Better with Bacon – Corned Beef & Cabbage

In anticipation of St. Patrick’s Day, Bobby Flay was on “The Early Show” this morning with his spin on traditional corned beef and cabbage. Of note, his liberal use of bacon!

In fact his strategy of cooking the corned beef directly in bacon fat is something I think I am going to be trying when I cook up my next filet at the house…I’ll let you know how that works out.

Anywho, back to Bobby’s recipe. I was going to post but I fear the wrath of CBS Corporation so instead here is the video (which they allow to be embedded) and you’ll have to click on through for the recipes.

Watch CBS News Videos Online

Originally posted 2010-03-15 13:31:46.

Related Stories:June 9, 2013 — Happy St. Patrick’s Day – Irish Glazed Bacon…July 14, 2010 — Better with Bacon – Tomato and Bacon Guacamole


Originally posted 2013-07-03 06:49:43. Republished by Blog Post Promoter

2809. PAN-ROASTED MONKFISH with CABBAGE and BACON

serves two

1 lb. monkfish loin
2 cups chopped Savoy cabbage
1/4 pound slab bacon
1 cup rich chicken stock
1 tablespoon chopped coriander
2 tablespoons butter
Cut the bacon into 1/4″ slices (see image above). Saute the bacon in an oven proof pan. Set the bacon to rest on a paper towel. Cook the cabbage for 3 minutes in chicken stock. Add 1/2 the bacon and cook another 1 minute. Pan roast the monkfish in the bacon fat that was rendered till browned. Put in a preheated 500F oven and roast for 5 minutes. Let the monkfish rest for 5 minutes.
Assembly: Reheat the cabbage and bacon with the finely chopped coriander and the butter into the liquid broth. Place the cabbage and bacon in the center of a heated plate. Garnish with any remaining bacon. Cut the monkfish in half and place a top the cabbage.

bacon recipe courtesy of: Greenmarket Recipes

Originally posted 2013-01-16 08:18:00. Republished by Blog Post Promoter

2806. WARM BACON and HERB COLESLAW

serves 8-10?

1 head cabbage (1 1/4 lbs.), cored and thinly sliced
1/2 small red onion, thinly sliced?
1 large carrot, shredded?
2 cups flat-leaf parsley leaves?
1/2 cup fresh oregano leaves?
8 strips thick-cut bacon, cut into 1-in. pieces
1 medium shallot, thinly sliced?
1 tablespoon Dijon mustard?
1 tablespoon sugar?
1/2 cup apple cider vinegar?
1/4 cup extra-virgin olive oil
1/2 teaspoon kosher salt?
1/2 teaspoon pepper

Combine cabbage, onion, carrot, and herbs in a large bowl. Set aside. Cook bacon over medium heat, stirring often, until browned and crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels to drain; set aside. Add shallot to hot bacon grease and cook, stirring occasionally over medium heat, until softened, about 2 minutes. Add mustard, sugar, and vinegar and stir to combine. Stir in oil, salt, and pepper. Pour dressing over reserved vegetables along with half the reserved bacon and toss to coat evenly. Sprinkle remaining bacon over slaw and serve immediately.

bacon recipe courtesy of: Sunset Magazine, July 2011

Originally posted 2013-01-13 08:46:00. Republished by Blog Post Promoter

3065. BIGOS (HUNTER’S STEW)

serves 6-8

1 large cabbage
salt and pepper
4 tablespoons butter
1/4 lb. bacon, diced
1/2 lb. each: boneless veal, pork, lamb, and beef, cubed
2 large onions, chopped
2 large tart apples, peeled and chopped
2 cups beef broth
1/2 Polish sausage

Shred the cabbage and sprinkle lightly with salt. Let stand for 1 hour. Meanwhile, melt 2 tablespoons butter in a heavy pot with lid and fry the bacon cubes. Remove with a slotted spoon and reserve. Brown cubed meat well and add onions and apples to brown. Season with salt and pepper. Press out the water from the cabbage. Add to the meat along with remaining butter and fry lightly, turning mixture over with a fork. Add broth to stew. Put the lid on the pot, leaving a small vent, and simmer slowly fro 2 1/2 hours. Slice sausage and add to stew. Add reserved bacon and simmer for 1/2 hour longer.

