2994. SWORDFISH with OLIVE-RAISIN TAPENADE with BROCCOLINI and BACON

yields four servings


1 cup olives, chopped
½ cup raisins, plumped in hot water
½ cup tomatoes, small diced
2 tablespoons garlic, minced
2 tablespoons fresh basil, chiffonade
2 tablespoons fresh mint, chiffonade
4 oz olive oil
2 oz balsamic vinegar
¼ cup pine nuts, toasted
salt and pepper, to taste

Broccolini:
2 bunches broccolini, cleaned
1 tablespoon garlic, minced
2 oz olive oil
salt and pepper, to taste

Eggplant Puree:
3 eggplants, whole
1 lemon, juiced
3 oz olive oil
2 tablespoons fresh basil, finely chopped
1 tablespoon fresh mint, finely chopped
salt and pepper, to taste

Swordfish:
4 (6 oz) swordfish fillets 
olive oil, to coat
salt and pepper, to taste

For the Olive and Raisin Tapenade: Toss together ingredients and season to taste.

For the Broccolini: Blanch broccolini in salted water, shock in ice bath, and drain off excess water. Heat sauté pan with olive oil and slightly brown garlic. Add broccolini and heat through. Season with salt and pepper.

For the Eggplant Puree: Char eggplant over open grill until soft. Peel skin off eggplant and put in food processor. Add lemon juice, olive oil, salt, and pepper. Blend until smooth. Mix in bowl with basil and mint.

For the Swordfish: Season swordfish with olive oil, salt, and pepper. Sear until golden on both sides. Let rest.

To Plate: Place broccolini on plate. Make a line of eggplant puree. Lay swordfish across both. Top with tapenade.


bacon recipe courtesy of: Tiffany Derry, Top Chef, Season 7, Episode 7 

2993. SWEET POTATO, BACON and EGG SALAD

1 small to medium sweet potato, diced
2 eggs
8 slices of bacon, diced
4 tablespoons dill, finely chopped
2 tablespoons mayonnaise
2 tablespoons lemon juice

Place eggs in small sauce pan, cover with cold water, cover pan and place over high heat until just before boiling. Remove from heat and let sit, covered, for 13 minutes. Immediately rinse in cold water, peel eggs, dice and set aside. Meanwhile, dice sweet potato. Heat skillet over medium-high. When hot, add bacon and cook for 5 minutes. Add diced sweet potato and continue to cook until potato is tender and bacon is fully cooked. In a small bowl, mix dill, mayonnaise and lemon juice. Add eggs, sweet potato and bacon, and mix. Serve warm or cold.


bacon recipe courtesy of: Crossfit Tidal Wave, 2324 Market Street, Galveston, TX 77550

2992. BACON and ARUGULA SALAD with a WARM CABERNET VINAIGRETTE

yields six servings


1/4 lb. thick-cut bacon
2 oz. Pecorino Romano
6 cups arugula
4 tablespoons grapeseed oil
3 tablespoons shallots
1 1/2 cup apples, scrubbed, seeded and cut in 1/2-inch cubes
2 tablespoons apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Chop the bacon into bite-sized chunks and saute in a frying pan until golden and just crisp, about 8 minutes. Transfer the cooked bacon to a plate lined with a paper towel. Cover the bacon with a second paper towel and press down until most of the fat is absorbed. Set aside. Using a vegetable peeler, peel 12 long, thin strips of the Pecorino Romano. Set aside. Fluff the arugula in a large mixing bowl and set aside. Pour off the bacon drippings from the pan and discard. Add the oil to the pan and warm it over medium-low heat. Add the shallots to the pan and cook, stirring occasionally, until they are soft and translucent. Add the apples and cook gently for 1 minute more. Increase the heat to medium and add the vinegar, salt and pepper to the pan. Stirring continuously, add the bacon pieces back to the pan to heat. Cook, stirring constantly, for 1 minute. Pour the warm dressing over the arugula and toss to coat. Divide the salad into portions and arrange Pecorino Romano strips decoratively over each. Serve immediately.


