olive oil for brushing
8 ounces cheddar, grated
1 package personal-sized pre-cooked pizza crusts (2 crusts total)
1 apple, cored and thinly sliced (a hard, tart apple like Granny Smith is best)
4 slices cooked bacon, crumbled
Preheat the grill to high (10 to 15 minutes, lid closed). When the grill is hot, set the topping ingredients next to the grill. Brush the top of the pizza crusts lightly with olive oil. Place them oil-side-down on grill, and cook until the crusts begin to brown, about 3 minutes. Brush the second side of the crusts lightly with oil, and flip. Sprinkle the grated cheese evenly over the crusts. Top with the apple slices and crumbled bacon. Close the grill lid and cook until the cheese is melted, 3 to 5 minutes. Remove the pizzas from the grill to a cutting board and let rest for about 3 minutes before cutting into wedges.
courtesy of: The Nibble: Great Food Finds, 15 West 72nd Street, New York, New York 10023
Saturday, August 04, 2007
Friday, August 03, 2007
815. TAGLIATELLE with BACON and PESTO
serves 4
15ml spoon olive oil
2 cloves garlic, crushed
375 grams unsmoked rindless bacon, cut into strips
500 grams tagliatelle
142ml carton double cream
1 jar green pesto
25 grams Formaggio da Pasta cheese
salt and freshly ground black pepper
fresh basil
pitted black olives
Heat the oil in a saucepan, add the garlic and bacon and cook over a medium heat for 5 to 6 minutes, stirring occasionally. Meanwhile, cook the pasta following the pack instructions. Drain the pasta, add to the bacon mixture and stir in the cream, pesto, cheese and seasoning to taste. Cook for 1 to 2 minutes and transfer to a warmed serving dish. Garnish with the basil and olives and serve immediately.
courtesy of: Roma Foods, Merrywell Industrial Estate, Ballymount, Dublin 12
15ml spoon olive oil
2 cloves garlic, crushed
375 grams unsmoked rindless bacon, cut into strips
500 grams tagliatelle
142ml carton double cream
1 jar green pesto
25 grams Formaggio da Pasta cheese
salt and freshly ground black pepper
fresh basil
pitted black olives
Heat the oil in a saucepan, add the garlic and bacon and cook over a medium heat for 5 to 6 minutes, stirring occasionally. Meanwhile, cook the pasta following the pack instructions. Drain the pasta, add to the bacon mixture and stir in the cream, pesto, cheese and seasoning to taste. Cook for 1 to 2 minutes and transfer to a warmed serving dish. Garnish with the basil and olives and serve immediately.
courtesy of: Roma Foods, Merrywell Industrial Estate, Ballymount, Dublin 12
Thursday, August 02, 2007
814. SMOKED SALMON BAGELS with BACON and CREAM CHEESE
4 poppy seed bagels, cut through the middle
4 rashers maple-flavoured bacon
50 grams herb and garlic cream cheese
40 grams cold smoked salmon trimmings
Lemon wedges, to garnish
Toast the inside cut edge of the bagels under a preheated grill. Carefully cook the bacon under the grill until crispy. Spread the cream cheese evenly on both sides of the toasted bagel. Top one half of each bagel with the bacon and slices of salmon. Put on the top half of the bagel. Serve with the lemon wedges.
courtesy of: Salmon Recipes, Nordhus, North Ness Business Park, Lerwick, Shetland ZE1 0LZ, UK
4 rashers maple-flavoured bacon
50 grams herb and garlic cream cheese
40 grams cold smoked salmon trimmings
Lemon wedges, to garnish
Toast the inside cut edge of the bagels under a preheated grill. Carefully cook the bacon under the grill until crispy. Spread the cream cheese evenly on both sides of the toasted bagel. Top one half of each bagel with the bacon and slices of salmon. Put on the top half of the bagel. Serve with the lemon wedges.
courtesy of: Salmon Recipes, Nordhus, North Ness Business Park, Lerwick, Shetland ZE1 0LZ, UK
Wednesday, August 01, 2007
813. COLLARD, BACON and ANDOUILLE SAUSAGE COBBLER with CORNMEAL BISCUITS
makes 8 to 10 servings
BISCUITS
1 cup all-purpose flour
1/2 cup coarse yellow cornmeal
2 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces
3/4 cup half-and-half
COLLARDS
1/2 pound slab bacon, cut into 1-by-1/2-inch sticks
1 large sweet onion, thinly sliced
3 garlic cloves, minced
4 ounces spicy andouille sausage, halved lengthwise and sliced 1/4 inch thick
4 cups Turkey Stock or chicken stock
4 pounds collard greens—thick stems and inner ribs removed, leaves cut into 1-inch ribbons
1 cup plus 2 tablespoons half-and-half
2 tablespoons cornstarch dissolved in 1/4 cup water
Salt and freshly ground pepper
Make the biscuits: In a food processor, pulse the flour, cornmeal, baking powder, sugar and salt. Add the butter and pulse until it’s the size of small peas. Add the half-and-half and pulse just until the dough comes together. Transfer the dough to a lightly floured work surface and knead 2 or 3 times. Flatten the dough slightly and roll it out to a 10-inch square. Cut the dough into 2-inch squares and refrigerate on a baking sheet.
Make the collards: In a large pot, cook the bacon over moderate heat until golden and the bacon fat is rendered, about 8 minutes. Using a slotted spoon, transfer the bacon to a plate. Discard all but 1 tablespoon of fat from the pot. Add the onion and garlic and cook over moderate heat, stirring, until softened, 6 minutes. Add the bacon, andouille and 3 cups of the Turkey Stock and bring to a boil over high heat. Add the collards in 3 batches, stirring so each batch wilts before adding more. Cover and simmer over low heat until the collards are very tender, 30 minutes.
Preheat the oven to 375°. Add 1 cup of the half-and-half and the remaining 1 cup of stock to the collards and bring to a boil. Stir the cornstarch slurry and add it to the pot. Cook, stirring, until thickened, 2 to 3 minutes. Season with salt and pepper.
Transfer the collards to a large ceramic or glass baking dish. Top with the biscuit squares, overlapping them slightly, and brush the tops with the remaining 2 tablespoons of half-and-half. Season the biscuits well with pepper and bake for 50 minutes, or until the greens are bubbling and the biscuits are golden. Let rest for 20 minutes before serving.
MAKE AHEAD: The recipe can be prepared through Step 3 one day ahead; refrigerate the biscuits and collards separately.
courtesy of: Grace Parisi, "Best Holiday Dishes," Food & Wine, November, 2006
BISCUITS
1 cup all-purpose flour
1/2 cup coarse yellow cornmeal
2 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces
3/4 cup half-and-half
COLLARDS
1/2 pound slab bacon, cut into 1-by-1/2-inch sticks
1 large sweet onion, thinly sliced
3 garlic cloves, minced
4 ounces spicy andouille sausage, halved lengthwise and sliced 1/4 inch thick
4 cups Turkey Stock or chicken stock
4 pounds collard greens—thick stems and inner ribs removed, leaves cut into 1-inch ribbons
1 cup plus 2 tablespoons half-and-half
2 tablespoons cornstarch dissolved in 1/4 cup water
Salt and freshly ground pepper
Make the biscuits: In a food processor, pulse the flour, cornmeal, baking powder, sugar and salt. Add the butter and pulse until it’s the size of small peas. Add the half-and-half and pulse just until the dough comes together. Transfer the dough to a lightly floured work surface and knead 2 or 3 times. Flatten the dough slightly and roll it out to a 10-inch square. Cut the dough into 2-inch squares and refrigerate on a baking sheet.
Make the collards: In a large pot, cook the bacon over moderate heat until golden and the bacon fat is rendered, about 8 minutes. Using a slotted spoon, transfer the bacon to a plate. Discard all but 1 tablespoon of fat from the pot. Add the onion and garlic and cook over moderate heat, stirring, until softened, 6 minutes. Add the bacon, andouille and 3 cups of the Turkey Stock and bring to a boil over high heat. Add the collards in 3 batches, stirring so each batch wilts before adding more. Cover and simmer over low heat until the collards are very tender, 30 minutes.
Preheat the oven to 375°. Add 1 cup of the half-and-half and the remaining 1 cup of stock to the collards and bring to a boil. Stir the cornstarch slurry and add it to the pot. Cook, stirring, until thickened, 2 to 3 minutes. Season with salt and pepper.
Transfer the collards to a large ceramic or glass baking dish. Top with the biscuit squares, overlapping them slightly, and brush the tops with the remaining 2 tablespoons of half-and-half. Season the biscuits well with pepper and bake for 50 minutes, or until the greens are bubbling and the biscuits are golden. Let rest for 20 minutes before serving.
MAKE AHEAD: The recipe can be prepared through Step 3 one day ahead; refrigerate the biscuits and collards separately.
courtesy of: Grace Parisi, "Best Holiday Dishes," Food & Wine, November, 2006
Tuesday, July 31, 2007
812. MUSHROOM-BACON PATE without LIVER
makes 1 large loaf
2 lbs fresh mushrooms, chopped very fine
1/2 lb bacon (or more, to taste)
2/3 cup onion, chopped very fine
2/3 cup celery, chopped very fine
8 oz cream cheese, at room temperature
4 eggs
1/2 cup parsley, chopped very fine
2 cups dry bread crumbs
1 teaspoon salt
1 teaspoon dried rosemary
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
Fry the bacon and crumble it as fine as possible. Reserve some of the grease. Chop the mushrooms, onion, celery, and parsley as fine as possible. A food processor works best, but you can do it by hand if need be. Saute the onion and celery in the bacon grease until soft, then remove from the grease, and drain. Meanwhile, beat the cream cheese slightly, and then beat in the eggs. Add all other ingredients to the eggs/cheese mixture. Mix thoroughly. Grease a large loaf pan or two small, line with foil, and then grease the foil. Pat the mixture into the loaf pan and cover loosely with foil. Bake for 1 1/2 hours at 400F. Let cool completely before serving.
courtesy of: Terry Grevstad, Network Research Corporation, Oxnard, California / World Wide School
2 lbs fresh mushrooms, chopped very fine
1/2 lb bacon (or more, to taste)
2/3 cup onion, chopped very fine
2/3 cup celery, chopped very fine
8 oz cream cheese, at room temperature
4 eggs
1/2 cup parsley, chopped very fine
2 cups dry bread crumbs
1 teaspoon salt
1 teaspoon dried rosemary
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
Fry the bacon and crumble it as fine as possible. Reserve some of the grease. Chop the mushrooms, onion, celery, and parsley as fine as possible. A food processor works best, but you can do it by hand if need be. Saute the onion and celery in the bacon grease until soft, then remove from the grease, and drain. Meanwhile, beat the cream cheese slightly, and then beat in the eggs. Add all other ingredients to the eggs/cheese mixture. Mix thoroughly. Grease a large loaf pan or two small, line with foil, and then grease the foil. Pat the mixture into the loaf pan and cover loosely with foil. Bake for 1 1/2 hours at 400F. Let cool completely before serving.
courtesy of: Terry Grevstad, Network Research Corporation, Oxnard, California / World Wide School
Monday, July 30, 2007
811. BACON, LEEK and CRAB CAWL with CAERPHILLY RAREBIT
makes 4 servings
200 grams bacon, chopped
60 grams unsalted butter
1/2 head celeriac, cut into bite-sized pieces
1 large leek
1 teaspoon thyme leaves
1 pinch ground mace
1 pinch salt and fresh ground black pepper
2 slices brown bread, thickly sliced, preferably wholemeal
80 grams Caerphilly cheese, roughly grated
60 ml dark ale
1/2 teaspoon mustard
1 pinch cayenne
600 ml fish stock
50 ml double cream
200 grams fresh crab meat
1 tablespoon flat-leafed parsley, roughly chopped
Place the bacon, butter and celeriac in a heavy-based saucepan over a low heat. Slice the leek in half lengthways, keeping it together by the root end. Slice in half again, keeping it together at the root end. Starting at the green end, chop the leek all the way along into thin shreds, discarding the root afterward. Wash the chopped leek well and add to the pan, along with the thyme, mace, salt and freshly ground pepper. Stir well to coat evenly, cover and cook over medium heat for 6 minutes, stirring now and then. Toast the bread on both sides and reserve, keeping warm. Meanwhile, in a bowl, mix together the Caerphilly, ale, mustard, cayenne and season with salt and freshly ground pepper (more pepper than salt). Spread the Caerphilly mixture evenly over the toasted bread and grill for 4 minutes. Meanwhile, increase the heat of the leek mixture and pour in the fish stock and cream. Bring to the boil and simmer for 2 minutes. Stir in the crabmeat and parsley. Take off the heat immediately and adjust the seasoning if necessary. Add a splash of water or cream if it is not the consistency of a stew. Once the rarebit is golden brown on top, slice each serving in half and serve it at once with the bacon, leek and crab cawl.
courtesy of: Allegra McEvedy, Great Food Live, UKTV
200 grams bacon, chopped
60 grams unsalted butter
1/2 head celeriac, cut into bite-sized pieces
1 large leek
1 teaspoon thyme leaves
1 pinch ground mace
1 pinch salt and fresh ground black pepper
2 slices brown bread, thickly sliced, preferably wholemeal
80 grams Caerphilly cheese, roughly grated
60 ml dark ale
1/2 teaspoon mustard
1 pinch cayenne
600 ml fish stock
50 ml double cream
200 grams fresh crab meat
1 tablespoon flat-leafed parsley, roughly chopped
Place the bacon, butter and celeriac in a heavy-based saucepan over a low heat. Slice the leek in half lengthways, keeping it together by the root end. Slice in half again, keeping it together at the root end. Starting at the green end, chop the leek all the way along into thin shreds, discarding the root afterward. Wash the chopped leek well and add to the pan, along with the thyme, mace, salt and freshly ground pepper. Stir well to coat evenly, cover and cook over medium heat for 6 minutes, stirring now and then. Toast the bread on both sides and reserve, keeping warm. Meanwhile, in a bowl, mix together the Caerphilly, ale, mustard, cayenne and season with salt and freshly ground pepper (more pepper than salt). Spread the Caerphilly mixture evenly over the toasted bread and grill for 4 minutes. Meanwhile, increase the heat of the leek mixture and pour in the fish stock and cream. Bring to the boil and simmer for 2 minutes. Stir in the crabmeat and parsley. Take off the heat immediately and adjust the seasoning if necessary. Add a splash of water or cream if it is not the consistency of a stew. Once the rarebit is golden brown on top, slice each serving in half and serve it at once with the bacon, leek and crab cawl.
courtesy of: Allegra McEvedy, Great Food Live, UKTV
Sunday, July 29, 2007
810. BAKED BUTTER BEANS with MUSTARD and BACON
makes 10 servings
8 slices bacon
1 large onion, chopped (1 cup)
4 16-oz. cans butter beans and/or Great Northern beans, rinsed and drained
1 8-oz. container dairy sour cream
1/2 cup chicken or vegetable broth
1 tablespoon all-purpose flour
1 tablespoon snipped fresh rosemary
1 tablespoon Dijon-style mustard
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped Italian (flat-leaf) parsley
2 teaspoons finely shredded lemon peel
Preheat oven to 325 degrees F. In skillet cook bacon over medium heat until crisp. Remove; drain on paper towels. Crumble; set aside. Drain skillet of all but 1 tablespoon drippings. Cook onion in drippings over medium heat until tender. Transfer to a large bowl. Add beans and all but 2 tablespoons of the bacon; set aside.
In another bowl whisk together sour cream, broth, flour, rosemary, mustard, and pepper. Stir into bean mixture. Transfer to 2-quart casserole. Bake, covered, 45 minutes, stirring once halfway through.
In bowl combine remaining bacon, parsley, and lemon peel; sprinkle on beans just before serving.
courtesy of: Better Homes & Gardens, May 2007, page 247
8 slices bacon
1 large onion, chopped (1 cup)
4 16-oz. cans butter beans and/or Great Northern beans, rinsed and drained
1 8-oz. container dairy sour cream
1/2 cup chicken or vegetable broth
1 tablespoon all-purpose flour
1 tablespoon snipped fresh rosemary
1 tablespoon Dijon-style mustard
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped Italian (flat-leaf) parsley
2 teaspoons finely shredded lemon peel
Preheat oven to 325 degrees F. In skillet cook bacon over medium heat until crisp. Remove; drain on paper towels. Crumble; set aside. Drain skillet of all but 1 tablespoon drippings. Cook onion in drippings over medium heat until tender. Transfer to a large bowl. Add beans and all but 2 tablespoons of the bacon; set aside.
In another bowl whisk together sour cream, broth, flour, rosemary, mustard, and pepper. Stir into bean mixture. Transfer to 2-quart casserole. Bake, covered, 45 minutes, stirring once halfway through.
In bowl combine remaining bacon, parsley, and lemon peel; sprinkle on beans just before serving.
courtesy of: Better Homes & Gardens, May 2007, page 247
Saturday, July 28, 2007
809. STUFFED BLUE CHEESE and BACON STEAK BURGER
serves 12
8 pounds steak burger meat , formed into 24, 4-ounce patties
24 ounces blue cheese, crumbled
2 pounds bacon, cooked and crumbled
salt and pepper to taste
12 each Kaiser rolls
olive oil as needed
Preheat grill. Place equal portions Blue cheese and bacon in center of 12 patties. Top each with a remaining patty and seal, crimping edges together with a fork. Season with salt and pepper and grill to an internal temperature of 160F. Separate buns, brush with olive oil and grill until lightly browned. Stack the burger and toppings on bun and serve.
courtesy of: Heartland Steaks, 7501 Industrial Drive, Forest Park, Illinois 60130
8 pounds steak burger meat , formed into 24, 4-ounce patties
24 ounces blue cheese, crumbled
2 pounds bacon, cooked and crumbled
salt and pepper to taste
12 each Kaiser rolls
olive oil as needed
Preheat grill. Place equal portions Blue cheese and bacon in center of 12 patties. Top each with a remaining patty and seal, crimping edges together with a fork. Season with salt and pepper and grill to an internal temperature of 160F. Separate buns, brush with olive oil and grill until lightly browned. Stack the burger and toppings on bun and serve.
courtesy of: Heartland Steaks, 7501 Industrial Drive, Forest Park, Illinois 60130
Friday, July 27, 2007
808. BACON and BARLEY RISOTTO with SQUAB and CURRY-APPLE FOAM
a.k.a Squab Through a Window
yields 2 servings
Barley Risotto:
½ teaspoon shallots, finely diced
10 roasted pearl onions, peeled
1/2 teaspoon garlic, chopped
1 ounce smoked bacon, finely chopped
4 ounces barley, cooked al dente
4 ounces chicken stock
1 ounce heavy cream
1 teaspoon unsalted butter
2 sprigs thyme, picked
salt and pepper
2 squab breasts
Curry-Apple Foam:
1 teaspoon curry powder
1 cup unfiltered apple cider
½ shallot, finely diced
2 tablespoons tapioca starch
For the Barley: Saute shallots, pearl onions, garlic, smoked bacon and barley, add chicken stock and stir constantly. Add heavy cream and reduce. Finish with butter, thyme, salt and pepper. Pan sear squab breasts on high heat to medium rare and rest for 3 minutes before slicing each one into three pieces.
For the Curry-Apple Foam: Toast curry powder at a very low temperature before adding apple cider and shallots. Reduce by half and strain. Whisk in the tapioca starch, season, and place in iSi foamer in a hot water bath.
To Assemble: Place glass cylinder on plate. Carefully spoon in the barley mixture and add sliced squab breast. Shake iSi foamer and slowly foam 3 inches up the tube. Tableside, remove glass cylinder to allow the foam to fall into the dish.
courtesy of: Chef David Gilbert, Luqa Restaurant, 1217 Main Street, Dallas, Texas 75202, 214-760-9000
yields 2 servings
Barley Risotto:
½ teaspoon shallots, finely diced
10 roasted pearl onions, peeled
1/2 teaspoon garlic, chopped
1 ounce smoked bacon, finely chopped
4 ounces barley, cooked al dente
4 ounces chicken stock
1 ounce heavy cream
1 teaspoon unsalted butter
2 sprigs thyme, picked
salt and pepper
2 squab breasts
Curry-Apple Foam:
1 teaspoon curry powder
1 cup unfiltered apple cider
½ shallot, finely diced
2 tablespoons tapioca starch
For the Barley: Saute shallots, pearl onions, garlic, smoked bacon and barley, add chicken stock and stir constantly. Add heavy cream and reduce. Finish with butter, thyme, salt and pepper. Pan sear squab breasts on high heat to medium rare and rest for 3 minutes before slicing each one into three pieces.
For the Curry-Apple Foam: Toast curry powder at a very low temperature before adding apple cider and shallots. Reduce by half and strain. Whisk in the tapioca starch, season, and place in iSi foamer in a hot water bath.
