serves eight
1½ lb Brussels sprouts, prepared
6 fl oz Riesling
4 oz smoked bacon rashers with rinds
1 level dessert spoon butter
2 shallots, finely chopped
1 clove garlic, crushed
salt and freshly milled black pepper
Cut the rinds off the bacon rashers and, in your very largest frying pan, melt the butter over a gentle heat. Keeping the heat to a minimum, add the bacon rinds to the pan and let them gently cook and release their fat, which will permeate the butter. Meanwhile snip the bacon rashers into small pieces, then add them to the pan along with the shallots and garlic to begin cooking.
While that's happening, place the sprouts in a steamer, sprinkle them with salt, and steam them over boiling water for 4 minutes or so which should be enough just to half-cook them. After that turn the heat up under the frying pan, add the sprouts and toss them around for 2 or 3 minutes or until they begin to take on a little colour.
Now turn the heat up high, pour in the wine and let it bubble and reduce while you constantly turn the sprouts over and over to soak up the flavour of the wine. As soon as the sprouts are tender and the wine has reduced to about 2 tablespoons, transfer them to a serving dish, add a little freshly milled pepper and serve straightaway.
bacon recipe courtesy of: Delia Online, NC Internet Ltd, PO Box 1124, Knaphill GU21 9AA, UK
Wednesday, January 26, 2011
Tuesday, January 25, 2011
2088. GREEN PEPPERCORN PHEASANT BREASTS with BACON
4 halved pheasant breasts
bacon, ample enough to wrap each half pheasant breast
2 cups dry red wine (such as a Cabernet Sauvignon, Shiraz, or Merlot)
1 chopped onion
3 finely chopped cloves of garlic
1 teaspoon of tarragon
1 to 3 teaspoons of green peppercorns (add to suit your taste)
2 cups of heavy cream (whipping cream will do fine)
Cut the four pheasant breasts in half, and wrap them with bacon. You may want to use tootpicks to hold things together. Place the meat in a baking dish and place it under a broiler until the bacon is browned, turning the meat over once duringi the process. Remove the pan from the broiler and set the breasts on layered paper towels to drain off the hot grease.
Remove most of the excess grease from pan, and deglaze the pan with the wine. Pour the mixture into a sauce pan to make your sauce. Add to the saucepan the onion, garlic, tarragon, and peppercorns. Bring the mixture to a slow boil. Reduce the mixture by half by boiling off the lighter fluids.
Place the breast meat back in baking dish. After the sauce mixture has reduced by hald, add the cream. Stir the sauce well, and pour it over the breasts. Put the sauced pheasant breasts in the oven and slow cook them at 250 to 300 F for roughly an hour, or as long as two hours until tender. Serves delightfully over a dish such as risotto or rice pilaf
bacon recipe courtesy of: UplandLife.com
bacon, ample enough to wrap each half pheasant breast
2 cups dry red wine (such as a Cabernet Sauvignon, Shiraz, or Merlot)
1 chopped onion
3 finely chopped cloves of garlic
1 teaspoon of tarragon
1 to 3 teaspoons of green peppercorns (add to suit your taste)
2 cups of heavy cream (whipping cream will do fine)
Cut the four pheasant breasts in half, and wrap them with bacon. You may want to use tootpicks to hold things together. Place the meat in a baking dish and place it under a broiler until the bacon is browned, turning the meat over once duringi the process. Remove the pan from the broiler and set the breasts on layered paper towels to drain off the hot grease.
Remove most of the excess grease from pan, and deglaze the pan with the wine. Pour the mixture into a sauce pan to make your sauce. Add to the saucepan the onion, garlic, tarragon, and peppercorns. Bring the mixture to a slow boil. Reduce the mixture by half by boiling off the lighter fluids.
Place the breast meat back in baking dish. After the sauce mixture has reduced by hald, add the cream. Stir the sauce well, and pour it over the breasts. Put the sauced pheasant breasts in the oven and slow cook them at 250 to 300 F for roughly an hour, or as long as two hours until tender. Serves delightfully over a dish such as risotto or rice pilaf
bacon recipe courtesy of: UplandLife.com
Monday, January 24, 2011
2087. JACKET POTATO with BACON, MUSHROOMS and PEPPERCORN SAUCE
yields four servings
4 medium-sized russet or other baking potatoes, well scrubbed
12 ounces bacon, chopped
8 ounces sliced button mushrooms
1/4 cup brandy
1 tablespoon green peppercorns, drenched in cold water
1 cup cream
salt and pepper
butter, for topping
Potato: Preheat the oven to 375 degrees F. Prick potatoes with a fork and bake until soft, about 1 hour.
Sauce: Saute bacon, add button mushrooms and cook until golden brown. Pour brandy first into a measuring cup (for safety) and then into the pan and carefully ignite with a long match. After the alcohol burns off and the flame has died, stir in the peppercorns. Stir in the cream and heat through, without boiling. Salt and pepper, to taste.
Cut open baked potatoes. Top each with a spoonful of butter, then cover generously with sauce.
bacon recipe courtesy of: Paula Deen, "English Pub Fare," Paula's Home Cooking, Food Network
4 medium-sized russet or other baking potatoes, well scrubbed
12 ounces bacon, chopped
8 ounces sliced button mushrooms
1/4 cup brandy
1 tablespoon green peppercorns, drenched in cold water
1 cup cream
salt and pepper
butter, for topping
Potato: Preheat the oven to 375 degrees F. Prick potatoes with a fork and bake until soft, about 1 hour.
Sauce: Saute bacon, add button mushrooms and cook until golden brown. Pour brandy first into a measuring cup (for safety) and then into the pan and carefully ignite with a long match. After the alcohol burns off and the flame has died, stir in the peppercorns. Stir in the cream and heat through, without boiling. Salt and pepper, to taste.
Cut open baked potatoes. Top each with a spoonful of butter, then cover generously with sauce.
bacon recipe courtesy of: Paula Deen, "English Pub Fare," Paula's Home Cooking, Food Network
Sunday, January 23, 2011
2086. CORNMEAL-CRUSTED RAINBOW TROUT with CHEDDAR-BACON SPOON BREAD and BACON-CABERNET VINEGAR-WILTED GREENS
serves four
4 each de-boned rainbow trout fillets
cornmeal mixture for dusting (recipe below)
1 ounce canola oil
Cornmeal mixture: (mix all together)
1 cup cornmeal
1/2 bunch thyme, chopped
1/4 cup corn starch
1 tablespoon paprika
1 tablespoon Old Bay seasoning
1 teaspoon salt
Cheddar-Bacon Spoon bread
1/2 lb. bacon, small dice
2 cups sharp cheddar, grated
6 ounces cornmeal
10 ounces cold water
2 ounces butter
2 each garlic cloves, minced
2 teaspoons salt
1 cup milk
4 each egg yolks
4 each egg whites
Dredge the fish in the cornmeal mixture. Heat the oil in a sauté pan and pan fry the trout until golden brown on each side and cooked through.
Render bacon in a small pan until brown and semi-crunchy. Stir cornmeal into cold water in a sauce pan. Cook over medium heat and bring to a bubbling boil, stirring constantly. When it is thick about 60 seconds, remove from heat. Stir in the cheese, butter, garlic and salt. When the cheese is melted pour in the milk and combine. Stir in egg yolks and bacon bits. Beat egg whites to stiff peaks and fold into the cornmeal mixture in three occasions. Pour mixture into a parchment paper-lined and well-greased pan. Bake for one hour at 325, it is done when you insert a wooden skewer and it comes out clean
Bacon Cabernet Vinegar Wilted Greens
1/2 pound bacon, rendered
1/4 cup red wine vinegar
2 bunches Swiss chard, washed and chopped
salt and pepper to taste
Wilt the Swiss chard in a sauté pan and deglaze with the vinegar and bacon. Add salt and pepper to taste.
bacon recipe courtesy of: California Cafe, Los Gatos & Palo Alto, California/Lone Tree, Colorado
4 each de-boned rainbow trout fillets
cornmeal mixture for dusting (recipe below)
1 ounce canola oil
Cornmeal mixture: (mix all together)
1 cup cornmeal
1/2 bunch thyme, chopped
1/4 cup corn starch
1 tablespoon paprika
1 tablespoon Old Bay seasoning
1 teaspoon salt
Cheddar-Bacon Spoon bread
1/2 lb. bacon, small dice
2 cups sharp cheddar, grated
6 ounces cornmeal
10 ounces cold water
2 ounces butter
2 each garlic cloves, minced
2 teaspoons salt
1 cup milk
4 each egg yolks
4 each egg whites
Dredge the fish in the cornmeal mixture. Heat the oil in a sauté pan and pan fry the trout until golden brown on each side and cooked through.
Render bacon in a small pan until brown and semi-crunchy. Stir cornmeal into cold water in a sauce pan. Cook over medium heat and bring to a bubbling boil, stirring constantly. When it is thick about 60 seconds, remove from heat. Stir in the cheese, butter, garlic and salt. When the cheese is melted pour in the milk and combine. Stir in egg yolks and bacon bits. Beat egg whites to stiff peaks and fold into the cornmeal mixture in three occasions. Pour mixture into a parchment paper-lined and well-greased pan. Bake for one hour at 325, it is done when you insert a wooden skewer and it comes out clean
Bacon Cabernet Vinegar Wilted Greens
1/2 pound bacon, rendered
1/4 cup red wine vinegar
2 bunches Swiss chard, washed and chopped
salt and pepper to taste
Wilt the Swiss chard in a sauté pan and deglaze with the vinegar and bacon. Add salt and pepper to taste.
bacon recipe courtesy of: California Cafe, Los Gatos & Palo Alto, California/Lone Tree, Colorado
Saturday, January 22, 2011
2085. SMOKY RED LENTIL SOUP with BACON and CHEDDAR TOASTS
makes six servings
2 bacon slices, finely chopped
1 cup finely chopped onion (1 large)
2 large carrots, quartered and cut into 1/4-inch dice
1 cup red lentils (7 oz)
1 quart water
3/4 teaspoon salt
1 1/2 teaspoons black pepper
6 (1-inch-thick) baguette slices, cut on a long diagonal
1 tablespoon unsalted butter
1 to 2 teaspoons Dijon mustard
1/4 lb extra-sharp Cheddar, cut into 12 (1/4-inch-thick) slices
Cook bacon in a 4-quart heavy pot over moderate heat, stirring occasionally, until fat is rendered and bacon is golden brown, about 6 minutes. Pour off all but 2 tablespoons fat from pot (if your bacon renders less fat, add enough olive oil to bring total to 2 tablespoons), then add onion and carrots to bacon and cook over moderate heat, stirring frequently, until onion is softened and golden, about 5 minutes. Add lentils and cook, stirring, 1 minute. Add water, stirring and scraping up any brown bits from bottom of pot, then reduce heat to moderately low and simmer, covered, until lentils are very tender, 15 to 25 minutes. Stir in salt and pepper.
Preheat broiler. Arrange baguette slices on a baking sheet or broiler pan and spread top of each slice with butter. Broil slices 6 inches from heat until pale golden, about 1 minute. Spread buttered sides with a thin layer of mustard, then top each toast with 2 slices of cheese and broil until cheese is melted and bubbling, about 1 minute.
Serve soup with Cheddar toasts.
bacon recipe courtesy of: Gourmet, March 2006
2 bacon slices, finely chopped
1 cup finely chopped onion (1 large)
2 large carrots, quartered and cut into 1/4-inch dice
1 cup red lentils (7 oz)
1 quart water
3/4 teaspoon salt
1 1/2 teaspoons black pepper
6 (1-inch-thick) baguette slices, cut on a long diagonal
1 tablespoon unsalted butter
1 to 2 teaspoons Dijon mustard
1/4 lb extra-sharp Cheddar, cut into 12 (1/4-inch-thick) slices
Cook bacon in a 4-quart heavy pot over moderate heat, stirring occasionally, until fat is rendered and bacon is golden brown, about 6 minutes. Pour off all but 2 tablespoons fat from pot (if your bacon renders less fat, add enough olive oil to bring total to 2 tablespoons), then add onion and carrots to bacon and cook over moderate heat, stirring frequently, until onion is softened and golden, about 5 minutes. Add lentils and cook, stirring, 1 minute. Add water, stirring and scraping up any brown bits from bottom of pot, then reduce heat to moderately low and simmer, covered, until lentils are very tender, 15 to 25 minutes. Stir in salt and pepper.
Preheat broiler. Arrange baguette slices on a baking sheet or broiler pan and spread top of each slice with butter. Broil slices 6 inches from heat until pale golden, about 1 minute. Spread buttered sides with a thin layer of mustard, then top each toast with 2 slices of cheese and broil until cheese is melted and bubbling, about 1 minute.
Serve soup with Cheddar toasts.
bacon recipe courtesy of: Gourmet, March 2006
Friday, January 21, 2011
2084. PIG'S LIVER CREME CARAMEL with ROASTED GRAPES and CRISPY BACON
yields eight servings
CARAMEL:
75 grams sugar
50 grams maple syrup
15 grams cabernet sauvignon vinegar
Place the sugar into a pot and bring it to a light caramel. Remove from the heat and add the maple syrup and vinegar. While still warm, lightly brush the insides of ramekins with the caramel mixture.
PIG LIVER MOUSSE:
100 grams cream
50 grams milk
3 grams kombu seaweed
1/2 tablespoon soy sauce
1/4 teaspoon curry spice
1/4 teaspoon Chinese Five-spice powder
1 grams dried shiitake mushroom
40 grams pig liver
1 egg
In a food processor puree the livers. Add eggs and pulse to combine. (Do not run at high speed or it will get frothy). Over medium heat combine cream, milk, kombu, dried shiitakes, soy sauce, and spices and bring mixture to a boil. Remove from heat. Combine the egg/liver puree with the cream mixture and pass through a fine chinoise. Pour the custard into caramel lined ramekins. Place the ramekins into a bain marie, cover with foil, and bake at 325 degrees for about 10-12 minutes (the middle should be wobbly). Remove from the bain marie and allow to come to room temperature.
ROASTED CALIFORNIA GRAPES:
75 grams California seedless red grapes
8 grams extra virgin olive oil
pinch of Maldon salt
1 bay leaf
1 cinnamon stick
1 inch piece of rosemary
a few grinds pepper
8 grams cabernet sauvignon vinegar
8 grams maple syrup
Place grapes, olive oil, cinnamon, bay leaf, rosemary, salt and pepper in a saute pan and place over medium-high heat. Cook, stirring occasionally, until the grapes brown and blister. Add the vinegar and the maple syrup and remove from the heat. Allow to cool to room temperature.
To Serve:
a few sprigs of watercress
truffle oil
pancetta - fried until crispy
brioche - sliced and toasted
To unmold the creme caramels, give them a little jiggle back and forth to loosen them within the ramekin. Place a plate over the top of the ramekin and flip it over, allowing the creme caramel to fall onto the plate. Add a little bit of flourish (and herbaceous goodness) with a few watercress sprigs and drizzle with truffle oil, and spoon some grapes around the mousse. Place a crispy piece of bacon next to the creme caramel and serve with toasted bread.
bacon recipe courtesy of: Brad Farmerie, Executive Chef of Public, 210 Elizabeth Street, New York, New York 10012
CARAMEL:
75 grams sugar
50 grams maple syrup
15 grams cabernet sauvignon vinegar
Place the sugar into a pot and bring it to a light caramel. Remove from the heat and add the maple syrup and vinegar. While still warm, lightly brush the insides of ramekins with the caramel mixture.
PIG LIVER MOUSSE:
100 grams cream
50 grams milk
3 grams kombu seaweed
1/2 tablespoon soy sauce
1/4 teaspoon curry spice
1/4 teaspoon Chinese Five-spice powder
1 grams dried shiitake mushroom
40 grams pig liver
1 egg
In a food processor puree the livers. Add eggs and pulse to combine. (Do not run at high speed or it will get frothy). Over medium heat combine cream, milk, kombu, dried shiitakes, soy sauce, and spices and bring mixture to a boil. Remove from heat. Combine the egg/liver puree with the cream mixture and pass through a fine chinoise. Pour the custard into caramel lined ramekins. Place the ramekins into a bain marie, cover with foil, and bake at 325 degrees for about 10-12 minutes (the middle should be wobbly). Remove from the bain marie and allow to come to room temperature.
ROASTED CALIFORNIA GRAPES:
75 grams California seedless red grapes
8 grams extra virgin olive oil
pinch of Maldon salt
1 bay leaf
1 cinnamon stick
1 inch piece of rosemary
a few grinds pepper
8 grams cabernet sauvignon vinegar
8 grams maple syrup
Place grapes, olive oil, cinnamon, bay leaf, rosemary, salt and pepper in a saute pan and place over medium-high heat. Cook, stirring occasionally, until the grapes brown and blister. Add the vinegar and the maple syrup and remove from the heat. Allow to cool to room temperature.
To Serve:
a few sprigs of watercress
truffle oil
pancetta - fried until crispy
brioche - sliced and toasted
To unmold the creme caramels, give them a little jiggle back and forth to loosen them within the ramekin. Place a plate over the top of the ramekin and flip it over, allowing the creme caramel to fall onto the plate. Add a little bit of flourish (and herbaceous goodness) with a few watercress sprigs and drizzle with truffle oil, and spoon some grapes around the mousse. Place a crispy piece of bacon next to the creme caramel and serve with toasted bread.
bacon recipe courtesy of: Brad Farmerie, Executive Chef of Public, 210 Elizabeth Street, New York, New York 10012
Thursday, January 20, 2011
2083. BACON SATAY with PEANUT DIPPING SAUCE
yields 60 pieces
1 pound of thick cut bacon
1½ cups of peanut sauce
1 can of coconut milk
1 teaspoon of sugar, to taste
cooking spray
Prepare the pan(s): Wrap a sheet pan with aluminum foil. Take a cooling rack that fits just inside the sheet pan and spray it with cooking spray and place on top of the sheet pan, or cookie sheet with sides. This is the ideal and easiest way to make this with the least mess and clean up. Especially if you’re making multiple batches. If you don’t have the cooling racks, at least wrap the sheet pan in foil. Note: You cannot make this on a flat cookie sheet.
Prepare the peanut sauce: Empty one can of coconut milk into a saucepan and add ½ cup of the peanut sauce and the sugar. Stir over medium high heat for about 15-20 minutes until sauce starts to boil and thicken. The sauce can burn easily, especially on the bottom, so keep a careful eye on it. It will thicken more upon cooling. It should be the consistency of a thick cream sauce.
Preheat oven to 375°F. Place 1 cup of the peanut sauce in shallow dish. Add strips of Bacon to dish and press mix against bacon and turn to coat completely on both sides. Transfer bacon strips to prepared pan. Bake bacon until cooked about 20-25 minutes. Keep an eye on it to make sure the coating doesn’t burn, it can happen very quickly. I will usually rotate the pan at least once to make sure everything cooks evenly. Transfer to separate rack and cool. Can be prepared 4 hours ahead. Cut cooked bacon into 2” pieces and thread onto skewers. Serve on tray with warmed peanut sauce.
bacon recipe courtesy of: Chef Amy Jurist, "Entertaining with Bacon!" demo, Surfas Los Angeles, 8777 West Washington Boulevard, Culver City, California 90232, October 11, 2009
1 pound of thick cut bacon
1½ cups of peanut sauce
1 can of coconut milk
1 teaspoon of sugar, to taste
cooking spray
Prepare the pan(s): Wrap a sheet pan with aluminum foil. Take a cooling rack that fits just inside the sheet pan and spray it with cooking spray and place on top of the sheet pan, or cookie sheet with sides. This is the ideal and easiest way to make this with the least mess and clean up. Especially if you’re making multiple batches. If you don’t have the cooling racks, at least wrap the sheet pan in foil. Note: You cannot make this on a flat cookie sheet.
Prepare the peanut sauce: Empty one can of coconut milk into a saucepan and add ½ cup of the peanut sauce and the sugar. Stir over medium high heat for about 15-20 minutes until sauce starts to boil and thicken. The sauce can burn easily, especially on the bottom, so keep a careful eye on it. It will thicken more upon cooling. It should be the consistency of a thick cream sauce.
Preheat oven to 375°F. Place 1 cup of the peanut sauce in shallow dish. Add strips of Bacon to dish and press mix against bacon and turn to coat completely on both sides. Transfer bacon strips to prepared pan. Bake bacon until cooked about 20-25 minutes. Keep an eye on it to make sure the coating doesn’t burn, it can happen very quickly. I will usually rotate the pan at least once to make sure everything cooks evenly. Transfer to separate rack and cool. Can be prepared 4 hours ahead. Cut cooked bacon into 2” pieces and thread onto skewers. Serve on tray with warmed peanut sauce.
bacon recipe courtesy of: Chef Amy Jurist, "Entertaining with Bacon!" demo, Surfas Los Angeles, 8777 West Washington Boulevard, Culver City, California 90232, October 11, 2009
Wednesday, January 19, 2011
2082. POTATO NAPA CABBAGE, APPLEWOOD BACON, MUSHROOM and LEEK CASSEROLE
yields six servings
3 medium potatoes, peeled, washed and very thinly sliced
2 cups leeks, julienned
3 cups Napa cabbage, julienned
1/2 cup applewood bacon, diced
2 cups sauteed assorted sliced mushrooms
1 teaspoon garlic, chopped
1/2 stick of butter, melted
salt to taste
black pepper to taste
Preheat oven to 375 degrees F. Heat a large sauté pan and add the bacon, once the fat starts rendering out, add the leeks, garlic and Napa cabbage. Saute for 3 minutes; add the mushrooms. Season this mixture to taste, set aside. Place this mixture on a 9x12-inch baking pan and layer the potatoes evenly to cover the mixture completely. Melt the butter and drizzle over the potatoes; season again to taste. Place in the oven until the potatoes brown well, remove and let cool at room temperature. With a ring cutter, cut 1-1/2-inch circles, chop the excess; divide equally among half the rings. Place a ring from the uncovered half on top of the covered ones and reheat at 375 degrees F; serve immediately.
bacon recipe courtesy of: Tim Creehan, Beach Walk Restaurant, Crystal Beach, 2700 Scenic Highway 98 East, Destin, Florida | Idaho Potato Commission, 661 South Rivershore Lane, Suite 230, Eagle, Idaho 83616
3 medium potatoes, peeled, washed and very thinly sliced
2 cups leeks, julienned
3 cups Napa cabbage, julienned
1/2 cup applewood bacon, diced
2 cups sauteed assorted sliced mushrooms
1 teaspoon garlic, chopped
1/2 stick of butter, melted
salt to taste
black pepper to taste
Preheat oven to 375 degrees F. Heat a large sauté pan and add the bacon, once the fat starts rendering out, add the leeks, garlic and Napa cabbage. Saute for 3 minutes; add the mushrooms. Season this mixture to taste, set aside. Place this mixture on a 9x12-inch baking pan and layer the potatoes evenly to cover the mixture completely. Melt the butter and drizzle over the potatoes; season again to taste. Place in the oven until the potatoes brown well, remove and let cool at room temperature. With a ring cutter, cut 1-1/2-inch circles, chop the excess; divide equally among half the rings. Place a ring from the uncovered half on top of the covered ones and reheat at 375 degrees F; serve immediately.
bacon recipe courtesy of: Tim Creehan, Beach Walk Restaurant, Crystal Beach, 2700 Scenic Highway 98 East, Destin, Florida | Idaho Potato Commission, 661 South Rivershore Lane, Suite 230, Eagle, Idaho 83616
Tuesday, January 18, 2011
2081. PUMPKIN, MUSHROOM and BACON ORZO
serves two
1 cup orzo
1/2 cup chopped bacon
1 onion, diced
1 basket mushrooms, quartered
salt and pepper, to taste
1 tablespoon champagne or white wine vinegar
1 cup chicken broth
1/2 cup pureed pumpkin
2 tablespoons minced herbs (rosemary, sage, thyme, etc.)
