makes 4 servings
2 tablespoons olive oil
about ½ lb. best slab bacon you can find, cut into ½-inch cubes
1 tablespoon chopped shallot
4 cups torn dandelion or other bitter greens, such as arugula, cress, frisée (trimmed, washed, and dried)
about ¼ cup top-quality red wine vinegar
1 teaspoon Dijon mustard
salt and freshly ground black pepper to taste
Place the olive oil in a skillet and turn the heat to medium. Add the bacon and cook slowly until it is crisp all over, 10 minutes or more. Add the shallot and cook a minute or two longer, until the shallot softens. Keep the bacon warm in the skillet.
Heat a salad bowl by filling it with hot water and letting it sit for a minute. Dry it and toss in the greens. Add the vinegar and mustard to the skillet, and bring just to a boil, stirring. Pour the liquid and the bacon over the greens, season to taste (it shouldn’t need much salt), and serve immediately.
courtesy of: How to Cook Everything: Simple Recipes for Great Food, by Mark Bittman. New York: MacMillan, 1998. pp. 96-97.
Saturday, May 20, 2006
Friday, May 19, 2006
376. SOUTHERN-STYLE WILTED SPINACH with BACON
2 quarts young spinach leaves, stems removed, washed
2 slices bacon, diced
1 tablespoon flour
2 tablespoons granulated sugar
1/3 cup vinegar
1/2 teaspoon salt
3 to 4 tablespoons finely chopped red onion
Put spinach in a large serving bowl, tearing large leaves. In a saucepan, fry bacon until crisp, remove with slotted spoon; sprinkle over the spinach. To bacon drippings add flour; stirring until blended.
Add sugar, vinegar, and salt. Cook, stirring, until thickened. Pour over spinach and add onion. Toss gently.
courtesy of: Mark Thompson, Seasonal Chef, P.O. Box 4039, Culver City, California 90231
2 slices bacon, diced
1 tablespoon flour
2 tablespoons granulated sugar
1/3 cup vinegar
1/2 teaspoon salt
3 to 4 tablespoons finely chopped red onion
Put spinach in a large serving bowl, tearing large leaves. In a saucepan, fry bacon until crisp, remove with slotted spoon; sprinkle over the spinach. To bacon drippings add flour; stirring until blended.
Add sugar, vinegar, and salt. Cook, stirring, until thickened. Pour over spinach and add onion. Toss gently.
courtesy of: Mark Thompson, Seasonal Chef, P.O. Box 4039, Culver City, California 90231
Thursday, May 18, 2006
375. BOSTON BROWN BREAD STUFFING with BACON and TARRAGON
makes 8 servings
1 1-pound can Boston brown bread, cut into 1/2-inch cubes
1/2 pound soft Italian bread, crusts trimmed, cut into 1/2-inch cubes (about 4 cups)
4 ounces bacon, cut crosswise into 1/2-inch strips
1/4 cup (1/2 stick) butter
3/4 cup chopped onion
1/4 cup chopped fresh chives
3 tablespoons chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups low-salt chicken broth
Preheat oven to 250°F. Divide all bread cubes between 2 rimmed baking sheets. Bake until bread is dry, about 1 1/2 hours. Transfer bread to large bowl.
Sauté bacon in large skillet until crisp. Using slotted spoon, transfer bacon to paper towels. Discard all but 1 tablespoon drippings from skillet. Add butter to drippings and melt over medium heat. Add onion; sauté until soft, about 7 minutes. Add onion, chives, tarragon, salt, pepper, and reserved bacon to bowl with bread; toss to combine. (Can be prepared 1 day ahead. Cover and refrigerate.)
Butter 9x9x2-inch baking dish. Add chicken broth to bread mixture and toss to moisten. Transfer stuffing to prepared dish.
Cover stuffing with foil and bake 40 minutes (50 minutes if refrigerated). Uncover and bake until lightly browned on top, about 20 minutes longer.
courtesy of: Bon Appétit, November 2004
1 1-pound can Boston brown bread, cut into 1/2-inch cubes
1/2 pound soft Italian bread, crusts trimmed, cut into 1/2-inch cubes (about 4 cups)
4 ounces bacon, cut crosswise into 1/2-inch strips
1/4 cup (1/2 stick) butter
3/4 cup chopped onion
1/4 cup chopped fresh chives
3 tablespoons chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups low-salt chicken broth
Preheat oven to 250°F. Divide all bread cubes between 2 rimmed baking sheets. Bake until bread is dry, about 1 1/2 hours. Transfer bread to large bowl.
Sauté bacon in large skillet until crisp. Using slotted spoon, transfer bacon to paper towels. Discard all but 1 tablespoon drippings from skillet. Add butter to drippings and melt over medium heat. Add onion; sauté until soft, about 7 minutes. Add onion, chives, tarragon, salt, pepper, and reserved bacon to bowl with bread; toss to combine. (Can be prepared 1 day ahead. Cover and refrigerate.)
Butter 9x9x2-inch baking dish. Add chicken broth to bread mixture and toss to moisten. Transfer stuffing to prepared dish.
Cover stuffing with foil and bake 40 minutes (50 minutes if refrigerated). Uncover and bake until lightly browned on top, about 20 minutes longer.
courtesy of: Bon Appétit, November 2004
Wednesday, May 17, 2006
374. BLACK BEAN SOUP with BACON and EPAZOTE
serves 4
1 lb. black beans
4 quarts water
1 sprig epazote
1/2 clove garlic, minced
2 oz. oil
1/2 medium onion, sliced
4 slices of bacon
8 oz. heavy cream
Salt, one pinch
1 cube chicken bouillon, crushed
for Garnish:
Corn tortillas
Pasilla chiles
Panella cheese
Wash black beans. Cook with the epazote and garlic in water for about 3 hours or until soft.
Remove epazote after cooking and blend beans with bean stock.
Sauté bacon and onions in oil in heavy, deep pot.
Add in beans and let simmer until desired consistency is reached, stirring frequently.
Season with salt and chicken bouillon.
Strain to remove bacon and onion.
Add in heavy cream. Stir to blend.
Serve in bowl with sliced, fried corn tortillas and with sliced pasilla chiles and panella cheese on the side.
