makes four servings
1 teaspoon seafood seasoning
2 tablespoons finely chopped fresh thyme
1/2 teaspoon smoked paprika
1/8 teaspoon ground red pepper
4 (6- to 8-ounce) Arctic char fillets, 1/2 to 1 inch thick, skin on
2 tablespoons canola oil
4 bacon slices
1 1/2 cups chopped red onion
1 cup chopped red bell pepper
1 1/2 teaspoons minced garlic
1 1/2 cups fresh or frozen whole kernel corn, thawed
1 1/2 cups fully cooked, shelled frozen edamame
1 1/2 tablespoons finely chopped fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Garnish: fresh thyme sprigs
Combine first 4 ingredients; rub evenly over char fillets. Cook fillets, seasoned side down, in hot oil in a heavy ovenproof skillet over medium-high heat 2 minutes or until golden brown. Turn fillets over; place pan in oven, and bake at 425° for 5 to 9 minutes (depending on thickness of fillets) or until fish flakes with a fork.
Cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon.
Sauté onion, red bell pepper, and garlic in hot drippings 3 minutes or until tender. Add corn and edamame; sauté 2 to 3 minutes or until hot. Remove from heat, and stir in chopped thyme, kosher salt, and black pepper. Divide succotash evenly among 4 individual plates or bowls; top with fillets, and sprinkle with crumbled bacon. Garnish, if desired.
bacon recipe courtesy of: Lorelle Del Matto, Coastal Living, April 2009
Friday, May 20, 2011
Thursday, May 19, 2011
2202. BUTTER LETTUCE SALAD with PEPPERED BACON, D'ANJOU PEARS, CANDIED WALNUTS and GORGONZOLA VINAIGRETTE
serves eight
1 head butter lettuce, torn into bite-size pieces
1 D'Anjou pear, sliced
2 strips of peppered bacon, cooked and chopped into pieces
1/2 cup candied walnuts
Dressing:
1 clove garlic
1 teaspoon thyme leaves
1 small shallot
1/4 cup crumbled gorgonzola
1/4 cup apple cider vinegar
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground pepper
Put all of the salad dressing ingredients in a blender and blend well. Toss the greens with half the dressing, then add the walnuts, bacon and pear slices. Taste. If the salad needs more dressing, add a little bit at a time. Gently toss one more time and serve.
bacon recipe courtesy of: Caroline Fey, Mariposa Kitchen, San Francisco, California
1 head butter lettuce, torn into bite-size pieces
1 D'Anjou pear, sliced
2 strips of peppered bacon, cooked and chopped into pieces
1/2 cup candied walnuts
Dressing:
1 clove garlic
1 teaspoon thyme leaves
1 small shallot
1/4 cup crumbled gorgonzola
1/4 cup apple cider vinegar
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground pepper
Put all of the salad dressing ingredients in a blender and blend well. Toss the greens with half the dressing, then add the walnuts, bacon and pear slices. Taste. If the salad needs more dressing, add a little bit at a time. Gently toss one more time and serve.
bacon recipe courtesy of: Caroline Fey, Mariposa Kitchen, San Francisco, California
Wednesday, May 18, 2011
2201. PASTA with BACON, MIZUNA and HAZELNUTS
makes 6 servings
8 slices (8 ounces) thick, smoked bacon, sliced crosswise into 1/4 inch strips
1/2 medium onion, cut in half and sliced thin
1 clove garlic, minced
1 bunch mizuna, roughly chopped (about 4 cups)
1 pound flat or shaped pasta such as fettuccine or bow ties, cooked al dente in boiling salted water and then drained, saving about 1 cup of the pasta cooking liquid
3/4 cup apple cider vinegar, or to taste (or substitute white wine, sherry, or balsamic vinegar)
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
3/4 cup coarsely chopped toasted hazelnuts
In a large (10- to 12-inch) skillet over medium heat, cook the bacon strips until crisped. Remove all but 2 tablespoons bacon drippings from the pan. Turn the heat to high. Add the onion and garlic to the bacon and sauté briefly, about 2 minutes.
Add the cooked, drained pasta and toss until the pasta is heated through. Add mizuna and toss just until mizuna begins to wilt. The pasta should be very moist (but not saucy) and should toss easily. If not, use 2-3 tablespoons or more of the reserved pasta cooking water. (If you forgot to save it, just use hot water.)
Sprinkle the pasta with the vinegar, salt, and pepper and toss again. Taste and adjust seasoning with more vinegar, salt, and pepper as desired. Transfer to a hot pasta bowl. Sprinkle with the toasted hazelnuts and serve immediately.
bacon recipe courtesy of: Carole Cancler, Seattle Farmers Market Examiner, July 19, 2009
8 slices (8 ounces) thick, smoked bacon, sliced crosswise into 1/4 inch strips
1/2 medium onion, cut in half and sliced thin
1 clove garlic, minced
1 bunch mizuna, roughly chopped (about 4 cups)
1 pound flat or shaped pasta such as fettuccine or bow ties, cooked al dente in boiling salted water and then drained, saving about 1 cup of the pasta cooking liquid
3/4 cup apple cider vinegar, or to taste (or substitute white wine, sherry, or balsamic vinegar)
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
3/4 cup coarsely chopped toasted hazelnuts
In a large (10- to 12-inch) skillet over medium heat, cook the bacon strips until crisped. Remove all but 2 tablespoons bacon drippings from the pan. Turn the heat to high. Add the onion and garlic to the bacon and sauté briefly, about 2 minutes.
Add the cooked, drained pasta and toss until the pasta is heated through. Add mizuna and toss just until mizuna begins to wilt. The pasta should be very moist (but not saucy) and should toss easily. If not, use 2-3 tablespoons or more of the reserved pasta cooking water. (If you forgot to save it, just use hot water.)
Sprinkle the pasta with the vinegar, salt, and pepper and toss again. Taste and adjust seasoning with more vinegar, salt, and pepper as desired. Transfer to a hot pasta bowl. Sprinkle with the toasted hazelnuts and serve immediately.
bacon recipe courtesy of: Carole Cancler, Seattle Farmers Market Examiner, July 19, 2009
Tuesday, May 17, 2011
2200. SPICED PARSNIP and BACON CAKE
4 parsnips, cut into 3-cm chunks
3 tablespoons butter
4 rashers rindless streaky bacon, cut into lardons
1 red chilli, finely chopped
2 shallots, finely chopped
1 teaspoon garam masala
For the dressing
1 tablespoon wholegrain mustard
1/2 teaspoon honey
3 tablespoons cream
green salad, to serve
Bring a saucepan of water to the boil, turn down the heat, and simmer the parsnips for 15 minutes, until they are tender. Tip into a colander, drain well and mash with a fork.