bacon recipe courtesy of: AprèsVin, Prosser, Washington

Cabernet Bacon Bleu Burgers with Herbed Mayonaise

q_man
See all q_man Recipes

I guess this could be a main dish or even outdoor cooking...you can decide...but they are taassty! :) Makes about six sandwiches (but that depends on how large you make 'em)

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CATEGORIES

Sandwich 

INGREDIENTS

• Cooking Time: 6-10
• Servings: 6
• Preparation Time: 45
• 1/2 lb. thick sliced pepper bacon, diced 1/4"
• 2 Tbsp. bacon fat
• 1 cup sweet onion, diced 1/4"
• 2 Tbsp. fresh garlic, chopped fine
• 2 cups Cabernet Sauvignon
• 2 lbs. ground sirloin
• 1/2 lb. Maytag bleu cheese (use whatever you like, but Maytag is sooo creamy and mild)
• 6 each large onion rolls
• Herbed Mayonnaise:
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 1 1/2 Tbsp. fresh basil, chopped
• 1 Tbsp. fresh Italian parsley, chopped
• 1 Tbsp. + 1 tsp. capers, drained and chopped
• 1 tsp. lemon zest
• 1 Tbsp. lemon juice

DIRECTIONS

Fry the bacon in a dry pan until crisp. Remove the bacon and drain on paper towels.

discard all but 2 Tbsp. of the fat. Saute the onion in the reserved bacon fat until just beginning to brown.

Add the garlic and cook until the onion is well browned.

Add the wine and cook until there is very little liquid left.

Remove from heat and allow to cool completely.

Mix bacon and cooled onion mix into the ground sirloin.

Seperate into 6 equal portions and form into patties about 1/2" thick.

Grill over high heat about three minutes per side to medium doneness.

top with bleu cheese and cover to melt the cheese.

while cheese is melting place the buns under the broiler and toast them to golden.

Herbed Mayonnaise.

Combine all ingredients and chill thouroghly.

Assemble:

Spread 1 1/2 Tbsp. herbed mayonnaise on each half of each of the buns. I like to use a slice of ripe tomato and some shredded iceburg lettuce (I know, some will laugh at the lettuce, but I like it).

Top with the cooked patties...and enjoy

- See more at: http://www.bakespace.com/recipes/detail/Cabernet-Bacon-Bleu-Burgers-with-Herbed-Mayonaise/16449/#sthash.AjYBk2Jb.dpuf

2991. TUNA SUSHI ROLL with BACON and APPLES

For each roll:

1 4in x 7in piece nori

about 1/2 – 3/4 cup prepared sushi rice

1 teaspoon toasted sesame seeds, if desired

2 ounces fresh tuna, cut in to 1/4 in width strips

1 strip cooked bacon, or 1 tablespoon finely chopped cooked bacon

1/4 small Granny Smith apple, peeled, cut into thin strips and placed in 1/4 cup sushi rice dressing

1 teaspoon finely chopped scallions

apple chips for garnish, optional

To assemble sushi roll, place nori horizontally on the work surface, being sure that the rough side is facing upwards. Cover the entire surface with an even, thin layer of prepared sushi rice. If desired, sprinkle sesame seeds across rice. Flip seaweed over so that rice in facing down. 

Place tuna horizontally in the middle of the nori, being sure that it extends to both edges of the nori. Place bacon, or chopped bacon on nori in the same fashion as the tuna strips. Repeat with scallions. . Remove apple strips from dressing and pat dry. Place apple strips on the nori being sure that they extend to both edges of the nori.

Roll according to the technique for making inside out rolls (see below). Cut roll into 6-8 pieces. Serve with wasabi and pickled ginger if desired. Add apple chips for garnish.

