2650. VEAL BRISKET with BACON and ONION

makes four or more servings

1 oz. dried mushrooms, preferably porcini
1/4 pound cubed bacon
One 2- to 3-pound boneless veal breast
1 1/2 chopped onions (or about 15 pearl onions)
1/2 cup red wine
salt and freshly ground black pepper
1 tablespoon butter (optional)

Reconstitute the mushrooms by covering them with very hot water.

In a 12-inch skillet, render the bacon over medium heat, stirring, until crisp. Remove the bacon pieces with a slotted spoon. Turn the heat under the skillet to medium-high and let the pan sit for a minute. Add the veal and brown it on both sides, turning once, for a total of about 6 minutes.

Remove the veal and cook the onion in the fat over medium heat until nicely browned. Add the mushrooms and about 1/2 cup of their liquid (strained, if necessary, to remove sediment) along with the wine. Bring to a boil and cook? for about 30 seconds, then return the veal to the skillet. Season with salt and pepper, turn the heat to low, and cover.

Cook for 1 to 1 1/2 hours, turning once or twice during that period and checking now and then to make sure the liquid is bubbling slowly; adjust the heat accordingly.

When the meat is tender, transfer it to a cutting board. Turn the heat under the liquid in the skillet to high and reduce it to a thick, saucy consistency. Stir in the butter if you like and keep it warm. Carve the meat against the grain into 1/4-inch-thick slices and serve with the sauce.

bacon recipe courtesy of: Mark Bittman’s Quick and Easy Recipes from The New York Times, pp. 180-181. New York, New York: Broadway Books, 2007

Originally posted 2012-08-10 08:26:00. Republished by Blog Post Promoter

2816. TOFU WANZI (FRIED TOFU and BACON FRITTERS)

makes about 3½ dozen

2 (12½-oz.) boxes soft or silken tofu
1 (12½-oz.) box firm tofu
? cup panko bread crumbs
? cup flour
¼ cup sesame oil
5 scallions, finely chopped
4 slices cooked bacon, finely chopped
2 eggs, lightly beaten
Kosher salt and freshly ground white pepper, to taste
Canola oil, for frying

Place all the tofu on a bed of about 6 paper towels on a baking sheet and cover with 6 more paper towels and another sheet. Place a cast-iron skillet on sheet to weight it down; let sit until tofu is drained of most of its liquid, at least 6 hours or overnight, in the refrigerator. Transfer pressed tofu to a large bowl; mash coarsely with a fork. Stir in bread crumbs, flour, sesame oil, scallions, bacon, eggs, and salt and pepper until evenly combined.

Pour oil to a depth of 2? in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°. Portion 2 tbsp. of the tofu mixture and shape into a miniature football shape using two spoons; repeat with remaining tofu mixture. Fry until golden brown and crisp, about 2 minutes. Season with salt and serve immediately, with a dipping sauce, if you like.

bacon recipe courtesy of: Mei Chin, Saveur 100, Issue #144, 2012

Originally posted 2013-01-23 08:32:00. Republished by Blog Post Promoter

2809. PAN-ROASTED MONKFISH with CABBAGE and BACON

serves two

1 lb. monkfish loin
2 cups chopped Savoy cabbage
1/4 pound slab bacon
1 cup rich chicken stock
1 tablespoon chopped coriander
2 tablespoons butter
Cut the bacon into 1/4″ slices (see image above). Saute the bacon in an oven proof pan. Set the bacon to rest on a paper towel. Cook the cabbage for 3 minutes in chicken stock. Add 1/2 the bacon and cook another 1 minute. Pan roast the monkfish in the bacon fat that was rendered till browned. Put in a preheated 500F oven and roast for 5 minutes. Let the monkfish rest for 5 minutes.
Assembly: Reheat the cabbage and bacon with the finely chopped coriander and the butter into the liquid broth. Place the cabbage and bacon in the center of a heated plate. Garnish with any remaining bacon. Cut the monkfish in half and place a top the cabbage.

