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

2744. SPINACH, ARTICHOKE and BACON DIP with CRISPY PITAS

yields 4 cups of dip; yields 96 pita crisps

1 tablespoon vegetable oil
1 shallot, minced
3 garlic cloves, minced
1 (10-ounce) package frozen chopped spinach, thawed
1 (6-ounce) jar marinated artichoke hearts, roughly chopped
10 bacon strips, fried until crisp and crumbled
1 teaspoon lemon zest
2 cups sour cream
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Crispy Pitas, recipe follows

Heat the vegetable oil in a small skillet over medium low heat. Add the garlic and shallot and cook, stirring frequently, until the shallot softens and the garlic begins to brown, about 7 minutes. Remove from heat and set aside. Put the spinach in a colander and squeeze out all of the excess water. Transfer to a large mixing bowl and add the artichoke hearts, crumbled bacon, cooked garlic and shallot, lemon zest, sour cream, salt and pepper. Mix well with a rubber spatula, and transfer to a decorative bowl. Allow to sit for 30 minutes before serving so the flavors can blend. Serve with crispy pitas.

Crispy Pitas:
1 tablespoon kosher salt
1 tablespoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon celery salt
1/2 cup vegetable oil
8 pitas, cut into 12 wedges each

Preheat the oven to 350 degrees F. Mix all of the herbs and spices in a small bowl. Put the pita wedges into a large mixing bowl and add the spice mix. Drizzle the oil over all and toss well to coat. Put the pitas onto a baking sheet, shake it to even them out and place the pan into the top half of the preheated oven until they are crispy and lightly brown, about 20 minutes. Remove from the oven, let cool 10 minutes and mound around the dip bowl.

bacon recipe courtesy of: Dan Smith and Steve McDonagh, “DVD Night,” Party Line with the Hearty Boys, Food Network

Originally posted 2012-11-12 09:47:00. 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

2444. SCALLOPS with CRISPY BACON, STRAWBERRIES and BASIL ESSENCE

yields two servings

2 scallops
1 shallot, chopped
2 cloves garlic, chopped
1 sprig fresh thyme
1 bay leaf
4 peppercorns
¼ cup white wine
2 tablespoons heavy cream
½ lb cold butter, cubed
½ lb thick cut bacon, small diced
½ red onion, small diced
4 strawberries, small diced
1 tablespoon fresh cilantro, chopped
½ teaspoon lemon juice
¼ bunch fresh basil leaves
extra virgin olive oil, as needed
salt and pepper, to taste

Dry scallops with a paper towel. In a small saucepan, sweat shallots and garlic in olive oil until translucent. Add thyme, bay leaf, peppercorns, and white wine, reduce to au sec. Add cream and reduce by half. Slowly whisk in cold butter. Strain through chinois and season. Sauté bacon until crispy. Drain and let cool. Toss with remaining ingredients and season with 1 teaspoon olive oil, salt, and pepper. Blend basil with ¼ cup olive oil. Strain through chinois. Season scallop with salt and pepper. In a hot sauté pan, sear scallop until brown. Flip over and cook to medium rare.

bacon recipe courtesy of: Chef Alex Reznik, Top Chef, Season 7, Episode 7, Quickfire Challenge, Bravo TV

Originally posted 2012-01-17 10:23:00. Republished by Blog Post Promoter

NYC’s Best Sandwiches

Grubstreet has a list of the 101 Best Sandwiches in New York. And no surprise, many of these are pork sandwiches! There are so many in fact that I decided to choose a mere 10 from the list that I would like to try in the next year or so. From the bottom of the list up, here are my picks:
100. The Elvis – Peanut Butter & Co.
83. Ham & Cheese – Char No. 4
56. Bacon & Marmalade – Prune
53. PMB (pancetta, mango & basil) – Sullivan St. Bakery
43. Bacon, Egg & Lettuce – BKLYN Larder
39. Bacon, Egg & Cheese – Prime Meats
32. BLT – Frankie’s Sputino
26. Country Ham Biscuit – Egg
22. Grilled 3-Cheese with House-smoked Ham – The Breslin
13. Croque Monsieur – Bar Boulud
I think I’ll start with number 53! A lot of these picks are based on me already loving particular restaurants or wanting to try ones I haven’t. There is lots of porky goodness on the list besides these. What are your favorites? Any sandwiches that you think are missing? I think Bierkraft’s Serrano should have been very high on the list. And are ice cream sandwiches not considered? Because Xie Xie’s 1000 Year Old Ice Cream Sandwich would easily top my list!

Originally posted 2010-06-01 07:57:00. Republished by Blog Post Promoter

3041. LAMB SHOULDER with POLENTA and BEANS with BACON

makes 6 servings

Lamb roast:?
2 cups fresh basil leaves?
2 tablespoons olive oil?
1 3-pound boneless lamb shoulder roast, tied (a butcher can do this)?
Kosher salt, freshly ground pepper?

