-purpose flour
1 cup milk
3/4 cup quick cook Irish oatmeal
1/2 cup grated Irish cheddar cheese
1/3 cup low fat cream cheese
1/2 cup crisply fried bacon, chopped
4 large egg yolks, beaten
1 tablespoon chopped fresh flat leaf parsley
1 teaspoon prepared mustard
1/4 teaspoon salt, to taste
1/2 teaspoon cayenne pepper
freshly ground black pepper, to taste
4 large egg whites, stiffly beaten
Using 2 tablespoons butter, generously grease an 8" souffle dish. Dust with flour and set aside.
Place milk and remaining butter in a medium saucepan over medium high heat and heat until almost boiling.
Slowly stir in oatmeal. Cook, stirring constantly, for about 4 minutes or until thick.
Remove from heat and beat in the cheeses. When well combined, stir in bacon, then egg yolks, parsley, mustard, salt and pepper.
Fold beaten egg whites in thirds into the souffle mix taking care not to deflate the egg whites. When well incorporated but not overly mixed, spoon into prepared souffle dish.
Place in cold oven. Turn heat on to 350 degrees and bake, undisturbed, for about 40 minutes or until center is still slightly soft but souffle has risen and set.
Serve immediately.
bacon recipe courtesy of: Good Morning America | Irish Central, 875 Sixth Avenue, New York, New York 10001
Saturday, May 15, 2010
1832. WILD MUSHROOM, BACON and ARUGULA FRITATTA
serves six
5 ounces slab bacon, cut into ½-inch cubes
3 tablespoons grapeseed oil
¼ tablespoon sliced shallots
12 ounces foraged or store-bought wild mushrooms, such as shiitakes, chanterelles, or morels
5 ounces arugula, chopped
12 large eggs, whisked
5 ounces mild cheddar or sheep cheese, grated
2 tablespoon unsalted butter
salt and freshly ground black pepper
Preheat the oven to 350 F.
Lay the bacon in a small baking pan and roast for about 10 minutes in the oven, stirring several times during roasting for even cooking. The bacon should be cooked but not too crispy. Remove the bacon from the oven and drain in paper towels.
Increase the oven temperature to 450 F.
In a large non-stick skillet, heat the oil over medium heat until hot. Add the shallots ad cook for about three minutes or until fully translucent. Add the mushrooms, cover tightly, and cook for about five minutes or until the mushrooms wilt fully and exude their juices. Remove the lid and cook for about two minutes or until the pan is nearly dry.
Stir the arugula and bacon into the pan with the mushrooms and cook for about one minute or until the arugula begins to wilt.
Add the eggs and cook for about two minutes, stirring just until they begin to set but are still runny. Stir in half the cheese and remove the pan from the heat.
Heat an ovenproof, eight-inch cast-iron skillet over medium heat and when hot, melt the butter in it.
Season the eggs with salt and pepper to taste and then transfer the eggs to the hot cast-iron skillet. Sprinkle with the remaining cheese and then bake in the hot oven for five to seven minutes or until the cheese melts and is lightly browned and the eggs set. Serve directly from the pan.
bacon recipe courtesy of: Michel Nischan, Wholesome Wave Foundationa, 728 Post Road East, Suite 202A, Westport, Connecticut 06880 | The Atlantic, March 31, 2010
5 ounces slab bacon, cut into ½-inch cubes
3 tablespoons grapeseed oil
¼ tablespoon sliced shallots
12 ounces foraged or store-bought wild mushrooms, such as shiitakes, chanterelles, or morels
5 ounces arugula, chopped
12 large eggs, whisked
5 ounces mild cheddar or sheep cheese, grated
2 tablespoon unsalted butter
salt and freshly ground black pepper
Preheat the oven to 350 F.
Lay the bacon in a small baking pan and roast for about 10 minutes in the oven, stirring several times during roasting for even cooking. The bacon should be cooked but not too crispy. Remove the bacon from the oven and drain in paper towels.
Increase the oven temperature to 450 F.
In a large non-stick skillet, heat the oil over medium heat until hot. Add the shallots ad cook for about three minutes or until fully translucent. Add the mushrooms, cover tightly, and cook for about five minutes or until the mushrooms wilt fully and exude their juices. Remove the lid and cook for about two minutes or until the pan is nearly dry.
Stir the arugula and bacon into the pan with the mushrooms and cook for about one minute or until the arugula begins to wilt.
Add the eggs and cook for about two minutes, stirring just until they begin to set but are still runny. Stir in half the cheese and remove the pan from the heat.
Heat an ovenproof, eight-inch cast-iron skillet over medium heat and when hot, melt the butter in it.
Season the eggs with salt and pepper to taste and then transfer the eggs to the hot cast-iron skillet. Sprinkle with the remaining cheese and then bake in the hot oven for five to seven minutes or until the cheese melts and is lightly browned and the eggs set. Serve directly from the pan.
bacon recipe courtesy of: Michel Nischan, Wholesome Wave Foundationa, 728 Post Road East, Suite 202A, Westport, Connecticut 06880 | The Atlantic, March 31, 2010
Friday, May 14, 2010
1831. ARCTIC CHAR with LENTILS, BACON, CRISPY POTATOES and LEMON YOGURT
yields six servings
4 4-ounces pieces Arctic char
1/2 quart lentils
1 whole carrot
1/2 onion
1/2 head garlic
1 1/2 cups yogurt
1 lemon
6 strips bacon
1 potato
20 pieces of chive
salt
1 Granny Smith apple
Simmer lentils with water, carrot, onion and garlic until tender. Then strain and reserve cooking liquid. Puree 1/3 of lentils with some of the cooking liquid until smooth. Bind lentils with some of the puree and season with salt to taste. Slice strips of bacon into lardons and render in a sauté pan over medium heat. Drain and fold into lentil mixture. Zest 1 lemon and chop zest. Fold into yogurt and add juice of half the lemon. Season to taste with salt. Dice potato finely and fry at 375 degrees until crispy. Drain on a paper towel and season with salt. Chop chives finely.
Portion arctic char into medium size pieces, about 4 ounces each. Season with salt. Heat a medium size sauté pan on high heat. Place oil in pan and arrange fish skin side down in pan. Turn heat down to medium and allow skin to crisp.
Place a small dollop of yogurt into the center of each plate. Top with lentils. Then place fried potatoes on top and finish with a sprinkle of chives.
Lay a piece of arctic char to the side of the lentils arrangement. Top arctic char with julienne of apple and serve.
bacon recipe courtesy of: Chef Wylie Dufresne, "Quickfire Challenge," Top Chef Masters, Season 2, Episode 3, Bravo
4 4-ounces pieces Arctic char
1/2 quart lentils
1 whole carrot
1/2 onion
1/2 head garlic
1 1/2 cups yogurt
1 lemon
6 strips bacon
1 potato
20 pieces of chive
salt
1 Granny Smith apple
Simmer lentils with water, carrot, onion and garlic until tender. Then strain and reserve cooking liquid. Puree 1/3 of lentils with some of the cooking liquid until smooth. Bind lentils with some of the puree and season with salt to taste. Slice strips of bacon into lardons and render in a sauté pan over medium heat. Drain and fold into lentil mixture. Zest 1 lemon and chop zest. Fold into yogurt and add juice of half the lemon. Season to taste with salt. Dice potato finely and fry at 375 degrees until crispy. Drain on a paper towel and season with salt. Chop chives finely.
Portion arctic char into medium size pieces, about 4 ounces each. Season with salt. Heat a medium size sauté pan on high heat. Place oil in pan and arrange fish skin side down in pan. Turn heat down to medium and allow skin to crisp.
Place a small dollop of yogurt into the center of each plate. Top with lentils. Then place fried potatoes on top and finish with a sprinkle of chives.
Lay a piece of arctic char to the side of the lentils arrangement. Top arctic char with julienne of apple and serve.
bacon recipe courtesy of: Chef Wylie Dufresne, "Quickfire Challenge," Top Chef Masters, Season 2, Episode 3, Bravo
Thursday, May 13, 2010
1830. GEODUCK CHOWDER with BACON and CHANTERELLES
serves four
1 geoduck (2 to 3 pounds)
4 ounces slab bacon, cut into 1/4 -inch dice
4 tablespoons unsalted butter
1 large onion, diced
3 ounces diced celery root
2 teaspoons minced fresh thyme
2 dried bay leaves
1 1/2 pounds Yukon Gold potatoes, peeled, quartered and thinly sliced
3 to 4 cups canned clam juice
2 cups heavy cream
black pepper to taste
For garnish:
1 tablespoon unsalted butter
1/2 pound fresh chanterelles, cleaned and thinly sliced
salt to taste
2 tablespoons minced parsley
2 tablespoons minced chives
crackers
Working over a bowl to catch the liquid, cut the geoduck out of its shell with a sharp knife. Cut out the soft belly and discard. Cut the siphon and body apart, and cut the body into 1/2 -inch dice. Weigh the body meat. Cut the siphon into half-inch slices, slicing only enough to make a total of 12 ounces siphon and body meat.
Use the remainder of the siphon for sashimi. Place the thickly sliced siphon meat in a food processor and process until roughly chopped. Put all the geoduck meat in the refrigerator while you continue the recipe.
Strain the geoduck liquid into a 1-quart measuring cup. Add enough clam juice to total 4 cups of liquid and set aside.
In a large pot, cook the bacon over medium heat until crisp.
Add the 4 tablespoons butter, onion, celery root, thyme and bay leaves, and cook, stirring occasionally, until the vegetables are soft but not browned, about 8 minutes.
Add the potatoes and the clam juice mixture and raise the heat to high.
Bring to a boil and boil uncovered, stirring occasionally, until potatoes are tender and just beginning to break up, 8 to 10 minutes.
Add the cream and reserved geoduck meat to the pot, season with pepper, and take it off the heat to rest for up to an hour. If you're not serving the chowder within an hour, cool it to room temperature and put it in the refrigerator for up to two days.
Reheat the chowder over low heat. While it's heating, prepare the chanterelle garnish. Place a skillet over medium-high heat and add 1 tablespoon of butter.
Saute the chanterelles, sprinkling with salt, until they've browned, about five minutes.
