2938. BACON-WRAPPED PORK TENDERLOIN with PERSIMMONS and ARBOL CHILES

1 1/2 lb pork tenderloin
4 strips thick cut bacon
1 Fuyu persimmon, cut cross-wise into thin disks
10 dried arbol chiles
2 cloves garlic, thinly sliced
salt/pepper
ground ginger
ground cumin
olive oil

Sauce
3 tablespoons apple cider vinegar
1/2 small onion, diced
1/2 Fuyu persimmon, peeled & chopped small
1 cup chicken broth
ground ginger
cayenne pepper
olive oil
1 tablespoon butter

Tenderloin Preparation: Preheat oven to 350°F. Clean tenderloin and pat dry with paper towels. Sprinkle generously with salt & pepper. Sprinkle lightly with ginger and cumin. Drizzle olive oil in baking dish large enough for tenderloin (9 x 13). Lay bacon strips crosswise in dish. On top of bacon lay persimmon slices, then arbol chiles and garlic slices. Lay tenderloin on one side of dish and roll across, wrapping bacon around persimmons, chiles and garlic. Tuck ends of bacon under tenderloin. Roast in oven until thermometer reads 160°F in thickest part of tenderloin (about 30 minutes). Remove tenderloin from oven, take out of baking dish, and let rest 10 minutes on clean dish while making sauce.

Sauce Preparation: Pour vinegar into baking dish, swirl, and let sit. Meanwhile heat a Tbs. of olive oil and butter over medium heat in a sauce pan. Add onion and saute 3 minutes. Swirl vinegar in baking dish again and pour into sauce pan with onions. Simmer 3 minutes. Add persimmon and pinches of ginger and cayenne and simmer another 2 minutes. Add chicken broth and simmer until persimmon is very soft and sauce is reduced and thickened (about 5 minutes). Slice tenderloin through bacon into 1/4 inch slices. Arrange medallions on plate and pour sauce over generously.

bacon recipe courtesy of: Wine of the Month Club/Gold Medal Wine Club, 5330 Debbie Road, Suite 200, Santa Barbara, California 93111

Originally posted 2013-05-25 01:16:00. Republished by Blog Post Promoter

2817. CLAMS, BACON and DASHI

serves four

canola oil for frying
6 rashers smoked streaky bacon, cut into pieces
600ml water
5-cm piece ginger, peeled and cut into thin matchsticks
4 spring onions, thinly sliced on the diagonal
1 teaspoon instant dashi
1 tablespoon soy sauce
1 tablespoon mirin
1.5kg clams, cleaned of grit

In a frying pan, heat a little oil, add the bacon and fry until crisp. Drain on paper towels. In a large wide saucepan, heat the water with the ginger and 3 of the spring onions. When it comes to the boil, add the dashi, stir to dissolve then add the soy sauce and mirin. When the mixture comes back to the boil, add the clams, cover with a tight-fitting lid and steam for a few minutes until all have opened (discard any that don’t open). Spoon the clams into warmed bowls, add some broth to each, garnish with the remaining spring onion and sprinkle with the bacon. Serve immediately.

bacon recipe courtesy of: Ginny Grant, Cuisine Magazine,? PO Box 6341, Wellesley St, Auckland 1141, Auckland 1021, New Zealand

Originally posted 2013-01-24 08:38:00. Republished by Blog Post Promoter

2899. POTATO, BACON and PEA CURRY

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

Review: Meatball Shop

The Meatball Shop on Stanton & Allen in the LES.Ginger snap and coconut macaroon strawberry ice cream sandwich:

Originally posted 2010-08-07 18:15:00. Republished by Blog Post Promoter

2376. SWEET POTATO COCONUT CURRY with CHICKEN and BACON

1 medium onion, chopped
3 cloves garlic, chopped
1 tablespoon unrefined coconut oil
2 pounds organic chicken breast, trim to bite sized pieces
1 can (15 ounces) sweet potato purée
4 slices cooked bacon, chopped (set aside some for the topping)
1 can (17.5 ounces) of unsweetened light coconut milk
a few pinches smoked paprika, sea salt, ground cinnamon, ground black pepper
1/2 teaspoon ground ginger
1 teaspoon pumpkin pie Spice
1 packet powdered stevia
2 tablespoons coconut flour
1 cup cherry tomatoes
1/4 cup fresh chopped cilantro (plus some for garnish)

Heat coconut oil in a large saucepan over medium heat until melted. Add chopped onions and garlic, cook a few minutes until softened and slightly browned. Increase heat to medium high and add chicken. Cook about 10 minutes until the chicken is browned on all sides, stirring occasionally. In a bowl combine the sweet potato puree with the coconut milk and spices.

Add the coconut and sweet potato sauce to the chicken. Bring to a boil and reduce heat to a simmer. Add cherry tomatoes. Taste sauce and adjust seasonings to taste. Simmer about 25 minutes partially covered.

Stir in cilantro and cooked bacon at the end. Garnish with additional bacon pieces and cilantro. You can also serve with a dollop of thick Greek yogurt or some sour cream.

bacon recipe courtesy of: Marla Meridith of Family Fresh Cooking, for Marcus Samuelsson, October 14, 2011

Originally posted 2011-11-10 10:44:00. Republished by Blog Post Promoter

Vanilla Bourbon Bacon Molasses Cookies with Bourbon Glaze

vanilla-bourbon-bacon-molasses-cookies
When I was a little girl, my grandma used to make her famous Molasses cookies for me and my siblings whenever she and grandpa would come to visit. These are still a family favorite and whenever I make them, they remind me of being with her. While the traditional recipe for these is just as delicious to me as it was back then, I felt like I could easily bring it into the wonderful world of bacon. So here you have it. A cookie jam-packed with not only bacon, but booze as well! Well, the cookies are just as bacolicious without the booze, but we know you really want it!