To Assemble: Place glass cylinder on plate. Carefully spoon in the barley mixture and add sliced squab breast. Shake iSi foamer and slowly foam 3 inches up the tube. Tableside, remove glass cylinder to allow the foam to fall into the dish.
courtesy of: Chef David Gilbert, Luqa Restaurant, 1217 Main Street, Dallas, Texas 75202, 214-760-9000
Thursday, July 26, 2007
807. LAYERED SUMMERTIME SALAD with BACON and GEMELLI PASTA
makes 10 to 12 servings
2 cups uncooked gemelli (twist) pasta (8 ounces)
8 medium green onions, sliced (1/2 cup)
4 slices bacon, crisply cooked and crumbled
1 cup mayonnaise or salad dressing
1/2 cup shredded Swiss cheese (2 ounces)
2 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon garlic powder
4 cups bite-size pieces salad greens
1 cup snow (Chinese) pea pods, cut in half
1 cup sliced cauliflower florets
1 cup broccoli florets
1 large red bell pepper, finely chopped (1 1/2 cups)
Cook pasta as directed on package; drain. Rinse with cold water; drain. In medium bowl, mix pasta, onions and half of the bacon. In small bowl, mix mayonnaise, cheese, lemon juice, sugar and garlic powder. In 3 1/2-quart salad bowl, layer salad greens, pasta mixture, pea pods, cauliflower, broccoli and bell pepper. Pour mayonnaise mixture evenly over top. Cover and refrigerate at least 2 hours. Sprinkle with remaining bacon just before serving.
courtesy of: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440
2 cups uncooked gemelli (twist) pasta (8 ounces)
8 medium green onions, sliced (1/2 cup)
4 slices bacon, crisply cooked and crumbled
1 cup mayonnaise or salad dressing
1/2 cup shredded Swiss cheese (2 ounces)
2 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon garlic powder
4 cups bite-size pieces salad greens
1 cup snow (Chinese) pea pods, cut in half
1 cup sliced cauliflower florets
1 cup broccoli florets
1 large red bell pepper, finely chopped (1 1/2 cups)
Cook pasta as directed on package; drain. Rinse with cold water; drain. In medium bowl, mix pasta, onions and half of the bacon. In small bowl, mix mayonnaise, cheese, lemon juice, sugar and garlic powder. In 3 1/2-quart salad bowl, layer salad greens, pasta mixture, pea pods, cauliflower, broccoli and bell pepper. Pour mayonnaise mixture evenly over top. Cover and refrigerate at least 2 hours. Sprinkle with remaining bacon just before serving.
courtesy of: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440
Wednesday, July 25, 2007
806. CHEESE and BACON CROISSANTS
2 croissants
4 rashers unsmoked bacon
125 grams cheese, grated
Heat the croissants in an oven at 180 degrees C for approximately 5 minutes. Grill the bacon for 5 minutes, until thoroughly cooked. Slice each croissant in half horizontally, place two rashers of bacon into each croissant. Top the bacon with the grated cheese. Close the croissant and return to the oven for a further 3 minutes, or until the cheese has melted. Serve immediately.
courtesy of: Graham Smith and Hazel Rudge-Pickard, Crazy Squirrel
4 rashers unsmoked bacon
125 grams cheese, grated
Heat the croissants in an oven at 180 degrees C for approximately 5 minutes. Grill the bacon for 5 minutes, until thoroughly cooked. Slice each croissant in half horizontally, place two rashers of bacon into each croissant. Top the bacon with the grated cheese. Close the croissant and return to the oven for a further 3 minutes, or until the cheese has melted. Serve immediately.
courtesy of: Graham Smith and Hazel Rudge-Pickard, Crazy Squirrel
Tuesday, July 24, 2007
805. GRILLED CHUM FILLETS with BACON
Full chum fillets
salt
pepper
minced garlic
brown sugar
cinnamon
rosemary
butter
teriyaki sauce
two strips of bacon
Marinade
1/4 cup cooking oil
2 tbsp lemon juice
2 tbsp soy sauce
1/2 tsp dry mustard
1/2 tsp ground ginger
1/8 tsp garlic powder
Rinse the fillets, then pat dry with a towel. With a sharp knife, cut thru the flesh creating serving size portions. Do not cut thru the skin.
brush on the teriyaki sauce and lightly salt. Heavily pepper if you are like me...to taste otherwise. Evenly top fillet with minced garlic...more is better!
Sprinkle fillet with brown sugar...not too heavy. Sprinkle fillet with cinnamon....lightly, but evenly. Top with rosemary, again lightly.
Place a pat of butter on each serving portion.
Lay the fillet skin side down onto the heated grill. NO MORE THAN MEDIUM HEAT. Lay the bacon onto the grill, not the fillet. Allow the bacon to sizzle, cook, and smoke;it will add great flavors. Fillets are done when the flesh flakes with a fork. Do not overcook.
Before serving: Try to remove the rosemary. The flavor will remain.
Remove fillet from skillet with a spatula; get under flesh at serving portion cuts you made. The skin will remain on serving platter. Serve it now!
courtesy of: Rich Wimpy, Everett, Washington / Washington Department of Fish and Wildlife, Natural Resources Building, 1111 Washington St. SE, Olympia, WA 98501
salt
pepper
minced garlic
brown sugar
cinnamon
rosemary
butter
teriyaki sauce
two strips of bacon
Marinade
1/4 cup cooking oil
2 tbsp lemon juice
2 tbsp soy sauce
1/2 tsp dry mustard
1/2 tsp ground ginger
1/8 tsp garlic powder
Rinse the fillets, then pat dry with a towel. With a sharp knife, cut thru the flesh creating serving size portions. Do not cut thru the skin.
brush on the teriyaki sauce and lightly salt. Heavily pepper if you are like me...to taste otherwise. Evenly top fillet with minced garlic...more is better!
Sprinkle fillet with brown sugar...not too heavy. Sprinkle fillet with cinnamon....lightly, but evenly. Top with rosemary, again lightly.
Place a pat of butter on each serving portion.
Lay the fillet skin side down onto the heated grill. NO MORE THAN MEDIUM HEAT. Lay the bacon onto the grill, not the fillet. Allow the bacon to sizzle, cook, and smoke;it will add great flavors. Fillets are done when the flesh flakes with a fork. Do not overcook.
Before serving: Try to remove the rosemary. The flavor will remain.
Remove fillet from skillet with a spatula; get under flesh at serving portion cuts you made. The skin will remain on serving platter. Serve it now!
courtesy of: Rich Wimpy, Everett, Washington / Washington Department of Fish and Wildlife, Natural Resources Building, 1111 Washington St. SE, Olympia, WA 98501
Monday, July 23, 2007
804. CABBAGE GRATIN with CHEESE, BACON and POTATO
serves 4
1 ½ lb savoy cabbage or cavalo nero (black kale)
4 medium potatoes
3 tbsp olive oil
6 oz diced bacon
1 onion, finely sliced
2 cloves garlic, finely sliced
1 tsp fresh thyme leaves
¼ tsp chili flakes
2 oz freshly grated parmesan
½ lb cheese; taleggio is recommended but Gruyere, Gouda, Edam or even Cheddar could be used
Peel and cut potatoes into chunks about 2cm thick and boil for about 5 minutes until just starting to soften. Drain.
Meanwhile fry the bacon until well colored then lower the heat and stir in the onion, garlic and chili. Fry gently until soft.
Cut the cabbage into coarse chunks. Wash and add a third at a time to the onions and bacon. As the cabbage wilts add the more until it is all incorporated. Mix with the potatoes and half the parmesan.
Butter a baking dish and add half the cabbage and potato mixture. Dot with half the cheese then cover with the remaining mixture and top with the remaining cheese and parmesan. Cook in a preheated (200C) oven for about 30 minutes.
courtesy of: Guy Watson, Riverford Organic Vegetables Limited, Wash Barn Buckfastleigh, Devon TQ11 0LD
1 ½ lb savoy cabbage or cavalo nero (black kale)
4 medium potatoes
3 tbsp olive oil
6 oz diced bacon
1 onion, finely sliced
2 cloves garlic, finely sliced
1 tsp fresh thyme leaves
¼ tsp chili flakes
2 oz freshly grated parmesan
½ lb cheese; taleggio is recommended but Gruyere, Gouda, Edam or even Cheddar could be used
Peel and cut potatoes into chunks about 2cm thick and boil for about 5 minutes until just starting to soften. Drain.
Meanwhile fry the bacon until well colored then lower the heat and stir in the onion, garlic and chili. Fry gently until soft.
Cut the cabbage into coarse chunks. Wash and add a third at a time to the onions and bacon. As the cabbage wilts add the more until it is all incorporated. Mix with the potatoes and half the parmesan.
Butter a baking dish and add half the cabbage and potato mixture. Dot with half the cheese then cover with the remaining mixture and top with the remaining cheese and parmesan. Cook in a preheated (200C) oven for about 30 minutes.
courtesy of: Guy Watson, Riverford Organic Vegetables Limited, Wash Barn Buckfastleigh, Devon TQ11 0LD
Sunday, July 22, 2007
803. CALAMARI and MUSSELS FLAVORED with BACON
500 grams fresh mussels
100ml white wine
500 grams calamari, scored or rings
3 roma tomatoes, seeded, diced
150 grams butter
3 rashers sliced bacon
½ bunch chives, chopped
3 teaspoons crushed garlic
1 spanish onion, diced
1 tablespoons olive oil
MUSSEL BUTTER: Soften butter, steam 100g. mussels with white wine.
Remove mussels from shell and finely chop.
Reduce poaching liquid by half and combine all three ingredients.
Bring a large pan to smoke point with oil, sear calamari, drop in mussels.
Add 1 tablespoon butter, garlic, onion, bacon.
Saute until mussels open, emulsify in a little butter and a squeeze of lemon.
Serve in a deep bowl, add seasoning, garnish with diced tomato and chopped chives.
courtesy of: Innovation Engineering: Quality Fishing Accessories, 56 Paringa Avenue, Somerton Park, South Australia 5044
100ml white wine
500 grams calamari, scored or rings
3 roma tomatoes, seeded, diced
150 grams butter
3 rashers sliced bacon
½ bunch chives, chopped
3 teaspoons crushed garlic
1 spanish onion, diced
1 tablespoons olive oil
MUSSEL BUTTER: Soften butter, steam 100g. mussels with white wine.
Remove mussels from shell and finely chop.
Reduce poaching liquid by half and combine all three ingredients.
Bring a large pan to smoke point with oil, sear calamari, drop in mussels.
Add 1 tablespoon butter, garlic, onion, bacon.
Saute until mussels open, emulsify in a little butter and a squeeze of lemon.
Serve in a deep bowl, add seasoning, garnish with diced tomato and chopped chives.
courtesy of: Innovation Engineering: Quality Fishing Accessories, 56 Paringa Avenue, Somerton Park, South Australia 5044
Saturday, July 21, 2007
802. BACON and CANTAL CHEESE CLAFOUTIS
4 eggs
20 cl whipping cream
100 grams ricotta
100 grams bacon, sliced thinly
100 grams cantal, or other crumbly, sharp-tasting cheese
50 grams flour
1/2 cup milk
salt, pepper
Preheat the oven to 360°F, and grease a medium porcelain gratin dish. In a small skillet, cook the bacon until crispy. Drain on paper towels, then cut in small squares. Crumble the cantal in small pieces. In a medium mixing bowl, whisk together the eggs, whipping cream and ricotta. Add in the flour, whisking continuously as you pour it in. Pour in the milk, and whisk until thoroughly combined. Season with pepper and a little salt. Do not add too much salt as the bacon and cheese are already quite salty. Arrange the bacon and cantal pieces evenly in the dish, and pour in the egg mixture slowly so as not to disturb them too much : you want them to stay evenly distributed. Put the dish into the oven to bake for about 40 minutes, until the top is puffy and golden. Serve immediately or at room temperature -- it would be nicely complemented by a salad dressed with walnut oil.
courtesy of: Clotilde Dusoulier, Paris, France / Chocolate & Zucchini
20 cl whipping cream
100 grams ricotta
100 grams bacon, sliced thinly
100 grams cantal, or other crumbly, sharp-tasting cheese
50 grams flour
1/2 cup milk
salt, pepper
Preheat the oven to 360°F, and grease a medium porcelain gratin dish. In a small skillet, cook the bacon until crispy. Drain on paper towels, then cut in small squares. Crumble the cantal in small pieces. In a medium mixing bowl, whisk together the eggs, whipping cream and ricotta. Add in the flour, whisking continuously as you pour it in. Pour in the milk, and whisk until thoroughly combined. Season with pepper and a little salt. Do not add too much salt as the bacon and cheese are already quite salty. Arrange the bacon and cantal pieces evenly in the dish, and pour in the egg mixture slowly so as not to disturb them too much : you want them to stay evenly distributed. Put the dish into the oven to bake for about 40 minutes, until the top is puffy and golden. Serve immediately or at room temperature -- it would be nicely complemented by a salad dressed with walnut oil.
courtesy of: Clotilde Dusoulier, Paris, France / Chocolate & Zucchini
Friday, July 20, 2007
801. CAULIFLOWER, BACON and SPLIT PEA SOUP
serves 4
1 250 gram packet dried yellow split peas
1 175 gram packet lean bacon, fat trimmed, chopped
2 teaspoon ground coriander
5 cups chicken stock
1 brown onion, chopped
1 garlic clove, crushed
1/2 medium cauliflower, cut into small florets
300 grams extra creamy natural yoghurt
1 teaspoon ground cumin
1/4 cup chopped fresh chives
Ground black pepper, to taste
Place the split peas in a large bowl and cover with plenty of cold water. Cover and set aside for 6 hours to soak.
Cook the bacon in a large saucepan over medium heat, stirring often, for 5 minutes or until golden. Add the coriander and cook, stirring, for 30 seconds or until aromatic.
Drain the split peas and add to the pan with the stock, onion and garlic. Bring to the boil over high heat, then reduce heat to medium-low. Cover and cook for 30 minutes or until the split peas are tender.
Add cauliflower to pan and cook, covered, for 15 minutes or until the cauliflower is tender.
Meanwhile, combine 1/3 of the yoghurt, the cumin and 1 tbs of the chives in a small bowl.
Remove the soup from the heat, taste and season with pepper. Stir the remaining yoghurt into the soup until just combined. Ladle the soup into serving bowls, sprinkle with the remaining chives and top with a dollop of the yoghurt mixture.
Notes & tips
courtesy of: Australian Good Taste, June 2000, p.89
1 250 gram packet dried yellow split peas
1 175 gram packet lean bacon, fat trimmed, chopped
2 teaspoon ground coriander
5 cups chicken stock
1 brown onion, chopped
1 garlic clove, crushed
1/2 medium cauliflower, cut into small florets
300 grams extra creamy natural yoghurt
1 teaspoon ground cumin
1/4 cup chopped fresh chives
Ground black pepper, to taste
Place the split peas in a large bowl and cover with plenty of cold water. Cover and set aside for 6 hours to soak.
Cook the bacon in a large saucepan over medium heat, stirring often, for 5 minutes or until golden. Add the coriander and cook, stirring, for 30 seconds or until aromatic.
Drain the split peas and add to the pan with the stock, onion and garlic. Bring to the boil over high heat, then reduce heat to medium-low. Cover and cook for 30 minutes or until the split peas are tender.
Add cauliflower to pan and cook, covered, for 15 minutes or until the cauliflower is tender.
Meanwhile, combine 1/3 of the yoghurt, the cumin and 1 tbs of the chives in a small bowl.
Remove the soup from the heat, taste and season with pepper. Stir the remaining yoghurt into the soup until just combined. Ladle the soup into serving bowls, sprinkle with the remaining chives and top with a dollop of the yoghurt mixture.
Notes & tips
courtesy of: Australian Good Taste, June 2000, p.89
Thursday, July 19, 2007
800. ROCKET, MUSHROOM and BACON QUICHE
FOR THE PASTRY
250g plain flour
1 teaspoon sea salt
125 grams cold butter, diced
1 tablespoon thyme leaves
1 egg, beaten
1 tablespoon olive oil, to brush the tin
1 egg yolk, to glaze
FOR THE CUSTARD
3 eggs
3 egg yolks
200ml crème fraîche
200ml milk
small handful tarragon leaves, chopped
FOR THE FILLING
200g smoked streaky bacon, roughly chopped
5 tablespoon olive oil
1 large handful red onion, chopped
2 heads red chicory, shredded
250 grams flat cap mushrooms, sliced
200 grams wild rocket
100 grams gruyère, grated
100 grams mature cheddar, grated
To make the pastry, rub the flour, salt, butter and thyme into fine crumbs. Mix in the beaten egg and 1 tbsp ice-cold water, then draw together to a moist pastry, kneading lightly. Wrap with cling film and chill for at least 20 mins.
Heat oven to 190C/fan 170C/gas 5. Brush a deep, loose-bottom, 24cm tart tin with oil, then season it. Set a small ball of pastry aside and roll out the rest on a lightly floured surface to a large round, 38-40cm. Lift the pastry into the tin using the rolling pin and press into the sides. Press any cracks together and let the excess overhang.
Use a small ball of pastry to press the tart case into the flutes. Save a little more pastry for later (see Step 3 in the Step by step images). Prick the base lightly with a fork and chill the tart case, preferably in the freezer, for at least 30 mins. Cut out a circle of baking paper larger than the tart, scrunch it up, unravel and press into the case.
Fill the case with baking beans, stand on a baking sheet and bake for 20 mins. Remove the paper and beans and brush with the remaining yolk. Return to the oven for 5 mins, brush again and return for a final 10-15 mins until glazed and golden. Remove from the oven. Turn the oven to 140C/fan 120C/gas 1.
To make the custard, beat together the whole eggs, yolks, crème fraîche, milk and tarragon and season to taste.
For the filling, sauté the bacon in 1 tbsp oil until browned and beginning to crisp, about 5 mins. Add 2 tbsp oil to the pan and sauté the onion and chicory with the bacon, stirring until lightly cooked, about 5 mins. Strain any juices through a sieve, then tip into a big bowl.
Heat 2 more tbsp oil and stir-fry the mushrooms over a high heat for 3-5 mins. Strain and mix into the bowl. Wilt the rocket in same pan over a high heat and leave to cool.
Mix the cheeses and rocket into the custard and whizz with a hand blender until well mixed, then stir in the rest of the filling ingredients.
Put the tart case back into the oven. Leaving the shelf slightly out, ladle as much filling into the case as you can. Try to ladle the solid filling in first, then top up with custard. Push the shelf in and bake for 50 mins-1 hour until the quiche is set in the middle, turning for even baking.
Remove and trim the pastry edge so that it's in line with the top of the tin. This is easiest with a small, serrated knife. Cool the tart for at least 1 hour before removing from the tin and serving in slices.
courtesy of: Gordon Ramsay, BBC Good Food, 80 Wood Lane, London W12 0TT
250g plain flour
1 teaspoon sea salt
125 grams cold butter, diced
1 tablespoon thyme leaves
1 egg, beaten
1 tablespoon olive oil, to brush the tin
1 egg yolk, to glaze
FOR THE CUSTARD
3 eggs
3 egg yolks
200ml crème fraîche
200ml milk
small handful tarragon leaves, chopped
FOR THE FILLING
200g smoked streaky bacon, roughly chopped
5 tablespoon olive oil
1 large handful red onion, chopped
2 heads red chicory, shredded
250 grams flat cap mushrooms, sliced
200 grams wild rocket
100 grams gruyère, grated
100 grams mature cheddar, grated
To make the pastry, rub the flour, salt, butter and thyme into fine crumbs. Mix in the beaten egg and 1 tbsp ice-cold water, then draw together to a moist pastry, kneading lightly. Wrap with cling film and chill for at least 20 mins.
Heat oven to 190C/fan 170C/gas 5. Brush a deep, loose-bottom, 24cm tart tin with oil, then season it. Set a small ball of pastry aside and roll out the rest on a lightly floured surface to a large round, 38-40cm. Lift the pastry into the tin using the rolling pin and press into the sides. Press any cracks together and let the excess overhang.
Use a small ball of pastry to press the tart case into the flutes. Save a little more pastry for later (see Step 3 in the Step by step images). Prick the base lightly with a fork and chill the tart case, preferably in the freezer, for at least 30 mins. Cut out a circle of baking paper larger than the tart, scrunch it up, unravel and press into the case.
Fill the case with baking beans, stand on a baking sheet and bake for 20 mins. Remove the paper and beans and brush with the remaining yolk. Return to the oven for 5 mins, brush again and return for a final 10-15 mins until glazed and golden. Remove from the oven. Turn the oven to 140C/fan 120C/gas 1.
To make the custard, beat together the whole eggs, yolks, crème fraîche, milk and tarragon and season to taste.
For the filling, sauté the bacon in 1 tbsp oil until browned and beginning to crisp, about 5 mins. Add 2 tbsp oil to the pan and sauté the onion and chicory with the bacon, stirring until lightly cooked, about 5 mins. Strain any juices through a sieve, then tip into a big bowl.
Heat 2 more tbsp oil and stir-fry the mushrooms over a high heat for 3-5 mins. Strain and mix into the bowl. Wilt the rocket in same pan over a high heat and leave to cool.
Mix the cheeses and rocket into the custard and whizz with a hand blender until well mixed, then stir in the rest of the filling ingredients.
Put the tart case back into the oven. Leaving the shelf slightly out, ladle as much filling into the case as you can. Try to ladle the solid filling in first, then top up with custard. Push the shelf in and bake for 50 mins-1 hour until the quiche is set in the middle, turning for even baking.
