2876. ESCALOPE of CHICKEN with SAGE and BACON

serves four

4 boneless skinless chicken breasts
12 sage leaves
24 slices cured bacon
little olive oil
little freshly squeezed lemon juice

For the dressing
4oz. black olives
handful basil leaves, coarsely torn
7oz. tomatoes, peeled, deseeded and diced
7oz. red onions, diced
3 tablespoons olive oil
1 tablespoon balsamic vinegar
risotto or new potatoes, to serve

Cut each chicken breast into three equal pieces, cover with clingfilm and bash with a meat tenderiser or heavy-based pan. (You don’t want to beat them wafer thin, but bashing prevents the meat shrinking during cooking). Remove the clingfilm. Place a sage leaf on each piece of chicken and wrap in two slices of cured bacon (so the bacon holds the sage leaf in place). Put a little olive oil in a pan and fry the chicken for about 15 to 20 minutes, turning frequently, or until golden and cooked through. Season with a knob of butter, some freshly ground black pepper and a little freshly squeezed lemon juice. To make the dressing, mix together all the ingredients in a bowl. Place the risotto or new potatoes in the centre of each plate, spoon the black olive and red onion dressing around, arrange the chicken on top and serve at once.

bacon recipe courtesy of: Woman & Home

Originally posted 2013-03-24 01:21:00. Republished by Blog Post Promoter

2944. KIPPER, SPINACH, BACON and NEW POTATO SALAD

serves four

For the salad
6 rashers streaky bacon, fried until crisp
1lb 2 oz. new potatoes, cooked and halved
12 oz. spinach, washed and dried
3 kipper fillet, bones removed, flaked

For the dressing
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 garlic clove, chopped
2 teaspoons wholegrain mustard
salt and freshly ground black pepper
4 free-range egg, poached, to serve

For the salad, place all of the salad ingredients into a large bowl and gently stir. For the dressing, place all of the dressing ingredients into a bowl and mix well. Pour the dressing over the salad and stir to coat the salad ingredients. To serve, place the salad into a serving dish and top with the poached egg.

bacon recipe courtesy of: Brian Turner, Ready Steady Cook, BBC Food

2870. ARTICHOKE, BACON and NEW POTATO STEW

yields 4-6 servings

1 pound new potatoes
2 strips thick bacon, cut into ½-inch crosswise strips
1 tablespoon minced shallots
4 medium artichokes, trimmed to hearts and stems, quartered lengthwise and stored in acidulated water
3/4 cup water
1/2 cup cream
Salt
2 tablespoons minced chives

Steam the potatoes until tender, about 15 minutes, and set aside. When cool enough to handle, cut into quarters or bite-sized pieces. Fry cut-up bacon in a dry skillet over medium heat until brown, about 10 minutes. Discard all but about 1 to 2 teaspoons of fat and add the shallots. Cook until the shallots are fragrant and tender, about 3 minutes. Add the artichokes and the water, cover tightly, and cook until the artichokes are tender, 10 to 15 minutes. Remove the lid, increase the heat to high and cook, stirring, until the liquid has reduced to traces of syrup, about 5 minutes. Add the cut-up potatoes and stir to coat with juices. Add the cream and salt to taste and continue cooking over high heat until the cream has thickened and reduced enough to coat the potatoes and artichokes lightly, about 5 minutes. Remove from heat and stir in the minced chives before turning into a serving bowl.

bacon recipe courtesy of: Los Angeles Times, March 2, 2013

2818. POT ROAST studded with ALMONDS and BACON

serves six

3 pounds (1.35 kg) brisket in one piece, trimmed of some of the fat
1½ tablespoons slivered almonds 8 ounces (225 g) bacon or ham, cut into small pieces 3 large ancho chiles, seeds and veins removed 1½ tablespoons mild vinegar ¾ cup (185 ml) water 3 whole cloves, crushed ½-inch (1.5 cm) piece of cinnamon stick, crushed 4 peppercorns, crushed 6 sprigs fresh thyme or 1½ teaspoon dried 6 sprigs fresh marjoram or 1½ teaspoon dried ¼ teaspoon dried mexican oregano, or ½ teaspoon dried oaxacan oregano 3 garlic cloves, roughly chopped 3 tablespoons lard or vegetable oil Salt to taste 1½ pounds (675 g) red bliss or new potatoes Preheat the oven to 325°F (165°C).
Pierce the meat all over with a knifepoint and insert the almonds and bacon. Set it aside while the sauce is prepared.