Melt 2 tablespoons of the butter in a non-stick frying pan, add the bacon and fry until golden. Add the chilli and chopped shallots, continue cooking for about 2 minutes. Stir in the garam masala and remove the pan from the heat. Preheat an oven to 180C/gas 4.
Combine the mashed parsnips with the bacon mixture. Grease a 20cm round cake tin with the remaining 1 tablespoon of butter. Pile the parsnip mixture into the tin and flatten the top with a spatula. Bake for about 20 minutes, or until the top of the savoury cake is crisp and golden.
While the cake is baking, combine the mustard, honey and cream together in a small saucepan, over a low heat. Remove the pan from the heat as soon as the mixture reaches boiling point.
Remove the cake from the oven, cool slightly and turn out onto a board. Cut into wedges and serve with the warm honey dressing. An ideal accompaniment to this dish would be a crisp green salad.
bacon recipe courtesy of: Frank Bordoni, Great Food Live, Good Food Channel, UKTV
3 tablespoons butter
4 rashers rindless streaky bacon, cut into lardons
1 red chilli, finely chopped
2 shallots, finely chopped
1 teaspoon garam masala
For the dressing
1 tablespoon wholegrain mustard
1/2 teaspoon honey
3 tablespoons cream
green salad, to serve
Bring a saucepan of water to the boil, turn down the heat, and simmer the parsnips for 15 minutes, until they are tender. Tip into a colander, drain well and mash with a fork.
Melt 2 tablespoons of the butter in a non-stick frying pan, add the bacon and fry until golden. Add the chilli and chopped shallots, continue cooking for about 2 minutes. Stir in the garam masala and remove the pan from the heat. Preheat an oven to 180C/gas 4.
Combine the mashed parsnips with the bacon mixture. Grease a 20cm round cake tin with the remaining 1 tablespoon of butter. Pile the parsnip mixture into the tin and flatten the top with a spatula. Bake for about 20 minutes, or until the top of the savoury cake is crisp and golden.
While the cake is baking, combine the mustard, honey and cream together in a small saucepan, over a low heat. Remove the pan from the heat as soon as the mixture reaches boiling point.
Remove the cake from the oven, cool slightly and turn out onto a board. Cut into wedges and serve with the warm honey dressing. An ideal accompaniment to this dish would be a crisp green salad.
bacon recipe courtesy of: Frank Bordoni, Great Food Live, Good Food Channel, UKTV
Monday, May 16, 2011
2199. BACON, APPLE and CHEDDAR BREAKFAST PANINI
serves two
2 cinnamon raisin English muffins, split in half lengthwise
8 apple slices
4 slices thick cut bacon, precooked
2 slices sharp cheddar cheese
Preheat panini grill to medium-high heat (375 degrees). Arrange a layer of apple slices inside the bottom halves of the English muffin. Top with 2 slices of bacon and 1 slice of cheese on each and close the panini with the top muffin halves. Grill for 5-7 minutes until the cheese is melted. Serve immediately and enjoy!
bacon recipe courtesy of: Sandie, Inn Cuisine, September 23, 2008 | from Kathy, Panini Happy
2 cinnamon raisin English muffins, split in half lengthwise
8 apple slices
4 slices thick cut bacon, precooked
2 slices sharp cheddar cheese
Preheat panini grill to medium-high heat (375 degrees). Arrange a layer of apple slices inside the bottom halves of the English muffin. Top with 2 slices of bacon and 1 slice of cheese on each and close the panini with the top muffin halves. Grill for 5-7 minutes until the cheese is melted. Serve immediately and enjoy!
bacon recipe courtesy of: Sandie, Inn Cuisine, September 23, 2008 | from Kathy, Panini Happy
Sunday, May 15, 2011
2198. WILTED MESCLUN and CHEVRE with ROASTED TOMATO and BACON VINAIGRETTE
3 cups mixed greens and 3 cups baby spinach combined in a large bowl
1 small red onion, peeled and sliced 1/2″ thick
4 strips bacon, cut into 1/2″ pieces
1 large heirloom tomato, cut in half
1/4 cup olive oil
2 cloves garlic, peeled and chopped fine
1/4 cup combination of chopped parsley and thyme
3 ounces of crumbled Ile de France goat chevre plus extra for garnish
For the vinaigrette:
1/2 cup cooked, crumbled bacon
1/4 cup roasted tomato skins
3/4 cup dry sherry
1/4 cup apple cider vinegar
1 cup walnut oil or olive oil
2 tsp honey
1 tsp dijon mustard
Salt and pepper to taste
Pre-heat oven to 350 degrees F. In a medium sized bowl, toss together heirloom tomato, first part of olive oil, chopped garlic and herbs, and sprinkle lightly with salt and pepper. When thoroughly covered with herbs and oil, place tomatoes on a baking pan, reserving the leftover oil, herbs and garlic in the bowl for the vinaigrette. Place pan in oven and roast for 20 minutes, or until skins are wrinkled. When finished, remove tomatoes from oven and let cool, 6 minutes. Carefully peel the skin and reserve for the vinaigrette.
While the tomatoes are roasting, in a medium sized skillet on medium heat, render the fat from the chopped bacon by cooking, 8 minutes. When bacon is crisp and cooked, remove from pan to a paper towel. Retain at least 2 tablespoons of bacon fat, and while the pan is still at medium heat, cook onions until soft, 10 minutes. Remove onions from pan and set aside. Continuing the pan on medium heat, add sherry and apple cider vinegar, reduce and heat through, 3 minutes. Remove pan from heat and set aside.
In a food processor, add crumbled, cooked bacon, roasted tomato skins, heated sherry and apple cider vinegar and pulse until bacon and skins are rendered to tiny pieces. Add mustard, pulse. While processing, slowly drizzle oil into vinegar blend until fully integrated. Add reserved tomato marinade, pulse. Add honey and pulse. Salt and pepper to taste. When completed, pour finished vinaigrette into a medium sized pan over medium heat and heat through until vinaigrette is gently bubbling. Remove quickly and set aside.
