2758. ROASTED HAMILTON POUSSIN wrapped with STREAKY BACON and stuffed with POTATOES and SAGE

serves four?

4 poussin chickens?
12 rashers dry-curled streaky bacon?
1 lb. potato, peeled?
handful fresh sage or handful fresh rosemary, or handful fresh thyme?
12 cloves garlic, peeled?
1 1/2 cups white wine
sea salt
freshly ground black pepper?
olive oil

Preheat your oven and an appropriately sized roasting tray to 425 to 450 degrees. Boil your potatoes in salted water until perfectly cooked (don’t overcook). Drain and allow to cool. Remove any fat from inside the chicken cavity. Wash and pat dry with kitchen paper. Slice your potatoes thickly, season with salt and freshly ground black pepper, add your freshly torn herbs and enough olive oil just to coat. Toss over and then stuff your chickens with the potatoes. Place them into the tray with about 12 cloves of garlic and cook for 30 minutes. After this time, the chicken should be looking as handsome as its inventor and the skin should be crisp and golden. At this point, lay your streaky bacon snugly over the breast meat and add a 1/2 cup of wine to the pan to get some sticky marmitey juices happening. Cook for another 15 minutes. Remove the chicken from the oven. Take them out of the tray and allow them to rest for 5 minutes while you make a quick bit of gravy. I normally remove as much fat as possible from the tray before placing on gentle heat. Splash the remaining 1 cup of white wine into it. Then boil up and scrape away all the goodness from the sides of the tray. Simmer this for a couple of minutes until tasty. It’s not a thick, robust gravy, just a tasty gesture. Served with something nice and green like steamed spinach and the potatoes pulled out from the chickens.

bacon recipe courtesy of: Jamie Oliver, Naked Chef, for Asian Food Channel, 3 Fusionopolis Way, 12-21 Symbiosis, Singapore 138633

Originally posted 2012-11-26 09:07:00. Republished by Blog Post Promoter

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

2777. BLACKBERRY APPLE COBBLER with BACON-SAGE CRUST

yields twelve servings

2 cups fresh or frozen blackberries, stems removed
8 apples peeled, cored, cut into wedges
1/2 cup plus 3 tablespoons sugar
1 tablespoon lemon juice
freshly grated zest of 1/2 lemon
2 cups whole wheat pastry flour or all-purpose flour
pinch of salt
1 tablespoon baking powder
scant 1/2 cup unsalted butter
1 egg?
1/3 cup milk
4 slices bacon, cooked and crumbled into 1/2? pieces
2 fresh sage leaves, chopped very finely, or 1/4 teaspoon ground dried sage

Preheat oven to 425. Butter a 9 x 13 inch baking pan and set aside. Combine berries, apples, 1/2 cup sugar, lemon juice and lemon zest in the prepared pan. In a medium bowl, combine the flour, salt, baking powder and 1 tablespoon of the sugar.? Work in the butter with a pastry blender or your fingertips. Lightly beat the egg and milk together, and slowly but firmly (you don’t want too many strokes) stir into the flour mixture. Stir in the chopped bacon and sage. Knead lightly, sprinkling on a bit more flour as necessary to form a smooth dough. Break off portions of the dough and place them on top of the fruit in the pan, pressing and spreading the dough as you go. Cover the entire surface. Sprinkle remaining sugar over the dough and bake until well browned, 35-45 minutes. Serve immediately, with ice cream of course.

bacon recipe courtesy of: Cheryl Herrick, CrankyCakes, September 12, 2009 | adapted from The New Basics Cookbook by Julee Rosso and Sheila Lukins

Originally posted 2012-12-15 08:10:00. Republished by Blog Post Promoter

3064. LEIBERSPIESSCHEN

calf’s livers grilled with bacon and sage on skewers

serves four

1 lb. calf’s liver
6 slices bacon, cut in 2-inch pieces
fresh sage leaves
1/3 cup butter
1 medium onion, chopped
salt and pepper

