J&D’s Foods Holiday Shipping Deadlines

Here are holiday shipping deadlines for all of your bacon-flavored and -scented shopping needs:

If you live in the US and are using Priority Mail, please be sure to place your orders by December 20th to ensure delivery by December 25th. If you’re using Express Mail, you can order by December 21st at 3pm PST. If you're using FedEx SmartPost, please place orders by December 12th. For international and all other deadlines, please visit the US Postal Service shipping calendar at https://www.usps.com/holiday/.

Bacon-Wrapped Hot Links

bacon-wrapped-hot-links

This recipe comes from Three Degrees restaurant located in Portland, Oregon. This is a perfect recipe for tailgating or for game day. Use homemade or premade hot links, add bacon, tater tots and kimchi and top with any of the homemade sauces included in the recipe. The Spicy Ketchup and Creole Mustard Aioli can be used in other recipes too or as a dipping sauce for fries and chips.

Three Degrees is a restaurant where food & drink & people always complement each other, and everything goes with the view. Strategically situated where downtown Portland likes to gather and overlook the Willamette River, Three Degrees invites you to get comfortable with the shared-plate approach of our seasoned chefs as they celebrate the bounty of the Pacific Northwest, especially where it involves fish.

Between well-traveled Executive Chef Tom Dunklin, and Lauro Romero as Chef de Cuisine, Three Degrees embraces the Shared Plate philosophy that encourages more people to enjoy more flavors in more ways than any single plate can accommodate. And because it’s Portland, they make it as local as possible. Give them a follow on Facebook.

baconwrappedhotlink

Serves 2.

2 ea hot links, (preferable made fresh)
2 slices ea thick cut bacon
1 cup tater tots, cooked
2 ea onion rolls
¼ cup turnip kimchi (or regular)
2 Tbsp. creole mustard aioli (recipe below)
2 Tbsp. spicy ketchup (recipe below)
1 Tbsp. green onion, sliced

With a rolling pin, stretch bacon to thin strips. Then blanch bacon in boiling water for one minute. Once cooled, wrap bacon around hot links and secure with tooth pick. Sear on cast iron pan with a little oil or cook on a grill. Serve it on the toasted onion roll with turnip kimch, creole mustard aioli and top it with spicy ketchup, tater tots and green onion.

Turnip kimchi

1 lb. turnips
1 tsp. coarse salt
1 tsp. sugar
3 tsp. Korean chili powder
1/3 tsp. crushed chili flakes(or to taste)
pinch chili threads(optional)
1 clove garlic, crushed & coarsely chopped
3 ea spring onions, thinly sliced
1/3 tsp. fish sauce
1 tsp. ginger, peeled and chopped

Peel turnips and julienne. Cover with a good amount of salt and let stand at room temp for 20 minutes. Combine all other ingredients together. Drain salted turnips well in a colander. Combine turnips and all other ingredients and place in non-reactive container and let sit at room temp for at least 2 days. The place in refrigerator for at least 2 weeks to ferment.

Creole Mustard Aioli

1 egg
2 egg yolks
½ Tbsp. chopped shallots
½ Tbsp. garlic
½ Tbsp. whole grain mustard
½ tstp. Dijon mustard
1 to ½ cup blended olive oil
salt and pepper

Combine eggs, yolks, garlic, mustard and shallots in blender. Blend thoroughly. Start adding oil slowly to emulsify. You may need more or less oil. Keep adding oil till really thick mayo. Season with salt and pepper.

Spicy Ketchup

2 cups ketchup
2 Tbsp. sriracha sauce
1 Tbsp. rice vinegar
1 Tbsp. Korean chili paste
1 Tbsp. soy sauce

Combine all ingredients together and mix well.

The post Bacon-Wrapped Hot Links appeared first on Bacon Today.

2559. BEER-MOPPED RIB-EYE STEAKS with BACON, ONIONS and GARLIC

makes four servings 

Beer mop:
12 ounces dark beer
2 tablespoons ancho chile powder
2 tablespoons paprika
1/4 cup brown sugar
2 chipotle chiles, canned in adobo
2 tablespoons adobo from canned chiles
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons red vinegar
1/2 cup peanut oil or extra-virgin olive oil

Bacon, onions and garlic:
1 large or 2 small white onions
4 cloves garlic
1 tablespoon extra-virgin olive oil
2 slices bacon
1/2 teaspoon salt
1/2 teaspoon black pepper
1 jalapeño, cut into very thin round slices
1/2 cup Italian parsley, stemmed, loosely packed
2 (16-ounce) rib-eye steaks
Extra-virgin olive oil, for garnish

For the beer mop: Pour the beer into a sauce pot. Bring to a boil and reduce to 1/2 cup. Remove from heat. Add the chile powder, paprika and brown sugar. Stir and transfer the mixture to a blender. Add the chipotle chiles with sauce, salt, pepper, red wine vinegar and oil. Purée until smooth.

For the bacon, onions and garlic: Peel the onions and cut into approximately 1/2-inch pieces. Peel the garlic and roughly chop. Cut the bacon into small pieces. In a broad skillet, heat the olive oil. Add the bacon and lightly sauté. Add the onions and garlic and sauté until lightly golden brown. Remove from heat.