Add cooked onions and goat cheese to the mixed greens and toss gently. Add half of the heated vinaigrette to the greens and fold continuously. Add rest of vinaigrette, if necessary, until all of the greens are lightly coated with vinaigrette and slightly softened. Pile greens on a plate, top with roasted tomato, and add additional goat cheese for garnish.
bacon recipe courtesy of: Cynthia, Cook of Ages, September 30, 2008
1 small red onion, peeled and sliced 1/2″ thick
4 strips bacon, cut into 1/2″ pieces
1 large heirloom tomato, cut in half
1/4 cup olive oil
2 cloves garlic, peeled and chopped fine
1/4 cup combination of chopped parsley and thyme
3 ounces of crumbled Ile de France goat chevre plus extra for garnish
For the vinaigrette:
1/2 cup cooked, crumbled bacon
1/4 cup roasted tomato skins
3/4 cup dry sherry
1/4 cup apple cider vinegar
1 cup walnut oil or olive oil
2 tsp honey
1 tsp dijon mustard
Salt and pepper to taste
Pre-heat oven to 350 degrees F. In a medium sized bowl, toss together heirloom tomato, first part of olive oil, chopped garlic and herbs, and sprinkle lightly with salt and pepper. When thoroughly covered with herbs and oil, place tomatoes on a baking pan, reserving the leftover oil, herbs and garlic in the bowl for the vinaigrette. Place pan in oven and roast for 20 minutes, or until skins are wrinkled. When finished, remove tomatoes from oven and let cool, 6 minutes. Carefully peel the skin and reserve for the vinaigrette.
While the tomatoes are roasting, in a medium sized skillet on medium heat, render the fat from the chopped bacon by cooking, 8 minutes. When bacon is crisp and cooked, remove from pan to a paper towel. Retain at least 2 tablespoons of bacon fat, and while the pan is still at medium heat, cook onions until soft, 10 minutes. Remove onions from pan and set aside. Continuing the pan on medium heat, add sherry and apple cider vinegar, reduce and heat through, 3 minutes. Remove pan from heat and set aside.
In a food processor, add crumbled, cooked bacon, roasted tomato skins, heated sherry and apple cider vinegar and pulse until bacon and skins are rendered to tiny pieces. Add mustard, pulse. While processing, slowly drizzle oil into vinegar blend until fully integrated. Add reserved tomato marinade, pulse. Add honey and pulse. Salt and pepper to taste. When completed, pour finished vinaigrette into a medium sized pan over medium heat and heat through until vinaigrette is gently bubbling. Remove quickly and set aside.
Add cooked onions and goat cheese to the mixed greens and toss gently. Add half of the heated vinaigrette to the greens and fold continuously. Add rest of vinaigrette, if necessary, until all of the greens are lightly coated with vinaigrette and slightly softened. Pile greens on a plate, top with roasted tomato, and add additional goat cheese for garnish.
bacon recipe courtesy of: Cynthia, Cook of Ages, September 30, 2008
Saturday, May 14, 2011
2197. WHITE BEAN SOUP with BACON and SPICY MERGUEZ SAUSAGE
serves six
⅔ cup white haricot beans, soaked overnight in twice their volume of cold water
1 quart chicken stock
1 cinnamon stick
3 tablespoons olive oil
2½ oz. bacon, diced
1 medium yellow onion, finely chopped
1 stick celery, finely chopped
3 ripe tomatoes, skinned, deseeded, and finely chopped
1 teaspoon honey
1 teaspoon thyme leaves
zest of ½ lemon
1 tablespoon hazelnut oil
salt and pepper
1 cup spinach leaves, shredded
6 merguez sausages, grilled and sliced
⅔ cup roasted hazelnuts, peeled and crushed
Drain the haricot beans and place them in a pan with the chicken stock and cinnamon stick. Bring to a boil, then lower the heat and simmer for 1 to 2 hours until the beans are tender; cooking time will depend on their age and freshness.
In a frying pan, heat the olive oil and sauté the bacon, onion, garlic, and celery for about 4 minutes until they are lightly colored and softened. Add the mix to the beans and stock with the tomatoes, honey, thyme, lemon zest, and hazelnut oil.
To serve, bring the soup to a boil and season generously with salt and pepper to taste. Throw in the shredded spinach leaves, then garnish with slices of the merguez sausage and crushed hazelnuts.
bacon recipe courtesy of: Artichoke to Za’atar: Modern Middle Eastern Food Greg Malouf and Lucy Malouf. University of California Press, 2008
⅔ cup white haricot beans, soaked overnight in twice their volume of cold water
1 quart chicken stock
1 cinnamon stick
3 tablespoons olive oil
2½ oz. bacon, diced
1 medium yellow onion, finely chopped
1 stick celery, finely chopped
3 ripe tomatoes, skinned, deseeded, and finely chopped
1 teaspoon honey
1 teaspoon thyme leaves
zest of ½ lemon
1 tablespoon hazelnut oil
salt and pepper
1 cup spinach leaves, shredded
6 merguez sausages, grilled and sliced
⅔ cup roasted hazelnuts, peeled and crushed
Drain the haricot beans and place them in a pan with the chicken stock and cinnamon stick. Bring to a boil, then lower the heat and simmer for 1 to 2 hours until the beans are tender; cooking time will depend on their age and freshness.
In a frying pan, heat the olive oil and sauté the bacon, onion, garlic, and celery for about 4 minutes until they are lightly colored and softened. Add the mix to the beans and stock with the tomatoes, honey, thyme, lemon zest, and hazelnut oil.
To serve, bring the soup to a boil and season generously with salt and pepper to taste. Throw in the shredded spinach leaves, then garnish with slices of the merguez sausage and crushed hazelnuts.
bacon recipe courtesy of: Artichoke to Za’atar: Modern Middle Eastern Food Greg Malouf and Lucy Malouf. University of California Press, 2008
Friday, May 13, 2011
2196. STIR FRIED STEAMED RICE with BACON and MAITAKE MUSHROOMS
serves four
3.5 oz. of maitake mushrooms
4 strips of bacon
1 shoot of scallion
1/2 carrot, peeled
1 small green pepper
2 eggs, slightly beaten
2 cups of steamed rice
4 tablespoons of vegetable oil
salt & pepper and soy sauce to taste
Chop maitake mushrooms, carrot, scallion, pepper and bacon. Add 2 tablespoons of vegetable oil to a wok at high heat. Stir fry 2 eggs and remove to a separate container. Add 2 additional tablespoons of vegetable oil to the wok, add scallion, carrot and bacon. Stir fry the mixture. Add rice, mushrooms and green pepper, stir fry. Add salt, pepper and soy sauce to taste. Add egg, stir fry and serve.
bacon recipe courtesy of: Yukiguni Maitake Corporation of America, 200 Midway Park Drive, Middletown, New York 10940
3.5 oz. of maitake mushrooms
4 strips of bacon
1 shoot of scallion
1/2 carrot, peeled
1 small green pepper
2 eggs, slightly beaten
2 cups of steamed rice
4 tablespoons of vegetable oil
salt & pepper and soy sauce to taste
Chop maitake mushrooms, carrot, scallion, pepper and bacon. Add 2 tablespoons of vegetable oil to a wok at high heat. Stir fry 2 eggs and remove to a separate container. Add 2 additional tablespoons of vegetable oil to the wok, add scallion, carrot and bacon. Stir fry the mixture. Add rice, mushrooms and green pepper, stir fry. Add salt, pepper and soy sauce to taste. Add egg, stir fry and serve.
bacon recipe courtesy of: Yukiguni Maitake Corporation of America, 200 Midway Park Drive, Middletown, New York 10940
Thursday, May 12, 2011
2195. BACON MACADAMIA CINNAMON ROLLS
serves 2-4
12 ounces bacon, cut into approx 1/2 inch pieces
1/2 cup chopped macadamia nuts
12.4 ounce package of refrigerated cinnamon roll dough
butter
Cook the bacon pieces until quite crisp; remove from pan with a slotted spoon and drain on paper towels. Add the macadamias to the pan and toast them briefly until they just start to color, about 1-2 minutes (be careful not to toast them too much or they’ll turn bitter.) Remove them from the pan and drain on paper towels. Mix the bacon and macadamias together.
