serves four
For the salad
6 rashers streaky bacon, fried until crisp
1lb 2 oz. new potatoes, cooked and halved
12 oz. spinach, washed and dried
3 kipper fillet, bones removed, flaked
For the dressing
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 garlic clove, chopped
2 teaspoons wholegrain mustard
salt and freshly ground black pepper
4 free-range egg, poached, to serve
For the salad, place all of the salad ingredients into a large bowl and gently stir. For the dressing, place all of the dressing ingredients into a bowl and mix well. Pour the dressing over the salad and stir to coat the salad ingredients. To serve, place the salad into a serving dish and top with the poached egg.
bacon recipe courtesy of: Brian Turner, Ready Steady Cook, BBC Food
Friday, May 31, 2013
Thursday, May 30, 2013
2943. MINI MAPLE BACON DONUTS
makes about 15 mini donuts
3/4 cup milk
1/4 cup bacon grease, in solid form
2 1/4 teaspoons dry active yeast (1 packet)
1/4 cup warm water
1 large egg, lightly beaten
2 1/2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
12 ounces of all-purpose flour, plus a little extra if needed
vegetable oil for frying
8 slices of bacon, fried and crumbled
Maple Bacon Icing
1 cup powdered sugar
2 tablespoons maple syrup
1 tablespoon bacon fat, melted
1 tablespoons milk
1 teaspoon vanilla extract
Maple Bacon Icing: Combine all ingredients together in a bowl and whisk well until a glaze forms.
Donuts: Add milk to a saucepan over medium-low heat and heat until just warm enough to melt the bacon fat. Place the bacon fat in a small bowl, the pour the warm milk over top and stir constantly until it’s melted. Set side to let cool to room temperature.
In the bowl of your electric mixer, add water and yeast. Let sit for about 5 minutes until foamy, then add in milk and bacon fat combo and turn the mixer on low speed. Add in the eggs, sugar, salt, nutmeg and half of the flour mixture, mixing on low speed until combined. Add the remaining flour, mixing on medium speed until combined. Remove the paddle attachment and replace it with the dough hook, then mix on medium speed for 3-4 minutes until dough pulls away from the bowl.
Remove from the mixer, add to bowl rubbed with vegetable oil, cover and let rise in a warm place for 1 hour.
Once risen, place dough on a floured workspace and roll until about 3/8 inches thick. Using a biscuit cutter, cut out circles of dough, then using a small lid or knife, cut out the center. Place donuts on a baking sheet, cover and let rise in a warm place for 30 more minutes.
Heat oil a large pot, making sure it is 365 degrees. Add donuts 2-3 at a time, frying on each side for about 1 minute, and flipping with a spider or slotted spoon. Remove and let drain on wire rack placed above a paper towel. When finished, dip in maple glaze then roll in bacon. Serve immediately!
bacon recipe courtesy of: Jessica, How Sweet It Is, Pittsburgh, Pennsylvania, June 5, 2012
3/4 cup milk
1/4 cup bacon grease, in solid form
2 1/4 teaspoons dry active yeast (1 packet)
1/4 cup warm water
1 large egg, lightly beaten
2 1/2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
12 ounces of all-purpose flour, plus a little extra if needed
vegetable oil for frying
8 slices of bacon, fried and crumbled
Maple Bacon Icing
1 cup powdered sugar
2 tablespoons maple syrup
1 tablespoon bacon fat, melted
1 tablespoons milk
1 teaspoon vanilla extract
Maple Bacon Icing: Combine all ingredients together in a bowl and whisk well until a glaze forms.
Donuts: Add milk to a saucepan over medium-low heat and heat until just warm enough to melt the bacon fat. Place the bacon fat in a small bowl, the pour the warm milk over top and stir constantly until it’s melted. Set side to let cool to room temperature.
In the bowl of your electric mixer, add water and yeast. Let sit for about 5 minutes until foamy, then add in milk and bacon fat combo and turn the mixer on low speed. Add in the eggs, sugar, salt, nutmeg and half of the flour mixture, mixing on low speed until combined. Add the remaining flour, mixing on medium speed until combined. Remove the paddle attachment and replace it with the dough hook, then mix on medium speed for 3-4 minutes until dough pulls away from the bowl.
Remove from the mixer, add to bowl rubbed with vegetable oil, cover and let rise in a warm place for 1 hour.
Once risen, place dough on a floured workspace and roll until about 3/8 inches thick. Using a biscuit cutter, cut out circles of dough, then using a small lid or knife, cut out the center. Place donuts on a baking sheet, cover and let rise in a warm place for 30 more minutes.
Heat oil a large pot, making sure it is 365 degrees. Add donuts 2-3 at a time, frying on each side for about 1 minute, and flipping with a spider or slotted spoon. Remove and let drain on wire rack placed above a paper towel. When finished, dip in maple glaze then roll in bacon. Serve immediately!
bacon recipe courtesy of: Jessica, How Sweet It Is, Pittsburgh, Pennsylvania, June 5, 2012
Wednesday, May 29, 2013
2942. CHICKEN and BACON CORN CHOWDER
yields 1½ gallons
1 large (approximately 6 pounds) chicken
1 large (approximately 6 pounds) chicken
1 onion, chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
2 cloves garlic
3 sprigs fresh thyme
1 teaspoon black peppercorns
Kosher salt
1/2 pound thick bacon, diced
1 tablespoon extra-virgin olive oil
5 stalks celery, diced
2 medium Spanish onions, diced
2 medium russet or all-purpose potatoes, peeled and diced
8 ears fresh corn, removed from the cob
1 to 2 teaspoons fresh thyme leaves
3 cups heavy cream
Freshly ground black pepper
1 stalk celery, chopped
1 carrot, peeled and chopped
2 cloves garlic
3 sprigs fresh thyme
1 teaspoon black peppercorns
Kosher salt
1/2 pound thick bacon, diced
1 tablespoon extra-virgin olive oil
5 stalks celery, diced
2 medium Spanish onions, diced
2 medium russet or all-purpose potatoes, peeled and diced
8 ears fresh corn, removed from the cob
1 to 2 teaspoons fresh thyme leaves
3 cups heavy cream
Freshly ground black pepper
To poach the chicken: Combine the chicken, onion, celery,
carrot, garlic, thyme, pepper and a tablespoon of salt large pot. Add water to
cover, at least 3 quarts. Bring the water to a simmer over medium heat,
skimming occasionally. Skim, add more water if necessary to keep the chicken
covered, and continue to gently simmer until the chicken is fully cooked (the
juices from the thigh will run clear), about 40 minutes. Drain the chicken
reserving the broth. Allow the chicken to cool then remove the meat from the bones.
Discard the bones and refrigerate the meat until ready to make the chowder.
Measure out 1 1/2 quarts of the broth and reserve for the chowder. Freeze or
refrigerate any remaining broth until needed for another purpose.