Serve the chowder in heated bowls, garnished with the chanterelles, parsley, chives and toasted common crackers.
bacon recipe courtesy of: Matthew Amster-Burton, The Seattle Times, February 25, 2007 | Geoduck Recipes
1 geoduck (2 to 3 pounds)
4 ounces slab bacon, cut into 1/4 -inch dice
4 tablespoons unsalted butter
1 large onion, diced
3 ounces diced celery root
2 teaspoons minced fresh thyme
2 dried bay leaves
1 1/2 pounds Yukon Gold potatoes, peeled, quartered and thinly sliced
3 to 4 cups canned clam juice
2 cups heavy cream
black pepper to taste
For garnish:
1 tablespoon unsalted butter
1/2 pound fresh chanterelles, cleaned and thinly sliced
salt to taste
2 tablespoons minced parsley
2 tablespoons minced chives
crackers
Working over a bowl to catch the liquid, cut the geoduck out of its shell with a sharp knife. Cut out the soft belly and discard. Cut the siphon and body apart, and cut the body into 1/2 -inch dice. Weigh the body meat. Cut the siphon into half-inch slices, slicing only enough to make a total of 12 ounces siphon and body meat.
Use the remainder of the siphon for sashimi. Place the thickly sliced siphon meat in a food processor and process until roughly chopped. Put all the geoduck meat in the refrigerator while you continue the recipe.
Strain the geoduck liquid into a 1-quart measuring cup. Add enough clam juice to total 4 cups of liquid and set aside.
In a large pot, cook the bacon over medium heat until crisp.
Add the 4 tablespoons butter, onion, celery root, thyme and bay leaves, and cook, stirring occasionally, until the vegetables are soft but not browned, about 8 minutes.
Add the potatoes and the clam juice mixture and raise the heat to high.
Bring to a boil and boil uncovered, stirring occasionally, until potatoes are tender and just beginning to break up, 8 to 10 minutes.
Add the cream and reserved geoduck meat to the pot, season with pepper, and take it off the heat to rest for up to an hour. If you're not serving the chowder within an hour, cool it to room temperature and put it in the refrigerator for up to two days.
Reheat the chowder over low heat. While it's heating, prepare the chanterelle garnish. Place a skillet over medium-high heat and add 1 tablespoon of butter.
Saute the chanterelles, sprinkling with salt, until they've browned, about five minutes.
Serve the chowder in heated bowls, garnished with the chanterelles, parsley, chives and toasted common crackers.
bacon recipe courtesy of: Matthew Amster-Burton, The Seattle Times, February 25, 2007 | Geoduck Recipes
Wednesday, May 12, 2010
1829. BROCCOLI, GRAPE and BACON SALAD
1 to 2 heads broccoli (washed)
6 slices bacon, cooked and crumbled
1 to 2 cups seedless grapes, washed and halved
1/2 cup chopped red onion
1/2 cup mayonnaise
1/2 cup red wine vinegar
1-2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1-3 teaspoons sugar (to taste)
Cut broccoli into bite-size pieces. Combine broccoli, halved grapes, onion, and crumbled bacon pieces in large bowl. In a separate bowl, mix mayonnaise, ginger, nutmeg, and 1 t. sugar. Slowly add vinegar, mixing until it reaches a buttermilk like consistency. Taste and adjust seasonings. If it still tastes like mayo, continue to add more vinegar and small amounts of sugar until it becomes tangy and slightly sweet. Mix into broccoli mixture and toss to coat. Serve immediately.
bacon recipe courtesy of: Tried and True Favorite Recipes, March 1, 2010
6 slices bacon, cooked and crumbled
1 to 2 cups seedless grapes, washed and halved
1/2 cup chopped red onion
1/2 cup mayonnaise
1/2 cup red wine vinegar
1-2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1-3 teaspoons sugar (to taste)
Cut broccoli into bite-size pieces. Combine broccoli, halved grapes, onion, and crumbled bacon pieces in large bowl. In a separate bowl, mix mayonnaise, ginger, nutmeg, and 1 t. sugar. Slowly add vinegar, mixing until it reaches a buttermilk like consistency. Taste and adjust seasonings. If it still tastes like mayo, continue to add more vinegar and small amounts of sugar until it becomes tangy and slightly sweet. Mix into broccoli mixture and toss to coat. Serve immediately.
bacon recipe courtesy of: Tried and True Favorite Recipes, March 1, 2010
Tuesday, May 11, 2010
1828. BACON SMOOTHIE with ACAI, RASPBERRIES, BLUEBERRIES and CHOCOLATE
1/2 cup yogurt
1 cup soy milk
1/4 cup acai
1/2 cup frozen raspberries and blueberries
1 teaspoon greens (dietary supplement)
2 strips of slow cooked, savory maple bacon
1-2 tablespoons dark chocolate powder
1 tablespoon agave
Pretty simple: Just throw it all in a blender and blend it.
NOTE: The reason the recipe works is the chocolate. Chocolate and bacon go together, but there still needs to be fruit. Raspberries, blueberries and acai not only go with chocolate, but they’re also good for you and you need something good to offset the bacon, which is not a health food.
bacon recipe courtesy of: Rick Bakas, Back to Bakas, March 10, 2009
1 cup soy milk
1/4 cup acai
1/2 cup frozen raspberries and blueberries
1 teaspoon greens (dietary supplement)
2 strips of slow cooked, savory maple bacon
1-2 tablespoons dark chocolate powder
1 tablespoon agave
Pretty simple: Just throw it all in a blender and blend it.
NOTE: The reason the recipe works is the chocolate. Chocolate and bacon go together, but there still needs to be fruit. Raspberries, blueberries and acai not only go with chocolate, but they’re also good for you and you need something good to offset the bacon, which is not a health food.
bacon recipe courtesy of: Rick Bakas, Back to Bakas, March 10, 2009
Monday, May 10, 2010
1827. STILTON, LEEK and BACON PASTA
5 rashers bacon
3 large leeks
a nob of butter
2 tablespoons flour
1.5 glasses milk
500 grams pasta
150 grams stilton
Boil salted water and cook the pasta according to the package instructions. Chop the bacon into little pieces. Melt the butter in a medium hot pan and then fry the bacon in the butter. While the bacon is frying, remove the outer leaves and ends from the leeks, then slice them and wash them. Add the leeks to the pan along with the bacon. You will need a rather large pan. Mix well so that all the bacon and butter is evenly mixed in with the leeks. Saute/steam the leeks for about 5 minutes. Reduce the heat to low and sprinkle the flour on top. Mix well and cook on the heat for another minute. You are forming a roux here mixed in with the leeks, which is the base for a white sauce. Add about a glass and a half of milk to the pan, about half a pint, maybe a bit less. Keep the sauce over a low heat, and stir frequently until it just begins to thicken and bubble. Remove from the heat and mix the sauce in with the pasta. Crumble the Stilton into the pan while stirring. The heat of the pasta and sauce should be enough to melt the cheese and form a nice sauce. Serve immediately with some salad.
bacon recipe courtesy of: Ryan's Recipe Blog, Royston, Hertfordshire, United Kingdom, August 11, 2008
3 large leeks
a nob of butter
2 tablespoons flour
1.5 glasses milk
500 grams pasta
150 grams stilton
Boil salted water and cook the pasta according to the package instructions. Chop the bacon into little pieces. Melt the butter in a medium hot pan and then fry the bacon in the butter. While the bacon is frying, remove the outer leaves and ends from the leeks, then slice them and wash them. Add the leeks to the pan along with the bacon. You will need a rather large pan. Mix well so that all the bacon and butter is evenly mixed in with the leeks. Saute/steam the leeks for about 5 minutes. Reduce the heat to low and sprinkle the flour on top. Mix well and cook on the heat for another minute. You are forming a roux here mixed in with the leeks, which is the base for a white sauce. Add about a glass and a half of milk to the pan, about half a pint, maybe a bit less. Keep the sauce over a low heat, and stir frequently until it just begins to thicken and bubble. Remove from the heat and mix the sauce in with the pasta. Crumble the Stilton into the pan while stirring. The heat of the pasta and sauce should be enough to melt the cheese and form a nice sauce. Serve immediately with some salad.
bacon recipe courtesy of: Ryan's Recipe Blog, Royston, Hertfordshire, United Kingdom, August 11, 2008
Sunday, May 09, 2010
1826. BACON DASHI SOUP
6 cups dashi stock
1 strip bacon
2 pieces chicken breast
6 tablespoons soy sauce
Asian noodles, your choice, enough for two servings
2 slices lime
1 piece ginger (small)
Bring dashi stock, bacon, and chicken to a simmer. Let cook for about 15-20 minutes, or until chicken looks mostly cooked. Stir in soy sauce about midway through. Depending on the noodle you use, add in at the appropriate time.
If you want your soup to have extra soy sauce, prepare a little bit on the side. Heat up a skillet to medium-high heat. Once the chicken looks done and the noodles are done also, take all (including bacon) out, make sure there’s not too much broth on it, and place it in the preheated skillet. Quickly stir around for a couple of minutes; this is to give the chicken, bacon and noodles extra texture. Stir in extra soy sauce if using. Meanwhile, skim the broth of extraneous fat, and bring it to a rolling boil for about 5 minutes while the chicken stuff is sizzling. This cooks down the flavor. If the chicken mixture is done early, set it aside. Once the broth has cooked down a bit, turn off the heat. Once it has stopped bubbling, place ginger (either whole or chopped) and lime (juice or sliced) into the broth. Let sit for around 3 minutes. Combine the chicken, bacon, and noodles back into the broth.
bacon recipe courtesy of: Tasty Kitchen, The Pioneer Woman (Ree Drummond)
1 strip bacon
2 pieces chicken breast
6 tablespoons soy sauce
Asian noodles, your choice, enough for two servings
2 slices lime
1 piece ginger (small)
Bring dashi stock, bacon, and chicken to a simmer. Let cook for about 15-20 minutes, or until chicken looks mostly cooked. Stir in soy sauce about midway through. Depending on the noodle you use, add in at the appropriate time.
If you want your soup to have extra soy sauce, prepare a little bit on the side. Heat up a skillet to medium-high heat. Once the chicken looks done and the noodles are done also, take all (including bacon) out, make sure there’s not too much broth on it, and place it in the preheated skillet. Quickly stir around for a couple of minutes; this is to give the chicken, bacon and noodles extra texture. Stir in extra soy sauce if using. Meanwhile, skim the broth of extraneous fat, and bring it to a rolling boil for about 5 minutes while the chicken stuff is sizzling. This cooks down the flavor. If the chicken mixture is done early, set it aside. Once the broth has cooked down a bit, turn off the heat. Once it has stopped bubbling, place ginger (either whole or chopped) and lime (juice or sliced) into the broth. Let sit for around 3 minutes. Combine the chicken, bacon, and noodles back into the broth.
bacon recipe courtesy of: Tasty Kitchen, The Pioneer Woman (Ree Drummond)
Saturday, May 08, 2010
1825. BACON and CHEEZE PRETZEL BREAD
1 can (11 oz) refrigerated Pillsbury breadstick dough
1 large egg, beaten
1 package or jar of real bacon bits or pieces
4 oz (or more) cheddar or similar cheese, grated
Freshly ground black pepper
Pre-heat oven to 375 degrees. Unroll the dough on a non-stick surface and separate into 12 bread sticks.
