yields 8 to 10 servings
1/2 pound smoky bacon, diced
1 large onion, peeled and diced
2 celery stalks, diced
2 medium carrots, peeled and diced
4 garlic cloves, minced
2 large sprigs rosemary
1 pound dried pinto beans, soaked overnight
1 tablespoon coarse kosher salt, more to taste
2 cups dry red wine
extra-virgin olive oil, for serving (optional)
coarsely grated Parmesan, for serving (optional)
coarsely ground black pepper or red pepper flakes, for serving (optional)
In the bottom of a large pot over medium-high heat, brown bacon until golden, about 5 minutes. Stir in onion, celery, carrots, garlic and rosemary. Cook, stirring occasionally, until vegetables are tender, 5 to 7 minutes.
Drain beans and add to pot along with 1 tablespoon salt. Pour in enough water to just cover the beans (about 7 to 8 cups). Bring liquid to a boil; reduce heat and simmer gently until beans are just tender, 45 minutes to 1 hour.
Meanwhile, in a small pot over medium heat, simmer wine until it is reduced to 2/3 cup, 20 to 30 minutes.
Remove rosemary branches from bean pot and discard them. Pour wine into beans and bring to a simmer. Cook for 10 to 20 minutes longer to meld flavors and thicken broth to taste. Drizzle with olive oil and sprinkle with Parmesan, if desired; add more salt and black or red pepper to taste.
bacon recipe courtesy of: The New York Times Magazine, February 20, 2013
Tag Archives: red wine
2884. ESCALOPE of WILD SEA BASS with SAUTEED SMOKED BACON, RED CHICORY, RUNNER BEANS and RED WINE SAUCE
Sea bass
4 sea bass fillets
1/2 lemon, juiced
salt
1 knob of butter
Sweet shallots and runner beans
4 runner beans, trimmed and sliced lengthways
2 banana shallots, thinly sliced into rings, keeping the trimmings
salt
1 tablespoon of sugar
Celeriac purée
1 small head of celeriac, diced
85ml of double cream
salt
Red wine sauce
185ml of dark chicken stock
1/2 leek, finely sliced
1/2 bunch of rosemary
2 star anise
1/2 bulb of garlic
50 grams of fish trimmings
185ml of red wine
To plate
100 grams of smoked bacon, boiled and diced
50 grams of butter
2 red chicory, broken into leaves
To prepare the celeriac purée, in a saucepan, cover the celeriac with water and season with salt. Bring to the boil and cook until tender. Drain thoroughly and place in food processor. Whilst blending add enough of the cream to form a smooth, thin purée and keep warm. To make the sweet shallots and runner beans, blanch the beans in boiling water and then refresh in iced water, before draining and setting to one side. Place the shallot rings in a saucepan and cover with cold water. Add enough sugar to sweeten the water and a pinch of salt. Bring to a simmer and cook until just tender. Remove from the heat and when cool, drain. For the red wine sauce, sweat the shallot trimmings and leek with the garlic, rosemary and star anise until dry. Add the fish trimmings and cook for 10 minutes. Add the red wine and boil dry. Add the chicken stock and cook for 1 hour until thickened and well flavoured. Pass through muslin cloth and set aside. In a hot pan, sauté the bacon in a little butter until crisp and golden. Add in the chicory, drained sweet shallots and runner beans. Cook until the chicory just starts to wilt and everything else is hot. Pan fry the fish in a little olive oil until just cooked, season and squeeze over the lemon juice. On a warm serving plate place a spoon of the purée, a pile of the runner bean mixture and top with the fish. Pour some of the sauce around and serve a little extra at the table.
