2737. ENDIVE and WATERCRESS SALAD with BACON-CIDER DRESSING

serves six

4 slices center-cut bacon
3 tablespoons extra-virgin olive oil
2 1/2 tablespoons cider vinegar
2 tablespoons maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black papper
1 garlic clove, minced
4 cups (1/2-inch) diagonally cut Belgian endive
3 cups chopped radicchio
1 cup trimmed watercress

Heat a medium nonstick skillet over medium heat. Add bacon to pan; cook until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; coarsely chop bacon. Combine 2 teaspoons drippings, oil, and next 6 ingredients (through garlic) in a large bowl, stirring with a whisk. Add remaining ingredients; toss well. Sprinkle with chopped bacon.

bacon recipe courtesy of: “The Enlightened Cook: Radically Simple Cooking,” Cooking Light, November 2012, p. 246

Originally posted 2012-11-05 09:41:00. Republished by Blog Post Promoter

2801. ROTELLE with BACON, WATERCRESS and CHERRY TOMATOES

makes four servings?

1/2 pound sliced bacon, cut crosswise into 1/2-inch strips?
1 1/2 cups cherry tomatoes, halved?
1 teaspoon salt?
3/4 teaspoon fresh-ground black pepper?
1 bunch watercress (about 5 ounces), tough stems removed?
3/4 pound rotelle?
2 tablespoons butter?
2 tablespoons olive oil?
1 scallion including green top, cut into thin slices?
grated Parmesan cheese, for serving?

In a large frying pan, cook the bacon until golden brown and just crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 teaspoon of the fat. Add the tomatoes, salt, and pepper to the pan. Cook over moderate heat, stirring, until the tomatoes soften slightly, about 3 minutes. Add the watercress and cook, stirring, until just wilted, about 1 minute. In a large pot of boiling, salted water, cook the rotelle until just done, about 12 minutes. Reserve 3/4 cup of the pasta water. Drain the pasta and toss with the bacon, 1/2 cup of the reserved pasta water, the tomato mixture, the butter, and the olive oil. If the pasta seems dry, add more of the reserved pasta water. Top with the sliced scallions. Serve with grated Parmesan.

bacon recipe courtesy of: Food & Wine Magazine.com

Originally posted 2013-01-08 08:15:00. Republished by Blog Post Promoter

2794. PAN-FRIED BACON with POACHED EGG and BALSAMIC TOMATOES

serves two

1 teaspoon sunflower oil
4 rashers of rindless smoked back bacon?1 teaspoon white wine vinegar?2 free-range very fresh eggs (fridge cold)8 cherry tomatoes, halvedgood handful of watercress?drizzle of good-quality balsamic vinegar?freshly ground black pepper
Brush a large non-stick frying pan with sunflower oil, using the tip of a pastry brush. Place the pan over a medium heat and add the bacon. Cook for two minutes until lightly browned, then turn and dry-fry on the other side for another three minutes. While the bacon is cooking, half fill a medium non-stick saucepan with water, add the vinegar and bring to the boil. Turn the heat to low, so the water is only just bubbling. Crack the eggs into the water, one at a time, spacing them well apart. Cook for 2½ minutes. The eggs should rise to the surface within a minute. If the egg white sticks to the bottom of the pan, lift it gently with a wooden spoon. Alternatively, you can use a hob-top egg poacher, lightly greased with sunflower oil. Add the tomatoes to the pan with the bacon and season with plenty of black pepper. Cook the tomatoes for about a minute until just beginning to soften, turning them once. Put a small pile of watercress on each plate. Place some bacon and tomatoes on the plates and drizzle with a dash of balsamic vinegar. Take the eggs out of the water with a slotted spoon and place them on top. Season with a little more pepper and tuck in right away while it’s all lovely and hot.

bacon recipe courtesy of: The Hairy Bikers, Hairy Dieters: How to Love Food and Lose Weight, BBC-Food

Originally posted 2013-01-01 08:19:00. Republished by Blog Post Promoter

2962. SMOKED TROUT, WATERCRESS, CRISPY BACON and GRIBICHE SANDWICH

sandwich bread, sliced and buttered
watercress or rocket
streaky bacon, 2 rashers per person, cooked until crisp
smoked trout
salt and freshly ground black pepper
gribiche sauce (recipe below)

Gribiche
1 1/2 cups mayonnaise
1 tablespoon finely chopped tarragon leaves
2 tablespoons finely chopped chervil leaves
2 hard-boiled eggs, coarsely chopped
2 tablespoons capers, finely chopped
3 tablespoons gherkins, finely diced

Combine all the ingredients in a small bowl. Refrigerate until needed.

To assemble: Place the buttered bread on a clean surface or chopping board. To each slice add a layer of watercress then two rashers of the crisp bacon. Top with chunks of smoked trout then spoon over some dollops of the gribiche. Season with salt and black pepper and finish the sandwiches with another slice of bread.

bacon recipe courtesy of: Al Brown, Cuisine, #118, PO Box 6341, Wellesley St, Auckland 1141, Auckland 1021, New Zealand

2802. TRIPE, BUTTER BEANS, and SMOKED BACON

yields 4-6 servings

500 grams fresh honeycomb tripe (from the reticulum of the ox)
350 grams smoked bacon, skin removed and reserved4 grams large onions, thinly sliced4 carrots, halved1 leek, halved1 small bunch thyme in muslin2 bay leaves chicken stock Pinch of mace 500 butterbeans soaked overnight and drained1 garlic bulb, split4 ounces butter 4 grams onions thinly sliced1 tablespoon Dijon mustard 2 bunches watercress, stalks trimmedSalt and fresh black pepper?Rinse the tripe several times, then bring to boil in salted water. Remove immediately and drain in a colander. In a large pot, place the tripe, onion, carrots, leek, thyme, and bay leaves. Fill with enough chicken stock to cover by about 1 inch. Add the bacon skin along with any bacon trim, check the seasoning, and add mace. Bring gently to a boil and reduce to a simmer. After 2 hours, check the tripe (it should be soft enough to pierce but not melted into stock). When ready remove the tripe and chill in the fridge. Pass the liquid through a fine sieve and refrigerate. In a separate pot, bring butter beans and water to a boil, then drain through a colander. Return to the pot with garlic and simmer until tender. Remove beans (discarding garlic) from heat and reserve water. Cut tripe into 1-inch pieces. Dice the skinless bacon and fry in a pot until golden, then reserve. Add butter and onions to pot and sweat until tender. Season carefully and add bacon, tripe, butter beans, and reserved tripe stock. Simmer gently, then season with salt and pepper. Add mustard and quickly wilt watercress before serving.??bacon recipe courtesy of: Fergus Henderson, St. John Restaurant, 26 St. John Street, London, UK EC1M 4AY

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