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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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

2088. GREEN PEPPERCORN PHEASANT BREASTS with BACON

4 halved pheasant breasts
bacon, ample enough to wrap each half pheasant breast
2 cups dry red wine (such as a Cabernet Sauvignon, Shiraz, or Merlot)
1 chopped onion
3 finely chopped cloves of garlic
1 teaspoon of tarragon
1 to 3 teaspoons of green peppercorns (add to suit your taste)
2 cups of heavy cream (whipping cream will do fine)

Cut the four pheasant breasts in half, and wrap them with bacon. You may want to use tootpicks to hold things together. Place the meat in a baking dish and place it under a broiler until the bacon is browned, turning the meat over once duringi the process. Remove the pan from the broiler and set the breasts on layered paper towels to drain off the hot grease.

Remove most of the excess grease from pan, and deglaze the pan with the wine. Pour the mixture into a sauce pan to make your sauce. Add to the saucepan the onion, garlic, tarragon, and peppercorns. Bring the mixture to a slow boil. Reduce the mixture by half by boiling off the lighter fluids.

Place the breast meat back in baking dish. After the sauce mixture has reduced by hald, add the cream. Stir the sauce well, and pour it over the breasts. Put the sauced pheasant breasts in the oven and slow cook them at 250 to 300 F for roughly an hour, or as long as two hours until tender. Serves delightfully over a dish such as risotto or rice pilaf


bacon recipe courtesy of: UplandLife.com

1712. BACON-WRAPPED OSTRICH with a BALSAMIC RED WINE SAUCE

serves four


1 x 1kg boneless ostrich joint
a few sprigs of fresh thyme, leaves picked
a few sprigs of rosemary, leaves picked
10 rindless streaky bacon rashers
2 tablespoons virgin olive oil
1 onion, sliced
1 carrot, diced
1 leek, trimmed and diced
2 tablespoons balsamic vinegar
150 ml full bodied red wine such as cabernet sauvignon
300 ml beef stock

Preheat the oven to 230°C / 450°F / gas mark 8.

Sit the joint on a chopping board. Season with the thyme and rosemary leaves by pressing the edge of a sharp knife into the joint to create little pockets all over, then spearing the flesh with herbs. Add a good grinding of black pepper.

Wrap the joint with bacon, overlapping the rashers or slices and secure with cocktail sticks. Drizzle with the olive oil, and placed in a roasting tray with the onion, carrot and leek. Roast in the oven for 15 minutes then reduce the temperature to 200 degrees C and cook for a further 30 minutes.

Remove the meat to a plate when cooked, (hopefully it will still be pink in the center) cover with foil and leave to rest in a warm place.

Add the balsamic vinegar, wine and stock to the pan and stir through to deglaze. Strain into a clean pan and discard the vegetables. Reduce the sauce until it has thickened slightly. Slice the joint and pour the sauce over the top. Serve with game chips and mashed root vegetables such as swede and carrots or sweet potato.


bacon recipe courtesy of: The Exotic Meat Cookbook: From Antelope to Zebra by Jeanette Edgar and Rachel Godwin. The Friday Project Limited, October 1, 2009

1413. CABERNET BEEF STEW with BACON and ONIONS

serves 6-8


Marinade
3 cups cabernet sauvignon wine or dry red wine
3 tablespoons maple syrup
3 tablespoons red wine vinegar
1 1/2 tablespoons extra-virgin olive oil
1 onion, thinly sliced
1 carrot, thickly sliced
2 garlic cloves, chopped
4 sprigs parsley
1 bay leaf
1 teaspoon marjoram
1/2 teaspoon salt
1/2 teaspoon pepper

Stew
3 lbs thick-cut bottom round steaks, trimmed & cut into 2-inch cubes
1-2 tablespoon olive oil
1/2 lb lean thick-sliced bacon, cut into 3/8-inch strips
1 lb large white pearl onion, peeled
1/4 cup flour
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1 1/2 tablespoons tomato paste
1 cup cabernet sauvignon wine or dry red wine
1/2 teaspoon marjoram
3-4 potatoes, cubed
1/2 lb baby carrot
2 tablespoons chopped parsley (to garnish)

