2890. HALIBUT with YUZU and BACON AIOLI

quarter pound halibut, sushi grade, sliced into 2-inch by 1-inch pieces?
1 cup bacon, rendered & fat reserved
?1 egg yolk
?1.5 tablespoons yuzu?
1 tablespoon shallots, minced
?1 tablespoon cilantro, chopped?
1 tablespoon parsley fluid gel or purée
?salt and pepper, to taste??
scallion, chiffonade for garnish??
seaweed chiffonade for garnish

To make aioli, whisk the yolk in a bowl until frothy. In a steady stream, add bacon fat to create an emulsification. Once thickened, add bacon bits, Yuzu, and shallots. Fold in cilantro. Adjust seasoning. Arrange fish on plate and drizzle with sauce, garnish with parsley, scallions and seaweed.

bacon recipe courtesy of: Josie Smith-Malave, Top Chef, Season 10, Episode 12, Bravo TV

Originally posted 2013-04-07 01:45:00. Republished by Blog Post Promoter

Steps to Making Perfect Chocolate Peanut Bacon Toffee

At 11:30 tomorrow, staged in front of Brooklyn’s Prime Meats, my co-author Peter Kaminsky and I will meet for a photo shoot that features the first ever bacon-wrapped car. Ford Motor Company is apparently hoping (they must have researched this!) that Fiesta buyers will buy bacon-strip decals to customize their cute and sporty car.

I hope they sell a million of ‘em, and I’ll wager most of the buyers will be young guys. I’d personally like to invent or invest in the production of a car air freshener that smells like bacon, so I can hang it in my car as it always smells like my son’s dog Abbey after she’s visited the creek in our back yard. 

Anyways, it should be fun and I’ll post some shots when I have them tomorrow. I’m taking along a batch of Bacon Nation’s Chocolate Peanut Bacon Toffee, and I took some pictures this afternoon of the process to help you make your own — perfectly.

But before we get to the pictures, the first thing you must absolutely do is to measure and then set all the ingredients and your utensils out on your counter, mis en place. One you start cooking, you can’t leave the stove for even a minute, so get organized! You’ll find the complete recipe in Bacon Nation, but here are a few cooking tips and pictures you won’t find in the book. 

Perfect Chocolate Peanut Bacon Toffee

Mix the peanuts and the cooked bacon in a medium bowl and set it aside before you start cooking the butter-sugar mixture. The Bacon Nation recipe calls only for lightly salted cocktail peanuts, but today I used a combination of those and chopped pecans. Almonds would also work nicely, so feel free to experiment. The recipe in the book calls for 5 slices of bacon, chopped and then lightly browned and drained. But you can increase that by one more slice to 6 in all, if you like, for a little more of that rich bacony flavor. 

 

Buy a good dark chocolate that’s at least 70% cacao. I like Lindt for its richness. Then chop 4 ounces of it finely so it melts quickly when you sprinkle it over the hot bacon-peanut toffee mixture. 

You are literally making a candy and you’ll need to hang a candy thermometer over the side of the heavy-bottom skillet and into the pot. At an initial heating stage, the butter-sugar mixture looks very pale like this: 

 As you cook and whisk the mixture over medium heat and the temperature rises, the mixture starts to caramelize and brown, like the picture below. Be patient, keep stirring. You’re making candy! And it’s really cool to watch the temperature on the thermometer rise and then reach its final stage of 300 degrees F.

When it’s finally reached 300 degrees F (after about 10 minutes or so), the mixture will be a dark caramelized brown and will smell ever so slightly burnt. Take it off the heat immediately and use a wooden spoon to stir in the bacon-nut mixture. Work quickly, but be very careful and don’t touch the candy: yikes, it’s hot! 

Spread the mixture about 1/4-inch thick, onto the large, lightly buttered baking sheet (that you buttered before you began cooking!) Sprinkle over the chopped chocolate and the remaining reserved nuts and bacon. 

Then set the pan into your freezer for about 30 minutes or until it’s completely firmed up. Take a metal spatula and run it under the toffee in the pan, breaking it up into pieces of any desired size.

This delicious candy can be stored in an airtight container in the freezer for up to six months. I so love breaking off a piece and having it with a lovely cup of tea. My personal treat after a long day. 