NOTES: Epazote(Chenopodium ambrosioides) is known in English as a Mexican tea or wormseed. It is a pungent herb with pointed serrated leaves, a native to tropical America, but it grows in profusion in Central and Riverside parks and backyards in New York City, and throughout many other parts of the country as well. It is very much an acquired taste, but after a while to cook black beans without it is unthinkable. In this climate it does not have such a strong flavor as that grown in Mexico, but it seems to reach its peak in the fall (the very lush plant in damp spring weather has a most uncharacteristic flavor ) The plants here will start appearing toward the end of April an last sometimes well into December if the frosts are not too severe. It is undoubtedly best used fresh. You can easily uproot a plant, or grow one from seed, and it will flourish throughout the winter indoors if planted in a large, deep pot and kept moist. However, if this is too much trouble, you can gather a quantity of it, dry it, and store it away, out of the light.
Epazote is used a great deal in central and southern Mexico but not so much in the north and northwest. It is used to flavor black beans, soups, certain fillings for Quesadillas, Muk-bil-pollo etc. there is not substitute.
The name of the herb, like that of coriander, is disparaging. It comes from the Nahuatl words epatl and tzotl, an animal with a rank odor like a skunk and something unclean.
courtesy of: The Royal Resorts, Cancun, Mexico
1 lb. black beans
4 quarts water
1 sprig epazote
1/2 clove garlic, minced
2 oz. oil
1/2 medium onion, sliced
4 slices of bacon
8 oz. heavy cream
Salt, one pinch
1 cube chicken bouillon, crushed
for Garnish:
Corn tortillas
Pasilla chiles
Panella cheese
Wash black beans. Cook with the epazote and garlic in water for about 3 hours or until soft.
Remove epazote after cooking and blend beans with bean stock.
Sauté bacon and onions in oil in heavy, deep pot.
Add in beans and let simmer until desired consistency is reached, stirring frequently.
Season with salt and chicken bouillon.
Strain to remove bacon and onion.
Add in heavy cream. Stir to blend.
Serve in bowl with sliced, fried corn tortillas and with sliced pasilla chiles and panella cheese on the side.
NOTES: Epazote(Chenopodium ambrosioides) is known in English as a Mexican tea or wormseed. It is a pungent herb with pointed serrated leaves, a native to tropical America, but it grows in profusion in Central and Riverside parks and backyards in New York City, and throughout many other parts of the country as well. It is very much an acquired taste, but after a while to cook black beans without it is unthinkable. In this climate it does not have such a strong flavor as that grown in Mexico, but it seems to reach its peak in the fall (the very lush plant in damp spring weather has a most uncharacteristic flavor ) The plants here will start appearing toward the end of April an last sometimes well into December if the frosts are not too severe. It is undoubtedly best used fresh. You can easily uproot a plant, or grow one from seed, and it will flourish throughout the winter indoors if planted in a large, deep pot and kept moist. However, if this is too much trouble, you can gather a quantity of it, dry it, and store it away, out of the light.
Epazote is used a great deal in central and southern Mexico but not so much in the north and northwest. It is used to flavor black beans, soups, certain fillings for Quesadillas, Muk-bil-pollo etc. there is not substitute.
The name of the herb, like that of coriander, is disparaging. It comes from the Nahuatl words epatl and tzotl, an animal with a rank odor like a skunk and something unclean.
courtesy of: The Royal Resorts, Cancun, Mexico
Tuesday, May 16, 2006
373. APPLE, BLUE CHEESE, and BACON CHEESECAKE
yields 1 cheesecake
Nonstick vegetable spray
1/2 cup freshly grated Parmesan cheese
1/2 pound bacon
1 onion, chopped
2 apples, peeled, cored and cut into medium dice
2 cloves garlic, minced
Salt & pepper to taste
32 ounces cream cheese, at room temperature (reduced fat is okay)
3 tablespoons wine vinegar
1/4 cup whiskey
12 ounces blue cheese, crumbled
5 eggs
Preheat oven to 200 degrees F. Spray nonstick oil inside a 9-inch springform pan and dust with 3 tablespoons of Parmesan. Set aside.
In a skillet, cook the bacon until crisp. Drain, crumble and reserve. Discard all but 2 tablespoons of the bacon fat. Add the onion to the fat in the pan and cook over medium heat until soft (2 minutes). Add the apples and garlic and continue cooking until the onion is very tender and the apple has lost its raw look (2 to 3 more minutes). Remove from heat, add the salt and pepper - set aside.
In a large bowl, beat the cream cheese until soft. Mix in the vinegar, whiskey, blue cheese, remaining Parmesan and eggs. Add bacon and apple reserves. Mix well. Pour the batter into the prepared pan and place in the oven. Clean up and go to bed.
Eight to nine hours later (the exact time doesn't matter), the cake will appear set, the top will have barely colored, and the surface will be flawless. Remove to a rack and cool in the pan for 1 hour. Cover with a sheet of plastic wrap or wax paper and an inverted plate. Holding the plate tight to the pan, invert both. Remove the pan and refrigerate the cake upside down for at least 1 hour. Invert a serving plate over the whole cheesecake and invert the whole thing. Remove the top plate and the paper. Cover and refrigerate. Cut with a long sharp knife dipped in warm water to prevent sticking. Serve as is or garnish with crisp toasts and freshly sliced apples.
courtesy of: The Washington Post, date of publication unknown
Nonstick vegetable spray
1/2 cup freshly grated Parmesan cheese
1/2 pound bacon
1 onion, chopped
2 apples, peeled, cored and cut into medium dice
2 cloves garlic, minced
Salt & pepper to taste
32 ounces cream cheese, at room temperature (reduced fat is okay)
3 tablespoons wine vinegar
1/4 cup whiskey
12 ounces blue cheese, crumbled
5 eggs
Preheat oven to 200 degrees F. Spray nonstick oil inside a 9-inch springform pan and dust with 3 tablespoons of Parmesan. Set aside.
In a skillet, cook the bacon until crisp. Drain, crumble and reserve. Discard all but 2 tablespoons of the bacon fat. Add the onion to the fat in the pan and cook over medium heat until soft (2 minutes). Add the apples and garlic and continue cooking until the onion is very tender and the apple has lost its raw look (2 to 3 more minutes). Remove from heat, add the salt and pepper - set aside.
In a large bowl, beat the cream cheese until soft. Mix in the vinegar, whiskey, blue cheese, remaining Parmesan and eggs. Add bacon and apple reserves. Mix well. Pour the batter into the prepared pan and place in the oven. Clean up and go to bed.