Take one piece (cover the rest with plastic wrap) and gently stretch it out to about 10 inches. Lay it out in front of you in an inverted ‘U’ shape. Take the two legs of the ‘U’ and twist them together once. Fold the legs up (away from you) and onto the top of the inverted ‘U’ shape.
Your pretzel is now done; it’s just upside-down! Save yourself trouble and place it on the baking sheet as it is; I found that trying to turn it ‘right-side up’ just distorts the shape unnecessarily.
Brush the dough with beaten egg, then sprinkle generously with bacon bits. Top with grated cheese (more is always better!) and a healthy dose of black pepper. Bake for 12 - 15 minutes. Makes 12 pretzels.
bacon recipe courtesy of: Doug DuCap, Hugging the Coast, doug@huggingthecoast.com, April 20, 2009
1 large egg, beaten
1 package or jar of real bacon bits or pieces
4 oz (or more) cheddar or similar cheese, grated
Freshly ground black pepper
Pre-heat oven to 375 degrees. Unroll the dough on a non-stick surface and separate into 12 bread sticks.
Take one piece (cover the rest with plastic wrap) and gently stretch it out to about 10 inches. Lay it out in front of you in an inverted ‘U’ shape. Take the two legs of the ‘U’ and twist them together once. Fold the legs up (away from you) and onto the top of the inverted ‘U’ shape.
Your pretzel is now done; it’s just upside-down! Save yourself trouble and place it on the baking sheet as it is; I found that trying to turn it ‘right-side up’ just distorts the shape unnecessarily.
Brush the dough with beaten egg, then sprinkle generously with bacon bits. Top with grated cheese (more is always better!) and a healthy dose of black pepper. Bake for 12 - 15 minutes. Makes 12 pretzels.
bacon recipe courtesy of: Doug DuCap, Hugging the Coast, doug@huggingthecoast.com, April 20, 2009
Friday, May 07, 2010
1824. FARM-RAISED CATFISH with BACON and HORSERADISH
makes six servings
6 (4 to 5-ounce) farm-raised catfish fillets, fresh or frozen
2 tablespoons butter
1/4 cup chopped onion
1 (8-ounce) package cream cheese, softened
1/4 cup dry white wine
2 tablespoons shredded horseradish
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon black pepper
4 strips bacon, cooked crisp, crumbled
2 tablespoons finely chopped fresh parsley, for garnish
If frozen, thaw fish fillets according to package directions; rinse and pat dry. Preheat oven to 350°F. Grease large baking dish. Arrange fillets in single layer in dish. Melt butter in small skillet over medium-high heat. Add onion; cook and stir until softened. Combine cream cheese, wine, horseradish, mustard, salt and pepper in small bowl; stir in onion. Pour this mixture over fish and top with crumbled bacon. Bake 30 minutes or until fish flakes easily when tested with fork. Garnish with parsley. Serve immediately.
bacon recipe courtesy of: HowStuffWorks.com, One Capital City Plaza, 3350 Peachtree Road, Suite 1500, Atlanta, Georgia 30326, 404-760-4729
6 (4 to 5-ounce) farm-raised catfish fillets, fresh or frozen
2 tablespoons butter
1/4 cup chopped onion
1 (8-ounce) package cream cheese, softened
1/4 cup dry white wine
2 tablespoons shredded horseradish
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon black pepper
4 strips bacon, cooked crisp, crumbled
2 tablespoons finely chopped fresh parsley, for garnish
If frozen, thaw fish fillets according to package directions; rinse and pat dry. Preheat oven to 350°F. Grease large baking dish. Arrange fillets in single layer in dish. Melt butter in small skillet over medium-high heat. Add onion; cook and stir until softened. Combine cream cheese, wine, horseradish, mustard, salt and pepper in small bowl; stir in onion. Pour this mixture over fish and top with crumbled bacon. Bake 30 minutes or until fish flakes easily when tested with fork. Garnish with parsley. Serve immediately.
bacon recipe courtesy of: HowStuffWorks.com, One Capital City Plaza, 3350 Peachtree Road, Suite 1500, Atlanta, Georgia 30326, 404-760-4729
Thursday, May 06, 2010
1823. BACON and TOMATO MACARONI
12 oz. uncooked macaroni
1/2 lb. smoked thick sliced bacon
1 lb. sharp cheddar shredded cheese
8 oz. mozzarella shredded cheese
4 Roma tomatoes
12 oz. frozen peas
1/2 teas. minced garlic
1 teas. minced fresh basil
1 cup cream
1 cup milk
5 eggs
1 teaspoon salt (or to taste)
1 teaspoon cracked black pepper
Boil water and add macaroni for 10 minutes. Cook 2 minutes less than you would if you were going to eat immediately. Dice bacon into one-inch pieces and cook until not quite crisp, then drain off excess oil. In large mixing bowl add cream, milk, eggs, garlic, basil, salt, and pepper. Mix well with wire whisk. Make sure eggs are blended in. Make sure macaroni is well drained, then toss it into the liquid mixture. Add the sharp cheddar cheese and make sure it is mixed in. Coat large casserole dish with spray oil and pour macaroni mixture into dish. Slice Roma tomatoes and place on top of macaroni mixture. Sprinkle mozzarella on top of tomatoes. Sprinkle bacon on top of mozzarella. Bake at 350 F for 35-40 minutes.
bacon recipe courtesy of: Regina Charboneau, Twin Oaks Bed & Breakfast, Natchez, Mississippi | The Atlantic, October 2, 2009
1/2 lb. smoked thick sliced bacon
1 lb. sharp cheddar shredded cheese
8 oz. mozzarella shredded cheese
4 Roma tomatoes
12 oz. frozen peas
1/2 teas. minced garlic
1 teas. minced fresh basil
1 cup cream
1 cup milk
5 eggs
1 teaspoon salt (or to taste)
1 teaspoon cracked black pepper
Boil water and add macaroni for 10 minutes. Cook 2 minutes less than you would if you were going to eat immediately. Dice bacon into one-inch pieces and cook until not quite crisp, then drain off excess oil. In large mixing bowl add cream, milk, eggs, garlic, basil, salt, and pepper. Mix well with wire whisk. Make sure eggs are blended in. Make sure macaroni is well drained, then toss it into the liquid mixture. Add the sharp cheddar cheese and make sure it is mixed in. Coat large casserole dish with spray oil and pour macaroni mixture into dish. Slice Roma tomatoes and place on top of macaroni mixture. Sprinkle mozzarella on top of tomatoes. Sprinkle bacon on top of mozzarella. Bake at 350 F for 35-40 minutes.
bacon recipe courtesy of: Regina Charboneau, Twin Oaks Bed & Breakfast, Natchez, Mississippi | The Atlantic, October 2, 2009
Wednesday, May 05, 2010
1822. ROASTED WHITE FISH wrapped in SMOKED BACON with LEMON MAYONNAISE and ASPARAGUS
serves four
4 x 200 grams white fish fillets, cut 2.5cm thick, skinned and pinboned
2 sprigs of fresh rosemary, leaves picked and very finely chopped
zest and juice of 2 lemons
freshly ground black pepper
16 rashers of thinly sliced, smoked streaky bacon
olive oil
4 tablespoons mayonnaise
2 large bunches of asparagus, trimmed
Preheat your oven to 200ºC/400ºF/gas 6. Season your beautiful fish fillets with the rosemary, finely grated lemon zest (no bitter white pith, please) and pepper – you don’t need to use salt because we’re going to wrap the fish in the lovely salty smoked bacon. Lay your rashers of bacon or pancetta on a board and one by one run the flat of a knife along them to thin them and widen them out. Lay 4 rashers together, slightly overlapping, put a fish fillet on top and wrap the rashers around it.
Lightly heat a large ovenproof frying pan, add a splash of olive oil and lay your fish, prettiest side facing up, in the pan. Fry for a minute, then place the pan in your preheated oven for 10 to 12 minutes, depending on the thickness of the fish, until the bacon is crisp and golden.
While the fish is cooking, you can make your simple lemon mayonnaise. I do this by mixing homemade mayonnaise with a nice amount of lemon juice and pepper. Or, if you’d rather sit down for five minutes with a glass of wine, use some ready-made mayo instead! You want to add enough lemon juice to make the flavour slightly too zingy. This is because, when you eat it with the asparagus and the fish, it will lessen slightly in intensity. And don’t worry if the mayo looks a little thinner than usual when you’ve added the lemon juice – think of it as more delicate.
The asparagus is a great accompaniment because, like the fish, it also loves bacon. You can either boil or steam it; either way it’s light and a nice contrast to the meatiness of the fish. When cooked, toss it in the juices that come out of the fish. Simply serve the fish next to a nice pile of asparagus, drizzled with the lemon-spiked mayonnaise. And if you’re feeling very hungry, serve with some steaming-hot new potatoes.
bacon recipe courtesy of: Jamie Oliver, Cook With Jamie: My Guide to Making You a Better Cook. Hyperion, 2007
4 x 200 grams white fish fillets, cut 2.5cm thick, skinned and pinboned
2 sprigs of fresh rosemary, leaves picked and very finely chopped
zest and juice of 2 lemons
freshly ground black pepper
16 rashers of thinly sliced, smoked streaky bacon
olive oil
4 tablespoons mayonnaise
2 large bunches of asparagus, trimmed
Preheat your oven to 200ºC/400ºF/gas 6. Season your beautiful fish fillets with the rosemary, finely grated lemon zest (no bitter white pith, please) and pepper – you don’t need to use salt because we’re going to wrap the fish in the lovely salty smoked bacon. Lay your rashers of bacon or pancetta on a board and one by one run the flat of a knife along them to thin them and widen them out. Lay 4 rashers together, slightly overlapping, put a fish fillet on top and wrap the rashers around it.
Lightly heat a large ovenproof frying pan, add a splash of olive oil and lay your fish, prettiest side facing up, in the pan. Fry for a minute, then place the pan in your preheated oven for 10 to 12 minutes, depending on the thickness of the fish, until the bacon is crisp and golden.
While the fish is cooking, you can make your simple lemon mayonnaise. I do this by mixing homemade mayonnaise with a nice amount of lemon juice and pepper. Or, if you’d rather sit down for five minutes with a glass of wine, use some ready-made mayo instead! You want to add enough lemon juice to make the flavour slightly too zingy. This is because, when you eat it with the asparagus and the fish, it will lessen slightly in intensity. And don’t worry if the mayo looks a little thinner than usual when you’ve added the lemon juice – think of it as more delicate.
