2646. SHRIMP and GRITS with MUSHROOMS, PERNOD and APPLEWOOD SMOKED BACON

yields eight servings

4 13/15 shrimp, each, peeled and deveined
salt and pepper, to taste
4 ounces grits
2 tablespoons butter, lightly salted (divided into 1tablespoon + 1/2 tablespoon + 1/2 tablespoon)
1 tablespoons parsley, chopped
3 ounces milk
2 tablespoons bacon, fine dice
2 tablespoons leeks, cut in half and washed
2 tablespoons crimini mushrooms, washed
2 tablespoons olive oil
2 ounces white wine
1 ounce Pernod Liqueur
1 lemon, juiced
1 tablespoon micro greens

In a medium sauté pan add grits and lightly toast, about 1 minute. Slowly add in milk and stir to incorporate completely. Cook over medium heat for 2 minutes, constantly stirring so not to stick to pan. Remove from heat and add 1 tablespoon of butter and fresh herbs. Reserve. In another medium sauté pan, heat oil over medium heart. Lightly season shrimp and add to pan, lightly sauté turning after 30 seconds. Add white wine and allow to simmer over low heat. Turn off heat, add lemon juice and 1/2 tablespoon of butter. Reserve. In another sauté pan add mushrooms, leeks and bacon and lightly sauté until tender, about 4-5 minutes. Deglaze pan with Pernod and reduce heat. Add 1/2 tablespoon of butter and reserve.

To Plate: Place grits center-loaded on a plate. Arrange shrimp across the grits and pour the mushroom mix over the shrimp. Garnish with micro greens.

bacon recipe courtesy of: Kevin Gaudreau, Rocco’s Dinner Party, Season 1, Episode 7

Originally posted 2012-08-06 08:46:00. Republished by Blog Post Promoter

Posted in Uncategorized

2473. BACON, ONION, HOT PEPPER CHEESE and FRESH TARRAGON OMELET

yields two servings

4 eggs
1/2 cup bacon, diced
1/2 cup onion, diced
1 tablespoon butter
12 fresh tarragon leaves, finely chopped
2 ounces hot pepper cheese, sliced or crumbled
sea salt and black pepper to taste, fresh ground
dash of garlic powder

Cook bacon in a non-stick skillet. Add half the onions when the bacon is about 3/4 done. Continue cooking until onions are translucent. Drain by putting bacon and onions on paper towels in a plate. In a bowl, beat eggs, sea salt, black pepper, garlic powder and tarragon together. Wipe the non-stick skillet clean of the bacon drippings. Add the tablespoon of butter to the skillet and melt. Return the cooked bacon and onions to the skillet set at medium-low heat. Add the rest of the chopped onion to the skillet and cook for a minute or two. Add the egg mixture to the skillet. Cook the eggs until they are almost set. Add the hot pepper cheese to half the omelet and fold over. Cook another 3 to 4 minutes or until cheese is melted and omelet is golden brown. Serve with toasted homemade bread and lots of apple butter.

bacon recipe courtesy of: Yankee Magazine, Yankee Publishing Inc., PO Box 520, Dublin, New Hampshire 03444

Originally posted 2012-02-15 09:49:00. Republished by Blog Post Promoter

Posted in Uncategorized

Making Parmigiano-Reggiano

This NYT’s cartoon story explains the making of what is without a doubt the most versatile and delicious of all aged Italian cheeses — Parmigiano-Reggiano, or Parmesan, as we know it here in America.

No good kitchen should ever be without it for dressing up soups, salads, and casseroles. 

Here’s the link followed by my ideas for using this King of The Cheeses.

http://www.nytimes.com/interactive/2014/06/06/opinion/food-chains-code-name-parmigiano.html

Top Ten Uses for Parmigiano-Reggiano 

Never serve a bowl of pasta without some grated on the side for diners to help themselves. 

Grate over steamed or sauteed asparagus. 

Whisk grated cheese into an omelet. 

Grate over a bowl of minestrone.

Add the rind to soup as it’s simmered to lend a pleasant creamy-saltiness to the broth.

Serve a chunk on a cheese platter with a soft cheese, olives, crackers, sliced pears or grapes, roasted peppers, etc. 