Eight to nine hours later (the exact time doesn't matter), the cake will appear set, the top will have barely colored, and the surface will be flawless. Remove to a rack and cool in the pan for 1 hour. Cover with a sheet of plastic wrap or wax paper and an inverted plate. Holding the plate tight to the pan, invert both. Remove the pan and refrigerate the cake upside down for at least 1 hour. Invert a serving plate over the whole cheesecake and invert the whole thing. Remove the top plate and the paper. Cover and refrigerate. Cut with a long sharp knife dipped in warm water to prevent sticking. Serve as is or garnish with crisp toasts and freshly sliced apples.
courtesy of: The Washington Post, date of publication unknown
Monday, May 15, 2006
372. CASSOULET with BACON, ANDOUILLE and COUNTRY RIBS
serves 6 to 8
2 cups dried white beans, such as haricots blancs or Great Northerns, soaked overnight in cold water and drained
2 quarts plus 2 cups chicken stock or low-sodium broth
2 tablespoons unsalted butter
3 pounds meaty country-style pork loin ribs, fat trimmed, meat removed from the bones and cut into 1-inch pieces, rib bones reserved
Salt and freshly ground pepper
1/2 pound thick-cut applewood-smoked bacon, cut into 1-inch pieces
3/4 pound andouille sausage, thickly sliced crosswise
1 large onion, finely chopped
2 medium carrots, finely diced
6 large garlic cloves, chopped
6 large plum tomatoes, seeded and chopped
1 tablespoon chopped thyme
1 bay leaf
In a large saucepan, cover the beans with the stock and bring to a boil. Reduce the heat to moderately low and simmer until the beans are just tender, about 1 hour. Drain the beans, reserving the stock. Return the stock to the saucepan and boil over high heat until reduced to 4 cups, about 7 minutes.
Meanwhile, melt the butter in a large skillet. Working in 2 batches, season the rib meat with salt and pepper and cook over moderately high heat until browned all over, about 4 minutes per batch. Transfer to a platter. Add the bacon to the skillet and cook until the fat is rendered and the meat begins to crisp, about 5 minutes. Transfer the bacon to the platter. Add the andouille to the skillet and cook over moderately high heat until lightly browned, about 3 minutes. Transfer to the platter.
Add the reserved rib bones to the skillet and cook over moderately high heat until lightly browned, about 2 minutes per side. Add to the platter.
Add the onion, carrots and garlic to the skillet and cook over moderate heat, stirring occasionally, until softened and golden, about 8 minutes. Add the chopped tomatoes, thyme and bay leaf and cook, stirring until the tomatoes release their juices, about 3 minutes. Return the rib meat, bacon and andouille to the skillet; stir until heated through.
Preheat the oven to 300°. Scrape the meat and vegetables into a large glass or ceramic baking dish. Nestle in the rib bones and top with the white beans and the reduced stock. Bake the cassoulet for 1 hour and 30 minutes, or until bubbling and the beans on top are crisp. Let stand for 15 minutes. Pick out the bay leaf and serve.
MAKE AHEAD: The baked cassoulet can be refrigerated for up to 4 days. Cover with aluminum foil and bring to room temperature before reheating in a 350° oven for about 40 minutes.
courtesy of: Bob Waggoner, Charleston Grill, Charleston, South Carolina
2 cups dried white beans, such as haricots blancs or Great Northerns, soaked overnight in cold water and drained
2 quarts plus 2 cups chicken stock or low-sodium broth
2 tablespoons unsalted butter
3 pounds meaty country-style pork loin ribs, fat trimmed, meat removed from the bones and cut into 1-inch pieces, rib bones reserved
Salt and freshly ground pepper
1/2 pound thick-cut applewood-smoked bacon, cut into 1-inch pieces
3/4 pound andouille sausage, thickly sliced crosswise
1 large onion, finely chopped
2 medium carrots, finely diced
6 large garlic cloves, chopped
6 large plum tomatoes, seeded and chopped
1 tablespoon chopped thyme
1 bay leaf
In a large saucepan, cover the beans with the stock and bring to a boil. Reduce the heat to moderately low and simmer until the beans are just tender, about 1 hour. Drain the beans, reserving the stock. Return the stock to the saucepan and boil over high heat until reduced to 4 cups, about 7 minutes.
Meanwhile, melt the butter in a large skillet. Working in 2 batches, season the rib meat with salt and pepper and cook over moderately high heat until browned all over, about 4 minutes per batch. Transfer to a platter. Add the bacon to the skillet and cook until the fat is rendered and the meat begins to crisp, about 5 minutes. Transfer the bacon to the platter. Add the andouille to the skillet and cook over moderately high heat until lightly browned, about 3 minutes. Transfer to the platter.
Add the reserved rib bones to the skillet and cook over moderately high heat until lightly browned, about 2 minutes per side. Add to the platter.
Add the onion, carrots and garlic to the skillet and cook over moderate heat, stirring occasionally, until softened and golden, about 8 minutes. Add the chopped tomatoes, thyme and bay leaf and cook, stirring until the tomatoes release their juices, about 3 minutes. Return the rib meat, bacon and andouille to the skillet; stir until heated through.
Preheat the oven to 300°. Scrape the meat and vegetables into a large glass or ceramic baking dish. Nestle in the rib bones and top with the white beans and the reduced stock. Bake the cassoulet for 1 hour and 30 minutes, or until bubbling and the beans on top are crisp. Let stand for 15 minutes. Pick out the bay leaf and serve.
MAKE AHEAD: The baked cassoulet can be refrigerated for up to 4 days. Cover with aluminum foil and bring to room temperature before reheating in a 350° oven for about 40 minutes.
courtesy of: Bob Waggoner, Charleston Grill, Charleston, South Carolina
Sunday, May 14, 2006
371. BACON and EGG COAL MINER'S PASTA: RIGATONI alla CARBONARA
yields 4 generous servings
Salt
1 pound rigatoni
1/3 pound bacon, chopped
Drizzle extra-virgin olive oil, plus 2 tablespoons (2 turns around the pan)
4 or 5 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes, a few pinches, crushed in palm of hand
1/2 cup dry white wine or chicken stock
2 large egg yolks
3 tablespoons (about 2 palmfuls) grated Parmigiano Reggiano, plus more, for sprinkling
A handful fresh parsley leaves, finely chopped
A few grinds black pepper
Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water.
While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes. Add wine or stock to the pan and reduce liquid by half, 2 minutes.
Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside.
Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing.
courtesy of: Rachael Ray, New York, New York
Salt
1 pound rigatoni
1/3 pound bacon, chopped
Drizzle extra-virgin olive oil, plus 2 tablespoons (2 turns around the pan)
4 or 5 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes, a few pinches, crushed in palm of hand
1/2 cup dry white wine or chicken stock
2 large egg yolks
3 tablespoons (about 2 palmfuls) grated Parmigiano Reggiano, plus more, for sprinkling
A handful fresh parsley leaves, finely chopped
A few grinds black pepper
Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water.
While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes. Add wine or stock to the pan and reduce liquid by half, 2 minutes.
Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside.
Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing.
courtesy of: Rachael Ray, New York, New York
Saturday, May 13, 2006
370. BACON-FRANK WRAP
8 franks
8 strips bacon
8 slices cheddar or Swiss cheese
1 cup Bar-B-Q sauce
1/4 cup brown sugar
Slitfranks lengthwise and Fill with cheese. Wrap with bacon and secure with toothpicks. Mix Bar-B-Q sauce and brown sugar. Pour over franks in casserole. Bake at 375°F for 35 minutes.
courtesy of: Cajun Clark's Cookbook
8 strips bacon
8 slices cheddar or Swiss cheese
1 cup Bar-B-Q sauce
1/4 cup brown sugar
Slitfranks lengthwise and Fill with cheese. Wrap with bacon and secure with toothpicks. Mix Bar-B-Q sauce and brown sugar. Pour over franks in casserole. Bake at 375°F for 35 minutes.
courtesy of: Cajun Clark's Cookbook
Friday, May 12, 2006
369. FETTUCINE ASPARAGUS with SHIITAKE and SMOKED BACON
yields 4 servings
6 oz. Smoked bacon, cut into 1/2" dice
4 tablespoons olive oil
6 oz. fresh shiitake mushrooms, sliced
1 lb. asparagus, cut into 2" piece
12 oz. fresh fettucine
1 tablespoon fresh thyme, finely chopped
2 tablespoon fresh oregano, finely chopped
salt to taste
pepper to taste
Saute bacon in skillet until crisp, remove to a plate. Drain off excess fat, then add olive oil to the skillet and cook the mushrooms until softened. Lightly blanch the asparagus. Cook the pasta briefly in boiling salted water. Drain the noodles and toos with the asparagus, bacon, shiitake and fresh herbs. Season with salt and pepper.
courtesy of: Diane Pariseau, Triology Restaurant, St. Helena, California
6 oz. Smoked bacon, cut into 1/2" dice
4 tablespoons olive oil
6 oz. fresh shiitake mushrooms, sliced
1 lb. asparagus, cut into 2" piece
12 oz. fresh fettucine
1 tablespoon fresh thyme, finely chopped
2 tablespoon fresh oregano, finely chopped
salt to taste
pepper to taste
Saute bacon in skillet until crisp, remove to a plate. Drain off excess fat, then add olive oil to the skillet and cook the mushrooms until softened. Lightly blanch the asparagus. Cook the pasta briefly in boiling salted water. Drain the noodles and toos with the asparagus, bacon, shiitake and fresh herbs. Season with salt and pepper.
courtesy of: Diane Pariseau, Triology Restaurant, St. Helena, California
Thursday, May 11, 2006
368. POTATO and BACON HASH with BELL PEPPERS
6 slices of bacon, cut into 1-inch pieces or 1 (1-inch) wide piece of slab bacon cut into lardons
1 onion, cut into small dice
2 teaspoons minced garlic
1 green bell pepper, cut into small dice
1 red bell pepper, cut into small dice
8 potatoes, peeled, chopped into small dice and blanched
Salt and pepper
In a skillet (cast iron if available) cook bacon to render fat. Strain fat from bacon and set aside. Reserve bacon on paper towels. Use 2 tablespoons of bacon drippings to saute onions, garlic and bell peppers until soft. Add potatoes and cook until tender and crispy. Add reserved bacon and season to taste.
courtesy of: Tanya Holland, Melting Pot
1 onion, cut into small dice
2 teaspoons minced garlic
1 green bell pepper, cut into small dice
1 red bell pepper, cut into small dice
8 potatoes, peeled, chopped into small dice and blanched
Salt and pepper
In a skillet (cast iron if available) cook bacon to render fat. Strain fat from bacon and set aside. Reserve bacon on paper towels. Use 2 tablespoons of bacon drippings to saute onions, garlic and bell peppers until soft. Add potatoes and cook until tender and crispy. Add reserved bacon and season to taste.
courtesy of: Tanya Holland, Melting Pot
Wednesday, May 10, 2006
367. BACON-LIVER BAKE
3 slices bacon
2 tablespoons flour
Salt
Pepper
1/2 pound calf liver
1 cup milk
1 1/2 teaspoons minced onion
1/2 cup bread crumbs
1 teaspoon oleo, melted
Fry bacon 'til crisp. Reserve drippings. Mix flour, salt, pepper; coat liver on both sides. Brown in drippings. Place in casserole. Mix rest of flour in drippings, add milk and onion; cook and stir 'til thick and bubbly. Pour over liver, crumble bacon over all. Combine crumbs and oleo and sprinkle on top of casserole. Bake at 350°F for 45 minutes.
courtesy of: Cajun Clark's Cookbook
2 tablespoons flour
Salt
Pepper
1/2 pound calf liver
1 cup milk
1 1/2 teaspoons minced onion
1/2 cup bread crumbs
1 teaspoon oleo, melted
Fry bacon 'til crisp. Reserve drippings. Mix flour, salt, pepper; coat liver on both sides. Brown in drippings. Place in casserole. Mix rest of flour in drippings, add milk and onion; cook and stir 'til thick and bubbly. Pour over liver, crumble bacon over all. Combine crumbs and oleo and sprinkle on top of casserole. Bake at 350°F for 45 minutes.
courtesy of: Cajun Clark's Cookbook
Tuesday, May 09, 2006
366. GRILLED QUAIL with BACON BARBECUE
yields 4 servings
8 quail, rib bones removed (about 4 ounces each)
2 teaspoons vegetable oil
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/2 cup Bacon-Barbecue Glaze, recipe follows
Preheat a grill.
Pat the quail dry with paper towels and position them in 1 layer on a baking sheet or large plate. Use a pastry brush to lightly coat each quail with some of the oil on both sides. Season the quail with the salt and pepper on both sides.
Transfer the quail to the grill and grill for 3 minutes on each side. Brush the quail with the bacon-barbecue glaze and cook for 1 minute longer, just until the glaze starts to caramelize, turning mid way to ensure even cooking on both sides. Serve immediately.
Bacon Barbecue Glaze:
1 pound bacon, diced
1 cup chopped yellow onions
1/4 cup tomato paste
1 cup apple cider vinegar
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 cup brown sugar
2 teaspoons salt
1/2 teaspoon red pepper flakes
Place the bacon in a medium pot and cook until golden brown and the fat is rendered, about 5 minutes. Remove the bacon and drain on paper towels. Remove all but 1/4 cup of bacon fat from the pan. Add the onions and cook, stirring, until the onions are soft, 4 minutes. Add the tomato paste and stir to incorporate. Add the vinegar, soy sauce, Worcestershire, and hot sauce. Stir well and bring to a boil. Add the sugar, salt, red pepper, and cooked bacon, and cook at a boil until the sugar is dissolved, about 3 minutes. Reduce the heat to medium-low and simmer until thickened, 7 to 8 minutes. Remove from the heat.
