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

Georgia!

Oh, unusual musical collaborations. You make me so happy.
Atlanta resident and captain of cool Cee-Lo Green has a new single from his upcoming album “The Lady Killers.” This one pays homage to his home state and extols its virtues, of which there are multitude. Duh.
Anyway, so Band of Horses wanted to pay the same kind of tribute to Georgia, where lead singer Ben Bidwell’s parents grew up, so they covered Cee-Lo’s new song. They even asked the University of Georgia’s marching band to help out on the track (for this, they can be forgiven).?And then Cee-Lo was all “me, too! me, too!” and covered Band of Horses’ “No One’s Gonna Love You” for his new album. The two musical acts have released a duo single with two A-sides featuring the covers.?And it is awesomeness. You must download them here.

Originally posted 2010-10-31 15:14:00. Republished by Blog Post Promoter

Better with Bacon – Roasted Potato & Bacon Salad

So simple, so mouth watering delicious…my kind of recipe! 

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Let’s get our cooking on, shall we?

Roasted Potato & Bacon Salad

Ingredients:

6 slices bacon, chopped
1-1/2 lb.  baby red potatoes, halved
Sea salt + freshly ground pepper
Handful flat-leaf parsley leaves (or to taste), chopped
2 pickles, diced
1 tbsp each: grainy mustard, mayonnaise
1 tsp red wine vinegar

Directions:

In large skillet, add bacon and splash water (to decrease chances of it burning as it releases its fat). Cook over medium-high, reducing heat if needed, until bacon is crisp. Transfer bacon to paper towels to drain. Strain fat; reserve 3 tablespoons.
In roasting pan, toss potatoes and reserved bacon fat. Season well with salt and pepper. Roast in preheated 400F oven 40 minutes or until golden. Cool 5 to 15 minutes. Toss with bacon, parsley, pickles, mustard, mayonnaise and vinegar.
Serve warm.

Makes 4 side servings.

[photo and recipe via Toronto Star]

Originally posted 2009-11-02 14:41:55.

Related Stories:July 31, 2013 Better with Bacon – Iceburg, Potato, Bacon SaladMarch 22, 2014 Better with Bacon – Barbecue Bacon and Bean Salad


Originally posted 2014-04-07 14:28:26. Republished by Blog Post Promoter

2576. SESAME RAMEN with BACON and EGG

makes four servings 

3 (3 ounce) packages ramen noodles 
4 cups baby spinach
2 teaspoons dark sesame oil 
1 teaspoon low sodium soy sauce 
6 slices bacon, finely chopped 
1 bunch green onion, sliced 
4 eggs

Cook noodles in a large pot of boiling water, following package directions but omitting seasoning, 2 to 3 minute Add spinach for the last 30 sec of cooking. Drain and return noodles and spinach to pot. Stir in oil and soy. Set aside. Heat a large non-stick frying pan over medium. Add bacon and cook, stirring occasionally, until crispy, 5 to 6 minute Remove bacon to a paper-towel-lined plate. Set aside. Discard all but 1 tsp fat from pan. Return pan to heat and add green onions. Cook until onions are just tender, 1 to 2 minute Scoop onions into noodle pot. Crack eggs into pan. Cook, covered, until eggs are no longer runny, 1 to 2 minute Divide noodles among 4 plates. Top each with 1 egg. Sprinkle with bacon.

bacon recipe courtesy of: Sweet Jezebel (member), for Food.com: Home of the Home Cook, November 30, 2011

Originally posted 2012-05-28 08:32:00. Republished by Blog Post Promoter

Bacon Thing of The Day: Darth Bacon


“May The Grease Be With You”

Darth Bacon (aka The Dark Lord of Bacon) is the creation of artist Dan Goodsell. You can own his crispy and imposing image on a T-Shirt for just $20 by visiting the Mr Toast Online Store at This Link.

Thanks to Al Stone For The Tip!

Originally posted 2011-12-10 11:00:20. Republished by Blog Post Promoter

Bacon Ipsum

Credit to Harold for the discovery: Bacon Ipsum.
I did not know what loren ipsum was, but it’s kind of neato.
The straight up meat ipsum is kind of… horrifying in a way. Overwhelming. The Meat+Filler is more entertaining, to me at least.

Originally posted 2011-06-09 17:57:00. Republished by Blog Post Promoter

Seafood Paella (or Paella Valenciana), on the Grill!

Disclaimer:? I make no claims about how “authentic” this recipe is.? I try to write recipes that are true to the time-honored and time-consuming cooking techniques of the originators, while keeping in mind that most folks don’t have pimento wood laying around for a true Jamaican jerk experience, for example.

