2697. HOISIN-GLAZED (BACON, GROUND BEEF and GROUND PORK) MEATLOAF SANDWICHES

makes twelve servings

Hoisin glaze:
3/4 cup hoisin sauce
1/2 cup unseasoned rice vinegar
1 1″ piece ginger, peeled, minced
1 garlic clove, minced

Meatloaf:
Nonstick vegetable oil spray2 cups 1/2″ cubes day-old crustless white bread (from 2 slices)
1/2 cup low-salt chicken broth
4 slices bacon, minced
1 1/3 cups thinly sliced scallions (dark-green parts separated)
3 celery stalks, minced (about 1 cup)
1 4″ piece ginger, peeled, minced
7 garlic cloves, minced
1 pound ground beef
1 pound ground pork
2 large eggs, beaten to blend
3 whole star anise, finely ground in a spice mill (about 2 teaspoons ground), or 1 teaspoon Chinese five-spice powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Salad (optional):
1 cup each matchstick-size pieces peeled carrots, cucumbers, and radishes
3/4 cup unseasoned rice vinegar
Pinch of kosher salt
Pinch of sugar
4 teaspoons (or more) vegetable oil, divided
12 thick slices white sandwich bread, toasted
1 cup chopped fresh cilantro?

For hoisin glaze: Bring all ingredients to a boil in a medium saucepan; reduce heat to low and cook, stirring often, until sauce thickens to a glaze, 8-10 minutes.?
For meatloaf: Preheat oven to 375°F. Coat the bottom and sides of loaf pan with nonstick spray and set aside. In a large bowl, soak bread cubes in chicken broth, stirring frequently, until liquid is absorbed and bread is beginning to fall apart, 4-5 minutes. Cook bacon in a large heavy skillet over medium heat until fat is rendered and bacon is starting to crisp. Add scallions (white and pale-green parts only), celery, ginger, and garlic; cook, stirring often, until vegetables begin to soften, 3-4 minutes. Let cool in pan for 5 minutes.?
Combine scallion and bread mixtures in a large bowl. Add 2 tablespoons hoisin glaze, remaining scallions (dark-green parts), beef, pork, and remaining 4 ingredients. Using your hands, work all ingredients together until very well incorporated and mixture is beginning to get sticky. Pack mixture into prepared pan, pressing to eliminate any air pockets and mounding in center. Cover with foil. Line a rimmed baking sheet with foil; place loaf pan on top.?
Bake meatloaf for 30 minutes. Uncover and spread 2 tablespoons hoisin glaze over top. Bake until an instant-read thermometer registers 165°F when inserted into center of meatloaf, about 1 hour longer. Let meatloaf rest for 20 minutes. Using flexible spatulas, transfer meatloaf to a platter or cutting board. DO AHEAD: Can be made 1 day ahead. Let cool, cover, and chill.?
For salad: Toss vegetables, next 3 ingredients, and 2 teaspoons oil in a medium bowl to coat. Cover and chill, tossing occasionally, for 1 hour or up to 1 day ahead.?
Cut meatloaf into 12 slices. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Working in batches and adding additional oil by teaspoonfuls as needed, fry meatloaf slices until browned in spots and heated through, about 2 minutes per side.
Place toasts on plates; brush with hoisin glaze and top with a meatloaf slice. Drain salad, if using; mound on top of meatloaf, dividing equally. Garnish with cilantro.

bacon recipe courtesy of: The Bon Appétit Test Kitchen, Bon Appétit, March 2012

Originally posted 2012-09-26 08:45:00. Republished by Blog Post Promoter

2884. ESCALOPE of WILD SEA BASS with SAUTEED SMOKED BACON, RED CHICORY, RUNNER BEANS and RED WINE SAUCE

Sea bass
4 sea bass fillets
1/2 lemon, juiced
salt
1 knob of butter

Sweet shallots and runner beans
4 runner beans, trimmed and sliced lengthways
2 banana shallots, thinly sliced into rings, keeping the trimmings
salt
1 tablespoon of sugar

Celeriac purée
1 small head of celeriac, diced
85ml of double cream
salt

Red wine sauce
185ml of dark chicken stock
1/2 leek, finely sliced
1/2 bunch of rosemary
2 star anise
1/2 bulb of garlic
50 grams of fish trimmings
185ml of red wine

To plate
100 grams of smoked bacon, boiled and diced
50 grams of butter
2 red chicory, broken into leaves