With a hand-held immersion blender or in a food processor, lightly pulse to finely chop the bacon. Transfer to a bowl until ready to use.
courtesy of: Emeril Lagasse, The Essence of Emeril, 2002
8 quail, rib bones removed (about 4 ounces each)
2 teaspoons vegetable oil
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/2 cup Bacon-Barbecue Glaze, recipe follows
Preheat a grill.
Pat the quail dry with paper towels and position them in 1 layer on a baking sheet or large plate. Use a pastry brush to lightly coat each quail with some of the oil on both sides. Season the quail with the salt and pepper on both sides.
Transfer the quail to the grill and grill for 3 minutes on each side. Brush the quail with the bacon-barbecue glaze and cook for 1 minute longer, just until the glaze starts to caramelize, turning mid way to ensure even cooking on both sides. Serve immediately.
Bacon Barbecue Glaze:
1 pound bacon, diced
1 cup chopped yellow onions
1/4 cup tomato paste
1 cup apple cider vinegar
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 cup brown sugar
2 teaspoons salt
1/2 teaspoon red pepper flakes
Place the bacon in a medium pot and cook until golden brown and the fat is rendered, about 5 minutes. Remove the bacon and drain on paper towels. Remove all but 1/4 cup of bacon fat from the pan. Add the onions and cook, stirring, until the onions are soft, 4 minutes. Add the tomato paste and stir to incorporate. Add the vinegar, soy sauce, Worcestershire, and hot sauce. Stir well and bring to a boil. Add the sugar, salt, red pepper, and cooked bacon, and cook at a boil until the sugar is dissolved, about 3 minutes. Reduce the heat to medium-low and simmer until thickened, 7 to 8 minutes. Remove from the heat.
With a hand-held immersion blender or in a food processor, lightly pulse to finely chop the bacon. Transfer to a bowl until ready to use.
courtesy of: Emeril Lagasse, The Essence of Emeril, 2002
Monday, May 08, 2006
365. HADDOCK caught off Gloucester with TENDER BACON and COLEMAN'S MUSTARD CHUTNEY
yields 4 servings
1/4 cup clarified butter, grapeseed oil, or olive oil
Salt and pepper
4 (7-ounce) fillets of haddock, skin on
1 tablespoon mustard seed
Flour for dusting
1 tablespoon Dijon mustard
1/4 cup fresh bread crumbs
4 tablespoons softened butter
1 whole lemon
Tender bacon, recipe follows
Chutney, recipe follows
Fish sauce, recipe follows
In a large 12-inch saute pan, heat 2 tablespoons of oil over medium heat. Salt and pepper both sides of the fish. Sprinkle the mustard seeds evenly on the skin side of the fish. Dust skin of each filet with a scant amount of flour. Saute the fish, skin side down, until golden brown. Flip the fish over adding more oil as necessary. Remove from the heat. Paint the skin with a smear of Dijon mustard. Sprinkle each fillet with one tablespoon of fresh bread crumbs and one tablespoon of whole butter. Set fish on a small sheet pan. Preheat broiler. Place the fish under the broiler until the crumbs are nice and brown and the fish is cooked just through. Spritz with lemon.
Place the fillet of fish on a plate. Serve with a piece of bacon and a spoon of the braising liquid. A spoon of the chutney goes well on the bacon. Spoon a couple tablespoons of the fish sauce and some All English, All American frites (french fries, gaufrettes, etc.).
TENDER BACON:
2 tablespoons kosher salt
1 1/2 to 2 inches of fresh bacon or pork belly
3/4 cup sugar
1 quart water
3/4 cup Vietnamese fish sauce, Nan Pla
Generously salt the fresh bacon. In a heavy bottom saucepan, cook the sugar and one cup of water over medium high heat. Cook the sugar until it becomes an amber, caramel color. Add the fish sauce and remaining water. In a small roasting pan, place the bacon and caramelized liquid. Cover tightly with aluminum foil, and bake in a moderate oven (325 to 350 degrees) for approximately 2 1/2 to 3 hours. The bacon should be tender when a knife is inserted. Allow the bacon to cool, then slice it into 1/3-inch slices. The bacon should be heated in the liquid (braising) when ready to serve.
FISH SAUCE:
2 haddock carcasses
1 small halibut bone
1 leek, cut into 1/2-inch pieces
1 stalk celery, cut into 1/2-inch pieces
3 sprigs of parsley
6 peppercorns
3 tablespoons grapeseed oil or olive oil
1 cup white wine
Approximately 3 cups of water
1/3 cup heavy cream
8 tablespoons whole butter
Salt and pepper to taste
Spritz of lemon
In a large saucepan, place all the fish bones, leeks, celery, parsley and peppercorns. Sweat together in oil for three to four minutes. Deglaze with white wine. Add enough water just to cover bones, approximately three cups. Simmer for 1 to 1 1/2 hours, then strain. In a one quart saucepan, heat the stock and reduce to one cup of liquid. Add the heavy cream, and reduce by 1/3. Whisk in the butter. Season with salt and pepper to taste and a spritz of lemon.
Yield: 4 servings
CHUTNEY
3 tablespoons Coleman's mustard
5 peeled Granny Smith apples, largely diced
5 plum tomatoes
2 small onions, chopped
2 cloves garlic, chopped
15 dates or prunes, chopped
2 cups golden raisins
2 tablespoons ginger, chopped
1 1/2 cups white vinegar, added
1/2 cup at a time
3 1/2 cups brown sugar
Bouquet garni - 5 peppercorns, 4 coriander, 5 allspice, celery seed, pinch mace, fennel seed, mustard seed, 2 bay leaves, and 2 tablespoons salt (Works well through a coffee filter)
Combine all ingredients. Cook over medium heat for approximately 40 minutes.
Yield: 3 to 4 cups - Will keep in the refrigerator for several weeks.
