serves 4-6 as an appetizer
200 grams thin asparagus
about 200 grams thinly sliced bacon
2 eggs, lightly beaten
1 cup of panko breadcrumbs (more or less)
300-400 ml sunflower oil for frying
For the chili mayonnaise
1/4 cup mayonnaise (homemade or store-bought)
2 tablespoons sweet chili sauce
The asparagus should be about 20cm long (8 inches or so, or less). This makes it easier to wrap in the bacon and to fry. Group the asparagus in bundles of five. Wrap each bundle with one or two slices of bacon, keeping the asparagus tips exposed. Basically there should be two layers of bacon to keep the bundle together. Place the egg in a shallow dish, and the panko in a separate shallow dish. Dip each bundle first in the egg, then the panko. Heat the oil in a saucepan to 325 degrees F (160 C). Fry the bundles in batches, turning them with tongs as they become golden. Each bundle shouldn’t take more than 2-3 minutes. Slice each bundle into two pieces. Combine the mayo and chili sauce. Serve immediately.
bacon recipe courtesy of: Sheryl Cababa, crispywaffle, The Hague, Netherlands, April 1, 2010
Thursday, June 09, 2011
Wednesday, June 08, 2011
2222. BRAISED TURBOT in SHERRY VINEGAR with BROWN SHRIMP and BACON
6 turbot fillets
For the braising liquor
90 grams smoked bacon, rind removed, cut into small strips
60 grams shallots, finely chopped
30 ml olive oil
60 grams unsalted butter
1 sprigs thyme
60 ml sherry vinegar
2 cloves garlic, crushed
210 ml fish stock
For the sauce
30 ml whipping cream
60 grams unsalted butter
lemon juice, to taste
180 grams brown shrimps, cooked and peeled
2 plum tomatoes
15 grams parsley
To serve
buttered spinach
creamed mashed potatoes
Preheat the oven to 160C/gas 3.
For the braising liquor: put the bacon strips in a small saucepan, cover with cold water and bring to the boil. As it boils it will throw a scum or froth: remove this with a ladle and discard. Boil the bacon for 2 minutes. Drain and set aside.
In a shallow ovenproof pan, heat the olive oil and add the butter. As soon as the butter has melted add the chopped shallot and cook for about 2 minutes, or until tender but with no colour.
Add the thyme and stir in the blanched bacon strips. Cook for a further 2 minutes. Pour in the sherry vinegar and boil to reduce its volume by two thirds or until syrupy.
Add the garlic and stir in the fish stock. Bring the stock back up to the boil and stir in all the surfacing fat with a small ladle.
Turn down the heat to a gentle simmer and carefully place the turbot (flat or skin side down) into the pan. Cover with buttered baking paper, cover with a lid and cook in the oven for 10 minutes.
When cooked remove the turbot from the braising liquor to a tray. Cover with the butter paper and keep warm above the stove.
For the sauce: strain the braising liquor through a fine mesh strainer into a clean pan and bring the liquid to the boil. Reduce by half.
Add the cream and bring back to the boil. Dice the butter and whisk into the sauce piece by piece. When the butter has been fully incorporated strain the sauce.
Check the seasoning adding salt, pepper and lemon juice to taste. Add the shrimps, tomatoes and parsley.
Pour any liquid that has leached out of the turbot into the sauce. Serve with the turbot, buttered spinach and mashed potato.
bacon recipe courtesy of: John Burton Race, Market Kitchen, Good Food Channel, UK-TV
For the braising liquor
90 grams smoked bacon, rind removed, cut into small strips
60 grams shallots, finely chopped
30 ml olive oil
60 grams unsalted butter
1 sprigs thyme
60 ml sherry vinegar
2 cloves garlic, crushed
210 ml fish stock
For the sauce
30 ml whipping cream
60 grams unsalted butter
lemon juice, to taste
180 grams brown shrimps, cooked and peeled
2 plum tomatoes
15 grams parsley
To serve
buttered spinach
creamed mashed potatoes
Preheat the oven to 160C/gas 3.
For the braising liquor: put the bacon strips in a small saucepan, cover with cold water and bring to the boil. As it boils it will throw a scum or froth: remove this with a ladle and discard. Boil the bacon for 2 minutes. Drain and set aside.
In a shallow ovenproof pan, heat the olive oil and add the butter. As soon as the butter has melted add the chopped shallot and cook for about 2 minutes, or until tender but with no colour.
Add the thyme and stir in the blanched bacon strips. Cook for a further 2 minutes. Pour in the sherry vinegar and boil to reduce its volume by two thirds or until syrupy.
Add the garlic and stir in the fish stock. Bring the stock back up to the boil and stir in all the surfacing fat with a small ladle.
Turn down the heat to a gentle simmer and carefully place the turbot (flat or skin side down) into the pan. Cover with buttered baking paper, cover with a lid and cook in the oven for 10 minutes.
When cooked remove the turbot from the braising liquor to a tray. Cover with the butter paper and keep warm above the stove.
For the sauce: strain the braising liquor through a fine mesh strainer into a clean pan and bring the liquid to the boil. Reduce by half.
Add the cream and bring back to the boil. Dice the butter and whisk into the sauce piece by piece. When the butter has been fully incorporated strain the sauce.
Check the seasoning adding salt, pepper and lemon juice to taste. Add the shrimps, tomatoes and parsley.
Pour any liquid that has leached out of the turbot into the sauce. Serve with the turbot, buttered spinach and mashed potato.
bacon recipe courtesy of: John Burton Race, Market Kitchen, Good Food Channel, UK-TV
Tuesday, June 07, 2011
2221. FARRO PENNE with BACON and RADICCHIO
serves 6 to 8
2 heads garlic, roasted with 1 teaspoon olive oil (yields about 3/4 cup softened garlic after peeling)
1 8-ounce package farro penne (about 5 cups cooked)
4 slices bacon (about 3 ounces)
1/2 large yellow or white onion, thinly sliced (about 1 cup)
4 cups radicchio, sliced chiffonade (thin ribbons)
1/2 cup chicken or vegetable broth
1 tablespoon dried oregano
4 cups (packed) spinach
1 tablespoon olive oil
2/3 cup grated parmesan cheese
12 leaves fresh basil, sliced chiffonade (thin ribbons)
salt and freshly ground black pepper, to taste
Preheat oven to 350 degrees F. Cut off the pointed end of each head of garlic, drizzle with the 1 teaspoon of olive oil, and wrap tightly in foil. Bake 30-40 minutes until soft. Let cool before handling.
Cook the penne in salted boiling water 9 to 10 minutes. Drain and cool.
Cut the bacon into small pieces and cook in a large skillet over medium heat, stirring often. When the bacon is crisp, add the onion and radicchio, stirring to coat the vegetables evenly with the bacon grease. Add the Parmesan Stock (or broth) to the pan, then the oregano and spinach. Toss or stir well and cook until spinach has wilted, 2 to 3 minutes. Set aside while peeling the garlic.
Squeeze the softened roasted garlic from the peel. Toss together with the penne, the bacon-radicchio mixture, olive oil, parmesan cheese, and basil. Taste to check seasonings; add salt and pepper, if needed.