bacon recipe courtesy of: Matthew Tomkinson, The Terrace/Montagu Arms Hotel, Beaulieu, New Forest, Hampshire, SO42 7ZL UK; Great British Chefs
4 sea bass fillets
1/2 lemon, juiced
salt
1 knob of butter
Sweet shallots and runner beans
4 runner beans, trimmed and sliced lengthways
2 banana shallots, thinly sliced into rings, keeping the trimmings
salt
1 tablespoon of sugar
Celeriac purée
1 small head of celeriac, diced
85ml of double cream
salt
Red wine sauce
185ml of dark chicken stock
1/2 leek, finely sliced
1/2 bunch of rosemary
2 star anise
1/2 bulb of garlic
50 grams of fish trimmings
185ml of red wine
To plate
100 grams of smoked bacon, boiled and diced
50 grams of butter
2 red chicory, broken into leaves
To prepare the celeriac purée, in a saucepan, cover the celeriac with water and season with salt. Bring to the boil and cook until tender. Drain thoroughly and place in food processor. Whilst blending add enough of the cream to form a smooth, thin purée and keep warm. To make the sweet shallots and runner beans, blanch the beans in boiling water and then refresh in iced water, before draining and setting to one side. Place the shallot rings in a saucepan and cover with cold water. Add enough sugar to sweeten the water and a pinch of salt. Bring to a simmer and cook until just tender. Remove from the heat and when cool, drain. For the red wine sauce, sweat the shallot trimmings and leek with the garlic, rosemary and star anise until dry. Add the fish trimmings and cook for 10 minutes. Add the red wine and boil dry. Add the chicken stock and cook for 1 hour until thickened and well flavoured. Pass through muslin cloth and set aside. In a hot pan, sauté the bacon in a little butter until crisp and golden. Add in the chicory, drained sweet shallots and runner beans. Cook until the chicory just starts to wilt and everything else is hot. Pan fry the fish in a little olive oil until just cooked, season and squeeze over the lemon juice. On a warm serving plate place a spoon of the purée, a pile of the runner bean mixture and top with the fish. Pour some of the sauce around and serve a little extra at the table.
bacon recipe courtesy of: Matthew Tomkinson, The Terrace/Montagu Arms Hotel, Beaulieu, New Forest, Hampshire, SO42 7ZL UK; Great British Chefs
2866. BEEF STEW with BACON
serves six
4 oz. thick-cut bacon, chopped
3 tablespoons flour
1 teaspoon salt, plus more, to taste
1/2 teaspoon freshly ground pepper, plus more, to taste
3 lb. boneless beef chuck, trimmed of excess fat and cut into chunks
3/4 lb. fresh cremini mushrooms, halved if large
1/2 lb. baby carrots
1/2 lb. frozen pearl onions
3 garlic cloves, minced
1 cup dry red wine
1 cup beef broth
2 tablespoons tomato paste
1 tablespoon minced fresh rosemary?
Cook the bacon: In a large fry pan over medium heat, cook the bacon, stirring occasionally, until crisp, 5 to 7 minutes. Transfer the bacon to paper towels to drain. Pour off the drippings into a small heatproof bowl, leaving about 1 Tbs. drippings in the pan. Set the pan, reserved drippings and bacon aside.
Brown the beef: In a sealable plastic bag, combine the flour, the 1 tsp. salt and the 1/2 tsp. pepper. Add the beef chunks and shake to coat evenly with the flour mixture. Return the fry pan to medium-high heat. When the drippings are hot, add half of the beef chunks and cook, turning once, until well browned, about 5 minutes on each side. Transfer the beef to the slow cooker. Repeat with the remaining beef chunks, adding the reserved drippings if needed. Scatter the mushrooms, carrots, onions and garlic on top.
Cook the stew: Return the pan to medium-high heat and add the wine, broth and tomato paste. Mix well, bring to a boil and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Pour the contents of the pan over the vegetables and beef. Cover and cook on the high-heat setting for 4 to 5 hours or the low-heat setting for 8 to 9 hours. The beef should be very tender. Stir in the reserved bacon and the rosemary. Cook, uncovered, on the high-heat setting for 10 minutes more to thicken the sauce slightly. Season with salt and pepper and serve.
bacon recipe courtesy of: Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas; Oxmoor House, 2007
4 oz. thick-cut bacon, chopped
3 tablespoons flour
1 teaspoon salt, plus more, to taste
1/2 teaspoon freshly ground pepper, plus more, to taste
3 lb. boneless beef chuck, trimmed of excess fat and cut into chunks
3/4 lb. fresh cremini mushrooms, halved if large
1/2 lb. baby carrots
1/2 lb. frozen pearl onions
3 garlic cloves, minced
1 cup dry red wine
1 cup beef broth
2 tablespoons tomato paste
1 tablespoon minced fresh rosemary?
Cook the bacon: In a large fry pan over medium heat, cook the bacon, stirring occasionally, until crisp, 5 to 7 minutes. Transfer the bacon to paper towels to drain. Pour off the drippings into a small heatproof bowl, leaving about 1 Tbs. drippings in the pan. Set the pan, reserved drippings and bacon aside.
