2774. SQUID with BACON and GARLIC OIL

yields 4 appetizer servings?

8 ounces slab bacon, cut into lardons
6 cloves garlic, finely chopped
2 tablespoons olive oil
2 pounds fresh squid, cleaned and sliced into rings
salt and freshly ground pepper
3 tablespoons chopped fresh parsley leaves
1 tablespoon freshly chopped thyme leaves

Place the bacon in a medium saute pan over medium heat and cook until lightly golden brown and the fat has been rendered. Increase the heat to high and add the garlic, olive oil, and squid, and season with salt and pepper, to taste. Cook the squid for 2 to 3 minutes or until just cooked through. Stir in the herbs and serve.

bacon recipe courtesy of: Bobby Flay, “Tapas,” Boy Meets Grill, Food Network

Originally posted 2012-12-12 08:20:00. Republished by Blog Post Promoter

2444. SCALLOPS with CRISPY BACON, STRAWBERRIES and BASIL ESSENCE

yields two servings

2 scallops
1 shallot, chopped
2 cloves garlic, chopped
1 sprig fresh thyme
1 bay leaf
4 peppercorns
¼ cup white wine
2 tablespoons heavy cream
½ lb cold butter, cubed
½ lb thick cut bacon, small diced
½ red onion, small diced
4 strawberries, small diced
1 tablespoon fresh cilantro, chopped
½ teaspoon lemon juice
¼ bunch fresh basil leaves
extra virgin olive oil, as needed
salt and pepper, to taste

Dry scallops with a paper towel. In a small saucepan, sweat shallots and garlic in olive oil until translucent. Add thyme, bay leaf, peppercorns, and white wine, reduce to au sec. Add cream and reduce by half. Slowly whisk in cold butter. Strain through chinois and season. Sauté bacon until crispy. Drain and let cool. Toss with remaining ingredients and season with 1 teaspoon olive oil, salt, and pepper. Blend basil with ¼ cup olive oil. Strain through chinois. Season scallop with salt and pepper. In a hot sauté pan, sear scallop until brown. Flip over and cook to medium rare.

bacon recipe courtesy of: Chef Alex Reznik, Top Chef, Season 7, Episode 7, Quickfire Challenge, Bravo TV

Originally posted 2012-01-17 10:23:00. Republished by Blog Post Promoter

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

3036. RADIATORI with BACON, BUTTERNUT SQUASH and CHANTERELLE MUSHROOMS

1 lb. radiatori
4 tablespoons shallot, finely chopped
8 oz. bacon
1-1.5 lbs. butternut squash (4 cups when peeled and chopped)
3 cups chanterelle mushrooms
2 cups white wine
a few sprigs of fresh thyme
Kosher salt to taste
Freshly grated parmesan and flat leaf parsley for garnish

Peel and chop a butternut squash into ½” pieces. You will need 4 cups worth, (this may only take a ½ a squash.) Set aside squash pieces. Fill a large pot with salted water, and bring it to a boil. While you are waiting for the water to boil, chop the bacon into ½” pieces. Add the bacon to a large (preferably non-stick pan). Cook it over medium heat until all of the fat has rendered and the bacon is crispy. Remove the bacon from the pan and let it drain on a napkin. Add the shallots to the bacon fat and sweat the shallots over medium heat until they are soft and tender, about 5 minutes. Add the butternut squash and the thyme, and toss to coat with the shallots and fat. Add the white wine to the pan and let the squash simmer in the wine until tender, about 15-20 minutes. When the squash has 10 minutes left, add the mushrooms to the pan. This is also the time to put the pasta into the boiling water. Drain the pasta in a colander, reserving about a ½ cup of the pasta water. Add the pasta to the large sauté pan and toss the pasta with all the mushrooms and squash. If it seems dry, add the reserved pasta water. Add the bacon and some minced parsley. Add freshly grated parmesan and stir to combine. Season to taste with kosher salt and black pepper.

bacon recipe courtesy of: Heather Christo, October 6, 2010

Originally posted 2013-08-31 01:10:00. Republished by Blog Post Promoter

3041. LAMB SHOULDER with POLENTA and BEANS with BACON

makes 6 servings

Lamb roast:?
2 cups fresh basil leaves?
2 tablespoons olive oil?
1 3-pound boneless lamb shoulder roast, tied (a butcher can do this)?
Kosher salt, freshly ground pepper?

