2 (12½-oz.) boxes soft or silken tofu 1 (12½-oz.) box firm tofu ? cup panko bread crumbs ? cup flour ¼ cup sesame oil 5 scallions, finely chopped 4 slices cooked bacon, finely chopped 2 eggs, lightly beaten Kosher salt and freshly ground white pepper, to taste Canola oil, for frying
Place all the tofu on a bed of about 6 paper towels on a baking sheet and cover with 6 more paper towels and another sheet. Place a cast-iron skillet on sheet to weight it down; let sit until tofu is drained of most of its liquid, at least 6 hours or overnight, in the refrigerator. Transfer pressed tofu to a large bowl; mash coarsely with a fork. Stir in bread crumbs, flour, sesame oil, scallions, bacon, eggs, and salt and pepper until evenly combined.
Pour oil to a depth of 2? in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°. Portion 2 tbsp. of the tofu mixture and shape into a miniature football shape using two spoons; repeat with remaining tofu mixture. Fry until golden brown and crisp, about 2 minutes. Season with salt and serve immediately, with a dipping sauce, if you like.
1 lb. monkfish loin 2 cups chopped Savoy cabbage 1/4 pound slab bacon 1 cup rich chicken stock 1 tablespoon chopped coriander 2 tablespoons butter Cut the bacon into 1/4″ slices (see image above). Saute the bacon in an oven proof pan. Set the bacon to rest on a paper towel. Cook the cabbage for 3 minutes in chicken stock. Add 1/2 the bacon and cook another 1 minute. Pan roast the monkfish in the bacon fat that was rendered till browned. Put in a preheated 500F oven and roast for 5 minutes. Let the monkfish rest for 5 minutes. Assembly: Reheat the cabbage and bacon with the finely chopped coriander and the butter into the liquid broth. Place the cabbage and bacon in the center of a heated plate. Garnish with any remaining bacon. Cut the monkfish in half and place a top the cabbage.
On the heels of last weeks Maple Bacon Milkshake (which I still haven’t had time to make – but I will, oh I will!) I bring you…
Maple Bacon Ice Cream!
Makes approximately 2 to 2 1/2 quarts
1 cup maple syrup
1/2 pound uncooked bacon
8 egg yolks
3/4 cup granulated sugar
4 1/2 cups heavy cream
1 1/2 cups whole milk
In saucepan over medium heat, reduce maple syrup to 3/4 cup.
In another saucepan, render the bacon until it is very crisp.
Drain the fat and dry the bacon very well with several paper towels. Transfer the cooked bacon to a cutting board and chop the bacon into very small pieces. Set aside.
In a bowl, whip the egg yolks with the sugar and maple syrup until the mix is light in color.
Blot the pot you cooked the bacon in with paper towels, then add the cream and milk. Heat over medium heat until hot to the touch but not boiling.
Ladle 1 cup of the hot cream and milk mixture into the egg mix and stir thoroughly to combine. Pour the egg mix into the rest of the hot cream mixture and stir with a wooden spoon until the mixture coats the back of the spoon.
Strain the mixture into a bowl set on top of another bowl that is filled with ice. This will chill the mixture more quickly and ensure that it will not overcook.
Once the mixture is quite cold, freeze it in an ice-cream maker according to the manufacturer’s instructions.
Once the ice cream is frozen, fold in bacon bits and freeze overnight.
Serve with a hot waffle, caramelized apples and cider syrup.
[via KFSM-YV, Recipe by Chef David Uygur, Lola The Restaurant]
Originally posted 2009-08-25 11:42:33.
Related Stories:June 26, 2013 — Better with Bacon – Maple Bacon Ice Cream…July 7, 2011 — BEST OF TDB | Better with Bacon – Maple Bacon Milkshake…
Awhile back I was contacted by a representative of Ron Kanfi, the president of Noble Works, a greeting card company, asking me if I’d be willing to review some of their bacon-themed cards on the blog. I agreed, and she sent over a pack.
To be honest, I’m not entirely sure what occasion calls for a bacon card. Happy Birthday, friend! Have I told you lately how much I love bacon (and you, I guess)? Though come to think of it, I get quite a lot of emails declaring that International Bacon Day is nigh (there seem to be many such days – is there some kind of international committee that regulates such things? They should investigate the Bacon Day issue), so maybe if you’re bringing someone a gift of pork on a day that is devoted to it, you could match it with a thematically appropriate card saying Happy Bake-day (wink wink), or Happy Birthday (to Bacon, not you)? I really don’t know. I’m actually not big into gift cards myself (though I do love sending postcards when I travel), but Better Half almost always includes them with gifts, which makes me feel like I need to step my game up. Maybe it is more conventional than I realize to have birthday cards that seem to be talking about things totally unrelated to the person or their birthday. Or maybe I could think of these as postcards with a lot more space and an envelope. I dunno.
ANYWAYS. These are very nice cards. Bright, lively colors, and reasonably clever messages. This was my favorite:
But if you go to the Noble Works website – www.nobleworkscards.com – you’ll find that they have lots of cards of all different kinds, many of which have more obvious use than missives pledging love to pork.
Oh, unusual musical collaborations. You make me so happy. Atlanta resident and captain of cool Cee-Lo Green has a new single from his upcoming album “The Lady Killers.” This one pays homage to his home state and extols its virtues, of which there are multitude. Duh. Anyway, so Band of Horses wanted to pay the same kind of tribute to Georgia, where lead singer Ben Bidwell’s parents grew up, so they covered Cee-Lo’s new song. They even asked the University of Georgia’s marching band to help out on the track (for this, they can be forgiven).?And then Cee-Lo was all “me, too! me, too!” and covered Band of Horses’ “No One’s Gonna Love You” for his new album. The two musical acts have released a duo single with two A-sides featuring the covers.?And it is awesomeness. You must download them here.