serves four?
1½ cups provolone cheese, shredded?
2 tablespoons butter?
1 cup mushrooms, thinly sliced?
¼ teaspoon salt?
1 teaspoon pepper?
1½ cups heavy cream?
¼ cup chives, chopped?
6 each eggs, large?
7 slices bacon?
¼ cup Asiago cheese, shredded
Preheat the oven to 375° F. In a food processor, combine the eggs, cream, salt, and pepper. Lightly spray a 10-inch pie plate with non-stick cooking oil spray. Heat the bacon as directed on the package; crumble into the egg mixture. In a small skillet, heat the butter over medium and sauté the mushrooms, until tender; add to the egg mixture. Add the chives, along with the Provolone cheese. Sprinkle the top of the tart with the Asiago cheese. Bake 35 to 45 minutes or until the tart is set and the top is golden brown.
bacon recipe courtesy of: Boar's Head
Tag Archives: chives
2911. BACON BROWN RICE RISOTTO
serves 4-6
1/2 pound bacon (about 5 slices)
1 medium yellow onion, chopped
1 1/2 cups medium grain brown rice
1/3 cup dry white wine
4 cups low-sodium vegetable stock
6 cups water
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1/2 cup fresh chives, chopped
In a large kettle or covered pot, bring the stock and water to a simmer. In the meantime, cook the bacon until browned and crispy in a large stockpot over medium heat. Using tongs, remove the bacon from the pan. Add the onion and rice to the pan and stir to coat with the bacon grease. Allow to cook for 3-4 minutes, or until the rice begins to toast. Add the wine and stir until it is reduced by half, about 3 minutes. Decrease the heat to medium-low. Add the water and stock one-half cup at a time, stirring after each addition until most of the liquid is absorbed. Continue until the rice is soft and a bit creamy. This may not require all 10 cups of liquid. Chop the bacon into bite-sized pieces. Add the bacon, pepper and butter to the risotto, stirring until the butter is completely melted. Serve topped with fresh chives.
bacon recipe courtesy of: Julie, Savvy Eats, June 8, 2011
1/2 pound bacon (about 5 slices)
1 medium yellow onion, chopped
1 1/2 cups medium grain brown rice
1/3 cup dry white wine
4 cups low-sodium vegetable stock
6 cups water
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1/2 cup fresh chives, chopped
In a large kettle or covered pot, bring the stock and water to a simmer. In the meantime, cook the bacon until browned and crispy in a large stockpot over medium heat. Using tongs, remove the bacon from the pan. Add the onion and rice to the pan and stir to coat with the bacon grease. Allow to cook for 3-4 minutes, or until the rice begins to toast. Add the wine and stir until it is reduced by half, about 3 minutes. Decrease the heat to medium-low. Add the water and stock one-half cup at a time, stirring after each addition until most of the liquid is absorbed. Continue until the rice is soft and a bit creamy. This may not require all 10 cups of liquid. Chop the bacon into bite-sized pieces. Add the bacon, pepper and butter to the risotto, stirring until the butter is completely melted. Serve topped with fresh chives.
bacon recipe courtesy of: Julie, Savvy Eats, June 8, 2011
2870. ARTICHOKE, BACON and NEW POTATO STEW
yields 4-6 servings
1 pound new potatoes
2 strips thick bacon, cut into ½-inch crosswise strips
1 tablespoon minced shallots
4 medium artichokes, trimmed to hearts and stems, quartered lengthwise and stored in acidulated water
3/4 cup water
1/2 cup cream
Salt
2 tablespoons minced chives
Steam the potatoes until tender, about 15 minutes, and set aside. When cool enough to handle, cut into quarters or bite-sized pieces. Fry cut-up bacon in a dry skillet over medium heat until brown, about 10 minutes. Discard all but about 1 to 2 teaspoons of fat and add the shallots. Cook until the shallots are fragrant and tender, about 3 minutes. Add the artichokes and the water, cover tightly, and cook until the artichokes are tender, 10 to 15 minutes. Remove the lid, increase the heat to high and cook, stirring, until the liquid has reduced to traces of syrup, about 5 minutes. Add the cut-up potatoes and stir to coat with juices. Add the cream and salt to taste and continue cooking over high heat until the cream has thickened and reduced enough to coat the potatoes and artichokes lightly, about 5 minutes. Remove from heat and stir in the minced chives before turning into a serving bowl.
