serves four
8 oz. soba noodles
3 cups broccoli, cut into florets
8 rashers of bacon
1 garlic clove, minced
1 large lemon, zested and juiced
½ teaspoon dried chili flakes
2 tablespoons pine nuts
1/4 cup basil pesto
1/4 cup parmesan, grated
Bring a large pot of salted water to a boil. Add the noodles and cook them for 5 to 6 minutes, or until they are just tender. Add the broccoli to the pan for the last 4 minutes. Cook bacon in a frying pan. Once the bacon is done remove from pan and chop. Be sure not to drain the fat from the pan. Saute the garlic, lemon zest, pine nuts and chilli flakes until garlic is aromatic, about 2 minutes. Add the lemon juice and pesto to the pan and cook for another 2 minutes. Add the noodles, broccoli and bacon to the pan and stir until well mixed. Serve with parmesan cheese.
bacon recipe source: Laura Hunter, Small Wallet Big Appetite (@wallet_appetite), July 9, 2013
Thursday, March 12, 2015
Wednesday, March 11, 2015
3593. RAINBOW CHARD with BACON and ALMONDS
makes four servings
3 slices of bacon, cut crosswise 1/2 inch thick
1 small onion, halved and thinly sliced lengthwise
1 pound rainbow chard—stems trimmed and cut crosswise 1/2 inch thick, leaves cut crosswise 1 inch thick
2 teaspoons red wine vinegar
Kosher salt and freshly ground pepper
3 tablespoons coarsely chopped roasted, salted almonds
In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Drain the bacon on paper towels. Add the onions and chard stems to the skillet and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes.
Add the chard leaves to the skillet and cook over moderate heat, stirring a few times, until the leaves are wilted, about 5 minutes. Stir in the vinegar and cook for1 minute. Stir in the almonds and the bacon. Season with salt and pepper and serve.
bacon recipe source: Melissa Rubel Jacobson, Food & Wine (@foodandwine)
3 slices of bacon, cut crosswise 1/2 inch thick
1 small onion, halved and thinly sliced lengthwise
1 pound rainbow chard—stems trimmed and cut crosswise 1/2 inch thick, leaves cut crosswise 1 inch thick
2 teaspoons red wine vinegar
Kosher salt and freshly ground pepper
3 tablespoons coarsely chopped roasted, salted almonds
In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Drain the bacon on paper towels. Add the onions and chard stems to the skillet and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes.
Add the chard leaves to the skillet and cook over moderate heat, stirring a few times, until the leaves are wilted, about 5 minutes. Stir in the vinegar and cook for1 minute. Stir in the almonds and the bacon. Season with salt and pepper and serve.
bacon recipe source: Melissa Rubel Jacobson, Food & Wine (@foodandwine)
Tuesday, March 10, 2015
3592. SPANISH TORTILLA with BACON
serves
6-8
4 large russet potatoes, peeled, cut into
1/2-inch thick slices
1/3 cup olive oil
1 medium onion, chopped
8 slices apple wood smoked bacon, crisply cooked, crumbled
2 cups chopped Swiss chard or spinach leaves, cooked until wilted
6 large eggs
1 cup shredded Swiss cheese
Heat oven to 350ºF. Cook potato slices in simmering water until tender, but not mushy. Drain; rinse with cold water and set aside. Heat oil in a large nonstick oven-proof skillet with sloped sides. Add onion; cook 5 minutes, stirring frequently. Add potatoes; cook 3 minutes, turning with a spatula once. Add bacon and Swiss chard; gently stir. In a medium bowl, beat eggs with cheese until well blended. Add half of mixture to potato mixture in skillet; cook until eggs begin to set. Add remaining egg mixture to potato mixture. Transfer skillet to oven; bake 20 minutes or until set. Let stand 5 minutes; invert onto a platter and cut into wedges. Serve warm or at room temperature.
bacon recipe courtesy of: Patrick Cudahy, One Sweet Apple-Wood Lane, Cudahy, Wisconsin 53110
4 large russet potatoes, peeled, cut into
1/2-inch thick slices
1/3 cup olive oil
1 medium onion, chopped
8 slices apple wood smoked bacon, crisply cooked, crumbled
2 cups chopped Swiss chard or spinach leaves, cooked until wilted
6 large eggs
1 cup shredded Swiss cheese
Heat oven to 350ºF. Cook potato slices in simmering water until tender, but not mushy. Drain; rinse with cold water and set aside. Heat oil in a large nonstick oven-proof skillet with sloped sides. Add onion; cook 5 minutes, stirring frequently. Add potatoes; cook 3 minutes, turning with a spatula once. Add bacon and Swiss chard; gently stir. In a medium bowl, beat eggs with cheese until well blended. Add half of mixture to potato mixture in skillet; cook until eggs begin to set. Add remaining egg mixture to potato mixture. Transfer skillet to oven; bake 20 minutes or until set. Let stand 5 minutes; invert onto a platter and cut into wedges. Serve warm or at room temperature.
bacon recipe courtesy of: Patrick Cudahy, One Sweet Apple-Wood Lane, Cudahy, Wisconsin 53110
Monday, March 09, 2015
3591. CANDIED CHERRY and BACON CHOCOLATE CHIP ICE CREAM
serves 1 pint
1/2 pound (8 oz) sour cherries, pitted
3/4 cup water
1/2 cup sugar
1 teaspoon lemon juice
few drops of almond extract
1/2 pound (8 oz) sour cherries, pitted
3/4 cup water
1/2 cup sugar
1 teaspoon lemon juice
few drops of almond extract
Ice cream:
1 cup heavy whipping cream
1/2 cup whole milk
2 tablespoons sugar
1/4 cup brown sugar
pinch of salt
2 egg yolks
1/2 teaspoon vanilla extract
1/2 cup cooked bacon, chopped
1/4 cup semisweet chocolate chips
Make the candied cherries: In
a medium saucepan, heat the cherries, water, sugar, and lemon juice
until it starts to boil. Turn the heat down to low and cook for 25
minutes, stirring frequently during the last 10 minutes to ensure they
are not sticking. Once the syrup is reduced to the consistency of maple
syrup, remove from the heat and add the almond extract. Let the cherries
cool in their syrup. After cool, drain the cherries in a strainer over a
bowl for about 1 hour. Reserve 1/2 cup candied cherries; save the rest
and the syrup for another recipe.
Make the ice cream base: Pour 1/2 cup cream into a medium heatproof bowl and set it in an ice bath. Place a strainer on top.
In a medium saucepan, heat the remaining 1/2 cup cream, milk, sugars, and salt until the sugars have dissolved.