Brown the beef: In a sealable plastic bag, combine the flour, the 1 tsp. salt and the 1/2 tsp. pepper. Add the beef chunks and shake to coat evenly with the flour mixture. Return the fry pan to medium-high heat. When the drippings are hot, add half of the beef chunks and cook, turning once, until well browned, about 5 minutes on each side. Transfer the beef to the slow cooker. Repeat with the remaining beef chunks, adding the reserved drippings if needed. Scatter the mushrooms, carrots, onions and garlic on top.
Cook the stew: Return the pan to medium-high heat and add the wine, broth and tomato paste. Mix well, bring to a boil and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Pour the contents of the pan over the vegetables and beef. Cover and cook on the high-heat setting for 4 to 5 hours or the low-heat setting for 8 to 9 hours. The beef should be very tender. Stir in the reserved bacon and the rosemary. Cook, uncovered, on the high-heat setting for 10 minutes more to thicken the sauce slightly. Season with salt and pepper and serve.
bacon recipe courtesy of: Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas; Oxmoor House, 2007
2860. EEL with SAGE and BACON
8 pieces of eel, 3 to 4 inches each2 tablespoons lemon juice2 tablespoons vegetable oil1/2 pint (300ml) red wine1 large onion, peeled and chopped2 tablespoons fresh parsleywhole sage leavesbacon rashers, enough to wrap the eel1 egg yolk2 tablespoons cream?Put the eel into a dish and pour over the lemon juice, oil, wine, onion and parsley. Leave to marinade for an hour or so. Remove eel from the marinade and wrap in sage leaves and then bacon. Either place these pieces with the join side down into your crock pot or skewer with a cocktail stick or tie with string. Pour the marinade over the pieces. Cook on Low for 4 to 6 hours. Combine the cream and egg yolk and mix into the sauce. Allow it to reheat for 15 mins or so. If you prefer, you could thicken the sauce with cornflour or cornstarch.??bacon recipe courtesy of: Miau Wantz Her Fillet, May 2, 2010
2773. POLENTA with BACON-WRAPPED SHRIMP and PORT WINE FIG SAUCE
1 cup polenta
6 thick slices bacon, chopped into chunks
1 shallot, chopped
2 1/2 cups whole milk
1 cup heavy cream
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons butter
Port Wine Fig Sauce:
1 teaspoon butter
1 shallot, chopped
1 cup dried figs, chopped
1/4 cup red onion, chopped
1 teaspoon salt
1/4 cup sugar
3 cup port wine
1 1/2 cups red wine
1 cinnamon stick
6 cloves
10 whole Allspice
10 whole black peppercorns
4 pieces star anise
Bacon Wrapped Shrimp:
6 slices thin cut bacon
12 large shrimp, tail on shelled and deveined
1 tablespoon thyme, picked
Salt and pepper, to taste?
Oil, as needed
Garnish:
Frisee greens (for example arugula)?
Extra virgin olive oil, as needed
Salt and pepper, to taste
Polenta: Render bacon and caramelize the shallots, then strain the contents and reserve the bacon fat. Add the milk, cream, salt and pepper. Bring to a simmer then whisk in the polenta. Simmer on low until most of the liquid has cooked out and the polenta is soft. Stir in the butter.
Port Wine Fig Sauce: In a medium saucepan, heat the butter and sauté the shallot, dried fig and red onion. Season with the salt. When the mixture has sweat out, add the sugar and turn the heat to high. Caramelize the sugar, then add the port, red wine, cinnamon, cloves, allspice, black peppercorns and star anise. Bring to a boil, then reduce the heat to a simmer. Reduce the sauce until it is sauce consistency, nape. Strain the sauce through a fine mesh strainer. Turn the heat off, then let the halved figs sit in the sauce to reconstitute.
Bacon Wrapped Shrimp: Cut the bacon strips in half, lay them all out and sprinkle the thyme on each strip. Wrap the shrimp, thyme on the inside, starting at the head end of the shrimp. Then, in a large sauté pan over medium high heat, using a bit of oil, sauté the bacon wrapped shrimp. The pan needs to be hot enough that the bacon doesn't stick to the pan but not too high because you don’t want the bacon to brown before the shrimp is cooked through. When the bacon is golden brown the shrimp should be done. Season to taste.