The asparagus is a great accompaniment because, like the fish, it also loves bacon. You can either boil or steam it; either way it’s light and a nice contrast to the meatiness of the fish. When cooked, toss it in the juices that come out of the fish. Simply serve the fish next to a nice pile of asparagus, drizzled with the lemon-spiked mayonnaise. And if you’re feeling very hungry, serve with some steaming-hot new potatoes.
bacon recipe courtesy of: Jamie Oliver, Cook With Jamie: My Guide to Making You a Better Cook. Hyperion, 2007
Tuesday, May 04, 2010
1821. SARDINE BLT with HERBS and LEMON
serves four
Parsley Chive Mayo
1/2 cup mayonnaise
3 tablespoons chopped flat-leaf parsley
2 tablespoons chopped chives
finely shredded zest of 1 lemon
2 teaspoons fresh lemon juice
Sandwiches
8 slices bacon
8 sardines (1 1/3 lbs. total), cleaned and filleted
4 crusty rolls, split and toasted in oven
about 2 cups lightly packed arugula
8 tomato slices
Preheat oven to 450°. Mix mayo ingredients in a small bowl; chill. Cook bacon until crisp in a 12-in. frying pan, transfer to paper towels, and reserve fat in pan.
Cook sardines skin side down in fat (in 2 batches if needed) over medium-high heat until opaque, tipping pan often and spooning fat over fish. Drain fish on paper towels.
Spread rolls with parsley chive mayo. Layer arugula, tomatoes, bacon, and sardines in rolls and cut in half.
bacon recipe courtesy of: Sunset, September 2009
Parsley Chive Mayo
1/2 cup mayonnaise
3 tablespoons chopped flat-leaf parsley
2 tablespoons chopped chives
finely shredded zest of 1 lemon
2 teaspoons fresh lemon juice
Sandwiches
8 slices bacon
8 sardines (1 1/3 lbs. total), cleaned and filleted
4 crusty rolls, split and toasted in oven
about 2 cups lightly packed arugula
8 tomato slices
Preheat oven to 450°. Mix mayo ingredients in a small bowl; chill. Cook bacon until crisp in a 12-in. frying pan, transfer to paper towels, and reserve fat in pan.
Cook sardines skin side down in fat (in 2 batches if needed) over medium-high heat until opaque, tipping pan often and spooning fat over fish. Drain fish on paper towels.
Spread rolls with parsley chive mayo. Layer arugula, tomatoes, bacon, and sardines in rolls and cut in half.
bacon recipe courtesy of: Sunset, September 2009
Monday, May 03, 2010
1820. SWISS CHARD, BACON and RICOTTA RAVIOLI with TOMATO SAUCE
serves 2 as a main course
For filling
3 slices bacon
3 cups chopped Swiss chard, stems discarded, leaves washed and chopped (about 1/2 pound)
1/2 teaspoon minced garlic
1/2 cup ricotta cheese
2 tablespoons freshly grated Parmesan cheese
24 wonton wrappers, thawed if frozen
1 cup prepared tomato sauce, heated
Make filling: In a large heavy skillet cook bacon over moderate heat until crisp and with a slotted spatula transfer to a cutting board. Chop bacon fine. Remove all but 1 tablespoon fat from skillet and heat remaining fat over moderately high heat until hot but not smoking. Cook chard and garlic, stirring, until chard is tender, about 2 minutes. Transfer chard mixture to a bowl and cool. To chard mixture add cheeses, 2 tablespoons bacon, and salt and pepper to taste.
Bring a large saucepan of salted water to a gentle boil.
Put a won ton wrapper on a lightly floured surface and mound 1 tablespoon filling in center of wrapper. Brush edges of wrapper with water and put a second wrapper over first, pressing down around filling to force out air. Seal edges well and transfer ravioli to a kitchen towel. Make more ravioli with remaining wrappers and filling in same manner, turning them occasionally to dry slightly. Cook ravioli in water at a gentle boil 6 to 8 minutes, or until they rise to surface and are tender. (Do not let water boil vigorously once ravioli have been added.) With a slotted spoon transfer ravioli as cooked to a kitchen towel to drain.
Divide ravioli between 2 plates and spoon sauce over them. Garnish ravioli with remaining tablespoon bacon.
bacon recipe courtesy of: Gourmet, September 1994
For filling
3 slices bacon
3 cups chopped Swiss chard, stems discarded, leaves washed and chopped (about 1/2 pound)
1/2 teaspoon minced garlic
1/2 cup ricotta cheese
2 tablespoons freshly grated Parmesan cheese
24 wonton wrappers, thawed if frozen
1 cup prepared tomato sauce, heated
Make filling: In a large heavy skillet cook bacon over moderate heat until crisp and with a slotted spatula transfer to a cutting board. Chop bacon fine. Remove all but 1 tablespoon fat from skillet and heat remaining fat over moderately high heat until hot but not smoking. Cook chard and garlic, stirring, until chard is tender, about 2 minutes. Transfer chard mixture to a bowl and cool. To chard mixture add cheeses, 2 tablespoons bacon, and salt and pepper to taste.
Bring a large saucepan of salted water to a gentle boil.
Put a won ton wrapper on a lightly floured surface and mound 1 tablespoon filling in center of wrapper. Brush edges of wrapper with water and put a second wrapper over first, pressing down around filling to force out air. Seal edges well and transfer ravioli to a kitchen towel. Make more ravioli with remaining wrappers and filling in same manner, turning them occasionally to dry slightly. Cook ravioli in water at a gentle boil 6 to 8 minutes, or until they rise to surface and are tender. (Do not let water boil vigorously once ravioli have been added.) With a slotted spoon transfer ravioli as cooked to a kitchen towel to drain.
Divide ravioli between 2 plates and spoon sauce over them. Garnish ravioli with remaining tablespoon bacon.
bacon recipe courtesy of: Gourmet, September 1994
Sunday, May 02, 2010
1819. CHICKEN BACON WALNUT TERRINE
2 boneless chicken breasts
1 large garlic clove, crushed
½ slice bread
1 egg
12 ounces bacon finely chopped
8 ounces chicken livers finely chopped
¼ cup chopped walnuts
½ teaspoon allspice
1/2 teaspoon cayenne pepper
pinch of nutmeg & clove
8 long strips of lean bacon, rind removed
salt and pepper
Cut chicken breasts into thin strips and season lightly. Mash garlic, bread & egg together then add in the chopped bacon, liver, walnut, sherry, spices. Preheat oven to 400 F. Lined the bacon strips inside a 1.5 pound loaf pan, then pack in half of the meat mixture. Lay chicken strips on top and spread the rest of the meat mixture over. Cover the pan with lightly greased foil, seal well and press down very firmly. Place terrine in a roasting pan filled (halfufll) with water and bake for 1 – 1 1/2 hour or until firm to the touch. Place weight on top of the cooked terrine and let it cool completely. Drain off excess fat/liquid while terrine is warm. When it’s really cold, turn out the terrine and cut thick slices.
bacon recipe courtesy of: Wood Family Vineyards, 770 Cedar Mountain Drive, Livermore, California 94550
1 large garlic clove, crushed
½ slice bread
1 egg
12 ounces bacon finely chopped
8 ounces chicken livers finely chopped
¼ cup chopped walnuts
½ teaspoon allspice
1/2 teaspoon cayenne pepper
pinch of nutmeg & clove
8 long strips of lean bacon, rind removed
salt and pepper
Cut chicken breasts into thin strips and season lightly. Mash garlic, bread & egg together then add in the chopped bacon, liver, walnut, sherry, spices. Preheat oven to 400 F. Lined the bacon strips inside a 1.5 pound loaf pan, then pack in half of the meat mixture. Lay chicken strips on top and spread the rest of the meat mixture over. Cover the pan with lightly greased foil, seal well and press down very firmly. Place terrine in a roasting pan filled (halfufll) with water and bake for 1 – 1 1/2 hour or until firm to the touch. Place weight on top of the cooked terrine and let it cool completely. Drain off excess fat/liquid while terrine is warm. When it’s really cold, turn out the terrine and cut thick slices.
bacon recipe courtesy of: Wood Family Vineyards, 770 Cedar Mountain Drive, Livermore, California 94550
Saturday, May 01, 2010
1818. SWEET POTATO-BACON BISCUITS
yields ten servings
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick cold unsalted butter, cut into pieces
1 cup mashed cooked sweet potatoes, cooled
2 tablespoons packed light brown sugar
5 slices cooked bacon, drained and crumbled
3/4 to 1 cup buttermilk
Preheat the oven to 425 degrees F. Lightly grease a large baking sheet and set aside.
In a bowl, stir together the flour, baking powder, baking soda, and salt. Add the butter and work in with a pastry blender or your fingers until the mixture resembles coarse crumbs.
In a bowl, whip the sweet potatoes with the brown sugar until very smooth. Add to the flour mixture and mix in lightly but thoroughly with your fingers. Add 3/4 cup of the buttermilk and the bacon and gently work to make a smooth dough, slightly sticky, being careful not to overwork and adding more liquid as needed 1 teaspoon at a time.
Turn out onto a lightly floured surface and pat out into a large rectangle about 1/2-inch thick. Cut into 10 large biscuits and place on the prepared baking sheet. Bake until golden brown and risen, 15 to 18 minutes.
Remove from the oven and serve hot with butter.
bacon recipe courtesy of: Emeril Lagasse, "Emeril's Thanksgiving with Our Troops," Emeril Live, 2003
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick cold unsalted butter, cut into pieces
1 cup mashed cooked sweet potatoes, cooled
2 tablespoons packed light brown sugar
5 slices cooked bacon, drained and crumbled
3/4 to 1 cup buttermilk
Preheat the oven to 425 degrees F. Lightly grease a large baking sheet and set aside.
In a bowl, stir together the flour, baking powder, baking soda, and salt. Add the butter and work in with a pastry blender or your fingers until the mixture resembles coarse crumbs.
In a bowl, whip the sweet potatoes with the brown sugar until very smooth. Add to the flour mixture and mix in lightly but thoroughly with your fingers. Add 3/4 cup of the buttermilk and the bacon and gently work to make a smooth dough, slightly sticky, being careful not to overwork and adding more liquid as needed 1 teaspoon at a time.
Turn out onto a lightly floured surface and pat out into a large rectangle about 1/2-inch thick. Cut into 10 large biscuits and place on the prepared baking sheet. Bake until golden brown and risen, 15 to 18 minutes.
