Bacon Bits — Comments Off
22
Sep 09
INGREDIENTS:
- For the Bacon:
- 5 strips bacon
- about 2 tablespoons light brown sugar
- For the ice cream custard:
- 3 tablespoons (45g) salted butter
- ¾ cup (packed) brown sugar (170g), light or dark (you can use either)
- 2¾ (675ml) cup half-and-half
- 5 large egg yolks
- 2 teaspoons dark rum or whiskey
- ¼ teaspoon vanilla extract
- optional: ¼ teaspoon ground cinnamon
To candy the bacon, preheat the oven to 400F (200C).
- Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny side down.
- Sprinkle 1½-2 teaspoons of brown sugar evenly over each strip of bacon, depending on length.
- Bake for 12-16 minutes. Midway during baking, flip the bacon strips over and drag them through the dark, syrupy liquid that’s collected on the baking sheet. Continue to bake until as dark as mahogany. Remove from oven and cool the strips on a wire rack.
- Once crisp and cool, chop into little pieces, about the size of grains of rice. (Bacon bits can be stored in an airtight container and chilled for a day or so, or stored in the freezer a few weeks ahead.)
To make the ice cream custard
- Melt the butter in a heavy, medium-size saucepan. Stir in the brown sugar and half of the half-and-half. Pour the remaining half-and-half into a bowl set in an ice bath and set a mesh strainer over the top.
- In a separate bowl, stir together the egg yolks, then gradually add some of the warm brown sugar mixture to them, whisking the yolks constantly as you pour. Pour the mixture back into the saucepan.
- Cook over low to moderate heat, constantly stirring and scraping the bottom with a heatproof spatula, until the custard thickens enough to coat the spatula.
- Strain the custard into the half-and-half, stirring over the ice bath, until cool. Add liquor, vanilla and cinnamon, if using.
- Refrigerate the mixture. Once thoroughly chilled, freeze in your ice cream maker according to the manufacturer’s instructions. Add the bacon bits during the last moment of churning, or stir them in when you remove the ice cream from the machine.
Source: http://davidbovitz.com/
Bacon World — Comments Off
22
Sep 09
INGREDIENTS:
- Heat oven to 400
- 2 Large French Rolls
- Mustard
- 4 slices sharp natural cheddar cheese
- 4 Hot Dogs or Frankfurters ( get the good ones )
- 6 to 8 slices bacon
INSTRUCTIONS:
- Split rolls. If tops are rounded, trim slightly.
- Spread mustard on the inside of the top of the roll. Arrange 2 cheese slices and 2 frankfurters on bottom half of each roll. Replace top of roll.
- Wrap 3 or 4 bacon slices, spiral fashion, around each sandwich. Secure bacon with tooth picks.
- Place, top down, on rack in shallow pan and bake at 400 for 5-8 minutes, turn over, bake 5 -8 minutes more. Make sure bacon is cooked thoroughly.
Source: http://grouprecipes.com/
Bacon Bits — Comments Off
22
Sep 09
INGREDIENTS:
- 4 shallots, thinly sliced
- 10 bacon slices (about 1/2 pound)
- 4 skinless boneless chicken breast halves (about 1 1/2 pounds total)
- Lemon pepper seasoning to taste (or ground black pepper with a little lemon zest)
- 6 Tbsp grated Parmesan (about 1 ounce)
- 1 Tbps olive oil
- 1 clove of garlic, minced
- 1/3 cup dry white wine
- 2 Tbsp unsalted butter
- 1 1/2 Tbsp flour
- 1 1/4 cups chicken broth
- 1/4 cup heavy cream
INSTRUCTIONS:
- Working in batches, cook the bacon over medium heat in an ovenproof heavy skillet, until lightly brown but still flexible (not crisp). Place the bacon on paper towels to drain. Cook the shallots in the remaining bacon fat over low heat, stirring, until softened. Transfer shallots with a slotted spoon to a small bowl and leave any fat remaining in skillet. Preheat oven to 300°F.