1/4 cup clarified butter, grapeseed oil, or olive oil
Salt and pepper
4 (7-ounce) fillets of haddock, skin on
1 tablespoon mustard seed
Flour for dusting
1 tablespoon Dijon mustard
1/4 cup fresh bread crumbs
4 tablespoons softened butter
1 whole lemon
Tender bacon, recipe follows
Chutney, recipe follows
Fish sauce, recipe follows
In a large 12-inch saute pan, heat 2 tablespoons of oil over medium heat. Salt and pepper both sides of the fish. Sprinkle the mustard seeds evenly on the skin side of the fish. Dust skin of each filet with a scant amount of flour. Saute the fish, skin side down, until golden brown. Flip the fish over adding more oil as necessary. Remove from the heat. Paint the skin with a smear of Dijon mustard. Sprinkle each fillet with one tablespoon of fresh bread crumbs and one tablespoon of whole butter. Set fish on a small sheet pan. Preheat broiler. Place the fish under the broiler until the crumbs are nice and brown and the fish is cooked just through. Spritz with lemon.
Place the fillet of fish on a plate. Serve with a piece of bacon and a spoon of the braising liquid. A spoon of the chutney goes well on the bacon. Spoon a couple tablespoons of the fish sauce and some All English, All American frites (french fries, gaufrettes, etc.).
TENDER BACON:
2 tablespoons kosher salt
1 1/2 to 2 inches of fresh bacon or pork belly
3/4 cup sugar
1 quart water
3/4 cup Vietnamese fish sauce, Nan Pla
Generously salt the fresh bacon. In a heavy bottom saucepan, cook the sugar and one cup of water over medium high heat. Cook the sugar until it becomes an amber, caramel color. Add the fish sauce and remaining water. In a small roasting pan, place the bacon and caramelized liquid. Cover tightly with aluminum foil, and bake in a moderate oven (325 to 350 degrees) for approximately 2 1/2 to 3 hours. The bacon should be tender when a knife is inserted. Allow the bacon to cool, then slice it into 1/3-inch slices. The bacon should be heated in the liquid (braising) when ready to serve.
FISH SAUCE:
2 haddock carcasses
1 small halibut bone
1 leek, cut into 1/2-inch pieces
1 stalk celery, cut into 1/2-inch pieces
3 sprigs of parsley
6 peppercorns
3 tablespoons grapeseed oil or olive oil
1 cup white wine
Approximately 3 cups of water
1/3 cup heavy cream
8 tablespoons whole butter
Salt and pepper to taste
Spritz of lemon
In a large saucepan, place all the fish bones, leeks, celery, parsley and peppercorns. Sweat together in oil for three to four minutes. Deglaze with white wine. Add enough water just to cover bones, approximately three cups. Simmer for 1 to 1 1/2 hours, then strain. In a one quart saucepan, heat the stock and reduce to one cup of liquid. Add the heavy cream, and reduce by 1/3. Whisk in the butter. Season with salt and pepper to taste and a spritz of lemon.
Yield: 4 servings
CHUTNEY
3 tablespoons Coleman's mustard
5 peeled Granny Smith apples, largely diced
5 plum tomatoes
2 small onions, chopped
2 cloves garlic, chopped
15 dates or prunes, chopped
2 cups golden raisins
2 tablespoons ginger, chopped
1 1/2 cups white vinegar, added
1/2 cup at a time
3 1/2 cups brown sugar
Bouquet garni - 5 peppercorns, 4 coriander, 5 allspice, celery seed, pinch mace, fennel seed, mustard seed, 2 bay leaves, and 2 tablespoons salt (Works well through a coffee filter)
Combine all ingredients. Cook over medium heat for approximately 40 minutes.
Yield: 3 to 4 cups - Will keep in the refrigerator for several weeks.
Sunday, May 07, 2006
364. STEAMED CLAMS with BACON and BEER
yields 4 servings
4 slices bacon, chopped
1 small onion, chopped
2 cloves garlic, chopped
3 pounds manila clams, scrubbed well
1 cup beer, water or chicken stock
Fry bacon in a medium pot until soft and golden, about 4 minutes. Add the onion and garlic and continue cooking until the bacon is nicely browned and the onion is tender, about 4 minutes longer. Stir in the clams and add the beer. Cover the pot and steam the clams for 6-7 minutes, until they open. Discard any clams that do not open. Stir gently to mix with the bacon, garlic and onion, and serve immediately.
courtesy of: Off The Hook: Reflections & Recipes from an Old Salt, by Roger Fitzgerald, Recipes by Susan Volland, Ten Speed Press
4 slices bacon, chopped
1 small onion, chopped
2 cloves garlic, chopped
3 pounds manila clams, scrubbed well
1 cup beer, water or chicken stock
Fry bacon in a medium pot until soft and golden, about 4 minutes. Add the onion and garlic and continue cooking until the bacon is nicely browned and the onion is tender, about 4 minutes longer. Stir in the clams and add the beer. Cover the pot and steam the clams for 6-7 minutes, until they open. Discard any clams that do not open. Stir gently to mix with the bacon, garlic and onion, and serve immediately.
courtesy of: Off The Hook: Reflections & Recipes from an Old Salt, by Roger Fitzgerald, Recipes by Susan Volland, Ten Speed Press
Saturday, May 06, 2006
363. CORKSCREW BACON
yields 6 servings
12 strips bacon
3 tablespoons brown sugar
Freshly ground black pepper
Preheat an oven to 350 degrees F.
Line up strips of bacon on a sheet of waxed paper or parchment. Sprinkle half the sugar over top of bacon. Dust bacon with pepper to taste. With your fingers, rub in sugar and pepper. Turn bacon strips over and sprinkle the other side with remaining sugar and pepper to taste, rubbing it in.
Have a broiler pan with a slotted top or a rack set over a baking pan ready. Transfer the bacon strips to it, twisting each piece into a corkscrew as you place it. Place strips close together but do not touch. Bake until bacon is golden brown and crisp, turning with tongs about half way through, about 15 to 20 minutes.
courtesy of: Tori Ritchie, Ultimate Kitchens, San Francisco, California
12 strips bacon
3 tablespoons brown sugar
Freshly ground black pepper
Preheat an oven to 350 degrees F.
Line up strips of bacon on a sheet of waxed paper or parchment. Sprinkle half the sugar over top of bacon. Dust bacon with pepper to taste. With your fingers, rub in sugar and pepper. Turn bacon strips over and sprinkle the other side with remaining sugar and pepper to taste, rubbing it in.
