makes 1 1/2 cups; serves 4 to 6
8 ounces ground pork
4 ounces bacon, finely chopped
1 teaspoon molasses
1 teaspoon smoked paprika (pimentón)
1/2 teaspoon brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon dried sage
1/4 teaspoon black pepper
Stir together the pork, bacon,
molasses, smoked paprika, brown sugar, salt, sage, and black pepper
until well combined.
Heat up a skillet over medium heat
and cook a small spoonful of the sausage for a couple of minutes on
each side. Taste and adjust the seasonings, if necessary.
Once you're satisfied with the
flavor balance, refrigerate the mixture for an hour for the flavors to
come together. To cook the sausage, form it into 2-inch-wide,
1/4-inch-thick patties and fry over medium-high heat until both sides
are brown and crisp, 5 minutes per side.
The sausage will keep in the
refrigerator for a week uncooked, and it can also be frozen uncooked for
3 months.
bacon recipe source: Lisa Fain, The Homesick Texan's Family Table (Ten Speed Press, 2014); epicurious.com
Showing posts with label pimenton. Show all posts
Showing posts with label pimenton. Show all posts
Sunday, November 01, 2015
Monday, December 29, 2014
3521. MUSHROOM CAPPUCCINO with SAVORY BACON CREAM and PIMENTON MUSHROOM CRISPS
yields eight servings
4 tablespoons butter
1/2 cup leeks, white parts only, sliced
1/2 cup onion, chopped
1 each garlic clove, minced
1 1/2 cup crimini mushrooms, sliced
1 1/2 cup oyster mushrooms, sliced
1 cup shiitake mushrooms, no stems, sliced
3/4 cup sherry, dry
1/4 each thyme bunch, leaves only
1/2 each tarragon bunch, leaves only
1/8 cup cornstarch, dissolved in ¼ cup of water
4 1/2 cups chicken stock (or vegetable stock)
1/2 cup cream
1 teaspoon cocoa powder, ground cinnamon or mushroom powder
Savory bacon cream
3/4 cup cream, 38%
2 each apple smoked bacon slices, cut in 1” strips
Pimentón mushroom crisps
1 pound portabella mushrooms
Olive oil, for brushing
Pimentón, to taste
Kosher or sea salt, to taste
Mushroom cappuccino: Caramelize shitake mushrooms in butter. Deglaze pan with ¼ cup of sherry. Add leeks, onion, and garlic and cook about 8 minutes, until the onion is transparent. Add more sherry if needed to maintain texture and moisture. Meanwhile, heat cream and chicken stock separately. In a separate pan, sauté remaining mushrooms in batches until they are golden and wilted. Lightly salt them to increase release of their liquids. Deglaze sauté pan with sherry or some of the chicken stock to dissolve brown particles stuck on bottom. Add sautéed mushrooms to shitake and onion mixture with fresh herbs. Mix in hot stock and bring to a simmer, stirring often. Reduce heat to medium low and simmer until mushrooms are tender, about 20 minutes. Add hot cream and season with salt and pepper. While stirring, add cornstarch mixture to thicken, if needed. Working in batches, purée soup in a blender or processor until it is smooth. Return soup to pot. This soup can be prepared ahead of time by covering it and refrigerating it. It can be reheated over low heat before serving.
Savory bacon cream: Combine cream and bacon, place in double boiler for 30 minutes. Strain and chill below 36°F. Remove any firm bacon fat from surface.Using hand held wire whisk, beat cream to a soft peak. Keep it cold until serving.
Pimentón mushroom crisps: Preheat oven to 400°F.Hold mushrooms by stems and, using a sharp slicing knife or mandoline, slice each mushroom cap crosswise or horizontally into thin, almost translucent, slices. Reserve stems for another dish. Lay out mushrooms in a single layer on sheet pan (you may require more than one). Brush each mushroom with olive oil and sprinkle with pimentón. Bake for about 15 minutes, until golden brown. Season with salt, place on a paper towel to drain and serve.
For each serving, to order: Ladle soup into coffee cups or small glasses. Place dollop of bacon cream over soup. Top with cocoa powder or mushroom powder and garnish with a few mushroom crisps.