Serve warm or at room temperature.
bacon recipe courtesy of: Executive Chef Sarah LaCasse, Earthbound Farm Organic, 1721 San Juan Highway, San Juan Bautista, California 95045
2 heads garlic, roasted with 1 teaspoon olive oil (yields about 3/4 cup softened garlic after peeling)
1 8-ounce package farro penne (about 5 cups cooked)
4 slices bacon (about 3 ounces)
1/2 large yellow or white onion, thinly sliced (about 1 cup)
4 cups radicchio, sliced chiffonade (thin ribbons)
1/2 cup chicken or vegetable broth
1 tablespoon dried oregano
4 cups (packed) spinach
1 tablespoon olive oil
2/3 cup grated parmesan cheese
12 leaves fresh basil, sliced chiffonade (thin ribbons)
salt and freshly ground black pepper, to taste
Preheat oven to 350 degrees F. Cut off the pointed end of each head of garlic, drizzle with the 1 teaspoon of olive oil, and wrap tightly in foil. Bake 30-40 minutes until soft. Let cool before handling.
Cook the penne in salted boiling water 9 to 10 minutes. Drain and cool.
Cut the bacon into small pieces and cook in a large skillet over medium heat, stirring often. When the bacon is crisp, add the onion and radicchio, stirring to coat the vegetables evenly with the bacon grease. Add the Parmesan Stock (or broth) to the pan, then the oregano and spinach. Toss or stir well and cook until spinach has wilted, 2 to 3 minutes. Set aside while peeling the garlic.
Squeeze the softened roasted garlic from the peel. Toss together with the penne, the bacon-radicchio mixture, olive oil, parmesan cheese, and basil. Taste to check seasonings; add salt and pepper, if needed.
Serve warm or at room temperature.
bacon recipe courtesy of: Executive Chef Sarah LaCasse, Earthbound Farm Organic, 1721 San Juan Highway, San Juan Bautista, California 95045
Monday, June 06, 2011
2220. DRIED CHERRY, BACON and FARRO HOT DISH with ROAST CHICKEN
serves six
4 pound chicken, whole, giblets removed for another use
2 tablespoons butter, unsalted, softened
salt to taste
fresh ground pepper, to taste
2 oranges, zested, 1 juiced, the other cut in small cubes
2 cups whole emmer farro
6 cups chicken stock
2 tablespoons extra virgin olive oil
1 cup onion, small diced
1 cup fennel, small diced
4 slices bacon, small diced
1/2 cup cherries, dried, unsweetened, chopped
1/2 cup white wine
1/4 cup pistachios, toasted
2 eggs
1 pinch red chile flakes
1 tablespoons balsamic vinegar
1 tablespoons thyme, chopped, fresh
2 tablespoons parsley, chopped, for garnish
Preheat the oven to 350 degrees. Mix the softened butter with the salt and orange zest. Rub liberally on the chicken skin and under the skin on top of the meat (you'll have to use your fingers to get the butter to all corners.) Grind pepper and sprinkle all over the chicken. Place the bird on its side on a v-rack or in the bottom of a roasting pan. Cook for 15 minutes. Turn the chicken over onto its other side and cook for another 15 minutes. Increase the heat to 450 degrees and roast breast-side up until a thermometer in the thigh reads 165 degrees. While the chicken is cooking, prepare the farro. Heat the chicken stock, add farro, a pinch of salt and bring to the boil. Reduce the heat to a simmer and cover. Cook for approximately 50 minutes or until the liquid has absorbed into the grain. In a large saute pan, heat the olive oil over medium heat. Add the onion, fennel and bacon and cook until the bacon fat is rendered and the onions and fennel soften, about 10 minutes. Deglaze the pan with the white wine and juice from one of the oranges. In a large bowl, mix the farro, cooked vegetables and bacon, dried cherries, pistachios, eggs, chile flakes, balsamic, thyme and reserved chopped orange pieces. Transfer to a casserole dish and cover. Bake in a hot oven (450 is fine if chicken is still cooking, if chicken is out of the oven, lower heat to 400) for 20 minutes covered, remove cover, mix and continue to cook for about 15 minutes more, until all liquid has absorbed into farro. Remove from the oven and pour any reserved pan juices from the chicken into the farro. Mix well and serve dish alongside roast chicken, garnished with parsley leaves.
bacon recipe courtesy of: Chef Becky Selengut, Cornucopia Cuisine, Seattle, Washington | on JacquelineChurch.com, December 2, 2009
4 pound chicken, whole, giblets removed for another use
2 tablespoons butter, unsalted, softened
salt to taste
fresh ground pepper, to taste
2 oranges, zested, 1 juiced, the other cut in small cubes
2 cups whole emmer farro
6 cups chicken stock
2 tablespoons extra virgin olive oil
1 cup onion, small diced
1 cup fennel, small diced
4 slices bacon, small diced
1/2 cup cherries, dried, unsweetened, chopped
1/2 cup white wine
1/4 cup pistachios, toasted
2 eggs
1 pinch red chile flakes
1 tablespoons balsamic vinegar
1 tablespoons thyme, chopped, fresh
2 tablespoons parsley, chopped, for garnish
Preheat the oven to 350 degrees. Mix the softened butter with the salt and orange zest. Rub liberally on the chicken skin and under the skin on top of the meat (you'll have to use your fingers to get the butter to all corners.) Grind pepper and sprinkle all over the chicken. Place the bird on its side on a v-rack or in the bottom of a roasting pan. Cook for 15 minutes. Turn the chicken over onto its other side and cook for another 15 minutes. Increase the heat to 450 degrees and roast breast-side up until a thermometer in the thigh reads 165 degrees. While the chicken is cooking, prepare the farro. Heat the chicken stock, add farro, a pinch of salt and bring to the boil. Reduce the heat to a simmer and cover. Cook for approximately 50 minutes or until the liquid has absorbed into the grain. In a large saute pan, heat the olive oil over medium heat. Add the onion, fennel and bacon and cook until the bacon fat is rendered and the onions and fennel soften, about 10 minutes. Deglaze the pan with the white wine and juice from one of the oranges. In a large bowl, mix the farro, cooked vegetables and bacon, dried cherries, pistachios, eggs, chile flakes, balsamic, thyme and reserved chopped orange pieces. Transfer to a casserole dish and cover. Bake in a hot oven (450 is fine if chicken is still cooking, if chicken is out of the oven, lower heat to 400) for 20 minutes covered, remove cover, mix and continue to cook for about 15 minutes more, until all liquid has absorbed into farro. Remove from the oven and pour any reserved pan juices from the chicken into the farro. Mix well and serve dish alongside roast chicken, garnished with parsley leaves.
bacon recipe courtesy of: Chef Becky Selengut, Cornucopia Cuisine, Seattle, Washington | on JacquelineChurch.com, December 2, 2009
Sunday, June 05, 2011
2219. WILD RICE STUFFING with CRANBERRIES, BACON and PECANS
serves eight
1 1/4 cup wild rice, uncooked
4 slices bacon, cut into 1-inch pieces
1 cup onion, chopped
1 14-oz can chicken broth
1/2 cup water
2 tablespoons dry sherry
1 teaspoon dried thyme leaves, crushed
2 cups fennel or celery, chopped
3/4 cup dried cranberries or chopped dried apricots
1/2 cup pecans, chopped and toasted
Rinse wild rice in cold water. Drain well; set aside. In a large saucepan, cook bacon over medium heat until crisp. Remove bacon, reserving 1 tablespoon drippings in saucepan. Drain bacon; set aside. Add onion to saucepan; cook until tender, stirring occasionally. Add wild rice; cook and stir for 3 minutes. Add chicken broth, water, sherry and thyme. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Remove from heat. Stir in fennel and dried cranberries. Meanwhile, heat oven to 350 degrees F. Transfer rice mixture to a 2-quart casserole. Cover and bake for 45 to 55 minutes or until rice is tender and liquid is absorbed, stirring once. Stir in pecans and bacon.