Preheat the oven to 400 degrees (or whatever temperature the package directions recommend.) On a non-stick surface, carefully remove the cinnamon rolls from the package, keeping them in their original configuration. Unroll them together (side by side) on your work surface, top them with the bacon/macadamia mix, spread it out to the edges and press it firmly into place.
Working carefully and with the aid of a spreader or similar long flat tool, lift up the bottom edge of the cinnamon roll dough and re-roll it. Try to keep it as tight as possible.
Using a sharp knife, cut the cinnamon rolls apart and place them, sides touching, in a pie tin or similar baking pan that’s been coated with cooking spray. Bake for 12-16 minutes or until golden brown. Spread with softened butter and return to the oven for another minute or two. Remove and top with icing.
bacon recipe courtesy of: Doug DuCap, Hugging the Coast: a Celebration of Coastal Food, October 20, 2009
12 ounces bacon, cut into approx 1/2 inch pieces
1/2 cup chopped macadamia nuts
12.4 ounce package of refrigerated cinnamon roll dough
butter
Cook the bacon pieces until quite crisp; remove from pan with a slotted spoon and drain on paper towels. Add the macadamias to the pan and toast them briefly until they just start to color, about 1-2 minutes (be careful not to toast them too much or they’ll turn bitter.) Remove them from the pan and drain on paper towels. Mix the bacon and macadamias together.
Preheat the oven to 400 degrees (or whatever temperature the package directions recommend.) On a non-stick surface, carefully remove the cinnamon rolls from the package, keeping them in their original configuration. Unroll them together (side by side) on your work surface, top them with the bacon/macadamia mix, spread it out to the edges and press it firmly into place.
Working carefully and with the aid of a spreader or similar long flat tool, lift up the bottom edge of the cinnamon roll dough and re-roll it. Try to keep it as tight as possible.
Using a sharp knife, cut the cinnamon rolls apart and place them, sides touching, in a pie tin or similar baking pan that’s been coated with cooking spray. Bake for 12-16 minutes or until golden brown. Spread with softened butter and return to the oven for another minute or two. Remove and top with icing.
bacon recipe courtesy of: Doug DuCap, Hugging the Coast: a Celebration of Coastal Food, October 20, 2009
Wednesday, May 11, 2011
2194. CRISPY DUCK LEG SALAD with POACHED PEARS and a WARM BACON VINAIGRETTE
yields four servings
Duck Confit
1 clove garlic, peeled and roughly chopped
1 bay leaf
4 tablespoons coarse sea salt
1 1/2 teaspoons black peppercorns
4x4 duck legs, thighs attached
1 pound rendered duck fat
Pears
3 pears, peeled, cored and cut into large dice
4 cups simple syrup
1 lemon
Vinaigrette
2 tablespoons olive oil
2 shallots, finely chopped
1 garlic clove, peeled and finely minced
3/4 cup diced double smoked bacon
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 cup hazelnut oil
1/4 cup grape seed oil
1 tablespoon rice vinegar
Salad
2 butter lettuce
1/4 cup finely sliced radicchio
lemon, juice only
1 tablespoon extra virgin olive oil
1/2 cup Roquefort cheese, crumbled
1/4 cup toasted walnut pieces
Duck Confit: Mix together garlic, bay leaf, thyme, coarse sea salt and peppercorns in a roasting pan. Rub the seasonings onto duck legs and arrange them in one layer in the pan. Cover and refrigerate for 12 hours. Preheat the oven to 250 - 275 F. Take out duck from the refrigerator. Melt rendered duck fat (or lard) in a saucepan on medium heat and pour over duck legs, covering them completely. Cover the roasting pan with aluminum foil, shiny side in. Bake in the oven for 2 to 3 hours, or until the meat falls from the bone. Remove from the oven and allow duck to cool in the fat. Place duck legs in an airtight container and cover with duck fat strained through a fine-mesh sieve. Can be prepared ahead up to this point; will keep in the refrigerator for up to 1 month or in the freezer for up to 1 year.
Pears: Place simple syrup in a large saucepan. Cut lemon in half and squeeze juice into simple syrup and also add lemon pieces. Add diced pears and bring to a simmer for about 20 – 25 minutes or until tender (can be easily pierced with a paring knife). Remove from heat and allow to cool in liquid.
Vinaigrette: In a large fry pan heat olive oil over medium heat. Add shallots and garlic and sauté for about 2 to 3 minutes, stirring occasionally as not to brown. Add bacon and cook until crisp. Stir in brown sugar and remove from heat. Add balsamic and Dijon mustard. Mix in hazelnut oil, grape seed oil, and rice vinegar. Return to heat for about 1 minute and keep warm.
Salad: Divide greens between 4 large plates. Add a little Roquefort, poached pears and walnuts to each salad. Place crispy duck leg on top and spoon over warm bacon vinaigrette. Serve immediately.
Assembly: Preheat the oven to 350 F. Remove duck legs from fat, wiping off excess with a paper towel, and place on a baking sheet or in an oven proof fry pan. Put in the oven for 10 to 15 minutes to heat through and to crisp skin. Remove from the oven and keep warm. In a large stainless steel bowl, add salad greens, lemon juice and season with salt and freshly ground white pepper. Drizzle in olive oil and toss together. Divide greens between 4 large plates. Add a little Roquefort, poached pears and walnuts to each salad. Place crispy duck leg on top and spoon over warm bacon vinaigrette. Serve immediately.