Assembly: Place the polenta in the center of a small plate, then place the shrimp on top of it in an interlocking position. Drizzle the sauce and place the figs. Two shrimp and two figs per plate. Garnish with some frisee greens tossed with extra virgin olive oil, salt and pepper.
bacon recipe courtesy of: Grayson Schmitz, Top Chef, Season 9, Episode 2, Elimination Challenge; Bravo
6 thick slices bacon, chopped into chunks
1 shallot, chopped
2 1/2 cups whole milk
1 cup heavy cream
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons butter
Port Wine Fig Sauce:
1 teaspoon butter
1 shallot, chopped
1 cup dried figs, chopped
1/4 cup red onion, chopped
1 teaspoon salt
1/4 cup sugar
3 cup port wine
1 1/2 cups red wine
1 cinnamon stick
6 cloves
10 whole Allspice
10 whole black peppercorns
4 pieces star anise
Bacon Wrapped Shrimp:
6 slices thin cut bacon
12 large shrimp, tail on shelled and deveined
1 tablespoon thyme, picked
Salt and pepper, to taste?
Oil, as needed
Garnish:
Frisee greens (for example arugula)?
Extra virgin olive oil, as needed
Salt and pepper, to taste
Polenta: Render bacon and caramelize the shallots, then strain the contents and reserve the bacon fat. Add the milk, cream, salt and pepper. Bring to a simmer then whisk in the polenta. Simmer on low until most of the liquid has cooked out and the polenta is soft. Stir in the butter.
Port Wine Fig Sauce: In a medium saucepan, heat the butter and sauté the shallot, dried fig and red onion. Season with the salt. When the mixture has sweat out, add the sugar and turn the heat to high. Caramelize the sugar, then add the port, red wine, cinnamon, cloves, allspice, black peppercorns and star anise. Bring to a boil, then reduce the heat to a simmer. Reduce the sauce until it is sauce consistency, nape. Strain the sauce through a fine mesh strainer. Turn the heat off, then let the halved figs sit in the sauce to reconstitute.
Bacon Wrapped Shrimp: Cut the bacon strips in half, lay them all out and sprinkle the thyme on each strip. Wrap the shrimp, thyme on the inside, starting at the head end of the shrimp. Then, in a large sauté pan over medium high heat, using a bit of oil, sauté the bacon wrapped shrimp. The pan needs to be hot enough that the bacon doesn't stick to the pan but not too high because you don’t want the bacon to brown before the shrimp is cooked through. When the bacon is golden brown the shrimp should be done. Season to taste.
Assembly: Place the polenta in the center of a small plate, then place the shrimp on top of it in an interlocking position. Drizzle the sauce and place the figs. Two shrimp and two figs per plate. Garnish with some frisee greens tossed with extra virgin olive oil, salt and pepper.
bacon recipe courtesy of: Grayson Schmitz, Top Chef, Season 9, Episode 2, Elimination Challenge; Bravo
2726. PAN-SEARED DUCK BREAST with GNOCCHI, SALSIFY, BRUSSEL SPROUTS, HOUSE-CURED BACON and RED WINE REDUCTION
yields 2-4 servings
2 duck breasts
4-6 salsify (if unavailable, use parsnips)
1 lemon
8 Brussels sprouts
2 slices thick-cut bacon (house cured preferably)
1 cup duck or chicken stock (home-made if possible)
1/2 cup red wine (merlot works well)
1/2 cup sherry vinegar
5 ounces butter (divided into: 2 ounces, 2 ounces, 1 ounce)
1/3 cup flour
1/3 cup semolina flour
1/2 cup water (plus 1 gallon for boiling)
2 eggs
Kosher salt
Black pepper
1 bunch fresh thyme
1 bunch flat-leaf Italian parsley
Bring 1 gallon of water to boil in a pot, preheat an oven to 450 degrees Fahrenheit.
Chop 1 tablespoon of parsley and 1 teaspoon of fresh thyme. Boil 1/2 cup of water in a sauce pot with fresh herbs, add a pinch of salt, 2 ounces of butter and wait for it to melt. Add flours and cook for 2 minutes, transfer to a kitchen aid mixer with paddle attachment. Mix for 1 minute, add eggs, mix 1 more minute until smooth. Transfer batter to a pastry bag and pipe long lines onto a sheet pan dusted with flour. Cut gnocchi into 1 inch pieces. Cook in boiling water for 2-3 minutes until doubled in size. Drain, cool under cold water and reserve.