1 tablespoon butter
shaved parmesan cheese, as needed to garnish
Bring a medium pot of salted water to a boil. Cook the orzo until about halfway done, about 4 minutes. Drain and set aside. In a large skillet, cook the bacon over medium heat. Cook until crisp. Remove from pan and reserve. Add the onions to the rendered bacon fat and saute until tender, about 4-5 minutes. Add the mushrooms and continue to saute until tender. Season the vegetables generously with salt and pepper. Deglaze the pan with the vinegar. Add the broth and pumpkin, and bring to a simmer. Stir in the orzo and continue to simmer until the liquid has mostly evaporated and the orzo is completely tender, about 6-8 minutes. Stir in the herbs and butter. Adjust seasoning if needed, and serve garnished with parmesan cheese.
bacon recipe courtesy of: Erin, The Apartment Kitchen, October 13, 2010
1 cup orzo
1/2 cup chopped bacon
1 onion, diced
1 basket mushrooms, quartered
salt and pepper, to taste
1 tablespoon champagne or white wine vinegar
1 cup chicken broth
1/2 cup pureed pumpkin
2 tablespoons minced herbs (rosemary, sage, thyme, etc.)
1 tablespoon butter
shaved parmesan cheese, as needed to garnish
Bring a medium pot of salted water to a boil. Cook the orzo until about halfway done, about 4 minutes. Drain and set aside. In a large skillet, cook the bacon over medium heat. Cook until crisp. Remove from pan and reserve. Add the onions to the rendered bacon fat and saute until tender, about 4-5 minutes. Add the mushrooms and continue to saute until tender. Season the vegetables generously with salt and pepper. Deglaze the pan with the vinegar. Add the broth and pumpkin, and bring to a simmer. Stir in the orzo and continue to simmer until the liquid has mostly evaporated and the orzo is completely tender, about 6-8 minutes. Stir in the herbs and butter. Adjust seasoning if needed, and serve garnished with parmesan cheese.
bacon recipe courtesy of: Erin, The Apartment Kitchen, October 13, 2010
Monday, January 17, 2011
2080. PAN-ROASTED OCEAN SCALLOPS with BACON, KALAMANSI and SAKE
serves one
4 large sea scallops
1 teaspoon canola oil
salt and pepper to taste
1 teaspoon bacon lardons
1 tablespoon kalamansi (may substitute with lemon or lime)
1 tablespoon sake (may subtitute with white wine or omit)
1 teaspoon unsalted butter
seasonal greens, sauteed, for accompaniment
Heat and lightly oil pan. Saute bacon until brown. Season scallops to taste. Sear scallops evenly on both sides (approximately 4-5 minutes). Remove scallops from pan and deglaze pan with kalamansi and sake. Finish sauce with butter. Serve over sauteed greens.
bacon recipe courtesy of: New Asian Cuisine: Fabulous Recipes by Celebrity Chefs by Wendy Chan and Grace Niwa. International Food, Wine & Travel Writers Association, 2006
4 large sea scallops
1 teaspoon canola oil
salt and pepper to taste
1 teaspoon bacon lardons
1 tablespoon kalamansi (may substitute with lemon or lime)
1 tablespoon sake (may subtitute with white wine or omit)
1 teaspoon unsalted butter
seasonal greens, sauteed, for accompaniment
Heat and lightly oil pan. Saute bacon until brown. Season scallops to taste. Sear scallops evenly on both sides (approximately 4-5 minutes). Remove scallops from pan and deglaze pan with kalamansi and sake. Finish sauce with butter. Serve over sauteed greens.
bacon recipe courtesy of: New Asian Cuisine: Fabulous Recipes by Celebrity Chefs by Wendy Chan and Grace Niwa. International Food, Wine & Travel Writers Association, 2006
Sunday, January 16, 2011
2079. BACON-FRIED CHICKEN with GRAVY
serves four
8 strips bacon
3⁄4 cup flour
1 3–4- lb. chicken, cut into 8–10 pieces, rinsed and patted dry with paper towels
Salt and freshly ground black pepper
1–2 tablespooons bacon grease
1 1⁄2 cups light cream
2 tablespooons brandy
1–2 dashes Tabasco
Preheat oven to 200°. Lay strips of bacon in a large cast-iron or other heavy skillet and cook on the stovetop over medium heat, turning often, until browned and crisp, 12–15 minutes. Meanwhile, put 3 tbsp. of the flour into a small bowl and set aside. Put remaining flour into a wide dish, dredge chicken in the flour, shaking off excess, and set aside.
Transfer bacon to paper towels to let drain, then put on a plate and keep warm in oven. Pour grease from skillet into a heatproof bowl and wipe out browned bits from bottom of skillet. Return grease to skillet, straining out any sediment, and heat over medium-high heat until hot. Add chicken legs and thighs, skin side down, to skillet, season to taste with salt and pepper, and fry, turning occasionally, until well browned all over, about 15 minutes. Transfer chicken to a plate as done. Repeat with chicken breasts and wings. Return chicken and any accumulated juices to skillet, reduce heat to medium, and continue to cook until chicken is cooked through, 15–20 minutes more. Put chicken on a heatproof platter as done and keep warm in oven.
Measure rendered fats from skillet; add additional bacon grease or pour off excess fat to yield 3 tbsp. Return fat to skillet and heat over medium heat until hot. Whisk in reserved flour and cook for 3 minutes. Gradually whisk in cream and cook, whisking constantly, until thickened, about 30 seconds. Add brandy and Tabasco to gravy, season to taste with salt and pepper, and cook, stirring 15–30 seconds more. Serve chicken and bacon together with gravy on the side.
bacon recipe courtesy of: James Beard's American Cookery by James Beard. Little, Brown and Company, 1972 | Saveur, Issue #82
8 strips bacon
3⁄4 cup flour
1 3–4- lb. chicken, cut into 8–10 pieces, rinsed and patted dry with paper towels
Salt and freshly ground black pepper
1–2 tablespooons bacon grease
1 1⁄2 cups light cream
2 tablespooons brandy
1–2 dashes Tabasco
Preheat oven to 200°. Lay strips of bacon in a large cast-iron or other heavy skillet and cook on the stovetop over medium heat, turning often, until browned and crisp, 12–15 minutes. Meanwhile, put 3 tbsp. of the flour into a small bowl and set aside. Put remaining flour into a wide dish, dredge chicken in the flour, shaking off excess, and set aside.
Transfer bacon to paper towels to let drain, then put on a plate and keep warm in oven. Pour grease from skillet into a heatproof bowl and wipe out browned bits from bottom of skillet. Return grease to skillet, straining out any sediment, and heat over medium-high heat until hot. Add chicken legs and thighs, skin side down, to skillet, season to taste with salt and pepper, and fry, turning occasionally, until well browned all over, about 15 minutes. Transfer chicken to a plate as done. Repeat with chicken breasts and wings. Return chicken and any accumulated juices to skillet, reduce heat to medium, and continue to cook until chicken is cooked through, 15–20 minutes more. Put chicken on a heatproof platter as done and keep warm in oven.
Measure rendered fats from skillet; add additional bacon grease or pour off excess fat to yield 3 tbsp. Return fat to skillet and heat over medium heat until hot. Whisk in reserved flour and cook for 3 minutes. Gradually whisk in cream and cook, whisking constantly, until thickened, about 30 seconds. Add brandy and Tabasco to gravy, season to taste with salt and pepper, and cook, stirring 15–30 seconds more. Serve chicken and bacon together with gravy on the side.
bacon recipe courtesy of: James Beard's American Cookery by James Beard. Little, Brown and Company, 1972 | Saveur, Issue #82
Saturday, January 15, 2011
2078. OYSTER, BACON and SWISS CHARD GRATIN
makes eight servings
3 slices thick-cut bacon, chopped
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons butter
2 bunches Swiss chard, chopped
2 cups heavy cream
1/8 teaspoon nutmeg
18 oysters, chopped
1 cup grated parmesan cheese
salt and pepper
2/3 cup bread crumbs
Preheat the oven to 400°. In a large skillet, cook the bacon over medium heat until crisp. Add the onion, garlic and butter and cook until the onion is softened, about 5 minutes. Add the Swiss chard and cook until wilted, 3 minutes. Transfer to a colander and squeeze out any excess liquid. Reserve the skillet. Add the cream and nutmeg to the skillet and boil until reduced by half, about 5 minutes. Let cool. Stir the chard mixture into the cream. Add the oysters and 1/2 cup parmesan; season with salt and pepper. Spoon the mixture into a greased 3-quart baking dish. In a small bowl, combine the remaining 1/2 cup parmesan and the bread crumbs; sprinkle over the gratin. Bake until golden and bubbling around the edges, 10 to 15 minutes. Serve warm.
bacon recipe courtesy of: Allison Vines and Slade Rushing, Everyday with Rachael Ray, February 2008
3 slices thick-cut bacon, chopped
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons butter
2 bunches Swiss chard, chopped
2 cups heavy cream
1/8 teaspoon nutmeg
18 oysters, chopped
1 cup grated parmesan cheese
salt and pepper
2/3 cup bread crumbs
Preheat the oven to 400°. In a large skillet, cook the bacon over medium heat until crisp. Add the onion, garlic and butter and cook until the onion is softened, about 5 minutes. Add the Swiss chard and cook until wilted, 3 minutes. Transfer to a colander and squeeze out any excess liquid. Reserve the skillet. Add the cream and nutmeg to the skillet and boil until reduced by half, about 5 minutes. Let cool. Stir the chard mixture into the cream. Add the oysters and 1/2 cup parmesan; season with salt and pepper. Spoon the mixture into a greased 3-quart baking dish. In a small bowl, combine the remaining 1/2 cup parmesan and the bread crumbs; sprinkle over the gratin. Bake until golden and bubbling around the edges, 10 to 15 minutes. Serve warm.
bacon recipe courtesy of: Allison Vines and Slade Rushing, Everyday with Rachael Ray, February 2008
Friday, January 14, 2011
2077. SUN-DRIED TOMATO and BACON BRUSCHETTA
makes twenty four
24 slices (1/2-inch-thick) baguette-style French bread (from 10-ounce loaf)
1/2 cup julienne-cut sun-dried tomatoes packed in oil
1/2 cup chopped cooked bacon
3/4 cup finely shredded Fontina cheese (2 ounces)
1/4 cup finely chopped fresh parsley
Heat oven to 400°. Place bread slices in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Place tomatoes in strainer over small bowl; press tomatoes to drain oil into bowl (2 to 3 tablespoons oil is needed). Brush oil on bread. Bake 5 to 7 minutes or until crisp. Top bread slices with tomatoes, bacon and cheese. Bake about 5 minutes or until cheese is melted. Sprinkle with parsley. Serve warm.
bacon recipe courtesy of: Betty Crocker, General Mills, Inc., PO Box 9452, Minneapolis, Minnesota 55440
24 slices (1/2-inch-thick) baguette-style French bread (from 10-ounce loaf)
1/2 cup julienne-cut sun-dried tomatoes packed in oil
1/2 cup chopped cooked bacon
3/4 cup finely shredded Fontina cheese (2 ounces)
1/4 cup finely chopped fresh parsley
Heat oven to 400°. Place bread slices in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Place tomatoes in strainer over small bowl; press tomatoes to drain oil into bowl (2 to 3 tablespoons oil is needed). Brush oil on bread. Bake 5 to 7 minutes or until crisp. Top bread slices with tomatoes, bacon and cheese. Bake about 5 minutes or until cheese is melted. Sprinkle with parsley. Serve warm.
bacon recipe courtesy of: Betty Crocker, General Mills, Inc., PO Box 9452, Minneapolis, Minnesota 55440
Thursday, January 13, 2011
2076. LAMB and BACON SKEWERS with PETIT POIS A LA FRANCAISE
1 lamb backstrap, cut into cubes
2 rashers bacon
extra virgin olive oil
1 sprig rosemary, leaves removed
petit pois a la francaise
40 grams butter
1 white onion, finely chopped
4 cos lettuce leaves, shredded
1 cup frozen peas
1/3 cup white wine
olive oil
Thread the lamb and bacon on two skewers, threading the bacon in a concertina fashion. Place on a plate drizzle with oil and sprinkle rosemary.
For petit pois a la francaise, heat a medium saucepan over low heat, add butter, onion, lettuce and peas and cook for a 3-4 minutes or until ingredients start to soften. Add white wine and simmer until reduced by half. Cook a further 5 minutes until sauce thickens slightly.
Heat a char-grill pan over medium-high heat, brush skewers with oil and cook for 3 minutes on each side or until lamb is cooked to your liking.
Spoon petit pois a la francaise on a serving plate and top with lamb and bacon skewers. Serve.
bacon recipe courtesy of: Jared Ingersoll, Ready Steady Cook, Ten, April 29, 2008
2 rashers bacon
extra virgin olive oil
1 sprig rosemary, leaves removed
petit pois a la francaise
40 grams butter
1 white onion, finely chopped
4 cos lettuce leaves, shredded
1 cup frozen peas
1/3 cup white wine
olive oil
Thread the lamb and bacon on two skewers, threading the bacon in a concertina fashion. Place on a plate drizzle with oil and sprinkle rosemary.
For petit pois a la francaise, heat a medium saucepan over low heat, add butter, onion, lettuce and peas and cook for a 3-4 minutes or until ingredients start to soften. Add white wine and simmer until reduced by half. Cook a further 5 minutes until sauce thickens slightly.
Heat a char-grill pan over medium-high heat, brush skewers with oil and cook for 3 minutes on each side or until lamb is cooked to your liking.
Spoon petit pois a la francaise on a serving plate and top with lamb and bacon skewers. Serve.
bacon recipe courtesy of: Jared Ingersoll, Ready Steady Cook, Ten, April 29, 2008
Wednesday, January 12, 2011
2075. SHRIMP, BACON SWEET PEA PUREE, FETA and POMEGRANATE TOSTADAS
makes two tostadas
1 1/2 thick-slices bacon, fat rendered off, crumbled or sliced
1 1/2 tbsp canola oil
8 shrimp, peeled and deveined
1/4 teaspoon granulated garlic
fresh pomegranate seeds
crumbled feta cheese
2 fried corn tortillas
fresh dill (optional garnish)
kosher salt and freshly cracked black pepper
Sweet Pea Puree:
1 teaspoon canola oil
1/2 yellow onion, diced
1 clove garlic, minced
1 cup frozen sweet peas
juice from 1/2 lemon
1/4 - 1/3 cup milk
kosher salt and freshly cracked black pepper
Make the sweet pea puree. Add canola oil to a small saute pan over medium heat. Once pan and oil are hot, add the onion. Sweat the onion over medium heat until soften, stirring occasionally, about 5 minutes. Add garlic to the pan. Cook for another minute. Add frozen peas to the pan. Raise heat to medium-high. Cook an additional 4-7 minutes or until peas have been heated through, stirring occasionally. Transfer mixture to a blender or food processor. Add 1/4 cup milk then blend until smooth. If necessary add more milk to achieve a moist, smooth puree. Season to taste with kosher salt and freshly cracked black pepper.
Add 1 1/2 tbsp canola oil to a medium-sized saute pan over med-high to high heat. Season all sides of shrimp with granulated garlic, kosher salt and freshly cracked black pepper. Once the pan is hot, just BEFORE the oil begins to smoke. add the shrimp to the pan in a single layer. Sear the shrimp for 1 1/2 minutes per side (3 minutes total) until just cooked through. Shrimp will be completely white and not longer translucent when fully cooked. Remove from heat a begin assembling tostadas.
To assemble, take one fried corn tortilla and spread a layer of pea puree over it. Gently layer shrimp, feta, bacon, pomegranate and dill over the pea puree. Repeat with second tortilla. Serve immediately.
bacon recipe courtesy of: Amanda Simpson, FoodPornDaily
1 1/2 thick-slices bacon, fat rendered off, crumbled or sliced
1 1/2 tbsp canola oil
8 shrimp, peeled and deveined
1/4 teaspoon granulated garlic
fresh pomegranate seeds
crumbled feta cheese
2 fried corn tortillas
fresh dill (optional garnish)
kosher salt and freshly cracked black pepper
Sweet Pea Puree:
1 teaspoon canola oil
1/2 yellow onion, diced
1 clove garlic, minced
1 cup frozen sweet peas
juice from 1/2 lemon
1/4 - 1/3 cup milk
kosher salt and freshly cracked black pepper
Make the sweet pea puree. Add canola oil to a small saute pan over medium heat. Once pan and oil are hot, add the onion. Sweat the onion over medium heat until soften, stirring occasionally, about 5 minutes. Add garlic to the pan. Cook for another minute. Add frozen peas to the pan. Raise heat to medium-high. Cook an additional 4-7 minutes or until peas have been heated through, stirring occasionally. Transfer mixture to a blender or food processor. Add 1/4 cup milk then blend until smooth. If necessary add more milk to achieve a moist, smooth puree. Season to taste with kosher salt and freshly cracked black pepper.
Add 1 1/2 tbsp canola oil to a medium-sized saute pan over med-high to high heat. Season all sides of shrimp with granulated garlic, kosher salt and freshly cracked black pepper. Once the pan is hot, just BEFORE the oil begins to smoke. add the shrimp to the pan in a single layer. Sear the shrimp for 1 1/2 minutes per side (3 minutes total) until just cooked through. Shrimp will be completely white and not longer translucent when fully cooked. Remove from heat a begin assembling tostadas.
To assemble, take one fried corn tortilla and spread a layer of pea puree over it. Gently layer shrimp, feta, bacon, pomegranate and dill over the pea puree. Repeat with second tortilla. Serve immediately.
bacon recipe courtesy of: Amanda Simpson, FoodPornDaily
Tuesday, January 11, 2011
2074. SOLE poached in CIDER SAUCE with PARSLEY and BACON CRUMBS and CAVOLO NERO
serves two
For the parsley bacon crumbs
3 rashers treacle-cured bacon
small handful parsley, leaves and tender stems only
handful stale breadcrumbs
For the cavolo nero
5oz cavolo nero (Italian kale), thickly shredded
1 tablespoon olive oil
knob of butter
1 garlic clove, finely diced
For the sole
about 10 live mussels, cleaned and debearded
10fl oz good quality dry cider
2 tablespoons olive oil
1 banana shallot, finely diced
1 fresh bay leaf
2 sprigs fresh thyme
2 fillets sole
3½fl oz fish stock
about 5 tablespoons double cream
salt and freshly ground black pepper
For the parsley bacon crumbs, fry or grill the bacon until really crisp then drain on kitchen paper. Place in a food processor along with the parsley and breadcrumbs and pulse until you have a crumbly consistency. Set aside.
For the cavolo nero, blanch the cavolo nero in a pan of salted water for 3-4 minutes, or until just tender. Drain thoroughly and pat dry with kitchen paper or a clean tea towel.
Heat the oil and butter in a frying pan over a medium-high heat and fry the garlic for one minute until fragrant then add the cavolo nero and fry for 3-4 minutes. Keep warm.
For the mussels, if any of the mussels are open, tap them lightly on a hard surface. If they don't close, discard them.
Place the mussels in a pan with a splash of the cider, cover the pan and steam over a high heat for about 3-4 minutes, or until the mussels have opened. Discard any mussels that haven't opened. Remove the meat from the shells and set aside. Discard the shells.
Heat the olive oil in a wide pan over a medium heat and fry the shallots with the bay leaf and thyme for a minute or two. Lay the fish on top of the shallots and pour in enough of the cider and fish stock to just cover the fish (you may not need all of it). Simmer for about three minutes until the fish is opaque and cooked. Carefully remove the fish from the pan and set aside on a warm plate.
Increase the heat to high and boil the liquid for 3-4 minutes until reduce in volume by half. Remove the bay leaf and thyme then stir in the cream and season to taste with salt and freshly ground black pepper. Stir the mussels into the sauce then place the fish on top again and cook for a minute or two until heated through.
To serve, place the cavolo nero onto serving plates and top with the sole. Spoon over the sauce and sprinkle with the bacon parsley crumbs.
bacon recipe courtesy of: The Hairy Bikers, The Hairy Bikers' Cook Off, BBC-Food
For the parsley bacon crumbs
3 rashers treacle-cured bacon
small handful parsley, leaves and tender stems only
handful stale breadcrumbs
For the cavolo nero
5oz cavolo nero (Italian kale), thickly shredded
1 tablespoon olive oil
knob of butter
1 garlic clove, finely diced
For the sole
about 10 live mussels, cleaned and debearded
10fl oz good quality dry cider
2 tablespoons olive oil
1 banana shallot, finely diced
1 fresh bay leaf
2 sprigs fresh thyme
2 fillets sole
3½fl oz fish stock
about 5 tablespoons double cream
salt and freshly ground black pepper
For the parsley bacon crumbs, fry or grill the bacon until really crisp then drain on kitchen paper. Place in a food processor along with the parsley and breadcrumbs and pulse until you have a crumbly consistency. Set aside.