bacon recipe courtesy of: Rob Feenie, New Classics with Chef Rob Feenie, Food Network Canada
Duck Confit
1 clove garlic, peeled and roughly chopped
1 bay leaf
4 tablespoons coarse sea salt
1 1/2 teaspoons black peppercorns
4x4 duck legs, thighs attached
1 pound rendered duck fat
Pears
3 pears, peeled, cored and cut into large dice
4 cups simple syrup
1 lemon
Vinaigrette
2 tablespoons olive oil
2 shallots, finely chopped
1 garlic clove, peeled and finely minced
3/4 cup diced double smoked bacon
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 cup hazelnut oil
1/4 cup grape seed oil
1 tablespoon rice vinegar
Salad
2 butter lettuce
1/4 cup finely sliced radicchio
lemon, juice only
1 tablespoon extra virgin olive oil
1/2 cup Roquefort cheese, crumbled
1/4 cup toasted walnut pieces
Duck Confit: Mix together garlic, bay leaf, thyme, coarse sea salt and peppercorns in a roasting pan. Rub the seasonings onto duck legs and arrange them in one layer in the pan. Cover and refrigerate for 12 hours. Preheat the oven to 250 - 275 F. Take out duck from the refrigerator. Melt rendered duck fat (or lard) in a saucepan on medium heat and pour over duck legs, covering them completely. Cover the roasting pan with aluminum foil, shiny side in. Bake in the oven for 2 to 3 hours, or until the meat falls from the bone. Remove from the oven and allow duck to cool in the fat. Place duck legs in an airtight container and cover with duck fat strained through a fine-mesh sieve. Can be prepared ahead up to this point; will keep in the refrigerator for up to 1 month or in the freezer for up to 1 year.
Pears: Place simple syrup in a large saucepan. Cut lemon in half and squeeze juice into simple syrup and also add lemon pieces. Add diced pears and bring to a simmer for about 20 – 25 minutes or until tender (can be easily pierced with a paring knife). Remove from heat and allow to cool in liquid.
Vinaigrette: In a large fry pan heat olive oil over medium heat. Add shallots and garlic and sauté for about 2 to 3 minutes, stirring occasionally as not to brown. Add bacon and cook until crisp. Stir in brown sugar and remove from heat. Add balsamic and Dijon mustard. Mix in hazelnut oil, grape seed oil, and rice vinegar. Return to heat for about 1 minute and keep warm.
Salad: Divide greens between 4 large plates. Add a little Roquefort, poached pears and walnuts to each salad. Place crispy duck leg on top and spoon over warm bacon vinaigrette. Serve immediately.
Assembly: Preheat the oven to 350 F. Remove duck legs from fat, wiping off excess with a paper towel, and place on a baking sheet or in an oven proof fry pan. Put in the oven for 10 to 15 minutes to heat through and to crisp skin. Remove from the oven and keep warm. In a large stainless steel bowl, add salad greens, lemon juice and season with salt and freshly ground white pepper. Drizzle in olive oil and toss together. Divide greens between 4 large plates. Add a little Roquefort, poached pears and walnuts to each salad. Place crispy duck leg on top and spoon over warm bacon vinaigrette. Serve immediately.
bacon recipe courtesy of: Rob Feenie, New Classics with Chef Rob Feenie, Food Network Canada
Tuesday, May 10, 2011
2193. EGG and BACON BUCKWHEAT CREPES
makes 4 servings
a 1/4-pound piece slab bacon
vegetable oil for brushing skillet
Buckwheat Crêpe Batter (recipe below), half reserved for another use
4 large eggs
2 cups coarsely grated Gruyère (about 8 ounces)
Buckwheat Batter
makes 8 crêpes
2 tablespoons unsalted butter
3/4 cup plus 1 tablespoon buckwheat flour
1/3 cup all-purpose flour
1/2 teaspoon salt
1 1/2 cups milk
3 large eggs
In a small saucepan cook butter over moderately low heat until golden brown with a nutlike fragrance. (Bottom of pan will be covered with brown specks.) Into a bowl sift flours and salt. In another bowl whisk together milk, eggs, and brown butter. Add milk mixture to flour mixture, whisking until smooth. Chill batter, covered, 30 minutes.
Cut bacon into strips about 1/8 inch wide and 1 inch long. In a skillet cook bacon over moderate heat, stirring, until golden and crisp and transfer with a slotted spoon to paper towels to drain.
Preheat broiler.
Brush a 10-inch non-stick skillet lightly with oil and heat over moderately high heat until hot but not smoking. Remove skillet from heat. Working quickly, stir batter and fill a 1/4-cup measure. Pour batter into skillet, tilting and rotating skillet quickly to cover bottom. Cook crêpe over moderately high heat until bottom is golden and top appears almost dry, about 1 minute. Turn crêpe over and break 1 egg onto center. Sprinkle one-fourth Gruyère and one-fourth bacon over egg and season with salt and pepper. Fold in edge of crêpe to form a square, leaving egg exposed, and cook about 30 seconds. Slide crêpe from skillet onto a large baking sheet.
Make 3 more crêpes with remaining batter, eggs, cheese, and bacon in same manner, brushing skillet lightly with oil before cooking each crêpe. Broil crêpes 4 to 5 inches from heat until egg whites are set, about 30 seconds.
bacon recipe courtesy of: Gourmet, August 1997
a 1/4-pound piece slab bacon
vegetable oil for brushing skillet
Buckwheat Crêpe Batter (recipe below), half reserved for another use
4 large eggs
2 cups coarsely grated Gruyère (about 8 ounces)
Buckwheat Batter
makes 8 crêpes
2 tablespoons unsalted butter
3/4 cup plus 1 tablespoon buckwheat flour
1/3 cup all-purpose flour
1/2 teaspoon salt
1 1/2 cups milk
3 large eggs
In a small saucepan cook butter over moderately low heat until golden brown with a nutlike fragrance. (Bottom of pan will be covered with brown specks.) Into a bowl sift flours and salt. In another bowl whisk together milk, eggs, and brown butter. Add milk mixture to flour mixture, whisking until smooth. Chill batter, covered, 30 minutes.
Cut bacon into strips about 1/8 inch wide and 1 inch long. In a skillet cook bacon over moderate heat, stirring, until golden and crisp and transfer with a slotted spoon to paper towels to drain.
Preheat broiler.
Brush a 10-inch non-stick skillet lightly with oil and heat over moderately high heat until hot but not smoking. Remove skillet from heat. Working quickly, stir batter and fill a 1/4-cup measure. Pour batter into skillet, tilting and rotating skillet quickly to cover bottom. Cook crêpe over moderately high heat until bottom is golden and top appears almost dry, about 1 minute. Turn crêpe over and break 1 egg onto center. Sprinkle one-fourth Gruyère and one-fourth bacon over egg and season with salt and pepper. Fold in edge of crêpe to form a square, leaving egg exposed, and cook about 30 seconds. Slide crêpe from skillet onto a large baking sheet.