In a large bowl, mix all of the marinade ingredients together, and marinate the meat in this mixture, covered in the refrigerator, for 24-48 hours, stirring several times. Drain the marinade over a bowl to catch the liquid; remove the beef to a paper towel, and pat dry. Discard the carrot; reserve the onion, parsley, and bay leaf separately. In a Dutch oven or large, flameproof casserole dish cook the bacon over med-high heat in a tablespoon of olive oil until it releases most of it's fat and starts to turn golden (5 minutes). Drain the bacon on paper towels. Brown the pearl onions over med-high heat in the bacon fat remaining in the pan, turning them and shaking the pan frequently (6-8 minutes); remove and set aside. Season 1/4 cup flour with the salt, pepper, and cayenne. Dredge the beef in the seasoned flour, shaking off any excess. Brown the meat in the pot, over med-high heat, in 2 batches, turning constantly (add remaining oil if needed)(5-7 minutes per batch); remove to a plate as meat browns. Add the reserved sliced onion to the pot and sauté until soft (5 minutes). Add the remaining 2 tablespoons flour, and continue to cook, stirring constantly, for 1 minute. Pour the reserved marinade into the pot and bring to a boil. Stir in the tomato paste and cup of wine; add the reserved parsley and bay leaf and remaining 1/2 teaspoon marjoram. Return the beef to the pot and add the potatoes and simmer over low heat for 2 hours. Add the baby carrots and simmer for 20 minutes. the onions and bacon and simmer until the vegetables are tender and the meat is very tender (10 minutes). If the sauce is too thick, thin with 1/4-1/3 cup water. Remove and discard bay leaf; season with additional salt and pepper to taste. Serve garnished with chopped parsley.


courtesy of: Recipezaar, October 11, 2005

74. HERB-ROASTED RACK OF LAMB with SMOKY CABERNET SAUCE

Makes four servings


3 slices thick-cut applewood-smoked bacon, cut crosswise into 1/2 inch-thick strips
1 small onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
9 medium garlic cloves, 3 whole and 6 minced
1 plum tomato, chopped
10 black peppercorns
4 thyme sprigs
1 bay leaf
1 bottle Cabernet Sauvignon
1 cup ruby port
2 cups rich veal stock
2 1/2-pound racks of lamb, chine bone removed, bones frenched
2 tbsp herbes de Provence
1/2 cup extra-virgin olive oil
salt and freshly ground pepper
4 tbsp unsalted butter

In a large saucepan, cook the bacon over moderate heat until crisp around the edges. Add the onion, carrot, celery and whole garlic cloves and cook until softened, about 10 minutes. Add the tomato, peppercorns, thyme, bay leaf, wine and port and cook over moderate heat until reduced by half, about 15 minutes.

Strain the sauce into a medium saucepan and cook over moderate heat until reduced to 1 cup, 10 minutes. Add the stock and reduce to 1/2 cup, about 20 minutes. Transfer the sauce to a small saucepan and refrigerate for 4 hours.

Meanwhile, set the lamb, fat side up, in a medium roasting pan. Mix the minced garlic with the herbes de Provence and the oil and rub over the lamb. Refrigerate for at least 30 minutes or for up to 3 hours.

Preheat the oven to 425˚F. Generously season the lamb with salt and pepper and roast for 40 minutes, or until an instead-read thermometer inserted in the thickest part of the meat registers 140˚F for medium rare. Transfer the lamb to a carving board and let rest for 10 minutes.

Meawhile, skim the fat from the sauce. Bring the sauce to a gentle simmer over moderate heat. Whisk in the butter, 1 tablespoon at a time, and season with salt and pepper.

Carve the racks into double chops and transfer to plates. Drizzle the sauce over the lamb.


courtesy of: John Vlandis (winery chef), Hess Collection Winery; “Pairing.” Food & Wine. February 2004, pp. 28 & 145.