bacon recipe courtesy of: Los Angeles Times, March 2, 2013
1 pound new potatoes
2 strips thick bacon, cut into ½-inch crosswise strips
1 tablespoon minced shallots
4 medium artichokes, trimmed to hearts and stems, quartered lengthwise and stored in acidulated water
3/4 cup water
1/2 cup cream
Salt
2 tablespoons minced chives
Steam the potatoes until tender, about 15 minutes, and set aside. When cool enough to handle, cut into quarters or bite-sized pieces. Fry cut-up bacon in a dry skillet over medium heat until brown, about 10 minutes. Discard all but about 1 to 2 teaspoons of fat and add the shallots. Cook until the shallots are fragrant and tender, about 3 minutes. Add the artichokes and the water, cover tightly, and cook until the artichokes are tender, 10 to 15 minutes. Remove the lid, increase the heat to high and cook, stirring, until the liquid has reduced to traces of syrup, about 5 minutes. Add the cut-up potatoes and stir to coat with juices. Add the cream and salt to taste and continue cooking over high heat until the cream has thickened and reduced enough to coat the potatoes and artichokes lightly, about 5 minutes. Remove from heat and stir in the minced chives before turning into a serving bowl.
bacon recipe courtesy of: Los Angeles Times, March 2, 2013
2868. BORLOTTI BEANS with ROSEMARY and BACON
serves four?
8.78 fl oz (fluid ounces) dried pulses?
2 rashers bacon?
1 sprig rosemary, fresh or dried
1 leek, cleaned and cut into 1/2inch squares
1 clove garlic?
2 tablespoons chicken stock (or veal stock)?
1 tablespoon fresh herbs (parsley and chives)?
¼ lemon
Soak pulses overnight Saute leeks and bacon for 5 minutes in a hot saucepan. Add rosemary and garlic and cook until leeks are soft and silky. Add 2 tbsp stock and allow to cook until just a little liquid remains. Place this mixture into your serving dish. Cook beans in clean water until done. Rinse the beans quickly and add to leek and bacon mixture whilst still warm. Squeeze the juice of the 1/4 lemon over it, add the fresh herbs and mix everything together. Season to taste.
bacon recipe courtesy of: Nigella Lawson
8.78 fl oz (fluid ounces) dried pulses?
2 rashers bacon?
1 sprig rosemary, fresh or dried
1 leek, cleaned and cut into 1/2inch squares
1 clove garlic?
2 tablespoons chicken stock (or veal stock)?
1 tablespoon fresh herbs (parsley and chives)?
¼ lemon
Soak pulses overnight Saute leeks and bacon for 5 minutes in a hot saucepan. Add rosemary and garlic and cook until leeks are soft and silky. Add 2 tbsp stock and allow to cook until just a little liquid remains. Place this mixture into your serving dish. Cook beans in clean water until done. Rinse the beans quickly and add to leek and bacon mixture whilst still warm. Squeeze the juice of the 1/4 lemon over it, add the fresh herbs and mix everything together. Season to taste.
bacon recipe courtesy of: Nigella Lawson
2861. YOGURT PASTA with BACON and SNAP PEAS
serves 4-6
1 pound pasta (bow tie, penne or spiral pasta works great)
One 16-ounce package (454 grams) frozen sugar snap peas
2 teaspoons (10 ml) olive oil
4 slices (175 grams) thick-cut bacon
1 cup (247 grams) plain 2% (reduced fat) Greek yogurt
3/4 cup (84 grams) freshly grated Parmigiano-Reggiano cheese, plus more for serving
Kosher salt and freshly ground pepper
1/4 to 1/2 cup reserved pasta water (reserve before draining cooked pasta)
Juice of one lemon
Freshly chopped chives
Bring a large pot of salted water to the boil. Set a timer for three minutes LESS than the cooking time suggested on the pasta box then add pasta. Once the timer goes off, add frozen sugar snap peas and cook until pasta is cooked (pasta should be firm, not hard). Reserve about 1/2 a cup of the boiling pasta water then drain pasta and snap peas. (The pasta water will be used later to help make the sauce).
Meanwhile, slice bacon into 1/4-inch pieces. Then, heat olive oil over medium heat then add bacon pieces and cook, stirring occasionally until the fat renders from the bacon, is bubbling and the bacon becomes crisp.
Depending on how much bacon fat has rendered, you might want to remove a tablespoon or two – just make sure about two tablespoons are left in the pan.
