serves four
3 tablespoons olive oil
3 tablespoons finely chopped garlic
1 tablespoon finely chopped fresh root ginger
1 small onion, peeled, chopped
2 tablespoons finely grated orange zest
6 bacon rashers, chopped
2 red peppers, seeds removed, cut into ½in pieces
2 yellow peppers, seeds removed, cut into ½in pieces
2 teaspoons sugar
10½fl oz chicken stock
1 x 14oz can chopped tomatoes
3 tablespoons Madras curry paste
2 tablespoons tomato purée
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 lb. dried Italian pasta, such as farfalle, cooked according to packet instructions, drained
To serve
1 handful chopped fresh basil leaves
1 handful chopped fresh chives
Heat the oil in a lidded wok (or saucepan) over a high heat until smoking. Add the garlic, ginger, onion and orange zest and stir-fry for 1-2 minutes.
Add the chopped bacon and stir-fry for 3-4 minutes, or until the vegetables have softened and the bacon is golden-brown.
Add the red and yellow peppers, sugar, stock, chopped tomatoes, curry paste and tomato purée, then season, to taste, with salt and freshly ground black pepper. Stir well.
Reduce the heat until the mixture is simmering, then cover the wok with a lid and continue to simmer for 30 minutes, or until the sauce is thick and the peppers are tender.
Add the drained pasta to the sauce and mix well until coated and warmed through.
To serve, divide the stir-fried pasta equally among four serving plates and sprinkle over the chopped basil and chives.
bacon recipe source: Ken Hom, Saturday Kitchen Best Bites, BBC Food
Showing posts with label gingerroot. Show all posts
Showing posts with label gingerroot. Show all posts
Friday, February 27, 2015
Monday, June 10, 2013
2954. STEAMED BACON BUNS with HOISIN
makes four servings
1/2 pound thick-cut smoky bacon, cut into 2-inch pieces
sixteen 1/8-inch-thick coins peeled fresh ginger
1 cup low-sodium chicken broth
1/4 cup mirin
1/4 cup unseasoned rice vinegar
2 tablespoons sugar
1 tablespoon soy sauce
One 16.3-ounce tube buttermilk biscuit dough (8 biscuits)
hoisin sauce, Sriracha, sliced scallions, sliced radishes and bread-and-butter pickles, for serving
In a large skillet, cook the bacon and ginger over moderately high heat, turning the bacon once, until lightly browned, about 5 minutes. Spoon off all of the fat in the skillet. Add the chicken broth, mirin, vinegar, sugar and soy sauce to the skillet and simmer over very low heat, turning the bacon occasionally, until it is tender and the liquid is reduced to a syrupy glaze, about 10 minutes. Cover and keep warm.
Meanwhile, fill a roasting pan with 2 inches of water and set 4 ramekins in the corners of the pan. Line a 9-by-13-inch baking pan with parchment paper and spray with vegetable oil spray. Arrange the biscuits in the baking pan and set it on top of the ramekins in the roasting pan, over the water. Cover the roasting pan very tightly with foil and bring to a boil over high heat. Steam the biscuits until fluffy and cooked through, about 8 minutes.
Carefully split each biscuit with your fingers and arrange them on a platter; spread the bottoms with hoisin sauce and Sriracha and top with the glazed bacon. Drizzle each bun with some of the glaze and garnish with sliced scallions, radishes and pickles. Close the buns and serve right away.
bacon recipe courtesy of: Grace Parisi, Food & Wine, February 2013
1/2 pound thick-cut smoky bacon, cut into 2-inch pieces
sixteen 1/8-inch-thick coins peeled fresh ginger
1 cup low-sodium chicken broth
1/4 cup mirin
1/4 cup unseasoned rice vinegar
2 tablespoons sugar
1 tablespoon soy sauce
One 16.3-ounce tube buttermilk biscuit dough (8 biscuits)
hoisin sauce, Sriracha, sliced scallions, sliced radishes and bread-and-butter pickles, for serving
In a large skillet, cook the bacon and ginger over moderately high heat, turning the bacon once, until lightly browned, about 5 minutes. Spoon off all of the fat in the skillet. Add the chicken broth, mirin, vinegar, sugar and soy sauce to the skillet and simmer over very low heat, turning the bacon occasionally, until it is tender and the liquid is reduced to a syrupy glaze, about 10 minutes. Cover and keep warm.