Remove from the oven and serve hot with butter.
bacon recipe courtesy of: Emeril Lagasse, "Emeril's Thanksgiving with Our Troops," Emeril Live, 2003
Friday, April 30, 2010
1817. BACON, BROWNED ONION and CAMEMBERT TART
serves six
Pastry:
1 1/4 cup all-purpose flour
1 stick unsalted butter, very cold and cut into pieces
1/2 teaspoon salt
1/2 teaspoon sugar
3 to 4 tablespoons nonfat milk or very cold water
Filling:
3 tablespoons olive oil
4 Spanish onions , cut into 1/2-inch strips
4 strips bacon , cut into 1/2-inch pieces
2 teaspoons chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
8 ounces Camembert cheese , cut into 1/4-inch strips
Combine flour, butter, salt, and sugar in a food processor; pulse 6 to 8 times until mixture resembles coarse meal. Add milk 1 tablespoon at a time and pulse just until mixture forms a ball. Remove dough and shape into a 5-inch disk; wrap in plastic wrap and refrigerate at least 1 hour.
Meanwhile, prepare filling: In 2 large sauté pans (or in batches), divide oil and onions, and cook slowly over medium-low heat until golden brown, 20 to 30 minutes. Add bacon and cook until lightly browned, about 5 minutes. Stir in rosemary, salt, and pepper. Remove from heat and cool in pan.
Preheat oven to 375°. Unwrap dough and let sit on floured parchment paper until just pliable, 10 to 15 minutes. Roll dough with a floured rolling pin only in forward and backward motions; rotate dough a quarter turn with every roll, making sure dough is not sticking, until it is 1/4- to 1/8-inch thick and 11 inches in diameter.
Place half of Camembert cheese in center of dough in a pattern resembling spokes of a wheel. Top with cooled onion mixture, leaving a 1 1/2-inch border. Place remaining cheese strips on onions in the same pattern, and carefully fold up edges of crust, pleating slightly. Slide tart with parchment onto a large, rimless baking sheet; place on the center rack of the oven. Bake until crust is golden, 25 to 30 minutes. If onions are browning too quickly, cover them with foil (don't cover crust). Remove tart from oven; cool at least 20 minutes before moving off baking sheet or serving.
bacon recipe courtesy of: Rori Trovato, O Magazine, March 11, 2010
Pastry:
1 1/4 cup all-purpose flour
1 stick unsalted butter, very cold and cut into pieces
1/2 teaspoon salt
1/2 teaspoon sugar
3 to 4 tablespoons nonfat milk or very cold water
Filling:
3 tablespoons olive oil
4 Spanish onions , cut into 1/2-inch strips
4 strips bacon , cut into 1/2-inch pieces
2 teaspoons chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
8 ounces Camembert cheese , cut into 1/4-inch strips
Combine flour, butter, salt, and sugar in a food processor; pulse 6 to 8 times until mixture resembles coarse meal. Add milk 1 tablespoon at a time and pulse just until mixture forms a ball. Remove dough and shape into a 5-inch disk; wrap in plastic wrap and refrigerate at least 1 hour.
Meanwhile, prepare filling: In 2 large sauté pans (or in batches), divide oil and onions, and cook slowly over medium-low heat until golden brown, 20 to 30 minutes. Add bacon and cook until lightly browned, about 5 minutes. Stir in rosemary, salt, and pepper. Remove from heat and cool in pan.
Preheat oven to 375°. Unwrap dough and let sit on floured parchment paper until just pliable, 10 to 15 minutes. Roll dough with a floured rolling pin only in forward and backward motions; rotate dough a quarter turn with every roll, making sure dough is not sticking, until it is 1/4- to 1/8-inch thick and 11 inches in diameter.
Place half of Camembert cheese in center of dough in a pattern resembling spokes of a wheel. Top with cooled onion mixture, leaving a 1 1/2-inch border. Place remaining cheese strips on onions in the same pattern, and carefully fold up edges of crust, pleating slightly. Slide tart with parchment onto a large, rimless baking sheet; place on the center rack of the oven. Bake until crust is golden, 25 to 30 minutes. If onions are browning too quickly, cover them with foil (don't cover crust). Remove tart from oven; cool at least 20 minutes before moving off baking sheet or serving.
bacon recipe courtesy of: Rori Trovato, O Magazine, March 11, 2010
Thursday, April 29, 2010
1816. BACON CURRY COLESLAW
1/2 cup mayonnaise or salad dressing
2 tablespoons vinegar
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon curry powder
6 cups shredded cabbage, chilled
5 to 6 slices bacon, crisp-cooked and crumbled
Combine mayonnaise, vinegar, sugar, salt, curry powder, and dash freshly ground black pepper. Chill. Combine cabbage and bacon. Toss dressing lightly with cabbage mixture.
bacon recipe courtesy of: ifood.tv
2 tablespoons vinegar
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon curry powder
6 cups shredded cabbage, chilled
5 to 6 slices bacon, crisp-cooked and crumbled
Combine mayonnaise, vinegar, sugar, salt, curry powder, and dash freshly ground black pepper. Chill. Combine cabbage and bacon. Toss dressing lightly with cabbage mixture.
bacon recipe courtesy of: ifood.tv
Wednesday, April 28, 2010
1815. CANADIAN SALMON, POTATO and BACON TORTE
makes six servings
4½ cups all-purpose flour
4 teaspoons baking powder
2 teaspoons salt
2 cups lard, diced
¾ cup boiling water
4 teaspoons lemon juice
1 large egg, beaten
2 tablespoons butter
6 medium slices bacon, cut into 1-inch pieces
1 medium onion, chopped
2 cups peeled potatoes cut into ½-inch cubes
One 1-pound salmon steak, boned, skinned, and cut into ½-inch pieces
salt and freshly ground black pepper to taste
In a large mixing bowl, combine the flour, baking powder, salt, and half of the diced lard and mix till well blended. Place the remaining 1 cup of lard in a small bowl, add the boiling water, stir well till lard is melted, and let cool slightly. Add the lemon juice and egg, blend well, pour the mixture over the flour mixture, and stir thoroughly to form a smooth dough. Turn out the dough on a lightly floured surface, knead lightly, wrap in plastic wrap, and chill for 1 hour.
Preheat the oven to 400°F. Butter a 9-by-2-inch baking dish and set aside.
In a large, heavy skillet, melt the butter over moderate heat, add the bacon, and stir till slightly browned. Add the onion and stir 2 minutes. Add the potatoes and stir for 1 minute. Add just enough water to cover, bring to a low boil, and cook till the potatoes are tender and some of the water has evaporated, about 15 minutes. Remove from the heat, add the salmon and salt and pepper, stir, and let the mixture cool.
On a work surface, roll out half the chilled dough about ¼ inch thick, line the prepared baking dish with the dough, and fill the shell with the salmon mixture. Roll out the remaining dough, lay it over the filling, seal the edges by pressing them down with a fork, and cut several slits on top. Bake the torte for 15 minutes, reduce the heat to 350°F, and continue baking till the crust is golden, about 30 minutes longer.
Cut and serve the hot torte in wedges.
bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007
4½ cups all-purpose flour
4 teaspoons baking powder
2 teaspoons salt
2 cups lard, diced
¾ cup boiling water
4 teaspoons lemon juice
1 large egg, beaten
2 tablespoons butter
6 medium slices bacon, cut into 1-inch pieces
1 medium onion, chopped
2 cups peeled potatoes cut into ½-inch cubes
One 1-pound salmon steak, boned, skinned, and cut into ½-inch pieces
salt and freshly ground black pepper to taste
In a large mixing bowl, combine the flour, baking powder, salt, and half of the diced lard and mix till well blended. Place the remaining 1 cup of lard in a small bowl, add the boiling water, stir well till lard is melted, and let cool slightly. Add the lemon juice and egg, blend well, pour the mixture over the flour mixture, and stir thoroughly to form a smooth dough. Turn out the dough on a lightly floured surface, knead lightly, wrap in plastic wrap, and chill for 1 hour.
Preheat the oven to 400°F. Butter a 9-by-2-inch baking dish and set aside.
In a large, heavy skillet, melt the butter over moderate heat, add the bacon, and stir till slightly browned. Add the onion and stir 2 minutes. Add the potatoes and stir for 1 minute. Add just enough water to cover, bring to a low boil, and cook till the potatoes are tender and some of the water has evaporated, about 15 minutes. Remove from the heat, add the salmon and salt and pepper, stir, and let the mixture cool.
On a work surface, roll out half the chilled dough about ¼ inch thick, line the prepared baking dish with the dough, and fill the shell with the salmon mixture. Roll out the remaining dough, lay it over the filling, seal the edges by pressing them down with a fork, and cut several slits on top. Bake the torte for 15 minutes, reduce the heat to 350°F, and continue baking till the crust is golden, about 30 minutes longer.
Cut and serve the hot torte in wedges.
bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007
Tuesday, April 27, 2010
1814. ENDIVE SALAD with BACON, AVOCADO and GORGONZOLA
1 fresh pear, peeled, cored and chopped
1/2 teaspoon green onion, white part only
2 tablespoons balsamic vinegar
2 tablespoons water
1/4 teaspoon Dijon mustard
1/4 teaspoon sea salt
3 tablespoons canola oil
fresh ground pepper, optional
16 oz. Belgian endives, cleaned, cored and chopped
1 1/2 ripe avocados, seeded, peeled and chopped
2 strips cooked bacon, crumbled
2 oz. Gorgonzola cheese, crumbled
1 small shallot, peeled and finely minced
To make the pear chiffon dressing: combine the pear, green onion, vinegar, water, mustard and sea salt in a blender and purée until smooth. With the blender running, slowly add the oil in a thin stream until the dressing is emulsified. Taste and adjust seasonings, adding pepper if desired. Pour into a small serving bowl and set aside. Divide chopped endive among individual salad bowls or plates. Top endive with the avocado, bacon, Gorgonzola cheese and shallot. Serve with the pear chiffon dressing.
bacon recipe courtesy of: The Hass Avocado
1/2 teaspoon green onion, white part only
2 tablespoons balsamic vinegar
2 tablespoons water
1/4 teaspoon Dijon mustard
1/4 teaspoon sea salt
3 tablespoons canola oil
fresh ground pepper, optional
16 oz. Belgian endives, cleaned, cored and chopped
1 1/2 ripe avocados, seeded, peeled and chopped
2 strips cooked bacon, crumbled
2 oz. Gorgonzola cheese, crumbled
1 small shallot, peeled and finely minced
To make the pear chiffon dressing: combine the pear, green onion, vinegar, water, mustard and sea salt in a blender and purée until smooth. With the blender running, slowly add the oil in a thin stream until the dressing is emulsified. Taste and adjust seasonings, adding pepper if desired. Pour into a small serving bowl and set aside. Divide chopped endive among individual salad bowls or plates. Top endive with the avocado, bacon, Gorgonzola cheese and shallot. Serve with the pear chiffon dressing.