In
a small bowl, whisk the egg yolks. Slowly whisk in the warm milk
mixture then pour it all back into the saucepan. Cook over medium heat,
stirring constantly, until the mixture thickens and coats the back of a
spoon with a temperature of 160-165F. Remove from the heat. Pour through
the strainer into the reserved cream and stir. Whisk in the vanilla.
Let cool in the ice bath until room temperature.
Cover
the bowl with a lid or or plastic wrap and refrigerate until cold.
Place the custard into an ice cream maker and freeze according to the
company's directions or place the bowl in the freezer, whisking every
30-45 minutes to break up the ice crystals. When it is a few minutes
away from being completely firm, stir in the reserved 1/2 cup candied
cherries, chopped bacon, and chocolate chips.
bacon recipe source: Carla Cardello, Chocolate Moosey (@chocolatemoosey), July 20, 2012
Sunday, March 08, 2015
3590. SMOKED AVOCADO, HARISSA SHRIMP and BACON SANDWICH with LEMON AIOLI
makes four sandwiches
Special equipment:
stovetop smoker
applewood chips
Smoke avocado:
2 ripe avocados
1 lemon
Lemon aioli:
1/2 cup mayonnaise
1 clove garlic, minced
1 teaspoon dijon mustard
1 lemon, juice and zest
Arugula:
2 cups arugula
1 tablespoon olive oil
squeeze of lemon juice
2 tablespoons parmesan cheese
Shrimp:
1 lb shrimp, peeled and deveined
2 tablespoons olive oil
1 1/2 tablespoons harissa
8 strips thick cut applewood bacon, cooked crisp
4 sandwich rolls
butter
sea salt and freshly ground pepper
Smoked avocado: Cut avocados in half lengthwise. Remove pit and generously squeeze the juice of 1 lemon all over the avocado meat. Using 1 1/2 tablespoons of apple wood chips, smoke according to your stovetop smoker’s directions for 30 minutes over medium low heat. After 30 minutes, remove the avocados from the smoker, rub with a bit more lemon juice and set aside. While the avocado is smoking, fry the bacon, make the aioli, dress the arugula and cook the shrimp.
Lemon aioli: In a small bowl, combine mayonnaise, garlic, dijon and the zest of 1/2 a lemon. Add in the juice of 1/2 the lemon and stir to combine. Taste and adjust seasonings. Cover and store in the refrigerator until ready to use.
Arugula: In a medium bowl, toss together arugula, olive oil, a squeeze of lemon juice and 2 tablespoons parmesan cheese. Taste and adjust seasoning with additional lemon juice, sea salt and freshly ground pepper. Set aside.
Shrimp: Combine shrimp, 2 tablespoons olive oil and harissa. Grill just until no longer opaque. Set aside.
Assemble the sandwiches: Split the bread lengthwise and lightly butter. Broil until toasted, about 3-4 minutes. Spread lemon aioli on one side of the bread. Top with 1/4 of the shrimp and two strips of bacon. Top with 1/4 of the arugula. On the other half of the bread, spread 1/4 of the avocado. Sprinkle with course sea salt and top the other half of the sandwich.
bacon recipe source: Holly, frommyimpossiblytinykitchen (@itsFMITK), April 17, 2014
Special equipment:
stovetop smoker
applewood chips
Smoke avocado:
2 ripe avocados
1 lemon
Lemon aioli:
1/2 cup mayonnaise
1 clove garlic, minced
1 teaspoon dijon mustard
1 lemon, juice and zest
Arugula:
2 cups arugula
1 tablespoon olive oil
squeeze of lemon juice
2 tablespoons parmesan cheese
Shrimp:
1 lb shrimp, peeled and deveined
2 tablespoons olive oil
1 1/2 tablespoons harissa
8 strips thick cut applewood bacon, cooked crisp
4 sandwich rolls
butter
sea salt and freshly ground pepper
Smoked avocado: Cut avocados in half lengthwise. Remove pit and generously squeeze the juice of 1 lemon all over the avocado meat. Using 1 1/2 tablespoons of apple wood chips, smoke according to your stovetop smoker’s directions for 30 minutes over medium low heat. After 30 minutes, remove the avocados from the smoker, rub with a bit more lemon juice and set aside. While the avocado is smoking, fry the bacon, make the aioli, dress the arugula and cook the shrimp.
Lemon aioli: In a small bowl, combine mayonnaise, garlic, dijon and the zest of 1/2 a lemon. Add in the juice of 1/2 the lemon and stir to combine. Taste and adjust seasonings. Cover and store in the refrigerator until ready to use.
Arugula: In a medium bowl, toss together arugula, olive oil, a squeeze of lemon juice and 2 tablespoons parmesan cheese. Taste and adjust seasoning with additional lemon juice, sea salt and freshly ground pepper. Set aside.
Shrimp: Combine shrimp, 2 tablespoons olive oil and harissa. Grill just until no longer opaque. Set aside.
Assemble the sandwiches: Split the bread lengthwise and lightly butter. Broil until toasted, about 3-4 minutes. Spread lemon aioli on one side of the bread. Top with 1/4 of the shrimp and two strips of bacon. Top with 1/4 of the arugula. On the other half of the bread, spread 1/4 of the avocado. Sprinkle with course sea salt and top the other half of the sandwich.
bacon recipe source: Holly, frommyimpossiblytinykitchen (@itsFMITK), April 17, 2014
Saturday, March 07, 2015
3589. SEARED SCALLOPS with BACON MARMALADE
makes four servings
1/2 pound cold thick-cut bacon, cut into 1/4-inch dice
1 onion, finely diced
2 tablespoons light brown sugar
cayenne pepper
Kosher salt
freshly ground black pepper
1 pound carrots, cut into 1/2-inch pieces
2 tablespoons unsalted butter
2 teaspoons harissa
1/4 cup heavy cream
16 large sea scallops (about 1 1/2 pounds)
1 tablespoon extra-virgin olive oil
In a medium cast-iron skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, 6 to 7 minutes. Using a slotted spoon, transfer the bacon to a plate. Pour off all but 2 tablespoons of the bacon fat. Add the onion to the skillet and cook over moderately low heat, stirring occasionally, until soft and golden, about 25 minutes. Add the sugar and cook until the sugar is dissolved and the onions are glazed, about 2 minutes. Return the bacon to the skillet; season with cayenne pepper, salt and black pepper. Keep the bacon marmalade warm.
In a medium saucepan of salted boiling water, cook the carrots until tender, 5 to 7 minutes. Drain well. In a food processor, combine the carrots with the butter and harissa and puree until smooth. Add the cream and pulse until incorporated. Season with salt and black pepper. Scrape the carrot-harissa puree into the saucepan; keep warm over very low heat.