Score diagonally across the breasts (hatch marks) making sure not to penetrate into the meat, only the skin and season breasts with salt and pepper and place skin side down in a oven safe skillet. Render fat and crisp skin over med-low heat, about 10-15 minutes. Remove fat from the pan twice during this process. Reserve. Throw in 5 sprigs of fresh thyme and place in the oven to finish cooking (about 4 minutes for medium temp, and 10 minutes for well done). Remove from the oven and flip breasts over to briefly cook the other side, about 1 minute. Remove and let duck rest for 10 minutes.
Cut bacon in to cubes and render in a skillet until browned. Remove and save for garnish.
Peel salsify and place in water with the squeezed lemon until ready to cut. Thinly slice the salsify on a mandolin and sauté pan with reserved duck fat until cooked, but still crisp, remove and reserve.
Blanch Brussels sprouts in boiling water for 3 minutes. Remove and shock in ice water. Peel outer leaves and reserve, discard the centers.
Reduce red wine and sherry vinegar in a sauce pot until glossy, add duck stock reduce again until slightly thickened, add butter last minute, season with salt, reserve.
Heat a sauté pan over med-high heat and add 1 ounce of butter. Sauté gnocchi until browned on all sides. Add salsify and Brussels in the sauté pan with a splash of chicken stock, season and reduce until no liquid remains. Slice duck breast into 1/4 inch pieces and plate with vegetables and gnocchi. Pour sauce around.
bacon recipe courtesy of: Joel Gargano, Rocco's Dinner Party, Season 1, Episode 2 (Signature Dish, Winner), Bravo TV
2 duck breasts
4-6 salsify (if unavailable, use parsnips)
1 lemon
8 Brussels sprouts
2 slices thick-cut bacon (house cured preferably)
1 cup duck or chicken stock (home-made if possible)
1/2 cup red wine (merlot works well)
1/2 cup sherry vinegar
5 ounces butter (divided into: 2 ounces, 2 ounces, 1 ounce)
1/3 cup flour
1/3 cup semolina flour
1/2 cup water (plus 1 gallon for boiling)
2 eggs
Kosher salt
Black pepper
1 bunch fresh thyme
1 bunch flat-leaf Italian parsley
Bring 1 gallon of water to boil in a pot, preheat an oven to 450 degrees Fahrenheit.
Chop 1 tablespoon of parsley and 1 teaspoon of fresh thyme. Boil 1/2 cup of water in a sauce pot with fresh herbs, add a pinch of salt, 2 ounces of butter and wait for it to melt. Add flours and cook for 2 minutes, transfer to a kitchen aid mixer with paddle attachment. Mix for 1 minute, add eggs, mix 1 more minute until smooth. Transfer batter to a pastry bag and pipe long lines onto a sheet pan dusted with flour. Cut gnocchi into 1 inch pieces. Cook in boiling water for 2-3 minutes until doubled in size. Drain, cool under cold water and reserve.
Score diagonally across the breasts (hatch marks) making sure not to penetrate into the meat, only the skin and season breasts with salt and pepper and place skin side down in a oven safe skillet. Render fat and crisp skin over med-low heat, about 10-15 minutes. Remove fat from the pan twice during this process. Reserve. Throw in 5 sprigs of fresh thyme and place in the oven to finish cooking (about 4 minutes for medium temp, and 10 minutes for well done). Remove from the oven and flip breasts over to briefly cook the other side, about 1 minute. Remove and let duck rest for 10 minutes.
Cut bacon in to cubes and render in a skillet until browned. Remove and save for garnish.
Peel salsify and place in water with the squeezed lemon until ready to cut. Thinly slice the salsify on a mandolin and sauté pan with reserved duck fat until cooked, but still crisp, remove and reserve.
Blanch Brussels sprouts in boiling water for 3 minutes. Remove and shock in ice water. Peel outer leaves and reserve, discard the centers.
Reduce red wine and sherry vinegar in a sauce pot until glossy, add duck stock reduce again until slightly thickened, add butter last minute, season with salt, reserve.
