2852. BROCCOLI BACON STIR FRY with MAPLE and TAMARI

1 teaspoon veggie oil
6 oz. bacon, cut into 1/4-inch pieces
1 3/4 teaspoons cane sugar
1 1/4 teaspoon tamari
3 cloves garlic, thinly sliced OR 1 tablespoon minced from jar
12 oz. broccoli, florets and stalks cut into 1/4-inch pieces
12 oz. cauliflower, florets and stalks cut into 1/4-inch pieces
2 tablespoons pure maple syrup

Place a wok or large skillet over medium high heat. Add the vegetable oil and sliced bacon to the pan and stir-fry until golden and crisp, about 2 minutes.

Sprinkle the sugar over the bacon and toss. Immediately and carefully add 1/4 teaspoon tamari and continue to stir-fry until the bacon is glazed, about 30 seconds. Transfer the bacon to a bowl with a slotted spoon.

Add the garlic and a pinch of salt to the drippings in the pan and stir-fry until fragrant, about 30 seconds. Then, add the cauliflower and broccoli pieces and cook until tender and crisp on the edges, perhaps 2 to 3 minutes.

Sprinkle 1 tablespoon of sugar over the vegetables and toss to coat. Add 1 more tablespoon tamari and the candied bacon to the pot and stir thoroughly.

When the pan starts to look dry, reduce the heat to a simmer and finish off by stirring in the 2 tablespoons pure maple syrup. Cook for approximately 1 minute and serve.

bacon recipe courtesy of: Allaina, 3 Munching Monkeys, May 7, 2011

Originally posted 2013-02-28 01:58:00. Republished by Blog Post Promoter

2980. STEAMED BACON and TARO ROOT in PRESERVED BEAN SAUCE

750 grams fresh bacon with skin
750 grams taro root, peeled and cut into thin, 6x8cm slices
2 tablespoons soy sauce
4 cloves garlic, chopped
2 squares fermented bean curd
2 stalks spring onions

Blended:
1 teaspoon cornstarch
2 teaspoons water
1/2 teaspoon salt
250 grams spinach, cut into 10cm lengths
cooking oil for deep-frying

Seasoning Ingredients:
11/2 tablespoons soy sauce
1/2 teaspoon salt

Place bacon in a pot and add enough water to cover. Cook over medium heat, 30 minutes. Drain and dry. Discard liquid. Lightly prick skin and rub soy sauce all over meat. Heat oil and rinse in cold water. Skin side downwards, over medium heat for 3 minutes, till golden brown. Drain and rinse in cold water. Cut into slices, the same size as taro slices. Reheat oil and deep-fry taro slices till golden brown. Drain. Drain off all but 4 tablespoons oil in pan. Reserve 3 tablespoons of the used oil. Reheat and stir-fry garlic and fermented bean curd till fragrant. Add seasoning ingredients and bring to the boil. Cook 2 minutes. Remove from heat. Alternately arrange bacon and taro slices (skin side downwards) in a heatproof bowl just large enough to contain them. Pour in boiled seasoning ingredients and place spring onions over. Steam over high heat, 11/2 hours. Carefully drain and reserve the soup. Invert steamed bacon and taro slices onto serving plate.

bacon recipe courtesy of: Asian Food Recipes

Originally posted 2013-07-06 01:04:00. Republished by Blog Post Promoter

2758. ROASTED HAMILTON POUSSIN wrapped with STREAKY BACON and stuffed with POTATOES and SAGE

serves four?

4 poussin chickens?
12 rashers dry-curled streaky bacon?
1 lb. potato, peeled?
handful fresh sage or handful fresh rosemary, or handful fresh thyme?
12 cloves garlic, peeled?
1 1/2 cups white wine
sea salt
freshly ground black pepper?
olive oil

Preheat your oven and an appropriately sized roasting tray to 425 to 450 degrees. Boil your potatoes in salted water until perfectly cooked (don’t overcook). Drain and allow to cool. Remove any fat from inside the chicken cavity. Wash and pat dry with kitchen paper. Slice your potatoes thickly, season with salt and freshly ground black pepper, add your freshly torn herbs and enough olive oil just to coat. Toss over and then stuff your chickens with the potatoes. Place them into the tray with about 12 cloves of garlic and cook for 30 minutes. After this time, the chicken should be looking as handsome as its inventor and the skin should be crisp and golden. At this point, lay your streaky bacon snugly over the breast meat and add a 1/2 cup of wine to the pan to get some sticky marmitey juices happening. Cook for another 15 minutes. Remove the chicken from the oven. Take them out of the tray and allow them to rest for 5 minutes while you make a quick bit of gravy. I normally remove as much fat as possible from the tray before placing on gentle heat. Splash the remaining 1 cup of white wine into it. Then boil up and scrape away all the goodness from the sides of the tray. Simmer this for a couple of minutes until tasty. It’s not a thick, robust gravy, just a tasty gesture. Served with something nice and green like steamed spinach and the potatoes pulled out from the chickens.

bacon recipe courtesy of: Jamie Oliver, Naked Chef, for Asian Food Channel, 3 Fusionopolis Way, 12-21 Symbiosis, Singapore 138633

Originally posted 2012-11-26 09:07:00. Republished by Blog Post Promoter

2896. GNOCCHI with BACON and SWEET PEAS

yields four servings

Kosher salt
1-pound package potato gnocchi
6 slices bacon, chopped
2 tablespoons minced garlic
2 tablespoons freshly chopped thyme leaves
2 tablespoons butter
1 1/2 cups frozen peas, thawed
Freshly cracked black pepper
1 lemon, juiced?Bring a large pot of salted water to a boil over medium heat. Add the gnocchi and cook for 5 to 6 minutes.