Polenta:?
4 sprigs thyme?
1 small shallot, finely chopped?
1 garlic clove, finely grated?
1 cup coarse polenta?
1 cup heavy cream?
3 cups (or more) low-sodium chicken broth?
Kosher salt, freshly ground pepper?

Beans and assembly:?
1/3 cup sugar?
1/3 cup unseasoned rice vinegar?
1/2 teaspoon hot chili paste (such as sambal oelek)?
1 teaspoon kosher salt plus more?
2 leeks, white and pale-green parts only, halved lengthwise, sliced crosswise 1/4″ thick, divided?
3 ounces thick-cut bacon, sliced crosswise 1/4″ thick?
1 14-ounce can cannellini beans, rinsed?
freshly ground black pepper?
3/4 cup fresh flat-leaf parsley leaves?
1/2 cup fresh cilantro leaves with tender stems?

For lamb roast: Preheat oven to 325°F. Blend basil and oil in a food processor until smooth. Place lamb in a roasting pan. Season generously with salt and pepper and rub basil purée all over. Cover with foil, and cook until fork-tender, 3-3 1/2 hours. Increase oven temperature to 500°F. Remove foil and roast lamb until golden brown, 10-15 minutes. Let rest 30 minutes. Pour pan juices into a measuring cup and skim; set jus aside.?
For polenta: Reduce oven temperature to 325°F. Mix thyme, shallot, garlic, polenta, cream, and 3 cups broth in a 13x9x2″ baking dish; season with salt and pepper. Cover with foil and bake, without stirring, until polenta is softened and liquid is almost completely absorbed, 60-75 minutes. Thin polenta with more broth, if needed.?
For beans and assembly: Bring sugar, vinegar, chili paste, 1 teaspoon salt, and 1/3 cup water to a boil in a small saucepan. Add half of leeks, reduce heat, and simmer until soft, 8-10 minutes. Drain; set leeks aside. Wipe out saucepan. Cook bacon over medium heat until fat renders and bacon is crisp, about 5 minutes; transfer to a paper towel-lined plate. Add remaining uncooked leeks to saucepan and cook, stirring often, until soft, 8-10 minutes. Add beans, bacon, and reserved boiled leeks and cook until heated through, about 3 minutes; season with salt and pepper. Untie lamb and thinly slice. Divide polenta among bowls. Top with lamb, beans, and herbs; drizzle with jus.

bacon recipe courtesy of: Justus Drugstore, 106 W Main Street, Smithville, Missouri; Bon Appétit, September 2013

Originally posted 2013-09-05 01:13:00. Republished by Blog Post Promoter

2772. MACARONI and CHEESE PIE with a BACON CRUST

1 3/4 pounds bacon
8 ounces uncooked cellentani (corkscrew-shaped) macaroni
1/4 cup plus 2 tablespoons butter, divided
2 1/2 tablespoons all-purpose flour
2 cups milk
4 cups (16 ounces) shredded sharp colby jack cheese
1/2 cup (about 1 ounce) grated parmesan cheese
1/2 cup bread crumbs
1 pinch ground nutmeg
1 pinch fresh basil, chopped

Take 1 pound of bacon and tightly weave it into a square, alternating over and under with the strips of bacon, that is roughly the size of your pie tin. Flip the bacon weave into your pie tin and press down, conforming the bacon to the shape of the tin. Place another pie tin on top of the bacon and press down firmly. This will help your bacon pie crust keep its shape while cooking. Create another bacon weave using the remaining 3/4 pound of bacon. This will be the lattice top for the pie, so with this one you’ll want to leave some space in between the slices of bacon. Place the bacon pie crust and lattice top on separate baking sheets and cook at 400°F for 15 minutes. Meanwhile, cook the macaroni according to the package directions, drain it and set aside. In a saucepan, melt 1/4 cup butter over medium heat and stir in the flour. Add milk to the mix slowly while stirring constantly. Stir in the cheeses and cook over low heat until the cheese is melted and the sauce is slightly thick. Melt remaining 2 tablespoons butter in a skillet over medium heat. Add breadcrumbs and brown. When the bacon is done cooking remove the second pie tin from the top of the crust and let it cool for a few minutes. (Pat the bacon gently with paper towel to absorb any excess grease.) Spoon the macaroni mixture into your bacon pie crust and sprinkle the breadcrumbs over the macaroni and cheese. Sprinkle with nutmeg and basil leaves. Cover your pie with the bacon lattice top and cook at 400°F for 15 minutes. Once your pie is done cooking let it cool and then dig in and enjoy!

bacon recipe courtesy of: Nick, DudeFoods.com | 30 Days 30 Ways with Macaroni & Cheese, Wisconsin Cheese/Wisconsin Milk Marketing Board, 8418 Excelsior Drive, Madison, Wisconsin 53717

Originally posted 2012-12-10 08:29:00. Republished by Blog Post Promoter