Meanwhile, fill a roasting pan with 2 inches of water and set 4 ramekins in the corners of the pan. Line a 9-by-13-inch baking pan with parchment paper and spray with vegetable oil spray. Arrange the biscuits in the baking pan and set it on top of the ramekins in the roasting pan, over the water. Cover the roasting pan very tightly with foil and bring to a boil over high heat. Steam the biscuits until fluffy and cooked through, about 8 minutes.
Carefully split each biscuit with your fingers and arrange them on a platter; spread the bottoms with hoisin sauce and Sriracha and top with the glazed bacon. Drizzle each bun with some of the glaze and garnish with sliced scallions, radishes and pickles. Close the buns and serve right away.
bacon recipe courtesy of: Grace Parisi, Food & Wine, February 2013
Saturday, April 20, 2013
2903. STIR-FRIED LOTUS ROOT with BACON and VEGETABLES
serves 4 as a vegetable side dish
1/4 cup cloud ears
1 large lotus root section (about 8 ounces)
2 ounces Chinese bacon
2 tablespoons chicken broth
1 tablespoon Shao Hsing rice wine or dry sherry
1 teaspoon soy sauce
1 teaspoon sesame oil
1 tablespoon peanut or vegetable oil
4 slices ginger, smashed
8 ounces snow peas, strings removed
1/2 cup thinly sliced carrots
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/2 cup finely shredded scallions
Put the cloud ears in a small bowl with enough cold water to cover for 30 minutes. When softened drain and discard the water. Remove the hard spots from the cloud ears, cut into bite-sized pieces, and set aside.
Trim the lotus root ends. Using a vegetable peeler, peel the lotus root, removing the rootlike strands, and rinse under cold water. Slice the lotus root lengthwise in half. Cut each half into 14-inch-thick slices to make about 2 cups. Rinse the lotus root again in case there is any mud lodged in it. Drain the slices in a colander and shake out any excess water.
Remove the hard rind and thick layer of fat attached to the Chinese bacon and discard. Cut the bacon crosswise into scant 1/4-inch-thick slices to make about 1/2 cup. In a small bowl combine the broth, rice wine, soy sauce. and sesame oil.
Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the peanut oil, add the ginger slices, and stir-fry 10 seconds or until the ginger is fragrant. Add the bacon and stir-fry 45 seconds or until it begins to release its fat. Add the lotus root and stir-fry 1 minute or until well combined. Add the snow peas, carrots, and cloud ears and stir-fry 1 minute or until well combined. Swirl the rice wine mixture into the wok, sprinkle on the salt and pepper, and stir-fry 1 to 2 minutes or until the lotus root and snow peas are crisp-tender. Stir in the shredded scallions.
bacon recipe courtesy of: The Global Gourmet®, Forkmedia LLC, PO Box 2261, Wimberley, Texas 78676-2261; Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories, by Grace Young, Simon & Schuster 2010
1/4 cup cloud ears
1 large lotus root section (about 8 ounces)
2 ounces Chinese bacon
2 tablespoons chicken broth
1 tablespoon Shao Hsing rice wine or dry sherry
1 teaspoon soy sauce
1 teaspoon sesame oil
1 tablespoon peanut or vegetable oil
4 slices ginger, smashed
8 ounces snow peas, strings removed
1/2 cup thinly sliced carrots
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/2 cup finely shredded scallions
Put the cloud ears in a small bowl with enough cold water to cover for 30 minutes. When softened drain and discard the water. Remove the hard spots from the cloud ears, cut into bite-sized pieces, and set aside.
Trim the lotus root ends. Using a vegetable peeler, peel the lotus root, removing the rootlike strands, and rinse under cold water. Slice the lotus root lengthwise in half. Cut each half into 14-inch-thick slices to make about 2 cups. Rinse the lotus root again in case there is any mud lodged in it. Drain the slices in a colander and shake out any excess water.
Remove the hard rind and thick layer of fat attached to the Chinese bacon and discard. Cut the bacon crosswise into scant 1/4-inch-thick slices to make about 1/2 cup. In a small bowl combine the broth, rice wine, soy sauce. and sesame oil.
Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the peanut oil, add the ginger slices, and stir-fry 10 seconds or until the ginger is fragrant. Add the bacon and stir-fry 45 seconds or until it begins to release its fat. Add the lotus root and stir-fry 1 minute or until well combined. Add the snow peas, carrots, and cloud ears and stir-fry 1 minute or until well combined. Swirl the rice wine mixture into the wok, sprinkle on the salt and pepper, and stir-fry 1 to 2 minutes or until the lotus root and snow peas are crisp-tender. Stir in the shredded scallions.
bacon recipe courtesy of: The Global Gourmet®, Forkmedia LLC, PO Box 2261, Wimberley, Texas 78676-2261; Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories, by Grace Young, Simon & Schuster 2010
Wednesday, February 13, 2013
2837. BEEF and BACON LO MEIN
yields four servings
1/2 pound sliced bacon, diced
1/2 pound beef flank steak, cut into thin strips
2 tablespoons canola oil, divided
1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1 medium carrot, cut into thin 2-inch strips
1 small onion, cut into wedges
1 teaspoon minced fresh gingerroot
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
2 garlic cloves, minced
1 tablespoon beef bouillon granules
1 cup boiling water
1/4 cup soy sauce
3 tablespoons cornstarch
3/4 cup cold water
1/2 pound thin spaghetti, cooked and drained
In a large skillet, cook bacon until crisp; remove to paper towels to drain. Discard drippings. In the same skillet, stir-fry beef in 1 tablespoon oil until no longer pink, about 2 minutes. Remove beef and pan juices; keep warm. In the same skillet, saute the broccoli, cauliflower, carrot, onion and ginger in remaining oil for 3 minutes. Add the mushrooms, water chestnuts and garlic; cook and stir 2 minutes longer. Dissolve bouillon in boiling water; stir into vegetables. Stir in soy sauce and beef with pan juices. Combine cornstarch and cold water until smooth; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in bacon and spaghetti.
bacon recipe courtesy of: Taste of Home, April/May 2002, p. 45
1/2 pound sliced bacon, diced
1/2 pound beef flank steak, cut into thin strips
2 tablespoons canola oil, divided
1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1 medium carrot, cut into thin 2-inch strips
1 small onion, cut into wedges
1 teaspoon minced fresh gingerroot
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
2 garlic cloves, minced
1 tablespoon beef bouillon granules
1 cup boiling water
1/4 cup soy sauce
3 tablespoons cornstarch
3/4 cup cold water
1/2 pound thin spaghetti, cooked and drained
In a large skillet, cook bacon until crisp; remove to paper towels to drain. Discard drippings. In the same skillet, stir-fry beef in 1 tablespoon oil until no longer pink, about 2 minutes. Remove beef and pan juices; keep warm. In the same skillet, saute the broccoli, cauliflower, carrot, onion and ginger in remaining oil for 3 minutes. Add the mushrooms, water chestnuts and garlic; cook and stir 2 minutes longer. Dissolve bouillon in boiling water; stir into vegetables. Stir in soy sauce and beef with pan juices. Combine cornstarch and cold water until smooth; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in bacon and spaghetti.
bacon recipe courtesy of: Taste of Home, April/May 2002, p. 45
Thursday, January 24, 2013
2817. CLAMS, BACON and DASHI
serves four
canola oil for frying
canola oil for frying
6 rashers smoked streaky bacon, cut into pieces
600ml water
5-cm piece ginger, peeled and cut into thin matchsticks
4 spring onions, thinly sliced on the diagonal
1 teaspoon instant dashi
1 tablespoon soy sauce
1 tablespoon mirin
1.5kg clams, cleaned of grit
In a frying pan, heat a little oil, add the bacon and fry until crisp. Drain on paper towels. In a large wide saucepan, heat the water with the ginger and 3 of the spring onions. When it comes to the boil, add the dashi, stir to dissolve then add the soy sauce and mirin. When the mixture comes back to the boil, add the clams, cover with a tight-fitting lid and steam for a few minutes until all have opened (discard any that don’t open). Spoon the clams into warmed bowls, add some broth to each, garnish with the remaining spring onion and sprinkle with the bacon. Serve immediately.