Toast the chiles lightly, turning them often so they won’t burn. Put the chiles into a bowl, cover with hot water, and leave them to soak for about 10 minutes.

Put the vinegar and water into the blender jar, add the spices, herbs, and garlic, and blend as smoothly as possible. Add the chiles and blend to a fairly smooth consistency.

Heat the lard in a Dutch oven and when it is very hot sear the meat well all over. Remove the meat and set it aside. Drain off the fat, leaving only 2 tablespoons in the pan. Add the sauce to the pan and let it cook fast for about 5 minutes, stirring it all the time. Add salt to taste.

Return the meat to the pan and baste it with the sauce. Cover the casserole with a tightly fitting lid and cook the meat in the oven for about 2 hours.

Put the potatoes, unskinned, into a saucepan, cover them with boiling water, and let boil fast for 5 minutes. Drain them and set them aside to cool. When the potatoes are cool enough to handle, skin.

Remove the casserole from the oven, turn the meat over, and baste it well with the sauce. Scrape the sauce from the sides and bottom of the pan and add a little water if it has thickened too much.

Put the potatoes into the sauce around the meat, replace the lid, and let the meat cook until it is very tender, but not falling apart-test after 1 hour and 10 minutes. Slice the meat fairly thick and place it on a serving dish with the potatoes around it. Pour the sauce over it. 

bacon recipe courtesy of: Diana Kennedy, The Essential Cuisines of Mexico; Men’s Fitness

2596. ROASTED MONKFISH TAIL with BACON, POTATOES and FRESH THYME

1/3 pound thick sliced bacon, cut crosswise into 1/2-inch pieces
4 little red creamer potatoes, or new potatoes, scrubbed and sliced 1/4 inch thick
4 shallots, sliced thin
1 tablespoon fresh thyme leaves plus sprigs for garnish
salt and pepper to taste
1 1/2 pounds fillet of monkfish tail, membranes removed and the fish cut into 4 thick serving pieces
2 tablespoons dry white wine
4 teaspoons butter at room temperature

Preheat oven to 450 degrees. Cook the bacon in a 10-inch heavy, ovenproof skillet over moderately high heat, stirring, until the bacon begins to crisp. Remove the bacon with a slotted spoon, drain on paper towels, and reserve.

While the bacon is cooking, add the potatoes to boiling salted water, return to a boil, and boil for 4 minutes. Drain the potatoes completely in a colander.

Cook the shallots in the skillet with the bacon fat over moderate heat, stirring, for 2 minutes. Stir in the potatoes, 1 teaspoon of the thyme leaves, and salt and pepper to taste, and cook, stirring for 1 minute. Push the potato mixture to the side, and add the monkfish to the center of the skillet. Drizzle the white wine over the monkfish fillets. Roast the monkfish in the oven for 10 minutes, then place under a hot broiler until it is just cooked through and very browned on the outside.

When ready to serve, remove the monkfish from the skillet, place on a dish, and cover with aluminum foil. Place the skillet over moderately high heat, and add the reserved bacon pieces and the remaining 2 teaspoons of thyme leaves to the potatoes and shallots. Toss until the bacon is heated through.

Place each monkfish fillet on a dinner plate, reserving the juice that has collected around the fillets. Top each fillet with a teaspoon of butter. Surround the fillets decoratively with potato slices, leaving behind as much of the shallots and bacon as possible in the pan. Salt and pepper each fillet and the potato slices. Then top the monkfish fillets with the remaining shallots and bacon. Pour the collected monkfish juice over the fillets, and garnish each one with fresh thyme sprigs. Serve immediately.

bacon recipe courtesy of: Dean & Deluca