To make the chowder: Heat the bacon and olive oil in a large pot over medium heat. Cook until the bacon fat is rendered and the meat firming but not yet crisp, about 5 minutes. Add the celery and onions. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes. Add the potatoes, corn, and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes.
Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. Add the cream and reserved chicken. Return the chowder to a simmer, season to taste with salt and pepper. Ladle into warm bowls and serve.
To make the chowder: Heat the bacon and olive oil in a large pot over medium heat. Cook until the bacon fat is rendered and the meat firming but not yet crisp, about 5 minutes. Add the celery and onions. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes. Add the potatoes, corn, and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes.
Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. Add the cream and reserved chicken. Return the chowder to a simmer, season to taste with salt and pepper. Ladle into warm bowls and serve.
bacon recipe courtesy of: The Red Lion Inn, 30 Main Street, PO Box 954, Stockbridge MA 01262-0954; "Berkshires," FoodNation With Bobby Flay, Food Network
Tuesday, May 28, 2013
2941. BACON-PEAR MACARONI AND CHEESE
makes 6 servings
8 ounces dried elbow macaroni (2 cups) or other short tubular pasta (2 1/3 cups)
6 slices bacon
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
2 1/2 cups whole milk
6 ounces smoked Gouda cheese, rind removed and shredded
1 8 oz. package cream cheese, cubed and softened
2 tablespoons snipped fresh oregano or 1 teaspoon dried oregano, crushed
2 tablespoons butter or margarine
2 tablespoons packed brown sugar
2 red and/or green pears, thinly sliced
2 tablespoons finely shredded Parmesan cheese
Cook pasta according to package directions; drain. Return pasta to hot pan; cover to keep warm. Set aside.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels, reserving 3 tablespoons bacon drippings in skillet. Crumble and set aside. Reserve 3 tablespoons bacon drippings in skillet.
Cook onion and garlic in bacon drippings over medium heat for 30 seconds. Stir in flour, dry mustard and pepper. Add milk all at once. Cook and stir until thickened and bubbly; reduce heat. Add smoked Gouda cheese and cream cheese; cook and stir until almost melted.
Pour cheese sauce over the cooked pasta. Stir in oregano and all but 2 tablespoons of the crumbled bacon. Transfer mixture to an ungreased to 2-quart rectangular baking dish; cover with foil. Bake in a 350 degrees oven for 25 minutes.
Meanwhile, melt butter in a clean, large skillet. Stir in brown sugar; add pear slices. Cook, turning occasionally, until pears are tender, about 6 to 8 minutes. Remove from heat. Remove foil from the baking dish. Stir about half of the cooked, sliced pears into the macaroni and cheese. Spoon the remaining pear slices atop macaroni and cheese; sprinkle with Parmesan and reserved crumbled bacon. Return to oven and bake 5 minutes or until Parmesan has softened. Let stand 10 minutes before serving.
bacon recipe courtesy of: Midwest Living
8 ounces dried elbow macaroni (2 cups) or other short tubular pasta (2 1/3 cups)
6 slices bacon
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
2 1/2 cups whole milk
6 ounces smoked Gouda cheese, rind removed and shredded
1 8 oz. package cream cheese, cubed and softened
2 tablespoons snipped fresh oregano or 1 teaspoon dried oregano, crushed
2 tablespoons butter or margarine
2 tablespoons packed brown sugar
2 red and/or green pears, thinly sliced
2 tablespoons finely shredded Parmesan cheese
Cook pasta according to package directions; drain. Return pasta to hot pan; cover to keep warm. Set aside.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels, reserving 3 tablespoons bacon drippings in skillet. Crumble and set aside. Reserve 3 tablespoons bacon drippings in skillet.
Cook onion and garlic in bacon drippings over medium heat for 30 seconds. Stir in flour, dry mustard and pepper. Add milk all at once. Cook and stir until thickened and bubbly; reduce heat. Add smoked Gouda cheese and cream cheese; cook and stir until almost melted.
Pour cheese sauce over the cooked pasta. Stir in oregano and all but 2 tablespoons of the crumbled bacon. Transfer mixture to an ungreased to 2-quart rectangular baking dish; cover with foil. Bake in a 350 degrees oven for 25 minutes.
Meanwhile, melt butter in a clean, large skillet. Stir in brown sugar; add pear slices. Cook, turning occasionally, until pears are tender, about 6 to 8 minutes. Remove from heat. Remove foil from the baking dish. Stir about half of the cooked, sliced pears into the macaroni and cheese. Spoon the remaining pear slices atop macaroni and cheese; sprinkle with Parmesan and reserved crumbled bacon. Return to oven and bake 5 minutes or until Parmesan has softened. Let stand 10 minutes before serving.
bacon recipe courtesy of: Midwest Living
Monday, May 27, 2013
2940. BAKED POTATO SOUP with BACON, GREEN ONION and CHEDDAR
makes 10-12 servings
2 sticks (1 cup/16 tablespoons) unsalted butter
2 sticks (1 cup/16 tablespoons) unsalted butter
1 cup all-purpose flour
8 cups whole milk
5 large potatoes, baked and cubed (peeled, if desired)
2 pounds bacon, cooked and crumbled (about 2 cups)
3 cups shredded cheddar cheese
2 cups sour cream
1 bunch green onions, thinly sliced
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 clove garlic, minced (optional)
1/4 cup grated Parmesan cheese (optional)
Melt the butter in the bottom of a large pot over medium-high heat. Add flour and whisk to combine until thickened. Whisking continuously, slowly pour in the milk and whisk until mixture is smooth. Be sure to get the corners of the pan.
Add all of the remaining ingredients and lower the heat to medium. Stir occasionally until the cheese is melted and the soup is warmed through. Be sure to scrape bottom of the pot as you stir so the soup doesn't burn.
Serve when warm.
bacon recipe courtesy of: Sarah Rae Trover, The Kitchn, October 15, 2012
8 cups whole milk
5 large potatoes, baked and cubed (peeled, if desired)
2 pounds bacon, cooked and crumbled (about 2 cups)
3 cups shredded cheddar cheese
2 cups sour cream
1 bunch green onions, thinly sliced
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 clove garlic, minced (optional)
1/4 cup grated Parmesan cheese (optional)
Melt the butter in the bottom of a large pot over medium-high heat. Add flour and whisk to combine until thickened. Whisking continuously, slowly pour in the milk and whisk until mixture is smooth. Be sure to get the corners of the pan.
Add all of the remaining ingredients and lower the heat to medium. Stir occasionally until the cheese is melted and the soup is warmed through. Be sure to scrape bottom of the pot as you stir so the soup doesn't burn.