bacon recipe courtesy of: Ginny Grant, Cuisine Magazine, PO Box 6341, Wellesley St, Auckland 1141, Auckland 1021, New Zealand
600ml water
5-cm piece ginger, peeled and cut into thin matchsticks
4 spring onions, thinly sliced on the diagonal
1 teaspoon instant dashi
1 tablespoon soy sauce
1 tablespoon mirin
1.5kg clams, cleaned of grit
In a frying pan, heat a little oil, add the bacon and fry until crisp. Drain on paper towels. In a large wide saucepan, heat the water with the ginger and 3 of the spring onions. When it comes to the boil, add the dashi, stir to dissolve then add the soy sauce and mirin. When the mixture comes back to the boil, add the clams, cover with a tight-fitting lid and steam for a few minutes until all have opened (discard any that don’t open). Spoon the clams into warmed bowls, add some broth to each, garnish with the remaining spring onion and sprinkle with the bacon. Serve immediately.
bacon recipe courtesy of: Ginny Grant, Cuisine Magazine, PO Box 6341, Wellesley St, Auckland 1141, Auckland 1021, New Zealand
Sunday, December 23, 2012
2785. BACON KEBOBS with CITRUS-GINGER GLAZE
serves six
1 cup orange juice
2 tablespoons fresh grated ginger root
2-3 cups of large diced pineapple
3 green or red bell peppers, large diced
1 red onion, large diced
12 strips of applewood smoked bacon
3 in. heavy-duty tooth picks
Heat orange juice in small saucepan with ginger and reduce juice by 1/3. Let sauce cool, and pour sauce over pieces of diced pineapple and peppers. In a sauté pan, heat 1 tbsp. olive oil, sauté peppers, onion and pineapple over medium high heat until half cooked (about 1-2 minutes). Cool all ingredients and set aside. Cook bacon in the oven until bacon is cooked but not crisp. (This will make the bacon easier to place on the kebob). Assemble ingredients on a tooth pick starting with the end of a bacon strip, pineapple, pepper, fold bacon back onto tooth pick, add onion, pepper, fold bacon again so the end of the bacon strip is on the tooth pick. Chill until ready to serve. To serve, heat kebobs on a greased cookie sheet in the oven at 350 degrees for 5 minutes or heat on a grill until meat crisps and vegetables and pineapple are hot-serve.
bacon recipe courtesy of: Patrick Cudahy, One Sweet Apple-Wood Lane, Cudahy, Wisconsin 53110
1 cup orange juice
2 tablespoons fresh grated ginger root
2-3 cups of large diced pineapple
3 green or red bell peppers, large diced
1 red onion, large diced
12 strips of applewood smoked bacon
3 in. heavy-duty tooth picks
Heat orange juice in small saucepan with ginger and reduce juice by 1/3. Let sauce cool, and pour sauce over pieces of diced pineapple and peppers. In a sauté pan, heat 1 tbsp. olive oil, sauté peppers, onion and pineapple over medium high heat until half cooked (about 1-2 minutes). Cool all ingredients and set aside. Cook bacon in the oven until bacon is cooked but not crisp. (This will make the bacon easier to place on the kebob). Assemble ingredients on a tooth pick starting with the end of a bacon strip, pineapple, pepper, fold bacon back onto tooth pick, add onion, pepper, fold bacon again so the end of the bacon strip is on the tooth pick. Chill until ready to serve. To serve, heat kebobs on a greased cookie sheet in the oven at 350 degrees for 5 minutes or heat on a grill until meat crisps and vegetables and pineapple are hot-serve.
bacon recipe courtesy of: Patrick Cudahy, One Sweet Apple-Wood Lane, Cudahy, Wisconsin 53110
Thursday, November 29, 2012
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
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
Saturday, March 20, 2010
1776. SESAME-CRUSTED TUNA SALAD NICOISE with BACON, SUGAR-SNAP PEAS and TOMATOES
serves four
For the Dressing
1/2 cup Asian fish sauce
1/2 cup fresh lime juice
1/4 cup toasted sesame oil
4 tablespoons sesame paste (tahini)
4 tablespoons light brown sugar
1 2-inch piece fresh gingerroot
1 stalk lemongrass, trimmed, tough outer leaves removed, roughly chopped
1 large clove garlic
1/2 jalapeno chile with seeds and membranes removed, coarsely chopped
2 tablespoons each chopped basil and cilantro leaves + coarsely chopped leaves to garnish
For the Salad
2 cups arugula, watercress, or field greens, chilled
1 small head frisee or chicory, broken into bites, chilled
1/3 pound sugar-snap peas, strings removed and blanched
8 cherry tomatoes, split
4 slices thick-sliced bacon, cut cross-wise into 1-inch pieces, cooked until crisp and blotted on paper towels
1 yellow bell pepper with seeds and membranes removed, cut thinly into lengthwise slices
4 tablespoons each black and white sesame seeds
1-1 1/4 pounds sushi-grade tuna steaks, about 1 1/4-inches thick
salt and freshly ground black pepper
oil to brush pan
2 scallions, including most of green parts, thinly sliced
1 hard cooked egg, finely chopped
Make the dressing: Combine the dressing ingredients in the jar of an electric blender and puree until smooth. Pour through a fine strainer into a clean bowl, pressing to extract as much liquid as possible. Set aside.