Heat a sauté pan over med-high heat and add 1 ounce of butter. Sauté gnocchi until browned on all sides. Add salsify and Brussels in the sauté pan with a splash of chicken stock, season and reduce until no liquid remains. Slice duck breast into 1/4 inch pieces and plate with vegetables and gnocchi. Pour sauce around.
bacon recipe courtesy of: Joel Gargano, Rocco's Dinner Party, Season 1, Episode 2 (Signature Dish, Winner), Bravo TV
2650. VEAL BRISKET with BACON and ONION
makes four or more servings
1 oz. dried mushrooms, preferably porcini
1/4 pound cubed bacon
One 2- to 3-pound boneless veal breast
1 1/2 chopped onions (or about 15 pearl onions)
1/2 cup red wine
salt and freshly ground black pepper
1 tablespoon butter (optional)
Reconstitute the mushrooms by covering them with very hot water.
In a 12-inch skillet, render the bacon over medium heat, stirring, until crisp. Remove the bacon pieces with a slotted spoon. Turn the heat under the skillet to medium-high and let the pan sit for a minute. Add the veal and brown it on both sides, turning once, for a total of about 6 minutes.
Remove the veal and cook the onion in the fat over medium heat until nicely browned. Add the mushrooms and about 1/2 cup of their liquid (strained, if necessary, to remove sediment) along with the wine. Bring to a boil and cook? for about 30 seconds, then return the veal to the skillet. Season with salt and pepper, turn the heat to low, and cover.
Cook for 1 to 1 1/2 hours, turning once or twice during that period and checking now and then to make sure the liquid is bubbling slowly; adjust the heat accordingly.
When the meat is tender, transfer it to a cutting board. Turn the heat under the liquid in the skillet to high and reduce it to a thick, saucy consistency. Stir in the butter if you like and keep it warm. Carve the meat against the grain into 1/4-inch-thick slices and serve with the sauce.
bacon recipe courtesy of: Mark Bittman's Quick and Easy Recipes from The New York Times, pp. 180-181. New York, New York: Broadway Books, 2007
1 oz. dried mushrooms, preferably porcini
1/4 pound cubed bacon
One 2- to 3-pound boneless veal breast
1 1/2 chopped onions (or about 15 pearl onions)
1/2 cup red wine
salt and freshly ground black pepper
1 tablespoon butter (optional)
Reconstitute the mushrooms by covering them with very hot water.
In a 12-inch skillet, render the bacon over medium heat, stirring, until crisp. Remove the bacon pieces with a slotted spoon. Turn the heat under the skillet to medium-high and let the pan sit for a minute. Add the veal and brown it on both sides, turning once, for a total of about 6 minutes.
Remove the veal and cook the onion in the fat over medium heat until nicely browned. Add the mushrooms and about 1/2 cup of their liquid (strained, if necessary, to remove sediment) along with the wine. Bring to a boil and cook? for about 30 seconds, then return the veal to the skillet. Season with salt and pepper, turn the heat to low, and cover.
Cook for 1 to 1 1/2 hours, turning once or twice during that period and checking now and then to make sure the liquid is bubbling slowly; adjust the heat accordingly.
When the meat is tender, transfer it to a cutting board. Turn the heat under the liquid in the skillet to high and reduce it to a thick, saucy consistency. Stir in the butter if you like and keep it warm. Carve the meat against the grain into 1/4-inch-thick slices and serve with the sauce.
bacon recipe courtesy of: Mark Bittman's Quick and Easy Recipes from The New York Times, pp. 180-181. New York, New York: Broadway Books, 2007
2472. OX CHEEKS with SNAILS, BACON and MUSHROOMS
serves six
For the ox cheeks
3 pairs of ox cheeks
1 medium onion
1 carrot
1 stick celery
1 head garlic
5 sprigs of thyme
1 pint red wine
1/4 pint port
5 pints beef or veal stock
flour
For the bacon and mushrooms
2 shallots
5oz (150g) button mushrooms
5oz (150g) baby onions
5oz (150g) snails
3 rashers of streaky bacon
handful of parsley, chopped
1oz (25g) butter
For the mashed potato
12.5oz (375g) peeled potatoes
12.5fl oz (375ml) water
1 teaspoon salt
2oz (50g) cream
2oz (50g) butter
Trim all skin and sinew off the ox cheeks
Roughly chop one onion, one carrot, half a head of garlic and one stick of celery. Place this in a heavy roasting pan along with the cheeks, thyme, red wine and port, making sure the beef is covered. Leave this to marinate in the fridge for a minimum of 24 hours, but the longer you can marinate, the better it will taste.
