3671. CHINESE TURNIP CAKE with SAUSAGE, BACON and MUSHROOMS (LAW BOK GOW)

serves 6-8


2 ounces dried shiitake mushrooms (about 10 mushrooms)
5 ounces Chinese bacon (lap yuk), diced
2 Chinese sausage, diced (see note above)
1/4 cup small dried shrimp, rinsed and patted dry (see note above)
1 tablespoon plus 2 teaspoons brown sugar, divided
1 tablespoon soy sauce
3 pounds daikon radish, peeled and finely grated on a box grater
8 ounces rice flour
Toasted sesame oil, for serving
2 scallions, white and light green parts only, chopped
1 bunch cilantro, leaves and tender stems only, chopped
Toasted sesame seeds, for serving (optional)
Hoisin sauce and Sriracha, for serving

Place dried shiitakes in a heatproof bowl and pour over enough hot water to cover. Soak for at least 2 hours and up to overnight. Drain mushrooms, rinse under cold running water, and squeeze out excess water. Trim and discard stems and dice caps.

Set a large pot, Dutch oven, or wok over medium-high heat and add diced shiitakes, bacon, sausage, and dried shrimp. Cook, stirring, until bacon and sausage have rendered some fat, about 5 to 7 minutes. Stir in 2 teaspoons brown sugar and the soy sauce and cook, stirring, for 2 minutes longer. Transfer everything to a bowl and set aside.

In the same Dutch oven or wok, add grated daikon. Stir to coat with any of the remaining fat. Lower heat to medium, cover and cook, stirring occasionally, until daikon is slightly translucent, about 20 minutes. Stir in remaining 1 tablespoon brown sugar until dissolved.

Remove from heat. Stir in cooked shiitakes, bacon, sausage, and dried. Add rice flour in thirds, mixing thoroughly between additions (make sure no traces of flour are left at the bottom). If flour mixture becomes too difficult to stir, stir in up to 2 tablespoons of water to loosen slightly; the final texture should be sticky and tight.

Scrape mixture into two 7- by 5-inch baking dishes or disposable aluminum baking trays. Set up a steamer large enough to hold one of the baking dishes, then, working 1 baking dish at a time, steam turnip cake until cooked through, about 30 minutes. Repeat with remaining baking dish. Let cooked turnip cakes rest 20 minutes before serving.

Drizzle turnip cakes with sesame oil and top with chopped scallions, cilantro, and sesame oil, if using. Slice and serve with hoisin sauce and/or Sriracha on the side.

The cooked turnip cake can be refrigerated for up to 2 days. To reheat, slice and pan-fry in a small amount of oil until golden and crisp on both sides.


bacon recipe source: Shao Zhi Zhong (@FriedWontons4u), Serious Eats, February 17, 2015

3643. BACON and BEER BANH XEO

Crepe batter
2 cups rice flour
1/2 teaspoon salt
1 teaspoon turmeric powder
1 cup water
1/2 cup beer
3/4 cup coconut milk
3 scallions, chopped
8 slices thick cut bacon, cut into 1 inch squares
½ lb shrimp, peeled and deveined
1 medium red onion, sliced into thin strips
Approximately ¼ cup vegetable oil

Dipping Sauce
1 tablespoon lemon juice
2 tablespoons fish sauce
4 tablespoons water
3 tablespoons sugar
2 cloves garlic, minced
2 Thai chili peppers, minced
1 tablespoon pickled carrots and daikon (optional)

Garnish
1 head lettuce
1 bunch cilantro
1 bunch mint
1 bunch basil

In a large bowl, whisk together rice flour, salt, turmeric, coconut milk, water,beer, and scallions. Heat a deep skillet on medium high. To the skillet, add in 1/2 teaspoon of vegetable oil, rotating the pan, allowing the oil to coat the entire bottom surface. Add a few pieces of shrimp and bacon to the pan. Once both the shrimp and bacon are fully cooked, scatter them evenly and ladle in ⅓ cup of the crepe batter. When the crepe sides begin to lift and become somewhat crisp, add in the desired amount of sliced onions to the inside of the crepe. Place a lid over the skillet for about 1 minute. Fold over the crepe like an omelet. Repeat until the batter and meat is all used up, re-greasing the pan with a ½ teaspoon of vegetable oil between each crepe. Serve the banh xeo over lettuce with dipping sauce and vegetable garnish.