Serve when warm.
bacon recipe courtesy of: Sarah Rae Trover, The Kitchn, October 15, 2012
Sunday, May 26, 2013
2939. SPINACH BACON LASAGNA
yields 8-12 servings
1 pound ricotta cheese
8 ounces finely chopped spinach, drained
1 tablespoon Romano cheese
2 eggs
16 no-boil lasagna noodles
Sauce:
1/4 cup unsalted butter
1/4 cup all-purpose flour
3 cups whole milk, warmed
1/4 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup grated Gruyere cheese
1 cup grated Parmesan
1/4 cup heavy cream
2 cups shredded provolone
1 cup mozzarella cheese
1 pound bacon
2 cups panko breadcrumbs
1/4 cup grated Parmesan
1/4 cup finely chopped fresh parsley
1 pound ricotta cheese
8 ounces finely chopped spinach, drained
1 tablespoon Romano cheese
2 eggs
16 no-boil lasagna noodles
Sauce:
1/4 cup unsalted butter
1/4 cup all-purpose flour
3 cups whole milk, warmed
1/4 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup grated Gruyere cheese
1 cup grated Parmesan
1/4 cup heavy cream
2 cups shredded provolone
1 cup mozzarella cheese
1 pound bacon
2 cups panko breadcrumbs
1/4 cup grated Parmesan
1/4 cup finely chopped fresh parsley
Preheat the oven to 375 degrees F.
Combine the ricotta, spinach, Romano and eggs in a medium bowl.
Pour 2 quarts hot water into a 13-by-9-inch baking dish. Soak the noodles until pliable, and then drain on paper towels. Pour out the water and dry the dish.
For the sauce: Melt the butter in a medium saucepan, and then whisk in the flour until a paste bubbles, but avoid browning. Slowly stir in the warm milk until the sauce thickens, and then bring to boil and stir in the nutmeg, red pepper flakes, salt and black pepper. Reduce the heat and cook 2 to 3 minutes. Whisk in the Gruyere and Parmesan over low heat until melted, and then fold in the cream. Remove from the heat.
For assembling the lasagna: Spread 1 ladleful of sauce over the bottom of the baking dish, and top with 4 noodles. Spread approximately one-third of the ricotta mixture, one-third of the provolone, one-third of the mozzarella and a three-fourths ladleful of sauce on top. Repeat twice with layers of noodles and filling. Finish with 4 no-boil noodles and cover with the remaining sauce.
Cover with foil and bake 20 minutes. Meanwhile, cook the bacon in a large skillet until crispy, and then drain the bacon grease, reserving 1/4 cup. Crumble the bacon when cool enough to handle. Combine the bacon grease with the breadcrumbs in a small bowl, and then sprinkle on top of the lasagna with the Parmesan. Bake until top is brown, another 20 minutes, and then top with the crumbled bacon. Let cool 15 to 30 minutes, and then garnish with parsley and serve.
Combine the ricotta, spinach, Romano and eggs in a medium bowl.
Pour 2 quarts hot water into a 13-by-9-inch baking dish. Soak the noodles until pliable, and then drain on paper towels. Pour out the water and dry the dish.
For the sauce: Melt the butter in a medium saucepan, and then whisk in the flour until a paste bubbles, but avoid browning. Slowly stir in the warm milk until the sauce thickens, and then bring to boil and stir in the nutmeg, red pepper flakes, salt and black pepper. Reduce the heat and cook 2 to 3 minutes. Whisk in the Gruyere and Parmesan over low heat until melted, and then fold in the cream. Remove from the heat.
For assembling the lasagna: Spread 1 ladleful of sauce over the bottom of the baking dish, and top with 4 noodles. Spread approximately one-third of the ricotta mixture, one-third of the provolone, one-third of the mozzarella and a three-fourths ladleful of sauce on top. Repeat twice with layers of noodles and filling. Finish with 4 no-boil noodles and cover with the remaining sauce.
Cover with foil and bake 20 minutes. Meanwhile, cook the bacon in a large skillet until crispy, and then drain the bacon grease, reserving 1/4 cup. Crumble the bacon when cool enough to handle. Combine the bacon grease with the breadcrumbs in a small bowl, and then sprinkle on top of the lasagna with the Parmesan. Bake until top is brown, another 20 minutes, and then top with the crumbled bacon. Let cool 15 to 30 minutes, and then garnish with parsley and serve.
bacon recipe courtesy of: Jacob Piercy, "Lasagna," The Perfect 3, Cooking Channel
Saturday, May 25, 2013
2938. BACON-WRAPPED PORK TENDERLOIN with PERSIMMONS and ARBOL CHILES
1 1/2 lb pork tenderloin
4 strips thick cut bacon
1 Fuyu persimmon, cut cross-wise into thin disks
10 dried arbol chiles
2 cloves garlic, thinly sliced
salt/pepper
ground ginger
ground cumin
olive oil
Sauce
3 tablespoons apple cider vinegar
1/2 small onion, diced
1/2 Fuyu persimmon, peeled & chopped small
1 cup chicken broth
ground ginger
cayenne pepper
olive oil
1 tablespoon butter
Tenderloin Preparation: Preheat oven to 350°F. Clean tenderloin and pat dry with paper towels. Sprinkle generously with salt & pepper. Sprinkle lightly with ginger and cumin. Drizzle olive oil in baking dish large enough for tenderloin (9 x 13). Lay bacon strips crosswise in dish. On top of bacon lay persimmon slices, then arbol chiles and garlic slices. Lay tenderloin on one side of dish and roll across, wrapping bacon around persimmons, chiles and garlic. Tuck ends of bacon under tenderloin. Roast in oven until thermometer reads 160°F in thickest part of tenderloin (about 30 minutes). Remove tenderloin from oven, take out of baking dish, and let rest 10 minutes on clean dish while making sauce.
Sauce Preparation: Pour vinegar into baking dish, swirl, and let sit. Meanwhile heat a Tbs. of olive oil and butter over medium heat in a sauce pan. Add onion and saute 3 minutes. Swirl vinegar in baking dish again and pour into sauce pan with onions. Simmer 3 minutes. Add persimmon and pinches of ginger and cayenne and simmer another 2 minutes. Add chicken broth and simmer until persimmon is very soft and sauce is reduced and thickened (about 5 minutes). Slice tenderloin through bacon into 1/4 inch slices. Arrange medallions on plate and pour sauce over generously.
bacon recipe courtesy of: Wine of the Month Club/Gold Medal Wine Club, 5330 Debbie Road, Suite 200, Santa Barbara, California 93111
4 strips thick cut bacon
1 Fuyu persimmon, cut cross-wise into thin disks
10 dried arbol chiles
2 cloves garlic, thinly sliced
salt/pepper
ground ginger
ground cumin
olive oil
Sauce
3 tablespoons apple cider vinegar
1/2 small onion, diced
1/2 Fuyu persimmon, peeled & chopped small
1 cup chicken broth
ground ginger
cayenne pepper
olive oil
1 tablespoon butter
Tenderloin Preparation: Preheat oven to 350°F. Clean tenderloin and pat dry with paper towels. Sprinkle generously with salt & pepper. Sprinkle lightly with ginger and cumin. Drizzle olive oil in baking dish large enough for tenderloin (9 x 13). Lay bacon strips crosswise in dish. On top of bacon lay persimmon slices, then arbol chiles and garlic slices. Lay tenderloin on one side of dish and roll across, wrapping bacon around persimmons, chiles and garlic. Tuck ends of bacon under tenderloin. Roast in oven until thermometer reads 160°F in thickest part of tenderloin (about 30 minutes). Remove tenderloin from oven, take out of baking dish, and let rest 10 minutes on clean dish while making sauce.
