serves three?

3 potatoes, peeled and cut into 1-inch cubes
2 teaspoons olive oil
6 slices bacon, finely chopped
1 shallot, finely sliced
2 small sweet bell peppers (or 1 regular bell pepper), thinly sliced
½ cup mushrooms, thinly sliced
3 cloves garlic, minced
15 grape tomatoes, quartered
1½ teaspoons curry powder
½ teaspoon ground turmeric
¼ teaspoon ground ginger
¼ teaspoon ground coriander
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
? teaspoon red pepper flakes
¾ cup of frozen peas, cooked according to package directions
1 tablespoon red or green curry paste
¼ cup vegetable stock

First, get your potatoes ready. Peel and cube them into 1-inch pieces, then place in a pot and cover with water. Bring it to a boil, then boil for 8-10 minutes, until tender. When ready, drain the water from the potatoes and run them under cold water so that they stop cooking. Set them aside until you’re ready to use them.

Heat 2 teaspoons of olive oil in your pot over medium-high heat. Cook the bacon until crispy, about 5-8 minutes, then remove from the pan and set aside to drain on paper towels. Remove all but 1 tablespoon of fat from the pot.

Add the shallot and bell pepper and saute until they are softened and beginning to caramelize over medium heat, about 8-10 minutes. Add in the mushrooms and cook until browned and softened, about 5 minutes. Add in the garlic and tomatoes, stir, and cook for another 2-3 minutes, until the garlic is fragrant and the tomatoes have begun to soften. Add in the combined curry powder, turmeric, ginger, coriander, salt, pepper, and red pepper flakes, and stir. Add the cooked potatoes, the cooked peas, and the crispy bacon, if you’re using it. Stir everything together and add in the curry paste and ¼ cup of vegetable stock. When most of the vegetable stock has simmered away, taste, adjust seasonings as necessary, and serve.

bacon recipe courtesy of: Sydney, The Crepes of Wrath, February 25, 2011

Originally posted 2013-04-16 01:04:00. Republished by Blog Post Promoter


1-2 strips of bacon
goose breasts

Honey Mustard Sauce:
1 cup honey
1/2 cup prepared mustard
1/2 cup butter (or margarine)
2 teaspoons salt
2 teaspoons curry powder

Combine the ingredients in a small cooking pot and heat over low to medium heat, stirring continuously until all the ingredients are thoroughly mixed together. The honey mustard sauce will later be poured over the goose prior to baking. Save any leftover sauce in the refrigerator for the next batch of duck or goose.?

Braise the Goose Breasts: Cook one or two strips of bacon in a cast iron frying pan. Remove the strips and place the goose breasts in the bacon grease on medium to high heat, braising both sides of the breast for 2 to 3 minutes on each side until golden brown. The bacon grease adds a mouth-watering smoky flavor to the goose that really makes the meat “pop”. For a healthy heart version of the recipe use olive oil in lieu of bacon grease.

Place the browned breasts into the bottom of a baking dish and cover halfway with the honey sauce. Cook covered at 375 degrees for 15 to 20 minutes or until goose is medium rare to medium. Slice the breast across the grain and drizzle with honey mustard sauce from the bottom of the cooking dish. This goes great with wild rice and steamed carrots, beans, or broccoli.

bacon recipe courtesy of: Rob Endsley, The Outdoor Line, EXPERT DRIVEN Hunting & Fishing Talk Radio, 710 AM ESPN Seattle, 11713 60th Street NE, Lake Stevens, Washington 98258, December 6, 2009