Remove pan from heat, and then add the drained pasta and snap peas. Spoon Greek yogurt, and the 3/4 cup of cheese on top. Pour about a 1/4 cup of the reserved pasta water over the yogurt then use tongs or two spoons to toss everything together. If the sauce seems too thick, add more pasta water. Finish the sauce by adding the juice of one lemon and season with a little salt and pepper then toss well.
To serve, transfer to bowls and serve topped with extra cheese and fresh chives (if desired).
If the pasta has cooled down too much, cook over low heat, tossing, until the sauce re-coats the pasta and then serve.
bacon recipe courtesy of: Adam and Joanne Gallagher, Inspired Taste, September 10, 2012
1 pound pasta (bow tie, penne or spiral pasta works great)
One 16-ounce package (454 grams) frozen sugar snap peas
2 teaspoons (10 ml) olive oil
4 slices (175 grams) thick-cut bacon
1 cup (247 grams) plain 2% (reduced fat) Greek yogurt
3/4 cup (84 grams) freshly grated Parmigiano-Reggiano cheese, plus more for serving
Kosher salt and freshly ground pepper
1/4 to 1/2 cup reserved pasta water (reserve before draining cooked pasta)
Juice of one lemon
Freshly chopped chives
Bring a large pot of salted water to the boil. Set a timer for three minutes LESS than the cooking time suggested on the pasta box then add pasta. Once the timer goes off, add frozen sugar snap peas and cook until pasta is cooked (pasta should be firm, not hard). Reserve about 1/2 a cup of the boiling pasta water then drain pasta and snap peas. (The pasta water will be used later to help make the sauce).
Meanwhile, slice bacon into 1/4-inch pieces. Then, heat olive oil over medium heat then add bacon pieces and cook, stirring occasionally until the fat renders from the bacon, is bubbling and the bacon becomes crisp.
Depending on how much bacon fat has rendered, you might want to remove a tablespoon or two – just make sure about two tablespoons are left in the pan.
Remove pan from heat, and then add the drained pasta and snap peas. Spoon Greek yogurt, and the 3/4 cup of cheese on top. Pour about a 1/4 cup of the reserved pasta water over the yogurt then use tongs or two spoons to toss everything together. If the sauce seems too thick, add more pasta water. Finish the sauce by adding the juice of one lemon and season with a little salt and pepper then toss well.
To serve, transfer to bowls and serve topped with extra cheese and fresh chives (if desired).
If the pasta has cooled down too much, cook over low heat, tossing, until the sauce re-coats the pasta and then serve.
bacon recipe courtesy of: Adam and Joanne Gallagher, Inspired Taste, September 10, 2012
2853. GRILLED YOUNG OCTOPUS with BACON GARNISH and FRISEE and MUSTARD VINAIGRETTE
serves 6-8?
Octopus
1 young octopus, about 3 lbs in size, cleaned and trimmed, beak and viscera discarded
Mirepoix of leek, carrot, celery, parsley, onion
1 tablespoon sea salt
1 teaspoon black peppercorns
1 cup chopped tomato
2 cups white wine
3 cups boiling water
Vinaigrette
6 tablespoons Dijon mustard
4 tablespoons cider vinegar
1/4 cup hazelnut oil
1/4 cup peanut oil
1/2 cup cream
4 heads young frisee, leaves separated, outer dark green leaves discarded for another use
3 tablespoons chopped chives
Bacon
1/2 lb. slab cherry wood smoked bacon
1/4 cup brown sugar
Rinse octopus and place in large pot with all the remaining ingredients except the water. Bring to a boil, add water, lower heat to maintain a simmer and cover, cooking for about 100-120 minutes until tender.
Let octopus cool in liquid, storing in fridge until ready to use. Cut off individual legs, slice head in eights. Let come to room temperature, brush with olive oil, season well, and slowly grill to lightly char the octopus and heat through.
Place on plate, nestling a portion of dressed salad in the "curled arm" of the octopus. Drizzle some extra sauce on the plate.
To make the vinaigrette, first whisk together the mustard and vinegar. Add the oils, blending well, and then blend in the cream. Adjust for seasoning and reserve.
Toss the greens in a bowl with enough sauce to cover well. Divide onto 4 plates. Garnish with ground pepper and the chives. Serve.