bacon recipe courtesy of: The National Pork Board/Pork: Be Inspired
1 1/4 cup wild rice, uncooked
4 slices bacon, cut into 1-inch pieces
1 cup onion, chopped
1 14-oz can chicken broth
1/2 cup water
2 tablespoons dry sherry
1 teaspoon dried thyme leaves, crushed
2 cups fennel or celery, chopped
3/4 cup dried cranberries or chopped dried apricots
1/2 cup pecans, chopped and toasted
Rinse wild rice in cold water. Drain well; set aside. In a large saucepan, cook bacon over medium heat until crisp. Remove bacon, reserving 1 tablespoon drippings in saucepan. Drain bacon; set aside. Add onion to saucepan; cook until tender, stirring occasionally. Add wild rice; cook and stir for 3 minutes. Add chicken broth, water, sherry and thyme. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Remove from heat. Stir in fennel and dried cranberries. Meanwhile, heat oven to 350 degrees F. Transfer rice mixture to a 2-quart casserole. Cover and bake for 45 to 55 minutes or until rice is tender and liquid is absorbed, stirring once. Stir in pecans and bacon.
bacon recipe courtesy of: The National Pork Board/Pork: Be Inspired
Saturday, June 04, 2011
2218. BACON-WRAPPED JALAPENO SNOW GOOSE
makes 12 wraps
6 strips bacon
6 teaspoons cream cheese
1 average sized snow goose breast
pickled sliced jalapeno peppers
Cut the bacon strips in half, so you have 12 pieces of bacon. Clean the goose breast of any silver skin or fat. Slice the breast across the grain into strips about ¼ inch by 1 ½ inches. You should have about 12 pieces. Lay four of the bacon strips down on a cutting board. Place one slice of goose across each strip of bacon. On top of the goose place one heaping teaspoon of cream cheese. On top of the cream cheese place one (or two, if you like it a bit hotter) pickled jalapeno slices. Roll the bacon around the goose, cream cheese and jalapeno. Skewer with a tooth pick to hold together. Repeat with remaining 8 slices of bacon and goose breast. Heat barbeque grill on high. When grill is hot, place wraps on grill. Cook about 5 minutes on each side and until the bacon is done the way you like it, but do not cook too long as the goose will become tough. Remove from grill and serve.
bacon recipe courtesy of: Churchill Wild: Arctic Adventure Travel Blog, November 9, 2009
6 strips bacon
6 teaspoons cream cheese
1 average sized snow goose breast
pickled sliced jalapeno peppers
Cut the bacon strips in half, so you have 12 pieces of bacon. Clean the goose breast of any silver skin or fat. Slice the breast across the grain into strips about ¼ inch by 1 ½ inches. You should have about 12 pieces. Lay four of the bacon strips down on a cutting board. Place one slice of goose across each strip of bacon. On top of the goose place one heaping teaspoon of cream cheese. On top of the cream cheese place one (or two, if you like it a bit hotter) pickled jalapeno slices. Roll the bacon around the goose, cream cheese and jalapeno. Skewer with a tooth pick to hold together. Repeat with remaining 8 slices of bacon and goose breast. Heat barbeque grill on high. When grill is hot, place wraps on grill. Cook about 5 minutes on each side and until the bacon is done the way you like it, but do not cook too long as the goose will become tough. Remove from grill and serve.
bacon recipe courtesy of: Churchill Wild: Arctic Adventure Travel Blog, November 9, 2009
Friday, June 03, 2011
2217. DEEP-FRIED TALEGGIO with BACON and TOMATO CHUTNEY
serves two
For the deep-fried Taleggio
7oz Taleggio cheese, in two pieces
2 rashers streaky bacon
3½oz plain flour
1 free-range egg, lightly beaten
3½oz fresh breadcrumbs
½ pint vegetable oil, for deep frying
For the tomato chutney
1 tablespoon olive oil
½ onion, chopped
2 rashers streaky bacon, chopped
7oz canned tomatoes
1 tablespoon balsamic vinegar
For the deep-fried Taleggio, wrap each piece of cheese in a rasher of bacon. Dredge the cheese parcels in plain flour, then dip into the beaten egg and roll in breadcrumbs to coat. Repeat the process to coat in more flour, egg and breadcrumbs.
Place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Carefully place the cheese into the hot oil and deep fry until crisp and golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper.
For the chutney, heat the oil in a frying pan and fry the onion until softened.
Add the bacon and fry until crisp.
Add the tomatoes and simmer for 3-4 minutes, until slightly thickened.
Add the balsamic vinegar and simmer for a further 2-3 minutes.
To serve, place the deep-fried Taleggio onto a serving plate with a dollop of chutney.
bacon recipe courtesy of: Brian Turner, Ready Steady Cook, BBC Food
For the deep-fried Taleggio
7oz Taleggio cheese, in two pieces
2 rashers streaky bacon
3½oz plain flour
1 free-range egg, lightly beaten
3½oz fresh breadcrumbs
½ pint vegetable oil, for deep frying
For the tomato chutney
1 tablespoon olive oil
½ onion, chopped
2 rashers streaky bacon, chopped
7oz canned tomatoes
1 tablespoon balsamic vinegar
For the deep-fried Taleggio, wrap each piece of cheese in a rasher of bacon. Dredge the cheese parcels in plain flour, then dip into the beaten egg and roll in breadcrumbs to coat. Repeat the process to coat in more flour, egg and breadcrumbs.
Place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Carefully place the cheese into the hot oil and deep fry until crisp and golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper.
For the chutney, heat the oil in a frying pan and fry the onion until softened.
Add the bacon and fry until crisp.
Add the tomatoes and simmer for 3-4 minutes, until slightly thickened.
Add the balsamic vinegar and simmer for a further 2-3 minutes.
To serve, place the deep-fried Taleggio onto a serving plate with a dollop of chutney.
bacon recipe courtesy of: Brian Turner, Ready Steady Cook, BBC Food
Thursday, June 02, 2011
2216. OCEAN TROUT, BACON and COLESLAW
serves four
8 thin slices streaky bacon
3 tablespoons mayonnaise
3 tablespoons vinaigrette dressing
¼ red cabbage, finely sliced
1 small red onion, finely sliced
1 cup flat-leaf parsley leaves
50g parmesan cheese, shaved
salt
pepper
4 ocean trout fillets, skin on and pin-boned
Preheat oven to 150C. Place bacon between two layers of baking paper and then between two baking trays. Bake for 15 minutes or until golden and crisp. Remove to paper towel. Mix mayonnaise and vinaigrette in a large bowl. Add cabbage, onion, parsley and parmesan and toss well. Season trout and grill or pan fry to your liking. Just before serving with the trout, layer bacon with coleslaw so it remains crispy.
bacon recipe courtesy of: Jane and Jeremy Strode, The Sydney Morning Herald, GPO Box 506, Sydney NSW 2001, Australia, Friday August 21, 2009
8 thin slices streaky bacon
3 tablespoons mayonnaise
3 tablespoons vinaigrette dressing
¼ red cabbage, finely sliced
1 small red onion, finely sliced
1 cup flat-leaf parsley leaves
50g parmesan cheese, shaved
salt
pepper
4 ocean trout fillets, skin on and pin-boned
Preheat oven to 150C. Place bacon between two layers of baking paper and then between two baking trays. Bake for 15 minutes or until golden and crisp. Remove to paper towel. Mix mayonnaise and vinaigrette in a large bowl. Add cabbage, onion, parsley and parmesan and toss well. Season trout and grill or pan fry to your liking. Just before serving with the trout, layer bacon with coleslaw so it remains crispy.
