2806. WARM BACON and HERB COLESLAW

serves 8-10?

1 head cabbage (1 1/4 lbs.), cored and thinly sliced
1/2 small red onion, thinly sliced?
1 large carrot, shredded?
2 cups flat-leaf parsley leaves?
1/2 cup fresh oregano leaves?
8 strips thick-cut bacon, cut into 1-in. pieces
1 medium shallot, thinly sliced?
1 tablespoon Dijon mustard?
1 tablespoon sugar?
1/2 cup apple cider vinegar?
1/4 cup extra-virgin olive oil
1/2 teaspoon kosher salt?
1/2 teaspoon pepper

Combine cabbage, onion, carrot, and herbs in a large bowl. Set aside. Cook bacon over medium heat, stirring often, until browned and crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels to drain; set aside. Add shallot to hot bacon grease and cook, stirring occasionally over medium heat, until softened, about 2 minutes. Add mustard, sugar, and vinegar and stir to combine. Stir in oil, salt, and pepper. Pour dressing over reserved vegetables along with half the reserved bacon and toss to coat evenly. Sprinkle remaining bacon over slaw and serve immediately.

bacon recipe courtesy of: Sunset Magazine, July 2011

Originally posted 2013-01-13 08:46:00. Republished by Blog Post Promoter

2977. BARBECUE PORK RIBS with SMOKY BACON BARBECUE SAUCE

makes 4 to 6 servings

For the ribs
5 cloves garlic, minced
1 tablespoon plus 1 teaspoon kosher salt
1 tablespoon packed dark brown sugar
1 tablespoon smoked paprika
2 teaspoons ancho or New Mexican chile powder
2 teaspoons freshly ground black pepper
2 teaspoons chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon dry mustard
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper (optional)
2 slabs St. Louis–style pork spareribs (about 7 pounds total) or 2 slabs pork spareribs (about 8 pounds total)

For the barbecue sauce:?6 ounces bacon, diced ?2 medium onions, finely chopped?5 cloves garlic, minced ?2 teaspoons chopped fresh sage leaves?1 teaspoon chopped fresh thyme leaves?2 tablespoons smoked paprika1 tablespoon ancho or New Mexican chile powder?1 teaspoon ground cumin?1 teaspoon freshly ground black pepper ?1/2 teaspoon ground ginger?1 cup brewed coffee?2 tablespoons packed dark brown sugar?2 tablespoons yellow mustard ?1 tablespoon Worcestershire sauce?2 tablespoons cider vinegar, plus more to taste?1 cup ketchup?Few dashes hot sauce, such as Tabasco, plus more to taste?3 fresh or 2 dried bay leaves?Kosher salt?

Equipment: Large, rimmed baking sheet; flat metal cooling rack?