 

 

Originally posted 2013-10-22 18:27:26. Republished by Blog Post Promoter

Pork from Poland

Thinking of pork shortages, check out the bounty I received from my mother recently (she flew here from Poland):
A pile of kabanosy, similar to slim jims but much, much tastier (some of these are actually made of goose, not pork, but whatever);
A whole log of my favorite coldcut in the world, kindziuk. Porky, spicy deliciousness. I’ve only ever seen it in Poland, but it’s a Lithuanian food. The internetz inform me that it’s a fermented sausage that is smoked but not cooked. And that it’s legendary for its longevity. I hadn’t realized this, so mine is sliced and wrapped in separate little bundles in the freezer, along with the other pork I brought from the States.
The kabanosy, I’ve eaten already. They exude a powerful porky smell, and I was worried that they’d offend my cleaning lady.

Originally posted 2012-09-29 05:50:00. Republished by Blog Post Promoter

“The Tractor” Pizza Flatbread at Angels Trumpet Ale House

This is the Tractor Pizza Flatbread at Angels Trumpet Ale House in Phoenix. Egg, bacon, brussel sprouts, caramelized onion, pecorino romano, smoked mozzarella and roasted tomato sauce.

Originally posted 2012-11-19 01:24:14. Republished by Blog Post Promoter

Garlic Parmesan Bacon Biscuit Recipe

It’s that time of the year when joy is spread, and everyone visits expecting a feast both delicious and practical, and most importantly a hint of unique. Lucky me? Well I knew they (my guests) would expect a great meal with delicious ingredients. I had cooked the meat of choice but had no idea what […]

Originally posted 2012-11-15 20:47:30. Republished by Blog Post Promoter

3036. RADIATORI with BACON, BUTTERNUT SQUASH and CHANTERELLE MUSHROOMS

1 lb. radiatori
4 tablespoons shallot, finely chopped
8 oz. bacon
1-1.5 lbs. butternut squash (4 cups when peeled and chopped)
3 cups chanterelle mushrooms
2 cups white wine
a few sprigs of fresh thyme
Kosher salt to taste
Freshly grated parmesan and flat leaf parsley for garnish

Peel and chop a butternut squash into ½” pieces. You will need 4 cups worth, (this may only take a ½ a squash.) Set aside squash pieces. Fill a large pot with salted water, and bring it to a boil. While you are waiting for the water to boil, chop the bacon into ½” pieces. Add the bacon to a large (preferably non-stick pan). Cook it over medium heat until all of the fat has rendered and the bacon is crispy. Remove the bacon from the pan and let it drain on a napkin. Add the shallots to the bacon fat and sweat the shallots over medium heat until they are soft and tender, about 5 minutes. Add the butternut squash and the thyme, and toss to coat with the shallots and fat. Add the white wine to the pan and let the squash simmer in the wine until tender, about 15-20 minutes. When the squash has 10 minutes left, add the mushrooms to the pan. This is also the time to put the pasta into the boiling water. Drain the pasta in a colander, reserving about a ½ cup of the pasta water. Add the pasta to the large sauté pan and toss the pasta with all the mushrooms and squash. If it seems dry, add the reserved pasta water. Add the bacon and some minced parsley. Add freshly grated parmesan and stir to combine. Season to taste with kosher salt and black pepper.

bacon recipe courtesy of: Heather Christo, October 6, 2010

Originally posted 2013-08-31 01:10:00. Republished by Blog Post Promoter

2914. ITALIAN WHITE BEAN, BACON and TORTELLINI SOUP

serves 4 to 6

1 tablespoon extra virgin olive oil
3 slices of bacon, chopped
2 shallots, chopped
3 carrots, peeled and chopped
3 garlic cloves, chopped
1 15-ounce can of cannellini beans, rinsed and drained
6 cups low-sodium chicken broth
1 9-ounce package cheese tortellini, fresh or frozen
1/8 teaspoon freshly ground black pepper

In a large, heavy soup pot, heat the olive oil over medium-high heat. Add the bacon, shallots, carrot and garlic. Cook until the bacon is crisp, about 5 minutes, stirring occasionally. Add the beans and broth. Bring the soup to a boil over medium-high heat, then reduce to the heat to a simmer. Add the tortellini and cook 5 minutes for fresh, 8 minutes for frozen, or until just tender. Season with pepper and serve.

bacon recipe courtesy of: Teri, Make a Whisk, January 25, 2010; adapted from Giada De Laurentiis’s Everyday Pasta

Originally posted 2013-05-01 01:15:00. Republished by Blog Post Promoter