Make the salad: Combine the lettuces, blanched sugar-snap peas, tomatoes, bacon, and sliced pepper in a large bowl.
Pour the sesame seeds into a flat dish. Season the tuna with salt and pepper and press into the seeds, covering all sides. Heat a non-stick skillet over medium-high heat and brush it with oil. Saute the tuna on both sides until medium-rare, turning once, about 2 to 2 1/2 minutes per side. Remove and set aside.
Pour the vinaigrette over the vegetables, toss, and blend well. Divide the salad among 4 plates. Slice the tuna across the grain into 1/2-inch slices and divide among the plates. Sprinkle on the scallions, chopped basil, cilantro, and hard-cooked egg and serve.
bacon recipe courtesy of: Seduced by Bacon: Recipes & Lore About America's Favorite Indulgence by Joanna Pruess with Bob Lape. Guilford, Connecticut: The Lyons Press, 2006, page 68
For the Dressing
1/2 cup Asian fish sauce
1/2 cup fresh lime juice
1/4 cup toasted sesame oil
4 tablespoons sesame paste (tahini)
4 tablespoons light brown sugar
1 2-inch piece fresh gingerroot
1 stalk lemongrass, trimmed, tough outer leaves removed, roughly chopped
1 large clove garlic
1/2 jalapeno chile with seeds and membranes removed, coarsely chopped
2 tablespoons each chopped basil and cilantro leaves + coarsely chopped leaves to garnish
For the Salad
2 cups arugula, watercress, or field greens, chilled
1 small head frisee or chicory, broken into bites, chilled
1/3 pound sugar-snap peas, strings removed and blanched
8 cherry tomatoes, split
4 slices thick-sliced bacon, cut cross-wise into 1-inch pieces, cooked until crisp and blotted on paper towels
1 yellow bell pepper with seeds and membranes removed, cut thinly into lengthwise slices
4 tablespoons each black and white sesame seeds
1-1 1/4 pounds sushi-grade tuna steaks, about 1 1/4-inches thick
salt and freshly ground black pepper
oil to brush pan
2 scallions, including most of green parts, thinly sliced
1 hard cooked egg, finely chopped
Make the dressing: Combine the dressing ingredients in the jar of an electric blender and puree until smooth. Pour through a fine strainer into a clean bowl, pressing to extract as much liquid as possible. Set aside.
Make the salad: Combine the lettuces, blanched sugar-snap peas, tomatoes, bacon, and sliced pepper in a large bowl.
Pour the sesame seeds into a flat dish. Season the tuna with salt and pepper and press into the seeds, covering all sides. Heat a non-stick skillet over medium-high heat and brush it with oil. Saute the tuna on both sides until medium-rare, turning once, about 2 to 2 1/2 minutes per side. Remove and set aside.
Pour the vinaigrette over the vegetables, toss, and blend well. Divide the salad among 4 plates. Slice the tuna across the grain into 1/2-inch slices and divide among the plates. Sprinkle on the scallions, chopped basil, cilantro, and hard-cooked egg and serve.
