2680. BACON-WRAPPED SCALLOPS with MACADAMIA NUT JASMINE RICE

4 tablespoons guava jelly
1 tablespoon honey
1/2 cup water
1 tablespoon hoisin sauce
1/2 cup teriyaki sauce
16 large scallops
thick-sliced maple bacon
bamboo skewers
jasmine rice
macadamia nuts
green onions
salt
pepper

Guava Sauce: Bring water to simmer, add guava jelly, honey and water wisk until blended. Simmer about 8 min. Sauce will thicken. Keep sauce warm. Teriyaki sauce: Wisk hoisin and teriyaki sauces together and simmer 8 min. Keep sauce warm. Rice: Cook desired amount of rice, chop coarsely mac nuts and add desired amount to cooked rice, chop green onions and add desired amount to cooked rice, season with small amounts salt and peppa.?Scallops: Partially cook bacon and wrap scallop (be sure to remove foot from scallop), then skewer, two per skewer. Place in preheated 450′ oven until they are done, time will vary. To serve: Place rice in center of plate lay two skewers crossing each other. Drizzle guava and teriyaki sauce over scallops and serve.

bacon recipe courtesy of: Mark (contributor), for AlohaWorld.com, Recipe Number 1188420606

Originally posted 2012-09-09 08:39:00. Republished by Blog Post Promoter

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

3021. JASMINE TEA GLAZED ALASKAN SALMON with HOISIN-BRAISED BACON, GREEN RICE and ORANGE-CASHEW SALAD

yields eight servings

Jasmine tea glaze:
1 cup mirin
1/2 cup sake
2 tablespoons sugar
3 bags black jasmine tea
2 tablespoons soy sauce

Hoisin-braised bacon:
1 lb. slab bacon
4 tablespoons vegetable oil
1 cup chicken stock, hot
1/3 cup hoisin sauce

Green rice:
3 cups chicken stock, hot
1/4 cup chopped fresh basil
1/4 cup chopped fresh chives
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1 small onion, diced
1 tablespoon extra-virgin olive oil
1 1/2 cups basmati rice
2 tablespoons unsalted butter
salt and freshly ground black pepper

Orange-cashew salad:
1/4 cup rice vinegar
1 tablespoon whole-grain mustard
1 teaspoon sweet soy sauce
1/2 cup olive oil
1 cup julienned napa cabbage
1 cup julienned radicchio
3/4 cup toasted cashews
2 oranges, peeled and segmented
8 pieces wild Alaskan salmon, about 8 oz. each
salt and freshly ground black pepper
1/4 cup olive oil

For the jasmine tea glaze: Combine the mirin, sake and sugar in a pot and simmer over medium heat until reduced by two-thirds to a syrupy consistency. Remove from the heat and steep the tea bags for 5 minutes. Stir in the soy and set aside.

For the hoisin-braised bacon: Preheat the oven to 275 degrees F. Score the fat side of the bacon in a crisscross pattern. Heat the oil over high heat in a skillet, add the bacon fat-side down, reduce the heat to medium-low and cook until a rich brown color is obtained, 10 minutes. Flip and cook for 10 minutes more. Drain off the fat and add the chicken stock to come two-thirds of the way up the bacon slab. Braise in the oven for 45 minutes, and then brush with the hoisin and cook for 30 minutes more. Try to keep the level of chicken broth the same throughout braising.

Remove and let cool in the pan, and then remove the bacon and cut into 1/4-inch-thick slices. Strain the liquid and return to the pan. Cook until reduced to a thick glaze, about 30 minutes, and then stir in bacon. Cook until the bacon crisps and is well coated. Remove and let cool.

For the green rice: Puree 1 cup stock, the basil, chives, cilantro and mint in a food processor until smooth. Saute the onions in the oil in a saucepan until softened, and then add the rice and lightly toast. Add the butter, herb puree, remaining stock and some salt and black pepper, stir, and bring to a boil. Reduce the heat to a low simmer and cook until the liquid is absorbed and the rice is fluffy. Remove from the heat and keep covered.

For the salad: Combine the vinegar, mustard, sweet soy and some salt and black pepper in a bowl. Whisk in the oil in a slow stream. Toss in the cabbage, radicchio, cashews and oranges.

For the salmon: Sprinkle the salmon with salt and pepper. Heat the oil in large skillet over high heat and saute the salmon over medium-high heat for 2 minutes per side. Add the tea glaze and cook for 45 seconds. Arrange the salmon over bacon slices, pour over more tea glaze, and serve with orange-cashew salad and timbales of the green rice.

bacon recipe courtesy of: Peggy Magister, “Crazy Water,” America’s Best Bite, Cooking Channel

2954. STEAMED BACON BUNS with HOISIN

makes four servings?

1/2 pound thick-cut smoky bacon, cut into 2-inch pieces?
sixteen 1/8-inch-thick coins peeled fresh ginger?
1 cup low-sodium chicken broth?
1/4 cup mirin?
1/4 cup unseasoned rice vinegar?
2 tablespoons sugar?
1 tablespoon soy sauce?
One 16.3-ounce tube buttermilk biscuit dough (8 biscuits)
hoisin sauce, Sriracha, sliced scallions, sliced radishes and bread-and-butter pickles, for serving?

In a large skillet, cook the bacon and ginger over moderately high heat, turning the bacon once, until lightly browned, about 5 minutes. Spoon off all of the fat in the skillet. Add the chicken broth, mirin, vinegar, sugar and soy sauce to the skillet and simmer over very low heat, turning the bacon occasionally, until it is tender and the liquid is reduced to a syrupy glaze, about 10 minutes. Cover and keep warm.

Meanwhile, fill a roasting pan with 2 inches of water and set 4 ramekins in the corners of the pan. Line a 9-by-13-inch baking pan with parchment paper and spray with vegetable oil spray. Arrange the biscuits in the baking pan and set it on top of the ramekins in the roasting pan, over the water. Cover the roasting pan very tightly with foil and bring to a boil over high heat. Steam the biscuits until fluffy and cooked through, about 8 minutes.?

Carefully split each biscuit with your fingers and arrange them on a platter; spread the bottoms with hoisin sauce and Sriracha and top with the glazed bacon. Drizzle each bun with some of the glaze and garnish with sliced scallions, radishes and pickles. Close the buns and serve right away.

bacon recipe courtesy of: Grace Parisi, Food & Wine, February 2013