To prepare the celeriac purée, in a saucepan, cover the celeriac with water and season with salt. Bring to the boil and cook until tender. Drain thoroughly and place in food processor. Whilst blending add enough of the cream to form a smooth, thin purée and keep warm. To make the sweet shallots and runner beans, blanch the beans in boiling water and then refresh in iced water, before draining and setting to one side. Place the shallot rings in a saucepan and cover with cold water. Add enough sugar to sweeten the water and a pinch of salt. Bring to a simmer and cook until just tender. Remove from the heat and when cool, drain. For the red wine sauce, sweat the shallot trimmings and leek with the garlic, rosemary and star anise until dry. Add the fish trimmings and cook for 10 minutes. Add the red wine and boil dry. Add the chicken stock and cook for 1 hour until thickened and well flavoured. Pass through muslin cloth and set aside. In a hot pan, sauté the bacon in a little butter until crisp and golden. Add in the chicory, drained sweet shallots and runner beans. Cook until the chicory just starts to wilt and everything else is hot. Pan fry the fish in a little olive oil until just cooked, season and squeeze over the lemon juice. On a warm serving plate place a spoon of the purée, a pile of the runner bean mixture and top with the fish. Pour some of the sauce around and serve a little extra at the table.

bacon recipe courtesy of: Matthew Tomkinson, The Terrace/Montagu Arms Hotel, Beaulieu, New Forest, Hampshire, SO42 7ZL UK; Great British Chefs

2813. TAGLIATELLE with STAR ANISE and SMOKED BACON BOLOGNESE

serves four

fresh tagliatelle, cooked in a large pan of boiling salted water
2 teaspoons sunflower oil
2-3 rashers smoked bacon (back or streaky), finely chopped
500 grams lean beef mince
1 onion, finely chopped
1 carrot, peeled and finely diced
2-3 garlic cloves, finely chopped
1 can chopped tomatoes
1 whole star anise
500 ml beef stock
Salt and freshly ground black pepper

Heat 1 tablespoon oil in a large frying pan and cook the bacon for 3-4 minutes, until all the water (if any) has been released and boiled away and the bacon starts to crisp. Add the mince and continue to cook until the mince is browned all over, approx. 5-6 minutes. Transfer to a bowl and wipe the pan clean. Add the other tablespoon of oil and cook the onions, then chopped carrot, then garlic, until soft, taking care not to burn, approx. 10 minutes. Add the tomatoes and star anise to the pan and stir through. Return the mince and bacon to the pan and stir through. Add the stock and bring to the boil. At this stage, you can either reduce the Bolognese to a very low simmer and cook for approx. 1 hour, until the meat is tender, but my preferred method for a deeper flavour a slow cooker. Transfer the Bolognese mixture to a slow cooker, set on LOW, and cook for 2-3 hours until the mince is tender. Serve with (ideally) fresh tagliatelle, cooked in a large pan of boiling salted water according to packet instructions, approx. 3-4 minutes.

bacon recipe courtesy of: Keith Kendrick, Reluctant Housedad’s Recipe Shed, January 14, 2013

2773. POLENTA with BACON-WRAPPED SHRIMP and PORT WINE FIG SAUCE

1 cup polenta
6 thick slices bacon, chopped into chunks
1 shallot, chopped
2 1/2 cups whole milk
1 cup heavy cream
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons butter

Port Wine Fig Sauce:
1 teaspoon butter
1 shallot, chopped
1 cup dried figs, chopped
1/4 cup red onion, chopped
1 teaspoon salt
1/4 cup sugar
3 cup port wine
1 1/2 cups red wine
1 cinnamon stick
6 cloves
10 whole Allspice
10 whole black peppercorns
4 pieces star anise

Bacon Wrapped Shrimp:
6 slices thin cut bacon
12 large shrimp, tail on shelled and deveined
1 tablespoon thyme, picked
Salt and pepper, to taste?
Oil, as needed

Garnish:
Frisee greens (for example arugula)?
Extra virgin olive oil, as needed
Salt and pepper, to taste

Polenta: Render bacon and caramelize the shallots, then strain the contents and reserve the bacon fat. Add the milk, cream, salt and pepper. Bring to a simmer then whisk in the polenta. Simmer on low until most of the liquid has cooked out and the polenta is soft. Stir in the butter.