bacon recipe source: Jenn, The Noshing Bride, February 17, 2013

3195. APPLE, CHEDDAR and BACON FRITTERS in CARAMEL SAUCE

makes four servings


1 pound apples, peeled, cored and shredded
1 cup aged cheddar cheese, shredded
4 strips bacon, cooked and crumbled
1/4 cup flour (or rice flour)
1 large egg
1 tablespoon lemon juice
1 teaspoon dijon mustard
1/4 teaspoon cinnamon
salt and pepper to taste
oil for shallow frying

Squeeze as much excess liquid from the shredded apples as you can in a tea towel. (Reserve and enjoy the fresh apple juice!). Mix everything except the frying oil. Heat the oil in a pan over medium heat, add heaping tablespoons of the apple mixture, forming patties and fry until golden brown, about 2-4 minutes per side, before setting aside on paper towels to drain.


bacon recipe courtesy of: Kevin Lynch, Closet Cooking, October 28, 2013

3019. CRISPY OYSTER and PAD THAI with BACON

serves four


1 pound Pad Thai noodles
1 cup Pad Thai sauce, (recipe follows)
vegetable oil for deep frying plus a little extra for stir frying
dozen shucked oysters
rice flour for dusting
1 Thai chile, thinly sliced
1 bunch scallions, green part only, cut into 2 inch lengths
1 thinly sliced red onion
1/2 cup bacon lardons, cooked until crispy
1/2 cup julienned carrots
1/2 cup bean sprouts
¼ cup preserved radish
2 tablespoons roughly chopped peanuts
2 large eggs, beaten lightly
cilantro leaves, basil leaves (preferably Thai basil), and lime wedges for garnish

Pad Thai Sauce
1 tablespoon minced garlic
2 tablespoons minced shallots
1 tablespoon vegetable oil
1 tablespoon finely minced lemongrass
1/2 cup water
½ cup sherry vinegar
2 cups fish sauce
1 cup sugar
1 tablespoon sriracha
1 cup tamarind concentrate
1 tablespoon paprika
2 kaffir lime leaves

In a large saucepan cook the garlic and shallot in the oil over low heat, stirring occasionally until translucent. Add the lemongrass and cook until aromatic. Add remaining ingredients, bring to a boil and simmer for 20 minutes. Strain and reserve. Note: This is a huge batch. You will only need 1 cup for the recipe, so keep the rest in the fridge for future recipes.

Put the noodles in a large bowl, cover them with cold water. Cover and chill them overnight. Make the Pad Thai sauce.

Heat 2 inches oil in a deep saucepan over moderately high heat until 365 F. When the oil is hot, coat the oysters in the rice flour, shaking off the excess. Add them to the oil carefully and fry until very crispy. Transfer with a slotted spoon to a paper towel to drain and sprinkle lightly with salt.

Combine the chile, scallions, onion, bacon, carrots, bean sprouts, preserved radish and peanuts in one bowl.

In a wok or large skillet heat a little vegetable oil over high heat. Add the eggs and stir constantly until they are almost scrambled about 30 seconds. Add the bowl of ingredients and stir fry 1 minute. Add Pad Thai noodles and stir fry until soft and wilted. Add Pad Thai sauce and toss. Add cilantro and basil and stir to combine well. Remove from wok and spoon into bowls. Garnish with lime.


bacon recipe courtesy of: Sara Moulton, Sara's Weeknight Meals, Episode 305, Season 3; January 30, 2013

2706. FRIED KALE with FISH SAUCE, MINT and BACON

serves four


1 bunch of kale
8 cups canola oil
tempura batter (recipe follows)
½ cup fish sauce dressing (recipe follows)
¼ cup chopped, cooked thick-cut bacon
2 tablespoons chopped cilantro
2 tablespoons chopped mint

Tempura Batter
2 cups rice flour
1 egg
1 cup cold seltzer water
Dash of salt

Whisk all ingredients until they just come together.

