serves two
1 teaspoon grapeseed oil
1 onion, thinly sliced
½ cup bacon, cooked, chopped
5 sprigs of thyme leaves, strip and discard stems
Salt and pepper to taste
1 tablespoon balsamic vinegar
Heat grapeseed oil in a pan on medium high. Add onions and saute for 15 to 20 minutes until soft and caramelized. Add bacon, thyme, salt and pepper. Cook for another 5 minutes. Take out of pan remove to a bowl to cool. Add balsamic vinegar. Serve with meat as a compote, on a burger as a topping, use it as a dip with chips or just eat it straight out of the bowl.
bacon recipe source: Christina, be mindful. be human. | Eat. (@BmindBhuman), September 17, 2012
Showing posts with label bacon compote. Show all posts
Showing posts with label bacon compote. Show all posts
Monday, August 17, 2015
Wednesday, December 17, 2014
3509. FRESH GRILLED CORNBREAD with BACON-BLACKBERRY COMPOTE
olive oil
3-4 ears corn (shucked)
1 1/4 cups buttermilk
3 eggs
1/2 cup maple syrup
2 cups cornmeal
1 cup all purpose flour
4 teaspoon baking powder
pinch salt
1/2 cup cold unsalted butter (cut in 1/2-inch cubes)
6 slices bacon
Blackberry compote
1 pint fresh blackberries
4 tablespoons honey
Zest of 1 lemon
1/2 cup water (plus more if needed)
Preheat oven to 375°F.
Preheat grill to medium-high. Brush the corn with olive oil and grill for 2-3 minutes per side, until corn is lightly charred in places.
Stand the corn and carefully cut off the kernels, reserving the kernels and any liquid.
In a large bowl, whisk together the buttermilk, eggs, and maple syrup. In a large food processor, combine the cornmeal, flour, baking powder, and salt, pulsing a few times to mix. Add the butter and corn kernels and pulse until corn and butter are coarsely chopped. Stir this dry mixture into the wet mixture and transfer to a lightly oiled 9x9 baking dish.
Bake for 45 minutes to an hour, until golden and a cake tester comes out clean. Rest 20 minutes before cutting.
Meanwhile, arrange the bacon on a wire rack lined baking sheet. Cook for 10-15 minutes, until crispy. Once cooled, crumble into small bits.
If desired, warm the slices of cornbread on the grill. Drizzle compote over cornbread and garnish with crumbled bacon.
For the blackberry compote: Combine all of the ingredients in a small saucepot, and bring to a boil. Simmer 10 minutes, just until blackberries begin to break down slightly.
bacon recipe source: Daphne Oz, The Chew, ABC-TV
3-4 ears corn (shucked)
1 1/4 cups buttermilk
3 eggs
1/2 cup maple syrup
2 cups cornmeal
1 cup all purpose flour
4 teaspoon baking powder
pinch salt
1/2 cup cold unsalted butter (cut in 1/2-inch cubes)
6 slices bacon
Blackberry compote
1 pint fresh blackberries
4 tablespoons honey
Zest of 1 lemon
1/2 cup water (plus more if needed)
Preheat oven to 375°F.
Preheat grill to medium-high. Brush the corn with olive oil and grill for 2-3 minutes per side, until corn is lightly charred in places.
Stand the corn and carefully cut off the kernels, reserving the kernels and any liquid.
In a large bowl, whisk together the buttermilk, eggs, and maple syrup. In a large food processor, combine the cornmeal, flour, baking powder, and salt, pulsing a few times to mix. Add the butter and corn kernels and pulse until corn and butter are coarsely chopped. Stir this dry mixture into the wet mixture and transfer to a lightly oiled 9x9 baking dish.
Bake for 45 minutes to an hour, until golden and a cake tester comes out clean. Rest 20 minutes before cutting.
Meanwhile, arrange the bacon on a wire rack lined baking sheet. Cook for 10-15 minutes, until crispy. Once cooled, crumble into small bits.
If desired, warm the slices of cornbread on the grill. Drizzle compote over cornbread and garnish with crumbled bacon.