Port Wine Fig Sauce: In a medium saucepan, heat the butter and sauté the shallot, dried fig and red onion. Season with the salt. When the mixture has sweat out, add the sugar and turn the heat to high. Caramelize the sugar, then add the port, red wine, cinnamon, cloves, allspice, black peppercorns and star anise. Bring to a boil, then reduce the heat to a simmer. Reduce the sauce until it is sauce consistency, nape. Strain the sauce through a fine mesh strainer. Turn the heat off, then let the halved figs sit in the sauce to reconstitute.

Bacon Wrapped Shrimp: Cut the bacon strips in half, lay them all out and sprinkle the thyme on each strip. Wrap the shrimp, thyme on the inside, starting at the head end of the shrimp. Then, in a large sauté pan over medium high heat, using a bit of oil, sauté the bacon wrapped shrimp. The pan needs to be hot enough that the bacon doesn’t stick to the pan but not too high because you don’t want the bacon to brown before the shrimp is cooked through. When the bacon is golden brown the shrimp should be done. Season to taste.

Assembly: Place the polenta in the center of a small plate, then place the shrimp on top of it in an interlocking position. Drizzle the sauce and place the figs. Two shrimp and two figs per plate. Garnish with some frisee greens tossed with extra virgin olive oil, salt and pepper.

bacon recipe courtesy of: Grayson Schmitz, Top Chef, Season 9, Episode 2, Elimination Challenge; Bravo

2765. STAR ANISE BACON SOUP

serves 3-4

1-2 tablespoons butter
12 oz. bacon, cut into 1/2″ pieces
1/2 – 1 cup onions
1 teaspoon garlic powder
1 teaspoon ground ginger
1 bag cole slaw veggie mix (shredded cabbage and carrots)
1/2 teaspoon black pepper
5-6 dried star anise stars
2 cups or more other vegetables and/or mushrooms
salt or tamari to taste, if desired

To a large soup pot on high heat, add butter, bacon, onions, garlic powder, and ginger. Stir continuously until onions sizzle and turn translucent. Add cole slaw mix, black pepper, star anise stars, and continue to stir for about 2 more minutes. Add water and other vegetables, and cook an additional 10-15 minutes, or until all vegetables are tender. Pick out star anise stars, and serve hot.

bacon recipe courtesy of: Primal Kitchen: A Family Grokumentary, November 22, 2010

2761. BRAISED BACON, PEA SHOOT and WATERCRESS SALAD

yields six servings

6 4 oz. pieces molasses and soy braised bacon, warm (recipe below)
3 ounce pea shoot, washed and spun dry
1.5 ounces of watercress
6 ounces of buttermilk herb dressing (recipe below)
3 deviled yard eggs
6 pieces slow roasted tomato

Molasses and Soy Braised Bacon
1 pound slab of bacon, cut into 4 oz. pieces
1.5 ounces of ginger root, peeled and chopped
3 garlic cloves, chopped
1 teaspoon of ground black pepper
1 jar of molasses
1 cup of soy sauce
star anise
1 teaspoon of sriracha chili sauce

Score the fat presentation side of the bacon pieces. Brown the tops in a hot skillet. Remove from the pan and pour out most of the fat. Sauté garlic and ginger in the same pan. Add the rest of the ingredients, bring to a boil and then put the bacon back into the pan. Braise the bacon In a 225-250 degrees oven for 1.5 hours. This dish is easily burned so keep the oven very low and checked often. It’s okay to turn over the bacon during the cooking process. The bacon should be tender.

Buttermilk Herb Salad Dressing (yields four servings)
1/8 an ounce of chives
1 ounce of basil
1/8 of a bunch of flat leaf parsley
1/8 of a clove of garlic
1 teaspoon of dry mustard
1/16 of a cup of white balsamic vinegar
1 teaspoon of honey
1 cup of mayonnaise
1 cup of buttermilk
1 teaspoon of salt

In a blender, combine herbs, garlic, mustard, vinegar, and honey. Puree. Mix together mayo, buttermilk, and salt. Add herb mixture, stir to fully combine.

