2256. CHORIZO, BACON and TONGUE TACOS with GUACAMOLE and PICKLED ONIONS

yields 100 tacos!

4 medium tongues, rinsed
4 pounds bacon, cut into 1/2 inch pieces
4 pounds white onions, diced
3 pounds chorizo, casing removed
7 pounds creamy boiling potatoes, cut into 2 inch pieces
queso anejo and cilantro (for garnish)

GUACAMOLE
3 pounds tomatillos, husked, rinsed and quartered
6 Serrano chiles, stemmed
18 avocados, flesh scooped from skins
2 bunches cilantro, chopped, plus extra for garnish
2 large white onions, finely diced
4 large red onions, thinly sliced
100 4 1/2-inch corn tortillas

TACOS: Simmer tongues in salted water until. Tender, then cool, peel and clean cartilage, chop remainder into 1/4 inch cubes. Fry bacon, remove and drain. Add onions to fat and caramelize. Separately, cook chorizo until cooked through and browned. Separately boil potatoes in salted water, drain and roughly chop into small (1/4 inch) bits. Add potatoes and chorizo to onions and cook until crusty like hash browns. Separately brown tongue in a little fat until crispy. Combine with potato-chorizo mixture. Season with salt.

GUACAMOLE: Puree tomatillos and Serranos, mix into avocados, along with cilantro and onions. Sprinkle with salt. Cover red onion with very cold water. Salt generously. Let stand 10 minutes and drain. Warm tortillas on slightly oily griddle. Top with tongue mixture, guacamole, onion, queso anejo and cilantro.

bacon recipe courtesy of: Rick Bayless, Top Chef Masters, Season 1, Episode 3, Elimination Challenge Winner, Bravo TV

Originally posted 2011-07-12 12:36:00. Republished by Blog Post Promoter

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2201. PASTA with BACON, MIZUNA and HAZELNUTS

makes 6 servings

8 slices (8 ounces) thick, smoked bacon, sliced crosswise into 1/4 inch strips
1/2 medium onion, cut in half and sliced thin
1 clove garlic, minced
1 bunch mizuna, roughly chopped (about 4 cups)
1 pound flat or shaped pasta such as fettuccine or bow ties, cooked al dente in boiling salted water and then drained, saving about 1 cup of the pasta cooking liquid
3/4 cup apple cider vinegar, or to taste (or substitute white wine, sherry, or balsamic vinegar)
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
3/4 cup coarsely chopped toasted hazelnuts

In a large (10- to 12-inch) skillet over medium heat, cook the bacon strips until crisped. Remove all but 2 tablespoons bacon drippings from the pan. Turn the heat to high. Add the onion and garlic to the bacon and sauté briefly, about 2 minutes.

Add the cooked, drained pasta and toss until the pasta is heated through. Add mizuna and toss just until mizuna begins to wilt. The pasta should be very moist (but not saucy) and should toss easily. If not, use 2-3 tablespoons or more of the reserved pasta cooking water. (If you forgot to save it, just use hot water.)

Sprinkle the pasta with the vinegar, salt, and pepper and toss again. Taste and adjust seasoning with more vinegar, salt, and pepper as desired. Transfer to a hot pasta bowl. Sprinkle with the toasted hazelnuts and serve immediately.

bacon recipe courtesy of: Carole Cancler, Seattle Farmers Market Examiner, July 19, 2009

Originally posted 2011-05-18 09:04:00. Republished by Blog Post Promoter

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2618. CRISPY SALAD with MIMOLETTE SHAVINGS and BACON

6 rashers streaky bacon

8 thin slices French bread
a little olive oil
100 grams/4 oz. Mimolette cheese
1 (150 grams) bag spinach, rocket and watercress salad
3 tablespoons French dressing
Preheat the oven to 200°C/400°F/Gas Mark 6. Place the bacon on a small baking tray. Lay the bread on a baking sheet and drizzle over a little olive oil. Bake the bacon and bread for 8 mins or until crisp. Cool the bacon then snip into bite sized pieces. Use a potato peeler to thinly pare the Mimolette into shavings. Empty the leaves into a salad bowl, add the cheese, bacon and dressing and toss to mix. Place two croutons on four plates, then top with the salad.

bacon recipe courtesy of: Vive le Cheese, CNIEL (the Interprofessional Centre for the Dairy Economy) & FranceAgriMer |  French Ministry of Agriculture and Fisheries

Originally posted 2012-07-09 08:30:00. Republished by Blog Post Promoter

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2229. FRIED KOMATSUNA, BACON and SHIMEJI MUSHROOMS

serves two

1 bunch komatsuna (Japanese mustard spinach)
1 pack shimeji mushrooms
2 slice bacon
vegetable oil
salt and pepper