How to Make an Inside Out Roll (Ura Maki): Begin with a piece of 4-in by 7-in nori. Place the nori directly on a cutting board, making sure the long end is parallel to the bottom of the board and that the rough side is facing upwards. With fingertips dipped lightly in cold water, spread about 3⁄4 cup of prepared sticky rice evenly over the entire surface of the nori. Flip nori over so that rice is face down on the cutting board. Add desired ingredients horizontally in the middle of the nori, making sure that ingredients are spread evenly and touch both edges of the nori. With damp fingertips, place thumbs underneath nori while grasping fillings with all other fingertips. Roll the bottom of the nori just over the fillings, making sure to tightly tuck the fillings under the fold. Continue rolling the first fold until it reaches the top edge of the nori. With a bamboo rolling mat covered in plastic wrap, gently shape roll by pressing forefingers on top of the mat while simultaneously pressing thumbs and middle fingers on the sides. Check to see that the seam side of the roll rests on the cutting board before cutting into 6–8 pieces.

bacon recipe courtesy of: Marisa Baggett, Sushi Secrets, September 4, 2008

2990. CUSTARDY BAKED ORZO with SPINACH, BACON and FETA

makes six servings 


salt 
1 cup orzo 
12 ounces thick-cut bacon, cut into 1/2-inch pieces 
1 1/2 pounds leeks, white and tender green parts only, thinly sliced 
10 ounces baby spinach 
8 ounces feta cheese, crumbled 
freshly ground pepper 
4 large eggs 
1/2 cup plain Greek yogurt 
1/2 cup milk 

Preheat the oven to 375°. In a large saucepan of salted boiling water, cook the orzo until al dente. Drain and transfer to a medium bowl. 

In a large skillet, cook the bacon over moderate heat until browned, 8 minutes. Add the leeks and cook until tender, 8 minutes. Add the leek mixture to the orzo, leaving 1 tablespoon of fat in the skillet. Add the spinach to the skillet and cook until wilted; transfer to a colander and press out the excess liquid. Add the spinach to the orzo, fold in the feta and season with salt and pepper. 

In a bowl, whisk the eggs with the yogurt and milk, season with pepper and stir into the orzo. Scrape the mixture into an oiled 12-by-8-inch baking dish and bake for about 45 minutes, until the eggs are set and the top is browned. Let stand for 10 minutes before serving. 


bacon recipe courtesy of: Mike Isabella, Food & Wine, February 2013

2989. BACON-THYME CORN MUFFIN TOPS

makes 12 muffin tops 


6 ounces bacon, cooked, crumbled, drippings reserved (1/2 cup crumbled)
1 cup fine stone-ground yellow cornmeal
1 cup all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon baking soda
6 tablespoons unsalted butter (3/4 stick), melted and slightly cooled
1 cup low-fat buttermilk, well shaken
3 large eggs, at room temperature
2 teaspoons minced fresh thyme leaves

Heat the oven to 400°F and arrange a rack in the middle. Coat the wells of 2 6-well muffin top pans or 1 standard 12-well muffin pan with bacon drippings (or vegetable oil); set aside. Combine cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl and whisk to aerate and break up any lumps. In a medium bowl, combine butter, buttermilk, eggs, and thyme and whisk until incorporated and smooth. Add wet ingredients to dry, stirring just until incorporated, about 1 minute. Divide batter evenly (about 1/3 cup) among the wells, and sprinkle about 1 heaping teaspoon of bacon over each muffin top. Bake muffin tops until golden and a toothpick inserted in the center comes out clean, about 15 minutes. Let sit in the pans 5 minutes before removing.


bacon recipe courtesy of: Kate Ramos, CHOW, 235 Second Street, First Floor, San Francisco, CA 94105

2988. BACON and BOURBON TRI TIP SAUCE

makes about 1 3/4 cups


6 strips bacon

1 cup barbecue sauce
1/2 cup bourbon
1/3 cup honey
3 tbsp. red wine vinegar
cooked tri tip

 

Sauté bacon in a medium skillet until crisp. Remove and drain well on paper towels; drain excess fat from skillet. Add barbecue sauce, bourbon, honey and vinegar to skillet and cook for 5 minutes more; crumble bacon and add to skillet. Serve over sliced tri tip.

 

 

bacon recipe courtesy of: Raley's, 500 West Capitol Avenue, West Sacramento, CA 95605

2987. POTATO-BACON TORTE

yields 4 servings plus leftovers


4 strips bacon

3 sprigs fresh thyme
2/3 cup heavy cream
2 pie crusts (recipe below) 

3 medium baking potatoes, peeled
Salt and freshly ground black pepper
1/4 cup grated Gruyere cheese
1 egg yolk, whisked with a splash of water

 

Pie Crust (yields 2 (9-inch) pie crusts):

1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water

Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.

