2695. MOUSSE of PETITS POIS with CRISP BACON and ONION RINGS

serves six

Mousse
3 sheets leaf gelatine
200 grams petit pois
1 bunches fresh mint
1 pinches sugar
75 ml double cream

Onion rings
6 rings of onions
100 grams flour
1 egg, beaten
50 grams breadcrumbs

Garlic croutons
6 croutons
2 tablespoons garlic oil

To serve
6 rashers of streaky bacon

For the mousse: place the gelatine leaves into a tray of cold water for 2-3 minutes, or until softened. Bring the water to the boil in a saucepan, then add the peas and mint and boil for 1-2 minutes. Remove from the heat. Transfer to a blender and blend to a smooth purée. While the purée is still hot, remove the gelatine leaves from the water, squeeze out any excess moisture and add to the purée and blend again. Pass the purée through a sieve into a bowl, then season to taste with sugar, salt and pepper. Set aside to cool completely, about 30 minutes. When the purée is set, whip the double cream to soft peaks and fold it into the purée. Cover with cling film and place in the fridge for at least 2 hours to allow the mousse to set completely.

??For the onion rings: heat a frying pan with 1-2cm of oil. Dip the onion rings in the flour, then into the egg then roll in the breadcrumbs to cover. Fry in the oil for 3-4 minutes, or until golden-brown and crisp. ??

For the garlic croutons: drizzle the croutons with garlic olive oil. ??To serve, spoon the mousse onto a serving plate, top with a slice of crisp bacon and an onion ring and crouton.

bacon recipe courtesy of: Galston Blackiston, Market Kitchen, Good Food Channel, UKTV

Originally posted 2012-09-24 08:54:00. Republished by Blog Post Promoter

2983. FUSILLI with BACON, ONIONS and MUSHROOMS

makes four servings

coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
3 slices thick-cut bacon, cut into 1/4-inch pieces (about 3/4 cup)
1 large yellow onion, halved lengthwise and thinly sliced (3 cups)
10 ounces cremini mushrooms, trimmed and cut into 1/4-inch slices (3 cups)
3/4 pound fusilli or other short pasta
1 cup loosely packed fresh mint or parsley leaves, chopped
2 ounces finely grated Parmesan cheese, finely grated (3/4 cup)

While bringing a large pot of salted water to a boil, heat oil and bacon in a large skillet over medium heat until bacon fat is rendered and bacon is golden brown, about 8 minutes. Add onion and a pinch of salt, and cook, stirring frequently, until tender, about 8 minutes.

Pushing onion and bacon to edge of skillet, add mushrooms to center, in a single layer as much as possible. Raise heat to medium-high, and cook, without stirring, until mushrooms begin to sizzle and brown, about 5 minutes. Reduce heat to medium, sprinkle mushrooms with salt, and stir onion and bacon into mushrooms. Cook mixture, stirring occasionally, until mushrooms are tender, about 3 minutes.

When water boils, add pasta to boiling water, and cook until almost al dente, about 10 minutes (do not drain water). Transfer pasta to skillet using a strainer. Reduce heat to low, and gradually stir in 1 cup pasta water, about 1/2 cup at a time. Toss over low heat until sauce is silky and pasta is well coated, 2 to 3 minutes.

Turn off heat. Stir in mint or parsley, and half the cheese. Season with pepper. Divide among 4 bowls, and top with remaining cheese.

bacon recipe courtesy of: Martha Stewart Living, April 2012

Originally posted 2013-07-09 01:35:00. 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

3061. BLUE COD wrapped in SMOKED BACON

2 x 100-150 gram blue cod fillets
2-3 rashers smoked bacon
80 ml cream
80 ml white wine
1 tablespoon chopped fresh seasonal herbs (parsley, rosemary, thyme, mint, coriander)3-5 cockles?Preheat oven to 180°C. Wrap cod in bacon, place on a baking tray and bake 10-15 minutes until fish is opaque and cooked through. Meanwhile, combine cream, wine and herbs in a small pan, add cockles and simmer until liquid is reduced to a thin sauce consistency and cockles have opened. To serve, place wrapped cod on a plate, surround with cockles and pour over sauce from pan.??bacon recipe courtesy of: Fleur Sullivan, for NZ House & Garden; Fairfax Magazines,?317 New North Road, Eden Terrace, PO Box 6341 Wellesley St, Auckland, New Zealand

Originally posted 2013-09-25 01:28:00. Republished by Blog Post Promoter

2678. GRILLED PEACH, ONION and BACON SALAD with BUTTERMILK DRESSING

yields eight servings

1/4 cup mayonnaise
1/4 cup sour cream?
1/4 cup buttermilk?
2 tablespoons chopped mint?
2 tablespoons chopped parsley?
2 tablespoons snipped chives?
1 teaspoon apple cider vinegar?
salt?
freshly ground pepper?
1 pound thick-sliced bacon?
1/4 cup light brown sugar?
1/2 teaspoon cayenne pepper?
3 pounds Vidalia or other sweet onions, cut into 1-inch-thick slabs?
extra-virgin olive oil, for brushing?
4 large ripe peaches, cut into 1/2-inch wedges?