bacon recipe courtesy of: The Horizon Cookbook: An Illustrated History of Eating and Drinking through the Ages, by the Editors of Horizon Magazine. American Heritage Publishing Co., Inc., 1968

2982. ROASTED PEAR, BACON and SPINACH SLAW with KUMQUAT TAHINI DRESSING

serves 2 as a meal

For Salad:
2 cups shredded green or purple cabbage
2 cups finely chopped spinach
3 strips of bacon
3 shallots
1 pear
1 tablespoon sunflower oil and 1 teaspoon, kept separate
1 pinch of salt
?Dressing:1 tablespoon tahini1 tablespoon coconut milk (or cream)1/2 teaspoon maple syrup1 teaspoon apple cider vinegar4 kumquats1 pinch chili powder1 pinch smoked salt1 pinch black pepper?Preheat oven to 350. Chop both the pear for the salad and the kumquat for the dressing in thin slices. Put in two separate baking pans (the smallest you have). For the pear, drizzle 1 teaspoon of sunflower oil and a pinch of salt over. Stir well, then put both pans into the oven. Let the kumquat cook for about 8 minutes, and the pear 15. When you remove the kumquats from the oven, give the pears a stir.?Meanwhile, chop your shallots and saute them in 1 tablespoon of sunflower seed oil over medium low heat for 6 minutes. Then keep them in the pan but push them to the side and add your bacon to the pan. Let bacon cook on both sides until crisp. While this cooks, chop your cabbage and spinach well. Put in a bowl. When your bacon is done, chop it finely and add to your slaw with 1/2 of your shallots. Put the other 1/2 in a small jar with your roasted kumquats and the rest of the dressing ingredients. When your pear is done, add it to your salad and top with the dressing. Stir well and serve as a meal or a side.??bacon recipe courtesy of: Skylor Powell, Sprout Health, for Healthy Way to Cook, May 8, 2013

2976. BACON and BUTTER BEAN STEW

serves 2-4?

1 tablespoon olive oil?
125 grams bacon, diced?
1 pepper?
1 medium onion, roughly chopped?
2 clove garlic, chopped?
1 teaspoon smoked paprika, sweet (or half teaspoon paprika)?
225 grams canned chopped tomatoes?
400 grams tinned butter beans, or chickpeas?
20 grams chopped parsley, or 5-6 green cabbage leaves, finely shredded

Heat a wok and add the olive oil. Add the bacon, onion and pepper. Fry, stirring occasionally, for 7-8 minutes until the pepper and onion start to brown. Add the garlic, pimenton (or paprika) and cook for 1 minute. Add the chopped tomatoes and butter beans. Stir well and cook for another 10 minutes, adding 3-4 tablespoons of water if the sauce gets a bit dry. If you’re using greens, stir them in 5 minutes before serving up or add the parsley just before serving. Serve it with a green salad.

bacon recipe courtesy of: Fiona Beckett, Good Food Live, Good Food Channel, UKTV

2976. BACON and BUTTER BEAN STEW

serves 2-4?

1 tablespoon olive oil?
125 grams bacon, diced?
1 pepper?
1 medium onion, roughly chopped?
2 clove garlic, chopped?
1 teaspoon smoked paprika, sweet (or half teaspoon paprika)?
225 grams canned chopped tomatoes?
400 grams tinned butter beans, or chickpeas?
20 grams chopped parsley, or 5-6 green cabbage leaves, finely shredded

Heat a wok and add the olive oil. Add the bacon, onion and pepper. Fry, stirring occasionally, for 7-8 minutes until the pepper and onion start to brown. Add the garlic, pimenton (or paprika) and cook for 1 minute. Add the chopped tomatoes and butter beans. Stir well and cook for another 10 minutes, adding 3-4 tablespoons of water if the sauce gets a bit dry. If you’re using greens, stir them in 5 minutes before serving up or add the parsley just before serving. Serve it with a green salad.

bacon recipe courtesy of: Fiona Beckett, Good Food Live, Good Food Channel, UKTV