- Place each chicken breast half between 2 sheets of plastic wrap. With smooth side of a meat pounder pound each breast to 1/8-inch thickness. Discard plastic from boned side of each breast. Sprinkle chicken with lemon pepper (or ground black pepper and a little lemon zest) and salt. Place 2 1/2 slices of bacon lengthwise (parallel with grain of flesh) along middle of each breast. Top with shallots and Parmesan. Using plastic wrap to help you, tightly roll up each breast lengthwise, tucking in the ends to enclose the filling. Secure seams with wooden toothpicks.
- Add 1 Tbsp olive oil to reserved fat in skillet and heat over medium high heat. Brown roulades on all sides, about 5 minutes total. Transfer the skillet to middle of oven and bake roulades until just cooked through, 20 to 25 minutes. (Note: we found that our skillet didn’t fit in our oven, so we transfered the roulades to a smaller pan.)
- Transfer chicken to a plate with tongs and keep warm, covered with aluminum foil. Pour off fat from skillet. (Careful! The handle is hot, use an oven mitt.) Add wine to the skillet and deglaze over medium high heat, scraping up brown bits. Boil wine until reduced to about 1 tablespoon. Add garlic and butter. Cook mixture over medium low heat, stirring, for 1 minute. Add flour and cook roux, stirring, 1 minute. Add broth and cream and bring to a boil, whisking. Simmer the sauce, whisking, 2 minutes. Pour through a fine mesh sieve into a small saucepan. Keep sauce warm. Remove the wooden toothpicks from roulades and cut crosswise into 1/2-inch slices. Spoon some sauce in center of each of 4 plates and arrange roulade slices decoratively on sauce.
Source: http://elise.com/
Bacon World — Comments Off
19
Sep 09
INGREDIENTS:
- 3 eggs
- 1/2 cup milk
- 1 pound thick sliced bacon, cut in half
- 3 cups all-purpose flour
- salt and pepper to taste
- 2 cups vegetable oil for frying
DIRECTIONS:
- Whisk together the eggs and milk in a bowl until smooth. Separate the bacon strips, and soak in the milk mixture for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep skillet to 375 degrees F (190 degrees C).
- Whisk together the flour, salt, and pepper in a separate bowl. Remove the bacon from the egg mixture, and toss with the flour to coat. Line a baking sheet with aluminum foil.
- Fry the bacon strips 3 to 5 slices at a time until golden brown, about 4 minutes. Drain on a paper towel-lined plate. Once all of the bacon has cooked, place onto the prepared baking sheet, and bake in the preheated oven until crispy, about 7 minutes.
Source: http://allrecipes.com/
Bacon Bits — Comments Off
19
Sep 09
INGREDIENTS (For the Bacon):
- 1 pckg thick cut bacon (about 10 strips)
- brown sugar for sprinkling
INGREDIENTS (For the Cookies):
- 2 1/4 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter, softened
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 tsp vanilla
- 2 eggs
- 12 oz toll house semi-sweet chocolate morsels
INSTRUCTIONS:
- Make the candied bacon: preheat the oven to 350 F. lay bacon on a parchment covered baking sheet so they are not overlapping. sprinkle about 2 tsp brown sugar evenly on each strip of bacon. bake for 12 minutes, remove from oven, flip bacon and drag it through the syrupy liquid that’s collected on the baking sheet. put the bacon back in the oven for another 12-15 minutes, until it is fully cooked and very dark (mahogany). remove the strips from the sheet and cool on a wire rack. after they have cooked, chop them or quickly food process into tiny pieces.
- Make the cookies: combine flour, baking soda and salt in a small bowl. beat butter, both sugars and vanilla in a large bowl. add eggs, one at a time, beating well. gradually beat in flour mixture. stir in morsels and bacon pieces.
- Spoon dough (about a Tbsp per cookie) onto an ungreased baking sheet and bake at 375 F for 9-11 minutes. i tend to go a little under 9 minutes so they come out just underdone. remove to cooling racks or eat immediately with a tall glass of cold milk.
Source: http://www.peterandrewryan.com/
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