Cut the bacon into pinky tip-sized lardons, small rectangles. Slowly brown in a large skillet over medium heat. When beginning to crisp and rendered, tip off the fat, put pan back on heat, add sugar and toss until caramelized. Spill out onto no-stick tray and garnish salad while still warm.
bacon recipe courtesy of: Andrew Zimmern; The Dr. Oz Show, December 5, 2011
Octopus
1 young octopus, about 3 lbs in size, cleaned and trimmed, beak and viscera discarded
Mirepoix of leek, carrot, celery, parsley, onion
1 tablespoon sea salt
1 teaspoon black peppercorns
1 cup chopped tomato
2 cups white wine
3 cups boiling water
Vinaigrette
6 tablespoons Dijon mustard
4 tablespoons cider vinegar
1/4 cup hazelnut oil
1/4 cup peanut oil
1/2 cup cream
4 heads young frisee, leaves separated, outer dark green leaves discarded for another use
3 tablespoons chopped chives
Bacon
1/2 lb. slab cherry wood smoked bacon
1/4 cup brown sugar
Rinse octopus and place in large pot with all the remaining ingredients except the water. Bring to a boil, add water, lower heat to maintain a simmer and cover, cooking for about 100-120 minutes until tender.
Let octopus cool in liquid, storing in fridge until ready to use. Cut off individual legs, slice head in eights. Let come to room temperature, brush with olive oil, season well, and slowly grill to lightly char the octopus and heat through.
Place on plate, nestling a portion of dressed salad in the "curled arm" of the octopus. Drizzle some extra sauce on the plate.
To make the vinaigrette, first whisk together the mustard and vinegar. Add the oils, blending well, and then blend in the cream. Adjust for seasoning and reserve.
Toss the greens in a bowl with enough sauce to cover well. Divide onto 4 plates. Garnish with ground pepper and the chives. Serve.
Cut the bacon into pinky tip-sized lardons, small rectangles. Slowly brown in a large skillet over medium heat. When beginning to crisp and rendered, tip off the fat, put pan back on heat, add sugar and toss until caramelized. Spill out onto no-stick tray and garnish salad while still warm.
bacon recipe courtesy of: Andrew Zimmern; The Dr. Oz Show, December 5, 2011
2805. CORN and BACON MUFFINS with HERB BUTTER
makes four servings?
Muffins?
12 ounces hardwood-smoked bacon, coarsely chopped?
2 1/2 cups self-rising flour?
1/2 teaspoon salt?
1/4 teaspoon cayenne pepper?
1 1/4 cups whole milk?
3 large eggs?
2 cups grated white sharp cheddar cheese?
1 cup fresh yellow corn kernels (from 1 cob)?
1/3 cup coarsely chopped fresh chives
Herb Butter
1 stick softened unsalted butter?
1 tablespoon chopped fresh chives?
1 tablespoon chopped fresh flat leaf parsley
salt and freshly ground black pepper
For the muffins: Preheat the oven to 400 degrees F. Cook the bacon in a heavy large sauté pan over medium heat for about 8 minutes, or until the bacon is brown and crisp. Using a slotted spoon, transfer the bacon to paper towels.
Brush 12 standard-size muffin cups generously with some of the bacon drippings from the pan, and set aside 1/2 cup of the remaining bacon pan drippings to cool slightly.
Whisk the flour, salt and cayenne pepper in a large bowl to blend.
Whisk the milk, eggs and reserved bacon pan drippings in another large bowl to blend, then stir in the bacon, 1 1/2 cups of the cheese, the corn kernels and the chives. Stir the milk mixture into the flour mixture just until blended. Spoon the batter into the prepared muffin cups, dividing equally and mounding generously. Sprinkle the tops of the muffins with the remaining 1/2 cup of cheese.
Bake for about 18 minutes, or until the muffins are golden and a tester inserted into the center of the muffins comes out clean. Cool slightly.
For the herb butter: Mix the butter, chives, and parsley in a medium bowl to blend. Season to taste with salt and pepper. Spread the butter over wax or parchment paper and roll into a small log and refrigerate until set.
Run a small sharp knife around the muffins to loosen them from the pan then remove the muffins and serve warm with pats of the herb butter.
bacon recipe courtesy of: Curtis Stone, Huffington Post, October 27, 2011
Muffins?
12 ounces hardwood-smoked bacon, coarsely chopped?
2 1/2 cups self-rising flour?
1/2 teaspoon salt?
1/4 teaspoon cayenne pepper?
1 1/4 cups whole milk?
3 large eggs?