For the cavolo nero, blanch the cavolo nero in a pan of salted water for 3-4 minutes, or until just tender. Drain thoroughly and pat dry with kitchen paper or a clean tea towel.
Heat the oil and butter in a frying pan over a medium-high heat and fry the garlic for one minute until fragrant then add the cavolo nero and fry for 3-4 minutes. Keep warm.
For the mussels, if any of the mussels are open, tap them lightly on a hard surface. If they don't close, discard them.
Place the mussels in a pan with a splash of the cider, cover the pan and steam over a high heat for about 3-4 minutes, or until the mussels have opened. Discard any mussels that haven't opened. Remove the meat from the shells and set aside. Discard the shells.
Heat the olive oil in a wide pan over a medium heat and fry the shallots with the bay leaf and thyme for a minute or two. Lay the fish on top of the shallots and pour in enough of the cider and fish stock to just cover the fish (you may not need all of it). Simmer for about three minutes until the fish is opaque and cooked. Carefully remove the fish from the pan and set aside on a warm plate.
Increase the heat to high and boil the liquid for 3-4 minutes until reduce in volume by half. Remove the bay leaf and thyme then stir in the cream and season to taste with salt and freshly ground black pepper. Stir the mussels into the sauce then place the fish on top again and cook for a minute or two until heated through.
To serve, place the cavolo nero onto serving plates and top with the sole. Spoon over the sauce and sprinkle with the bacon parsley crumbs.
bacon recipe courtesy of: The Hairy Bikers, The Hairy Bikers' Cook Off, BBC-Food
Monday, January 10, 2011
2073. LEMONY-BACON FARFALLE with SPINACH or SWISS CHARD
1 box of farfalle
splash of olive oil
½ package of bacon, diced
1 red or yellow onion, sliced into ringlets
3-4 cloves of garlic, finely chopped
1 tub of mushrooms, sliced
1-2 bags of spinach or 1 bunch of swiss chard, green parts, cut into ribbons
pine nuts, toasted, as many or as few as you like
juice of one lemon
Parmigiano-Reggiano cheese
Cut the lemon in half. Start pasta water. While the water is heating, toast pine nuts in a small pan and set aside. Splash the olive oil, barely enough to coat the bottom of the pan. Cook the bacon until very crispy. Take out of pan and drain on paper towels. If there is a lot of grease left in the pan, drain off so that there is still a thin coating on the bottom. Cook onions well, till almost caramelized. At about the time the onion is cooking, the pasta water will boil. Add pasta and cook to al dente, around 9 minute, or according to the directions on the box. Meanwhile, add garlic and mushrooms. When the liquid from the mushrooms comes out, add the spinach or chard and let it wilt. Squeeze half of the lemon over this mixture and toss lightly. Drain pasta and put on a large plate. Squeeze the juice of half a lemon on the pasta and toss gently. Toss together the vegetables and pasta. Add bacon, toasted pine nuts and Parmesano-Reggiano cheese and toss once more.
bacon recipe courtesy of: feeding my ohana
splash of olive oil
½ package of bacon, diced
1 red or yellow onion, sliced into ringlets
3-4 cloves of garlic, finely chopped
1 tub of mushrooms, sliced
1-2 bags of spinach or 1 bunch of swiss chard, green parts, cut into ribbons
pine nuts, toasted, as many or as few as you like
juice of one lemon
Parmigiano-Reggiano cheese
Cut the lemon in half. Start pasta water. While the water is heating, toast pine nuts in a small pan and set aside. Splash the olive oil, barely enough to coat the bottom of the pan. Cook the bacon until very crispy. Take out of pan and drain on paper towels. If there is a lot of grease left in the pan, drain off so that there is still a thin coating on the bottom. Cook onions well, till almost caramelized. At about the time the onion is cooking, the pasta water will boil. Add pasta and cook to al dente, around 9 minute, or according to the directions on the box. Meanwhile, add garlic and mushrooms. When the liquid from the mushrooms comes out, add the spinach or chard and let it wilt. Squeeze half of the lemon over this mixture and toss lightly. Drain pasta and put on a large plate. Squeeze the juice of half a lemon on the pasta and toss gently. Toss together the vegetables and pasta. Add bacon, toasted pine nuts and Parmesano-Reggiano cheese and toss once more.
bacon recipe courtesy of: feeding my ohana
Sunday, January 09, 2011
2072. BACON and HABANERO INFUSED VODKA
makes 1 liter
6 strips of bacon
3 habanero chili peppers
2 serrano chile peppers
1 liter good quality vodka
Add strips of bacon to a dry, cold, large skillet. Warm the skillet over low heat. Cook bacon until crispy, flipping the bacon several times throughout the process. Transfer cooked bacon to a paper towel lined plate and set aside to cool.
Remove the stems from each chili pepper and slice in half lengthwise. Add peppers (with seeds) to a large, airtight jar. Once cooled, add bacon to the same jar. Fill the jar with vodka to cover the bacon and peppers. Seal the jar and let steep for 7 days in the refrigerator. (see note)
After 7 days, strain the vodka through a cheese cloth lined fine mesh basket strainer into a clean jar or bottle. If you see any major particles floating in the vodka, strain a second time. Discard the bacon and peppers. Store in the refrigerator.
NOTE: Letting the vodka steep with the chili peppers for 7 days will result in an extremely spicy infusion. If you have a low heat tolerance, steep for a shorter period of time. You can start tasting half way through and strain the infusion once you reach your desired heat level. Keep in mind that this vodka will be used in a bloody mary. You want it to be overly spicy because the tomato juice will turn down the heat level a bit.
bacon recipe courtesy of: Brandon Matzek, Kitchen Konfidence, San Diego, California, December 9, 2010 | Croce’s Restaurant & Jazz Bar, 802 5th Avenue, San Diego, California 92101
6 strips of bacon
3 habanero chili peppers
2 serrano chile peppers
1 liter good quality vodka
Add strips of bacon to a dry, cold, large skillet. Warm the skillet over low heat. Cook bacon until crispy, flipping the bacon several times throughout the process. Transfer cooked bacon to a paper towel lined plate and set aside to cool.
Remove the stems from each chili pepper and slice in half lengthwise. Add peppers (with seeds) to a large, airtight jar. Once cooled, add bacon to the same jar. Fill the jar with vodka to cover the bacon and peppers. Seal the jar and let steep for 7 days in the refrigerator. (see note)
After 7 days, strain the vodka through a cheese cloth lined fine mesh basket strainer into a clean jar or bottle. If you see any major particles floating in the vodka, strain a second time. Discard the bacon and peppers. Store in the refrigerator.
NOTE: Letting the vodka steep with the chili peppers for 7 days will result in an extremely spicy infusion. If you have a low heat tolerance, steep for a shorter period of time. You can start tasting half way through and strain the infusion once you reach your desired heat level. Keep in mind that this vodka will be used in a bloody mary. You want it to be overly spicy because the tomato juice will turn down the heat level a bit.
bacon recipe courtesy of: Brandon Matzek, Kitchen Konfidence, San Diego, California, December 9, 2010 | Croce’s Restaurant & Jazz Bar, 802 5th Avenue, San Diego, California 92101
Saturday, January 08, 2011
2071. GREEN BEANS with BACON and HAZELNUTS
makes 4 servings, 3/4 cup each
1 teaspoon canola oil
1 large shallot, minced
1 pound green beans, trimmed
1/2 cup water
2 slices bacon, cooked and crumbled
2 tablespoons chopped toasted hazelnuts
1/4 teaspoon salt
Heat oil in a large skillet over medium-high heat. Add shallot and cook, stirring, until starting to brown, 30 seconds to 1 minute. Add green beans and cook, stirring often, until seared in spots, 2 to 3 minutes. Add water; cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender. Remove from heat and stir in bacon, hazelnuts and salt.
bacon recipe courtesy of: EatingWell Magazine, December 2005/January 2006
1 teaspoon canola oil
1 large shallot, minced
1 pound green beans, trimmed
1/2 cup water
2 slices bacon, cooked and crumbled
2 tablespoons chopped toasted hazelnuts
1/4 teaspoon salt
Heat oil in a large skillet over medium-high heat. Add shallot and cook, stirring, until starting to brown, 30 seconds to 1 minute. Add green beans and cook, stirring often, until seared in spots, 2 to 3 minutes. Add water; cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender. Remove from heat and stir in bacon, hazelnuts and salt.
bacon recipe courtesy of: EatingWell Magazine, December 2005/January 2006
Friday, January 07, 2011
2070. FRISEE and RADISH SALAD with BACON and HAZELNUT DRESSING
makes 4 to 6 servings
1/4 cup vegetable oil, divided
1/2 cup hazelnuts (2 ounces), coarsely chopped
4 bacon slices
1 tablespoon Sherry vinegar or red-wine vinegar
1 tablespoon fresh lemon juice
2 small heads frisée (about 10 ounces total)
4 medium radishes, thinly sliced
Heat 1 tablespoon oil in a small skillet over medium heat until it shimmers. Add hazelnuts and cook, stirring occasionally, until golden, 2 to 3 minutes. Cool slightly in skillet.
Cook bacon in a large skillet over medium heat until crisp. Transfer to paper towels to drain and reserve 1 tablespoon bacon fat. Break bacon into 1-inch pieces.
Purée hazelnuts (with any remaining cooking oil), vinegar, lemon juice, 1/4 teaspoon salt, remaining vegetable oil, and reserved bacon fat in a blender just until nuts are finely chopped (dressing will be thick and slightly chunky).
Toss frisée, radishes, and bacon with dressing.
bacon recipe courtesy of: Kay Chun, Gourmet, January 2011
1/4 cup vegetable oil, divided
1/2 cup hazelnuts (2 ounces), coarsely chopped
4 bacon slices
1 tablespoon Sherry vinegar or red-wine vinegar
1 tablespoon fresh lemon juice
2 small heads frisée (about 10 ounces total)
4 medium radishes, thinly sliced
Heat 1 tablespoon oil in a small skillet over medium heat until it shimmers. Add hazelnuts and cook, stirring occasionally, until golden, 2 to 3 minutes. Cool slightly in skillet.
Cook bacon in a large skillet over medium heat until crisp. Transfer to paper towels to drain and reserve 1 tablespoon bacon fat. Break bacon into 1-inch pieces.
Purée hazelnuts (with any remaining cooking oil), vinegar, lemon juice, 1/4 teaspoon salt, remaining vegetable oil, and reserved bacon fat in a blender just until nuts are finely chopped (dressing will be thick and slightly chunky).
Toss frisée, radishes, and bacon with dressing.
bacon recipe courtesy of: Kay Chun, Gourmet, January 2011
Thursday, January 06, 2011
2069. BACON, PEARL ONION and ROSEMARY QUICHE
makes 1 quiche (about 10 inches round)
1 cup bacon cut into chunks
1 cup pearl onions
1 tablespoon fresh rosemary, chopped
3 eggs
2 cups milk
1/2 cup flour
salt and pepper
1 pastry crust or tart shell
Preheat oven to 180 C/350 F degrees. In a pan over medium high heat, cook the bacon for 3-4 minutes. Add the onions and fresh rosemary, and continue to cook until the onions start to caramelize. Remove from heat and let cool. Meanwhile, in a large bowl, whisk together eggs, milk, flour, salt and pepper. Stir in the cooled bacon and onion mixture. Pour into tart shell. Bake for 10 minutes at 180 degrees. Then lower the heat and bake for another 35-45 minutes at 165 C / 320 F degrees until the filling is set.
bacon recipe courtesy of: Food & Passion... The Diary of a Food Enthusiast, Canada, October 18, 2010
1 cup bacon cut into chunks
1 cup pearl onions
1 tablespoon fresh rosemary, chopped
3 eggs
2 cups milk
1/2 cup flour
salt and pepper
1 pastry crust or tart shell
Preheat oven to 180 C/350 F degrees. In a pan over medium high heat, cook the bacon for 3-4 minutes. Add the onions and fresh rosemary, and continue to cook until the onions start to caramelize. Remove from heat and let cool. Meanwhile, in a large bowl, whisk together eggs, milk, flour, salt and pepper. Stir in the cooled bacon and onion mixture. Pour into tart shell. Bake for 10 minutes at 180 degrees. Then lower the heat and bake for another 35-45 minutes at 165 C / 320 F degrees until the filling is set.
bacon recipe courtesy of: Food & Passion... The Diary of a Food Enthusiast, Canada, October 18, 2010
Wednesday, January 05, 2011
2068. GRILLED SALMON with SHIITAKE MUSHROOMS, BACON and OYSTER SAUCE
serves four
1 lb. salmon fillet(s)
salt and pepper to taste
5 slices bacon cut into 1” squares
1 cup fresh shiitake mushrooms, roughly chopped
1 clove garlic, minced
2 tablespoons minced fresh Italian parsley
3 tablespoons Chinese oyster sauce
½ cup low-sodium chicken broth
2 tablespoons chopped parsley or chervil
Prepare your grill for direct heat (coals directly underneath the fish). Season the salmon with olive oil, salt and pepper and return to refrigerator until ready to grill (it’s almost always best to grill fish cold, but meat at room temperature).
In a bowl, combine the oyster sauce and the chicken broth. Set aside. Heat a heavy sauté pan over medium high heat for two or three minutes, then add the bacon. When crispy but not too dark, place bacon in a mesh strainer to drain the fat, and reserve 1-2 Tbsp of the fat in the pan.
To the pan add the shiitake mushrooms and sauté until golden brown. Reduce heat to medium and stir in the parsley. After 1-2 minutes add the minced garlic and cook another 30 seconds, being careful not to burn the garlic. Add the oyster sauce/chicken broth mixture and reduce over medium-high heat for several minutes. Keep warm.
Mop your hot charcoal grill with oil and then quickly put the salmon on the grill – if you have skin on your salmon fillets, place the non-skin side down first, cooking for a long minute before flipping to the skin-side down. Grill the salmon until done to your liking – I like to use a fairly high heat so the skin gets crispy and the center is still pink and moist. Note, salmon often takes longer to cook than is often thought.
Meanwhile, back on your stove top - crumble the bacon into the sauce and combine. Top each salmon fillet with sauce and garnish with chopped parsley or chervil.
bacon recipe courtesy of: Dave the Wine Merchant, 3053 Fillmore Street #183, San Francisco, California 94123, June 22, 2010
1 lb. salmon fillet(s)
salt and pepper to taste
5 slices bacon cut into 1” squares
1 cup fresh shiitake mushrooms, roughly chopped
1 clove garlic, minced
2 tablespoons minced fresh Italian parsley
3 tablespoons Chinese oyster sauce
½ cup low-sodium chicken broth
2 tablespoons chopped parsley or chervil
Prepare your grill for direct heat (coals directly underneath the fish). Season the salmon with olive oil, salt and pepper and return to refrigerator until ready to grill (it’s almost always best to grill fish cold, but meat at room temperature).
In a bowl, combine the oyster sauce and the chicken broth. Set aside. Heat a heavy sauté pan over medium high heat for two or three minutes, then add the bacon. When crispy but not too dark, place bacon in a mesh strainer to drain the fat, and reserve 1-2 Tbsp of the fat in the pan.
To the pan add the shiitake mushrooms and sauté until golden brown. Reduce heat to medium and stir in the parsley. After 1-2 minutes add the minced garlic and cook another 30 seconds, being careful not to burn the garlic. Add the oyster sauce/chicken broth mixture and reduce over medium-high heat for several minutes. Keep warm.
Mop your hot charcoal grill with oil and then quickly put the salmon on the grill – if you have skin on your salmon fillets, place the non-skin side down first, cooking for a long minute before flipping to the skin-side down. Grill the salmon until done to your liking – I like to use a fairly high heat so the skin gets crispy and the center is still pink and moist. Note, salmon often takes longer to cook than is often thought.
Meanwhile, back on your stove top - crumble the bacon into the sauce and combine. Top each salmon fillet with sauce and garnish with chopped parsley or chervil.
bacon recipe courtesy of: Dave the Wine Merchant, 3053 Fillmore Street #183, San Francisco, California 94123, June 22, 2010
Tuesday, January 04, 2011
2067. FRIED RICE with BACON, SCALLIONS and WATER CHESTNUTS
serves 2 to 4 as a side dish
3 bacon slices
1 large carrot
1 celery rib
4 scallions
half an 8-ounce can water chestnuts
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon Worcestershire sauce
cayenne to taste
3 cups cooked white rice (preferably medium-grain)
Cut bacon crosswise into 1/2-inch pieces. Finely dice carrot and celery. Thinly slice scallions. Rinse and drain water chestnuts and finely chop.
In a large nonstick skillet cook bacon over moderately low heat, stirring, until almost crisp. Add carrot and celery and cook over moderate heat, stirring, until vegetables are crisp-tender. Add scallions and water chestnuts and cook, stirring, until scallions are softened. Stir in remaining ingredients and salt and pepper to taste and cook, stirring, until mixture is combined well and heated through, 3 to 5 minutes.
bacon recipe courtesy of: Susan Ueki, Pasadena, California | Gourmet, January 1999
3 bacon slices
1 large carrot
1 celery rib
4 scallions
half an 8-ounce can water chestnuts
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon Worcestershire sauce
cayenne to taste
3 cups cooked white rice (preferably medium-grain)
Cut bacon crosswise into 1/2-inch pieces. Finely dice carrot and celery. Thinly slice scallions. Rinse and drain water chestnuts and finely chop.
In a large nonstick skillet cook bacon over moderately low heat, stirring, until almost crisp. Add carrot and celery and cook over moderate heat, stirring, until vegetables are crisp-tender. Add scallions and water chestnuts and cook, stirring, until scallions are softened. Stir in remaining ingredients and salt and pepper to taste and cook, stirring, until mixture is combined well and heated through, 3 to 5 minutes.
bacon recipe courtesy of: Susan Ueki, Pasadena, California | Gourmet, January 1999
Monday, January 03, 2011
2066. BAKED OYSTERS with BACON and LEEKS
serves four
12 fresh kumomoto oysters, cleaned & shucked
2 ounces trout roe
4 ounces applewood smoked bacon, diced
1 cup leeks, thinly sliced
1 teaspoon fresh thyme, chopped
2 tablespoons white wine
2 tablespoons parmesan cheese, grated
1/2 tablespoon butter
1/2 tablespoon flour
1/2 cup heavy cream
1/2 cup fresh breadcrumbs
2 tablespoons chives, chopped
Preheat oven to 500 degrees. Saute bacon and leeks until lightly browned, add thyme and saute 1 minute. Add wine and cook until absorbed and remove from heat. Melt butter in small skillet add flour and whisk 1 minute. Add cream and whisk until mixture thickens. Add cream, bacon mixture and cheese. Stir to combine and season with salt & pepper. Place oysters on the half shell on a baking sheet and spoon a tablespoon of mixture over each one. Top with breadcrumbs and bake until mixture bubbles and breadcrumbs are browned, about 5-8 minutes. To serve, top each oyster with a sprinkling of chopped chives and a generous spoonful of trout roe.
bacon recipe courtesy of: California Caviar Company, 2269 Chestnut Street, No. 266, San Francisco, California 94123
12 fresh kumomoto oysters, cleaned & shucked
2 ounces trout roe
4 ounces applewood smoked bacon, diced
1 cup leeks, thinly sliced
1 teaspoon fresh thyme, chopped
2 tablespoons white wine
2 tablespoons parmesan cheese, grated
1/2 tablespoon butter
1/2 tablespoon flour
1/2 cup heavy cream
1/2 cup fresh breadcrumbs
2 tablespoons chives, chopped
Preheat oven to 500 degrees. Saute bacon and leeks until lightly browned, add thyme and saute 1 minute. Add wine and cook until absorbed and remove from heat. Melt butter in small skillet add flour and whisk 1 minute. Add cream and whisk until mixture thickens. Add cream, bacon mixture and cheese. Stir to combine and season with salt & pepper. Place oysters on the half shell on a baking sheet and spoon a tablespoon of mixture over each one. Top with breadcrumbs and bake until mixture bubbles and breadcrumbs are browned, about 5-8 minutes. To serve, top each oyster with a sprinkling of chopped chives and a generous spoonful of trout roe.
bacon recipe courtesy of: California Caviar Company, 2269 Chestnut Street, No. 266, San Francisco, California 94123
Sunday, January 02, 2011
2065. BROOK TROUT roasted with SAGE, WALNUTS and BACON
yields four servings
8 slices bacon, diced
1 shallot, finely chopped
1/2 cup chopped walnuts
15 sage leaves, coarsely chopped
4 trout (about 3/4 to 1 pound each), cleaned, scaled, gills removed
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
lemon wedges and watercress sprigs for garnish
Preheat the oven to 450 degrees. In a medium skillet, fry the bacon until it is cooked through and very lightly browned, about 5 minutes. Remove the bacon and set it aside. Pour out excess bacon grease, return the skillet to the heat and add the shallot and walnuts. Toast, shaking the pan frequently, until the walnuts are very lightly browned, 3 to 4 minutes. Remove the pan from the heat and stir in the sage and reserved bacon.
Season the fish inside and out with salt and pepper and brush the skin lightly with vegetable oil. Divide the bacon mixture between the four trout, stuffing it in the cavity of each fish. Place fish in a large roasting pan fitted with a rack or two smaller pans. Roast until the fish is just cooked through, about 15 minutes. Transfer the trout to plates and serve garnished with lemon wedges and watercress sprigs.
bacon recipe courtesy of: Molly O'Neill, "Sage Advice," The New York Times, Food Section, November 14, 1999
8 slices bacon, diced
1 shallot, finely chopped
1/2 cup chopped walnuts
15 sage leaves, coarsely chopped
4 trout (about 3/4 to 1 pound each), cleaned, scaled, gills removed
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
lemon wedges and watercress sprigs for garnish
Preheat the oven to 450 degrees. In a medium skillet, fry the bacon until it is cooked through and very lightly browned, about 5 minutes. Remove the bacon and set it aside. Pour out excess bacon grease, return the skillet to the heat and add the shallot and walnuts. Toast, shaking the pan frequently, until the walnuts are very lightly browned, 3 to 4 minutes. Remove the pan from the heat and stir in the sage and reserved bacon.