bacon recipe courtesy of: Seduced by Bacon: Recipes & Lore About America's Favorite Indulgence by Joanna Pruess with Bob Lape. Guilford, Connecticut: The Lyons Press, 2006, page 68
Tuesday, November 24, 2009
1660. BACON-WRAPPED BRAISED CAPON with CAPER SAUCE
1 poularde, rubbed with salt
To do the braising:
1/3 pound bacon or porkfat in 6 slices
some extra, thin slices bacon
1/2 cup chopped suet
15 black peppercorns
8 cloves
5 slices of gingerroot
1 onion, sliced
some sprigs of estragon
some roots of parsley
some chicken broth (optional)
To make the sauce:
2 1/2 tablespoons butter or chicken-dripping
1/3 cup flour
2 cups/1 pint chicken broth
lemon peel, white pepper, 3 cloves, 1 bayleaf
2 finely chopped shallots
1/2 cup capers with the vinegar
1/2 cup white wine
pinch of ground mace
2 egg yolks
small lump of cold butter
6 thin slices of bacon
Preparation in advance: Cover the bottom of a heavy casserole with a layer of thick slices of bacon. Cover this with the suet, herbs and spices. Place the chicken on top of this, and cover the bird with thin slices of bacon (optional). Close the lid, place the casserole on a slow fire to melt the fat, then put it in the oven (175C/350F). Let the chicken simmer for an hour, basting it now and then with the molten fat. If the contents of the casserole are too dry, add some chicken broth.
To make the sauce: Simmer the broth for the sauce with lemon peel, pepper, cloves and bay leafs for twenty minutes. Strain the liquid.
Make a roux: Melt the butter, or use three tablespoons of the dripping fat of the chicken (only when no broth was added). Sauté the shallots, add the flour in one go. Stir with a flat wooden spatula, let simmer on a very slow fire for five minutes. Keep stirring. Now add the strained broth, starting with a small amount. Keep stirring until all the liquid has been absorbed by the roux. Add the next amount of liquid when the roux starts boiling again (keep stirring ...). When all the broth is used, add wine, mace, capers and caper liquid.
To serve: Remove the chicken from the casserole, remove the bacon from the bird. Have a decorous serving dish ready to put the chicken on. Surround it with slices of lemon and/or lime. Show it to your guests at the dinner-table, then take it back to the kitchen to cut the chicken in portions. Arrange the chicken pieces on the serving-dish and pour some sauce over them. Use a saucier for the rest of the sauce.
bacon recipe courtesy of: Keukenboek by Henriëtte Davidis, 1868
To do the braising:
1/3 pound bacon or porkfat in 6 slices
some extra, thin slices bacon
1/2 cup chopped suet
15 black peppercorns
8 cloves
5 slices of gingerroot
1 onion, sliced
some sprigs of estragon
some roots of parsley
some chicken broth (optional)
To make the sauce:
2 1/2 tablespoons butter or chicken-dripping
1/3 cup flour
2 cups/1 pint chicken broth
lemon peel, white pepper, 3 cloves, 1 bayleaf
2 finely chopped shallots
1/2 cup capers with the vinegar
1/2 cup white wine
pinch of ground mace
2 egg yolks
small lump of cold butter
6 thin slices of bacon
Preparation in advance: Cover the bottom of a heavy casserole with a layer of thick slices of bacon. Cover this with the suet, herbs and spices. Place the chicken on top of this, and cover the bird with thin slices of bacon (optional). Close the lid, place the casserole on a slow fire to melt the fat, then put it in the oven (175C/350F). Let the chicken simmer for an hour, basting it now and then with the molten fat. If the contents of the casserole are too dry, add some chicken broth.
To make the sauce: Simmer the broth for the sauce with lemon peel, pepper, cloves and bay leafs for twenty minutes. Strain the liquid.
Make a roux: Melt the butter, or use three tablespoons of the dripping fat of the chicken (only when no broth was added). Sauté the shallots, add the flour in one go. Stir with a flat wooden spatula, let simmer on a very slow fire for five minutes. Keep stirring. Now add the strained broth, starting with a small amount. Keep stirring until all the liquid has been absorbed by the roux. Add the next amount of liquid when the roux starts boiling again (keep stirring ...). When all the broth is used, add wine, mace, capers and caper liquid.
To serve: Remove the chicken from the casserole, remove the bacon from the bird. Have a decorous serving dish ready to put the chicken on. Surround it with slices of lemon and/or lime. Show it to your guests at the dinner-table, then take it back to the kitchen to cut the chicken in portions. Arrange the chicken pieces on the serving-dish and pour some sauce over them. Use a saucier for the rest of the sauce.
bacon recipe courtesy of: Keukenboek by Henriëtte Davidis, 1868
Tuesday, May 19, 2009
1471. GRILLED COD and LEEK with BACON
makes four servings
14 ounces cod, halibut, or Japanese bluefish fillets, skinned
1 leek (7 1/2 oz.)