bacon recipe courtesy of: The Hass Avocado
Monday, April 26, 2010
1813. BAKED CARROTS with CITRUS and BACON
1 3/4 pounds carrots, peeled and cut into small chunks
2 slices bacon, finely sliced
2 sprigs rosemary, finely chopped
1 clove garlic, finely sliced
1/2 an orange
1 teaspoon marmalade
2 pats butter
salt and pepper
Preheat the oven to 400 degrees. Fold a two-foot piece of aluminum foil in half to make a crease, then open it up again. Pile carrots in the middle of the foil, one one side of the crease. Scatter the bacon, rosemary and garlic over the carrots. Grate the orange zest over the carrots. Add marmalade, butter and pinch of salt and pepper to the pile. Fold the other half of the aluminum foil over the carrots and scrunch and seal the two sides of the foil bag together, leaving one end open. Halve the orange and squeeze all of the juice into the bag. Seal up the final side of the bag. Place the bag on a baking tray and put into the oven for about 50 minutes. To serve, carefully open the bag and pour into a serving dish.
bacon recipe courtesy of: Larissa and Chrissy, Blog Obispo: the San Luis Obispo Tribune, San Luis Obispo, California, February 24, 2010 | Jamie Oliver’s Food Revolution
2 slices bacon, finely sliced
2 sprigs rosemary, finely chopped
1 clove garlic, finely sliced
1/2 an orange
1 teaspoon marmalade
2 pats butter
salt and pepper
Preheat the oven to 400 degrees. Fold a two-foot piece of aluminum foil in half to make a crease, then open it up again. Pile carrots in the middle of the foil, one one side of the crease. Scatter the bacon, rosemary and garlic over the carrots. Grate the orange zest over the carrots. Add marmalade, butter and pinch of salt and pepper to the pile. Fold the other half of the aluminum foil over the carrots and scrunch and seal the two sides of the foil bag together, leaving one end open. Halve the orange and squeeze all of the juice into the bag. Seal up the final side of the bag. Place the bag on a baking tray and put into the oven for about 50 minutes. To serve, carefully open the bag and pour into a serving dish.
bacon recipe courtesy of: Larissa and Chrissy, Blog Obispo: the San Luis Obispo Tribune, San Luis Obispo, California, February 24, 2010 | Jamie Oliver’s Food Revolution
Sunday, April 25, 2010
1812. BACON with CITRUS GLAZE
serves four
8 slices bacon
2 naval oranges
1 tablespoon honey
Preheat oven to 350 degrees. Lay bacon on wire racks on a baking sheet. Juice oranges into a small saucepan, add honey. Cook over medium heat until glaze is thick enough to coat the back of a spoon, about 8 minutes.
Brush some glaze over the bacon, and bake for 5 minutes. Brush with more glaze. Continue to bake until golden, about 8-10 minutes more. Brush bacon with remaining glaze, and transfer to a parchment- or paper-towel-lined plate to drain before serving.
bacon recipe courtesy of: The Bitten Word, April 21, 2009 | Martha Stewart Living, September 2009
8 slices bacon
2 naval oranges
1 tablespoon honey
Preheat oven to 350 degrees. Lay bacon on wire racks on a baking sheet. Juice oranges into a small saucepan, add honey. Cook over medium heat until glaze is thick enough to coat the back of a spoon, about 8 minutes.
Brush some glaze over the bacon, and bake for 5 minutes. Brush with more glaze. Continue to bake until golden, about 8-10 minutes more. Brush bacon with remaining glaze, and transfer to a parchment- or paper-towel-lined plate to drain before serving.
bacon recipe courtesy of: The Bitten Word, April 21, 2009 | Martha Stewart Living, September 2009
Saturday, April 24, 2010
1811. BACON, CEREAL and ORANGE JUICE BREAKFAST COOKIES
makes 12 big cookies
3/4 cup butter, room temperature
1/2 cup brown sugar
1 egg
2 tablespoons thawed frozen orange juice concentrate
1 tablespoon grated orange peel
1 1/4 cups flour
1 teaspoon baking powder
6 strips bacon, cooked very crisp, drained and crumbled
1/2 cup Grape-Nuts
Preheat oven to 350°F. In a medium bowl, beat together butter, sugar, egg, orange juice concentrate and peel, until light and fluffy. Add flour and baking powder, beating until well blended. Stir in bacon and cereal, stirring only until incorporated. Using an ice cream scoop (I used a big one), drop 3 inches apart on ungreased baking sheets. Bake for 10 to 15 minutes or until edges are golden. Remove cookies from sheets while still warm and cool on racks.
bacon recipe courtesy of: Jessie Oleson, cakespy.com, Seattle, Washington for Serious Eats, September 14, 2009 | adapted from Cookies by Natalie Hartanov Haughton
3/4 cup butter, room temperature
1/2 cup brown sugar
1 egg
2 tablespoons thawed frozen orange juice concentrate
1 tablespoon grated orange peel
1 1/4 cups flour
1 teaspoon baking powder
6 strips bacon, cooked very crisp, drained and crumbled
1/2 cup Grape-Nuts
Preheat oven to 350°F. In a medium bowl, beat together butter, sugar, egg, orange juice concentrate and peel, until light and fluffy. Add flour and baking powder, beating until well blended. Stir in bacon and cereal, stirring only until incorporated. Using an ice cream scoop (I used a big one), drop 3 inches apart on ungreased baking sheets. Bake for 10 to 15 minutes or until edges are golden. Remove cookies from sheets while still warm and cool on racks.
bacon recipe courtesy of: Jessie Oleson, cakespy.com, Seattle, Washington for Serious Eats, September 14, 2009 | adapted from Cookies by Natalie Hartanov Haughton
Friday, April 23, 2010
1810. BACON and EGG ENCHILADAS
makes ten servings
12 slices bacon
10 eggs
1/2 cup milk
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
2 cans (10 ounces each) green or red enchilada sauce
10 flour tortillas (8 inches in diameter)
2 cups shredded Mexican cheese blend (8 ounces)
sour cream, if desired
taco sauce, if desired
Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Cook bacon in 10-inch skillet over medium heat, turning occasionally, until very crisp. Remove bacon from skillet, reserving 1 tablespoon drippings in skillet. Drain bacon on paper towels; crumble bacon and set aside.
Beat eggs, milk, onion powder and cumin in medium bowl with wire whisk until well blended. Pour into skillet with bacon drippings. As mixture begins to set at bottom and side, gently lift cooked portions with metal spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 5 to 7 minutes or until eggs are thickened throughout but still moist. Do not overcook.
Pour 1/2 can of the enchilada sauce over bottom of baking dish. Fill each tortilla with about 1/3 cup eggs, 1 tablespoon bacon and 2 tablespoons cheese; roll up. Place seam side down on enchilada sauce in dish. Pour remaining 1 1/2 cans enchilada sauce over filled tortillas. Top with remaining cheese and bacon.
Bake uncovered about 20 minutes or until thoroughly heated and bubbly. Serve with sour cream and taco sauce.
bacon recipe courtesy of: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440
12 slices bacon
10 eggs
1/2 cup milk
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
2 cans (10 ounces each) green or red enchilada sauce
10 flour tortillas (8 inches in diameter)
2 cups shredded Mexican cheese blend (8 ounces)
sour cream, if desired
taco sauce, if desired
Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Cook bacon in 10-inch skillet over medium heat, turning occasionally, until very crisp. Remove bacon from skillet, reserving 1 tablespoon drippings in skillet. Drain bacon on paper towels; crumble bacon and set aside.
Beat eggs, milk, onion powder and cumin in medium bowl with wire whisk until well blended. Pour into skillet with bacon drippings. As mixture begins to set at bottom and side, gently lift cooked portions with metal spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 5 to 7 minutes or until eggs are thickened throughout but still moist. Do not overcook.
Pour 1/2 can of the enchilada sauce over bottom of baking dish. Fill each tortilla with about 1/3 cup eggs, 1 tablespoon bacon and 2 tablespoons cheese; roll up. Place seam side down on enchilada sauce in dish. Pour remaining 1 1/2 cans enchilada sauce over filled tortillas. Top with remaining cheese and bacon.
Bake uncovered about 20 minutes or until thoroughly heated and bubbly. Serve with sour cream and taco sauce.
bacon recipe courtesy of: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440
Thursday, April 22, 2010
1809. FUSILLI with ALFREDO SAUCE, PEAS and BACON
yields four servings
12 oz fusilli
8 slices bacon
1 cup shredded carrots
2 cups frozen peas
1 cup alfredo sauce
1 1/2 teaspoon each chopped garlic and Dijon mustard
freshly ground pepper, to taste
Boil fusilli as package directs, reserving 1 cup cooking water before draining. Meanwhile pan fry bacon in a large nonstick skillet until crisp. Drain on paper towels; coarsely crumble. Pour off all but 1 tsp fat from skillet. Heat skillet; add shredded carrots and sauté 1 minute until almost tender. Add frozen peas, Alfredo sauce, garlic and mustard, and pepper to taste. Bring to a simmer. Toss with drained pasta, bacon and reserved cooking water as needed.
bacon recipe courtesy of: "Woman's Day Kitchen, Woman's Day, April 1, 2007
12 oz fusilli
8 slices bacon
1 cup shredded carrots
2 cups frozen peas
1 cup alfredo sauce
1 1/2 teaspoon each chopped garlic and Dijon mustard
freshly ground pepper, to taste
Boil fusilli as package directs, reserving 1 cup cooking water before draining. Meanwhile pan fry bacon in a large nonstick skillet until crisp. Drain on paper towels; coarsely crumble. Pour off all but 1 tsp fat from skillet. Heat skillet; add shredded carrots and sauté 1 minute until almost tender. Add frozen peas, Alfredo sauce, garlic and mustard, and pepper to taste. Bring to a simmer. Toss with drained pasta, bacon and reserved cooking water as needed.
bacon recipe courtesy of: "Woman's Day Kitchen, Woman's Day, April 1, 2007
Wednesday, April 21, 2010
1808. LIVER and BACON with CELERIAC MASH
serves four
8 rashers dry-cured streaky bacon
350 grams calf’s liver, thinly sliced
large pinch of caster sugar
1 tablespoon plain flour, for dusting
1 tablespoon sunflower oil
1 tablespoon balsamic vinegar
For the celeriac mash
2 large (about 450g) potatoes, diced
450 grams celeriac, diced
3 tablespoons skimmed milk
bunch of spring onions, trimmed and chopped
Make the celeriac mash. Simmer the potatoes and celeriac in a large pan of boiling, salted water for about 15 minutes or until tender. Drain and return to the pan, covered, to dry out.