Season the fish inside and out with salt and pepper and brush the skin lightly with vegetable oil. Divide the bacon mixture between the four trout, stuffing it in the cavity of each fish. Place fish in a large roasting pan fitted with a rack or two smaller pans. Roast until the fish is just cooked through, about 15 minutes. Transfer the trout to plates and serve garnished with lemon wedges and watercress sprigs.
bacon recipe courtesy of: Molly O'Neill, "Sage Advice," The New York Times, Food Section, November 14, 1999
Saturday, January 01, 2011
2064. APPLE-ROQUEFORT-BACON PIE
makes one 12-inch pie
All-Butter Pastry Pie Dough for a 12-inch double-crust pie, chilled
4 ounces thick-cut hickory-smoked bacon, diced
4 to 4 1/2 cups (2 to 2 1/4 pounds) apples
2 tablespoons dark honey, plus extra for drizzling on the top crust
2 tablespoons all-purpose flour
2 teaspoons fresh-squeezed lemon juice
1 teaspoon fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces Roquefort cheese
Preheat the oven to 450˚F.
In a big skillet over medium heat, sauté the bacon until it’s crispy. Drain the bacon on a paper towel and leave about 3 tablespoons worth of the fat in the pan. Peel, core, and slice the apples 1/4 inch thick. In the same skillet, sauté the apples in the bacon fat over low heat, until the outer layer of apple softens a bit. Add the honey, flour, lemon juice, thyme, salt, and pepper and stir. Remove from the heat and add the bacon back. Allow the mixture to cool down.
Roll out the pastry and line a 12-inch pie plate with the bottom crust. Roll out the remaining dough for the top crust.
Scrape the filling into the bottom crust. Crumble the Roquefort on top and cover it with the second crust. Trim and crimp the crust; chill the pie for 10 minutes in the freezer. Cut vent slits in the top crust and drizzle the top with honey. Bake for 15 minutes, until the crust is blistered and blonde. Turn down the temperature to 350° and bake for at least 30 minutes more, or until the crust is golden brown and visible juices are thickened and bubble slowly through slits in top crust. Be patient, it could take up to an hour. Test apples for doneness by poking a wooden skewer down through the open vent slits of the top crust. Apples inside should yield to the skewer with slight resistance—cooked through but not mushy. Cool the pie before cutting. Serve it warm or at room temperature.
bacon recipe courtesy of: Bubby's Homemade Pies by Ronald M. Silver and Jen Bervin. Wiley 2007.
All-Butter Pastry Pie Dough for a 12-inch double-crust pie, chilled
4 ounces thick-cut hickory-smoked bacon, diced
4 to 4 1/2 cups (2 to 2 1/4 pounds) apples
2 tablespoons dark honey, plus extra for drizzling on the top crust
2 tablespoons all-purpose flour
2 teaspoons fresh-squeezed lemon juice
1 teaspoon fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces Roquefort cheese
Preheat the oven to 450˚F.
In a big skillet over medium heat, sauté the bacon until it’s crispy. Drain the bacon on a paper towel and leave about 3 tablespoons worth of the fat in the pan. Peel, core, and slice the apples 1/4 inch thick. In the same skillet, sauté the apples in the bacon fat over low heat, until the outer layer of apple softens a bit. Add the honey, flour, lemon juice, thyme, salt, and pepper and stir. Remove from the heat and add the bacon back. Allow the mixture to cool down.
Roll out the pastry and line a 12-inch pie plate with the bottom crust. Roll out the remaining dough for the top crust.
Scrape the filling into the bottom crust. Crumble the Roquefort on top and cover it with the second crust. Trim and crimp the crust; chill the pie for 10 minutes in the freezer. Cut vent slits in the top crust and drizzle the top with honey. Bake for 15 minutes, until the crust is blistered and blonde. Turn down the temperature to 350° and bake for at least 30 minutes more, or until the crust is golden brown and visible juices are thickened and bubble slowly through slits in top crust. Be patient, it could take up to an hour. Test apples for doneness by poking a wooden skewer down through the open vent slits of the top crust. Apples inside should yield to the skewer with slight resistance—cooked through but not mushy. Cool the pie before cutting. Serve it warm or at room temperature.
bacon recipe courtesy of: Bubby's Homemade Pies by Ronald M. Silver and Jen Bervin. Wiley 2007.
Friday, December 31, 2010
2063. TEMPURA SHRIMP, ALFALFA and BACON SUSHI
3 cups of sumeshi (cooked sushi rice)
6 sheets of nori
12 tempura shrimp
6 long strips of cooked bacon, cut in half vertically
1 cup of alfalfa sprouts
Place one sheet of nori (shiny side down). Place 1/2 a cup of the rice in the middle of the sheet and spread it out. Place 2 shrimp at the edge of the sheet closest to you. On top of the shrimp, layer on 2 thin strips of bacon and some alfalfa sprouts. Then roll.
bacon recipe courtesy of: Nicole King, For the Love of Food, September 12, 2007
6 sheets of nori
12 tempura shrimp
6 long strips of cooked bacon, cut in half vertically
1 cup of alfalfa sprouts
Place one sheet of nori (shiny side down). Place 1/2 a cup of the rice in the middle of the sheet and spread it out. Place 2 shrimp at the edge of the sheet closest to you. On top of the shrimp, layer on 2 thin strips of bacon and some alfalfa sprouts. Then roll.
bacon recipe courtesy of: Nicole King, For the Love of Food, September 12, 2007
Thursday, December 30, 2010
2062. KIMCHI, BACON and FULVI PECORINO ROMANO BISCUITS
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon garlic powder
1/2 cup cold butter
1 cup fulvi pecorino romano cheese
6 slices bacon, chopped
3/4 cup diced kimchi, squeezed of its juices
2 cups buttermilk
Preheat oven to 425º. Sift the flour, baking powder & soda, salt and garlic powder together and using a pastry cutter or two knives cut butter until only bits are visible. Add the Fulvi Pecorino Romano Cheese. Mix well. Bake bacon in convection oven lined with parchment paper at 375º until crispy, chop into bite size pieces and add to the mixture. Add the buttermilk. Mix well. Squeeze the kimchi of its juices, chop and add to the mixture and mix well until a dough forms.
On a lightly floured surface place the dough and pat and form the dough to about 2 inch thickness. Add more flour if your dough seems a bit wet. Using a floured biscuit cutter cut the dough and place on lined baking sheet and bake for about 15-20 minutes or until biscuits appear golden.
bacon recipe courtesy of: Lisa, Korean American Mommy, November 14, 2010
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon garlic powder
1/2 cup cold butter
1 cup fulvi pecorino romano cheese
6 slices bacon, chopped
3/4 cup diced kimchi, squeezed of its juices
2 cups buttermilk
Preheat oven to 425º. Sift the flour, baking powder & soda, salt and garlic powder together and using a pastry cutter or two knives cut butter until only bits are visible. Add the Fulvi Pecorino Romano Cheese. Mix well. Bake bacon in convection oven lined with parchment paper at 375º until crispy, chop into bite size pieces and add to the mixture. Add the buttermilk. Mix well. Squeeze the kimchi of its juices, chop and add to the mixture and mix well until a dough forms.
On a lightly floured surface place the dough and pat and form the dough to about 2 inch thickness. Add more flour if your dough seems a bit wet. Using a floured biscuit cutter cut the dough and place on lined baking sheet and bake for about 15-20 minutes or until biscuits appear golden.
bacon recipe courtesy of: Lisa, Korean American Mommy, November 14, 2010
Wednesday, December 29, 2010
2061. BAKED BROWN TROUT with BACON and HERB SALAD
serves four
4 whole trout (300 grams each), cleaned
8 slices smoked back bacon
2 cos (romaine) lettuce, sliced
a handful of mixed herbs, such as chervil, basil and flat-leaf parsley
extra-virgin olive oil
white vinegar
Preheat the oven to 200C/gas mark 6. Put two slices of bacon in the cavity of each trout and use a cocktail stick to close the belly. Sprinkle salt sparingly on both sides of the fish and pat into the skin. Oil a baking tray, arrange the fish on it, and bake for 12 to 15 minutes. Mix the lettuce and herbs together and dress with four tablespoons of olive oil and two tablespoons of white vinegar, plus salt and pepper. Divide among four plates. Remove the cocktail sticks and place the fish next to the salad. Serve immediately.
bacon recipe courtesy of: Seasonal Spanish Food: 125 Simple Recipes to Bring Home the Flavors of Spain by José Pizarro. Kyle Books, 2010
4 whole trout (300 grams each), cleaned
8 slices smoked back bacon
2 cos (romaine) lettuce, sliced
a handful of mixed herbs, such as chervil, basil and flat-leaf parsley
extra-virgin olive oil
white vinegar
Preheat the oven to 200C/gas mark 6. Put two slices of bacon in the cavity of each trout and use a cocktail stick to close the belly. Sprinkle salt sparingly on both sides of the fish and pat into the skin. Oil a baking tray, arrange the fish on it, and bake for 12 to 15 minutes. Mix the lettuce and herbs together and dress with four tablespoons of olive oil and two tablespoons of white vinegar, plus salt and pepper. Divide among four plates. Remove the cocktail sticks and place the fish next to the salad. Serve immediately.
bacon recipe courtesy of: Seasonal Spanish Food: 125 Simple Recipes to Bring Home the Flavors of Spain by José Pizarro. Kyle Books, 2010
Tuesday, December 28, 2010
2060. FRIED LAMB'S BRAINS with BACON CRUMBLE and APPLE VINAIGRETTE
serves one
2 lambs brains
3 tablespoons sherry vinegar
extra virgin olive oil
10 garlic cloves, skin on
2 rashers bacon, rind removed, finely diced
1 king brown mushroom, sliced
20 grams baby spinach leaves
1 small granny smith apple, juiced
2 eggs, soft boiled
30 grams parmesan, finely grated
2 tablespoons plain flour
2 tablespoons milk
extra 80 grams parmesan, coarsely grated
2 tablespoons dry breadcrumbs
60 grams butter
Soak the brains in salted cold water for 2 hours, changing the water every 30 minutes. Drain, carefully peel off the membrane with a sharp knife. Rinse brains well.
Place the brains in a saucepan of cold water, add good pinch salt and 1 tablespoon sherry vinegar, bring to boiling point over low heat. Drain then transfer to a tray and refrigerate until cold.
Heat oil in a small oven-proof frying pan over high heat, add garlic and pinch salt, turn to coat then transfer to the oven and roast 5 minutes until golden and tender. Remove from the oven, keep warm.
Cook bacon in a frying pan over high heat until light golden. Remove from the heat and add 1-2 tablespoons sherry vinegar, toss to coat, remove to a bowl. Cook mushrooms in a frying pan with oil 1-2 minutes until golden and tender drizzle with more oil and set aside.
Heat olive oil in a small frying pan until hot, add spinach and toss until almost wilted. Set aside.
Pour 1 tablespoon apple juice into a bowl, slowly add 2-3 tablespoons oil, whisking constantly until emulsified. Season with salt. Peel the hot eggs and press them through a fine sieve.
Preheat oven and a tray 180 degrees celsius fan forced. Line a second baking tray with baking paper. Sprinkle finely grated parmesan over the baking paper in 5cm wide, 20cm long strips. Bake 8-10 minutes or until light golden.
Pat brains dry and coat in flour, milk and combined coarsely grated parmesan and breadcrumbs. Melt butter in a frying pan until foaming. Add brains and cook 30 seconds, spooning the melted butter over the brains as they are cooking.
Remove the parmesan wafers and the hot tray from the oven, turn the wafers onto the hot tray, top with 1 brain and working quickly roll the brain in the wafer.
Spoon the egg onto serving plate. Top with mushroom, bacon and spinach and garlic cloves. Carefully arrange brains in center of the plate, spoon over the apple vinaigrette and serve.
bacon recipe courtesy of: Gary Mehigan, "MasterClass," MasterChef 2009, Australia
2 lambs brains
3 tablespoons sherry vinegar
extra virgin olive oil
10 garlic cloves, skin on
2 rashers bacon, rind removed, finely diced
1 king brown mushroom, sliced
20 grams baby spinach leaves
1 small granny smith apple, juiced
2 eggs, soft boiled
30 grams parmesan, finely grated
2 tablespoons plain flour
2 tablespoons milk
extra 80 grams parmesan, coarsely grated
2 tablespoons dry breadcrumbs
60 grams butter
Soak the brains in salted cold water for 2 hours, changing the water every 30 minutes. Drain, carefully peel off the membrane with a sharp knife. Rinse brains well.
Place the brains in a saucepan of cold water, add good pinch salt and 1 tablespoon sherry vinegar, bring to boiling point over low heat. Drain then transfer to a tray and refrigerate until cold.
Heat oil in a small oven-proof frying pan over high heat, add garlic and pinch salt, turn to coat then transfer to the oven and roast 5 minutes until golden and tender. Remove from the oven, keep warm.
Cook bacon in a frying pan over high heat until light golden. Remove from the heat and add 1-2 tablespoons sherry vinegar, toss to coat, remove to a bowl. Cook mushrooms in a frying pan with oil 1-2 minutes until golden and tender drizzle with more oil and set aside.
Heat olive oil in a small frying pan until hot, add spinach and toss until almost wilted. Set aside.
Pour 1 tablespoon apple juice into a bowl, slowly add 2-3 tablespoons oil, whisking constantly until emulsified. Season with salt. Peel the hot eggs and press them through a fine sieve.
Preheat oven and a tray 180 degrees celsius fan forced. Line a second baking tray with baking paper. Sprinkle finely grated parmesan over the baking paper in 5cm wide, 20cm long strips. Bake 8-10 minutes or until light golden.
Pat brains dry and coat in flour, milk and combined coarsely grated parmesan and breadcrumbs. Melt butter in a frying pan until foaming. Add brains and cook 30 seconds, spooning the melted butter over the brains as they are cooking.
Remove the parmesan wafers and the hot tray from the oven, turn the wafers onto the hot tray, top with 1 brain and working quickly roll the brain in the wafer.
Spoon the egg onto serving plate. Top with mushroom, bacon and spinach and garlic cloves. Carefully arrange brains in center of the plate, spoon over the apple vinaigrette and serve.
bacon recipe courtesy of: Gary Mehigan, "MasterClass," MasterChef 2009, Australia
Monday, December 27, 2010
2059. PUMPERNICKEL with SMOKED EEL, BACON CRISPS and MUSTARD MAYONNAISE
serves two
2 rashers of streaky bacon
oil, for greasing
2-3 tablespoons mayonnaise
1 teaspoon wholegrain mustard
1 teaspoon mild German mustard
sea salt and freshly ground black pepper
200 grams smoked eel, skin and bones removed, cut into bite-sized pieces
2 slices of pumpernickel bread
handful of frisée lettuce, leaves picked
Lay the bacon rashers on a lightly oiled baking sheet. Rest another baking sheet on top, then bake in the oven for 8 minutes until the rashers are crispy. Remove from the oven and drain on kitchen paper. This method will result in flat, uncurled bacon – perfect for a sandwich filling.
Mix the mayonnaise, wholegrain mustard and German mustard together with some sea salt and freshly ground black pepper. Spread the pumpernickel bread with the mustard mayonnaise, then rest the pieces of smoked eel on top. Cut each slice of pumpernickel into three pieces and top with the frisée lettuce. Break the bacon rashers into pieces and scatter over the top to serve.
bacon recipe courtesy of: Gordon Ramsay, The Times, 1 Virginia Street, London, May 31, 2008
2 rashers of streaky bacon
oil, for greasing
2-3 tablespoons mayonnaise
1 teaspoon wholegrain mustard
1 teaspoon mild German mustard
sea salt and freshly ground black pepper
200 grams smoked eel, skin and bones removed, cut into bite-sized pieces
2 slices of pumpernickel bread
handful of frisée lettuce, leaves picked
Lay the bacon rashers on a lightly oiled baking sheet. Rest another baking sheet on top, then bake in the oven for 8 minutes until the rashers are crispy. Remove from the oven and drain on kitchen paper. This method will result in flat, uncurled bacon – perfect for a sandwich filling.
Mix the mayonnaise, wholegrain mustard and German mustard together with some sea salt and freshly ground black pepper. Spread the pumpernickel bread with the mustard mayonnaise, then rest the pieces of smoked eel on top. Cut each slice of pumpernickel into three pieces and top with the frisée lettuce. Break the bacon rashers into pieces and scatter over the top to serve.
bacon recipe courtesy of: Gordon Ramsay, The Times, 1 Virginia Street, London, May 31, 2008
Sunday, December 26, 2010
2058. BACON and ARTICHOKE HEART PIZZA with PINEAPPLE
1 portion of pizza dough
mozzarella cheese
marinara sauce
3 slices of thick cut apple wood-smoked bacon, lightly cooked and crumbled into bite-sized pieces
8-10 canned, water-packed whole artichoke hearts, cut in half
1/2 cup golden pineapple, cut into bite-sized pieces
chives, snipped over the top
Preheat oven to 475 degrees. Drain and dry on paper towels, artichoke heart and pineapple (this is important for non-soggy pizza). Form the pizza dough to the thickness and size desired right on top of the baking sheet. Layer as follows: marinara sauce, cheese, artichoke hearts, pineapple, bacon and chives. Cook until golden brown, approximately 10 to 15 minutes.
bacon recipe courtesy of: Freeing My Martha, May 26, 2010
mozzarella cheese
marinara sauce
3 slices of thick cut apple wood-smoked bacon, lightly cooked and crumbled into bite-sized pieces
8-10 canned, water-packed whole artichoke hearts, cut in half
1/2 cup golden pineapple, cut into bite-sized pieces
chives, snipped over the top
Preheat oven to 475 degrees. Drain and dry on paper towels, artichoke heart and pineapple (this is important for non-soggy pizza). Form the pizza dough to the thickness and size desired right on top of the baking sheet. Layer as follows: marinara sauce, cheese, artichoke hearts, pineapple, bacon and chives. Cook until golden brown, approximately 10 to 15 minutes.
bacon recipe courtesy of: Freeing My Martha, May 26, 2010
Saturday, December 25, 2010
2057. ROAST PARTRIDGE with BACON and KALE, SPICED APPLE SAUCE and WALNUT SAUCE
serves four
For the roast partridge
1 tbsp olive oil
4 whole oven-ready partridges
salt and freshly ground black pepper
4 rashers streaky bacon
5oz curly kale leaves, roughly chopped
2oz unsalted butter
For the spiced apple sauce
2lb 4oz sweet red apples, peeled, cores removed, each apple cut into eight wedges
17fl oz dry cider
9oz caster sugar (approximate measure: see step 6 below)
¼ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp mixed spice
For the walnut sauce
1 pint beef stock
3½fl oz walnut oil
1 lemon, juice only
To serve
3½oz whole walnuts, shells removed
½ bunch fresh marjoram, leaves only
3½fl oz rapeseed oil
Preheat the oven to 180C/350F/Gas 4.
Heat the olive oil in a very large, ovenproof frying pan over a medium heat. Season the partridges all over, to taste, with salt and freshly ground black pepper. Lay one slice of streaky bacon over the breast of each partridge.
When the pan is hot, add the partridges, breast-side down, and fry for 1-2 minutes, or until browned. Continue to turn the partridges, cooking until browned on all sides.
Transfer the pan to the oven and roast the partridges for a further 10-12 minutes, or until cooked through. (NOTE: The partridges are cooked through when the juices run clear when the partridges are pierced in the thickest part using a skewer.) Remove from the oven and set aside to rest on a warm plate for five minutes. Reserve the pan and its juices.
Meanwhile, for the spiced apple sauce, bring the apple wedges and cider to the boil in a large frying pan. Reduce the heat to a simmer and continue to simmer for 12-15 minutes, or until the apple wedges have broken down to the consistency of apple sauce. Strain the softened apple mixture through a fine sieve.
Weigh the strained apples, then weigh out half of the apple weight of sugar (this procedure will give the correct measurement of one part sugar to two parts apple mixture.)
Heat the apple mixture, sugar, cinnamon, cloves and mixed spice in a saucepan until all of the moisture has evaporated, about 20 minutes. (NOTE: The apple mixture is ready when a spoonful of the mixture placed onto a plate does not release any liquid.)
Meanwhile, for the walnut sauce, bring the beef stock to a simmer over a low heat. Continue to simmer for 6-8 minutes, or until the volume of stock has reduced to 150ml/5fl oz.
Blend the warm, reduced stock and the walnut oil in a food processor until the mixture is thick and glossy. Squeeze in the lemon juice. Set aside.
Blanch the kale in a large pan of boiling, salted water for 2-3 minutes. Drain well and refresh in ice cold water. Drain again and set aside.
Just before serving, heat the butter in the frying pan you used to cook the partridge. Remove the bacon from the partridge breasts and chop into pieces. When the butter is foaming, add the bacon and curly kale, and season, to taste, with salt and freshly ground black pepper. Continue to cook for 1-2 minutes, stirring well, until warmed through.
To serve, mix together the walnuts, marjoram and rapeseed oil in a bowl until well combined. Set aside.
Spoon the spiced apple sauce into a piping bag. Dot the plate with small spots of spiced apple sauce. Spoon the kale and bacon mixture into the center of each of four serving plates. Carve the legs and breast away from the partridges, placing the meat back onto the carcass for presentation. Place each partridge on top of the kale and bacon mixture. Drizzle over the walnut sauce. Spoon the walnut and marjoram dressing around the edge of each plate.
bacon recipe courtesy of: Lawrence Keogh, Saturday Kitchen, BBC-Food
For the roast partridge
1 tbsp olive oil
4 whole oven-ready partridges
salt and freshly ground black pepper
4 rashers streaky bacon
5oz curly kale leaves, roughly chopped
2oz unsalted butter
For the spiced apple sauce
2lb 4oz sweet red apples, peeled, cores removed, each apple cut into eight wedges
17fl oz dry cider
9oz caster sugar (approximate measure: see step 6 below)
¼ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp mixed spice
For the walnut sauce
1 pint beef stock
3½fl oz walnut oil
1 lemon, juice only
To serve
3½oz whole walnuts, shells removed
½ bunch fresh marjoram, leaves only
3½fl oz rapeseed oil
Preheat the oven to 180C/350F/Gas 4.
