Bar BQ Grills

3 cups of sumeshi (cooked sushi rice)
6 sheets of nori
12 tempura shrimp
6 long strips of cooked bacon, cut in half vertically
1 cup of alfalfa sprouts

Place one sheet of nori (shiny side down). Place 1/2 a cup of the rice in the middle of the sheet and spread it out. Place 2 shrimp at the edge of the sheet closest to you. On top of the shrimp, layer on 2 thin strips of bacon and some alfalfa sprouts. Then roll.


bacon recipe courtesy of: Nicole King, For the Love of Food, September 12, 2007

3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon garlic powder
1/2 cup cold butter
1 cup fulvi pecorino romano cheese
6 slices bacon, chopped
3/4 cup diced kimchi, squeezed of its juices
2 cups buttermilk

Preheat oven to 425º. Sift the flour, baking powder & soda, salt and garlic powder together and using a pastry cutter or two knives cut butter until only bits are visible. Add the Fulvi Pecorino Romano Cheese. Mix well. Bake bacon in convection oven lined with parchment paper at 375º until crispy, chop into bite size pieces and add to the mixture. Add the buttermilk. Mix well. Squeeze the kimchi of its juices, chop and add to the mixture and mix well until a dough forms.

On a lightly floured surface place the dough and pat and form the dough to about 2 inch thickness. Add more flour if your dough seems a bit wet. Using a floured biscuit cutter cut the dough and place on lined baking sheet and bake for about 15-20 minutes or until biscuits appear golden.


bacon recipe courtesy of: Lisa, Korean American Mommy, November 14, 2010

I came to a realization tonight.

Inspired by Copykat.com's clone of Olive Garden Chicken And Gnocchi soup

4 Tbsp butter
1 cup onion, diced
1/4 cup celery, finely diced
1 large clove garlic, chopped
4 Tbsp all purpose flour
2 cups half and half
1 cup heavy cream
1 cup whole milk
3/4 cup carrots, shredded and then chopped
2 cup beef stock
2 cups fresh spinach, rinsed, stemmed and chopped
1 ea poblano chile, roasted, peeled, seeded and chopped (sub one can diced chilies)
1 lb potato gnocchi
3 sprigs thyme
1/2 t black pepper
1 t salt
1 Tbsp butter
1/4 cup potato starch (substitute corn starch if needed)

Garnish: Homemade croutons

1. Melt the butter in a pan over medium heat and saute the onions and celery for about 5 minutes until they are starting to turn semi-opaque...ummm clear...uhh..awww screw it, TRANSLUCENT.
2. Add garlic and cook another minute.
3. Sprinkle in the flour while stirring and cook for a few minutes to make into a light roux.
4. Remove from heat and stir in the half & half/cream/milk mixture. The recipe called for a quart of half & half, I used what I had on hand to make a quart so don't get hung up on the proportions.
5. Return to heat and simmer until thickened and starting to reduce (about 15-20 minutes). Make sure to keep your heat at a simmer at most from this point on.
   
6. Add the carrot, stock, spinach , poblano, and seasonings. Simmer and stir until reduced (Another 30 or more minutes)
7. Remove 1-2 cups of the mixture and liquify in a food processor, blender, or Magic Bullet (yes I actually have one for just this kind of thing). Whisk in the starch and return to the soup.
8. Add the cooked gnocchi and 1 Tbsp butter. Stir and let warm through.
   
9. Serve topped with homemade croutons.
   

Results:

serves four


4 whole trout (300 grams each), cleaned
8 slices smoked back bacon
2 cos (romaine) lettuce, sliced
a handful of mixed herbs, such as chervil, basil and flat-leaf parsley
extra-virgin olive oil
white vinegar

Preheat the oven to 200C/gas mark 6. Put two slices of bacon in the cavity of each trout and use a cocktail stick to close the belly. Sprinkle salt sparingly on both sides of the fish and pat into the skin. Oil a baking tray, arrange the fish on it, and bake for 12 to 15 minutes. Mix the lettuce and herbs together and dress with four tablespoons of olive oil and two tablespoons of white vinegar, plus salt and pepper. Divide among four plates. Remove the cocktail sticks and place the fish next to the salad. Serve immediately.


bacon recipe courtesy of: Seasonal Spanish Food: 125 Simple Recipes to Bring Home the Flavors of Spain by José Pizarro. Kyle Books, 2010

serves one


2 lambs brains
3 tablespoons sherry vinegar
extra virgin olive oil
10 garlic cloves, skin on
2 rashers bacon, rind removed, finely diced
1 king brown mushroom, sliced
20 grams baby spinach leaves
1 small granny smith apple, juiced
2 eggs, soft boiled
30 grams parmesan, finely grated
2 tablespoons plain flour
2 tablespoons milk
extra 80 grams parmesan, coarsely grated
2 tablespoons dry breadcrumbs
60 grams butter

Soak the brains in salted cold water for 2 hours, changing the water every 30 minutes. Drain, carefully peel off the membrane with a sharp knife. Rinse brains well.