Season the scallops with salt and black pepper. In a large skillet, heat the olive oil until shimmering. Add the scallops and cook over moderately high heat until browned on the bottom, about 2 minutes. Turn the scallops and cook until just opaque throughout, about 1 minute longer. Transfer the scallops to plates and top with the bacon marmalade. Serve the carrot-harissa puree alongside.
bacon recipe source: Sarah Simmons, Food & Wine (@foodandwine)
1/2 pound cold thick-cut bacon, cut into 1/4-inch dice
1 onion, finely diced
2 tablespoons light brown sugar
cayenne pepper
Kosher salt
freshly ground black pepper
1 pound carrots, cut into 1/2-inch pieces
2 tablespoons unsalted butter
2 teaspoons harissa
1/4 cup heavy cream
16 large sea scallops (about 1 1/2 pounds)
1 tablespoon extra-virgin olive oil
In a medium cast-iron skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, 6 to 7 minutes. Using a slotted spoon, transfer the bacon to a plate. Pour off all but 2 tablespoons of the bacon fat. Add the onion to the skillet and cook over moderately low heat, stirring occasionally, until soft and golden, about 25 minutes. Add the sugar and cook until the sugar is dissolved and the onions are glazed, about 2 minutes. Return the bacon to the skillet; season with cayenne pepper, salt and black pepper. Keep the bacon marmalade warm.
In a medium saucepan of salted boiling water, cook the carrots until tender, 5 to 7 minutes. Drain well. In a food processor, combine the carrots with the butter and harissa and puree until smooth. Add the cream and pulse until incorporated. Season with salt and black pepper. Scrape the carrot-harissa puree into the saucepan; keep warm over very low heat.
Season the scallops with salt and black pepper. In a large skillet, heat the olive oil until shimmering. Add the scallops and cook over moderately high heat until browned on the bottom, about 2 minutes. Turn the scallops and cook until just opaque throughout, about 1 minute longer. Transfer the scallops to plates and top with the bacon marmalade. Serve the carrot-harissa puree alongside.
bacon recipe source: Sarah Simmons, Food & Wine (@foodandwine)
Friday, March 06, 2015
3588. CHICKEN in RED WINE with ONIONS, MUSHROOMS and BACON: COQ AU VIN
yields 4 to 6 servings
3 to 4-ounce chunk lean bacon
Brown-braised onions:
1 1/2 tablespoons butter
1 1/2 tablespoons oil
18 to 24 peeled white onions, about 1-inch in diameter
1/2 cup brown stock, canned beef bouillon, dry white wine, red wine, or water
Salt and pepper
Medium herb bouquet: 4 parsley sprigs, 1/2 bay leaf and 1/4 teaspoon thyme tied in cheesecloth
Sauteed Mushrooms:
2 tablespoons butter
1 tablespoon oil
1/2 pound fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large
1 to 2 tablespoons minced shallots or green onions, optional
Salt and pepper
3 to 4-ounce chunk lean bacon
2 tablespoons unsalted butter
2 1/2 to 3 pounds frying chicken, cut into pieces
1/2 teaspoon salt, plus additional for seasoning
1/8 teaspoon pepper, plus additional for seasoning
1/4 cup cognac
3 cups young, full-bodied red wine, such as Burgundy, Beaujolais, Cotes du Rhone, or Chianti
1 to 2 cups brown chicken stock, brown stock or canned beef bouillon
1/2 tablespoon tomato paste
2 cloves mashed garlic
1/4 teaspoon thyme leaves
1 bay leaf
12 to 24 brown-braised onions (recipe below)
1/2 pound sauteed mushrooms (recipe below)
3 tablespoons all-purpose flour
2 tablespoons softened butter
Fresh parsley leaves
2 1/2 to 3 pounds frying chicken, cut into pieces
1/2 teaspoon salt, plus additional for seasoning
1/8 teaspoon pepper, plus additional for seasoning
1/4 cup cognac
3 cups young, full-bodied red wine, such as Burgundy, Beaujolais, Cotes du Rhone, or Chianti
1 to 2 cups brown chicken stock, brown stock or canned beef bouillon
1/2 tablespoon tomato paste
2 cloves mashed garlic
1/4 teaspoon thyme leaves
1 bay leaf
12 to 24 brown-braised onions (recipe below)
1/2 pound sauteed mushrooms (recipe below)
3 tablespoons all-purpose flour
2 tablespoons softened butter
Fresh parsley leaves
Brown-braised onions:
1 1/2 tablespoons butter
1 1/2 tablespoons oil
18 to 24 peeled white onions, about 1-inch in diameter
1/2 cup brown stock, canned beef bouillon, dry white wine, red wine, or water
Salt and pepper
Medium herb bouquet: 4 parsley sprigs, 1/2 bay leaf and 1/4 teaspoon thyme tied in cheesecloth
Sauteed Mushrooms:
2 tablespoons butter
1 tablespoon oil
1/2 pound fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large
1 to 2 tablespoons minced shallots or green onions, optional
Salt and pepper
Brown-Braised Onions: When
the butter and oil are bubbling in the skillet, add the onions and
saute over moderate heat for 10 minutes, rolling the onions about so
they will brown as evenly as possible. Be careful not to break their
skins. You cannot expect to brown them uniformly.
Braise them as follows: Pour in the stock, season to taste, and add the herb bouquet. Cover and simmer slowly for 15 to 20 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove herb bouquet. Serve them as they are.
Bake them as follows: Transfer the onions and their sauteing fat to a shallow baking dish or casserole just large enough to hold them in 1 layer. Set uncovered in upper third of a preheated 350 degree F oven for 40 to 50 minutes, turning them over once or twice. They should be very tender, retain their shape and be a nice golden brown. Remove herb bouquet. Serve them as they are.
Braise them as follows: Pour in the stock, season to taste, and add the herb bouquet. Cover and simmer slowly for 15 to 20 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove herb bouquet. Serve them as they are.
Bake them as follows: Transfer the onions and their sauteing fat to a shallow baking dish or casserole just large enough to hold them in 1 layer. Set uncovered in upper third of a preheated 350 degree F oven for 40 to 50 minutes, turning them over once or twice. They should be very tender, retain their shape and be a nice golden brown. Remove herb bouquet. Serve them as they are.
Sauteed Mushrooms: Place the skillet
over high heat with the butter and oil. As soon as you see that the
butter foam has begun to subside, indicating it is hot enough, add the
mushrooms. Toss and shake the pan for 4 to 5 minutes. During their saute
the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat
will reappear on their surface, and the mushrooms will begin to brown.
As soon as they have browned lightly, remove from heat.
Toss the shallots or green onions, if using, with the mushrooms. Saute over moderate heat for 2 minutes. Sauteed mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.
Toss the shallots or green onions, if using, with the mushrooms. Saute over moderate heat for 2 minutes. Sauteed mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.