Prepare the rub and bake the ribs: In a small bowl, combine the garlic, salt, brown sugar, smoked paprika, chile powder, black pepper, sage, thyme, dry mustard, cumin, coriander, ginger, and cayenne pepper if using. Generously coat the ribs with the rub then wrap each slab in a double layer of plastic wrap and let them sit at room temperature for up to 2 hours. DO AHEAD: To develop maximum flavor, place the ribs, coated in the rub, in the refrigerator and chill at least 12 hours and up to 24 hours.?? Preheat the oven to 325°F.
Line a large rimmed baking sheet with foil. If you have a flat metal cooling rack, arrange it in the baking sheet and place the ribs, bone side down, on the rack. If you don’t have a rack, place the ribs, bone side down, directly on the foil-lined baking sheet. Bake the ribs until the meat is tender and starting to pull away from the bones, 1 1/2 to 2 hours. At this point, the ribs are ready to be served, but we recommend taking the time to finish them on the grill (or in the broiler), while glazing with homemade barbecue sauce. DO AHEAD: Ribs can be baked ahead of time and kept, wrapped in foil, at room temperature for 4 to 6 hours, before finishing them on the grill.?? While the ribs are baking, make the barbecue sauce: In a heavy, medium saucepan over moderately low heat, cook the bacon until the fat renders and the bacon starts to brown, about 10 minutes—do not let the bacon get crispy. Add the onions and continue cooking, covered and stirring occasionally, until the onions are soft and translucent, about 10 minutes. Add the garlic, sage, and thyme and cook, stirring occasionally, for 1 minute. Add the smoked paprika, chile powder, cumin, black pepper, and ginger and cook, stirring, for 1 minute. Add the coffee, brown sugar, yellow mustard, Worcestershire sauce, and vinegar and stir well to combine. Raise the heat to moderate and bring the sauce to a boil, scraping the saucepan with a wooden spoon to remove any browned bits from the bottom. Add the ketchup, hot sauce, and bay leaves, then lower the heat to moderately low and simmer the sauce until it’s thick enough to coat the back of a spoon but isn’t as thick as ketchup, about 30 minutes. Taste the sauce and add more vinegar or hot sauce to taste and season with salt and pepper. Remove and discard the bay leaves. DO AHEAD: BBQ sauce can be made ahead and stored, in an airtight container in the refrigerator, up to 2 weeks. Warm the sauce gently on the stove before using.?? Grill the ribs: While the barbecue sauce is simmering, prepare your grill for direct-heat cooking over medium-high heat: If using a charcoal grill, open the vents on the bottom of the grill and light a large chimney starter full of charcoal (preferably hardwood). When the coals are covered with white-gray ash (about 20 to 30 minutes later), spread them out on the grill’s bottom rack, leaving a space to one side that is equal to the size of the food to be grilled so that it can be moved there in the case of flare-ups. Test the heat of the charcoal by holding your hand 5 inches above the coals for about 3 seconds for medium-high heat. If the charcoal is too hot, continue to let it burn until it reaches medium-high.?
If using a gas grill, preheat all burners on high, covered, for 10 minutes, then adjust the heat to medium-high.
Depending on the size of your grill, place 1 or 2 slabs, bone side down, over the heat and brush the fat-covered side generously with barbecue sauce. Grill the ribs, covered, for 2 minutes. Flip the slab over, brush the bone side with sauce, and grill, covered, until the sauce on the fat-covered side is caramelized and lightly charred, 1 to 2 minutes. Flip the slab over and continue grilling, covered, until the sauce on the bone side is caramelized and lightly charred, 1 minute. Transfer the ribs to a cutting board and let them rest for 10 minutes. If necessary, repeat the grilling and glazing process with the second slab of ribs. Cut between the ribs and serve immediately with plenty of barbecue sauce on the side.

bacon recipe courtesy of: Bruce Aidells, Epicurious, June 2013

Originally posted 2013-07-03 01:17:00. Republished by Blog Post Promoter

2783. APPLEWOOD-SMOKED BACON BEIGNETS with BLACK WASABI and AGAVE NECTAR

Beignets?
2 quarts canola oil
¼ lb butter, medium diced
1/2 cup water
1/2 cup milk
1 cup all-purpose flour
4 eggs
¼ lb bacon, chopped, cooked crispy
1 tablespoon aonori (dried powder Japanese seaweed)
2 tablespoons chives?

Black Wasabi
1 cup Dijon mustard
4 tablespoons fresh lemon juice
2 tablespoons wasabi paste
4 tablespoons olive oil
2 packages squid ink
Pinch of salt
Pinch of pepper, black ground
Agave nectar (to drizzle on the beignets, to taste)?

Black Wasabi: Thoroughly mix all the ingredients for the black wasabi?and place in refrigerator to chill.?

Beignets: Place the canola oil in a stockpot and preheat to 350 degrees F. In a medium sized pot bring the butter, water and milk to a simmer. Sauté?bacon until crispy.?Place on paper towels to drain. Add the?flour to the milk mixture and mix thoroughly by hand for 5 minutes or until the dough falls from the sides of the pot. Remove and place dough in a mixer immediately.?Turn the mixer on medium and gradually add one egg at a time. Mix thoroughly. Add the cooked bacon, aonori and chives. Mix thoroughly. Place teaspoon-size scoops of dough immediately into the fryer. Constantly stir the beignets while they are frying to achieve even browning (about 5-7 minutes). Remove fried beignets from the fryer and top them with the black wasabi?sauce and agave nectar. Serve immediately.?

bacon recipe courtesy of: Chef Mike Potowski, Benjy’s (on Washington), 5922 Washington Avenue, Houston, TX 77007 | Cleverly Stone, Talk 650-CBS Radio Houston & Fox 26 Morning News | HoustonTexasFood.com, April 23, 2010