8 strips (7 1/2 oz.) bacon, each cut into 5 pieces
20 thin slices ginger root with skin
1/2 teaspoon salt
1/8 teaspoon pepper
40 toothpicks
1/4 cup parsley, cut 1 inch long
Cut fillets into 20 equal pieces (1 1/2-inch by 1/2-inch.) Season with salt and pepper. Cut leek into 10 equal pieces; cut in half, lengthwise. Place a ginger slice on a fish; wrap bacon around it and fasten the ends with a toothpick. Wrap bacon around leek; fasten ends with a toothpick. Place the fish on a bacon rack and put it on the turn table. Do not cover. Cook on high for 5 – 6 minutes or until fish is done. Transfer to a plate. Place the leeks on a bacon rack and place it on the turn table. Cook on high for 3 – 4 minutes. Serve cod and leek together. Garnish with parsley.
bacon recipe courtesy of: Sachiko Murakami, Sachiko Cooking Tokyo/Fukuoka, Japan, info@sachikocooking.com
14 ounces cod, halibut, or Japanese bluefish fillets, skinned
1 leek (7 1/2 oz.)
8 strips (7 1/2 oz.) bacon, each cut into 5 pieces
20 thin slices ginger root with skin
1/2 teaspoon salt
1/8 teaspoon pepper
40 toothpicks
1/4 cup parsley, cut 1 inch long
Cut fillets into 20 equal pieces (1 1/2-inch by 1/2-inch.) Season with salt and pepper. Cut leek into 10 equal pieces; cut in half, lengthwise. Place a ginger slice on a fish; wrap bacon around it and fasten the ends with a toothpick. Wrap bacon around leek; fasten ends with a toothpick. Place the fish on a bacon rack and put it on the turn table. Do not cover. Cook on high for 5 – 6 minutes or until fish is done. Transfer to a plate. Place the leeks on a bacon rack and place it on the turn table. Cook on high for 3 – 4 minutes. Serve cod and leek together. Garnish with parsley.
bacon recipe courtesy of: Sachiko Murakami, Sachiko Cooking Tokyo/Fukuoka, Japan, info@sachikocooking.com
Wednesday, February 28, 2007
660. APRICOT, SPINACH and BACON SALAD
makes 4 servings
1 can black beans,(15 oz), rinsed and drained
1/2 cup chopped dried apricots
1/2 cup chopped bell pepper
2 tablespoons sliced green onion
1 tablespoon chopped cilantro
1 clove garlic, minced
1/4 cup apricot nectar
2 tablespoons extra virgin olive oil
2 tablespoons rice wine vinegar
1 teaspoon soy sauce
1 teaspoon grated gingerroot
4 cups fresh spinach
1 cup bacon, cooked and crumbled
In a large bowl, combine beans, apricots, bell pepper, green onion, cilantro and garlic. In a jar with tight-fitting lid, combine apricot nectar, olive oil, vinegar, soy sauce and gingerroot. Cover and shake well. Pour over bean mixture and toss to coat. Cover and refrigerate two to 24 hours. To serve: toss bean mixture with spinach and bacon.
courtesy of: Hormel Foods
1 can black beans,(15 oz), rinsed and drained
1/2 cup chopped dried apricots
1/2 cup chopped bell pepper
2 tablespoons sliced green onion
1 tablespoon chopped cilantro
1 clove garlic, minced
1/4 cup apricot nectar
2 tablespoons extra virgin olive oil
2 tablespoons rice wine vinegar
1 teaspoon soy sauce
1 teaspoon grated gingerroot
4 cups fresh spinach
1 cup bacon, cooked and crumbled
In a large bowl, combine beans, apricots, bell pepper, green onion, cilantro and garlic. In a jar with tight-fitting lid, combine apricot nectar, olive oil, vinegar, soy sauce and gingerroot. Cover and shake well. Pour over bean mixture and toss to coat. Cover and refrigerate two to 24 hours. To serve: toss bean mixture with spinach and bacon.
courtesy of: Hormel Foods
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