Slice the liver into 2-inch long pieces, 1/4 inch thick. Thread on small metal or wooden skewers, alternating with pieces of bacon and a sage leaf. Melt the butter in a large heavy skillet. Add onion and brown for 3 minutes, then add the skewered liver. Saute until brown on each side, for about 3-4 minutes. Season with salt and pepper and serve immediately. If fresh sage is not available, 1/2 teaspoon dried sage may be added to the butter.

bacon recipe courtesy of: The Horizon Cookbook: An Illustrated History of Eating and Drinking through the Ages, by the Editors of Horizon Magazine. American Heritage Publishing Co., Inc., 1968

Originally posted 2013-09-28 01:17:00. 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

2945. MAPLE BLUEBERRY BACON BREAKFAST CARNITAS

2-3 pound pork shoulder roast
2 cups blueberries
½ cup apple juice
¼ cup maple syrup
1 teaspoon cinnamon
1 teaspoon dried parsley
½ teaspoon dried sage
¼ teaspoon nutmeg
lots of salt
dash of black pepper
4-5 strips of bacon
fresh parsley, chopped (to garnish)

Place pork roast in the slow cooker. Pour in the apple juice into the bottom of the slow cooker. Pour the maple syrup over the roast then add the cinnamon, dried parsley, dried sage, nutmeg and salt and pepper on top of the roast. Then finish by topping the roast off with blueberries. Cover and cook on low for 8 hours. Once the pork is done cooking, pull the meat out and shred. Pour some of the remaining liquid in the slow cooker on top of the pork to keep in moist and flavorful. Now cook the bacon in a pan on the stove top. When the bacon is done cooking, remove half of the fat, leaving behind some in your pan. Then place the bacon on a paper towel covered plate and let cool. Dice into pieces. Take half of the diced bacon and mix with your newly shredded pork. Mix together. Place your bacon fat pan over medium high heat. Use your hands or a large spoon to collect a ball of the shredded pork and bacon, then press down to create a patty. Put on skillet, press down more with a spatula, and let cook for about 3-4 minutes per side, or until crispy, then flip. Once your carnitas are crispy, add to plate, top with more bacon and some fresh chopped parsley. Serve.

bacon recipe courtesy of: Juli, PaleOMG: Paleo Recipes, January 16, 2013

Originally posted 2013-06-01 01:27:00. Republished by Blog Post Promoter

2977. BARBECUE PORK RIBS with SMOKY BACON BARBECUE SAUCE

makes 4 to 6 servings

For the ribs
5 cloves garlic, minced
1 tablespoon plus 1 teaspoon kosher salt
1 tablespoon packed dark brown sugar
1 tablespoon smoked paprika
2 teaspoons ancho or New Mexican chile powder
2 teaspoons freshly ground black pepper
2 teaspoons chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon dry mustard
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper (optional)
2 slabs St. Louis–style pork spareribs (about 7 pounds total) or 2 slabs pork spareribs (about 8 pounds total)

For the barbecue sauce:?6 ounces bacon, diced ?2 medium onions, finely chopped?5 cloves garlic, minced ?2 teaspoons chopped fresh sage leaves?1 teaspoon chopped fresh thyme leaves?2 tablespoons smoked paprika1 tablespoon ancho or New Mexican chile powder?1 teaspoon ground cumin?1 teaspoon freshly ground black pepper ?1/2 teaspoon ground ginger?1 cup brewed coffee?2 tablespoons packed dark brown sugar?2 tablespoons yellow mustard ?1 tablespoon Worcestershire sauce?2 tablespoons cider vinegar, plus more to taste?1 cup ketchup?Few dashes hot sauce, such as Tabasco, plus more to taste?3 fresh or 2 dried bay leaves?Kosher salt?

Equipment: Large, rimmed baking sheet; flat metal cooling rack?

Prepare the rub and bake the ribs: In a small bowl, combine the garlic, salt, brown sugar, smoked paprika, chile powder, black pepper, sage, thyme, dry mustard, cumin, coriander, ginger, and cayenne pepper if using. Generously coat the ribs with the rub then wrap each slab in a double layer of plastic wrap and let them sit at room temperature for up to 2 hours. DO AHEAD: To develop maximum flavor, place the ribs, coated in the rub, in the refrigerator and chill at least 12 hours and up to 24 hours.?? Preheat the oven to 325°F.
Line a large rimmed baking sheet with foil. If you have a flat metal cooling rack, arrange it in the baking sheet and place the ribs, bone side down, on the rack. If you don’t have a rack, place the ribs, bone side down, directly on the foil-lined baking sheet. Bake the ribs until the meat is tender and starting to pull away from the bones, 1 1/2 to 2 hours. At this point, the ribs are ready to be served, but we recommend taking the time to finish them on the grill (or in the broiler), while glazing with homemade barbecue sauce. DO AHEAD: Ribs can be baked ahead of time and kept, wrapped in foil, at room temperature for 4 to 6 hours, before finishing them on the grill.?? While the ribs are baking, make the barbecue sauce: In a heavy, medium saucepan over moderately low heat, cook the bacon until the fat renders and the bacon starts to brown, about 10 minutes—do not let the bacon get crispy. Add the onions and continue cooking, covered and stirring occasionally, until the onions are soft and translucent, about 10 minutes. Add the garlic, sage, and thyme and cook, stirring occasionally, for 1 minute. Add the smoked paprika, chile powder, cumin, black pepper, and ginger and cook, stirring, for 1 minute. Add the coffee, brown sugar, yellow mustard, Worcestershire sauce, and vinegar and stir well to combine. Raise the heat to moderate and bring the sauce to a boil, scraping the saucepan with a wooden spoon to remove any browned bits from the bottom. Add the ketchup, hot sauce, and bay leaves, then lower the heat to moderately low and simmer the sauce until it’s thick enough to coat the back of a spoon but isn’t as thick as ketchup, about 30 minutes. Taste the sauce and add more vinegar or hot sauce to taste and season with salt and pepper. Remove and discard the bay leaves. DO AHEAD: BBQ sauce can be made ahead and stored, in an airtight container in the refrigerator, up to 2 weeks. Warm the sauce gently on the stove before using.?? Grill the ribs: While the barbecue sauce is simmering, prepare your grill for direct-heat cooking over medium-high heat: If using a charcoal grill, open the vents on the bottom of the grill and light a large chimney starter full of charcoal (preferably hardwood). When the coals are covered with white-gray ash (about 20 to 30 minutes later), spread them out on the grill’s bottom rack, leaving a space to one side that is equal to the size of the food to be grilled so that it can be moved there in the case of flare-ups. Test the heat of the charcoal by holding your hand 5 inches above the coals for about 3 seconds for medium-high heat. If the charcoal is too hot, continue to let it burn until it reaches medium-high.?
If using a gas grill, preheat all burners on high, covered, for 10 minutes, then adjust the heat to medium-high.
Depending on the size of your grill, place 1 or 2 slabs, bone side down, over the heat and brush the fat-covered side generously with barbecue sauce. Grill the ribs, covered, for 2 minutes. Flip the slab over, brush the bone side with sauce, and grill, covered, until the sauce on the fat-covered side is caramelized and lightly charred, 1 to 2 minutes. Flip the slab over and continue grilling, covered, until the sauce on the bone side is caramelized and lightly charred, 1 minute. Transfer the ribs to a cutting board and let them rest for 10 minutes. If necessary, repeat the grilling and glazing process with the second slab of ribs. Cut between the ribs and serve immediately with plenty of barbecue sauce on the side.

bacon recipe courtesy of: Bruce Aidells, Epicurious, June 2013

Originally posted 2013-07-03 01:17:00. Republished by Blog Post Promoter