Heat the olive oil in a very large, ovenproof frying pan over a medium heat. Season the partridges all over, to taste, with salt and freshly ground black pepper. Lay one slice of streaky bacon over the breast of each partridge.
When the pan is hot, add the partridges, breast-side down, and fry for 1-2 minutes, or until browned. Continue to turn the partridges, cooking until browned on all sides.
Transfer the pan to the oven and roast the partridges for a further 10-12 minutes, or until cooked through. (NOTE: The partridges are cooked through when the juices run clear when the partridges are pierced in the thickest part using a skewer.) Remove from the oven and set aside to rest on a warm plate for five minutes. Reserve the pan and its juices.
Meanwhile, for the spiced apple sauce, bring the apple wedges and cider to the boil in a large frying pan. Reduce the heat to a simmer and continue to simmer for 12-15 minutes, or until the apple wedges have broken down to the consistency of apple sauce. Strain the softened apple mixture through a fine sieve.
Weigh the strained apples, then weigh out half of the apple weight of sugar (this procedure will give the correct measurement of one part sugar to two parts apple mixture.)
Heat the apple mixture, sugar, cinnamon, cloves and mixed spice in a saucepan until all of the moisture has evaporated, about 20 minutes. (NOTE: The apple mixture is ready when a spoonful of the mixture placed onto a plate does not release any liquid.)
Meanwhile, for the walnut sauce, bring the beef stock to a simmer over a low heat. Continue to simmer for 6-8 minutes, or until the volume of stock has reduced to 150ml/5fl oz.
Blend the warm, reduced stock and the walnut oil in a food processor until the mixture is thick and glossy. Squeeze in the lemon juice. Set aside.
Blanch the kale in a large pan of boiling, salted water for 2-3 minutes. Drain well and refresh in ice cold water. Drain again and set aside.
Just before serving, heat the butter in the frying pan you used to cook the partridge. Remove the bacon from the partridge breasts and chop into pieces. When the butter is foaming, add the bacon and curly kale, and season, to taste, with salt and freshly ground black pepper. Continue to cook for 1-2 minutes, stirring well, until warmed through.
To serve, mix together the walnuts, marjoram and rapeseed oil in a bowl until well combined. Set aside.
Spoon the spiced apple sauce into a piping bag. Dot the plate with small spots of spiced apple sauce. Spoon the kale and bacon mixture into the center of each of four serving plates. Carve the legs and breast away from the partridges, placing the meat back onto the carcass for presentation. Place each partridge on top of the kale and bacon mixture. Drizzle over the walnut sauce. Spoon the walnut and marjoram dressing around the edge of each plate.
bacon recipe courtesy of: Lawrence Keogh, Saturday Kitchen, BBC-Food
Friday, December 24, 2010
2056. COUNTRY SPLIT PEA SOUP with BACON and POTATOES
makes 8 to 10 servings
3 tablespoons butter
1 large Spanish onion, peeled and diced
2 ribs celery, sliced
8 large carrots, peeled and sliced
3 whole cloves garlic, peeled
1 pound dried green split peas
10 cups chicken stock
2 tablespoons dry sherry
5 dashes Tabasco sauce
2 cooked Yukon Gold potatoes, peeled and diced
12 slices bacon, cooked until crisp (reserve some for garnish)
Kosher salt and freshly ground black pepper, to taste
Melt the butter in a 6- to 8-quart pot over medium-high heat. Add the onion, celery, carrots, and garlic. Sauté for 7 to 10 minutes, stirring frequently. Add the split peas and chicken stock. Bring to a boil. Reduce the heat to medium. Simmer for 1 hour, or until the split peas are soft and tender.
Remove from the stove. Add the sherry and Tabasco sauce. Puree the soup in the pot using a hand blender, or work in batches with a regular blender until smooth. Add the cooked potatoes and bacon. Stir to combine thoroughly. Garnish each bowl with crumbled bacon.
bacon recipe courtesy of: New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup by Marjorie Druker and Clara Silverstein. Thomas Nelson, 2007
3 tablespoons butter
1 large Spanish onion, peeled and diced
2 ribs celery, sliced
8 large carrots, peeled and sliced
3 whole cloves garlic, peeled
1 pound dried green split peas
10 cups chicken stock
2 tablespoons dry sherry
5 dashes Tabasco sauce
2 cooked Yukon Gold potatoes, peeled and diced
12 slices bacon, cooked until crisp (reserve some for garnish)
Kosher salt and freshly ground black pepper, to taste
Melt the butter in a 6- to 8-quart pot over medium-high heat. Add the onion, celery, carrots, and garlic. Sauté for 7 to 10 minutes, stirring frequently. Add the split peas and chicken stock. Bring to a boil. Reduce the heat to medium. Simmer for 1 hour, or until the split peas are soft and tender.
Remove from the stove. Add the sherry and Tabasco sauce. Puree the soup in the pot using a hand blender, or work in batches with a regular blender until smooth. Add the cooked potatoes and bacon. Stir to combine thoroughly. Garnish each bowl with crumbled bacon.
bacon recipe courtesy of: New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup by Marjorie Druker and Clara Silverstein. Thomas Nelson, 2007
Thursday, December 23, 2010
2055. CAVATELLI, CABBAGE and BACON
serves 4-6
1 lb. package cavatelli
6 slices bacon, cut into ½" pieces
4 cups shredded cabbage
¾ cups onion, minced
¼ cup butter
½ teaspoon salt
¼ teaspoon pepper
Cook cavatelli according to package directions. Drain and keep warm. Meanwhile, in a large skillet, fry bacon over medium-high heat until almost browned; about 5 minutes. Add cabbage and onions. Cover and cook, stirring occassionally, for 10 mins or until tender. Remove cover, stir in butter, salt and pepper. Cook over high heat 3-5 mins. or until cabbage and onion are slightly browned. Toss with cavatelli. Serve immediately.
bacon recipe courtesy of: Sara "Sherry Gentile," Akron, Ohio, for TasteBook
1 lb. package cavatelli
6 slices bacon, cut into ½" pieces
4 cups shredded cabbage
¾ cups onion, minced
¼ cup butter
½ teaspoon salt
¼ teaspoon pepper
Cook cavatelli according to package directions. Drain and keep warm. Meanwhile, in a large skillet, fry bacon over medium-high heat until almost browned; about 5 minutes. Add cabbage and onions. Cover and cook, stirring occassionally, for 10 mins or until tender. Remove cover, stir in butter, salt and pepper. Cook over high heat 3-5 mins. or until cabbage and onion are slightly browned. Toss with cavatelli. Serve immediately.
bacon recipe courtesy of: Sara "Sherry Gentile," Akron, Ohio, for TasteBook
Wednesday, December 22, 2010
2054. CLAM, POTATO and BACON POTPIE
serves 6 to 8
6 slices of lean bacon
2 tablespoons unsalted butter
1 onion, chopped fine
3 tablespoons all-purpose flour
1 cup heavy cream
1 cup milk
1 pint shucked hard-shell clams, chopped coarse, reserving 1/4 cup of the liquor
1/4 teaspoon Worcestershire sauce
3 boiling potatoes, cooked, peeled, and cut into 1/2-inch cubes
1/4 teaspoon dried thyme, crumbled
2 tablespoons finely chopped fresh parsley leaves
1 teaspoon fresh lemon juice
2 recipes pâte brisée (recipe below)
an egg wash made by beating 1 large egg with 2 teaspoons water
Pâte Brisée:
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 3 tablespoons ice water, toss the mixture until the water is incorporated, and form the dough into a ball. Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly and re-form it into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
Potpie: In a kettle cook the bacon over moderately low heat until it is crisp and transfer it with tongs to paper towels to drain. Pour off all but 2 tablespoons of the fat, add the butter, and in the fat cook the onion, stirring occasionally, until it is softened and lightly golden. Add the flour and cook the roux, stirring, for 3 minutes. Add the cream, the milk, the reserved clam liquor, and the Worcestershire sauce and cook the mixture, stirring, for 5 minutes, or until it is thickened. Add the potatoes, the clams, the thyme, the parsley, the lemon juice, the bacon, crumbled, and salt and pepper to taste and combine the mixture well.
Divide the dough in half. Roll out one piece of the dough 1/8 inch thick on a lightly floured surface, fit it into a 10-inch (1 1/2 quart capacity) pie plate, and trim the dough, leaving a 1-inch overhang. Pour the filling into the shell. Roll out the remaining dough 1/8 inch thick, arrange it over the filling, and crimp the edge decoratively. Brush the top crust with the egg wash and bake the potpie in the lower third of a preheated 400°F. oven for 35 minutes, or until the crust is golden.
bacon recipe courtesy of: Gourmet, February 1990
6 slices of lean bacon
2 tablespoons unsalted butter
1 onion, chopped fine
3 tablespoons all-purpose flour
1 cup heavy cream
1 cup milk
1 pint shucked hard-shell clams, chopped coarse, reserving 1/4 cup of the liquor
1/4 teaspoon Worcestershire sauce
3 boiling potatoes, cooked, peeled, and cut into 1/2-inch cubes
1/4 teaspoon dried thyme, crumbled
2 tablespoons finely chopped fresh parsley leaves
1 teaspoon fresh lemon juice
2 recipes pâte brisée (recipe below)
an egg wash made by beating 1 large egg with 2 teaspoons water
Pâte Brisée:
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 3 tablespoons ice water, toss the mixture until the water is incorporated, and form the dough into a ball. Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly and re-form it into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
Potpie: In a kettle cook the bacon over moderately low heat until it is crisp and transfer it with tongs to paper towels to drain. Pour off all but 2 tablespoons of the fat, add the butter, and in the fat cook the onion, stirring occasionally, until it is softened and lightly golden. Add the flour and cook the roux, stirring, for 3 minutes. Add the cream, the milk, the reserved clam liquor, and the Worcestershire sauce and cook the mixture, stirring, for 5 minutes, or until it is thickened. Add the potatoes, the clams, the thyme, the parsley, the lemon juice, the bacon, crumbled, and salt and pepper to taste and combine the mixture well.
Divide the dough in half. Roll out one piece of the dough 1/8 inch thick on a lightly floured surface, fit it into a 10-inch (1 1/2 quart capacity) pie plate, and trim the dough, leaving a 1-inch overhang. Pour the filling into the shell. Roll out the remaining dough 1/8 inch thick, arrange it over the filling, and crimp the edge decoratively. Brush the top crust with the egg wash and bake the potpie in the lower third of a preheated 400°F. oven for 35 minutes, or until the crust is golden.
bacon recipe courtesy of: Gourmet, February 1990
Tuesday, December 21, 2010
2053. CREAMY LENTIL SOUP with GARLIC and BACON
makes four servings
3 tablespoons unsalted butter
2 garlic cloves, pressed
2 onions, minced
1-1/2 cups lentils
8 oz. bacon
7-8 cups chicken stock
1 3-inch sprig of thyme
1 cup cream
salt and white pepper to taste
Melt the butter over med-low in dutch oven. Add the onions and garlic and sauté for about 5 minutes until soft but not at all browned. Add the bacon and cook an additional 2 minutes stirring. Stir in the lentils, 7 cups of chicken stock and the thyme sprig. Increase heat and bring to a boil. Reduce heat, cover and simmer for 1 to 1-1/2 hours until the lentils are soft. Place a colander over a large bowl. Pour in the soup, separating the lentils from the broth. Remove the bacon strips from the lentils and set aside. Wipe out the dutch oven and pour the broth back into the pot. Place the lentils in the bowl of a food processor and purée. Skim the fat off of the broth, stir in the lentil purée. Slice the bacon. Add the bacon back into the pot and stir in the cream. Simmer over med-low heat for about 10 minutes to heat through.
bacon recipe courtesy of: BakeSpace.com
3 tablespoons unsalted butter
2 garlic cloves, pressed
2 onions, minced
1-1/2 cups lentils
8 oz. bacon
7-8 cups chicken stock
1 3-inch sprig of thyme
1 cup cream
salt and white pepper to taste
Melt the butter over med-low in dutch oven. Add the onions and garlic and sauté for about 5 minutes until soft but not at all browned. Add the bacon and cook an additional 2 minutes stirring. Stir in the lentils, 7 cups of chicken stock and the thyme sprig. Increase heat and bring to a boil. Reduce heat, cover and simmer for 1 to 1-1/2 hours until the lentils are soft. Place a colander over a large bowl. Pour in the soup, separating the lentils from the broth. Remove the bacon strips from the lentils and set aside. Wipe out the dutch oven and pour the broth back into the pot. Place the lentils in the bowl of a food processor and purée. Skim the fat off of the broth, stir in the lentil purée. Slice the bacon. Add the bacon back into the pot and stir in the cream. Simmer over med-low heat for about 10 minutes to heat through.
bacon recipe courtesy of: BakeSpace.com
Monday, December 20, 2010
2052. FRESH WHITEFISH CHOWDER with BACON, POTATOES and BASIL
makes four servings
1/4 pound thick cut maple cured hickory-smoked bacon, coarsely chopped
1 whole onion, peeled and halved lengthwise, cut julienne
3 tablespoons unsalted sweet butter
4 whole bay leaves
8 leaves fresh basil, chopped
3 pounds Yukon Gold potatoes, washed and cut into 1/2-inch chunks
2 tablespoons roasted garlic puree
1 quart fish stock, preferably homemade
1 1/2 cups creme fraiche or heavy cream
4 fresh whitefish fillets, skinned, boned and trimmed
1 whole lemon, juiced
Sea salt and freshly ground black pepper to taste
Basil compound butter, optional
Chowder crackers, optional
In a large, heavy-bottomed saucepan or Dutch oven over medium heat, cook the bacon for 10 minutes or until it is crisp and has rendered its fat. Remove the crisp bacon and reserve.
In the same pan, add the onions to the rendered bacon fat with the butter and bay leaves. Turn up the heat to medium-high and sweat the onions for 7 to 8 minutes, until they are soft and translucent. Add the herbs, potatoes and roasted garlic puree. Cover with the fish stock and season with salt and pepper.
Simmer the chowder base for about 15 to 20 minutes or until the potatoes are just cooked, and the broth is rich and flavorful.
Add the creme fraiche (or heavy cream) to the base and stir to blend. Submerge the fillets of whitefish into the base, making sure the broth covers the fish, and gently simmer the chowder another 5 minutes or until the fish is just cooked through. Taste the chowder for seasoning and adjust if necessary.
Gently transfer the broth to a large serving bowl and carefully top with the fillets.
Drizzle in the lemon juice to taste and top with basil compound butter. Garnish with the chowder crackers.
Serve immediately.
bacon recipe courtesy of: Fork in the Road with Eric Villegas: Michigan Culinary Adventures from the Emmy-winning PBS Series by Eric Villegas. Huron River Press, 2007
1/4 pound thick cut maple cured hickory-smoked bacon, coarsely chopped
1 whole onion, peeled and halved lengthwise, cut julienne
3 tablespoons unsalted sweet butter
4 whole bay leaves
8 leaves fresh basil, chopped
3 pounds Yukon Gold potatoes, washed and cut into 1/2-inch chunks
2 tablespoons roasted garlic puree
1 quart fish stock, preferably homemade
1 1/2 cups creme fraiche or heavy cream
4 fresh whitefish fillets, skinned, boned and trimmed
1 whole lemon, juiced
Sea salt and freshly ground black pepper to taste
Basil compound butter, optional
Chowder crackers, optional
In a large, heavy-bottomed saucepan or Dutch oven over medium heat, cook the bacon for 10 minutes or until it is crisp and has rendered its fat. Remove the crisp bacon and reserve.
In the same pan, add the onions to the rendered bacon fat with the butter and bay leaves. Turn up the heat to medium-high and sweat the onions for 7 to 8 minutes, until they are soft and translucent. Add the herbs, potatoes and roasted garlic puree. Cover with the fish stock and season with salt and pepper.
Simmer the chowder base for about 15 to 20 minutes or until the potatoes are just cooked, and the broth is rich and flavorful.
Add the creme fraiche (or heavy cream) to the base and stir to blend. Submerge the fillets of whitefish into the base, making sure the broth covers the fish, and gently simmer the chowder another 5 minutes or until the fish is just cooked through. Taste the chowder for seasoning and adjust if necessary.
Gently transfer the broth to a large serving bowl and carefully top with the fillets.
Drizzle in the lemon juice to taste and top with basil compound butter. Garnish with the chowder crackers.
Serve immediately.
bacon recipe courtesy of: Fork in the Road with Eric Villegas: Michigan Culinary Adventures from the Emmy-winning PBS Series by Eric Villegas. Huron River Press, 2007
Sunday, December 19, 2010
2051. LINCOLNSHIRE HASLET BEIGNETS with BACON, RHURBARB PUREE and SAGE FOAM
serves four
For the beignets
4½oz butter, cut into cubes
9fl oz boiling water
5oz plain flour
4 free-range eggs
1lb 2oz haslet, cut into 1cm/0.5in cubes
9oz pork belly, cooked, skin and bones removed, chopped
1 shallot, peeled, finely chopped
2 tbsp finely sliced fresh sage leaves
2 tbsp finely sliced fresh tarragon leaves
vegetable oil, for deep frying
For the rhubarb purée
7oz rhubarb, trimmed, chopped
pinch sugar
pinch salt
For the sage foam
9fl oz milk
4oz fresh sage leaves
For the bacon
4 rashers streaky bacon
For the beignet, place the butter into a large heatproof mixing bowl and pour over the boiling water. Mix well until the butter has melted. Quickly add the flour all at once and beat in with a wooden spoon continuously for 2-3 minutes, or until well combined and the batter starts to come away from the sides of the bowl. Set aside for 5-10 minutes to cool slightly. Crack in the eggs one at a time, beating well between each addition, until all the eggs are incorporated into the beignet mixture. Mix the haslet, pork belly, shallot and sliced fresh herbs together in a separate bowl, then fold into the beignet mixture. Season, to taste, with salt and freshly ground black pepper, cover the bowl with cling film and set aside to rest for 30 minutes.
Meanwhile, for the rhubarb, place the rhubarb pieces into a small pan with a few tablespoons of water and cook over a medium heat for 10-15 minutes, or until the rhubarb is very soft. Drain the rhubarb, discarding any excess liquid, then transfer to a food processor. Season with a pinch of sugar and a pinch of salt, then blend until smooth. Set aside.
For the sage foam, bring the milk to a boil in a heavy-based pan, then immediately take off the heat. Add the sage, then transfer to a food processor and blend until smooth. Set aside until ready to serve.
For the bacon, preheat the oven to 180C/360F/Gas 4. Line a baking tray with greaseproof paper and lay the bacon rashers on top. Place another layer of greaseproof paper over the bacon and weigh down with a heavy baking or roasting tray to keep the bacon flat. Cook in the preheated oven for 10-15 minutes, or until the bacon is crisp. Drain on kitchen paper and set aside.
For the beignets, half-fill a deep, heavy-based pan with the vegetable oil and heat to 190C/375F, checking the temperature with a digital thermometer (CAUTION: hot oil can be dangerous. Do not leave unattended). Alternatively, use a deep-fat fryer.
Divide the beignet mixture into four equal portions and roll them into ball shapes. Carefully lower the beignets, one at a time, into the hot oil and fry for 3-4 minutes, or until golden-brown and cooked through. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining beignet mixture.
To serve, place two spoonfuls of the rhubarb purée onto each of four serving plates, shaping each spoonful into a circle. Place a beignet in the middle between the purée. Using a hand blender, foam up the sage and milk mixture and spoon the foam over the beignets. Top each serving with a bacon rasher and serve.
bacon recipe courtesy of: Colin McGurran, The Hairy Bikers' Food Tour of Britain, BBC-Food
For the beignets
4½oz butter, cut into cubes
9fl oz boiling water
5oz plain flour
4 free-range eggs
1lb 2oz haslet, cut into 1cm/0.5in cubes
9oz pork belly, cooked, skin and bones removed, chopped
1 shallot, peeled, finely chopped
2 tbsp finely sliced fresh sage leaves
2 tbsp finely sliced fresh tarragon leaves
vegetable oil, for deep frying
For the rhubarb purée
7oz rhubarb, trimmed, chopped
pinch sugar
pinch salt
For the sage foam
9fl oz milk
4oz fresh sage leaves
For the bacon
4 rashers streaky bacon
For the beignet, place the butter into a large heatproof mixing bowl and pour over the boiling water. Mix well until the butter has melted. Quickly add the flour all at once and beat in with a wooden spoon continuously for 2-3 minutes, or until well combined and the batter starts to come away from the sides of the bowl. Set aside for 5-10 minutes to cool slightly. Crack in the eggs one at a time, beating well between each addition, until all the eggs are incorporated into the beignet mixture. Mix the haslet, pork belly, shallot and sliced fresh herbs together in a separate bowl, then fold into the beignet mixture. Season, to taste, with salt and freshly ground black pepper, cover the bowl with cling film and set aside to rest for 30 minutes.
Meanwhile, for the rhubarb, place the rhubarb pieces into a small pan with a few tablespoons of water and cook over a medium heat for 10-15 minutes, or until the rhubarb is very soft. Drain the rhubarb, discarding any excess liquid, then transfer to a food processor. Season with a pinch of sugar and a pinch of salt, then blend until smooth. Set aside.
For the sage foam, bring the milk to a boil in a heavy-based pan, then immediately take off the heat. Add the sage, then transfer to a food processor and blend until smooth. Set aside until ready to serve.
For the bacon, preheat the oven to 180C/360F/Gas 4. Line a baking tray with greaseproof paper and lay the bacon rashers on top. Place another layer of greaseproof paper over the bacon and weigh down with a heavy baking or roasting tray to keep the bacon flat. Cook in the preheated oven for 10-15 minutes, or until the bacon is crisp. Drain on kitchen paper and set aside.