Fish Sauce Dressing
½ cup fish sauce
¼ cup water
2 tablespoons rice wine vinegar
6 tablespoons sugar
1 lime, juiced
1 garlic clove minced
1 Serrano chile
minced

Whisk all ingredients together.
Stored in the fridge, this will keep for a couple of weeks.

Bring a pot of salted water to boil.
Tear kale leaves off of the stems, and cut larger leaves in half.
Boil kale in salted water for 1 minute.
Strain into colander and spread out onto a sheet tray.
When cool enough to handle squeeze out all of the water from the kale.

Heat 8 cups of canola oil in a wide high-sided pot to 350º.
In a large bowl put fish sauce dressing, cilantro, mint, and bacon.
Dip the kale into the tempura and place into the oil.
It is important to try and separate the leaves as it goes in the oil to avoid clumping.
Fry for 30 seconds.
Using a spider,
take kale out of oil and place into the large bowl.
Toss the kale so all the ingredients coat it.
Place into individual bowls.


bacon recipe courtesy of: Johanna Ware, Smallwares, 4605 NE Fremont Street, Portland, Oregon | via Edible Manhattan, the edible blog, September 6, 2012

2622. CORN RISOTTO garnished with BACON and ANCHOVY SAGE LEAF BITE

serves six

6 cups chicken stock

3 tablespoons olive oil

1 medium onion, finely chopped

1 1/2 cup arborio rice

1/2 cup Chardonnay

2 ears of fresh corn, cut from cob

3 tablespoons fresh sage, chopped

3 tablespoons butter

salt and pepper, to taste

4 strips of bacon, cooked crispy, chopped

Romano cheese, grated

Bring chicken stock to boil in saucepan and keep simmering while cooking risotto. In another sauce pan, heat up olive oil over medium high heat. Add onions until translucent. Add rice and stir until opaque. About 1 minute. Add wine to rice, stir until absorbed. Add chicken broth one ladle at a time. After each ladle is absorbed, add another. Stir constantly. I prefer to have the rest of the bottle of Chardonnay next to me, keeping my wine glass filled during my risotto stirring. My favorite way to make risotto. When you have about 1 cup of chicken stock left, add remaining stock, corn, and sage. When absorbed, finished with butter, salt, and pepper. Add cheese if you please Note: be careful with salt, if you are going to add bacon, cheese, and/or sage bites. Serve and garnish with bacon and Anchovy Sage Bite (recipe below).

Anchovy Sage Bite: anchovy; sage leaf; rice flour; pepper; 1 egg, slightly beaten; canola oil

Mash anchovies in dish. Approx. 1/2 anchovy per sage leaf. You can make one or a dozen. Spread on one side of leaf. Roll leaf in rice flour with pepper. Shake off excess. Dip leaf in beaten egg. Place egged leaf in canola oil that has been heating in a sauce pan. Brown, drain and serve. I like to use them for garnish.

bacon recipe courtesy of:  Food52.com

2236. LO BO GAO: DAIKON RADISH CAKE with LA CHONG (CHINESE SAUSAGE) or BACON

1 large daikon radish, peeled & shredded (to make 6 cups)
6 cups water
2 La Chong, aka Chinese sausage, chopped or 4 slices/3 tablespoons chopped bacon
4 dried shiitake mushrooms
1 tablespoon dried shrimp
2 scallions, diced
1/4 cup cilantro, chopped
2 tablespoons dried shallots
1 teaspoon rice wine
1 tablespoon kosher salt
1/2 tablespoon sugar
1/4 teaspoon white pepper
1 3/4 cups rice flour
1 tablespoon vegetable oil

Chinese sweet hot mustard
Sriracha or sambal
Oyster sauce

Shred radish and place in medium pan with 6 cups of water. Bring to a boil; reduce heat to simmer and cook about 20-30 minutes until radish is tender. Strain radish and reserve cooking liquid.