Remove
the rind and cut the bacon into lardons (rectangles 1/4-inch across and
1-inch long). Simmer for 10 minutes in 2 quarts of water. Rinse in cold
water. Dry.
In a heavy large heavy bottomed casserole or Dutch oven, saute the bacon slowly in hot butter until it is very lightly browned (temperature of 260 degrees F for an electric skillet). Remove to a side dish.
Dry the chicken thoroughly. Brown it in the hot fat in the casserole. (360 degrees F for the electric skillet.)
Season the chicken with salt and pepper. Return the bacon to the casserole with the chicken. Cover and cook slowly (300 degrees F) for 10 minutes, turning the chicken once.
Uncover, and pour in the cognac. Averting your face, ignite the cognac with a lighted match. Shake the casserole back and forth for several seconds until the flames subside.
Pour the wine into the casserole. Add just enough stock or bouillon to cover the chicken. Stir in the tomato paste, garlic and herbs. Bring to a simmer. Cover and simmer slowly for 20 to 25 minutes, or until the chicken is tender and its juices run a clear yellow when the meat is pricked with a fork. Remove the chicken to a side dish.
While the chicken is cooking, prepare the onions and mushrooms.
Simmer the chicken cooking liquid in the casserole for 1 to 2 minutes, skimming off fat. Then raise the heat and boil rapidly, reducing the liquid to about 2 1/4 cups. Correct seasoning. Remove from heat, and discard bay leaf.
Blend the butter and flour together into a smooth paste (beurre manie). Beat the paste into the hot liquid with a wire whip. Bring to the simmer, stirring and simmer for 1 to 2 minutes. The sauce should be thick enough to coat a spoon lightly.
Arrange the chicken in a casserole, place the mushrooms and onions around it and baste with the sauce. If the dish is not to be served immediately, film the top of the sauce with stock or dot with small pieces of butter. Set aside uncovered for no longer than 1 hour or cool, cover and refrigerate until needed.
Shortly before serving, bring the casserole to a simmer, basting the chicken with the sauce. Cover and simmer slowly for 4 to 5 minutes, until the chicken is heated through.
Serve from the casserole, or arrange on a hot platter. Decorate with sprigs of parsley.
In a heavy large heavy bottomed casserole or Dutch oven, saute the bacon slowly in hot butter until it is very lightly browned (temperature of 260 degrees F for an electric skillet). Remove to a side dish.
Dry the chicken thoroughly. Brown it in the hot fat in the casserole. (360 degrees F for the electric skillet.)
Season the chicken with salt and pepper. Return the bacon to the casserole with the chicken. Cover and cook slowly (300 degrees F) for 10 minutes, turning the chicken once.
Uncover, and pour in the cognac. Averting your face, ignite the cognac with a lighted match. Shake the casserole back and forth for several seconds until the flames subside.
Pour the wine into the casserole. Add just enough stock or bouillon to cover the chicken. Stir in the tomato paste, garlic and herbs. Bring to a simmer. Cover and simmer slowly for 20 to 25 minutes, or until the chicken is tender and its juices run a clear yellow when the meat is pricked with a fork. Remove the chicken to a side dish.
While the chicken is cooking, prepare the onions and mushrooms.
Simmer the chicken cooking liquid in the casserole for 1 to 2 minutes, skimming off fat. Then raise the heat and boil rapidly, reducing the liquid to about 2 1/4 cups. Correct seasoning. Remove from heat, and discard bay leaf.
Blend the butter and flour together into a smooth paste (beurre manie). Beat the paste into the hot liquid with a wire whip. Bring to the simmer, stirring and simmer for 1 to 2 minutes. The sauce should be thick enough to coat a spoon lightly.
Arrange the chicken in a casserole, place the mushrooms and onions around it and baste with the sauce. If the dish is not to be served immediately, film the top of the sauce with stock or dot with small pieces of butter. Set aside uncovered for no longer than 1 hour or cool, cover and refrigerate until needed.
Shortly before serving, bring the casserole to a simmer, basting the chicken with the sauce. Cover and simmer slowly for 4 to 5 minutes, until the chicken is heated through.
Serve from the casserole, or arrange on a hot platter. Decorate with sprigs of parsley.
bacon recipe source: Julia Child, Mastering the Art of French Cooking, Volume One (Alfred A. Knopf, 1995); Sara Moulton, "Foolproof Dishes," Sara's Secrets, Food Network
Thursday, March 05, 2015
3587. SLOW COOKER CHARRO BEANS with BACON, GREEN CHILES and JALAPENOS
yields 8 to 10 servings
1/2 pound bacon
1/2 pound bacon
Wednesday, March 04, 2015
3586. CORN CHOWDER with CHILI POWDER, BACON and CRUMBLED COTIJA CHEESE
yields 4 to 6 servings
Chili powder:
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt
Bacon crispies:
2 thick slices bacon, finely cubed
1 tablespoon extra-virgin olive oil
Corn chowder:
1 onion, chopped
2 tablespoons all-purpose flour
1 teaspoon chili powder
3 1/2 cups organic chicken stock
2 cups corn kernels
2 cups Yukon gold potatoes, cubed
sea salt
freshly cracked pepper
1/2 cup heavy cream
Garnishes:
1/2 cup crumbled cotija cheese
lime wedges
tortilla chips
For the chili powder: Mix together the cumin, garlic powder, oregano, paprika, cayenne and salt.For the bacon: Crisp the bacon in the olive oil in a saucepan over medium heat, about 10 minutes. Remove the bacon with a slotted spoon and set aside on paper towels. Keep the grease.
For the chowder: Brown the onions in the same saucepan, about 10 minutes. Sprinkle on the flour and chili powder. Cook for 1 minute. Add the chicken stock, corn and potatoes. Season with salt and pepper. Bring to a boil and simmer on medium-low until the potatoes are tender, about 20 minutes. Stir in the cream and remove from the heat.
Ladle the soup into bowls and garnish with cilantro and cheese. Sprinkle with the remaining chili powder and a squeeze of fresh lime juice. Serve with tortilla chips.
bacon recipe source: Nadia G, "Lazy Day Dishes," Nadia G's Bitchin' Kitchen, Cooking Channel TV
Chili powder:
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt
Bacon crispies:
2 thick slices bacon, finely cubed
1 tablespoon extra-virgin olive oil
Corn chowder:
1 onion, chopped
2 tablespoons all-purpose flour
1 teaspoon chili powder
3 1/2 cups organic chicken stock
2 cups corn kernels
2 cups Yukon gold potatoes, cubed
sea salt
freshly cracked pepper
1/2 cup heavy cream
Garnishes:
1/2 cup crumbled cotija cheese
lime wedges
tortilla chips
For the chowder: Brown the onions in the same saucepan, about 10 minutes. Sprinkle on the flour and chili powder. Cook for 1 minute. Add the chicken stock, corn and potatoes. Season with salt and pepper. Bring to a boil and simmer on medium-low until the potatoes are tender, about 20 minutes. Stir in the cream and remove from the heat.