Place the brains in a saucepan of cold water, add good pinch salt and 1 tablespoon sherry vinegar, bring to boiling point over low heat. Drain then transfer to a tray and refrigerate until cold.

Heat oil in a small oven-proof frying pan over high heat, add garlic and pinch salt, turn to coat then transfer to the oven and roast 5 minutes until golden and tender. Remove from the oven, keep warm.

Cook bacon in a frying pan over high heat until light golden. Remove from the heat and add 1-2 tablespoons sherry vinegar, toss to coat, remove to a bowl. Cook mushrooms in a frying pan with oil 1-2 minutes until golden and tender drizzle with more oil and set aside.

Heat olive oil in a small frying pan until hot, add spinach and toss until almost wilted. Set aside.

Pour 1 tablespoon apple juice into a bowl, slowly add 2-3 tablespoons oil, whisking constantly until emulsified. Season with salt. Peel the hot eggs and press them through a fine sieve.

Preheat oven and a tray 180 degrees celsius fan forced. Line a second baking tray with baking paper. Sprinkle finely grated parmesan over the baking paper in 5cm wide, 20cm long strips. Bake 8-10 minutes or until light golden.

Pat brains dry and coat in flour, milk and combined coarsely grated parmesan and breadcrumbs. Melt butter in a frying pan until foaming. Add brains and cook 30 seconds, spooning the melted butter over the brains as they are cooking.

Remove the parmesan wafers and the hot tray from the oven, turn the wafers onto the hot tray, top with 1 brain and working quickly roll the brain in the wafer.

Spoon the egg onto serving plate. Top with mushroom, bacon and spinach and garlic cloves. Carefully arrange brains in center of the plate, spoon over the apple vinaigrette and serve.


bacon recipe courtesy of: Gary Mehigan, "MasterClass," MasterChef 2009, Australia

Trying new recipes is kind of like that Kenny Rogers' song The Gambler.



The dressing turned out much better this time and it is one that I will "hold" not "fold". It was the right choice to go with the rib roast we had but would be equally matched as a stuffing for a spiral sliced pork roast.

I don't have pics of that because of my self imposed Christmas photo/blog blackout. But if you happen to have any leftover.....it makes a fabulous breakfast topped with a fried egg!


*The source was lost. I found a link for it but when I searched for it today, I can't find it online. The only exact match came from a UK site that does people searches and it matched on "Andrew Rice" but oddly enough, the search thread gave the exact recipe title even though I didn't include the all of the words.

serves two


2 rashers of streaky bacon
oil, for greasing
2-3 tablespoons mayonnaise
1 teaspoon wholegrain mustard
1 teaspoon mild German mustard
sea salt and freshly ground black pepper
200 grams smoked eel, skin and bones removed, cut into bite-sized pieces
2 slices of pumpernickel bread
handful of frisée lettuce, leaves picked

Lay the bacon rashers on a lightly oiled baking sheet. Rest another baking sheet on top, then bake in the oven for 8 minutes until the rashers are crispy. Remove from the oven and drain on kitchen paper. This method will result in flat, uncurled bacon â€" perfect for a sandwich filling.

Mix the mayonnaise, wholegrain mustard and German mustard together with some sea salt and freshly ground black pepper. Spread the pumpernickel bread with the mustard mayonnaise, then rest the pieces of smoked eel on top. Cut each slice of pumpernickel into three pieces and top with the frisée lettuce. Break the bacon rashers into pieces and scatter over the top to serve.


bacon recipe courtesy of: Gordon Ramsay, The Times, 1 Virginia Street, London, May 31, 2008

Need an idea for using up some of that leftover holiday ham?