2 cups grated white sharp cheddar cheese?
1 cup fresh yellow corn kernels (from 1 cob)?
1/3 cup coarsely chopped fresh chives
Herb Butter
1 stick softened unsalted butter?
1 tablespoon chopped fresh chives?
1 tablespoon chopped fresh flat leaf parsley
salt and freshly ground black pepper
For the muffins: Preheat the oven to 400 degrees F. Cook the bacon in a heavy large sauté pan over medium heat for about 8 minutes, or until the bacon is brown and crisp. Using a slotted spoon, transfer the bacon to paper towels.
Brush 12 standard-size muffin cups generously with some of the bacon drippings from the pan, and set aside 1/2 cup of the remaining bacon pan drippings to cool slightly.
Whisk the flour, salt and cayenne pepper in a large bowl to blend.
Whisk the milk, eggs and reserved bacon pan drippings in another large bowl to blend, then stir in the bacon, 1 1/2 cups of the cheese, the corn kernels and the chives. Stir the milk mixture into the flour mixture just until blended. Spoon the batter into the prepared muffin cups, dividing equally and mounding generously. Sprinkle the tops of the muffins with the remaining 1/2 cup of cheese.
Bake for about 18 minutes, or until the muffins are golden and a tester inserted into the center of the muffins comes out clean. Cool slightly.
For the herb butter: Mix the butter, chives, and parsley in a medium bowl to blend. Season to taste with salt and pepper. Spread the butter over wax or parchment paper and roll into a small log and refrigerate until set.
Run a small sharp knife around the muffins to loosen them from the pan then remove the muffins and serve warm with pats of the herb butter.
bacon recipe courtesy of: Curtis Stone, Huffington Post, October 27, 2011
2784. MUSSELS with BACON and RAPINI
yields four portions
8 oz. thick-cut bacon, diced
4 thick slices crusty bread?
1 teaspoon pepper?
1 teaspoon salt?
1 teaspoon steak spice?
1 tablespoon vegetable oil
1/2 head rapini?
1 tablespoon olive oil
1 medium-size Spanish onion, halved and sliced?
2 cups whole red cherry tomatoes?
3/4 cup white wine
2 pounds mussels, scrubbed and debearded?
3/4 cup water?
1/4 cup chopped fresh dill?
1/4 cup chopped fresh chives?
2 tablespoons butter
lemon juice
salt and freshly ground black pepper
In a large skillet, cook the bacon over medium heat until crispy, about 7 minutes. Remove from pan and set aside. Add the cubed up bread to the skillet to soak up all the excess bacon fat, add pepper and let it go on medium to low heat until bread crisps up. Remove from pan and set aside.
For the croutons: Chop up the bread into thick cubes. Toss with the seasonings and oil. Bake until golden and crispy.
For the mussels: Bring a large pot of water to boil for 30 seconds. Add the whole rapini and blanch for 45 seconds. Remove and plunge into a bowl of ice water. Drain and roughly chop. Set aside.
In another pan, add and the olive oil and onions and cook for 2 minutes, then add the cherry tomatoes and continue cooking for 5 minutes. Add the wine, cover, and cook for 2 minutes then add mussels and water and cook until they begin to open, about 5 to 7 minutes. Add the rapini to the pan of muscles and cook for 2 minutes. Remove from heat, discard unopened mussels, add bacon, dill, chives, butter, lemon juice, to taste, salt, and pepper and serve with croutons on top.
bacon recipe courtesy of: Chuck Hughes, "The Locksmiths," Chuck's Day Off, Cooking Channel TV
8 oz. thick-cut bacon, diced
4 thick slices crusty bread?
1 teaspoon pepper?
1 teaspoon salt?
1 teaspoon steak spice?
1 tablespoon vegetable oil
1/2 head rapini?
1 tablespoon olive oil
1 medium-size Spanish onion, halved and sliced?
2 cups whole red cherry tomatoes?
3/4 cup white wine
2 pounds mussels, scrubbed and debearded?
3/4 cup water?
1/4 cup chopped fresh dill?
1/4 cup chopped fresh chives?
2 tablespoons butter
lemon juice
salt and freshly ground black pepper
In a large skillet, cook the bacon over medium heat until crispy, about 7 minutes. Remove from pan and set aside. Add the cubed up bread to the skillet to soak up all the excess bacon fat, add pepper and let it go on medium to low heat until bread crisps up. Remove from pan and set aside.