bacon recipe source: Chef Lars Kronmark, Culinary Institute of America, St. Helena, CA; Mushroom Council, 2880 Zanker Road, Suite 203, San Jose, CA 95134
4 tablespoons butter
1/2 cup leeks, white parts only, sliced
1/2 cup onion, chopped
1 each garlic clove, minced
1 1/2 cup crimini mushrooms, sliced
1 1/2 cup oyster mushrooms, sliced
1 cup shiitake mushrooms, no stems, sliced
3/4 cup sherry, dry
1/4 each thyme bunch, leaves only
1/2 each tarragon bunch, leaves only
1/8 cup cornstarch, dissolved in ¼ cup of water
4 1/2 cups chicken stock (or vegetable stock)
1/2 cup cream
1 teaspoon cocoa powder, ground cinnamon or mushroom powder
Savory bacon cream
3/4 cup cream, 38%
2 each apple smoked bacon slices, cut in 1” strips
Pimentón mushroom crisps
1 pound portabella mushrooms
Olive oil, for brushing
Pimentón, to taste
Kosher or sea salt, to taste
Mushroom cappuccino: Caramelize shitake mushrooms in butter. Deglaze pan with ¼ cup of sherry. Add leeks, onion, and garlic and cook about 8 minutes, until the onion is transparent. Add more sherry if needed to maintain texture and moisture. Meanwhile, heat cream and chicken stock separately. In a separate pan, sauté remaining mushrooms in batches until they are golden and wilted. Lightly salt them to increase release of their liquids. Deglaze sauté pan with sherry or some of the chicken stock to dissolve brown particles stuck on bottom. Add sautéed mushrooms to shitake and onion mixture with fresh herbs. Mix in hot stock and bring to a simmer, stirring often. Reduce heat to medium low and simmer until mushrooms are tender, about 20 minutes. Add hot cream and season with salt and pepper. While stirring, add cornstarch mixture to thicken, if needed. Working in batches, purée soup in a blender or processor until it is smooth. Return soup to pot. This soup can be prepared ahead of time by covering it and refrigerating it. It can be reheated over low heat before serving.
Savory bacon cream: Combine cream and bacon, place in double boiler for 30 minutes. Strain and chill below 36°F. Remove any firm bacon fat from surface.Using hand held wire whisk, beat cream to a soft peak. Keep it cold until serving.
Pimentón mushroom crisps: Preheat oven to 400°F.Hold mushrooms by stems and, using a sharp slicing knife or mandoline, slice each mushroom cap crosswise or horizontally into thin, almost translucent, slices. Reserve stems for another dish. Lay out mushrooms in a single layer on sheet pan (you may require more than one). Brush each mushroom with olive oil and sprinkle with pimentón. Bake for about 15 minutes, until golden brown. Season with salt, place on a paper towel to drain and serve.
For each serving, to order: Ladle soup into coffee cups or small glasses. Place dollop of bacon cream over soup. Top with cocoa powder or mushroom powder and garnish with a few mushroom crisps.
bacon recipe source: Chef Lars Kronmark, Culinary Institute of America, St. Helena, CA; Mushroom Council, 2880 Zanker Road, Suite 203, San Jose, CA 95134
2880 Zanker Road, Suite 203
San Jose, CA 95134
2880 Zanker Road, Suite 203
San Jose, CA 95134
Saturday, January 05, 2013
2798. STEAMED CORN with CLAMS and BACON
makes four servings
1/2 cup diced slab bacon
1/2 cup diced slab bacon
4 cloves garlic, thinly sliced
24 littleneck clams
2 ears corn, shucked and cut into 2-inch lengths
3/4 cup dry white wine
2 teaspoons pimentón
aleppo pepper
handful fresh basil leaves, torn
healthy drizzle of olive oil
In a large, heavy-bottomed pot, sweat the bacon over medium heat. Once it begins to render, about 2 minutes, add the garlic and sweat until translucent. Add the clams, corn and white wine, and stir in the pimentón. Increase the heat to high and cook, uncovered, for about 30 seconds, until the alcohol has evaporated. Reduce the heat to medium low, cover and steam until all the clams have opened and the corn is tender, 5 to 10 minutes. Discard any clams that don't open. Serve in a large bowl with a sprinkle of Aleppo pepper, torn basil and a generous drizzle of fruity olive oil.
bacon recipe courtesy of: Los Angeles Times, September 22, 2012 | adapted from Seamus Mullen's Hero Food: How Cooking with Delicious Things Can Make Us Feel Better, by Seamus Mullen. Andrews McMeel Publishing, 2012
24 littleneck clams
2 ears corn, shucked and cut into 2-inch lengths
3/4 cup dry white wine
2 teaspoons pimentón
aleppo pepper
handful fresh basil leaves, torn
healthy drizzle of olive oil
In a large, heavy-bottomed pot, sweat the bacon over medium heat. Once it begins to render, about 2 minutes, add the garlic and sweat until translucent. Add the clams, corn and white wine, and stir in the pimentón. Increase the heat to high and cook, uncovered, for about 30 seconds, until the alcohol has evaporated. Reduce the heat to medium low, cover and steam until all the clams have opened and the corn is tender, 5 to 10 minutes. Discard any clams that don't open. Serve in a large bowl with a sprinkle of Aleppo pepper, torn basil and a generous drizzle of fruity olive oil.
bacon recipe courtesy of: Los Angeles Times, September 22, 2012 | adapted from Seamus Mullen's Hero Food: How Cooking with Delicious Things Can Make Us Feel Better, by Seamus Mullen. Andrews McMeel Publishing, 2012
Sunday, November 04, 2012
2736. MIGAS with BACON
serves two
1/2 lb. dense country bread, crusts left on
1/2 cup warm water
salt
1/2 teaspoon pimenton dulce (sweet paprika)
a pinch of pimenton picante (hot paprika); optional
3-4 tablespoons olive oil
5 garlic cloves
8 slices bacon
Cut the bread into very thin slices, less than 1/4-inch, and then into strips, and then into dice as small as a chickpea. Put them in a bowl. Mix the water with some salt and the pimenton (the hot one too, if you wish). Sprinkle this on the diced bread, turning it with your hands so that the pieces are evenly moistened. Leave for a few hours, or overnight, covered with a cloth.