Cut the komatsuna into 3-cm lengthwise pieces, cut the stem of shimeji mushroom and 3? lengthwise pieces. Cut the bacon into strips. Heat the oil in a frying pan. Add the bacon, komatsuna and shimeji mushroom and fry. Season with salt and pepper.

bacon recipe courtesy of: Naoko, Cooking Japanese Style, May 23, 2011

Originally posted 2011-06-15 08:08:00. Republished by Blog Post Promoter

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2968. EGGPLANT with BACON MISO

makes four servings

1 slice thick-cut bacon, finely chopped
1/3 cup white miso
3 tablespoons mirin
4 Japanese or Chinese eggplants (about 1 1/2 pounds)
2 tablespoons vegetable oil plus more for baking sheet
4 scallions, thinly sliced

Preheat oven to 425°. Cook bacon in a small saucepan over medium heat, stirring often, until crisp, about 5 minutes. Remove from heat and whisk in miso and mirin.

Cut eggplants in half lengthwise. Using the tip of a paring knife, score cut sides in a crosshatch pattern. Brush cut sides with 2 tablespoons oil, dividing evenly, then spread scant 1 tablespoon bacon-miso mixture over each half. Place on an oiled rimmed baking sheet.
Roast eggplant until tender and lightly browned, 20-25 minutes. Top with scallions.

bacon recipe courtesy of: Nobuo at Teeter House, 622 E Adams Street, Phoenix, Arizona; Bon Appétit, June 2013

Originally posted 2013-06-24 01:50:00. Republished by Blog Post Promoter

2896. GNOCCHI with BACON and SWEET PEAS

yields four servings

Kosher salt
1-pound package potato gnocchi
6 slices bacon, chopped
2 tablespoons minced garlic
2 tablespoons freshly chopped thyme leaves
2 tablespoons butter
1 1/2 cups frozen peas, thawed
Freshly cracked black pepper
1 lemon, juiced?Bring a large pot of salted water to a boil over medium heat. Add the gnocchi and cook for 5 to 6 minutes.

In a large skillet over medium heat add bacon and cook until slightly crisp. Discard the excess fat. Add the garlic and thyme and cook for 30 seconds. Drain the gnocchi and add it to the pan. Stir in the butter, then add the peas, a pinch of black pepper, and a pinch of salt and mix to combine. Add the lemon juice and allow flavors to blend. Taste and season with salt and pepper, if needed. Transfer the gnocchi to a serving bowl and serve.???bacon recipe courtesy of: Aaron McCargo, Jr., “Easy Elegance,” Big Daddy’s House, Food Network

Originally posted 2013-04-13 01:02:00. Republished by Blog Post Promoter

2307. SWEDISH MEATBALLS with GROUND BEEF, GROUND PORK and BACON

makes 6-8 servings

1 cup fresh breadcrumbs

2 1/3 cups low-salt beef stock, divided

4 tablespoons unsalted butter, divided

1 cup minced onion

2 thick slices bacon, minced

1 pound ground beef

3/4 pound ground pork

3 large eggs, lightly beaten

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

1 1/2 teaspoons sugar

1 teaspoon ground allspice

1/2 teaspoon ground nutmeg

2 tablespoons all-purpose flour

2 tablespoons sour cream, whisked

Mix breadcrumbs and 1/3 cup stock in a small bowl. Set aside. Melt 1 tablespoon butter in a medium skillet over medium heat. Add onion and sauté until browned, about 10 minutes. Transfer onion to a large bowl.

Wipe out pan and return to medium heat. Add bacon and cook until crisp. Using a slotted spoon, transfer bacon to bowl with onion. (Reserve bacon fat.) Add next 8 ingredients to bowl with onion mixture, mixing with your hands to blend. Fold in breadcrumb mixture. Using a 1 tablespoon measure, roll meat mixture into balls; transfer to a rimmed baking sheet.

Melt 1 tablespoon butter with reserved bacon fat in a large heavy pot over medium-low heat. Working in 3 batches and adding 1 tablespoon butter between batches, brown meatballs on all sides, about 6–8 minutes per batch. Transfer meatballs to a plate. Drain all but 2 tablespoons drippings from pot. Whisk in flour until smooth paste forms. Stir in 2 cups stock; bring to a simmer, whisking often. Return meatballs to pot. Cover; simmer until meatballs are cooked, 5-6 minutes. Remove from heat, whisk in sour cream, and stir to coat meatballs.

bacon recipe courtesy of: Jenny Rosenstrach and Andy Ward, Bon Appétit, September 2011, adapted from Smörgås Chef, New York, New York

Originally posted 2011-09-01 08:01:00. Republished by Blog Post Promoter

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