For the croutons: Chop up the bread into thick cubes. Toss with the seasonings and oil. Bake until golden and crispy.
For the mussels: Bring a large pot of water to boil for 30 seconds. Add the whole rapini and blanch for 45 seconds. Remove and plunge into a bowl of ice water. Drain and roughly chop. Set aside.
In another pan, add and the olive oil and onions and cook for 2 minutes, then add the cherry tomatoes and continue cooking for 5 minutes. Add the wine, cover, and cook for 2 minutes then add mussels and water and cook until they begin to open, about 5 to 7 minutes. Add the rapini to the pan of muscles and cook for 2 minutes. Remove from heat, discard unopened mussels, add bacon, dill, chives, butter, lemon juice, to taste, salt, and pepper and serve with croutons on top.
bacon recipe courtesy of: Chuck Hughes, "The Locksmiths," Chuck's Day Off, Cooking Channel TV
2783. APPLEWOOD-SMOKED BACON BEIGNETS with BLACK WASABI and AGAVE NECTAR
Beignets?
2 quarts canola oil
¼ lb butter, medium diced
1/2 cup water
1/2 cup milk
1 cup all-purpose flour
4 eggs
¼ lb bacon, chopped, cooked crispy
1 tablespoon aonori (dried powder Japanese seaweed)
2 tablespoons chives?
Black Wasabi
1 cup Dijon mustard
4 tablespoons fresh lemon juice
2 tablespoons wasabi paste
4 tablespoons olive oil
2 packages squid ink
Pinch of salt
Pinch of pepper, black ground
Agave nectar (to drizzle on the beignets, to taste)?
Black Wasabi: Thoroughly mix all the ingredients for the black wasabi?and place in refrigerator to chill.?
Beignets: Place the canola oil in a stockpot and preheat to 350 degrees F. In a medium sized pot bring the butter, water and milk to a simmer. Sauté?bacon until crispy.?Place on paper towels to drain. Add the?flour to the milk mixture and mix thoroughly by hand for 5 minutes or until the dough falls from the sides of the pot. Remove and place dough in a mixer immediately.?Turn the mixer on medium and gradually add one egg at a time. Mix thoroughly. Add the cooked bacon, aonori and chives. Mix thoroughly. Place teaspoon-size scoops of dough immediately into the fryer. Constantly stir the beignets while they are frying to achieve even browning (about 5-7 minutes). Remove fried beignets from the fryer and top them with the black wasabi?sauce and agave nectar. Serve immediately.?
bacon recipe courtesy of: Chef Mike Potowski, Benjy's (on Washington), 5922 Washington Avenue, Houston, TX 77007 | Cleverly Stone, Talk 650-CBS Radio Houston & Fox 26 Morning News | HoustonTexasFood.com, April 23, 2010
2 quarts canola oil
¼ lb butter, medium diced
1/2 cup water
1/2 cup milk
1 cup all-purpose flour
4 eggs
¼ lb bacon, chopped, cooked crispy
1 tablespoon aonori (dried powder Japanese seaweed)
2 tablespoons chives?
Black Wasabi
1 cup Dijon mustard
4 tablespoons fresh lemon juice
2 tablespoons wasabi paste
4 tablespoons olive oil
2 packages squid ink
Pinch of salt
Pinch of pepper, black ground
Agave nectar (to drizzle on the beignets, to taste)?
Black Wasabi: Thoroughly mix all the ingredients for the black wasabi?and place in refrigerator to chill.?
Beignets: Place the canola oil in a stockpot and preheat to 350 degrees F. In a medium sized pot bring the butter, water and milk to a simmer. Sauté?bacon until crispy.?Place on paper towels to drain. Add the?flour to the milk mixture and mix thoroughly by hand for 5 minutes or until the dough falls from the sides of the pot. Remove and place dough in a mixer immediately.?Turn the mixer on medium and gradually add one egg at a time. Mix thoroughly. Add the cooked bacon, aonori and chives. Mix thoroughly. Place teaspoon-size scoops of dough immediately into the fryer. Constantly stir the beignets while they are frying to achieve even browning (about 5-7 minutes). Remove fried beignets from the fryer and top them with the black wasabi?sauce and agave nectar. Serve immediately.?
bacon recipe courtesy of: Chef Mike Potowski, Benjy's (on Washington), 5922 Washington Avenue, Houston, TX 77007 | Cleverly Stone, Talk 650-CBS Radio Houston & Fox 26 Morning News | HoustonTexasFood.com, April 23, 2010
2763. QUINOA, BACON, and BLUE CHEESE FRITTERS with HORSERADISH-YOGURT SAUCE
makes two dozen fritters?