bacon recipe courtesy of: Jane and Jeremy Strode, The Sydney Morning Herald, GPO Box 506, Sydney NSW 2001, Australia, Friday August 21, 2009
Wednesday, June 01, 2011
2215. APPLE-BACON BARBECUE SAUCE and MOP
yields enough sauce and mop for 2 racks St. Louis-style spareribs or 3 racks baby back ribs
1/4 lb. (4 to 5 slices) bacon
3/4 cup apple juice
5 tablespoons apple cider vinegar
1/2 cup ketchup
2 teaspoons Worcestershire sauce
1/2 teaspoon ancho chile powder
1/2 teaspoon sweet paprika, preferably Hungarian
1/4 teaspoon ground cumin
1/4 teaspoon celery seed
1/4 teaspoon freshly ground black pepper
Cook the bacon in a medium skillet over medium-low heat until browned and crisp, 10 to 15 minutes, turning occasionally. Drain the bacon on paper towels and eat it whenever you like. Pour about one-half the bacon fat into a small saucepan and reserve the remaining fat in the skillet for the barbecue sauce. To the saucepan, add 1/2 cup of the apple juice and 2 Tbs. of the cider vinegar. Bring to a simmer over medium heat and then remove from the heat (this is the mop).
Add the remaining 1/4 cup apple juice, 3 Tbs. cider vinegar, and the ketchup, Worcestershire sauce, chile powder, paprika, cumin, celery seed, and pepper to the bacon fat in the skillet. Cook over medium-low heat, whisking until smooth. As soon as the barbecue sauce simmers, remove the skillet from the heat.
bacon recipe courtesy of: Jamie Purviance, Fine Cooking, May 7, 2008
1/4 lb. (4 to 5 slices) bacon
3/4 cup apple juice
5 tablespoons apple cider vinegar
1/2 cup ketchup
2 teaspoons Worcestershire sauce
1/2 teaspoon ancho chile powder
1/2 teaspoon sweet paprika, preferably Hungarian
1/4 teaspoon ground cumin
1/4 teaspoon celery seed
1/4 teaspoon freshly ground black pepper
Cook the bacon in a medium skillet over medium-low heat until browned and crisp, 10 to 15 minutes, turning occasionally. Drain the bacon on paper towels and eat it whenever you like. Pour about one-half the bacon fat into a small saucepan and reserve the remaining fat in the skillet for the barbecue sauce. To the saucepan, add 1/2 cup of the apple juice and 2 Tbs. of the cider vinegar. Bring to a simmer over medium heat and then remove from the heat (this is the mop).
Add the remaining 1/4 cup apple juice, 3 Tbs. cider vinegar, and the ketchup, Worcestershire sauce, chile powder, paprika, cumin, celery seed, and pepper to the bacon fat in the skillet. Cook over medium-low heat, whisking until smooth. As soon as the barbecue sauce simmers, remove the skillet from the heat.
bacon recipe courtesy of: Jamie Purviance, Fine Cooking, May 7, 2008
Tuesday, May 31, 2011
2214. BACON, LETTUCE and CUCUMBER SANDWICH with SPICY CUMIN-MINT MAYO
yields 4 sandwiches
1 pound thick-sliced bacon
2 tablespoons ground cumin
1 tablespoon ground coriander
1 teaspoon minced fresh garlic
1 1/2 cups prepared mayonnaise
1 big handful fresh mint leaves
Kosher salt and freshly ground black pepper
8 slices country white bread
1 English cucumber, sliced 1/4-inch thick
1/2 head iceberg lettuce, sliced thin
In a large skillet, cook the bacon over medium-high heat until crispy. Transfer the bacon to paper towels to drain the excess oil. In a small, dry pan over medium heat, toast the cumin and coriander until fragrant, about 5 minutes. Toss the spices in a food processor or blender with the garlic, mayo and mint leaves. Process the mixture until smooth. Season the mixture with salt, and pepper, to taste.
Lightly toast the bread until just golden brown. Spread the flavored mayo on all of the bread slices. On half of the slices, place a few slices of cucumber, a small handful of lettuce and a few slices of cooked bacon over that. Top with other bread slices and enjoy!
bacon recipe courtesy of: Aarti Sequeria, "Lunch Trucks with Paula," Food Network Star, Food Network
1 pound thick-sliced bacon
2 tablespoons ground cumin
1 tablespoon ground coriander
1 teaspoon minced fresh garlic
1 1/2 cups prepared mayonnaise
1 big handful fresh mint leaves
Kosher salt and freshly ground black pepper
8 slices country white bread
1 English cucumber, sliced 1/4-inch thick
1/2 head iceberg lettuce, sliced thin
In a large skillet, cook the bacon over medium-high heat until crispy. Transfer the bacon to paper towels to drain the excess oil. In a small, dry pan over medium heat, toast the cumin and coriander until fragrant, about 5 minutes. Toss the spices in a food processor or blender with the garlic, mayo and mint leaves. Process the mixture until smooth. Season the mixture with salt, and pepper, to taste.
Lightly toast the bread until just golden brown. Spread the flavored mayo on all of the bread slices. On half of the slices, place a few slices of cucumber, a small handful of lettuce and a few slices of cooked bacon over that. Top with other bread slices and enjoy!
bacon recipe courtesy of: Aarti Sequeria, "Lunch Trucks with Paula," Food Network Star, Food Network
Monday, May 30, 2011
2213. ROASTED OYSTERS with LEEKS and BACON
1 teaspoon softened butter
4 ounces sliced bacon, chopped
2 cloves garlic, crushed
8 cups fresh leeks, white part only, diced about 1/2-inch square
3/4 cup white wine
3/4 cup light fish stock (chicken stock can be substituted)
2/3 cup heavy cream
1 tablespoon chopped tarragon
1/4 teaspoon grated nutmeg
1/4 teaspoon cayenne pepper
Salt and ground black pepper
2 pounds kosher salt for roasting
32 medium-size oysters, scrubbed well twice, then soaked in ice water for 1 hour
Preheat the oven to 400 degrees. Add the butter, bacon, and garlic to a large saucepan set over medium heat, and sauté for 2 minutes. Add the leeks, and sweat without coloring, until soft, about 8 minutes. Add the wine, and reduce until the pan is dry. Add the stock, and reduce until dry. Add the cream; reduce until all the ingredients come together as one. Add the tarragon, nutmeg, and cayenne, and season with salt and pepper. Discard the garlic, and keep mixture warm.
Spread a layer of salt over a baking sheet. Set all the oysters into salt, rounded side down so tops are level. Roast in the oven until the top shell loosens and the oyster starts to open, about 15 minutes. Using a butter knife, carefully remove the top shell, scraping the shell as you go to detach the oyster, making sure not to lose any liquid in the oyster shell. Divide the leek mixture, about 1 tablespoon per oyster, evenly over the roasted oysters and return to oven for 5 minutes. Serve immediately.
bacon recipe courtesy of: Chef Ed Brown, eighty one, 45 West 81st Street, New York, New York 10024, 212-873-8181
4 ounces sliced bacon, chopped
2 cloves garlic, crushed
8 cups fresh leeks, white part only, diced about 1/2-inch square
3/4 cup white wine
3/4 cup light fish stock (chicken stock can be substituted)
2/3 cup heavy cream
1 tablespoon chopped tarragon
1/4 teaspoon grated nutmeg
1/4 teaspoon cayenne pepper
Salt and ground black pepper
2 pounds kosher salt for roasting
32 medium-size oysters, scrubbed well twice, then soaked in ice water for 1 hour
Preheat the oven to 400 degrees. Add the butter, bacon, and garlic to a large saucepan set over medium heat, and sauté for 2 minutes. Add the leeks, and sweat without coloring, until soft, about 8 minutes. Add the wine, and reduce until the pan is dry. Add the stock, and reduce until dry. Add the cream; reduce until all the ingredients come together as one. Add the tarragon, nutmeg, and cayenne, and season with salt and pepper. Discard the garlic, and keep mixture warm.
