3163. PRESSED STILTON, PEAR, DATE and BACON SANDWICHES

makes four sandwiches

 

 

8 slices thick cut bacon, coarsely chopped

4 teaspoons Dijon mustard

12 Medjool dates

1 Asian pear, scrubbed, cored, and sliced into 20 wedges

8 ounces Stilton or other blue cheese 

4 (6-inch) pieces baguette, split in half lengthwise 

 

Cook bacon in large skillet over medium heat, stirring occasionally, until crisp and golden, about 8 minutes. With slotted spoon, transfer to paper towel-lined plate. Pour rendered fat into bowl; reserve.

 

Spread cut side of each bottom half of bread with 1 teaspoon mustard. With fingers, remove and discard pits from dates. Press 3 dates onto bread (over mustard), spreading lightly with fingertips. Divide bacon evenly among bread pieces, sprinkling over dates. Arrange 5 pear slices over bacon, then top with 2 ounces Stilton.

 

Press remaining 4 baguette pieces onto cheese, then, brush both sides of each sandwich with reserved bacon fat. Cook sandwiches over medium heat in now empty skillet, pressing down with spatula, until cheese begins to melt and bread is golden, about 4 minutes per side. Serve. Alternatively, press sandwiches in a panini press until toasted and heated through. Serve.

 

 

bacon recipe courtesy of: María del Mar Sacasa of High Heels & Frijoles, for Serious Eats, October 15, 2012

2143. ASIAN PEAR, MACHE, FETA and BACON SALAD with COARSE-GRAIN MUSTARD and MOLASSES

For the Vinaigrette:
1 1/2 tablespoons coarse grain mustard
1/2 teaspoon molasses
1/4 teaspoon (packed) brown sugar
2 tablespoons red wine vinegar
1/4 teaspoon freshly cracked black pepper
pinch kosher salt
3 tablespoons olive oil

For the Salad:
1 Asian pear, core removed, sliced thin
5–6 cups mache, can substitute any green
1/2 cup feta, crumbled
4 slices cooked bacon, crumbled

For the Peppery Candied Walnuts:
1 cup walnuts
2 tablespoons light corn syrup
1 tablespoon (packed) brown sugar
3/4 teaspoons salt
1/2 teaspoon freshly cracked black pepper
1/8 teaspoon red pepper fakes

For the Salad: In a large mixing bowl, whisk together all ingredients for the vinaigrette except olive oil until thoroughly combined. While continuing to whisk constantly, slowly drizzle in olive oil to form an emulsifed vinaigrette. Adjust seasoning to taste with kosher salt and freshly cracked black pepper. Reserve 1 1/2 tablespoons of dressing for garnish. Add mache and sliced pear to vinaigrette and toss to coat. Divide salad evenly among four plates. Sprinkle each salad with crumbled feta, bacon, and candied walnuts (see below). To garnish, drizzle a teaspoon of reserved vinaigrette around the perimeter of the plate.

For the Peppery Candied Walnuts: Preheat oven to 350 degrees and spray a baking sheet with cooking spray. Mix together all candied walnut ingredients in abowl until walnuts are evenly coated. Pour walnuts onto prepared baking sheet and scatter into a single layer. Bake at 350 degrees for 10 to 15 minutes until nuts turn a deep golden. Stir every 5 minutes to prevent nuts from burning. Remove from oven. Cool nuts completely on the pan. Store in an airtight container at room temperature.


bacon recipe courtesy of: ifood.tv