When you are ready to eat, heat the oil in a large skillet (nonstick if you like). Fry the garlic and bacon over medium heat, turning them occasionally. Take out the garlic when it is golden brown and discard it; transfer the bacon to a plate when it is crisp and has released most of its fat. Throw the damp bread into the pan and fry over high heat for about 15 minutes, turning it over continually and breaking it up with a spatula into ever-smaller pieces, until the biggish crumbs are crisp, golden, and crunchy but still soft and slightly damp inside. The fat will be soaked up very quickly, but you can continue to cook, turning the crumbs in the dry pan.
Cut the bacon into small pieces and add them to the pan to heat through at the end.
bacon recipe courtesy of: The Food of Spain by Claudia Roden, 2010, p. 477
1/2 lb. dense country bread, crusts left on
1/2 cup warm water
salt
1/2 teaspoon pimenton dulce (sweet paprika)
a pinch of pimenton picante (hot paprika); optional
3-4 tablespoons olive oil
5 garlic cloves
8 slices bacon
Cut the bread into very thin slices, less than 1/4-inch, and then into strips, and then into dice as small as a chickpea. Put them in a bowl. Mix the water with some salt and the pimenton (the hot one too, if you wish). Sprinkle this on the diced bread, turning it with your hands so that the pieces are evenly moistened. Leave for a few hours, or overnight, covered with a cloth.
When you are ready to eat, heat the oil in a large skillet (nonstick if you like). Fry the garlic and bacon over medium heat, turning them occasionally. Take out the garlic when it is golden brown and discard it; transfer the bacon to a plate when it is crisp and has released most of its fat. Throw the damp bread into the pan and fry over high heat for about 15 minutes, turning it over continually and breaking it up with a spatula into ever-smaller pieces, until the biggish crumbs are crisp, golden, and crunchy but still soft and slightly damp inside. The fat will be soaked up very quickly, but you can continue to cook, turning the crumbs in the dry pan.
Cut the bacon into small pieces and add them to the pan to heat through at the end.
bacon recipe courtesy of: The Food of Spain by Claudia Roden, 2010, p. 477
Tuesday, April 12, 2011
2165. CHEESE SOUFFLE with BACON and PIMENTON DE LA VERA PICANTE
4 large eggs, yolks and white separated
5 ounces Manchego cheese, grated
1 ounce parmesan, finely grated
butter for the souffle dish
4 slices bacon, cut in thirds
White Sauce
3 tablespoons butter
3 tablespoons flour
1 cup milk
1 1/2 teaspoons pimenton de la vera picante
1/2 teaspoon salt
Preheat the oven to 350 degrees and prepare a souffle dish by buttering it well and dusting with the finely grated parmesan.
Melt the butter in a shallow pot. Add the flour, salt and pimenton and cook until the flour and spices are thoroughly melded with the butter. Add 1 cup milk and cook until thick and bubbling. Remove from heat. Stir in the egg yolk and grated Manchego and stir over very low heat until cheese melts. Set aside to cool briefly.
Beat the egg whites until stiff but not dry and gently fold the white sauce/cheese mixture into the egg whites. Carefully pour into the prepared souffle dish and arrange the bacon slices on top.
Bake in the preheated oven for 30 minutes. Serve immediately!
bacon recipe courtesy of: Herb and Kathy Eckhouse, La Quercia, 400 Hakes Drive, Norwalk, Iowa 50211
5 ounces Manchego cheese, grated
1 ounce parmesan, finely grated
butter for the souffle dish
4 slices bacon, cut in thirds
White Sauce
3 tablespoons butter
3 tablespoons flour
1 cup milk
1 1/2 teaspoons pimenton de la vera picante
1/2 teaspoon salt
Preheat the oven to 350 degrees and prepare a souffle dish by buttering it well and dusting with the finely grated parmesan.
Melt the butter in a shallow pot. Add the flour, salt and pimenton and cook until the flour and spices are thoroughly melded with the butter. Add 1 cup milk and cook until thick and bubbling. Remove from heat. Stir in the egg yolk and grated Manchego and stir over very low heat until cheese melts. Set aside to cool briefly.
Beat the egg whites until stiff but not dry and gently fold the white sauce/cheese mixture into the egg whites. Carefully pour into the prepared souffle dish and arrange the bacon slices on top.
Bake in the preheated oven for 30 minutes. Serve immediately!
bacon recipe courtesy of: Herb and Kathy Eckhouse, La Quercia, 400 Hakes Drive, Norwalk, Iowa 50211
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