In a small pan, gently heat the milk. Add the spring onions and cook for 2-3 minutes, until softened. Add to the potatoes and celeriac, then mash and season. Set aside, covered, to keep hot.
Meanwhile, grill the bacon until beginning to crisp at the edges.
Season the liver on both sides with salt, pepper and the sugar, then coat lightly in the flour. Heat a large frying pan over a high heat. When hot, add the oil, then the liver and cook for 2 minutes each side, until nicely browned but still pink and juicy on the inside. Add the balsamic vinegar to the pan. Serve the liver and pan juices immediately with the celeriac mash and crispy bacon.
bacon recipe courtesy of: Silvana Franco, Delicious Magazine
8 rashers dry-cured streaky bacon
350 grams calf’s liver, thinly sliced
large pinch of caster sugar
1 tablespoon plain flour, for dusting
1 tablespoon sunflower oil
1 tablespoon balsamic vinegar
For the celeriac mash
2 large (about 450g) potatoes, diced
450 grams celeriac, diced
3 tablespoons skimmed milk
bunch of spring onions, trimmed and chopped
Make the celeriac mash. Simmer the potatoes and celeriac in a large pan of boiling, salted water for about 15 minutes or until tender. Drain and return to the pan, covered, to dry out.
In a small pan, gently heat the milk. Add the spring onions and cook for 2-3 minutes, until softened. Add to the potatoes and celeriac, then mash and season. Set aside, covered, to keep hot.
Meanwhile, grill the bacon until beginning to crisp at the edges.
Season the liver on both sides with salt, pepper and the sugar, then coat lightly in the flour. Heat a large frying pan over a high heat. When hot, add the oil, then the liver and cook for 2 minutes each side, until nicely browned but still pink and juicy on the inside. Add the balsamic vinegar to the pan. Serve the liver and pan juices immediately with the celeriac mash and crispy bacon.
bacon recipe courtesy of: Silvana Franco, Delicious Magazine
Tuesday, April 20, 2010
1807. CARIBBEAN BACON, CHEESE and RICE CUSTARD
makes 4 servings
8 slices streaky bacon
2 cups boiled rice
1 small onion, grated
2 ounces queso blanco cheese, shredded
1 tablespoon chopped fresh parsley leaves
1 large egg, beaten
2 tablespoons half-and-half
2 tablespoons butter, melted
¼ teaspoon sweet paprika
salt and freshly ground black pepper to taste
Preheat the oven to 325°F. Butter a 1½-quart casserole or baking dish and set aside.
In a large skillet, fry the bacon over moderate heat till cooked but still slightly soft and drain on paper towels. Line the bottom and sides of the prepared casserole with the bacon slices.
In a mixing bowl, combine all the remaining ingredients and stir till well blended. Scrape the mixture into the casserole, bake till the custard is set, about 30 minutes, and serve hot or warm.
bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007
8 slices streaky bacon
2 cups boiled rice
1 small onion, grated
2 ounces queso blanco cheese, shredded
1 tablespoon chopped fresh parsley leaves
1 large egg, beaten
2 tablespoons half-and-half
2 tablespoons butter, melted
¼ teaspoon sweet paprika
salt and freshly ground black pepper to taste
Preheat the oven to 325°F. Butter a 1½-quart casserole or baking dish and set aside.
In a large skillet, fry the bacon over moderate heat till cooked but still slightly soft and drain on paper towels. Line the bottom and sides of the prepared casserole with the bacon slices.
In a mixing bowl, combine all the remaining ingredients and stir till well blended. Scrape the mixture into the casserole, bake till the custard is set, about 30 minutes, and serve hot or warm.
bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007
Monday, April 19, 2010
1806. CHICKEN and BACON QUESADILLAS with PEACH PRESERVES
yields twelve servings, two wedges each
1 container (8 oz) sour cream
4 green onions, thinly sliced (4 tablespoons)
1 package (1 oz) ranch dip mix
1 cup chunky-style salsa
1/4 cup Smucker's® Peach Preserves
3 tablespoons chopped fresh cilantro
1/4 lb sliced roasted chicken (from deli), chopped
3/4 cup shredded Mexican cheese blend or crumbled queso blanco cheese (3 oz)
8 slices precooked bacon, chopped
1 can (16.3 oz) Pillsbury® refrigerated buttermilk biscuits (8 biscuits)
In small bowl, mix sour cream, 1 sliced green onion and 1 tablespoon of the ranch dip mix. In another small bowl, mix salsa, preserves and 1 tablespoon of the cilantro.
Heat closed medium-size contact grill for 5 minutes; spray grill plates with Crisco® Original No-Stick Cooking Spray. Meanwhile, in medium bowl, mix chicken, cheese, bacon and remaining green onions, cilantro and ranch dip mix.
Separate dough into 8 biscuits; press or roll each into 5-inch round. Place 1/4 cup chicken mixture on one side of each biscuit round. Fold biscuit over filling; press edges to seal.
Place biscuits, two at a time, on grill; close grill. Cook 2 to 3 minutes or until golden brown. Cut each quesadilla into 3 wedges. Serve with sour cream and salsa mixtures.
bacon recipe courtesy of: The Pillsbury Bake-Off, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440
1 container (8 oz) sour cream
4 green onions, thinly sliced (4 tablespoons)
1 package (1 oz) ranch dip mix
1 cup chunky-style salsa
1/4 cup Smucker's® Peach Preserves
3 tablespoons chopped fresh cilantro
1/4 lb sliced roasted chicken (from deli), chopped
3/4 cup shredded Mexican cheese blend or crumbled queso blanco cheese (3 oz)
8 slices precooked bacon, chopped
1 can (16.3 oz) Pillsbury® refrigerated buttermilk biscuits (8 biscuits)
In small bowl, mix sour cream, 1 sliced green onion and 1 tablespoon of the ranch dip mix. In another small bowl, mix salsa, preserves and 1 tablespoon of the cilantro.
Heat closed medium-size contact grill for 5 minutes; spray grill plates with Crisco® Original No-Stick Cooking Spray. Meanwhile, in medium bowl, mix chicken, cheese, bacon and remaining green onions, cilantro and ranch dip mix.
Separate dough into 8 biscuits; press or roll each into 5-inch round. Place 1/4 cup chicken mixture on one side of each biscuit round. Fold biscuit over filling; press edges to seal.
Place biscuits, two at a time, on grill; close grill. Cook 2 to 3 minutes or until golden brown. Cut each quesadilla into 3 wedges. Serve with sour cream and salsa mixtures.
bacon recipe courtesy of: The Pillsbury Bake-Off, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440
Sunday, April 18, 2010
1805. BACON and CINNAMON WAFFLES
1/2 cup chopped walnuts
3 slices of bacon, diced and cooked until brown and crispy
3 cups Belgian waffle mix
2 eggs
1/3 cup oil
1 1/2 cup water
1 1/2 tsp ground cinnamon
1/2 teaspoon kosher salt
syrup
Preheat oven to 350. Spread walnuts in and even layer on a baking sheet and bake for 10 to 15 minutes until toasted. Allow to cool. Preheat Belgian waffle maker In a mixing bowl combine waffle mix, eggs, oil, and water. Add cinnamon and salt to the waffle mix. Cook waffle in waffle maker according to manufacturers instructions. Sprinkle waffle with cooked bacon and toasted walnuts. Drizzle with syrup and serve.
bacon recipe courtesy of: Laura, Real Mom Kitchen, January 14, 2010, laura@realmomkitchen.com
3 slices of bacon, diced and cooked until brown and crispy
3 cups Belgian waffle mix
2 eggs
1/3 cup oil
1 1/2 cup water
1 1/2 tsp ground cinnamon
1/2 teaspoon kosher salt
syrup
Preheat oven to 350. Spread walnuts in and even layer on a baking sheet and bake for 10 to 15 minutes until toasted. Allow to cool. Preheat Belgian waffle maker In a mixing bowl combine waffle mix, eggs, oil, and water. Add cinnamon and salt to the waffle mix. Cook waffle in waffle maker according to manufacturers instructions. Sprinkle waffle with cooked bacon and toasted walnuts. Drizzle with syrup and serve.
bacon recipe courtesy of: Laura, Real Mom Kitchen, January 14, 2010, laura@realmomkitchen.com
Saturday, April 17, 2010
1804. BEEF and WHEAT BERRY CHILI with BACON
serves eight
4 teaspoons vegetable oil
2 pounds boneless beef bottom round, cut into 1-inch cubes
2 medium onions, chopped
3 cloves garlic, finely chopped
3 tablespoons ground ancho chile pepper
2 teaspoons ground cumin
salt
1 can (14 1/2 ounces) diced tomatoes with chiles
1 can (14 to 14 1/2 ounces) low-sodium beef broth, (1 3/4 cups)
2 1/2 cups water
1 cup wheat berries, rinsed
1 bottle (12 ounces) dark beer
2 slices bacon
1 bay leaf
sour cream (optional)
green onions (optional), sliced
In nonstick 5- to 6-quart Dutch oven, heat 1 teaspoon oil over medium-high heat until hot. Add half of beef and cook 4 to 5 minutes or until browned on all sides, stirring occasionally. With slotted spoon, transfer beef to large bowl. Repeat with 1 teaspoon oil and remaining beef.
In same Dutch oven, heat remaining 2 teaspoons oil over medium heat until hot. Add onions and cook 5 minutes or until golden, stirring occasionally. Stir in garlic and cook 30 seconds, stirring constantly. Stir in chile pepper, cumin, and 1/2 teaspoon salt; cook 1 minute. Return beef to Dutch oven; add tomatoes and broth. Heat to boiling over medium-high heat. Reduce heat to low; cover and simmer 1 1/2 hours.
Meanwhile, in 3-quart saucepan, combine water, wheat berries, beer, bacon, bay leaf, and 1/2 teaspoon salt; cover and heat to boiling over medium-high heat. Reduce heat to low and simmer, covered, 1 1/2 hours. Drain wheat berries, reserving 1 cup cooking water. Discard bacon and bay leaf.
