2851. CRAB and BACON FLAUTAS

serves six

1 cup crab meat, well drained
1/2 cup red bell pepper, finely chopped
1/4 cup sliced green onion
3 slices bacon, cooked and crumbled
1/4 cup cream cheese, softened1 teaspoon cayenne pepper hot sauce1/4 teaspoon cayenne pepper sauce1 6″ white corn tortilla, well crumbled1 tablespoon mayonnaise1 tablespoons capers, drained1/4 teaspoon lemon zest6 8″ flour tortillas1/2 batch salsa?Combine all ingredients except the tortillas in a large bowl. Place ¼ cup crab mixture down the middle of each tortilla. Fold in the sides, then roll up tightly. Secure with a toothpick. Place flautas in a deep fat fryer heated to 350ºF. Fry until golden and drain on a paper towel lined surface. Serve with salsa.??bacon recipe courtesy of: Mission Food Service, 1159 Cottonwood Lane #200, Irving, Texas 75038

Originally posted 2013-02-27 01:20:00. Republished by Blog Post Promoter

2662. CRAB and BACON TERRINE

1 teaspoon finely grated lime rind
1 teaspoon finely grated lemon rind
200 grams freshly picked crab meat
1 egg
1 tablespoon chopped parsley
1 tablespoon chopped chives
1 tablespoon chopped dill
1 tablespoon sour cream
1 bok choy, leaves separated?
1 bacon rasher, halved
½ cup fresh herb leaves, to serve
Extra virgin olive oil

Preheat oven 200°C fan-forced. Combine lime and lemon rinds with the crab meat in a medium bowl. Add egg, herbs, sour cream, season with salt and pepper, mix well. Cook bok choy in a large saucepan of boiling water until tender, drain and refresh in cold water, drain well. Line a square ramekin with the bacon rasher, top with 1-2 bok choy leaves and crab mixture, fold the bacon over the crab mixture to enclose. Cook for 8-12 minutes or until bacon is crisp and filling is set. Turn the terrine onto a plate, top with herbs, drizzle with oil, serve immediately.

bacon recipe courtesy of: Dominique Rizzo, for Ready Steady Cook, Channel Ten, Australia, June 25, 2008

Originally posted 2012-08-22 08:08:00. Republished by Blog Post Promoter

And We’re Back!

And to hear from my liver, not a moment to soon.  There was a TON of “consumption” over my 4 1/2 day weekend in the AC, but strangely enough not one slice of bacon found it’s way on my plate.  Filet, crab, pizza slices, sliders, pizza tots (not a good as they sounded), a lot of Yuengling and a LOT of Jameson, but not one bit of bacon.  I feel so ashamed.

Although, I did get myself over to Reading Terminal Market during my short time in Philly between my flight and train ride to Atlantic City.  That’s where I got to sink my teeth in to “America’s Best Sandwich”, Dinic’s Roast Pork.  I got mine with the sharp provolone and broccoli rabe and it was soooooooo good.  Just four simple ingredients (and au jus) but tons of flavor.  There’s just something about a place that does the simple things right. Wish I had a good photo to share but I’ve got that cruddy one on my phone, so this is the best you get…

I’ll get back into the bacon business tomorrow, got to get my head back in the game.  Until then, I hope everyone had a great weekend!

Related Stories:December 5, 2011 — Hungry for a Burger?September 9, 2011 — Beware the Bomb – the Bacon Bomb…
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