3048. BAKED SWEET POTATOES with OLIVES, CHILLI, BACON and SMOKED MACKEREL

serves four

4 large orange-fleshed sweet potatoes
1 tablespoon olive oil
150 grams unsmoked back bacon, thinly sliced
6 spring onions, sliced
2 red chillies, seeded and sliced
200 grams smoked mackerel fish fillets, skinned
75 grams black olives, pitted and chopped
25 grams butter

Preheat the oven to 200°C/400°F/gas mark 6. Roast the sweet potatoes for 45 minutes to one hour, or until a knife slides easily into them. When almost ready, heat the oil in a pan and fry the bacon for four minutes over a high heat, until golden. Add the spring onions, chilli, mackerel and olives, and cook for two to three minutes more. When the potatoes are ready, cut a slit down the middle and place a knob of butter in each one. Fill with the mackerel and bacon mixture, and serve hot.

bacon recipe courtesy of: Tonia George, Red Magazine online; Hearst Magazines UK/National Magazine Company Ltd, 72 Broadwick Street, London, W1F 9EP

Originally posted 2013-09-12 01:08:00. Republished by Blog Post Promoter

2938. BACON-WRAPPED PORK TENDERLOIN with PERSIMMONS and ARBOL CHILES

1 1/2 lb pork tenderloin
4 strips thick cut bacon
1 Fuyu persimmon, cut cross-wise into thin disks
10 dried arbol chiles
2 cloves garlic, thinly sliced
salt/pepper
ground ginger
ground cumin
olive oil

Sauce
3 tablespoons apple cider vinegar
1/2 small onion, diced
1/2 Fuyu persimmon, peeled & chopped small
1 cup chicken broth
ground ginger
cayenne pepper
olive oil
1 tablespoon butter

Tenderloin Preparation: Preheat oven to 350°F. Clean tenderloin and pat dry with paper towels. Sprinkle generously with salt & pepper. Sprinkle lightly with ginger and cumin. Drizzle olive oil in baking dish large enough for tenderloin (9 x 13). Lay bacon strips crosswise in dish. On top of bacon lay persimmon slices, then arbol chiles and garlic slices. Lay tenderloin on one side of dish and roll across, wrapping bacon around persimmons, chiles and garlic. Tuck ends of bacon under tenderloin. Roast in oven until thermometer reads 160°F in thickest part of tenderloin (about 30 minutes). Remove tenderloin from oven, take out of baking dish, and let rest 10 minutes on clean dish while making sauce.

Sauce Preparation: Pour vinegar into baking dish, swirl, and let sit. Meanwhile heat a Tbs. of olive oil and butter over medium heat in a sauce pan. Add onion and saute 3 minutes. Swirl vinegar in baking dish again and pour into sauce pan with onions. Simmer 3 minutes. Add persimmon and pinches of ginger and cayenne and simmer another 2 minutes. Add chicken broth and simmer until persimmon is very soft and sauce is reduced and thickened (about 5 minutes). Slice tenderloin through bacon into 1/4 inch slices. Arrange medallions on plate and pour sauce over generously.

bacon recipe courtesy of: Wine of the Month Club/Gold Medal Wine Club, 5330 Debbie Road, Suite 200, Santa Barbara, California 93111

Originally posted 2013-05-25 01:16:00. Republished by Blog Post Promoter

2913. MACARONI and CHEESE BAKE with BACON and COTTAGE CHEESE

makes six servings

1 lb. cooked elbow macaroni drained
3/4 lb. medium sliced cheddar or american cheese
1-1/2 cups whole milk
1 medium chopped yellow onion
4 oz. crispy cooked bacon, crumbled
3 tablespoons flour
1 4 oz. jar chopped pimentos
1 4 oz. can chopped mild chilies
3 tablespoons chili sauce
12 oz. small curd cottage cheese
3 tablespoons salted butter

Melt butter, saute onion till softened, add flour to make rue. Add milk 1/2 cup at a time while stirring and add sliced cheese slowly to make a rich thick cheese sauce. Fold in chilies, Sambal, pimentos, bacon, and cottage cheese, stirring gently till just mixed. Layer macaroni then sauce in a 9×13 baking dish and bake 45 minutes or until sauce is mostly absorbed. Cool to desired temperature, cut in squares and serve.

bacon recipe courtesy of: nick1126 (member), Epicurious.com, December 25, 2012

Originally posted 2013-04-30 01:28:00. Republished by Blog Post Promoter

2886. BACON-WRAPPED HAKE with thinly-sliced POTATOES

serves four

800 grams potatoes, thinly sliced
250 ml fish stock1 bunch spring onions4 pieces hake fillets, 150g each200 grams bacon rashers1 chilli, chopped1 garlic clove, crushed1 bunch fresh rosemary?Preheat oven to 180°C. Place sliced potatoes with fish stock, spring onions, chilli and garlic in a large baking dish. Bake for 25-30 minutes until almost cooked through and crispy on top. Wrap hake in bacon, using a sprig of rosemary to secure. Place hake on top of potatoes. Return to oven for 15-20 minutes or until fish is cooked through and bacon is crispy.??bacon recipe courtesy of: Pick n Pay, Africa

Originally posted 2013-04-03 01:37:00. Republished by Blog Post Promoter

3018. BACON, CHEESE and JALAPENO TACOS

makes eight tacos?