Sauce Preparation: Pour vinegar into baking dish, swirl, and let sit. Meanwhile heat a Tbs. of olive oil and butter over medium heat in a sauce pan. Add onion and saute 3 minutes. Swirl vinegar in baking dish again and pour into sauce pan with onions. Simmer 3 minutes. Add persimmon and pinches of ginger and cayenne and simmer another 2 minutes. Add chicken broth and simmer until persimmon is very soft and sauce is reduced and thickened (about 5 minutes). Slice tenderloin through bacon into 1/4 inch slices. Arrange medallions on plate and pour sauce over generously.
bacon recipe courtesy of: Wine of the Month Club/Gold Medal Wine Club, 5330 Debbie Road, Suite 200, Santa Barbara, California 93111
Friday, May 24, 2013
2937. MAPLE-DIJON CHICKEN with BACON COUSCOUS
serves four
1/4 cup Dijon mustard
1/4 cup Dijon mustard
1/4 cup maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper
4 slices bacon, diced
4 (4- to 5-ounce) boneless, skinless chicken breasts, trimmed
1 shallot, peeled and minced
1 1/4 cups fat-free, low-sodium chicken broth
1 cup pearl (Israeli) couscous
1 tablespoon parsley, freshly chopped
2 teaspoons cider vinegar
In a small bowl, whisk the mustard, maple syrup, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. In a 12-inch nonstick skillet cook the bacon over medium heat until crisp, 6 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
Pour off all but 2 tablespoons of fat from skillet and return pan to medium-high heat until fat shimmers. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken until golden brown and meat registers 160 degrees, about 6 minutes per side. Transfer to platter, brush with mustard mixture, and tent loosely with aluminum foil. (You might not use all of the mustard mixture depending on the size of the chicken breasts.
Add shallot to now-empty skillet and cook over medium heat until softened, about 3 minutes. Add broth and bring to simmer. Stir in couscous, cover, and cook over low heat about 10 minutes. Stir cooked bacon, parsley and vinegar into couscous. Season with salt and pepper to taste. Serve couscous and chicken with any remaining Dijon sauce on the side.
bacon recipe courtesy of: Detroit Free Press, 615 W. Lafayette, Detroit, MI 48226, March 3, 2013; adapted from Cook's Country Magazine, January 2013
1/2 teaspoon salt
1/4 teaspoon black pepper
4 slices bacon, diced
4 (4- to 5-ounce) boneless, skinless chicken breasts, trimmed
1 shallot, peeled and minced
1 1/4 cups fat-free, low-sodium chicken broth
1 cup pearl (Israeli) couscous
1 tablespoon parsley, freshly chopped
2 teaspoons cider vinegar
In a small bowl, whisk the mustard, maple syrup, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. In a 12-inch nonstick skillet cook the bacon over medium heat until crisp, 6 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
Pour off all but 2 tablespoons of fat from skillet and return pan to medium-high heat until fat shimmers. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken until golden brown and meat registers 160 degrees, about 6 minutes per side. Transfer to platter, brush with mustard mixture, and tent loosely with aluminum foil. (You might not use all of the mustard mixture depending on the size of the chicken breasts.
Add shallot to now-empty skillet and cook over medium heat until softened, about 3 minutes. Add broth and bring to simmer. Stir in couscous, cover, and cook over low heat about 10 minutes. Stir cooked bacon, parsley and vinegar into couscous. Season with salt and pepper to taste. Serve couscous and chicken with any remaining Dijon sauce on the side.
bacon recipe courtesy of: Detroit Free Press, 615 W. Lafayette, Detroit, MI 48226, March 3, 2013; adapted from Cook's Country Magazine, January 2013
Thursday, May 23, 2013
2936. BROCHETTE of SALMON with BACON
yields four servings
1 1/2 pounds skinless, boneless salmon
salt to taste if desired
1 large sweet red pepper
6 slices bacon
1 red onion
1 tablespoon olive oil
3 tablespoons butter
1 tablespoon lemon juice
3 tablespoons shredded fresh basil leaves
Preheat a charcoal grill or oven broiler to high. Soak 8 wooden skewers in cold water to cover until ready to use. Cut the salmon into 1 1/2-inch cubes. There should be 24 pieces. Sprinkle the pieces with salt and pepper. Cut away and discard the pepper core and veins. Discard the seeds. Cut the pepper into 16 pieces of equal size. Cut the bacon into 16 rectangles of equal size. Cut the onion into 16 1/2-inch cubes. Put any remaining onion to another use. Heat a nonstick skillet and add the bacon pieces in one layer. Scatter the sweet pepper and onion cubes over the bacon. Cook, shaking the pieces and stirring for about 1 minute. Drain and let cook slightly. Drain the bacon mixture. Arrange the various foods on each of the skewers as follows: 1 sweet pepper cube, a piece of bacon, 1 piece of salmon, a cube of onion, a piece of salmon, a cube of onion, a piece of bacon, a piece of salmon and a cube of pepper. Brush brochettes all over with olive oil. Sprinkle with salt and pepper. If the brochettes are to be cooked under the broiler, arrange them on a rack. Place them about 4 inches from the source of heat and leave the door slightly ajar. Cook 3 minutes on one side and turn the brochettes to the other side. Cook 2 minutes. If the brochettes are to be cooked on a charcoal grill, place them on the grill and cook 3 minutes. Turn and cook on the other side about 2 minutes. Meanwhile, heat the butter and add the lemon juice and basil. Stir and pour or brush the sauce over the brochettes.