Remove and trim the pastry edge so that it's in line with the top of the tin. This is easiest with a small, serrated knife. Cool the tart for at least 1 hour before removing from the tin and serving in slices.
courtesy of: Gordon Ramsay, BBC Good Food, 80 Wood Lane, London W12 0TT
Wednesday, July 18, 2007
799. OAT, CHEESE and BACON SCONES
1 cup Scottish porridge oats
3 cups cake flour
2 teaspoons baking powder
3 tablespoons butter
half small onion, chopped
1/2 cup matured cheddar cheese, grated
4 rashers streaky Bacon, grilled until crispy and chopped
1 tablespoon chopped fresh parsley
1 teaspoon dry mustard
1/2 teaspoon dried thyme
approx. 1/2 pint milk
1 heaped tablespoon grated matured cheddar cheese for topping
(see measure conversions for more information)
Place the oats into a coffee grinder or food processor. Chop finely until it resembles oatmeal. Put the oats, cake flour, baking powder into a large bowl. Rub in the butter until the mixture resembles breadcrumbs. Mix in the remaining dry ingredients. Stir in enough milk to give a fairly soft dough. Roll out onto a lightly floured surface to half an inch thick. Using a half inch plain cutter cut out 15-17 rounds. Put onto two greased baking trays. Brush the tops with milk, sprinkle with the topping cheese. Bake at 220 degrees centigrade (see temperature conversions) for 15 minutes or until golden brown and the cheese has melted.
courtesy of: The Green Chronicle
3 cups cake flour
2 teaspoons baking powder
3 tablespoons butter
half small onion, chopped
1/2 cup matured cheddar cheese, grated
4 rashers streaky Bacon, grilled until crispy and chopped
1 tablespoon chopped fresh parsley
1 teaspoon dry mustard
1/2 teaspoon dried thyme
approx. 1/2 pint milk
1 heaped tablespoon grated matured cheddar cheese for topping
(see measure conversions for more information)
Place the oats into a coffee grinder or food processor. Chop finely until it resembles oatmeal. Put the oats, cake flour, baking powder into a large bowl. Rub in the butter until the mixture resembles breadcrumbs. Mix in the remaining dry ingredients. Stir in enough milk to give a fairly soft dough. Roll out onto a lightly floured surface to half an inch thick. Using a half inch plain cutter cut out 15-17 rounds. Put onto two greased baking trays. Brush the tops with milk, sprinkle with the topping cheese. Bake at 220 degrees centigrade (see temperature conversions) for 15 minutes or until golden brown and the cheese has melted.
courtesy of: The Green Chronicle
Tuesday, July 17, 2007
798. COUGAR SCHNITZEL with BACON
2 large boneless cougar steaks
1 lb. bacon
Mix: (will curdle a bit)
½ cup of margarine, melted
1/3 cup milk
1 teaspoon lemon juice
Mix:
½ cup fine bread crumbs
1 cup of fine crushed Corn Flakes
½ teaspoon onion powder
½ teaspoon parsley
½ teaspoon paprika
Salt & pepper
Pound steak until ¼” thickness, cut into 2″ wide strips, top with salami or bacon. Roll up and secure with a toothpick. Dip in moist ingredients, then coat with dry, place in greased pan and cover. Bake at 350 for 30 minutes, then uncover and bake 20-30 minutes more.
courtesy of: Game Recipes
1 lb. bacon
Mix: (will curdle a bit)
½ cup of margarine, melted
1/3 cup milk
1 teaspoon lemon juice
Mix:
½ cup fine bread crumbs
1 cup of fine crushed Corn Flakes
½ teaspoon onion powder
½ teaspoon parsley
½ teaspoon paprika
Salt & pepper
Pound steak until ¼” thickness, cut into 2″ wide strips, top with salami or bacon. Roll up and secure with a toothpick. Dip in moist ingredients, then coat with dry, place in greased pan and cover. Bake at 350 for 30 minutes, then uncover and bake 20-30 minutes more.
courtesy of: Game Recipes
Monday, July 16, 2007
797. BACON and ONION PIE
For the biscuit:
1.5 cups all purpose flour
1 tablespoon sugar
¼ teaspoon salt
¼ teaspoon baking soda
1 ½ teaspoon baking powder
½ stick unsalted butter
¾ cup buttermilk
For the topping:
2 cups sliced onion
1/2 cup bacon (5-6 slices), chopped
1 ½ cup heavy cream
1 cup bread crumbs
¼ cup unsalted butter, melted
1 cup gruyere cheese, shredded
For Biscuit: In a medium bowl, mix all dry ingredients together. Cut butter into dry ingredients with a pastry cutter or 2 knives. Stir in buttermilk until a soft dough forms. Pat dough down into a greased 11 inch pie dish. Bake in a preheated 400 degree oven for 10 minutes. Remove from oven and set aside.
For topping: Cook bacon over medium heat in a medium skillet. Remove bacon from pan, chop and set aside. cook onions in bacon fat over medium heat stirring occasionally until caramelized about 8- 10 minutes. Add heavy cream to pan and cook until cream thickens. Add bacon and cook 1-2 minutes longer. Remove from heat and set aside.
Melt ¼ cup butter over low heat. Mix bread crumbs with melted butter. Set aside.
To assemble pie: Spread onion mixture over biscuit. Cover with shredded cheese followed by bread crumbs. Bake in a 350 degree oven for 15 - 20 minutes, until golden brown and cheese has melted. Serve with a side salad as a meal, or as a side dish with chicken or steak.
courtesy of: Tomato Head, WBIR-TV, Knoxville, Tennessee, January 14, 2006
1.5 cups all purpose flour
1 tablespoon sugar
¼ teaspoon salt
¼ teaspoon baking soda
1 ½ teaspoon baking powder
½ stick unsalted butter
¾ cup buttermilk
For the topping:
2 cups sliced onion
1/2 cup bacon (5-6 slices), chopped
1 ½ cup heavy cream
1 cup bread crumbs
¼ cup unsalted butter, melted
1 cup gruyere cheese, shredded
For Biscuit: In a medium bowl, mix all dry ingredients together. Cut butter into dry ingredients with a pastry cutter or 2 knives. Stir in buttermilk until a soft dough forms. Pat dough down into a greased 11 inch pie dish. Bake in a preheated 400 degree oven for 10 minutes. Remove from oven and set aside.
For topping: Cook bacon over medium heat in a medium skillet. Remove bacon from pan, chop and set aside. cook onions in bacon fat over medium heat stirring occasionally until caramelized about 8- 10 minutes. Add heavy cream to pan and cook until cream thickens. Add bacon and cook 1-2 minutes longer. Remove from heat and set aside.
Melt ¼ cup butter over low heat. Mix bread crumbs with melted butter. Set aside.
To assemble pie: Spread onion mixture over biscuit. Cover with shredded cheese followed by bread crumbs. Bake in a 350 degree oven for 15 - 20 minutes, until golden brown and cheese has melted. Serve with a side salad as a meal, or as a side dish with chicken or steak.
courtesy of: Tomato Head, WBIR-TV, Knoxville, Tennessee, January 14, 2006
Sunday, July 15, 2007
796. BLTs on TOASTED BRIOCHE with AIOLI and BASIL
makes 6 sandwiches
24 thick slices of applewood-smoked bacon (1 3/4 pounds)
2 large egg yolks
1 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 large garlic clove, pounded to a paste in a mortar or minced
Salt and freshly ground pepper
Cayenne
3 tomatoes, sliced 1/4 inch thick
1/3 cup thinly sliced basil, preferably opal
Twelve 1/2-inch-thick slices of brioche
4 tablespoons unsalted butter, softened
12 small Boston lettuce leaves
Preheat the oven to 450°. Arrange the bacon slices on 2 large rimmed baking sheets and bake for about 15 minutes, or until browned and chewy. Drain on paper towels.
In a medium bowl, whisk the egg yolks. Very gradually whisk in 1 cup of the olive oil; start with small drizzles, then whisk in the oil in a thin stream until the mayonnaise is very thick. Whisk in the lemon juice and garlic paste and season with salt, pepper and cayenne.
Spread the tomato slices on a large plate. Season with salt and pepper and sprinkle with the basil and the remaining 2 tablespoons of olive oil.
Heat a large cast-iron skillet. Spread each slice of brioche with 1 teaspoon of butter and set 2 slices in the skillet, buttered side down. Toast over high heat until browned and crisp. Turn and toast the other side. Repeat with the remaining slices of brioche.
Set the brioche toasts on a work surface, buttered side up. Spread each toast with 1 tablespoon of the mayonnaise. Top 6 of the toast slices with 2 lettuce leaves, 2 tomato slices and 4 bacon strips and close the sandwiches. Carefully cut the BLTs in half and serve.
MAKE AHEAD: The garlicky mayonnaise can be refrigerated for up to 2 days.
NOTES BEER: A crisp American beer will stand up to the smoky bacon and the spicy cayenne. Try the Samuel Adams Boston Lager or Pete's Wicked Ale.
courtesy of: Suzanne Goin, "Tomato Paradise," Food & Wine, August 2004
24 thick slices of applewood-smoked bacon (1 3/4 pounds)
2 large egg yolks
1 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 large garlic clove, pounded to a paste in a mortar or minced
Salt and freshly ground pepper
Cayenne
3 tomatoes, sliced 1/4 inch thick
1/3 cup thinly sliced basil, preferably opal
Twelve 1/2-inch-thick slices of brioche
4 tablespoons unsalted butter, softened
12 small Boston lettuce leaves
Preheat the oven to 450°. Arrange the bacon slices on 2 large rimmed baking sheets and bake for about 15 minutes, or until browned and chewy. Drain on paper towels.
In a medium bowl, whisk the egg yolks. Very gradually whisk in 1 cup of the olive oil; start with small drizzles, then whisk in the oil in a thin stream until the mayonnaise is very thick. Whisk in the lemon juice and garlic paste and season with salt, pepper and cayenne.
Spread the tomato slices on a large plate. Season with salt and pepper and sprinkle with the basil and the remaining 2 tablespoons of olive oil.
Heat a large cast-iron skillet. Spread each slice of brioche with 1 teaspoon of butter and set 2 slices in the skillet, buttered side down. Toast over high heat until browned and crisp. Turn and toast the other side. Repeat with the remaining slices of brioche.
Set the brioche toasts on a work surface, buttered side up. Spread each toast with 1 tablespoon of the mayonnaise. Top 6 of the toast slices with 2 lettuce leaves, 2 tomato slices and 4 bacon strips and close the sandwiches. Carefully cut the BLTs in half and serve.
MAKE AHEAD: The garlicky mayonnaise can be refrigerated for up to 2 days.
NOTES BEER: A crisp American beer will stand up to the smoky bacon and the spicy cayenne. Try the Samuel Adams Boston Lager or Pete's Wicked Ale.
courtesy of: Suzanne Goin, "Tomato Paradise," Food & Wine, August 2004
Saturday, July 14, 2007
795. COCKLE CREAM with BACON, TOMATOES and POTATOES
serves 4
4 pints cleaned cockles
1½ pints water
1 oz butter
2 oz lean bacon, diced
1 leek, cleaned and sliced finely
1 stick celery, finely chopped
2 plum tomatoes, skinned and sliced thinly
2 potatoes (about 12 oz), peeled and diced
1 small lemon, juice only
2 eggs
2 tbsp fresh parsley, chopped
salt and freshly ground black pepper
Place the cockles in a large pan with 150ml/5fl oz of the water. Cook over a high heat, occasionally shaking the pan, until they have opened. Tip into a colander set over a bowl to collect the liquid and leave them to cook a little. Melt the butter in a large pan, add the bacon and cook until it is just beginning to brown. Add the leek, celery and tomatoes and cook until the mixture begins to flop. Meanwhile, remove the cockle meats from the shells. Pour all but the last tbsp or two of the cockle liquor into the pan, add the rest of the water and the potatoes and leave the soup to simmer until the potatoes are soft, about 10 minutes. Add the shelled cockles and taste the soup for seasoning. Whisk the lemon juice with the eggs in a bowl. Pour on a ladle full of the hot soup, whisk together and then stir the liaison into the soup. Stir it over a low heat to thicken slightly but do not let the soup boil. Stir in the parsley and serve.
courtesy of: Rick Stein, Saturday Kitchen, BBC Food
4 pints cleaned cockles
1½ pints water
1 oz butter
2 oz lean bacon, diced
1 leek, cleaned and sliced finely
1 stick celery, finely chopped
2 plum tomatoes, skinned and sliced thinly
2 potatoes (about 12 oz), peeled and diced
1 small lemon, juice only
2 eggs
2 tbsp fresh parsley, chopped
salt and freshly ground black pepper
Place the cockles in a large pan with 150ml/5fl oz of the water. Cook over a high heat, occasionally shaking the pan, until they have opened. Tip into a colander set over a bowl to collect the liquid and leave them to cook a little. Melt the butter in a large pan, add the bacon and cook until it is just beginning to brown. Add the leek, celery and tomatoes and cook until the mixture begins to flop. Meanwhile, remove the cockle meats from the shells. Pour all but the last tbsp or two of the cockle liquor into the pan, add the rest of the water and the potatoes and leave the soup to simmer until the potatoes are soft, about 10 minutes. Add the shelled cockles and taste the soup for seasoning. Whisk the lemon juice with the eggs in a bowl. Pour on a ladle full of the hot soup, whisk together and then stir the liaison into the soup. Stir it over a low heat to thicken slightly but do not let the soup boil. Stir in the parsley and serve.
courtesy of: Rick Stein, Saturday Kitchen, BBC Food
Friday, July 13, 2007
794. HERB ROASTED RABBIT with BACON and POTATOES
4 lb rabbit, ccut into 8 pieces, rinsed & patted dry
8 medium red potatoes, quartered
24 large cloves garlic
6 tablespoons olive oil
4 oz slab bacon, rind removed & cut into 1" cubes
6 tablespoons fresh rosemary leaves OR 2 tablespoons dried rosemary
2 teaspoons coarsely ground black pepper
Coarse salt, to taste
6 sprigs rosemary, for garnish
Preheat the oven to 400 degrees. Place the potatoes and garlic cloves in a large shallow roasting pan. Sprinkle with 1 tablespoon of the olive oil, and toss to coat. Bake for 30 minutes. While the potatoes and garlic are roasting, combine the bacon and 2 tablespoons of the oil in a large skillet, and place over low heat. Cook just until the bacon begins to wilt. Then remove the bacon with a slotted spoon, and set it aside. Saute the rabbit, in batches if necessary, in the skillet, setting the pieces aside as they are browned. Reserve 2 tablespoons of the pan drippings. Remove the roasting pan from the oven, and reduce the heat to 350 degrees. Add the rabbit, rosemary, pepper, coarse salt, reserved pan drippings, and remaining 3 tablespoons oil to the roasting pan with the potatoes and garlic. Toss thoroughly, and return the pan to the oven. Bake for 20 minutes. Sprinkle the reserved bacon over the top, and bake until the meat is tender and the vegetables are golden, another 20 minutes. Arrange the mixture on a warmed platter, and garnish with the rosemary sprigs.
courtesy of: Paula's Herbs and Plants, P.O. Box 185, Omega, Georgia 31775
8 medium red potatoes, quartered
24 large cloves garlic
6 tablespoons olive oil
4 oz slab bacon, rind removed & cut into 1" cubes
6 tablespoons fresh rosemary leaves OR 2 tablespoons dried rosemary
2 teaspoons coarsely ground black pepper
Coarse salt, to taste
6 sprigs rosemary, for garnish
Preheat the oven to 400 degrees. Place the potatoes and garlic cloves in a large shallow roasting pan. Sprinkle with 1 tablespoon of the olive oil, and toss to coat. Bake for 30 minutes. While the potatoes and garlic are roasting, combine the bacon and 2 tablespoons of the oil in a large skillet, and place over low heat. Cook just until the bacon begins to wilt. Then remove the bacon with a slotted spoon, and set it aside. Saute the rabbit, in batches if necessary, in the skillet, setting the pieces aside as they are browned. Reserve 2 tablespoons of the pan drippings. Remove the roasting pan from the oven, and reduce the heat to 350 degrees. Add the rabbit, rosemary, pepper, coarse salt, reserved pan drippings, and remaining 3 tablespoons oil to the roasting pan with the potatoes and garlic. Toss thoroughly, and return the pan to the oven. Bake for 20 minutes. Sprinkle the reserved bacon over the top, and bake until the meat is tender and the vegetables are golden, another 20 minutes. Arrange the mixture on a warmed platter, and garnish with the rosemary sprigs.
courtesy of: Paula's Herbs and Plants, P.O. Box 185, Omega, Georgia 31775
Thursday, July 12, 2007
793. BUCATINI all'AMATRICIANA
makes 4 servings
¼ cup extra-virgin olive oil
12 ounces bacon
1 red onion, cut lengthwise in half and then into ¼-inch-thick half-moons
3 cloves garlic, sliced
1 ½ teaspoons hot red pepper flakes
2 cups basic tomato sauce
1 pound bucatini
Freshly grated pecorino romano
Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
Meanwhile, in a 10- to 12-inch sauté pan, combine the olive oil, garlic, and red pepper flakes; set over low heat and cook until the onion is softened and the guaniciale has rendered much of its fat, about 12 minutes.
Drain all but ¼ cup of the fat out of the pan (and set aside for tomorrow's breakfast). Add the tomato sauce, turn up the heat, and bring to a boil, then lower the heat to a simmer and allow to bubble for 6 to 7 minutes.
While the sauce simmers, cook the bucatini in the boiling water for about a minute less than the package directions, until still very firm; drain.
Add the pasta to the simmering sauce and toss for about 1 minute to coat. Divide the pasta among four heated bowls and serve immediately, topped with freshly grated pecorino.
Basic Tomato Sauce
makes 4 cups
¼ cup extra virgin olive oil
1 spanish onion, cut into ¼ inch dice
4 cloves garlic, thinly sliced
3 tablespoons chopped fresh thyme
½ medium carrot, finely shredded
Two 28 ounce cans whole tomatoes
Salt
In a 3 quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, 8 to 10 minutes. Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes.
Add the tomatoes, with their juice, and bring to a boil, stirring often. Lower the heat and simmer until as thick as hot cereal, about 30 minutes. Season with salt. The sauce can be refrigerated for up to 1 week or frozen for 6 months.
courtesy of: Mario Batali, Molto Italiano, Ecco, 2005
¼ cup extra-virgin olive oil
12 ounces bacon
1 red onion, cut lengthwise in half and then into ¼-inch-thick half-moons
3 cloves garlic, sliced
1 ½ teaspoons hot red pepper flakes
2 cups basic tomato sauce
1 pound bucatini
Freshly grated pecorino romano
Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
Meanwhile, in a 10- to 12-inch sauté pan, combine the olive oil, garlic, and red pepper flakes; set over low heat and cook until the onion is softened and the guaniciale has rendered much of its fat, about 12 minutes.
Drain all but ¼ cup of the fat out of the pan (and set aside for tomorrow's breakfast). Add the tomato sauce, turn up the heat, and bring to a boil, then lower the heat to a simmer and allow to bubble for 6 to 7 minutes.
While the sauce simmers, cook the bucatini in the boiling water for about a minute less than the package directions, until still very firm; drain.
Add the pasta to the simmering sauce and toss for about 1 minute to coat. Divide the pasta among four heated bowls and serve immediately, topped with freshly grated pecorino.
Basic Tomato Sauce
makes 4 cups
¼ cup extra virgin olive oil
1 spanish onion, cut into ¼ inch dice
4 cloves garlic, thinly sliced
3 tablespoons chopped fresh thyme
½ medium carrot, finely shredded
Two 28 ounce cans whole tomatoes
Salt
In a 3 quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, 8 to 10 minutes. Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes.
Add the tomatoes, with their juice, and bring to a boil, stirring often. Lower the heat and simmer until as thick as hot cereal, about 30 minutes. Season with salt. The sauce can be refrigerated for up to 1 week or frozen for 6 months.
courtesy of: Mario Batali, Molto Italiano, Ecco, 2005
Wednesday, July 11, 2007
792. BACON and ASPARAGUS OMELET
serves 6 as an appetizer
10 ounces asparagus, cut into 1/3-inch pieces 6 large eggs
1/3 cup finely grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 bacon slices, cut into 1/2-inch pieces
4 green onions (white parts only), thinly sliced
Steam asparagus until crisp-tender, about 5 minutes. Drain.
Whisk eggs, grated Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper in large bowl to blend well. Sauté bacon pieces in heavy large nonstick skillet over medium-high heat until golden brown, about 3 minutes. Add sliced green onions and sauté until onions are translucent, about 3 minutes. Add cooked asparagus; sauté until heated through. Reduce heat to medium. Spread asparagus mixture in single layer in skillet. Pour egg mixture over asparagus. Cook until eggs are very softly set, tilting skillet, gently running rubber spatula around edges and allowing uncooked egg portion to flow underneath, about 4 minutes. Tilt skillet and slide omelet out onto plate, folding omelet in half. Cut omelet into wedges and serve.
courtesy of: Bon Appétit, May 1999
10 ounces asparagus, cut into 1/3-inch pieces 6 large eggs
1/3 cup finely grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 bacon slices, cut into 1/2-inch pieces
4 green onions (white parts only), thinly sliced
Steam asparagus until crisp-tender, about 5 minutes. Drain.
Whisk eggs, grated Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper in large bowl to blend well. Sauté bacon pieces in heavy large nonstick skillet over medium-high heat until golden brown, about 3 minutes. Add sliced green onions and sauté until onions are translucent, about 3 minutes. Add cooked asparagus; sauté until heated through. Reduce heat to medium. Spread asparagus mixture in single layer in skillet. Pour egg mixture over asparagus. Cook until eggs are very softly set, tilting skillet, gently running rubber spatula around edges and allowing uncooked egg portion to flow underneath, about 4 minutes. Tilt skillet and slide omelet out onto plate, folding omelet in half. Cut omelet into wedges and serve.
courtesy of: Bon Appétit, May 1999
Tuesday, July 10, 2007
791. PASTA with CORN, BACON, PEPPERS and PECANS
serves 4
1 cup pecans
12 ounces dried orecchiette or penne pasta
6 slices (about 8 ounces) thick-cut bacon, diced
3 cloves garlic, sliced
2 large red bell peppers, seeded and thinly sliced
3 cups fresh corn kernels (from about 4 ears)
6 green onions, sliced diagonally
4 cups loosely packed arugula
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Freshly grated Parmigiano Reggiano cheese for serving
Preheat oven to 350 degrees. Spread pecans on a baking sheet or in a shallow pan. Bake, shaking the pan once or twice, until lightly browned and fragrant, 8 to 10 minutes. Let cool.
Bring a large pot of salted water to a boil over high heat. Add pasta and return to a boil; lower heat to medium-high and cook pasta until al dente, about 10 minutes. Drain, reserving 1 cup of the cooking water.
Meanwhile, heat a large frying pan over medium heat; add bacon and cook until golden and crisp, about 4 minutes. Remove bacon from pan and drain on paper towels. Drain off all but 2 tablespoons fat from pan. Add garlic and cook, stirring, for 30 seconds. Add bell pepper and cook, stirring occasionally, until tender-crisp, about 3 minutes. Add corn and green onion and cook, stirring, until heated through, about 2 minutes.
Toss bacon, arugula and corn mixture together in a large serving bowl. Add hot pasta and 1 cup reserved pasta water and toss well. Season with salt and pepper. Serve immediately with shaved or freshly grated parmesan cheese.
courtesy of: Diamond Foods, Inc. , Stockton, California
1 cup pecans
12 ounces dried orecchiette or penne pasta
6 slices (about 8 ounces) thick-cut bacon, diced
3 cloves garlic, sliced
2 large red bell peppers, seeded and thinly sliced
3 cups fresh corn kernels (from about 4 ears)
6 green onions, sliced diagonally
4 cups loosely packed arugula
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Freshly grated Parmigiano Reggiano cheese for serving
Preheat oven to 350 degrees. Spread pecans on a baking sheet or in a shallow pan. Bake, shaking the pan once or twice, until lightly browned and fragrant, 8 to 10 minutes. Let cool.