For the cookies, you will need:
1/2 cup white sugar
1 cup dark brown sugar
3/4 cup of cooled bacon grease (or shortening)
2 eggs
2 Tbsp. vinegar
1/2 cup molasses
4 cups flour
2 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
1 tsp. salt
Chopped Vanilla Bourbon Bacon

vanilla-bourbon-bacon-molasses-cookies-bourbon-glaze

Line an edged baking sheet with foil. Lay the bacon strips onto the foil, then place in the oven. Heat oven to 400 degrees and set the timer for about 20 minutes. Once cooked, drain bacon strips over the pan then set them aside. Pour the hot bacon grease into a small measuring cup and let it cool completely (put it in the fridge to speed this up). You will use this bacon grease to replace the shortening in this recipe. If you do not have enough grease, fill the rest of the 3/4 cup with shortening.

While the grease is cooling, measure out the remaining ingredients and chop up the bacon. Use as much bacon as you want and enjoy a few pieces while you’re waiting for your grease to cool.

Preheat oven to 350 degrees. Cream together the grease/shortening and sugars. Beat in the eggs. Add remaining ingredients. Drop dough by spoonful onto a lightly greased baking sheet. Do not flatten. If the dough is too soft, refrigerate until more firm. Bake about 9 minutes. Carefully remove them from the cookie sheet and allow them to cool for at least 15 minutes.

Bourbon Glaze:
4 tablespoons butter
1/3 cup bourbon
1/2 cup dark brown sugar

In a medium saucepan melt butter, then add the brown sugar. Whisk in the bourbon, stirring constantly. Once it begins to bubble, turn the heat down to medium-low. Let the mixture bubble for 10 minutes or so. It will bubble and rise in the pan so keep whisking it! The longer you let it bubble, the thicker your glaze will be.

To serve, drizzle the glaze over the cookies or serve the cookies with vanilla ice cream and a drizzle of the Bourbon Glaze on top!

These cookies are perfect for family get-togethers and summer picnics and potlucks. They’re also ideal for using up all of the leftover bacon grease you’ve been accumulating in your refrigerator!

2697. HOISIN-GLAZED (BACON, GROUND BEEF and GROUND PORK) MEATLOAF SANDWICHES

makes twelve servings

Hoisin glaze:
3/4 cup hoisin sauce
1/2 cup unseasoned rice vinegar
1 1″ piece ginger, peeled, minced
1 garlic clove, minced

Meatloaf:
Nonstick vegetable oil spray2 cups 1/2″ cubes day-old crustless white bread (from 2 slices)
1/2 cup low-salt chicken broth
4 slices bacon, minced
1 1/3 cups thinly sliced scallions (dark-green parts separated)
3 celery stalks, minced (about 1 cup)
1 4″ piece ginger, peeled, minced
7 garlic cloves, minced
1 pound ground beef
1 pound ground pork
2 large eggs, beaten to blend
3 whole star anise, finely ground in a spice mill (about 2 teaspoons ground), or 1 teaspoon Chinese five-spice powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Salad (optional):
1 cup each matchstick-size pieces peeled carrots, cucumbers, and radishes
3/4 cup unseasoned rice vinegar
Pinch of kosher salt
Pinch of sugar
4 teaspoons (or more) vegetable oil, divided
12 thick slices white sandwich bread, toasted
1 cup chopped fresh cilantro?

For hoisin glaze: Bring all ingredients to a boil in a medium saucepan; reduce heat to low and cook, stirring often, until sauce thickens to a glaze, 8-10 minutes.?
For meatloaf: Preheat oven to 375°F. Coat the bottom and sides of loaf pan with nonstick spray and set aside. In a large bowl, soak bread cubes in chicken broth, stirring frequently, until liquid is absorbed and bread is beginning to fall apart, 4-5 minutes. Cook bacon in a large heavy skillet over medium heat until fat is rendered and bacon is starting to crisp. Add scallions (white and pale-green parts only), celery, ginger, and garlic; cook, stirring often, until vegetables begin to soften, 3-4 minutes. Let cool in pan for 5 minutes.?
Combine scallion and bread mixtures in a large bowl. Add 2 tablespoons hoisin glaze, remaining scallions (dark-green parts), beef, pork, and remaining 4 ingredients. Using your hands, work all ingredients together until very well incorporated and mixture is beginning to get sticky. Pack mixture into prepared pan, pressing to eliminate any air pockets and mounding in center. Cover with foil. Line a rimmed baking sheet with foil; place loaf pan on top.?
Bake meatloaf for 30 minutes. Uncover and spread 2 tablespoons hoisin glaze over top. Bake until an instant-read thermometer registers 165°F when inserted into center of meatloaf, about 1 hour longer. Let meatloaf rest for 20 minutes. Using flexible spatulas, transfer meatloaf to a platter or cutting board. DO AHEAD: Can be made 1 day ahead. Let cool, cover, and chill.?
For salad: Toss vegetables, next 3 ingredients, and 2 teaspoons oil in a medium bowl to coat. Cover and chill, tossing occasionally, for 1 hour or up to 1 day ahead.?
Cut meatloaf into 12 slices. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Working in batches and adding additional oil by teaspoonfuls as needed, fry meatloaf slices until browned in spots and heated through, about 2 minutes per side.
Place toasts on plates; brush with hoisin glaze and top with a meatloaf slice. Drain salad, if using; mound on top of meatloaf, dividing equally. Garnish with cilantro.

bacon recipe courtesy of: The Bon Appétit Test Kitchen, Bon Appétit, March 2012

Originally posted 2012-09-26 08:45:00. Republished by Blog Post Promoter