Prepare a hot charcoal fire to one side of a grill. brush the steaks with the beer mop and grill over the charcoal fire. (For medium rare, about 6 to 8 minutes per side.) Baste occasionally to generate a caramelized and mahogany-colored look. Move the steaks to the side of the grill without charcoal and allow to rest.

To serve: Reheat the bacon, onion and garlic mixture until very hot. Add the jalapeño slices and parsley leaves. Slice the steaks on the bias into 1/4-inch slices. Arrange the slices on a platter and spoon the bacon, onion and garlic mixture over the steak. Drizzle with extra-virgin olive oil. Serve with roasted fingerling potatoes.


bacon recipe courtesy of:  Robert Del Grande, RDG Bar Annie, 1800 Post Oak Boulevard, Houston, Texas 77056-3962 | John Griffin, SavorSA, San Antonio, Texas, October 11, 2010
Posted in Uncategorized

2576. SESAME RAMEN with BACON and EGG

makes four servings 


3 (3 ounce) packages ramen noodles 
4 cups baby spinach
2 teaspoons dark sesame oil 
1 teaspoon low sodium soy sauce 
6 slices bacon, finely chopped 
1 bunch green onion, sliced 
4 eggs

Cook noodles in a large pot of boiling water, following package directions but omitting seasoning, 2 to 3 minute Add spinach for the last 30 sec of cooking. Drain and return noodles and spinach to pot. Stir in oil and soy. Set aside. Heat a large non-stick frying pan over medium. Add bacon and cook, stirring occasionally, until crispy, 5 to 6 minute Remove bacon to a paper-towel-lined plate. Set aside. Discard all but 1 tsp fat from pan. Return pan to heat and add green onions. Cook until onions are just tender, 1 to 2 minute Scoop onions into noodle pot. Crack eggs into pan. Cook, covered, until eggs are no longer runny, 1 to 2 minute Divide noodles among 4 plates. Top each with 1 egg. Sprinkle with bacon.


bacon recipe courtesy of: Sweet Jezebel (member), for Food.com: Home of the Home Cook, November 30, 2011

Ham Shank Terrine

Life has been busier than normal and the time I spend in the kitchen, one of my favorite ways to unwind, has been inconsistent. In an effort to simplify and refocus my kitchen hobby, I went back to an ingredient, ham, and a preparation, terrine, I feel both comfortable with and inspired by.

I found ham shanks at an old German butcher shop near my parents home in Wisconsin. While not quite an off-cut, it is not prime real estate in a butcher case with smoked sausages and thick steaks and chops. I asked for whatever they had left and received 3 smoky and richly colored shanks wrapped in paper. When I picked them up, I didn’t have a good use for them, but we prepared for a party, I found a large collagen casing. I had never used a casing to stuff a terrine, but I thought, if I could make it work, a terrine encased in smooth casing would make a clean presentation.

Figuring that keeping things as simple as possible would make up for my relative absence from the kitchen, I kept the ingredients to a minimum and made sure to supplement the shanks with terrine insurance, pork trotters. After boiling the shanks for around three hours. I pulled the pink meat from the shank bones and as much of the trotter goo from the hooves. Once the meat was pulled, the gelatinous stock from boiling the shanks and trotters reduced and was added with a few heaping scoops of dijon to the still steaming pork. I whipped the pork until it was shredded and sticky with stock.

Then by hand, I stuffed the ham into the casing, tied it off and chilled it between sheet pans overnight. The next day, the terrine had clearly set. Later in the day, I removed the casing and sliced a bunch to serve. It had set very well without being overly gelatinous. The terrine had a beautiful cross section with the deep red of the outer most smoked shank, the pink of the remaining shank and the milky white trotters. Visusally, it was where I wanted it to be. The flavors were straight smoked ham. Simple and smokey with just a touch of sweetness.

Sometimes “straight forward” is not a desired outcome. This time, it was just what I needed. This ham shank terrine had just enough adventure to be exciting. Projects like this pull me back into the kitchen and hopefully gets me back into the habit.

Ham Shank Terrine

2 ham shanks (about 3-4 lbs. in total) 1 onion, chopped 3 carrots, chopped 3 bay leaves 1 tablespoons black peppercorns 2 pork trotters, split 375 mL white wine Water Salt 2 tablespoons dijon mustard

Step one: Add shanks, onion, carrots, bay leaves, peppercorns, trotters, and wine, then add water to reach the top of the shanks. Add two large pinches of salt.

Step two: Boil for 3 hours. Remove shanks and trotters. Strain liquid and begin reducing it.  Soak collagen casing in warm water.

Step three: Pick meat from trotters and shanks and add it to a mixing bowl with dijon mustard. Whip with a paddle attachment and begin to add reduced stock until it will take no more. Taste and reseason, if needed. Keep in mind, ham is salty.

Step four: Begin stuffing, by hand, the ham into the casing. Keep tamping down the ham and squeezing out air bubbles. Once you have added all of the ham (should be about 2′ of tube meat in a large summer sausage casing), tie off the tube and then tie it off again.

Step five: Press terrine between two sheet pans with a little weigh on top in your fridge overnight.

Step six: Remove casing and slice about a centimeter thin.

Note, you can easily do this in a loaf pan or with plastic wrap in a torchon shape.