For the blackberry compote: Combine all of the ingredients in a small saucepot, and bring to a boil. Simmer 10 minutes, just until blackberries begin to break down slightly.
bacon recipe source: Daphne Oz, The Chew, ABC-TV
Monday, October 06, 2014
3437. SWEET POTATO, ONION and BACON COMPOTE
4 slices of premium smoked bacon, chopped
1-2 tablespoons unsalted butter
1/2 medium onion, finely chopped
1 pound white and wild mushrooms, sliced
1/4 cup chicken stock
1 tablespoon cider vinegar
1 tablespoon dark brown sugar
1 1/2 teaspoons unsulfured dark molasses
1/2 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried crushed red pepper flakes
1/8 teaspoon ginger
salt, to taste
3/4 pound sweet potato, peeled and cut into bite-sized pieces
1 dozen pearl onion, blanched and peeled
In a large skillet, fry the bacon over medium heat until it is browned and crisp. Remove and drain the bacon, set aside. Melt butter in the drippings. Add the onion and the mushrooms, and sauté them over medium heat until they are softened, 2-3 minutes.
Add to the skillet the stock, vinegar, brown sugar, molasses, Worcestershire sauce, pepper, thyme, pepper flakes, ginger, and a touch of salt, and mix well. Stir in the sweet potatoes, and simmer over medium heat 2-3 minutes. Add the pearl onions, cover the pan, and continue to cook another 7-10 minutes, until both the potatoes and onions are tender. The dish can be made ahead and covered to this point 1 hour in advance of your meal.
Uncover the pan, and cook another couple of minutes, stirring continually, until the sauce reduces to a glaze. Sprinkle in the reserved bacon, and stir to mix them in. Taste, add a little more salt if you like, and serve.
bacon recipe source: The Fresh Market, 628 Green Valley Road, Suite 500, Greensboro, NC 27408
1-2 tablespoons unsalted butter
1/2 medium onion, finely chopped
1 pound white and wild mushrooms, sliced
1/4 cup chicken stock
1 tablespoon cider vinegar
1 tablespoon dark brown sugar
1 1/2 teaspoons unsulfured dark molasses
1/2 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried crushed red pepper flakes
1/8 teaspoon ginger
salt, to taste
3/4 pound sweet potato, peeled and cut into bite-sized pieces
1 dozen pearl onion, blanched and peeled
In a large skillet, fry the bacon over medium heat until it is browned and crisp. Remove and drain the bacon, set aside. Melt butter in the drippings. Add the onion and the mushrooms, and sauté them over medium heat until they are softened, 2-3 minutes.
Add to the skillet the stock, vinegar, brown sugar, molasses, Worcestershire sauce, pepper, thyme, pepper flakes, ginger, and a touch of salt, and mix well. Stir in the sweet potatoes, and simmer over medium heat 2-3 minutes. Add the pearl onions, cover the pan, and continue to cook another 7-10 minutes, until both the potatoes and onions are tender. The dish can be made ahead and covered to this point 1 hour in advance of your meal.
Uncover the pan, and cook another couple of minutes, stirring continually, until the sauce reduces to a glaze. Sprinkle in the reserved bacon, and stir to mix them in. Taste, add a little more salt if you like, and serve.
bacon recipe source: The Fresh Market, 628 Green Valley Road, Suite 500, Greensboro, NC 27408
Monday, July 30, 2012
2639. STUFFED MAPLE BURGER with SPICY APPLE BACON COMPOTE
makes two burgers
Spicy Apple Bacon Compote
1 slice of bacon, chopped
1 medium apple, peeled, cored & chopped
2 tablespoons maple syrup
2 tablespoons water
1/2 teaspoons cayenne pepper
Cook bacon until crisp. Drain on a paper towel. Set aside. Place all ingredients, except bacon, in a small saucepan over medium-high heat. Cook, stirring frequently, until the apples are soft & most of the liquid is gone. Mash with a potato masher or spoon. Stir in bacon.