Ladle the soup into bowls and garnish with cilantro and cheese. Sprinkle with the remaining chili powder and a squeeze of fresh lime juice. Serve with tortilla chips.
bacon recipe source: Nadia G, "Lazy Day Dishes," Nadia G's Bitchin' Kitchen, Cooking Channel TV
Tuesday, March 03, 2015
3585. BACON QUICHE with PALEO ALMOND FLOUR CRUST
makes eight servings
For the crust
1 1/2 cups almond flour
1 egg
1 egg white
For the crust
1 1/2 cups almond flour
1 egg
1 egg white
For the filling
7 eggs
1 cup coconut milk
6 pieces of nitrate-free bacon
1 small onion, thinly sliced
1 cup sliced mushrooms
1 cup fresh spinach
3/4 cup shredded swiss
salt and pepper
Pre-heat oven to 375ºF. In a medium sized bowl, combine almond flour, egg, and egg white
until "dough" starts to come together. Press dough into a pie pan, using
the palm of your hand to reach desired thickness. Poke crust with a
fork to avoid bubbles. Bake crust for about 15-20 minutes, or until lightly golden brown. While crust bakes, fry bacon in a pan until crispy. Crumble and then set aside. In the same pan, saute onions and mushrooms until onions are translucent. Add spinach and cook down slightly. In a large bowl, whisk eggs and coconut milk. Add bacon, onion, mushrooms, spinach, and swiss. Season with salt and pepper. Pour egg mixture into pre-baked pie shell. Bake for about 25-30
minutes, or until center is just slightly set. You want it to be
slightly jiggly, but not loose. Allow to cool for about 15 minutes. Serve warm.
Monday, March 02, 2015
3584. FIRE ROASTED BACON MEATLOAF
serves four
1 lb. grass-fed ground beef
1 lb. bacon, minced
14 ounce can of fire-roasted tomatoes
1 red onion, minced
1 bell pepper, minced
3 cloves garlic, minced
2 eggs
1 cup almond flour
2 tablespoons oregano
1/2 tablespoon sea salt
pepper to taste
Preheat oven to 400ºF.
If you have a meat grinder, use it to grind your bacon and beef together, if not mince your bacon as fine as possible and combine in a mixing bowl with your beef.
Add all remaining ingredients to the bowl, and using your hands mix well to ensure an even distribution of ingredients.
You can now form it into a loaf and put it in a pyrex dish, put it in a loaf pan, or form into meatballs and put in the pan.
Bake for an hour or until the meat is cooked through, internal temperature needs to be at least 165ºF because of the bacon.
Remove from oven and let sit for 10-15 minutes before slicing and serving.
Serve drizzled with some barbecue sauce.
bacon recipe source: George Bryant, Civilized Caveman Cooking, March 1, 2012
1 lb. grass-fed ground beef
1 lb. bacon, minced
14 ounce can of fire-roasted tomatoes
1 red onion, minced
1 bell pepper, minced
3 cloves garlic, minced
2 eggs
1 cup almond flour
2 tablespoons oregano
1/2 tablespoon sea salt
pepper to taste
Preheat oven to 400ºF.
If you have a meat grinder, use it to grind your bacon and beef together, if not mince your bacon as fine as possible and combine in a mixing bowl with your beef.
Add all remaining ingredients to the bowl, and using your hands mix well to ensure an even distribution of ingredients.
You can now form it into a loaf and put it in a pyrex dish, put it in a loaf pan, or form into meatballs and put in the pan.
Bake for an hour or until the meat is cooked through, internal temperature needs to be at least 165ºF because of the bacon.
Remove from oven and let sit for 10-15 minutes before slicing and serving.
Serve drizzled with some barbecue sauce.
bacon recipe source: George Bryant, Civilized Caveman Cooking, March 1, 2012
Sunday, March 01, 2015
3583. BARBACOA SLIDERS with BACON JAM
makes 24 sliders
2 dozen slider buns
2 tablespoons butter, melted
bacon jam (recipe below)
braised beef cheeks (recipe below)
pickled onion (recipe below)
1 bunch cilantro leaves
½ cup cotija cheese, grated
2 jalapenos, thinly sliced with stems removed
salt, to taste
For the braised beef cheeks:
5 lbs. beef cheeks
2 tablespoons vegetable oil
1 carrot, sliced into ½” rounds
1 stick celery, sliced into ½” slices
1 medium onion, sliced
½ tablespoon ground cumin
1 tablespoon Ancho chile powder
1 bottle red wine
2 cups demi glace
1 small stick cinnamon
1 clove
6 cloves garlic, crushed
1 tablespoon chipotle en adobo
For the pickled onion:
1 red onion, peeled and sliced thinly
1 tablespoon salt
1 cup cider vinegar
1 tablespoon vegetable oil
For the bacon jam:
1 red onion, sliced
8 garlic cloves, crushed lightly
2 large tomatoes, diced large
1 lb. bacon, cooked until crisp, with fat drained
¼ cup molasses
¼ cup brown sugar
¼ cup balsamic vinegar
salt, paprika and black pepper to taste
For the braised beef cheeks: Heat a large saucepan, over high heat. Pour in the vegetable oil and sear the cheeks to a nice brown. Add the vegetables and cook until lightly coloured. Add the cumin and ancho chile powder and toast for about a minutes. Deglaze with red wine, then add all of the remaining ingredients.
For the pickled onion: In a small bowl, season the sliced onion heavily with salt. Let sit for about 15 minutes then rinse the salt off with water. Strain the onion. Pour cider vinegar over the onions, and toss. Let sit for another 15 minutes then strain. Add a little vegetable oil and toss until shiny. Reserve.
For the bacon jam: Add all ingredients to a large pot and cook for about 30 to 45 minutes at a gentle simmer. Pour into the bowl of a food processor and blend until only small chunks remain. Serve on top of our as a side with beef sliders.
