3 cups watermelon, cubed 3 large ripe tomatoes, chopped 1/3 cup fresh mozzarella, cubed 4 ounces bacon 3 tablespoons olive oil 1 medium shallot, chopped splash, sherry vinegar black pepper basil (garnish)
In a large bowl combine 3 cups cubed watermelon, 3 large ripe tomatoes, chopped, and 1/3 cup cubed mozzarella. For the vinaigrette, render 4 ounces chopped bacon in olive oil until crisp. Add some chopped shallot, a splash of sherry vinegar, and lots of black pepper. Toss with the watermelon and tomatoes. Garnish with fresh basil.
bacon recipe courtesy of: Mark Bittman, for Today Food, NBC News
Seriously, why are we not having these sort of wonderful events here in the “D”…
This is right up there with the Bacon and Bourbon tasting.
I know this isn’t an actual recipe this week, but just look at all the homemade bacon goodness in the video.Â If this can’t inspire you to bust out the pork for your next meal, then I just don’t know how to reach you!
ED. NOTE: Here is a link about the experience from a competitor AND it features her recipe for Korean Bacon Lettuce Wraps.Â So there you go…play-by-play and photos from the Bacon Takedown AND your weekly recipe!Â HA!
Originally posted 2009-04-01 12:29:06.
Related Stories:February 18, 2009 Two Great Tastes…April 17, 2014 Better with Bacon – Tomato and Bacon Guacamole
6 strips bacon 1 tablespoon butter 1 1/4 teaspoons chopped garlic, divided generous 1/4 teaspoon chopped fresh oregano pinch chile flakes 1/4 cup panko bread crumbs 1 teaspoon chopped anchovies 1 egg yolk 2 tablespoons Worchestershire sauce 4 teaspoons Frank’s brand hot sauce or other hot sauce 4 teaspoons lemon juice 2 teaspoons Dijon mustard 1/2 cup olive oil 1/3 cup grated Parmesan cheese, plus more for plating pepper to taste 1 bunch kale, washed and ribs removed 8 white anchovies for garnish
Preheat the oven to 350ºF. Place a metal cooling rack on a sheet tray. Lay the bacon over the cooling rack and roast in the oven until crispy, about 20 minutes. Remove and transfer to paper towels to drain. When the bacon is cool enough to handle, break it up into 1-inch pieces and set aside.
Melt the butter in a wide sauté pan over low heat. When the butter begins to bubble, add 1/4 teaspoon of the chopped garlic, the chile flakes, and the oregano. Cook for one minute, then add the panko. Continue cooking until the crumbs are golden brown, about another minute. Remove from heat and set aside.
For the dressing, process the remaining garlic and the chopped anchovies in a food processor until smooth. Add the egg yolk, Worcestershire sauce, hot sauce, lemon juice, and Dijon mustard and blend until smooth. Slowly stream in the olive oil while blending. When all of the oil is added, add the Parmesan and blend a final time. Season to taste with pepper.
To serve, place the kale in a mixing bowl and toss with the dressing. Divide the kale among 4 salad plates. Sprinkle with panko and Parmesan. Top with a couple of white anchovies and several pieces of bacon.
bacon recipe courtesy of: Marc Orfaly, chef of Marco (253 Hanover Street, North End, Boston, MA 02113), Pigalle (75 Charles Street South, Boston, MA 02116), and Remick's Restaurant (1657 Hancock Street, Quincy, Massachusetts 02169)
If you’re not adding bacon to your grilled cheese sandwiches, you’re doing it wrong! But hey, why not add some sweet raspberries in there while you’re at it? You can even add some raspberry jam for an ever sweeter, fruitier flavor. Yeah baby. Now we’re talking! Grilled cheese just got a bacony, fruity flavor upgrade. You’ll never go back to your boring old grilled cheese recipe after you try this!
Sharp white cheddar cheese
Cooked bacon strips (add as many as you like)
1. Butter outer slices of bread generously. Add jam to the inside of one slice and butter to the inside of the other slice of bread. Assemble bread, raspberries, cooked bacon strips and slices of sharp white cheddar cheese in your desired order for maximum yumminess.
2. Place a frying pan over medium heat. Cook sandwich for 2-3 minutes per side until bread is brown and crispy and cheese is melted. If needed, heat in the oven at 350 until cheese is melty and gooey. Devour and enjoy.
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