Make 3 more crêpes with remaining batter, eggs, cheese, and bacon in same manner, brushing skillet lightly with oil before cooking each crêpe. Broil crêpes 4 to 5 inches from heat until egg whites are set, about 30 seconds.
bacon recipe courtesy of: Gourmet, August 1997
Monday, May 09, 2011
2192. HERBED NEW POTATOES with FIDDLEHEADS and BACON
serves four
12 small new potatoes with skins on, washed
2 quarts water
1 teaspoon salt
24 fiddleheads, cleaned and trimmed
6 slices bacon, chopped
3 tablespoons finely chopped onion
1 clove garlic, minced
1 tablespoon chopped fresh savory
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
Boil the potatoes in salted water for 5 minutes, then add the fiddleheads and cook about 15 minutes or until both are crisp-tender. Drain and transfer to a warm bowl.
Meanwhile, sauté the bacon in a medium skillet until crisp. Drain it on paper towels. Pour off all but 2 teaspoons of fat. Sauté the garlic in the fat until soft.
Add the bacon, garlic, and herbs to the cooked potatoes and fiddleheads; toss well. Serve hot or at room temperature.
bacon recipe courtesy of: Pat Crocker, Hanover, Ontario, Canada | "The Queen of Spring: Fiddlehead," Herb Companion Magazine, April/May 2000
12 small new potatoes with skins on, washed
2 quarts water
1 teaspoon salt
24 fiddleheads, cleaned and trimmed
6 slices bacon, chopped
3 tablespoons finely chopped onion
1 clove garlic, minced
1 tablespoon chopped fresh savory
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
Boil the potatoes in salted water for 5 minutes, then add the fiddleheads and cook about 15 minutes or until both are crisp-tender. Drain and transfer to a warm bowl.
Meanwhile, sauté the bacon in a medium skillet until crisp. Drain it on paper towels. Pour off all but 2 teaspoons of fat. Sauté the garlic in the fat until soft.
Add the bacon, garlic, and herbs to the cooked potatoes and fiddleheads; toss well. Serve hot or at room temperature.
bacon recipe courtesy of: Pat Crocker, Hanover, Ontario, Canada | "The Queen of Spring: Fiddlehead," Herb Companion Magazine, April/May 2000
Sunday, May 08, 2011
2191. BAHAMIAN LOBSTER and BACON RAGOUT
makes 6 servings
Three 1-pound live lobsters
4 thick slices streaky bacon, diced
1 medium onion, chopped
1 celery rib, chopped
1/2 medium green bell pepper, seeded and chopped
1/4 cup tomato paste
4 large ripe tomatoes, peeled, seeded, and diced, with juices included
1/2 teaspoon fresh thyme leaves
1 small jalapeno pepper, finely chopped
Salt and freshly ground black pepper to taste
1 tablespoon water
Boiled long-grain white rice
In a large stockpot, bring about 8 inches of water to a rolling boil and plunge the lobsters head-first into the water. Reduce the heat to low, cover, and steam the lobsters about 7 minutes. Remove from the water with tongs, crack the shells with a mallet or hammer, and, when cool enough to handle, shred the lobster meat and set aside.
In a large skillet, fry the bacon over moderate heat just till it renders most of its fat, add the onion, celery, and bell pepper, and stir about 5 minutes. Add the lobster meat, tomato paste, tomatoes, thyme, jalapeno, and salt and pepper and stir till the mixture is soft, 8 to 10 minutes. Add the water and stir about 3 minutes longer.
Serve the ragout hot over mounds of rice.
bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007
Three 1-pound live lobsters
4 thick slices streaky bacon, diced
1 medium onion, chopped
1 celery rib, chopped
1/2 medium green bell pepper, seeded and chopped
1/4 cup tomato paste
4 large ripe tomatoes, peeled, seeded, and diced, with juices included
1/2 teaspoon fresh thyme leaves
1 small jalapeno pepper, finely chopped
Salt and freshly ground black pepper to taste
1 tablespoon water
Boiled long-grain white rice
In a large stockpot, bring about 8 inches of water to a rolling boil and plunge the lobsters head-first into the water. Reduce the heat to low, cover, and steam the lobsters about 7 minutes. Remove from the water with tongs, crack the shells with a mallet or hammer, and, when cool enough to handle, shred the lobster meat and set aside.
In a large skillet, fry the bacon over moderate heat just till it renders most of its fat, add the onion, celery, and bell pepper, and stir about 5 minutes. Add the lobster meat, tomato paste, tomatoes, thyme, jalapeno, and salt and pepper and stir till the mixture is soft, 8 to 10 minutes. Add the water and stir about 3 minutes longer.
Serve the ragout hot over mounds of rice.
bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007
Saturday, May 07, 2011
2190. RACLETTE with SMOKED BACON and FINE HERB SALAD
serves four
1kg small bintje potatoes, scrubbed
100 ml olive oil
1 onion, thinly sliced
200 grams smoked bacon, cut into lardons
2 tablespoons thyme, plus extra to serve
400 grams raclette, thinly sliced (see note)
To serve: cornichons and pickled onions
Fine herb salad
1 cup (loosely packed) micro herbs, such as cress
½ cup (loosely packed) each dill, flat-leaf parsley and chives
2 tablespoons each lemon juice and extra-virgin olive oil
Cook potatoes in boiling salted water until tender (25-35 minutes), drain, cool slightly, peel, coarsely chop and set aside.
Meanwhile, heat half the olive oil in a frying pan over medium heat, add onion and bacon, sauté until onion is tender (10-12 minutes). Remove from pan, set aside, keep warm. Wipe pan clean, increase heat to high, add remaining oil and fry potato in batches until golden and crisp (3-5 minutes). Meanwhile, preheat grill to high heat. Combine potato, onion mixture and thyme in a 2-litre shallow ovenproof serving bowl, scatter with raclette, season to taste and grill until golden and bubbling (3-5 minutes).
Meanwhile, for fine herb salad, combine herbs in a bowl, set aside. Whisk lemon juice and extra-virgin olive oil together in a separate bowl, season to taste and gently toss through salad. Serve with hot raclette, cornichons and pickled onions.
bacon recipe courtesy of: Emma Knowles & Alice Storey, Australian Gourmet Traveller, June 2010
1kg small bintje potatoes, scrubbed
100 ml olive oil
1 onion, thinly sliced
200 grams smoked bacon, cut into lardons
2 tablespoons thyme, plus extra to serve
400 grams raclette, thinly sliced (see note)
To serve: cornichons and pickled onions
Fine herb salad
1 cup (loosely packed) micro herbs, such as cress
½ cup (loosely packed) each dill, flat-leaf parsley and chives
2 tablespoons each lemon juice and extra-virgin olive oil
Cook potatoes in boiling salted water until tender (25-35 minutes), drain, cool slightly, peel, coarsely chop and set aside.