 

Preheat the oven to 375 degrees F.

In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.

Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.

Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)

Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.

 

 

bacon recipe courtesy of: Melissa d'Arabian, "Perfectly Priced Parisian," Ten Dollar Dinners, Food Network

2986. BEEF STEW with BACON and BUTTERNUT SQUASH

yields six servings


3 pounds beef chuck
Kosher salt and black pepper
olive or vegetable oil
6 slices good quality, lean, smoky bacon, chopped 1-inch pieces
2 carrots, chopped
2 to 3 ribs celery, chopped
1 large onion, chopped
3 to 4 cloves garlic, sliced or chopped
1 tablespoon fresh marjoram or 1 teaspoon dried
3 tablespoons fresh thyme, chopped, divided
2 fresh bay leaves
2 tablespoons tomato paste
1 12-ounce bottle hard cider or 1 cup sweet vermouth
2 fat strips orange rind
1 quart beef stock
1 medium-large butternut squash, peeled and cut into 1 1/2-inch chunks
a little freshly grated nutmeg
about 2 tablespoons honey or maple syrup
about 2 tablespoons grainy Dijon mustard
warm crusty bread and butter, to pass at table

Bring meat to room temperature and pat dry. Cut into 2-inch pieces. Just before cooking, season with Kosher salt and black pepper. Preheat oven to 325°F. Heat oil, 2 turns of the pan, over medium-high heat in a large Dutch oven. Add the bacon and stir until crisp; remove to a plate. Cook meat in batches, caramelizing on all sides. Remove to a plate and repeat with remaining meat, adding additional oil if necessary. To meat drippings, add chopped carrot, celery, onion, sliced garlic, marjoram, half the thyme, bay leaves, salt and pepper. Partially cover pot and cook 5-7 minutes, stirring occasionally. Stir in tomato paste, cook for 1 minute, then stir in hard cider or vermouth and a few fat strips of orange rind; deglaze and reduce liquid by half. Add stock then slide meat and bacon back into the pot, bring to bubble, cover and transfer to oven. Roast 2 1/2 hours. Remove the stew and let it stand, covered, while you roast squash. Raise heat to 425°F. Coat squash with oil and toss with remaining thyme, salt, pepper and nutmeg. Roast 30-35 minutes, turning once, until brown at edges. Once the squash is done, remove bay leaf and orange rind from the stew. Skim fat with a spoon or paper towels. Place meat in a large shallow bowl or serving dish and stir honey and mustard into sauce. Stir in squash and serve in bowls. Pass crusty bread at table for mopping.


bacon recipe courtesy of: Rachael Ray Show, March 19, 2013 

2985. BACON, EGG and AVOCADO BREAKFAST BURRITO

3 slices bacon

2 eggs
1 tablespoon water
3 tablespoons salsa verde (homemade or store-bought)
2 tablespoons cheddar or monterey jack cheese, grated
1/4 avocado, diced
2 taco sized flour tortillas

Chop the bacon into bite sized pieces and cook in a small non-stick skillet over medium heat until crisp. Set aside the bacon on a paper towel lined plate to drain.

Drain the grease from the skillet and wipe down with a paper towel.

In a small bowl, stir together the eggs and water with a fork until well combined.

Scramble the eggs in the skillet over low heat until almost set. Add the salsa verde to the eggs and continue cooking until the eggs are fully cooked and the salsa is heated through.

Divide the eggs between the two tortillas. Top each tortilla with the cheese, bacon, and avocado.
Roll it into a burrito (fold the half closest to you over the filling and smoosh it into the filling a bit, bring both ends toward the middle and roll to close).


bacon recipe courtesy of: Karly Campbell, Buns In My Oven, September 12, 2012

2984. PEAR, BACON and SWISS SANDWICH with LINGONBERRY MAYONNAISE

serves one


2 slices rye bread
4 slices Swiss cheese
3 slices bacon, encrusted in crushed potato chips, baked in a 350 oven until crisp
enough pear slices to cover bread
salt and pepper to taste
1 tablespoon mayonnaise
1 1/2 tablespoons lingonberry preserves
2 tablespoons butter
1 tablespoon toasted slivered almonds

