serves four


1/2 cup Wanjashan organic ponzu
2 tablespoons agave nectar, honey is good substitute
2 tablespoons chopped chives, save a little for garnish
8 U-15 shrimp, tail-on
8 slices of bacon, thick-cut
1 head radicchio, leaves separated
Togarashi to garnish
Kosher salt and freshly ground black pepper to taste

Pre-heat the oven to high broil and place rack in the upper middle. In a bowl, combine ponzu, agave nectar and chives. Wrap the strip of bacon around each lightly seasoned shrimp. On an oven-proof dish, lay out the radicchio leaves. Dip each shrimp in ponzu-agave mixture and place on bed of radicchio. Drizzle the mixture on exposed radicchio, too. Place in oven, turn shrimp once when browned, about 3 minutes per side. Serve on same dish and garnish with togarashi.


bacon recipe courtesy of: Ming Tsai, Ming Tsai, Episode 702: Ponzu/Bacon

So you’re out in the woods, getting your nature walk on, maybe on your way to the fishin’ hole, or back from a covert underground chainsaw carving competition, when hunger strikes. You reach into the pocket of your bear-scratch riddled Carhartt jacket for something to silence the ferocious growling of your mighty stomach. What do [...]

I think I’ll make this tonight – perhaps just drink it out of glass. Boom! Ingredients 2 packages (8 ounces each) cream cheese, cubed 4 cups (16 ounces) shredded cheddar cheese 1 cup half-and-half cream 2 teaspoons Worcestershire sauce 1 teaspoon dried minced onion 1 teaspoon prepared mustard 16 bacon strips, cooked and crumbled Tortilla [...]

Brussels sprouts, approx. 4+ heads
1/4 lb bacon
fried garlic
ponzu sauce
soy dashi
butter
olive oil
shichimi or togarashi spice
bonito flakes

Slice garlic and fry in oil until it starts to brown. Cut the Brussels sprouts into quarters, so that the roots stay intact. Boil water in a large pot with some salt. When it’s boiling, put your brussels sprouts in to blanch. When they turn bright green, remove from water and immediately put them in an ice bath. While the brussels sprouts are boiling and sitting in the ice bath, cook up the bacon. Once cooled, crumble. Coat a frying pan in olive oil and put 1 tablespoon of butter in. Toss your brussels sprouts in and turn the heat up to high. Let them brown. Add the bacon. Add in the ponzu and soy dashi (or whatever you’re using). The pan will probably start sizzling when you add them in. Use as much or as little as you like. Let the liquid reduce as much as you want. Top with the shichimi/togarashi, fried garlic, and bonito flakes.


bacon recipe courtesy of: We are not Martha, February 4, 2010

serves two


200 grams udon noodles
2 rashes of bacon
1/2 onion, small
4 florets broccoli
100 grams oyster mushroom
1 clove garlic
2 tablespoons water
2 tablespoons soy sauce
1 tablespoon oyster sauce
bonito flake (optional)

Boil a pan of water and cook udon noodle. Drain, and set aside. Slice onion and garlic. Cut broccoli into small pieces. Cut the stem from the mushroom and separate. Trim bacon, and chop up. Heat 1 tablespoon of oil in a frying pan. Fry bacon for 2 minutes. Add onion, garlic and mushroom. Saute over medium heat for 2 minutes. Add broccoli, then water to the pan. Turn up the heat to high. Loosen up the udon noodle under running water, drain, and add to the pan. Add soy sauce and oyster sauce. Stir-fry until combined. Mix through the bonito flake, or garnish on top.


bacon recipe courtesy of: umeboss, September 6, 2010

Yesterday we had a great breakfast/brunch recipe for bacon wrapped eggs. Today we share with you a gourmet hot dog recipe from my morning Detroit Free Press called the 3 a.m. Dog.

Created by Chef Aaron Cozadd of the Union Woodshop just north of me in Clarkston (also winner of the Free Press “Restaurant of the Year” Honor for 2011) comes this dog with egg and a bacon jam!

Recipe after the jump:

3 a.m. Dog

Ingredients

BACON JAM (makes 2 cups)

• 1 1/2 pounds of bacon, diced small
• 1 onion, peeled, chopped
• 3 cloves garlic, peeled
• 1/2 cup cider vinegar
• 1/2 cup brown sugar
• 1/4 cup Michigan maple syrup
• 3/4 cup dark coffee
• 1/4 teaspoon black pepper

HOT DOGS

• 2 smoked hot dogs or all-beef hot dogs
• Hot dog buns or favorite rolls
• Whole-grain mustard
• 1/2 cup crispy hash browns
• Bacon jam
• 2 fried eggs
• Sliced green onion for garnish

Directions:

BACON JAM

1. In a medium deep skillet, render the bacon. Continue cooking the bacon over medium-high heat, stirring frequently, until the bacon browns. Transfer it to a paper towel-lined tray. Drain all but 2 tablespoons of the bacon drippings.
2. Place the skillet back over the medium-high heat and add the onion and garlic. Stir and reduce heat to medium. Continue to cook until the onion is translucent.
3. Add the cider vinegar, brown sugar, maple syrup, coffee and black pepper.
4. Bring to a boil, stirring frequently, and boil hard for 2 minutes. After 2 minutes, stir the browned bacon into the onion mixture. Simmer uncovered, stirring occasionally, adding water if it seems to be drying out.
5. When the onions are soft and the liquid is thick and syrupy, remove the skillet from the heat and let stand for 5 minutes.
6. Transfer to a food processor and pulse several times or until the bacon jam is a spreadable consistency.

HOT DOGS

1. To assemble each hot dog: Grill the hot dogs. Place the hot dog in the bun. Spoon on whole-grain mustard, 1/4 cup of the hash browns, bacon jam and top with fried egg. Garnish with green onion slices. Repeat with the other grilled hot dog. Serve.

photo and recipe via Aaron Cozadd / Detroit Free Press

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