Brie Stuffed Maple Burger
12 oz lean ground beef
1 tablespoon maple syrup
salt & pepper
2 oz brie, chilled in the freezer for at least an hour (this will make it easier to slice)
Mix the beef, maple syrup & salt & pepper to taste together with your hands, do not over work. Divide into 4 equal pieces & make into patties. Cut the brie into slices, removing the rind if you wish. Place the brie slices on the middle of two patties. Top with the other two patties. Press the edges together to seal. Heat a griddle over medium-high heat. Cook the burgers for about 10 minutes per side. Top the burgers with the spicy apple bacon compote & serve on a multi-grain bun.
bacon recipe courtesy of: A Good Appetite, September 29, 2009
Spicy Apple Bacon Compote
1 slice of bacon, chopped
1 medium apple, peeled, cored & chopped
2 tablespoons maple syrup
2 tablespoons water
1/2 teaspoons cayenne pepper
Cook bacon until crisp. Drain on a paper towel. Set aside. Place all ingredients, except bacon, in a small saucepan over medium-high heat. Cook, stirring frequently, until the apples are soft & most of the liquid is gone. Mash with a potato masher or spoon. Stir in bacon.
Brie Stuffed Maple Burger
12 oz lean ground beef
1 tablespoon maple syrup
salt & pepper
2 oz brie, chilled in the freezer for at least an hour (this will make it easier to slice)
Mix the beef, maple syrup & salt & pepper to taste together with your hands, do not over work. Divide into 4 equal pieces & make into patties. Cut the brie into slices, removing the rind if you wish. Place the brie slices on the middle of two patties. Top with the other two patties. Press the edges together to seal. Heat a griddle over medium-high heat. Cook the burgers for about 10 minutes per side. Top the burgers with the spicy apple bacon compote & serve on a multi-grain bun.
bacon recipe courtesy of: A Good Appetite, September 29, 2009
Monday, April 16, 2012
2534. ROAST HALIBUT with ONION-BACON COMPOTE
serves four
4 bacon slices (preferably smoked), cut into 1-inch pieces
1/2 stick unsalted butter, divided
4 medium onions, halved and sliced
4 large garlic cloves, coarsely chopped
5 thyme sprigs plus 2 teaspoons leaves
1 1/2 lb halibut fillets (2 inches thick)
1 1/2 teaspoons grated lemon zest
Preheat oven to 450ºF with rack in middle. Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until crisp. Transfer with a slotted spoon to paper towels to drain and add 3 tablespoons butter to bacon fat in skillet. Add onions and cook, stirring occasionally, until slightly caramelized, about 5 minutes. Add garlic, thyme sprigs, and salt and pepper to taste, then reduce heat to low and cook, stirring occasionally, until tender and golden, 10 to 15 minutes. Discard thyme sprigs. Put fish in a lightly oiled shallow baking dish and season generously with salt and pepper. Dot with remaining tablespoon butter and roast until just cooked through, about 8 minutes. Crumble bacon into onion mixture and stir in zest and thyme leaves. Serve each portion of fish topped with a couple tablespoons of onion compote and serve remainder on the side.
bacon recipe courtesy of: John Willoughby, "Aromas: Fragrance and Taste," Diary of a Foodie, Season Two | Gourmet Magazine, April 2008
4 bacon slices (preferably smoked), cut into 1-inch pieces
1/2 stick unsalted butter, divided
4 medium onions, halved and sliced
4 large garlic cloves, coarsely chopped
5 thyme sprigs plus 2 teaspoons leaves
1 1/2 lb halibut fillets (2 inches thick)
1 1/2 teaspoons grated lemon zest
Preheat oven to 450ºF with rack in middle. Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until crisp. Transfer with a slotted spoon to paper towels to drain and add 3 tablespoons butter to bacon fat in skillet. Add onions and cook, stirring occasionally, until slightly caramelized, about 5 minutes. Add garlic, thyme sprigs, and salt and pepper to taste, then reduce heat to low and cook, stirring occasionally, until tender and golden, 10 to 15 minutes. Discard thyme sprigs. Put fish in a lightly oiled shallow baking dish and season generously with salt and pepper. Dot with remaining tablespoon butter and roast until just cooked through, about 8 minutes. Crumble bacon into onion mixture and stir in zest and thyme leaves. Serve each portion of fish topped with a couple tablespoons of onion compote and serve remainder on the side.
bacon recipe courtesy of: John Willoughby, "Aromas: Fragrance and Taste," Diary of a Foodie, Season Two | Gourmet Magazine, April 2008
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