Remove the ox cheeks from the wine and pat dry with a paper towel. Season with salt and pepper. Lightly coat in flour and seal in a hot frying pan with a little oil until dark and golden in colour.
bacon recipe courtesy of: The Botanist, No.7 Sloane Square, London, SW1W 8EE England
For the ox cheeks
3 pairs of ox cheeks
1 medium onion
1 carrot
1 stick celery
1 head garlic
5 sprigs of thyme
1 pint red wine
1/4 pint port
5 pints beef or veal stock
flour
For the bacon and mushrooms
2 shallots
5oz (150g) button mushrooms
5oz (150g) baby onions
5oz (150g) snails
3 rashers of streaky bacon
handful of parsley, chopped
1oz (25g) butter
For the mashed potato
12.5oz (375g) peeled potatoes
12.5fl oz (375ml) water
1 teaspoon salt
2oz (50g) cream
2oz (50g) butter
Trim all skin and sinew off the ox cheeks
Roughly chop one onion, one carrot, half a head of garlic and one stick of celery. Place this in a heavy roasting pan along with the cheeks, thyme, red wine and port, making sure the beef is covered. Leave this to marinate in the fridge for a minimum of 24 hours, but the longer you can marinate, the better it will taste.
Remove the ox cheeks from the wine and pat dry with a paper towel. Season with salt and pepper. Lightly coat in flour and seal in a hot frying pan with a little oil until dark and golden in colour.
bacon recipe courtesy of: The Botanist, No.7 Sloane Square, London, SW1W 8EE England
2467. ROASTED SWORDFISH with HERBS, SMOKED BACON and RED WINE BUTTER
serves 4-6
3 pounds evenly cut swordfish
1/2 pound smoked slab bacon, cut into matchstick-size pieces
1/4 cup extra virgin olive oil
1 1/2 cups chopped, mixed fresh herbs (thyme, basil, chervil, tarragon)
peanut oil
sea salt and cracked black pepper
5 garlic cloves, finely minced
Sauce
4 shallots, peeled and chopped tablespoon extra virgin olive oil
3/4 cup red wine vinegar
1 teaspoon cracked black pepper
bay leaf
1 cup red wine
1/2 cup heavy cream
1 pound butter, cut into small pieces and kept cold
Have the fishmonger cut an even-sized section of boneless, skinless swordfish. Naturally, it must be spanking fresh. Divide it in half.
Cook the smoked bacon in its own fat until medium-rare. Remove the bacon from the fat. (The fat may be reserved for another use.)
With a larding needle or knife, insert the bacon pieces into the swordfish, spacing evenly over the two sections of fish. (This is the same procedure often used with game meats, such as venison.) Now, rub olive oil over the swordfish and rub about 1/3 of the herbs on the fish.
Bring a large, heavy skillet to a moderately hot temperature, add the peanut oil to the pan, and sear the fish well on all sides. Remove the fish from the heat and allow it to rest.
Heat the oven to 400 degrees. Season the fish with a little sea salt and freshly cracked black pepper. Then top the entire length of the fish with the remaining herbs and the minced fresh garlic. Put the fish in a small roasting pan and place it in the oven. Roast for 20 to 25 minutes.
While the fish is roasting, make the sauce: In a medium-sized saucepan, gently stew the chopped shallots in the olive oil. Add the red wine vinegar, black pepper, and bay leaf and reduce to 3 tablespoons. Add the red wine and reduce to 1/4 cup. Add the heavy cream and reduce the entire mixture till it thickens.
Beat in the butter, bit by bit, until it is all incorporated, and then strain the sauce through a fine-mesh strainer and keep warm.
Remove swordfish from the oven and allow to rest in a warm place for 5 to 10 minutes.
Slice the swordfish into portions. If the fish is too rare in the center for your taste, just lay it out in the pan and warm it in the oven for a few more minutes.
Ladle a few ounces of the warm butter sauce onto each plate and top with the fish. Serve.
bacon recipe courtesy of: Feast of Sunlight by Norman Van Aken. Harvard Common Press, 1997
3 pounds evenly cut swordfish
1/2 pound smoked slab bacon, cut into matchstick-size pieces
1/4 cup extra virgin olive oil
1 1/2 cups chopped, mixed fresh herbs (thyme, basil, chervil, tarragon)
peanut oil
sea salt and cracked black pepper
5 garlic cloves, finely minced
Sauce
4 shallots, peeled and chopped tablespoon extra virgin olive oil
3/4 cup red wine vinegar
1 teaspoon cracked black pepper
bay leaf
1 cup red wine
1/2 cup heavy cream
1 pound butter, cut into small pieces and kept cold
Have the fishmonger cut an even-sized section of boneless, skinless swordfish. Naturally, it must be spanking fresh. Divide it in half.