For the beignets, half-fill a deep, heavy-based pan with the vegetable oil and heat to 190C/375F, checking the temperature with a digital thermometer (CAUTION: hot oil can be dangerous. Do not leave unattended). Alternatively, use a deep-fat fryer.
Divide the beignet mixture into four equal portions and roll them into ball shapes. Carefully lower the beignets, one at a time, into the hot oil and fry for 3-4 minutes, or until golden-brown and cooked through. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining beignet mixture.
To serve, place two spoonfuls of the rhubarb purée onto each of four serving plates, shaping each spoonful into a circle. Place a beignet in the middle between the purée. Using a hand blender, foam up the sage and milk mixture and spoon the foam over the beignets. Top each serving with a bacon rasher and serve.
bacon recipe courtesy of: Colin McGurran, The Hairy Bikers' Food Tour of Britain, BBC-Food
Saturday, December 18, 2010
2050. GRILLED LIVER with MOREL MUSHROOMS and BACON
makes two servings
1/2 cup dried morel mushrooms
1 cup hot water
3 thick strips bacon (preferably double-smoked), diced
3 green onions, chopped
1 clove garlic, minced
2 tablespoons each: red wine, 35 per cent cream
freshly ground pepper
1 lb calf’s liver, patted dry
kosher salt
extra-virgin olive oil
In medium bowl, soak mushrooms in water 15 minutes to soften. Drain. Halve or chop mushrooms if desired.
In large skillet, cook bacon over medium until almost crisp. Remove with slotted spoon from pan to drain on paper towels.
Add mushrooms to pan. Cook, stirring, 4 minutes. Add onions and garlic. Cook, stirring, 1 minute. Add bacon. Raise heat to high; add wine. When it evaporates, add cream. Cook until mixture just holds together. Transfer to bowl. Season with pepper; cover and keep warm.
Season liver with salt and pepper. Coat lightly with oil. Wipe out skillet; heat over medium-high. Add liver. Grill 2 minutes per side. Transfer to cutting board. Slice as desired.
Serve liver topped with morel-bacon mixture.
bacon recipe courtesy of: The Boreal Gourmet: Adventures in Northern Cooking by Michele Genest. Lost Moose, 2010 | Jennifer Bain, Food Editor, The Star.com, One Yonge Street, Toronto, Ontario M5E 1E6
1/2 cup dried morel mushrooms
1 cup hot water
3 thick strips bacon (preferably double-smoked), diced
3 green onions, chopped
1 clove garlic, minced
2 tablespoons each: red wine, 35 per cent cream
freshly ground pepper
1 lb calf’s liver, patted dry
kosher salt
extra-virgin olive oil
In medium bowl, soak mushrooms in water 15 minutes to soften. Drain. Halve or chop mushrooms if desired.
In large skillet, cook bacon over medium until almost crisp. Remove with slotted spoon from pan to drain on paper towels.
Add mushrooms to pan. Cook, stirring, 4 minutes. Add onions and garlic. Cook, stirring, 1 minute. Add bacon. Raise heat to high; add wine. When it evaporates, add cream. Cook until mixture just holds together. Transfer to bowl. Season with pepper; cover and keep warm.
Season liver with salt and pepper. Coat lightly with oil. Wipe out skillet; heat over medium-high. Add liver. Grill 2 minutes per side. Transfer to cutting board. Slice as desired.
Serve liver topped with morel-bacon mixture.
bacon recipe courtesy of: The Boreal Gourmet: Adventures in Northern Cooking by Michele Genest. Lost Moose, 2010 | Jennifer Bain, Food Editor, The Star.com, One Yonge Street, Toronto, Ontario M5E 1E6
Friday, December 17, 2010
2049. CORN KASHA with BACON
serves two
8 oz. corn flour
16 oz. water
1/2 teaspoon salt
1/4 lb. bacon strips
Bring water to a boil, add salt. Add corn flour. Stir, cover, boil for 5-10 minutes or until mushy. Meantime, cut bacon in pieces and fry until brown and crispy. Combine bacon with prepared kasha, cook for another 2 minutes. Add 1 tea spoon of oil (optional). Turn off the heat, cover and let stay for 10 minutes.
bacon recipe courtesy of: AboutKasha.com
8 oz. corn flour
16 oz. water
1/2 teaspoon salt
1/4 lb. bacon strips
Bring water to a boil, add salt. Add corn flour. Stir, cover, boil for 5-10 minutes or until mushy. Meantime, cut bacon in pieces and fry until brown and crispy. Combine bacon with prepared kasha, cook for another 2 minutes. Add 1 tea spoon of oil (optional). Turn off the heat, cover and let stay for 10 minutes.
bacon recipe courtesy of: AboutKasha.com
Thursday, December 16, 2010
2048. NOODLE TART scented with BACON and CARDAMOM
serves four
6 free-range egg yolks
50 grams caster sugar
300 ml double cream, warmed gently
1 tsp ground cardamom seeds
sugar syrup, for poaching
4 slices of bacon, rind removed, cut into thin strips
150 grams cooked noodles, such as thin rice noodles or cellophane noodles, chopped
vanilla ice cream, or clotted cream, for serving
4 sprigs of mint, to garnish
For the sweet pastry:
150 grams plain flour
pinch of salt
75 grams unsalted butter, chilled and diced
25 grams icing sugar
2 egg yolks
zest of 1 lemons, grated
First make the sweet pastry. Sift the flour and salt together to make a mound on a chilled work surface.
Make a well in the centre and add in the diced butter and icing sugar, then place the egg yolks on top and add the zest.
Using your fingertips, work in the butter, yolks, and sugar together until the mixture resembles scrambled egg.
Working quickly so that the butter does not become oily, work in the flour with your fingertips until the flour has been incorporated.
Knead the dough lightly for 1 minute until smooth. Shape the dough into a ball, then flatten slightly into a flat round.
Wrap in cling film and chill in the refrigerator for 1 hour before use.
Preheat the oven to 180°C/gas 4.
Divide the dough into 4 even-sized portions and roll out each portion between two sheets of cling film for easier handling.
Remove one side of the plastic cling film from a rolled-out portion of dough and place inside a lightly greased 15cm tartlet tin. Press gently into the tin and remove the remaining top layer of cling film. Repeat the process until 4 15cm tartlet tins have been lined.
Line each pastry case with baking parchment and fill with baking beans.
Bake blind for 3-4 minutes, then remove the pastry cases from the oven and discard the baking parchment and baking beans.
Keep the oven on at 350°C/gas 4.
In a bowl, beat together the egg yolks and caster sugar until light and creamy.
Add in the double cream and ground cardamom and mix together.
Meanwhile, heat the sugar syrup in a wok. Add in the bacon and gently poach until cooked through.
Add in the noodles and mix well.
Divide the noodle mixture among the part-baked pastry cases. Pour over the egg and cream; mix until level with the top of each pastry case.
Return to the oven and cook for around 12-15 minutes until the egg filling is lightly set. Remove from the oven and cool slightly.
Serve the noodle tarts just warm with vanilla ice cream or clotted cream, garnishing each tart with a sprig of mint.
bacon recipe courtesy of: Alan Coxon, Good Food Live, Good Food Channel, UK-TV
6 free-range egg yolks
50 grams caster sugar
300 ml double cream, warmed gently
1 tsp ground cardamom seeds
sugar syrup, for poaching
4 slices of bacon, rind removed, cut into thin strips
150 grams cooked noodles, such as thin rice noodles or cellophane noodles, chopped
vanilla ice cream, or clotted cream, for serving
4 sprigs of mint, to garnish
For the sweet pastry:
150 grams plain flour
pinch of salt
75 grams unsalted butter, chilled and diced
25 grams icing sugar
2 egg yolks
zest of 1 lemons, grated
First make the sweet pastry. Sift the flour and salt together to make a mound on a chilled work surface.
Make a well in the centre and add in the diced butter and icing sugar, then place the egg yolks on top and add the zest.
Using your fingertips, work in the butter, yolks, and sugar together until the mixture resembles scrambled egg.
Working quickly so that the butter does not become oily, work in the flour with your fingertips until the flour has been incorporated.
Knead the dough lightly for 1 minute until smooth. Shape the dough into a ball, then flatten slightly into a flat round.
Wrap in cling film and chill in the refrigerator for 1 hour before use.
Preheat the oven to 180°C/gas 4.
Divide the dough into 4 even-sized portions and roll out each portion between two sheets of cling film for easier handling.
Remove one side of the plastic cling film from a rolled-out portion of dough and place inside a lightly greased 15cm tartlet tin. Press gently into the tin and remove the remaining top layer of cling film. Repeat the process until 4 15cm tartlet tins have been lined.
Line each pastry case with baking parchment and fill with baking beans.
Bake blind for 3-4 minutes, then remove the pastry cases from the oven and discard the baking parchment and baking beans.
Keep the oven on at 350°C/gas 4.
In a bowl, beat together the egg yolks and caster sugar until light and creamy.
Add in the double cream and ground cardamom and mix together.
Meanwhile, heat the sugar syrup in a wok. Add in the bacon and gently poach until cooked through.
Add in the noodles and mix well.
Divide the noodle mixture among the part-baked pastry cases. Pour over the egg and cream; mix until level with the top of each pastry case.
Return to the oven and cook for around 12-15 minutes until the egg filling is lightly set. Remove from the oven and cool slightly.
Serve the noodle tarts just warm with vanilla ice cream or clotted cream, garnishing each tart with a sprig of mint.
bacon recipe courtesy of: Alan Coxon, Good Food Live, Good Food Channel, UK-TV
Wednesday, December 15, 2010
2047. NAVY BEANS with BACON
yields ten servings
1 lb. navy beans
¼ lb. bacon, toasted and drained
1 diced onion
1 hambone, chopped in squares
¼ cup brown sugar
½ cup molasses or maple syrup
1 teaspoon mustard powder
¼ teaspoon ground black pepper
1- ⅓ oz. package beef consomme
Wash the beans and soak overnight. The following day, add the beef consomme and cook in a pressure cooker. When the pot starts to whistle, turn off and let cool. Save 1 cup of bean broth and drain rest.
Combine the drained beans, bacon and onion in a pot. In the cup of bean broth, mix the molasses (or syrup), brown sugar, mustard powder, salt and pepper.
Pour into a baking pan and bake at 300 degrees F for 2½ hours, stirring once in a while. If necessary, add a little more bean broth.
Serve with white rice and salad.
bacon recipe courtesy of: Leah Matalon, Hudson, Ohio, for TasteBook
1 lb. navy beans
¼ lb. bacon, toasted and drained
1 diced onion
1 hambone, chopped in squares
¼ cup brown sugar
½ cup molasses or maple syrup
1 teaspoon mustard powder
¼ teaspoon ground black pepper
1- ⅓ oz. package beef consomme
Wash the beans and soak overnight. The following day, add the beef consomme and cook in a pressure cooker. When the pot starts to whistle, turn off and let cool. Save 1 cup of bean broth and drain rest.
Combine the drained beans, bacon and onion in a pot. In the cup of bean broth, mix the molasses (or syrup), brown sugar, mustard powder, salt and pepper.
Pour into a baking pan and bake at 300 degrees F for 2½ hours, stirring once in a while. If necessary, add a little more bean broth.
Serve with white rice and salad.
bacon recipe courtesy of: Leah Matalon, Hudson, Ohio, for TasteBook
Tuesday, December 14, 2010
2046. HERB-MARINATED MONKFISH and BACON BROCHETTE
serves six
2 tablespoons finely chopped coriander
2 tablespoons lemon juice
2 tablespoons olive oil
salt and freshly ground black pepper
800 grams monkfish fillet, cut into 5cm dice
10 slices dry-cured back bacon
1 large red onion, cut into small wedges
2 tablespoons finely chopped parsley
Roasted pepper dressing
2 tablespoons white wine vinegar
2 red and 2 yellow peppers, quartered and seeded
1 clove garlic, finely chopped
2 tablespoons finely chopped parsley
2 tablespoons finely chopped coriander
6 tablespoons extra virgin olive oil
Mix together 2 tablespoons chopped parsley and 2 tablespoons chopped coriander with the lemon juice, olive oil and a little black pepper. Mix in the fish, making sure it is well coated. Cover and chill until needed. Set the grill to high and prepare the sauce by placing the peppers, skin side up, underneath. As soon as their skin blisters and blackens, remove to a bowl and cover. Once cool enough to handle, peel and cut into small diamonds. Whisk together the parsley, coriander, garlic, vinegar and olive oil, add the prepared roasted pepper and season to taste.
If not already hot, preheat the grill to high. Trim the bacon of excess fat and cut into large squares. When ready, assemble your brochettes by alternating chunks of marinated monkfish with bacon and the red onion on skewers. Drizzle with a little extra olive oil and place under the grill. Cook for 4-6 minutes then turn and cook for a further 4-6 minutes on the other side. Serve with the sauce.
bacon recipe courtesy of: Waitrose.com: Online Grocery Shopping, Waitrose Limited, Doncastle Road, Bracknell, Berkshire RG12 8YA, January, 2001
2 tablespoons finely chopped coriander
2 tablespoons lemon juice
2 tablespoons olive oil
salt and freshly ground black pepper
800 grams monkfish fillet, cut into 5cm dice
10 slices dry-cured back bacon
1 large red onion, cut into small wedges
2 tablespoons finely chopped parsley
Roasted pepper dressing
2 tablespoons white wine vinegar
2 red and 2 yellow peppers, quartered and seeded
1 clove garlic, finely chopped
2 tablespoons finely chopped parsley
2 tablespoons finely chopped coriander
6 tablespoons extra virgin olive oil
Mix together 2 tablespoons chopped parsley and 2 tablespoons chopped coriander with the lemon juice, olive oil and a little black pepper. Mix in the fish, making sure it is well coated. Cover and chill until needed. Set the grill to high and prepare the sauce by placing the peppers, skin side up, underneath. As soon as their skin blisters and blackens, remove to a bowl and cover. Once cool enough to handle, peel and cut into small diamonds. Whisk together the parsley, coriander, garlic, vinegar and olive oil, add the prepared roasted pepper and season to taste.
If not already hot, preheat the grill to high. Trim the bacon of excess fat and cut into large squares. When ready, assemble your brochettes by alternating chunks of marinated monkfish with bacon and the red onion on skewers. Drizzle with a little extra olive oil and place under the grill. Cook for 4-6 minutes then turn and cook for a further 4-6 minutes on the other side. Serve with the sauce.
bacon recipe courtesy of: Waitrose.com: Online Grocery Shopping, Waitrose Limited, Doncastle Road, Bracknell, Berkshire RG12 8YA, January, 2001
Monday, December 13, 2010
2045. BACON DASHI with PEAS, CUCUMBER, LEEKS and DAIKON
2 liters of bacon dashi (recipe below)
450 grams raw sugar snap peas, julienned
2 large raw English cucumbers, sliced
3 leeks, sliced and sautéed in oil
2 medium salt pickled daikon (recipe below)
Bacon dashi (Makes 2 litres)
2 pieces konbu, 8cm x 16cm
8 cups water
250 grams piece of smoky bacon
Quick-salt pickled daikons
1 large or 3 small daikon radishes, peeled and cut into very thin slices
1 tablespoon sugar, or more to taste
1 teaspoon kosher salt, or more to taste
To serve
For each serving, pour approximately 200ml of bacon dashi into a bowl.
Plate with sugar snap peas, cucumbers, leeks and daikon.
Bacon dashi: Rinse the konbu under running water, then combine it with the water in a medium saucepan. Bring the water to a simmer over medium heat and turn off the stove. Let steep for ten minutes. Remove the konbu from the pot and add the bacon. Bring to a boil, then turn the heat down so the water simmers gently. Simmer for 30 minutes. Strain the bacon from the dashi, and chill the broth until the fat separates and hardens into a solid cap on top of it. Remove and discard the fat and use the dashi or store it. Bacon dashi will keep, covered, for a few days in the refrigerator.
Quick-salt pickled daikons: Combine the daikon with the sugar and salt in a small mixing bowl and toss to coat with the sugar and salt. Let sit for five to ten minutes.
Taste: if the pickles are too sweet or too salty, put them into a colander, rinse off the seasoning, and dry in kitchen towel. Taste again and add more sugar or salt as needed. Serve
bacon recipe courtesy of: Dave Chang, Momofuku, Main Office: 853 Broadway, Suite 1211, New York, New York 10003
450 grams raw sugar snap peas, julienned
2 large raw English cucumbers, sliced
3 leeks, sliced and sautéed in oil
2 medium salt pickled daikon (recipe below)
Bacon dashi (Makes 2 litres)
2 pieces konbu, 8cm x 16cm
8 cups water
250 grams piece of smoky bacon
Quick-salt pickled daikons
1 large or 3 small daikon radishes, peeled and cut into very thin slices
1 tablespoon sugar, or more to taste
1 teaspoon kosher salt, or more to taste
To serve
For each serving, pour approximately 200ml of bacon dashi into a bowl.
Plate with sugar snap peas, cucumbers, leeks and daikon.
Bacon dashi: Rinse the konbu under running water, then combine it with the water in a medium saucepan. Bring the water to a simmer over medium heat and turn off the stove. Let steep for ten minutes. Remove the konbu from the pot and add the bacon. Bring to a boil, then turn the heat down so the water simmers gently. Simmer for 30 minutes. Strain the bacon from the dashi, and chill the broth until the fat separates and hardens into a solid cap on top of it. Remove and discard the fat and use the dashi or store it. Bacon dashi will keep, covered, for a few days in the refrigerator.
Quick-salt pickled daikons: Combine the daikon with the sugar and salt in a small mixing bowl and toss to coat with the sugar and salt. Let sit for five to ten minutes.
Taste: if the pickles are too sweet or too salty, put them into a colander, rinse off the seasoning, and dry in kitchen towel. Taste again and add more sugar or salt as needed. Serve
bacon recipe courtesy of: Dave Chang, Momofuku, Main Office: 853 Broadway, Suite 1211, New York, New York 10003
Sunday, December 12, 2010
2044. ROAST GROUPER with GNOCCHI, PEAS, BACON and PARSNIPS
ROASTED GROUPER
2 pounds grouper, cut into 4-ounce pieces
1-1 1/2 tablespoon butter
1 tablespoon canola oil
POTATO GNOCCHI
about 2 1/2 cups flour
1/2 cup eggs, lightly beaten
4-5 russet potatoes, baked and peeled, mashed through a ricer, not a food processor
1/4 pound butter, melted
parmesan cheese, grated
chives, chopped
BLACK TRUMPET MUSHROOM FRICASSE
1 pound whole, shucked English peas, blanched (save shells to use in chicken stock)
2 1/2 quarts chicken stock
1/2 cup white wine
1/4 - 1/2 pound black forest bacon batons, cooked in a pan
8 ounces trumpet mushrooms, roasted with olive oil, salt and pepper
8 ounces Swanji mushrooms, roasted with olive oil, salt and pepper
3 baby leeks, sliced and gently sautéed
4 parsnips, peeled, sliced and quartered, roasted
ROASTED GROUPER: Heat oven to 350 degrees. In a heavy pan heat butter and canola oil. Sauté the fish until brown on each side. Roast in oven about 10 minutes
POTATO GNOCCHI: Start with the flour in a large bowl, make a well in the flour. As you add each ingredient (one by one) gently mix each in with the tips of your fingers. Add ingredients in this order: eggs, potatoes, melted butter, parmesan, and chopped chives. Knead the final mixture until smooth. Separate the kneaded dough into six workable pieces. Flour the rolling surface. With your hands fashion each piece into a long thin roll. Cut the rolls into bite-sized pieces. Place the raw gnocchi into a pot of boiling salted water. Once the gnocchi rises to the surface continue to simmer for 45 seconds. Remove the gnocchi from the pot with a slotted spoon and place on plate. Add the grouper and top with the ragout.
BLACK TRUMPET MUSHROOM FRICASSE: Cook pea shells in chicken stock. Strain and reduce stock, reserve. In saucepan reduce white wine. Add about 1 quart chicken stock. Simmer while adding bacon, mushrooms, leeks, parsnips, and peas. Serve on top of fish with gnocchi.
bacon recipe courtesy of: Chef Suzanne Tracht, Top Chef Masters, Season 1, Episode 7, Elimination Challenge, Bravo TV
2 pounds grouper, cut into 4-ounce pieces
1-1 1/2 tablespoon butter
1 tablespoon canola oil
POTATO GNOCCHI
about 2 1/2 cups flour
1/2 cup eggs, lightly beaten
4-5 russet potatoes, baked and peeled, mashed through a ricer, not a food processor
1/4 pound butter, melted
parmesan cheese, grated
chives, chopped
BLACK TRUMPET MUSHROOM FRICASSE
1 pound whole, shucked English peas, blanched (save shells to use in chicken stock)
2 1/2 quarts chicken stock
1/2 cup white wine
1/4 - 1/2 pound black forest bacon batons, cooked in a pan
8 ounces trumpet mushrooms, roasted with olive oil, salt and pepper
8 ounces Swanji mushrooms, roasted with olive oil, salt and pepper
3 baby leeks, sliced and gently sautéed
4 parsnips, peeled, sliced and quartered, roasted
ROASTED GROUPER: Heat oven to 350 degrees. In a heavy pan heat butter and canola oil. Sauté the fish until brown on each side. Roast in oven about 10 minutes
POTATO GNOCCHI: Start with the flour in a large bowl, make a well in the flour. As you add each ingredient (one by one) gently mix each in with the tips of your fingers. Add ingredients in this order: eggs, potatoes, melted butter, parmesan, and chopped chives. Knead the final mixture until smooth. Separate the kneaded dough into six workable pieces. Flour the rolling surface. With your hands fashion each piece into a long thin roll. Cut the rolls into bite-sized pieces. Place the raw gnocchi into a pot of boiling salted water. Once the gnocchi rises to the surface continue to simmer for 45 seconds. Remove the gnocchi from the pot with a slotted spoon and place on plate. Add the grouper and top with the ragout.