Spread a layer of salt over a baking sheet. Set all the oysters into salt, rounded side down so tops are level. Roast in the oven until the top shell loosens and the oyster starts to open, about 15 minutes. Using a butter knife, carefully remove the top shell, scraping the shell as you go to detach the oyster, making sure not to lose any liquid in the oyster shell. Divide the leek mixture, about 1 tablespoon per oyster, evenly over the roasted oysters and return to oven for 5 minutes. Serve immediately.
bacon recipe courtesy of: Chef Ed Brown, eighty one, 45 West 81st Street, New York, New York 10024, 212-873-8181
Sunday, May 29, 2011
2212. SAGE FRIED CHICKEN and BACON WAFFLES
yields 1 large serving
Sage Fried Chicken:
2 (8-ounce) airline chicken breasts (boneless, skin-on breast with the first wing joint attached)
1 egg, beaten
2 cups cornflakes
2 teaspoons freshly minced sage (mixed with cornflakes)
Bacon Waffles:
nonstick cooking spray
5 cups all-purpose flour
1/4 cup sugar
1 1/2 tablespoons baking powder
2 tablespoons salt
3 eggs
2 cups buttermilk
2 cups milk
2 tablespoons vanilla extract
1/2 cup melted, unsalted butter
4 slices hardwood bacon, cooked
2 pieces sage fried chicken
maple syrup, optional
fried leeks, for garnish, optional
rosemary sprigs, for garnish, optional
To make Sage Fried Chicken: Dip and coat chicken breast in egg then cornflake mixture. Deep-fry for 5 to 6 minutes until golden brown and crispy.
To make Bacon Waffles: Preheat waffle iron and coat well with nonstick spray. In a large mixing bowl, combine all of the dry ingredients and set aside. In a separate bowl, beat the eggs and mix in the buttermilk, milk, vanilla and butter. Pour the wet ingredients into the dry, stirring together lightly, leaving the batter slightly lumpy. Using a 6-ounce ladle, pour the batter in the center of the hot waffle iron. Place 2 slices of cooked bacon diagonally over each other and the waffle, making an X shape. Close the waffle iron lid. Cook until golden brown and slightly crispy. Remove to cutting board and cut into 4 squares. Place 2 waffle squares side by side on a plate then stack remaining 2 in the center on top of the first 2. Place the chicken breasts on top of this and secure in the center of each chicken breast with a wooden skewer. Top with warm maple syrup. Garnish with fried leeks and a 12-inch rosemary sprig.
bacon recipe courtesy of: Hash House A Go Go | Rachael Ray, "Las Vegas," Rachael's Vacation, Food Network
Sage Fried Chicken:
2 (8-ounce) airline chicken breasts (boneless, skin-on breast with the first wing joint attached)
1 egg, beaten
2 cups cornflakes
2 teaspoons freshly minced sage (mixed with cornflakes)
Bacon Waffles:
nonstick cooking spray
5 cups all-purpose flour
1/4 cup sugar
1 1/2 tablespoons baking powder
2 tablespoons salt
3 eggs
2 cups buttermilk
2 cups milk
2 tablespoons vanilla extract
1/2 cup melted, unsalted butter
4 slices hardwood bacon, cooked
2 pieces sage fried chicken
maple syrup, optional
fried leeks, for garnish, optional
rosemary sprigs, for garnish, optional
To make Sage Fried Chicken: Dip and coat chicken breast in egg then cornflake mixture. Deep-fry for 5 to 6 minutes until golden brown and crispy.
To make Bacon Waffles: Preheat waffle iron and coat well with nonstick spray. In a large mixing bowl, combine all of the dry ingredients and set aside. In a separate bowl, beat the eggs and mix in the buttermilk, milk, vanilla and butter. Pour the wet ingredients into the dry, stirring together lightly, leaving the batter slightly lumpy. Using a 6-ounce ladle, pour the batter in the center of the hot waffle iron. Place 2 slices of cooked bacon diagonally over each other and the waffle, making an X shape. Close the waffle iron lid. Cook until golden brown and slightly crispy. Remove to cutting board and cut into 4 squares. Place 2 waffle squares side by side on a plate then stack remaining 2 in the center on top of the first 2. Place the chicken breasts on top of this and secure in the center of each chicken breast with a wooden skewer. Top with warm maple syrup. Garnish with fried leeks and a 12-inch rosemary sprig.
bacon recipe courtesy of: Hash House A Go Go | Rachael Ray, "Las Vegas," Rachael's Vacation, Food Network
Saturday, May 28, 2011
2211. SWEDISH POTATO PANCAKES with BACON, LINGONBERRY JAM and CARROTS
makes six servings
1 cup flour
1 teaspoon salt
1 1/4 cup milk
1 egg
1 3/4 lb firm potatoes
16 oz salted bacon
lingonberry jam
fresh carrots
Whip together the flour and salt. Slowly add in the milk. Once mixed, add the egg. Peel the potatoes and shred. Add to the milk/flour mixture and mix well. Slice (if needed) and cook the bacon until desired crispiness. Add some butter to a pan and scoop in 1/4 cup of the potato dough. Flatten it out over the pan. Cook a few minutes, and then flip when the underside is golden brown. Serve the warm pancakes with bacon, lingonberry jam, and fresh carrots.
bacon recipe courtesy of: Jenny Ström, for Swedish Freak
1 cup flour
1 teaspoon salt
1 1/4 cup milk
1 egg
1 3/4 lb firm potatoes
16 oz salted bacon
lingonberry jam
fresh carrots
Whip together the flour and salt. Slowly add in the milk. Once mixed, add the egg. Peel the potatoes and shred. Add to the milk/flour mixture and mix well. Slice (if needed) and cook the bacon until desired crispiness. Add some butter to a pan and scoop in 1/4 cup of the potato dough. Flatten it out over the pan. Cook a few minutes, and then flip when the underside is golden brown. Serve the warm pancakes with bacon, lingonberry jam, and fresh carrots.
bacon recipe courtesy of: Jenny Ström, for Swedish Freak
Friday, May 27, 2011
2210. SHRIMP RISOTTO with BACON GREMOLATA
serves four
Shrimp Stock:
1 pound large shrimp, peeled and deveined - set aside. Reserve shells
2 cups water
1 1/2 cups chicken broth
1 shallot, peeled and cut into 4 pieces
6 peppercorns
1 bay leaf
small bunch (a couple of sprigs) fresh parsley
Place the shrimp shells, water, broth, shallot, peppercorns, bay leaf and parsley in a large stock pot. Bring to a small boil and simmer for 15-20 minutes. Strain the stock through a sieve and discard vegetables and shells.
Place stock in a large heavy saucepan. Keep warm over low heat.
Risotto:
2 tablespoons plus 2 tablespoons unsalted butter
1/3 cup shallots, chopped
1 cup arborio rice
1/2 cup dry white wine
1 cup steamed, diced asparagus spears
nutmeg - a few good grinds
salt to taste
2 tablespoons grated Parmesan cheese
Bacon Gremolata:
4 strips bacon, cooked until crisp and drained
2 tablespoons fresh parsley, minced
1 tablespoon lemon zest (about 1/2 lemon)
1/2 teaspoon garlic, minced
Break bacon into small pieces, toss with the parsley, lemon zest and garlic. Set Aside
Melt butter in a large saucepan. Add shallots and saute over medium heat until transparent, about 2 minutes. Add rice and continue to saute another 2 minutes. Rice will turn from white to almost opaque. Add wine and cook until almost all the liquid is evaporated. Add shrimp stock by 1/2 cup full, cooking after each addition until almost all the liquid is absorbed, stirring constantly. This should take about 20-25 minutes.