Bring a large pot of salted water to a boil over high heat. Add pasta and return to a boil; lower heat to medium-high and cook pasta until al dente, about 10 minutes. Drain, reserving 1 cup of the cooking water.
Meanwhile, heat a large frying pan over medium heat; add bacon and cook until golden and crisp, about 4 minutes. Remove bacon from pan and drain on paper towels. Drain off all but 2 tablespoons fat from pan. Add garlic and cook, stirring, for 30 seconds. Add bell pepper and cook, stirring occasionally, until tender-crisp, about 3 minutes. Add corn and green onion and cook, stirring, until heated through, about 2 minutes.
Toss bacon, arugula and corn mixture together in a large serving bowl. Add hot pasta and 1 cup reserved pasta water and toss well. Season with salt and pepper. Serve immediately with shaved or freshly grated parmesan cheese.
courtesy of: Diamond Foods, Inc. , Stockton, California
Monday, July 09, 2007
790. WILD MUSHROOM, BACON and PINE NUT RISOTTO
30 grams dried porcini mushrooms
About 1 cup warm water
1/2 cup pine nuts
6 tablespoons olive oil
500 grams fresh mushrooms, sliced or coarsely chopped
3 tablespoons dry white wine
About 3 1/2 cups chicken stock
1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
1/2 cup finely chopped onion
174 grams bacon, cut up finely
1 1/2 cups arborio rice
1/4 cup dry white wine
About 1 cup freshly grated Parmesan cheese
2 tablespoons unsalted butter, cut into pieces
Salt
Freshly ground pepper
Place dried mushrooms in a small bowl; add warm water to cover. Let sit until softened (about 30 minutes).
Fry bacon in 1 tablespoon of oil until crisp and set aside.
Remove soaking mushrooms from bowl, squeezing out excess liquid. Chop mushrooms coarsely. Save the mushroom liquid as this will be added to the stock.
Preheat oven to 160 degrees Celsius. Place pine nuts in a small pan and bake, shaking once or twice, until just golden, 5 to 7 minutes. These babies burn so easily, so keep and eye on them! Let cool.
In a large frying pan, heat 3 tablespoons of the oil over medium-high heat. Add the fresh mushrooms and cook, stirring occasionally, until lightly browned (5 to 7 minutes). Stir in the rehydrated, chopped mushrooms. Add the 3 tablespoons white wine and cook for 1 minute. Set aside.
Add enough stock to the dried mushroom liquid to make 4 cups. Pour into a medium saucepan and keep warm over low heat.
In a large saucepan, heat the remaining 2 tablespoons oil over medium heat. Stir in the thyme and onion. Cook, stirring occasionally, until onion is softened but not browned (3 to 5 minutes). Add rice and cook, stirring often, until coated with oil and translucent, 2 to 3 minutes.
Pour in the 1/4 cup white wine and bring the rice mixture to a boil over high heat. Cook, stirring often, until the wine is absorbed (1 to 2 minutes). Reduce the heat to medium. Pour in 1 cup of the warm mushroom liquid and cook, stirring often, until absorbed. Continue adding liquid to rice, 1 cup at a time, stirring often, until it is absorbed and rice is creamy and tender but still firm in the centre (15 to 20 minutes total in total).
Stir in mushrooms, 1/4 cup of the pine nuts, 1/3 cup Parmesan cheese, bacon bits and the butter. Cook, stirring, until mushrooms are heated through and the butter has melted (1 to 2 minutes). Season to taste with salt and pepper. Divide risotto equally among 4 warm, shallow bowls or plates and top with the remaining 1/4 cup pine nuts and the rest of the parmesan cheese.
courtesy of: Michael Battle / footloosemoose
About 1 cup warm water
1/2 cup pine nuts
6 tablespoons olive oil
500 grams fresh mushrooms, sliced or coarsely chopped
3 tablespoons dry white wine
About 3 1/2 cups chicken stock
1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
1/2 cup finely chopped onion
174 grams bacon, cut up finely
1 1/2 cups arborio rice
1/4 cup dry white wine
About 1 cup freshly grated Parmesan cheese
2 tablespoons unsalted butter, cut into pieces
Salt
Freshly ground pepper
Place dried mushrooms in a small bowl; add warm water to cover. Let sit until softened (about 30 minutes).
Fry bacon in 1 tablespoon of oil until crisp and set aside.
Remove soaking mushrooms from bowl, squeezing out excess liquid. Chop mushrooms coarsely. Save the mushroom liquid as this will be added to the stock.
Preheat oven to 160 degrees Celsius. Place pine nuts in a small pan and bake, shaking once or twice, until just golden, 5 to 7 minutes. These babies burn so easily, so keep and eye on them! Let cool.
In a large frying pan, heat 3 tablespoons of the oil over medium-high heat. Add the fresh mushrooms and cook, stirring occasionally, until lightly browned (5 to 7 minutes). Stir in the rehydrated, chopped mushrooms. Add the 3 tablespoons white wine and cook for 1 minute. Set aside.
Add enough stock to the dried mushroom liquid to make 4 cups. Pour into a medium saucepan and keep warm over low heat.
In a large saucepan, heat the remaining 2 tablespoons oil over medium heat. Stir in the thyme and onion. Cook, stirring occasionally, until onion is softened but not browned (3 to 5 minutes). Add rice and cook, stirring often, until coated with oil and translucent, 2 to 3 minutes.
Pour in the 1/4 cup white wine and bring the rice mixture to a boil over high heat. Cook, stirring often, until the wine is absorbed (1 to 2 minutes). Reduce the heat to medium. Pour in 1 cup of the warm mushroom liquid and cook, stirring often, until absorbed. Continue adding liquid to rice, 1 cup at a time, stirring often, until it is absorbed and rice is creamy and tender but still firm in the centre (15 to 20 minutes total in total).
Stir in mushrooms, 1/4 cup of the pine nuts, 1/3 cup Parmesan cheese, bacon bits and the butter. Cook, stirring, until mushrooms are heated through and the butter has melted (1 to 2 minutes). Season to taste with salt and pepper. Divide risotto equally among 4 warm, shallow bowls or plates and top with the remaining 1/4 cup pine nuts and the rest of the parmesan cheese.
courtesy of: Michael Battle / footloosemoose
Sunday, July 08, 2007
789. PEAS with NITRATE-FREE BACON and FRESH HERBS
serves 6
6 nitrate-free bacon, cut into 1/4-inch pieces
20 ounces frozen petite/baby peas or fresh peas
1 tablespoon fresh dill, chopped
1 tablespoon fresh mint, chopped
2 tablespoons fresh chives, chopped
1/4 cup water
1 teaspoon salt
1/8 teaspoon black pepper, freshly ground
1 tablespoon unsalted butter
Cook bacon in a heavy 10-inch skillet over medium heat, stirring occasionally, until browned, about 5 minutes. Remove bacon and drain on paper towels. Discard all but 1 tablespoon bacon fat; heat over medium heat. Add peas, dill, mint, 1 tablespoon of the chives, water, salt, and pepper and cook, covered, stirring occasionally, until peas are tender, 5 to 6 minutes. Stir in butter, bacon, and remaining tablespoon of chives.
courtesy of: body + soul, November/December 2005
6 nitrate-free bacon, cut into 1/4-inch pieces
20 ounces frozen petite/baby peas or fresh peas
1 tablespoon fresh dill, chopped
1 tablespoon fresh mint, chopped
2 tablespoons fresh chives, chopped
1/4 cup water
1 teaspoon salt
1/8 teaspoon black pepper, freshly ground
1 tablespoon unsalted butter
Cook bacon in a heavy 10-inch skillet over medium heat, stirring occasionally, until browned, about 5 minutes. Remove bacon and drain on paper towels. Discard all but 1 tablespoon bacon fat; heat over medium heat. Add peas, dill, mint, 1 tablespoon of the chives, water, salt, and pepper and cook, covered, stirring occasionally, until peas are tender, 5 to 6 minutes. Stir in butter, bacon, and remaining tablespoon of chives.
courtesy of: body + soul, November/December 2005
Saturday, July 07, 2007
788. BACON-WRAPPED GULF SHRIMP with CREAMY WHITE CHEDDAR GRITS, CRISPY SPINACH and a SWEET SPICY TOMATO JAM
18 strips bacon
18 jumbo shrimp (16-20's) about 1 1/4 pounds
1 1/2 teaspoons Creole seasoning, recipe follows
1/4 cup olive oil
1 recipe Cheesy Grits, recipe follows
1 recipe Fried Spinach, recipe follows
1 recipe Tomato Jam, recipe follows
Preheat the oven to 350 degrees F.
Cut 2 inches off of each strip of bacon and reserve the short pieces for another use. Place the trimmed strips of bacon on a sheet pan and bake the bacon until slightly pink and some of the fat has rendered out of it, about 6 minutes. While the bacon is cooking, peel the shrimp, leaving the tails attached. Devein and set aside, refrigerated, until ready to use.
Remove the pan from the oven and allow the bacon to cool. Once the bacon is cool enough to handle, season the shrimp with the Essence and wrap a strip of the parcooked bacon around each shrimp, slightly overlapping the bacon as you twist it around the shrimp. Set aside and repeat with the remaining shrimp and bacon slices.
Set a 12-inch saute pan over medium heat, and add the olive oil to the pan. Once the oil is hot, lay the shrimp in the pan and cook for 2 1/2 minutes. Turn the shrimp over and cook another 2 1/2 minutes.
Serve the shrimp over the top of Cheesy Grits and garnish with the Fried Spinach. Drizzle the Tomato Jam decoratively over each plate.
Creole Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
courtesy of: New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. William and Morrow, 1993
Cheesy Grits:
6 cups water
1 1/2 teaspoons salt
1 1/2 cups quick cooking or old-fashioned grits (not instant)
2 cups milk
1 cup heavy cream
8 tablespoons butter
1/2 teaspoon fresh cracked black pepper
1 1/2 cups shredded white Cheddar
In a large, heavy saucepan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When the grits thicken, add the milk, cream and butter and return to a boil. Reduce the heat to a simmer, cover the saucepan and cook for 45 minutes to 1 hour, or until the grits are tender, smooth and creamy. Taste and season the grits with the remaining salt and pepper. (If the grits seem too runny simply allow to cook a bit longer, uncovered and stirring frequently, until the desired consistency is reached.) Fold the cheese into the grits, and keep covered and warm until ready to use.
Fried Spinach:
1/2 pound baby spinach
Salt and pepper
Preheat a fryer or large Dutch oven half-filled with vegetable oil to 350 degrees F. Place the spinach in the oil and fry until dark green and crispy, 30 to 45 seconds. Remove from the oil and place on a paper-lined sheet pan and season with salt and pepper. Set aside until ready to use.
Tomato Jam:
1 cup peeled, seeded and chopped tomatoes
1/2 cup rice wine vinegar
2 tablespoons sugar
1 tablespoon light corn syrup
1 tablespoon honey
2 teaspoons minced garlic
1/4 teaspoon toasted, ground coriander
Combine all the ingredients in a small saucepan and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until most of the liquid has evaporated, about 20 minutes. Remove the pan from the heat and allow to cool to room temperature before serving.
courtesy of: Emeril Lagasse, "Great Appetizers," Emeril Live, 2006
18 jumbo shrimp (16-20's) about 1 1/4 pounds
1 1/2 teaspoons Creole seasoning, recipe follows
1/4 cup olive oil
1 recipe Cheesy Grits, recipe follows
1 recipe Fried Spinach, recipe follows
1 recipe Tomato Jam, recipe follows
Preheat the oven to 350 degrees F.
Cut 2 inches off of each strip of bacon and reserve the short pieces for another use. Place the trimmed strips of bacon on a sheet pan and bake the bacon until slightly pink and some of the fat has rendered out of it, about 6 minutes. While the bacon is cooking, peel the shrimp, leaving the tails attached. Devein and set aside, refrigerated, until ready to use.
Remove the pan from the oven and allow the bacon to cool. Once the bacon is cool enough to handle, season the shrimp with the Essence and wrap a strip of the parcooked bacon around each shrimp, slightly overlapping the bacon as you twist it around the shrimp. Set aside and repeat with the remaining shrimp and bacon slices.
Set a 12-inch saute pan over medium heat, and add the olive oil to the pan. Once the oil is hot, lay the shrimp in the pan and cook for 2 1/2 minutes. Turn the shrimp over and cook another 2 1/2 minutes.
Serve the shrimp over the top of Cheesy Grits and garnish with the Fried Spinach. Drizzle the Tomato Jam decoratively over each plate.
Creole Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
courtesy of: New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. William and Morrow, 1993
Cheesy Grits:
6 cups water
1 1/2 teaspoons salt
1 1/2 cups quick cooking or old-fashioned grits (not instant)
2 cups milk
1 cup heavy cream
8 tablespoons butter
1/2 teaspoon fresh cracked black pepper
1 1/2 cups shredded white Cheddar
In a large, heavy saucepan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When the grits thicken, add the milk, cream and butter and return to a boil. Reduce the heat to a simmer, cover the saucepan and cook for 45 minutes to 1 hour, or until the grits are tender, smooth and creamy. Taste and season the grits with the remaining salt and pepper. (If the grits seem too runny simply allow to cook a bit longer, uncovered and stirring frequently, until the desired consistency is reached.) Fold the cheese into the grits, and keep covered and warm until ready to use.
Fried Spinach:
1/2 pound baby spinach
Salt and pepper
Preheat a fryer or large Dutch oven half-filled with vegetable oil to 350 degrees F. Place the spinach in the oil and fry until dark green and crispy, 30 to 45 seconds. Remove from the oil and place on a paper-lined sheet pan and season with salt and pepper. Set aside until ready to use.
Tomato Jam:
1 cup peeled, seeded and chopped tomatoes
1/2 cup rice wine vinegar
2 tablespoons sugar
1 tablespoon light corn syrup
1 tablespoon honey
2 teaspoons minced garlic
1/4 teaspoon toasted, ground coriander
Combine all the ingredients in a small saucepan and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until most of the liquid has evaporated, about 20 minutes. Remove the pan from the heat and allow to cool to room temperature before serving.
courtesy of: Emeril Lagasse, "Great Appetizers," Emeril Live, 2006
Friday, July 06, 2007
787. CORNISH BRIE and BACON QUESADILLAS
4 large soft flour tortillas
3 oz. Cornish Brie, sliced
3 tomatoes, sliced
4 oz. smoked bacon
2 tablespoons sliced jalapeno peppers, drained
3/4 tablespoon vegetable oil
1 (150g) tub of ready made salsa sauce
Salad leaves to serve
Place the flour tortillas on a clean work surface. Cover half of each layer with a layer of Brie, some sliced tomato, bacon and pickled chilies. Season to taste with salt & pepper. Fold in half to cover the filling. Seal the edges together with a little water. Heat the oil in a frying pan. Fry the tortillas two at a time for 3-4 minutes, turning once until golden brown on both sides. Serve immediately with tomato salsa and salad
courtesy of: Coombe Castle International, Corsham, Wiltshire, SN13 9XN, England, Tel: +44 (0)1225 812712 Fax: +44 (0)1225 812512
3 oz. Cornish Brie, sliced
3 tomatoes, sliced
4 oz. smoked bacon
2 tablespoons sliced jalapeno peppers, drained
3/4 tablespoon vegetable oil
1 (150g) tub of ready made salsa sauce
Salad leaves to serve
Place the flour tortillas on a clean work surface. Cover half of each layer with a layer of Brie, some sliced tomato, bacon and pickled chilies. Season to taste with salt & pepper. Fold in half to cover the filling. Seal the edges together with a little water. Heat the oil in a frying pan. Fry the tortillas two at a time for 3-4 minutes, turning once until golden brown on both sides. Serve immediately with tomato salsa and salad
courtesy of: Coombe Castle International, Corsham, Wiltshire, SN13 9XN, England, Tel: +44 (0)1225 812712 Fax: +44 (0)1225 812512
Thursday, July 05, 2007
786. CHICKEN BACON RANCH WRAPS
3 cups coarsely shredded deli rotisserie chicken (from 2-2 1/2 lb chicken)
1 cup shredded Monterey Jack cheese (4 oz)
8 slices cooked bacon, chopped (about 1/2 cup)
1/4 cup chopped green onions (4 medium)
1 cup ranch dressing
8 (8-inch) flour tortillas
4 cups shredded romaine lettuce
In large bowl, gently mix all ingredients except tortillas and lettuce. Cover; refrigerate up to 3 days. To make one wrap, spread a generous 1/3 cup chicken mixture on tortilla. Top with 1/2 cup shredded lettuce; roll up. Note: Warm the tortillas slightly in the microwave so they are more pliable. The filling can also be heated in the microwave (heat individual portions on High for 30-45 seconds) to make a hot sandwich.
courtesy of: Amy Allen Clark, Granger, Indiana / MomAdvice: The Community of Tips, Advice and Articles for Moms
1 cup shredded Monterey Jack cheese (4 oz)
8 slices cooked bacon, chopped (about 1/2 cup)
1/4 cup chopped green onions (4 medium)
1 cup ranch dressing
8 (8-inch) flour tortillas
4 cups shredded romaine lettuce
In large bowl, gently mix all ingredients except tortillas and lettuce. Cover; refrigerate up to 3 days. To make one wrap, spread a generous 1/3 cup chicken mixture on tortilla. Top with 1/2 cup shredded lettuce; roll up. Note: Warm the tortillas slightly in the microwave so they are more pliable. The filling can also be heated in the microwave (heat individual portions on High for 30-45 seconds) to make a hot sandwich.
courtesy of: Amy Allen Clark, Granger, Indiana / MomAdvice: The Community of Tips, Advice and Articles for Moms
Wednesday, July 04, 2007
785. LINGUINE with BROCCOLI RABE, BACON and CORN
yields 4 servings
1 pound linguine
4 slices bacon, diced
1 clove garlic, finely diced
1 bunch broccoli rabe, ends trimmed and stalks cut into 1-inch pieces
1 14.5-ounce can low-sodium chicken broth
1 cup corn kernels, fresh (from 2 ears) or frozen
2 tablespoons unsalted butter (optional)
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) grated Parmesan
Cook the linguine according to the package directions.
Meanwhile, in a large saucepan, over medium heat, fry the bacon until crisp, about 4 minutes. Transfer to a paper towel. Spoon off all but 1 tablespoon of the drippings from the pan, reserving the rest.
Return pan to medium heat, add the garlic and broccoli rabe, and toss. Add the broth and bring to a boil. Reduce heat and simmer until the broccoli rabe is tender, about 3 minutes. Stir in the corn, either the reserved bacon drippings or the butter, the salt, and pepper. Add the drained linguine and toss. Heat until warmed through, about 3 minutes. Remove from heat. Sprinkle with the Parmesan and reserved bacon and toss.
courtesy of: Sara Quessenberry, Real Simple, October 2006
1 pound linguine
4 slices bacon, diced
1 clove garlic, finely diced
1 bunch broccoli rabe, ends trimmed and stalks cut into 1-inch pieces
1 14.5-ounce can low-sodium chicken broth
1 cup corn kernels, fresh (from 2 ears) or frozen
2 tablespoons unsalted butter (optional)
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) grated Parmesan
Cook the linguine according to the package directions.
Meanwhile, in a large saucepan, over medium heat, fry the bacon until crisp, about 4 minutes. Transfer to a paper towel. Spoon off all but 1 tablespoon of the drippings from the pan, reserving the rest.
Return pan to medium heat, add the garlic and broccoli rabe, and toss. Add the broth and bring to a boil. Reduce heat and simmer until the broccoli rabe is tender, about 3 minutes. Stir in the corn, either the reserved bacon drippings or the butter, the salt, and pepper. Add the drained linguine and toss. Heat until warmed through, about 3 minutes. Remove from heat. Sprinkle with the Parmesan and reserved bacon and toss.
courtesy of: Sara Quessenberry, Real Simple, October 2006
Tuesday, July 03, 2007
784. QUAIL and BACON STEW with WALNUTS
6 thick slices of fatty bacon, chopped
3 cloves of garlic, chopped
4 quail
1/2 lb. mushrooms (any kind), chopped
1 cup walnuts or hazelnuts, chopped
1 1/2 cups (10 oz) English ale
3/4 cup water
3 bay leaves
salt and pepper to taste
4 slices coarse brown bread.
Fry the bacon and garlic on its own fat in a large pot. Add quail and brown on all sides. Add mushrooms and nuts, cook for a couple of minutes. Add ale, water and bay leaves. Add salt and pepper to taste. Bring to a boil, decrease the temperature and simmer covered for 2 to 2 1/2 hours until the birds are fully cooked and the meat is falling of the bones.
Place the birds on the bread slices, cover with the rest of the stew. Serve.
courtesy of: The British Museum Cookbook by Michelle Berriedale-Johnson. British Museum Publications, 1987
3 cloves of garlic, chopped
4 quail
1/2 lb. mushrooms (any kind), chopped
1 cup walnuts or hazelnuts, chopped
1 1/2 cups (10 oz) English ale
3/4 cup water
3 bay leaves
salt and pepper to taste
4 slices coarse brown bread.
Fry the bacon and garlic on its own fat in a large pot. Add quail and brown on all sides. Add mushrooms and nuts, cook for a couple of minutes. Add ale, water and bay leaves. Add salt and pepper to taste. Bring to a boil, decrease the temperature and simmer covered for 2 to 2 1/2 hours until the birds are fully cooked and the meat is falling of the bones.