bacon recipe courtesy of: Greenmarket Recipes

Originally posted 2013-01-16 08:18:00. Republished by Blog Post Promoter

Better with Bacon – Maple Bacon Ice Cream

On the heels of last weeks Maple Bacon Milkshake (which I still haven’t had time to make – but I will, oh I will!) I bring you…

Maple Bacon Ice Cream!

bacon-cream

Makes approximately 2 to 2 1/2 quarts

Ingredients:

1 cup maple syrup
1/2 pound uncooked bacon
8 egg yolks
3/4 cup granulated sugar
4 1/2 cups heavy cream
1 1/2 cups whole milk

Directions:

In saucepan over medium heat, reduce maple syrup to 3/4 cup.
In another saucepan, render the bacon until it is very crisp.
Drain the fat and dry the bacon very well with several paper towels. Transfer the cooked bacon to a cutting board and chop the bacon into very small pieces. Set aside.
In a bowl, whip the egg yolks with the sugar and maple syrup until the mix is light in color.
Blot the pot you cooked the bacon in with paper towels, then add the cream and milk. Heat over medium heat until hot to the touch but not boiling.
Ladle 1 cup of the hot cream and milk mixture into the egg mix and stir thoroughly to combine. Pour the egg mix into the rest of the hot cream mixture and stir with a wooden spoon until the mixture coats the back of the spoon.
Strain the mixture into a bowl set on top of another bowl that is filled with ice. This will chill the mixture more quickly and ensure that it will not overcook.
Once the mixture is quite cold, freeze it in an ice-cream maker according to the manufacturer’s instructions.
Once the ice cream is frozen, fold in bacon bits and freeze overnight.
Serve with a hot waffle, caramelized apples and cider syrup.

[via KFSM-YV, Recipe by Chef David Uygur, Lola The Restaurant]

Originally posted 2009-08-25 11:42:33.

Related Stories:June 26, 2013 — Better with Bacon – Maple Bacon Ice Cream…July 7, 2011 — BEST OF TDB | Better with Bacon – Maple Bacon Milkshake…


Originally posted 2013-06-22 05:32:10. Republished by Blog Post Promoter

Thankin’ for Bacon – Stuffing & Potatoes…

It’s a twofer tonight as we finish out our side dishes.  So far on our Thankin’ for Bacon Thanksgiving table we have:

Bacon Apple Pie – Dessert
Bacon Wrapped Water Chestnuts – Appetizer
Spinach, Bacon and Onion Dip – Appetizer
Green Beans and Bacon Sauté – Veggie Side
Carrots with Country Bacon – Veggie Side

What’s missing?  Some good old, stick to the ribs, potatoes and stuffing!

Let’s start with the taters…

Cheddar and Mashed Potato Gratin

Ingredients:

4 bacon (slices chopped)
1 cup shallot (sliced)
6 cups mashed potatoes (leftover)
1 tbsp fresh parsley (chopped, thyme and chives)
1/4 cup whole milk
1 1/2 cups cheddar cheese (grated)

Directions:

?

Preheat oven to 400°F.
Cook bacon and shallots in heavy large skillet over medium-high heat until bacon is crisp, stirring frequently, about 10 minutes.
Stir in mashed potatoes and herbs. Mix in 1/4 cup milk, adding more milk if mixture is dry. Season potato mixture with salt and pepper.
Transfer to 2-quart gratin dish. Sprinkle cheese over and bake until cheese is beginning to brown, about 30 minutes.

Aren’t those yummy?!?  With something as heavy as that, I thought we’d go a slightly different route with the stuffing…

Wild Rice Cranberry and Cornbread Stuffing

Ingredients:

1 slice bacon (chopped) – Ed. Note: feel free to add more ;-)
2 tbsps butter
2 onions (chopped)
3 celery ribs (chopped)
1 1/2 cups cremini mushrooms (sliced)
1 cup cranberries (fresh)
2 cups chicken broth
3 cups cornbread (crumbled)
1 1/2 cups wild rice (cooked)
1/2 cup pecans (toasted and chopped)

Directions:

Cook bacon until crisp, remove and set aside.
Add butter to pan and melt. Add onions, celery and mushrooms. Saute for 8 to 10 minutes until vegetables are tender.
Add cranberries and chicken broth. Bring to boil, then remove from heat.
Add corn bread, cooked wild rice, pecans and bacon.
Add salt and pepper to taste.
Roast inside turkey or in casserole dish (about 30 minutes at 350 degrees).