Stir wheat berries and reserved cooking water into Dutch oven with beef mixture. Reduce heat to low and simmer, uncovered, 15 minutes or until beef and wheat berries are tender. Serve chili with sour cream and green onions if you like.
bacon recipe courtesy of: Good Housekeeping.com
4 teaspoons vegetable oil
2 pounds boneless beef bottom round, cut into 1-inch cubes
2 medium onions, chopped
3 cloves garlic, finely chopped
3 tablespoons ground ancho chile pepper
2 teaspoons ground cumin
salt
1 can (14 1/2 ounces) diced tomatoes with chiles
1 can (14 to 14 1/2 ounces) low-sodium beef broth, (1 3/4 cups)
2 1/2 cups water
1 cup wheat berries, rinsed
1 bottle (12 ounces) dark beer
2 slices bacon
1 bay leaf
sour cream (optional)
green onions (optional), sliced
In nonstick 5- to 6-quart Dutch oven, heat 1 teaspoon oil over medium-high heat until hot. Add half of beef and cook 4 to 5 minutes or until browned on all sides, stirring occasionally. With slotted spoon, transfer beef to large bowl. Repeat with 1 teaspoon oil and remaining beef.
In same Dutch oven, heat remaining 2 teaspoons oil over medium heat until hot. Add onions and cook 5 minutes or until golden, stirring occasionally. Stir in garlic and cook 30 seconds, stirring constantly. Stir in chile pepper, cumin, and 1/2 teaspoon salt; cook 1 minute. Return beef to Dutch oven; add tomatoes and broth. Heat to boiling over medium-high heat. Reduce heat to low; cover and simmer 1 1/2 hours.
Meanwhile, in 3-quart saucepan, combine water, wheat berries, beer, bacon, bay leaf, and 1/2 teaspoon salt; cover and heat to boiling over medium-high heat. Reduce heat to low and simmer, covered, 1 1/2 hours. Drain wheat berries, reserving 1 cup cooking water. Discard bacon and bay leaf.
Stir wheat berries and reserved cooking water into Dutch oven with beef mixture. Reduce heat to low and simmer, uncovered, 15 minutes or until beef and wheat berries are tender. Serve chili with sour cream and green onions if you like.
bacon recipe courtesy of: Good Housekeeping.com
Friday, April 16, 2010
1803. FRESH CORN PANCAKES with GREEN ONIONS and BACON
6-8 pieces thick-cut bacon (or 2/3 cup cooked crumbled bacon)
2 cups Bisquick (the low-fat version is fine)
1 egg
1/2 cup milk
salt and pepper to taste (lots of pepper)
a good dollop of hot sauce
5 large ears of corn, husked, kernels cut off the cob
1 large bunch green onions, chopped
2 tablespoons fresh parsley, minced
olive oil and butter, for frying
Cook the bacon in a heavy frying pan over medium-high heat, or microwave between layers of paper towel, until it is very well cooked and crispy. Let cool, then crumble. Set aside.
In a large bowl, mix the Bisquick, egg, milk, salt and pepper, and hot sauce. The mixture should be thick, like muffin batter; if it's runny, add a little more Bisquick. Let sit 10 minutes, then add the corn, green onions, parsley, and bacon. Fold together until well combined, but gently, or the pancakes will be tough.
In a heavy skillet (cast iron works extremely well), heat 1 Tbsp each of olive oil and butter. When the fat is hot, add the pancake mixture; use about 1 Tbsp per pancake. Brown well, flip, and brown again. Place the finished pancakes on a rack set over a baking sheet - you may be tempted to drain on paper towels, but this will make the fritters soggy. Keep warm in a 250 degree oven while you finish the rest, or serve right away.
bacon recipe courtesy of: Erika Kerekes, LA Cooking Examiner, Santa Monica, California, September 21, 2009 | In Erika's Kitchen
2 cups Bisquick (the low-fat version is fine)
1 egg
1/2 cup milk
salt and pepper to taste (lots of pepper)
a good dollop of hot sauce
5 large ears of corn, husked, kernels cut off the cob
1 large bunch green onions, chopped
2 tablespoons fresh parsley, minced
olive oil and butter, for frying
Cook the bacon in a heavy frying pan over medium-high heat, or microwave between layers of paper towel, until it is very well cooked and crispy. Let cool, then crumble. Set aside.
In a large bowl, mix the Bisquick, egg, milk, salt and pepper, and hot sauce. The mixture should be thick, like muffin batter; if it's runny, add a little more Bisquick. Let sit 10 minutes, then add the corn, green onions, parsley, and bacon. Fold together until well combined, but gently, or the pancakes will be tough.
In a heavy skillet (cast iron works extremely well), heat 1 Tbsp each of olive oil and butter. When the fat is hot, add the pancake mixture; use about 1 Tbsp per pancake. Brown well, flip, and brown again. Place the finished pancakes on a rack set over a baking sheet - you may be tempted to drain on paper towels, but this will make the fritters soggy. Keep warm in a 250 degree oven while you finish the rest, or serve right away.
bacon recipe courtesy of: Erika Kerekes, LA Cooking Examiner, Santa Monica, California, September 21, 2009 | In Erika's Kitchen
Thursday, April 15, 2010
1802. MONKFISH and BACON KEBABS with PASTIS MAYONNAISE
yields four servings
1 pound monkfish fillets
1 sprig thyme
1 sprig fennel leaves
6 bay leaves
1/4 cup olive oil
juice of 1/2 lemon
4 tomatoes
1 large onion
1/4 pound bacon
coarse salt and freshly ground pepper to taste
For the pastis mayonnaise:
1 cup mayonnaise, preferably homemade with olive oil
2 tablespoons pastis (Ricard or Pernod brand)
1 teaspoon chopped fennel
salt and freshly ground pepper to taste
Cut the monkfish into three-fourths-inch slices. Pull the thyme leaves off the sprig and chop up the fennel. Cut the bay leaves into thirds. Place the herbs in a bowl with the fish and add the oil and lemon juice. Stir and leave to marinate for one hour before cooking.
Cut the tomato and onion into wedges. Remove the rind from the bacon and cut it into one-inch pieces. Thread four skewers with the monkfish, pieces of bay leaf, bacon, tomato and onion. Chill until needed. Mix the pastis mayonnaise ingredients.
Preheat broiler or barbecue. Brush the kababs with some of the marinade and grill for about seven minutes, turning occasionally. Season with salt and pepper to taste. Serve with the mayonnaise, and a green salad.
bacon recipe courtesy of: Moira Hodgson, "The English Find a Revolution on Their Own Shores," The New York Times, October 2, 1988
1 pound monkfish fillets
1 sprig thyme
1 sprig fennel leaves
6 bay leaves
1/4 cup olive oil
juice of 1/2 lemon
4 tomatoes
1 large onion
1/4 pound bacon
coarse salt and freshly ground pepper to taste
For the pastis mayonnaise:
1 cup mayonnaise, preferably homemade with olive oil
2 tablespoons pastis (Ricard or Pernod brand)
1 teaspoon chopped fennel
salt and freshly ground pepper to taste
Cut the monkfish into three-fourths-inch slices. Pull the thyme leaves off the sprig and chop up the fennel. Cut the bay leaves into thirds. Place the herbs in a bowl with the fish and add the oil and lemon juice. Stir and leave to marinate for one hour before cooking.
Cut the tomato and onion into wedges. Remove the rind from the bacon and cut it into one-inch pieces. Thread four skewers with the monkfish, pieces of bay leaf, bacon, tomato and onion. Chill until needed. Mix the pastis mayonnaise ingredients.
Preheat broiler or barbecue. Brush the kababs with some of the marinade and grill for about seven minutes, turning occasionally. Season with salt and pepper to taste. Serve with the mayonnaise, and a green salad.
bacon recipe courtesy of: Moira Hodgson, "The English Find a Revolution on Their Own Shores," The New York Times, October 2, 1988
Wednesday, April 14, 2010
1801. GRILLED MAHI MAHI SKEWERS with PEPPERED BACON
makes 12 servings
1 pineapple for garnish
½ cup brown sugar
1 oz rum
1 lb. boneless mahi mahi fillet
6 slices peppered bacon, cut in half
24 bamboo skewers soaked in water for 1 hour
Prepare the grill for cooking over direct medium heat.
Cut the pineapple in half. Reserve one half for plating and cut the other half into 12 even pieces. Place the pieces in a bowl with the brown sugar and toss to coat. Cut the filet into 12 even pieces. Wrap each piece in ½ slice of bacon, securing the bacon with the tip of a skewer as you spear the Mahi. Keep the wrapped Mahi at the top of the skewer like a lollipop. Grill the wrapped skewers for about 6 minutes per side, or until the bacon is brown and crispy.
bacon recipe courtesy of: Fishing the Flats, with Henry Waszczuk, 2285 Grand Boulevard, Burlington, Ontario L7P 0N1 Canada, 905-336-0133
1 pineapple for garnish
½ cup brown sugar
1 oz rum
1 lb. boneless mahi mahi fillet
6 slices peppered bacon, cut in half
24 bamboo skewers soaked in water for 1 hour
Prepare the grill for cooking over direct medium heat.
Cut the pineapple in half. Reserve one half for plating and cut the other half into 12 even pieces. Place the pieces in a bowl with the brown sugar and toss to coat. Cut the filet into 12 even pieces. Wrap each piece in ½ slice of bacon, securing the bacon with the tip of a skewer as you spear the Mahi. Keep the wrapped Mahi at the top of the skewer like a lollipop. Grill the wrapped skewers for about 6 minutes per side, or until the bacon is brown and crispy.
bacon recipe courtesy of: Fishing the Flats, with Henry Waszczuk, 2285 Grand Boulevard, Burlington, Ontario L7P 0N1 Canada, 905-336-0133
Tuesday, April 13, 2010
1800. CURRIED BANANAS wrapped in BACON
serves one
2 bananas, peeled and cut into 4 pieces
1 teaspoon mild curry powder
3 slices sweet cured bacon, stretched and cut into 2 pieces
olive oil, to drizzle
Sprinkle the banana pieces with the curry powder. Wrap each banana piece in a slice of bacon and secure with a cocktail stick. Drizzle with oil and place in a frying pan over a high heat for 2-3 minutes, until the bacon is cooked and golden. Transfer to a plate and serve immediately.
bacon recipe courtesy of: Antony Worrall Thompson, "Ready Steady Cook," BBC Food
2 bananas, peeled and cut into 4 pieces
1 teaspoon mild curry powder
3 slices sweet cured bacon, stretched and cut into 2 pieces
olive oil, to drizzle
Sprinkle the banana pieces with the curry powder. Wrap each banana piece in a slice of bacon and secure with a cocktail stick. Drizzle with oil and place in a frying pan over a high heat for 2-3 minutes, until the bacon is cooked and golden. Transfer to a plate and serve immediately.
bacon recipe courtesy of: Antony Worrall Thompson, "Ready Steady Cook," BBC Food
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