After months of research, I’ve learned that paella-making varies with each cook, so there isn’t any one “authentic” paella recipe. But you can’t go wrong with seafood, garlic, and a grill-so use this recipe as a backbone for your own paella-making approach and have some fun.

Traditional paella is made over an open flame in a large, handled paella pan.? A lot of recipes call for cooking the paella over two burners on your stove, or sauteing then baking the dish.? My recipe is even easier, and there are a lot of benefits to cooking the paella on the grill.? One, your kitchen doesn’t heat up, so it’s great for summer. Also, people are impressed when you can cook more than brats and burgers over an open flame.? (Why? I have no idea, but try it and you’ll see what I mean.) Finally, grilling the chicken and chorizo while you make your sofrito saves some time and adds the perfect smokiness to the dish that you don’t get from sauteing them on your stove.

?This recipe can feed approximately 8 people, so plan on leftovers or call some friends.? Paella is even better the next day, so you can legitimately have guests over for “leftovers” with this recipe, and they will love you for it.

And I’ve said it before, but if you cook at home, there’s no reason why you can’t take the chicken carcass and the shrimp shells and make your own stock.? It’s easy, healthy, and will save you loads of money. I can’t tell you how many times I’ve been able to make last minute meals making soups or risottos with whatever is in my fridge/pantry and some homemade stock from the freezer. Think about it.

Paella Valenciana with Shrimp, Squid, Chorizo, Chicken, and Clams Recipe

1 whole chicken, skinned and cut into thighs, drumsticks, and breast pieces and seasoned w/saltpepper
8 cloves garlic, minced
3 ripe tomatoes, chopped (some say to “grate the tomatoes.” That thought grosses me out)
1 medium onion, chopped
3 Tbs. olive oil
4 cups shrimp stock, fish stock, or clam juice
Large pinch saffron
2 cups arborio or another short-grained rice (important-the rice has to absorb the broth. Short grained rices do this well)
1 lb. uncooked shrimp, peeled but with tails intact
1/2 lb. chorizo sausage, pierced with a knife in several places
3-4 whole uncooked squid, with the bodies cut into rings
12-15 uncooked clams, scubbed
1 cup peas (can use frozen + thawed)
1 yellow and 1 red bell pepper, cut into strips
2 tsp. salt,? more to taste
2 tsp. smoked paprika
3 Thyme sprigs
3 lemons, cut into wedges
Black pepper to taste

Bring the stock to a boil, then add the saffron.? Keep the broth/saffron covered and simmering on low for at least 1 hour before you add it to the paella.?

Prepare the grill for direct medium-high heat (If you’re using your weber kettle, fill the charcoal chimney up with coals.? Once they are hot, dump them into the middle of your grill and add 8 or so cold coals on top of the hot ones.)? Cover the bottom of your paella pan with foil to protect it a little from the fire.

Put the pan on the grill, and heat the olive oil.? This may take a minute or two. Add the chicken pieces to the grill surrounding the paella pan and let them cook. The boneless breast pieces and will need to be pulled off the grill long before the bone-in pieces, so have a clean plate standing by. As you remove the cooked breast pieces from the grill, add the chorizo and grill until browned. (This adds flavor to the sausage, and allows some of the grease to cook out so your paella tastes fresh and light, not greasy). Remove the chorizo and once cooled, cut into slices.

Once the oil is hot, add the onion and cook 5 minutes.? Add the garlic and cook one minute.? Add the tomatoes and cook, stirring constantly until the tomato mixture darkens and reduces to the consistency of jam.? Now you have a sofrito.? Woohoo!

Bring the broth mixture on your stove back to a slow boil. Add your rice to the sofrito in your paella pan and toast the rice for 2 minutes. Stir in the boiling broth mixture, peppers, squid, chicken, paprika, salt, a pinch of pepper, thyme, and chorizo. (Classic case of “do as I say, not as I do.” Don’t add the peas yet!).

Cover the grill and let cook for 35 minutes. After 35 minutes, check to make sure your paella is cooking. If some of the rice looks wetter than other parts of the pan, push it towards the center of the pan gently with a spoon. Once the rice is almost cooked, add the peas, push the clams down into the rice, and lay the shrimp on top. Cover the grill and cook another 10 minutes, or until the clams open up. Carefully remove the paella from the grill, remove the thyme sprigs, and serve with lemon wedges for people to squeeze over their paella before eating.

Originally posted 2010-05-15 17:05:00. Republished by Blog Post Promoter