2968. EGGPLANT with BACON MISO

makes four servings

1 slice thick-cut bacon, finely chopped
1/3 cup white miso
3 tablespoons mirin
4 Japanese or Chinese eggplants (about 1 1/2 pounds)
2 tablespoons vegetable oil plus more for baking sheet
4 scallions, thinly sliced

Preheat oven to 425°. Cook bacon in a small saucepan over medium heat, stirring often, until crisp, about 5 minutes. Remove from heat and whisk in miso and mirin.

Cut eggplants in half lengthwise. Using the tip of a paring knife, score cut sides in a crosshatch pattern. Brush cut sides with 2 tablespoons oil, dividing evenly, then spread scant 1 tablespoon bacon-miso mixture over each half. Place on an oiled rimmed baking sheet.
Roast eggplant until tender and lightly browned, 20-25 minutes. Top with scallions.

bacon recipe courtesy of: Nobuo at Teeter House, 622 E Adams Street, Phoenix, Arizona; Bon Appétit, June 2013

Originally posted 2013-06-24 01:50:00. 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

2587. CRUMBED EGGPLANT STACK with BACON

serves four

2 (about 300 grams each) eggplants, trimmed
95 grams (1 1/2 cups) fresh breadcrumbs
2 tablespoons chopped fresh continental parsley
75 grams (1/2 cup) plain flour
2 tablespoons milk
1 egg, lightly whisked
canola oil, to shallow-fry
4 bacon rashers, halved crossways
410 grams can spicy Italian-style chopped tomatoes
40 grams (1/4 cup) pitted kalamata olives, coarsely chopped
80 grams baby rocket leaves

Cut each eggplant crossways into six 1cm-thick slices. Combine breadcrumbs and parsley on a plate. Place flour on a plate. Season with salt and pepper. Whisk milk and egg in a bowl. Dip eggplant in flour mixture. Shake off excess. Dip in egg mixture, then in breadcrumb mixture, pressing to coat. Add enough oil to a large frying pan to come 1cm up the side. Heat over medium heat. Cook half the eggplant for 2-3 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with remaining eggplant. Preheat grill on medium-high. Place the bacon on a tray lined with foil. Cook under grill for 2 minutes each side or until golden. Heat the tomato and olive in a small saucepan over medium heat. Stack the eggplant, bacon and rocket on serving plates. Drizzle over the sauce.

bacon recipe courtesy of: Kathy Knudsen, Good Taste, June 2010

Originally posted 2012-06-08 08:25:00. Republished by Blog Post Promoter

Whiskey Roasted Veggie Burger

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With all the bacon we consume, every now and then we like to do our hearts a favor and bulk up on the veggies. Though the idea of one of those cardboard tasting veggie burgers is less than desirable.

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So we revamped the veggie burger into a roasted stack of awesomeness.  These thick cut veggies roast up perfectly and make for an awesome meatless option.

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What you end up with is a mouth busting stack of smoky roasted veggies. The whiskey and oil mixture helps to keep the veggies moist at such a high temperature. You get a big messy burger without all the guilt of…well, a big messy burger. Filling, healthy and tasty enough to make carnivores think about converting.

Whiskey Roasted Veggie BurgerWhiskey Roasted Veggie Burger by Whiskey Beard

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 4

Ingredients:1 large eggplant4 tomatoes2 onions1/2 cup olive oil1/2 cup whiskey1/4 cup apple cider vinager2 tsp liquid smoke1 tbsp garlic powder1 tbsp black pepper1/2 tbsp salt1/2 cup asiago cheese4 buns
Instructions:
Preheat oven to 400. Cut all veggies in to 1/2 inch slices, keeping them as close to even as possible. Using a serrated or bread knife works best. Whisk together all other ingredients, except the cheese and buns. Line 2-3 cooking sheets with foil. Use 1/4 cup of olive oil to grease the pans. Lay out out all of the veggies. Touching and slight overlapping is ok, just make sure they are not stacked. Pour all of the whiskey-oil mixture onto the veggies. Place in oven and cook for 15-20 minutes. Turn and cook for another 10-15 minutes. Sprinkle asiago on to veggies and cook for an additional 5 minutes. Toast buns. Remove veggies and let cool for 2-3 minutes so you can remove without them sticking. Begin stacking on buns as you like and top with sauce of choosing.

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2795. BAKED EGGPLANT with BACON and MOZZARELLA

1 large eggplant
1 clove of garlic, minced
1 small onion, diced
1 15oz can of diced tomatoes
1/2 pack of bacon, diced
1 pepper (yellow or green), diced
6 slices of fresh mozzarella cheese
Salt and pepper
6 basil leaves, cut into chiffonades

Preheat oven to 375°F. Cut the eggplant in half, lengthwise, and scoop out the insides. Dice the insides. Place the hollowed eggplant “boats” on a non stick baking sheet. Heat a medium pan on medium heat. Stir-fry the bacon until done. Drain the fat from the bacon. Add the garlic, onion, and diced eggplant to the bacon in the pan. Cook until onions and eggplant are soft. Add the tomatoes and pepper. Cook the mixture down for around 10 minutes. Add salt and pepper to taste. Fill the eggplant “boats” with the mixture and cover with mozzarella slices. Bake for 25 minutes. Serve with basil on top.

bacon recipe courtesy of: Fork + Canvas, January 18, 2012

Originally posted 2013-01-02 08:20:00. Republished by Blog Post Promoter

3030. ROTELLE with BACON and SAUTEED WALNUTS

makes four servings?

1 lb. rotelle?
1/2 lb. sliced lean bacon, cut into 2-inch pieces?
1/2 cup walnuts, halved?
4 tablespoons olive oil?
4 tablespoons unsalted butter?
2 Japanese eggplants, unpeeled and sliced?
2 red bell peppers, seeded and cut into strips?
2 small zucchini, sliced?
coarse kosher salt and freshly ground black pepper to taste?
freshly grated parmesan cheese

Cook the pasta in a large pot of boiling salted water until just tender, about 12 minutes. Drain and rinse quickly under cold water. Drain again.

Cook the bacon in a large skillet until brown and crisp. Remove and drain on paper towels, leaving the bacon fat in the pan.

In the same skillet, sauté the walnuts over high heat until nicely browned. Push to one side of the skillet.

In a separate skillet, heat the oil and butter over medium-high heat and quickly sauté, separately, the eggplants, red peppers, and zucchini until brown and tender, about 5 minutes each. Add more oil if necessary.

Add the pasta and vegetables to the skillet with the walnuts. Heat over medium-high heat and toss well. Adjust the seasoning and serve immediately with grated Parmesan cheese.??bacon recipe courtesy of: Martin’s; Giant Food Stores, LLC