In a large skillet over medium heat add bacon and cook until slightly crisp. Discard the excess fat. Add the garlic and thyme and cook for 30 seconds. Drain the gnocchi and add it to the pan. Stir in the butter, then add the peas, a pinch of black pepper, and a pinch of salt and mix to combine. Add the lemon juice and allow flavors to blend. Taste and season with salt and pepper, if needed. Transfer the gnocchi to a serving bowl and serve.???bacon recipe courtesy of: Aaron McCargo, Jr., “Easy Elegance,” Big Daddy’s House, Food Network

Originally posted 2013-04-13 01:02:00. Republished by Blog Post Promoter

3074. LEEKS en COCOTTE

makes 8 servings?

8 leeks, white and pale-green parts only
2 tablespoons olive oil
1 shallot, thinly sliced
1/4 pound thick-cut bacon, sliced crosswise 1/4 ” thick
2 garlic cloves, thinly sliced
Kosher salt, freshly ground pepper
1/4 cup dry white wine
1/4 cup low-sodium chicken or vegetable broth
2 tablespoons unsalted butter
2 tablespoons chopped fresh chives

Slice each leek in half lengthwise without cutting all the way through the other side; rinse under cold water (gently opening layers) until water runs clear. Pat dry. Heat oil in a large skillet with a lid over medium-high heat. Add shallot and bacon and cook, stirring, until bacon is crisp, about 3 minutes. Add garlic and leeks, season with salt and pepper, and cook, occasionally turning leeks and stirring gently, until leeks are bright green, about 5 minutes. Add wine to skillet; bring to a boil, reduce heat, and simmer until slightly reduced, about 2 minutes. Add broth; bring to a boil, reduce heat, and simmer, partially covered, until leeks are just tender, 8–10 minutes longer. Mix in butter. Serve leeks topped with chives.

bacon recipe courtesy of: Mimi Thorrison, Bon Appétit, October 2013

Originally posted 2013-10-08 01:00:00. Republished by Blog Post Promoter

2737. ENDIVE and WATERCRESS SALAD with BACON-CIDER DRESSING

serves six

4 slices center-cut bacon
3 tablespoons extra-virgin olive oil
2 1/2 tablespoons cider vinegar
2 tablespoons maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black papper
1 garlic clove, minced
4 cups (1/2-inch) diagonally cut Belgian endive
3 cups chopped radicchio
1 cup trimmed watercress

Heat a medium nonstick skillet over medium heat. Add bacon to pan; cook until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; coarsely chop bacon. Combine 2 teaspoons drippings, oil, and next 6 ingredients (through garlic) in a large bowl, stirring with a whisk. Add remaining ingredients; toss well. Sprinkle with chopped bacon.

bacon recipe courtesy of: “The Enlightened Cook: Radically Simple Cooking,” Cooking Light, November 2012, p. 246

Originally posted 2012-11-05 09:41:00. Republished by Blog Post Promoter

2894. SALSIFY and BRUSSELS SPROUTS with BACON and LEMON CREAM

serves 4-6?

2 tablespoons grass-fed butter?
2 lbs Brussels sprouts, quartered
2 cups salsify root, peeled and thinly sliced on the bias (diagonal)?
1/2 cup shallots, thinly sliced
2 cloves garlic, minced?
4 strips uncooked bacon, chopped?
1/2 cup broth (or water)?
1/2 teaspoon sea salt?
1/4 teaspoon black pepper?
1 teaspoon red pepper flakes?
Juice of 1 lemon (about 1/4 cup)?
1/2 cup organic sour cream
pinch salt?

In a large skillet heat butter over medium flame. Add butter and melt. Add sliced salsify to the pan and cook 3-5 minutes, stirring frequently, until becoming slightly browned. Add bacon and shallots to the pan. Cook 5 more minutes until the bacon begins to get about halfway “done.” Add the Brussels sprouts and garlic and saute 2-3 more minutes to brown edges. ?

Add broth and salt, pepper and red pepper flakes. Cover and turn to low; let simmer 5-10 more minutes until sprouts begin to soften and the liquid has reduced by at least half.?

While the veggie mixture is cooking, whisk the lemon juice, sour cream and pinch of salt together in a small bowl.

Add the lemon cream to the pan and stir to coat the vegetables. Cook 2-3 more minutes to let the sauce heat and thicken. Serve hot, garnished with a pinch of red pepper flakes.

bacon recipe courtesy of: Laura, Rising Moon Food, Portland, Oregon, January 14, 2013

Originally posted 2013-04-11 01:20:00. Republished by Blog Post Promoter