Polenta:?
4 sprigs thyme?
1 small shallot, finely chopped?
1 garlic clove, finely grated?
1 cup coarse polenta?
1 cup heavy cream?
3 cups (or more) low-sodium chicken broth?
Kosher salt, freshly ground pepper?

Beans and assembly:?
1/3 cup sugar?
1/3 cup unseasoned rice vinegar?
1/2 teaspoon hot chili paste (such as sambal oelek)?
1 teaspoon kosher salt plus more?
2 leeks, white and pale-green parts only, halved lengthwise, sliced crosswise 1/4″ thick, divided?
3 ounces thick-cut bacon, sliced crosswise 1/4″ thick?
1 14-ounce can cannellini beans, rinsed?
freshly ground black pepper?
3/4 cup fresh flat-leaf parsley leaves?
1/2 cup fresh cilantro leaves with tender stems?

For lamb roast: Preheat oven to 325°F. Blend basil and oil in a food processor until smooth. Place lamb in a roasting pan. Season generously with salt and pepper and rub basil purée all over. Cover with foil, and cook until fork-tender, 3-3 1/2 hours. Increase oven temperature to 500°F. Remove foil and roast lamb until golden brown, 10-15 minutes. Let rest 30 minutes. Pour pan juices into a measuring cup and skim; set jus aside.?
For polenta: Reduce oven temperature to 325°F. Mix thyme, shallot, garlic, polenta, cream, and 3 cups broth in a 13x9x2″ baking dish; season with salt and pepper. Cover with foil and bake, without stirring, until polenta is softened and liquid is almost completely absorbed, 60-75 minutes. Thin polenta with more broth, if needed.?
For beans and assembly: Bring sugar, vinegar, chili paste, 1 teaspoon salt, and 1/3 cup water to a boil in a small saucepan. Add half of leeks, reduce heat, and simmer until soft, 8-10 minutes. Drain; set leeks aside. Wipe out saucepan. Cook bacon over medium heat until fat renders and bacon is crisp, about 5 minutes; transfer to a paper towel-lined plate. Add remaining uncooked leeks to saucepan and cook, stirring often, until soft, 8-10 minutes. Add beans, bacon, and reserved boiled leeks and cook until heated through, about 3 minutes; season with salt and pepper. Untie lamb and thinly slice. Divide polenta among bowls. Top with lamb, beans, and herbs; drizzle with jus.

bacon recipe courtesy of: Justus Drugstore, 106 W Main Street, Smithville, Missouri; Bon Appétit, September 2013

Originally posted 2013-09-05 01:13:00. Republished by Blog Post Promoter

3056. HONEY MAPLE BRIOCHE with BACON JAM

12 oz bread flour4 oz all purpose flour1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch of ground clove
1.5 teaspoon table salt
1 oz dark brown sugar
1/2 oz honey
1/2 oz maple syrup (plus more for glaze)
1 large egg
2 1/4 oz package instant/rapid rise yeast
7 oz whole milk
1.5 oz unsalted butter, room temperature, cut in small pieces
bacon jam (recipe below)
powdered sugar
bourbon


Bacon jam
1.5 lbs uncooked bacon, cut into pieces (about 1-inch)
1 teaspoon (plus more to taste) smoked paprika
1 teaspoon (plus more to taste) chile powder
1 teaspoon (plus more to taste) dried thyme
2 tablespoons unsalted butter
1 vidalia onion, thinly sliced
2 shallots, thinly sliced
2–3 cloves of garlic, smashed
4 tablespoons (plus more) dark brown sugar
8 oz bourbon
1 tablespoon fresh tarragon, roughly chopped
1 tablespoon ground mustard
2 tablespoons (plus more) maple syrup
1 teaspoon black pepper
3 tablespoons (plus more) sriracha
4 tablespoons cider vinegar
1 teaspoon coffee extract (or 2 tablespoons brewed coffee)
olive oil (as needed)

Place uncooked bacon in a medium sized pot or small dutch oven over medium-high heat. Sprinkle with paprika, chile powder and dried thyme. Cook, stirring occasionally, until it begins to crisp. (Add a little olive oil if the bacon begins to stick to bottom of pot before it is crisp.) Remove with a slotted spoon onto paper towels, keeping all bacon fat in pot. Add the butter to the pot with the bacon fat and let it melt, swirling it around. Add the sliced onions, shallots, smashed garlic cloves and the dark brown sugar. Stir to combine. Over medium heat, let the mixture begin to caramelize. This should take about 10 minutes. Pour in the bourbon, stir and cook for about 5 minutes—until the alcohol smell goes away. Stir in the remaining ingredients to combine. Reduce heat to low and simmer for about an hour or until most of the liquid is evaporated and it is thick and syrupy. Throughout the simmering, be sure to stir occasionally and taste. Add in more bourbon, maple syrup, brown sugar, sriracha to taste while it simmers away. Once the mixture is thick, transfer to a blender or food processor and puree until it is finely chopped, if you have a lot in the pot, you can use an immersion blender. (If the mixture is hot, puree in small batches. Use a kitchen towel instead of the lid if you’re using a blender.) Let the mixture cool. You can spread the jam into a quarter-inch layer on a sheet pan and cover with parchment paper.

Brioche
In the bowl of a stand mixer fitted with the dough hook, combine the flours, cinnamon, nutmeg and clove. Add the salt, sugar, honey, maple syrup and egg to one side of the bowl. On the other side, add the yeast.

Turn the mixer on low and add the milk in a steady stream. Once all the milk has been added, turn the mixer up to medium and knead until the dough comes clean from the sides of the bowl (about 10 minutes). If the dough looks dry, add a little more milk. If it looks wet, add a little more bread flour.

Add the butter to the dough (while the mixer is still going) in small increments, waiting for the butter to be incorporated before adding any more. Once all the butter has been incorporated, knead for about 5 minutes until the dough cleans the sides of the bowl and it makes a slapping sound in the mixer. Remove the dough and place in a greased bowl, cover tightly with plastic and place in the fridge to ferment overnight (at least 8 hours).

Remove dough from fridge and punch down. Preheat oven to 350ºF.

Cut the dough in half and cover the unused half so that it doesn’t dry out. With the remaining half, roll it out into a square using a rolling pin slightly larger than the longest side of your loaf pan. (Try rolling it out first WITHOUT adding flour to the surface first. If you find that it sticks, then use a small amount of flour.)

Spread the bacon jam in an even layer all over the dough; go right up to the edges. Then tightly roll up the dough working from one end to the other, slighly pinching so that the dough seals as you go. Once it is all rolled up, pinch the seam and apply a little pressure to make sure that it stays together. With a VERY sharp knife, cut the roll in half (lengthwise) so you end up with two long half circles.

Lie the two halves next to each other with the cut sides facing up. Starting in the middle, have one halve cross over the other. Alternate the twists twice above the middle and twice below the middle. You will have twisted the two haves together, alternating over each other. Place into a greased loaf pan, cutside up. Repeat with remaining dough half. Cover and proof for about an hour, or until doubled inside.

Bake in oven for about 45-50 minutes, or until the tops are golden brown. Be sure to rotate pans halfway through. Let cool in pans for 10 minutes before removing and letting cool completely on a rack.

bacon recipe courtesy of: Chris Falman, Baker By Design

Originally posted 2013-09-20 01:21:00. Republished by Blog Post Promoter

2906. APPLE SAUCE with BACON

serves four

2 pounds apple, fresh and very sour
1 cup water
1 to 2 tablespoons sugar
3 sprigs fresh thyme
300 grams of apple-smoked bacon
salt and freshly ground pepper

Peel and dice the apples. Put the apples, water, sugar, and thyme into a large saucepan, bring to a boil, and then reduce to simmer for 20 minutes or until it is like a thick apple sauce. Cut the bacon into cubes. Fry the bacon until golden, then take 1 tbsp of the bacon fat and add to the apple sauce, season the applesauce with salt and pepper. Eat warm with rye bread.

bacon recipe courtesy of: Trina Hahnemann, The Atlantic, December 17, 2009?

Originally posted 2013-04-23 01:20:00. Republished by Blog Post Promoter