Place the birds on the bread slices, cover with the rest of the stew. Serve.
courtesy of: The British Museum Cookbook by Michelle Berriedale-Johnson. British Museum Publications, 1987
Monday, July 02, 2007
783. AMUSE BOUCHE of SUMMER SALAD SOUP with BACON BATONS
quantities for six, dependent upon serving size
onion, finely chopped
butter
Little Gem lettuce hearts, coarsely chopped
a bunch of watercress, finely chopped
1/2 pint of milk
bacon, one rasher per person
olive oil
Fry a finely chopped onion in butter till transparent. Add two Little Gem lettuce hearts. Fry till softened. Add a bunch of watercress; fry until wilted. Pour in half a pint of milk. cook for a few minutes on a low heat. Blend mixture until fairly smooth. Allow to cool. Chill. Fry dry cured bacon in olive oil. Dry on paper towel and cut into batons.
courtesy of: Mike Reed, Fellwalker, a free database of the British hills & mountains, including the Lake District, Pennines, Snowdonia and the Scottish Highlands
onion, finely chopped
butter
Little Gem lettuce hearts, coarsely chopped
a bunch of watercress, finely chopped
1/2 pint of milk
bacon, one rasher per person
olive oil
Fry a finely chopped onion in butter till transparent. Add two Little Gem lettuce hearts. Fry till softened. Add a bunch of watercress; fry until wilted. Pour in half a pint of milk. cook for a few minutes on a low heat. Blend mixture until fairly smooth. Allow to cool. Chill. Fry dry cured bacon in olive oil. Dry on paper towel and cut into batons.
courtesy of: Mike Reed, Fellwalker, a free database of the British hills & mountains, including the Lake District, Pennines, Snowdonia and the Scottish Highlands
Sunday, July 01, 2007
782. CATALAN SOUP with BACON, BUTIFARRA and MEATBALLS
serves 6 people
500 grams veal
1/4 chicken
1 capon
chicken innards
200 grams pig cheek and ear, and 1/2 pig's trotter
ham bone
100 grams bacon
1 knuckle bone
1 knee bone
150 grams white "butifarra" (Catalan sausage)
150 grams black "butifarra" (Catalan black pudding)
250 grams soaked chickpeas
250 grams potatoes
1 green leaf cabbage
1 turnip, 1 carrot, 1 parsnip
1 leek and celery
For the meatballs
150 grams minced pork
150 grams minced veal
100 grams minced bacon
1 egg, breadcrumbs soaked in milk
1 clove of garlic, parsley, salt, ground cinnamon
1 soup spoon of flour
For the soup
300 grams large noodles
Clean, singe the hair, and wash the pork ear, cheek and trotter, and the chicken.
Put 4 litres of water in a saucepan, and add the meat and bones. Bring to the boil and skim the stock well. Then add the chickpeas, pre-soaked in lukewarm water for 12 hours, and bring back to the boil.
Add the carrot, turnip, parsnip, celery and leek and skim the surface again. Boil for approximately 1 hour and 30 minutes, until the meat is tender. Add the cabbage, chopped potatoes, the ready-prepared meatball and the butifarra. Leave to boil for a further half-hour. Add salt to taste.
When cooked, strain the stock.
To prepare the soup, bring the strained stock back to the boil and add the noodles. Cook for a further 12 to 15 minutes.
Serve the soup very hot, with the vegetables on a separate plate, with the meat, cut into pieces and with the bones removed.
Preparation of the meatball: Put the minced veal, pork and bacon in an earthenware bowl. Add the egg, parsley, chopped garlic and breadcrumbs previously soaked in milk. Add salt and pepper to taste, and ground cinnamon.
courtesy of: Nadal 2006, Barcelona City Council
500 grams veal
1/4 chicken
1 capon
chicken innards
200 grams pig cheek and ear, and 1/2 pig's trotter
ham bone
100 grams bacon
1 knuckle bone
1 knee bone
150 grams white "butifarra" (Catalan sausage)
150 grams black "butifarra" (Catalan black pudding)
250 grams soaked chickpeas
250 grams potatoes
1 green leaf cabbage
1 turnip, 1 carrot, 1 parsnip
1 leek and celery
For the meatballs
150 grams minced pork
150 grams minced veal
100 grams minced bacon
1 egg, breadcrumbs soaked in milk
1 clove of garlic, parsley, salt, ground cinnamon
1 soup spoon of flour
For the soup
300 grams large noodles
Clean, singe the hair, and wash the pork ear, cheek and trotter, and the chicken.
Put 4 litres of water in a saucepan, and add the meat and bones. Bring to the boil and skim the stock well. Then add the chickpeas, pre-soaked in lukewarm water for 12 hours, and bring back to the boil.
Add the carrot, turnip, parsnip, celery and leek and skim the surface again. Boil for approximately 1 hour and 30 minutes, until the meat is tender. Add the cabbage, chopped potatoes, the ready-prepared meatball and the butifarra. Leave to boil for a further half-hour. Add salt to taste.
When cooked, strain the stock.
To prepare the soup, bring the strained stock back to the boil and add the noodles. Cook for a further 12 to 15 minutes.
Serve the soup very hot, with the vegetables on a separate plate, with the meat, cut into pieces and with the bones removed.
Preparation of the meatball: Put the minced veal, pork and bacon in an earthenware bowl. Add the egg, parsley, chopped garlic and breadcrumbs previously soaked in milk. Add salt and pepper to taste, and ground cinnamon.
courtesy of: Nadal 2006, Barcelona City Council
Saturday, June 30, 2007
781. PAN-FRIED TURBOT with MUSHROOM, BACON and RED WINE SAUCE
serves 1
For the pan-fried turbot
1 turbot fillet, skin removed
1 tablespoon plain flour
1 tablespoon olive oil
For the mushroom, bacon and red wine sauce
1 tablespoon olive oil
1 oz. butter
¼ onion, finely chopped
2 rashers streaky bacon, chopped
3½ oz. mushrooms, sliced
3½ fluid oz. red wine
2 fluid oz. hot fish stock
salt and freshly ground black pepper
For the pan-fried turbot, dredge the turbot fillet in the flour and shake off any excess. Heat the olive oil in a frying pan and fry the turbot for 1-2 minutes on each side, or until completely cooked through. Meanwhile, for the sauce, heat the olive oil and butter in a pan, add the onion and bacon and gently fry for 4-5 minutes, or until the onion is softened and the bacon is lightly browned. Add the mushrooms and cook for 1-2 minutes. Add the red wine and fish stock, turn up the heat and simmer until the liquid has reduced by half. Season, to taste, with salt and freshly ground black pepper. To serve, place the turbot onto a serving plate and pour over the sauce.
courtesy of: Brian Turner, Ready Steady Cook, BBC Food
For the pan-fried turbot
1 turbot fillet, skin removed
1 tablespoon plain flour
1 tablespoon olive oil
For the mushroom, bacon and red wine sauce
1 tablespoon olive oil
1 oz. butter
¼ onion, finely chopped
2 rashers streaky bacon, chopped
3½ oz. mushrooms, sliced
3½ fluid oz. red wine
2 fluid oz. hot fish stock
salt and freshly ground black pepper
For the pan-fried turbot, dredge the turbot fillet in the flour and shake off any excess. Heat the olive oil in a frying pan and fry the turbot for 1-2 minutes on each side, or until completely cooked through. Meanwhile, for the sauce, heat the olive oil and butter in a pan, add the onion and bacon and gently fry for 4-5 minutes, or until the onion is softened and the bacon is lightly browned. Add the mushrooms and cook for 1-2 minutes. Add the red wine and fish stock, turn up the heat and simmer until the liquid has reduced by half. Season, to taste, with salt and freshly ground black pepper. To serve, place the turbot onto a serving plate and pour over the sauce.
courtesy of: Brian Turner, Ready Steady Cook, BBC Food
Friday, June 29, 2007
780. BACON and BLACK TRUFFLE MACARONI and CHEESE
3 tablespoons kosher salt
8 ounces penne rigate pasta, dry
1 tablespoon black truffle oil
2 tablespoons shallots, minced
3 ounces applewood smoked bacon, minced
1 tablespoon garlic, minced
2 tablespoons olive oil
2 tablespoons all purpose flour
1 1/2 cups heavy cream
1 tablespoon minced basil
1/4 teaspoon minced thyme
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
3 cups white extra sharp cheddar cheese, shredded
1/2 cup pecan quarters
1 cup white smoked extra sharp cheddar cheese, shredded
Preheat oven to 350 degrees F. Bring 1 gallon of water to a rapid boil with the kosher salt in an 8-quart pot. Drop pasta into the water and stir. Boil for 5-6 minutes total. Pasta should be slightly undercooked at this point. Drain off all water through a colander, let sit for one minute and then toss in a bowl with black truffle oil. Reserve.
Combine the shallots, bacon, garlic and olive oil in a 4-quart pot and cook slowly for 10 minutes using low heat. Add in the flour, raise heat to medium and cook 2 minutes, stirring constantly. Temper in the heavy cream and bring to a boil. Simmer for 10 minutes on low.
Add in the herbs and seasonings. Stir in 3 cups of vintage white extra sharp cheddar cheese until smooth. Add in the truffle scented pasta and stir until evenly combined. Divide into individual shallow baking dishes (welsh rarebits) and top with the pecans and the shredded vintage white smoked extra sharp cheddar cheese.
Bake for 10-15 minutes until bubbly and slightly browned on top.
courtesy of: Brenden Mesch, Dallas, Texas / 2005 Tillamook Macaroni and Cheese Contest, regional winner
8 ounces penne rigate pasta, dry
1 tablespoon black truffle oil
2 tablespoons shallots, minced
3 ounces applewood smoked bacon, minced
1 tablespoon garlic, minced
2 tablespoons olive oil
2 tablespoons all purpose flour
1 1/2 cups heavy cream
1 tablespoon minced basil
1/4 teaspoon minced thyme
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
3 cups white extra sharp cheddar cheese, shredded
1/2 cup pecan quarters
1 cup white smoked extra sharp cheddar cheese, shredded
Preheat oven to 350 degrees F. Bring 1 gallon of water to a rapid boil with the kosher salt in an 8-quart pot. Drop pasta into the water and stir. Boil for 5-6 minutes total. Pasta should be slightly undercooked at this point. Drain off all water through a colander, let sit for one minute and then toss in a bowl with black truffle oil. Reserve.
Combine the shallots, bacon, garlic and olive oil in a 4-quart pot and cook slowly for 10 minutes using low heat. Add in the flour, raise heat to medium and cook 2 minutes, stirring constantly. Temper in the heavy cream and bring to a boil. Simmer for 10 minutes on low.
Add in the herbs and seasonings. Stir in 3 cups of vintage white extra sharp cheddar cheese until smooth. Add in the truffle scented pasta and stir until evenly combined. Divide into individual shallow baking dishes (welsh rarebits) and top with the pecans and the shredded vintage white smoked extra sharp cheddar cheese.
Bake for 10-15 minutes until bubbly and slightly browned on top.
courtesy of: Brenden Mesch, Dallas, Texas / 2005 Tillamook Macaroni and Cheese Contest, regional winner
Thursday, June 28, 2007
779. MUSTARD GREENS with CHIPOTLE and BACON
makes 10 servings
2 3/4 pounds curly mustard greens (2 to 3 bunches), stems and coarse ribs discarded
4 bacon slices, cut crosswise into 1/2-inch pieces
3 tablespoons olive oil
1 teaspoon minced canned chipotle chiles in adobo
1/2 teaspoon salt
Coarsely chop greens, then cook in 2 batches in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until wilted and tender, about 5 minutes. Transfer with a slotted spoon to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing gently to release excess moisture.
Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until crisp, 4 to 5 minutes. Transfer with a slotted spoon to paper towels to drain, reserving fat in skillet. Add oil, chipotle, greens, and salt to fat and cook, stirring occasionally, until heated through, 2 to 3 minutes. Transfer to a serving dish and sprinkle with bacon.
NOTE: Greens can be boiled 1 day ahead and chilled in a sealed plastic bag.
courtesy of: Gourmet, April 2007
2 3/4 pounds curly mustard greens (2 to 3 bunches), stems and coarse ribs discarded
4 bacon slices, cut crosswise into 1/2-inch pieces
3 tablespoons olive oil
1 teaspoon minced canned chipotle chiles in adobo
1/2 teaspoon salt
Coarsely chop greens, then cook in 2 batches in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until wilted and tender, about 5 minutes. Transfer with a slotted spoon to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing gently to release excess moisture.
Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until crisp, 4 to 5 minutes. Transfer with a slotted spoon to paper towels to drain, reserving fat in skillet. Add oil, chipotle, greens, and salt to fat and cook, stirring occasionally, until heated through, 2 to 3 minutes. Transfer to a serving dish and sprinkle with bacon.
NOTE: Greens can be boiled 1 day ahead and chilled in a sealed plastic bag.
courtesy of: Gourmet, April 2007
Wednesday, June 27, 2007
778. ANGEL HAIR PASTA with BALSAMIC CHICKEN, BACON and DICED TOMATOES
1/2 pound of angel hair pasta, or any other pasta of your choice
1 chicken breast, diced
6 strips of bacon, diced
1 28-oz can of diced tomatoes
3-4 cloves of garlic, minced or left whole
balsamic vinegar to taste
parmesan cheese to taste
Boil angel hair pasta and set aside in colander.
In a large pan, saute bacon until browned or crispy, depending on preference. Drain bacon fat if you must. Add garlic and chicken and as many dashes of balsamic vinegar as you'd like. Saute until chicken is fully cooked and balsamic vinegar has turned into a bit of a glaze. Add can of tomatoes and mix sauce thoroughly.
Add cooked pasta and parmesan cheese and toss until all ingredients are combined.
Plate and serve with a mixed green salad that would go well with balsamic vinegar.
courtesy of: Wandering Chopsticks
1 chicken breast, diced
6 strips of bacon, diced
1 28-oz can of diced tomatoes
3-4 cloves of garlic, minced or left whole
balsamic vinegar to taste
parmesan cheese to taste
Boil angel hair pasta and set aside in colander.
In a large pan, saute bacon until browned or crispy, depending on preference. Drain bacon fat if you must. Add garlic and chicken and as many dashes of balsamic vinegar as you'd like. Saute until chicken is fully cooked and balsamic vinegar has turned into a bit of a glaze. Add can of tomatoes and mix sauce thoroughly.
Add cooked pasta and parmesan cheese and toss until all ingredients are combined.
Plate and serve with a mixed green salad that would go well with balsamic vinegar.
courtesy of: Wandering Chopsticks
Tuesday, June 26, 2007
777. ROAST CHICKEN with CANNELLINI BEAN, CHIVE and BACON SALAD
serves 4
1½kg oven-ready free-range, corn-fed chicken
2 lemons
Salt and freshly ground black pepper
Pinch of cayenne pepper
2 tablespoons extra-virgin olive oil
200 grams smoked back bacon, cut into lardons
2 cloves of garlic, finely chopped
2 410 gram tins of cannellini beans, drained and rinsed
2 bunches of chives
2 cos lettuce hearts
2 bunches of watercress, trimmed
Preheat the oven to 375F. Place the chicken on a flame-proof roasting tray. Rub it all over with the juice of half a lemon. Tuck the semi-squeezed lemon half inside the chicken’s cavity. Season the bird with the salt, pepper and cayenne pepper, then rub with the olive oil.
Roast the chicken in the middle of the oven for 30 minutes, then turn it over, so it is lying on its breast. Roast for a further hour. Pierce the thickest part of the thigh with a skewer: it is cooked when the juices run clear. Transfer the cooked chicken to a serving dish and leave to rest in a warm place.
Place the roasting tray over a medium-high heat and briskly fry the bacon in the chicken fat for 5 minutes, or until the bacon is cooked. Add the garlic, fry for 2 minutes more, then add the beans. Once they are hot, remove from the heat, mix in the chives and season to taste with the juice of half a lemon, salt and pepper.
Rip the cos lettuce hearts into easy-to-eat chunks and place in a large bowl with the watercress sprigs. Add the hot beans. Toss thoroughly and divide between four plates. Top with chunks of roast chicken. Serve with extra lemon quarters.
courtesy of: Times Online, UK, June 24, 2007
1½kg oven-ready free-range, corn-fed chicken
2 lemons
Salt and freshly ground black pepper
Pinch of cayenne pepper
2 tablespoons extra-virgin olive oil
200 grams smoked back bacon, cut into lardons
2 cloves of garlic, finely chopped
2 410 gram tins of cannellini beans, drained and rinsed
2 bunches of chives
2 cos lettuce hearts
2 bunches of watercress, trimmed
Preheat the oven to 375F. Place the chicken on a flame-proof roasting tray. Rub it all over with the juice of half a lemon. Tuck the semi-squeezed lemon half inside the chicken’s cavity. Season the bird with the salt, pepper and cayenne pepper, then rub with the olive oil.
Roast the chicken in the middle of the oven for 30 minutes, then turn it over, so it is lying on its breast. Roast for a further hour. Pierce the thickest part of the thigh with a skewer: it is cooked when the juices run clear. Transfer the cooked chicken to a serving dish and leave to rest in a warm place.
Place the roasting tray over a medium-high heat and briskly fry the bacon in the chicken fat for 5 minutes, or until the bacon is cooked. Add the garlic, fry for 2 minutes more, then add the beans. Once they are hot, remove from the heat, mix in the chives and season to taste with the juice of half a lemon, salt and pepper.
Rip the cos lettuce hearts into easy-to-eat chunks and place in a large bowl with the watercress sprigs. Add the hot beans. Toss thoroughly and divide between four plates. Top with chunks of roast chicken. Serve with extra lemon quarters.
courtesy of: Times Online, UK, June 24, 2007
Monday, June 25, 2007
776. PASTA with BACON, BROCCOLI and ANCHOVIES
8 oz cubed bacon
6-8 anchovy fillets
1 cup of broccoli florets
2-3 cups of pasta shells
1/2 cup olive oil, plus more for serving
2 cloves fresh garlic
1-2 teaspoons fresh ground black pepper
1 tablespoon chopped italian parsley
Fill a large pan with water, add salt and bring to boil. Heat olive oil in a skillet, when hot add bacon, garlic and anchovy fillets. use a wooden spoon to mash the anchovies into a paste. Add pepper and broccoli to skillet. Add pasta shells to boiling water. Chop parsley. Drain pasta, toss shells into skillet. Serve in bowls, garnish with parsley, parmesan and extra pepper.
courtesy of: Mannix and The LoveBite
6-8 anchovy fillets
1 cup of broccoli florets
2-3 cups of pasta shells
1/2 cup olive oil, plus more for serving
2 cloves fresh garlic
1-2 teaspoons fresh ground black pepper
1 tablespoon chopped italian parsley
Fill a large pan with water, add salt and bring to boil. Heat olive oil in a skillet, when hot add bacon, garlic and anchovy fillets. use a wooden spoon to mash the anchovies into a paste. Add pepper and broccoli to skillet. Add pasta shells to boiling water. Chop parsley. Drain pasta, toss shells into skillet. Serve in bowls, garnish with parsley, parmesan and extra pepper.
courtesy of: Mannix and The LoveBite
Sunday, June 24, 2007
775. BACON-WRAPPED MONKFISH with RAPINI PAINT and FRIED EGGPLANT
yields 2 servings
Monkfish:
12 ounces monkfish, cleaned of outer gray skin
Salt
Pepper
10 think slices bacon
2 ounces canola oil
Bacon Shallot Crème:
3 shallots, sliced
2 Tablespoons bacon, chopped
1 Tablespoon prepared horseradish
1 quart heavy cream
6 Tablespoons heavy cream
Rapini Paint:
¾ cups salt
2 bunches rapini (broccoli rabe)
2 Tablespoons salt
Bacon Shallot Crème
Salt and pepper
Florets:
Reserved rapini florets
4 Tablespoons extra virgin olive oil
1 Tablespoon sliced garlic
½ teaspoon chili flakes
Fresh squeezed lemon juice
Salt
Fried Eggplant:
1 Chinese eggplant
Salt
2 cups canola oil
2 eggs
3 Tablespoons all-purpose flour
2 cups breadcrumbs
Tomato Sauce:
2 carrots sliced
1 cup garlic cloves
½ fennel bulb
2 medium yellow onions
1 cup extra virgin olive oil
1 bunch oregano
1 Tablespoons chili flakes
1½ Tablespoons salt
1 pinch sugar
1 10-ounce can organic whole plum tomatoes
Salt
Olive Oil
For the Monkfish:
Preheat over to 400ºF. Season the fish with salt and pepper. On a piece of wax paper, lay out overlapping slices of bacon. Place the fish on one end of the bacon and roll up in the wax paper so that the fish is completely wrapped in bacon. Remove paper. Heat canola oil in a sauté pan. When the oil is hot but not smoking add the fish and cook until edges are golden brown. Turn fish on its side with metal tongs and hold to 1-2 minutes, then flip to the thicker side. Continue to brown the fish until all sides are consistently brown and crisp. Place fish in the oven for 4-6 minutes until flesh is firm to the touch. Remove from the oven and allow to rest.
For the Bacon Shallot Crème:
Saute bacon in a 2-quart stainless stock pot until soft. Add shallots and horseradish and cook together until shallots are soft and bacon is crisp. Add the cream, reduce by ¾, and remove from heat just before the cream is about to break.
For the Rapini Paint:
In a 4 quart pot, bring 3 quarts of water and ¾ cup salt to a boil. Prepare an ice bath composed of ¼ ice, ¾ water, and 2 Tablespoons of salt. Pick off the larger outer leaves of the rapini and reserve. Separate the florets and reserve for garnish. Cut the tender part of the stem into thin circles. Add the chopped stem to the boiling water and boil until tender. Add the rapini leaves and boil until tender. Drain the rapini in a colander and shock in the ice bath for 3 minutes. Transfer rapini to a colander and squeeze out as much water as possible. Puree rapini in a Robot Coup, slowly adding hot reduced cream to emulsify. Season with salt and pepper. Allow puree to cool.
For the Florets:
Sauté rapini florets with olive oil, garlic and chili flakes until tender. Finish with fresh lemon juice and salt.
For the Fried Eggplant:
Cut the eggplant into 4 2-inch pieces on the bias. Sprinkle liberally with salt and set aside for 1 hour. Rinse the eggplant and pat dry. In a sauteuse, heat oil to 350ºF. Crack eggs and whip for one minute. Lightly coat the eggplant pieces in flour, dip in egg, and coat with bread crumbs. Fry in hot oil until golden brown on all side, remove, and drain off excess oil.
For the Tomato Sauce:
Heat oil in a large stainless steel pot. Add the carrot and sauté until golden and caramelized, Add garlic and allow to brown slightly. Add fennel and onions and sauté 5 minutes. Reduce heat and add oregano, chili flakes, salt and a pinch of sugar. Keep pot covered, removing cover to stir every 5 minutes. When the vegetables are tender and lightly caramelized, add tomatoes, stir, cover pot, and cook for three hours on low heat. Season with salt, drizzle with olive oil, and blend in blender until smooth.
