2874. PACIFIC COAST SALMON ROLLS with BACON and FENNEL TARTAR SAUCE

yields two servings

3 rashers bacon
1/2 bulb fennel, cored and trimmed
250 grams sockeye salmon fillet, no bones or skin
2 teaspoons olive oil
1/2 cup mayonnaise
1/4 cup cilantro, chopped
1 teaspoon lemon juice
salt and pepper
buns
lettuce
red onion

Preheat the oven to 375° F.

Cut the bacon into ¼ strips and dice the fennel. Toss the bacon and fennel together in a small pan, and cook, stirring 3-4 times for 30 minutes, until the bacon is crisp and the fennel tender, but not brown.

Drain the bacon and fennel mixture on paper toweling. When completely cool, stir the mixture into the mayonnaise along with the cilantro and lemon juice. Refrigerate until ready to serve.

Cut the salmon into 1 to 2” cubes, toss with the olive oil, and season generously with salt and pepper.

In the bottom of a double boiler with a steamer insert, bring about 1” of water to the boil. Place the salmon in the steamer, ensuring no pieces overlap. Cover, reduce the heat to med. and steam for about 3 to 4 minutes, until the salmon is firm to the touch and just before beads of white fat appear on its surface (see note). Remove to a plate and cool completely.

Serve on soft rolls with lettuce, red onion and plenty of tartar sauce.

bacon recipe courtesy of: Theresa Carle-Sanders, Island Vittles: Quick Bites from Pender Island, BC, August 28, 2012

Originally posted 2013-03-22 01:39:00. Republished by Blog Post Promoter

3052. SUMMER CORN and OYSTER CHOWDER with BACON and FENNEL

yields two appetizer servings

4 oz. smoked slab bacon, diced
1/2 small onion, small dice
1/4 cup small dice fennel bulb (reserve tops for garnish)
1/4 cup small dice celery

2 cobs yellow corn, gratedup to 1 cup whole milk10 oysters shucked, liquor retainedsalt to taste
Put the diced bacon in a saute pan over medium heat and cook until the fat has been rendered and the bacon is crispy. Pour off the fat, leaving about 2 teaspoons in the pan with the crispy bacon. Add the onion, celery, and fennel and cook until softened. Remove the pan from the heat for about 30 seconds to allow it to cool slightly, then add the grated corn (it should be very juicy). Return to the heat and stir constantly as it thickens. Once it is bubbling, add half the milk and bring to a boil. Remove from the heat and add the oysters with their liquor. Stir well and judge consistency; if you prefer it to be a little thinner add a bit more milk to desired consistency. Season to taste with salt and heat quickly to desired temperature. Serve at once; if the soup is allowed to stand too long the oysters will overcook and become tough. Serve in warm bowls and garnish with fennel fronds.

bacon recipe courtesy of: Chef Eric Joppie, Bar Avignon, 2138 SE Division Street, Portland, OR 97202; Eric Joppie will be participating in Feast Portland (Sunday, September 22, 10 a.m.). Watch Eric Joppie on KATU.com.

2974. FRENCH-STYLE BRAISED OCTOPUS with FENNEL and BACON BONES

serves as a main meal for 6

3 lb. baby octopus
10 garlic cloves
2 inches knob ginger, roughly chopped
1 teaspoon sea salt
1/2 cup sherry vinegar
1/3 cup extra virgin olive oil
1/4 cup honey
3 medium-sized carrots
3 sticks of celery
1 cup extra virgin olive oil, extra
2 1/2 inch knob ginger, sliced
8 small salad onions, trimmed and cut into quarters
1 baby fennel bulb, finely sliced lengthways
5 oz. smoked bacon bones, sliced
1 tablespoon sea salt, extra
1/2 bunch thyme
1/4 cup raw sugar
1/3 cup red wine

To clean octopus, cut tentacles away from head below the beak. Cut away and discard the beak, then turn the body inside out. Remove ink sac and internal organs. Strip skin away from head and tentacles under running water. Rinse and drain well, then cut octopus in half.

Pound garlic, chopped ginger and salt with a pestle and mortar until crushed. Stir in vinegar and oil. Place octopus in a bowl and pour over garlic mixture and honey. Using your hands, mix thoroughly. Cover and refrigerate for 1 hour.

Meanwhile, peel carrots, cut into quarters lengthways and slice. Cut celery sticks in half lengthways and slice. Heat extra oil in a large, heavy-based pan, add sliced ginger, carrots, celery, onions, fennel, bacon bones and extra salt.

Cook over high heat, stirring occasionally, for 5 minutes. Reduce heat and cook for a further 10 minutes, or until vegetables are lightly browned. Add thyme and sugar, increase heat again and cook, stirring occasionally, for a further 2 minutes.

Drain octopus from marinade; reserve marinade. Add octopus to pan and stir over high heat to sear octopus and seal in juices. Pour in reserved marinade, along with wine, and bring to the boil. Reduce heat and simmer gently, covered, for about 45 minutes, or until octopus is tender.

bacon recipe courtesy of: Kylie Kwong, ABC.net, Australia, November 19, 2003

2747. YELLOWTAIL TARTAR with BACON and TANGERINE DRESSING

yields four servings

Bacon and Tangerine Dressing:
3 tangerines, zested and juiced
1 pound sliced bacon, cut into 1/4-inch strips
Extra-virgin olive oil
1 teaspoon whole-grain mustard

Crostini:
2 tablespoons fennel seeds
1 baguette, sliced into 1/4-inch-thick slices
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

Yellowtail Tartar:
1 pound yellowtail tuna, 1/4-inch dice
1/4 cup fresh flat-leaf parsley, picked and chopped
2 tablespoons capers
1 tablespoon red wine vinegar
1 1/2 teaspoons whole-grain mustard
1 teaspoon chipotle puree
3 scallions, thinly sliced
3 fresh thyme sprigs, leaves picked and finely chopped
1 shallot, brunoised
1/2 lemon, juiced
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
Bull’s blood, for garnish
Chervil, for garnish

Special Equipment: 2 1/2-inch ring mold

Note: Bull’s blood is a variety of heirloom beet, typically grown and used for its dark purple leaves.