bacon recipe courtesy of: Pierre Franey, 60-Minute Gourmet, The New York Times, August 27, 1986
1 1/2 pounds skinless, boneless salmon
salt to taste if desired
1 large sweet red pepper
6 slices bacon
1 red onion
1 tablespoon olive oil
3 tablespoons butter
1 tablespoon lemon juice
3 tablespoons shredded fresh basil leaves
Preheat a charcoal grill or oven broiler to high. Soak 8 wooden skewers in cold water to cover until ready to use. Cut the salmon into 1 1/2-inch cubes. There should be 24 pieces. Sprinkle the pieces with salt and pepper. Cut away and discard the pepper core and veins. Discard the seeds. Cut the pepper into 16 pieces of equal size. Cut the bacon into 16 rectangles of equal size. Cut the onion into 16 1/2-inch cubes. Put any remaining onion to another use. Heat a nonstick skillet and add the bacon pieces in one layer. Scatter the sweet pepper and onion cubes over the bacon. Cook, shaking the pieces and stirring for about 1 minute. Drain and let cook slightly. Drain the bacon mixture. Arrange the various foods on each of the skewers as follows: 1 sweet pepper cube, a piece of bacon, 1 piece of salmon, a cube of onion, a piece of salmon, a cube of onion, a piece of bacon, a piece of salmon and a cube of pepper. Brush brochettes all over with olive oil. Sprinkle with salt and pepper. If the brochettes are to be cooked under the broiler, arrange them on a rack. Place them about 4 inches from the source of heat and leave the door slightly ajar. Cook 3 minutes on one side and turn the brochettes to the other side. Cook 2 minutes. If the brochettes are to be cooked on a charcoal grill, place them on the grill and cook 3 minutes. Turn and cook on the other side about 2 minutes. Meanwhile, heat the butter and add the lemon juice and basil. Stir and pour or brush the sauce over the brochettes.
bacon recipe courtesy of: Pierre Franey, 60-Minute Gourmet, The New York Times, August 27, 1986
Wednesday, May 22, 2013
2935. AVOCADO and BACON MAHI MAHI TACOS
serves six
1¼ lbs boneless skinless mahi mahi
12 whole wheat tortillas (6″)
2 medium avocados, Sliced
4 strips apple-smoked bacon, crumbled
½ cup diced tomatoes
½ cup diced red onion
½ cup sour cream
1½ tablespoons butter
1½ tablespoons lime juice
1 tablespoon tequila
1 tablespoon chili powder
1 teaspoon sea salt & coarse black peppercorn
Cooking spray to grease
On cutting board cut mahi mahi into 1″ cubes, then season with salt & pepper and transfer to large bowl. Melt butter in microwave, then combine with lime juice, tequila, and chili powder, whisking thoroughly. Pour marinade over fish and toss until all pieces are well coated. Place in refrigerator to marinate for 1 – 6 hours.
Heat skillet over medium flame and lightly toast each tortilla, flipping with kitchen tongs to crisp both sides. Place on wire rack to cool until needed.
Generously grease same skillet, then saute red onion over medium-high heat. As onions begin to brown, add in mahi mahi and stir continuously for 6-8 minutes until fish is evenly cooked. Reduce flame to low before stirring in tomatoes, then allow ingredients to simmer for 5 minutes.
Cook bacon in microwave and crumble with hands, then slice avocados. When ready, build tacos with a layer of sliced avocado, one serving spoon of mahi mahi, a dollop of sour cream, and a sprinkling of bacon. Immediately serve.
bacon recipe courtesy of: Christine Fischer, Cooking with Cakes, April 29, 2013
1¼ lbs boneless skinless mahi mahi
12 whole wheat tortillas (6″)
2 medium avocados, Sliced
4 strips apple-smoked bacon, crumbled
½ cup diced tomatoes
½ cup diced red onion
½ cup sour cream
1½ tablespoons butter
1½ tablespoons lime juice
1 tablespoon tequila
1 tablespoon chili powder
1 teaspoon sea salt & coarse black peppercorn
Cooking spray to grease
On cutting board cut mahi mahi into 1″ cubes, then season with salt & pepper and transfer to large bowl. Melt butter in microwave, then combine with lime juice, tequila, and chili powder, whisking thoroughly. Pour marinade over fish and toss until all pieces are well coated. Place in refrigerator to marinate for 1 – 6 hours.
Heat skillet over medium flame and lightly toast each tortilla, flipping with kitchen tongs to crisp both sides. Place on wire rack to cool until needed.
Generously grease same skillet, then saute red onion over medium-high heat. As onions begin to brown, add in mahi mahi and stir continuously for 6-8 minutes until fish is evenly cooked. Reduce flame to low before stirring in tomatoes, then allow ingredients to simmer for 5 minutes.
Cook bacon in microwave and crumble with hands, then slice avocados. When ready, build tacos with a layer of sliced avocado, one serving spoon of mahi mahi, a dollop of sour cream, and a sprinkling of bacon. Immediately serve.
bacon recipe courtesy of: Christine Fischer, Cooking with Cakes, April 29, 2013
Tuesday, May 21, 2013
2934. BACON, BOURBON and HAZELNUT HOT CHOCOLATE
makes four servings
4 thick-cut slices of bacon
1/2 teaspoon corn starch
1/4 cup cocoa powder
1 tablespoon granulated sugar
pinch kosher salt
3 cups whole milk
4 ounces milk chocolate chips
4 ounces bittersweet chocolate chips
4 ounces Frangelico
4 ounces Bourbon
whipped cream and chopped toasted hazelnuts for garnish
Cook bacon in a large, heavy-bottomed skillet over medium-low heat until crisp and rendered. Transfer bacon to a paper towel-lined plate. Pour fat into a small bowl and stir in corn starch with a fork.
In medium saucepan, stir cocoa with sugar and salt. Stir in reserved bacon fat/corn starch mixture, milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture.
Add Frangelico and bourbon. Pour into individual serving cups. Top with whipped cream, chopped toasted hazelnuts, and a strip of bacon. Serve immediately.
bacon recipe courtesy of: J. Kenji Lopez-Alt, Managing Editor, Serious Eats, February 8, 2012
4 thick-cut slices of bacon
1/2 teaspoon corn starch
1/4 cup cocoa powder
1 tablespoon granulated sugar
pinch kosher salt
3 cups whole milk
4 ounces milk chocolate chips
4 ounces bittersweet chocolate chips
4 ounces Frangelico
4 ounces Bourbon
whipped cream and chopped toasted hazelnuts for garnish
Cook bacon in a large, heavy-bottomed skillet over medium-low heat until crisp and rendered. Transfer bacon to a paper towel-lined plate. Pour fat into a small bowl and stir in corn starch with a fork.
In medium saucepan, stir cocoa with sugar and salt. Stir in reserved bacon fat/corn starch mixture, milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture.
Add Frangelico and bourbon. Pour into individual serving cups. Top with whipped cream, chopped toasted hazelnuts, and a strip of bacon. Serve immediately.
bacon recipe courtesy of: J. Kenji Lopez-Alt, Managing Editor, Serious Eats, February 8, 2012
Monday, May 20, 2013
2933. BACON-HAZELNUT BUTTERMILK CUPCAKES with AMARETTO MAPLE BUTTERCREAM FROSTING
makes about 14 standard cupcakes
1/2 cup buttermilk, at room temperature
2 eggs, at room temperature
1 teaspoon vanilla extract
1 1/2 cups cake flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter, cut into 8 pieces and at room temperature
1/4 cup toasted and skinned hazelnuts, roughly chopped (spread on a baking sheet and bake at 350 for 10 minutes, skins will rub off)
6 slices candied bacon (recipe below), 3 slices finely chopped (remaining 3 for garnish), do not add pepper
Amaretto Maple Buttercream Frosting (recipe below)
Candied bacon:
6 slices bacon
Cupcakes:
Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake liners; set aside.
