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

3073. SMOKED EEL, BACON and MASH

serves two as a main course, or four as a starter

250 grams smoked eel fillets
200 grams dry-cure bacon, back or streaky
4 large baking potatoes
150 grams butter
150ml thick cream
grated horseradish
chives
pepper

Prick the skin of the potatoes with a fork and sling in a 200°C oven for an hour and a half. Slice the potatoes in half, spoon out the contents into a pan placed over a low heat. Mash the potatoes. Once the potatoes are reasonably mashed start adding the butter, a little at a time, and mashing it thoroughly into the potatoes. Once all the the butter is incorporated then add the cream and mash/stir that in completely. Stick a lid on the pan and put it in the oven to keep warm. Fry the bacon up until the fat only just begins to go slightly crispy. Stick the bacon on a warm plate so it doesn’t go cold.
You’ll want the eel fillets in a total of 4-8 pieces for ease of sharing, so cut them up if you need to, then put all the pieces in the still-warm bacon pan for 30 seconds, turn them over and leave them for another 30 seconds. Put put the eel on a plate, put bacon on top, stir a bum-load of freshly ground pepper into the mash and then spoon a helping of peppered-creamy-butter-potato onto each plate. To finish this you’ll want a little spoonful of grated horseradish on the side of each plate and finely chop some chives on top of the the mash.

bacon recipe courtesy of: adapted from David Strange’s Elitistreview.com, October 6, 2012; The New Forest Smokery, River Cottage, Ashford Road, Fordingbridge, Hampshire, SP6 1BZ UK

Originally posted 2013-10-07 01:38:00. 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

2713. BACON-WRAPPED COD with LITTLENECK CLAMS

serves two

4 small fillets blue cod, skin and bones removed
4 rashers streaked bacon or smoked pork belly
25 ml olive oil
100 ml white wine
150 ml cream
10 littleneck clams, washed
chopped garden herbs, including parsley, chives

Preheat the oven to 180 °C. Lay two cod fillets together for each portion and wrap two slices of streaky bacon around the centres. Place the two portions of bacon-wrapped cod fillets in an ovenproof frying-pan and drizzle with olive oil. Select a pan that first the portions snuggly. Roast in the hot oven until the bacon begins to crisp and the cod is almost cooked. Remove from the oven to the stove-top and, on a moderate heat, deglaze (lift the flavours from the bottom of the pan) with the white wine while the cod is still in the pan. Allow to boil then add the cream. (This should come halfway up the cod fillets). Add the clams. Boil gently until the sauce begins to thicken slightly and the clams open, then add chopped herbs, ground black pepper and salt (but only if needed on tasting).? Serve with steamed seasonal vegetables and freshly dug new-season potatoes.

bacon recipe courtesy of: Fleur Sullivan, The Sydney Morning Herald, Sydney, Australia, October 19, 2011

Originally posted 2012-10-12 08:49:00. Republished by Blog Post Promoter

2935. AVOCADO and BACON MAHI MAHI TACOS

serves six

1¼ lbs boneless skinless mahi mahi
12 whole wheat tortillas (6?)
2 medium avocados, Sliced
4 strips apple-smoked bacon, crumbled
½ cup diced tomatoes
½ cup diced red onion
½ cup sour cream
1½ tablespoons butter
1½ tablespoons lime juice
1 tablespoon tequila
1 tablespoon chili powder
1 teaspoon sea salt & coarse black peppercorn
Cooking spray to grease

On cutting board cut mahi mahi into 1? cubes, then season with salt & pepper and transfer to large bowl. Melt butter in microwave, then combine with lime juice, tequila, and chili powder, whisking thoroughly. Pour marinade over fish and toss until all pieces are well coated. Place in refrigerator to marinate for 1 – 6 hours.

Heat skillet over medium flame and lightly toast each tortilla, flipping with kitchen tongs to crisp both sides. Place on wire rack to cool until needed.

Generously grease same skillet, then saute red onion over medium-high heat. As onions begin to brown, add in mahi mahi and stir continuously for 6-8 minutes until fish is evenly cooked. Reduce flame to low before stirring in tomatoes, then allow ingredients to simmer for 5 minutes.

Cook bacon in microwave and crumble with hands, then slice avocados. When ready, build tacos with a layer of sliced avocado, one serving spoon of mahi mahi, a dollop of sour cream, and a sprinkling of bacon. Immediately serve.

bacon recipe courtesy of: Christine Fischer, Cooking with Cakes, April 29, 2013

Originally posted 2013-05-22 01:42:00. Republished by Blog Post Promoter

2890. HALIBUT with YUZU and BACON AIOLI

quarter pound halibut, sushi grade, sliced into 2-inch by 1-inch pieces?
1 cup bacon, rendered & fat reserved
?1 egg yolk
?1.5 tablespoons yuzu?
1 tablespoon shallots, minced
?1 tablespoon cilantro, chopped?
1 tablespoon parsley fluid gel or purée
?salt and pepper, to taste??
scallion, chiffonade for garnish??
seaweed chiffonade for garnish

To make aioli, whisk the yolk in a bowl until frothy. In a steady stream, add bacon fat to create an emulsification. Once thickened, add bacon bits, Yuzu, and shallots. Fold in cilantro. Adjust seasoning. Arrange fish on plate and drizzle with sauce, garnish with parsley, scallions and seaweed.

bacon recipe courtesy of: Josie Smith-Malave, Top Chef, Season 10, Episode 12, Bravo TV

Originally posted 2013-04-07 01:45:00. Republished by Blog Post Promoter

2809. PAN-ROASTED MONKFISH with CABBAGE and BACON

serves two

1 lb. monkfish loin
2 cups chopped Savoy cabbage
1/4 pound slab bacon
1 cup rich chicken stock
1 tablespoon chopped coriander
2 tablespoons butter
Cut the bacon into 1/4″ slices (see image above). Saute the bacon in an oven proof pan. Set the bacon to rest on a paper towel. Cook the cabbage for 3 minutes in chicken stock. Add 1/2 the bacon and cook another 1 minute. Pan roast the monkfish in the bacon fat that was rendered till browned. Put in a preheated 500F oven and roast for 5 minutes. Let the monkfish rest for 5 minutes.
Assembly: Reheat the cabbage and bacon with the finely chopped coriander and the butter into the liquid broth. Place the cabbage and bacon in the center of a heated plate. Garnish with any remaining bacon. Cut the monkfish in half and place a top the cabbage.

bacon recipe courtesy of: Greenmarket Recipes

Originally posted 2013-01-16 08:18:00. Republished by Blog Post Promoter