For the bacon and tangerine dressing: Strain the tangerine juice through a mesh strainer into a small saute pan. Bring the juice to a simmer and reduce to a syrup consistency, about 5 minutes. Remove from the heat and let cool.

Heat a large saute pan over medium-high heat. Cook the bacon in a little olive oil until crispy, about 7 minutes. Transfer to paper towels to drain, reserving the fat from the pan in a small bowl.
Whisk together the mustard, 2 tablespoons of reserved bacon fat, the tangerine zest and the tangerine reduction in a small bowl.

For the crostini: Preheat a grill pan over medium-high heat. Toast the fennel seeds in a small saute pan over medium heat until fragrant, about 3 minutes, and then grind in a spice grinder. Brush both sides of the baguette slices with a little olive oil and season generously with salt, black pepper and ground fennel seed. Grill until the bread is toasted, 3 minutes per side. Remove and reserve.

For the tartar: Combine the yellowtail, parsley, capers, vinegar, mustard, chipotle puree, scallions, thyme, shallots, lemon juice and a drizzle of olive oil in a large bowl. Adjust the seasoning with salt and black pepper. Plate with the ring mold.

Drizzle some of the dressing around the plate and garnish with reserved bacon pieces. Dress the bull’s blood and chervil with some of the vinaigrette, season with salt and black pepper, and use to garnish the tartar. Serve with the crostini on the side.

bacon recipe courtesy of: Bobby Flay, “Worst to First: The Final Battle,” Worst Cookes in America, Food Network

2699. HERRING and SMOKED BACON with FENNEL, FRENCH BEAN and TOMATO SALAD

serves four

250 grams French beans, topped and tailed
4 tomatoes
1 fennel bulb
2 shallots, peeled
Olive oil, for frying
8 rashers of smoked bacon, preferably Alsace
8 fresh herrings, filleted but still with skin
4 teaspoons chopped fresh parsley

For the dressing
2 egg yolks
1 garlic clove, crushed
6 large canned anchovy fillets in olive oil
½ teaspoon English mustard powder
1 teaspoon Maille Dijon mustard
Splash of Tabasco sauce
Splash of Worcestershire sauce
250ml olive oil
Juice of 1 lemon
Make the dressing, in a liquidizer blitz the egg yolks, garlic, anchovy and both mustards with the Tabasco and Worcestershire sauces. When well combined, pour in the olive oil in a slow steady stream, as for mayonnaise. When the emulsion becomes too thick (the consistency should be of barely pourable mayonnaise), add the lemon juice. Adjust the seasonings and, if still overly thick, add a little hot water.
Salt the boiling water and boil the beans in it until properly cooked. They must retain a vague resilience but should definitely not be crunchy. Remove them from the water and plunge them into a sinkful of very cold water to stop them cooking.

Blanch the tomatoes for 10 seconds or so to loosen the skins, refresh them in cold water and then skin and quarter them. Remove the seeds and cut the tomatoes into strips. Trim the tops of the fennel bulb and cut it in half. Cut off the bottom centimetre and then slice the bulb from top to toe into fine strips. Halve the shallots as well and cut them into similar strips. Mix all of the vegetables in a bowl with the dressing and set aside for 30 minutes.

Heat some olive oil in a large frying pan, place in the bacon rashers and cook gently until lightly coloured but not crisp. Remove and keep warm.

Season the herring fillets and fry them, skin side first, in the hot bacon-flavoured pan until they are sizzling away, about 2-3 minutes. Turn them over and leave for a few more seconds. This will give you a barely cooked herring fillet which is ideal if they are spankingly fresh.

To assemble, divide the salad into 4 tight piles, one on each plate. Then stack up 2 herring fillets and 2 rashers of bacon on top and garnish with the chopped parsley.

bacon recipe courtesy of: A Chefs Help.com

2655. TROTTOLE PASTA with SPINACH, BACON and TOMATOES

1 large bag of fresh spinach
6 slices of bacon
1 can (14.5 oz) of diced tomatoes
1 tablespoon fresh chopped garlic
fennel seeds
dried basil, or fresh if you have it on hand
salt and pepper, to taste
1 lb. trottole, cooked al dente

Boil large pot of water to cook pasta. Take bacon, cut into small pieces and cook in a deep skillet until nicely crisped. Remove from pan and drain on paper towels. Drop some of the bacon fat into the water for your pasta. Discard remaining bacon fat except for what you would normally use to sautee. Brown chopped garlic, then add diced tomatoes. Season with fennel seeds, basil, salt and pepper. Let simmer for a few minutes. Don’t let it caramelize. When water comes to a boil, cook pasta. While pasta is cooking, drop spinach into a colander. Once the pasta is cooked, drain it into the spinach-filled colander. This should nicely wilt your spinach. Toss gently. Return the drained pasta and spinach to your pot and add the crispy bacon bits. Do a little more gentle tossing. Spoon up your pasta into your favorite pasta bowl, put a few generous spoonfuls of your sauce on it and top with some freshly grated?parmigiano reggiano.

bacon recipe courtesy of: Mag Lu Tayo!—Esmilla Family Recipes, February 28, 2011