Toss together the pea shoots, watercress and the dressing. Place the braised bacon on one end of the bowl, top with greens. With a squeeze bottle, squeeze a zig zag on the other side of the plate. Place egg and tomato on that side of the plate.

bacon recipe courtesy of: Ralph’s on the Park, 900 City Park Avenue, New Orleans, LA 70119

2250. RAMEN of BACON, BEEF and CHICKEN DASHI, PORK BELLY SOUS VIDE and PICKLED SHIITAKE MUSHROOMS

serves roughly ten

For the dashi:
2 pounds beef neck bones
2 pounds pork neck bones
2 large pieces of Kombu
1 pound chicken backs or bones
1 pound chicken feet
2 pig trotters
1 pound smoky bacon, the smokiest you can get
2 ounces dried shiitake mushrooms
2 onions, diced
2 carrots, peeled and diced
1 bunch scallions, sliced
2 star anise
1/2 cup cane vinegar, or to taste
1/2 cup soy sauce, or to taste

Heat oven to 400°. Put beef and pork neck bones on sheet pan and roast in oven for 30 minutes. Flip bones and roast for an additional 15-30 minutes, until bones are deeply roasted.

While bones are roasting, put kombu in large stock pot and cover with 20 cups of cold water. Bring to a boil, then remove from heat. Let steep for 10 minutes. Remove kombu and discard or save for another use.

Put raw chicken backs or bones, chicken feet, pig trotters and bacon into the kombu water and return to the stove over medium heat.

When the beef and pork bones are done roasting, pour off any melted fat and save for another use. Add roasted bones to the water. Put roasting pan over a high flame and pour a cup or so of water into the pan to deglaze it. Scrape the pan with a spoon or spatula to remove any flavorful bits that are stuck to the bottom of the pan. Pour all of this goodness into the stockpot with the bones. Be sure bones are submerged. If more water is required to submerge bones, add whatever it takes.

Bring stock just to a simmer, and allow to simmer slowly (a bubble or two every couple of seconds) overnight, occasionally skimming any scum that forms on top. Naturally, water will evaporate from the pot, so take note of the liquid’s starting level and replenish every hour or so as necessary.

Add mushrooms, onions, carrots, scallions and star anise. Simmer for one more hour.

Remove from heat and let fully cool under refrigeration or, if it is winter in Chicago, on a porch/stoop/fire escape. When cooled, the stock will be separated into solid fat at the top and gelatin beneath the fat. Scrape solidified fat from the top of the stock and discard, or save for another use, then reheat the stock until it is liquid again. Strain the stock through the finest strainer available. Reserve mushrooms for the pickled shiitake mushrooms and discard everything else.

Taste stock and add cane vinegar and soy sauce. Stir stock completely and taste again. Adjust flavor using additional amounts of these two seasoning agents. This broth should last about seven days.

For the pork belly:
2 pounds boneless pork belly, skin off
2 stalks celery, thinly sliced
3 cloves garlic, peeled and smashed
1 star anise
Salt and pepper to taste

Place all ingredients in plastic bag designed to be vacuum sealed, evenly spacing ingredients. Vacuum seal bag, then place in an immersion circulator set around 142 degrees and cook for 12 hours. Let pork belly cool, then place in a pan, still in the bag. Cover with another pan, then weigh this pan down with heavy cans and refrigerate overnight. The idea is to compress the pork belly into a compact “block”. After pressing, remove belly from its bag. When ready to serve, sear pork belly on a hot cast iron pan over medium high heat, 3 minutes per side. Let cool slightly, then cut into thin slices.

For the pickled shiitake mushrooms:
Reserved shiitake mushrooms from dashi, sliced thin
1/4 cup dashi
1/2 cup cane vinegar
1/4 cup soy sauce
1 tablespoon sambal (chile paste)
1 tablespoon freshly grated ginger

Bring all ingredients but the mushrooms to a boil. Pour over mushrooms and let cool. Cover and keep refrigerated. This’ll keep for about a week.

To assemble dish:
Good quality packaged or homemade ramen noodles
pork, beef and chicken dashi
pork belly sous vide
pickled shiitake mushrooms
scallions, sliced
radish Sprouts
nori

Simmer noodles until cooked, then rinse in a bowl of very hot water. Drain, then place in a bowl. Add a few slices of pork belly and a few pickled shiitake mushrooms, arranging in an attractive manner. Sprinkle scallions and radish sprouts in bowl. Place a piece of nori in the bowl. Present to your guests. At the table, ladle hot dashi into each bowl. Serve with chopsticks.

bacon recipe courtesy of: Hugh Amano, Soup and Bread, Chicago, Illinois, April 5, 2011