To assemble, slice slider buns in half and brush each side with melted butter. Toast until lightly golden. Warm beef cheeks in a saucepan, with a little of the braising jus. Season to taste with salt. Spread a spoonful of the bacon jam onto the bottom bun and place a little of the beef cheeks on top. Top with pickled onion slices, cilantro leaves and sprinkle with cotija cheese. Cover with the top bun, and place a thin slice of jalapeno on top.
bacon recipe source: TRIO (@TRIOAustin), 98 San Jacinto Boulevard, Austin, Texas 78701
2 dozen slider buns
2 tablespoons butter, melted
bacon jam (recipe below)
braised beef cheeks (recipe below)
pickled onion (recipe below)
1 bunch cilantro leaves
½ cup cotija cheese, grated
2 jalapenos, thinly sliced with stems removed
salt, to taste
For the braised beef cheeks:
5 lbs. beef cheeks
2 tablespoons vegetable oil
1 carrot, sliced into ½” rounds
1 stick celery, sliced into ½” slices
1 medium onion, sliced
½ tablespoon ground cumin
1 tablespoon Ancho chile powder
1 bottle red wine
2 cups demi glace
1 small stick cinnamon
1 clove
6 cloves garlic, crushed
1 tablespoon chipotle en adobo
For the pickled onion:
1 red onion, peeled and sliced thinly
1 tablespoon salt
1 cup cider vinegar
1 tablespoon vegetable oil
For the bacon jam:
1 red onion, sliced
8 garlic cloves, crushed lightly
2 large tomatoes, diced large
1 lb. bacon, cooked until crisp, with fat drained
¼ cup molasses
¼ cup brown sugar
¼ cup balsamic vinegar
salt, paprika and black pepper to taste
For the braised beef cheeks: Heat a large saucepan, over high heat. Pour in the vegetable oil and sear the cheeks to a nice brown. Add the vegetables and cook until lightly coloured. Add the cumin and ancho chile powder and toast for about a minutes. Deglaze with red wine, then add all of the remaining ingredients.
For the pickled onion: In a small bowl, season the sliced onion heavily with salt. Let sit for about 15 minutes then rinse the salt off with water. Strain the onion. Pour cider vinegar over the onions, and toss. Let sit for another 15 minutes then strain. Add a little vegetable oil and toss until shiny. Reserve.
For the bacon jam: Add all ingredients to a large pot and cook for about 30 to 45 minutes at a gentle simmer. Pour into the bowl of a food processor and blend until only small chunks remain. Serve on top of our as a side with beef sliders.
To assemble, slice slider buns in half and brush each side with melted butter. Toast until lightly golden. Warm beef cheeks in a saucepan, with a little of the braising jus. Season to taste with salt. Spread a spoonful of the bacon jam onto the bottom bun and place a little of the beef cheeks on top. Top with pickled onion slices, cilantro leaves and sprinkle with cotija cheese. Cover with the top bun, and place a thin slice of jalapeno on top.
bacon recipe source: TRIO (@TRIOAustin), 98 San Jacinto Boulevard, Austin, Texas 78701
Saturday, February 28, 2015
3582. ROASTED HADDOCK and BACON
serves two
1 haddock fillet
1 haddock smoked fillet
8 to 10 slices of bacon
Preheat oven to 395ºF. Arrange strips of bacon on a board making sure to overlap each slice. Add haddock fillet and top with smoked haddock. Carefully roll up the fish. Secure fish by tying kitchen string around the fish. Place on a wire rack and set atop a baking sheet. Cook the fish 25 to 30 minutes. Remove from oven and slice into chunks. Serve immediately.
bacon recipe source: The Culinary Chase (@culinarychase), January 19, 2015
1 haddock fillet
1 haddock smoked fillet
8 to 10 slices of bacon
Preheat oven to 395ºF. Arrange strips of bacon on a board making sure to overlap each slice. Add haddock fillet and top with smoked haddock. Carefully roll up the fish. Secure fish by tying kitchen string around the fish. Place on a wire rack and set atop a baking sheet. Cook the fish 25 to 30 minutes. Remove from oven and slice into chunks. Serve immediately.
bacon recipe source: The Culinary Chase (@culinarychase), January 19, 2015
Friday, February 27, 2015
3581. STIR-FRIED PASTA with ORANGE, BACON and CURRY
serves four
3 tablespoons olive oil
3 tablespoons finely chopped garlic
1 tablespoon finely chopped fresh root ginger
1 small onion, peeled, chopped
2 tablespoons finely grated orange zest
6 bacon rashers, chopped
2 red peppers, seeds removed, cut into ½in pieces
2 yellow peppers, seeds removed, cut into ½in pieces
2 teaspoons sugar
10½fl oz chicken stock
1 x 14oz can chopped tomatoes
3 tablespoons Madras curry paste
2 tablespoons tomato purée
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 lb. dried Italian pasta, such as farfalle, cooked according to packet instructions, drained
To serve
1 handful chopped fresh basil leaves
1 handful chopped fresh chives
Heat the oil in a lidded wok (or saucepan) over a high heat until smoking. Add the garlic, ginger, onion and orange zest and stir-fry for 1-2 minutes.
Add the chopped bacon and stir-fry for 3-4 minutes, or until the vegetables have softened and the bacon is golden-brown.
Add the red and yellow peppers, sugar, stock, chopped tomatoes, curry paste and tomato purée, then season, to taste, with salt and freshly ground black pepper. Stir well.
Reduce the heat until the mixture is simmering, then cover the wok with a lid and continue to simmer for 30 minutes, or until the sauce is thick and the peppers are tender.
Add the drained pasta to the sauce and mix well until coated and warmed through.
To serve, divide the stir-fried pasta equally among four serving plates and sprinkle over the chopped basil and chives.
bacon recipe source: Ken Hom, Saturday Kitchen Best Bites, BBC Food
3 tablespoons olive oil
3 tablespoons finely chopped garlic
1 tablespoon finely chopped fresh root ginger
1 small onion, peeled, chopped
2 tablespoons finely grated orange zest
6 bacon rashers, chopped
2 red peppers, seeds removed, cut into ½in pieces
2 yellow peppers, seeds removed, cut into ½in pieces
2 teaspoons sugar
10½fl oz chicken stock
1 x 14oz can chopped tomatoes
3 tablespoons Madras curry paste
2 tablespoons tomato purée
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 lb. dried Italian pasta, such as farfalle, cooked according to packet instructions, drained
To serve
1 handful chopped fresh basil leaves
1 handful chopped fresh chives
Heat the oil in a lidded wok (or saucepan) over a high heat until smoking. Add the garlic, ginger, onion and orange zest and stir-fry for 1-2 minutes.
Add the chopped bacon and stir-fry for 3-4 minutes, or until the vegetables have softened and the bacon is golden-brown.
Add the red and yellow peppers, sugar, stock, chopped tomatoes, curry paste and tomato purée, then season, to taste, with salt and freshly ground black pepper. Stir well.
Reduce the heat until the mixture is simmering, then cover the wok with a lid and continue to simmer for 30 minutes, or until the sauce is thick and the peppers are tender.
Add the drained pasta to the sauce and mix well until coated and warmed through.