4 jalapeños?
1/2 pound thick-cut smoked bacon, cut crosswise into 1/2-inch pieces?
2 ounces shredded smoked Gouda cheese (1 cup)?
2 ounces shredded asadero or Monterey Jack cheese (1 cup)?
2 ounces finely grated Cotija cheese or ricotta salata (1/2 cup)?
8 corn tortillas?
salsa verde and sour cream, for serving?

Roast the jalapeños directly over a gas flame or under a preheated broiler, turning, until charred all over. Let cool. Using a paper towel, rub off the skins and discard the stems. Thinly slice the chiles crosswise, keeping most of the seeds.?

Heat a large rimmed cast-iron griddle or a cast-iron skillet. Add the bacon to the griddle and cook over moderate heat, stirring occasionally, until the fat is rendered and the bacon is nearly crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all of the fat and wipe the griddle clean.?

Meanwhile, in a bowl, toss the Gouda with the asadero and Cotija cheeses.?

Warm the tortillas on the griddle over moderate heat, turning once, until pliable, about 1 minute. Transfer the tortillas to a work surface. Fill the tortillas with the bacon, jalapeños and mixed cheeses and fold in half. Griddle the tacos, turning once and pressing gently with a spatula, until browned in spots and the cheese is melted, 3 to 4 minutes. Transfer the tacos to a platter and serve with salsa verde and sour cream.

bacon recipe courtesy of: Rayme Rossello, Food & Wine, May 2013

3014. GARGANELLI MACARONI & CHEESE with ROASTED JALAPENOS and BACON

makes 6 appetizer servings?

2 fresh jalapeno peppers
4 ounces applewood-smoked bacon, diced
3/4 cup panko breadcrumbs
2 tablespoons unsalted butter
2 tablespoons unbleached all-purpose flour
2 cups whole milk, heated to just below simmer
12 ounces cheddar, grated (about 3 cups)?
salt to taste
8 ounces dry garganelli or penne pasta?

Roast jalapenos directly over stovetop gas burner or under preheated broiler, turning with tongs, until skins are blistered all over. Transfer peppers to small plastic bag and let stand. When cool enough to handle, remove and discard stems, skin and seeds. Chop flesh into fine dice and set aside. Cook bacon in skillet until lightly browned; transfer with slotted spoon to small bowl. Add breadcrumbs, along with small amount of bacon fat to moisten, combining well. In medium saucepan, melt butter over low heat. Add flour and whisk to combine. Let cook, stirring, for 2 minutes. Gradually whisk in milk. Continue cooking, stirring often, until sauce is simmering and thickened. Let sauce bubble gently until quite thick, about 10 minutes longer, stirring often so it doesn’t scorch on bottom. Remove from heat and stir in cheddar; when cheese is melted, season sauce with salt as needed. Preheat oven to 350°F. Cook pasta in large pot of boiling salted water until al dente; drain and return to pot. Add cheese sauce and reserved jalapenos and stir together. Transfer pasta to 2-quart baking dish or six individual ramekins. Top with breadcrumb mixture. Bake for 25 to 30 minutes or until browned on top and bubbling throughout.

bacon recipe courtesy of: Chef Josh Rollins, The Pitcher Inn, 275 Main Street, Warren, Vermont.

2979. FRIED CHICKEN with CHILI and BACON POPCORN

serves four

150 grams bread crumbs
100 grams polenta
1 tablespoon cinnamon
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon ground fennel seeds
1 tablespoon sesame seeds
125 grams plain flour
2 eggs, beaten
4 x 175 grams chicken breasts cut into 3 long strips
oil, for deep-frying?

For the popcorn
90 grams butter
1 bird’s eye red chilli, finely chopped
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
100 grams smoked bacon lardons, fried
2 tablespoons oil
100 grams popping corn

To serve: coleslaw and pickled gherkins

To make the coating, mix the breadcrumbs, polenta, spices and sesame seeds in a bowl. Then put the flour and eggs in two more separate bowls. Coat the chicken in flour, then in egg and finally in the breadcrumb mix. Deep fry at 160°C for about 8 minutes until crisp and golden, then drain on kitchen paper. To make the popcorn, melt the butter, chilli and spices together, then cook until the mixture begins to bubble. Remove from the heat and stir in the bacon. Heat the oil in a deep heavy-bottomed pan. Add the popping corn and put on the lid. Start to shake the pan gently when you can hear the kernels popping and continue to shake gently until they stop. Take the corn off the heat and stir in the chilli bacon butter. Serve the popcorn with the chicken, coleslaw and pickled gherkins.

bacon recipe courtesy of: Simon Rimmer, Sunday Brunch, Channel 4