Preheat the oven to 325°. In a small bowl, whisk the mayonnaise with the sour cream, buttermilk, mint, parsley, chives and vinegar and season with salt and pepper. Refrigerate.?

Line a large rimmed baking sheet with parchment paper. Arrange the bacon slices on the sheet in a single layer and sprinkle with the brown sugar and cayenne. Bake for about 25 minutes, until caramelized (the bacon will crisp as it cools). Let cool, then cut the bacon into bite-size pieces.?

Meanwhile, light a grill or preheat a grill pan. Brush the onions with olive oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until softened and browned, 10 minutes. Separate the onions into rings. Brush the peaches with olive oil and grill over moderately high heat until tender, 2 minutes. Transfer to a plate.?

In a large bowl, toss the onions with the peaches and bacon. Add the buttermilk dressing and toss to coat. Serve right away.?

bacon recipe courtesy of: Linton Hopkins, Food & Wine, July 2012

Originally posted 2012-09-07 08:49:00. Republished by Blog Post Promoter

3050. GRAVLAX CLUB SANDWICH

yields 8 sandwiches

16 thin slices grain bread
16 slices bacon, halved crosswise
2 red onions, cut into small dice
2 medium tomatoes, cut into 1/4-inch dice
8 sprigs cilantro, roughly chopped
2 cloves garlic, minced
16 mint leaves
2 jalapeno peppers, cut into small dice
4 avocados, cut into 1/2-inch cubes
4 limes, juiced
8 thin slices gravlax, plus 2 more slices cut into 16 strips crosswise and rolled into rosettes?Preheat oven to 350 degrees F. Toast the bread slices and let cool.

Roast the bacon in oven until crisp.

Chop red onion, tomato, cilantro, garlic, mint leaves, and jalapeno finely. Put in a bowl. Add the avocado and pour in lime juice. Toss the avocado mixture and season well with salt and pepper.

Place 1 tablespoon avocado mixture on each slice of gravlax. Fold the gravlax into a square, so that the avocado is wrapped in the center. Place the bacon and gravlax between 2 slices of bread. Cut the sandwich diagonally. Place a rosette on top each half and place 2 pieces of bacon on top of the rosette.

bacon recipe courtesy of: Marcus Samuelsson, “Midsummer Swedish Buffet,” Sara’s Secrets, Food Network

No Bake Bacon Mint Julep Cheesecake Recipe

whiskey_bacon_mint_Julep_cheesecake_cupcake

Nothing screams summer like an ice cold mint julep. Refreshing and full of sweet bourbon-y flavor. Well, we took that great taste and made it into the sexiest cheesecake on the planet… or at least this hemisphere.

whiskey_bacon_mint_Julep_bacon

whiskey_bacon_mint_Julep_pretzels1

To up the ante even more, we paired it with a homemade bacon and pretzel crust that lends a salty and smokey flavor that goes so well with mint and bourbon.

whiskey_bacon_mint_Julep_crust

whiskey_bacon_mint_Julep_molds

Given how great these look and taste, you would think you have to slave over your mixer all day to prepare them. In truth, it’s really a pretty simple recipe that yields a party’s worth of fun. Make a batch for your next summer party and prepare to be a hit. Fair warning…these are no bake, so the alcohol isn’t going anywhere but in your belly. While you won’t be falling over, they do pack a little punch. Enjoy!

No Bake Mint Julep CheesecakeNo Bake Mint Julep Cheesecake by Whiskey Beard

Yield: 18-24

Ingredients:1 1/2 envelope of unflavored gelatin1 cup sugar3/4 water1 1/2 lbs of cream cheese, room temperature1 cup sour cream3/4 cup of whiskey1/4 tsp salt1 cup pretzels5 strips of bacon2 tbsp sugar1/4 melted butter50 sprigs of mint
Instructions:
In a food processor, add pretzels and crush to a powder. Then add sugar and bacon and process. Finally add melted butter and mix well. Place paper cupcake liners in cupcake pans. Spoon a small bit into the bottom of paper cupcake, enough to cover. Try to make the sides a little higher than the middle. You should be able to get close to 24 cheesecake bottoms. When done, set to the side. Now, in a small pan, combine gelatin and sugar. Add water, mix together and cook over medium until the gelatin dissolves. Remove from the heat and let slightly cool. Mince half the mint and add to cooling gelatin. In a large bowl, mix cream cheese until smooth. Add sour cream, whiskey and salt, and continue to mix until all smooth. Add the mint/gelatin mixture and mix well. Carefully pour into the prepared cupcake papers and chill until set, about 2 to 3 hours. When done, carefully remove the cupcakes and place a mint leaf on each.

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