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Posts Tagged ‘bacon’

What you need:

4 1 1/2- to 2-inch-thick bone in pork rib chops
2 tsp coarse kosher salt
2 tsp chopped fresh thyme
1 tsp finely chopped fresh rosemary
1 tsp freshly ground black pepper
2 bacon slices, coarsely chopped
Olive oil (optional)
4 cups thinly sliced leeks (white and pale green parts only; about 3 large)
3 garlic cloves, minced
1/4 cup brandy
1 cup low-salt chicken broth
2 tsp finely chopped fresh sage
2 tbsp Dijon mustard
1/3 cup crème fraîche or sour cream

What you do:

Pat chops dry with paper towels. Mix 2 tsp coarse salt, thyme, rosemary, and 1 tsp pepper in small bowl. Sprinkle seasoning mixture on both sides of chops. Let stand at room temperature 1 to 2 hours or wrap and chill up to 1 day.

Heat a large frying pan or large skillet over medium heat. Add bacon and sauté until crisp and lightly browned. Using slotted spoon, transfer bacon to small bowl. Increase heat to medium-high. Add chops to the pan. Sear until brown, 4 to 5 minutes per side. Transfer chops to small baking sheet.

Pour off all but 3 tbsp drippings from skillet (or add olive oil to make 3 tablespoons). Add leeks and sauté until soft, about 7 minutes. Add garlic and stir 1 minute. Add brandy, then broth and bring to boil, scraping up browned bits. Return bacon to skillet; add sage and stir to blend.

Nestle chops in leeks in skillet. Reduce heat to medium-low. Cover; simmer 3 minutes. Turn chops over. Cover; simmer until thermometer inserted into thickest part of chops registers 140°F to 145°F, about 3 minutes longer. Transfer chops to platter. Tent loosely with foil to keep warm.

Spoon off any fat from cooking liquid in skillet. Boil until all liquid evaporates, about 3 minutes. Whisk in mustard, then crème fraîche; do not boil. Season with salt and pepper. Spoon over chops.

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What you need:

5 lb chicken, rinsed, patted dry, cut into 6 large pieces
2 medium carrots, cut into chunks
2 medium white onions, chopped
1 stalk celery, chopped
1 medium tomato, chopped
2 gloves garlic, crushed
½ tsp dried thyme
1 bay leaf
2 tbsp chopped fresh parsley
½ tsp ground black pepper
5 cups dry red wine
¼ cup Cognac
¼ canola or extra-light olive oil
1 tsp salt
2 tsp sugar
8 oz pearl onions
8 oz mushrooms, cleaned and sliced thin
6 oz good-quality sliced bacon, chopped
2 tbsp butter, softened
2 tbsp all-purpose flour

What you do:

Preheat the oven to 220C / 425F / gas mark 7.

Place the chicken in a large, deep, non-reactive casserole dish. Layer the carrots, onion, celery, tomato, garlic, thyme, bay leaf, parsley, and pepper evenly over the chicken pieces. In a small bowl, mix together the red wine, Cognac, and oil. Drizzle the wine mixture over the vegetables and chicken, and then marinate the mixture overnight, for 8-12 hours.

Melt 3 tbsp of butter in a large frying pan or skillet over medium-high heat. Remove each piece of the chicken from the marinade, reserving the liquid, and brown them on each side. Set aside the chicken, scoop the vegetables out of the marinade, and cook them in the frying pan or skillet for 5 minutes, until they begin to get tender.

Arrange the chicken in a deep, glass casserole dish, layer the vegetables over the chicken, and pour the reserved liquid over the casserole. Sprinkle the salt and sugar over the mixture, cover, and bake it in the preheated oven for 20 minutes.

While the chicken is baking, fry the bacon in the skillet until it is crispy and set it aside to drain. Pour off all but approximately 2 tablespoons of the bacon grease and sauté the mushrooms and onions over low-medium heat for 6-8 minutes, until they turn tender. When the chicken has cooked for 20 minutes, remove it from the oven and add the bacon, mushrooms, and onions. Cover and return the casserole to the oven for 20 minutes.

Mix together the 2 tbsp softened butter and the all-purpose flour until they form a smooth paste. Add the butter-flour mixture, or beurre manie, to the chicken and vegetables for the last 5 minutes of cooking. Remove the casserole from the oven and stir the beurre manie throughout the dish.

Allow it to sit and thicken for a few minutes before serving.

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What you need:

1 layer pastry dough
4 slices bacon, crumbled
4 eggs
1 cup half and half
¼ tsp salt
1/8 tsp white pepper
1/8 tsp freshly grated nutmeg
1 cup Gruyere cheese, shredded

What you do:

Preheat the oven to 190C/ 375F / gas mark 5.

Fit the pastry into a deep-dish pie pan. Sprinkle the bacon onto the bottom layer of the pastry. Beat together the eggs, half and half, salt, pepper, and nutmeg.

Pour the eggs over the bacon and sprinkle with the shredded cheese. Bake the quiche for 45-50 minutes, until the eggs are set in the middle. Cool slightly and serve.