BLACK TRUMPET MUSHROOM FRICASSE: Cook pea shells in chicken stock. Strain and reduce stock, reserve. In saucepan reduce white wine. Add about 1 quart chicken stock. Simmer while adding bacon, mushrooms, leeks, parsnips, and peas. Serve on top of fish with gnocchi.
bacon recipe courtesy of: Chef Suzanne Tracht, Top Chef Masters, Season 1, Episode 7, Elimination Challenge, Bravo TV
Saturday, December 11, 2010
2043. BOURSIN and BACON on CRACKED PEPPER BREAD
makes four sandwiches
12 ounces Boursin cheese
8 slices cooked bacon
8 slices cracked pepper bread or any rustic country bread
1 tablespoon softened lightly salted butter
Spread each of 4 slices of bread with 3 ounces of Boursin cheese. Cut each bacon slice in half lengthwise. Place 2 pieces of bacon (4 halves) on top of each of the Boursin-prepared slices of bread. Cover each prepared half with another slice of bread. Evenly butter the top of each sandwich. Place each sandwich butter side down in a frying pan over medium heat. While the first side is grilling, butter the second side of bread. Cook until golden and crusty, about 1-2 minutes. Carefully turn and cook until second side is golden, about 1-2 minutes more.
bacon recipe courtesy of: Ira Freehof, The Comfort Diner, 1281 Arthur Kill Road, Staten Island, New York 10312 | Epicurious.com, September 1999
12 ounces Boursin cheese
8 slices cooked bacon
8 slices cracked pepper bread or any rustic country bread
1 tablespoon softened lightly salted butter
Spread each of 4 slices of bread with 3 ounces of Boursin cheese. Cut each bacon slice in half lengthwise. Place 2 pieces of bacon (4 halves) on top of each of the Boursin-prepared slices of bread. Cover each prepared half with another slice of bread. Evenly butter the top of each sandwich. Place each sandwich butter side down in a frying pan over medium heat. While the first side is grilling, butter the second side of bread. Cook until golden and crusty, about 1-2 minutes. Carefully turn and cook until second side is golden, about 1-2 minutes more.
bacon recipe courtesy of: Ira Freehof, The Comfort Diner, 1281 Arthur Kill Road, Staten Island, New York 10312 | Epicurious.com, September 1999
Friday, December 10, 2010
2042. CORN-CAMEMBERT ICE CREAM on WAFFLES, BACON PRALINE and CARMEL SAUCE
yields 12 servings
Bacon Praline:
2 cups raw diced bacon (to yield 1 cup crispy rendered bacon)
1 cup sugar
1 tablespoon butter
Bourbon Apple Butter:
5 fuji apples, cored and sliced, skin on
5 gala apples, cored and sliced, skin on
3 tablespoons butter + 3 tablespoons butter
1 shallot, sliced
1 vanilla bean, scraped
3 tablespoons bourbon
1 cup sugar
Acorn Squash Jam:
1 acorn squash, peeled and small diced
2 apples (fuji or gala), peeled and small diced
¼ lb butter (or equivalent bacon grease)
3 shallots, small diced
1 cup sugar
2 cups diced bacon
Caramel Sauce:
1 cup sugar
1 cup heavy cream
¼ cup butter
Corn-Camembert Ice Cream:
2 cups corn, scraped and reserve cobs (or substitute frozen or canned cream corn)
2 cups milk
1 vanilla bean, scraped
1 cup sugar
½ lb camembert cheese
8 eggs
Maple Cardamom Syrup:
2 cups maple syrup
¼ teaspoon cardamom pods
Waffles:
1 package waffle mix
1 vanilla bean, scraped
bacon grease
For the Bacon Praline: Slowly render diced bacon until very crispy. Drain bacon grease and reserve for waffles. Heat sugar in a saucepan until it melts. When it becomes a caramel color, be careful not to let it burn and mix in bacon. Add butter and mix until melted. Pour mixture out onto silicone pad and allow to cool until hard. Crack into smaller pieces and process in food processor. Keep airtight at cool room temperature.
For the Bourbon Apple Butter: Melt 3 tablespoons butter and sweat shallots and vanilla. Pour in bourbon and flame. Stir in apples and sugar and cover until soft. Slowly simmer uncovered until all liquid has evaporated. Pass through a food mill. Return mixture to a smaller pot and simmer until fairly thick. Add remaining 3 tablespoons butter. Cover and cool.
For the Acorn Squash Jam: Melt butter and sweat shallots. Add squash and apples and cover. When soft, add sugar and cook down slowly. In a separate pan, render bacon until crispy. Drain and reserve bacon grease. When squash is cooked down to fairly thick consistency, add bacon. Continue to simmer until jam consistency.
For the Caramel Sauce: Heat sugar. In a separate pan, heat cream and butter. When sugar is melted and almost burnt, whisk in cream/butter mixture. Cook for 5 more minutes at a simmer.
For the Corn-Camembert Ice Cream: Scrape corn off the cob and put into saucepot with milk, sugar, and vanilla bean. Bring mixture to a simmer with cobs in the pot. Remove from heat and let mixture steep for 1 hour after removing cobs. Crack eggs and lightly whisk. Reheat corn-milk mixture and temper into eggs. Cook over a double boiler until slightly thickened. Add cheese and blend mixture until very smooth. Push through a fine mesh strainer. Cool custard before spinning in ice cream machine.
For the Maple Cardamom Syrup: Heat syrup with cardamom pods and steep until aromatic. Strain.
For the Waffles: Make waffles according to package using bacon grease instead of oil.
To Plate: Brush caramel sauce onto plate. Place waffle on sauce. Pour maple cardamom syrup over the waffle. Make a quenelle of bourbon apple butter and arrange next to waffle. Scoop corn-camembert ice cream on top of waffle. Put some acorn squash jam next to ice cream. Sprinkle with bacon praline. Shake confectioner's sugar on top. Garnish with a pinch of smoked sea salt.
bacon recipe courtesy of: Chef Lynne Gigliotti, Top Chef Season 7, Episode 1, Elimination Challenge, Bravo-TV
Bacon Praline:
2 cups raw diced bacon (to yield 1 cup crispy rendered bacon)
1 cup sugar
1 tablespoon butter
Bourbon Apple Butter:
5 fuji apples, cored and sliced, skin on
5 gala apples, cored and sliced, skin on
3 tablespoons butter + 3 tablespoons butter
1 shallot, sliced
1 vanilla bean, scraped
3 tablespoons bourbon
1 cup sugar
Acorn Squash Jam:
1 acorn squash, peeled and small diced
2 apples (fuji or gala), peeled and small diced
¼ lb butter (or equivalent bacon grease)
3 shallots, small diced
1 cup sugar
2 cups diced bacon
Caramel Sauce:
1 cup sugar
1 cup heavy cream
¼ cup butter
Corn-Camembert Ice Cream:
2 cups corn, scraped and reserve cobs (or substitute frozen or canned cream corn)
2 cups milk
1 vanilla bean, scraped
1 cup sugar
½ lb camembert cheese
8 eggs
Maple Cardamom Syrup:
2 cups maple syrup
¼ teaspoon cardamom pods
Waffles:
1 package waffle mix
1 vanilla bean, scraped
bacon grease
For the Bacon Praline: Slowly render diced bacon until very crispy. Drain bacon grease and reserve for waffles. Heat sugar in a saucepan until it melts. When it becomes a caramel color, be careful not to let it burn and mix in bacon. Add butter and mix until melted. Pour mixture out onto silicone pad and allow to cool until hard. Crack into smaller pieces and process in food processor. Keep airtight at cool room temperature.
For the Bourbon Apple Butter: Melt 3 tablespoons butter and sweat shallots and vanilla. Pour in bourbon and flame. Stir in apples and sugar and cover until soft. Slowly simmer uncovered until all liquid has evaporated. Pass through a food mill. Return mixture to a smaller pot and simmer until fairly thick. Add remaining 3 tablespoons butter. Cover and cool.
For the Acorn Squash Jam: Melt butter and sweat shallots. Add squash and apples and cover. When soft, add sugar and cook down slowly. In a separate pan, render bacon until crispy. Drain and reserve bacon grease. When squash is cooked down to fairly thick consistency, add bacon. Continue to simmer until jam consistency.
For the Caramel Sauce: Heat sugar. In a separate pan, heat cream and butter. When sugar is melted and almost burnt, whisk in cream/butter mixture. Cook for 5 more minutes at a simmer.
For the Corn-Camembert Ice Cream: Scrape corn off the cob and put into saucepot with milk, sugar, and vanilla bean. Bring mixture to a simmer with cobs in the pot. Remove from heat and let mixture steep for 1 hour after removing cobs. Crack eggs and lightly whisk. Reheat corn-milk mixture and temper into eggs. Cook over a double boiler until slightly thickened. Add cheese and blend mixture until very smooth. Push through a fine mesh strainer. Cool custard before spinning in ice cream machine.
For the Maple Cardamom Syrup: Heat syrup with cardamom pods and steep until aromatic. Strain.
For the Waffles: Make waffles according to package using bacon grease instead of oil.
To Plate: Brush caramel sauce onto plate. Place waffle on sauce. Pour maple cardamom syrup over the waffle. Make a quenelle of bourbon apple butter and arrange next to waffle. Scoop corn-camembert ice cream on top of waffle. Put some acorn squash jam next to ice cream. Sprinkle with bacon praline. Shake confectioner's sugar on top. Garnish with a pinch of smoked sea salt.
bacon recipe courtesy of: Chef Lynne Gigliotti, Top Chef Season 7, Episode 1, Elimination Challenge, Bravo-TV
Thursday, December 09, 2010
2041. HEIRLOOM GRILLED CHEESE SANDWICH and CHUNKY TOMATO BACON SOUP
yields four servings
1 stick unsalted butter, softened
1 tablespoon grated Parmigiano-Reggiano
1 tablespoon Dijon mustard, plus 4 tablespoons
8 slices Shepherd's bread
8 ounces white Cheddar cheese, shredded
1 heirloom tomato, sliced into 3 (1/8-inch) slices
8 strips thick sliced apple wood smoked bacon, fried
1 (28-ounce) can crushed tomatoes
2 tablespoons extra-virgin basil olive oil
3 tablespoons finely diced shallots
2 garlic cloves, finely diced
2 tablespoons finely chopped thyme leaves
2 tablespoons finely chopped basil leaves
3 strips thick sliced apple wood smoked bacon, fried and diced
3 ounce tomato paste
1/2 cup heavy cream
1 cup chicken broth
Salt
Sugar, to taste
1 tablespoon chiffonnade basil, for garnish
To make the grilled cheese sandwich:. In a small mixing bowl, combine butter, Parmigiano-Reggiano, and 1 tablespoon Dijon mustard. Spread a liberal amount of butter mixture on 2 slices of bread. Flip over slices and spread some Dijon mustard on other sides. Place Cheddar cheese on the Dijon side of both slices. Place bacon on top of cheese on 1 slice and sliced tomatoes on top of cheese on other slice. Combine both sides together and place in a medium skillet over medium heat. Cook until golden brown and crusty. Flip sandwich and place a weighted cast iron pan on top. Cook until golden brown and cheese has melted. Remove from skillet and serve immediately with tomato soup.
To make the soup: Puree the crushed tomatoes and set aside. In a heavy stainless steel pot, heat basil olive oil. Add shallots and cook until soft. Add garlic, thyme, chopped basil, bacon, and tomato paste and continue to cook, stirring with a wooden spoon. Add tomato puree, cream, chicken broth, and salt and sugar, to taste. Bring to a simmer. Pour soup into bowls and garnish with chiffonnade basil. Serve immediately with grilled cheese sandwich.
bacon recipe courtesy of: Rick Massa, "Ultimate Recipe Showdown: Comfort Food," Ultimate Recipe Showdown, Food Network
1 stick unsalted butter, softened
1 tablespoon grated Parmigiano-Reggiano
1 tablespoon Dijon mustard, plus 4 tablespoons
8 slices Shepherd's bread
8 ounces white Cheddar cheese, shredded
1 heirloom tomato, sliced into 3 (1/8-inch) slices
8 strips thick sliced apple wood smoked bacon, fried
1 (28-ounce) can crushed tomatoes
2 tablespoons extra-virgin basil olive oil
3 tablespoons finely diced shallots
2 garlic cloves, finely diced
2 tablespoons finely chopped thyme leaves
2 tablespoons finely chopped basil leaves
3 strips thick sliced apple wood smoked bacon, fried and diced
3 ounce tomato paste
1/2 cup heavy cream
1 cup chicken broth
Salt
Sugar, to taste
1 tablespoon chiffonnade basil, for garnish
To make the grilled cheese sandwich:. In a small mixing bowl, combine butter, Parmigiano-Reggiano, and 1 tablespoon Dijon mustard. Spread a liberal amount of butter mixture on 2 slices of bread. Flip over slices and spread some Dijon mustard on other sides. Place Cheddar cheese on the Dijon side of both slices. Place bacon on top of cheese on 1 slice and sliced tomatoes on top of cheese on other slice. Combine both sides together and place in a medium skillet over medium heat. Cook until golden brown and crusty. Flip sandwich and place a weighted cast iron pan on top. Cook until golden brown and cheese has melted. Remove from skillet and serve immediately with tomato soup.
To make the soup: Puree the crushed tomatoes and set aside. In a heavy stainless steel pot, heat basil olive oil. Add shallots and cook until soft. Add garlic, thyme, chopped basil, bacon, and tomato paste and continue to cook, stirring with a wooden spoon. Add tomato puree, cream, chicken broth, and salt and sugar, to taste. Bring to a simmer. Pour soup into bowls and garnish with chiffonnade basil. Serve immediately with grilled cheese sandwich.
bacon recipe courtesy of: Rick Massa, "Ultimate Recipe Showdown: Comfort Food," Ultimate Recipe Showdown, Food Network
Wednesday, December 08, 2010
2040. SQUID INK PASTA with PRAWNS, SQUID and BACON
100 grams plain flour
1 egg
1 egg yolk
pinch sea salt
1 teaspoon squid ink
1 teaspoon olive oil
300 grams cleaned squid tubes, sliced 1/2 cm thick
2 tablespoons diced speck or smoky bacon
12 medium green prawns, peeled, de-veined and cut into thirds
1 wild green chili
1 teaspoon squid ink
1/4 cup chicken stock
1 tablespoon fish sauce
pinch sea salt
Juice of 1/2 lemon
1/2 punnet cherry tomatoes sliced in half
2 tablespoons coriander leaves
To make the pasta, sift the flour in to a large bowl, add the salt, egg, additional egg yolk, olive oil. Mix the squid ink with a tablespoon warm water then add to the bowl. Mix everything into a dough and knead gently, then wrap in gladwrap and rest for 30 minutes.
Once rested, pass through a pasta machine (keep well floured) until at the desired thickness, then slice in to strips about 1.5cm wide. Set aside.
Bring a pot of water to the boil.
Heat a large frying pan, add a dash of olive oil then add the squid, speck (bacon), prawns, chilli and garlic. Toss quickly for about a minute then take the pan off the heat.
Blanch the noodles until al dente and add them to the pan & return the pan to the heat. Add the squid ink, chicken stock, fish sauce, salt & lemon juice. Taste and adjust seasoning.
Turn off the heat, add the coriander & cherry tomatoes & serve immediately.
bacon recipe courtesy of: Rockpool, 107 George Street, The Rocks NSW 2000, Australia, adapted by Nicholas Leach, June 13, 2010
1 egg
1 egg yolk
pinch sea salt
1 teaspoon squid ink
1 teaspoon olive oil
300 grams cleaned squid tubes, sliced 1/2 cm thick
2 tablespoons diced speck or smoky bacon
12 medium green prawns, peeled, de-veined and cut into thirds
1 wild green chili
1 teaspoon squid ink
1/4 cup chicken stock
1 tablespoon fish sauce
pinch sea salt
Juice of 1/2 lemon
1/2 punnet cherry tomatoes sliced in half
2 tablespoons coriander leaves
To make the pasta, sift the flour in to a large bowl, add the salt, egg, additional egg yolk, olive oil. Mix the squid ink with a tablespoon warm water then add to the bowl. Mix everything into a dough and knead gently, then wrap in gladwrap and rest for 30 minutes.
Once rested, pass through a pasta machine (keep well floured) until at the desired thickness, then slice in to strips about 1.5cm wide. Set aside.
Bring a pot of water to the boil.
Heat a large frying pan, add a dash of olive oil then add the squid, speck (bacon), prawns, chilli and garlic. Toss quickly for about a minute then take the pan off the heat.
Blanch the noodles until al dente and add them to the pan & return the pan to the heat. Add the squid ink, chicken stock, fish sauce, salt & lemon juice. Taste and adjust seasoning.
Turn off the heat, add the coriander & cherry tomatoes & serve immediately.
bacon recipe courtesy of: Rockpool, 107 George Street, The Rocks NSW 2000, Australia, adapted by Nicholas Leach, June 13, 2010
Tuesday, December 07, 2010
2039. FETA CROSTINI with TOMATO, BACON and APPLE JAM
makes 30 crostini
1/2 lb. smoked bacon
1 28-oz. can diced tomatoes, drained
1 cup sugar
1 medium apple, peeled, cored and diced
1 small yellow onion, diced
3 tablespoons cider vinegar
1-1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 loaf baguette-style French bread, thinly sliced and toasted (about 30 slices)
1 8-oz. block feta cheese, crumbled
snipped fresh chives
In a large skillet over medium heat, cook the bacon until it is just browned, about 5 minutes. Transfer the bacon to paper towels to drain excess fat. Crumble or cut into small pieces.
In a large saucepan combine the drained tomatoes, sugar, apple, onion, vinegar, salt, pepper, and bacon. Bring to a boil over medium heat and cook, stirring often, for 12 minutes or until apples are tender and most of the liquid is reduced.
Remove pan from heat; let sit for 5 minutes.
Arrange baguette slices on a serving platter, top with a dollop of warm jam, the feta, and chives.
bacon recipe courtesy of: Better Homes and Gardens, Meredith Corporation, 1716 Locust Street, Des Moines, Iowa 50309-3023
1/2 lb. smoked bacon
1 28-oz. can diced tomatoes, drained
1 cup sugar
1 medium apple, peeled, cored and diced
1 small yellow onion, diced
3 tablespoons cider vinegar
1-1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 loaf baguette-style French bread, thinly sliced and toasted (about 30 slices)
1 8-oz. block feta cheese, crumbled
snipped fresh chives
In a large skillet over medium heat, cook the bacon until it is just browned, about 5 minutes. Transfer the bacon to paper towels to drain excess fat. Crumble or cut into small pieces.
In a large saucepan combine the drained tomatoes, sugar, apple, onion, vinegar, salt, pepper, and bacon. Bring to a boil over medium heat and cook, stirring often, for 12 minutes or until apples are tender and most of the liquid is reduced.
Remove pan from heat; let sit for 5 minutes.
Arrange baguette slices on a serving platter, top with a dollop of warm jam, the feta, and chives.
bacon recipe courtesy of: Better Homes and Gardens, Meredith Corporation, 1716 Locust Street, Des Moines, Iowa 50309-3023
Monday, December 06, 2010
2038. STUFFED MANICOTTI with BACON ALFREDO SAUCE
1 (12 ounce) package of manicotti pasta
For the filling:
1 (10 ounce) package of frozen spinach
1 (15 ounce) package ricotta cheese
1 1/2 cups of shredded mozzarella cheese
1/2 cup of parmesan cheese
1 tablespoon of Italian Seasoning
1 tablespoon of chives
1/2 teaspoon of salt
1/2 teaspoon of pepper
2 eggs
For the sauce:
1/2 pound of bacon
6 tablespoons of butter
3 cups of heavy cream
1 1/2 cups of Parmesan Cheese
1/4 teaspoon of pepper
A pinch of nutmeg
For the chicken:
3 boneless skinless chicken breasts
2 eggs
1 cup of Italian Seasoned Bread Crumbs
1/2 cup of vegetable oil
In a large skillet over medium heat, cook the bacon until crisp. Drain on paper towels. Allow to cool. Crumble the bacon. Set aside.
In the same skillet along with the bacon drippings, add 6 tablespoons of butter. Slowly add the heavy cream. Heat over medium heat until the mixture begins to bubble. Remove from heat. Add the Parmesan Cheese, pepper and nutmeg. Mix well. Set aside.
Cook the pasta according to the package directions just until al dente (about 5 minutes). Drain.
Preheat oven to 350 degrees F.
Put all of the filling ingredients in a medium bowl. Mix until well blended. Stuff each of the manicotti shells with equal amounts of the filling. Pour 1/2 of the sauce into the bottom of a 9 x 13 glass baking dish. Lay the manicotti on top of the sauce. Pour the remaining sauce on over the manicotti. Bake at 350 for 30 minutes.
While the manicotti is baking, heat a heavy skillet with the 1/2 cup of vegetable oil over medium heat.
In a large shallow dish, scramble the two eggs.
On a plate place the 1 cup of bread crumbs.
Cut each of the chicken breasts in half. Dip each in the egg and then dredge in the bread crumbs.
Brown both sides of the chicken in the oil. Drain on paper towels.
Remove the manicotti from the oven and allow to sit for at least 10 minutes before serving. Serve the manicotti next to the chicken and drizzle some of the sauce on top of the chicken. Top with some of the crumbled bacon.
bacon recipe courtesy of: Mamas-Southern-Cooking.com, Georgia
For the filling:
1 (10 ounce) package of frozen spinach
1 (15 ounce) package ricotta cheese
1 1/2 cups of shredded mozzarella cheese
1/2 cup of parmesan cheese
1 tablespoon of Italian Seasoning
1 tablespoon of chives
1/2 teaspoon of salt
1/2 teaspoon of pepper
2 eggs
For the sauce:
1/2 pound of bacon
6 tablespoons of butter
3 cups of heavy cream
1 1/2 cups of Parmesan Cheese
1/4 teaspoon of pepper
A pinch of nutmeg
For the chicken:
3 boneless skinless chicken breasts
2 eggs
1 cup of Italian Seasoned Bread Crumbs
1/2 cup of vegetable oil
In a large skillet over medium heat, cook the bacon until crisp. Drain on paper towels. Allow to cool. Crumble the bacon. Set aside.