1 portion of pizza dough
mozzarella cheese
marinara sauce
3 slices of thick cut apple wood-smoked bacon, lightly cooked and crumbled into bite-sized pieces
8-10 canned, water-packed whole artichoke hearts, cut in half
1/2 cup golden pineapple, cut into bite-sized pieces
chives, snipped over the top

Preheat oven to 475 degrees. Drain and dry on paper towels, artichoke heart and pineapple (this is important for non-soggy pizza). Form the pizza dough to the thickness and size desired right on top of the baking sheet. Layer as follows: marinara sauce, cheese, artichoke hearts, pineapple, bacon and chives. Cook until golden brown, approximately 10 to 15 minutes.


bacon recipe courtesy of: Freeing My Martha, May 26, 2010

serves four


For the roast partridge
1 tbsp olive oil
4 whole oven-ready partridges
salt and freshly ground black pepper
4 rashers streaky bacon
5oz curly kale leaves, roughly chopped
2oz unsalted butter

For the spiced apple sauce
2lb 4oz sweet red apples, peeled, cores removed, each apple cut into eight wedges
17fl oz dry cider
9oz caster sugar (approximate measure: see step 6 below)
¼ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp mixed spice

For the walnut sauce
1 pint beef stock
3½fl oz walnut oil
1 lemon, juice only

To serve
3½oz whole walnuts, shells removed
½ bunch fresh marjoram, leaves only
3½fl oz rapeseed oil

Preheat the oven to 180C/350F/Gas 4.

Heat the olive oil in a very large, ovenproof frying pan over a medium heat. Season the partridges all over, to taste, with salt and freshly ground black pepper. Lay one slice of streaky bacon over the breast of each partridge.

When the pan is hot, add the partridges, breast-side down, and fry for 1-2 minutes, or until browned. Continue to turn the partridges, cooking until browned on all sides.

Transfer the pan to the oven and roast the partridges for a further 10-12 minutes, or until cooked through. (NOTE: The partridges are cooked through when the juices run clear when the partridges are pierced in the thickest part using a skewer.) Remove from the oven and set aside to rest on a warm plate for five minutes. Reserve the pan and its juices.

Meanwhile, for the spiced apple sauce, bring the apple wedges and cider to the boil in a large frying pan. Reduce the heat to a simmer and continue to simmer for 12-15 minutes, or until the apple wedges have broken down to the consistency of apple sauce. Strain the softened apple mixture through a fine sieve.

Weigh the strained apples, then weigh out half of the apple weight of sugar (this procedure will give the correct measurement of one part sugar to two parts apple mixture.)

Heat the apple mixture, sugar, cinnamon, cloves and mixed spice in a saucepan until all of the moisture has evaporated, about 20 minutes. (NOTE: The apple mixture is ready when a spoonful of the mixture placed onto a plate does not release any liquid.)

Meanwhile, for the walnut sauce, bring the beef stock to a simmer over a low heat. Continue to simmer for 6-8 minutes, or until the volume of stock has reduced to 150ml/5fl oz.

Blend the warm, reduced stock and the walnut oil in a food processor until the mixture is thick and glossy. Squeeze in the lemon juice. Set aside.

Blanch the kale in a large pan of boiling, salted water for 2-3 minutes. Drain well and refresh in ice cold water. Drain again and set aside.

Just before serving, heat the butter in the frying pan you used to cook the partridge. Remove the bacon from the partridge breasts and chop into pieces. When the butter is foaming, add the bacon and curly kale, and season, to taste, with salt and freshly ground black pepper. Continue to cook for 1-2 minutes, stirring well, until warmed through.

To serve, mix together the walnuts, marjoram and rapeseed oil in a bowl until well combined. Set aside.

Spoon the spiced apple sauce into a piping bag. Dot the plate with small spots of spiced apple sauce. Spoon the kale and bacon mixture into the center of each of four serving plates. Carve the legs and breast away from the partridges, placing the meat back onto the carcass for presentation. Place each partridge on top of the kale and bacon mixture. Drizzle over the walnut sauce. Spoon the walnut and marjoram dressing around the edge of each plate.


bacon recipe courtesy of: Lawrence Keogh, Saturday Kitchen, BBC-Food

makes 8 to 10 servings


3 tablespoons butter
1 large Spanish onion, peeled and diced
2 ribs celery, sliced
8 large carrots, peeled and sliced
3 whole cloves garlic, peeled
1 pound dried green split peas
10 cups chicken stock
2 tablespoons dry sherry
5 dashes Tabasco sauce
2 cooked Yukon Gold potatoes, peeled and diced
12 slices bacon, cooked until crisp (reserve some for garnish)
Kosher salt and freshly ground black pepper, to taste

Melt the butter in a 6- to 8-quart pot over medium-high heat. Add the onion, celery, carrots, and garlic. Sauté for 7 to 10 minutes, stirring frequently. Add the split peas and chicken stock. Bring to a boil. Reduce the heat to medium. Simmer for 1 hour, or until the split peas are soft and tender.

