yields six servings
1/4 lb. thick-cut bacon
2 oz. Pecorino Romano
6 cups arugula
4 tablespoons grapeseed oil
3 tablespoons shallots
1 1/2 cup apples, scrubbed, seeded and cut in 1/2-inch cubes
2 tablespoons apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
Chop the bacon into bite-sized chunks and saute in a frying pan until golden and just crisp, about 8 minutes. Transfer the cooked bacon to a plate lined with a paper towel. Cover the bacon with a second paper towel and press down until most of the fat is absorbed. Set aside. Using a vegetable peeler, peel 12 long, thin strips of the Pecorino Romano. Set aside. Fluff the arugula in a large mixing bowl and set aside. Pour off the bacon drippings from the pan and discard. Add the oil to the pan and warm it over medium-low heat. Add the shallots to the pan and cook, stirring occasionally, until they are soft and translucent. Add the apples and cook gently for 1 minute more. Increase the heat to medium and add the vinegar, salt and pepper to the pan. Stirring continuously, add the bacon pieces back to the pan to heat. Cook, stirring constantly, for 1 minute. Pour the warm dressing over the arugula and toss to coat. Divide the salad into portions and arrange Pecorino Romano strips decoratively over each. Serve immediately.
bacon recipe courtesy of: AprèsVin, Prosser, Washington
Cabernet Bacon Bleu Burgers with Herbed Mayonaise q_man
See all q_man Recipes I guess this could be a main dish or even outdoor cooking…you can decide…but they are taassty! 🙂 Makes about six sandwiches (but that depends on how large you make ’em)
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Add to Recipe Box Print 2 CATEGORIES Sandwich? INGREDIENTS Cooking Time: 6-10Servings: 6Preparation Time: 451/2 lb. thick sliced pepper bacon, diced 1/4″ 2 Tbsp. bacon fat 1 cup sweet onion, diced 1/4″ 2 Tbsp. fresh garlic, chopped fine 2 cups Cabernet Sauvignon 2 lbs. ground sirloin 1/2 lb. Maytag bleu cheese (use whatever you like, but Maytag is sooo creamy and mild) 6 each large onion rolls Herbed Mayonnaise: 3/4 cup mayonnaise 1/4 cup sour cream 1 1/2 Tbsp. fresh basil, chopped 1 Tbsp. fresh Italian parsley, chopped 1 Tbsp. + 1 tsp. capers, drained and chopped 1 tsp. lemon zest 1 Tbsp. lemon juice DIRECTIONS Fry the bacon in a dry pan until crisp. Remove the bacon and drain on paper towels.
discard all but 2 Tbsp. of the fat. Saute the onion in the reserved bacon fat until just beginning to brown.
Add the garlic and cook until the onion is well browned.
Add the wine and cook until there is very little liquid left.
Remove from heat and allow to cool completely.
Mix bacon and cooled onion mix into the ground sirloin.
Seperate into 6 equal portions and form into patties about 1/2″ thick.
Grill over high heat about three minutes per side to medium doneness.
top with bleu cheese and cover to melt the cheese.
while cheese is melting place the buns under the broiler and toast them to golden.
Combine all ingredients and chill thouroghly.
Spread 1 1/2 Tbsp. herbed mayonnaise on each half of each of the buns. I like to use a slice of ripe tomato and some shredded iceburg lettuce (I know, some will laugh at the lettuce, but I like it).
Top with the cooked patties…and enjoy- See more at: http://www.bakespace.com/recipes/detail/Cabernet-Bacon-Bleu-Burgers-with-Herbed-Mayonaise/16449/#sthash.AjYBk2Jb.dpuf