2551. BLOOD ORANGE and BACON HANGOVER SALAD

1/2 cup shelled pistachios 
1 tablespoon red wine vinegar 
salt and freshly ground pepper to taste 
1 teaspoon Dijon mustard 
3 tablespoons olive oil 
1 head Boston lettuce (or another leafy green lettuce, such as green leaf or red leaf) 
1 large or 2 small blood oranges, peel removed and slices cut out without the pith (membrane that separates the slices) 
3 strips bacon, cooked to crispy 
2-3 small radishes, quartered to wedges

In a small bowl, combine the red wine vinegar, mustard, and a couple of pinches of salt and pepper. Drizzle in the olive oil while whisking rapidly until mixture is emulsified. Gently tear lettuce into bite-sized pieces. Toss with the dressing and remaining ingredients. Serve immediately.

bacon recipe courtesy of:  The Art of Eating In: How I Learned to Stop Spending and Love the Stove by Cathy Erway. Gotham, 2010 | posted by Caroline Russock on Serious Eats, February 25, 2010

Originally posted 2012-05-03 08:07:00. Republished by Blog Post Promoter

3049. BACON-WRAPPED PORK TENDERLOIN with APRICOT COMPOTE and JICAMA SALAD

serves four

For the salad:
2 cups julienne of jicama
2 oranges, segmented, including juice, all pith and membrane removed
1 apricot, pitted and sliced thin
½ red bell pepper, julienne
1-inch piece of fresh ginger, peeled and finely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lemon juice
1 jalapeño or other chile pepper, deseeded and chopped fine, optional
salt and pepper to taste

For the pork:
1 pork tenderloin, silver skin removed

Marinade:
1-inch piece of ginger, cut into strips, smashed with side of knife to release juices
1 clove garlic, peeled
? orange, juice and rind (smash with side of knife to release oils then cut into strips)
1 tablespoon olive oil
¼ teaspoon dry mustard
¼ teaspoon ground coriander
? teaspoon fresh ground pepper
2 strips thick-cut bacon (we used pecan-wood smoked bacon)
salt and fresh ground pepper
1 teaspoon oil for cooking, as needed

For the apricot compote:
3 medium apricots (or other seasonal stone fruit), pitted and sliced thin
1 shallot, peeled and sliced thin
1-inch piece of ginger, peeled and finely diced
2 tablespoons julienne of orange peel (as much pith removed as possible)
1 teaspoon coconut oil (or other cooking oil)
½ teaspoon ground coriander
¼ teaspoon ground allspice
¼ teaspoon dry mustard
¼ teaspoon ground cardamom
½ cup Pinot Noir (or other light bodied red wine)
salt and pepper, to taste

For the salad: Combine all ingredients in a medium-size mixing bowl. To segment the oranges, cut off each end; rest on one cut end. Remove the skin with a sharp knife by cutting along the line where the flesh meets the pith, following the natural curve of the fruit, working in small strips around the orange from top to bottom. Remove each segment individually from the membrane using a paring knife – hold over a bowl to collect any juice. Squeeze the membrane to extract any remaining juice. Season to taste. Chill for approximately 15-30 minutes (up to 6 hours) for flavors to meld.
?For the pork: Blend all marinade ingredients, coat the pork tenderloin and rest at room temperature for 30-40 minutes, or in refrigerator for up to 2 hours; remove from refrigerator 15 minutes before cooking. Remove the pork from the marinade. Season with salt and pepper then wrap with bacon (as much or as little as you like), secure bacon ends with toothpicks, if desired. Preheat oven to 375. Heat a heavy sauté pan until very hot. Add a bit of cooking oil (not necessary if using non-stick or well-seasoned pan). Sear the pork on all sides until caramelized. Transfer the pork to a baking sheet. Save the fat, juices, and bits in the pan for use in making the compote. If the fat is pooling, drain some off (ideally, there is very little excess fat but brown – not burned – bits in the pan). Finish in oven for approximately 12-18 minutes or until the meat reaches 145 degrees. Allow to rest for at least 10 minutes before slicing. In the meantime, make the compote.?For the compote: If possible, use the same pan as you used to cook the pork, with the drippings – heat pan over medium heat. Add the coconut oil. Sauté the shallot and ginger until the shallot starts to become tender; add the orange peel and the dry spices. Sauté until lightly caramelized. Add the apricots. Cook over medium-high heat until the fruit starts to soften and lightly caramelize. Add the wine and use it to scrape any bits from the bottom of the pan. Simmer on low-medium heat until it reaches a desirable consistency. Season to taste. You can stir in any additional pan drippings from the pork for added flavor. This compote can be made vegetarian/vegan by using a fresh pan and not adding any renderings. It can be stored in the refrigerator for several days.?To serve: To plate the dish, place a 1/2 cup portion of jicama salad on the plate. Arrange 2-3 slices of pork tenderloin against it and top with the warm apricot compote. Garnish with chopped cilantro, parsley or chives.???bacon recipe courtesy of: Annette Tomei, Eat Something Sexy, June 14, 2013

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

2691. CARIBBEAN BLACK BEAN SOUP with FRUIT SALSA

serves 6 to 8

2 tablespoons unsalted butter
8 slices bacon, chopped
1 onion, chopped
3 cloves garlic, minced
1 carrot, chopped
1 stalk celery, chopped
1 teaspoon dried thyme
1 teaspoon ground cumin
6 cups beef stock
2 cups water
2 cups dried black beans, soaked overnight or quick-soaked, and drained
1 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 lime, cut into 6 to 8 wedges

Fruit Salsa
2 oranges, sectioned
1 banana, diced
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons freshly squeezed lime juice

In a large pot, melt butter over medium heat. Add bacon and saute until it renders its fat but is still soft, about 2 minutes. Add onion and saute until softened, about 6 minutes. Add garlic, carrot, celery, thyme and cumin; saute until vegetables are softened, about 5 minutes.

Add stock, water, beans and bay leaf; bring to a boil. Reduce heat and simmer for 1 hour. Add salt and pepper; simmer until beans are tender, about 30 minutes. Taste and adjust seasoning with salt and pepper, if necessary. Discard bay leaf.

Prepare the fruit salsa: In a small bowl, combine oranges, banana, red onion, cilantro and lime juice.

Ladle soup into heated bowls and garnish each with a heaping tablespoons of fruit salsa and a lime wedge. Diners may squeeze the lime over their soup, if they desire.

bacon recipe courtesy of: Meredith Deeds and Carla Snyder, contributing authors to 250 Best Beans, Lentils & Tofu Recipes, Toronto, Canada: Robert Rose Inc., 2012; pp. 58-59