In a medium bowl, whisk the buttermilk, eggs, and vanilla until combined; set aside.
In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt.
With the mixer on low, add the butter pieces, one at a time, then increase mixer speed to medium low. Once the butter is fully incorporated, increase speed to medium and beat until well combined (about 30 seconds).
Reduce mixer speed to low and add half of the buttermilk mixture. Mix until just combined, then increase speed to medium high for about 30 seconds. Repeat with the remaining buttermilk mixture. Batter should be fully incorporated with some small lumps; do not overmix. Fold in the hazelnuts and chopped bacon.
Fill each cupcake liner with three tablespoons of batter. Sprinkle each one with maple crystals (optional). Bake for 18 minutes, or until the edges are light golden brown and a toothpick inserted in the center comes out with a crumb or two clinging to it.
Transfer to a wire cooling rack and allow to cool completely before frosting.
Amaretto Maple Buttercream Frosting:
makes about 24 ounces
1 cup (2 sticks) unsalted butter, at room temperature
1 pound (about 4 cups) confectioners’ sugar
1/2 teaspoon vanilla extract
1/3 cup maple syrup
1 tablespoon amaretto
1 tablespoon heavy cream
Beat the butter on high speed until light and fluffy, about 3 minutes. Beat in half of the sugar until combined. Stir in the vanilla and syrup. Beat in the remaining sugar. Add the heavy cream and amaretto, whisk on high for 6 minutes.
bacon recipe courtesy of: Darla Wireman, Bakingdom, May 30, 2012
1/2 cup buttermilk, at room temperature
2 eggs, at room temperature
1 teaspoon vanilla extract
1 1/2 cups cake flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter, cut into 8 pieces and at room temperature
1/4 cup toasted and skinned hazelnuts, roughly chopped (spread on a baking sheet and bake at 350 for 10 minutes, skins will rub off)
6 slices candied bacon (recipe below), 3 slices finely chopped (remaining 3 for garnish), do not add pepper
Amaretto Maple Buttercream Frosting (recipe below)
Candied bacon:
6 slices bacon
3-6 tablespoons brown sugar
2-3 teaspoons black pepper
2-3 teaspoons black pepper
Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and place wire cooling racks on the sheets. Lay
the bacon out on the cooling racks and sprinkle evenly with half of the
brown sugar and half of the pepper, if using. Press the sugar and
pepper into the bacon, then flip it over and sprinkle the remaining
sugar and pepper on. Again, press the ingredients into the bacon. Bake
for 10-15 minutes. Remove the pan from the oven, flip the bacon slices
over, and bake for another 10-15 minutes, checking the bacon regularly
to prevent burning.
Cupcakes:
Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake liners; set aside.
In a medium bowl, whisk the buttermilk, eggs, and vanilla until combined; set aside.
In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt.
With the mixer on low, add the butter pieces, one at a time, then increase mixer speed to medium low. Once the butter is fully incorporated, increase speed to medium and beat until well combined (about 30 seconds).
Reduce mixer speed to low and add half of the buttermilk mixture. Mix until just combined, then increase speed to medium high for about 30 seconds. Repeat with the remaining buttermilk mixture. Batter should be fully incorporated with some small lumps; do not overmix. Fold in the hazelnuts and chopped bacon.
Fill each cupcake liner with three tablespoons of batter. Sprinkle each one with maple crystals (optional). Bake for 18 minutes, or until the edges are light golden brown and a toothpick inserted in the center comes out with a crumb or two clinging to it.
Transfer to a wire cooling rack and allow to cool completely before frosting.
Amaretto Maple Buttercream Frosting:
makes about 24 ounces
1 cup (2 sticks) unsalted butter, at room temperature
1 pound (about 4 cups) confectioners’ sugar
1/2 teaspoon vanilla extract
1/3 cup maple syrup
1 tablespoon amaretto
1 tablespoon heavy cream
Beat the butter on high speed until light and fluffy, about 3 minutes. Beat in half of the sugar until combined. Stir in the vanilla and syrup. Beat in the remaining sugar. Add the heavy cream and amaretto, whisk on high for 6 minutes.
bacon recipe courtesy of: Darla Wireman, Bakingdom, May 30, 2012
Sunday, May 19, 2013
2932. BACON and AVOCADO CLUB SANDWICH with WASABI SAUCE
serves four
4 mini baguettes
40 grams sautéed onion
8 slices unsmoked bacon
1 avocado
40 grams lettuce or herb mix
80 grams Cheddar cheese
2 tomatoes
2 tablespoons wasabi sauce
Grill the bacon until crispy. Slice open the baguettes and stuff with lettuce, grilled bacon, sliced avocado, sautéed onion, cheese and tomatoes, then squeeze wasabi sauce over the top.
bacon recipe courtesy of: Eat-Japan, 1st Floor, 5-7 Folgate Street, London, UK, E1 6BX
4 mini baguettes
40 grams sautéed onion
8 slices unsmoked bacon
1 avocado
40 grams lettuce or herb mix
80 grams Cheddar cheese
2 tomatoes
2 tablespoons wasabi sauce
Grill the bacon until crispy. Slice open the baguettes and stuff with lettuce, grilled bacon, sliced avocado, sautéed onion, cheese and tomatoes, then squeeze wasabi sauce over the top.
bacon recipe courtesy of: Eat-Japan, 1st Floor, 5-7 Folgate Street, London, UK, E1 6BX
Saturday, May 18, 2013
2931. PAPPARDELLE with BACON, SPINACH and PINE NUTS
serves four
300 grams pappardelle
60 mls olive oil
200 grams bacon lardons, cubed
50 grams pine nuts
45 mls red pepper, finely chopped
200 grams baby leaf spinach
Cook the pasta according to the packet instructions. Meanwhile, heat the oil in a large frying pan over a high heat and add the bacon. Stir-fry for 3-4 minutes or until crisp. Then add the pine nuts and red pepper and cool for 1-2 minutes. Drain the pasta and add it to the pan with the baby spinach leaves, stirring gently until the spinach has just wilted. Season generously and serve immediately.
bacon recipe courtesy of: All About You.com, 1st floor, 33 Broadwick Street, London W1F 9EP
300 grams pappardelle
60 mls olive oil
200 grams bacon lardons, cubed
50 grams pine nuts
45 mls red pepper, finely chopped
200 grams baby leaf spinach
Cook the pasta according to the packet instructions. Meanwhile, heat the oil in a large frying pan over a high heat and add the bacon. Stir-fry for 3-4 minutes or until crisp. Then add the pine nuts and red pepper and cool for 1-2 minutes. Drain the pasta and add it to the pan with the baby spinach leaves, stirring gently until the spinach has just wilted. Season generously and serve immediately.