Mix mayo and jam together. Spread on both slices of bread. Add almonds on top of mayo mixture on both sides. Assemble the rest of the ingredients on the bread. Close sammie and butter the outside of each side. Grill until cheese in melted and bread is golden.


bacon recipe courtesy of: Nancy R (member), Durham, North Carolina, Just A Pinch

2983. FUSILLI with BACON, ONIONS and MUSHROOMS

makes four servings


coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
3 slices thick-cut bacon, cut into 1/4-inch pieces (about 3/4 cup)
1 large yellow onion, halved lengthwise and thinly sliced (3 cups)
10 ounces cremini mushrooms, trimmed and cut into 1/4-inch slices (3 cups)
3/4 pound fusilli or other short pasta
1 cup loosely packed fresh mint or parsley leaves, chopped
2 ounces finely grated Parmesan cheese, finely grated (3/4 cup)

While bringing a large pot of salted water to a boil, heat oil and bacon in a large skillet over medium heat until bacon fat is rendered and bacon is golden brown, about 8 minutes. Add onion and a pinch of salt, and cook, stirring frequently, until tender, about 8 minutes.

Pushing onion and bacon to edge of skillet, add mushrooms to center, in a single layer as much as possible. Raise heat to medium-high, and cook, without stirring, until mushrooms begin to sizzle and brown, about 5 minutes. Reduce heat to medium, sprinkle mushrooms with salt, and stir onion and bacon into mushrooms. Cook mixture, stirring occasionally, until mushrooms are tender, about 3 minutes.

When water boils, add pasta to boiling water, and cook until almost al dente, about 10 minutes (do not drain water). Transfer pasta to skillet using a strainer. Reduce heat to low, and gradually stir in 1 cup pasta water, about 1/2 cup at a time. Toss over low heat until sauce is silky and pasta is well coated, 2 to 3 minutes.

Turn off heat. Stir in mint or parsley, and half the cheese. Season with pepper. Divide among 4 bowls, and top with remaining cheese.


bacon recipe courtesy of: Martha Stewart Living, April 2012

2982. ROASTED PEAR, BACON and SPINACH SLAW with KUMQUAT TAHINI DRESSING

serves 2 as a meal


For Salad:
2 cups shredded green or purple cabbage
2 cups finely chopped spinach
3 strips of bacon
3 shallots
1 pear
1 tablespoon sunflower oil and 1 teaspoon, kept separate
1 pinch of salt

 

Dressing:

1 tablespoon tahini

1 tablespoon coconut milk (or cream)

1/2 teaspoon maple syrup

1 teaspoon apple cider vinegar

4 kumquats

1 pinch chili powder

1 pinch smoked salt

1 pinch black pepper

 

Preheat oven to 350. Chop both the pear for the salad and the kumquat for the dressing in thin slices. Put in two separate baking pans (the smallest you have). For the pear, drizzle 1 teaspoon of sunflower oil and a pinch of salt over. Stir well, then put both pans into the oven. Let the kumquat cook for about 8 minutes, and the pear 15. When you remove the kumquats from the oven, give the pears a stir.

 

Meanwhile, chop your shallots and saute them in 1 tablespoon of sunflower seed oil over medium low heat for 6 minutes. Then keep them in the pan but push them to the side and add your bacon to the pan. Let bacon cook on both sides until crisp. While this cooks, chop your cabbage and spinach well. Put in a bowl. When your bacon is done, chop it finely and add to your slaw with 1/2 of your shallots. Put the other 1/2 in a small jar with your roasted kumquats and the rest of the dressing ingredients. When your pear is done, add it to your salad and top with the dressing. Stir well and serve as a meal or a side.

 

 

bacon recipe courtesy of: Skylor Powell, Sprout Health, for Healthy Way to Cook, May 8, 2013

2981. SAUTEED RADISHES with BACON and ORANGE BUTTER

makes six servings 


1/4 pound applewood-smoked bacon, cut into 1-inch dice 
6 tablespoons unsalted butter 
3 pounds radishes with their greens; radishes quartered lengthwise with some stem still attached, greens coarsely chopped 
salt and freshly ground black pepper 
3 large shallots, thinly sliced 
1 tablespoon sugar 
1 cup freshly squeezed orange juice 

In a large, deep skillet, cook the bacon over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off the bacon fat in the skillet.
 