Remove from the stove. Add the sherry and Tabasco sauce. Puree the soup in the pot using a hand blender, or work in batches with a regular blender until smooth. Add the cooked potatoes and bacon. Stir to combine thoroughly. Garnish each bowl with crumbled bacon.


bacon recipe courtesy of: New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup by Marjorie Druker and Clara Silverstein. Thomas Nelson, 2007

Today is my weekly Fire Day Friday post when I guest post over at Our Krazy Kitchen. You know that you want to know the story behind this contraption, don't you?

serves 4-6


1 lb. package cavatelli
6 slices bacon, cut into ½" pieces
4 cups shredded cabbage
¾ cups onion, minced
¼ cup butter
½ teaspoon salt
¼ teaspoon pepper

Cook cavatelli according to package directions. Drain and keep warm. Meanwhile, in a large skillet, fry bacon over medium-high heat until almost browned; about 5 minutes. Add cabbage and onions. Cover and cook, stirring occassionally, for 10 mins or until tender. Remove cover, stir in butter, salt and pepper. Cook over high heat 3-5 mins. or until cabbage and onion are slightly browned. Toss with cavatelli. Serve immediately.


bacon recipe courtesy of: Sara "Sherry Gentile," Akron, Ohio, for TasteBook

(This was actually supposed to be a post for my near dead photo blog but I accidentally posted it here. Since it's already sent out an RSS feed I'm leaving it up.)

We are off for the next two days and it was DEAD in the office so I broke out my camera to keep myself amused.

serves 6 to 8


6 slices of lean bacon
2 tablespoons unsalted butter
1 onion, chopped fine
3 tablespoons all-purpose flour
1 cup heavy cream
1 cup milk
1 pint shucked hard-shell clams, chopped coarse, reserving 1/4 cup of the liquor
1/4 teaspoon Worcestershire sauce
3 boiling potatoes, cooked, peeled, and cut into 1/2-inch cubes
1/4 teaspoon dried thyme, crumbled
2 tablespoons finely chopped fresh parsley leaves
1 teaspoon fresh lemon juice
2 recipes pâte brisée (recipe below)
an egg wash made by beating 1 large egg with 2 teaspoons water

Pâte Brisée:
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt

In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 3 tablespoons ice water, toss the mixture until the water is incorporated, and form the dough into a ball. Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly and re-form it into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

Potpie: In a kettle cook the bacon over moderately low heat until it is crisp and transfer it with tongs to paper towels to drain. Pour off all but 2 tablespoons of the fat, add the butter, and in the fat cook the onion, stirring occasionally, until it is softened and lightly golden. Add the flour and cook the roux, stirring, for 3 minutes. Add the cream, the milk, the reserved clam liquor, and the Worcestershire sauce and cook the mixture, stirring, for 5 minutes, or until it is thickened. Add the potatoes, the clams, the thyme, the parsley, the lemon juice, the bacon, crumbled, and salt and pepper to taste and combine the mixture well.

Divide the dough in half. Roll out one piece of the dough 1/8 inch thick on a lightly floured surface, fit it into a 10-inch (1 1/2 quart capacity) pie plate, and trim the dough, leaving a 1-inch overhang. Pour the filling into the shell. Roll out the remaining dough 1/8 inch thick, arrange it over the filling, and crimp the edge decoratively. Brush the top crust with the egg wash and bake the potpie in the lower third of a preheated 400°F. oven for 35 minutes, or until the crust is golden.


bacon recipe courtesy of: Gourmet, February 1990

makes four servings


3 tablespoons unsalted butter
2 garlic cloves, pressed
2 onions, minced
1-1/2 cups lentils
8 oz. bacon
7-8 cups chicken stock
1 3-inch sprig of thyme
1 cup cream
salt and white pepper to taste

Melt the butter over med-low in dutch oven. Add the onions and garlic and sauté for about 5 minutes until soft but not at all browned. Add the bacon and cook an additional 2 minutes stirring. Stir in the lentils, 7 cups of chicken stock and the thyme sprig. Increase heat and bring to a boil. Reduce heat, cover and simmer for 1 to 1-1/2 hours until the lentils are soft. Place a colander over a large bowl. Pour in the soup, separating the lentils from the broth. Remove the bacon strips from the lentils and set aside. Wipe out the dutch oven and pour the broth back into the pot. Place the lentils in the bowl of a food processor and purée. Skim the fat off of the broth, stir in the lentil purée. Slice the bacon. Add the bacon back into the pot and stir in the cream. Simmer over med-low heat for about 10 minutes to heat through.


bacon recipe courtesy of: BakeSpace.com

I have very little experience with kumquats. Scratch that, I have very little experience EATING or COOKING with kumquats.

Epicurious tells us that: