2472. OX CHEEKS with SNAILS, BACON and MUSHROOMS

serves six

For the ox cheeks
3 pairs of ox cheeks
1 medium onion
1 carrot
1 stick celery
1 head garlic
5 sprigs of thyme
1 pint red wine
1/4 pint port
5 pints beef or veal stock
flour

For the bacon and mushrooms
2 shallots
5oz (150g) button mushrooms
5oz (150g) baby onions
5oz (150g) snails
3 rashers of streaky bacon
handful of parsley, chopped
1oz (25g) butter

For the mashed potato
12.5oz (375g) peeled potatoes
12.5fl oz (375ml) water
1 teaspoon salt
2oz (50g) cream
2oz (50g) butter

Trim all skin and sinew off the ox cheeks

Roughly chop one onion, one carrot, half a head of garlic and one stick of celery. Place this in a heavy roasting pan along with the cheeks, thyme, red wine and port, making sure the beef is covered. Leave this to marinate in the fridge for a minimum of 24 hours, but the longer you can marinate, the better it will taste.

Remove the ox cheeks from the wine and pat dry with a paper towel. Season with salt and pepper. Lightly coat in flour and seal in a hot frying pan with a little oil until dark and golden in colour.

bacon recipe courtesy of: The Botanist, No.7 Sloane Square, London, SW1W 8EE England

Originally posted 2012-02-14 11:17:00. Republished by Blog Post Promoter

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

2887. RED WINE PINTO BEANS with SMOKY BACON

yields 8 to 10 servings

1/2 pound smoky bacon, diced
1 large onion, peeled and diced
2 celery stalks, diced
2 medium carrots, peeled and diced
4 garlic cloves, minced
2 large sprigs rosemary
1 pound dried pinto beans, soaked overnight
1 tablespoon coarse kosher salt, more to taste
2 cups dry red wine
extra-virgin olive oil, for serving (optional)
coarsely grated Parmesan, for serving (optional)
coarsely ground black pepper or red pepper flakes, for serving (optional)

In the bottom of a large pot over medium-high heat, brown bacon until golden, about 5 minutes. Stir in onion, celery, carrots, garlic and rosemary. Cook, stirring occasionally, until vegetables are tender, 5 to 7 minutes.

Drain beans and add to pot along with 1 tablespoon salt. Pour in enough water to just cover the beans (about 7 to 8 cups). Bring liquid to a boil; reduce heat and simmer gently until beans are just tender, 45 minutes to 1 hour.

Meanwhile, in a small pot over medium heat, simmer wine until it is reduced to 2/3 cup, 20 to 30 minutes.

Remove rosemary branches from bean pot and discard them. Pour wine into beans and bring to a simmer. Cook for 10 to 20 minutes longer to meld flavors and thicken broth to taste. Drizzle with olive oil and sprinkle with Parmesan, if desired; add more salt and black or red pepper to taste.

bacon recipe courtesy of: The New York Times Magazine, February 20, 2013

Originally posted 2013-04-04 01:01:00. Republished by Blog Post Promoter

2860. EEL with SAGE and BACON

8 pieces of eel, 3 to 4 inches each2 tablespoons lemon juice2 tablespoons vegetable oil1/2 pint (300ml) red wine1 large onion, peeled and chopped2 tablespoons fresh parsleywhole sage leavesbacon rashers, enough to wrap the eel1 egg yolk2 tablespoons cream?Put the eel into a dish and pour over the lemon juice, oil, wine, onion and parsley. Leave to marinade for an hour or so. Remove eel from the marinade and wrap in sage leaves and then bacon. Either place these pieces with the join side down into your crock pot or skewer with a cocktail stick or tie with string. Pour the marinade over the pieces. Cook on Low for 4 to 6 hours. Combine the cream and egg yolk and mix into the sauce. Allow it to reheat for 15 mins or so. If you prefer, you could thicken the sauce with cornflour or cornstarch.??bacon recipe courtesy of: Miau Wantz Her Fillet, May 2, 2010

Originally posted 2013-03-08 01:48:00. Republished by Blog Post Promoter

2467. ROASTED SWORDFISH with HERBS, SMOKED BACON and RED WINE BUTTER

serves 4-6

3 pounds evenly cut swordfish
1/2 pound smoked slab bacon, cut into matchstick-size pieces
1/4 cup extra virgin olive oil
1 1/2 cups chopped, mixed fresh herbs (thyme, basil, chervil, tarragon)
peanut oil
sea salt and cracked black pepper
5 garlic cloves, finely minced

Sauce
4 shallots, peeled and chopped tablespoon extra virgin olive oil
3/4 cup red wine vinegar
1 teaspoon cracked black pepper
bay leaf
1 cup red wine
1/2 cup heavy cream
1 pound butter, cut into small pieces and kept cold

Have the fishmonger cut an even-sized section of boneless, skinless swordfish. Naturally, it must be spanking fresh. Divide it in half.

Cook the smoked bacon in its own fat until medium-rare. Remove the bacon from the fat. (The fat may be reserved for another use.)

With a larding needle or knife, insert the bacon pieces into the swordfish, spacing evenly over the two sections of fish. (This is the same procedure often used with game meats, such as venison.) Now, rub olive oil over the swordfish and rub about 1/3 of the herbs on the fish.

