2713. BACON-WRAPPED COD with LITTLENECK CLAMS

serves two

4 small fillets blue cod, skin and bones removed
4 rashers streaked bacon or smoked pork belly
25 ml olive oil
100 ml white wine
150 ml cream
10 littleneck clams, washed
chopped garden herbs, including parsley, chives

Preheat the oven to 180 °C. Lay two cod fillets together for each portion and wrap two slices of streaky bacon around the centres. Place the two portions of bacon-wrapped cod fillets in an ovenproof frying-pan and drizzle with olive oil. Select a pan that first the portions snuggly. Roast in the hot oven until the bacon begins to crisp and the cod is almost cooked. Remove from the oven to the stove-top and, on a moderate heat, deglaze (lift the flavours from the bottom of the pan) with the white wine while the cod is still in the pan. Allow to boil then add the cream. (This should come halfway up the cod fillets). Add the clams. Boil gently until the sauce begins to thicken slightly and the clams open, then add chopped herbs, ground black pepper and salt (but only if needed on tasting).? Serve with steamed seasonal vegetables and freshly dug new-season potatoes.

bacon recipe courtesy of: Fleur Sullivan, The Sydney Morning Herald, Sydney, Australia, October 19, 2011

Originally posted 2012-10-12 08:49:00. Republished by Blog Post Promoter

Bacon Valentine’s Day Cards

If for you, like me, bacon and love go hand in hand, link to this site for an endless assortment of bacon-themed cards and gifts to give your one and only bacon fan. 

https://www.google.com/search?q=bacon+cards&espv=210&es_sm=91&tbm=isch&imgil=QrWT_Opa0sXo1M%253A%253Bhttps%253A%252F%252Fencryp

Originally posted 2014-02-06 15:13:31. Republished by Blog Post Promoter

Bacon Pic of the Day – Crispy Couture…

That’s my kinda dress!

There are so many things I thought about writing, but they all turned out to be bad puns that could be easily interrupted as dirty. Sooooo…as this is a family show we’ll just leave it at well done young lady, well done.

via Make

Related Stories:August 3, 2012 — Bacon Pic of the Day – Bacon Demon…June 5, 2012 — Bacon Pic of the Day (Part 2) – Draw Me Some Bacon…
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Originally posted 2012-11-06 02:03:14. Republished by Blog Post Promoter

3039. LATKES with BACON and APPLE SAUCE

serves 4-6?

For the apple sauce?
2 Bramley apples?
25 grams butter?
1 tablespoon sugar?

For the latke?
1 onion (optional)?
1 kilogram floury potatoes
2 large eggs?
4 tablespoons flour?
oil, for frying?
24 rashers streaky bacon?
maple syrup (optional)?

For the apple sauce: peel, quarter and chop the apples – work quickly as the air will turn them brown. Put in a pan with 100ml water. Cover and bring to the boil. Cook until the apples collapse. Remove form the heat and stir in the butter and sugar.

For the latke: peel and grate the onion on the large hole side of a cheese grater. Peel and grate the potatoes and mix with the onion. Squeeze the mixture dry by pressing the mixture between your hands. Lightly beat the eggs with a generous pinch of salt. Sift over the flour gradually, stirring until the batter is smooth. Add the potatoes and onion and stir well. Heat 1 cm oil in a frying pan. Drop spoonfuls of the latke mixture into the hot oil and flatten a little with the back of the spoon. Lower the heat so that the pancakes cook through evenly. After 2–4 minutes, when the bottom is golden brown and has formed a crust, turn and cook the other side. While the latkes are cooking, preheat the grill. Grill the bacon until crisp.

Serve the latkes with the bacon and apple sauce. Drizzle with maple syrup.

bacon recipe courtesy of: Lindsey Bareham, Market Kitchen, Good Food Channel

Originally posted 2013-09-03 01:22:00. Republished by Blog Post Promoter

Where to eat (bacon) in Phoenix

I recently recorded an interview with the Mystery Meet Podcast hosted by Seth Resler to talk about the dining scene in Phoenix. In addition to talking about all the great new restaurants that have opened in Central Phoenix in the past several years, we also discussed the trend of chefs working more closely with local farmers and food producers to build and support our local food economy. Not surprisingly, bacon was also a consistent theme throughout the interview and one of many reasons why I recommend Beckett’s Table as a not-to-miss restaurant in Phoenix. Click here to listen!

Originally posted 2013-05-18 12:43:56. Republished by Blog Post Promoter

2304. ROASTED CORN PIZZA with LEEK SOUBISE, BACON and RICOTTA

pizza dough

thick cut bacon, chopped and cooked until crisp

fresh corn, shucked, grilled or roasted and removed from the cob

ricotta cheese

Leek Soubise (recipe below)

Leek Soubise:

2 tablespoons butter

2 medium sized leeks, split sown the middle, washed, cut into 1/4-inch thick half moons

(discard most of the green parts of the leeks)

1 cup heavy cream

2 cups whole milk

salt

Melt the butter in a large sauté pan. Add the leeks and cook slowly until they have wilted down a bit, 10-15 minutes. Add the milk and cream and cook, uncovered on low heat until the milk has evaporated and the mixture is thick and creamy. This should take about 45 minutes to an hour. Add salt to taste. The original recipe says to blend the leeks once cooled, but I wanted texture, so I didn’t puree the leeks.

Assemble pizza: Place pizza stone on bottom rack of the oven (if you have one). Preheat oven to 500. Shape pizza dough into desired shape and place on a floured and cornmeal dusted cookie sheet that has been flipped upside down. Spread a layer of the leek soubise on the pizza dough, next the corn, followed by spoonful’s of ricotta and last, but of course not least, the bacon. If you don’t have a pizza stone, place cookie sheet (with pizza on it) on the bottom rack of the oven and bake until crust is golden brown. If you have a pizza stone, very quickly slide the pizza from the cookie sheet to the pizza stone. Bake pizza until crust is golden brown.

bacon recipe courtesy of: Breanna, Breanna’s Recipe Box, July 21, 2011

Originally posted 2011-08-29 10:18:00. Republished by Blog Post Promoter

2993. SWEET POTATO, BACON and EGG SALAD

1 small to medium sweet potato, diced
2 eggs
8 slices of bacon, diced
4 tablespoons dill, finely chopped
2 tablespoons mayonnaise
2 tablespoons lemon juice

Place eggs in small sauce pan, cover with cold water, cover pan and place over high heat until just before boiling. Remove from heat and let sit, covered, for 13 minutes. Immediately rinse in cold water, peel eggs, dice and set aside. Meanwhile, dice sweet potato. Heat skillet over medium-high. When hot, add bacon and cook for 5 minutes. Add diced sweet potato and continue to cook until potato is tender and bacon is fully cooked. In a small bowl, mix dill, mayonnaise and lemon juice. Add eggs, sweet potato and bacon, and mix. Serve warm or cold.

bacon recipe courtesy of: Crossfit Tidal Wave, 2324 Market Street, Galveston, TX 77550

Originally posted 2013-07-19 01:38:00. Republished by Blog Post Promoter