Stir in shrimp and asparagus and cook until the shrimp are pink and firm. Stir in a few good grinds of fresh nutmeg. Take off heat and stir in the remaining 2 tablespoons of butter and the Parmesan cheese.
Spoon into shallow bowls and top with the bacon gremolata.
bacon recipe courtesy of: The Good Cook, Petitchef, May 18, 2010
Shrimp Stock:
1 pound large shrimp, peeled and deveined - set aside. Reserve shells
2 cups water
1 1/2 cups chicken broth
1 shallot, peeled and cut into 4 pieces
6 peppercorns
1 bay leaf
small bunch (a couple of sprigs) fresh parsley
Place the shrimp shells, water, broth, shallot, peppercorns, bay leaf and parsley in a large stock pot. Bring to a small boil and simmer for 15-20 minutes. Strain the stock through a sieve and discard vegetables and shells.
Place stock in a large heavy saucepan. Keep warm over low heat.
Risotto:
2 tablespoons plus 2 tablespoons unsalted butter
1/3 cup shallots, chopped
1 cup arborio rice
1/2 cup dry white wine
1 cup steamed, diced asparagus spears
nutmeg - a few good grinds
salt to taste
2 tablespoons grated Parmesan cheese
Bacon Gremolata:
4 strips bacon, cooked until crisp and drained
2 tablespoons fresh parsley, minced
1 tablespoon lemon zest (about 1/2 lemon)
1/2 teaspoon garlic, minced
Break bacon into small pieces, toss with the parsley, lemon zest and garlic. Set Aside
Melt butter in a large saucepan. Add shallots and saute over medium heat until transparent, about 2 minutes. Add rice and continue to saute another 2 minutes. Rice will turn from white to almost opaque. Add wine and cook until almost all the liquid is evaporated. Add shrimp stock by 1/2 cup full, cooking after each addition until almost all the liquid is absorbed, stirring constantly. This should take about 20-25 minutes.
Stir in shrimp and asparagus and cook until the shrimp are pink and firm. Stir in a few good grinds of fresh nutmeg. Take off heat and stir in the remaining 2 tablespoons of butter and the Parmesan cheese.
Spoon into shallow bowls and top with the bacon gremolata.
bacon recipe courtesy of: The Good Cook, Petitchef, May 18, 2010
Thursday, May 26, 2011
2209. POTATO GRATIN with BACON, GREEN GARLIC and GRUYERE
serves 6 to 8
½ cup bacon, cut in 1/8-by-1/8-by-2-inch sticks
¼ cup minced green garlic, white and light green parts only
1¼ cups heavy cream
Salt and freshly ground black pepper
2 pounds russet potatoes
1 cup grated Gruyère
Preheat the oven to 350 degrees. In a medium saucepan over medium heat, cook the bacon until it just starts to brown. Stir in the green garlic, and then add the cream. Heat until just warm. Season generously with salt and pepper. (It should taste a bit oversalted, in order to season the potatoes.)
Peel the potatoes and cut into 1/8-inch-thick slices. Overlap about a quarter of the slices along the bottom of an 8-inch square baking pan.
Pour about a quarter of the garlic-bacon cream over the potatoes, making sure the bacon is evenly distributed. Repeat making layers with the remaining potatoes and cream. Press the potatoes gently to compact them. Sprinkle with the Gruyère and bake until the top is golden brown and the potatoes are just tender, 50 to 60 minutes. Let rest for 5 minutes before serving.
bacon recipe courtesy of: Daniel Patterson, "Garlic Defanged" | "Food: The Way We Eat," The New York Times, May 18, 2008
½ cup bacon, cut in 1/8-by-1/8-by-2-inch sticks
¼ cup minced green garlic, white and light green parts only
1¼ cups heavy cream
Salt and freshly ground black pepper
2 pounds russet potatoes
1 cup grated Gruyère
Preheat the oven to 350 degrees. In a medium saucepan over medium heat, cook the bacon until it just starts to brown. Stir in the green garlic, and then add the cream. Heat until just warm. Season generously with salt and pepper. (It should taste a bit oversalted, in order to season the potatoes.)
Peel the potatoes and cut into 1/8-inch-thick slices. Overlap about a quarter of the slices along the bottom of an 8-inch square baking pan.
Pour about a quarter of the garlic-bacon cream over the potatoes, making sure the bacon is evenly distributed. Repeat making layers with the remaining potatoes and cream. Press the potatoes gently to compact them. Sprinkle with the Gruyère and bake until the top is golden brown and the potatoes are just tender, 50 to 60 minutes. Let rest for 5 minutes before serving.
bacon recipe courtesy of: Daniel Patterson, "Garlic Defanged" | "Food: The Way We Eat," The New York Times, May 18, 2008
Wednesday, May 25, 2011
2208. GREEN GARLIC, BACON and THYME SAVORY SCONES with WHITE PEPPER MAPLE GLAZE
makes 12 scones
Scone
3/4 cup full fat sour cream
2 tablespoon flaxmeal
2 large eggs
2 large egg yolks
8 oz of thick cut bacon
2 medium green garlic stalks
3/4 cup corn starch
1/4 cup plus 2 tablespoons potato flour (not potato starch)
1/4 cup plus 3 tablespoons millet flour
3/4 cup garbanzo bean flour (sometimes called chickpea flour, gram flour or besan) plus more for dusting and forming scones
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoon chopped fresh thyme
1/2 cup, 1 stick unsalted butter
1 egg white plus 1 tablespoon of water for pastry glaze
Maple Glaze
1 tablespoon butter
3 tablespoon maple syrup (grade B if available)
1/2 cup confectioners’ (powdered) sugar, sifted
1 teaspoon white pepper
Preheat the oven to 350˚F. Line a baking sheet with a silpat or piece of parchment paper.
Place the sour cream, eggs and egg yolk in a small bowl and stir in the flaxmeal until incorporated. Put aside to let the flax meal absorb some of the liquid.
Cut off the white part and 1 inch of the green part of the green garlic stalk (discarding the rest of the stalk). Then slice lengthwise and chop the green garlic into 1/2 inch slices. You should have roughly 1 cup. Then chop the bacon into small 1/4 inch pieces and cook them in a skillet on medium heat until just crispy and the edges are starting to carmelize. Then place the chopped green garlic in the same skillet and sauté it with the bacon until fragrant, about 1 minute longer. Remove from heat and place in a bowl lined with paper towels to absorb bacon oil.
Place the corn starch, potato flour, millet flour, garbanzo bean flour, salt, pepper and thyme in a large mixing bowl. Taking a balloon whisk, vigorously stir the dry ingredients until well blended and uniform in color.
Cut the butter into 1/2 inch cubes and add them to dry ingredients. Using your hand, rub the butter into the dry ingredients, until the mixture starts to look pebbly. Add the bacon and green garlic to the dry ingredients and stir with a large spatula to evenly distribute.
Add the sour cream & egg wet ingredients, and using a spatula, mix to create a dough. It will be wet and sticky, but since there is no gluten to toughen the flour, you don’t have to worry about overmixing.
Generously sprinkle a flat surface with garbanzo bean flour and then scrape the dough onto the flour. Split in half and roll one part of the dough around on the flour and then flatten into a disk, about 6 inches in diameter. Cut the disk into 6 pie wedge pieces. Repeat with the second half, using more garbanzo bean flour if needed.