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What you need:

5 medium slices bacon (cut into 1/2 inch chunks)
2 tbsp extra virgin olive oil
1 large sweet potato (peeled and cut into 1/2 inch cubes)
½ small onion (minced)
3 tsp taco seasoning
½ tsp sea salt
½ large red pepper (seeded and diced)

What you do:

Cook bacon in large pan until crispy. Remove bacon, leave bacon grease in the pan and add oil.

Add remaining ingredients and cook over medium high heat until soft and browned, stirring gently often to ensure even browning.

Sprinkle bacon in at the last minute to heat through.
Serve hot.

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What you need:

8 oz /230g  boneless, skinless  chicken breast
2 tsp extra virgin olive oil
1 oz  / 28 g chopped garlic
pinch salt
pinch black pepper

3 hearts romaine lettuce chopped

2 lemons juiced
2 ripe avocados, halved and scooped from skins with a spoon, then 1 inch (2.5 centimeter) diced
2 vine ripe tomatoes, seeded and 1 inch diced
1 red onion, chopped
10 oz /270 g blue cheese crumbled
2 tbsp extra virgin olive oil
pinch salt
pinch black pepper

What you do:

Heat a grill pan , frying pan or nonstick skillet over medium high heat. Coat chicken breasts with 2 teaspoons oil, chopped garlic, salt and pepper. Grill or pan-fry chicken 6 to 7 minutes on each side. Look for some browning. Remove from heat and let rest for 5 mins.

In a small pot, cover eggs with cold water and bring water to a boil. Once it comes to a boil, cover the pot and turn off the heat. After the 10 mins, cool eggs under cold running water. Peel and chop.

Brown chopped bacon in a skillet over medium high heat. Drain bacon on paper towels.

Chop 3 hearts of romaine lettuce and place in a large serving platter or salad bowl. Dress chopped lettuce with the juice of 1 1/2 lemons. Drizzle the remaining 2 tbsp extra virgin olive oil over lettuce. Season greens with salt and pepper, to taste.

Toss diced avocados with juice of remaining 1/2 lemon, to prevent browning.

Halve chicken breasts and chop the meat.

To serve, arrange rows of chopped chicken, chopped hard boiled egg, crisp bacon bits, diced avocado, diced tomato, chopped red onion and crumbled blue cheese on top of either 4 individual portions of dressed romaine or 1 large serving platter.

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What you need:

1 chicken breast
2 rashers of bacon
1 tbsp barbeque sauce
15- 20g of cheese

what you do:

Cook the chicken breast by whichever method you prefer.
Cook the bacon slightly less than you would have it.
Once cooked,  place the chicken on the grill pan then add a small amount of bbq sauce, top with bacon, then add the rest of the bbq, finally top with the cheese place under the grill until bubbling and golden.

Serve hot.

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What you need:

1 lb / 400 g liver
1 oz / 25 g plain flour
4 onions
1 oz / 25 g butter
4 rashers of streaky bacon ( cut into small pieces)
1/2 pt / 300 ml water
1 tsp / 5 ml meat extract

What you do :

Preheat the oven to 180C / 375F / gas mark 4

Wash the liver, remove any coarse tubes, then cut the liver into strips and coat in the flour.
Peel the onions then chop them coarsely and fry in the melted until a light golden brown.
Add the liver & bacon pieces & any flour thats left over & gently cook for around 3 or 4 mins stirring occasionally.
Gradually pour in the water & meat extract. Bring to the boil then simmer for 3 to 4 mins until the gravy has thickened.
Transfer to a casserole dish , cover and cook for around 30 mins.
Serve hot.

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What you need:

6 large eggs, beaten
12 oz / 340g whipping cream
Salt and pepper
10 oz / 300 g chopped fresh baby spinach, packed
1 lb bacon diced & cooked
12 oz / 340 g  grated cheese
1 frozen pastry sheet ( defrosted) &  fitted to a 9-inch glass pie plate

What to do:

Mix together the eggs, cream, salt, and pepper  with a mixer or in a food processor .

Layer the bacon, spinach, and cheese in the bottom of the pastry crust, then pour the egg mixture on top.

Bake for 35 to 45 minutes until the egg mixture is set.

When cooked cut into 6 – 8 portions.

Serve hot or cold.

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What you need:

1 onion ( diced)
6 rashers streaky bacon ( chopped)
300g risotto rice
1/2 pint  vegetable stock
100g frozen peas

parmesan cheese

What you do:

In a wok  heat 2 tablespoons of olive oil. Add the onions and fry until lightly browned (around 6  minutes). Add the bacon and gently fry for a further 5 minutes, until it starts to crisp.
Add the rice and gently pour in the vegetable stock , then bring to the boil. Stir well, then reduce the heat and simmer covered, for 15-20 minutes until the rice is almost tender.
Stir in the peas,  and cook for a further 3 minutes, until the peas are cooked. Serve sprinkled with freshly grated parmesan cheese.

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What you need:
1 lb of pork sausages cut in half
1 lb of streaky bacon (cut in half lengthways)
cocktails sticks.

What to do:

Preheat the oven to 200C /400F /gas mark 6.
Wrap the bacon lengths around each sausage and skewer with a cocktail stick.
Place in the oven for around 20 /25 mins until cooked.
Remove cocktail sticks.
Server either hot with your xmas dinner or cold for buffets.

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