Meanwhile, heat half the olive oil in a frying pan over medium heat, add onion and bacon, sauté until onion is tender (10-12 minutes). Remove from pan, set aside, keep warm. Wipe pan clean, increase heat to high, add remaining oil and fry potato in batches until golden and crisp (3-5 minutes). Meanwhile, preheat grill to high heat. Combine potato, onion mixture and thyme in a 2-litre shallow ovenproof serving bowl, scatter with raclette, season to taste and grill until golden and bubbling (3-5 minutes).
Meanwhile, for fine herb salad, combine herbs in a bowl, set aside. Whisk lemon juice and extra-virgin olive oil together in a separate bowl, season to taste and gently toss through salad. Serve with hot raclette, cornichons and pickled onions.
bacon recipe courtesy of: Emma Knowles & Alice Storey, Australian Gourmet Traveller, June 2010
Friday, May 06, 2011
2189. DEVILED KIDNEYS with BACON and MUSHROOMS
serves two
4 lamb’s kidneys
1 tablespoon plain flour
¼ teaspoon cayenne pepper
Olive oil
4 rashers of streaky bacon, finely chopped
2 shallots, peeled and finely chopped
Knob of butter
4 large open chestnut mushrooms, roughly sliced
2 teaspoons dijon mustard
1 tablespoon red wine vinegar
100ml crème fraîche
2 tablespoons chopped parsley
Hot buttered toast
1 lemon
If the kidneys are still covered in a veil-like membrane, puncture it with the point of a knife and peel it away. Slice the kidneys in half and, using a sharp knife or a pair of scissors, carefully cut away the white tubes and gristle from the middle. Don’t leave any or the kidneys will be tough.
Cut each prepared half-kidney into two or three pieces. Throw into a polythene bag (one without holes in the bottom) with the flour and cayenne, and shake until the kidneys are lightly coated.
Heat a splash of oil in a frying pan, add the bacon and shallots and soften for about 5 minutes. Throw in a good knob of butter, then add the kidneys and mushrooms. Cook the kidneys for 2 minutes on each side – when you turn them, give the mushrooms a good stir. Stir in the mustard and vinegar (watch your eyes, vinegar steam is vicious), bubble briefly, then add the crème fraîche and half the parsley. Cook for a minute or so more until the sauce is hot and bubbling. Adjust the seasoning and scatter with the remaining parsley. Pile on to the hot buttered toast, squeeze a bit of lemon juice over the top, then dive in.
bacon recipe courtesy of: Lucas Hollweg, The Times | The Sunday Times, 1 Virginia Street, London, E98 1XY, March 30, 2008
4 lamb’s kidneys
1 tablespoon plain flour
¼ teaspoon cayenne pepper
Olive oil
4 rashers of streaky bacon, finely chopped
2 shallots, peeled and finely chopped
Knob of butter
4 large open chestnut mushrooms, roughly sliced
2 teaspoons dijon mustard
1 tablespoon red wine vinegar
100ml crème fraîche
2 tablespoons chopped parsley
Hot buttered toast
1 lemon
If the kidneys are still covered in a veil-like membrane, puncture it with the point of a knife and peel it away. Slice the kidneys in half and, using a sharp knife or a pair of scissors, carefully cut away the white tubes and gristle from the middle. Don’t leave any or the kidneys will be tough.
Cut each prepared half-kidney into two or three pieces. Throw into a polythene bag (one without holes in the bottom) with the flour and cayenne, and shake until the kidneys are lightly coated.
Heat a splash of oil in a frying pan, add the bacon and shallots and soften for about 5 minutes. Throw in a good knob of butter, then add the kidneys and mushrooms. Cook the kidneys for 2 minutes on each side – when you turn them, give the mushrooms a good stir. Stir in the mustard and vinegar (watch your eyes, vinegar steam is vicious), bubble briefly, then add the crème fraîche and half the parsley. Cook for a minute or so more until the sauce is hot and bubbling. Adjust the seasoning and scatter with the remaining parsley. Pile on to the hot buttered toast, squeeze a bit of lemon juice over the top, then dive in.
bacon recipe courtesy of: Lucas Hollweg, The Times | The Sunday Times, 1 Virginia Street, London, E98 1XY, March 30, 2008
Thursday, May 05, 2011
2188. MINI SPINACH, BACON and JARLSBERG QUICHE
6 slices of white bread
cooking spray
4 eggs
half and half (enough to make 2 cups in the blender)
salt and pepper
grated nutmeg
a few handfuls of fresh baby spinach
1 small red onion diced
4 ounces cremini mushrooms
6 slices cooked bacon crumbled
1 cup shredded Jarlsberg
chopped flat leaf parsley
Saute the red onion and mushrooms in 1 tablespoon olive oil over medium heat until soft, about 8 minutes. Add the spinach to the pan and cook until they are wilted. Set aside. This is the most important step in this recipe, COAT THE MUFFIN TIN WITH COOKING SPRAY. If you do not spray the muffin tin really well, these babies will not come out. Press the bread rounds into the bottom of the pan. Divide the spinach mixture evenly amongst the muffin tin. Add the shredded Jarlsberg, bacon, and parsley. Add 4 eggs to a blender. Pour enough half and half to reach 2 cups. Add some grated nutmeg and salt and pepper. Blend well. The custard mixture will be foamy and light. Pour the egg mixture over the spinach. Bake in a preheated 400 degree oven for 20 minutes or until the eggs are puffy and golden brown.
bacon recipe courtesy of: Bree, Baked Bree, Sacramento, California, April 1, 2011
cooking spray
4 eggs
half and half (enough to make 2 cups in the blender)
salt and pepper
grated nutmeg
a few handfuls of fresh baby spinach
1 small red onion diced
4 ounces cremini mushrooms
6 slices cooked bacon crumbled
1 cup shredded Jarlsberg
chopped flat leaf parsley
Saute the red onion and mushrooms in 1 tablespoon olive oil over medium heat until soft, about 8 minutes. Add the spinach to the pan and cook until they are wilted. Set aside. This is the most important step in this recipe, COAT THE MUFFIN TIN WITH COOKING SPRAY. If you do not spray the muffin tin really well, these babies will not come out. Press the bread rounds into the bottom of the pan. Divide the spinach mixture evenly amongst the muffin tin. Add the shredded Jarlsberg, bacon, and parsley. Add 4 eggs to a blender. Pour enough half and half to reach 2 cups. Add some grated nutmeg and salt and pepper. Blend well. The custard mixture will be foamy and light. Pour the egg mixture over the spinach. Bake in a preheated 400 degree oven for 20 minutes or until the eggs are puffy and golden brown.