bacon recipe courtesy of: All About You.com, 1st floor, 33 Broadwick Street, London W1F 9EP
Friday, May 17, 2013
2930. RAMP and BACON OMELET with ASPARAGUS and GOAT CHEESE
makes one serving
1 slice of bacon, cut into small pieces
2 ramps, trimmed and cleaned
2 eggs, lightly beaten
salt and pepper to taste
4 spears asparagus, cleaned, trimmed and blanched
2 tablespoons goat cheese, crumbled
Cook the bacon in a pan over medium heat until crispy, about 8-10 minutes. Meanwhile chop the white parts of the ramps and slice the green parts thinly. Add the white parts of the ramps to the pan and saute for a minute. Reduce the heat to medium-low. Season the eggs with salt and pepper and pour them into the pan and top with the greens of the ramps, the asparagus and the goat cheese. Cook without disturbing until the eggs have set, about 2-4 minutes. Slide the omelette out of the pan and enjoy.
bacon recipe courtesy of: Kevin Lynch, Closet Cooking, May 28, 2011
1 slice of bacon, cut into small pieces
2 ramps, trimmed and cleaned
2 eggs, lightly beaten
salt and pepper to taste
4 spears asparagus, cleaned, trimmed and blanched
2 tablespoons goat cheese, crumbled
Cook the bacon in a pan over medium heat until crispy, about 8-10 minutes. Meanwhile chop the white parts of the ramps and slice the green parts thinly. Add the white parts of the ramps to the pan and saute for a minute. Reduce the heat to medium-low. Season the eggs with salt and pepper and pour them into the pan and top with the greens of the ramps, the asparagus and the goat cheese. Cook without disturbing until the eggs have set, about 2-4 minutes. Slide the omelette out of the pan and enjoy.
bacon recipe courtesy of: Kevin Lynch, Closet Cooking, May 28, 2011
Thursday, May 16, 2013
2929. BACON-LETTUCE-TOMATO TOSTADA
makes one serving
1 6-inch flour tortilla
2 slices bacon
1 tablespoon mayonnaise or salad dressing
1 tablespoon salsa
1 teaspoon milk
lettuce leaves
1/4 cup shredded Swiss or Monterey Jack cheese (1 ounce)
1/2 small tomato, sliced
1 6-inch flour tortilla
2 slices bacon
1 tablespoon mayonnaise or salad dressing
1 tablespoon salsa
1 teaspoon milk
lettuce leaves
1/4 cup shredded Swiss or Monterey Jack cheese (1 ounce)
1/2 small tomato, sliced
Cut tortilla into quarters. In an 8-inch skillet
cook bacon until crisp; drain and halve bacon, reserving 1 teaspoon of
the drippings in skillet. Reheat skillet over medium heat. Add tortilla
pieces to the skillet and cook for 3 to 4 minutes or until golden brown,
turning to cook both sides. Remove from skillet. Combine mayonnaise, salsa, and milk. Top cooked
tortilla quarters with a layer of lettuce, cheese, and tomato slices.
Top with bacon pieces. Spoon mayonnaise mixture over bacon.
bacon recipe courtesy of: Better Homes and Gardens
Wednesday, May 15, 2013
2928. BACON BUTTERFINGER CANDIES
2-11 oz. bags of candy corn
1 1/4 cup peanut butter
1 package crispy cooked bacon
milk chocolate or candy coating
Butter two 8×8 disposable pans. Set aside.
Slowly melt the candy corns in a large microwave safe bowl until smooth and completely melted. I microwaved mine for 1.5 minutes then stirred, then put it back in for 30 seconds, stirred and continued the process until it was smooth and easy to stir.
Stir in the peanut butter until completely incorporated.
Evenly distribute the mixture into the two pans.Set in a cool place to firm up (about an hour or two)
Cut into what ever shape you want and dip into melted chocolate. Tap off the excess chocolate and carefully place onto wax paper or parchment paper.
Dip bacon pieces that will fit the candy pieces into the chocolate, shake off some of the excess then place on top of the chocolate covered candies.
Allow to set in a cool place, or refrigerator until chocolate is set.
bacon recipe courtesy of: Carrie, Fields of Cake and Other Good Stuff, November 21, 2011
1 1/4 cup peanut butter
1 package crispy cooked bacon
milk chocolate or candy coating
Butter two 8×8 disposable pans. Set aside.
Slowly melt the candy corns in a large microwave safe bowl until smooth and completely melted. I microwaved mine for 1.5 minutes then stirred, then put it back in for 30 seconds, stirred and continued the process until it was smooth and easy to stir.
Stir in the peanut butter until completely incorporated.
Evenly distribute the mixture into the two pans.Set in a cool place to firm up (about an hour or two)
Cut into what ever shape you want and dip into melted chocolate. Tap off the excess chocolate and carefully place onto wax paper or parchment paper.
Dip bacon pieces that will fit the candy pieces into the chocolate, shake off some of the excess then place on top of the chocolate covered candies.
Allow to set in a cool place, or refrigerator until chocolate is set.
bacon recipe courtesy of: Carrie, Fields of Cake and Other Good Stuff, November 21, 2011
Tuesday, May 14, 2013
2927. CREAMY POLENTA with BACON and CRANBERRIES
yields four servings
Polenta:
Polenta:
2 cups low-sodium chicken broth
3 teaspoons kosher salt, plus extra for seasoning
1 1/4 cups polenta or yellow cornmeal
1 cup freshly grated Parmesan
3/4 cup whole milk, at room temperature
5 tablespoons unsalted butter, at room temperature, cut into 1/2-inch pieces
Freshly ground black pepper
To Assemble:
3 teaspoons kosher salt, plus extra for seasoning
1 1/4 cups polenta or yellow cornmeal
1 cup freshly grated Parmesan
3/4 cup whole milk, at room temperature
5 tablespoons unsalted butter, at room temperature, cut into 1/2-inch pieces
Freshly ground black pepper
To Assemble:
10 to 12 strips thick-cut applewood smoked bacon (about 1 pound)
1 cup mascarpone cheese, at room temperature (about 8 ounces)
3 tablespoons maple syrup or agave
Pinch kosher salt
1/2 cup dried cranberries
1 cup mascarpone cheese, at room temperature (about 8 ounces)
3 tablespoons maple syrup or agave
Pinch kosher salt
1/2 cup dried cranberries
For
the polenta: Bring the broth, 2 1/2 cups water and the salt to a boil
in a heavy 5-quart saucepan over medium-high heat. Gradually whisk in
the polenta. Reduce the heat to low and cook, stirring often, until the
mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove
the pan from the heat. Add the Parmesan, milk and butter. Stir until the
butter and Parmesan have melted. Season with salt and pepper.
For assembly: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bacon in a single layer on a rimmed baking sheet. Bake until brown and crispy, 15 to 17 minutes. Drain on paper towels. When the bacon is cool enough to handle, chop into 1/2-inch pieces. Set aside.