Cook the smoked bacon in its own fat until medium-rare. Remove the bacon from the fat. (The fat may be reserved for another use.)
With a larding needle or knife, insert the bacon pieces into the swordfish, spacing evenly over the two sections of fish. (This is the same procedure often used with game meats, such as venison.) Now, rub olive oil over the swordfish and rub about 1/3 of the herbs on the fish.
Bring a large, heavy skillet to a moderately hot temperature, add the peanut oil to the pan, and sear the fish well on all sides. Remove the fish from the heat and allow it to rest.
Heat the oven to 400 degrees. Season the fish with a little sea salt and freshly cracked black pepper. Then top the entire length of the fish with the remaining herbs and the minced fresh garlic. Put the fish in a small roasting pan and place it in the oven. Roast for 20 to 25 minutes.
While the fish is roasting, make the sauce: In a medium-sized saucepan, gently stew the chopped shallots in the olive oil. Add the red wine vinegar, black pepper, and bay leaf and reduce to 3 tablespoons. Add the red wine and reduce to 1/4 cup. Add the heavy cream and reduce the entire mixture till it thickens.
Beat in the butter, bit by bit, until it is all incorporated, and then strain the sauce through a fine-mesh strainer and keep warm.
Remove swordfish from the oven and allow to rest in a warm place for 5 to 10 minutes.
Slice the swordfish into portions. If the fish is too rare in the center for your taste, just lay it out in the pan and warm it in the oven for a few more minutes.
Ladle a few ounces of the warm butter sauce onto each plate and top with the fish. Serve.
bacon recipe courtesy of: Feast of Sunlight by Norman Van Aken. Harvard Common Press, 1997
2249. PORTUGUESE LIVER with BACON and ONIONS
1 large onion, cut in rings
1/2 cup dry red wine
1 tablespoon red wine vinegar
1/4 teaspoon salt
dash of pepper
3 cloves garlic, finely chopped
2 bay leaves, crumbled
1 pound calf liver, sliced 1/4 to 1/2-inch thick
1 tablespoon olive oil
4 slices bacon, cut into 1-inch pieces
minced parsley
Mix wine, vinegar, salt, pepper, garlic and bay leaves; pour over liver in shallow glass or plastic dish. Cover and refrigerate 1 hour. Drain liver; strain. Reserve wine mixture. Pat liver dry. Heat oil in 12-inch skillet until hot. Fry onions until translucent and set to one side. Fry bacon in oil over medium heat until crisp; remove with slotted spoon and drain. Cook liver in oil and bacon fat until brown, about 4 minutes on each side. Arrange liver on platter; keep warm. Drain fat from skillet. Add reserved wine mixture to skillet. Heat to boiling, stirring constantly to loosen browned bits; reduce heat. Add the onions. Simmer uncovered until liquid is reduced to about 1/4 cup. Pour sauce over liver; sprinkle with bacon and parsley.
bacon recipe courtesy of: Ruth, I love flavour, me!, June 9, 2009
1/2 cup dry red wine
1 tablespoon red wine vinegar
1/4 teaspoon salt
dash of pepper
3 cloves garlic, finely chopped
2 bay leaves, crumbled
1 pound calf liver, sliced 1/4 to 1/2-inch thick
1 tablespoon olive oil
4 slices bacon, cut into 1-inch pieces
minced parsley
Mix wine, vinegar, salt, pepper, garlic and bay leaves; pour over liver in shallow glass or plastic dish. Cover and refrigerate 1 hour. Drain liver; strain. Reserve wine mixture. Pat liver dry. Heat oil in 12-inch skillet until hot. Fry onions until translucent and set to one side. Fry bacon in oil over medium heat until crisp; remove with slotted spoon and drain. Cook liver in oil and bacon fat until brown, about 4 minutes on each side. Arrange liver on platter; keep warm. Drain fat from skillet. Add reserved wine mixture to skillet. Heat to boiling, stirring constantly to loosen browned bits; reduce heat. Add the onions. Simmer uncovered until liquid is reduced to about 1/4 cup. Pour sauce over liver; sprinkle with bacon and parsley.
bacon recipe courtesy of: Ruth, I love flavour, me!, June 9, 2009