Originally posted 2012-12-21 08:21:00. Republished by Blog Post Promoter

3095. ROAST BEEF with CRISPY BACON, MUSTARD and HERBS

serves six

3 lb. lean beef topside, boneless rib or sirloin joint
salt and freshly milled black pepper
2 tablespoons wholegrain mustard
4 tablespoons freshly chopped flat-leaf parsley
6-8 streaky bacon rashers, stretched

Cooking Times
Rare: 20 minutes per 1 lb. plus 20 minutes Medium: 25 minutes per 1 lb. plus 25 minutes Well done: 30 minutes per 1 lb. plus 30 minutes ?Preheat the oven to 350-375°F. In a small bowl mix together the mustard and parsley. Place the topside joint on a chopping board, make several slits over the surface of the joint and season. Rub with the mustard and herb mixture over the surface of the joint and inside the slits. Wrap the bacon rashers around the joint. Place the joint on a metal rack in a large roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any rich beefy juices. Leave the joint to rest for 10-15 minutes, slice and serve with sauté or roast potatoes and seasonal vegetables.??bacon recipe courtesy of: Simply Beef and Lamb; EBLEX, Agriculture and Horticulture Development Board, Stoneleigh Park, Kenilworth, Warwickshire CV8 2TL UK
EBLEX is part of the Agriculture and Horticulture Development Board (AHDB) along with five other levy organisations: – See more at: http://www.simplybeefandlamb.co.uk/eblex-corporate-website#sthash.i9y86JIb.dpuf EBLEX is a division of the Agriculture and Horticulture Development board (AHDB) © Agriculture and Horticulture Development Board 2013. All rights reserved. – See more at: http://www.simplybeefandlamb.co.uk/eblex-corporate-website#sthash.i9y86JIb.dpufRoast Beef with Crispy Bacon, Mustard and Herbs Serves: 6 Prep Time: 5 minutes Avg. cooking time for 3lb: 1 hour 40 minutes
A different take on the weekend roast. Topside, rib or sirloin joint spread with mustard and topped with crispy bacon Cooking Times Rare20 minutes per 450g/1lb plus 20 minutes Medium25 minutes per 450g/1lb plus 25 minutes Well done30 minutes per 450g/1lb plus 30 minutes
MethodPreheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.In a small bowl mix together the mustard and parsley.Place the topside joint on a chopping board, make several slits over the surface of the joint and season. Rub with the mustard and herb mixture over the surface of the joint and inside the slits. Wrap the bacon rashers around the joint.Place the joint on a metal rack in a large roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any rich beefy juices.Leave the joint to rest for 10-15 minutes, slice and serve with sauté or roast potatoes and seasonal vegetables. Share this recipe My Recipe BookSign up to save this recipe, create a shopping list, or design a dinner menu. Ingredients1 x 1.3kg/3lb lean beef topside, boneless rib or sirloin jointSalt and freshly milled black pepper30ml/2tbsp wholegrain mustard60ml/4tbsp freshly chopped flat-leaf parsley6-8 streaky bacon rashers, stretchedPrintable versionTagsBeefRoastsTopside JointOccasion Related Recipes Spiced Beef, Pumpkin and Carrot SoupSpiced Beef, Pumpkin and Carrot SoupServes: 4
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RT @RedTractorFood: Watching the @GoodFoodChannel? Keep your eyes peeled for the @Simplybeeflamb advert – For easy recipes to try visit – h… — 3 hours 25 sec ago Copyright © 2013
EBLEX is a division of the Agriculture and Horticulture Development board (AHDB) © Agriculture and Horticulture Development Board 2013. All rights reserved. Sign up for our newsletterStay informed on our latest news!
Find usFacebookYouTubeTwitterRSSPinterest Terms & ConditionsAccessibilityPrivacyCookies PolicyQuality marksSitemapContact us We use cookies on this site to enhance your browser experienceBy co- See more at: http://www.simplybeefandlamb.co.uk/recipes/roast-beef-crispy-bacon-mustard-and-herbs#sthash.znqifz0M.dpuf

3071. GREENS with BACON, MUSHROOMS and BLUE CHEESE

makes eight servings?