Add 2 tablespoons of the butter to the skillet and melt over moderately high heat. Add the radish greens, season with salt and pepper and cook, stirring, until wilted, about 3 minutes. Scrape the greens into a bowl. 

Melt the remaining 4 tablespoons of butter in the skillet. Add the radishes, shallots and crisp bacon and cook over moderately high heat, stirring a few times, until the radishes are golden brown, about 6 minutes. Add the sugar and cook for 2 minutes, until dissolved. Add the orange juice and boil, stirring a few times, until the radishes are barely tender and the sauce is lightly thickened, about 2 minutes. Stir in the radish greens, season with salt and pepper and serve.


bacon recipe courtesy of: Emeril Lagasse, Food & Wine, February 2012

2980. STEAMED BACON and TARO ROOT in PRESERVED BEAN SAUCE

750 grams fresh bacon with skin
750 grams taro root, peeled and cut into thin, 6x8cm slices
2 tablespoons soy sauce
4 cloves garlic, chopped
2 squares fermented bean curd
2 stalks spring onions

Blended:
1 teaspoon cornstarch
2 teaspoons water
1/2 teaspoon salt
250 grams spinach, cut into 10cm lengths
cooking oil for deep-frying

Seasoning Ingredients:
11/2 tablespoons soy sauce
1/2 teaspoon salt

Place bacon in a pot and add enough water to cover. Cook over medium heat, 30 minutes. Drain and dry. Discard liquid. Lightly prick skin and rub soy sauce all over meat. Heat oil and rinse in cold water. Skin side downwards, over medium heat for 3 minutes, till golden brown. Drain and rinse in cold water. Cut into slices, the same size as taro slices. Reheat oil and deep-fry taro slices till golden brown. Drain. Drain off all but 4 tablespoons oil in pan. Reserve 3 tablespoons of the used oil. Reheat and stir-fry garlic and fermented bean curd till fragrant. Add seasoning ingredients and bring to the boil. Cook 2 minutes. Remove from heat. Alternately arrange bacon and taro slices (skin side downwards) in a heatproof bowl just large enough to contain them. Pour in boiled seasoning ingredients and place spring onions over. Steam over high heat, 11/2 hours. Carefully drain and reserve the soup. Invert steamed bacon and taro slices onto serving plate.


bacon recipe courtesy of: Asian Food Recipes

2979. FRIED CHICKEN with CHILI and BACON POPCORN

serves four


150 grams bread crumbs
100 grams polenta
1 tablespoon cinnamon
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon ground fennel seeds
1 tablespoon sesame seeds
125 grams plain flour
2 eggs, beaten
4 x 175 grams chicken breasts cut into 3 long strips
oil, for deep-frying 

For the popcorn
90 grams butter
1 bird's eye red chilli, finely chopped
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
100 grams smoked bacon lardons, fried
2 tablespoons oil
100 grams popping corn

To serve: coleslaw and pickled gherkins

To make the coating, mix the breadcrumbs, polenta, spices and sesame seeds in a bowl. Then put the flour and eggs in two more separate bowls. Coat the chicken in flour, then in egg and finally in the breadcrumb mix. Deep fry at 160°C for about 8 minutes until crisp and golden, then drain on kitchen paper. To make the popcorn, melt the butter, chilli and spices together, then cook until the mixture begins to bubble. Remove from the heat and stir in the bacon. Heat the oil in a deep heavy-bottomed pan. Add the popping corn and put on the lid. Start to shake the pan gently when you can hear the kernels popping and continue to shake gently until they stop. Take the corn off the heat and stir in the chilli bacon butter. Serve the popcorn with the chicken, coleslaw and pickled gherkins.


bacon recipe courtesy of: Simon Rimmer, Sunday Brunch, Channel 4

2978. TAGLIATELLE with ERYNGII MUSHROOMS, BACON and WALNUTS

serves four


2/3 pound tagliatelle
2/3 pound dried eryngii mushrooms, reconstituted
1/4 pound bacon
1/4 cup well drained ricotta
1/2 cup shelled walnut halves, chopped
a small onion, peeled and chopped
a small bunch parsley, finely chopped
a small bunch fresh thyme, chopped
1/4 cup dry white wine
extra-virgin olive oil
sea salt
freshly ground green peppercorns to taste
 