Grate into Chicken Caesar Salad. 

Toss into creamy chicken casseroles to boost flavor.

Shave thin slices over salad tossed with orange sections and toasted walnuts. 

Add grated cheese to seasoned breadcrumbs, then coat thin pieces of chicken or fish before baking.  

Originally posted 2014-06-09 14:44:28. Republished by Blog Post Promoter

2458. OYSTER, OYSTER MUSHROOM and SALSIFY DRESSING with BACON

makes ten servings

1/2 cup bacon, cut into 1/4″ strips
3 tablespoons unsalted butter, divided
2 large onions, chopped
2 tablespoons vegetable oil
4 cups washed oyster mushrooms, torn into bite-size pieces
4 cups shucked oysters with their liquor
3 cups peeled salsify or parsnips, cut into 1″ pieces, boiled until tender
2—3 cups low-salt chicken broth or turkey stock
2 cups heavy cream
2/3 cup oyster sauce
16 cups stale, plain French baguette, cubed
Kosher salt and freshly ground black pepper
1 tablespoons fresh lemon juice
1 tablespoon chopped tarragon leaves
3 tablespoons chopped chives

Butter a 9x13x2″ baking dish and set aside. Cook bacon in a large heavy skillet over medium-low heat, stirring occasionally, until fat is rendered and bacon is cooked but not browned. Add 2 Tbsp. butter and the onions and cook, stirring occasionally, until soft and translucent. Transfer bacon mixture to a bowl.

Return skillet to medium heat; add the remaining 1 Tbsp. butter and oil. Add oyster mushrooms and cook, stirring occasionally, until tender, about 5 minutes. Add oysters, salsify, broth, heavy cream, and oyster sauce and stir to combine. Bring to a simmer.

Preheat oven to 375°. Put bread in a large bowl. Add reserved bacon mixture and mushroom mixture from skillet. Season to taste with salt and pepper and fold in lemon juice, tarragon, and chives. The bread should be quite wet, but there should be no pooling liquid once it’s well mixed. Transfer mixture to the prepared baking dish and bake until browned and crisp, about 45 minutes.

bacon recipe courtesy of: Chef Anita Lo, Annisa, 13 Barrow Street, New York, New York 10014 | Bon Appetit, November 2011

Originally posted 2012-01-31 10:22:00. Republished by Blog Post Promoter

Posted in Uncategorized

What is Silent Bacon?

Silent Bacon is a new website devoted to figuring out exactly what Silent Bacon is. A friend of mine came up with the term and I quickly found that the domain was available. I snatched it up and decided that we owed the public to at least have something for you to look at (It was previously linked to my wife and I’s personal website).

When trying to come up with a mental image of Silent Bacon, I could only think of either a fresh piece of bacon in the butcher’s display or a piece of bacon just finished with the sizzle of the frying pan, waiting to be crunched during consumption.

What is Silent Bacon to you? As we go on this adventure together and develop a definition/explanation/observation of what this all means we hope you will chime in with a comment/question/thought/answer on Silent Bacon

Originally posted 2009-05-05 12:18:00. Republished by Blog Post Promoter

2105. BABY ARUGULA SALAD with BACON, BOURSIN, POACHED EGGS and CIDER VINAIGRETTE

serves two

4 cups baby arugula
4 slices bacon, cooked, diced
1/4 cup herbed Boursin cheese, crumbled
4 eggs, poached
1/4 cup olive oil
3 tablespoons cider vinegar
2 tablespoons shallots, minced
2 teaspoons Dijon mustard
salt and ground pepper, to taste
cayenne pepper, to taste

Toss the arugula, bacon, and boursin to combine. Re-warm the poached eggs in barely simmering water, if needed. In a small bowl, whisk the olive oil, vinegar, shallots, and mustard together to combine. Season with salt and pepper. Pour the dressing over the arugula mixture, and toss to coat. Top the salad with poached eggs. Finish with a pinch of cayenne.

bacon recipe courtesy of: Erin, The Apartment Kitchen, October 15, 2009

Originally posted 2011-02-11 09:02:00. Republished by Blog Post Promoter

Posted in Uncategorized