Browsing Tag

bacon

Dessert Recipes

Bacon and Egg Ice Cream!

“A gastronomic double take!”   So proclaims the triple Michelin starred Chef Heston Blumenthal from The Fat Duck restaurant in the UK, sharing his secret for a bacon and egg ice cream. Watch the video for his technique!

The recipes for the ice cream, the caramelized brioche, and the tomato and red pepper jam can be found here, and the salted butter caramel recipe can be found here.

We were a bit skeptical that the entire technique could actually be achievable, so we wandered onto a food blogger quest and found confirmation.  Clement from A la Cuisine shares her experience with Heston’s recipe here, and Six Course Dinner has their version posted here.  David Lebovitz has a delicious looking bacon ice cream as well, with an inspiration from Michael Ruhlman, using candied brown sugar bacon.

If you attempt it please do let us know how it worked out for you!  Meanwhile we are browsing estate sales desperately looking for one of these!

Appetizer Recipes

Bacon wrapped figs

Always a fan of Eric Ripert, we were recently reminded of his sincere charm and culinary talent after watching this weeks Top Chef, where he appeared as a guest judge.   Believe it or not, this french master actually produced an entire video series of toaster oven recipe videos!   This simple video recipe features bacon wrapped mission figs.   Wondering about his toaster oven?   It’s a very cool Cuisinart Brick Oven that comes with a baking stone, and has been getting rave reviews. Cuisinart, if you’re listening, we want one!

Recipe courtesy of Eric Ripert
Bacon Wrapped Figs
Serves 4

12 figs, peeled
12 bacon slices
freshly ground black pepper

1. Heat toaster oven to Broil.
2. Wrap each fig in a strip of bacon, trimming the bacon as necessary, and secure with a toothpick.
3. Bake for about 8-10 minutes until the bacon is crisp and the figs are tender.
4. Season with black pepper and serve immediately

Appetizer Recipes

Bacon madness and bacon wrapped shrimp!

tre-wilcoxBacon heaven! Watch as Chef Leanne Wong prepares Chef Tre Wilcox’s winning dish from season 3 of Bravo Tv’s Top Chef. This decadent meal is bacon wrapped shrimp over grilled corn and cheddar grits with a chipotle tomato sauce.

While you’re on a bacon kick, also feel free to watch chef Eric Ripert prepare bacon wrapped figs!

Recipe courtesy of Bravo Tv

Bacon Wrapped Shrimp
Chef Tre Wilcox

18 pc black tiger shrimp, peeled and deveined
1/2T Kosher salt
9 bacon slices
2t cracked black pepper
Grapeseed oil for searing

For the Grits:
2qt chicken stock
1qt milk
1/4 stick unsalted butter
1qt instant grits
2 cups grilled corn kernels
1 cup poblano peppers, small diced
2 cups aged white cheddar cheese
3T chopped cilantro
2T Kosher salt
2T cracked black pepper

For the Chipotle-Tomato Butter:
1/2 yellow onion, chopped
2T chopped garlic
3 Roma tomatoes, chopped
3T chipotle peppers (in Adobo)
1t black peppercorns
2 cups chicken stock
1/2 stick unsalted butter
1/2 bunch cilantro
1 lemon, juiced
2t Kosher salt

Wrap each shrimp with a half piece of bacon. Season with salt and pepper. Sear each shrimp in grapeseed oil till crispy on both sides.

Using a deep saucepot combine chicken stock and milk. Bring to a simmer, add butter, and allow time for it to dissolve. Slowly whisk in grits a little at a time. When grits begin to thicken, lower heat. Switch to a spatula and fold in the rest of the ingredients. Adjust for addition seasonings if needed. If grits are too thick, add more chicken stock or milk.

In a saucepot, sauté onions and garlic over medium heat. Next, add tomatoes, chipotle peppers and peppercorns. Continue to cook for another three minutes. Deglaze with chicken stock and lower heat. Cook for 5 minutes then place in a blender; blend till smooth. Place liquid back in saucepot and over low heat mount with butter, whisking in a little at a time. Add cilantro and season with lemon juice and salt. Turn off heat and allow 5 minutes to steep cilantro. Strain through fine mesh strainer and reserve warm till time to serve.

Place small amount of grits in the center of a large plate. Drizzle sauce around grits. Place three pieces of shrimp around grits, and serve.
Here’s an afterthought: bacon has hit the big time lately, achieving hipster status. Bacon bourbons and vodka, bacon ice cream, bacon popcorn, and even bacon bloggers, are just a few of the bacon candidates adoring the spotlight. Dan Phillips, CEO of the Bacon of the Month Club, says “Bacon is the chocolate of the new millennium”. We all agree that bacon is delicious, but, what do you think of this bacon bonanza? Overplayed or well deserved? Let us know in the comments!

Soup Recipes

Split Pea Soup with Chef Jason Hill

A 9 hour drive in the Colorado mountains is a humbling experience. On the way home, driving through intermittent snowstorms, icy roads, and several “almost” accidents, thanks were given, once again. Thankful that the little Mazda in front of us swerved off to the right on the ice. Thankful that the rock split the windshield towards the bottom , not affecting visibility. Thankful for our sweet, silly, family. And thankful that, after all is said and done, the drive was worth it. Wandering off in thought from the sleepy ipod audiobook, our thoughts turned to warm comfort food, in particular, soup, served with an equally comforting piece of baguette. What do we still have at home? What could we create? The beauty of soup is that all that is required is a creative mind and a few ingredients, it’s like art in a pot!

Tonight we chose pea soup with our baguette, and to stir your creative visions we bring you this video from chef Jason Hill, serving up a piping hot classic split pea recipe. Ingredients include: 1 lb of dried split peas, half an onion, 2 carrots, 2 celery stalks, 2 cloves of garlic, bacon, a bay leaf, chicken stock or bullion mixed with water, and whatever your inventive mind desires to add. You could substitute ham for the bacon, or easily make the soup vegetarian by omitting the meat.