Have a broiler pan with a slotted top or a rack set over a baking pan ready. Transfer the bacon strips to it, twisting each piece into a corkscrew as you place it. Place strips close together but do not touch. Bake until bacon is golden brown and crisp, turning with tongs about half way through, about 15 to 20 minutes.
courtesy of: Tori Ritchie, Ultimate Kitchens, San Francisco, California
Friday, May 05, 2006
362. SAUTEED GERMAN SAUSAGES with BACON and APPLE SAUERKRAUT
serves 6
1/4 cup vegetable oil
5 oz. Double Hickory Smoked Bacon, cut into 1/2-inch pieces
1 very large onion, coarsely chopped
2 tablespoons off-dry white wine, such as Riesling
1 large sweet apple (such as Gala or Fuji), peeled, cored, and cut into 1/2-inch pieces
12 juniper berries
4 bay leaves
1/2 teaspoon sugar
Kosher salt and freshly ground pepper
1 cup water
2 1/2 lbs. sauerkraut, drained, rinsed, and squeezed dry (4 packed cups)
12 Weisswurst sausages
Grainy mustard
In a large, enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. Add the bacon and cook over moderately high heat until the fat is rendered and the bacon is crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
Add the onion to the casserole, cover partially and cook over moderately low heat, stirring occasionally, until very soft, about 20 minutes. Increase the heat to moderately high. Add the wine, apple, juniper berries, bay leaves, sugar, 1 teaspoon of kosher salt, and 1/2 teaspoon of pepper and boil for 3 minutes. Add the water and the sauerkraut. Reduce the heat to low, cover and cook until the apple is very tender, about 45 minutes.
In a large skillet, heat the remaining 2 tablespoons of oil until shimmering. Poke the sausages several times with a fork and cook them over moderate heat, turning several times, until golden and heated through, about 8 minutes.
Spoon the sauerkraut onto a platter and arrange the sausages on top. Sprinkle the reserved bacon over the sausages and serve with mustard.
Make Ahead: The sauerkraut can be prepared through Step 2 and refrigerated for up to 2 days.
SERVING SUGGESTIONS: In Germany's Pfalz region, cooks braise sauerkraut with onion, apples, seasonings, a touch of sugar, and a little of the region's Riesling wine, creating an addictive accompaniment for juicy weisswurst. The kraut's light sweetness pairs perfectly with a slightly off-dry German Riesling, particularly one from the 2003 vintage; try the appley 2003 Pfeffingen Pfeffo or the minerally 2003 S.A. Prüm Blue Slate.
courtesy of: Lobel's of New York, 1096 Madison Avenue, New York, New York 10028
1/4 cup vegetable oil
5 oz. Double Hickory Smoked Bacon, cut into 1/2-inch pieces
1 very large onion, coarsely chopped
2 tablespoons off-dry white wine, such as Riesling
1 large sweet apple (such as Gala or Fuji), peeled, cored, and cut into 1/2-inch pieces
12 juniper berries
4 bay leaves
1/2 teaspoon sugar
Kosher salt and freshly ground pepper
1 cup water
2 1/2 lbs. sauerkraut, drained, rinsed, and squeezed dry (4 packed cups)
12 Weisswurst sausages
Grainy mustard
In a large, enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. Add the bacon and cook over moderately high heat until the fat is rendered and the bacon is crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
Add the onion to the casserole, cover partially and cook over moderately low heat, stirring occasionally, until very soft, about 20 minutes. Increase the heat to moderately high. Add the wine, apple, juniper berries, bay leaves, sugar, 1 teaspoon of kosher salt, and 1/2 teaspoon of pepper and boil for 3 minutes. Add the water and the sauerkraut. Reduce the heat to low, cover and cook until the apple is very tender, about 45 minutes.
In a large skillet, heat the remaining 2 tablespoons of oil until shimmering. Poke the sausages several times with a fork and cook them over moderate heat, turning several times, until golden and heated through, about 8 minutes.
Spoon the sauerkraut onto a platter and arrange the sausages on top. Sprinkle the reserved bacon over the sausages and serve with mustard.
Make Ahead: The sauerkraut can be prepared through Step 2 and refrigerated for up to 2 days.
SERVING SUGGESTIONS: In Germany's Pfalz region, cooks braise sauerkraut with onion, apples, seasonings, a touch of sugar, and a little of the region's Riesling wine, creating an addictive accompaniment for juicy weisswurst. The kraut's light sweetness pairs perfectly with a slightly off-dry German Riesling, particularly one from the 2003 vintage; try the appley 2003 Pfeffingen Pfeffo or the minerally 2003 S.A. Prüm Blue Slate.
courtesy of: Lobel's of New York, 1096 Madison Avenue, New York, New York 10028
Thursday, May 04, 2006
361. HONEY and BACON FRIED CHICKEN with LEMON GRAVY
serves four
1 chicken, about 4 lbs, cut in serving pieces
1/4 cup Honey
2 tablespoon white wine vinegar
4 bacon strips
1/2 cup vegetable shortening
3 tablespoon flour, all purpose
3 tablespoon whole wheat flour
salt & freshly ground black pepper
1/4 cup chicken stock
1 cup heavy or whipping cream
1 teaspoon lemon juice
1 dash tot pepper sauce
1 teaspoon chives, fresh chopped
Place the chicken in a shallow glass dish or ceramic bowl. Combine the honey with the vinegar and pour over the chicken, turning the pieces to coat with the mixture. Let stand, covered, 2 hours. Saute the bacon in a 12-15 inch cast iron skillet till crisp. Drain on paper towels. Crumble and set aside. Add the vegetable shortening to the bacon drippings. Heat over medium-low heat until hot. Meanwhile, remove the chicken pieces from the marinade and pat dry. Combine the flours, with the salt and pepper to taste on a plate. Coat the chicken pieces well with the flour mixture. Set aside 1 Tbsp of the flour mixture. Gently place the floured chicken skin side down in the hot grease. Slowly fry the chicken pieces until crisp and the juices run yellow when pricked with a fork, about 20 minutes on each side.
Preheat the oven to 375F. Drain the chicken pieces on a paper bag and place on a shallow heatproof serving platter. Place in the oven 12 to 15 minutes.
Meanwhile, discard all but 1 Tbsp drippings from the skillet. Stir in the reserved 1 Tbsp floure mixture. Cook, stirring constantly, 2 minutes. Whisk in the chicken stock and cream, scraping the sides and the bottom of the skillet. Cook over medium heat until thickened, about 5 minutes. Reduce heat to low and stir in the lemon juice and hot pepper sauce. Add salt and pepper to taste. Stir in the chives. Spoon some of the gravy over the chicken pieces and sprinkle with the reserved bacon. Pass the remaining gravy on the side.
courtesy of: Food Down Under
1 chicken, about 4 lbs, cut in serving pieces
1/4 cup Honey
2 tablespoon white wine vinegar
4 bacon strips
1/2 cup vegetable shortening
3 tablespoon flour, all purpose
3 tablespoon whole wheat flour
salt & freshly ground black pepper
1/4 cup chicken stock
1 cup heavy or whipping cream
1 teaspoon lemon juice
1 dash tot pepper sauce
1 teaspoon chives, fresh chopped
Place the chicken in a shallow glass dish or ceramic bowl. Combine the honey with the vinegar and pour over the chicken, turning the pieces to coat with the mixture. Let stand, covered, 2 hours. Saute the bacon in a 12-15 inch cast iron skillet till crisp. Drain on paper towels. Crumble and set aside. Add the vegetable shortening to the bacon drippings. Heat over medium-low heat until hot. Meanwhile, remove the chicken pieces from the marinade and pat dry. Combine the flours, with the salt and pepper to taste on a plate. Coat the chicken pieces well with the flour mixture. Set aside 1 Tbsp of the flour mixture. Gently place the floured chicken skin side down in the hot grease. Slowly fry the chicken pieces until crisp and the juices run yellow when pricked with a fork, about 20 minutes on each side.