To Assemble and Serve:
Ladle a large pool of tomato sauce on to the plate. Place Bacon Wrapped Monkfish in the center of the plate. Place two Florets on one side of the fish and spoon a thick streak of Rapini Paint on the other side. Finish by placing two slices of Fried Eggplant beside the florets.
courtesy of: Chef Jennifer Biesty, Coco500, 500 Brannan Street, San Francisco, California 94107, (415) 543-2222
Monkfish:
12 ounces monkfish, cleaned of outer gray skin
Salt
Pepper
10 think slices bacon
2 ounces canola oil
Bacon Shallot Crème:
3 shallots, sliced
2 Tablespoons bacon, chopped
1 Tablespoon prepared horseradish
1 quart heavy cream
6 Tablespoons heavy cream
Rapini Paint:
¾ cups salt
2 bunches rapini (broccoli rabe)
2 Tablespoons salt
Bacon Shallot Crème
Salt and pepper
Florets:
Reserved rapini florets
4 Tablespoons extra virgin olive oil
1 Tablespoon sliced garlic
½ teaspoon chili flakes
Fresh squeezed lemon juice
Salt
Fried Eggplant:
1 Chinese eggplant
Salt
2 cups canola oil
2 eggs
3 Tablespoons all-purpose flour
2 cups breadcrumbs
Tomato Sauce:
2 carrots sliced
1 cup garlic cloves
½ fennel bulb
2 medium yellow onions
1 cup extra virgin olive oil
1 bunch oregano
1 Tablespoons chili flakes
1½ Tablespoons salt
1 pinch sugar
1 10-ounce can organic whole plum tomatoes
Salt
Olive Oil
For the Monkfish:
Preheat over to 400ºF. Season the fish with salt and pepper. On a piece of wax paper, lay out overlapping slices of bacon. Place the fish on one end of the bacon and roll up in the wax paper so that the fish is completely wrapped in bacon. Remove paper. Heat canola oil in a sauté pan. When the oil is hot but not smoking add the fish and cook until edges are golden brown. Turn fish on its side with metal tongs and hold to 1-2 minutes, then flip to the thicker side. Continue to brown the fish until all sides are consistently brown and crisp. Place fish in the oven for 4-6 minutes until flesh is firm to the touch. Remove from the oven and allow to rest.
For the Bacon Shallot Crème:
Saute bacon in a 2-quart stainless stock pot until soft. Add shallots and horseradish and cook together until shallots are soft and bacon is crisp. Add the cream, reduce by ¾, and remove from heat just before the cream is about to break.
For the Rapini Paint:
In a 4 quart pot, bring 3 quarts of water and ¾ cup salt to a boil. Prepare an ice bath composed of ¼ ice, ¾ water, and 2 Tablespoons of salt. Pick off the larger outer leaves of the rapini and reserve. Separate the florets and reserve for garnish. Cut the tender part of the stem into thin circles. Add the chopped stem to the boiling water and boil until tender. Add the rapini leaves and boil until tender. Drain the rapini in a colander and shock in the ice bath for 3 minutes. Transfer rapini to a colander and squeeze out as much water as possible. Puree rapini in a Robot Coup, slowly adding hot reduced cream to emulsify. Season with salt and pepper. Allow puree to cool.
For the Florets:
Sauté rapini florets with olive oil, garlic and chili flakes until tender. Finish with fresh lemon juice and salt.
For the Fried Eggplant:
Cut the eggplant into 4 2-inch pieces on the bias. Sprinkle liberally with salt and set aside for 1 hour. Rinse the eggplant and pat dry. In a sauteuse, heat oil to 350ºF. Crack eggs and whip for one minute. Lightly coat the eggplant pieces in flour, dip in egg, and coat with bread crumbs. Fry in hot oil until golden brown on all side, remove, and drain off excess oil.
For the Tomato Sauce:
Heat oil in a large stainless steel pot. Add the carrot and sauté until golden and caramelized, Add garlic and allow to brown slightly. Add fennel and onions and sauté 5 minutes. Reduce heat and add oregano, chili flakes, salt and a pinch of sugar. Keep pot covered, removing cover to stir every 5 minutes. When the vegetables are tender and lightly caramelized, add tomatoes, stir, cover pot, and cook for three hours on low heat. Season with salt, drizzle with olive oil, and blend in blender until smooth.
To Assemble and Serve:
Ladle a large pool of tomato sauce on to the plate. Place Bacon Wrapped Monkfish in the center of the plate. Place two Florets on one side of the fish and spoon a thick streak of Rapini Paint on the other side. Finish by placing two slices of Fried Eggplant beside the florets.
courtesy of: Chef Jennifer Biesty, Coco500, 500 Brannan Street, San Francisco, California 94107, (415) 543-2222
Saturday, June 23, 2007
774. TORTELLINI with BACON, TOMATO, CHILI and BABY SPINACH
serves 4
2 teaspoons olive oil
4 rindless short-cut bacon rashers, thinly sliced
1 garlic clove, crushed
1/2 teaspoon dried chili flakes
700ml bottle tomato passata* (sieved tomatoes)
500 grams fresh or frozen beef tortellini
150 grams baby spinach leaves
Shaved parmesan and basil leaves, to serve
Heat the oil in a large frypan over high heat. Add the bacon and cook for 3 minutes or until crisp. Reduce heat to medium, add the garlic and chilli, and cook, stirring, for 30 seconds. Add the passata and bring to a simmer. Simmer for 5 minutes.
Meanwhile, cook the tortellini in a large saucepan of boiling salted water according to packet directions, then drain. Return the tortellini to the saucepan, add the sauce and spinach, then toss to coat.
Divide among serving bowls and serve immediately topped with parmesan and basil.
courtesy of: Kate Tait, delicious., July 2006, page 143
2 teaspoons olive oil
4 rindless short-cut bacon rashers, thinly sliced
1 garlic clove, crushed
1/2 teaspoon dried chili flakes
700ml bottle tomato passata* (sieved tomatoes)
500 grams fresh or frozen beef tortellini
150 grams baby spinach leaves
Shaved parmesan and basil leaves, to serve
Heat the oil in a large frypan over high heat. Add the bacon and cook for 3 minutes or until crisp. Reduce heat to medium, add the garlic and chilli, and cook, stirring, for 30 seconds. Add the passata and bring to a simmer. Simmer for 5 minutes.
Meanwhile, cook the tortellini in a large saucepan of boiling salted water according to packet directions, then drain. Return the tortellini to the saucepan, add the sauce and spinach, then toss to coat.
Divide among serving bowls and serve immediately topped with parmesan and basil.
courtesy of: Kate Tait, delicious., July 2006, page 143
Friday, June 22, 2007
773. BRAISED OXTAIL with CEPES, SALSIFY, BACON and BEEF MARROWBONE
serves eight
8 medium-large pieces oxtail
3 tablespoons plain flour
Sea salt and pepper
150ml vegetable oil
60 grams butter
30 button onions, peeled
100 grams smoked bacon, cut into lardons
500 grams fresh cèpes, sliced lengthways
Small bunch thyme
1 bottle red wine
1 liter white chicken stock
10 sticks salsify
8 pieces bone marrow, 7.5cm tall
Season the oxtail and lightly flour, using 2tbs of flour.
Place a large casserole on to a medium heat and add the oil then the oxtail and colour all over, turning the oxtail on all sides every few minutes until golden brown. This should take no more than 10 minutes.
Remove oxtail from the pan and place on a tray. Add 25g butter then add the peeled button onions and lardons together and cook for 4-5 minutes on a low to medium heat until nicely golden. Remove and put on to the tray. Add another 10g butter to the pan and, when almost golden, add the cèpes and turn the heat up a little so they colour well. Season, and when evenly coloured all over, return the onions and bacon to the pan. After a few minutes add three-quarters of the thyme and the rest of the flour and cook for a couple of minutes more. Add the red wine and 750ml of the chicken stock. Return the oxtail to the pan, bring to a simmer and skim off any scum. Put into a 170°C oven for two hours - or longer - until the meat comes away from the bone.
Meanwhile, peel the salsify, wash and cut into 4-5cm batons. Place a sauté pan on a medium heat with the rest of the butter. Add the salsify and remaining thyme and a little seasoning. Move around the pan for 10 minutes until golden brown. Add the rest of the chicken stock and cook on a medium heat for about 10 minutes so the stock will reduce slowly and glaze the salsify at the same time. Put the marrowbone into the oven for the last 20 minutes with a little sea salt on it.
To serve, put a piece of oxtail at the front of each plate with the sauce and bacon over it and the bone marrow behind.
courtesy of: Tom Aikens Cooking, by Tom Aikens. Ebury Press, 2005
8 medium-large pieces oxtail
3 tablespoons plain flour
Sea salt and pepper
150ml vegetable oil
60 grams butter
30 button onions, peeled
100 grams smoked bacon, cut into lardons
500 grams fresh cèpes, sliced lengthways
Small bunch thyme
1 bottle red wine
1 liter white chicken stock
10 sticks salsify
8 pieces bone marrow, 7.5cm tall
Season the oxtail and lightly flour, using 2tbs of flour.
Place a large casserole on to a medium heat and add the oil then the oxtail and colour all over, turning the oxtail on all sides every few minutes until golden brown. This should take no more than 10 minutes.
Remove oxtail from the pan and place on a tray. Add 25g butter then add the peeled button onions and lardons together and cook for 4-5 minutes on a low to medium heat until nicely golden. Remove and put on to the tray. Add another 10g butter to the pan and, when almost golden, add the cèpes and turn the heat up a little so they colour well. Season, and when evenly coloured all over, return the onions and bacon to the pan. After a few minutes add three-quarters of the thyme and the rest of the flour and cook for a couple of minutes more. Add the red wine and 750ml of the chicken stock. Return the oxtail to the pan, bring to a simmer and skim off any scum. Put into a 170°C oven for two hours - or longer - until the meat comes away from the bone.
Meanwhile, peel the salsify, wash and cut into 4-5cm batons. Place a sauté pan on a medium heat with the rest of the butter. Add the salsify and remaining thyme and a little seasoning. Move around the pan for 10 minutes until golden brown. Add the rest of the chicken stock and cook on a medium heat for about 10 minutes so the stock will reduce slowly and glaze the salsify at the same time. Put the marrowbone into the oven for the last 20 minutes with a little sea salt on it.
To serve, put a piece of oxtail at the front of each plate with the sauce and bacon over it and the bone marrow behind.
courtesy of: Tom Aikens Cooking, by Tom Aikens. Ebury Press, 2005
Thursday, June 21, 2007
772. STEAK and BACON BLUE CHEESE WEDGE SALAD
serves 4
4 beef tenderloin filets (1 1/2 -- 2 inch filets)
8 slices bacon
4 heads of romaine lettuce, (hearts only) green outer leaves removed
6 medium heirloom tomatoes (can also use vine-ripened tomatoes), cut into 6 wedges
1/2 loaf French bread, cut into 1/4-inch thick cubes
1/4 cup extra-virgin olive oil
3/4 cup freshly grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Blue cheese dressing:
1 cup mayonnaise (store bought)
1 cup sour cream
6 oz (3/4 cup) crumbled mild blue cheese (Gorgonzola works well)
1 tablespoon lemon juice
2 tablespoons chopped fresh chives
1/4 cup extra-virgin olive oil
salt and freshly ground black pepper
Preheat oven to 375° F.
Season both sides of the filet mignon generously with salt and pepper. In a large heavy, ovenproof skillet, heat the olive oil over medium-high heat until almost smoking. Place the steaks in the hot pan and cook until well seared on one side, about 3 minutes. Turn the steaks over; there should be a nice crust on top. Then transfer the pan to the oven. Roast for 10 to 12 minutes until the steaks are cooked medium-rare (add 4 more minutes for medium).
On a sheet tray lay out bread cubes and drizzle with extra-virgin olive oil. Season with salt and pepper, then bake in oven for 10 minutes or until nice and golden brown. Shake tray occasionally to toss croutons and ensure they get a nice even color all over. Set aside.
In a separate pan lay the bacon out flat and fry over medium heat until crispy. Slice the tomatoes into wedges and drizzle with a little olive oil, salt and freshly ground black pepper. Cut the romaine hearts in half down the middle and set aside.
Make the blue cheese dressing. Combine the mayonnaise, sour cream, lemon juice, blue cheese and chives in a large mixing bowl and stir with a whisk until everything is combined. The dressing should remain slightly chunky from the blue cheese -- this dressing can also be made ahead of time and refrigerated.
To assemble, smear blue cheese dressing on a platter. Place two halves of romaine hearts crossed over each other next to it. Arrange 5 or 6 tomato wedges around the lettuce then finish with crispy crumbled bacon strips. Sprinkle with croutons and set the filet on the plate next to the salad. Add a generous dollop of creamy blue cheese dressing and garnish all over with chopped chives.
courtesy of: Tyler Florence, AOL Food
4 beef tenderloin filets (1 1/2 -- 2 inch filets)
8 slices bacon
4 heads of romaine lettuce, (hearts only) green outer leaves removed
6 medium heirloom tomatoes (can also use vine-ripened tomatoes), cut into 6 wedges
1/2 loaf French bread, cut into 1/4-inch thick cubes
1/4 cup extra-virgin olive oil
3/4 cup freshly grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Blue cheese dressing:
1 cup mayonnaise (store bought)
1 cup sour cream
6 oz (3/4 cup) crumbled mild blue cheese (Gorgonzola works well)
1 tablespoon lemon juice
2 tablespoons chopped fresh chives
1/4 cup extra-virgin olive oil
salt and freshly ground black pepper
Preheat oven to 375° F.
Season both sides of the filet mignon generously with salt and pepper. In a large heavy, ovenproof skillet, heat the olive oil over medium-high heat until almost smoking. Place the steaks in the hot pan and cook until well seared on one side, about 3 minutes. Turn the steaks over; there should be a nice crust on top. Then transfer the pan to the oven. Roast for 10 to 12 minutes until the steaks are cooked medium-rare (add 4 more minutes for medium).
On a sheet tray lay out bread cubes and drizzle with extra-virgin olive oil. Season with salt and pepper, then bake in oven for 10 minutes or until nice and golden brown. Shake tray occasionally to toss croutons and ensure they get a nice even color all over. Set aside.
In a separate pan lay the bacon out flat and fry over medium heat until crispy. Slice the tomatoes into wedges and drizzle with a little olive oil, salt and freshly ground black pepper. Cut the romaine hearts in half down the middle and set aside.
Make the blue cheese dressing. Combine the mayonnaise, sour cream, lemon juice, blue cheese and chives in a large mixing bowl and stir with a whisk until everything is combined. The dressing should remain slightly chunky from the blue cheese -- this dressing can also be made ahead of time and refrigerated.
To assemble, smear blue cheese dressing on a platter. Place two halves of romaine hearts crossed over each other next to it. Arrange 5 or 6 tomato wedges around the lettuce then finish with crispy crumbled bacon strips. Sprinkle with croutons and set the filet on the plate next to the salad. Add a generous dollop of creamy blue cheese dressing and garnish all over with chopped chives.
courtesy of: Tyler Florence, AOL Food
Wednesday, June 20, 2007
771. BACON WRAPPED TUNA with WASABI CREAM SAUCE
serves 6
For Tuna:
1/2 pound bacon
3 pounds trimmed tuna loin
Kosher Salt
For Wasabi Cream Sauce:
2 tablespoons Wasabi Paste
One 1 1/2 inch piece peeled fresh ginger, minced
1 garlic clove, minced
4 green onions, thinly sliced
1 tablespoon Rice Wine Vinegar
1 teaspoon soy sauce
6 to 8 drops of sesame oil
1 cup heavy cream, chilled
Preheat Oven to 475 Degrees. Place bacon slices between two pieces of plastic wrap and pound with a mallet or a saute pan until thin. Refrigerate until ready to use. Pat the tuna loin dry and season lightly with salt. Remove top layer of plastic wrap from the bacon. Lay the tuna loin in the center of the bacon and use the plastic to help guide the bacon around the tuna. Remove the plastic and discard.
Place bacon wrapped tuna in a lightly oiled roasting pan and roast approximately 5 minutes per pound. Remove from the oven, and loosely cover the loin with foil.. Allow tuna to rest 10 minutes before slicing. Serve with Asian-Style rice and Wasabi Cream Sauce.
Wasabi Cream Sauce: Combine all ingredients and beat to stiff peaks.
courtesy of: Chef Jay Moore, AransaZu Restaurant, Live Oak Plaza, 2841 Hwy 35 North, Rockport, Texas, (361) 727-1105
For Tuna:
1/2 pound bacon
3 pounds trimmed tuna loin
Kosher Salt
For Wasabi Cream Sauce:
2 tablespoons Wasabi Paste
One 1 1/2 inch piece peeled fresh ginger, minced
1 garlic clove, minced
4 green onions, thinly sliced
1 tablespoon Rice Wine Vinegar
1 teaspoon soy sauce
6 to 8 drops of sesame oil
1 cup heavy cream, chilled
Preheat Oven to 475 Degrees. Place bacon slices between two pieces of plastic wrap and pound with a mallet or a saute pan until thin. Refrigerate until ready to use. Pat the tuna loin dry and season lightly with salt. Remove top layer of plastic wrap from the bacon. Lay the tuna loin in the center of the bacon and use the plastic to help guide the bacon around the tuna. Remove the plastic and discard.
Place bacon wrapped tuna in a lightly oiled roasting pan and roast approximately 5 minutes per pound. Remove from the oven, and loosely cover the loin with foil.. Allow tuna to rest 10 minutes before slicing. Serve with Asian-Style rice and Wasabi Cream Sauce.
Wasabi Cream Sauce: Combine all ingredients and beat to stiff peaks.
courtesy of: Chef Jay Moore, AransaZu Restaurant, Live Oak Plaza, 2841 Hwy 35 North, Rockport, Texas, (361) 727-1105
Tuesday, June 19, 2007
770. BACON and HORSERADISH EGG SALAD
4 hard-boiled eggs, peeled and chopped
¼ cup mayonnaise
2 celery stalks (no ends or leaves), finely chopped
1 green onion or scallion sliced - white end & ½ of the green
3 or 4 strips bacon - cut into 1” squares, cooked crisp & drained
1 (up to) 2 tablespoons white horseradish, drained well
2 tablespoons fresh parsley, finely chopped
1 tablespoon red, orange or yellow pepper, finely chopped
salt & freshly ground black pepper (about 1/8 to 1/4 tsp of each)
Gently toss the eggs, celery, onions, bacon & chopped pepper together in a medium-size bowl to combine. Mix the horseradish, half of the parsley and mayonnaise together in a small bowl then fold into the rest of the ingredients. Season to taste with the salt & ground black pepper. Garnish with the rest of the parsley.
courtesy of: The Egg Salad Gourmet
¼ cup mayonnaise
2 celery stalks (no ends or leaves), finely chopped
1 green onion or scallion sliced - white end & ½ of the green
3 or 4 strips bacon - cut into 1” squares, cooked crisp & drained
1 (up to) 2 tablespoons white horseradish, drained well
2 tablespoons fresh parsley, finely chopped
1 tablespoon red, orange or yellow pepper, finely chopped
salt & freshly ground black pepper (about 1/8 to 1/4 tsp of each)
Gently toss the eggs, celery, onions, bacon & chopped pepper together in a medium-size bowl to combine. Mix the horseradish, half of the parsley and mayonnaise together in a small bowl then fold into the rest of the ingredients. Season to taste with the salt & ground black pepper. Garnish with the rest of the parsley.
courtesy of: The Egg Salad Gourmet
Monday, June 18, 2007
769. BRILL with BACON, BABY POTATOES and MUSTARD LENTILS
makes 4 servings
100 grams Puy lentils
500 grams small, waxy new potatoes
2 tablespoons extra virgin olive oil
4 brill fillets, around 120 grams each
1 garlic clove, chopped
50 grams bacon
2 shallots, finely chopped
1 tablespoon capers
juice of ½ lemon
1 teaspoon coarse grain Dijon mustard
25ml white wine vinegar
sea salt, and freshly ground black pepper
100 grams thick crème fraîche
small handful of chives, finely chopped
Preheat the oven to 190°C/gas 5. Place the lentils in a saucepan, cover with cold water and bring to the boil. Cook for about 15 minutes, drain and refresh. Meanwhile, bring a pan of salted water to the boil. Add in the new potatoes and cook until tender, drain and keep warm. Heat 1 tablespoon of olive oil in a large heavy-based frying pan. Add in and add the fish and fry briefly, browning lightly on both sides. Transfer the brill to a baking sheet and bake in the oven for 8-10 minutes. In the same pan used for the fish add the remaining olive oil and the garlic, bacon and shallots. Fry until the shallots have softened. Add in the capers, and toss together with the lemon juice, mustard and wine vinegar. Season to taste with sea salt and freshly ground pepper. Mix the bacon mixture with the lentils. Spoon a portion of the Puy lentils into the centre of four warm serving plates. Top each portion with a brill fillet, then scatter around the new potatoes. Mix together the crème fraîche and chives and place a spoonful of the crème fraîche mixture on top of each portion. Serve at once.
courtesy of: Frank Bordoni, Good Food Live, UKTV Food
100 grams Puy lentils
500 grams small, waxy new potatoes
2 tablespoons extra virgin olive oil
4 brill fillets, around 120 grams each
1 garlic clove, chopped
50 grams bacon
2 shallots, finely chopped
1 tablespoon capers
juice of ½ lemon
1 teaspoon coarse grain Dijon mustard
25ml white wine vinegar
sea salt, and freshly ground black pepper
100 grams thick crème fraîche
small handful of chives, finely chopped
Preheat the oven to 190°C/gas 5. Place the lentils in a saucepan, cover with cold water and bring to the boil. Cook for about 15 minutes, drain and refresh. Meanwhile, bring a pan of salted water to the boil. Add in the new potatoes and cook until tender, drain and keep warm. Heat 1 tablespoon of olive oil in a large heavy-based frying pan. Add in and add the fish and fry briefly, browning lightly on both sides. Transfer the brill to a baking sheet and bake in the oven for 8-10 minutes. In the same pan used for the fish add the remaining olive oil and the garlic, bacon and shallots. Fry until the shallots have softened. Add in the capers, and toss together with the lemon juice, mustard and wine vinegar. Season to taste with sea salt and freshly ground pepper. Mix the bacon mixture with the lentils. Spoon a portion of the Puy lentils into the centre of four warm serving plates. Top each portion with a brill fillet, then scatter around the new potatoes. Mix together the crème fraîche and chives and place a spoonful of the crème fraîche mixture on top of each portion. Serve at once.
courtesy of: Frank Bordoni, Good Food Live, UKTV Food
Sunday, June 17, 2007
768. SKEWERED PRAWNS and BACON
makes about 48
1 lb. large fresh prawns, peeled, deveined
2 large capsicums (green peppers)
8 rashers bacon, cut into sixths
3 4 oz. cans champignons, drained
1 cup vegetable oil
1 teaspoon salt
pepper
Cut prawns into quarters. Wash green peppers and cut into 3 cm (1 in) squares. Alternate prawn, bacon, mushrooms and green pepper on 48 small skewers or round toothpicks, the toothpicks about 8 cm (3 in) long. Place kebabs on a well-greased griller. Combine oil, salt and pepper to taste and brush kebabs with sauce. Grill quickly, brushing with oil mixture and turning until cooked (10 to 15 minutes).