Place shiitake mushrooms and dried shrimp in bowl and cover with hot tap water. Soak for at least 30 minutes.

Chop scallion, cilantro, bacon, softened mushrooms & dried shrimp. Set aside.

Heat 1 tbsp. vegetable oil in skillet over high heat. Add bacon & cook about 2 minutes until bacon is rendered and slightly browned.

Add diced mushrooms, chopped dried shrimp, cilantro, scallions, dried shallots, rice wine, kosher salt, sugar, & white pepper.

Lower heat to medium and add shredded daikon radish. Mix well and turn off heat.

In medium bowl, add 2 cups of rice flour and 1 1/4 cups of the reserved mushroom & dried shrimp soaking liquid (make sure you leave out the sediment/residual stuff at the bottom). If there's not enough liquid to measure 1 1/4 cups, add reserved daikon radish cooking liquid. Consistency of rice flour mixture should be like that of a medium-thin pancake batter.

Pour rice flour mix into daikon radish mixture. Pour into a 9" loaf pan.

Bring steamer up to a rolling boil over high heat. Place loaf pan in steamer, cover, reduce heat to medium and steam for about 1 hour. Remove radish cake pan from steamer and let cool to room temp.

Invert pan on chopping board to remove radish cake. Slice cake into 1/2" slices. Heat 1 tsp. of vegetable oil in skillet over high heat. Add radish cake slices and cook about 2-3 minutes per side until lightly browned (cover pan if necessary).

Serve with Chinese hot mustard, oyster sauce, or chili sauce (sweet chili sauce, sambal olek, or Sriracha).


bacon recipe courtesy of: The Grub Files: Cooking with Camissonia, Murrieta, California, October 3, 2010

2170. BACON SALTED CARAMEL PECAN BARS

FOR CRUST:
8 tablespoons (1 stick) salted butter
2/3 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon of baking powder
1 1/2 cups of all-purpose flour

FOR GLUTEN-FREE CRUST:
8 tablespoons (1 stick) salted butter
2/3 cup sugar
1 egg
1 teaspoon vanilla extract (please check label to make sure it is gluten-free)
1/2 teaspoon of baking powder
1/3 cup + 1 Tablespoon brown rice flour
1/3 cup + 1 Tablespoon white rice flour
1/4 cup tapioca flour
1/4 cup sweet rice flour a.k.a Mochiko
1/2 teaspoon xanthan gum

FOR BACON CARAMEL PECAN TOPPING:
1 cup sugar
1 cup light corn syrup
1/2 cup water
1 tablespoon vanilla extract
1 cup heavy cream
1/2 cup of coarsely crumbled thick-cut bacon
3 cups toasted pecans
coarse sea salt

Preheat the oven to 350 degrees. In a mixing bowl or Kitchenaid, cream butter and sugar until light. Add egg and vanilla and beat for one minute. Add baking powder and flour(s) (and xanthan gum if preparing gluten-free) until everything is well mixed and has formed a cookie dough. Spray a 9×13 baking pan with non-stick spray. Press cookie dough mixture evenly throughout the bottom of the pan. Bake for 20 minutes or until the edges are golden brown (see picture below). Allow to cool.