Preheat the oven to 375F. Drain the chicken pieces on a paper bag and place on a shallow heatproof serving platter. Place in the oven 12 to 15 minutes.
Meanwhile, discard all but 1 Tbsp drippings from the skillet. Stir in the reserved 1 Tbsp floure mixture. Cook, stirring constantly, 2 minutes. Whisk in the chicken stock and cream, scraping the sides and the bottom of the skillet. Cook over medium heat until thickened, about 5 minutes. Reduce heat to low and stir in the lemon juice and hot pepper sauce. Add salt and pepper to taste. Stir in the chives. Spoon some of the gravy over the chicken pieces and sprinkle with the reserved bacon. Pass the remaining gravy on the side.
courtesy of: Food Down Under
Wednesday, May 03, 2006
360. CHEDDAR and SMOKED BACON RAREBIT APPETIZERS
serves 4-6 with 16 pieces
4 slices bread, any kind
1½ cups milk
2 cups sharp cheddar, shredded
1 teaspoon Worcestershire Sauce
1/4 cup all purpose flour
8 slices bacon, cooked crisp, drained and crumbled
2 teaspoons Dry Mustard
1 fresh ripe tomato, sliced
Combine the shredded cheese, flour, and mustard in a large plastic bag and shake to mix. Pour the milk in a large saucepan. Cook over medium heat until the milk begins to simmer. Gradually stir in the cheese mixture and worcestershire sauce. Continue to cook and stir until the cheese melts and the sauce is smooth. Toast the bread and cut each slice into quarters. Top each quartered piece of toast with half a tomato slice. Pour cheese sauce over tomato and toast, and sprinkle each piece with bacon crumbs.
courtesy of: Dakin Farm, 5797 Route 7, Ferrisburgh, Vermont 05456
4 slices bread, any kind
1½ cups milk
2 cups sharp cheddar, shredded
1 teaspoon Worcestershire Sauce
1/4 cup all purpose flour
8 slices bacon, cooked crisp, drained and crumbled
2 teaspoons Dry Mustard
1 fresh ripe tomato, sliced
Combine the shredded cheese, flour, and mustard in a large plastic bag and shake to mix. Pour the milk in a large saucepan. Cook over medium heat until the milk begins to simmer. Gradually stir in the cheese mixture and worcestershire sauce. Continue to cook and stir until the cheese melts and the sauce is smooth. Toast the bread and cut each slice into quarters. Top each quartered piece of toast with half a tomato slice. Pour cheese sauce over tomato and toast, and sprinkle each piece with bacon crumbs.
courtesy of: Dakin Farm, 5797 Route 7, Ferrisburgh, Vermont 05456
Tuesday, May 02, 2006
359. WARM POTATO and BACON SALAD with SWEET MUSTARD KETCHUP
serves 4
1 lb. potatoes, peeled
8 slices hickory smoked bacon
3 tablespoons Tracklements Sweet Mustard Ketchup
Boil the potatoes until just cooked.
Chop and fry bacon over medium heat until crispy. Remove from heat and keep warm.
Drain and cube the potatoes and fold carefully together with the cooked bacon. Toss gently with the Sweet Mustard Ketchup and serve warm.
courtesy of: Lobel's of New York, 1096 Madison Avenue, New York, New York 10028
1 lb. potatoes, peeled
8 slices hickory smoked bacon
3 tablespoons Tracklements Sweet Mustard Ketchup
Boil the potatoes until just cooked.
Chop and fry bacon over medium heat until crispy. Remove from heat and keep warm.
Drain and cube the potatoes and fold carefully together with the cooked bacon. Toss gently with the Sweet Mustard Ketchup and serve warm.
courtesy of: Lobel's of New York, 1096 Madison Avenue, New York, New York 10028
Monday, May 01, 2006
358. CHIPOTLE BACON CORNBREAD
makes 8 servings
1 cup flour
3/4 cup yellow cornmeal
2 tablespoons granulated sugar
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon ground cumin
¼ teaspoon baking soda
1 1/3 cups buttermilk
1 large egg, lightly beaten
1½ tablespoons chopped canned chipotle chiles in adobo
2 tablespoons butter, melted
3 slices bacon, cooked and crumbled
cooking spray
Preheat oven to 425 degrees F; spray an 8-inch square baking pan with cooking spray.
In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt, cumin, and baking soda.
In another bowl, whisk together the buttermilk, egg, and chiles, then gradually whisk in the melted butter.
Stir the buttermilk mixture into the flour mixture, stirring just until moist.
Fold in the cooked and crumbled bacon.
Pour the batter into the prepared baking pan and bake at 425 degrees F until a wooden skewer or toothpick inserted in center comes out clean, about 18 minutes.
Transfer pan from oven to a wire rack and allow to cool for 10 minutes.
courtesy of: Chef Julesong, Puget Sound, Washington, United States
1 cup flour
3/4 cup yellow cornmeal
2 tablespoons granulated sugar
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon ground cumin
¼ teaspoon baking soda
1 1/3 cups buttermilk
1 large egg, lightly beaten
1½ tablespoons chopped canned chipotle chiles in adobo
2 tablespoons butter, melted
3 slices bacon, cooked and crumbled
cooking spray
Preheat oven to 425 degrees F; spray an 8-inch square baking pan with cooking spray.
In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt, cumin, and baking soda.
In another bowl, whisk together the buttermilk, egg, and chiles, then gradually whisk in the melted butter.
Stir the buttermilk mixture into the flour mixture, stirring just until moist.
Fold in the cooked and crumbled bacon.
Pour the batter into the prepared baking pan and bake at 425 degrees F until a wooden skewer or toothpick inserted in center comes out clean, about 18 minutes.
Transfer pan from oven to a wire rack and allow to cool for 10 minutes.
courtesy of: Chef Julesong, Puget Sound, Washington, United States
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