For the sauce: ¼ cup balsamic vinegar ½ cup good quality strawberry jam or preserves 1 teaspoon sriracha chili sauce
To assemble: 1 ball pizza dough Olive oil, for brushing 1 cup shredded or?diced?cooked chicken 4 slices applewood smoked bacon, diced and cooked until crisp ½ cup thinly sliced yellow onion 4 oz. shredded mozzarella cheese 2 oz. freshly grated Parmesan cheese 2-3 tablespoons minced fresh cilantro Scant ½ cup hulled strawberries, diced
Add the balsamic vinegar to a small saucepan over medium-high heat. Bring to a boil, reduce to a simmer, and let cook 4-5 minutes or until reduced by about half with a thick, syrupy texture. In a small bowl, combine the balsamic reduction with the strawberry jam and sriracha chili sauce. Set aside.
To make the pizza, heat the oven to 500? F and preheat a pizza stone for at least 30 minutes. Roll out the pizza dough into a 12-14 inch round. Lightly brush the perimeter of the dough with olive oil. Spread the balsamic-strawberry mixture in a thin layer over the crust. Layer with the chicken, bacon, onion, cheeses, cilantro, and strawberries.
Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 11-12 minutes. Remove from the oven and let cool slightly before slicing and serving.
bacon recipe courtesy of: Annie's Eats, May 9, 2012
So, as Brian noted in the previous post, Saturday was International Bacon Day. West Seattle’s self-proclaimed “Temple of Porcine Love”, The Swinery, an ethical butcher shop specializing in locally raised pork-centric delights hosted a small celebration. They fired up the grill out back, opened their doors and laid out a big plate of cookies. I [...]
I’m totally going to try this on some Ribs! Mmmmmmmmm. Ribs. I had ribs for lunch… Via: http://www.chow.com/recipes/28542-strawberry-bacon-hot-bbq-sauce The spicy smoky bacony flavor of the hot sauce is a perfect compliment to the sweet strawberries in this tangy tasty bbq sauce INGREDIENTS 16 oz ripe topped and quartered strawberies 1 cup diced sweet onion Juice [...]
I wish I could say I was clever enough to think up this idea, but it comes from a friend. Replace any one word in a movie title with the word “bacon.” Like “Casabacon,” or “Gone With the Bacon.” What you got?
4 medium (about 8 ounces total) tomatillos, husked, rinsed and cut in half crosswise 4 ramps (wild spring leeks) or large green onions OR a 1-inch-diameter bunch of garlic chives a little olive or vegetable oil 1 large fresh serrano or small fresh jalapeño, stemmed 4 thick slices (about 4 ounces) bacon 3 ripe medium-large avocados 2 tablespoons fresh lime juice about 2 tablespoons chopped fresh cilantro, plus extra leaves for garnish salt
Heat a gas grill to medium or light a charcoal grill and let it burn until the coals are medium-hot and covered with gray ash. Lay the halved tomatillos cut side down on a rimmed baking sheet or metal baking pan and slide onto the grill. Brush the ramps (or green onions or garlic chives) with oil. Lay them directly on the grill, along with the chile (no oil needed). Grill the ramps (or their stand-ins) and the chile, turning occasionally, until soft and richly browned—the ramps will take 4 to 5 minutes, the chile about 10.
Cook the tomatillos about 3 to 4 minutes, until soft and browned on one side, then flip them over and cook the other side. Cool everything. Finely chop the ramps (etc.) and chile, then scrape into a large bowl. Chop the tomatillo into small pieces and scrape them in with the ramps, then scrape in any juice that remains on the baking sheet. While the grilled vegetables are cooling, cook the bacon in a single layer in a large skillet over medium heat, turning every once in a while, until browned and crispy, about 10 minutes. Drain on paper towels, then chop into small pieces. Cut the avocados in half, running a knife around the pit from top to bottom and back up again. Twist the halves in opposite directions to release the pit from one side of each avocado. Remove the pit, then scoop the flesh from each half into the bowl with the tomatillos. With an old-fashioned potato masher, a large fork or the back of a large spoon, coarsely mash the avocado with the tomatillo mixture. Stir in the lime juice, cilantro and half of the bacon. Taste and season with salt, usually about 1 teaspoon. Cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate until you're ready to serve. When that time comes, scrape the guacamole into a serving dish and sprinkle with the remaining bacon. Garnish with cilantro leaves.
bacon recipe courtesy of: Rick Bayless, Epicurious.com, January 2013