serves three?

3 potatoes, peeled and cut into 1-inch cubes
2 teaspoons olive oil
6 slices bacon, finely chopped
1 shallot, finely sliced
2 small sweet bell peppers (or 1 regular bell pepper), thinly sliced
½ cup mushrooms, thinly sliced
3 cloves garlic, minced
15 grape tomatoes, quartered
1½ teaspoons curry powder
½ teaspoon ground turmeric
¼ teaspoon ground ginger
¼ teaspoon ground coriander
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
? teaspoon red pepper flakes
¾ cup of frozen peas, cooked according to package directions
1 tablespoon red or green curry paste
¼ cup vegetable stock

First, get your potatoes ready. Peel and cube them into 1-inch pieces, then place in a pot and cover with water. Bring it to a boil, then boil for 8-10 minutes, until tender. When ready, drain the water from the potatoes and run them under cold water so that they stop cooking. Set them aside until you’re ready to use them.

Heat 2 teaspoons of olive oil in your pot over medium-high heat. Cook the bacon until crispy, about 5-8 minutes, then remove from the pan and set aside to drain on paper towels. Remove all but 1 tablespoon of fat from the pot.

Add the shallot and bell pepper and saute until they are softened and beginning to caramelize over medium heat, about 8-10 minutes. Add in the mushrooms and cook until browned and softened, about 5 minutes. Add in the garlic and tomatoes, stir, and cook for another 2-3 minutes, until the garlic is fragrant and the tomatoes have begun to soften. Add in the combined curry powder, turmeric, ginger, coriander, salt, pepper, and red pepper flakes, and stir. Add the cooked potatoes, the cooked peas, and the crispy bacon, if you’re using it. Stir everything together and add in the curry paste and ¼ cup of vegetable stock. When most of the vegetable stock has simmered away, taste, adjust seasonings as necessary, and serve.

bacon recipe courtesy of: Sydney, The Crepes of Wrath, February 25, 2011

Originally posted 2013-04-16 01:04:00. Republished by Blog Post Promoter


yields 4 servings

Bacon & Jalapeno Condiment:
5 lbs bacon, chopped
3 onions, chopped
1 head garlic, peeled and chopped
6 jalapenos, seeds removed, chopped
1 cup balsamic vinegar

Corn Purée:
6 ears fresh corn, off the cob
1 lb frozen corn
4 oz butter
1 oz sugar
1 teaspoon turmeric?
Milk, to cover?
Salt, to taste

Red Wine Jus:
1 bottle red wine
2 cups demi glace
1 bunch fresh thyme

Vidalia Onions:
1 cup flour
1 cup cornstarch
1 egg yolk
1 cup soda water
1 Vidalia onion, sliced into rings

NY Strip Steak:
4 (or 16 oz) New York strip steaks
Salt and pepper, to taste

For the Bacon & Jalapeno Condiment: Render bacon in a pan and add onions, garlic, and jalapenos. Cover with balsamic vinegar and cook slowly until vinegar is reduced and jam consistency.

For the Corn Purée: Place corn, butter, sugar, turmeric, and salt in a pot. Cover with milk and cook slowly until milk has been reduced by half. Purée until smooth.

For the Red Wine Jus: Put red wine in a pan and reduce to au sec. Then add demi glace and thyme. Reduce to sauce consistency.

For the Vidalia Onions: Mix flour, cornstarch, egg yolk, and soda water to make a tempura batter. Dip onions in batter and deep fry at 350-degrees F until golden and crispy.

For the NY Strip Steak: Season steaks and grill to medium rare. Let rest before slicing.

To Serve: Place corn purée on plate. Slice steak and layer on top. Spoon bacon & jalapeno condiment over steak. Top with fried tempura onions. Drizzle red wine jus around the plate.

bacon recipe courtesy of: Kevin Sbraga, Top Chef, Season 7, Episode 12, Elimination Challenge; Bravo TV


decent sized piece of Chilean sea bass fillets
2 slices of fairly lean bacon
4 thin slices of mozzarella cheese
snow peas (mange tout)
1 cup basmati rice
1/2 an onion
a handful of baby portabella mushrooms
1 soft tomato
1/2 large green pepper
1 large dessert spoonfull of tomato paste
crushed garlic
ground cumin
black pepper
chili powder

Before anything else, wash the rice until the water runs off clear, and drain it, then turn on the grill. Finely chop the onion, slice the mushrooms, and chop the pepper into half inch squares. Add a cup and a half of water, and half a teaspoon of ground turmeric to the rice, and bring to the boil, stirring occasionally so it doesn’t stick to the pot. When it boils, turn the heat right down, and jam a piece of kitchen roll under the lid to give a good seal. Then start a timer for ten minutes, and put the sea bass under the grill, seasoned with salt and pepper, skin side up.
Fry the onions and mushrooms in a little olive oil until soft. When they’re close to cooked add a dessert spoon of ground cumin, half a teaspoon of ground black pepper, and a quarter teaspoon of ground chili. Mix the spices in and fry a little longer. Now chop up the tomato, and add that and the tomato paste. Stir in boiling water to adjust the consistency to a thickish sauce. Add the green pepper and garlic, and salt to taste. Turn the heat down and leave the sauce to simmer, stirring occasionally.
When the first ten minutes expires, turn off the heat under the rice, turn over the sea bass, and start the timer again for another ten minutes. Bring the snow peas to the boil in a pot with a lid in just a little water. Put the lid on and turn the heat down.
After another five minutes, put the bacon strips over the fish, and continue to grill. When the second timer expires, put the mozzarella slices over the bacon, and continue to grill. Heat the plates, and serve each with a portion of rice, snow peas, and sauce, arranged as gaudily as you like. Take the sea bass out from the grill, divide it in two pieces with a sharp knife so it doesn’t disintegrate, and add to the plates.

bacon recipe courtesy of: Brits Eye View, Tanzania