1/3 cup red quinoa, or a mix of red and white, rinsed
2/3 cup water
1 cup quinoa flour
1/2 teaspoon kosher salt
1 1/2 teaspoons baking powder
1 large egg
3/4 cup whole milk
4 slices cooked bacon, crumbled
1/2 cup crumbled blue cheese (3 ounces)
2 tablespoons chopped flat-leaf parsley
1/2 to 1 cup canola oil, as needed for frying
1/2 cup plain low-fat yogurt
1 tablespoon bottled horseradish
1 tablespoon minced chives
In a small saucepan over high heat, bring the quinoa and water to a boil. Reduce the heat to low, cover, and cook until the water has been absorbed and the quinoa is tender, 18 to 20 minutes. Turn off the heat and let the quinoa sit for 5 minutes. Fluff with a fork. Preheat the oven to 200°F. In a small bowl, stir together the quinoa flour, salt, and baking powder. In another small bowl, whisk the egg, then add the milk and whisk to combine. Pour the egg mixture into the quinoa flour mixture and whisk to combine. Fold in the bacon, quinoa, blue cheese, and parsley. Line a rimmed baking sheet with paper towels. Pour enough oil into a large nonstick skillet to cover the bottom by about 1/4 inch. Heat the oil over medium heat until it shimmers. Test the oil's temperature by dropping in a tiny bit of batter; if it sizzles, it's hot enough. Spoon heaping teaspoons of batter into the skillet. Do not overcrowd. Fry until browned, about 3 minutes on the first side and 2 minutes on the second side. Transfer to the prepared baking sheet and repeat with the remaining batter and additional oil, as needed. Keep cooked fritters warm in a 200°F oven. Stir together the yogurt, horseradish, and chives in a small bowl, and serve with the fritters for dipping. Fritters should be served hot, as soon as possible after frying.
??bacon recipe courtesy of: Quinoa Cuisine: 150 Creative Recipes for Super Nutritious, Amazingly Delicious Dishes by Jessica Harlan and Kelley Sparwasser, 2012 | Epicurious.com? |?October 2012
1/3 cup red quinoa, or a mix of red and white, rinsed
2/3 cup water
1 cup quinoa flour
1/2 teaspoon kosher salt
1 1/2 teaspoons baking powder
1 large egg
3/4 cup whole milk
4 slices cooked bacon, crumbled
1/2 cup crumbled blue cheese (3 ounces)
2 tablespoons chopped flat-leaf parsley
1/2 to 1 cup canola oil, as needed for frying
1/2 cup plain low-fat yogurt
1 tablespoon bottled horseradish
1 tablespoon minced chives
In a small saucepan over high heat, bring the quinoa and water to a boil. Reduce the heat to low, cover, and cook until the water has been absorbed and the quinoa is tender, 18 to 20 minutes. Turn off the heat and let the quinoa sit for 5 minutes. Fluff with a fork. Preheat the oven to 200°F. In a small bowl, stir together the quinoa flour, salt, and baking powder. In another small bowl, whisk the egg, then add the milk and whisk to combine. Pour the egg mixture into the quinoa flour mixture and whisk to combine. Fold in the bacon, quinoa, blue cheese, and parsley. Line a rimmed baking sheet with paper towels. Pour enough oil into a large nonstick skillet to cover the bottom by about 1/4 inch. Heat the oil over medium heat until it shimmers. Test the oil's temperature by dropping in a tiny bit of batter; if it sizzles, it's hot enough. Spoon heaping teaspoons of batter into the skillet. Do not overcrowd. Fry until browned, about 3 minutes on the first side and 2 minutes on the second side. Transfer to the prepared baking sheet and repeat with the remaining batter and additional oil, as needed. Keep cooked fritters warm in a 200°F oven. Stir together the yogurt, horseradish, and chives in a small bowl, and serve with the fritters for dipping. Fritters should be served hot, as soon as possible after frying.
??bacon recipe courtesy of: Quinoa Cuisine: 150 Creative Recipes for Super Nutritious, Amazingly Delicious Dishes by Jessica Harlan and Kelley Sparwasser, 2012 | Epicurious.com? |?October 2012