To serve, divide the stir-fried pasta equally among four serving plates and sprinkle over the chopped basil and chives.
bacon recipe source: Ken Hom, Saturday Kitchen Best Bites, BBC Food
Thursday, February 26, 2015
3580. BACON CANDY and CURRIED CASHEWS
feeds four as a snack
6 slices applewood-smoked bacon, diced
2 tablespoons sugar
1 cup cashews
2 teaspoons Madras curry powder
1/4 teaspoon cayenne pepper
pinch each of salt and freshly ground pepper
Preheat the oven to 350F.
Heat a large skillet over medium heat. Add the diced bacon and cook for 5 to 6 minutes, until most of the fat has been rendered and the bacon has started to get crispy. Drain off all but about a tablespoon of the bacon fat into a small bowl; reserve.
Add the sugar to the skillet and cook, stirring, for 2 to 3 minutes, until it has coated the bacon and the bacon starts to look shiny. Add the cashews, curry powder, cayenne, salt and black pepper and toss together to coat the nuts. If they seem a little dry, add another teaspoon of bacon fat and toss to coat.
Spread the nuts out on a baking sheet lined with parchment paper. Bake for 12 minutes, or until lightly toasted. Let cool to room temperature. Store in an airtight container at room temperature for up to a week.
bacon recipe source: The Mind of a Chef; Food Thinkers by Breville (@BrevilleUSA)
6 slices applewood-smoked bacon, diced
2 tablespoons sugar
1 cup cashews
2 teaspoons Madras curry powder
1/4 teaspoon cayenne pepper
pinch each of salt and freshly ground pepper
Preheat the oven to 350F.
Heat a large skillet over medium heat. Add the diced bacon and cook for 5 to 6 minutes, until most of the fat has been rendered and the bacon has started to get crispy. Drain off all but about a tablespoon of the bacon fat into a small bowl; reserve.
Add the sugar to the skillet and cook, stirring, for 2 to 3 minutes, until it has coated the bacon and the bacon starts to look shiny. Add the cashews, curry powder, cayenne, salt and black pepper and toss together to coat the nuts. If they seem a little dry, add another teaspoon of bacon fat and toss to coat.
Spread the nuts out on a baking sheet lined with parchment paper. Bake for 12 minutes, or until lightly toasted. Let cool to room temperature. Store in an airtight container at room temperature for up to a week.
bacon recipe source: The Mind of a Chef; Food Thinkers by Breville (@BrevilleUSA)
Wednesday, February 25, 2015
3579. BACON and ONION CONGEE
makes four servings
8 slices uncooked bacon, cut into 1-inch pieces
1/2 medium onion, diced
7 cups chicken stock
1 cup raw long-grain white rice, rinsed
1/2 teaspoon kosher or sea salt
fresh cracked black pepper, to taste
Heat a skillet over medium-high heat. Cook bacon pieces until crisp then remove bacon and blot on paper towel. Set bacon aside. Reserve 2 tablespoons of bacon oil for the next step. Heat a large pot and add bacon oil. Add onion and cook till soft and slightly brown and crisp, but not burnt. Add chicken stock, rice and salt. Bring the stock to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn't clump or burn at the bottom. Add the cooked bacon pieces, additional salt to taste and fresh cracked black pepper. Serve hot.
bacon recipe source: Todd Porter and Diane Cu, Food & Wine
8 slices uncooked bacon, cut into 1-inch pieces
1/2 medium onion, diced
7 cups chicken stock
1 cup raw long-grain white rice, rinsed
1/2 teaspoon kosher or sea salt
fresh cracked black pepper, to taste
Heat a skillet over medium-high heat. Cook bacon pieces until crisp then remove bacon and blot on paper towel. Set bacon aside. Reserve 2 tablespoons of bacon oil for the next step. Heat a large pot and add bacon oil. Add onion and cook till soft and slightly brown and crisp, but not burnt. Add chicken stock, rice and salt. Bring the stock to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn't clump or burn at the bottom. Add the cooked bacon pieces, additional salt to taste and fresh cracked black pepper. Serve hot.
bacon recipe source: Todd Porter and Diane Cu, Food & Wine
Tuesday, February 24, 2015
3578. ONION SOUP with BACON, WINTER HERBS and GRUYERE
serves six
6 oz. (185 grams) applewood-smoked bacon, cut into 1/4-inch (6-mm) pieces
6 oz. (185 grams) applewood-smoked bacon, cut into 1/4-inch (6-mm) pieces
3 large yellow onions, thinly sliced
4 cloves garlic, chopped
1/3 cup (3 fl. oz) dry white wine
8 cups beef broth
1 bay leaf
1 large sprig rosemary, plus 1/2 teaspoon minced
1 large sprig fresh sage, plus 1/2 teaspoon minced
1 large sprig fresh thyme, plus 1/2 teaspoon minced
18 thin slices baguette, toasted
3/4 cup (3 oz) shredded Gruyere cheese
In a large, heavy pot over medium heat, fry the bacon until the fat is rendered and the bacon is crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to a small bowl.
Add the onions to the drippings in the pot, reduce the heat to medium-low and cook, stirring occasionally, until very tender, about 30 minutes. Add the garlic and continue cooking until the onions are golden brown and very soft, about 20 minutes longer. Pour in the wine and cook until the wine evaporates and the onions are brown and jamlike, about 12 minutes. Add the broth, bay leaf and rosemary, sage and thyme sprigs and simmer the soup very gently to melt the flavors, about 20 minutes. Remove and discard the herb sprigs. (The soup can be cooled, covered and refrigerated for up to 3 days. Reheat to serving temperature before continuing.)
Preheat the broiler. Arrange the toasts on a small rimmed baking sheet and sprinkle evenly with the cheese. Broil the toasts just until the cheese melts. Remove from the broiler, sprinkle with the bacon and minced herbs, and return to the broiler. Broil until the toasts are heated through.
Ladle the soup into warmed bowls. Top with the toasts, dividing them evenly, and serve.
bacon recipe source: Williams-Sonoma Taste (@WilliamsSonoma), January 5, 2014
4 cloves garlic, chopped
1/3 cup (3 fl. oz) dry white wine
8 cups beef broth
1 bay leaf
1 large sprig rosemary, plus 1/2 teaspoon minced
1 large sprig fresh sage, plus 1/2 teaspoon minced
1 large sprig fresh thyme, plus 1/2 teaspoon minced
18 thin slices baguette, toasted
3/4 cup (3 oz) shredded Gruyere cheese
In a large, heavy pot over medium heat, fry the bacon until the fat is rendered and the bacon is crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to a small bowl.