For the topping, combine water, sugar, and corn syrup in a large sauce pan or pot. Cook over medium-high heat stirring it occasionally until sugar is completely dissolved. When the sugar/water/corn syrup mixture begins to change to an amber like color (like a dark honey) immediately turn off heat. Carefully add vanilla and heavy cream stirring (add bourbon for optional variation) until smooth and looks like caramel sauce. Add toasted pecans and bacon stirring and coating everything. Spread bacon caramel pecan mixture over the cookie crust evenly. Wrap in plastic wrap and refrigerate overnight or until cold. Sprinkle with coarse sea salt sparingly and cut into bars/squares.


bacon recipe courtesy of: Alice, Savory Sweet Life, September 8, 2009

1320. FRIED SARDINES with BACON and SHISO

yields four first-course servings


3 large eggs, lightly beaten
1/4 cup plus 1 tablespoon all-purpose flour, plus more for dredging
1/4 cup plus 1 tablespoon arrowroot or rice flour
2/3 cup water
1 teaspoon sansho (Japanese pepper) or freshly ground white pepper
salt and freshly ground white pepper
6 fresh sardines ( 1/2 pound each), filleted, or four 6-ounce mackerel fillets, cut into 4-by-2-inch strips
6 slices of bacon, halved crosswise
6 shiso leaves, halved lengthwise, or 12 basil leaves
3 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1/4 cup grapeseed oil or vegetable oil, plus more for frying
2 medium Granny Smith apples, peeled and cut into matchsticks
4 Belgian endives, cored and cut into long thin strips

In a bowl, beat the eggs with the all-purpose flour and arrowroot. Mix in the water just until blended; do not overmix. Let stand for 30 minutes. In a small bowl, combine the sansho with 1 teaspoon of salt and 1/4 teaspoon of white pepper.

Set the sardine fillets, skin side down, on a work surface and season with salt and white pepper. Top each fillet with a half slice of bacon and a shiso leaf half. Roll up the fillets, starting at the wider end; secure each roll with a toothpick.

In a large bowl, combine the lemon juice and zest with 1/4 cup of the grapeseed oil. Season with salt and white pepper. Add the apples, toss to coat and refrigerate for up to 1 hour.

Preheat the oven to 300°. In a medium saucepan, heat 2 inches of grapeseed oil to 350° or until a bread cube turns golden in 1 minute. Dredge each sardine roll in flour and shake off the excess. Dip 4 of the rolls in the batter and fry until golden brown and crisp all over, about 4 minutes. Transfer to a rack set over a large baking sheet to drain. Keep warm in the oven while you dredge and fry the remaining rolls.

Add the endives to the apple salad and toss well. Arrange the salad on 4 plates and set 3 sardine rolls beside each salad. Dust with the sansho mixture and serve.


courtesy of: Tetsuya Wakuda, "The Art of Fusion," Food & Wine, September 1998

847. CRISPY SKATE with CAULIFLOWER, BACON, CAPERS and CROUTONS

makes 2 servings


Cauliflower
4 slices thick-cut bacon, cut into 1-inch pieces
2 cups small (3/4-inch) cauliflower florets
10 cherry tomatoes, halved
1 1/2 tablespoons fresh lemon juice
1 tablespoon drained capers
1/4 teaspoon chopped fresh thyme

Skate
1/4 cup rice flour
1/4 cup Cream of Wheat
1/4 teaspoon chopped fresh tarragon
1/4 teaspoon chopped fresh thyme
2 7-ounce pieces boned skate wing (or Dover sole fillets)
1/4 cup canola oil

2 tablespoons coarsely chopped purchased plain croutons


For cauliflower: Sauté bacon in heavy large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add cauliflower to drippings in skillet and sauté until crisp-tender and beginning to brown, about 5 minutes. Add tomatoes, lemon juice, capers, and thyme; simmer 1 minute to blend flavors. Remove from heat.

For skate: Whisk rice flour, Cream of Wheat, and herbs in large shallow bowl to blend. Sprinkle fish with salt and pepper. Coat fish on both sides with flour mixture. Heat oil in another heavy large skillet over medium-high heat. Add fish. Sauté until brown and just opaque in center, about 3 minutes per side.

Rewarm cauliflower mixture over medium heat. Mix in bacon and croutons. Season to taste with salt and pepper. Spoon cauliflower mixture into center of 2 plates; top with fish.


courtesy of: Bon Appétit January 2006