We wrap up our week tomorrow with the star of the show…

both recipes and photos via yummly – dish 1 | dish 2

Originally posted 2011-11-22 20:27:40.

Related Stories:June 17, 2014 Thankin’ for Bacon – Appetizer #2…January 27, 2014 Thankin’ for Bacon – Veggie Side #1…


Originally posted 2013-03-05 16:46:11. Republished by Blog Post Promoter

Jamaican Jerk Bacon

Last November, (a year ago – yes, shut up!) the Whiskey Bacon crew gathered at Brown Barn Cafe with friends and fellow bourbonites to celebrate a delicious evening of beer, bacon and bourbon. During this Beer, Bacon & Bourbon event one of the snacks we feasted upon was Jamaican Bacon.

Jamaican Jerk Bacon - Beer Bacon Bourbon-2

Made by Whiskey Beard, this savory treat will Jamaican you crazy! You won’t be able to eat just one (or two or three) bites of this delicious bacon.

Jamaican Jerk Bacon - Beer Bacon Bourbon-1This is a traditional, Jamaican jerk rubbed recipe. Even though it calls for one habanero it’s not overly spicy, and there is a nice blend of citrus and heat. Please keep in mind that the orange juice in an important part of this recipe.

Beer, Bacon & Bourbon was may be the first of many Whiskey Bacon events to come. We’d like to once again thank Brown Barn Cafe for hosting, and the Susquehanna Brewing Co for supplying us with delicious beer to benefit one of our favorite charities.

Brown Barn Cafe

100 E. Overbrook Rd, Shavertown, PA.
Brown Barn Cafe
Facebook.com/brownbarncafe

Susquehanna Brewery Co

635 South Main Street Pittston, PA
Susquehanna Brewery Co
Facebook.com/sbcbeer
@SBCBeer

This traditional, Jamaican jerk rubbed recipe calls for one habanero but is not overly spicy, thanks for a nice blend of citrus and heat.

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 12

Ingredients:3/4 cup orange juice1.5 tbsp thyme2 oz ginger1 tsp salt1 scotch bonet2 heads garlic1/2 tbsp cinnamon1 tbsp honey1 sm onion1/4 cup soy1/2 tbsp brown sugar1 shot rum12 slices bacon
Instructions:
Mix, puree, split ? in a container and ? in a large freezer bag. Soak bacon 1-2 days in freezer bag. Remove bacon and discard marinade. Lay bacon on a cooling rack in a aluminum lined cookie sheet. Coat bacon with the rest of the mixture. Starting in a cold oven, cook at 375 for 20 minutes. Flip bacon slices over and cook for 10, or until desired crispness.

Jamaican Jerk Bacon - Beer Bacon Bourbon-3Jamaican Jerk Bacon - Beer Bacon Bourbon-4Jamaican Jerk Bacon - Beer Bacon Bourbon-5

The post Jamaican Jerk Bacon appeared first on Whiskey Bacon.

Originally posted 2013-11-25 05:30:12. Republished by Blog Post Promoter

Woot Off – Bacon Style…

What could bring me out of my morning slumber to deliver a post this early in the day?

WOOT-OFF!

But not just any Woot-off…it’s a Bacon Woot-off!

Yup, Woot! is saying goodbye to bacon with a two-day themed Woot-off event.  So whatever you wanted last shopping season, you can get today for low, low prices.

Today and tomorrow people, so enjoy!

Related Stories:April 19, 2012 — Bacon Boutique – Dare to Dream…January 9, 2012 — Bacon Boutique – SHIRT WOOT “Motivation”…

Originally posted 2012-08-21 12:40:42. Republished by Blog Post Promoter