NOTE: You can make these earlier on the day of the party, but please be careful when reheating them. Remember, preheat oven to very hot, then lower temperature when you put the seafood in. Seafoods cook in a few minutes, and the prawns will be ruined if cooked too long.
courtesy of: Nootka Sound Charters-Sportsman Fishing Adventures, Box 645, Gold River, British Columbia, V0P 1G0
250-283-2142
1 lb. large fresh prawns, peeled, deveined
2 large capsicums (green peppers)
8 rashers bacon, cut into sixths
3 4 oz. cans champignons, drained
1 cup vegetable oil
1 teaspoon salt
pepper
Cut prawns into quarters. Wash green peppers and cut into 3 cm (1 in) squares. Alternate prawn, bacon, mushrooms and green pepper on 48 small skewers or round toothpicks, the toothpicks about 8 cm (3 in) long. Place kebabs on a well-greased griller. Combine oil, salt and pepper to taste and brush kebabs with sauce. Grill quickly, brushing with oil mixture and turning until cooked (10 to 15 minutes).
NOTE: You can make these earlier on the day of the party, but please be careful when reheating them. Remember, preheat oven to very hot, then lower temperature when you put the seafood in. Seafoods cook in a few minutes, and the prawns will be ruined if cooked too long.
courtesy of: Nootka Sound Charters-Sportsman Fishing Adventures, Box 645, Gold River, British Columbia, V0P 1G0
250-283-2142
Saturday, June 16, 2007
767. LOIN of VENISON with BACON and IRISH WHISKEY CREAM
servings: 6
500 grams boneless venison loin, well trimmed
3 tablespoons Irish whiskey
12 rashers rashers of streaky bacon
1 tablespoon vegetable oil
1 tablespoon butter
For the lentils
100 grams Puy lentils
700ml beef stock, or water
1 teaspoon Salt
2 tablespoons onion, finely diced
2 tablespoons carrot, finely diced
2 tablespoons leek, finely diced
2 tablespoons celery, finely diced
2 tablespoons potato, finely diced
2 tablespoons sherry vinegar
100 grams unsalted butter, chilled and diced
For the spice mixture
6 juniper berries
2 cloves
¼ teaspoon dried thyme
2 teaspoons Black peppercorns
½ teaspoon Salt
For the Irish whiskey cream
250ml brown chicken stock
125ml double cream
First cook the lentils. Rinse them in plenty of cold water, then put them into a small pan with the stock or water and the salt.
Bring to the boil and simmer for 10 minutes. Add in the diced onion, carrot, leek, celery and potato and cook for a further 10-15 minutes, or until everything is fully cooked.
Add the vinegar and whisk in the diced butter. Keep warm. If you need to plan ahead, the lentils can be kept for a day or two in the fridge. If you are doing this, do not add the butter until you reheat the lentils before serving.
To make the spice mixture, grind the juniper berries, cloves, thyme, peppercorns and salt together using a pestle and mortar or in a small coffee grinder.
Slice the venison loin into 12 even sliced medallions and sprinkle the meat evenly with the spice mixture. Drizzle 2 tablespoons of the whiskey over them.
Wrap a slice of streaky bacon around the circumference of each medallion and fix it in place with a cocktail stick.
Heat the vegetable oil and butter in a heavy-based frying pan. Add in the medallions and fry over a high heat for 2 minutes on each side, then turn each medallion onto its circumference to crisp up the bacon a little.
When all the bacon is lightly crisped all round, pour off any excess fat and add the remaining 1 tablespoon of whiskey to the saucepan. Carefully ignite it to flambé the venison.
Remove the meat, and allow it to rest in a warm place while finishing the sauce.
To make the Irish whiskey cream, place the stock in a saucepan and boil over a high heat until the sauce consistency preferred is reached. Add the cream and return to the boil.
Place two of the medallions in the centre of each warm plate, and pour the sauce around them. Serve with lentils.
courtesy of: Paul Rankin, Good Food Live, UKTV Food
500 grams boneless venison loin, well trimmed
3 tablespoons Irish whiskey
12 rashers rashers of streaky bacon
1 tablespoon vegetable oil
1 tablespoon butter
For the lentils
100 grams Puy lentils
700ml beef stock, or water
1 teaspoon Salt
2 tablespoons onion, finely diced
2 tablespoons carrot, finely diced
2 tablespoons leek, finely diced
2 tablespoons celery, finely diced
2 tablespoons potato, finely diced
2 tablespoons sherry vinegar
100 grams unsalted butter, chilled and diced
For the spice mixture
6 juniper berries
2 cloves
¼ teaspoon dried thyme
2 teaspoons Black peppercorns
½ teaspoon Salt
For the Irish whiskey cream
250ml brown chicken stock
125ml double cream
First cook the lentils. Rinse them in plenty of cold water, then put them into a small pan with the stock or water and the salt.
Bring to the boil and simmer for 10 minutes. Add in the diced onion, carrot, leek, celery and potato and cook for a further 10-15 minutes, or until everything is fully cooked.
Add the vinegar and whisk in the diced butter. Keep warm. If you need to plan ahead, the lentils can be kept for a day or two in the fridge. If you are doing this, do not add the butter until you reheat the lentils before serving.
To make the spice mixture, grind the juniper berries, cloves, thyme, peppercorns and salt together using a pestle and mortar or in a small coffee grinder.
Slice the venison loin into 12 even sliced medallions and sprinkle the meat evenly with the spice mixture. Drizzle 2 tablespoons of the whiskey over them.
Wrap a slice of streaky bacon around the circumference of each medallion and fix it in place with a cocktail stick.
Heat the vegetable oil and butter in a heavy-based frying pan. Add in the medallions and fry over a high heat for 2 minutes on each side, then turn each medallion onto its circumference to crisp up the bacon a little.
When all the bacon is lightly crisped all round, pour off any excess fat and add the remaining 1 tablespoon of whiskey to the saucepan. Carefully ignite it to flambé the venison.
Remove the meat, and allow it to rest in a warm place while finishing the sauce.
To make the Irish whiskey cream, place the stock in a saucepan and boil over a high heat until the sauce consistency preferred is reached. Add the cream and return to the boil.
Place two of the medallions in the centre of each warm plate, and pour the sauce around them. Serve with lentils.
courtesy of: Paul Rankin, Good Food Live, UKTV Food
Friday, June 15, 2007
766. BACON GREASE DRESSING
makes 1/2 cup liquid
1/2 cup bacon grease
1 to 2 tablespoons vinegar
Pinch or two of granulated sugar
Fresh garden lettuce, rinsed
1/3 cup chopped green onions
Crumbled bacon
Heat bacon grease in saucepan on medium heat. When grease begins to simmer, stir in vinegar and sugar to taste. Toss the lettuce and chopped green-tail onions together. Remove grease mixture from heat and serve immediately to the side of the salad. Garnish with crumbled bacon bits.
courtesy of: Angela Gillaspie, Alabama, Southern Angel
1/2 cup bacon grease
1 to 2 tablespoons vinegar
Pinch or two of granulated sugar
Fresh garden lettuce, rinsed
1/3 cup chopped green onions
Crumbled bacon
Heat bacon grease in saucepan on medium heat. When grease begins to simmer, stir in vinegar and sugar to taste. Toss the lettuce and chopped green-tail onions together. Remove grease mixture from heat and serve immediately to the side of the salad. Garnish with crumbled bacon bits.
courtesy of: Angela Gillaspie, Alabama, Southern Angel
Thursday, June 14, 2007
765. SALAD of DUCK LIVERS and HEARTS, SNAILS and BACON with a DANDELION and APPLE SALAD
serves 4
For the duck jus (optional)
organic rapeseed oil, for frying
1 duck carcass, chopped
mirepoix (2 onions, 2 carrots, ½ head celery and 1 leek, finely chopped)
splash red wine
sprig fresh thyme
1 bay leaf
cold water, to cover
salt and freshly ground black pepper
For the salad
4oz piece streaky bacon, skin removed
cold water, to cover
2¾oz solid duck fat
12 duck hearts, trimmed
16 duck livers, cleaned
24 fresh snails, poached in court bouillon and drained, or ready-prepared snails, thawed if frozen or rinsed and drained if canned
best-quality sherry vinegar, for deglazing
4 tbsp duck jus (see above), or 4 tbsp rich chicken jus or gravy
salt and freshly ground black pepper
5½oz mixed fresh salad leaves, such as dandelion, onion cress, land cress, watercress, purslane, red amaranth and flatleaf parsley
3 crisp, tart eating apples, peeled and cut into 1cm/½in cubes
For the dressing
2 tbsp organic rapeseed oil
1 tsp cider vinegar
salt and freshly ground black pepper
hazelnut oil, to serve
If making the duck jus, heat the oil in a large pan over a high heat and cook the duck carcass and mirepoix of vegetables until lightly browned. Add a good splash of red wine and stir to deglaze the pan. Add the thyme and bay leaf and cover the carcass with cold water. Bring to the boil, then reduce the heat and simmer gently for 1½ hours.
Strain the stock into a clean pan and boil to reduce to a gravy-like consistency. Season, to taste, with salt and freshly ground black pepper, taking care not to over-salt as the jus will be reduced further when it is used for deglazing later. Set aside.
For the salad, place the piece of bacon into a pan, cover with cold water and bring to the boil. Take off the heat and leave to stand for about five minutes, or until you see the bacon puff up a little, then drain. Cut into strips about 1-in long and ½in wide and thick.
Heat a large, heavy-bottomed frying pan until hot. Add the duck fat, duck hearts and bacon pieces and sauté over a high heat for 2-3 minutes. Add the livers and sauté for about 30 seconds on each side, until well caramelized. Add the snails and a splash of vinegar and the four tablespoons of duck jus (or chicken jus or gravy; any that you don't use can be frozen) and stir to deglaze the pan. Cook for a further minute until reduced to a light sauce. Season, to taste, with salt and freshly ground black pepper.
For the vinaigrette dressing, place the rapeseed oil and cider vinegar into a bowl, season, to taste, with salt and freshly ground black pepper and mix well. Place the salad leaves and apple cubes into a bowl and dress with the vinaigrette.
To serve, pile the salad in a small heap in the center of each of four serving plates, then arrange the livers, hearts, bacon and snails on top. Spoon over any sauce left in the pan and drizzle with hazelnut oil.
courtesy of: Mark Broadbent, Great British Menu
For the duck jus (optional)
organic rapeseed oil, for frying
1 duck carcass, chopped
mirepoix (2 onions, 2 carrots, ½ head celery and 1 leek, finely chopped)
splash red wine
sprig fresh thyme
1 bay leaf
cold water, to cover
salt and freshly ground black pepper
For the salad
4oz piece streaky bacon, skin removed
cold water, to cover
2¾oz solid duck fat
12 duck hearts, trimmed
16 duck livers, cleaned
24 fresh snails, poached in court bouillon and drained, or ready-prepared snails, thawed if frozen or rinsed and drained if canned
best-quality sherry vinegar, for deglazing
4 tbsp duck jus (see above), or 4 tbsp rich chicken jus or gravy
salt and freshly ground black pepper
5½oz mixed fresh salad leaves, such as dandelion, onion cress, land cress, watercress, purslane, red amaranth and flatleaf parsley
3 crisp, tart eating apples, peeled and cut into 1cm/½in cubes
For the dressing
2 tbsp organic rapeseed oil
1 tsp cider vinegar
salt and freshly ground black pepper
hazelnut oil, to serve
If making the duck jus, heat the oil in a large pan over a high heat and cook the duck carcass and mirepoix of vegetables until lightly browned. Add a good splash of red wine and stir to deglaze the pan. Add the thyme and bay leaf and cover the carcass with cold water. Bring to the boil, then reduce the heat and simmer gently for 1½ hours.
Strain the stock into a clean pan and boil to reduce to a gravy-like consistency. Season, to taste, with salt and freshly ground black pepper, taking care not to over-salt as the jus will be reduced further when it is used for deglazing later. Set aside.
For the salad, place the piece of bacon into a pan, cover with cold water and bring to the boil. Take off the heat and leave to stand for about five minutes, or until you see the bacon puff up a little, then drain. Cut into strips about 1-in long and ½in wide and thick.
Heat a large, heavy-bottomed frying pan until hot. Add the duck fat, duck hearts and bacon pieces and sauté over a high heat for 2-3 minutes. Add the livers and sauté for about 30 seconds on each side, until well caramelized. Add the snails and a splash of vinegar and the four tablespoons of duck jus (or chicken jus or gravy; any that you don't use can be frozen) and stir to deglaze the pan. Cook for a further minute until reduced to a light sauce. Season, to taste, with salt and freshly ground black pepper.
For the vinaigrette dressing, place the rapeseed oil and cider vinegar into a bowl, season, to taste, with salt and freshly ground black pepper and mix well. Place the salad leaves and apple cubes into a bowl and dress with the vinaigrette.
To serve, pile the salad in a small heap in the center of each of four serving plates, then arrange the livers, hearts, bacon and snails on top. Spoon over any sauce left in the pan and drizzle with hazelnut oil.
courtesy of: Mark Broadbent, Great British Menu
Wednesday, June 13, 2007
764. POTATO SALAD with BACON and GORGONZOLA
makes 14 servings
5 pounds Yukon potatoes, peeled, cut into 3/4-inch cubes
2 1/2 cups mayonnaise, divided
3/4 pound bacon slices
2 cups crumbled Gorgonzola cheese
1 cup chopped green onions
1/4 cup chopped fresh parsley
Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Drain potatoes; return to same pot. Place over very low heat just until excess moisture evaporates, about 1 minute. Transfer hot potatoes to large bowl; Cool 10 minutes(minimum). Mix in 2 cups mayonnaise, low fat variety optional.
Cook bacon in large heavy skillet over medium-high heat until brown and crisp. Transfer bacon to paper towels to drain. Cool bacon; crumble coarsely.
Mix remaining 1/2 cup mayonnaise, cheese, green onions, parsley and half of bacon into potatoes. Season salad to taste with salt and pepper. Sprinkle with remaining bacon.
NOTE: Can be made 2 hours ahead. Let stand at cool room temperature. Serve with steak and red wine.
courtesy of: Bon Appetit, June 2004
5 pounds Yukon potatoes, peeled, cut into 3/4-inch cubes
2 1/2 cups mayonnaise, divided
3/4 pound bacon slices
2 cups crumbled Gorgonzola cheese
1 cup chopped green onions
1/4 cup chopped fresh parsley
Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Drain potatoes; return to same pot. Place over very low heat just until excess moisture evaporates, about 1 minute. Transfer hot potatoes to large bowl; Cool 10 minutes(minimum). Mix in 2 cups mayonnaise, low fat variety optional.
Cook bacon in large heavy skillet over medium-high heat until brown and crisp. Transfer bacon to paper towels to drain. Cool bacon; crumble coarsely.
Mix remaining 1/2 cup mayonnaise, cheese, green onions, parsley and half of bacon into potatoes. Season salad to taste with salt and pepper. Sprinkle with remaining bacon.
NOTE: Can be made 2 hours ahead. Let stand at cool room temperature. Serve with steak and red wine.
courtesy of: Bon Appetit, June 2004
Tuesday, June 12, 2007
763. HUNGARIAN GOULASH with BEER and BACON
makes 8 servings
3 slices bacon, chopped
4 tablespoons butter
4 cups chopped onions, about 2 large
3 pounds chuck roast, cut into 1-inch pieces
4 cloves garlic, minced
1 tablespoon caraway seeds, toasted and ground
3 tablespoons sweet Hungarian paprika
½ to 1 teaspoon hot Hungarian paprika
4 cups beer
1 cup beef or chicken broth
1 cup water
1 (28-ounce) can tomatoes, drained and chopped
1 green bell pepper, cut into 1-inch pieces
1 teaspoon salt
¼ teaspoon freshly ground black pepper
Sour cream, at room temperature
Cook bacon in large, heavy soup pot until crispy. With slotted spoon, transfer bacon to small bowl and set aside.
Add 2 tablespoons butter to bacon drippings in pot. Add onions and sauté over medium heat until tender and brown, about 15 to20 minutes. Transfer onions to a bowl and set aside.
Put 2 more tablespoons butter into pot. Increase heat to medium-high. Sauté meat in two batches, stirring occasionally until meat is brown on all sides. Add garlic to last batch and cook for 2 minutes. Put all meat back into pot. Stir sweet and hot paprika, ground caraway seeds and black pepper into meat mixture. Add beer, broth and water, stirring up any browned bits from bottom of pot. Add reserved onions and bacon to pot. Bring to a boil, reduce heat and simmer, covered, for about 2 hours.
Add the tomatoes and green pepper and simmer, uncovered, until the green peppers are tender and the sauce is a little thickened, 20 to 30 minutes. Season to taste with salt and more pepper.
To serve, ladle the goulash into bowls with a potato dumpling and garnish with a dollop of sour cream.
NOTE: Toast caraway seeds in a small skillet over low heat, stirring occasionally. Remove from heat when seeds become fragrant.
NOTE: Make this goulash a day or two ahead of time if you can so that the flavors have time to meld.
courtesy of: Sue Doeden's All About Food, Sue Doeden, Bemidji, Minnesota
3 slices bacon, chopped
4 tablespoons butter
4 cups chopped onions, about 2 large
3 pounds chuck roast, cut into 1-inch pieces
4 cloves garlic, minced
1 tablespoon caraway seeds, toasted and ground
3 tablespoons sweet Hungarian paprika
½ to 1 teaspoon hot Hungarian paprika
4 cups beer
1 cup beef or chicken broth
1 cup water
1 (28-ounce) can tomatoes, drained and chopped
1 green bell pepper, cut into 1-inch pieces
1 teaspoon salt
¼ teaspoon freshly ground black pepper
Sour cream, at room temperature
Cook bacon in large, heavy soup pot until crispy. With slotted spoon, transfer bacon to small bowl and set aside.
Add 2 tablespoons butter to bacon drippings in pot. Add onions and sauté over medium heat until tender and brown, about 15 to20 minutes. Transfer onions to a bowl and set aside.
Put 2 more tablespoons butter into pot. Increase heat to medium-high. Sauté meat in two batches, stirring occasionally until meat is brown on all sides. Add garlic to last batch and cook for 2 minutes. Put all meat back into pot. Stir sweet and hot paprika, ground caraway seeds and black pepper into meat mixture. Add beer, broth and water, stirring up any browned bits from bottom of pot. Add reserved onions and bacon to pot. Bring to a boil, reduce heat and simmer, covered, for about 2 hours.
Add the tomatoes and green pepper and simmer, uncovered, until the green peppers are tender and the sauce is a little thickened, 20 to 30 minutes. Season to taste with salt and more pepper.
To serve, ladle the goulash into bowls with a potato dumpling and garnish with a dollop of sour cream.
NOTE: Toast caraway seeds in a small skillet over low heat, stirring occasionally. Remove from heat when seeds become fragrant.
NOTE: Make this goulash a day or two ahead of time if you can so that the flavors have time to meld.
courtesy of: Sue Doeden's All About Food, Sue Doeden, Bemidji, Minnesota
Monday, June 11, 2007
762. SPAGHETTI with ESCAROLE and BACON
serves 4
1/4 pound sliced bacon, cut crosswise into thin strips
2 tablespoons olive oil
3 cloves garlic, minced
1/4 teaspoon red-pepper flakes
1 1/2 teaspoons anchovy paste
1 head escarole (about 1 1/2 pounds), leaves cut into 1/2-inch strips (about 3 quarts)
2/3 cup canned low-sodium chicken broth or homemade stock
1/2 teaspoon salt
3/4 pound spaghetti
1/3 cup grated Parmesan, plus more for serving
1 tablespoon butter
In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon. Pour off all the fat from the pan.
In the same pan, heat the oil over moderately low heat. Add the garlic, red-pepper flakes, and anchovy paste and cook, stirring, until fragrant, about 30 seconds. Stir in the escarole, a little at a time, until wilted, about 3 minutes. Add the broth and 1/4 teaspoon of the salt and bring to a simmer. Reduce the heat and cook, covered, for 5 minutes.
Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain the pasta; add it to the pan with the escarole. Stir in the remaining 1/4 teaspoon salt, the Parmesan, bacon, and butter.
courtesy of: Food & Wine
1/4 pound sliced bacon, cut crosswise into thin strips
2 tablespoons olive oil
3 cloves garlic, minced
1/4 teaspoon red-pepper flakes
1 1/2 teaspoons anchovy paste
1 head escarole (about 1 1/2 pounds), leaves cut into 1/2-inch strips (about 3 quarts)
2/3 cup canned low-sodium chicken broth or homemade stock
1/2 teaspoon salt
3/4 pound spaghetti
1/3 cup grated Parmesan, plus more for serving
1 tablespoon butter
In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon. Pour off all the fat from the pan.
In the same pan, heat the oil over moderately low heat. Add the garlic, red-pepper flakes, and anchovy paste and cook, stirring, until fragrant, about 30 seconds. Stir in the escarole, a little at a time, until wilted, about 3 minutes. Add the broth and 1/4 teaspoon of the salt and bring to a simmer. Reduce the heat and cook, covered, for 5 minutes.
Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain the pasta; add it to the pan with the escarole. Stir in the remaining 1/4 teaspoon salt, the Parmesan, bacon, and butter.
courtesy of: Food & Wine
Sunday, June 10, 2007
761. ALMOND BACON CHEESE SPREAD
1/4 cup roasted almonds, finely chopped
2 strips bacon, cooked crisp & crumbled
1 cup American cheese, grated
1/2 cup mayonnaise
1/4 teaspoon salt
Mix all ingredients. Store in small crock. Will keep 4 or 5 days in refrigerator. Serve with crackers.
courtesy of: Nancy's Kitchen
2 strips bacon, cooked crisp & crumbled
1 cup American cheese, grated
1/2 cup mayonnaise
1/4 teaspoon salt
Mix all ingredients. Store in small crock. Will keep 4 or 5 days in refrigerator. Serve with crackers.
courtesy of: Nancy's Kitchen
Saturday, June 09, 2007
760. MINI MEAT LOAF with BLUE CHEESE and BACON
makes 6
60 grams spicy bacon diced
1/2 onion diced
olive oil
2 white mushrooms chopped
500 grams minced beef
1 egg
1/8 cup cream
125 grams gruyere cheese grated
1/4 cup cornflakes
6 tablespoons blue cheese
6 rashers middle bacon
Preheat the oven to 180 degC fan bake. In a pan saute the bacon and onion in a little olive oil. Add the sliced mushrooms. In a separate bowl, mix the beef, egg and cream. Add the onion mix to the beef with the gruyere cheese and the cornflakes. Divide the mixture into 6 even portions and place 1 tablespoon of blue cheese into each. Form into rectangular logs and wrap bacon around. Bake for approximately 30 minutes Serve with creamy mashed potatoes and a salad, with Thai sweet chili sauce as an accompaniment if desired.
courtesy of: Tararua, Division of Goodman Fielder New Zealand Limited, PO Box 397, Dunedin, New Zealand
60 grams spicy bacon diced
1/2 onion diced
olive oil
2 white mushrooms chopped
500 grams minced beef
1 egg
1/8 cup cream
125 grams gruyere cheese grated
1/4 cup cornflakes
6 tablespoons blue cheese
6 rashers middle bacon
Preheat the oven to 180 degC fan bake. In a pan saute the bacon and onion in a little olive oil. Add the sliced mushrooms. In a separate bowl, mix the beef, egg and cream. Add the onion mix to the beef with the gruyere cheese and the cornflakes. Divide the mixture into 6 even portions and place 1 tablespoon of blue cheese into each. Form into rectangular logs and wrap bacon around. Bake for approximately 30 minutes Serve with creamy mashed potatoes and a salad, with Thai sweet chili sauce as an accompaniment if desired.
courtesy of: Tararua, Division of Goodman Fielder New Zealand Limited, PO Box 397, Dunedin, New Zealand
Friday, June 08, 2007
759. CREAMY SHALLOT and ENDIVE SOUP with BACON
2 Tablespoons butter
8 shallots, peeled and minced
8 Belgian endives, washed, trimmed, and sliced thin on a diagonal
4 cups of chicken stock
6 slices of bacon, cooked crisp
1 Tablespoon minced chervil or tarragon, minced (or 1/4 teaspoon, rubbed between your palms)
salt and white pepper to taste
1 egg yolk whisked into 1 cup of whipping cream
Garnish: 2 reserved strips of bacon, crumbled, with a sprig of parsley or basil leaf
Saute the shallots in the butter in a large saucepan, stirring until they are soft. Add the endive and cook, stirring, for about 3 minutes. Add the stock, bring to a boil, then reduce heat and simmer for 5 minutes. Stir in 4 strips of crisp bacon, crumbled, chervil or tarragon, salt and pepper. Remember to add more salt if you're going to serve cold. Bring the soup to a low heat and whisk in the cream and egg yolk, stirring until thickened. When ready to serve, ladle into soup plates and top with crumbled bacon and herb garnish.
courtesy of: Patricia G. Solley, Soup Song
8 shallots, peeled and minced
8 Belgian endives, washed, trimmed, and sliced thin on a diagonal
4 cups of chicken stock
6 slices of bacon, cooked crisp
1 Tablespoon minced chervil or tarragon, minced (or 1/4 teaspoon, rubbed between your palms)
salt and white pepper to taste
1 egg yolk whisked into 1 cup of whipping cream
Garnish: 2 reserved strips of bacon, crumbled, with a sprig of parsley or basil leaf
Saute the shallots in the butter in a large saucepan, stirring until they are soft. Add the endive and cook, stirring, for about 3 minutes. Add the stock, bring to a boil, then reduce heat and simmer for 5 minutes. Stir in 4 strips of crisp bacon, crumbled, chervil or tarragon, salt and pepper. Remember to add more salt if you're going to serve cold. Bring the soup to a low heat and whisk in the cream and egg yolk, stirring until thickened. When ready to serve, ladle into soup plates and top with crumbled bacon and herb garnish.
courtesy of: Patricia G. Solley, Soup Song
Thursday, June 07, 2007
758. GEMELLI with ZUCCHINI, TOMATOES, and BACON
makes 6 servings
12 bacon slices, cut crosswise into 1-inch pieces
1 large red onion, chopped (about 2 cups)
1 1/2 cups dry white wine
12 ounces gemelli or rotini (about 3 cups)
3 slender zucchini, halved lengthwise and sliced crosswise into 1/2-inch-wide pieces
3 large plum tomatoes, seeded, coarsely chopped (about 1 1/2 cups)
1/3 cup chopped fresh oregano
1 cup crumbled soft fresh goat cheese (about 4 ounces)
Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to paper towels to drain. Pour off all but 3 tablespoons drippings from skillet. Add onion and sauté until soft, about 3 minutes. Add wine; boil until reduced by 1/3, about 3 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until slightly underdone. Add zucchini and boil until pasta is tender but still firm to bite and zucchini is crisp-tender, stirring occasionally, about 2 minutes longer. Drain.
Add pasta, zucchini, bacon, tomatoes, and oregano to onion in skillet. Toss over medium-high heat until sauce coats pasta, about 3 minutes. Add cheese and toss until beginning to melt, about 2 minutes. Season to taste with salt and pepper and serve.
NOTE: To seed a plum tomato, simply slice the tomato in half horizontally and gently squeeze out the seeds, using a spoon if necessary.
courtesy of: Bon Appétit, September 2004
12 bacon slices, cut crosswise into 1-inch pieces
1 large red onion, chopped (about 2 cups)
1 1/2 cups dry white wine
12 ounces gemelli or rotini (about 3 cups)
3 slender zucchini, halved lengthwise and sliced crosswise into 1/2-inch-wide pieces
3 large plum tomatoes, seeded, coarsely chopped (about 1 1/2 cups)
1/3 cup chopped fresh oregano
1 cup crumbled soft fresh goat cheese (about 4 ounces)
Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to paper towels to drain. Pour off all but 3 tablespoons drippings from skillet. Add onion and sauté until soft, about 3 minutes. Add wine; boil until reduced by 1/3, about 3 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until slightly underdone. Add zucchini and boil until pasta is tender but still firm to bite and zucchini is crisp-tender, stirring occasionally, about 2 minutes longer. Drain.
Add pasta, zucchini, bacon, tomatoes, and oregano to onion in skillet. Toss over medium-high heat until sauce coats pasta, about 3 minutes. Add cheese and toss until beginning to melt, about 2 minutes. Season to taste with salt and pepper and serve.
NOTE: To seed a plum tomato, simply slice the tomato in half horizontally and gently squeeze out the seeds, using a spoon if necessary.
courtesy of: Bon Appétit, September 2004
Wednesday, June 06, 2007
757. SMOKED BRISKET and BACON with COFFEE BEER MOP SAUCE
makes 10 to 12 servings
1 lb. sliced bacon, preferably artisanal (optional)
1 (6- to 8-lb.) piece center cut brisket
For the rub:
1/4 cup kosher salt
1/4 cup light brown sugar
1/4 cup sweet paprika
2 tbsp. black pepper
1 tbsp. garlic powder
For the Coffee Beer Mop Sauce:
1 cup beer
1 cup apple cider
1/2 cup cider vinegar
1/2 cup coffee
1/4 cup vegetable oil
1/4 cup Worcestershire sauce
salt
4 to 6 cups hickory or apple chips or wood chunks, soaked in water to cover for one hour, then drained and an aluminum foil pan
Make the rub. Place the salt, brown sugar, paprika, pepper and garlic powder in a bowl and stir to mix. Place the brisket in a roasting pan and generously sprinkle both sides with rub, about three tablespoons per side. The excess rub will keep for several months in a jar. You can cook the brisket right away, but it will be better if you let it cure with the rub for several hours, or even a day in the refrigerator.
Make the mop sauce. Combine the beer, cider, cider vinegar, coffee, oil, Worcestershire sauce and salt in a bowl and whisk to mix.
Set up your grill for indirect grilling. If using a gas grill, place wood chips in a smoker pouch. Run the grill on high until you see smoke, then reduce the heat to medium-low (300 degrees). If using a charcoal grill, preheat to medium-low. Just before putting the brisket on, toss 1/2 cup wood chips on each mound of coals.
Place the brisket on the grate in the center, over the drip pan, away from the heat. If using bacon, drape the slices over the top of the meat.
Indirect-grill the brisket until tender, five to six hours. If using a charcoal grill, add 12 fresh coals and 1/2 cup wood chips to each side every hour. (The total cooking time will depend on the size of the brisket and heat of the grill.) Generously baste or mop the meat on both sides with the Coffee Beer Mop Sauce once an hour for the first four hours.
Tightly wrap brisket in foil and continue cooking until very tender, one to two hours more.
Transfer the brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain, using an electric knife or sharp carving knife. Transfer the sliced meat to a platter.
courtesy of: Home & Garden TV
1 lb. sliced bacon, preferably artisanal (optional)
1 (6- to 8-lb.) piece center cut brisket
For the rub:
1/4 cup kosher salt
1/4 cup light brown sugar
1/4 cup sweet paprika
2 tbsp. black pepper
1 tbsp. garlic powder
For the Coffee Beer Mop Sauce:
1 cup beer
1 cup apple cider
1/2 cup cider vinegar
1/2 cup coffee
1/4 cup vegetable oil
1/4 cup Worcestershire sauce
salt
4 to 6 cups hickory or apple chips or wood chunks, soaked in water to cover for one hour, then drained and an aluminum foil pan
Make the rub. Place the salt, brown sugar, paprika, pepper and garlic powder in a bowl and stir to mix. Place the brisket in a roasting pan and generously sprinkle both sides with rub, about three tablespoons per side. The excess rub will keep for several months in a jar. You can cook the brisket right away, but it will be better if you let it cure with the rub for several hours, or even a day in the refrigerator.
Make the mop sauce. Combine the beer, cider, cider vinegar, coffee, oil, Worcestershire sauce and salt in a bowl and whisk to mix.
Set up your grill for indirect grilling. If using a gas grill, place wood chips in a smoker pouch. Run the grill on high until you see smoke, then reduce the heat to medium-low (300 degrees). If using a charcoal grill, preheat to medium-low. Just before putting the brisket on, toss 1/2 cup wood chips on each mound of coals.
Place the brisket on the grate in the center, over the drip pan, away from the heat. If using bacon, drape the slices over the top of the meat.
Indirect-grill the brisket until tender, five to six hours. If using a charcoal grill, add 12 fresh coals and 1/2 cup wood chips to each side every hour. (The total cooking time will depend on the size of the brisket and heat of the grill.) Generously baste or mop the meat on both sides with the Coffee Beer Mop Sauce once an hour for the first four hours.
Tightly wrap brisket in foil and continue cooking until very tender, one to two hours more.
Transfer the brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain, using an electric knife or sharp carving knife. Transfer the sliced meat to a platter.
courtesy of: Home & Garden TV
Tuesday, June 05, 2007
756. COUNTRY FRIED STEAK with WHITE BACON GRAVY
1 (1 3/4 to 2-pound) round steak, cut into 4 equal portions
3 tablespoons Essence, recipe follows, divided
1/2 pound bacon, diced
1 1/2 cups bleached all-purpose flour
1 large egg
2 1/2 cups milk, divided
1 cup fine dried bread crumbs
Vegetable oil, for frying, if needed
1/2 cup minced yellow onions
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Place the pieces of steak on a plastic wrap covered work surface and cover with another piece of plastic wrap. Pound the meat to a 1/4-inch thickness with a meat mallet. Season both sides of the meat with 1 1/2 teaspoons of the Essence.
Fry the bacon in a large skillet until just crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the pan. Set the pan aside.
Combine the flour with 1 tablespoon of the Essence in a large shallow bowl. Whisk the egg with 1/2 cup of the milk and 1 1/2 teaspoons of the Essence in another bowl. Combine the bread crumbs and the remaining 1 tablespoon Essence in another shallow bowl or baking dish.
Dredge the meat in the seasoned flour, then dip in the egg wash, letting the excess drip off. Dredge the meat in the seasoned bread crumbs, coating each side evenly. Shake off any excess bread crumbs. Reserve the seasoned flour.
Reheat the bacon fat in the skillet over high heat until very hot but not smoking. In batches, without crowding (you may only be able to cook 1 portion at a time), carefully add the meat and fry until golden brown, 3 to 4 minutes on each side, adding a small amount of the vegetable oil, if necessary, for frying. Transfer to paper towels to drain.
Add 3 tablespoons of the reserved seasoned flour to the pan. Cook over medium-high heat, stirring constantly, for about 2 minutes, to make a light roux. Add the onions and cook, stirring often, until softened, about 4 minutes. Whisk in the remaining 2 cups milk, the salt, and pepper and bring to a boil. Reduce the heat to medium-low and simmer until the sauce is thickened and there is no raw flour taste, about 5 minutes. Stir in the bacon.
Serve the steaks with the hot gravy and cheesy grits, if desired.
ESSENCE Creole Seasoning:
yields 2/3 cup
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
courtesy of: New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, William Morrow, 1993
3 tablespoons Essence, recipe follows, divided
1/2 pound bacon, diced
1 1/2 cups bleached all-purpose flour
1 large egg
2 1/2 cups milk, divided
1 cup fine dried bread crumbs
Vegetable oil, for frying, if needed
1/2 cup minced yellow onions
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Place the pieces of steak on a plastic wrap covered work surface and cover with another piece of plastic wrap. Pound the meat to a 1/4-inch thickness with a meat mallet. Season both sides of the meat with 1 1/2 teaspoons of the Essence.
Fry the bacon in a large skillet until just crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the pan. Set the pan aside.
Combine the flour with 1 tablespoon of the Essence in a large shallow bowl. Whisk the egg with 1/2 cup of the milk and 1 1/2 teaspoons of the Essence in another bowl. Combine the bread crumbs and the remaining 1 tablespoon Essence in another shallow bowl or baking dish.
Dredge the meat in the seasoned flour, then dip in the egg wash, letting the excess drip off. Dredge the meat in the seasoned bread crumbs, coating each side evenly. Shake off any excess bread crumbs. Reserve the seasoned flour.
Reheat the bacon fat in the skillet over high heat until very hot but not smoking. In batches, without crowding (you may only be able to cook 1 portion at a time), carefully add the meat and fry until golden brown, 3 to 4 minutes on each side, adding a small amount of the vegetable oil, if necessary, for frying. Transfer to paper towels to drain.
Add 3 tablespoons of the reserved seasoned flour to the pan. Cook over medium-high heat, stirring constantly, for about 2 minutes, to make a light roux. Add the onions and cook, stirring often, until softened, about 4 minutes. Whisk in the remaining 2 cups milk, the salt, and pepper and bring to a boil. Reduce the heat to medium-low and simmer until the sauce is thickened and there is no raw flour taste, about 5 minutes. Stir in the bacon.
Serve the steaks with the hot gravy and cheesy grits, if desired.
ESSENCE Creole Seasoning:
yields 2/3 cup
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
courtesy of: New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, William Morrow, 1993
Monday, June 04, 2007
755. CHICKEN-APPLE-BACON BURGERS
3 bacon slices
1/4 cup chopped red onion
16 ounces boneless/skinless chicken breast, coarsely chopped
2 teaspoons chopped fresh sage
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 Granny Smith apple, peeled, cored, and cut crosswise into 8 slices
4 hamburger buns, toasted
Preheat grill and lightly oil the racks.
In a large skillet, cook bacon over medium-high heat until crisp. Remove bacon and crumble. Add onion to drippings in pan and cook until lightly browned, about 2 minutes. Remove and let cool slightly.
In a food processor, add chicken and pulse just until it is coarsely ground.
In a medium bowl, combined chicken, bacon, onion, sage, salt and pepper. Evenly divide chicken into 4 portions - shape each into about a 1/2" thick patty.
Place chicken patties on the grill and cook until they are done, about 5 minutes on each side. Place apple slices on the grill and cook 1 minute on each side. Assemble the burgers by placing the cooked patties on the bottom bun, adding a couple slices of the apples and then placing the top half of the bun on.
courtesy of: Culinary in the Desert, Joe, Frederick, Maryland
1/4 cup chopped red onion
16 ounces boneless/skinless chicken breast, coarsely chopped
2 teaspoons chopped fresh sage
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 Granny Smith apple, peeled, cored, and cut crosswise into 8 slices
4 hamburger buns, toasted
Preheat grill and lightly oil the racks.
In a large skillet, cook bacon over medium-high heat until crisp. Remove bacon and crumble. Add onion to drippings in pan and cook until lightly browned, about 2 minutes. Remove and let cool slightly.
In a food processor, add chicken and pulse just until it is coarsely ground.
In a medium bowl, combined chicken, bacon, onion, sage, salt and pepper. Evenly divide chicken into 4 portions - shape each into about a 1/2" thick patty.
Place chicken patties on the grill and cook until they are done, about 5 minutes on each side. Place apple slices on the grill and cook 1 minute on each side. Assemble the burgers by placing the cooked patties on the bottom bun, adding a couple slices of the apples and then placing the top half of the bun on.
courtesy of: Culinary in the Desert, Joe, Frederick, Maryland
Sunday, June 03, 2007
754. BACON and TOMATO BUTTER SPREAD
makes 8 servings
4 slices of bacon
1/2 cup softened butter
1/4 cup finely chopped sundried tomatoes in oil
3 tablespoons chopped fresh basil
Cook bacon over medium high heat for about 5 minutes or until crispy. Remove to paper towel-lined plate; let cool. Finely chop or crumble bacon; set aside. Stir together butter, sundried tomatoes, basil, pepper and crumbled bacon. Remove husks from corn leaving them attached at stem end. Remove silk from corn and discard. Using small spatula spread some of the butter mixture over each cob. Pull up husks to cover butter and tie top end loosely with one of the husks to seal. Place corn on barbecue over medium high heat, turning occasionally for about 15 minutes or until husks are charred. Remove to platter and serve.
courtesy of: The Worldwide Gourmet
4 slices of bacon
1/2 cup softened butter
1/4 cup finely chopped sundried tomatoes in oil
3 tablespoons chopped fresh basil
Cook bacon over medium high heat for about 5 minutes or until crispy. Remove to paper towel-lined plate; let cool. Finely chop or crumble bacon; set aside. Stir together butter, sundried tomatoes, basil, pepper and crumbled bacon. Remove husks from corn leaving them attached at stem end. Remove silk from corn and discard. Using small spatula spread some of the butter mixture over each cob. Pull up husks to cover butter and tie top end loosely with one of the husks to seal. Place corn on barbecue over medium high heat, turning occasionally for about 15 minutes or until husks are charred. Remove to platter and serve.
courtesy of: The Worldwide Gourmet
Saturday, June 02, 2007
753. GOOSE BREAST WRAPPED IN BACON
1 goose breast
bacon
toothpicks
Cut goose breast into small chunks, wrap each piece in bacon, and secure with a toothpick. Grill until fully cooked.
courtesy of: Rick Rollo, "Milwaukee," FoodNation with Bobby Flay
bacon
toothpicks
Cut goose breast into small chunks, wrap each piece in bacon, and secure with a toothpick. Grill until fully cooked.
courtesy of: Rick Rollo, "Milwaukee," FoodNation with Bobby Flay
Friday, June 01, 2007
752. EGG SALAD BLTs
makes 4 sandwiches
1/4 cup light mayonnaise
3 tablespoons sour cream
3 tablespoons thinly sliced green onions
2 teaspoons grainy mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon fresh grated lemon zest
8 hard-boiled eggs
8 thick slices whole wheat bread, toasted
4 center-cut bacon slices, cooked and cut in half crosswise
8 slices tomato
4 large lettuce leaves
In a medium bowl, stir together mayonnaise, sour cream, green onions, mustard, pepper, salt and zest.
Cut 2 eggs in half and remove the two yolks - discard or save for another use. Coarsely chop the remaining egg whites and whole eggs. Toss chopped eggs into the mayonnaise mixture and gently fold together.
Evenly divide the egg mixture between 4 pieces of the toasted bread. Top each with 2 bacon pieces, 2 tomato slices, 1 lettuce leaf and finish with the remaining toasted bread.
courtesy of: Culinary in the Desert, Joe, Frederick, Maryland
1/4 cup light mayonnaise
3 tablespoons sour cream
3 tablespoons thinly sliced green onions
2 teaspoons grainy mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon fresh grated lemon zest
8 hard-boiled eggs
8 thick slices whole wheat bread, toasted
4 center-cut bacon slices, cooked and cut in half crosswise
8 slices tomato
4 large lettuce leaves
In a medium bowl, stir together mayonnaise, sour cream, green onions, mustard, pepper, salt and zest.
Cut 2 eggs in half and remove the two yolks - discard or save for another use. Coarsely chop the remaining egg whites and whole eggs. Toss chopped eggs into the mayonnaise mixture and gently fold together.
Evenly divide the egg mixture between 4 pieces of the toasted bread. Top each with 2 bacon pieces, 2 tomato slices, 1 lettuce leaf and finish with the remaining toasted bread.
courtesy of: Culinary in the Desert, Joe, Frederick, Maryland
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