In the same skillet along with the bacon drippings, add 6 tablespoons of butter. Slowly add the heavy cream. Heat over medium heat until the mixture begins to bubble. Remove from heat. Add the Parmesan Cheese, pepper and nutmeg. Mix well. Set aside.
Cook the pasta according to the package directions just until al dente (about 5 minutes). Drain.
Preheat oven to 350 degrees F.
Put all of the filling ingredients in a medium bowl. Mix until well blended. Stuff each of the manicotti shells with equal amounts of the filling. Pour 1/2 of the sauce into the bottom of a 9 x 13 glass baking dish. Lay the manicotti on top of the sauce. Pour the remaining sauce on over the manicotti. Bake at 350 for 30 minutes.
While the manicotti is baking, heat a heavy skillet with the 1/2 cup of vegetable oil over medium heat.
In a large shallow dish, scramble the two eggs.
On a plate place the 1 cup of bread crumbs.
Cut each of the chicken breasts in half. Dip each in the egg and then dredge in the bread crumbs.
Brown both sides of the chicken in the oil. Drain on paper towels.
Remove the manicotti from the oven and allow to sit for at least 10 minutes before serving. Serve the manicotti next to the chicken and drizzle some of the sauce on top of the chicken. Top with some of the crumbled bacon.
bacon recipe courtesy of: Mamas-Southern-Cooking.com, Georgia
Sunday, December 05, 2010
2037. LOIN of HARE with BACON and IRISH WHISKEY CREAM
serves six
1-1/4 pounds boneless hare loin, well trimmed
2 slices bacon
5 tablespoons Irish whiskey
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 cup brown chicken stock
1/2 cup whipping cream
For the spice mixture:
6 juniper berries
2 whole cloves
1/4 teaspoon dried thyme
1/2 teaspoon whole black peppercorns
1/2 teaspoon salt
To make the spice mixture, grind all the spices together in a small mortar with a pestle or in a spice grinder.
Slice the hare loin into 12 even-sized medallions and sprinkle the meat evenly with the spice mixture. Drizzle 2 tablespoons of the whiskey over them. Wrap each medallion with a slice of bacon around its circumference and fix it in place with a wooden toothpick.
In a heavy frying pan, heat the oil over high heat and add the butter. When the butter foams, fry the medallions for about 3 minutes on each side. Pour the remaining 3 tablespoons whiskey into the pan and ignite it to flame the hare. Remove the meat and allow it to rest in a warm place while finishing the sauce. Add the cream and the stock to the pan and boil over high heat until a sauce consistency is achieved.
Place 2 medallions on each warmed individual plate and pour the sauce around the medallions.
bacon recipe courtesy of: Gourmet Ireland: From the Public Television Series by Paul and Jeanne Rankin
1-1/4 pounds boneless hare loin, well trimmed
2 slices bacon
5 tablespoons Irish whiskey
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 cup brown chicken stock
1/2 cup whipping cream
For the spice mixture:
6 juniper berries
2 whole cloves
1/4 teaspoon dried thyme
1/2 teaspoon whole black peppercorns
1/2 teaspoon salt
To make the spice mixture, grind all the spices together in a small mortar with a pestle or in a spice grinder.
Slice the hare loin into 12 even-sized medallions and sprinkle the meat evenly with the spice mixture. Drizzle 2 tablespoons of the whiskey over them. Wrap each medallion with a slice of bacon around its circumference and fix it in place with a wooden toothpick.
In a heavy frying pan, heat the oil over high heat and add the butter. When the butter foams, fry the medallions for about 3 minutes on each side. Pour the remaining 3 tablespoons whiskey into the pan and ignite it to flame the hare. Remove the meat and allow it to rest in a warm place while finishing the sauce. Add the cream and the stock to the pan and boil over high heat until a sauce consistency is achieved.
Place 2 medallions on each warmed individual plate and pour the sauce around the medallions.
bacon recipe courtesy of: Gourmet Ireland: From the Public Television Series by Paul and Jeanne Rankin
Saturday, December 04, 2010
2036. SPINACH and BACON SOUFFLE
yields four ramikins
3 tablespoons frozen spinach, thawed
4 pieces bacon, cooked and crumbled
2 teaspoons minced onion
1 teaspoon minced red bell pepper
5 eggs
2 tablespoons milk
2 tablespoons heavy cream
¼ cup shredded cheddar cheese
¼ cup shredded Monterey Jack cheese
1 tablespoon shredded Parmesan cheese
¼ teaspoon salt
1 8-ounce tube Pillsbury Crescent butter flake dough
melted butter
¼ cup shredded Asiago cheese
Preheat oven to 375 degrees F.
Combine spinach, bacon, onion, and red bell pepper in a small bowl. Add 2 tablespoons of water, cover bowl with plastic wrap and poke a few holes in the plastic. Microwave on high for 3 minutes.
Beat 4 eggs. Mix in milk, cream, cheddar cheese, Jack cheese, Parmesan, and salt. Stir in spinach, artichoke, onion, and bell pepper.
Microwave egg mixture for 30 seconds on high, and then stir it. Do this 4 to 5 more times or until you have a very runny scrambled egg mixture. This process will tighten up the eggs enough so that the dough won’t sink into the eggs when it’s folded over.
Unroll and separate the crescent dough into four rectangles. In other words, don’t tear the dough along the perforations that make triangles. Instead, pinch the dough together along those diagonal perforations so that you have four rectangles. Use some flour on the dough and roll across the width of the rectangle with a rolling pin so that each piece of dough stretches out into a square that is approximately 6 inches by 6 inches.
Brush melted butter inside four 4-inch baking dishes or ramekins. Line each ramekin with the dough, then spoon equal amounts of egg mixture into each ramekin. Sprinkle 1 tablespoon of asiago cheese on top of the egg mixture in each ramekin, and then gently fold the dough over the mixture.
Beat the last egg in a small bowl, then brush beaten egg over the top of the dough in each ramekin.
Bake for 25 to 30 minutes or until dough is brown. Remove from oven and cool for 5 minutes, then carefully remove the soufflés from each ramekin and serve hot.
bacon recipe courtesy of: Sarah Tobias, Lima, Ohio, for TasteBook
3 tablespoons frozen spinach, thawed
4 pieces bacon, cooked and crumbled
2 teaspoons minced onion
1 teaspoon minced red bell pepper
5 eggs
2 tablespoons milk
2 tablespoons heavy cream
¼ cup shredded cheddar cheese
¼ cup shredded Monterey Jack cheese
1 tablespoon shredded Parmesan cheese
¼ teaspoon salt
1 8-ounce tube Pillsbury Crescent butter flake dough
melted butter
¼ cup shredded Asiago cheese
Preheat oven to 375 degrees F.
Combine spinach, bacon, onion, and red bell pepper in a small bowl. Add 2 tablespoons of water, cover bowl with plastic wrap and poke a few holes in the plastic. Microwave on high for 3 minutes.
Beat 4 eggs. Mix in milk, cream, cheddar cheese, Jack cheese, Parmesan, and salt. Stir in spinach, artichoke, onion, and bell pepper.
Microwave egg mixture for 30 seconds on high, and then stir it. Do this 4 to 5 more times or until you have a very runny scrambled egg mixture. This process will tighten up the eggs enough so that the dough won’t sink into the eggs when it’s folded over.
Unroll and separate the crescent dough into four rectangles. In other words, don’t tear the dough along the perforations that make triangles. Instead, pinch the dough together along those diagonal perforations so that you have four rectangles. Use some flour on the dough and roll across the width of the rectangle with a rolling pin so that each piece of dough stretches out into a square that is approximately 6 inches by 6 inches.
Brush melted butter inside four 4-inch baking dishes or ramekins. Line each ramekin with the dough, then spoon equal amounts of egg mixture into each ramekin. Sprinkle 1 tablespoon of asiago cheese on top of the egg mixture in each ramekin, and then gently fold the dough over the mixture.
Beat the last egg in a small bowl, then brush beaten egg over the top of the dough in each ramekin.
Bake for 25 to 30 minutes or until dough is brown. Remove from oven and cool for 5 minutes, then carefully remove the soufflés from each ramekin and serve hot.
bacon recipe courtesy of: Sarah Tobias, Lima, Ohio, for TasteBook
Friday, December 03, 2010
2035. SPLIT PEA SOUP with BACON and ROSEMARY
makes 4 to 6 servings
4 bacon slices, chopped
1 small onion, chopped
1 medium leek (white and pale green parts only), sliced
1 large carrot, peeled, chopped
2 garlic cloves, minced
4 14 1/2-ounce cans low-salt chicken broth
1 1/4 cups green split peas, rinsed
2 bay leaves
1/2 teaspoon chopped fresh rosemary or 1 teaspoon dried, crumbled
Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Add onion, leek, carrot and garlic and sauté until vegetables begin to soften, about 6 minutes. Add broth, peas, bay leaves and rosemary and bring soup to boil. Reduce heat to medium-low, cover and simmer until peas are tender, stirring occasionally, about 1 hour. Season soup to taste with salt and pepper.
bacon recipe courtesy of: Mary Klonowski, Bon Appétit, September 2000
4 bacon slices, chopped
1 small onion, chopped
1 medium leek (white and pale green parts only), sliced
1 large carrot, peeled, chopped
2 garlic cloves, minced
4 14 1/2-ounce cans low-salt chicken broth
1 1/4 cups green split peas, rinsed
2 bay leaves
1/2 teaspoon chopped fresh rosemary or 1 teaspoon dried, crumbled
Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Add onion, leek, carrot and garlic and sauté until vegetables begin to soften, about 6 minutes. Add broth, peas, bay leaves and rosemary and bring soup to boil. Reduce heat to medium-low, cover and simmer until peas are tender, stirring occasionally, about 1 hour. Season soup to taste with salt and pepper.
bacon recipe courtesy of: Mary Klonowski, Bon Appétit, September 2000
Thursday, December 02, 2010
2034. FRIED GREEN TOMATO BLT with CREOLE REMOULADE
2 green tomatoes, sliced about 1/2 inch thick
1 cup flour
2 eggs beaten with a little water added
2 cups Panko (Japanese) breadcrumbs
Creole remoulade (recipe below)
Season the flour and the tomato slices with salt and pepper. In a 3-step process, dredge each tomato slice in the flour, shaking of the excess, then into the egg, then the breadcrumbs. Bread all the tomato slices before you begin frying.
In a deep skillet heat about 2 inches of vegetable oil over medium-high heat. The ideal temperature for the oil is between 325-350 degrees. If you have a thermometer, use it. If not, wing it. If the oil is too cold, the tomatoes may be soggy. If it’s too hot the breadcrumbs will darken but the tomatoes will not be cooked. Fry the breaded tomatoes, turning once. You want a nice even golden brown color. Do them in batches and don’t overcrowd the pan.
Place cooked tomatoes on a cookie sheet, ideally with a rack so they can drain. Season with salt and pepper.
Creole Remoulade
1 stalk finely diced celery
1/4 cup finely diced onion
1 cup mayonnaise
2 tablespoons ketchup
1 tablespoon Dijon or whole-grain mustard
1/2 teaspoon horseradish
2 tablespoons capers, or chopped dill pickles
1 teaspoon Worcestershire sauce
2 dashes hot sauce
Juice of 1/2 lemon
Salt and pepper, to taste
Mix all ingredients well and chill.
BLT Assembly: Toast the bread of your choice (I prefer Cuban bread). For each sandwich, stack two fried green tomatoes, 4 slices of crispy bacon, and some shredded lettuce. Top with Creole remoulade.
bacon recipe courtesy of: Patrice Knezevic, Daily Loaf: Creative Loafing Tampa's Blog, 1911 North 13th Street, Suite W200, Tampa, Florida 33605, July 12, 2010
1 cup flour
2 eggs beaten with a little water added
2 cups Panko (Japanese) breadcrumbs
Creole remoulade (recipe below)
Season the flour and the tomato slices with salt and pepper. In a 3-step process, dredge each tomato slice in the flour, shaking of the excess, then into the egg, then the breadcrumbs. Bread all the tomato slices before you begin frying.
In a deep skillet heat about 2 inches of vegetable oil over medium-high heat. The ideal temperature for the oil is between 325-350 degrees. If you have a thermometer, use it. If not, wing it. If the oil is too cold, the tomatoes may be soggy. If it’s too hot the breadcrumbs will darken but the tomatoes will not be cooked. Fry the breaded tomatoes, turning once. You want a nice even golden brown color. Do them in batches and don’t overcrowd the pan.
Place cooked tomatoes on a cookie sheet, ideally with a rack so they can drain. Season with salt and pepper.
Creole Remoulade
1 stalk finely diced celery
1/4 cup finely diced onion
1 cup mayonnaise
2 tablespoons ketchup
1 tablespoon Dijon or whole-grain mustard
1/2 teaspoon horseradish
2 tablespoons capers, or chopped dill pickles
1 teaspoon Worcestershire sauce
2 dashes hot sauce
Juice of 1/2 lemon
Salt and pepper, to taste
Mix all ingredients well and chill.
BLT Assembly: Toast the bread of your choice (I prefer Cuban bread). For each sandwich, stack two fried green tomatoes, 4 slices of crispy bacon, and some shredded lettuce. Top with Creole remoulade.
bacon recipe courtesy of: Patrice Knezevic, Daily Loaf: Creative Loafing Tampa's Blog, 1911 North 13th Street, Suite W200, Tampa, Florida 33605, July 12, 2010
Wednesday, December 01, 2010
2033. SKILLET GREENS with BACON and FETA
serves 1 or 2
1 large bunch cooking greens (kale, beet greens, chard, collards, dandelion, mustard, etc.)
2 ounces of the best, thickest center-cut bacon you can find
2 large cloves garlic, crushed
1/4 cup chicken stock or water (for long-cooking greens only)
2 tablespoons apple cider vinegar
2 ounces feta cheese
salt and pepper
Wash the greens in several changes of water and dry thoroughly. Strip the greens from their stems and tear into large bite-size pieces. If the stems are tender (yes for beets, chard, dandelion, mustard / no for kale and collards), chop them into 1-inch segments.
Start with a skillet that is wide enough to embarrass you at the thought of using it to cook lunch for one. Heat it on the stovetop over medium-high heat. Chop the bacon into 1-inch pieces and add to the heated skillet. Cook, stirring occasionally, until the bacon is about 2/3 as crisp as you would like it and has given off plenty of fat.
If you will be cooking your stems, add them to the skillet now, along with the garlic. If not, just add the garlic. Cook, stirring occasionally, for two minutes.
Add the greens to the skillet and stir (preferably with tongs) to coat all the greens with a bit of bacon fat. For relatively tender greens (all but collards and kale): Cook uncovered until the greens are just shy of desired tenderness. Add the cider vinegar and cook for one minute more. For collards and kale: Cook uncovered for a few minutes, then add the stock or water and cider vinegar. Cover, lower the heat to maintain a simmer, and cook to desired tenderness, probably about 10 minutes. Season with salt and pepper.
Place the greens in a bowl, crumble the feta cheese overtop, and serve.
bacon recipe courtesy of: Carolyn Cope, "In Defense of Food," Umami Girl, May 18, 2010
1 large bunch cooking greens (kale, beet greens, chard, collards, dandelion, mustard, etc.)
2 ounces of the best, thickest center-cut bacon you can find
2 large cloves garlic, crushed
1/4 cup chicken stock or water (for long-cooking greens only)
2 tablespoons apple cider vinegar
2 ounces feta cheese
salt and pepper
Wash the greens in several changes of water and dry thoroughly. Strip the greens from their stems and tear into large bite-size pieces. If the stems are tender (yes for beets, chard, dandelion, mustard / no for kale and collards), chop them into 1-inch segments.
Start with a skillet that is wide enough to embarrass you at the thought of using it to cook lunch for one. Heat it on the stovetop over medium-high heat. Chop the bacon into 1-inch pieces and add to the heated skillet. Cook, stirring occasionally, until the bacon is about 2/3 as crisp as you would like it and has given off plenty of fat.
If you will be cooking your stems, add them to the skillet now, along with the garlic. If not, just add the garlic. Cook, stirring occasionally, for two minutes.
Add the greens to the skillet and stir (preferably with tongs) to coat all the greens with a bit of bacon fat. For relatively tender greens (all but collards and kale): Cook uncovered until the greens are just shy of desired tenderness. Add the cider vinegar and cook for one minute more. For collards and kale: Cook uncovered for a few minutes, then add the stock or water and cider vinegar. Cover, lower the heat to maintain a simmer, and cook to desired tenderness, probably about 10 minutes. Season with salt and pepper.
Place the greens in a bowl, crumble the feta cheese overtop, and serve.
bacon recipe courtesy of: Carolyn Cope, "In Defense of Food," Umami Girl, May 18, 2010
Tuesday, November 30, 2010
2032. BACON, BOURBON, PUMPERNICKEL and RYE STUFFING
1/2 lb thick-cut bacon, chopped
1/2 cup butter
1 large onion, peeled and chopped
2 celery stalks, diced
2 cloves garlic, minced
2 tablespoons fresh rosemary
1/2 loaf day-old pumpernickel bread, cubed
1/2 loaf day-old dark rye bread, cubed
4 eggs, lightly beaten
2 teaspoons fresh thyme
2 tablespoons fresh sage leaves
1 cup toasted, chopped pecans
1 quart chicken stock (more as needed)
1/2 cup good quality bourbon whiskey
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9×13 inch baking dish. Place the bacon in a large, deep skillet, and cook over medium high heat until evenly brown. Drain on paper towels. Pour remaining bacon fat in the skillet into a bowl. Using the same skillet, melt the butter over medium heat. Stir in the onions, celery, garlic, and rosemary, and cook until onions are soft and transparent, about 5 minutes. Stir in the reserved bacon fat. Meanwhile, place the pumpernickel and rye bread cubes into a large bowl. Stir in the cooked bacon pieces, eggs, thyme, sage, and onion mixture, and toss to mix evenly. Stir the chicken stock and bourbon together in a bowl. Pour the chicken stock mixture over the bread mixture, adding more stock to reach desired consistency. Use your hands to evenly mix the ingredients together. Spoon stuffing mixture evenly in the prepared baking dish and pat down lightly. Bake for 45 minutes in the preheated oven or until a knife inserted into the center comes out clean. If you wish to have a darker crust on top, bake for an additional 10 minutes.
bacon recipe courtesy of: Vino Luci, Greenwood Village, Colorado, November 17, 2010
1/2 cup butter
1 large onion, peeled and chopped
2 celery stalks, diced
2 cloves garlic, minced
2 tablespoons fresh rosemary
1/2 loaf day-old pumpernickel bread, cubed
1/2 loaf day-old dark rye bread, cubed
4 eggs, lightly beaten
2 teaspoons fresh thyme
2 tablespoons fresh sage leaves
1 cup toasted, chopped pecans
1 quart chicken stock (more as needed)
1/2 cup good quality bourbon whiskey
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9×13 inch baking dish. Place the bacon in a large, deep skillet, and cook over medium high heat until evenly brown. Drain on paper towels. Pour remaining bacon fat in the skillet into a bowl. Using the same skillet, melt the butter over medium heat. Stir in the onions, celery, garlic, and rosemary, and cook until onions are soft and transparent, about 5 minutes. Stir in the reserved bacon fat. Meanwhile, place the pumpernickel and rye bread cubes into a large bowl. Stir in the cooked bacon pieces, eggs, thyme, sage, and onion mixture, and toss to mix evenly. Stir the chicken stock and bourbon together in a bowl. Pour the chicken stock mixture over the bread mixture, adding more stock to reach desired consistency. Use your hands to evenly mix the ingredients together. Spoon stuffing mixture evenly in the prepared baking dish and pat down lightly. Bake for 45 minutes in the preheated oven or until a knife inserted into the center comes out clean. If you wish to have a darker crust on top, bake for an additional 10 minutes.
bacon recipe courtesy of: Vino Luci, Greenwood Village, Colorado, November 17, 2010
Monday, November 29, 2010
2031. AUVERGNE POUNTI CAKE
3 eggs
1 cup flour
½ teaspoon baking powder
¼ cup vegetable oil (or more)
½ cup warm milk
½ lb. grated cheese
½ lb. cured ham (prosciutto)
¼ lb. smoked bacon
15 pitted prunes
½ lb. chard, spinach, or lettuce leaves
1 medium onion
salt and pepper
Preheat a convection oven to 350ºF. In a mixing bowl, combine the eggs, flour, and baking powder. Gradually stir in the vegetable oil. Warm the milk briefly in the microwave and gradually incorporate it into the batter. Mix in the grated cheese, a little salt, a good amount of pepper. Chop the onion and saute it lightly in a pan with the bacon (or lardons). Meanwhile, cut the country ham into strips. Chop the chard or other greens roughly, and cut each prune into two or even four pieces. When the onions and bacon have cooled slightly, mix all the ingredients into the cake batter. Cook the batter in a buttered or non-stick loaf pan for 45 minutes. Let it cool for 15 or 20 minutes before taking it out of the pan.
bacon recipe courtesy of: Ken Broadhurst, Living the Life in Saint-Aignan, St-Aignan-sur-Cher, Loire Valley, France, September 30, 2009
1 cup flour
½ teaspoon baking powder
¼ cup vegetable oil (or more)
½ cup warm milk
½ lb. grated cheese
½ lb. cured ham (prosciutto)
¼ lb. smoked bacon
15 pitted prunes
½ lb. chard, spinach, or lettuce leaves
1 medium onion
salt and pepper
Preheat a convection oven to 350ºF. In a mixing bowl, combine the eggs, flour, and baking powder. Gradually stir in the vegetable oil. Warm the milk briefly in the microwave and gradually incorporate it into the batter. Mix in the grated cheese, a little salt, a good amount of pepper. Chop the onion and saute it lightly in a pan with the bacon (or lardons). Meanwhile, cut the country ham into strips. Chop the chard or other greens roughly, and cut each prune into two or even four pieces. When the onions and bacon have cooled slightly, mix all the ingredients into the cake batter. Cook the batter in a buttered or non-stick loaf pan for 45 minutes. Let it cool for 15 or 20 minutes before taking it out of the pan.
bacon recipe courtesy of: Ken Broadhurst, Living the Life in Saint-Aignan, St-Aignan-sur-Cher, Loire Valley, France, September 30, 2009
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