bacon recipe courtesy of: Bree, Baked Bree, Sacramento, California, April 1, 2011
Wednesday, May 04, 2011
2187. TOMATO BACON ROTINI
serves six
6 ounces rotini
1/4 cup margarine or butter
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
2-3/4 cup milk
1-1/2 cup grated Parmesan cheese
8 slices bacon, cooked and crumbled
2 medium tomatoes, chopped
Cook pasta according to package directions. Drain, cover and set aside. In a large saucepan, melt margarine or butter. Stir in flour, salt and pepper; blend in milk. Cook, stirring constantly, until thickened and bubbly. Add in cheese, bacon, tomatoes and pasta; toss to coat. Heat through and serve immediately.
bacon recipe courtesy of: Mueller's Pasta, Jersey City, New Jersey
6 ounces rotini
1/4 cup margarine or butter
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
2-3/4 cup milk
1-1/2 cup grated Parmesan cheese
8 slices bacon, cooked and crumbled
2 medium tomatoes, chopped
Cook pasta according to package directions. Drain, cover and set aside. In a large saucepan, melt margarine or butter. Stir in flour, salt and pepper; blend in milk. Cook, stirring constantly, until thickened and bubbly. Add in cheese, bacon, tomatoes and pasta; toss to coat. Heat through and serve immediately.
bacon recipe courtesy of: Mueller's Pasta, Jersey City, New Jersey
Tuesday, May 03, 2011
2186. POPPY SEED CHICKEN and BACON BAKE
serves four
3 medium sized chicken breasts, cooked and cubed
3/4 cup sour cream
2 small cans condensed cream of chicken soup
2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)
1 small onion chopped into quarters
1/4 cup butter
1 tablespoon poppy seeds
1 teaspoon celery salt
2 teaspoons minced garlic
Juice from 1 1/2 lemons
2 teaspoons pepper
2 teaspoons salt
4 rashers of bacon roughly chopped
Pre-heat oven to 230 degrees. Boil cubed chicken with salt, 1 tsp of pepper, onion. Mix crushed biscuits into large bowl with poppy seeds. When chicken is cooked through place in casserole dish, and mix sour cream, chicken soup, celery salt, garlic, lemon juice, bacon, salt & pepper through. Melt butter and stir through crushed biscuits. Cover casserole dish mix with crushed biscuits. Bake for 30 minutes, until browned & sauce is bubbly. Serve with rice or vegetables.
bacon recipe courtesy of: Simon T. Small, Tummy Crumble, June 17, 2010
3 medium sized chicken breasts, cooked and cubed
3/4 cup sour cream
2 small cans condensed cream of chicken soup
2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)
1 small onion chopped into quarters
1/4 cup butter
1 tablespoon poppy seeds
1 teaspoon celery salt
2 teaspoons minced garlic
Juice from 1 1/2 lemons
2 teaspoons pepper
2 teaspoons salt
4 rashers of bacon roughly chopped
Pre-heat oven to 230 degrees. Boil cubed chicken with salt, 1 tsp of pepper, onion. Mix crushed biscuits into large bowl with poppy seeds. When chicken is cooked through place in casserole dish, and mix sour cream, chicken soup, celery salt, garlic, lemon juice, bacon, salt & pepper through. Melt butter and stir through crushed biscuits. Cover casserole dish mix with crushed biscuits. Bake for 30 minutes, until browned & sauce is bubbly. Serve with rice or vegetables.
bacon recipe courtesy of: Simon T. Small, Tummy Crumble, June 17, 2010
Monday, May 02, 2011
2185. SPAGHETTI and MEATBALLS in BACON VODKA SAUCE
Kosher salt
12-16 oz pasta
16-24 meatballs, thawed if frozen
3-6 slices bacon
1 small yellow onion, chopped
1-2 shallots, minced
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 28-ounce can crushed tomatoes
1/2 cup vodka
2/3 cup heavy cream
1/2 cup freshly grated parmesan cheese, plus more for topping
Handful of fresh basil leaves, torn, plus more for topping
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain the pasta.
Fry bacon until crisp in a large skillet. Remove to paper towels. Add the onion and shallots to the bacon drippings in the skillet and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, a minute more or until fragrant. Crumble the bacon into the skillet over the onions and add the meatballs, cooking until the meatballs are warmed. Stir in the vodka, tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, 7-10 minutes. Stir in the cream and cook until the sauce thickens slightly, about 3 minutes. Stir in the parmesan and basil.
Add the pasta to the sauce and toss to combine. Season with salt. Serve topped with more parmesan and basil.
bacon recipe courtesy of: Krista, Krista's Kitchen, March 9, 2011
12-16 oz pasta
16-24 meatballs, thawed if frozen
3-6 slices bacon
1 small yellow onion, chopped
1-2 shallots, minced
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 28-ounce can crushed tomatoes
1/2 cup vodka
2/3 cup heavy cream
1/2 cup freshly grated parmesan cheese, plus more for topping
Handful of fresh basil leaves, torn, plus more for topping
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain the pasta.
Fry bacon until crisp in a large skillet. Remove to paper towels. Add the onion and shallots to the bacon drippings in the skillet and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, a minute more or until fragrant. Crumble the bacon into the skillet over the onions and add the meatballs, cooking until the meatballs are warmed. Stir in the vodka, tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, 7-10 minutes. Stir in the cream and cook until the sauce thickens slightly, about 3 minutes. Stir in the parmesan and basil.
Add the pasta to the sauce and toss to combine. Season with salt. Serve topped with more parmesan and basil.
bacon recipe courtesy of: Krista, Krista's Kitchen, March 9, 2011
Sunday, May 01, 2011
2184. OAT-CRUSTED POTATO CAKES with BACON
serves four
1kg floury potatoes
75 grams porridge oats
50 grams wholemeal flour
smoked back bacon, 2 rashers per person, grilled
rapeseed oil for shallow frying
Cook the potatoes in boiling water for 10-15 minutes until tender. Drain and return to the pan and mash. Allow to cool slightly. Stir in 50 grams of the oats and the flour and season well. Press into 8 round potato cakes and coat in the remaining oats. Heat the rapeseed oil in a large frying pan and fry the potato cakes for 2 minutes on each side.
bacon recipe courtesy of: Good Food Ireland, Ballykelly House, Drinagh, Wexford, Ireland
1kg floury potatoes
75 grams porridge oats
50 grams wholemeal flour
smoked back bacon, 2 rashers per person, grilled
rapeseed oil for shallow frying
Cook the potatoes in boiling water for 10-15 minutes until tender. Drain and return to the pan and mash. Allow to cool slightly. Stir in 50 grams of the oats and the flour and season well. Press into 8 round potato cakes and coat in the remaining oats. Heat the rapeseed oil in a large frying pan and fry the potato cakes for 2 minutes on each side.
bacon recipe courtesy of: Good Food Ireland, Ballykelly House, Drinagh, Wexford, Ireland
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