Add the onions to the drippings in the pot, reduce the heat to medium-low and cook, stirring occasionally, until very tender, about 30 minutes. Add the garlic and continue cooking until the onions are golden brown and very soft, about 20 minutes longer. Pour in the wine and cook until the wine evaporates and the onions are brown and jamlike, about 12 minutes. Add the broth, bay leaf and rosemary, sage and thyme sprigs and simmer the soup very gently to melt the flavors, about 20 minutes. Remove and discard the herb sprigs. (The soup can be cooled, covered and refrigerated for up to 3 days. Reheat to serving temperature before continuing.)
Preheat the broiler. Arrange the toasts on a small rimmed baking sheet and sprinkle evenly with the cheese. Broil the toasts just until the cheese melts. Remove from the broiler, sprinkle with the bacon and minced herbs, and return to the broiler. Broil until the toasts are heated through.
Ladle the soup into warmed bowls. Top with the toasts, dividing them evenly, and serve.
bacon recipe source: Williams-Sonoma Taste (@WilliamsSonoma), January 5, 2014
Monday, February 23, 2015
3577. BACON and CHIVE POTATO PANCAKES
serves two
3/4 pound (1 large) russet (baking) potato
2 slices of cooked lean bacon, crumbled fine
2 tablespoons finely chopped fresh chives or green part of scallion
2 tablespoons olive oil
sour cream as an accompaniment if desired
Peel the potato, grate it coarse, and press it between several thicknesses of paper towel to remove any excess moisture. In a bowl stir together the potato, the bacon, the chives, and salt and pepper to taste. In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking, form the potato mixture into 4 patties, and cook the patties, tamping them down with a spatula, for 5 to 7 minutes on each side, or until the pancakes are golden brown and cooked through. Serve the pancakes with the sour cream.
bacon recipe source: Gourmet, June 1993
3/4 pound (1 large) russet (baking) potato
2 slices of cooked lean bacon, crumbled fine
2 tablespoons finely chopped fresh chives or green part of scallion
2 tablespoons olive oil
sour cream as an accompaniment if desired
Peel the potato, grate it coarse, and press it between several thicknesses of paper towel to remove any excess moisture. In a bowl stir together the potato, the bacon, the chives, and salt and pepper to taste. In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking, form the potato mixture into 4 patties, and cook the patties, tamping them down with a spatula, for 5 to 7 minutes on each side, or until the pancakes are golden brown and cooked through. Serve the pancakes with the sour cream.
bacon recipe source: Gourmet, June 1993
Sunday, February 22, 2015
3576. MAPLE-GLAZED PEANUTS and BACON
makes about 4 cups
1/2 cup pure maple syrup
3 cups unsalted roasted peanuts (1 pound)
1/2 teaspoon dry mustard
1 tablespoon thyme leaves, minced
1/2 teaspoon cayenne pepper
3/4 teaspoon Old Bay Seasoning
3 thick slices of bacon (3 ounces)
1 tablespoon kosher salt
Preheat the oven to 325°. In a medium skillet, cook the bacon over moderate heat until crisp. Transfer to paper towels to drain, then finely chop.
In a medium bowl, mix the thyme, salt, Old Bay, cayenne and dry mustard. Add the peanuts, maple syrup and bacon and toss until the peanuts are evenly coated. Scrape the nuts onto a parchment paper–lined baking sheet and roast for about 30 minutes, stirring once, until the maple syrup has thickened. Let the peanuts cool completely, stirring frequently to break up any large clumps. Transfer the peanuts to glass jars or a large bowl and serve.
bacon recipe source: Meg Grace, Recipe of the Day, Judges' Choice: Best New Chicken Dishes, Pairing of the Day: January 2010, Food & Wine, January 2010
1/2 cup pure maple syrup
3 cups unsalted roasted peanuts (1 pound)
1/2 teaspoon dry mustard
1 tablespoon thyme leaves, minced
1/2 teaspoon cayenne pepper
3/4 teaspoon Old Bay Seasoning
3 thick slices of bacon (3 ounces)
1 tablespoon kosher salt
Preheat the oven to 325°. In a medium skillet, cook the bacon over moderate heat until crisp. Transfer to paper towels to drain, then finely chop.
In a medium bowl, mix the thyme, salt, Old Bay, cayenne and dry mustard. Add the peanuts, maple syrup and bacon and toss until the peanuts are evenly coated. Scrape the nuts onto a parchment paper–lined baking sheet and roast for about 30 minutes, stirring once, until the maple syrup has thickened. Let the peanuts cool completely, stirring frequently to break up any large clumps. Transfer the peanuts to glass jars or a large bowl and serve.
bacon recipe source: Meg Grace, Recipe of the Day, Judges' Choice: Best New Chicken Dishes, Pairing of the Day: January 2010, Food & Wine, January 2010
Saturday, February 21, 2015
3575. BACON-WRAPPED STUFFED ANAHEIM PEPPERS
8 Anaheim chile peppers
1 block (8 ounces) cream cheese
4 ounces (weight) grated sharp cheddar cheese
3/4 cup minced onion
1/2 cup minced sweet red pepper
1 jalapeno, seeded and minced
1 tablespoon minced fresh garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chile powder
1/4 teaspoon hot sauce
bacon recipe source: Terri, That's Some Good Cookin', June 14, 2013
1 block (8 ounces) cream cheese
4 ounces (weight) grated sharp cheddar cheese
3/4 cup minced onion
1/2 cup minced sweet red pepper
1 jalapeno, seeded and minced
1 tablespoon minced fresh garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chile powder
1/4 teaspoon hot sauce
16 slices bacon
Preheat
oven to 450ºF. Line a half sheet baking pan (approximately 13- x
18- x 1-inch) with aluminum foil. Place a cooling rack (such as is used
for cookies, etc.) in the bottom of the of the pan. Set aside.
Wash
Anaheim peppers. With a sharp knife, slice the peppers open on one side
only--do not slice completely through the peppers. Carefully scrape out
seeds. Set peppers aside.
In
a medium-sized bowl, mix together the cream cheese, grated sharp
cheddar cheese, onion, red pepper, jalapeno, garlic, salt, black pepper,
chile powder, and hot sauce.
Fill the hollowed out Anaheim peppers with the filling.
Using
two pieces of bacon per pepper, wrap the bacon slices around each
pepper. Scrunch the bacon close together as you wrap. Remember that it
will shrink as it cooks. Secure with toothpicks.
Place peppers on the rack in the baking pan, leaving space between each pepper. Do not over-crowd the pan. If
there is a concern about splatters while baking, lay a piece of
aluminum foil lightly over the peppers. Do not fold it around the edges
because steam from cooking needs a way to escape.
Bake for 20 minutes. Remove pan from oven. If a foil covering has been used, remove the foil at this time. Set oven to broil. Move oven rack 5-7 inches from broiler. Broil peppers 1-3 minutes until bacon is brown and crispy.
Remove toothpicks before serving. Be careful when removing the toothpicks because the peppers will be hot.
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