Beat together the egg white and 1 tablespoon of water until foamy. Place the scones about two inches apart on the baking sheet. Brush each scone with the egg wash and bake in the preheated oven for 18 – 20 minutes, or until the top of the scone starts to get golden brown and a toothpick inserted into the middle comes out clean.
After the scones are done, leave them on the baking sheet to cool a little bit and make the glaze by combining the maple syrup and the butter in a microwave safe bowl and microwaving it for 30 seconds. Be careful that the maple syrup doesn’t boil over. Pull out the syrup and stir until the butter is melted. If it isn’t warm enough to melt all the butter, microwave for another 15 seconds. If you prefer, you can also heat the syrup and butter on a stovetop until the butter melts. Add the sifted confectioners’ sugar and the white pepper and stir until smooth.
Once the glaze is done, move the scones to a cooling rack. While the scones are still warm, brush the glaze over them, to thinly coat the top. Serve warm or let cool to room temperature.
bacon recipe courtesy of: Irvin, Eat the Love, San Francisco, California, May 4, 2011
Scone
3/4 cup full fat sour cream
2 tablespoon flaxmeal
2 large eggs
2 large egg yolks
8 oz of thick cut bacon
2 medium green garlic stalks
3/4 cup corn starch
1/4 cup plus 2 tablespoons potato flour (not potato starch)
1/4 cup plus 3 tablespoons millet flour
3/4 cup garbanzo bean flour (sometimes called chickpea flour, gram flour or besan) plus more for dusting and forming scones
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoon chopped fresh thyme
1/2 cup, 1 stick unsalted butter
1 egg white plus 1 tablespoon of water for pastry glaze
Maple Glaze
1 tablespoon butter
3 tablespoon maple syrup (grade B if available)
1/2 cup confectioners’ (powdered) sugar, sifted
1 teaspoon white pepper
Preheat the oven to 350˚F. Line a baking sheet with a silpat or piece of parchment paper.
Place the sour cream, eggs and egg yolk in a small bowl and stir in the flaxmeal until incorporated. Put aside to let the flax meal absorb some of the liquid.
Cut off the white part and 1 inch of the green part of the green garlic stalk (discarding the rest of the stalk). Then slice lengthwise and chop the green garlic into 1/2 inch slices. You should have roughly 1 cup. Then chop the bacon into small 1/4 inch pieces and cook them in a skillet on medium heat until just crispy and the edges are starting to carmelize. Then place the chopped green garlic in the same skillet and sauté it with the bacon until fragrant, about 1 minute longer. Remove from heat and place in a bowl lined with paper towels to absorb bacon oil.
Place the corn starch, potato flour, millet flour, garbanzo bean flour, salt, pepper and thyme in a large mixing bowl. Taking a balloon whisk, vigorously stir the dry ingredients until well blended and uniform in color.
Cut the butter into 1/2 inch cubes and add them to dry ingredients. Using your hand, rub the butter into the dry ingredients, until the mixture starts to look pebbly. Add the bacon and green garlic to the dry ingredients and stir with a large spatula to evenly distribute.
Add the sour cream & egg wet ingredients, and using a spatula, mix to create a dough. It will be wet and sticky, but since there is no gluten to toughen the flour, you don’t have to worry about overmixing.
Generously sprinkle a flat surface with garbanzo bean flour and then scrape the dough onto the flour. Split in half and roll one part of the dough around on the flour and then flatten into a disk, about 6 inches in diameter. Cut the disk into 6 pie wedge pieces. Repeat with the second half, using more garbanzo bean flour if needed.
Beat together the egg white and 1 tablespoon of water until foamy. Place the scones about two inches apart on the baking sheet. Brush each scone with the egg wash and bake in the preheated oven for 18 – 20 minutes, or until the top of the scone starts to get golden brown and a toothpick inserted into the middle comes out clean.
After the scones are done, leave them on the baking sheet to cool a little bit and make the glaze by combining the maple syrup and the butter in a microwave safe bowl and microwaving it for 30 seconds. Be careful that the maple syrup doesn’t boil over. Pull out the syrup and stir until the butter is melted. If it isn’t warm enough to melt all the butter, microwave for another 15 seconds. If you prefer, you can also heat the syrup and butter on a stovetop until the butter melts. Add the sifted confectioners’ sugar and the white pepper and stir until smooth.
Once the glaze is done, move the scones to a cooling rack. While the scones are still warm, brush the glaze over them, to thinly coat the top. Serve warm or let cool to room temperature.
bacon recipe courtesy of: Irvin, Eat the Love, San Francisco, California, May 4, 2011
Tuesday, May 24, 2011
2207. BACON PIZZA with GREEN GARLIC
yields two large pizzas
1 pound pizza dough (store-bought or homemade)
4 teaspoons olive oil
3 stalks green garlic, chopped
6 slices bacon, cooked and crumbled
1/2 lb fresh mozzarella cheese, thinly sliced
salt and pepper
Preheat oven to 500 degrees or its highest temperature. Put two sheet pans in the oven while it's heating up - you want the sheet pans good and hot before you put the pizza on them. This helps crisp the crust.On a piece of parchment paper, roll out half the pizza dough. You can flatten and stretch the dough by hand or roll it with a rolling pin - it doesn't really matter. Get it nice and thin. Spread 2 tsp of the olive oil on the dough with your fingers or the back of a spoon, leaving a small border around the edges. Lay half the mozzarella slices on the dough with a little room between them. You don't want a solid sheet of cheese, ideally, although this part is really to taste. If you like more cheese, use more.Sprinkle half the chopped green garlic and the bacon over the pizza, then drizzle it with the olive oil. Sprinkle the pizza with salt and pepper. Repeat with the rest of the ingredients for the second pizza. Carefully carry each pizza on the parchment paper and put the whole thing, paper and all, right on a hot sheet pan. (It may be easier to remove the sheet pans from the oven - use oven mitts! - and slide the parchment paper from the counter onto the pan.) Bake the pizzas about 10 minutes, or until the cheese is melted and browned and the crust is golden and crisp. Cut and serve immediately.
bacon recipe courtesy of: Erika Penzer Kerekes, In Erika's Kitchen, May 21, 2011
1 pound pizza dough (store-bought or homemade)
4 teaspoons olive oil
3 stalks green garlic, chopped
6 slices bacon, cooked and crumbled
1/2 lb fresh mozzarella cheese, thinly sliced
salt and pepper
Preheat oven to 500 degrees or its highest temperature. Put two sheet pans in the oven while it's heating up - you want the sheet pans good and hot before you put the pizza on them. This helps crisp the crust.On a piece of parchment paper, roll out half the pizza dough. You can flatten and stretch the dough by hand or roll it with a rolling pin - it doesn't really matter. Get it nice and thin. Spread 2 tsp of the olive oil on the dough with your fingers or the back of a spoon, leaving a small border around the edges. Lay half the mozzarella slices on the dough with a little room between them. You don't want a solid sheet of cheese, ideally, although this part is really to taste. If you like more cheese, use more.Sprinkle half the chopped green garlic and the bacon over the pizza, then drizzle it with the olive oil. Sprinkle the pizza with salt and pepper. Repeat with the rest of the ingredients for the second pizza. Carefully carry each pizza on the parchment paper and put the whole thing, paper and all, right on a hot sheet pan. (It may be easier to remove the sheet pans from the oven - use oven mitts! - and slide the parchment paper from the counter onto the pan.) Bake the pizzas about 10 minutes, or until the cheese is melted and browned and the crust is golden and crisp. Cut and serve immediately.
