2876. ESCALOPE of CHICKEN with SAGE and BACON

serves four

4 boneless skinless chicken breasts
12 sage leaves
24 slices cured bacon
little olive oil
little freshly squeezed lemon juice

For the dressing
4oz. black olives
handful basil leaves, coarsely torn
7oz. tomatoes, peeled, deseeded and diced
7oz. red onions, diced
3 tablespoons olive oil
1 tablespoon balsamic vinegar
risotto or new potatoes, to serve

Cut each chicken breast into three equal pieces, cover with clingfilm and bash with a meat tenderiser or heavy-based pan. (You don’t want to beat them wafer thin, but bashing prevents the meat shrinking during cooking). Remove the clingfilm. Place a sage leaf on each piece of chicken and wrap in two slices of cured bacon (so the bacon holds the sage leaf in place). Put a little olive oil in a pan and fry the chicken for about 15 to 20 minutes, turning frequently, or until golden and cooked through. Season with a knob of butter, some freshly ground black pepper and a little freshly squeezed lemon juice. To make the dressing, mix together all the ingredients in a bowl. Place the risotto or new potatoes in the centre of each plate, spoon the black olive and red onion dressing around, arrange the chicken on top and serve at once.

bacon recipe courtesy of: Woman & Home

Originally posted 2013-03-24 01:21:00. Republished by Blog Post Promoter

2994. SWORDFISH with OLIVE-RAISIN TAPENADE with BROCCOLINI and BACON

yields four servings

1 cup olives, chopped
½ cup raisins, plumped in hot water
½ cup tomatoes, small diced
2 tablespoons garlic, minced
2 tablespoons fresh basil, chiffonade
2 tablespoons fresh mint, chiffonade
4 oz olive oil
2 oz balsamic vinegar
¼ cup pine nuts, toasted
salt and pepper, to taste

Broccolini:
2 bunches broccolini, cleaned
1 tablespoon garlic, minced
2 oz olive oil
salt and pepper, to taste

Eggplant Puree:
3 eggplants, whole
1 lemon, juiced
3 oz olive oil
2 tablespoons fresh basil, finely chopped
1 tablespoon fresh mint, finely chopped
salt and pepper, to taste

Swordfish:
4 (6 oz) swordfish fillets?
olive oil, to coat
salt and pepper, to taste

For the Olive and Raisin Tapenade: Toss together ingredients and season to taste.

For the Broccolini: Blanch broccolini in salted water, shock in ice bath, and drain off excess water. Heat sauté pan with olive oil and slightly brown garlic. Add broccolini and heat through. Season with salt and pepper.

For the Eggplant Puree: Char eggplant over open grill until soft. Peel skin off eggplant and put in food processor. Add lemon juice, olive oil, salt, and pepper. Blend until smooth. Mix in bowl with basil and mint.

For the Swordfish: Season swordfish with olive oil, salt, and pepper. Sear until golden on both sides. Let rest.

To Plate: Place broccolini on plate. Make a line of eggplant puree. Lay swordfish across both. Top with tapenade.

bacon recipe courtesy of: Tiffany Derry, Top Chef, Season 7, Episode 7?

Originally posted 2013-07-20 01:05:00. Republished by Blog Post Promoter

2820. TURKEY, BACON and MUENSTER SANDWICHES

makes four sandwiches

4 bacon slices
1 loaf sourdough or roasted garlic bread
1/4 cup balsamic vinaigrette
1/2 lb. thinly sliced, smoked deli turkey
1 (12-oz.) jar roasted red bell peppers, drained and sliced
1-oz. slices Muenster or Havarti cheese

Cook bacon. Cut top off bread loaf and reserve; hollow out loaf, leaving 1-inch-thick shell. Drizzle 2 tablespoons of the vinaigrette evenly in bottom of bread shell. Layer with half the turkey, peppers and cheese. Repeat layers and top with bacon. Drizzle evenly with remaining vinaigrette and cover with reserved bread top. Press down firmly and wrap in plastic wrap. Chill at least 1 hour or up to 8 hours before serving. Slice to make 4 sandwiches 

bacon recipe courtesy of: Mama Dean’s Southern Cooking at Meador Homestead by Dean Meador Smith. Indigo River Publishing, 2012; Today in Mississippi, The Electric Power Associations of Mississippi