Set pasta water to boil. When it does, salt it and cook the pasta. Slice the bacon into thin sticks. Dilute the ricotta with a couple of tablespoons of the hot pasta water. When the water is close to boiling, heat 2 tablespoons of olive oil in a broad deep skillet and sauté the bacon for 2-3 minutes, until it colors. Add the mushrooms and continue to cook, stirring. When they have lightly browned, salt add the wine. Continue to cook for a few minutes more. In the meantime, cook the tagliatelle according to package instructions. Drain the tagliatelle as soon as they reach the al dente stage and turn them into the skillet. Add the ricotta and mix well over a brisk flame. Remove from the flames, dust with the chopped herbs, and serve at once.


bacon recipe courtesy of: Olive Nation, 50 Terminal Street, Building 2, 7th floor, Charlestown, MA 02129

2977. BARBECUE PORK RIBS with SMOKY BACON BARBECUE SAUCE

makes 4 to 6 servings


For the ribs
5 cloves garlic, minced
1 tablespoon plus 1 teaspoon kosher salt
1 tablespoon packed dark brown sugar
1 tablespoon smoked paprika
2 teaspoons ancho or New Mexican chile powder
2 teaspoons freshly ground black pepper
2 teaspoons chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon dry mustard
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper (optional)
2 slabs St. Louis–style pork spareribs (about 7 pounds total) or 2 slabs pork spareribs (about 8 pounds total)

For the barbecue sauce: 

6 ounces bacon, diced  

2 medium onions, finely chopped 

5 cloves garlic, minced  

2 teaspoons chopped fresh sage leaves 

1 teaspoon chopped fresh thyme leaves 

2 tablespoons smoked paprika

1 tablespoon ancho or New Mexican chile powder 

1 teaspoon ground cumin 

1 teaspoon freshly ground black pepper  

1/2 teaspoon ground ginger 

1 cup brewed coffee 

2 tablespoons packed dark brown sugar 

2 tablespoons yellow mustard  

1 tablespoon Worcestershire sauce 

2 tablespoons cider vinegar, plus more to taste 

1 cup ketchup 

Few dashes hot sauce, such as Tabasco, plus more to taste 

3 fresh or 2 dried bay leaves 

Kosher salt 

Equipment: Large, rimmed baking sheet; flat metal cooling rack 

Prepare the rub and bake the ribs: In a small bowl, combine the garlic, salt, brown sugar, smoked paprika, chile powder, black pepper, sage, thyme, dry mustard, cumin, coriander, ginger, and cayenne pepper if using. Generously coat the ribs with the rub then wrap each slab in a double layer of plastic wrap and let them sit at room temperature for up to 2 hours. DO AHEAD: To develop maximum flavor, place the ribs, coated in the rub, in the refrigerator and chill at least 12 hours and up to 24 hours. 

 

Preheat the oven to 325°F.

Line a large rimmed baking sheet with foil. If you have a flat metal cooling rack, arrange it in the baking sheet and place the ribs, bone side down, on the rack. If you don't have a rack, place the ribs, bone side down, directly on the foil-lined baking sheet. Bake the ribs until the meat is tender and starting to pull away from the bones, 1 1/2 to 2 hours. At this point, the ribs are ready to be served, but we recommend taking the time to finish them on the grill (or in the broiler), while glazing with homemade barbecue sauce. DO AHEAD: Ribs can be baked ahead of time and kept, wrapped in foil, at room temperature for 4 to 6 hours, before finishing them on the grill. 