4 slices thick-cut bacon, cut into 1″ pieces?
1 small red onion, sliced 1/4″ thick?
1/2 pound chanterelles or crimini (baby bella) mushrooms, cut into pieces?
1 garlic clove, finely grated?
1/4 cup red wine vinegar?
2 teaspoons sugar?
1 teaspoon Dijon mustard?
1/4 cup extra-virgin olive oil?
Kosher salt, freshly ground pepper?
8 ounces hearty greens (such as mustard greens, spinach, or baby kale), torn?
1/2 cup crumbled blue cheese

Cook bacon in a large skillet over medium heat, stirring occasionally, until crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate. Cook onion in same skillet, stirring occasionally, until softened and lightly browned, 6–8 minutes, using a slotted spoon, transfer to plate with bacon. Repeat with mushrooms. Remove skillet from heat. Add garlic, vinegar, sugar, and mustard, scraping up browned bits. Whisk in oil; season dressing with salt and pepper. Toss greens, warm dressing, bacon, onion, and mushrooms in a large bowl; season with salt and pepper and top with cheese.

bacon recipe courtesy of: Duane Sorenson, Bon Appétit, October 2013

3057. WARM KIDNEY and BACON SALAD

serves two?

2 tablespoons sherry vinegar?
1 tablespoon Dijon mustard?6 tablespoons olive oil?9-10 cm square piece of bacon, sliced into 3cm x 1cm batons?6 lambs kidney, split in half lengthways and white core removed?knob butter?2 large handfuls frisée lettuce, washed?

For the shallot puree?butter, for frying ?3 banana shallots, diced?1 bay leaf ?double cream, for moistening?

For the croutons?oil, for frying?4 slices of day old white bread, crust removed and cut into 1cm cubes

For the puree: melt a knob of butter in a heavy-based pan over a low heat and gently sweat the shallots with the bay leaf for about 30 miutes, until they are really soft.
Add a splash of cream and increase the heat until the cream bubbles. Remove the pan from the heat and, using a slotted spoon, transfer the shallots to a blender (don’t add all the liquid from the pan until you know the consistency you have after blending). Puree the mix and add a little more liquid from the pan if necessary. Season to taste with salt and freshly ground black pepper. Set the mixture aside until ready to serve.

For the croutons: heat a little oil in a heavy-based shallow pan and fry the bread cubes until golden on all sides. Remove and drain on kitchen paper.
?
In a small bowl, combine the vinegar and mustard, then slowly pour in the oil and whisk until emulsified into a dressing. Season with sea salt and freshly ground pepper and set aside.

Cook the bacon in a heavy-based pan until crisp and golden brown. Remove from the pan, and chop.

Season the kidneys on all sides with salt and freshly ground black pepper. Melt a knob of butter in the bacon frying pan, and add the kidneys, colouring then for about 2 minutes on each side and shaking the pan. They should still be a little pink in the middle. Remove them from the pan and leave them to rest for 1-2 minutes, then drain off any blood.

Put the bacon and kidneys back in the pan over a gentle heat to warm through. Add the croutons and a drizzle of the dressing and toss over the heat again for a minute or two.

To serve, dress the lettuce with the remaining dressing and arrange on serving plates. Add a couple of dollops of shallot puree, sprinkle over the bacon pieces and then top with the warm kidney and scatter over the croutons.

bacon recipe courtesy of: Matt Tebbutt, Market Kitchen, Good Food Channel, UK-TV

3047. SKATE and SPINACH SALAD with BACON and CHIVES

yields six servings

2 pounds skate wing fillets
1 cup dry white wine
1 pound fresh spinach, well rinsed and dried
1/4 pound bacon
2 tablespoons finely chopped chives
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
4 tablespoons red wine vinegar
freshly ground black pepper

Place the skate fillets in a skillet that will hold them in a single layer, add the wine, bring to a simmer and poach gently for eight minutes. Remove from the heat and allow to cool in the poaching liquid. Remove the stems from the spinach and place the spinach in a bowl. Fry the bacon until golden. Remove it from the pan and drain it on paper towels. Crumble it into one-half inch pieces and mix with the chives. Add the olive oil to the bacon fat in the pan. Beat the mustard and vinegar together and whisk them into the bacon-fat mixture. Toss the spinach with all but three tablespoons of this dressing. Arrange the spinach salad on each of six plates. Drain the fish and divide it into six equal portions. Place a warm fish fillet on each bed of spinach. Spoon the remaining dressing over each fillet, then sprinkle with the crumbled bacon and chives. Season with pepper and serve.

bacon recipe courtesy of: Florence Fabricant, “Beyond the Usual Catch: Shark or Skate,” The New York Times, June 30, 1991