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

2713. BACON-WRAPPED COD with LITTLENECK CLAMS

serves two

4 small fillets blue cod, skin and bones removed
4 rashers streaked bacon or smoked pork belly
25 ml olive oil
100 ml white wine
150 ml cream
10 littleneck clams, washed
chopped garden herbs, including parsley, chives

Preheat the oven to 180 °C. Lay two cod fillets together for each portion and wrap two slices of streaky bacon around the centres. Place the two portions of bacon-wrapped cod fillets in an ovenproof frying-pan and drizzle with olive oil. Select a pan that first the portions snuggly. Roast in the hot oven until the bacon begins to crisp and the cod is almost cooked. Remove from the oven to the stove-top and, on a moderate heat, deglaze (lift the flavours from the bottom of the pan) with the white wine while the cod is still in the pan. Allow to boil then add the cream. (This should come halfway up the cod fillets). Add the clams. Boil gently until the sauce begins to thicken slightly and the clams open, then add chopped herbs, ground black pepper and salt (but only if needed on tasting).? Serve with steamed seasonal vegetables and freshly dug new-season potatoes.

bacon recipe courtesy of: Fleur Sullivan, The Sydney Morning Herald, Sydney, Australia, October 19, 2011

Originally posted 2012-10-12 08:49:00. 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

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

2700. ROASTED BLACK GROUPER with ARTICHOKE-BACON MASHED POTATOES, SAUTEED SPINACH and LEMON CAPER SAUCE

yields four servings

4 7 oz. black grouper fillets2 lb peeled yukon gold potatoes
1 1/2 lb unsalted butter
1 qt heavy cream
4 artichokes hearts (fresh or canned, if fresh blanch for two minutes)
6 bacon strips, cooked and coarsley chopped
2 cups dry white wine
4 garlic cloves, sliced
2 tablespoons capers
3 sliced shallots
salt and pepper?
Sauce: Bring the wine with the shallots, garlic and capers to a boil. Reduce the heat and simmer until almost dry. Add the rest of the heavy cream and reduce to 1/2 of the original volume and add the juice of 1/2 a lemon. Slightly cool and slowly incorporate butter.
Potatoes: In a heavy pot bring potatoes to a boil in salted water to taste. Cook until soft. In a sauce pan heat 1/2 qt heavy cream and 3/4 butter. When the potatoes are cooked, carefully drain and pass through a food mill (ricer) or whip on a Kitchen Aid (mixer) slowly adding the cream and butter mixture until incorporated. Chop the artichokes and add the bacon season with salt to taste.
Fish: Season fish with salt and pepper. Heat up a pan and add 1 tablespoon of oil (your preference). Brown on one side and finish cooking in a 375° oven until cooked (about 6-8 minutes).
To finish: Spoon the sauce in the center of a warm plate. Place the mashed potatoes in the center as well and place the spinach, followed by the fish on top. Garnish with fresh flat leaf parsley.

bacon recipe courtesy of: Baleen Los Angeles, 260 Portofino Way, Redondo Beach, CA 90277 | Americas Cuisine.com

Originally posted 2012-09-29 08:58:00. Republished by Blog Post Promoter

2213. ROASTED OYSTERS with LEEKS and BACON

1 teaspoon softened butter
4 ounces sliced bacon, chopped
2 cloves garlic, crushed
8 cups fresh leeks, white part only, diced about 1/2-inch square
3/4 cup white wine
3/4 cup light fish stock (chicken stock can be substituted)
2/3 cup heavy cream
1 tablespoon chopped tarragon
1/4 teaspoon grated nutmeg
1/4 teaspoon cayenne pepper
Salt and ground black pepper
2 pounds kosher salt for roasting
32 medium-size oysters, scrubbed well twice, then soaked in ice water for 1 hour

Preheat the oven to 400 degrees. Add the butter, bacon, and garlic to a large saucepan set over medium heat, and sauté for 2 minutes. Add the leeks, and sweat without coloring, until soft, about 8 minutes. Add the wine, and reduce until the pan is dry. Add the stock, and reduce until dry. Add the cream; reduce until all the ingredients come together as one. Add the tarragon, nutmeg, and cayenne, and season with salt and pepper. Discard the garlic, and keep mixture warm.

Spread a layer of salt over a baking sheet. Set all the oysters into salt, rounded side down so tops are level. Roast in the oven until the top shell loosens and the oyster starts to open, about 15 minutes. Using a butter knife, carefully remove the top shell, scraping the shell as you go to detach the oyster, making sure not to lose any liquid in the oyster shell. Divide the leek mixture, about 1 tablespoon per oyster, evenly over the roasted oysters and return to oven for 5 minutes. Serve immediately.

bacon recipe courtesy of: Chef Ed Brown, eighty one, 45 West 81st Street, New York, New York 10024, 212-873-8181

Originally posted 2011-05-30 10:59:00. Republished by Blog Post Promoter

3047. SKATE and SPINACH SALAD with BACON and CHIVES

yields six servings

2 pounds skate wing fillets
1 cup dry white wine
1 pound fresh spinach, well rinsed and dried
1/4 pound bacon
2 tablespoons finely chopped chives
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
4 tablespoons red wine vinegar
freshly ground black pepper

Place the skate fillets in a skillet that will hold them in a single layer, add the wine, bring to a simmer and poach gently for eight minutes. Remove from the heat and allow to cool in the poaching liquid. Remove the stems from the spinach and place the spinach in a bowl. Fry the bacon until golden. Remove it from the pan and drain it on paper towels. Crumble it into one-half inch pieces and mix with the chives. Add the olive oil to the bacon fat in the pan. Beat the mustard and vinegar together and whisk them into the bacon-fat mixture. Toss the spinach with all but three tablespoons of this dressing. Arrange the spinach salad on each of six plates. Drain the fish and divide it into six equal portions. Place a warm fish fillet on each bed of spinach. Spoon the remaining dressing over each fillet, then sprinkle with the crumbled bacon and chives. Season with pepper and serve.

bacon recipe courtesy of: Florence Fabricant, “Beyond the Usual Catch: Shark or Skate,” The New York Times, June 30, 1991