 

While the ribs are baking, make the barbecue sauce: In a heavy, medium saucepan over moderately low heat, cook the bacon until the fat renders and the bacon starts to brown, about 10 minutes—do not let the bacon get crispy. Add the onions and continue cooking, covered and stirring occasionally, until the onions are soft and translucent, about 10 minutes. Add the garlic, sage, and thyme and cook, stirring occasionally, for 1 minute. Add the smoked paprika, chile powder, cumin, black pepper, and ginger and cook, stirring, for 1 minute. Add the coffee, brown sugar, yellow mustard, Worcestershire sauce, and vinegar and stir well to combine. Raise the heat to moderate and bring the sauce to a boil, scraping the saucepan with a wooden spoon to remove any browned bits from the bottom. Add the ketchup, hot sauce, and bay leaves, then lower the heat to moderately low and simmer the sauce until it's thick enough to coat the back of a spoon but isn't as thick as ketchup, about 30 minutes. Taste the sauce and add more vinegar or hot sauce to taste and season with salt and pepper. Remove and discard the bay leaves. DO AHEAD: BBQ sauce can be made ahead and stored, in an airtight container in the refrigerator, up to 2 weeks. Warm the sauce gently on the stove before using. 

 

Grill the ribs: While the barbecue sauce is simmering, prepare your grill for direct-heat cooking over medium-high heat: If using a charcoal grill, open the vents on the bottom of the grill and light a large chimney starter full of charcoal (preferably hardwood). When the coals are covered with white-gray ash (about 20 to 30 minutes later), spread them out on the grill's bottom rack, leaving a space to one side that is equal to the size of the food to be grilled so that it can be moved there in the case of flare-ups. Test the heat of the charcoal by holding your hand 5 inches above the coals for about 3 seconds for medium-high heat. If the charcoal is too hot, continue to let it burn until it reaches medium-high. 

If using a gas grill, preheat all burners on high, covered, for 10 minutes, then adjust the heat to medium-high.

Depending on the size of your grill, place 1 or 2 slabs, bone side down, over the heat and brush the fat-covered side generously with barbecue sauce. Grill the ribs, covered, for 2 minutes. Flip the slab over, brush the bone side with sauce, and grill, covered, until the sauce on the fat-covered side is caramelized and lightly charred, 1 to 2 minutes. Flip the slab over and continue grilling, covered, until the sauce on the bone side is caramelized and lightly charred, 1 minute. Transfer the ribs to a cutting board and let them rest for 10 minutes. If necessary, repeat the grilling and glazing process with the second slab of ribs. Cut between the ribs and serve immediately with plenty of barbecue sauce on the side.

bacon recipe courtesy of: Bruce Aidells, Epicurious, June 2013

2976. BACON and BUTTER BEAN STEW

serves 2-4 


1 tablespoon olive oil 
125 grams bacon, diced 
1 pepper 
1 medium onion, roughly chopped 
2 clove garlic, chopped 
1 teaspoon smoked paprika, sweet (or half teaspoon paprika) 
225 grams canned chopped tomatoes 
400 grams tinned butter beans, or chickpeas 
20 grams chopped parsley, or 5-6 green cabbage leaves, finely shredded

Heat a wok and add the olive oil. Add the bacon, onion and pepper. Fry, stirring occasionally, for 7-8 minutes until the pepper and onion start to brown. Add the garlic, pimenton (or paprika) and cook for 1 minute. Add the chopped tomatoes and butter beans. Stir well and cook for another 10 minutes, adding 3-4 tablespoons of water if the sauce gets a bit dry. If you're using greens, stir them in 5 minutes before serving up or add the parsley just before serving. Serve it with a green salad.


bacon recipe courtesy of: Fiona Beckett, Good Food Live, Good Food Channel, UKTV

2975. SPINACH, CHICKPEA and BACON BRUSCHETTA

serves four


4 generous diagonal slices of ciabatta
3 cloves garlic
8 slices back bacon, grilled
200 grams chick peas
150 grams young spinach leaves
2 tablespoons crème fraiche
salt
pepper

Halve one clove of garlic and rub it around the edges of the ciabatta slices, brush with olive oil and grill to golden. Top each with two slices of grilled bacon. Peel, crush and finely chop the other cloves and place in a saucepan with the crème fraiche, place over a very low heat for a few minutes to infuse. Add the chick peas to the pan with seasoning and warm through. Finally, turn up the heat and add the spinach leaves. As soon as they wilt, remove from the heat and spoon over the ciabatta and bacon. Serve.


bacon recipe courtesy of: Riverford Farm Shop, Staverton, Totnes, TQ9 6AF UK