Bring a large, heavy skillet to a moderately hot temperature, add the peanut oil to the pan, and sear the fish well on all sides. Remove the fish from the heat and allow it to rest.

Heat the oven to 400 degrees. Season the fish with a little sea salt and freshly cracked black pepper. Then top the entire length of the fish with the remaining herbs and the minced fresh garlic. Put the fish in a small roasting pan and place it in the oven. Roast for 20 to 25 minutes.

While the fish is roasting, make the sauce: In a medium-sized saucepan, gently stew the chopped shallots in the olive oil. Add the red wine vinegar, black pepper, and bay leaf and reduce to 3 tablespoons. Add the red wine and reduce to 1/4 cup. Add the heavy cream and reduce the entire mixture till it thickens.

Beat in the butter, bit by bit, until it is all incorporated, and then strain the sauce through a fine-mesh strainer and keep warm.

Remove swordfish from the oven and allow to rest in a warm place for 5 to 10 minutes.

Slice the swordfish into portions. If the fish is too rare in the center for your taste, just lay it out in the pan and warm it in the oven for a few more minutes.

Ladle a few ounces of the warm butter sauce onto each plate and top with the fish. Serve.

bacon recipe courtesy of: Feast of Sunlight by Norman Van Aken. Harvard Common Press, 1997

Originally posted 2012-02-09 09:08:00. Republished by Blog Post Promoter

2230. BACON, MUSHROOM and BEEF STEW

1/2 pound thick-cut bacon, cut into small pieces
3 pounds lean stew meat, cut into 2-inch chunks
1 sliced carrot
1 sliced onion
2 tablespoons flour
1 teaspoon salt
1 teaspoon pepper
3 cups good quality, rich red wine
2-3 cup good quality beef broth
1 tablespoon tomato paste
2 cloves garlic, smashed
1/2 teaspoon dried thyme
1 bay leaf
1 bag frozen pearl onions, defrosted and drained
1 pound sliced crimini mushrooms
parsley for garnish

Preheat the oven to 325 degrees. Pat meat thoroughly dry with paper towels and set aside. In a large Dutch oven over medium heat, cook the bacon, stirring occasionally, until fat is rendered and bacon is beginning to crisp. Remove bacon, and set aside in a medium bowl. When the bacon fat is very hot, but not quite smoking, place about 1/4 of the meat into it, browning quickly on all sides, taking care not to crowd or it won’t color well. Continue cooking the meat in this way, until it is all browned, removing the meat from the pan each time and placing it in the same bowl with the bacon. Add the carrot and onion to the pan and cook for 5 minutes, or until slightly tender. Remove to the same bowl as the meat and bacon. Drain the fat from the pot. Return the bacon, beef and vegetables to the pan and sprinkle on the flour, salt and pepper and toss to coat. Add the wine, broth, tomato paste, garlic, thyme and bay leaf and bring to a boil. Place in the oven and cook for 2 1/2-3 hours. While the meat is baking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onions and cook, stirring occasionally, until they are golden brown, about 5 minutes. Set aside. Add another tablespoon of oil to the skillet. Add the mushrooms and cook, stirring occasionally, until liquid has evaporated and mushrooms are tender, about 10 minutes. Set aside. After the stew has cooked for 2 hours, stir in the mushrooms and onions. Return to the oven and continue baking until meat is tender and easily pierced with a fork. Taste for seasoning. At this point, if you are serving immediately, skim any fat from the top, sprinkle with parsley and serve over noodles, mashed potatoes or boiled potatoes. If you are making it ahead, cool to room temperature and refrigerate. When ready to reheat, skim any fat from the top, and bring to a simmer, stirring occasionally, over low heat. This should take about 30 minutes.

bacon recipe courtesy of: Alison Needham, on Disney Family.com

Originally posted 2011-06-16 10:15:00. Republished by Blog Post Promoter

3096. ROAST SALMON with RED WINE, BACON and VEGETABLE MIREPOIX

serves four

4 strips of bacon, diced
1 carrot
1 leek
1 celery stick
4 salmon fillets, 6 oz. each
salt and pepper, to taste
1/2 cup chicken stock
1/4 cup red wine
1 teaspoon fresh thyme, chopped (1/4 teaspoon dried)
1/2 tablespoon flour
2 teaspoons unsalted butter

Preheat oven to 450 degrees F. Fry bacon in a heavy skillet to remove fat and set aside. Make a mirepoix of the vegetables by finely dicing carrots, leek and celery to uniform cubes. Simmer vegetables until crisp tender and place a spoonful of vegetables on top of each fillet in an oiled baking pan. Roast in the oven until the center of the salmon is just pink, approximately 10 minutes.

While salmon is baking combine the stock, wine and thyme and bring to a boil. Reduce this by one half. Prepare a roux by kneading together the flour and butter, forming small balls. Add roux balls, one at a time to simmering sauce until it has reached the consistency of heavy cream. Add the diced bacon and serve over fillets.

bacon recipe courtesy of: Maritime Flavours: Guidebook & Cookbook, by Elaine Elliot and Virginia Lee, p. 61. Halifax and Boston: Formac Publishing Company Limited, 1997