Originally posted 2013-01-27 08:41:00. Republished by Blog Post Promoter

2794. PAN-FRIED BACON with POACHED EGG and BALSAMIC TOMATOES

serves two

1 teaspoon sunflower oil
4 rashers of rindless smoked back bacon?1 teaspoon white wine vinegar?2 free-range very fresh eggs (fridge cold)8 cherry tomatoes, halvedgood handful of watercress?drizzle of good-quality balsamic vinegar?freshly ground black pepper
Brush a large non-stick frying pan with sunflower oil, using the tip of a pastry brush. Place the pan over a medium heat and add the bacon. Cook for two minutes until lightly browned, then turn and dry-fry on the other side for another three minutes. While the bacon is cooking, half fill a medium non-stick saucepan with water, add the vinegar and bring to the boil. Turn the heat to low, so the water is only just bubbling. Crack the eggs into the water, one at a time, spacing them well apart. Cook for 2½ minutes. The eggs should rise to the surface within a minute. If the egg white sticks to the bottom of the pan, lift it gently with a wooden spoon. Alternatively, you can use a hob-top egg poacher, lightly greased with sunflower oil. Add the tomatoes to the pan with the bacon and season with plenty of black pepper. Cook the tomatoes for about a minute until just beginning to soften, turning them once. Put a small pile of watercress on each plate. Place some bacon and tomatoes on the plates and drizzle with a dash of balsamic vinegar. Take the eggs out of the water with a slotted spoon and place them on top. Season with a little more pepper and tuck in right away while it’s all lovely and hot.

bacon recipe courtesy of: The Hairy Bikers, Hairy Dieters: How to Love Food and Lose Weight, BBC-Food

Originally posted 2013-01-01 08:19:00. Republished by Blog Post Promoter

3042. NEW YORK STRIP STEAK with BACON, JALAPENO and CORN PUREE

yields 4 servings

Bacon & Jalapeno Condiment:
5 lbs bacon, chopped
3 onions, chopped
1 head garlic, peeled and chopped
6 jalapenos, seeds removed, chopped
1 cup balsamic vinegar

Corn Purée:
6 ears fresh corn, off the cob
1 lb frozen corn
4 oz butter
1 oz sugar
1 teaspoon turmeric?
Milk, to cover?
Salt, to taste

Red Wine Jus:
1 bottle red wine
2 cups demi glace
1 bunch fresh thyme

Vidalia Onions:
1 cup flour
1 cup cornstarch
1 egg yolk
1 cup soda water
1 Vidalia onion, sliced into rings

NY Strip Steak:
4 (or 16 oz) New York strip steaks
Salt and pepper, to taste

For the Bacon & Jalapeno Condiment: Render bacon in a pan and add onions, garlic, and jalapenos. Cover with balsamic vinegar and cook slowly until vinegar is reduced and jam consistency.

For the Corn Purée: Place corn, butter, sugar, turmeric, and salt in a pot. Cover with milk and cook slowly until milk has been reduced by half. Purée until smooth.

For the Red Wine Jus: Put red wine in a pan and reduce to au sec. Then add demi glace and thyme. Reduce to sauce consistency.

For the Vidalia Onions: Mix flour, cornstarch, egg yolk, and soda water to make a tempura batter. Dip onions in batter and deep fry at 350-degrees F until golden and crispy.

For the NY Strip Steak: Season steaks and grill to medium rare. Let rest before slicing.

To Serve: Place corn purée on plate. Slice steak and layer on top. Spoon bacon & jalapeno condiment over steak. Top with fried tempura onions. Drizzle red wine jus around the plate.

bacon recipe courtesy of: Kevin Sbraga, Top Chef, Season 7, Episode 12, Elimination Challenge; Bravo TV

2997. WARM BEET, BIBB and BACON SALAD

makes 4-6 servings?

4 beets, peeled, cut into thick wedges?
6 thick-cut bacon slices, chopped?
1/2 large red onion, thinly sliced?
1/2 cup dark beer?
1/4 cup balsamic vinegar?
1 tablespoon (packed) dark brown sugar?
1 teaspoon aniseed
1 large head of Bibb lettuce, coarsely

Cook beets in boiling salted water until tender, about 12 minutes; drain. Meanwhile, sauté bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels to drain. Pour off all but 3 1/2 tablespoons drippings from skillet. Add onion to skillet; sauté 3 minutes. Mix in next 4 ingredients, then beets. Simmer until dressing coats beets, about 5 minutes. Season with salt and pepper. Arrange lettuce on platter. Top with beets; sprinkle with bacon.

bacon recipe courtesy of: The Bon Appétit Test Kitchen, Bon Appétit, October 2007

2909. MINI BACON, FIG, and GOAT CHEESE PIZZAS

yields four servings

4 mini, whole wheat pitas
3 oz. goat cheese
4 figs, thinly sliced
2 tablespoons real bacon bits
1 cup arugula
1 tablespoon honey
1 tablespoon balsamic vinegar

Preheat oven to 400 degrees. Place a sheet of aluminum foil over a small cookie sheet or baking tray, and spray with nonfat cooking spray. Place pitas on baking sheet. Spread goat cheese evenly amongst the pitas. Top with figs and bacon bits. Bake oven for about 10 minutes, or until the edge of the pita starts to brown and crisp. In the meantime, heat honey and vinegar in s small saucepan, and warm until well combined and heated through. Remove pizzas from oven and top evenly with arugula. Then drizzle with the honey vinegar glaze and put back in the oven for about another 5 minutes, or until the arugula just begins to wilt.

bacon recipe courtesy of: LaaLoosh, June 28, 2012