bacon recipe courtesy of: Erika Penzer Kerekes, In Erika's Kitchen, May 21, 2011
Monday, May 23, 2011
2206. CRISPY BLACK BEAN and BACON TACOS
serves 4 to 6 as a hefty snack or a simple meal
6 slices bacon
1 small white onion, finely chopped
1 1/2 cups seasoned, cooked black beans (either canned or homemade), drained of most of their cooking liquid
2 to 3 pickled jalapenos or canned chipotle chiles en adobo, stemmed, seeded & finely chopped
A sprinkling of salt
Vegetable oil to a depth of 1/2 inch for frying
12 very thin factory-made tortillas
2/3 cup crumbled Mexican queso fresco or pressed, salted farmer’s cheese
6 good-size romaine leaves
1 1/2 tablespoons cider vinegar
1 large tomato, cored & chopped into 1/4-inch dice
In a large (10- to 12-inch heavy skillet, lay out the bacon & fry over medium heat, turning when browned underneath, until thoroughly crisp, about 10 minutes. Remove to a paper towel-lined plate. Pour off all but a thin coating of drippings.
Add the onion to the pan & cook, stirring regularly, until deep golden, about 10 minutes. Stir in the beans, then coarsely mash with a bean or potato masher or the back of a wooden spoon. Crumble the bacon & add half of it to the beans along with the chiles; stir over the heat until quite thick, about 5 minutes. Taste & season with salt. Cool.
Clean the skillet, pour in the oil & heat over medium-high. When hot, one by one, quick-fry the tortillas for several seconds to soften, then remove them with tongs & pat thoroughly dry on paper towels. Stack the blotted tortillas together, & remove the oil from the heat.
Spoon 2 Tbs of the black-bean mixture down the center of each tortilla, sprinkle each with about 1/2 Tbs of the cheese, & roll up. Cover with plastic wrap.
Return the oil to between medium & medium-high heat, you should have at least 1/4 inch of it in your skillet. Slice the romaine crosswise into 3/8-inch ribbons & toss with the vinegar & a little salt.
When the oil is very hot (it shouldn’t be smoking; 375 degrees on a deep-fry thermometer is just right), fry the taquitos 4 at a time, being sure to lay them into the hot oil flap-side down. When crispy underneath, about 2 minutes, flip them over & fry on the other side, 1 to 2 minutes more. Remove from the oil with tongs or a slotted spatula, drain on paper towels & tip them to ensure no oil is inside. Keep warm in a low oven until all are fried.
Spread the lettuce on top a serving platter (or divide it between individual plates) & top with the taquitos. Spoon the chopped tomato down he center of the tacos, sprinkle with the remaining cheese & bacon & carry the whole assembly to the table
bacon recipe courtesy of: Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine by Rick Bayless. Scribner, 1996 | Taste and Tell, June 4, 2010
6 slices bacon
1 small white onion, finely chopped
1 1/2 cups seasoned, cooked black beans (either canned or homemade), drained of most of their cooking liquid
2 to 3 pickled jalapenos or canned chipotle chiles en adobo, stemmed, seeded & finely chopped
A sprinkling of salt
Vegetable oil to a depth of 1/2 inch for frying
12 very thin factory-made tortillas
2/3 cup crumbled Mexican queso fresco or pressed, salted farmer’s cheese
6 good-size romaine leaves
1 1/2 tablespoons cider vinegar
1 large tomato, cored & chopped into 1/4-inch dice
In a large (10- to 12-inch heavy skillet, lay out the bacon & fry over medium heat, turning when browned underneath, until thoroughly crisp, about 10 minutes. Remove to a paper towel-lined plate. Pour off all but a thin coating of drippings.
Add the onion to the pan & cook, stirring regularly, until deep golden, about 10 minutes. Stir in the beans, then coarsely mash with a bean or potato masher or the back of a wooden spoon. Crumble the bacon & add half of it to the beans along with the chiles; stir over the heat until quite thick, about 5 minutes. Taste & season with salt. Cool.
Clean the skillet, pour in the oil & heat over medium-high. When hot, one by one, quick-fry the tortillas for several seconds to soften, then remove them with tongs & pat thoroughly dry on paper towels. Stack the blotted tortillas together, & remove the oil from the heat.
Spoon 2 Tbs of the black-bean mixture down the center of each tortilla, sprinkle each with about 1/2 Tbs of the cheese, & roll up. Cover with plastic wrap.
Return the oil to between medium & medium-high heat, you should have at least 1/4 inch of it in your skillet. Slice the romaine crosswise into 3/8-inch ribbons & toss with the vinegar & a little salt.
When the oil is very hot (it shouldn’t be smoking; 375 degrees on a deep-fry thermometer is just right), fry the taquitos 4 at a time, being sure to lay them into the hot oil flap-side down. When crispy underneath, about 2 minutes, flip them over & fry on the other side, 1 to 2 minutes more. Remove from the oil with tongs or a slotted spatula, drain on paper towels & tip them to ensure no oil is inside. Keep warm in a low oven until all are fried.
Spread the lettuce on top a serving platter (or divide it between individual plates) & top with the taquitos. Spoon the chopped tomato down he center of the tacos, sprinkle with the remaining cheese & bacon & carry the whole assembly to the table
bacon recipe courtesy of: Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine by Rick Bayless. Scribner, 1996 | Taste and Tell, June 4, 2010
Sunday, May 22, 2011
2205. STUFFED JALAPENO with NEUFCHATEL CHEESE wrapped in BACON
6 jalapenos
6 slices bacon
4 oz Neufchatel cheese
Cut jalapenos in half and clean out the seeds and membrane. You now have 12 halves. Fill each half with Neufchatel cheese so it's level with the top. Take the six pieces of bacon and cut in half and wrap each piece with bacon and secure with tooth pics. Bake in the oven at 400 degrees for 15-18 minutes until done. Let cool slightly.
bacon recipe courtesy of: izzet, Fat to Skinny Forum, June 13, 2010
6 slices bacon
4 oz Neufchatel cheese
Cut jalapenos in half and clean out the seeds and membrane. You now have 12 halves. Fill each half with Neufchatel cheese so it's level with the top. Take the six pieces of bacon and cut in half and wrap each piece with bacon and secure with tooth pics. Bake in the oven at 400 degrees for 15-18 minutes until done. Let cool slightly.
bacon recipe courtesy of: izzet, Fat to Skinny Forum, June 13, 2010
Saturday, May 21, 2011
2204. EDAMAME with BACON and SHALLOTS
yields six servings
4 pieces of bacon, diced
1 shallot, minced
1 garlic clove, minced
2 8 oz packages frozen shelled edamame, steamed
1/2 teaspoon kosher salt
1 tablespoon olive oil
Splash of red wine vinegar
In a large skillet over medium high heat, add bacon, shallot and garlic. Saute and cook until bacon is crisp, about 5 minutes. Remove pan from heat and add edamame, salt, olive oil and red wine vinegar.
bacon recipe courtesy of: Whitney Ingram, Rookie Cookie, June 21, 2010
4 pieces of bacon, diced
1 shallot, minced
1 garlic clove, minced
2 8 oz packages frozen shelled edamame, steamed
1/2 teaspoon kosher salt
1 tablespoon olive oil
Splash of red wine vinegar
In a large skillet over medium high heat, add bacon, shallot and garlic. Saute and cook until bacon is crisp, about 5 minutes. Remove pan from heat and add edamame, salt, olive oil and red wine vinegar.
bacon recipe courtesy of: Whitney Ingram, Rookie Cookie, June 21, 2010
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