Whisk together the mascarpone cheese, maple syrup and salt in a small bowl until smooth.
Transfer the polenta to 4 bowls or serving plates. Divide the bacon pieces and spoon on top. Dollop each serving with the mascarpone mixture and sprinkle with the dried cranberries.
For assembly: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bacon in a single layer on a rimmed baking sheet. Bake until brown and crispy, 15 to 17 minutes. Drain on paper towels. When the bacon is cool enough to handle, chop into 1/2-inch pieces. Set aside.
Whisk together the mascarpone cheese, maple syrup and salt in a small bowl until smooth.
Transfer the polenta to 4 bowls or serving plates. Divide the bacon pieces and spoon on top. Dollop each serving with the mascarpone mixture and sprinkle with the dried cranberries.
bacon recipe courtesy of: Giada De Laurentiis, "Rise and Shine," Giada at Home, Food Network
Monday, May 13, 2013
2926. LOBSTER, BACON and CHORIZO TACO
yields one serving
4 ounces bacon, small dice
3 ounces chorizo, small dice
2 tablespoons small-diced white onion
1 pound lobster tail meat, chopped
2 tablespoons shredded cheddar
2 tablespoons salsa
1 tablespoon chopped fresh cilantro
1 pinch salt and freshly ground black pepper
corn tortillas, for serving, warmed
In a large nonstick pan over medium-low heat, saute the bacon and chorizo until the fat is rendered, about 10 minutes. Add the onions and saute until soft, about1 minute. Bring the heat up to medium and add the lobster meat. Cook until the lobster is cooked all the way through , an additional 3 to 5 minutes. Add the cheese, salsa and cilantro. Toss to form a gooey mess. Season with the salt and pepper. Serve inside tortillas and garnish with anything your heart desires.
bacon recipe courtesy of: Bull Taco; "San Diego," Hook, Line & Dinner, Cooking Channel, 2011
4 ounces bacon, small dice
3 ounces chorizo, small dice
2 tablespoons small-diced white onion
1 pound lobster tail meat, chopped
2 tablespoons shredded cheddar
2 tablespoons salsa
1 tablespoon chopped fresh cilantro
1 pinch salt and freshly ground black pepper
corn tortillas, for serving, warmed
In a large nonstick pan over medium-low heat, saute the bacon and chorizo until the fat is rendered, about 10 minutes. Add the onions and saute until soft, about1 minute. Bring the heat up to medium and add the lobster meat. Cook until the lobster is cooked all the way through , an additional 3 to 5 minutes. Add the cheese, salsa and cilantro. Toss to form a gooey mess. Season with the salt and pepper. Serve inside tortillas and garnish with anything your heart desires.
bacon recipe courtesy of: Bull Taco; "San Diego," Hook, Line & Dinner, Cooking Channel, 2011
Sunday, May 12, 2013
2925. BEER BEEF STEW with BACON and SHIMEJI MUSHROOMS
makes 4 servings
2 tablespoons butter, divided
2 lbs beef stew meat
3.5 oz bacon, cut into 1/2 inch pieces
1 onion, chopped
1 large carrot, peeled and cut into 1 inch chunks
3 oz pearl onions, peeled
3.5 oz shimeji, trimmed and separated into small sections
1/2 tablespoon mustard
1 tablespoon brown sugar
1 tablespoon red wine vinegar
1 garlic clove, crushed
1 bay leaf
1/2 slice bread, torn into small pieces
1 to 2 cans beer
1 beef bouillon cube, dissolved in scant 1 cup hot water
salt
pepper
Melt 1 tablespoon butter in a large pan and cook beef over high heat. Be sure not to overcrowd the pan. Do this in batches, if needed. Quickly brown all sides and transfer to a large pot. Season with salt and pepper.
In the same pan, brown the bacon, then add to the pot with the beef.
Again, in the same pan, lower the heat to medium-low and add the chopped onions. Cook slowly, scraping the bits from the bottom of the pan. Cook until caramelized and golden brown. Add the brown sugar, mustard, and vinegar. Mix well. Add half a can of beer and bring to a boil. Then, pour the onions into the pot with the beef. If little brown bits remain in the pan, add more beer and scrape, then pour into the pot.
Add the remaining beer and bouillon to the pot and turn the heat to low. Add the garlic, a couple pinches salt, pepper, bay leaf, and bread. Cover and gently simmer for 1 hour.
When the hour is almost up, heat a new pan and melt 1/2 tablespoon butter. Add the carrots and cook until they turn bright orange. Add to the simmering pot and cook for 15 minutes.
Melt another 1/2 tablespoon butter over medium heat and cook the pearl onions. Add to the pot and simmer for 30 minutes.
Lastly add the shimeji to the pot and simmer for an additional 10 minutes.
Taste and add more salt, if needed. If stew becomes dry, add more beer.
bacon recipe courtesy of: Azusa, Humble Bean: A Contemporary Japanese Food Blog, March 27, 2013
2 tablespoons butter, divided
2 lbs beef stew meat
3.5 oz bacon, cut into 1/2 inch pieces
1 onion, chopped
1 large carrot, peeled and cut into 1 inch chunks
3 oz pearl onions, peeled
3.5 oz shimeji, trimmed and separated into small sections
1/2 tablespoon mustard
1 tablespoon brown sugar
1 tablespoon red wine vinegar
1 garlic clove, crushed
1 bay leaf
1/2 slice bread, torn into small pieces
1 to 2 cans beer
1 beef bouillon cube, dissolved in scant 1 cup hot water
salt
pepper
Melt 1 tablespoon butter in a large pan and cook beef over high heat. Be sure not to overcrowd the pan. Do this in batches, if needed. Quickly brown all sides and transfer to a large pot. Season with salt and pepper.
In the same pan, brown the bacon, then add to the pot with the beef.
Again, in the same pan, lower the heat to medium-low and add the chopped onions. Cook slowly, scraping the bits from the bottom of the pan. Cook until caramelized and golden brown. Add the brown sugar, mustard, and vinegar. Mix well. Add half a can of beer and bring to a boil. Then, pour the onions into the pot with the beef. If little brown bits remain in the pan, add more beer and scrape, then pour into the pot.
Add the remaining beer and bouillon to the pot and turn the heat to low. Add the garlic, a couple pinches salt, pepper, bay leaf, and bread. Cover and gently simmer for 1 hour.
When the hour is almost up, heat a new pan and melt 1/2 tablespoon butter. Add the carrots and cook until they turn bright orange. Add to the simmering pot and cook for 15 minutes.
Melt another 1/2 tablespoon butter over medium heat and cook the pearl onions. Add to the pot and simmer for 30 minutes.
Lastly add the shimeji to the pot and simmer for an additional 10 minutes.
Taste and add more salt, if needed. If stew becomes dry, add more beer.
bacon recipe courtesy of: Azusa, Humble Bean: A Contemporary Japanese Food Blog, March 27, 2013
Subscribe to:
Posts (Atom)